Saturday, November 4, 2017


  • 1/4c oil
  • 2T flour or cornstarch
  • 2-3T chili powder 
  • 8oz can tomato sauce
  • 1c chicken broth
  • 2t cumin
  • 1T minced garlic
  • 1t onion powder
  • 1/4t salt
Heat oil over med heat. Add flour and chili powder, stir. Cook until red color starts to brown. In a small bowl combine tomato sauce with remaining ingredients. Add to saucepan and whisk until well mixed. Cook over med heat for 8-10min.


  • 2T butter
  • 6 onions, thinly sliced
  • salt
  • 5c beef stock
  • 4c chicken stock
  • 3oz sherry
  • salt and pepper
  • gruyere cheese, shredded
  • French bread slices

Melt butter over med heat and add onions to brown for 30min. In a stockpot, heat both stocks over med heat. When onions have browned, deglaze pan with sherry and then add to stock. Bring to a boil and then reduce and simmer for 20min. Salt and pepper.

If desired... toast bread on a sheet pan for 5min at 425*. Add soup to crocks and top with bread slice and cheese. Or you can sprinkle cheese on soup and serve as is.


  • 4oz cream cheese
  • 1 egg
  • 1/2c sugar
  • 2T flour
  • 1/2 maraschino cherries, chopped
  • 2 eggs
  • 1c sugar
  • 3/4c flour
  • 1/8t salt
  • 1/4c cocoa
  • 1/2c butter, melted
  • 2/3c powdered sugar
  • 1/3c cocoa
  • 3T butter
  • 5t hot water (or maraschino cherry juice)
Preheat oven to 350* Cheesecake layer: Beat cream cheese and egg well. Beat in sugar and flour. Stir in cherries and set aside. Brownie Layer: Beat two eggs until frothy. Add sugar, flour, and salt. Stir cocoa into melted butter. Add to batter and stir well. Spread into greased 8x8 pan. Carefully spread cheesecake mixture on top. Bake for 30-35min until sides are pulling away. Let cool and then frost. 


  • 1/2c shredded coconut
  • 2 1/4c almond flour
  • 3T flaxseed or chia seed, ground
  • 1/2t cinnamon
  • pinch ginger
  • 1/2t baking soda
  • 1t baking powder
  • 3 ripe bananas
  • salt
  • 3 eggs
  • 4T coconut oil, melted
  • 4T maple syrup
  • 1t vanilla
  • 1T apple cider vinegar
Preheat oven to 350* Toast coconut on a baking sheet for 5-10min. Check beginning at 5min and stir halfway. Mix eggs, vanilla, maple syrup, and coconut oil. Add bananas. Mix until smooth. Add baking soda to apple cider vinegar and let bubble before stirring into batter.  Add almond flour, flaxseed, cinnamon, ginger, and 1/3c coconut and stir. Scoop into muffin cups and bake 25-30min.


  • 2 chicken breasts, cut in half
  • 7c chicken broth
  • 2 stalks celery
  • 2 carrots
  • 1 onion, chunks
  • salt and pepper
  • 3c flour
  • 1T baking powder
  • salt
  • 1c + 2T milk
Place chicken, broth, celery, onion, and carrots in Instant Pot. In a bowl, stir together dumpling ingredients. Turn onto a floured surface and roll to 1/4in thick. Use pizza cutter to cut into strips or squares. Add to Instant Pot and stir. Seal lid and cook on Manual for 3 min. Allow a natural release (30-40min). Take off lid and stir. Remove chicken and shred with a hand mixer for 30sec. Veggies may be removed if desired. Add chicken to pot and stir. 

LASAGNA BESCIAMELLA (Valerie Bertinelli)

  • 3T olive oil
  • 1 onion, chopped
  • 2t garlic
  • 1lb ground beef
  • 2t salt
  • pepper
  • 2 jars spaghetti sauce
  • 3c whole milk
  • 1stick butter
  • 1/2c flour
  • 1/8t nutmeg
  • salt and white pepper
  • 1lb lasagna noodles
  • 2 1/4c parmesan-reggiano cheese
  • 8oz shredded mozarella

Cook onion and garlic in oil and brown beef. Add sauce, salt, and pepper and simmer. To make besciamelli: Heat milk over med heat until just simmering and turn off heat. Melt butter in a med saucepan over med-high heat. Add flour to butter and whisk until thickened, about 2min. Add hot milk, whisking constantly. Add nutmeg, salt, and pepper. Bring to a boil. Whisk for 2min.
Preheat oven to 350* Assemble lasagna in a 9x13 dish. Sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg cheese. Add sauce, 3 noodles, 1/4 besciamelli, 1/2 mozz. Add sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg. Final layer- sauce, 1/2 mozz, 3 noodles, 1/4 besciamelli, and sauce. Cover with foil and bake 35 min. Remove foil and bake20 min. Add remaining parm-reg during last 10min. Let set for 10min before serving.


  • 1 (15oz) bag sourdough pretzels
  • 14T butter, melted
  • 1pkg Hidden Valley Ranch dressing mix
  • 1/4t lemon pepper
  • 1/4t garlic powder
  • 1/4t dill
Preheat oven to 275* Break up pretzels and spread on a cookie sheet. Mix all seasoning into butter and pour over pretzels. Bake 1 hour, stirring every 15min. Cool and store. 


  • 1 1/2lbs fresh broccoli, bite-sized pieces
  • 1c fresh blueberries
  • 1/4c red onion, diced
  • 1/2c dried cranberries
  • 1/4c sunflower seeds
  • 1 apple, bite-sized pieces
  • 1T lemon juice
  • 1c Greek yogurt
  • 1/4c honey
  • 1T lemon juice
  • 2t apple cider vinegar
  • 1T poppy seeds
Toss apple with lemon juice and stir together salad ingredients. Whisk together dressing and stir to coat.


  • 3 ripe bananas, mashed
  • 1t vanilla
  • 1/4c oil
  • 2c GF oats
  • 2/3c almond flour
  • 1/3c shredded coconut
  • 1/2t cinnamon
  • 1/2t salt
  • 1t baking powder
  • 6-7oz dark choc chips
Preheat oven to 350* In a large bowl combine bananas, vanilla, and oil. In another bowl whisk oats, almond flour, coconut, cinnamon, salt, and baking powder. Stir together all ingredients until combined. Fold in choc chips. Spoon onto lined baking sheet. Bake on top rack for 12-14min.


  • 1c sugar
  • 1 stick butter
  • 1 egg
  • 1/2c sour cream
  • 1 (3.4oz) instant vanilla pudding
  • 1/2t salt
  • 2c flour
  • 2t mint extract
  • food coloring
  • 1 1/2c choc chips
Preheat oven to 375* Cream sugar and butter with a mixer. Add egg, sour cream, and pudding mix. Add flour, salt, and baking soda until well combined. Add mint extract and food coloring to achieve green color. Spoon onto greased cookie sheet and bake for 10min.

Friday, November 3, 2017

SUNDAY POT ROAST (IP-Favorite Family Recipes)

  • 3 lbs. beef chuck roast
  • salt to taste
  • 4 Tbsp. olive oil divided
  • 2 c. beef broth
  • 1 pkg onion soup mix
  • 1 white or yellow onion, quartered
  • 1 lb. baby fingerling potatoes
  • 1 c. baby carrots
  1. Sprinkle pot roast with salt and set aside.
  2. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute".
  3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
  4. Add beef broth to Instant Pot.
  5. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
  6. Put veggies in Instant pot and distribute evenly around roast.
  7. Place lid on Instant pot with steam valve closed.
  8. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work ok, judge the time depending on the size of your roast).
  9. Do a natural release for at least 10 minutes, then quick release.
  10. Remove roast from instant pot, shred with fork, and serve with vegetables.
  11. Use extra drippings from the instant pot to make gravy or au jus.

Saturday, August 5, 2017


1lb ground beef
3t garlic, minced
1/4c brown sugar
1/4c soy sauce
2t sesame oil
1/2t ginger
1/4t red pepper flakes
2c cooked rice
sliced green onions and sesame seeds for garnish

Brown ground beef and garlic. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes. Serve over rice and garnish.


8oz crimini or portabello mushrooms, roughly chopped
1T butter
1T olive oil
1 1/2c Arborio rice
small onion (or shallots), diced
1t garlic, diced
1t fennel seeds
1/2c dry white wine or sherry
3 1/2c broth (chicken, veggie, or beef)
1t salt
1c grated parmesan cheese
2T fresh parsley, chopped

1. Select SAUTE (More) on IP and allow to heat.
2. Add butter, oil, rice, onion, garlic, and fennel seeds. Stir for 3 min.
3. Add wine and stir for 1min.
4. Add broth, salt, and mushrooms.
5. Lock lid and SEAL valve.
6. Cook on MANUAL for 5min.
7. When timer beeps, QUICK RELEASE and remove lid.
8. Clear and select SAUTE (More). Stir rice until remainder of liquid cooks off (~2min). Stir in parmesan cheese and parsley, Serve.

Saturday, July 22, 2017


Meat Patties:
1.5lbs ground beef
1/2 c seasoned bread crumbs
1T ketchup
2t dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon
salt and pepper

1T butter
1T olive oil

1 onion, sliced
8oz mushrooms, sliced
2c beef broth
1T ketchup
1t seasoning sauce, optional
4 dashes Worcestershire sauce
1T cornstarch
salt and pepper

Combine meat patty ingredients and make into 4-6 patties. Put butter and oil in skillet over med-high heat. Cook patties on both sides until cooked through. Remove from heat and drain pan. Reduce heat to medium and sauté onions and mushrooms until golden brown. Stir remaining ingredients into beef broth and pour into skillet. Heat until bubbly, then simmer until thickened. Return patties to pan and serve.

Sunday, April 9, 2017

COMPANY CHICKEN (Trisha Yearwood)

4-6 chicken breasts
2-3 envelopes of Italian dressing/Onion soup mix
2T oil
2T butter
1lb mushrooms, sliced
salt and pepper
I can cream of mushroom soup
6oz cream cheese
3/4c dry white wine or sherry
2t fresh parsley

Preheat oven to 350* Coat chicken breasts in dressing/soup mix. Heat oil in a large skillet over med-high heat. Add chicken and cook until browned (about 4min). Turn chicken, add butter, and cook 3min more. Transfer to a baking dish. Add mushrooms to skillet and season with salt and pepper. Cook about 5min. Add mushrooms to baking dish. Combine soup, cream cheese, and wine to skillet and cook until blended. Pour over chicken and bake 45min. 


2 1/2c almond flour
2t cinnamon
1/4t nutmeg
1/2t salt
1t baking soda
3 eggs
1/2c honey
1/4c yogurt or sour cream
3 ripe bananas, mashed
1t vanilla

Preheat oven to 350* Grease a loaf or bundt pan. Whisk together eggs. Whisk in honey, yogurt, bananas, and vanilla until well combined. Stir in dry ingredients. Pour into pan and bake 50-60min.

ALFREDO SAUCE (The Recipe Critic)

This alfredo sauce comes out perfect every time! Can be used over pasta, chicken, veggies, etc. We make it ahead and keep in a mason jar in the fridge for quick weeknight meals and school lunches. Add a little milk when reheating.
1 stick butter
2c heavy cream or half and half
4oz cream cheese
1t minced garlic
1t garlic powder
1t italian seasoning
salt and pepper
1c grated parm cheese (we use half fresh, half powdered)

In a med saucepan ass butter, cream, and cream cheese. Cook over med heat whisking until melted. Add seasonings. Add parmesan and whisk until smooth. Simmer for 3-5min until it thickens.


2lbs flank steak, cut into 1/4in strips
1T oil
4t garlic
1t ginger
onion, strips
peppers, strips
optional veggies of choice (broccoli, carrots, bok choy, etc)
1/2c soy sauce
1/2c water
1/2c brown sugar
3T cornstarch
3T water
3 green onions, sliced
sesame seeds

Season beef with salt and pepper. Saute high, add oil and brown beef. Remove from pot. Add garlic, ginger, and veggies. Saute 2min. Add soy sauce, water, and brown sugar. Add beef. Cook on Manual high for 12min. Quick release and remove lid. Stir cornstarch into water and add to pot. Cook until thick. Top with green onions and sesame seeds to serve.


2T coconut oil
1 onion, quartered
2lbs chicken breast, cut into strips
2 sweet potatoes, peeled and cubed
1 sweet pepper, strips
1-2T thai red curry paste
2t curry powder
2t turmeric
2t ginger
3c chicken broth
2t sugar
1 can coconut milk
2 1/2T lime juice

Turn on Instant Pot on Saute high. Add coconut oil, onion, and peppers- sauté for 1min. Add chicken and sweet potatoes and sauté until outside of chicken is white. Add curry paste, curry powder, turmeric, and ginger- stir well. Add chicken broth, salt, and sugar. Cover pot and cook on Manual for 10min. Quick Release and stir in coconut milk and lime juice. Top with cilantro when serving.