Air Fryer Jalapeno Poppers

 Large jalapenos

Bacon

Cream Cheese

Slice the jalapenos in half and core them..  Put a strip of cream cheese down one side. Place the other side back on top.  Roll the pepper acoss the strip of bacon until covered.  Secure with toothpick(s)

Do this for each pepper you are cooking.

Place in air fryer basket (no need to oil) and cook at 370 for 8 to 9 minutes or until bacon is done to your desired crispness. 

 Instant Pot Ribs

Ingredients:

2 cups water or Dr. Pepper (not diet)

1 tbs. Liquid Smoke 

2 lbs ribs cut to fit into pot.

Your favorite rub (I have a rub recipe that we like and is included ..search for Gina's Brisket Rub)

Instructions:

Pat ribs dry.  Cover with rub.  Let set for an hour or more.

Put the liquid ingredients in bottom of instant pot.

Arrange ribs on trivet.

Cover, seal, and pressure cook on high for 40 minutes.  Use a natural release.

Remove ribs from pot, slather with your favorite bbq sauce and finish them on the grill or under the broiler until they have that nice kinda crispy look on the outside.

These are so tender...

Microwave roux

Ingredients: 

1 cup flour

3/4 cup vegetable oil

Optional:

2 cups chopped onions

3 cloves minced garlic

1/4 of a bell pepper chopped

2 celery ribs chopped

In large 8 cup Pyrex class measuring cup, combine the flour and roux.  Cook on high in micorwave for 6 minutes.  After 6 minutes, very carefully take it out.  Add vegetables if you are using them.  Stir well.

Microwave at 30 second intervals, stirring between intervals, until the roux is the color you desire.  I usually cook mine until it is a dark pecan color.  

For gumbos, I make a very dark roux, but for bisques and other creole dishes, I usually use a lighter roux.  It is up to you.

After roux is desired color, add enought HOT water to make four cups.  

This freezes well if you want to keep some on hand for future uses.

Instant Pot Vindaloo

 Vindaloo in Instant Pot

Ingredients

1/4 cup vegetable or olive oil

1 medium onion cut into slices

4 garlic cloves, minced (I add an extra one)

2 tsps cayenne pepper or more to taste

2 teaspoons of your favorite curry poweder ( we use a very hot one and sometimes I up it to 3 to 4 teaspoons)

1 tsp smoked paprika

1 tsp salt

1/2 tsp ginger

1/4 tsp cinammon

1/4 tsp black pepper

1/2 cup chicken stock

1/4 cup rice vinegar (apple cider will do if you don't have rice)

2 lbs. cubed pork or beef  or hchiken thighs if you prefer

steamed rice for serving

Set pot to saute.  Saute onion and garlic. Add the rest of the spices until it starts to make a paste. Stir so it doesn't burn.  About 1 to 2 minutes.  Add stock and vinegar slowly and bring to simmer.  Scrape all the browned bits off bottom and simmer until your desired thickness

Add the meat.  Lock the lid into place.  Pressure cook on high for 25 minutes.  Natural release for 15 minutes, then quick release.

If you want a thicker sauce, remove the meat and select saute, let simmer until sauce is as thick as you want.

Plate meat with sauce on top and serve with the prepared rice.