Perfectly Cooked Prime Rib Roast

Do you love prime rib? Does the thought of cooking prime rib yourself make you go all primal and start beating your chest like a caveman? That’s pretty much what happens when my husband decides he’s going to make prime rib for the family during the holidays.

Over the years, we’ve tried several different recipes in search of making the perfect prime rib. One recipe that my folks raved about was from a now-closed small restaurant in northern Missouri. We waited with anticipation when we tried that one because it had such good reviews, but alas, it just didn’t do it for us, and we felt like we had wasted a good piece of meat.

We eaten prime rib in restaurants lots of times, and there you can find it prepared in any number of ways—garlic crusted, rosemary crusted, so on and so forth. But to cook a rib roast at home, we wanted to get back to basics and do a simple yet tasty recipe. Once you know that we don’t even like to use steak sauce with a sirloin (we think it covers up the taste of perfectly delicious beef), you’ll understand why we think this recipe is the best we’ve come across. It’s super simple, and there were no complaints at the dinner table when this was on the menu.

I found all kinds of tips and tricks on how to fix a rib roast on the What’s Cooking America website, including cooking time instructions based on the weight of your roast, and I’ve provided a link to it here. Be forewarned: if you go to print out the recipe, you may end up with pages and pages of instructions.

I admit that the picture of the sliced prime rib is not mine. While I remembered to take a picture of the rib roast when we took it out of the oven, I got busy getting everything else ready for the meal, and then we dove in—with no picture of how delicious it looked when sliced. I used one from the Internet, but you get the idea of what it looked like. We did have garlic mashed potatoes with our prime rib, though, which were also delicious.

We’ve used this recipe to roast a huge 14-pound rib roast, and we’ve used it for a smaller 7-pound prime rib. Just adjust your roasting time based on the size of your roast, and you’ll do just fine. Enjoy going primal!



Perfectly Cooked Prime Rib Roast

Prime rib roast


Several hours before you plan to cook your beef roast, take it out of the refrigerator, and let the roast come to room temperature, anywhere from 2 to 4 hours. This is necessary so that the roast cooks evenly.

Preheat your oven to 450 degrees Fahrenheit.

Pat the room temperature roast dry, and liberally smear softened butter on the ends of the roast. Do NOT salt your rib roast (this will dry it out).

Place the rib roast in a large roasting pan fat side up, on a rack if you have one is preferable. If you’re using a bone-in rib roast, you can omit the cooking rack.

Sear the rib roast at 450 degrees for 15 minutes. Then turn down the oven temperature to 325 degrees Fahrenheit for the remainder of the cooking time. Do NOT cover the roast. Every half-hour or so, baste the roast from the juices that accumulate in the pan.

Cook roast until the internal temperature reaches 120 degrees Fahrenheit (for rare) or your desired level of doneness. Remove roast from the oven, and lightly cover it with aluminum foil. Let rest for 15 to 20 minutes. Remember that the internal temperature will continue to rise as it rests, so take that into consideration before you remove the roast from the oven. After roughly 20 minutes, the internal temperature will be around 125 degrees Fahrenheit if you removed it from the oven at 120 degrees. For us, this is perfectly done (rare), but you may wish to cook your roast longer. You can find cooking times for level of doneness and sizes of prime rib roasts on the What’s Cooking America link I posted above. Enjoy!

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Pressure Cooker Creamy Chicken with Spinach and Mushrooms

Chicken is probably one of the most fun proteins to cook with because you can do anything with it. Whatever cuisine you’re hungry for, there’s a recipe out there to satisfy your craving. Since I’m still in the honeymoon stage with my new Instant Pot, I’m on the lookout for different ways of making everything, and I was inspired by a couple of different recipes I’d seen on Pinterest about making chicken breasts in the Instant Pot. After looking through my pantry and refrigerator to see what ingredients I had on hand, I came up with the following recipe.

You can cook your chicken breasts in the Instant Pot if they are still frozen, but mine were thawed, so that helped speed up the process a little bit. Feel free to use whatever seasoning your family likes—Italian seasoning would be good, as would some herbs de Provence if you’re feeling a little bit French. I stuck to the basics—salt and freshly ground black pepper—to season my chicken breasts as I knew I’d be adding different flavors in the cream sauce.

You’re really simply poaching the chicken in some cooking liquid. After the chicken is cooked, you can top it with whatever sauce you wish. I had mushrooms, spinach, and heavy cream on hand, so that was my inspiration.

Again, the ingredient amounts are approximate, so feel free to experiment. I usually cook without recipes, so it’s a little of this and a little of that—taste and adjust seasonings and ingredients accordingly.


Creamy Chicken with Spinach and Mushrooms

4 boneless, skinless chicken breasts

1 cup good chicken stock

Salt and black pepper

2 garlic cloves, peeled and smashed

1/2 stick butter (not margarine)

8 ounces sliced mushrooms

2 cups fresh spinach

1/2 cup dry white wine

1 cup heavy cream

1/3 cup grated Parmesan cheese

Liberally season the chicken breasts with salt and freshly ground black pepper and place them in the Instant Pot. Add the cup of chicken stock and the smashed garlic cloves. Place the lid on the cooker, remembering to set the valve to seal, and select the Manual setting. Cook for 10 minutes on high pressure.

When the cooker beeps, turn off the Instant Pot, and do a quick release to bring down the pressure. Remove the chicken breasts from the cooking pot, and set aside, keeping them warm. Pour out the chicken stock and save for another use if desired.

Select the saute function, and melt the butter in the cooking pot. Add the sliced mushrooms, and saute for approximately 5 minutes or until they start to soften. Add the white wine, and scrape to remove any browned goodies at the bottom of the pot. Add the fresh spinach, and continue to saute for a few minutes until the spinach wilts. Season with salt and black pepper to taste.

In a small bowl, combine the heavy cream and the grated Parmesan cheese. Add this to the cooking pot, and cook for a few minutes more until the sauce thickens to your desired consistency. Taste and season with additional salt and pepper if needed.

Serve sauce over poached chicken breasts.
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Baked Scallops

I love scallops, but here in Iowa, we just don’t have access to fresh seafood, so we have to make do with the frozen section and hope we come across some good stuff. I’d stopped in our local locker the other day looking for soup bones to make bone broth, and I noticed they’ve started to carry some seafood. So, of course, I started browsing and found they had some really nice-looking scallops. Nice big ones that were actually more than an appetizer bite size. Of course, I came home with a couple of packages lol.

I wanted to make those scallops tonight, but I wanted to try something different. I usually make scallops in a large skillet, browning them and then using my shrimp scampi sauce. They are really good that way, but these were really nice scallops, so I wanted to do something that would “wow” my family. The fact that even my husband said I had to blog about this recipe “right now” must mean I accomplished my mission lol.

That said, this is one of those off-the-top-of-my-head recipes. I didn’t measure anything. I knew what ingredients I wanted to use, and I went strictly by taste. I’ve tried to approximate the ingredients below, but do yourself a favor and just taste the sauce as you make it. My family likes garlic, so I probably use more garlic than most families would like, so feel free to experiment to find the level of garlic you like. The wine is optional, but it really adds a nice layer of flavor to the sauce.

I topped the scallops and the sauce with a simple bread crumb mixture. Since I’m trying to go Paleo, I used gluten-free Panko, but you could easily substitute regular bread crumbs, regular Panko, or even seasoned varieties of the two to add another layer of flavor. This really is a simple recipe, but the end result was absolutely delicious.



Baked Scallops

2 pounds large scallops (I worked with 22 – 5 each plus 2 for the boys to fight over)

1/2 stick butter, melted

About 1/3 cup dry white wine

Garlic salt

Freshly ground black pepper (or use a coarser/restaurant-style black pepper)

Gluten-free Panko (or your favorite bread crumbs)


Extra-virgin olive oil


Heat the oven to 350 degrees Fahrenheit.

Combine the melted butter, white wine, about 2 to 3 teaspoons of garlic salt, and several grinds of black pepper in a small bowl. Stir to combine.

Dip each scallop in the melted butter mixture to completely coat. Place the scallops in a medium-sized casserole dish or on a large rimmed baking sheet (I used a jelly roll pan). Once all the scallops have been dipped in the butter mixture and are on the baking dish, pour the remaining butter sauce over the scallops.

In another small bowl, combine about 3/4 cup to 1 cup bread crumbs, about 1 to 2 teaspoons garlic salt, more freshly ground black pepper, and about 2 to 3 tablespoons parsley. Drizzle extra-virgin olive oil over the bread crumb mixture, and combine until the mixture starts to clump together. Once everything is mixed, sprinkle the bread crumb/Panko mixture on top of the scallops. (The bread crumbs will soak up any extra butter sauce as it bakes.)

Bake at 350 degrees Fahrenheit for roughly 15 to 20 minutes, depending how big your scallops are, until the fish is nice and flaky. Serve with veggies or a green salad and homemade bread, and you’ve good a great meal that will impress your family and friends.

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I love giving homemade gifts for Christmas. In the past, when I actually had time to do crafts, I would make cross-stitched wall hangings or something quilted like a quilt to curl up under while watching TV, table runners, or placemats. Something the receiver could keep and reuse during the holidays. This year, unfortunately, I just didn’t have any extra time to do any crafting, but I still wanted to give something homemade. Then I stumbled across a few recipes for how to make limoncello, and my dilemma was solved.

I love limoncello. It’s great to drink after a meal, and it’s super easy to make. I had sampled some homemade limoncello at Red Vespa in Solon, IA, when my husband and I went there for dinner. Not only do they make a mean wood-fired pizza, but they make their own limoncello and a killer tiramisu. I was inspired to make limoncello after that, and this recipe comes pretty close to what I had there.

I doubled the recipe below—everything except the number of lemons I used, that is. I wanted to make one bottle to keep and one bottle to gift this Christmas. Ten lemons are definitely enough to infuse 2 bottles of vodka.

I’ve seen recipes where you only soak the lemon peels for a few days, and I’ve seen recipes where you soak them for 4 weeks and every time length in between. I went with 4 weeks. I figured the longer the peels soaked, the more lemony the drink would be. I bottled the limoncello last night, and it was definitely worth the wait.

After this success, I’m going to try my hand at other vodka-infused liqueurs. I have a bunch of frozen blueberries, and in the summer and fall I have lots of fruit just waiting for me to do something fun with. I might even try to make homemade Kahlua, so I’m sure I’ll be posting future do-it-yourself liquor recipes in the future.


10 organic lemons

750 mL good-quality vodka (the better it tastes by itself, the better the limoncello will be)

3 cups sugar

2 cups water

Using a peeler, peel the yellow rind from 10 lemons. Make sure you don’t get any of the white pitch beneath the rind, as this will make the limoncello bitter. Place the lemon rind into a large glass container (I used a 2-quart Mason jar), and fill the container with the vodka. Place a lid on the container, and keep the mixture in a room temperature area out of the sun. Every day give the container a stir (or a shake in my case with the Mason jar). Let set for 4 weeks.

After the vodka mixture has sat for 4 weeks, strain out the lemon peels using a coffee filter or some cheesecloth. Set the vodka aside, and discard the peels.

In a small saucepan, combine the water and the sugar. Heat over low heat, stirring occasionally, until the sugar is completely dissolved. Let cool to room temperature.

When the simple syrup is cooled, combine it with the infused vodka. Pour into bottles or some other decorative decanter if you’re gifting the limoncello. Store in the refrigerator or freezer.


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Pressure Cooker Sesame Honey Chicken

My family loves Chinese food, and my youngest son is always asking me to make Orange Chicken, probably his most favorite Chinese dish. While it’s one of my favorites too, I wanted to change things up a bit, as I hate always making the same thing for dinner. Variety is the spice of life, right? While looking through some pressure cooker recipes on Pinterest (that site is way to addictive!), I found a recipe for Sesame Honey Chicken on the Key Ingredient website that sounded quick and delicious. It really takes very little time to do in a pressure cooker, and I think it’s going to be a new family favorite.

While I usually brown chicken and beef in a cast iron skillet before I add it to a pressure cooker or a slow cooker, I cooked everything in the Instant Pot for this recipe. Talk about a time saver—saving time doing dishes, that is. I only had one dish to clean, instead of my huge cast iron skillet, which is a big plus in my book.

The recipe calls for soy sauce, but since I’m trying to follow a Paleo-style diet, I substituted coconut aminos for the soy sauce. You could also substitute tamarind sauce. Both of these are gluten-free, and you can’t tell the difference taste-wise when you are adding them to a sauce.

Sesame Honey Chicken

4 large boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil (or your favorite cooking oil)

1/2 cup diced onion

2 garlic cloves, peeled and finely minced

1/2 cup soy sauce (I used coconut aminos)

1/4 cup ketchup

2 teaspoons toasted sesame oil

1 cup honey

1/4 teaspoon red pepper flakes

2 tablespoons cornstarch

3 tablespoons water

Toasted sesame seeds

Chopped green onions, for garnishing (optional)


Salt and pepper the chicken pieces to taste.

Preheat the pressure cooker pot by selecting the sauté function. When the cooking pot is hot, add the olive oil, the chicken pieces, the onion, and the garlic to the pot, and sauté until the onion is softened, about 3 minutes or so. Add the soy sauce, ketchup, and red pepper flakes to the pot, and stir to combine the ingredients.

Lock on the lid, and cook at high pressure for 3 minutes. When the cooker beeps, do a quick pressure release.

Add the honey to the pot, and stir to combine. In a small bowl, combine the cornstarch and the water. Add this to the pressure cooker pot.

Select the sauté function, and stir until the sauce begins to thicken, roughly 3 to 4 minutes.

Serve chicken and sauce over cooked rice, and sprinkle with the toasted sesame seeds and chopped green onions, if using.

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Pressure Cooker Honey Bourbon Chicken Wings

I had originally purchased some chicken wings thinking I would make some chicken stock in the Instant Pot, but when the snowstorm hit last weekend, I needed something quick to fix for my son and husband, who spent the weekend plowing snow. I came across a recipe on This Old Gal’s website, and it sounded yummy and delicious. I didn’t have any bourbon in the house, but I had some whiskey, which substituted just fine. I also discovered that the broiler on my stove wasn’t working (I rarely use it), so after pressure cooking the wings, I turned the oven up to 500 degrees Fahrenheit and cooked the wings for 15 minutes (10 minutes without the glaze and an additional 5 minutes after I glazed the wings). The result was good, but the wings didn’t have the crispy texture that using the broiler would give. My youngest son had the suggestion to deep fry the wings first and then put them in the oven with the sauce for a few minutes. This would give the crispy texture we love on our wings, so I’ll try that next time. All in all, the sauce was delicious, and I’ll definitely make this again.

Pressure Cooker Honey Bourbon Chicken Wings

3/4 cup ketchup

1 tablespoon liquid smoke

1/2 cup packed brown sugar

1/4 cup onion, finely minced

2 garlic cloves, peeled and finely minced

4 to 5 pounds chicken wings

1/2 cup water

1/4 cup bourbon or whiskey

2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

3 tablespoons honey

1 teaspoon salt

1/2 teaspoon black pepper


Using the sauté function on your pressure cooker, sauté the ketchup, liquid smoke, brown sugar, onion, and garlic for about 5 minutes or until the sauce starts to thicken. Add the water and remaining ingredients, stirring to combine. Add the chicken wings, and stir to coat them with the sauce. Lock on the lid, making sure to close the pressure valve. Cook on high pressure for 5 minutes. When the pressure cooker beeps, do a quick release to release the pressure.

Turn on the oven to broil.

Line a baking sheet with foil, and carefully remove the wings from the pressure cooker, and place them on the baking sheet. Place wings in the oven, and broil for 5 minutes on each side.

While the wings are in the oven, turn the pressure cooker back to sauté, and stir the sauce until it thickens.

After the wings have been under the broiler for 10 minutes, remove the baking sheet, and coat the wings with the thickened sauce. Place the wings back in the oven, and broil for an additional 5 minutes per side, or until the sauce and wings start to look crispy and brown.

Use any extra sauce for dipping.

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Pressure Cooker Cubed Swiss Steak

I was hungry for Swiss steak, so I went to the grocery store looking for some beef. While I know that Swiss steak is traditionally made using minute steaks, I knew I would be serving this over mashed potatoes, so I decided to look for a cheap cut of beef that I could cube. Since I would be using my Instant Pot, I knew whatever cut of beef I used would turn out tender. But what cut is “charcoal steak”? That’s what I ended up buying because it was cheap. I have no idea whether it was arm roast, chuck roast, or whatever, but the package had enough beef, so I went with it. It turned out extremely tender, so have no fear when you see packages labeled this way.

Mom always made her Swiss steak with tomatoes, celery, and carrots. I decided to use the “trinity”—green bell pepper, onion, and carrots—in mine, and I really liked it this way. I actually cooked everything in the Instant Pot this time, even sautéing the beef in the cooking pot. Usually I break out my cast iron skillet and sear the meat in that first, but the Instant Pot really is a one-stop cooking appliance, which made cooking and cleanup easy peasy. You could serve this cubed Swiss steak over rice or cooked egg noodles, but I was hungry for mashed potatoes, so that’s what I did. This made a delicious and quick meal that had no leftovers.


Pressure Cooker Cubed Swiss Steak

2 pounds beef roast, cut into bite-sized pieces

2 tablespoons good olive oil

1 onion, largely diced

1 green bell pepper, largely diced

1 cup diced carrots

2 cloves of garlic, peeled and minced

Splash of red wine

1 can diced tomatoes (I used tomatoes seasoned with basil and garlic)

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt (or to taste), plus more for seasoning beef

1/2 teaspoon black pepper, plus more for seasoning beef

1 bay leaf

Add the olive oil to the pressure cooker pot, and select the sauté function. When the oil is hot, add the cubed beef, and sauté until the beef is lightly browned. Remove beef cubes with a slotted spoon, and set aside.

Add the onion, green pepper, and carrots to the cooking pot, and sauté for a few minutes until the veggies are slightly softened. Add the diced garlic, and cook for another minute or so until it starts to soften. Add a splash of red wine to deglaze the pot, stirring to loosen any browned bits at the bottom.

Add the diced tomatoes and the tomato paste. Add the Worcestershire sauce, paprika, thyme, salt, and pepper. Add the browned beef back to the pot, and stir to combine everything. Add the bay leaf to the cooking pot.

Lock the lid in place, and select the manual setting. Cook on high pressure for 20 minutes. When the pressure cooker beeps, turn off the cooker, and let the cooker naturally release the pressure. While you’re waiting for the pressure to reduce, mash your cooked potatoes or make some rice or egg noodles to serve with the Swiss steak.

When your potatoes, rice, or noodles are ready, release any remaining pressure (if any). Remove the lid, and serve.

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Pressure Cooker Beef Stock

I love making homemade soups and stews, but I’m kind of picky about the stocks I use in them. If I go grocery shopping in the city, I can usually find decent organic beef and chicken stock that doesn’t have a lot of salt in them, but the taste is usually meh. I’ve made homemade stock and bone broth before, but doing it the traditional way is extremely time consuming. I guess it’s really not that bad—if you have an entire day that you can devote to watching your pot. Unfortunately, I don’t have that kind of time, so when I got my Instant Pot, I thought I’d give stock making another go, and I’m so glad I did. The pressure cooker does all the work, and in the end, I had a flavorful, delicious beef stock to use however I wanted.

I have the 6-quart Instant Pot, so I really didn’t end up with a bunch of beef bone broth. After filling the pressure cooker to its limit, I ended up with just under 3 quarts of stock, just enough really for a good batch of soup. One day I might get ambitious and make several batches of bone broth and pressure can it, but for now, this small-size batch works for me. I can make up the stock and keep it refrigerated for a few days until I’m ready to use it. Instant flavor just sitting there ready to be used—if it makes it to soup anyway. I like to heat up a cup just to drink in all that collagen goodness.

You can make bone broth or stock with whatever you like as far as vegetables go. Just remember that using the pressure cooker intensifies the flavors of what you put in it. If you’re used to making stock with lots of veggies, you can cut back to just one stalk of celery or 1 piece of carrot. The cooker will infuse the broth with the flavor just fine. I make my stock without salt, but feel free to add some if you wish. I like to control the salt level when I’m making a recipe, and the salt-free stock helps me do this.

To help pull out all the goodness in the bones, you need to have some sort of acid in the pot. Most recipes call for adding some apple cider vinegar, but I’ve also seen a recipe that added a tomato. I’ll try that this summer when I have fresh garden tomatoes available, but this time I used a tablespoon of balsamic vinegar, which added some really nice flavor.

I pressure cooked my stock for 120 minutes. I’ve seen recipes that will cook for just an hour, and you’ll still get great-tasting bone broth, but since I had the time, I wanted to get as much flavor as I could. A lot of recipes call for roasting the bones in the oven before making the stock. I’ve done that, and it does add a richness of flavor, but you can simply sauté the bones in the Instant Pot until nicely browned, if you want, and you’ll get the same result plus save a bunch of time. Or you can simply add everything to the pressure cooker, seal the lid, and cook. That’s what I did.

Pressure Cooker Beef Stock

3-1/2 pounds meaty beef bones (my butcher had nice neck bones)

Half an onion

1 stalk of celery

1 carrot, unpeeled

1 clove of garlic, peeled and smashed

1 sprig thyme

1 sprig rosemary

2 bay leaves

1 tablespoon balsamic vinegar

10 cups water (or enough to cover everything but not go past full capacity of the cooking pot)

Yield: I ended up with almost 3 quarts of bone broth.

Place all ingredients in the pressure cooker pot. Seal the lid. Select the manual setting, and set cooking time to 120 minutes. When the pressure cooker beeps, turn off the cooker, and let it naturally release the pressure. Mine took about 2 hours to come down to normal pressure. If you’re in a hurry, you can use the quick-release venting option.

Ladle stock through some cheesecloth into another large container or straight into glass Mason jars. Cover and refrigerate until ready to use. Can keep in the refrigerator for a few days, or place in freezer containers and freeze until ready to use. If you make large batches of stock, you can also pressure can it. I recommend the Ball website for canning instructions.

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Lemon Blueberry Buttermilk Cake

Last summer I bought a bunch of fresh blueberries from an outlet in Michigan that were so good that this fall I put in an order for some frozen blueberries to have in the freezer this winter. I like to have them on hand for smoothies and muffins, and if there are any left later this winter when I have the time, I want to make some blueberry jam.

The other night my oldest son asked me to make a cake, so I went through my recipes on Pinterest and came across one on Who Needs a Cape’s blog for a lemon blueberry buttermilk cake. I had all the ingredients on hand, so I thought I’d give it a try.

As soon as the cake was cool enough to cut, the kids (and hubby) were into it. They didn’t even wait for me to make the glaze for the cake because it smelled so delicious. The cake lasted all of 10 minutes before there was nothing but crumbs on the plate! I guess that means it was a hit, but next time I’m making them wait until I get the glaze on the cake. Take a peek on her website—you’ll find lots of yummy recipes there.

Lemon Blueberry Buttermilk Cake

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Zest of 1 lemon

1 cup butter, at room temperature

3 eggs, at room temperature

1/2 teaspoon good vanilla

3/4 cup buttermilk

2 tablespoons all-purpose flour

3 cups blueberries (I used frozen)


2 cups powdered sugar

2 to 3 tablespoons milk

1 tablespoon softened butter


Preheat oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan.

Combine 2-1/2 cups flour, baking powder, and salt in a medium-sized bowl.

In a large mixing bowl, add the sugar and the lemon zest. Add the butter, and cream mixture on medium speed for about 3 to 5 minutes until thoroughly combined.

Reduce speed to low, and add in the eggs one at a time, mixing for a minute between adding each egg. Scrape down sides of the bowl, and add the vanilla.

Add in some of the flour followed by some of the buttermilk, and mix until combined. Repeat until all flour and buttermilk have been added.

In a separate bowl, combine the 2 tablespoons of flour and the blueberries. Toss to coat berries. Gently fold the blueberries into the cake batter.

Pour the cake batter into the prepared Bundt pan, and smooth out the top of the batter.

Bake at 350 degrees for 55 to 60 minutes (mine took about 65 in my oven), or until it tests done with a toothpick. Cool for 30 minutes on a wire rack, then turn out onto a serving plate. Let cool completely before glazing.

To make the glaze: Whisk together the powdered sugar, milk, and butter. Glaze should be thick, but you can add more milk 1 teaspoon at a time to make it thinner.

Cake can be stored, covered, at room temperature—if yours lasts that long!

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Sweet and Sour Pork

After making a huge pork roast the other night, we had plenty of leftover pork, and I wanted to come up with something simple to use it in. My youngest son had been hollering for Chinese food, so I decided to make a sweet and sour pork with some of the leftover pork roast. Since the pork had already been cooked, throwing everything else together was quick and easy.

While I love sweet and sour anything, I don’t love the store-bought sweet and sour sauces you can buy. They are just too sweet for me, so I made a quick and easy sauce from scratch. My youngest said I now have to make this anytime he makes egg rolls. Guess that’s one for the win column for me 🙂

If you’re using raw pork, sauté it in a little sesame oil first. Once it’s browned, remove the pork from the skillet, and then sauté your vegetables and continue with the recipe. You can use whatever veggies you like—asparagus would be good, as would fresh mushrooms and carrots. I was hungry for peppers, so that’s what I went with.



Sweet and Sour Pork

Leftover pork roast (or about 1 pound of pork loin cut into 1-inch pieces)

Sesame oil for sautéing

One green bell pepper, cut into bite-sized pieces

One red bell pepper, cut into bite-sized pieces

Half an onion, cut into bite-sized pieces

One package broccoli florets

8 ounces pineapple tidbits

Sweet and Sour Sauce (recipe below)

Rice or noodles for serving


In a large skillet, heat sesame oil. If using fresh pork loin, sauté the pieces until browned and cooked through. Remove with a slotted spoon, and set aside.

In the same skillet, sauté the peppers and the onions until crisp-tender. Add in the broccoli, cooked pork, and pineapple, stirring to combine. Add enough sweet and sour sauce to completely coat everything in the skillet, and cook for a few minutes until everything is nice and hot.

Serve over rice or hot cooked noodles.


Sweet and Sour Sauce

1 cup pineapple juice

1/3 cup water

3 tablespoons white vinegar

1 tablespoon coconut aminos or soy sauce

1/4 cup brown sugar

1/4 cup honey

3 tablespoons cornstarch

3 tablespoons ketchup

Add all ingredients to a medium-sized saucepan, and cook over medium heat, stirring constantly, until the sauce reaches your desired consistency. It took me about 5 minutes to thicken it.



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