Year’s End Fun with Something Old & Something New in The Kitchen

Do not be angry with the rain; it simply does not know how to fall upwards.”

Seemingly never-ending rain is upon us once again…no end in sight for this coming week so I am spending the day playing and planning in the kitchen, but first lunch, nothing fancy a simple miso soup and a plate of grilled shishito peppers, before I tackle the pantry shelves, scope out the freezer and garage refrigerator for goodies to make note of for this week’s menu.  I’m not dealing with any holiday leftovers so anything goes this coming week.

Something new last week a salad that had persimmons in the ingredients list and can I say that I’m not a fan of persimmons,  that won’t happen again and next time the substitute will be tangerine or mandarin oranges in the lovely “Publix” recipe, link below, otherwise a fantastic salad and nice for a change.  I didn’t have fig preserves, so I used fig jam and whisked it into the rest of the ingredients, what a good dressing and upped the flavor by adding in about a tablespoon of blood orange EVOO.  I’ll make that salad again.

Next new favorite for both of us, Instant Pot lemon risotto…and lucky me grilled shishito peppers to top it off.

Instant Pot Lemon Risotto

2 cups rinsed and drained Bomba or Arborio rice
2 tablespoons salted butter
1 tablespoon EVOO
1 medium shallot, small dice
1 clove minced garlic
1 teaspoon sea salt
about 1/8 teaspoon fresh thyme leaves

a light sprinkle of poultry or vegetable seasoning (Prudhomme’s is good)
a couple of pinches of freshly ground pepper
4 cups regular strength chicken stock, Knorr concentrated brand
2 TB freshly squeezed lemon juice and a little lemon zest
1 cup shaved cheese blend

  1. Set Instant Pot to sauté/adjust to normal and add butter and olive oil, when butter is melted add the shallots and stir for 2 min then add thyme and garlic followed by the rice, stir for about 2 minutes. Add broth, lemon juice, zest, salt, and pepper; stir.
  2. Turn off Instant pot, sauté and select pressure cook for 8 minutes and allow pressure to come down naturally.  Remove the lid and stir in cheese blend and a little lemon zest, season to taste.  Garnish with a little fresh chopped parsley.

Last but not least taking a suggestion from a friend, Mexican Shrimp Cocktail, thanks Cissy.

No real recipe, but I used 8 ounces of Pick & Prep Pico de Gallo, 8 ounces Herdez medium salsa, 4 tablespoons ketchup, 1/4 cup V-8, chopped cilantro, juice of 1 lime, and 1 pound grilled shrimp, I served with tortilla chip scoops, but Mike liked the corn chip scoops and saltine crackers.