Category: Dawn’s Blog

OCSLA signature brownie

Posted on by Rodney Jacobs

O.C.S.L.A. SIGNATURE BROWNIE

There’s something magical about a batch of homemade brownies – the rich aroma, the gooey texture, the irresistible flavor. Before diving into the recipe, let’s talk about setting yourself up for success in the kitchen.

Mise en place

One of the best habits to develop when baking (or cooking anything, really!) is mise en place. This French term means “everything in its place,” and it’s a lifesaver in the kitchen. Take a moment to gather and measure out all your ingredients ahead of time. This way, you’re not running to the store or scrambling for a missing ingredient halfway through. Plus, it just makes the whole process smoother and more enjoyable!

 

 

Step 1: Melt the Butter and Chocolate
Start by melting your butter and chocolate using a double boiler. Don’t have one? No problem! You can make a double boiler by setting a large bowl over a pot of simmering water, just be careful not to let any water touch the chocolate mixture. Alternatively, at school, I’ve used an electric skillet with a half-inch of water and a tall glass bowl in the center. Whatever you use, remember: never melt chocolate directly on the stove or in the microwave! The slow, even heat of a double boiler is key to avoiding burnt chocolate and ensuring a silky-smooth texture.

 

Step 2: Add Sugar and Eggs
Once your chocolate and butter are melted, remove the bowl from heat and stir in the sugar. Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Adding the eggs slowly helps prevent them from cooking in the warm mixture. After all four eggs are mixed in, add 2 teaspoons of vanilla and 1 teaspoon of almond extract. Trust me on the almond extract—it adds a subtle, sweet depth to the brownies. If you’re out of it, you can substitute with an additional teaspoon ofvanilla.

Note: At this point, the batter will smell amazing! If you’re baking with kids, be ready for some spoon-licking temptation. It’s all part of the fun!

Step 3: Fold in the Dry Ingredients
Add the flour, baking powder, and salt. Gently fold in the dry ingredients until everything is well-incorporated.

Step 4: Prepare the Pan
Pour the batter into a 9×13 baking pan lined with parchment paper. You can also use baking spray or butter to coat the pan, but parchment makes cleanup easy and gives the brownies those nice, clean edges.

Step 5: Bake
Bake at 350°F for 35-40 minutes. At home, my oven usually finishes them in about 35 minutes, but school ovens tend to take a bit longer—closer to 40 minutes. Keep an eye on them, and use a toothpick to test doneness: poke the center, and if it comes out clean, they’re ready! Let them cool in the pan before cutting. (At school, they rarely last long enough to fully cool as my students rush to enjoy them between classes!)

Whether you’re baking for friends, family, or just for yourself, these brownies are sure to impress. Enjoy every gooey, chocolatey bite!

 

 

OCSLA Signature Brownie

This recipe was created by the students in my culinary class and we decided it was our signature dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 24

Equipment

  • 9x13 baking dish
  • whisk
  • bowl
  • double boiler
  • measuring cups and spoons

Ingredients
  

  • 1 cup unsalted butter
  • 4 oz. unsweetened baking chocolate
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon Almond extract Optional, If not add more vanilla extract
  • 1 cups chopped nuts optional (walnuts or pecans)
  • 1 ⅓ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 350 degrees.
  • (Make sure the oven rack is in the center of the oven.)
  • Melt butter and chocolate in a double boiler.
  • Stir until melted and smooth.
  • Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk.
  • Mix in vanilla and almond extract. Stir in nuts, if using them.
  • In a separate bowl, combine dry ingredients: Flour, baking powder, salt.
  • Fold dry ingredients into chocolate mixture.
  • Grease a 9 x 13” pan or line a 9 x 13” pan with parchment paper.
  • Pour batter into the 9 x 13” pan.
  • Bake in a preheated oven at 350 degrees for about 35-40 minutes.
  • Do not overbake, toothpick may have fudgy crumbs on it, but not wet batter.
  • Cool pan on a wire rack for 15 minutes before removing (if you wish) brownies from the pan.
Tried this recipe?Let us know how it was!

Bacon Fried Corn

Posted on by Rodney Jacobs

Bacon Fried Corn

A sweet and savory dish for the griddle that is always a hit.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 6 slices Bacon Cut into about 1/2" pieces
  • 1 whole Onion Diced
  • 1 whole Red Bell Pepper Diced with no seeds
  • 2 lbs frozen corn
  • 2 tbsp Lime Juice
  • Chile Marguerita seasoning to taste
  • 1/2 Cup Cilantro Roughly chopped. Stems and all.

Instructions
 

  • Preheat the griddle to medium-high.
  • Add bacon and cook until crispy. Remove from heat but leave the grease.
  • Add the onions and red bell peppers and cook until the onions are soft. Let them char a little.
  • Before the onions are fully cooked, add the corn. Let this cook until you start to get a little charring.
  • Now it's time to add the bacon back in and mix it all together. Add a good squeeze of the lime juice and the chili marguerita seasoning.
  • Remove from heat and serve hot.

Notes

This was an instant favorite in my house and is what people ask me to make for every pot luck.
Tried this recipe?Let us know how it was!

Roasted and Pickled Jalapenos

Posted on by Rodney Jacobs

Oh boy have we got a treat for you today! 

I’m always amazed at the impact that our surroundings and local culture have on us.  From the accent or way that we talk to the foods that we love and can’t do without.  Even the way that the foods are prepared are different if you go to different parts of the country.  If you ask someone from Texas the best way to prepare a brisket, you’ll get a different answer than if you asked that same question in Georgia.

I grew up in California near Pasadena.  The culture in the area has a strong hispanic influence.  One of the things that I learned was that I absolutely love the taste that roasting gives vegetables. 

We enjoy a good salsa in our home and what better way to prepare than to pickle some roasted jalapeños?

To make these, I heated the oven to 400 degrees and lined a baking sheet with parchment paper(to make clean up easy).   

I put about 10 jalapeños on the baking sheet and coated lightly with olive oil and put them in the oven for about 15 minutes and turning them about halfway through the cook. 

Once they were lightly charred, I took them out and let them cool for about 5 minutes.

 

While the jalapeños were cooking, I started making the brine.  I added the vinegar, water, sugar and salt to a small saucepan and heated it until the salt and sugar were dissolved. 

I peeled and crushed four garlic cloves with the side of my knife.

Once the salt and sugar were dissolved, I added the remaining ingredients to the brine.  I didn’t have the coriander seeds, so I substituted some cilantro stems that were going to seed (the cilantro seed is known as coriander). 

I let the brine simmer for about 5 minutes to blend all of the flavors and took it off of the heat. 

Alright, we’re almost finished.

 

I prefer the sliced jalapeños, but it would be perfectly okay to leave them whole and stuff them into a clean quart jar.  Pour the brine over your jalapeños, making sure to get the seeds that settle to the bottom of the pan. 

 

After the jar cools for a while, place it in the refrigerator for at least a day to let the flavors get all the way through the jalapenos.

These make a great topping for burgers, adding to salsa, toppings for your salad, etc… 

 

What’s your favorite food to top with the mild kick of jalapeños?           

    

 

Roasted and Pickled Jalapeños

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Condiment
Cuisine Mexican
Servings 1 Quart

Ingredients
  

  • 10 fresh jalapeño peppers
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt Pickling salt if available
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 2 bay leaves
  • Olive oil for roasting

Instructions
 

Roasting the Jalapeños:

  • Preheat your oven to 400°F (200°C).
  • Wash the jalapeños and pat them dry.
  • Place the jalapeños on a baking sheet lined with aluminum foil.
  • Lightly coat the jalapeños with olive oil.
  • Roast in the preheated oven for about 15-20 minutes, turning them halfway through, until the skin is blistered and charred.
  • Remove from the oven and let them cool. Once cooled, remove the skins if desired (they should peel off easily).

Preparing the Pickling Brine:

  • In a medium saucepan, combine the white vinegar, water, sugar, and salt.
  • Add the garlic, black peppercorns, mustard seeds, coriander seeds, and bay leaves.
  • Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
  • Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes.
  • Remove from heat and let it cool slightly.

Pickling the Jalapeños:

  • Slice the roasted jalapeños into rings or leave them whole, depending on your preference.
  • Place the jalapeños in a clean, sterilized jar.
  • Pour the warm brine over the jalapeños, making sure they are fully submerged.
  • Allow the jar to cool to room temperature.
  • Seal the jar with a lid and refrigerate for at least 24 hours before using to allow the flavors to develop.

Notes

Storage:
The pickled and roasted jalapeños can be stored in the refrigerator for up to 2 months. Make sure the jalapeños remain submerged in the brine.
Serving Suggestions:
Use the pickled and roasted jalapeños as a topping for burgers, sandwiches, tacos, or salads.
Add them to charcuterie boards or serve as a spicy snack.
Incorporate them into salsas or dips for an extra kick.
Enjoy your flavorful pickled and roasted jalapeños!
Tried this recipe?Let us know how it was!

Smudge (S’mores Fudge)

Posted on by Dawn Jacobs

This easy recipe is perfect for the younger chefs in training.  With three simple ingredients you get a base that can have a wide variety of ‘add-on’ ingredients.  We used marshmallows, but m&m’s, reeses pieces, peanut butter, etc… would all make great additions to the base. 

Experiment and have fun! 

 

Easy Smudge

Fudge Fun in Culinary Class: A Recipe that Charmed the School

In today’s culinary class, we whipped up a  simple, yet delicious three-ingredient fudge recipe that became the star of the school. Using just 2 cups of Toll House chocolate chips, 1 can of condensed milk, and 1 teaspoon of vanilla, we created  a sweet recipe. The best part? Students got to throw in their own creative twists!

Fourth period Culinary’s Erick, Yahir, Adam, and Marco crafted a unique fudge variation they named “Smudge.” This creative twist on the classic recipe began with lining the pan with graham crackers. They then poured over a mixture of classic fudge interspersed with mini marshmallows, creating a delightful texture and adding a sweet, gooey layer that complemented the crunchy base. This innovative approach not only enhanced the flavors but also added an interesting textural contrast to the fudge.

The Base Recipe

Our creation began with the basics: chocolate chips, condensed milk, and vanilla. But here’s a pro tip we shared in class—never microwave your chocolate! Instead, we used an electric skillet with a high bowl in the middle to ensure our chocolate melted smoothly without any mishaps. Remember, keep that water away from your chocolate to avoid any seizing.

Adding a Personal Touch

With the base ready, it was time for some fun. One group added a cup of marshmallows, not completely melting them, creating a wonderful gooey texture that was a hit. Another group went for a rich, creamy addition of 2 tablespoons of peanut butter. The possibilities? Endless!

A School-Wide Treat

The enthusiasm was contagious as nearly everyone in the school got a taste of our culinary creations. The marshmallow fudge was a hit with students (even those in other classes).  Students from all over came to get a copy of the recipe, 

This class wasn’t just about making fudge; it was a lesson in creativity, technique, and sharing joy through food. Stay tuned for more adventures from our culinary class.

 

 

 

Smudge (S'mores Fudge)

Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Servings 24

Ingredients
  

  • 2 cups semi-sweet chocolate chips
  • 14 oz can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup mini marshmallows Optional
  • 3 Graham Crackers

Instructions
 

  • Line a 8-inch square baking dish with parchment paper or aluminum foil, leaving about a 1-inch overhang for easy removal. Place graham crackers in the bottom. They can be whole or crumbled. Set aside.
  • In a large, high edged bowl add the chocolate chips and condensed milk. Set the bowl over a pan of simmering water over medium-low heat, making sure that none of the water gets into the chocolate. Use a spatula to stir until completely melted and combined.
  • When the chocolate chips are completely melted, add the vanilla extract. Stir until well combined and smooth. Add the mini marshmallows (optional) and stir again.
  • Pour into the prepared pan and spread the top with a spatula until smooth.
  • Refrigerate until set, about 2 to 3 hours.
  • Carefully lift the fudge out of the pan and cut into small squares.

Notes

I like to leave the marsmallows where they are not fully melted. Store in an airtight container in the refrigerator for up to 2 weeks or until it's all gone.
You can also freeze fudge. Wrap it in foil and place in a freezer container or bag. Freeze for up to 3 months but don't leave it too long as it will start to taste funky.
Tried this recipe?Let us know how it was!

 

Sunny Day Fried Rice

Posted on by Dawn Jacobs

Turning Leftovers into a feast

Sunny Day Fried Rice

 

As mealtime approached and my stomach began to rumble, I ventured to the refrigerator in search of inspiration. Inside, I found an eclectic mix of leftovers: rice from last night’s fajitas, some rotisserie chicken, Bok Choy from our greenhouse beginning to bolt, and carrots that had seen fresher days. At first glance, nothing seemed to mesh well for a meal.

What better opportunity, I thought, than to use these disparate ingredients to whip up some fried rice? With the sun shining brightly outside, I seized the moment to take my kitchen outdoors. Grabbing my cutting board, I set up an impromptu outdoor prep station.

As I chopped and prepped, the simple act of cooking in the fresh air felt invigorating. Using what I had on hand, I was not only able to minimize food waste but also create a meal that was both satisfying and unexpected. Stay tuned for how this impromptu dish of sunny day fried rice turned out—a delicious reminder that sometimes, the best meals come from a little creativity and the remnants of your fridge.

 

 

Here’s a perfect plan to make use of all those leftovers! Fried rice is such a versatile dish that lets you incorporate a variety of ingredients, even ones that might not traditionally go together. Here’s a quick guide on how to make a delightful fried rice with your available ingredients:

Sunny Day Fried Rice

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 6 People

Ingredients
  

  • 6-8 cups Leftover rice best if it’s a day old
  • 1 Rotisserie chicken shredded or chopped and off the bone
  • 1 head Bok Choy chopped
  • 2 Carrots diced
  • 3 tbsp Oil vegetable or sesame oil
  • 2 tbsp Soy sauce or Coconut Aminos
  • 2 cloves Garlic minced (optional)
  • 1 Onion chopped
  • Salt and pepper to taste
  • 3 Eggs
  • Green onions or herbs for garnish optional

Instructions
 

  • Gather all your ingredients. Make sure the rice is not too moist, as drier rice fries better. Shred your chicken, chop the Bok Choy and carrots, and if using, prepare your onion and garlic.
  • Cook the Veggies: Heat a tablespoon or two of oil in a large pan or wok or even better, a griddle over medium-high heat. If you’re using onions or garlic, add them first and sauté until they start to soften. Then add the carrots and cook for a few minutes until they begin to soften. Add the Bok Choy last, as it cooks quickly.
  • Add the Chicken: Toss in the shredded chicken and stir to combine. Let it heat through.
  • Eggs (if using): Push the ingredients to the side of the pan, add a little more oil to the cleared space, and crack the eggs directly into the pan. Scramble the eggs until mostly cooked and then mix with the rest of the ingredients.
  • Rice Time: Add the rice, breaking up any clumps. Stir everything together and then let the rice sit for a bit without stirring to get some crispy bits.
  • Season: Drizzle soy sauce over the rice and stir. Add salt and pepper to taste. Continue to cook, stirring occasionally until everything is well combined and heated through.
  • Garnish and Serve: Finish by tossing some chopped green onions or fresh herbs on top for a fresh contrast to the savory flavors.

Notes

This recipe can easily be altered to incorporate many of the leftovers that you find in your fridge.  The amounts can vary quite significantly and still turn out amazing.  
Be sure to let the rice crisp up a little before turning it to get a little crunchy texture.  
Tried this recipe?Let us know how it was!

 

Banana Pancakes – Student Showcase

Posted on by Dawn Jacobs

Banana Pancakes

Culinary Creativity Unleashed: Student Recipe Showdown

In our vibrant culinary classroom, the aroma of innovation recently filled the air as students embarked on a delightful challenge: transforming a simple recipe into something uniquely delicious. Armed with just a medium banana, an egg, a dash of flour, and a sprinkle of cinnamon, they were tasked with crafting their own twist on this basic mix. The results? Pure deliciousness, crowned by a taste test that revealed our champions!

Banana Pancakes:  By Marilyn Wommack

 

INGREDIENTS 

  • 1 medium banana, with a few brown spots

  • 1 large egg

  • 2 tbsp flour (see notes)

  • 1/4 tsp cinnamon (optional)

 

INSTRUCTIONS 

  • Mash: in a medium bowl, mash the banana until very smooth with only a few lumps.

  • Add: add in the flour, egg and cinnamon (if using).

  • Mix: with a fork or whisk, mix until everything is combined. 

  • Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop one tablespoon of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. You will not see any bubbles like traditional pancakes. Flip and cook for another 2-3 minutes or until golden brown. 

  • Serve: let cool slightly and serve. 

First Period Winners: A Sweet Twist on Tradition

Meet our culinary creators who took the morning by storm!

Olive P.’s Gourmet Delight:

  • Ingredients: 1 medium banana, 1 large egg, 2 tablespoons of flour, 1/4 teaspoon of cinnamon, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, 1/8 cup of chocolate chips

  • The Twist: Olive enhanced the natural sweetness of the banana with a spoonful of sugar and a generous teaspoon of vanilla, rounding it off with chocolate chips for a melt-in-your-mouth experience.

Drew’s Chocolate Chip Sensation:

  • Ingredients: 1 medium banana, 1 large egg, 2 tablespoons of flour, 1/4 teaspoon of cinnamon, 2 teaspoons of vanilla extract, a handful of chocolate chips

  • The Twist: Doubling down on vanilla and tossing in a handful of chocolate chips, Drew’s recipe is perfect for those who love their treats rich and flavorful.

Fourth period 

Breanna H. showcased her creativity by making chocolate chip happy faces and crafting a heart-shaped design with chocolate chips on her pancakes. She followed the base recipe, adding 1 teaspoon of vanilla, and concentrated her efforts on the artistic presentation of her pancakes.

Join the Culinary Adventure:

Why not take these recipes for a spin in your own kitchen? Whether you stick to the script or throw in your own twist, there’s a world of flavors just waiting to be explored. Share your creations with us, and let’s keep the culinary creativity flowing!

Happy cooking!

 

 

Fajitas on the Griddle

Posted on by Rodney Jacobs

 

Fajitas on the Griddle

At our home, summer unofficially starts on Cinco de Mayo.  Being from Southern California, we were influenced by the culture of the area.

This weekend, we had some friends over and made fajitas with homemade flour tortillas.  We bought pre sliced steak and marinated it for a couple hours. 

The marinade recipe is below.

  • 1/4 cup soy sauce or coconut aminos (full of flavor with less salt)
  • 1 cup pineapple juice
  • 1 1/2 tsp minced garlic
  • 1/2 cup vegetable oil 

Mix it up and set aside about 1/2 cup of the marinade for later.  Add the marinade to a 1 gallon bag with the steaks making sure that all of the meat gets coated.  You should let the meat marinate for 2-12 hours.

While that marinated, we put our friends to work mixing up some tortilla dough.  We wanted about a dozen tortillas, so we mixed up a batch using the recipe below.

  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 6-8 Tbsp butter flavored shortening
  • 1 cup water (hot from the tap)

In a large bowl, combine the flour and salt. Add the shortening and mix with your hand until it is well combined with the flour mix.  You should end up with lots of small crumbles and no clumps.  

Next add the hot water and it will make a wet dough similar in texture to sourdough.  Keep mixing it with your hand until all of the water is absorbed, then turn it out onto the counter and knead the dough until it gets a fairly smooth texture (3-4 minutes).   

Use a dough scraper or any knife to divide the dough into 12 equal parts which can be rolled into balls with your hands.  Put them on a plate, cover with plastic wrap and put them into the fridge for 30 minutes.  

We have a tortilla press, which works great for corn tortillas.  We added some sheets of paper to make the tortillas thinner and it worked well.  No tortilla press?  No problem, you can roll them nice and thin into about 8″ rounds on a lightly floured surface.  

Cook them in a hot skillet (medium-high on my stove) until they bubble up and start to char.  Flip and repeat, and you have some yummy tortillas.  

With the tortillas going, it was time to cook the fajitas.  We had the griddle heated to a fairly high setting and a light coating of avocado oil was added.  We roughly chopped 1 whole onion, one red  and one yellow bell pepper with the seeds removed.  

I cooked the meat first, letting it cook until the bottom was lightly charred and juices formed on the top, then turned it over.  This is a thin cut of meat, so it cooks really quick.  I then cut it into slices right on the griddle and put them into a bowl and set aside. 

Next I threw on the onion and let it start cooking.  You want this to get nice and soft.  I also put the bell peppers on to get some nice charring on them.  After about 5 minutes, the onions were ready, so I mixed them with the bell peppers and added one finely diced jalapeno pepper.  I also seasoned with salt and pepper.

We’re almost done and it smells amazing!

I added the meat to the veggies, mixed it up to blend all of the wonderful flavors and then transferred it to a serving dish.

 Serve hot off of the griddle with the homemade tortillas and enjoy!

Oven Roasted Chicken

Posted on by Dawn Jacobs

Roasted chicken

This is a pretty easy cook that can be used for many different meals.  

I used a whole chicken for this dish.  I spatchcocked the chicken which involves cutting the back of the chicken and spreading it out with the breast up.  With it spread out, I rubbed some olive oil on the skin and added some Greek Freak spice from Spiceology.  

I used a meat probe by Meater and cooked it the oven which was preheated to 425 degrees until the internal temperature was 165.  The bird cooked for about an hour.  After taking it out, I let it rest for about 10 minutes to keep the juices in.  

After it rested, it just needed to be cut into the parts and then picking the remaining meat off of the bones.  

Add some spicy (rich flavored, not hot) chicken to your regular cooking schedule.  It’s super versatile and can be used for many different meals.  

 

Instant Pot Basmati Rice and Instructions for other rices

Posted on by Dawn Jacobs

Instant Pot Basmati Rice

 

 

 

Step 1:  Plug in Instant Pot

 

Step 2:   Measure and pour in two cups of Basmati rice.  If you like to wash your rice do that before putting it into the Instant pot.  

 

Step 3:  Pour in 2 cups of liquid.  I use chicken broth but you can use water or vegetable broth.  

 

Step 4:  Put the lid on the pot and set the dial on top to seal.  For my Instant pot that puts the arrow of the dial in the middle.

 

Step 5:  Push manual and the plus sign till you see Four minutes.

 

Step 6:   When the timer is up wait ten  minutes more. This is called a  natural pressure release, which means release the pressure manually after 10 minutes, after the instant pot beeps.  

 

Step 7:  Turn the lever to venting and release the pressure.

 

Step 8:  Dish up your rice and serve.

 

Instructions for other rices.

Jamine rice:

1 cup rice and 1 cup liquid 4 minutes and then after beep wait ten minutes and release.

 

Brown long grain  rice:

1 cups of rice and 1 1/4 cups of liquid.  Push manual and 22 minutes. Release when beeps.

 

Instant Pot Hard Boiled Eggs/ Deviled Eggs

Posted on by Dawn Jacobs

HHeading Level 4

One of the easiest and best things to cook in your newly purchased Instant pot is hard boiled eggs.  I purchased one for my son this Christmas 2020 and he will be helping me demonstrate the step by step process..  

Step 1:  Plug in the instant pot.

Heading Level 4

Step 2:  Take off lid by turning it and pulling it off and place stainless steel trivet inside the pot to place the eggs on.

 

Heading Level 4

.

Step 3:  Place the eggs in the pot.  I am making deviled eggs and I am only putting in 6 eggs.  You can put more in.

 

Step 4:  Add a 1 cup of water to the Instant pot.

 

Step 5:  Put the lid on and seal.  Place the steam release dial on sealing.  This is in the middle for my Instant pot.  Turning the dial to either side on mine releases the steam.

 

Step 6:  Push the egg button on the Instant pot or choose the manual option and use the plus button to 5 minutes.

 

Set for 5 minutes.

 

Step 7:  When the Instant pot reaches the desired time of 5 minutes the Instant pot will start counting up how long it has been done.  Let it sit another 5 minutes until it reads L005.  

 

Step 8: Turn the top dial from sealing to venting.  The red button will drop down when all of the steam is released and it then will allow you to turn the lid and open the Instant pot.  The red button is a safety feature.  When button drops turn lid and remove.

 

Button that has gone down making it safe to open Instant pot.

 

Step 9: Take eggs out using a spoon or tongs and place eggs in cold water for 5 minutes.

 

Step10: When eggs are cool roll them under your hand on the counter top until all the shell has been cracked.

 

Step 11: Place the egg under cold running water as you take the shell off of the egg.  The running water makes the shell come off easily.  You can take these eggs and put them in a container in your refrigerator for the week or you can continue as my son Rodney, and I show you how to make Deviled Eggs with them.

Deviled Eggs

Deviled Eggs are amazing for a quick protein to have on hand.  They are the first thing I taught my son to do with his Instant pot.

Step 1:  The first thing you are going to do is cut the eggs in half length wise.

 

Deviled Eggs 

Step 2:  Pop the egg yolk out into a bowl and place egg whites separately.

 

 

Deviled Eggs 

Step 3:  Use a spoon or a small spatula to press against the egg yolk to make it smooth and then stir.  Keep this process going until smooth.

 

Deviled Eggs 

Step 4:  Add small amounts of your mayo of choice to the eggs.  I used a little more than 1/4 of a cup.  I like using the Kraft Mayo with Olive oil.  I then only add 1 teaspoon of mustard of choice and stirred  those ingredients together with the egg yolks. Add salt and pepper to taste.  

 

Deviled Eggs 

Step 5:  Place egg white cups in tray

 

Deviled Eggs 

Step 6:  Use a teaspoon to spoon fill the egg white cups with the egg yolk mixture.  You can also pipe it into the cups with a cake decorating set to make them fancy.  I like to sprinkle a little ground Paprika on the eggs.

 

Deviled Eggs 

Step 7: Enjoy your Deviled Eggs.