Photo while I was setting up for Instant Pot Cilantro Lime Rice.

Carnitas in the frypan Sunday dinner: Carnitas! Recipe coming soon.

Inside Blogging: Fall is coming, and the days are getting shorter – I don’t have much time left for natural light photography. I’m trying out my new toy – a Godox AD200 flash. So far, so good!

Little Chickens on the Rotisserie We had the family over for a party celebrating a big round number milestone for DadCooksDinner. (More on that coming Tuesday.) I went back to a classic recipe and made Rotisserie Cornish Game Hens with a Spanish Smoked Paprika spice rub. (Unfortunately, I didn’t keep an eye on the charcoal – I was too busy enjoying the party – and I didn’t add more coals when the fire burned down. Dinner was late as I tried to limp it to the finish line with a 200°F grill temp. Sigh.) Recipes Rotisserie Cornish Game Hens Rotisserie Chicken with Spanish Smoked Paprika Rub My other Rotisserie Recipes My Rotisserie Cookbooks Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

Happy Rice! Happy Rice! From Italy! One of the leftovers from my trip to Riseria Ferron in the Veneto is the bag of Risotto Felice. I couldn’t pass up the bag with the happy grain of rice “for the kids!” Because what do kids love more than rice with dried vegetables already mixed in? It was great – but the kids wouldn’t touch it. “Ew. What’s all that stuff in there?”

My Summer Vacation is over, and my hernia surgery was a success. New recipe coming Tuesday! (Picture is from earlier in the week – a storm blew through, leaving this sunset in its wake.)

Beer can chicken for the crowd at our Lake Erie lake house. The grill was running cold, dinner was late…and it was still fantastic. Recipe here: Beer Can Chicken

Now that I have my Instant Pot Hard Boiled Egg technique down, I’m moving on to this week’s post. My favorite appetizer, deviled eggs!

It’s been quite a week here at DadCooksDinner, the kind where I need some simple summer comfort. Like burgers on the grill, with all the toppings. Picture from this recipe: Jalapeño Cheeseburgers with Grilled Onions.

I bought a couple of bags of fingerling potatoes for dinner, and they were so colorful that I had to take a picture.

PicOfTheWeek: Testing pressure cooker pasta and beans, Venetian style (pasta e fagioli alla veneta). Recipe coming soon!

That’s right, everyone’s doing it – pressure cooker eggs. I had to try it out. (Recipe coming soon.)

I was sure I’d have a cool Memorial Day Grilling picture for you today…and then we had thunderstorms blowing through all yesterday afternoon. Sigh. So, here’s a leftover picture from last week’s Pressure Cooker Asparagus Risotto recipe. (At least the weather looks good for tomorrow. Cookout, here I come!)

Ben asked for Dad Cooks Dinner Pulled Pork for his birthday party. Happy to oblige! (Even if I did have to dodge a few raindrops.) Recipe here: Pulled Pork on a Weber Kettle Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

I still dream about the asparagus risotto I had on my trip to Italy. I hope to share a recipe with you soon. But, first I have to figure out Veggie Broth. I’ve made it a couple of times in the past, pressure cooking for the 10 minutes recommended in Lorna Sass’s cookbooks. I thought I should double-check that, and went to my other cookbooks and the Web…and found a range of times under pressure from 5 minutes to 25 minutes. That’s…quite a wide range. Time to do some head-to-head tastings. Anyone out there making pressure cooker vegetable broth? How long do you pressure cook for? Let me know in the comments, and thanks!

Simple pressure cooker new potatoes – the recipe is coming soon. …and, until then, here’s a video snippet: View this post on Instagram Swirl To Coat – snippet from a recipe that’s coming soon… . . . #InstantPot #PressureCooker #SwirlToCoat #NewPotatoes A post shared by Mike Vrobel – Food Blogger (@dadcooksdinner) on May 6, 2018 at 8:43am PDT Swirl To Coat [Instagram.com/DadCooksDinner]

I buy a lot of kitchen gadgets…too many. The Instant Pot silicone rack is one of the few that stuck. The flexible silicone arms make it much easier to lift out of a hot pressure cooker. The silicone rack made me think about vegetable steamers – I use them in about the same way. Are newer silicone steamers any better than my old, flippy, stainless steel steaming rack? Stay tuned to find out…

Italy! I’m leaving for Italy tomorrow – flying to Venice for a few days, then on to Verona for a food writing workshop. (I know, I know. It’s a rough life.) Check my Instagram if you want to follow along. Arrivederci!

I spent the day at a photo shoot at Certified Angus Beef® Brand headquarters!

I look a little *too* excited about my new blowtorch…

I’m (still) testing pressure cooker crème brûlée/caramel/flan recipes, and had to figure out how much my ramekins can hold…so testing came to a halt, and measuring started. (The ramekin in the pic is 4 ounces, from this colorful set.) I found that most “standard” ramekins are 6 ounces, and small ones are 4 ounces…but that is measured all the way up to the brim. In actual use, where you have to worry about spills, they hold about an ounce less – 5 ounces vs 3 ounces.

Recipe testing day: pressure cooker creme brulee