Ground Beef Stroganoff

*Note: Three of my kids love this simple recipe, and one does not :)


Brown:
1 1/2 lb. ground beef
garlic salt & pepper

Then Add:
2 cans Campbell's Cream of Chicken soup
1 can Campbell's Golden Mushroom or Cream of Mushroom soup
a few drops of Browning Sauce

Optional:
Can thin it by adding a little milk, if desired.

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Boil: 
1 bag pasta (I prefer the All Yolks Dumpling noodles, or the large elbow macaroni for this dish)

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Garnish:
Grated parmesan*

Muddy Buddies- Snack Mix

Ingredients:

9 C. Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)                           (I used a combination or Rice and Corn Chex)
1 C. semisweet chocolate chips
1/2 C. peanut butter
1/4 C. butter
1 t. vanilla (Don't forget the vanilla!!!)
1 1/2 C. powdered sugar

Steps:

1. Into large bowl, measure cereal; set aside.

2. In 1-quart (large Pyrex) microwaveable bowl, butter, peanut butter and microwave chocolate chips uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable Ziplock bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread onto waxed or parchment paper to cool. Store in airtight container.

Instant Pot: Chicken Noodle Soup (Adapted from All Recipes)

Saute:

2 Tbsp. Canola oil 

1-2 cloves minced garlic

1 large yellow onion

1 small bunch (organic) celery

10 oz. Bolthouse Farms Matchstix (grated) carrots

few shakes of garlic salt & pepper, (The broth is usually already salted, so you don't need much)

5-6 shakes of Penzey's Spices, "Mural of Flavor" seasoning (salt free)

1 shake or so, crushed red pepper

Add to Instant Pot:

Sautéed vegetables (above)

2 quarts Kirkland Organic, Cage-Free, Chicken Stock (Cartons come in a 4-pack at Costco)

10 oz. can Valley Fresh All-Natural Chicken breast

2 Tbsp. Parsley, dried

1 1/2 t. Thyme, dried

1 t. Basil, dried

1 Bay leaf, whole

Pressure cook:  4 minutes on High; immediate release. 

While pressure cooking soup, cook 6 ounces of No Yolks Dumplings or other wide egg noodles according to the directions.

Serve:

Scoop a spoonful of pasta into a bowl and cover with the chicken soup mixture. 

*Note: I cook my noodles separately because I don't want them to get soggy. You could probably add them to the pressure cooker after the 4 mins and pressure cook an additional 2 minutes, I'm guessing. 

Chicken Makhani (Indian Butter Chicken) --Recipe from All Recipes

One of my favorite recipes lately!

Ingredients: (I double this recipe for my family! We love having extra sauce!)

1 Tbsp. peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 Tbsp. butter
2 tsp. lemon juice
1 Tbsp. minced ginger (in a jar, usually in asian section of grocery store)
1/2 to 1 tsp. minced garlic
1 tsp. garam masala
1 tsp. chili powder
1 tsp. ground cumin
1 bay leaf
1/4 c. FAGE plain yogurt
1 c. half & half
1 c. tomato puree
1/4 tsp. cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 Tbsp. peanut oil

1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp. garam masala
1 pinch cayenne pepper
1 Tbsp. cornstarch
1/4 c. water


Directions:

1.  Heat 1 tablespoon oil in a large saucepan over medium high heat. Sauce shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.

2.   Heat 1 tablespoon of oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

3.  Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

4.  Serve over Basmati rice with warm naan bread. I warm my naan, wrapped in foil, in the toaster oven.

Instant Pot: Cafe Rio Pulled Pork

(Pinterest recipe)
Justin made this recipe in the Instant Pot and said the recipe turned out better than the crock pot alternative and that it tasted closer to Cafe Rio's Pork. :)

3 lb. pork roast
3 1/2 c. beef broth
1 can Coke
16 oz. taco sauce (mild)
2 c. brown sugar

1. Place the pork roast and broth into the Instant Pot. Cook on Manual HIGH for 90 minutes, allow for a 30 minute NPR.

2. Remove from pot and shred. Discard the liquid inside of the pot and return the shredded meat to the pot.

3. Turn the Instant Pot onto sauté NORMAL. Add in the coke, taco sauce and brown sugar. Simmer until the brown sugar has dissolved.

4. If you'd like your sauce thicker, simply simmer until the sauce reduces to your liking.

Rice Krispie Treats

4 T. butter
1 pkg. (12 oz.) JET-PUFFED Marshmallows
5 1/2 c. Kellogg's Rice Krispies cereal
1/2 c. creamy peanut butter (optional)

Butter a 9x13" pan.

Stove-top:
In a large pot, melt butter. Add marshmallows, heat for 2-3 minutes over low heat, stirring constantly, until marshmallows are mostly melted. Stir in cereal until thoroughly combined. Press into a buttered 9x13" pan, using a piece of waxed paper.

Microwave:
In a large microwavable bowl, heat butter on HIGH for 45 seconds, or until melted.
Add marshmallows; toss to coat. Microwave 1 minute 20 seconds or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds. Add cereal immediately; mix well. Press into greased or buttered 13x9-inch pan.

Cool completely. Cut into 12 squares

Chili Con Carne (Adapted from Betty Crocker Cookbook recipe)

1/4 t. garlic, minced
1 large onion, chopped (about 1 cup)
2 stalks celery, cut up (optional) or 1/4 t. celery seed
1 lb. ground beef (or more)
garlic salt, to taste

Seasonings: (double, if desired)
1T. Chili powder
1 t. ground cumin
1 t. Chili Con Carne seasoning, from Penzey's Spices (optional)
1 1/2 t. oregano leaves
1 t. cocoa powder

2 cans tomato sauce (ideally, low sodium)
2 cans stewed tomatoes
2 cans S&W pintos, in chili sauce
1 can black beans, rinsed and drained
1 can Kidney beans, rinsed and drained (optional)
2 Bay leaves (optional)- adds good flavor

Sauté garlic, onions and celery in 1 T. extra virgin olive oil. Set aside. In a large pot, brown ground beef, drain. (I put a large paper towel in the bottom of a bowl and put the ground beef on top of it to drain fat. As a bonus, I find that the meat doesn't freeze together in a big block when I take the time to do this step; let cool and store in a large, dated, Ziplock bag.)

Seasonings: I always double the seasonings, which makes it a bit more spicy and flavorful.

Add remaining ingredients except the beans. Heat to boiling: reduce heat. Cover and simmer, stirring occasionally, 1 hour.

Stir in beans. Heat to boiling; reduce heat. Simmer uncovered, stirring mixture occasionally, 20 minutes.

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INSTANT POT:

After sautéing minced garlic & chopped onions  and browning and draining ground beef; add to the  bottom of the Instant Pot. Add remaining ingredients except the beans. Pressure cook for 8 minutes. Natural release for 2 minutes and then release the remaining pressure. Remove bay leaves. Add beans. Pressure cook for 2 minutes. Release pressure, stir and serve.

Zuppa Toscana Soup: Instant Pot (Think Olive Garden!)

My favorite thing about Olive Garden is this soup! When I first fell in love with this slightly spicy soup, I enjoyed the red potatoes that were in it. Over time, Olive Garden's recipe has evolved; the last time I had it I noticed they had russet potatoes in it, and they were mashed! I was so disappointed. When I make this recipe at home, I love that I can make it according to my standards. Typically, I don't enjoy or eat sausage. This soup is the exception for me. I love the way the sausage seasons the broth without needing to add anything else to it. It tastes amazing even without the cream! Also, I used to cook this soup with bacon in it, until I realized it's not as appetizing to me as topping it with crumbled bacon. Honestly, I just skip the bacon all together now--the sausage gives the soup plenty of flavor. This is a winter favorite dish of mine. My goal is always to have enough soup for left-overs, and there is never enough! My poor husband is almost scared to ask if he can have any of my soup when it's in the fridge. Ha! 

In a small pan, sauté the following and add to Instant Pot.

1 T. olive oil
1 yellow onion, diced
1/4 t. garlic, minced
1/2 c. celery, chopped

Brown and add to Instant Pot:

1 lb. sweet mild italian sausage, (Harmon's) crumbled and browned
        (drain fat off on paper towel in a bowl)

When adding the following ingredients into the Instant Pot, you may want to only put in 2 cartons of chicken broth until you are done filling the pot with the other desired ingredients. If there is still any room, add some more broth. Seriously, I can't get enough of this soup!

Then add to Instant Pot:

2 to 2 1/2, 32 oz. boxes Pacific Foods (low-sodium) chicken stock or broth
3 cups kale, chopped into bite-sized pieces.
1/2 to full bag of matchstick carrots
6-10 small red potatoes, scrubbed, quartered, and thinly sliced (do not peel);
     (Add as many potatoes as your pot can hold, below the 2/3 full mark)
red pepper flakes (Try a few shakes)
black pepper, to taste

Pressure cook for 8 minutes on high; let sit 10 minutes before releasing pressure.
(For Slow-cooker: cook on high for 4-6 hours, or until potatoes and kale are tender.)

Stir in:
2 c. (1 pint) Half & Half, optional

Topping suggestions: grated parmesan, red pepper flakes, N'Orleans seasoning (cajun), crumbled bacon

Serve with breadsticks or french bread or Lion House Rolls, if you can get them!

Yum!

(Tip: For draining excess fat, I use a paper towel sheet to suck up the excess grease from the surface of the soup. I gently lower the paper towel to touch the surface of the soup and lift up--the grease sticks to it.)

(Updated recipe from 2013)

Butternut Squash Soup: Instant Pot

In a small pan, sauté garlic and onion in olive oil; then add to Instant Pot.
(I don't sauté in my Instant Pot since it usually scorches my onion.)

1/4 t. garlic, minced
1 yellow onion, chopped
1 T. olive oil

Add the following to an 8 qt. Instant pot:

3-4 medium butternut squash, cut into small pieces
2 -2 1/2 cartons of chicken stock
1/2 bag matchstick carrots
1/2 t. ground sage
1/4 t. nutmeg
1/4 t. ginger

Securely lock on lid and close venting valve. Pressure cook for 8 minutes on high.
Perform quick release of valve. When the pressure is released, remove lid.

Add 1/2 cup milk or half & half. Using hand blender, blend in butternut squash until mostly smooth.

*Note: DO NOT add dairy products to pressure cooker until after cooking is done to prevent foaming and spewing out of vent.

If soup has cooled, heat on HIGH or "BROWN" with lid off.

Cream of Broccoli Soup

In a small pan, saute onion and minced garlic with butter until onion is transluscent.

1 yellow onion, chopped
1/2 t. garlic, minced
1/4 c. butter

Add to Instant Pot, then add:

2 -32 oz. cartons Chicken broth or stock (optional: low sodium)
3 crowns fresh broccoli, cut up, or about 4 c. chopped broccoli
1 bag matchstick carrots
1 c. sliced celery
4 Russet potatoes, skinned & chopped, optional
black pepper
Red pepper flakes

Pressure cooked for 8 minutes. Let sit for 10 minutes before releasing pressure.
Test potatoes to make sure they are tender and soft enough to press a fork through before moving on.

Stir in grated cheddar cheese until melted. Then add milk mixture.

Then dissolve 2 T. corn starch into milk, then add to Instant pot.

2 c. grated cheddar cheese

2 T. corn starch
2 c. milk

Cover pot for 5 minutes while on warm setting.

Using a hand blender, partially blend soup leaving some vegetable chunks for texture.