Monday, January 2, 2017

Instant Pot One Pot Pasta

This is a form of baked ziti with meat sauce, but all made in one pot. No more cooking in 2 pots on the stove and then in the oven in a third dish. The family loved this! 

Ingredients:
  • Olive oil
  • 1 small onion, chopped
  • 2 cloves of garlic, chopped (or these amazing frozen garlic chunks)
  • italian seasoning (I just eyeball this, but I'm guessing I used 1 tsp of salt, pepper, 1 tbsp dried parsley, 2 tsp dried basil, or these fabulous frozen basil chunks)
  • 1 lb ground beef (I prefer lean just so you don't have to drain it but up to you; could also use turkey, sausage, or no meat)
  • 1 jar pasta sauce (I like the Trader Joe's tomato & basil marinara)
  • 1 jar of water
  • 1 15 oz can tomato sauce (or more of the jar, but this is how I made it tonight so those are the ingredients I'm listing)
  • 1 lb your favorite tube pasta; we used penne pasta (tube just holds more stuff inside and tends to be better for this type of recipe)
  • 1 cup mozzarella cheese, optional


  1. Select the saute function of your instant pot. Once heated, coat the bottom of your pot with olive oil. Once hot, add onion and saute for 2-3 mins. Then add the meat and break up as you cook it. I also added the seasoning here. I defrosted mine first to make it easier, plus then I could drain some of the fat before adding it. 
  2. Add garlic and basil if adding the frozen kind. Give it a good stir.
  3. Next layer in this order:
    1. pasta
    2. jar of sauce
    3. fill jar with warm water and pour around the sides of the IP, try not to dilute the pasta sauce on top. Just to be safe, I added the water before adding remaining tomato sauce.
    4. tomato sauce
  4. Do not stir it; you want it to cook with everything layered this way. Don't ask me why, but it worked really well this way. the meat even got a little crispy at the bottom, which we liked. Plus then the sauce isn't watery, the water cooks the pasta below and helps the bottom of the IP not burn.
  5. Secure lid on top; make sure pressure valve is on seal. Cancel the saute function and hit "manual" and adjust time to 7. Mine took about 10 minutes to build enough pressure to start the cooking time. So I would give yourself 20 minutes for this to cook.
  6. Once it is done cooking and beeps, using a towel, turn the pressure valve to release and do a Quick Release. It may overcook the pasta if you let naturally release.
  7. Once the pressure is released, take the lid off, and stir in the cheese. (Or do it after you serve it but this makes everything cheesy). Make sure to stir well as all the meat is at the bottom. 
  8. Enjoy!!

Instant Pot Creamy Chicken Enchilada Soup

I kind of copied this recipe but took ideas from multiple recipes, so here's how I made it.

Ingredients:

  • 2 tbsp olive oil (or enough to coat the bottom of the IP; I added more when I added the chicken)
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 jalapeno, seeds removed and diced (we ommitted this to make it not spicy but added sauteed anaheim pepper as a garnish and it was yummy!!)
  • 1 large poblano pepper (or bell pepper), chopped (we ommitted this too, but it would be good!)
  • 2 cups frozen corn
  • 1 lb chicken breast, cut into chunks (I used 3 good size chicken breasts); you could also use shredded chicken or rotisserie chicken. I also seasoned the chicken with salt, pepper, chili powder, garlic powder before putting it in the pot. The chicken definitely needs seasoning, so use whatever kind of seasoning you like - spicy would work great here!
  • Enchilada sauce; recommended is: 1 12 oz jar red enchilada sauce (about 1.5 cups) and 1 12 oz jar/can green enchilada sauce (about 1.5 cups). I prefer Rosarita red sauce and used 1.5 of the small cans and 1 12 oz can of some mild green sauce. You could use whatever kind/style you prefer here though for sure!
  • 1 14 oz can pinto beans, drained and rinsed (you could use any kind of beans though)
  • 32 oz chicken stock
  • 8 oz cream cheese, softened
  • Garnish ideas: sour cream, chopped green onion, chopped peppers (sauteed ahead of time makes them so much better), avocado, fresh cilantro, shredded cheese, crumbled tortilla chips or even fried tortilla strips.


DIRECTIONS
1. Select the saute function of your instant pot. Coat the bottom of your pot with olive oil. Once hot, add onion and saute for 2-3 mins.
2. Add in diced chicken to brown/sear until most sides are browned. If you haven't seasoned the chicken, do so as you add it to the IP. If adding cooked chicken, I would add this last, with the beans.
3. Add in minced garlic, peppers if you are adding them, and corn. Saute for another 2 minutes.
4. Mix in both enchilada sauces, beans, and chicken broth. Give it a stir.
5. Secure the lid and select manual. Cook on high pressure for 8-10 minutes, depending on how uncooked your chicken is.
6. Use a quick release and remove the lid. Keep the instant pot on, add in cream cheese. Stir for another 3-4 minutes, or until the cream cheese melts. I actually put the lid back on and kept it on warm for about 10 minutes because the cream cheese wasn't melting all the way. It will leave some small bits, but that's ok.
7. Serve hot, and garnish with yummy goodness!!

Notes: I messed up on my settings and realizing how pressure cookers actually cook, LOL...it was only our 2nd dish in it. I didn't realize how long it took for the IP to build pressure BEFORE the cooking time actually starts. So I cannot promise you we actually cooked it for 8 minutes because I stopped it in the middle and opened it, then I set it again. But I think it will be plenty of time, especially with small pieces of chicken or precooked chicken. You can also let it naturally release instead of doing a quick release. We ate it for 2 days as leftovers and also froze a container of it. Joe & I loved it; felicity went with it for one meal but never asked for it again; Callie barely tried it but I knew she wouldn't want it. They are not big soup fans ;) But for a winter weeknight, especially when we were all battling sickness, it was so good!

Tuesday, December 27, 2016

Instant Pot Roast

I should've taken photos but did not, but this photo I found looks like what ours did (thick slices and on the verge of falling apart). This was pretty good, especially considering the cut of meat. We got Eye of Round roast in our Butcher Box and weren't sure what to do with it, so this was my first Instant Pot meal and we'd consider it a success!

Ingredients:
1 roast (2-4 lbs) chuck would probably be best; we used eye of round which is quite lean
2 tbsp (about) seasoning, salt, and peper
1 onion cut in wedges, separated
1/2 cup red wine (whatever kind you like to drink, but not a sweet variety)
1 1/2-2 cups broth, or water (have about 2 cups of liquid, I think, using whatever you have. Beef broth and red wine add most flavor)
Sides/Veggies (extra wide egg noodles, potatoes, carrots, etc.)

1. Turn the IP on to saute and when it's ready (HOT), drizzle some EVOO or fat of some sort. I kept adding more as I browned the meat. Pat the meat dry and sprinkle liberally with your favorite seasonings, salt, and pepper. (I used the blend from Costco "Garlic Saltless spice blend" consisting of garlic, onion, pepper, lemon peel, etc. It's a great blend; we use it on everything!). Brown the meat on all sides.
2. Remove the meat and add one onion cut up, add more oil if needed and just quickly saute for a  minute
3. Add red wine, or a little of the liquid you are using, and deglaze the bottom with the onions in there. Add remaining liquid.
4. Add meat back on top of the onions.
5. Turn the IP off/warm. Put lid on the pot and turn it on to manual mode and increase the time to 70  minutes. Make sure the pressure release handle is on "sealing." (I gauged this one, and you may adjust it after trying your first roast. It was a good amount for this meal though).
6. Naturally release the pressure, so once the cooking stops, it will go into warm mode and naturally release the steam until the float valve goes down (this took about 10-15 minutes). After a few, you could probably quick release by moving the pressure release handle to release (with a towel and do NOT be anywhere close to it; that steam will burn you when it releases).
7. I took the meat out to rest and added a cornstarch slurry to thicken the juices to make gravy.
8. Serve how you like; we served it with the juices/gravy over wide egg noodles and a side of corn (because that's what we had). It would be great with potatoes and carrots too.

Now that we've officially cooked our first  IP meal successfully, we have a better idea of how to use it for this type of meal and what to do. I would use this same method to make a beef stew. I think you just add the carrots and potatoes with the onion at the bottom and place whatever meat you use on top. The juice was so good (I did not add enough red wine because I just used what was left in a bottle, but above I increased the amount).

Friday, December 2, 2016

How can you ever go wrong with these ingredients??
NO BAKE SWEET & SALTY PEANUT BUTTER PRETZEL BARS
Ingredients:
2 cups creamy peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
4 cups (roughly ½-inch pieces), broken small pretzel twists, divided
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
Directions:
Use the Flexipat or a Silpat for this. If you do not have one, then 
LINE 13 x 9-inch baking pan, or jelly roll pan, with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.
BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in the powdered sugar. Stir in 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.

Thursday, July 7, 2016

Orange Tea Biscuits

2 cups all-purpose flour
2-1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
3 teaspoons grated orange peel
3 tablespoons sugar
1⁄2 cup shortening
2⁄3 cup milk
1. Place all ingredients except milk in bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening in, about 1
minute. Stop and scrape bowl.
2. Add milk and mix on Stir Speed until dough starts to cling to beater. Avoid overbeating. Turn dough onto lightly
floured board and knead until smooth, about 30 seconds. Pat or roll to 1⁄2-inch thickness. Cut with floured 2-inch
biscuit cutter.
3. Place biscuits 2 inches apart on greased baking sheets. Bake at 425°F for 12 to 15 minutes. Brush with Orange Glaze
while hot.
4. Serve immediately.
Makes 12 biscuitsely.
From the KitchenAid Culinary Council

Wednesday, March 11, 2015

Hashbrown & Bacon Crustless Quiche

Ingredients:
1 package (26 ounce) frozen shredded hashbrowns, thawed
1 pound sliced bacon, cooked and crumbled
2 cups (16 ounces) shredded cheddar cheese
Salt and pepper to taste 
8 eggs
2 cups milk
 
Directions:
In the stainless mixing bowl, combine the hash browns, bacon, 1 and 1/2 cups of cheese, salt, and pepper. Spoon into Large Round Mold. In the same mixing bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/2 cup of cheese and cook for 5 more minutes, or until cheese has melted. Serve hot, right from the Mold.
 
For a quick meal on the go, you can make this recipe using the Round Tray, freeze each individual portion, and warm up in the morning for a quick and delicious breakfast! You can also add your favorite veggies for some added nutrition!

Monday, November 17, 2014

Mom's cinnamon coffee cake...

This is the coffee cake I remember my mom making, and I think her mom made it too. SO...it's a family recipe, and super delicious!! Why is it called coffee cake?? Who knows...it's an excuse to eat dessert for breakfast, which I'm ALL about! ;) And, sure, go ahead and have a cup of coffee to go with.

Recipe:
1. Cream together:
1 1/2 sticks margarine (I used salted butter, but the original called for the bad stuff)
1 1/2 cups sugar

2. Add:
3 eggs and beat well

3. Next add:
3 cups flour
2 1/2 teaspoons baking powder
(sift together, but I never do!) and add to the mixture, about a cup at a time till all combined.



4. Mix together (not sure if this step of mixing first is essential, but it's pretty cool to watch if nothing else):
1 1/2 teaspoons baking soda
1 1/2 cups sour cream
THEN, Fold into cake batter



5. Add:
1 1/2 T (YES, TABLEspoons) of vanilla and mix well (I go back to the mixer for this one, on very low speed until well combined).
*See photo of batter


6. In separate bowl, combine the filling:
3 T butter or margarine, softened to almost melted
3 T cinnamon
1/2 cup brown sugar
1/2 cup chopped nuts (optional)
*See finished filling photo

7. Alternate Batter and cinnamon mixture in bunt pan.  It works best if you do batter, cinnamon, batter, cinnamon, batter.

Bake 50 minutes – 1 hour at 350º. I took the daisy mold out after 35 minutes, and let the bundt finish cooking the full 50 minutes. For 1 large bundt cake (12 cups probably), I'd let it cook the full hour.

This recipe made my bundt mold AND the daisy mold. So you could cut the recipe, but why not just make an extra small one for a friend?! :)