Strawberry Rhubarb Pie

Strawberry Rhubarb pie is one of my favorites. We recently went over to our neighbors and dug up a rhubarb plant to plant in our backyard. There were some red stalks that were ready so I used them to make a pie. I have made this type of pie before with a different recipe but this is a new one I found and is very yummy. It is juicy so just make sure you make it ahead to let it rest to thicken up. I used a big pie pan and it filled it pretty full so you won't want to use anything too small or it will definitely spill over during cooking.  I got this recipe from Sally's Baking Addiction you can find the original recipe HERE. With some vanilla ice cream on top this pie is so good! Enjoy!

Ingredients

• homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
• 3 cups sliced rhubarb (1/2 inch pieces)
• 2 and 1/2 cups chopped strawberries
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 Tablespoon orange juice
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons unsalted butter, cut into small pieces
• 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for garnish

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Instructions

1. Make pie dough if doing from scratch and wrap in discs and put in the fridge. (I have a recipe on here or you can go to Sally's Baking Addiction site as well. 
2. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
3. Preheat oven to 400°F (204°C).
4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. (I turned mine up to 375 for the last 20 more mins - had had a big pie) You may want to put a crust shield on top of the pie to prevent the edges from browning too quickly. Just take a piece of tinfoil and put a hole in the middle and cover the pie with it. 
8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

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Notes

1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

Instant Pot Ribs

I have done ribs in my crockpot for years and they are pretty yummy - I have a recipe on here for those. I just tried this new recipe in my instant pot and it was way faster and the added rub just add so much flavor. They were so fall-apart tender that I had a hard time lifting them out of the instant pot. So good! We really loved these. You can find the recipe HERE

INGREDIENTS:

• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 2 teaspoons ground mustard
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 (2-pound) racks baby back pork ribs, trimmed of excess fat, rinsed, and patted dry
• 2 cups chicken stock
• 1/2 cup apple cider vinegar
• 2 cups barbecue sauce (My favorite is Sweet Baby Rays) 

DIRECTIONS:

1. In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper.
2. Remove the membrane from the underside of the ribs, pulling it down the entire length. Season ribs with brown sugar mixture, rubbing in thoroughly on both sides.
3. Add chicken stock and apple cider vinegar to a 6 or 8-qt Instant Pot®. Place metal trivet into the pot. Place ribs upright on top of the trivet, wrapping in a circle.
4. Select manual setting (or pressure cook) and set time for 20-25 minutes. When finished cooking, do a natural release for about 10 mins. Then carefully open valve to let any remaining pressure out. 
5. Preheat oven to broil. Line a baking sheet with foil.
6. Place ribs, meat side up, in a single layer onto the prepared baking sheet; brush with barbecue sauce. 
7. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes.
8. Serve immediately with remaining barbecue sauce.

Pistachio Salad

My family has been making this jello salad for years but it wasn't until recently I learned this is also called Watergate Salad. Whatever you wanna call it, I call it really good. I love the added crunch of the pecans and the sweetness from the pineapple. It is a great side for your Sunday meal or to take to a potluck. There are a few recipes out there but this picture comes from dinnerthendessert.com. You can find the recipe HERE. This is an adaptation from that recipe. 

Ingredients

• 3.4 ounces package instant pistachio jello pudding. 
• 20 ounces crushed pineapple undrained
• 1 1/2 cup mini marshmallows
• 1/2 cup pecans chopped
• 1 tub of cool whip

1. In a large bowl add the cool whip and mix in the pudding mix, pineapple, marshmallows and pecans.
2. Refrigerate for at least one hour and garnish with chopped nuts and maraschino cherry if desired.

Instant Pot Rolls

I've been wanting an Instant Pot Duo for a while now because of the yogurt setting it has on it. I have only had the Lux which has been fine for other things. But I heard about doing bread in the Instant Pot on the yogurt setting and that made me want a Duo even more. Weeeeell. I came across this recipe and tried it the second day of getting my new Duo Instant Pot and let me tell you I was so surprised at how wonderful these came out and how fast it was to make them. I got the recipe from SixSistersStuff.com Which they do have a YouTube Instant Pot blog and have some great recipes. 

You can find this recipe HERE

You will LOVE these! 

INGREDIENTS

2 cups milk
1/2 cup butter cold
2 tbsp dry, active yeast (2 packets)
1/2 cup warm water
1/4 cup + 1/2 tsp sugar
1 tbsp salt
3 eggs
7 cups flour
1 tbsp oil for use with the Instant Pot

INSTRUCTIONS

1.Heat milk in a saucepan over medium heat. Remove from heat as soon as it starts to boil.
2. Place a cold stick of butter into hot milk. Allow butter to melt and then stir. Cool until almost room temperature.
3. While the milk is cooling, mix warm water, yeast, and 1/2 tsp of sugar together. Let the yeast activate (about 10 minutes).
4. Next, pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.
5. Add in the remaining sugar, salt, and eggs. Mix until well combined.
6. Add in an additional 3 cups of flour and mix together.
7. Add the remaining 4 cups of flour and mix slowly until combined. This dough will be very sticky.
8. If rising the traditional way, let rise until double, punch down, and then repeat once more. Move onto step 13..
9. If using the Instant Pot, first pour the oil into the liner of the Instant Pot, and roll the dough in the oil so the dough is covered.
10. Press the Yogurt button and ensure it is set to ‘Normal’.
11. Cover with a glass lid and let it proof for 20 minutes. (I just used a plate)
12. Take the lid off, and knead a bit inside the liner. Replace the lid and proof for 10 more minutes.
13 When ready to form rolls, pinch a small amount of dough (about the size of a golf ball) and form into a small ball.
14. Prepare a baking sheet with non-stick spray. Place dough balls approximately 1 inch apart on the baking sheet.
15. Preheat oven to 450°.
16. Let the rolls rise while the oven is preheating. Once the oven has heated, bake the rolls on the middle rack for 10-12 minutes or until golden brown.
17. Brush cooked rolls with butter if desired.