PJ Crowe

A Louisiana girl's "little bit of this...and little bit of that".......

[jalynncrowe]

Instant Pot Mississippi Pot Roast

Prep time: 10 minutes

Cook Time; 90 mnutes @ high pressure

INGREDIENTS:

4-5 pound chuck roast (cut into 4 or 5 pieces)

1 pkg. Hidden Valley Dry Ranch Mix

2 cups water w/ 3 tbsp Better Than Bullion Beef Paste (or 2 cups beef broth) 

1 pkg Au Jus seasoning

1 stick butter (the real deal....no margarine)

6-8 pepperoncinis (the more you use, the spicier)

1/2 cup pepperoncini juice

DIRECTIONS: Set instant pot to saute’ setting and melt butter in pot.  Brown roast on all sides, remove from pot set aside.  Pour all remaining ingredients in instant pot and heat just enough to mix ingredients.  Scoop out pepperoncinis (you remove them to get them off the bottom of the pot...you don’t want the roast on top of them), place rack in instant pot, add roast and return pepperoncinis to pot .  Set instant pot to cook for 90 minutes at high pressure.  Walk away!

Serve over rice or potatoes.  If you have time, let the pot naturally release the pressure before serving.  It makes for a juicier roast.  A quick release is ok....you just lose a little liquid and it’s not as juicy.  

Note: If I don’t have beef paste (or beef broth) and Au Jus seasoning, I replace it with 2 packages of Lipton Onion Soup  mixed in 2 cups of water (I still add the dry ranch).  Not as good in my opinion....but it works in a pinch!

[jalynncrowe]

Keto Pizza Crust

My grandchildren prefer this crust to homemade.  Easy, delicious, low carb, and keto friendly!

INGREDIENTS:

1 8 oz package cream cheese (room temperature)

2 eggs

1/2 cup grated parmesan cheese

3 tbsp italian seasoning (some add salt and pepper, but I don’t)

Tony Chachere’s (to taste....or leave out completely)

DIRECTIONS: Preheat oven to 350 degrees.  Line the bottom of a pizza pan or cookie sheet with parchment paper (non-stick tin foil works, too!).  Mix all ingredients together, then press dough onto pan.  The dough will be very thin.  Bake for 10 minutes, remove from oven and let rest for 5-15 minutes.  Flip the crust over onto a fresh pan (this is important for it to hold its shape and so you don’t burn the crust when you finish baking it.  I’ve just taken tin foil, lined the top, flipped it over and put it back on the same pan...less dishes to wash).  Add your favorite toppings and bake until cheese is bubbly and the crust starts to brown.  Serve.  

[jalynncrowe]

Bud’s Broccoli Salad

Want a dish  that makes a huge impression?!?  Easy peasy to make, but tastes SO FANCY!  This is my husband’s recipe.  Wherever we bring this to a gathering, we get requests for the recipe. Low carb and keto friendly. 

SALAD INGREDIENTS

3 large heads broccoli, chopped

1/2 purple onion, chopped fine

2-3 cups shredded cheddar cheese

10 ounce package of REAL bacon bits

1 cup pecan chips

DIRECTIONS: Mix all together in a large salad bowl and set aside.

DRESSING INGREDIENTS

1-1/2 cups mayonnaise (Duke’s or Hellman’s)

3 tbsp Splenda

2-3 tablespoons apple cider vinegar

DIRECTIONS: Mix into bowl, then fold into salad.  

That’s it!  Refrigerate and prepare yourself for compliments galore when you take the cover off of the bowl!

[jalynncrowe]

Old Fashioned Banana Pudding

One of my most cherished memories is watching my grandmother make homemade banana pudding on the stove top for “dinner on the ground” at church.  I have tried to replicate this recipe for over 30 years and finally found one that came pretty close..then I modified it to make it my own. Every bite brings back memories.  I’ve made this for several social social events and always hear, “This is the best banana pudding I’ve ever eaten!”  

CUSTARD INGREDIENTS

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon salt

2 cups milk

4 eggs (separated)

1 tablespoon vanilla flavoring

1 box Vanilla Wafers

4 medium sized ripe bananas (brown spotted ones are the best)

CUSTARD DIRECTIONS: Line bottom of baking dish with vanilla wafers and slice bananas over the top.  Set aside (I put mine in the fridge).  Separate egg yolks from whites and place into two bowls.  Mix flour, salt, and sugar in a medium sized pot.  Add milk slowly. Stir constantly over low heat until thickened.  Beat egg yolks in bowl, then pour them slowly into pot, stirring constantly.  Once incorporated, cook for 5 minutes, stirring constantly.  Remove from heat and add vanilla. Pour over bananas.  Note: You can add additional layers of wafers and bananas in between, but I prefer to have only a bottom layer of cookies.    

Start oven preheating to 450 degrees.    

MERINGUE INGREDIENTS

4 egg whites (reserved from above)

1/4 cup sugar

1/4 tsp cream of tarter (optional)

MERINGUE DIRECTIONS: Beat egg whites and 1/4 cup sugar until stiff peaks form.  Spread on top of custard and bake for about 5 minutes (or until browned).  Remove from oven and serve warm.  (Can be refrigerated once it comes to room temperature and served later.  I place toothpicks in mine to keep the plastic or foil from sticking to the top of the meringue.)