Recipe Ideas - Week #2: Instant Pot Baby Back Ribs - Herbed Sardine/Mussels Spread - Deviled Egg Salad - Instant Pot Hard Boiled Eggs

Hope everyone is doing well.  Not the easiest of times.  I know I'm turning to my crafting, food and WINE (FYI - Pat is having Cirrus Vodka delivered to her home - WHAT)!  It's another week of ideas -

I featured two Rose wines.  Both are new into the store this week.  They pair perfectly with quarantine.

Day Owl is $13.99 and Diroa $15.99.  Both are California.








The first recipe is a revisit of Instant Pot Baby Back Ribs.

YES.  You can also prepare this recipe in your slow cooker.

Not in the photo (oopsies!) is Aneto Vegetable Broth.

*****

I wanted to sample this recipe out, but havnen't had the chance.  It really is yummy.  



Don't fear the sardine!

Herbed Sardine/Mussels Spread

1 c. sour cream or crème fraiche (or full fat Greek yogurt)

1 tsp. freshly squeezed lemon juice

2 Tbl. parsley, finely chopped

1 tsp. thyme or other fresh herbs of choice

¼ tsp. smoked paprika plus more for sprinkling

¼ c. diced red onion

1 tin Matiz Sardines (in Olive Oil - in Lemon Essence – Wild Spicy) or

Matiz Mussles in Oil and Vinegar, drained

Stonewall Kitchen Sea Salt Crackers or sliced baguette

Salt and pepper to taste

Put sour cream or crème fraiche in a bowl. Put in all of the ingredients except for the sardines/mussels, and stir well. Season with salt and pepper to taste.  

Spread on cracker or bread.  Top with piece of sardine, or a mussel.  Garnish with onion, parsley and sprinkling of paprika.

Yields: 1¼ cups spread

*****

Lastly, another revisit - Deviled Egg Salad and Instant Pot Hard Boiled Eggs.