Merry Christmas, everyone! Happy holidays to you and yours, and thank you for following along on my cooking adventures in 2018. (The “beams of Christmas lights” is a trick I learned from Tony & Chelsea Northrup’s YouTube channel. Thanks, Chelsea!) 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.
Working on a cheesecake recipe this week, and my wife is simultaneously making Christmas cookies. She has first dibs on the stand mixer, so I am hand-whisking my cheesecake. And, let me tell you, hand-whisking to remove all the lumps from cream cheese is a lot of work… Cheesecake recipes Here are a few recipes to keep you entertained until I get this one posted: Instant Pot Caramel Apple Cheesecake Pressure Cooker Strawberry Cheesecake Pressure Cooker Oreo Cheesecake
A batch of Instant Pot hard-boiled eggs so I can work on my traditional Deviled Eggs recipe. I think I’ve got the flavors down, so it should be coming this week. (If you can’t wait, here is my Wasabi deviled eggs recipe.) What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Instant Pot Hard-Boiled Eggs, or Is the 5-5-5 method a myth?Instant Pot Wasabi Deviled EggsMy other Instant Pot Pressure Cooker Recipes 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.
Did you follow my advice and make a big batch of Turkey Broth after Thanksgiving? I did, and I’ve got a freezer full of broth, just in case I need something…like a batch of Turkey Noodle Soup. (Not shown: last night’s roasted chicken breasts. Soup is great for using up leftovers.) Recipe: Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup Note: Skip to step 2 (“Sauté the aromatics”), and enjoy!
T-Day is on the way, and I’m taking stock. [Ahem. Sorry.] The turkeys are thawing in the fridge, and I’m spending Sunday making a batch of chicken stock – the essential ingredient for gravy (and a pretty important one for stuffing, too.) Related Posts Pressure Cooker Chicken Stock Pressure Cooker Browned Chicken Broth Pressure Cooker Vegetable Broth 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.
Tomato, tomahto, potato, potahto, let’s call the whole thing off… Louis Armstrong Tomato sauce, inspired by Marcella Hazan. Coming soon!
Instant Pot Caramel Apple Cheesecake is coming Tuesday!
Clambake time! Steaming clams (and lobster tail, mussels, sweet potatoes, chicken…) for my dad’s birthday. Happy birthday, dad!
Beans ready for a quick soak. I’m quick-soaking the beans – pressure cooking for 1 minute, then letting them sit for 1 hour – to speed up the cooking time. These beans are the base for a minestrone soup, and the rest of the ingredients will overcook if I try to cook unsoaked beans. (Minestrone recipe coming soon…)
It’s Chili Time!
Testing out the portrait mode on my new toy, the iPhone XS Max. My “Big Tennis Max” review: It’s eye-wateringly expensive, and I love it! Bonus Sunset Pic: Last night’s sunset was too pretty…I have to share it.
Photo while I was setting up for Instant Pot Cilantro Lime Rice.
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!
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! 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!