Soft Fluffy Milk Buns

Soft Fluffy Milk Buns

I’ll be the first to admit that I don’t generally bake a lot of bread or bread-type products. I think it has to do with the time needed for dough to rise, then rise again. Makes it one of those things I can usually only get away with on a weekend.

Well, all this COVID-19 work-from-home isolation stuff makes more things possible. At least until my yeast runs out. Which will be very soon – and it’s very scarce on store shelves right now.

Anyway, we were making stew tonight, so I decided some soft, fluffy milk buns would be perfect with it. And I was RIGHT!

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Personal Sous Vide Oreo Jello Cheesecakes

Personal Sous Vide Oreo Jello Cheesecakes

It’s no secret that I LOOOOOOOOOOOOOOOVE cheesecake.

Love it.

Have ever since I was old enough to remember that cheesecake is life. And I thought I was in a little slice of heaven when I discovered the wonderful things that could come out of an Instant Pot, like my Instant Pot Egg Nog Cheesecake.

Well, I may have created a tiny monster that’s even better.

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Chicago-style Cast Iron Deep Dish Pizza

Chicago-style Cast Iron Deep Dish Pizza

My wife is from Indiana, near Chicago. So Chicago-style deep dish pizza is something we’re not exactly strangers to. Not a single trip to visit the family goes by without a trip to Beggar’s for a deep dish.

But it SUCKS only getting to sink your teeth into one a couple of times a year, y’know?

All hail our saviour, the cast iron pan!

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Fresh and Fishy

Fresh and Fishy

There are lots of ways to eat lots of fish, but one of our favourite combos is Mahi Mahi in fish tacos! It’s a firm fish with a distinct flavour that gives you a satisfying bite.

Wrapped up in warm tortillas with sour cream, sriracha, salsa, and the crunch of coleslaw, they’re a tasty bite that’s pretty good for you too!

Fresh – and fishy!

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Beer + Whisky = Pizza?

Beer + Whisky = Pizza?

Are you questioning my math skills? Well, frankly, I can’t say I blame you. But beer and whisky are two key ingredients any time I make pizza.

The beer is for the crust. I’ve tried many, but the absolute BEST for my crust is Waterloo Dark. I’ve tried lagers, IPAs, stouts, reds, even Guinness (my #2, if I was ranking them for pizza crust usage), but none have a flavour that carries through quite the way Waterloo Dark does. (Guinness a somewhat distant second.)

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Quick EASY Lactose-Free Instant Pot Mac and Cheese

Quick EASY Lactose-Free Instant Pot Mac and Cheese

When you live with someone who is lactose-intolerant, you get used to a few things.

Milk = bad.

That’s one of them. A big one when it comes to some dishes, and especially when it comes to classic comfort foods like mac and cheese!

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Easy Instant Pot Chicken Alfredo

Easy Instant Pot Chicken Alfredo

Who doesn’t love a little Chicken Alfredo?

There are several ways to go about it. Old school from scratch on the stove top works, but needs tending. You can dump a jar of Alfredo sauce from the store on top of some noodles. It works. OR do it from scratch with about the same ease as dumping the jar – in the Instant Pot!

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Chicken And Veggie Stir Fry

Chicken And Veggie Stir Fry

I’ve always enjoyed a good stir fry. Chicken or beef normally .. but chicken generally wins.

But I have a confession – I normally cheat and just add a bottle of stir-fry sauce or teriyaki sauce from the store. But with a really short list of ingredients, I don’t have to do it anymore.

It literally takes a minute to toss together a tasty stir-fry sauce from scratch.

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Amazing 30 Minute Instant Pot Fried Rice

Amazing 30 Minute Instant Pot Fried Rice

I was really, REALLY skeptical about this one. I mean, how can you get a reasonably good FRIED rice without frying? There’s that whole thing where you use day old cooked rice so that it’s partially dried out before you start cooking and everything!

I’m here to say … bullocks. You CAN make an amazing fried rice from scratch in no time at all, right in your Instant Pot.

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Sous Vide Chicken Breast

Sous Vide Chicken Breast

There’s nothing really complicated with this one, but it was my first SV chicken cook with the Anova Nano. Won’t be my last!

The humble boneless, skinless chicken breast is really a flexible chunk of protein. You can add it to salads and people don’t think it’s weird – like they would with say, tuna. Mmmm … sign me up for that yummy “Tuna Caesar Salad!” No. Heck, shred it up and add some mayo and you have … chicken salad. Well, hopefully you’d do more to it than that, but you get my drift.

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