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Instant Pot Coconut Rice Recipe

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Instant Pot Coconut Rice RecipeInstant Pot Coconut Rice RecipeInstant Pot Coconut Rice Recipe

As a serious rice lover, this is something that I make several times per week in our home. The kids and wife love rice just as much as I do. I love to vary the recipes because rice really takes on the flavor of whatever liquid you add to it and this Instant Pot Coconut Rice Recipe is no exception. Have you thought of using coconut milk in pressure cooker? You can use coconut oil rice instant pot to make instant pot coconut rice and vegetables and more.

black rice coconut milk instant pot | instant lemon rice recipe | instant pot coconut lime rice | instant pot coconut rice and chicken | coconut brown rice pressure cooker

With a rich, coconut flavor, our Instant Pot Coconut Rice Recipe goes will with anything you would serve with rice. If you haven’t used an Instant Pot yet, this is the perfect recipe to get started on. I used it once and was hooked. We love our Instant Pot.

InstaPot Coconut Rice Recipe Instant Pot Coconut Rice RecipeInstant Pot Coconut Rice Recipe

InstaPot Coconut Rice Recipe

Ingredients

InstaPot Coconut Rice RecipeInstaPot Rice RecipeDirections

  1. Pour the coconut water into the inner Instant Pot, add the salt and oil.
  2. Rinse and carefully drain the rice then add it to the liquid.
  3. Double check that the sealing ring is in correctly and then twist on the lid.
  4. Select the Rice mode; it will automatically default to 12 minutes.
  5. The Instant Pot will beep a few times once the cook time as finished. Allow the pot to natural pressure release (NPR) for exactly 10 minutes. Then very carefully place a damp washcloth over the steam release valve and carefully turn the knob from sealing to venting to quick release (QR) the rest of the pressure and steam.
  6. Stir well and enjoy with your favorite vegetables or have it on its own. The coconut water will not really add much of a coconut flavoring but will add quite a bit of sweetness to the rice.

Whether you are looking for coconut rice in cooker, instant pot coconut rice with coconut cream, coconut jasmine rice rice cooker or even instant pot coconut rice coconut cream, we’ve got you covered.  We hope that you are inspired by this Instant Pot Recipe. Happy cooking!

Get your own Instant Pot here. 

More Instant Pot recipes: 

Best Instant Pot Goulash   |   Instant Pot Beef Stew   |   Instant Pot Kalua Pork   |   Instant Pot Chicken & Wild Rice Soup   |   Instant Pot Spaghetti Meat Sauce  |   Instant Pot Chicken Turnovers  |  Instant Pot Corned Beef  |  Instant Pot Whole Chicken |  Instant Pot Honey & Thyme Chicken  |  Instant Pot Coconut Rice Recipe 

Instant Pot Coconut Rice Recipe

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Grapefruit Agua Fresca drink recipe

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Grapefruit Agua Fresca Drink Recipe FoodieFather.netGrapefruit Agua Fresca Drink Recipe

Agua fresca is a great summer beverage recipe that’s slightly sweet, and a little tart thanks to the grapefruit in this recipe. However, we love grapefruit year round so this drink makes it into our beverage rotation fairly often. This Grapefruit Agua Fresca Drink Recipe can be served as it or add a little of your favorite alcohol to get the party started.
If you enjoy grapefruit with a little sugar on top, you’ll enjoy this recipe. If it is too tart, consider adding a little simple syrup to sweeten it up a bit. Best served ice cold, agua fresca is refreshing and delicious plus really takes the flavors of the fresh fruit. This recipe is also easily adaptable for other fruits and you can combine several of your favorite fruits into one for a really delicious treat.

Grapefruit Agua Fresca Drink Recipe

Ingredients

  • 2 cups water
  • 2 cups sugar
  • 4 large grapefruit, juiced
  • 1 lime, juiced

Grapefruit Agua Fresca Drink Recipe FoodieFather.net

Directions

  1. In a small pot, combine the water and sugar. Bring to a boil, stirring occasionally, then remove from heat and let cool.
  2. After the sugar-water mixture has cooled completely, combine all ingredients in a blender and stir to combine.
  3. Chill until cold, then serve on ice.
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Savory bacon puff pastry

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Savory Bacon Puff Pastry

Savory Bacon Puff Pastry

If you read this blog, then you know we love bacon. I mean, we really really love bacon. Let’s be honest here. Bacon is incredible. That smokey, salty flavor combined with perfectly crisped meat…. It should go on the Wonders of the World list. That’s how I feel about bacon.

And puff pastry? That’s good stuff right there… flaky, light crisp layers of buttery goodness.  When you take the two and add them together you end up with heaven on a plate.  This crispy, savory bacon puff pastry makes for a fantastic appetizer.  It also happens to be really easy to make.

Savory Bacon Puff PastrySavory Bacon Puff Pastry Recipe

Ingredients

  • 1 sheet of frozen puff pastry, thawed and cut in half the long way
  • 1 cup of baby spinach
  • 1 cup crispy bacon pieces
  • a sprinkle of a hard grated cheese
  • 1 tablespoon pure maple syrup
  • dash of coarse sea salt

Savory Bacon Puff PastrySavory Bacon Puff PastrySavory Bacon Puff PastrySavory Bacon Puff PastryDirections

  1. Place the thawed pastry sheets on a parchment paper lined tray.
  2. Make a light cut (not all the way through the pastry) all the way around the inside of the pastry dough, about ¾ of an inch in. This will allow the edge to nicely rise around the filling.
  3. Spread a bit of pure maple syrup around the edges of the dough.
  4. Place a layer of the baby  spinach on the bottom, and then add the crispy bacon, cheese and salt.
  5. Bake at 400 degrees for about 16 to 18 minutes or until the entire pastry has puffed up significantly and is golden brown.
  6. Note: If you don’t know how to cook bacon in bulk, here is how.  Preheat your oven to 425 degrees.  Place the rack in the center of the oven. Line a baking sheet with foil and then lay out the bacon side by side, one layer only. They can be close to each other, but no overlapping.  Bake for about 20 minutes. I pull it at 10 minutes and flip the bacon, then back in for the rest of the time. It’s done when it’s crispy and brown.  drain the excess oil off by putting the bacon on paper towels.
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Copycat Tagalong Cookies Recipe

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Copycat Tagalong Cookies Recipe

Copycat Tagalong Cookies Recipe

Who doesn’t love a good Girl Scout Cookie? I know that I do. I remember as a kid and my mother would buy cases of Girl Scout cookies.  She would freeze them to insure that she had a supply year round, that’s how revered these cookies were in our houshold. I would go so far to say that for my family Girl Scout cookies are as much a part of the fabric of America as apple pie.  Since Girl Scout cookies are only available one time per year, we thought that we would share this Copycat Tagalong Cookies Recipe.  It features all of the greatness of the original cookie.  So grab your apron, it is now time to get cooking!

Copycat Tagalong Cookies Recipe

Copycat Tagalong Cookies Recipe

Ingredients

  • 2 cup Flour
  • 1 cup softened Butter
  • 1/2 cup Sugar
  • 2 tbsp Milk
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1 1/2 cup Peanut Butter
  • 3/4 cup Powdered Sugar
  • 8 oz Dipping Chocolate

Copycat Tagalong Cookies RecipeCopycat Tagalong Cookies RecipeCopycat Tagalong Cookies RecipeCopycat Tagalong Cookies RecipeCopycat Tagalong Cookies RecipeDirections

  1. Line baking sheet with parchment paper. Preheat oven to 350.
  2. Cream together butter and sugar until fluffy. Gradually add in the flour and salt. Add the vanilla and milk and mix until blended.
  3. Roll out dough to 1/4″ thick and cut about 2″ round cookies. Place on prepared sheet.
  4. Bake for 12-15 minutes, until the cookies are lightly browned. Leave on the baking sheet for 2-3 minutes before transferring to cooling rack.
  5. Mix together the peanut butter and powdered sugar.
  6. Line baking sheet with parchment paper. Spread the mixture on top of each cookie and place in freezer for 10 minutes.
  7. Melt chocolate by microwaving 45 seconds, stirring and repeating until melted and smooth,
  8. Dip cookies in the chocolate and lift out with a fork shaking off excess. Place the cookies on prepared sheet and allow to set.

Copycat Tagalong Cookies Recipe

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Dairy and Egg Free Southern Skillet Biscuit Recipe

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Dairy and Egg Free Southern Skillet Biscuits

Dairy and Egg Free Souther Skillet Biscuit Recipe

There are times when we just want to eat healthier. Lately our son has been having some problems digesting milk so I thought that I would actually try some dairy free recipes in the hopes that this would help him. I am a FANATIC about recipes without dairy. They absolutely must taste good or I won’t publish the recipe. In the south, we are all about the biscuits and no one love biscuits or breakfast more than I do. We love biscuits with breakfast, lunch and dinner. We hope that you love this Dairy and Egg Free Southern Skillet Biscuit Recipe.

Dairy and Egg Free Southern Skillet BiscuitsDairy and Egg Free Southern Skillet Biscuits Recipe

Ingredients:

  • 2 cup Heart Smart Bisquick
  • ½ cup almond milk
  • 1 teaspoon Earth Balance butter substitute
  • ½ to 1 teaspoon Earth Balance butter substitute to grease the skillet

Dairy and Egg Free Southern Skillet BiscuitsDairy and Egg Free Southern Skillet BiscuitsDairy and Egg Free Southern Skillet BiscuitsDairy and Egg Free Southern Skillet BiscuitsDirections:

  1. Place a 6 inch skillet in the oven and preheat to 450 degrees.
  2. While that is heating up you can mix together the biscuits. You may choose to use coconut oil in place of the Earth Balance substitute or omit that step all together. Adding it will give the biscuits more of a classic buttery taste.
  3. Combine all ingredients at once and stir until just combined.
  4. When the oven has hit its temp, very carefully remove the skillet, coat with the additional butter substitute and then dollop the batter into the skillet. This amount made about 5 good size biscuits; you may choose to make them a little bigger or smaller.
  5. Bake for 7 to 9 minutes or until golden brown at the edges.
  6. Remove from the skillet and let cool for a few minutes before serving.

Dairy and Egg Free Southern Skillet Biscuits

Slap some butter and your favorite preserves on freshly made, warm biscuits and you just might reach food nirvana. They are delicious! We hope that you are inspired by this Dairy and Egg Free Skillet Southern Biscuits recipe. Happy cooking!

Dairy and Egg Free Southern Skillet BiscuitsDairy and Egg Free Southern Skillet Biscuit Recipe

 

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Steakhouse Creamed Corn Recipe

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Steakhouse Creamed Corn RecipeWe partnered with Swiss Diamond® and Better than Bouillon® Bases to share some of their latest products including the Prestige Cast by Swiss Diamond.

Steakhouse Creamed Corn Recipe

As a serious steak eater (and chef as well), I consider myself really knowledgable about meat. I have worked at several steakhouses and now I enjoy steakhouses as a customer. Part of the true steakhouse experience is most definitely the sides that you choose with your particular cut of meat.

While I am a huge fan of potatoes, I always like to try some sort of vegetable. Creamed Corn happens to be one of my favorite all time sides. I really love it. My favorite steakhouse stopped making creamed corn and it was a sad day for foodies everywhere. Luckily the manager was nice enough to write the entire recipe down for me in a restaurant quantity.

Well I promptly lost that recipe which led me to research creamed corn online. I checked out a ton of websites and I must have read 50 recipes before I finally decided to just make my own. I knew what I liked. I know what my family likes. This Steakhouse Creamed Corn Recipe or some variation should seriously be in every steakhouse. It is rich and hearty with an amazing corn taste.

Steakhouse Creamed Corn Recipe Steakhouse Creamed Corn Recipe Steakhouse Creamed Corn Recipe Steakhouse Creamed Corn Recipe

Steakhouse Creamed Corn RecipeSteakhouse Creamed Corn RecipeSteakhouse Creamed Corn Recipe

Ingredients

Steakhouse Creamed Corn Recipe Steakhouse Creamed Corn Recipe Steakhouse Creamed Corn RecipeDirections

  1. In an oven safe pot, melt the butter over a medium flame.  Add the onion and pepper.  Saute until the vegetables soften.
  2. Add the half and half to the vegetable saute.  Whisk in the Louisiana Hot Sauce, Better than Bouillon® Garlic and Chicken bases, fresh thyme, and flour.  Simmer for 3-4 minutes.
  3. Wisk in the cheese and mix until it is melted and incorporated.  Fold in the corn and season with black pepper to taste.
  4. Sprinkle a little grated Parmesan cheese over the top of the corn and then bake at 400 degrees for approximately 30 minutes.
  5. Enjoy!

Steakhouse Creamed Corn Recipe Steakhouse Creamed Corn RecipeAbout Prestige Cast by Swiss Diamond

Prestige Cast by Swiss Diamond features careful design and manufacturing in a durable line of cast iron products that boast even heat distribution on the cook top and in the oven. Each lid features a moisture retention system where nodules on the underside of the lid collect moisture and then return it to the meal during the cooking process.

I was impressed with the quality of the Prestige Cast casserole.  It has a well constructed feel and the enamel coat was flawless.  Additionally, I found that the pot heated very evenly on both the stove top and in the oven. Swiss Diamond hit the nail on the head with the Prestige Cast cookware. They look great, and best of all perform great as well. I think you will love this durable cookware line.

Prestige Cast Features

  • Lids produce a “rainforest effect”
  • Machine Casting for consistency in shape and high quality results.
  • PFOA Free, PTFE Free, CA65 and LFGB Certified for Lead and Cadmium
  • Exceptional thermal conductivity from base to rim
  • Cast Stainless Knobs
  • Large handles for use with an oven mitt
  • High-quality enamel finish that prevents rust
  • High Chip Resistance•High thermal shock resistance
  • Cooktop to oven versatility

The Swiss Diamond Knife

Swiss Diamond also sent a chef knife from their Prestige line.  Now I am picky about knives.  I want quality steel.  The knife should be balanced.  The knife should feature a full tang. And finally, at the end of the day the knife must be comfortable in my hand.

The Swiss Diamond Prestige chef knife ticked every single one of my boxes.  The knives are made from ice hardened German Steel and they feel fantastic in the hand.  The build quality is superb.  This is a solid, well made knife that has quickly become my go to blade in the kitchen.

Steakhouse Creamed Corn Recipe

Better Than Bouillon®

We were sent these Better Than Bouillon® blendable bases to incorporate into our recipes. They are made from meat, poultry, seafood and vegetables giving a richer, more robust flavor than ordinary bouillons. You also find:

  • No added MSG
  • low or no fat
  • lower sodium
  • 1/3 less salt than ordinary bouillons

The Better Than Bouillon® blendable bases are the perfect compliment to the majority of my dinner time cooking, and I already plan to purchase more. I like these bases because they manage to be convenient while tasting great.

I use a base of some sort almost daily while cooking. It is a great way to add flavor to a dish. Whenever a recipe calls for water, I ask myself if it would be more appropriate to use a base to up the flavor.  I would say that I end up adding a base to dishes better than half of the time.  I use Better Than Bouillon® bases when doing this because they have a nice clean flavor and are not overly salty, which is important. An over salted dish is difficult to fix.  I want my flavors in balance, which Better Than Bouillon® consistently delivers.

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Lemon Curd Trifle Recipe

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Lemon Curd Trifle RecipeLemon Curd Trifle Recipe

If you like lemon or lemon curd, you’re in for a treat! This recipe layers lemon curd, whipped cream, and lemon curd pound cake (baked with lemon curd) for a sweet and sour dessert sure to satisfy any sweet tooth. Make your own whipped cream for a truly decadent dessert that will leave everyone asking for a second helping AND the recipe.  We hope that you love our Lemon Curd Trifle Recipe.
To start, you have to use my wife’s amazing lemon curd recipe which makes the perfect base for many of the recipes she shares on her site. Lemon curd lovers will delight! This recipe took years of development and might just be the most perfect lemon curd recipe around. Ask anyone. Then make it for yourself and you will see.

Lemon Curd Trifle Recipe

Ingredients

  • 1 cups heavy whipping cream
  • 3/4 tablespoon vanilla extract
  • 2 tablespoons honey
  • 1 lemon curd pound cake, cubed
  • 3 cups lemon curd

Lemon Curd Trifle Recipe

Directions

  1. In a mixing bowl, combine the heavy whipping cream, vanilla extract, and honey. Beat with a mixer on high speed using the blender attachment until whipped cream forms, about five minutes. Set aside.
  2. In a glass dish or individual glass dishes, layer the cubed pound cake, lemon curd, and whipped cream.
  3. Serve immediately, or refrigerate up to one hour to make ahead.
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Dark Chocolate Macadamia Nut and Raspberry Blondie Recipe

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Dark Chocolate Macadamia Nut and Raspberry Blondie RecipeDark Chocolate Macadamia Nut and Raspberry Blondie Recipe

This fresh dish is a perfect way to boost your essential fatty acids, iron and use those delicious yet rarely used beet greens (that you’re already paying for)! We hope that you love our Dark Chocolate Macadamia Nut and Raspberry Blondie Recipe.

Dark Chocolate Macadamia Nut and Raspberry Blondie RecipeDark Chocolate, Macadamia Nut and Raspberry Blondie

Ingredients

  • 1 cup + 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/4 cup + 2 tablespoons white sugar
  • 1 egg
  • 1.5 tablespoon pure vanilla extract
  • 1/4 cup + 2 tablespoons butter
  • ¼ cup macadamia nuts
  • ½ cup large dark chocolate bits or chunks
  • 1 small package fresh raspberries
  • ¼ cup pure maple syrup

Dark Chocolate Macadamia Nut and Raspberry Blondie RecipeDirections

  1. Preheat oven to 335 degrees.
  2. Wash your raspberries and lay them out on a paper towel to dry, tops down to make sure they fully drain then set aside.
  3. Cream sugar and butter together, add in eggs and vanilla. Sift and combine dry ingredients before slowly adding into wet mixture. You may add the chocolate and nuts in now or wait to top the bar half way through baking. When dough is formed press into your oven safe baking dish. With all of the butter in the dough, you do not need to grease the dish. You will want the raw dough to be about one inch thick and even across the dish.
  4. When oven is ready, bake uncovered for about 20 minutes. Check dish, adding chocolate and nuts (if not already mixed in). Cover and bake another 10 to 15 minutes. The center will take longer to bake so check it every now and then with a tooth pick. You will really be able to smell the difference once it has cooked through. Please note baking times will vary wildly based on the dish the blondie is in. I used an oval baking dish with a lid that is about 3 inches deep, 4 inches across and 6 inches long.
  5. Once out of the oven run a knife along the edge of the dish to ensure the two have slightly separated from one another. Let cool completely before removing from the dish. Top with dry raspberries and drizzle with pure maple syrup.

Dark Chocolate Macadamia Nut and Raspberry Blondie Recipe

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Pumpkin Pie Coffee Creamer Recipe

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pumpkin-pie-coffee-creamer-recipe

Pumpkin Pie Coffee Creamer Recipe

With pumpkin-flavored sweets in high demand this time of year, it’s no surprise that many food companies offer a seasonal version of their product in pumpkin during the autumn and winter months. Pumpkin Spiced Latte, anyone? While many coffee creamer brands sell a pumpkin creamer, most are masked by coffee’s strong flavor. This Pumpkin Pie Coffee Creamer Recipe is a  homemade version combines real pumpkin puree with cream and spices for a rich, pumpkin creamer!
When choosing a pumpkin puree, select pure pumpkin. Pumpkin pie filling is typically canned as a “ready to use” product in pumpkin pie, and is not ideal for this recipe.

Pumpkin Pie Coffee Creamer Recipe

Ingredients

  • 1 cup heavy cream
  • 1/4 cup pure pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 cup sweetened condensed milk
  • coffee
  • ice

pumpkin-pie-coffee-creamer-recipe-foodiefather-net

Directions

  1. In a small pot, stir together the heavy cream, pumpkin puree, and pumpkin pie spice.
  2. Over low heat, warm the mixture to “steep” all the ingredients. Be careful not to heat the ingredients too much.
  3. Remove the liquid from the heat, add in the sweetened condensed milk, and stir to combine. Refrigerate to cool.
  4. Combine the cooled creamer with coffee and ice and serve.
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Miniature Pumpkin Pies

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Miniature Pumpkin Pies Dessert Recipe FoodieFather.net

Miniature Pumpkin Pies

Pumpkin may be the quintessential food and flavor for all Autumn recipes. Every year as the weather begins to cool and the leaves begin to change, pumpkins start popping up at farmers’ markets, grocery stores, and roadside stands, and flavored sweets begin to take on this seasonal, favorite flavor. We hope that you love these Miniature Pumpkin Pies as much as we do!
If pumpkin is the flavor that best represents the season, pumpkin pie stands out as the obvious hero of Autumn desserts. While tradition calls for the classic pumpkin pie with whipped cream, this dessert is often full of sugar; so much so, in fact, that we lose the real flavor of pumpkin to sweetness!

Miniature Pumpkin Pies

Yield: 4 pies

Ingredients

Dough/Crust:
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 stick butter, cut into small cubes
  • 2 tablespoons cold water
Filling
  • 1 15-ounce can of pure pumpkin puree
  • 2 eggs
  • 14 ounces of sweetened, condensed milk
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie seasoning
Whipped Cream

Miniature Pumpkin Pies Dessert Recipe FoodieFather.net

Directions

  1. Combine the flour and salt in a bowl, then cut the butter into the dry mixture using a pastry cutter or fork.
  2. Add in the cold water and form the dough (more water may be necessary depending on a number of factors such as humidity, age of flour, etc.).
  3. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
  4. Remove dough from refrigerator and unwrap. Using a rolling pin, roll out the dough to approximately 1/4 inch thickness.
  5. Gently press the dough into the wells of a cupcake pan, then trim away any excess.
  6. In a separate bowl, combine all of the filling ingredients and mix well. Evenly divide the filling ingredients among the cupcake pan wells with the dough lining.
  7. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center of the pies comes out clean. Allow the miniature pies to cool completely.
  8. For the whipped cream, whip the heavy cream, vanilla and sugar vigorously until the desired stiffness of the cream is achieved. Serve over pumpkin pies. Will keep in refrigerator for 24 hours.
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