Mama Huang's Cookbook

3 quarts muscadine grapes (I prefer the very dark, almost black, varieties)
5-6 C sugar
1/2 t butter

Cut each grape in half, remove and discard the seeds.
Separate the pulp from the skins.
Chop the skins using a food processor.
Puree the pulp also using the food processor. Add any juice to the pulp.
Cook the chopped skins, covered, on medium-low heat in just enough water to keep it from sticking, 20-25 min, till soft.
Boil down the added water till skins are just moist with barely any water left.
Add the pulp to the skins (you should have a total of about 2qts +1 C).
Add the sugar and butter,  stir, and bring to a boil.
Lower heat till the mixture is at a low, constant boil.
Cook till jelling point, 20-30 min. As mixture thickens, stir to prevent sticking.
Pour into hot jars, process in boiling water bath, 15 mins.

I adapted a NY Times recipe to cook in the Instant Pot.

Ingredients:

A big bunch of curly kale, roughly chopped.

2-4 T olive oil
1 large onion, coursely sliced
1 T minced garlic

1 large tomato, cut up, or 1/4 C of sun dried tomatoes
2 cups of chicken stock
1 tsp regular salt or 2 tsp sea salt
Juice of 1/2 a medium lemon, or 1-2 T of red wine vinegar
Optional herbs : basil, mint
Optional spice: 1/4-1/2 tsp of paprika

salt and pepper to taste

Instructions:

Turn Instant Pot on to “saute”.
When “Hot”, Add olive oil, saute onions till soft.
Add garlic and saute a little longer.
Turn setting to “off”.
Add kale, tomato, stock, lemon juice/vinegar, salt, herbs.
Stir and pack the kale down .
Cover the pot, close the vent lever. We are using the pressure cooker mode.
Turn to “Manual” and reduce time to 10 min.
When done, turn the power off. Allow to cool 10 min before venting.
Salt and pepper to taste.

Adapted from recipe by Mark Bittman, of the NY Times.

INGREDIENTS:

2 T olive oil
2 T butter
4 boneless chicken breasts or 6-8 boneless thighs
Salt and pepper
1/4 C flour
Juice from 1 large orange, or 1/2 C of orange juice
2 limes, juice one and cut the other into wedges
1 T sugar (optional)

DIRECTIONS:

1. Put large skillet over med-high heat for 2-3 minutes.Add olive oil and butter and swirl around.
2. Season the chicken with salt and pepper. Put flour in a deep dish. When the butter foam subsides in the skillet, dredge the chicken pieces in the flour and shake off excess.
3. Add chicken to the skillet and cook, turning once until the chicken is browned on both sides and nearly cooked through, about 3- 5 min per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
4. With the heat still on med-high, add the orange juice,  lime juice and sugar, and let it bubble and reduce a little, about 2 mins.
5. Return the chicken to the skillet, turn it in the sauce, and heat till sauce bubbles and thickens.  Season with salt and pepper to taste.
6. Serve with the lime wedges as garnish.