Baby Back Ribs in the Instant Pot

It has been really cold in Fairbanks, and I've been a bit of a baby because I was sick.  Dave decided we needed a taste of summer on Sunday so we made baby back ribs to eat after the football games.

I usually bake ribs low and slow for 3 hours, but today I decided to try them in my Instant Pot.  I can fit two racks of ribs in my pot, I cooked them for 25 minutes and then finished them under the broiler for 5 minutes to cook the sauce.  They were delicious!  And we needed a treat after the way the Packers lost to the 49ers.

Football season is over, bring on the baseball!

Instant Pot Baby Back Ribs
2 racks baby back ribs
2 Tbsp. Executive Chef, or your favorite seasoned salt

Barbecue sauce of choice, I used my homemade sauce

Pull silver skin off the back of ribs if it has been left on.  Cut racks in half.  Place the trivet in the IP, add 1 1/2 cups water, place ribs on the trivet.  Lock lid and close steam valve.  Cook for 25 minutes on high or meat setting.  After cooking time is over, let cool for 10 minutes, then quick release steam.  Remove ribs from IP and place on a baking sheet.  Slather with barbecue sauce and place under broiler for 3-5 minutes to caramelize sauce.

1 year ago:    Meet Franklin and Keto Bagels
5 years ago:  Walnut and Blue Cheese Poached Pear Salad
7 years ago:  New Cookbooks

January 23, 2020  Sunrise 10:05 am  Sunset 4:01pm  Temp H -11/ L -14°F

Instant Pot Chicken and Chicken Stock

I'm a little slow with new kitchen devices, ok very slow.  But my brother in law brought me up to speed a bit with my birthday gift this year.  He got me an Instant Pot.

I've looked at these and talked to some friends about them, but wasn't convinced so I never made the purchase.  Well I don't know what I was waiting for, this thing is awesome.  

I decided to test it with a chicken, I needed some shredded chicken for chicken salad for lunch this week.  I put a chicken on the trivet, rubbed it with some butter, sprinkled salt and pepper, and added a quartered onion.  Put 1 1/2 cups of water in the bottom and cooked it for 30 minutes with the poultry setting.  I did a quick steam release let it cool about 10 minutes and then pulled it out of the pot and shredded it. It was perfect!  Juicy, fall off the bone tender, and I pulled off the skin and fried it for chips.

Once I removed all the meat, I threw the carcass back into the pot with the cooking liquid, added 1 lb. of bone in chicken thighs, some celery, apple cider vinegar, salt and pepper and filled the pot up to the 2/3 mark and processed on high for 2 hours.  It made the best chicken bone broth and so quick! And because I was gifted the 8 quart pot, it made a ton of broth for my freezer.  Well, now I'm hooked.  

I'll be experimenting with the Instant Pot a lot for a while.  I have plans for chocolate cake, ribs (how nice in the summer not to start the oven for my barbeque ribs), onion jam, and what ever else I can come up with from Pinterest!

What are your favorite Instant Pot recipes?

1 year ago:     Dog Emergency
5 years ago:   Easy Chicken Cassoulet
7 years ago:   Dog Sledding

January 21, 2020  Sunrise 10:10 am  Sunset 3:54 pm  Temp H -12/ L -18°F

Lemon Bars

The Good News:
A friend of mine gifted me 5 Meyer lemons.  I love lemons and especially this time of year I just crave citrus.  So with this wonderful gift I made keto lemon bars. I reduced the amount of sweetener I usually use because Meyer lemons are sweeter than regular lemons so you may need to adjust your sweetener if you are using regular lemons. They were tart and sweet and lemony and delicious.

The Bad News:
I'm still not loving this year.  I don't want to name it yet because I am hoping things will turn around but so far this year has pretty much sucked.  This weekend was no exception (well, for Dave because I stayed inside and he did all the outside work).

We have been having really cold weather, like -40, and the air quality in Fairbanks is really bad because of the cold air conversion that keeps all the pollutants down in our valley.  So, when we get really cold there is a no burn alert that is sent out and we can't have a fire in our wood stove.

Well, on Saturday about 2:00pm, I woke up from a nap on the sofa and was under two blankets and I told Dave I was Freezing!  He said he was a little cold too, and went to check the thermostat.  It was 52°F in the house.  He checked the boiler and it was cold and then went to check the fuel level in our fuel tank and we were out of fuel.

Now, I won't name any names, but our fuel company let us run out of fuel.  We are on automatic fill so this never should have happened.  Dave called and left a message on their answering machine, waited an hour and called again.  No call back.  Then he had to go and buy three 5 gallon diesel containers and fill them up and pour them into our tank.  He added about 45 gallons so we could make it through the weekend.  We called again on Sunday morning and never did get a call back.

Monday morning he was at their door when they opened at 8:00 am.  They delivered fuel on Monday.

Well, because the house was cold, I baked.  I made these lemon squares, I made bread for company we had over on Sunday, I baked some cookies for the neighbor, and I made granola to eat with my yogurt this week. The oven always makes the house feel warmer and cozy.

Keto Lemon Bars

Crust:

1.5 cups almond flour

1/4 cup butter, softened

pinch of salt

1/4 cup powdered Swerve

Lemon Filling:

3 large eggs

2 egg yolks

1/4 cup Boca Sweet, or sweetener of choice

1/4 tsp salt

1 tsp lemon zest

1/2 cup lemon juice

2 Tbsp coconut flour

Preheat oven to 325°F.  Line an 8x8" pan with parchment paper, leaving the sides overhanging to help remove bars after they have baked.

for crust:

mix almond flour, butter, sweetener and salt until mixture is fully mixed and crumbly.  Press into the bottom of the pan.  Bake for 10-12 minutes.  Remove and set aside.

for Lemon Filling:

in a large bowl, whisk eggs, egg yolks, sweeteners, and salt until eggs become light yellow and fluffy, about 2 minutes.  Add lemon juice and lemon zest and mix until well combined.  Add coconut flour and mix until just completely combined.  

Pour filling over crust and bake for 25-30 minutes, until mixture is set and just starting to brown.  

Cool in pan.  Once cool, remove from pan with parchment paper.  Set on cutting board and cut into squares.  Makes 12 bars

1 year ago:    Grandpa's Truck Update #1

5 years ago:  Salty Dog, Drink of the Week

7 years ago:  Sundried Tomato and Blue Cheese Layered Torte

January 15, 2020  Sunrise 10:27 am  Sunset 3:33pm  Temp H -9/ L -21°F

Rocky Road Ice Cream

So far, 2020 has been a pretty rocky road.  I got sick and needed breathing treatments and we lost our dear Lilly unexpectedly.  So, in true Toni fashion I am eating my way through it!

I received these marshmallows in a Keto Krate and wasn't sure what to do with them, then 2020 hit and I knew I needed to make some rocky road ice cream. 

Now I have never met an ice cream I don't like and this one is so delicious!  I'll have to order these marshmallows often just to be sure this ice cream in always in my freezer.

Rocky Road Ice Cream
2 cups heavy cream
1/4 cup butter
1/2 cup Boca Sweet (this helps keep the ice cream scoopable, but erythritol will work)
3 oz. unsweetened chocolate, chopped fine
2 tsp. vanilla extract
2 Tbsp. vodka (helps with texture but optional)
1 cup marshmallow, cut into small pieces
1 cup almonds, chopped

In a medium saucepan heat 1 cup of the cream and butter until butter is melted and mixture just starts to bubble around the edges.  Remove from heat.  Add sweetener and chocolate.  Let sit for 5 minutes.  Stir until completely mixed.  Add the rest of the cream, vanilla and vodka.  Cool in refrigerator for 1 hour.  Process in ice cream maker according to manufacturers directions, adding nuts and marshmallows in the last minute.  Place in container and freeze for 2 hours to harden.

1 year ago:    Coconut custard Pie and the Vet Visit
3 years ago:  Movie on the Plane and Chocolate Mousse
5 years ago:  Nutella Mug Cakes for My Birthday

January 13, 2020  Sunrise 10:32am  sunset 3:27pm  Temp H -5/ L -9°F

Good-bye to Lilly

She was a good dog.  She was a little wild when we first got her but she became the best dog in the house.  She was always close to keep you company, and to keep her eye out in case something hit the floor.  She loved everyone and we are heartbroken she is gone.

Happy New Year

Happy New Year!

I know I'm a little late, but it has been a very busy year for me so far.  I went to meet my new grandson, EZ, the day after Christmas.  And after a wonderful week of new baby snuggles and playing with Gman I got home in the evening of Dec. 31, and I was sick.

Of  course urgent care wasn't open on New Year's Day, and I wasn't sick enough for the emergency room so on Jan. 2, Dave bundled me up and took me to the doctor, where I got a breathing treatment and some antibiotics and went home and slept for 2 days.  The meds kicked in and I started feeling better on Saturday. So, I figure I got my sick days out of the way early and I'm moving on to a healthy rest of the year.

And it is really cold.

Sunday was my birthday.  We had a friend over and we played cards, ate soup (that is what I chose for my birthday dinner) and I made a cheesecake with some blueberry swirled through it.  It was delicious and our friend couldn't tell it was sugar free.

Keto Blueberry Swirl Cheesecake.

So, now I'm back at work and ready for my birthday resolutions.  One resolution is to go 30 days alcohol free but I started that on January 2, because antibiotics, which means I get to have a cocktail on Super Bowl Sunday!

My nightly "cocktail"

I'm still working on figuring out some other resolutions, I'll keep you updated.

What resolutions are you working on this year?

1 year ago:    Happy New Year
3 years ago:  Happy New Year
5 years ago:  Espresso Caviar and Chocolate Mousse

January 6, 2020  Sunrise 10:46 am  Sunset 3:06 pm  Temp H -31/ L -35°F

Oxtails

It is cold and dark this time of year.  I struggle a little with this.  I go to work, come home and try to stay warm by the fire.  It just seems like everything is a little harder this time of year.  So I try to do things to make life easier, like have dinner in the crock pot when I get home.

When you use your crock pot, you walk in the door and the end of the day and the house smells warm and inviting. I can do most of the prep in the morning before I go to work and when I have just a tiny bit of energy.

Well I browned the oxtails...

Sautéd some onions and garlic..

Reduced some beef broth with a little brandy and poured it all into the crock pot.  I turned it on high and went upstairs to shower.

On my way out the door I checked the crock pot and it was hot and steamy.  I turned it on low and left for work.

When I got home I was excited to open the door and be met with the warm, delicious aroma.  I walked in the house...and nothing.  Hmmm, I must really have a stuffy nose.  I walked straight to the crock pot and lifted the lid - nothing.  I hadn't plugged the damn thing in.

We went out for dinner.

December 27, 2019  Sunrise 10:58 am  Sunset 2:45 pm  Temp. H -16/ l -20

Hot Chocolate Spoons

I like to take a little treat to co-workers.  It has been getting colder so this holiday I decided to help warm them all up by making some hot chocolate on a spoon.  I used the peppermint spoons I made for the handles and everyone can have some warm pepperminty hot chocolate to warm them from the inside out!

I'm wishing you a happy and warm holiday, however you celebrate. 

Hot Chocolate Spoons
1 can (14 oz.) sweetened condensed milk
1/2 cup heavy cream
2 (12 oz.) bags chocolate chips, I used milk chocolate
1 (4 oz.) dark chocolate candy bar, broken into small pieces
1 tsp. vanilla

36  paper sticks, paper or bamboo spoons, or cinnamon sticks

optional toppings:
marshmallows
candy canes
cinnamon and chili pepper (for Mexican hot chocolate)
caramel bits

In a medium bowl add chocolate chips and broken candy bar pieces, set aside.
In a medium saucepan, heat milk and cream until just bubbling.  Pour over chips and candy bar, let sit for 5 minutes, add vanilla.  Stir until completely combined (I added mini marshmallows at this point, just make sure it is cool so they don't melt).  Pour into a 9X8 pan or scoop into individual candy wrappers or very small cupcake holders. Add any toppings, if desired. Let sit about 10 minutes to firm up then add paper spoons, candy canes or paper sticks.  Makes about 36 servings.

To make hot chocolate:
heat 6-8 oz. of milk, add chocolate (minus any paper wrapper) and stir until chocolate is melted.
Enjoy.

5 years ago:  Donna's Pumpkin White Russian
7 years ago:  White Chocolate Peppermint Popcorn and Snow Day Cooking

December 23, 2019  Sunrise 10:58am  Sunset 2:41 pm  Temp H -11/ L -15°F

Peppermint Spoons

I have these little spoon molds I've had forever.  I don't really remember where or when I got them, but when I was cleaning out the pantry last fall they were found.  I don't know why I bought them, but I decided I would figure out a way to use them.  So off to Pinterest I went.

I found a fun idea for hot chocolate sticks, and decided to make those this winter, and what would be more fun than a stick but a peppermint spoon.  Then, as you stir the hot chocolate into the warm milk, you also get a little peppermint kick from the spoon.  I love peppermint hot chocolate.

I'll find some other uses for this spoon mold, now that I remember I have them.

Peppermint Spoons

peppermint candies, crushed

spoon mold

Preheat oven to 350°F.  Fill spoon mold with crushed candies.  Bake for 10 minutes.  Remove molds from oven, using a knife or flat edge of a small offset spatula, push the candy into the molds completely.  Refill molds where candy has melted and does not fill the mold to the top.  Heat for 5-8 more minutes, until candy is completely melted.  Again, push candy that has melted outside the molds into the correct spaces and push down the candy to compact it in the mold.  Let cool completely.
Carefully remove spoons from molds.  Store in a cool, dry place.

5 years ago:  Pink Champagne Mug Cakes and New Books
7 years ago:  Russian Tea Cakes and the Snow Day

December 22, 2019  Sunrise 10:58am sunset 2:40pm  Temp H -25/ L-26°F

Keto Irish Cream and Santa's Little Helper Drink of the Week

In the summer when we went camping with our niece and nephew, they would always bring Irish Cream for morning coffee.  We are camping so morning drinking is allowed, and this is a no judge zone.

Well, they moved and I will be responsible for my own Irish Cream for my coffee. So I began to look for a Keto version I could make. This is easy to make and a little too easy to drink!  I'll be ready for camping season...in 5 months.  In the meantime I'll just have to be happy with Irish Cream in my coffee on Sunday, before brunch and my mimosa.

This will also be part of my Christmas drink of the week.  I love peppermint and the combination of peppermint with the Irish Cream is so delicious. Santa's Little Helper will be one of my go to drinks this season, I get more than one drink of the week this time of year.

Keto Irish Cream

2 cups heavy cream
1 cup unsweetened almond milk
2 Tbsp. Cocoa powder
1 tsp. instant espresso powder
1/2 cup confectioner's Swerve
1/2 tsp. caramel stevia liquid
1 tsp. vanilla
1 cup Irish Whiskey

In medium sauce pan, heat cream until warm.  Add cocoa powder, instant espresso powder, confectioner's Swerve and caramel stevia.  Mix well.  Remove from heat and let cool.  Add vanilla and whiskey, mix well.  Store in refrigerator.


Santa's Little Helper

2 oz. Keto Irish Cream
1 oz. Peppermint vodka
sugar free chocolate syrup

Swirl glass with chocolate syrup.  In a shaker, mix Irish Cream and vodka.  Pour into prepared glass.
Enjoy
Makes 1 drink

5 years ago: A Farewell to June
7 years ago: My New Nativity

December 20, 2019  Sunrise 10:56 am  Sunset 2:39 pm  Temp H -26/ L -30°F

Sunday Breakfast

Dave has gotten into the habit of making Sunday Brunch for us.  I love that I don't have to cook, I can eat a delicious brunch in my pajamas as I drink my mimosa (without juice) and watch football.

Dave has started making these large rolled omelettes.  They are so big I  eat all I want and then have half for the next day for breakfast at work.  I don't know why he started making them this way, I think he had too much time on his hands one day and watched a little too much You Tube or Facebook videos, but I'm really not complaining because I am the winner here.

He switches up the fillings each week, sometimes left-over steak, ham, sausage, bacon, a variety of cheese....
It is always delicious.

Dave's three egg omelette

3 eggs, whisked
salt and pepper to taste
1 Tbsp. heavy cream (he doesn't measure he just pours a splash in)
fillings of choice

Pour eggs onto griddle.

Fill the whole thing in a rectangle.

Dave uses a spatula to level the eggs thinly into the
correct shape.

Add toppings of choice, today we had ham.

And cheese

Lots of cheese!

Using two spatulas, start rolling the omelette by folding over
the eggs, starting at the short end

and fold

and fold

and fold

until it is folded into this nice little roll.

My Sunday brunch, rolled omelette, sausage and radish browns.
YUM!

5 years ago:   Cheese Puffs and What Makes it Feel Like Christmas

7 years ago:Pumpkin Chocolate Chip Cookies and the Cookie Exchange

December 18, 2019  Sunrise 10:55 am  Sunset 2:39 pm  Temp H -3/ L -18°F

Cheeseburger Soup

Our weather finally took a dip to colder weather, but still only 20 below.  It is supposed to get to -30 by Thursday, but that is in the middle of the night.  While we have had an unusually warm winter, -20 is still cold and I crave soup.

I made soup and chicken wings for dinner Sunday while we watched football, soup for me and chicken wings because Dave doesn't think soup is dinner.  But, I have to say that I got TWO compliments on the soup and he ate TWO bowls of soup so this was a total win!  At one point he told me I could can the broth and sell it, high praise from a  soup disinterested human!

So, here is my version of Cheeseburger Soup, I won't can it and sell it, but I do take donations if you are so inclined!

Cheeseburger Soup

1 Tbsp. Avocado oil
1/2 cup onion, diced
3 cloves garlic
1 lb. ground beef
2 Tbsp. Dijon mustard
1/2 tsp fresh ground pepper
1 (14. oz)  fire roasted-diced tomatoes
4 cups beef broth
1 cup heavy cream
1/2 cup sour cream
salt to taste
1 1/2 cups cheese, divided
diced dill pickle, optional but so unusually delicious

In a large pot, heat avocado oil and sauté onion until soft and translucent.  Add garlic and cook for 1 minute, add ground beef and cook until well browned, breaking up large clumps.  Add mustard, tomatoes and beef broth, bring to a boil and reduce to low and simmer for 1 hour.  Add heavy cream, sour cream and 1 cup of cheese, stir until cheese is melted and incorporated well. Taste and add salt, if needed.

Serve, top each bowl with a sprinkle of cheese and some dill pickle.

5 years ago:   Bacon Wrapped Stuffed Dates
7 years ago:   Lighter Fruitcake

December 16, 2019  Sunrise 10:53 am  Sunset 2:39 pm  Temp H -5/ L -8°F

Chocolate Sugar Cookies for Christmas Platters

Christmas time is my most favorite.  The house is all decorated, the outside has a million lights (I tease Dave and say you can see our house from space), and my nativity is up outside.

I kind of have a thing for nativities.  I have 5 of them for inside and one big one outside.  Dave added to my collection this year with a nice one from Costco, only about 100 million people have it, because Costco, but I love it and was so pleased when he brought it home.

This week I made Christmas cookie platters.  I made chocolate sugar cookies and I really liked the dark cookie peeking out from behind the green frosting.  I use this old cookie cutter that used to belong to my grandma Stejer.  She alway used to send us boxes of cookies around the holiday and now I need to start doing that for my grandsons!

My Grandma Stejer's cookie cutter.

Well, these cookies went to work and they were gone in a flash!  Delicious and beautiful.

Chocolate Sugar Cut-Out Cookies

1 3/4 cups all purpose flour
1/4 cup cornstarch
1/2 tsp. salt
1/2 cup unsweetened cocoa powder
8 tbsp. butter, softened (one stick)
2/3 cup granulated sugar
1 Tbsp. vegetable oil
1 tsp. vanilla
1 large egg

In a medium size bowl whisk flour, cornstarch, salt and cocoa powder together.  In a mixer beat butter with sugar for 3 minutes until fluffy and light in color.  Add egg, vanilla and vegetable oil.  Mix well.  With mixer on low, add flour mixture with a large spoon, until flour is just incorporated completely.  Roll dough to 1/2 inch thick between two sheet of parchment paper.  Cut desired shapes and place on parchment lined cookie sheets.  Refrigerate for at least 30 minutes.

Preheat oven to 350°F.  Bake cookies for 12 minutes.  Be careful, it is hard to tell when these are done because they are already so dark.  Decorate as desired.

5 years ago:  Early Christmas Gifts and Candy Cane Cocktail
7 years ago:  Roasted Chicken Thighs with Lemon and Oregano


December 14, 2019  Sunrise 10:50 am  Sunset 2:40 pm  Temp H 12/ L 2°F