Still keeping on track and enjoying ever step of the way! Today I am going to share with you how you can make a copy cat version of Starbuck's egg bites at home in your pressure cooker! These are fluffy and delicious, full of protein and flavor! I have made mine with sausage crumbles, diced ham, gouda cheese and green onions, but you can mix these up any way you choose! These are perfect for breakfast on the go, lunch or dinner! Packed with protein, and low in carbs. I know you will simply love these! I have used 8 eggs along with very soft cream cheese, cottage cheese and gouda cheese. These are all whipped up in the blender or with an immersion blender to a fluffy, creamy goodness! It is important that this be done in the blender to achieve the fluffy texture of a traditional egg bite. You can make them without any special equipment, but just know they are going to be more like an omelette and less like a souffle. I have chosen to fill my egg bites with sausage crumbles, diced ham, more gouda and green onion. You can do whatever you like, cheddar, monterey jack, swiss, mushrooms, onions, bell peppers. You name it, if you like it in an omelette, put it in your egg bites. Just stay with hard cheeses for the best result. Place your "toppings" in the bottom of your egg bite mold or some silicone cupcake liners but be careful not to put too much or you will have a mess on your hands. The mold I am using as well as all the equipment I have used in this video will be available in a shopping list for your review if you are interested in learning more. The trick to making these is to put in the toppings, then pour over the egg base and then using a skewer, give everything a turn. Then add more egg base until you have used it all up. Now time to pop this in your pressure cooker! I am using my GoWise ten quart pressure cooker which came with two steamer racks and a base rack for the bottom. It is important to use the rack at the bottom even if you do not have the trays for your model of pressure cooker. Add one cup of water to the bottom of the vessel then put your trays in. Pop on the lid and set according to manufacturers instructions for your machine. I set mine on the steam setting which defaulted to 8 minutes. You will cook this until the timer goes off then allow the cooker to natural release for ten minutes and then quick release the remaining pressure. When you open your cooker you will see just how tall your egg bites got! They are truly a thing of beauty! But, alas, they deflate pretty quick. Remove them from the pressure cooker and allow them to cool for ten minutes before enjoying. Leftovers can be stored in an airtight container in the fridge for up to a week and reheated as needed in the microwave between 30 secon ... https://www.youtube.com/watch?v=DC7Jx24m8wA

Summer is here and that means bounty is going to be coming out of the garden. If you have a vegetable garden in the spring and summer then you know you are busier than a one armed paper hanger this time of year! There is pickling, jamming and canning to be done. Some don't wish to go to those lengths and would just love to pop down to the local farm stand or benefit from the benevolence of a neighbor with an over abundance of produce. Today I am sharing some delicious refrigerator pickles using the green beans my father's neighbor gave him! These are full flavored, dilly, garlickly, oniony and just plain delicious. They are easy to make and do not require any canning equipment, because as the name implies, these are kept in the refrigerator! I love refrigerator pickles! They are easy and you can just make a couple jars if you want to. You don't have to go to lengths of sterilizing, water bathing or more. This is perfect if you love pickles without a lot of work! I have several refrigerator pickle recipes on the channel and if you want to have a look you can find the playlist here: https://bit.ly/35N23zQ These start off with some fresh green beans that have been well washed and the ends cut off. I like to do this in pint and a half jars, but whatever containers you have will work. Just make sure they have a tight fitting lid and that the liquid will come up over the vegetables. The pickles are enhanced by the addition of garlic, onion, pepper corns and dill seed. If you have access to fresh dill you can use it by just stuffing some of the fronds into the jar with the rest of the veggies. I do not like to use dried dill weed because it makes the liquid murky. Instead I prefer the dill seed since I had no fresh dill. You can also add some mustard seed here if you like. I was out. Bummer! If you would like to use pickling spice then you should feel free to do that as well! The brine is mixed up using apple cider vinegar, water, salt, sugar and minced garlic. You can leave out the garlic or the onion if you do not prefer those flavors in your pickle, but you need to leave in the salt and the sugar. These are important to the pickling process as well ad the balance of flavor. Pour all the brine ingredients into a saucepan and place over medium heat until it comes to a simmer. While you are waiting for that to happen, it's time to prep our jars. You can place the beans in first or last, up to you. I have mine in the jars already for speed. I placed the dill seed and peppercorns in the jars along with the sweet sliced onion. The beauty here is that there is no wrong way to do it. As long as you keep your brine ratios the same you are going to be fine. When the brine comes to a simmer, it's time to ladle it into the jars t ... https://www.youtube.com/watch?v=5Bjk-nJmmvQ

BUTCHER BOX FREE WINGS FOR LIFE! New Members Use this link and get 3 pounds of free wings with every order for the duration of your membership! https://bit.ly/3OyX8I0 Today, Rick and I are sharing tips and tricks to grilling your perfect steak. We are by no means, BBQ pit masters or master grillers. We will leave that up to the experts. We just know what we have learned over the years and now want to pass that information on to you. We are starting with a delicious rib eye steak or Delmonico steak that is marbled and delicious and straight from our Butcher Box. This steak tasted amazing with my buttery steak seasoning and we enjoyed every morsel for our lunch the day we made it! Temperature is the key and knowing when to pull your steak from the grill is imperative! Using a meat thermometer is the best way to know when your steak is done but Rick is sharing how you can tell by just using your hand with a little trick. If you missed my steak seasoning video you can find it here: https://bit.ly/380ykrs If you want to get your own meat thermometer, check this out: https://amzn.to/3rMmEzw Here is a simple meat temperature grilling guide I made up just for you! Keep it in your phone or on your fridge so you can refer to it whenever you need that information! https://bit.ly/37ECxRV I hope this was helpful and I hope you learned something, I hope you try this and I hope you love it! Happy Eating! FTC DISCLAIMER: Butcher Box has given me a free box of their delicious meats and when you use my link to sign up and make a purchase, I will receive a small commission and it will cost you nothing. We appreciate that you would love to support our channel and social media presence by using the link, but there is no obligation to do so. Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2022 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees. ... https://www.youtube.com/watch?v=_1liAd0EV64

Time to revisit Tzatziki! I did a video for a similar recipe around 8 years ago. At the time I was in a multi channel network that allowed me the opportunity to collaborate with a chef that had won an episode and eventually a season of the Food Network show Chopped. Her video is no longer a thing. My video is old so here we are. Today I am sharing my quick delicious tzatziki sauce that is the perfect accompaniment to any gyro or souvlaki platter. This Mediterranian staple is great on a sandwich or as a dip with fresh or baked pita or as an addition to a delicious Mezze platter. This is quick to make, delicious to eat and a wonderful refreshing dish to have in the fridge to pair with grilled meats or fish. This is the perfect way to use up some of that garden bounty and I know you are going to love it! If you have a favorite Greek or Mediterranean place then you know Tzatziki is the wonderful, creamy, tangy sauce that you love to dollop on each bite of your beef and lamb gyro or chicken souvlaki. I love it, everyone loves it! It can stand on it's own or as part of a delicius appetizer platter. It's so simple to make and you probably have what you need on hand already, especially if you garden! This starts with cucumbers. I am using an English or hothouse cuke but usually prefer to use the smaller Persian version which does not need any seeding. You can use any type of cucumber here, however if you are using a traditional garden variety cucumber or a Kirby or pickling cucumber with a tough skin, you may want to peel as well as remove the seeds from the inner part only using the thicker, fleshy part of the vegetable. I chose to grate my cucumbers after I seeded them which I did by running a tablespoon down the middle of the cucumber that had been cut in half, removing the watery seedy part. This will help to keep the tzatziki nice and creamy and not get water logged. This is a simple dump and stir recipe. I am using half plain Greek yogurt and half sour cream but you can choose to use all yogurt or all sour cream if you like. I have added some green onion, chopped garlic, dill paste, the juice and zest of one lemon and some salt, pepper and Greek style seasoning. I have made my own in the past, but am currently out so I gave the Cavender's Greek seasoning a try and boy is this stuff delicious! I bought mine on Amazon and you can find it here: https://amzn.to/2WvhATA If you want to make your own Greek seasoning here is my video: https://bit.ly/3l8iaRw I am using dill paste from the produce section because I could not find any fresh dill in my area. Probably because it is canning season and people are making pickles. So this paste was a great option. If you want to use fresh dill from your garden then I would suggest 1/4 cup of ... https://www.youtube.com/watch?v=3JHDS9H2-g8