Quick Mojo Sprite Pork Roast

Sorry for the bite I took out of the roast in the picture but just could not wait to try this fast but tasty treat. First I am not a great lover of pork unless I am watching it frolic in the fields but our neighbor brought us this roast and my husband had a big hunger and wanted meat when he came home from playing a gig with his band. So I prepared the pork by soaking it in a bath of 1 cup of white vinegar and a 4 cups of water for about 20 minutes. This get all the bad stuff out of the meat and helps to tenderize it. 

Then I made a quick sauce for it to swim in while it cooked in the Instapot. After draining the vinegar and water mixture off the roast, I poured in the following to the Instapot:

2 cups of Sprite

8 ounces of store brand (Publix) mojo marinade

1/2 cup of brown sugar

The roast was about 4 lbs. So if yours is smaller or large you need to adjust the measurements a bit. 

Next I mixed the ingredients together so then blended around the roast. Then I placed the lid on the Instapot and set it for 1 hour on the meat/soup setting. I walked away to enjoy some tv and left it to stew in its own juices...LOL 

That's it! NOW if you want it more succulent and not in a hurry. Leave the roast in the pot and turn the Instapot  over to the slow cook setting and let it simmer with the lid on for a few more hours. This will make it into a fall off the bone juicy pot of pork. 

When I took the piece out to try. I dipped in a Boars Head horseradish and white wine mustard...YUM 

Hope you enjoy!! 

Zesty Chicken Salad with a Burst of Flavors

Zesty Chicken Salad with a Burst of Flavors

Say goodbye to ordinary chicken salad and say hello to a zesty and refreshing twist on this classic dish. Packed with vibrant flavors and delightful textures, this chicken salad will quickly become a favorite at any gathering or a delightful treat for a quick lunch.

Ingredients:

• 2 cups of cooked and shredded chicken breast (rotisserie or boiled)
• 1/2 cup of diced celery
• 1/4 cup of finely chopped red onion
• 1/4 cup of sliced almonds (toasted for extra crunch)
• 1/4 cup of dried cranberries (for a touch of sweetness)
• 1/4 cup of chopped fresh parsley (or cilantro for an herbal kick)
• Zest and juice of 1 lemon (for a burst of citrus flavor)
• 1/2 cup of mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon of Dijon mustard (for a tangy twist)
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Lettuce leaves or whole-grain bread for serving

Instructions:

1. Prepare the Chicken: Start by cooking the chicken breast until fully cooked and tender. You can use a rotisserie chicken or boil it until no longer pink in the center. Once cooked, let it cool slightly, then shred the chicken into bite-sized pieces.

2. Create the Zesty Dressing: In a separate bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon zest, lemon juice, garlic powder, salt, and pepper. This zesty dressing will add a burst of flavors to your chicken salad.

3. Mix the Salad Ingredients: In a large mixing bowl, combine the shredded chicken, diced celery, finely chopped red onion, sliced almonds, dried cranberries, and fresh parsley (or cilantro). Toss everything together to evenly distribute the ingredients.

4. Add the Zesty Dressing: Pour the zesty dressing over the chicken and vegetable mixture. Gently fold the dressing into the salad until all the ingredients are well-coated. Adjust the seasoning with more salt and pepper to taste.

5. Chill and Serve: Cover the chicken salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. The longer it chills, the more delicious it gets!

6. Serve with Freshness: To serve, you can scoop the chicken salad onto a bed of lettuce leaves for a refreshing and light option. Alternatively, spread it between slices of whole-grain bread for a delightful sandwich.

This zesty chicken salad is a perfect balance of flavors and textures, making it a delightful dish for any occasion. Whether you're preparing it for a potluck, a family gathering, or simply for a quick lunch, this recipe will never disappoint. So, say hello to the zesty chicken salad and embrace the burst of flavors it brings to your taste buds! Enjoy and savor every delicious bite.

Ruby Tuesday Restaurant Copycat Recipes: Hickory Bourbon Salmon

Ruby Tuesday Restaurant Copycat Recipes: Hickory Bourbon Salmon: HICKORY BOURBON SALMON Ruby Tuesday Copycat Recipe Serves 2 2 (8 oz) salmon fillets 2 teaspoons chopped chives 1 cup bourbon 1/4 ...

Update on the Brisket Recipe

I have been making the brisket the same way since I posted it but about two weeks ago I made a change. I increased the water to cover the brisket and cooked it for forty-five minutes. All of the veggies were in the pot along with the brisket which was on the bottom as to allow the veggies to steam and the meat to become  bit looser in consistency. 

This was a great success!! The brisket was more tender and could be cut with a fork, the veggies were a bit more solid but had all the flavor of the brisket. It was yummy and lasted about two days with the hubby in the house. I took the leftover veggies and stock added a bag of frozen vegetables, some more chopped cabbage, a small bag of carrots, a bouillon cube along with more salt and pepper. This cooked in the pressure cooker for about twelve minutes and we ate soup for the next week. 

We are making this one of staple recipes. It is great for any time of the year and is a budget stretcher. Plus with the flu working its way around Florida we needed all the extra vitamins we could muster. 

Zingy Green Bean Casserole

I went to my daughter's for a Christmas Eve cookout. She was excited about the two all time favorites the corn pudding with Jiffy Mix and the traditional green bean casserole. One of her friends said that it took him about an hour but he made a mean green bean casserole. That got me thinking...does it really  have to be so traditional and this is what transpired that got raves on Christmas eve and again at my house on Christmas day.

2 bags of frozen green beans  about 4 cups (you can use two cans of green beans as well) I did not use the french style just the regular cut green beans.
2 cans of mushroom soup
3/4 cup of milk
1 can of mushrooms drained
1Tbsp. of Worcestershire Sauce I used instead of Soy Sauce!!
1/2 tsp of Hot Sauce...I like Crystal brand use what you like and more if the taste suits
1/2 tsp of course black pepper
1 1/2 Tins of French Fried Onions

Preheat oven to 350 degrees F or  176.667°C
Cook the beans on top of the stove until either unfrozen or if canned the liquid is mostly evaporated-the liquid will help dilute the soup but don't leave more than about a 1/2 cup. Add to the pan the mushroom soup and the 3/4 cup of milk. Mix and continue on the heat until the soup has become soupy...LOL. Add the hot sauce, worcestershire sauce, pepper,mushrooms and continue mixing. Then refine to taste the tanginess that you are desiring by adding a dash or two more hot sauce.
Add 3/4s of the fried onions to the mixture and make sure they are mixed around evenly. Place in a 9x9 casserole dish or one close to that size and then top with the rest of the fried onions. Place in the oven and heat for 25 minutes.

When removed from oven, let set for at least 10 minutes before serving. Enjoy!!

The picture below is that of the original Campbell's green bean casserole from their website.

Chicken Thigh Gumbo

Today both my husband and I have felt a bit under the weather. So the only thing to resort to is chicken soup but having to work with what I had on hand it turned into a healthy gumbo. This is an easy dump it all into the pot recipe which is done from start to finish in about 40 minutes.
I will update with a picture later.

Four chicken thighs
1 onion
3/4 cup of rice
1/2 bag of frozen gumbo vegetables
1 tsp of cilantro
1/4 tsp of Old Bay Seasoning
1/8 tsp of cumin
dash of salt
3 cups of water
1/8 cup of vegetable oil

Place the oil into the bottom of the pressure cooker and turn on saute. Chop and add onion, chicken and spices. When onions start to become translucent and the chicken is seered...not brown just a little less pink add the water, rice and gumbo vegetables. Place the top on the pressure cooker and move from saute to poultry for 35 minutes. When it is done you might want to add more salt or some pepper. Serve with some French bread and your done.

We found it tasty and we felt better after eating it...hope you enjoy too.

Real Florida Chicken Thighs and Rice

Now you are going to think this is a chicken and citrus recipe because everyone equates Florida with oranges, grapefruit and of course the Key Lime. Well there is another part of Florida where the cowboys and Indians roam that brings another whole taste to the table. This is the central part of the state where they raise cattle and sugarcane.

Most tourist only see the beaches and what they think is Florida but there is another whole world to behold when you get into Desoto, Hendry and the other counties in the middle of the state. In Hendry county is a great place named Labelle. The people are friendly and the food is amazing. A butcher who lived there back in the 1940's always made a seasoning for his customers to use on their meats. It because very popular and a favorite of everyone in the area. He had began the development in Saipan when he was a mess sergeant in the army. He actually started to market it as Everglades Seasoning in 1976.  My chicken recipe is easy, fast and of course uses that great seasoning as its core flavor. http://www.evergladesseasoning.com/

Soak 4-6 chicken thighs (bone in and skin on) in about a quart of water and 1/8 cup of apple cider vinegar for 10 minutes or so and then rinse.

In your electric pressure cooker add about 1/4 cup of vegetable oil and let it heat on saute.
Add 1 tsp of Everglades Seasoning and smell the aroma
Slowly add a couple or three chicken thighs and brown on saute turn them and when brown on all sides remove and add the next two or three. You might want to shake in a bit more of the Everglades Seasoning to make sure they get to bathe in that great blend of spices.

When all the chicken are browned remove from the pressure cooker and add  2 cups of rice to the oil. Stir the rice around so it doesn't stick to the bottom of the pan. Then add either 1 Cup of chicken stock and 3 Cups of water or 4 Cups of water. The chicken stock will make it a bit stronger than just the water alone....just sayin- you be the judge of your palate.

Lay that chicken on top of the rice skin side down and place the lid on. Set the pressure cooker for 24 minutes on the poultry setting. When the  pressure cooker finishes let the pressure off manually so the rice doesn't get mooshie.

Then add one can of small red beans in chili sauce. This will add that one last taste to this already flavorful and aromatic dish.  Mix them in and serve. Now you are tasting the old Florida flavors which the pioneering families

came to know and love.

Everglade seasonings