Adventure Mouth!

Deep-Voiced Version Pint glass, chilled Juice of a wedge of lime, or 0.5 oz of chilled lime juice 1/2 to 1 packet of splenda 2 oz gin, chilled in freezer 4 oz Fever Tree tonic, refrigerated, poured gently down the side to preserve carbonation Add ice gently with tongs Garnish with crushed wedge, if used Stir gently

Basic Version Over ice 2 oz vodka 1 oz kahlua 1 oz heavy cream or 4 oz milk Stir Deep-Voiced Version 1.5 oz vodka 1.5 oz Leopold Bros french-press coffee liquor  1.5 oz toasted cream Add to shaker w/ ice.  Shake 10 sec and double-strain into glass w/ ice. Toasted Cream 1 pint heavy cream, 1/4 t baking soda, whisked together Sous Vide Version Seal in sous vide / zip-loc bag. Sous vide at 180 F for 24 hrs. Strain to remove solids and refrigerate. Pressure Cooker Version Place in two 12 oz mason jars and screw on lids finger-tight. Pressure cook at full for 2 hrs, allow to cool naturally. Homemade Coffee Liquor Add 1/4 c ground espresso beans to 1.25 c water in a mason jar.  Mix and refrigerate for 12 hrs, then filter out grounds. Mix 1 c turbinado sugar in 1 c water in a saucepan and simmer to dissolve. Combine sugar syrup and cold brew. Add 1 t vanilla extract and 2 c dark rum. Shake and refrigerate.

Lazy Version 2 oz whiskey 1 oz lemon juice 3 splenda packets Pint glass half filled with ice Fill the rest of the way with 7-up Deep-Voiced Version 3/4 oz simple syrup 3/4 oz lemon juice 2 oz whiskey Shake w/ ice for 15 sec.  Double-strain back into shaker glass to remove ice and pulp. (optional) Add 1 egg white, shake again w/o ice for 15 sec. Can use aqua fava (chickpea brine) instead of egg white. Pour into glass. (optional) A few drops of angostura bitters on top of the egg foam.

Ingredients 8 T butter, unsalted 2/3 c brown sugar, packed Reduce to 1/3 c or 2 T for reduced sugar version.  Mostly the same, just a bit less sweet. 1 t vanilla extract 1 t cinnamon 1/4 t nutmeg 1 t baking soda 1 t baking powder 1 t salt 1.5 c ripe banana, mashed 3 T jam or marmalade (optional) 1/4 c honey 2 large eggs 2.25 c all-purpose flour, unbleached (can use King Arthur gluten-free) 1/2 c nuts, chopped (optional) Instructions Mash bananas by placing chunks in a Ziploc bag, and squish with fingers. Preheat oven to 325 and grease a loan pan. In a bowl, combine butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt.  Beat until smooth. Add bananas, jam, honey, and eggs, beating until smooth. Add flour and walnuts, beat until smooth. Pour into pan and let rest at room temperature for 10 min. Bake for 45 min,  Lay a piece of foil over the top to prevent over-browning, and bake for 25 min. Test to see if it's done with a too

Ingredients A bunch of conecuh sausage Instructions Tear the sausage into roughly 3" segments.  Tearing leaves ragged ends, which will turn crispy.  Prepare enough to cover a large plate one layer deep. Microwave the sausage for 3 minutes.  Preheat a frying pan (big enough for all the sausage to be a single layer) to medium. Cook in the frying pan for 3 minutes, turn the pieces and cook for another 3 minutes.

Ingredients 2 T vegetable oil 1 large white onion, coarsely chopped 1 large green pepper, sliced in strips Handful of green beans, trimmed 1 T crushed garlic 8 oz bamboo shoots 1 can (4 oz) Maesri green curry paste 1 T ginger, crushed, minced, or paste 1.5 - 2 lb boneless, skinless chicken thighs, chunked 1 can (13.5 - 15 oz) coconut milk 1 T lime juice 3 T fish sauce 1 T brown sugar 1 t coriander 1 t cumin Handful of thai basil leaves or fresh tarragon Instructions Add oil to instant pot, set to saute on high.  After 3 min heating, saute onion, pepper, and green beans for 5 minutes. Add garlic and ginger.  Mix and cook 1 minute. Add chicken and thai basil / tarragon and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add brown sugar, cumin, coriander, lime juice, bamboo, fish sauce half can curry paste. Mix well and pressure cook on manual, high pressure for 6 min.  Quick release when done. Open, mix in remaining curry paste, and let

Ingredients 1 lb ground beef 15.5 oz spicy chili beans 28 oz diced tomatoes 1 packet of chili seasoning mix 16 oz medium chunky salsa 8 oz shredded cheddar (optional) diced onion Instructions Preheat pot on medium high for 2-3 min.  Add meat and brown 5-7 min. Reduce heat to low and mix in beans, tomatoes, seasoning, and salsa.  Simmer 20 min. Serve w/ cheese and onion.

Ingredients 2 T vegetable oil 10 - 12 oz baby carrots 1 large white onion, coarsely chopped 1 lb russet potatoes, cubed 1.5 - 2 lb meat (chicken thighs or beef), chunked 1 can (4 oz) Maesri masaman curry paste 1 T ginger, crushed, minced, or paste 1 can (13.5 - 15 oz) coconut milk 1/3 cup peanut butter 3 T fish sauce 1 T lime juice 2 t sugar Roasted peanuts (optional) 3 T tamarind sauce Instructions Add oil to instant pot, set to saute on high. Add ginger and half curry paste.  Cook 1 minute. Add meat and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add lime juice, brown sugar, fish sauce, peanut butter, and (optional) tamarind sauce.  Mix well, then mix in potatoes. Pressure cook on manual, high pressure for 14 min.  Allow natural release. Open, mix in remaining curry paste, and let sit for 5 minutes to thicken. Serve topped with peanuts.

From http://iowagirleats.com Ingredients Pot Sticker Burgers ~1.2 lbs lean ground turkey 1 egg 2 T soy sauce 2 green onions, sliced 1 clove garlic, microplaned or finely minced 1/2" knob of ginger, microplaned or finely minced 1 1/2 cups coleslaw mix, roughly chopped Non-stick spray Spicy Asian Slaw 3 T soy sauce 3 T rice vinegar 1 T water 1/2 t sesame oil 1/4 t crushed red pepper flakes 1/8 t garlic powder 1/8 t ginger powder 1 green onion, sliced 4 cups coleslaw mix Instructions Burgers Mix all burger ingredients together and shape into patties (~4). Spray each side of the burger with non-stick spray, then grill for 4-5 minutes a side, or until turkey is no longer pink in the middle. Slaw Mix ingredients from soy sauce to green onion in a small bowl. Add coleslaw mix and toss to combine. Let sit for 15 minutes before topping grilled burgers.

Ingredients 1/2 onion, chopped 8 kaffir lime leaves, dried or fresh 1 stalk lemongrass, sliced into 3-4 pieces and slightly crushed 1 lb boneless chicken thighs 1/2 c chicken bone broth 4 T fish sauce 1 package of sliced white mushrooms 8 whole Thai chilies 2 inch piece of fresh ginger or galangal, thinly sliced 2 13.5 oz cans of full-fat coconut milk 1 T lime juice (optional) 1/2 c cherry tomatoes (optional) chopped fresh cilantro Instructions Add lime leaves, lemongrass, onion, chicken, broth, fish sauce, mushrooms, chilies, ginger, and coconut milk to instant pot.  Pressure cook at high for 20 min. Release pressure and remove lid.  Add lime juice and (optional) cherry tomatoes). Remove lemongrass, galangal, and lime leaves.  Garnish with cilantro.