What's for dinner? 2020

Amy · July 27, 2024, 01:21:21 PM

Easy Cold Pasta Salad Recipe
This super easy cold pasta salad can be customized based on what you have on hand!

Course Salad
Cuisine American
Keyword cold pasta salad recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Calories 280 kcal
Creator Merissa
Ingredients
Possible Salad Ingredients

Chopped Red Onion
Peas
Pickles or Pickled Peppers
Chopped Peppers
Black or Green Olives
Chopped Tomatoes
Sun-Dried Tomatoes
Roasted Red Peppers
Salami
Summer Sausage
Ham
Mozzarella Cheese Balls
Chopped Cucumbers
1 lb Cooked Pasta we use spiral noodles
Dressing
3/4 cup Olive Oil
1/4 cup Vinegar I've used both balsalmic and red wine vinegar. We like both!
1 teaspoon Sea Salt
1 teaspoon dried Basil
1 tablespoon Honey
1 teaspoon Garlic Powder
1 teaspoon dried Parsley
1/4 teaspoon dried Oregano
1/4 teaspoon Black Pepper
Instructions
Cook your noodles earlier than you plan to make them. It works best if they are cool or room temperature by the time you mix the dressing. You will want to make one pound of pasta per dressing recipe. I always use spiral-shaped noodles, but you may be able to use another kind.
Once the pasta is room temperature, add all of your other chopped ingredients. Whatever you like!
Mix the dressing (I like to mix it in a pint jar, put a lid on it, and shake it until it's combined). Pour the dressing over the salad and mix well.
Refrigerate until ready to serve. This is good leftover and makes a big batch!
Recipe Notes
I wanted to include a few more notes on making this. You can leave out the meat and the cheese if you have lots of veggies and want to make it more frugal. I always add some kind of meat (even leftover ham!), but I don't always add cheese.

You can use gluten-free pasta in this (that's what I'm using in the pictures). That way this salad can be gluten-free and dairy-free if needed!

Like I said, you can really customize this and add what you have! As you can see from the photos, I didn't have all of this when I made it this time. I do like to add at least 5 or so different things to give it good flavor.

Nutrition Facts
Easy Cold Pasta Salad Recipe
Amount Per Serving
Calories 280Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Sodium 292mg13%
Potassium 36mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 3IU0%
Vitamin C 0.04mg0%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

patricia19 · July 28, 2024, 06:25:10 PM

Peach Salsa

One taste of this peach salsa, and you'll agree everything's just peachy.

By Southern Living Test Kitchen...Updated on July 11, 2024

Active Time: 10 mins Stand Time: 5 mins Total Time: 15 mins Servings 6

Two of the summer's best fruits, tomatoes and peaches, come together beautifully in a peach salsa that is bright and sweet but also full of zest and spice. This beautiful peach salsa can be enjoyed on its own with some chips or crunchy veggies, or is perfect on tacos, on top of a grilled fish, or on a summer salad.

This is a fresh and fruity salsa that can work with all your seasonal produce. If you have sweet, ripe plums, nectarines, and apricots on hand, these can be subbed out for peaches once they are no longer in peak form.

Learn how to make peach salsa, and delight in a new favorite way to enjoy peaches while they're ripe and juicy.

Peach Salsa Ingredients:

The peach season is pretty short, running from late spring through the summer, but there's nothing like it. This is when you'll get the best-tasting peaches, and ones that will be optimum for using in dishes.

Here's everything else you'll need for the peach salsa:

Fresh peaches: Peach salsa is best with fresh peaches, but if you are going to use frozen peaches, make sure to leave in the fridge overnight to defrost, and remove excess water before stirring up this recipe.

Using fresh peaches in salsa, which is normally spicy and tart, can make it taste much sweeter and fresher.

Red onion: Onions are loaded with punchy flavor, and they can add a sharpness to the salsa that will balance out the sweetness of the tomatoes and peaches nicely. While this recipe calls for red onions, which will add great color to the salsa, it's fine to use whatever onions you have on hand. A shallot could work here too and lend a milder flavor.

Tomatoes: Tomatoes are a mainstay of salsa, and have a joint billing here with the peaches. Both are ripe, juicy, and sweet during the summer, making it a perfect marriage. This recipe calls for cherry tomatoes, but dicing in any tomato will work beautifully.

Cilantro: Cilantro adds a fragrant brightness and freshness to salsa, but it's a flavor that some are sensitive to. Parsley can be a good substitute.

Serrano: Salsas can be spicy, medium, or mild. The way your salsa ends up will be decided here. Remove the seeds and membranes from this serrano to dial down the heat, or leave them in to keep things hot. If you don't have a serrano, jalapeño would be fine as well.

Lime: This recipe calls for both lime zest and fresh lime juice. The acid in lime helps to keep the salsa tasting and looking fresh, but will also maximize flavor. If you do not have or like lime, you can try lemon, but you may want to add a bit of sugar to balance lemon's zing.

Seasoning: Salt is ideal for bringing out a fruit's natural sweetness, so the peaches and tomatoes will taste sweeter thanks to a dash of salt, but it'll also just make the salsa taste better. The chili powder will add dimension and even a touch of smokiness to the salsa, pulling all the flavors together.

How To Pit Peaches:

You'll want to peel and slice the peaches before adding them to your salsa mix. But do not worry: Removing the pits does not have to be complicated!

To remove the pit, just slice the peach in half, and cut the flesh around the pit. It should slide right out.

How To Make Peach Salsa:

It doesn't get much easier than making salsa! In fact, salsa doesn't require any cooking at all. Just throw all your chopped ingredients in a bowl, and stir. The full recipe is below, but here's a brief recap.

Step 1: Prepare the ingredients. Chop everything to a similar size. You'll want to start with the bigger ingredients, such as the peaches, tomatoes, and red onions, and keep their dice about the same size so it'll be a good blend.

Step 2: Mix ingredients. Then, you can add in the cilantro, serrano, lime, salt, and chili powder so that everything in the bowl is evenly coated. As these are pretty juicy fruits and their liquids may settle, it's a good idea to give the salsa a final stir just before serving.

How To Serve Peach Salsa:

Before serving, be sure to let the salsa sit for at least five minutes at room temperature—this will allow the tomatoes and peaches to release their juices and for all the flavors to meld together. Serve cold with fresh tortilla chips, or use as a topping for your tacos or a grilled fish.

How To Store Peach Salsa:

This salsa is best enjoyed fresh. But if you have leftovers, you can stretch them a few days. Store in an airtight container, such as a Tupperware, or in a Mason jar in the fridge. You may want to spritz some fresh lime on it when enjoying the leftovers to brighten and freshen up the salsa before serving.

Ingredients:

3 medium-size fresh peaches (about 1 1/4 lb. total), pitted and diced

1/2 cup finely chopped red onion (from 1 onion)

1/2 cup quartered multicolored cherry tomatoes

1/4 cup packed chopped fresh cilantro leaves

1/2 small serrano chile, cut into thin rings

1 tsp. grated lime zest plus 2 Tbsp. fresh juice (from 1 lime)

1 tsp. kosher salt

1/4 tsp. chili powder

Directions:

Step 1

Mix ingredients:

Combine peaches, red onion, tomatoes, cilantro, serrano, lime zest, lime juice, salt, and chili powder in a medium bowl.

Step 2

Stir:

Stir together and let stand 5 minutes at room temperature before serving, stirring occasionally.

patricia19 · July 28, 2024, 06:57:36 PM

Pickled Peaches

Just like grandma used to make.

By Jasmine Smith...dated on July 1, 2023

Active Time: 25 mins Total Time: 2 hrs 45 mins Servings: 10

Southern summer picnics and barbecues aren't complete without the pickles—pickled okra, pickled garlic, and of course, pickled peaches. Turning peak-season peaches into pickled peaches is a creative way to capture the fruits at their best and turn them into something unexpected but entirely welcome

Here, find out how to pickle peaches so you can enjoy the flavors for months to come.

How To Make Pickled Peaches:

The full recipe for pickled peaches is below, but here's a brief recap before you get started:

Step 1. Peel peaches: Bring four cups of water to a boil in a Dutch oven. Remove from heat and add the peaches. Let them stand for about five minutes. Then, drain the peaches and let cool until you can comfortably hold them. Peel the peaches; discard the skin. Then, cut each peach into four wedges, and discard the pits.

Step 2. Make the pickling liquid: Create a spice pouch by putting the peppercorns, ginger slices, and cloves in cheesecloth, tying it with string. Place the spice pouch in the Dutch oven. Add vinegar, water, cinnamon, and sugar in the Dutch oven; bring to a boil. Once this mixture is boiling, lower the heat, and simmer for 5 minutes. Stir to help the sugar fully dissolve.

Step 3. Cook peaches: If your saucepan is on the smaller side, work in batches: Add the first half of the peaches. Cook these for 5 minutes, or until tender, before removing with a slotted spoon. Now do the same for the second half. Otherwise, add all the peaches to the liquid. Then cook for about five minutes, and remove the peaches with a slotted spoon.

Now do the same for the second half. Otherwise, add all the peaches to the liquid. Then cook for about five minutes, and remove the peaches with a slotted spoon. Throw out the spice bag, but save the cinnamon sticks. You're going to use those in the jars.

Step 4. Make the jars: Set your jars up so you're organized and ready to work quickly. Add one cinnamon stick from the stockpot to each of the jars. Pack the cooked peaches into each of the four jars. Use a spoon or ladle to pour the pickling liquid over the peaches, filling the jars almost to the top. (You can throw out any leftover pickling liquid, or if you're crafty, you can reserve it for another use.)

Step 5. Prepare jars for storage: Remove any air bubbles, wipe the jar rims, and cover immediately with metal lids, screwing on the rings to finish. Let the jars cool to room temperature, which takes about one hour. Once the jars are cool, immediately refrigerate them. You can keep a jar in your fridge up to 1 month after you close it up. Once you open a jar, you should eat the pickled peaches within one week.

Pickled Peaches Ingredients:

The peaches are the star of pickled peaches, but they're not everything you'll need to make this recipe. Here's the full list;

3 pounds of peaches: Fresh is best
Water: For simmering
Champagne vinegar: This vinegar is delicately sweet and just-right tangy.
Sugar: To enhance the peaches' natural sweetness.
Whole cloves: For flavor.
Peppercorns: Provides a delicate hint of spice.
Cinnamon sticks: A warming spice.

What Peaches Are Good for Pickling?

Peaches are abundant in the summertime, and pickling or canning them helps you enjoy the taste of the season all year long. Any variety works, but ideal for pickling are peaches that separate easily from their pit after being cut, such as Freestone peaches.

What Do You Eat Pickled Peaches With?

What you eat with your pickled peaches is limited only by your imagination! They go great with savory proteins like fried chicken or pulled pork. You can also try dicing them and combining pickled peaches with almonds as a salad garnish. Stir them into Greek yogurt, serve them with a cheese course, or pile them atop burrata toasts for a rich indulgence. Pickled peaches potentially accompany a meal or snack at any time of day, from breakfast to dessert.

How Long Do Pickled Peaches Last?

If properly sealed, an unopened jar of pickled peaches should last at least a year. For the longest-lasting results, make sure your jars are properly sealed.

If you don't seal or can the peaches, they can still last in your fridge up to one month. Once opened, store jars of pickled peaches in the refrigerator, where they should keep for up to a week.

Ingredients:

10 medium-size firm-ripe peaches (about 3 lb. 12 oz.)

1 Tbsp. black peppercorns

1/2 tsp. whole cloves

1 (1-in.) piece fresh ginger, peeled and sliced 1/4-in. thick

4 cups granulated sugar

1 1/2 cups Champagne vinegar

1/2 cup water

4 (3-in.) cinnamon sticks

4 clean pint jars

Directions:

Peel and quarter peaches:

Fill a large pot with water, and bring to a boil. Remove from heat; add peaches, and let stand 6 minutes. Drain peaches; cool until easy to handle, about 10 minutes. Peel and discard skin. Remove and discard pits. Cut each peach into 4 wedges. Discard water, wipe pot clean, and set aside.

Prepare pickling liquid:

Place peppercorns, cloves, and ginger slices on a 6-inch square of cheesecloth; tie with a string. Place in the same large pot; add sugar, vinegar, water, and cinnamon sticks. Bring to a boil over medium-high until sugar dissolves, stirring often; reduce heat, and simmer until flavors meld, about 5 minutes.

Cook peaches and pack into jars:

Add peaches, and cook until tender, about 5 minutes. Remove peaches with a slotted spoon, and pack into 4 (16-oz.) jars. Remove and discard spice bag. Place 1 cinnamon stick into each jar.

Finish peaches and refrigerate:

Using a ladle or measuring cup, evenly pour syrup over peaches, filling each jar 1/2-inch from the top (discard any remaining pickling liquid or reserve for another use). Immediately cover with lids, and let cool to room temperature, about 1 hour. Refrigerate for at least 4 hours before serving or up to a 1 month.

patricia19 · July 29, 2024, 09:28:15 PM

Barefoot Contessa

Green Herb Dip
Makes about 2 cups | Level: Beginner

8 ounces cream cheese at room temperature
½ cup sour cream at room temperature
½ cup of good mayonnaise
¾ cup chopped scallions, white and green parts (3 scallions)
¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse 10 to 12 times, until just blended, but not puréed. Or blend with a high-speed blender until just blended. Serve at room temperature.

patricia19 · July 31, 2024, 05:17:55 PM

Lemon Pudding Cake

It's a pudding-cake-pie sugar rush and I wouldn't have it any other way. Few dessert flavors evoke summer freshness like lemon. To be fair, a lemon dessert is also a great break from winter spices and chocolate. Lucky for us, lemons are available year-round, so let's embrace the lemon once again with a tangy dessert that's full of surprises. Whether it's summer, winter or any time in between, try this lemon pudding cake meringue pie.

Allie Chanthorn Reinmann...July 30, 2024

Lemon Pudding Cake Meringue Pie Recipe

Ingredients:

For the pie:

1 store-bought pie crust

3 eggs, separated

1 teaspoon lemon zest

¼ cup fresh lemon juice

1 tablespoon butter, melted

¾ cup flour

¼ cup sugar

¼ teaspoon salt

1 cup milk, room temperature

For the meringue topping:

2 egg whites

¼ cup sugar

¼ teaspoon vanilla extract

⅛ teaspoon cream of tartar

1. Preheat the oven to 350°F. Blind bake the crust as needed depending on the crust you chose.

2. Meanwhile, separate your eggs for the filling, so you have three yolks in a large mixing bowl and three whites in another large bowl. Whisk the whites slightly just to break them up and put a teaspoon of the whites into a small bowl. Have a pastry brush ready to "seal" the crust.

3. When the hot crust comes out of the oven, immediately use the pastry brush to apply the teaspoon of egg white all around the bottom and walls of the pie crust. Pay attention to where the bottom meets the walls. Set the crust aside to cool.

4. Add the lemon zest, juice, and butter to the egg yolks and whisk them together thoroughly. In a smaller bowl, mix the sugar, flour, and salt together. Slowly pour in half of the dry mixture while whisking vigorously to break up any lumps. Alternate with half of the milk, and then finish by whisking in the rest of the dry mixture and the remaining milk. It will be very liquidy.

5. Set up your pie crust in a large baking dish or, like I did, in a larger pie plate. Put a kettle of water on to boil so you can make a water bath when you're ready to bake.

6. Whisk the three egg whites in the bowl until you have soft peaks and gently fold the whites into the batter. Put the pie shell inside of the larger baking dish, and into the oven. Carefully pour the just-boiled water into the outer dish until it comes halfway up the side of the inner pie dish. Bake for 25 to 30 minutes, or until the top is evenly tinged with brown and it jiggles slightly in the center when you move it, but is not watery. Remove the pie from the dish and let it cool. Cool it overnight in the fridge if you're not in a rush.

7. Make the meringue just before you're ready to serve it. Whisk the egg whites in a large bowl until frothy. Then add the cream of tartar. Begin whisking again and slowly add the sugar and the vanilla. Beat the mixture until stiff peaks form but the meringue is still glossy. Slather it along the entire surface of the pie and toast it with a torch, or pop it into a 350°F for 10 to 15 minutes to toast the top. Serve immediately.

patricia19 · August 05, 2024, 02:56:03 PM

The Best Rice Pudding

by James Delmage and Tara

Prep: 5 minutes Cook: 50 minutes Total: 55 minutes Servings: 8

Ingredients:

▢ 3 1/2 cups whole milk divided
▢ 5 cups water
▢ 1 cup medium-grain rice uncooked
▢ 1/2 cup granulated sugar
▢ 1 pinch fine sea salt
▢ 2 teaspoons vanilla extract
▢ 1 large egg
▢ 1/2 cup raisins
▢ 1 tablespoon unsalted butter
▢ ground cinnamon plus more for garnish
▢ maraschino cherries optional, for garnish

Instructions:

In a large pot over medium heat add 3 cups of milk, water, rice, sugar, and salt, and bring to a simmer while stirring frequently to prevent scalding.

Once it begins to bubble, reduce the heat to low and cook for ~25 minutes, or until the rice is soft and the mixture has thickened. Make sure to stir frequently to prevent the rice from sticking or burning.

In a separate bowl, beat the egg and the remaining 1/2 cup of milk. Then temper the mixture by gradually adding approximately 1 cup of the rice mixture to the egg mixture while stirring. Then add the tempered egg mixture back to the pot while stirring.

Add the raisins and vanilla and cook for an additional 3 minutes.

Remove from the heat and add the butter. You can mix in cinnamon if you like, but it will turn the rice pudding brown.

The rice pudding can be eaten warm or allow to cool, then place it in the refrigerator to chill for at least 2 hours. Serve and garnish with cinnamon and maraschino cherries, if desired. Enjoy!

Notes:

Rice pudding can be served warm or cold.

Medium grain rice works best for texture and creaminess, but any type of rice can be used.

Cinnamon can mixed in towards the end of cooking but will turn the rice pudding brown. I recommend sprinkling on top of each bowl when serving.

If you love raisins, you can increase to 3/4 cup or more.

Store the rice pudding in an airtight container in the refrigerator for up to 5 days.

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Amy · August 10, 2024, 06:53:23 AM

Quick Fruit Cobbler

Barry C Parsons
Yield: 9 servings
Quick Fruit CobblerQuick Fruit Cobbler - in single servings or as a family sized dessert.
Quick Fruit Cobbler. In single servings or as a family sized dessert. Use any favourite jam, like this pineapple rhubarb version to create as much or as little cobbler as you need.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

Ingredients
For the Cobbler Dough:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup very cold butter , cut in small pieces
3/4 cup whipping cream
1 tsp vanilla extract
You will also need
3 cups fresh or frozen fruit or berries + 1/3 cup sugar
OR
some good quality jam
Instructions
In a food processor combine the flour, baking powder, salt and sugar.

Using the pulse button on the food processor cut in the cold butter.

Pulse until the mixture resembles a coarse meal. (If you don't own a food processor, you can cut the butter into the flour mixture using a pastry cutter or even a couple of knives.)

To the flour/butter mixture add the whipping cream and vanilla extract.

Fold in the cream just until a soft dough forms. Do not overwork the dough or it will become too tough. Less is more here and the less you work the dough, the lighter your cobbler will turn out.

If you are making cobbler right away just drop the cobbler dough in heaping tablespoonfuls onto a hot fruit mixture in a 9x9 baking dish.

You can use practically any fruit you like. Just toss it with a little sugar and place it in the oven to heat up. I find giving the fruit a head start in the oven makes for a better cobbler because you don't risk over-baking the cobbler dough.

Over the cobbler sprinkle a few teaspoons of sugar (optional).

Bake at 350 degrees F for about 25-35 minutes or until the top is evenly golden brown and the fruit is bubbling. Let the cobbler rest for 10-15 minutes before serving warm with some good French Vanilla ice cream.

Notes
The quick cobbler idea that I mentioned is really very simple and takes only a little forethought to be able to enjoy even just a single serving of fruit cobbler in about 25 minutes; great for last minute dinner guests or just to indulge a little comfort food craving.

When I make cobbler dough, I generally make two batches and freeze one, shaped into a 3 inch log and wrapped in plastic wrap. With the cobbler dough already made and standing by in the freezer, I can then at any time, very simply cut off a 1 1/2 inch round of the cobbler dough and place it on top of a couple of tablespoons of my favorite homemade jam in a greased ramekin.

In the photo I have used some Heavenly Rhubarb Jam that I recently featured on this blog. Then, I sprinkle the top of the cobbler with a little sugar and bake in a preheated 350 degree oven until the cobbler is nicely golden brown, about 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Enjoy!

Amy · August 17, 2024, 07:27:32 AM

This has been approved by David, he said it was a keeper! I just wish I could share zuchinni with you!!

Casserole Waltz
added by Linda Davis
This was my mother-in-law's recipe. We all loved the way she used the zucchini from the garden.

Cook time: 45 Min Prep time: 45 Min Yield: 8 serving(s)
Ingredients
1 md zucchini, seeds removed
1 md onion
2 sm bell pepper, green or red
3 md potatoes
2 md tomatoes
1/4 c oil
16 oz tomato sauce, divided
2 tsp granulated sugar
salt, to taste
pepper, to taste
2 Tbsp chopped Italian parsley
1/2 tsp dried oregano, divided
1 lb ground beef
2 tsp Romano cheese
8 oz mozzarella cheese
Directions
1. Preheat the oven to 375 degrees F. Chop the veggies.
2. Saute the vegetables in oil for 3 - 5 minutes until vegetables are al dente.
3. Add 8 oz tomato sauce, sugar, salt, and pepper. Simmer for 10 minutes.
4. Add chopped parsley and 1/4 tsp of dried oregano.
5. Brown the ground beef in another pan.
6. Add 1/2 c of tomato sauce, 1/4 tsp dried oregano, and a dash of salt and pepper. Let it simmer for 5 minutes to thicken slightly.
7. In a casserole dish, layer 1/2 c tomato sauce.
8. Add half of the veggie mixture.
Casserole Waltz
9. Then top with half of the ground meat mixture.
10. Add half of the mozzarella cheese.
11. Repeat the layers.
12. When topping with the remaining mozzarella cheese, sprinkle the Romano cheese over the casserole.
13. Bake for 45 minutes or until brown and bubbly.

patricia19 · August 17, 2024, 01:11:28 PM

I do appreciate the offer but while not as many as in times past, I do have sufficient for my needs. Actually, similar to a certain cartoon, I have thought of taking some in the dark of night...

Amy · August 18, 2024, 01:28:41 PM

JaneS · September 16, 2024, 12:21:54 PM

This is going to be my Cole Slaw Recipe. ET asked me to post it. I thought it was here but she said she can't find it so here goes....

COLE SLAW
1 1/2 heads of cabbage
2 sweet peppers (1 red - 1 green or whatever you please)
4 large carrots ground
chopped up celery if you want it,
1small onion chopped up (if you want it)
2 1/2 T. of canning salt

Shred cabbage. (i used the chopper blade on my food processor). Shred onion, carrot and bell peppers. Put veggie mixture in a large bowl and sprinkle with the canning salt (do not use table salt) Let it set for one hour and then rinse and drain at least twice to make sure gout the excess.

SYRUP
1 c. apple cider vinegar
2 c. white granulated sugar
1/4 c. filtered water
1 tsp mustard seed
1 tsp celery seed

DIRECTIONS
This will not be enough to do med had of cabbage. You will need about 3 times this much. In non-reactive pan, Mix vinegar, sugar, water and spices. Bring to a boil and boil 1 minute while mixing to dissolve sugar. Let this mixture cool.

Ad rinsed and drained cabbage mixture to cooled syrup and too making sure you coat all the cabbage

The second time I did this I made 4 batches of the brine because you canalso can the leftover for later use.

Sterilize your jars and keep them hot. Pack the cabbage mixture in hot jars tight but not too tight. Make sure you have enough syrup and be sure to loosen the cabbage so the syrup goos all the way through. Leave a half inch o head space.

Make sure the water in your canner is not too hot or you'll have broken jars. After the jars are all in the canner, bring it to a boil. Boil 15 minutes. Then turn off the heat and take the lid off and let them sit for 10 more minutes before removing them.

Wait a week or two (if you can) drain off the brine and add mayonnaise and you have the best cole slaw you've ever eaten!!!

Amy · September 18, 2024, 10:08:42 AM

I can vouch for Janes Cole Slaw. We have it just drained and no mayo...but it is good either way.

Amy · October 01, 2024, 10:21:07 AM

Slow Cooker Garlic Parmesan Chicken Stew

written by
Ashley Fehr

This Slow Cooker Garlic Parmesan Chicken Stew is bound to be your new favorite winter comfort food! It's hearty, creamy, cheesy and loaded with vegetables! The crockpot makes it an easy weeknight meal.
slow cooker with garlic parmesan chicken stew in it and a metal ladle
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Review
Print
Prep Time
15minutes mins
Cook Time
4hours hrs 30minutes mins
Total Time
4hours hrs 45minutes mins
Cuisine
American
Course
Main Course, Soup
Servings
4
Calories
420cal
Ingredients

1 lb Little Potatoes (quartered)
3 boneless skinless chicken breasts cut into 1″ pieces
1 rib celery chopped
½ medium onion finely chopped
3 large carrots thinly sliced
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried parsley1 teaspoon dried thyme
¼ teaspoon black pepper
2 cups chicken or vegetable broth
⅔ cup heavy cream
2 tablespoons corn starch
⅓ cup shredded Parmesan cheese
US Customary – Metric

Instructions

Add potatoes, chicken, celery, onion, carrots, garlic, salt, parsley, thyme, pepper, and broth to a 4-6 quart slow cooker.
Cover and cook on low for 4 hours or until chicken is cooked through and potatoes are tender (this could take up to 6 hours depending on the temperature of your slow cooker — cutting them smaller will speed up cooking time).
Set slow cooker to high. Stir together cream and corn starch and stir into slow cooker, along with Parmesan cheese. Cover and cook another 30-60 minutes or until thickened slightly.
Serve immediately with crusty bread for dipping (the best way!).

Amy · October 01, 2024, 10:23:33 AM

Slow Cooker Beef Barley Soup Recipe

Course: SoupCuisine: American Prep Time: 15minutes minutesCook Time: 6hours hoursTotal Time: 6hours hours 15minutes minutes Servings: 4 servings Calories: 338cal Author: Ashley Fehr
This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef.

Ingredients
1 tablespoon oil
1 lb beef stewing meat
1 small onion finely diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
3 large carrots peeled and chopped
2 ribs celery chopped
1/2 cup pearl or pot barley rinsed
2 tablespoons tomato paste
2 bay leaves
4 cups low sodium beef broth
fresh parsley for serving
Instructions
Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
Add onions to the saute pan and cook over medium heat until translucent -- they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
Stir in fresh parsley as desired and season to taste. Serve.
Notes
This recipe makes 2 quarts of soup. One serving is 2 cups.
Nutrition
Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg

patricia19 · October 01, 2024, 02:09:23 PM

Now you've done it, Amy...I followed a link to Ashley Fehr and added Sugar loves spices to my subscriptions.

Amy · October 01, 2024, 03:41:25 PM

Quick and Easy Taco Soup

Quick and Easy Taco Soup Recipe is filled with ground beef, beans, corn and taco seasoning. It's a quick dinner that uses lots of pantry staples!
Prep Time
5minutes mins
Cook Time
10minutes mins
Total Time
15minutes mins
Course: Soup Cuisine: Mexican Servings: 8 Calories: 346 kcal Author: Shawn

Ingredients
1 lb. ground beef
1 medium onion, chopped
15 oz kidney beans
15 oz black beans
15 oz corn kernels
15 oz diced tomatoes
8 oz tomato sauce
2 tbsp taco seasoning
Optional Taco Toppings:
shredded cheddar cheese
sour cream
diced tomatoes
avocado
corn chips
lime wedges
cilantro
US Customary - Metric

Instructions
Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
Add the remaining ingredients to the pot** and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
Serve with optional taco toppings. Enjoy!

Notes
*You can substitute ground beef with ground turkey or chicken if desired.
**Do not drain the canned items, just pour them all in. If you prefer to drain the beans and corn, make sure to add in at least 2 cups of beef broth to the soup.
***Nutrition facts are for soup only, and does not include any extra toppings. Serving size is about 1 1/2 cups.
Nutrition
Calories: 346kcal | Carbohydrates: 39g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 346mg | Potassium: 843mg | Fiber: 11g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 5mg

Amy · October 22, 2024, 06:35:53 AM

Speedy Spuds

1 pkg. hashbrowns 1 lb
1 can cream of chicken soup, no milk ( I used mushroom soup)
1 cup sour cream
1/4 cup chopped onion
2 tbs melted butter
1/2 tsp salt
1/4 tsp pepper
2/3 cup of grated cheddar cheese (I added more)
1/2 cup crushed corn flakes
2 tbsp of melted butter

Thaw potatoes, combine with soup,sour cream and butter,salt ,pepper and cheese. Put in buttered casserole dish.
Mix cornflakes with melted butter .Sprinkle on top. Bake at 350° for 40 - 60 min.

Flexible recipe, you can add meat or use shredded potatoes.

Amy · October 25, 2024, 02:27:44 PM

Lazy Jane's Casserole (certainly NOT our Jane)
Prep Time: 20 minutes Cook Time: 20 minutes (plus 10 minute NPR) Yield: 4 servings
An easy Instant Pot or Crockpot recipe for tender bites of beef stew meat with mushrooms, carrots, onions and gravy.

Ingredients

1 Tbsp canola oil
1 onion, sliced
Kosher salt and pepper
1 (10.5 oz) can Campbell's beef consomme
1 Tbsp red wine vinegar
20 ounces beef stew meat
8 ounces sliced mushrooms
2 large carrots, peeled and cut into 1 inch chunks
1 tsp garlic powder
1 tsp dried parsley
Instructions
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Add in a pinch of kosher salt and pepper.
Pour in the beef consomme and vinegar. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the meat, mushrooms, carrots, garlic powder, parsley and a pinch pinch of kosher salt and pepper.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.
Turn Instant Pot to saute setting. Stir cornstarch together with 2 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken the sauce. Turn off Instant Pot. Add salt and pepper to taste.
Serve the beef, gravy and vegetables plain, over noodles or potatoes.

Slow Cooker Instructions:

Add onions, beef consomme, vinegar, mushrooms, carrots, garlic powder, parsley and a big pinch of kosher salt and pepper into the slow cooker.
Coat the beef in the cornstarch by shaking together in a container with a lid. Stir the meat into the slow cooker.
Cover and cook on low for 6 hours.
Serve the beef, gravy and vegetables plain, over noodles or potatoes.

Amy · October 28, 2024, 08:36:50 AM

Chicken Stuffing Bake

Layers of seasoned chicken, creamy soup and stuffing all come together in this delicious Chicken and Stuffing Bake! This recipe has been a family favorite for years.
Prep Time15minutes minutes
Cook Time40minutes minutes
Servings6
AuthorHolly
Ingredients

2 pounds boneless skinless chicken breasts, diced in 1-inch pieces
2 cans (10.75 ounces, each) condensed cream of chicken soup
1/4 cup milk
2 boxes (6 ounces each) Stove Top Chicken Stuffing mix
1 ½ cups chicken broth
Instructions
Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with non-stick spray.
Cut chicken breasts into one inch pieces. Lay out evenly in the bottom of prepared dish. Season with salt and pepper.
In a medium bowl whisk together the condensed soups and milk. Pour mixture evenly over chicken. Sprinkle dry stuffing mix evenly over the top. Pour chicken broth over the stuffing mix- making sure to get as much of it covered as possible.

Cover dish with foil and bake 40 to 45 minutes or until chicken is cooked through. Remove from oven and let stand 10 minutes before serving. Enjoy!
Notes
*Recipe updated 11/17/22 by adding a second box of stuffing.

Amy · October 30, 2024, 12:40:58 PM

Warm Piggy Casserole
I don't see why this can't be cooked in a slow cooker....just longer cooking time.
Prep Time: 20 minutes Cook Time: 4 minutes Yield: 4-6 servings 1x
Instant Pot kielbasa with carrots, cabbage, red potatoes and bacon. An easy one pot meal.

Ingredients

1 Tbsp bacon grease
1 (12 oz) package kielbasa or smoked sausage, sliced into quarter inch rounds
1 medium yellow onion, halved and sliced
1/2 cup chicken broth
2 cups chopped cabbage
1 cup baby carrots
1 medium red potatoes, cut into 1/2 inch cubes
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/4 cup bacon crumbles
Instructions
Turn Instant Pot to saute setting. When display says HOT add in the bacon grease. Add in the kielbasa and brown for about 3 minutes on each side. Add in the onions and saute for 3 more minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the cabbage, carrots and potatoes (in that order). Sprinkle the potatoes with the seasoned salt and the garlic powder.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for soft vegetables or 3 minutes for less soft vegetables. When time is up move valve to venting and remove the lid once steam has all released.
Stir in the bacon crumbles.
Serve and enjoy!

Amy · November 09, 2024, 07:06:41 AM

Slow Cooker Beef and Cheddar Ranch Potatoes
Prep Time: 15 minutes Cook Time: 4-6 hours Yield: 6 servings 1x
An easy to make, hearty dinner of cubed potatoes, ground beef, cheddar and crumbled bacon. Lots of delicious flavors in one pot.

Ingredients
Scale

1 pound lean ground beef, browned and drained
3 Tbsp dry ranch dressing mix
1 (14 oz) can chicken or beef broth
2 pounds (about 6 medium) russet potatoes, cubed
2 tsp chili powder
1/2 cup crumbled bacon
1/2 cup grated medium or sharp cheddar cheese
Instructions
Add the beef, ranch dressing mix, broth, potatoes and chili powder into the slow cooker. Stir a bit.
Cover and cook on low for 4-6 hours, or until potatoes are tender.
Toss in the bacon and cheddar. Stir.

Serves 6
Calories Per Serving: 426
% Daily Value
26%Total Fat 20.5g
Saturated Fat 7.9g
26%Cholesterol 78.8mg
35%Sodium 805.4mg
12%Total Carbohydrate 32g
8%Dietary Fiber 2.3g
Sugars 1.5g
55%Protein 27.5g

Amy · November 09, 2024, 07:09:46 AM

Keith's Casserole
Prep Time: 20 minutes Cook Time: 4 hours on low Yield: 4-6 servings 1x
A warm, comforting shepherd's pie made in the slow cooker with a savory blend of ground beef, tender carrots, and a creamy layer of cheesy mashed potatoes. Perfect for a no-fuss dinner, it's a comforting classic.

Ingredients

1 pound lean ground beef
1 cup diced onion
3/4 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
Pinch of smoked paprika
8 ounces baby carrots
1 (8 oz) can tomato sauce
1/2 cup beef broth
1 Tbsp quick cooking tapioca
1 1/2 pounds peeled potatoes
1 Tbsp butter
1/4 cup milk
Salt and pepper
1/2 cup shredded cheddar cheese
Instructions
Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion, salt, pepper, garlic powder, paprika. Brown for 5 minutes. Add beef to the slow cooker. (I use a slow cooker that has a stovetop setting so I just use that instead of doing this step on the stove).
Stir in the carrots, tomato sauce, broth and tapioca.
Quarter the potatoes and place them on a sheet of foil. Curl up the edges of the foil to make a bowl shape. Place the foil bowl into the slow cooker.
Cover and cook on low for 4 hours.
Remove the potatoes and toss them into a mixing bowl. Mash the potatoes. Stir in the butter, milk and a pinch of salt and pepper.
Spread the potatoes over the top of the meat mixture. Sprinkle the cheese on top of the potatoes and let it melt.
Serve and enjoy!
Notes
If you don't have tapioca then you can stir 2 Tbsp of cornstarch in with the beef broth until smooth. Then stir that mixture into the slow cooker in step 2.

Serves 5
Calories Per Serving: 352
% Daily Value
16%Total Fat 12.8g
Saturated Fat 6.3g
25%Cholesterol 74.5mg
19%Sodium 437.9mg
12%Total Carbohydrate 33.9g
21%Dietary Fiber 6g

Amy · November 14, 2024, 10:53:22 AM

Melt In Your Mouth Chicken
This Melt In Your Mouth Chicken recipe is a true winner! It's easy and simple, with a creamy, cheesy topping that gives juicy, tender chicken a flavor boost that's hard to beat. Plus, with just a handful of ingredients, you can have this dish on the table with minimal effort but maximum flavor.
Prep Time
10minutes mins
Cook Time
45minutes mins
Total Time
55minutes mins
Course: Main CourseCuisine: American Servings: 4 people Calories: 478kcal Author: Donya Mullins
Ingredients
1 cup mayonnaise
½ cup Parmesan cheese
1 teaspoon Southern Soul House Seasoning
½ teaspoon onion powder
3-4 boneless, skinless chicken breasts
1 tablespoon fresh parsley - optional
Instructions
Set oven to 375 degrees.
In a mixing bowl, combine the mayonnaise, Parmesan cheese, seasoning and onion powder.
Place the chicken in a baking dish making sure they are not overlapping. Evenly coat the chicken breasts with the mayonnaise mixture.
Bake for approximately 45 minutes until the chicken is cooked and the topping is golden brown. You can test with an instant-read thermometer - the internal temp should read at 165 degrees.
Remove from the oven, sprinkle with fresh parsley if desired and serve.
Notes
Recipe Variations:
Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the mayonnaise mixture for a bit of heat.
Herb it up: Mix in some dried herbs like thyme or rosemary for extra flavor.
Lighter option: Swap the full-fat mayo for a low-fat version or use Greek yogurt for a tangier, lighter coating.
How To Store: Place any leftovers in an airtight container and keep them in the refrigerator for 3-4 days. You can reheat them in the microwave, but for the best texture, warm them in the oven at 350°F until heated through.
Nutrition
Calories: 478kcal | Carbohydrates: 1g | Protein: 19g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 14601mg | Potassium: 330mg | Fiber: 0.04g | Sugar: 0.3g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

patricia19 · November 14, 2024, 12:43:01 PM

Southern Soul House seasoning?

Amy · November 14, 2024, 03:26:03 PM

No idea of what that is but I would assume you can use whatever you like. I tend to use garlic powder and smoked paprika...

Found this.

Homemade House Seasoning Recipe
Author: Donya Mullins Prep Time: 5minutes minutesTotal Time: 5minutes minutes Servings: 1 cup Calories: 105kcal

My Homemade House Seasoning Recipe uses 4 simple ingredients in just the right proportions to bring out the best flavors of your home-cooked dishes!
Ingredients
8 tablespoons kosher salt
3 tablespoon pepper
2 teaspoons garlic powder
2 tablespoons paprika
Instructions

Measure out ingredients and place in a small bowl. Mix together.

Store in covered container.

BarbStAubrey · November 22, 2024, 06:49:23 PM

We all have our favorite way to cook chicken - for me I still soak overnight, preferably for more than 12 hours, a whole chicken or parts in either Buttermilk or a combo of Half and Half and Sour Cream mixed, add Salt and Pepper and according to mood add an Herb or Spice or cut up small Peppers.

If I've soaked a whole fryer and plan on baking it I usually stick a cored apple in the cavity and lay a couple of strips of bacon across the top so I don't have to keep basting it or smearing butter on it. As to chicken parts by soaking them overnight they are far more tender regardless how I cook them. Seldom fry them any longer - standing over the stove is no longer possible since I have to either lean on the counter or hang onto my walker - what I need is a counter high stool on wheels to sit on while cooking but have not looked to find one.

Another trick I've discovered - since I've been having my groceries delivered the cost has increased to $7.95 for the shopper and they prefer a 10% tip but, I try to shop every 9 or even 10 days, never less then 7 days and so I keep the tip to $7 which still brings up the total delivery cost to essentially $15 - The problem I have is with lettuce - I learned the hard way the packed boxes of loose lettuce starts to rot in 4 or at best 5 days and so I keep to heads of loose leaf lettuce - to make it last I found when it arrives before it hits the frig I check if the bottom is brown - if so I cut an eighth to a quarter of an inch off and hold the root under the faucet then sticking the head into a plastic sack - I keep checking till it is all used - as soon as I notice any brown or that rust look at the bottom I cut if off and use leaves by taking the whole stalk so the bottom is longer and longer without any attached leaves giving me more room to cut if I have to - doing this I can make a head last 2 weeks tra la... I have a Tupperware lettuce keeper that does not do half as well as this new trick I figured out...

Amy · December 09, 2024, 03:10:43 PM

Hearty Vegetable Stew
Author: Brand New Vegan Yield: 12 bowls 1x Category: Soup/Stew Cuisine: American
Description
A Hearty Vegetable Stew chock full of healthy starches, veggies, mushrooms, and a rich savory broth. Paired with a thick slice of homemade bread - perfect.

Ingredients

Roux
1 small Onion ((minced))
1 clove Garlic ((minced))
1 rib Celery ((minced))
1 Carrot ((minced))
1/4 cup Low Sodium Vegetable Broth ( )
Stew
1 large Onion ((chopped))
8 oz Button Mushrooms ((sliced))
8 oz Portobello Mushrooms ((sliced))
1 tsp Dried Rosemary
1 tsp Italian Seasoning
1/2 cup Red Wine (or broth) ((but the wine really adds a good flavor))
3 cups Low Sodium Vegetable Broth ( )
1/2 tsp Salt
1/4 tsp Ground Pepper
1 can Diced Tomatoes - no salt added ((15oz))
2 medium Carrots ((chopped))
2 ribs Celery ((chopped))
2 Yukon Gold Potatoes ((chopped))
1 can Tomato Sauce ((8oz))
1/2 tsp Kitchen Bouquet ((optional for color))
1 Tbs Balsamic Vinegar
1 Tbs Cornstarch
1 cup Frozen Peas
Instructions
Mince the carrot, celery stalk, and small onion for the roux very fine.
Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
Add the large chopped onion and continue cooking until softened.
It's ok if the liquid gets a little low – the brown bits add to the flavor.
Add the mushrooms and cook on medium high until they lose their liquid.
Season with the rosemary and italian seasoning.
Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
Add all your chopped veggies and turn the heat up to boil.
Add the rest of the seasonings – but not the cornstarch.
Once it's boiling, turn down the heat to low and add the peas.
Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
Simmer to desired consistency.

Amy · December 09, 2024, 03:14:07 PM

Hearty Vegetable Stew
A classic vegetable stew with my own little spin on it! Hearty and rich, full of umami flavor, you'll love this stew in winter or any time of year!
CourseMain Course, Soup, stew
CuisineAmerican, dairy-free, gluten-free, sugar-free, vegan, vegetarian
Keywordvegetable stew, vegetarian stew
Prep Time15minutes minutes
Cook Time45minutes minutes
Total Time1hour hour
Servings6 servings
Calories286kcal
AuthorYup, it's Vegan
Ingredients
For the saute mixture:
3 tbsp olive oil (or vegan butter)
1 onion diced
2 stalks celery thinly sliced
2 carrots thinly sliced
6 cloves garlic minced
For the roux and deglazing mixture:
ground black pepper to taste
3 tbsp fresh rosemary, thyme and sage finely chopped (3 tbsp total, see note)
1/4 cup brown rice flour (or flour of choice)
1/4 cup white wine
4 cups low-sodium vegetable broth (I use vegan "chicken" broth)
For the rest of the vegetable stew:
1 medium sweet potato cubed (about 2 cups)
4 small Yukon gold or red potatoes cubed (about 2 cups)
2 tbsp tomato paste
1 tbsp soy sauce (use tamari to keep this strictly gluten-free)
1 tbsp nutritional yeast (optional)
1 tsp liquid smoke
1 tsp marmite (optional)
1 cup frozen peas
2 tbsp red wine vinegar
salt to taste (I use about 1 tsp)
Instructions
Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.
Notes
FRESH HERBS: I buy the "Poultry Blend" packet at my grocery store, which contains thyme, rosemary and sage, and use equal amounts of each. You can mix and match depending on what you prefer and is available; I use 1 tbsp of each herb. The total should be 3 tablespoons.
Nutrition
Serving: 1sixth recipe | Calories: 286kcal | Carbohydrates: 48g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 339mg | Potassium: 981mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1940IU | Vitamin C: 36mg | Calcium: 110mg | Iron: 2mg

Amy · December 09, 2024, 03:17:21 PM

Instant Pot Chicken Bacon Ranch Pasta
Prep Time: 15 minutes Cook Time: 10 minutes (plus 5 minute NPR) Yield: 8 servings 1x
Curly pasta is enveloped in a creamy sauce with tender bites of chicken, crispy bites of bacon and a green pop of color from spinach or broccoli. A one pot pasta dish that rivals anything you can order at a restaurant.

Ingredients

1 1/2 pounds (24 oz) boneless skinless chicken breasts or chicken thighs (I used 2–12 ounce chicken breasts)
1 pound (16 oz) uncooked trottole, cavatappi, cellentani or rotini pasta
4 cups broth or 3 1/2 cups broth (or 4 cups water + 4 tsp Better than Bouillon Chicken Base*)
1 tsp garlic powder
3 Tbsp dry ranch dressing mix
1 (14.5 oz) can petite diced tomatoes
8 ounces (1 brick) cream cheese
1/2 cup milk
1/2 cup parmesan cheese
6 strips of crispy bacon, crumbled (or one 3 ounce package of real bacon pieces)
3 large handfuls of baby spinach or 10 ounces of broccoli florets (frozen or fresh)
Salt and pepper
Instructions
There are two methods of making this pasta. The first way you cook the chicken breasts whole and then slice them. This method is nice if you have frozen chicken breasts and you don't want to thaw them. I believe that this method lends itself to juicier chicken breasts. This method you'll need to cook your pasta using the pot-in-pot method. I used this pan* to cook the pasta. The second way takes less cooking time because you cut up the chicken first and it cooks quickly.

Method 1 (good for frozen chicken breasts and if you want juicy, sliceable chicken)

Add a half cup of water or chicken broth to the bottom of your Instant Pot. Add in the chicken. Lightly salt and pepper the chicken. Pour the pasta into a pan* that fits inside your Instant Pot and then add 4 cups of chicken broth into the pan. Cover the pan with foil. Lower the pan on top of the chicken using a sling or a trivet* with long handles.
Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes (for thawed chicken) or 12 minutes (for frozen chicken). When the time is up let the pot sit there for 5 minutes (display will say L0:05) and then move the valve to venting. Open the pot.
Use hot pads to carefully remove the pasta pan. Set it aside. Remove the chicken and slice it up on a cutting board. Discard the cooking liquid in the Instant Pot. Pour the pasta back into the empty Instant Pot and turn the Instant Pot to the saute setting. Add in the garlic powder, ranch dressing mix, diced tomatoes, cream cheese and milk. Stir and let the cream cheese melt. Once the cream cheese is melted and incorporated add in the chicken, bacon, spinach or broccoli (see note) and parmesan cheese. Stir until spinach is wilted down.
Taste test and add salt and pepper to taste. You may also want to add in additional milk to make it a looser consistency.
Method 2

Cut your chicken into bite size pieces. In the order listed add chicken, pasta, 3 1/2 cups broth, garlic powder, ranch dressing mix and diced tomatoes into the Instant Pot. Don't stir.
Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes for pasta with more bite and 4 minutes for softer pasta. When the time is up let the pot sit there for 5 minutes (display with say L0:05) and then move the valve to venting. Open the pot.
Turn Instant Pot to the saute setting. Add in the cream cheese and milk. Let the cream cheese melt, stirring often. If the sauce is too runny you can make a cornstarch slurry (stir 2 Tbsp water with 2 Tbsp cornstarch until smooth and then add mixture to the pot). Once the cream cheese is melted and incorporated add in the bacon, spinach or broccoli (see note) and parmesan cheese. Stir until spinach is wilted down.
Taste test and add salt and pepper to taste. You may also want to add in additional milk to make it a looser consistency.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.

Spinach or broccoli: I used fresh baby spinach and just stirred it in at the end. You could also use frozen spinach that has been thawed and squeezed of excess moisture. If you're a broccoli fan you can stir in broccoli florets at the end as well. The broccoli can't be pressure cooked with everything else because it will turn into mush. You can use fresh or frozen broccoli. If you use fresh broccoli steam it first on the stove top or in the microwave. If you use frozen broccoli place it in a colander and run hot water over it for a couple of minutes. Shake it of the excess water and then stir it into the pot.

To make gluten free: Double check your broth to be sure it does not contain gluten. Substitute noodles for GF noodles and decrease cook time by 1 minute.

Amy · December 09, 2024, 03:23:20 PM

Vegetable Stew
My vegetable stew is made in one pot with classic vegetable pairings potatoes, mushrooms, carrots, onions and celery. Plus add whatever else in the fridge!

Servings 6 servings
Course Soup
Calories 196
Author Yumna Jawad
Servings 6 servings
Course Soup
Calories 196
Prep Time
15minutes mins
Cook Time
1hour hr 5minutes mins
Total Time
1hour hr 20minutes mins

Ingredients

2 tablespoons olive oil
1 onion chopped
2 (8-ounce) packages baby bella mushrooms sliced
3 carrots sliced
3 celery stalks sliced
3 garlic cloves minced
2 tablespoons fresh thyme chopped
1 teaspoon salt
1 teaspoon black pepper
¼ cup all-purpose flour
1 tablespoon tomato paste
1 (14.5 ounce) can fire roasted diced tomatoes
4 cups low sodium vegetable broth

3 medium yukon gold potatoes cut into 1-inch pieces (about 1 ½ pounds)
Parsley chopped, for serving (optional)
Instructions
In a large Dutch oven or heavy bottomed pot, add olive oil and set over medium heat. Add the onion and mushrooms and cook for 10 to 12 minutes, or until the onion is golden brown and the mushrooms have released most of their moisture.
Add the carrots, celery, garlic and thyme and cook for 5 to 7 minutes, or until the carrots and celery start to soften. Season with salt and pepper.
Add tomato paste, stirring with a wooden spoon to evenly incorporate. Cook for about 1 minute, then add flour, stirring to evenly coat the vegetables. Cook for 1 to 2 minutes more.
Add diced tomatoes and vegetable broth and bring to a boil. Once boiling, add potatoes and reduce heat to simmer. Cook for 30 to 40 minutes, or until the potatoes are tender and the stew has thickened.
Garnish with chopped fresh parsley (if using) before serving.
Equipment
Non-Stick Dutch Oven Pot

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