Corn and Potato Chowder

This was the perfect end to a cold Monday. This soup was super hearty and had a lot of veggies to complement the broth.

Corn and Potato Chowder 

• 8 Strips of bacon, chopped and crisped 
• 1 Onion, dices 
• 3 Carrots, diced 
• 3 Celery stalks, diced 
• 1 Red pepper, diced
• 1 Green Pepper, diced 
• 2 Cloves garlic, minced 
• 3 Cups frozen corn
• 3 Cups yellow potatoes, diced 
• 1 Tsp thyme 
• 1/8 Tsp Cayenne
• 1 Tbs flour
• 2 Tsp salt
• Pepper to taste 
• 4 Cup chicken broth 
• 1 Cup 1/2 and 1/2
• 1/4 Cup Parsley

Add all to pressure cooker and cook for 10 minutes, add bacon and serve. Cook on the stove until the all the veggies are nice and tender. Cook in the slow cooker on low for 8 hours. 

Jake keeps yelling Chowdah all over the house. The potatoes along with all the other veggies were tender. The corn popped and the bacon added that extra element that made the soup come together, besides who doesn't like bacon?!? I will definitely be enjoying this tomorrow for lunch! 

She Crab Soup

This soup has been on my family's radar for many years. I got this recipe from Tamara and make this any time crab is on sale haha! This dish is very rich, very crowd pleasing, and very easy!

She Crab Soup 

• 1 Can cream of mushroom
• 1 Can cheese soup
• 1 Pint 1/2 and 1/2
• 1/4 Cup sherry 
• 2 Tsp old bay
• 1/2lb Crab

This picture does absolutely nothing for this soup. Very decadent and would make a perfect starter for a meal if  not a meal in itself. The old bay seasoning shines through and brings everything together. This meal would be great with a crust bread.

BBQ Beef Soup

Happy Monday! Monday's seem to come too soon every week but at least it went by quickly. I'm playing catch up with my recipe's today. My computer is on the fritz but has been for a while and it doesn't always stay connected like it should. I made this soup on Saturday, it is a little on the sweet side like a sweet BBQ sauce. If the sweet style sauce is your favorite this soup is for you.

BBQ Beef Soup

• 1lb Top round, sliced into 1/2 inch thick slices 
• 4 Cups beef broth
• 28oz Diced tomatoes
• 12oz Light colored ale 
• 1 Carrot, chopped 
• 1 Sweet potato, chunked into 1/2 inch chunks 
• 1/4 Cup packed brown sugar 
• 1/4 Cup apple cider vinegar 
• 2 Tbs Worcestershire 
• 1 Tsp coriander 
• 1/2 Tsp all spice
• 1/2 Tsp dry mustard 
• 1/2 Tsp salt
• 1/4 Tsp cloves
• 1/4 Tsp pepper 

Combine all and cook in the pressure cooker for 50 minutes. This can also be cooked on the stove until the meat is tender. 

The sweet potatoes absorbed all the sweet juices from the broth and the meat was super tender. 

Chicken Noodle Soup

Happy Tuesday! Tonight I made a classic soup. Jake is not feeling well, whether he'd like to admit it or not and I thought this would definitely hit the spot. Another tip I'd like to give you is to prepare as much as you can at the beginning of the month. I plan 20 meals a month and prep as much as I can each month when I first get home. This allows food to last longer than normal and less waste and grocery visits. For all my soups I prepared most of the veggies and used my foodsaver and froze them. This way when you go to fix these meals at least the veggies are already done and can just be thrown into the pot. I will not be posting tomorrow, I'm headed to southwestern Virginia for work and will not be back until Thursday night.

Chicken Noodle Soup

• 2 Tbs olive oil
• 1 Cup carrots, sliced thin
• 1 Cup celery, sliced thin
• 1 Onion, diced 
• 2 Cloves garlic, minced
• 64oz Chicken broth
• 2 Bay leaves
• 1/2 Tsp oregano
• 1 Tsp pepper 
• 12oz Egg noodles
• 2 Cups shredded chicken, cooked
• 3 Tbs parsley
• 1 Tbs lemon juice
• Salt to taste

Add olive oil to your dutch oven and saute the veggies for about 3-5 minutes then add garlic. Add all but chicken and boil for 10-15 minutes. Add chicken and cook 5 more minutes and serve. If using a pressure cooker cook 10 minutes, add chicken and then cook for 5 more minutes.

The soup was full of noodles which is what I love most about any dish. The vegetables added a texture element and the spices and broth were a perfect combination. A very easy meal to make and also can be made quickly if you don't have much time. See everyone in a few days, I'm going to check out some beautiful fall foliage!

Pizza Soup

This meal was a play on the average pizza. A mix up from the normal that will be a favorite all winter long. I like to find foods that favorites and change it up a little and see if it works and boy did this work.

Pizza Soup

• 6 Italian sausage links, chopped and cooked
• 1/2 Cup pepperoni
• 6 Slices of bacon, chopped and cooked
• 1 Cup pizza sauce 
• 1 Onion, diced 
• 2 Cloves garlic, minced
• 1 Green pepper, diced 
• 2 Tbs basil 
• 1 Tsp Italian seasoning 
• 1/2 Tsp red pepper flakes 
• 1.5 Cups beef broth 
• 28oz Diced tomatoes
• 1 Cup mozzarella

Add all the above except the mozzarella to your slow cooker and cook on low for 8 hours. You can also add all to the pressure cooker and cook for 15 minutes. If you wanted to cook this on the stove cook for about 30 minutes. 

This soup not only smelled like a pizza but tasted like a pizza as well. The little bit of heat was just enough and the veggies were tender and the meat was super juicy and soaked up all the flavors of the broth. This will definitely be wonderful for lunch tomorrow! See you all real soon!

Vegetable Soup

Monday always comes way too quickly. Hopefully this will be a short week. I'm super excited to be going to southwest Virginia this week and spend a little time with Garrett while i'm out there. And maybe Jake will get some rest and pass the millionth kidney stone, fingers crossed. I made this soup Saturday and I must admit this is the best hearty vegetable soup I have ever made. I also try to use as many shortcuts as possible when cooking. I buy my corn, peas, and green beans frozen, they last longer, are just as fresh, and a bag can be used for several different recipes. I also buy my garlic in a jar already minced, I hate cutting garlic, it is way too sticky! Try your own shortcuts, it makes cooking more enjoyable. 

Vegetable Soup 

• 2.5 Tbs olive oil
• 1 Onion, diced 
• 4 Carrots, chopped 
• 3 Celery stalks, chopped
• 4 Cloves garlic, minced 
• 60oz Vegetable broth 
• 28oz diced tomatoes, not drained
• salt/pepper to taste
• 3 Potatoes, peeled and diced 
• 1/3 Cup parsley 
• 2 bay leaves
• 1/2 Tsp thyme
• 1.5 Cups green beans
• 1.5 Cups corn
• 1 Cup peas

Heat olive oil and add onions, carrots, and celery cook about 2 minutes then add garlic and cook 2 more minutes. Add all the above EXCEPT green beans, corn, and peas and bring to a boil. Add green beans and turn to a simmer. Cook for 30 minutes and add corn and peas and cook an additional 5-10 minutes and serve. 

The perfect end to a cold chilly day. Don't forget the grilled cheese, I didn't. 

Eggplant and Potato Stew

This was another meal that I made for Jake, I did not eat this meal. I know you should probably never tell people that you don't eat things but everyone has some kinds of foods that they don't like too much. I like eggplant grilled but that's about it. Jake has decided he likes eggplant and COULD be a vegetarian if need be.

Eggplant and Potato Stew 

• 3 Tbs olive oil
• 1 Onion, chopped
• 1 Tbs garlic, minced 
• 1/4 Tsp red pepper flakes
• 3 Large tomatoes, diced 
• 1/2 Cup vegetable broth 
• 2 Tbs tomato paste 
• 2 Large potatoes, diced
• 1 Large eggplant, diced 
• 1/2 Cup celery leaves
• 1/2 Tsp salt

Add olive oil to pan and place onions in oil until translucent then add garlic, pepper flakes, tomatoes and cook for 2 minutes. Add rest and cook until tender. If using a pressure cooker, cook for 10 minutes. 

The stew was a hearty vegetarian meal, with a little kick of spice.The sweet tomatoes with the soft potatoes made the eggplant really stick out. Every spoonful had a little bit of everything in this dish and paired wonderfully. Join me tomorrow for a Hearty Vegetable Soup, perfect for a nice cold day.  

Taco Soup

Happy Friday!! Sorry I haven't posted since Monday, I've been dragging all week. My mom tells me that people have been trying my recipes and that is the best news ever! I'm so elated. I tend to think I'm the only person reading this so thank you so much! I try to make these meals using simple ingredients that you don't have to search for and most people have in their kitchens, Some recipes I look up have ingredients that I've never even heard of, you have to spend a thousand dollars looking for, or I've never even heard of them. Keep it simple and the meals will continue to bring joy for years to come.I actually made this on Tuesday in hopes of Taco Tuesday Soup. I made this recipe with ground pork for something a little different but please if you'd like to use ground beef or shredded chicken please do so. Every month Jake and I talk about the meals for the next month and I was trying to make plays on food you eat but in soup or stew form to jazz it up a little bit. I hope you enjoy!

Taco Soup

• 6 Cups chicken broth
• 1 Red onion, diced
• 2 Cups jarred salsa - I used medium 
• 1 Bell pepper, diced
• 1 Cup frozen corn (because it's just easier to use)
• 1 Can black beans, drained and rinsed
• 1/2 Cup cilantro
• 1 lb Ground Pork, cooked

Combine all in pot and cook until veggies are tender. If using a pressure cooker, cook for 5 minutes. 

I souper enjoyed this meal. I added sour cream and cheese to mine and Jake left his the way it was. The corn added that crunchy texture and the spices were perfectly incorporated. We had no left overs - after I took some to work for lunch. I served this along side some tortilla chips to add a salty component. 

Chocolate Chip Cookie Cake

I did make this on Sweets Sunday but it did have to sit over night and we will be enjoying this as I type this. I seen this recipe on Food Network so no I did not think of this one but I did think it was a great idea. I'm not a huge fan of cake but this is the perfect solution. Use the cookies to make a layer and make homemade whipped cream to put in between. This cake is definitely a good way to have your kids and grandchildren to help out in the kitchen. Easy enough to have them mix things together and most definitely making the whipped cream.

Chocolate Chip Cookie Cake

• 2 Cups flour
• 1 Tsp salt 
• 1/2 Tsp baking soda 

Whisk all together and set aside.

• 2 Sticks unsalted butter 
• 1 Cup packed brown sugar 
• 1 Cup granulated sugar

Mix together in mixer, then add;

• 1 Tbs vanilla extract 
• 2 eggs 

Turn off mixer and add 2 cups of chocolate chips. This mixture is a little on the wetter side than normal and this is fine. Line the cookie sheets with parchment paper and place cookie scoops 2 inches apart. Cook for 12-15 minutes. The cookies should be on the crispy side and flat. These make the cookie layers. Put them on a cooling rack until completely cooled. 

Whipped Cream 

• 1 Tbs vanilla extract 
• 3 Cups heavy cream 
• 1/4 Cup confectioners sugar

Mix all in the mixer with the whisk until the cream makes still peaks. Add a layer of cookies then a layer of cream. I layered my cake with 4 layers of cookies. End your layer with cream and top with chocolate chips. Let this sit in the refrigerator for at least 4 hours if not overnight. The cookies need to soften to make this more like a cake. 

Jake says this cookie is decadent and not overly rich. The cream and chocolate chips make for a happy marriage. The chocolate chips add a perfect texture. I hope to see everyone again next week for another sweet!

Granny's Brunswick Stew

Happy Monday! A dreary Monday, but a Monday no less. I made this stew yesterday because it was planned for Saturday but dad's birthday was Saturday so we ate out. This is an easy brunswick stew recipe straight from my granny. CAUTION this soup makes enough to feed an army so be prepared and use an extra larger pot. Be prepared to freeze and enjoy for weeks to come.

Brunswick Stew 

• 6-7 lb Stewing hen
• 7 Cups water 
• 6 Potatoes, peeled and diced
• 2 Cups corn
• 1 Large can shoe peg corn
• 2 Cups baby lima beans 
• 2 onions, chopped 
• 4 Cups stewed tomatoes 
• 3 Tbs sugar
• 5 Tsp salt
• 1 Tsp pepper 
• 2 Tbs butter 

Simmer chicken in water until cooked through, about 1.5 hours. Remove chicken from broth and let cool until cool enough to pull apart. Use 1 cup of the chicken broth to boil the potatoes, about 15-20 minutes and set aside. Add lima beans, onions, tomatoes, sugar, salt, and pepper to the chicken broth and simmer for 20 minutes. Add potatoes and corn and simmer for 45 minutes. Add the butter and stir. Serve and enjoy. 

 

This soup is perfect for a wet and dreary day. Hearty and full of flavor. A sure to be favorite for years to come. I hope you enjoy this dish as much as my family had for years. 

Black Bean Soup with Avocado Salsa

I just want to say I LOVE black beans, so if you're with me this soup is just for you. Jake looked at me like I was crazy as I was putting this together but the salsa and some tortilla chips broken up it made for a great pairing. And really if you cut back the water in the soup you could make this a side dish.

Black Bean Soup with Avocado Salsa 

• 1 Tbs olive oil 
• 1 Cup onion, chopped 
• 1.5 Tsp cumin 
• 7 Cups water 
• 1lb Black beans, dried 
• Hamhock 
• 6 cloves garlic, minced 
• 2 Bay leaves 
• Salt 
• 2 Tbs lime juice 

Combine all and cook until beans are tender. I used a pressure cooker and cooked it for 25 minutes. 

Avocado Salsa 

• 1 Avocado, chunked 
• 2 large tomatoes, diced 
• 1/3 Cup red onion 
• 1/4 Cup cilantro 
• 1 Jalapeno, diced 
• 2 Tbs lime juice
• Salt 

Combine all together. 

I added the salsa to the soup and it mixed in and made it creamy. Jake added crushed up tortilla chips to his. Make these meals your own and do different things. Jake says this meal was a fiesta in his mouth and now it means siesta. I hope to see you all tomorrow for my favorite, pasta e fagiole. 

Loaded Potato Soup

Happy Friday eve! Only one more day to get through and we're into the weekend. I remain a little under the weather so I apologize for not posting every night. I see a specialist next week so hopefully we can shine some light on my ears! I made this potato soup the other day and I add something different every time but this is Jake's favorite but then again they're all Jake's favorites. This soup is even better the next day. The pictures may be a little off I got home late and threw it in the pressure cooker and I have never done this before so it turned a little on the yellow side. Live and learn.

Loaded Potato Soup

• 8 Potatoes, peeled and diced 
• 1 Cup sour cream
• 1/2 cup mayo
• 1 pack bacon cooked and crumbled or 1 pack of real bacon bits
• Chives 
• Salt and pepper to taste 
• 1 Cup shredded cheddar 
• 2 cups vegetable broth
• 1 cup heavy cream 
• 2 carrots, peeled and put in food processor 
• 1 Celery stalk put in food processor 
• Add enough water to cover the potatoes 

Put everything in pot except chives and bacon. Cook until potatoes are tender then add chives and bacon.

This soup is creamy and rich and souper easy to make! You will come back to this meal time after time. If you're a fan of a loaded baked potato this is a soup for you. 

Broccoli Cheddar Soup

Today marks the first of the month for me. This month I'm doing soups and stews all month. These can be made in the pressure cooker, the slow cooker, or on the stove. Whichever is easiest for you to do please do. Tonight we kicked it off with broccoli cheddar soup.

Broccoli Cheddar Soup

• 4 Tbs butter, chunked 
• 1 Tsp salt 
• 6 Cups broccoli florets 
• 1/4 Tsp baking soda 
• 3 Cups vegetable stock 
• 1 Cup cheddar, shredded 
• 1/2 Cup heavy cream 
• 2 Tbs basil

Combine all together and cook until broccoli is tender. You are able to use an immersion blender to smooth this soup out or keep it chunky like I did. If you're cooking in a pressure cooker cook about 15 minutes. 

The picture doesn't really show much so tomorrow i'll have to take a picture of the spoon so you can see all the ingredients. This soup was creamy and broccoli is by far my favorite so i'm a little bias. Tomorrow we will be having a loaded baked potato soup. See you tomorrow!

Pumpkin Cupcakes with Cream Cheese Frosting

I actually made these for work on Friday. This dessert can be made with the frosting left off and eaten for breakfast...yes i'm guilty. I'm not a big sweets eater but Jake is and he was trying to eat the frosting off of anything it landed on.

Pumpkin Cupcakes 

• 1.5 Sticks unsalted butter, melted 
• 1 2/3 Cups flour 
• 2 Tsp baking powder 
• 1 Tsp salt 
• 1/2 Tsp ground cinnamon
• 1/4 Tsp nutmeg 
• 1/8 Tsp cloves 
• 1 Can pumpkin puree (1 Cup)
• 1 Cup packed brown sugar 
• 1/2 Cup granulated sugar 
• 2 Eggs 

Preheat oven to 325 degrees. In a bowl whist together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a second  bowl mix together butter, pumpkin, sugars, and eggs mix until combined. Add dry ingredients a little at a time until combined. Cook for 25 minutes. 

Cream Cheese Frosting

• 4oz Cream cheese
• 4oz butter 
• 2 Cups powdered sugar 
• 1 Tsp vanilla 

Mix until combined. 

Wait until cupcakes are completely cooled before frosting.

This makes a not overly sweet, very moist cupcake. Compliments to Jake for mixing the color of frosting together for me!

Herb Crusted Pork Tenderloin

Saturday I made an old favorite of ours. This is one of those meals that's pretty easy and you can keep going back to. You could prepare this the night before and let it sit in the fridge overnight until ready to cook.

Herb Crusted Pork Tenderloin

• 1 Pork Tenderloin
• 1Tsp garlic powder
• 1 Tsp onion powder 
• 1/2 Tsp oregano
• 1/2 Tsp rosemary 
• 1 Tsp parsley 
• salt and pepper 
• 2 Tbs balsamic vinegar 
• 1 Tbs olive oil

Preheat oven to 500 degrees. Poke holes into meat with knife all over. Pour balsamic vinegar over meat and repeat with olive oil. Add salt and pepper to meat. In a separate bowl mix together the rest of the spices and evenly distribute over the meat. Cook in oven for 25 minutes. Let rest 5-10 minutes before serving. 

The herbs crust over the meat and add an element of texture. My favorite are the end pieces! Letting it rest keeps the juices inside the meat and keeps it tender. This meat stays tender even if you have left overs and heat it in the microwave, trust me I've done it plenty of times. Jake says it was delicious, but that's his response to everything. 

Southwestern Chicken and Ziti

It has been a while since I've posted. I've been feeling a little under the weather lately with my ears. This time of year always gives me a lot of problems. It doesn't mean I've stopped cooking but I do need to catch up. The last meal of the pressure cooker meals was southwestern chicken and ziti. I made this Thursday night. Friday night we had dinner with the family for mom and Sherry's birthday. This meal is a spicy meal so remember that when cooker and use less spices if need be.

Southwestern Chicken and Ziti

• 2lbs Boneless, skinless chicken breasts, chunked 
• 1 Can rotel - I used mild 
• 1.5 Cups chicken broth 
• 1 Can pinto beans, rinsed 
• 8oz Ziti
• 4.2oz Green chiles
• 1/3 Cup cilantro
• 1 Tbs chili powder
• 1 Tsp cumin
• 1/2 Tsp salt
• 1/2 Tsp pepper

Combine all the above into pressure cooker and cook for 10 minutes. 

This meal was spicy and great for my stuffed up sinus issues. There was nothing left in this pot when we were done (I make my lunch portion before we finish so I ensure I have enough for lunch). Jake said it was a great mashup between mexican and italian dishes. 

Winter Squash with Penne and Ricotta

Hey everyone! I hope the weekend treated you nicely since today was so gloomy. Last night we went to Wabi Sabi and visited with my Aunt Terre and Uncle Arthur while they were in town from Colorado. Tonight we had a squash dish with my two favorite things, pasta and cheese. The house smelled like pumpkin and that threw Jake off but it was a goo vegetarian meal. This one was especially for you Kim.

Winter Squash with Penne and Ricotta 

• 2.5lbs Butternut squash, peeled, halved, and seeded 
• 1 Tbs olive oil
• 1 Cup onions, diced 
• 3 Cups chicken broth (or vegetable broth)
• 1 Tsp salt
• 12oz Penne 
• 1 Cup Ricotta 
• 1/2 Tsp sage 
• 2 Tbs parsley
• 1/4 Cup Parmesan 
• 1 Cup pecans 

Combine all except for Parmesan and pecans in the pressure cooker and cook for 8 minutes. Release pressure and add Parmesan and pecans and stir together and serve!

The pecans added a crunchy texture layer, the squash was rich and tender. The cheese added a creamy essence to the dish. This could also make a great side dish paired with chicken or beef. I haven't decided what I am making tomorrow night but we have 4 more meals left before we get into next month. Stay tuned!!

Braised Honey Lemon Chicken

Happy Sunday everyone! The weekend is still going strong but coming to a slow halt. I did not post yesterday I went to my cousins lovely baby shower and my ears started acting up last night so I fell asleep on the couch, which is okay because it was Saturday. I made last night a honey lemon braised chicken. I used a whole chicken and thank God Jake used to work in the meat department because I would have never known how to cut a chicken into 8 pieces. So last nights meal was a collaboration. Please feel free to use chicken that is already cut. I only wanted to do something a little different than the boneless, skinless chicken breasts that we eat a couple times a week.

Braised Honey Lemon Chicken

• 2 Cups flour
• 2 Tsp salt
• 1 Tsp pepper

Mix the above together in a bowl to dredge the chicken in this mixture and set aside.

• 2 Tbs olive oil

Add the olive oil to a skillet and heat. Brown the chicken on both sides in the skillet. After browning chicken place in pressure cooker. 

• 1/4 Cup lemon juice 
• 2 Tbs red wine vinegar 

Add the above to the skillet and scrape up anything in the pan the stuck to add flavor to the sauce then add;

• 1 Tbs oregano
• 1 Tsp honey 
• 1/4 Tsp red pepper flakes
• 1/2 Chicken broth 

Cook in skillet about 3 minutes and then pour into pressure cooker in top of chicken. Cook in pressure cooker for 20 Minutes and serve. 

I paired this chicken with rice, it would have been lovely with a glazed carrot and even some green beans but I was lazy and did not feel like making anything else. Sorry, only being honest. This chick was delicious. I love chicken and am my own worst critic when it comes to food (ask Jake) but this had all the flavors of fried chicken but all the tender juicyness from the pressure cooker. The spices mixed into the skillet to deglaze that pan made it even better. I hope everyone stays tuned for the Sweet Sunday dessert. Jake is dying to know!

Shredded Chicken Tacos

Tonight I made tacos. We seem to eat tacos a few times a month. It's easy. Make a meat and set up the taco bar and serve yourself. I am also nearing a grocery store visit so this was not as colorful as I'd like it to be. Make the meat and set up your favorite toppings.

Shredded Chicken Tacos

• 2 Lbs Boneless, skinless chicken breasts 
• 1.5 Cups chicken broth
• 1.5 Cups salsa
• Tortillas

Add all to pressure cooker and cook 10 minutes. Shred chicken and place back into sauce.

The top taco was mine and the bottom is Jake's. The meat sucked up all of the salsa and it was incredibly tender and juicy. I hope to see everyone tomorrow!

Tomato Tequila Sauce

Hey again! Hope everyone had a great week and has an even better weekend. I made a pasta sauce last night. The only clear alcohol I had was tequila so why not. Jake already thinks he eats out of a test kitchen every night.

Tomato Tequila Sauce 

• 2 Tbs olive oil
• 2 Cloves garlic, minced 
• 1/2 Tsp crushed red pepper flakes 
• 1 Cup tequila 
• 2 - 28oz can of crushed tomatoes
• 1 Cup heavy cream
• 1 Tsp salt
• Pepper to taste
• 1/4 Cup Parsley
• Pasta of choice

Combine all of the above and stir. Cook in the pressure cooker for 10 minutes and serve over pasta. 

I asked Jake to describe this meal. He liked the color of the sauce, and the tequila kickback - I wish I could have posted the "move" he just made when he said kick back. He also said it is the perfect vegetarian dish. Never a dull moment in this house. I ate this for lunch today and poured it over Ramen noodles which also worked out pretty good as well. 

Spice Rubbed Chicken with Pasta

I felt like today was EXTREMELY long, I hope your day was not as long. I'm super excited to have my new couch being delivered tomorrow it has been a long wait!!!! Tonight's dish took me a while to figure out what to call is so I came up with this highly original name - Spice rubbed chicken. We eat a lot of chicken because it is the easiest thing to cook and I just like chicken! 

Spice Rubbed Chicken 

• 1 Tbs butter 
• 2 Tbs olive oil
• 8oz Pancetta 
• 1 Onion, diced 
• 1 Carrot, sliced 
• 2lbs Boneless, skinless chicken breasts 
• 1.5 Cups chicken broth
• 1/4 Cup tomato paste 
• 2 Tbs sage
• 1/2 Tsp cloves 
• 1/2 Tsp pepper 
• 1/2 Tsp nutmeg 
• 1lb Pasta 

Rub the chicken with cloves, nutmeg, pepper, and sage. Add all but the pasta into the pressure cooker and cook for 15 minutes. Cook pasta on stove top and follow instructions accordingly. 

The spice rub gave the chicken big bold flavors. The pasta soaked up the juice from the chicken and gave an awesome flavor. The carrots were so tender and flavorful from the pressure cooker. I hope to see everyone again tomorrow night!

Chocolate Pie with Marshmallow Cream Sauce

So in all honesty this was my Sweets Sunday dessert. However I started it too late in the day and it was not cooled enough for us to eat it yesterday so I finished it today and we had it for manic Monday. I made this entire pie from scratch but feel free to use some short cuts and buy your crust and whipped cream topping.

Chocolate Pie with Marshmallow Cream Sauce 

• For the crust 
• 12 Graham crackers
• 3 Tbs sugar 
• 1 Stick butter, melted

Add all to your food processor and pulse until graham crackers are broken up and the butter is blended nicely. Push into your pie pan and work the way to the edges making the edges thicker. Cook at 350 degrees for about 15 minutes and then let the crust cool completely before adding in the next layer. 

• For the filling
• 1 Stick butter 
• 8 oz Milk chocolate 
• 1/2 Cup sugar
• 2 Eggs 
• 2 Tsp vanilla extract 
• 1/2 Tsp salt 
• 1/2 Cup all purpose flour

Mix the butter and chocolate together in a sauce pan until all is melted and pour into a bowl and let cool 5-10 minutes. Then add in the rest of the ingredients. Pour into the pie crust and cook 30-35 minutes at 350 degrees or until the toothpick comes out clean. Let this cool completely before adding the topping,

• For the topping 
• 1 Cup cold heavy cream 
• 2/3 Cup marshmallow cream 
• 1 Tbs powdered sugar 

Combine all in the blender and blend until topping is thick and place on top of pie. 

Like I said earlier I ended up not eating this last night so the cream topping sort of liquefied but it was actually pretty good and covered the whole pie lie a sweet blanket. Mom said this pie was much more of a chess pie to her. This is a very rich pie but will continue to satisfy for days! 

Pot Roast and Potatoes

This dish should be made when you have more time. The cooking time for this meal is an hour and a half, so plan you time accordingly.

Pot Roast and Potatoes 

• 1 Tbs olive oil 
• 3lb Boneless beef chuck 
• 1 Tsp salt 
• 1/2 Tsp pepper 
• 1 Onion, diced 
• 2 Tsp garlic 
• 1.5 Cups beef broth 
• 3 Tbs tomato paste 
• 1 Tbs rosemary 
• 1/2oz Mushrooms sliced 
• 1.5lbs Potatoes 

Combine all the above except for the potatoes and cook for 55 minutes in your pressure cooker. Release the pressure and add the potatoes and cook for another 35 minutes and serve. 

I just have to tell you that I am not a big mushroom person but these mushrooms sucked in all the flavors of the meat and gravy that I could have just eaten a big bowl of mushrooms, The meat was fork tender as were the potatoes. The only thing I feel like could have mad this better were some carrots! 

Chicken Breasts with Dijon Cream Sauce

I am way late with these next 3 posts. I blame lazy weekends and not wanting to do anything. On the flip side my Christmas shopping is just about complete. I have to order my jars and labels for my Christmas treats and I'll be just about set! I don't like to procrastinate with shopping! I made this meal on Thursday. Chicken Breasts with a dijon cream sauce.

Chicken Breasts with Dijon Cream Sauce 

• 2 Tbs butter 
• 1.5lbs Boneless, skinless chicken breasts 
• 1/4 tsp Salt 
• 1/4 tsp Pepper 
• 1 Onion, diced
• 2 Tbs lemon juice 
• 1/2 Cup chicken broth 
• 2 Tbs dijon mustard 
• 1/4 Cup heavy cream 
• 1 Tsp Tarragon 

Combine all together in the pressure cooker. Cook for 15 minutes and serve. 

I used the cabbage and kale as a side dish that I had made earlier in the week, there was not one bit left afterwards. I think kale may be permanently on my grocery list. This meal had just the right amount of rich creamyness and tang from the dijon that it kept making you go back in for more! My next post will be Pot Roast and Potatoes.  

Cheesy Chili Mac Casserole

Happy Thursday, it is ALMOST Friday. It could not come soon enough! Tonight I made a spin on chili and added some noodles. Of course Jake added some sriracha for that heat and I added sour cream to cool it off. You can't go wrong either way!

Cheesy Chili Mac Casserole 

• 2 Tbs olive oil
• 2 Onions, chopped 
• 2 - 4.5oz cans of green chiles 
• 1 Tbs garlic, minced
• 1.5lbs Ground beef
• 1/4 Cup chili powder 
• 1 Tsp cumin
• 1/2 Tsp salt 
• 28oz Crushed tomatoes 
• 1 Can kidney beans, drained 
• 1 Can pinto beans, drained 
• 2 Cups chicken broth
• 8oz Ziti 
• 1 Cup shredded cheddar cheese 

Combine all into pressure cooker except for cheese and stir. Cook for 10 minutes, add cheese and other toppings, and serve. 

This chili was jammed packed with big bold flavors and something to make over and over again especially on a cold day and even with grilled cheese sandwiches. Tomorrow i'll be back with dijon chicken! Hope everyone has a wonderful Friday!

Chicken Paprikash

Happy Hump Day!! (even though I walked around thinking it was Thursday all day, wishful thinking) Tonight I made Chicken Paprikash. This is a popular Hungarian chicken dish and it was delightful! I had extra kale and any time I can add some healthy to anything I will. I just threw it in on top but this is not part usually part of the dish.

Chicken Paprikash

• 6 Boneless skinless chicken breasts 
• 1 Tbs olive oil
• 1/2 onion, chopped 
• 1 Bell pepper, chopped 
• 1 Clove garlic, minced 
• 2 Tbs paprika 
• 28oz Crushed tomatoes
• 1 Cup chicken broth
• 2 Tbs flour
• 1 Cup sour cream
• 1 Tsp salt
• 1 Tsp pepper 
• 1/4 Cup parsley 
• Kale (optional)
• Parmesan (optional)

Combine all of the above ingredients except for the cheese if you decide to use cheese and cook in the pressure cooker for 8 minutes. I did not take a picture of the meal in the slow cooker because all you would be able to see would be juice. 

I served this over rice because I have a rice maker and it's much easier to make rice than pasta. Also because any kind of rice makes Jake happy. The rice immediately soaked up all the flavor of the juice. The veggies were cooked to tender perfection and the chicken melted in your mouth. I also love cheese so that was a bonus for me. Today is also Dessert day, so happy dessert day (we had ice cream, it works!) See you tomorrow for Chili Cheesy Mac Casserole!

Cabbage, Potatoes, and Sausage

Hey everyone! Hope everyone has had a wonderful Tuesday, we're almost to hump day - hang in there! Sorry I did not post last night, I won an award at work and Jake took me out to dinner to celebrate (how lucky am I to have such a supportive boyfriend!)Tonight I made cabbage, potatoes, and sausage. Jake loves potatoes and sausage but had never tried cabbage, and much to his surprise he tried it raw and enjoyed it so I knew it would be a success after that!

Cabbage, Potatoes, and Sausage

• 1 Polish kielbasa sliced (This is the sausage I use, please feel free to substitute it for your favorite)
• 1 Cup  chicken broth
• 1/2 Onion diced 
• 2 Tbs Dijon mustard
• 1.5lbs Red potatoes 
• 1.5lbs Green cabbage - halved and slices
• 1/2 Tsp dill 
• Salt and pepper to taste

Throw all into the pressure cooker and cook for 7 minutes and serve!

The cabbage was perfectly cooked with just enough flavor of the dijon to make it just right. The sausage still had a snap to it and was salty and complimented to tender potatoes. I think Jake now likes cabbage. 

For a bonus tonight, I used some left over ingredients to make a side dish. I had some left over kale from last week along with 1/2 an onion and cabbage left over from today. I added all of this to a pan along with 2 tablespoons of bacon grease and cooked until the cabbage was tender. All jake could do was shake his head yes! haha. This can be used as a side dish for later on in the week. I never like to throw things away if I can combine and conquer to make a whole new dish!

I hope to see everyone tomorrow for Chicken Paprikash! Have a happy Wednesday!!

No-bake Caramel Pumpkin Cheesecake

Sunday Sweets has come upon us again and what better to make than a dessert with pumpkin! I made these in individual cups so that you can take it and go and not worry about making a mess and cutting and trying to cover a whole pie.

No-Bake Caramel Pumpkin Cheesecake

• 8oz Cream cheese, softened
• 1/2 Cup caramel 
• 1/2 Cup pumpkin puree 
• 1/2 Tsp pumpkin spice 
• 1/2 Cup heavy cream 
• 2 Tbs butter 
• 1/2 Cup graham crackers crumbs

Mix together the cream cheese, caramel, pumpkin puree, and pumpkin spice until creamy. In a separate bowl whisk the heavy cream until stiff peaks form. Fold the cream into the pumpkin mixture. In a bowl met the butter and stir in the graham cracker crumbs. Push the graham cracker mixture in the bottom of the cups and fill with pumpkin mixture. Let this sit for 1 hours. Add graham cracker crumbs and caramel to the top and serve! 

This was smooth and creamy without being overly sweet. Jake said it has cheesecake tang, whatever that may be. The crunch of the graham crackers added another layer of texture to the sweetness of the caramel. I hope to see everyone next week for Sunday Sweets!!!

Pork Chops and Pears

I hope everyone had a great weekend. I fell a little behind on posting. Friday we ate dinner with my parents and I lacked in posting yesterday. Yesterday we had boneless pork chops and pears, this meal takes a little longer so the meals that take longer I try to cook on the weekends so that I don't get behind when I get off work. It's exciting to hear people have been trying my recipes on this blog, I never thought people would be following me but i'm so glad that you are!

Boneless Pork Chops and Pears 

• 2 Tbs butter
• 4 Boneless pork chops 
• 2 Onions chopped 
• 2 Pears - peeled, cored, and chopped 
• 1 bottle of pear cider (I used bold rock because it's what I have in my fridge, you can also use apple cider)
• 1/2 Tsp salt 
• 1/2 Tsp pepper 
• 1/2 Tsp all spice 
• sriracha (to your liking but optional)

Add all to the pressure cooker and cook for 15 minutes, I served mine with rice for a carb to the meal. 

Jake tends to eat anything if you add rice to this. The sriracha was not noticable to the taste but added a needed flavor element. The onions and pears were tender and sweet. I just want everyone to know, I ask Jake every single night about what he thinks about my meals and every single night he says "it was good" and laughs. Tomorrow night I will be making cabbage and potatoes with sausage. 

Sausage, Kale, and Macaroni Casserole

I wish the weather would be like this everyday! Tonight I make sausage, kale, and macaroni casserole. Something that Jake looked at me like I was crazy when I told him what I was making. He had never had kale and to his surprise he liked it without being cooked, go figure!

Sausage, Kale, and Macaroni Casserole 

• 1 Tbs olive oil
• 1 Polish Kielbasa 
• 1 Onion, chopped 
• 28oz Crushed tomatoes 
• 2 Cup chicken broth 
• 10oz Ziti 
• 8oz Kale
• 1 Tbs basil
• 1 Tbs oregano
• 1 Tsp rosemary 
• 1 Tsp sriracha 

Add all to the pressure cooker and cook for 10 minutes and serve!

The sausage added a salty element, the kale added a bitter element, and the tomatoes added a sweet element. All these combined really worked. I added some Parmesan cheese to the top and Jake added extra sriracha for extra spice. I hope you enjoy! Will be back tomorrow with Chicken Paprikash.

Cider Braised Chicken

Hello to all my followers! Thank you for visiting my page. I apologize for not delivering last night, Jake went and bought a new car (WOOHOO!) and I did not want to cook until he got here, so we ended up at Wendy's. Tonight I have made the cider braised chicken,

Cider Braised Chicken 

• 1 Tbs vegetable oil
• 3 Shallots sliced (or 1 onion)
• 10 Boneless, skinless chicken thighs (I used a whole bag of frozen chicken thighs)
• 1 Clove of garlic, minced 
• 1 Large sweet potato, peeled and chopped 
• 2 Apples, peeled, cored, and chopped 
• 1 Bay leaf
• 2 Tbs Rosemary 
• 1 Cup apple cider 
• 1/2 Cup chicken broth
• 1 Tbs apple cider vinegar 
• 1 Cinnamon stick 
• 1 Tsp salt
• Pepper to taste 

Throw all the above into the pressure cooker and cook for 15 minutes.

My favorite part of the pressure meals is releasing the pressure, it instantly fills the house with the aroma of the meal. The potatoes and apples were so tender and refreshing. The chicken falls apart so easily. I'm really loving these pressure cooker meals so fast, so easy, and so tender! Join us tomorrow for sausage, kale, and macaroni casserole! 

Three Cheese Ziti

Hello sunshine!!!! I have never been so happy as to put on sunglasses! My favorite dishes have always been anything involving cheese, pasta, and sauce - lasagna, spaghetti, stuffed shells, manicotti, the list goes on and on. My favorite dish at Olive Garden is the five cheese ziti al forno so tonight a made a meal inspired by that.

3 Cheese Ziti 

•  1 Cup water 
• 1 Onion chopped 
• 1/2 Tsp salt
• 8oz Ziti 
• 28oz Crushed tomatoes 
• 3 Garlic cloves minced
• 1 Tsp Italian seasoning 
• 1 Cup ricotta 
• 1/4 Cup Parmesan 
• 1 Cup mozzarella 
• 1/4 Tsp black Pepper

Add water, salt and pasta to the pressure cooker and stir. Add the crushed tomatoes and garlic but don't stir. Cook for 8 minutes. Add the rest of the ingredients and mix together and serve!

The perfect blend of cheese and sauce and texture from the onions made this meal super enjoyable. Jake even said if this was similar to what I ordered at Olive Garden he was getting the next time! Tomorrow join us for cider braised chicken!

Chocolate Chip Cookies

Happy sweet Sunday! Today i'm going to share with you my simple chocolate chip cookie recipe. Simple, easy, and fast! I like my cookies to be on the chewy side so if you like yours to be crispy then cook them a few minutes longer. These cookies never stay very long.

Chocolate Chip Cookies 

• 2 Sticks softened butter 
• 3/4 Cup packed brown sugar
• 1 Cup sugar
• 2 Eggs 
• 1 Tbs Vanilla 
• 3.5 Cups all purpose flour 
• 1 Tsp salt
• 1 Tsp baking soda
• 1 Small bag of chocolate chips 

Preheat oven to 350 degrees. Mix sugars and butter until creamy and add vanilla and eggs. In a separate bowl add flour, salt, and baking soda and wisk together. Add the dry ingredients to the mixer a little at a time until combined. Fold in chocolate chips. Add mixture to cookie sheet, I use a cookie scoop to make sure they're all uniform and bake for 12 minutes. 

Chewy and gooey are the best parts about this sweet treat! See everyone tomorrow!!

Top Round with Bourbon, Bacon, and Potatoes

Will the rain just stop already? Can we get a little bit of sunshine?!?! This meal is for days like today when you have a little bit more time to prepare food. We went out today in the rain and I swear we should have just stayed in. So many people out in the stores today!

Top Round with Bourbon, Bacon, and Potatoes 

• 3lbs Beef top round 
• 2 Tsp course black pepper 
• 4 Thick bacon slices chopped 
• 1 Bell pepper chopped 
• 1.5 Cups beef broth 
• 1/4 Cup bourbon
• 2 Tsp rosemary 
• 6-8 Small yukon gold potatoes 

I crisped the chopped bacon in a frying pan, and put it in the pressure cooker with the chopped bell pepper and the rosemary. Add the course black pepper to both sides of the meat, I used the same frying pan and browned the meat on both sides and then placed it in the slow cooker. This shouldn't take very long, 1-2 minutes on each side should suffice. Place the meat in the pressure cooker. Add the beef broth to the frying pan along with the bourbon to deglaze the pan and then add to the pressure cooker. Cook this in the pressure cooker for 55 minutes. Release the steam and add in your whole potatoes, make sure that they are mostly submerged in the liquid in the pressure cooker and cook for an additional 15 minutes. 

I'm not sure what it is about the pressure cooker that makes the meat so tender and falls apart. I tried to pull the meat out with a fork and only kept shredding the pieces of meat. The bacon was so good that I probably could have just eaten that by itself, The vegetables were also tender. Over all a total success, but then again every night is a success when it doesn't take you 4 hours to cook a meal. Monday is 3 Cheese Ziti, see you tomorrow for Sunday Sweets!