Instant Beef Stew

I love kitchen gadgets...like I really love them.  I have run out of room for them, and lets just say my kitchen is not small.  This one is worth making space and retiring some older machines!  I've been wanting one of these babies for a while, and loved seeing posts of those who used it, but never felt like I needed it right away.  My great hubby takes notes on my interests and got me one for Christmas.  We've had lots of fun trying things since then.  

We've done all sorts of things with this, and I am learning that some things don't save time, but others it is a game changer!  Like this stew for instance...it would have taken much longer to get this type of result in a crockpot or stovetop.  Awesome weeknight dinner with just a little bit of chopping.  Throw in a few rolls and BAM, comfort food at it's finest :)

Instapot Beef Stew
Serves 6-8

2 pounds beef stew meat, (cut into bite-sized pieces)  We used a chuck roast
1 teaspoon Salt
1 teaspoon pepper
1 medium onion, finely chopped
2-3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
¼ cup flour
¼ cup water



Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture. Stir until well combined.
Seal Instant Pot at set valve to sealing.

Select the Meat/Stew option.

Once cooking time is complete, let Instant Pot sit for 12 minutes. After 12 minutes is up, quick release pressure, placing the valve to the venting position.

After Instant Pot is depressurized, Stir in frozen corn, peas and flour/water mixture and stir until stew thickens a little bit more and corn/peas are warmed, about 3-5 mins.

Cheese Fondue

I think we have just found a new Valentines Day dinner we can have year-to-year!  The hubs and I definitely like our own time around Valentines Day to go out to eat at a fancy restaurant or a winery (for the food, not the wine), but we also like to do something fun with the littles.  It had been years since I had made a cheese fondue, probably because the last one I did turned out a little less than stellar ;)  This one, however turned out great and my 7-year old thought it was the greatest dinner ever.  The recipe caught my eye because it was actually one that doesn't call for alcohol...and that is something that is never in my house, so I was all over that!  Plus, it comes from one of my fav food bloggers, so I trusted that as well :)  Enjoy!!

Cheese Fondue

2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
2 tablespoons cornstarch
1 cup low-sodium, good-quality chicken broth
1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)
1 tablespoon finely minced or pressed garlic
1/4 teaspoon ground black or white pepper
1/4 teaspoon nutmeg
Dash of paprika

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! 

Recipe Source:  Meds Kitchen Cafe

Puerto Rican Style Beans

One of my FAV trips by far has been a cruise with friends to the Southern Caribbean.  We flew into San Juan, Puerto Rico and got to spend a few days there.  Our absolute favorite thing was just the rice and beans (and mofungo).  Trying to re-create the beans has been tough.  This recipe definitely gave me the flavor I was looking for, finally!  They were super good, I kind of impressed myself ;)  I will post about the chicken I made to go with it soon.  Enjoy!

Puerto Rican Style Beans

For the sofrito:
1/2 small onion
1/2 cubanelle (banana) pepper
3 cloves garlic
1/4 cup chopped cilantro

For the beans:
1 tsp olive oil
15.5 oz can pink or red kidney beans (I like Goya)
1/2 cup canned tomato sauce
1 medium potato, peeled and diced 1/4-inch (4 1/2 oz)
1 1/2 tbsp Sazon seasoning (homemade or store bought)
1 bay leaf
1/8 tsp oregano
kosher salt, to taste
black pepper, to taste

In a mini food processor, chop onions, garlic, pepper and cilantro. Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft, about 2 minutes.

Add the beans (not drained) to the saucepan along with 3/4 cup of water. Add tomato sauce, potato, sazon, bay leaf, oregano, salt if needed and pinch of black pepper. Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft. Discard bay leaf and serve over rice. Makes about 3 cups.

Recipe Source: Skinny Taste

Crockpot Baked Potato Soup

Crockpot Baked Potato Soup


10 red potatoes, cubed
3 TB flour
1 cup real bacon bits
1 tsp. onion powder
2 tsp. garlic
1 chicken bouillon cube
1 TB ranch dressing mix
2 tsp. dried parsley
1 tsp. salt
½ tsp. pepper
3 cups water
1 cup half n half
1 cup cheddar cheese

Add potatoes to crock pot. Sprinkle flour over potatoes and then add the rest of the ingredients through to the water. Bake on HIGH for 4 hours.

Add half n half, and cheese and mix well. Cook an additional 15 minutes. Mix well.  Serve warm.

Recipe Source:  Lil Luna

Roasted Potato Salad

Let me set the stage for you....

Mother's Day 2014.  The sweet hubby wants to make me whatever my heart desires for dinner, so I tell him to smoke me something (he loves doing it and it is always delicious...a definite win-win situation).  He decides on ribs and beans, so I tell him I will make a potato salad.  After some battling (since he didn't want to make me cook on Mother's Day), he gave up.

I started making this new recipe and he turned up his nose when he saw how that I was going to roast the potatoes.  He is quite partial to his dad/grandmother's recipe and was very skeptical.  But believe me, by the time I was done and we tried it at dinner, there is now one other potato salad he will now eat.  It really did turn out delicious, and leftovers the next day were even better!  

Roasted Potato Salad

4 Eggs
4 Slices of Bacon or more if you’re a bacon lover like me
5-6 Small potatoes, or 3-4 large ones
1 tbs. Olive Oil
1/2 tsp Paprika
2 Sprigs Fresh Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt
Pepper
1 Small Red Onion
3 Stalks of Celery
2 Whole Pickles or 1/4 cup Pickle Chips
3 Scallions
Handful of Chives

Dressing:
3/4 Cup Mayonnaise
2 tbsp Dijon Mustard or Grainy Mustard
1 tsp Apple Cider Vinegar
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
2 Dashes of Hot Sauce
Salt
Pepper
1/4 tsp Old Bay
Preparation:

Pre-heat oven to 425 degrees.

Bring eggs to a boil in a pot. Once the water comes up to a boil, shut off the heat, and place a lid on it. Leave alone for 10 minutes, it’ll carry over cook the eggs to perfection. After ten minutes, run cold water over the eggs and add some ice into the pot, while the water is running. This will allow the eggs to cool completely and stop the cooking process. Once cooled, peel the eggs under cool running water, and set aside.

Pre-heat a small skillet over medium heat. Cut the strips of bacon into small pieces and place in the hot pan. Cook, stirring occasionally until golden brown and crispy. About 5-7 minutes. Once finished, transfer the bacon onto a paper lined plate, using a slotted spoon. Allow to cool. Set aside.

This dish can easily be made into a vegetarian dish by omitting the bacon. Or if you are religiously against it, by all means, leave it out.

Wash and dry the potatoes, or if you’d like, peel the potatoes. Cut them into a medium dice, all the same size to ensure even cooking. Drizzle with the olive oil, and sprinkle in the spices and thyme. Place in the pre-heated oven on the middle rack and roast for 20-25 minutes, turning over once, half way through. Once fork tender and golden brown remove from the oven and allow to cool on pan, on a cooling rack or counter top.

Meanwhile cut the remaining vegetables, red onion, celery, scallions, pickles, into uniform small pieces and put in a large mixing bowl. Dice the hard boiled eggs from earlier and put them in the bowl as well. Toss the ingredients to combine well.

Pour the warm potatoes into the mixing bowl along with the cut veggies. Toss.

In a small bowl place all of the dressing ingredients and whisk to combine. Pour dressing over potato veggie mixture and toss well, to coat all of the dressing into the potato salad.

Sprinkle in the bacon from earlier and stir once again, reserving some for the garnish. Taste to make sure seasoning is spot on. Adjust accordingly.

Place in a serving dish and garnish with reserved bacon and chives. Serve as a side dish for any number of summer recipes. Eat immediately or wrap with plastic wrap. Can easily be made days in advance, stored in the fridge. Actually gets better the next day, cold. Yum. Enjoy.

Recipe Source:  The Candid Appetite

Cheeseburger Soup

I have been missing blogging the last few weeks!  Like I said, I've been re-making lots of recipes instead of trying new ones, and I have missed it greatly :)  

It is my opinion that you can NEVER have too many good soups tucked away in your tried-and-true file.  Soups are so great for weeknights, meals for others, warming you up after a cold day, and are simply comfort foods at their finest.  Not to mention it is a fabulous way to get veggies in those kiddos that would otherwise refuse to eat a veggie otherwise!

This soup turned out super yummy, is definitely filling, and the next time I make this I want to eat it out of a bread bowl...YUM!

Cheeseburger Soup

1 pound ground beef 
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Recipe Source:  The Recipe Critic

Creamy Jalapeno Gratin Potatoes

*Note to self:  Do not plant as many jalapeno plants next year unless you want to pickle some!

I am STILL trying to find ways to use up our bountiful crop of jalapenos we go this year.  It has been fun trying some new recipes with these spicy little babies, but it comes to a point that you just don't want to look at them anymore...or is it just me?!  I definitely got that way with my zucchini and the jalapenos are getting there.  

These potatoes were a nice way to mix things up...it's not another hispanic dish or a salsa, but still works really well.  These potatoes turned out creamy and was a perfect side dish to some ham for a Sunday dinner.  Enjoy!

Creamy Jalapeno Gratin Potatoes


2 pound potatoes
2 Tbs diced jalapeno
1 cup sour cream
1/2 cup heavy cream
4 o.z. cheddar cheese
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
additional 4 o.z. cheddar cheese
1/4 cup coarse bread crumbs (I used Panko)

Peel the potatoes if desired; dice into small cubes and cover with cool water.  Bring to boil and simmer for 8 minutes.  Drain and mix with remaining ingredients except for additional cheddar and bread crumbs. Pour into greased casserole.  Top with additional cheddar and bread crumbs.  Bake at 350 degrees for 30 – 40 minutes; if desired bump heat up to 375 for the last few minutes while bread crumbs toast.

Recipe Source:  Charles and Kimberly's Recipes

Baked Potato Salad

I cannot even tell you how happy I've been to be back in the kitchen, as well as blogging again.  I dread those first few months of pregnancy when eating/cooking/looking at food makes me queasy.  I am glad all that passed so I can now enjoy all the fabulous summertime BBQs with all the excellent side dishes that accompany them!  

This is super  simple as far as potato salads go, and is great served warm or chilled.  If you love these flavors, try them in this yummy Loaded Baked Potato Dip.

Baked Potato Salad

4 large russet potatoes

1/4 c. mayonnaise

1/2 c. sour cream

1/2 c. shredded Cheddar cheese

1/4 c. freshly chopped chives, divided

8 strips bacon, cooked and crumbled

1/2 tsp. seasoned salt

pepper, to taste

Wash, peel and cube potatoes into bite-sized pieces.  Put in a large pot, cover with water and boil until fork tender, about 15-20 minutes.  You do not want mashed potato consistency.  Drain and let cool a bit (or a lot if you plan to serve chilled).  

In a separate bowl, stir together the mayo, sour cream, cheese, half the chives, about 6 strips worth of crumbled bacon, seasoned salt and pepper; mix well.  Add mixture to potatoes and fold together until all the potatoes are completely coated.  Taste and add more seasoned salt and pepper, if needed.  Garnish with remaining chives and crumbled bacon.  Serve immediately or refrigerate if serving later.  Serves 4-6.

Recipe Source:  Eat Cake For Dinner

Creamy Chicken Noodle Soup

I know it's June...I promise.  For some odd reason my 5-year old has been asking me for this soup for a few weeks, so I gave in this week on a day that was a little cooler.  It is a very tasty soup...comfort food at it's finest.  It makes LOTS, so if your family isn't huge, you will want to half this baby!

Creamy Chicken Noodle Soup

6 carrots, peeled and diced
6 potatoes, peeled and diced
1 onion, diced
4 celery stalks, diced
12 cups water
12 chicken bouillon cubes
1-2 cups diced chicken
1 cup butter-remember it makes A LOT
1 cups flour
8 ounce jar Cheez Whiz
2 cups egg noodles-cooked
Instructions

Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.

Recipe Source:  The Girl Who Ate Everything

Shepherd's Pie

It's hard to believe that March is almost upon us!  I have been thinking about the upcoming holidays and what foods I want to prepare for them.  St. Patrick's Day is generally associated with corn beef and cabbage, but today I thought I'd bring you just a traditional Irish dish that would be a great alternative if corn beef just isn't your thing.  

This shepherd's pie is comfort food at it's finest...a real meat and potatoes kind of meal that will feed a crowd.  Shepherd's pies also freeze well, just set them in the refrigerator the day before you want to serve it to thaw and follow the original instructions.  Enjoy!!

Cheddar-Topped Shepherd's Pie

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Recipe Source:  Martha Stewart

britni

Basic Breakfast Potatoes

Sometimes a good hearty breakfast on a Sunday morning just hits the spot!  These yummy spuds are great along all your breakfast favorites...pancakes, eggs benedict, french toast, or even in a breakfast burrito :)  

Basic Breakfast Potatoes

4 whole (to 5) Large Red Potatoes

1 whole Onion

1 Tablespoon Vegetable Or Canola Oil

1 Tablespoon Bacon Fat

Salt And Pepper, to taste

Red And Green Bell Peppers, Diced (optional)

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

Next cut up an onion into a large, rough dice.

In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Recipe Source:  The Pioneer Woman

Balsamic Potatoes and Green Beans

I am always on the lookout for new side dishes to spice up our usual meat dishes.  After searching through Rachael Ray's recipes, I came across this yummy recipe that I thought would go great along with our beef tenderloin for Sunday dinner.  Balsamic is one of my new favorite flavors, and anything that has it in the title is immediately stashed away for later.  Enjoy :)

Balsamic Potatoes and Green Beans

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Recipe Source:  Everyday with Rachael Ray

Balsamic Roasted Potatoes

• I have been continuing to try to cook overall more healthy.  I have been doing good for the most part, taking out lots of creamy, greasy, and fatty things and replacing them with fresher ingredients.    
• One way I have tried to do this is take out side dishes that are creamy and have lots of sauce on them and replacing it with spices to pack a great flavor to many foods.
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• These potatoes are a good side dish to have alongside chicken, ham,  or beef.  You won't be disappointed!
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• Balsamic Roasted Potatoes
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• 2 tablespoons olive or canola oil
• 2 pounds small red potatoes, quartered
• 1 tablespoon finely chopped green onion
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/8 teaspoon ground nutmeg
• 1/4 cup balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
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• 
  
• In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
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• Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
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• Recipe Source:  All Recipes

Southwestern Breakfast Casserole

First off, let me be honest.  We didn't have this for breakfast....we had it for dinner :)  I was looking for a recipe to use up some of my leftover ham from Christmas, and knew I'd love this.  Mexican food is definitely my fav!  


I really think this is up there as my favorite or close-to-it as far as breakfast casseroles go.  It was awesome with some hot sauce, sour cream, and green onions.  Enjoy.  


Southwestern Breakfast Casserole


1 bag OreIda frozen hashbrowns (the bag is 30 oz. I think)
1/2 c. butter, melted
2 c. diced ham (I used some leftovers from Christmas)
4 oz. Jack cheese, shredded
4 oz. Cheddar cheese, shredded
4 eggs
1 c. milk
2 cans green chiles (4 oz. each)
Goya or Lawry seasoning salt

Lightly grease a 9x13 pan and spread hashbrowns (I thawed mine first).  Brush with melted butter and sprinkle with salt and pepper. Bake at 425 degrees for 25 minutes.

Layer ham, cheeses and chiles on crust.  Combine eggs, milk, and seasoned salt. Whip really well and pour over top.   Bake at 350 degrees for 30 minutes.


Top with salsa, hot sauce, sour cream, green onions, or whatever else your heart desires :)


Recipe Source:  On My Menu

Copycat Olive Garden Chicken Gnocchi Soup

I have now made 3 of the 4 copycat soup recipes from the Olive Garden. Our favorite hands down has to be the Zuppa Toscana, but the Pasta e Fagioli was mighty tasty as well :)

I was worried that my hubby wasn't going to be a fan of this one, but was pleasantly surprised to see how much he did like it.  Serve it up with some yummy bread and enjoy!

Copycat Olive Garden Chicken Gnocchi Soup

1 cup chicken breasts, cooked and diced 
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1  can chicken broth
1 cup celery, finely diced
2 garlic cloves, minced
1/2 cup carrots, finely shredded
1 onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese  (when serving)
1 pound potato gnocchi 

Sauté the onion, celery, carrots, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent.  Add the flour to make a roux. Let the butter and flour mixture cook for a minute before adding the half and half. Then add chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the gnocchi, spinach, and seasonings, simmer until the gnocchi is cooked (maybe five to ten minutes). Top with parm and enjoy!

Recipe Source:  Our Family Treat