Woo hoo! It's Creamy Mac and Cheese in the Instant Pot!

What’s all the buzz about the kitchen appliance, the Instant Pot?  What’s with that?  It’s like a cult following, an obsession.  Is it worth getting one?  It took me a while to buy one, but I caved in and bought one.

The Instant Pot is a small appliance with a digital control panel that is programmable for multiple uses ~ it’s a slow cooker, a steamer, a rice cooker or porridge maker, a sauté pan, a yogurt maker and a keep-warm serving pot, all in one convenient pot. It speeds up cooking time, cooking quickly without having to stand over the food.

It’s the most advanced pressure cooker available today, it’s safe to use, easy to clean, quiet and doesn’t heat up the surrounding area ~ a great thing for summertime usage.  Since it’s a multi-cooker, the Instant Pot can replace a number of small appliances around the kitchen.

The first thing I cooked in it was hard-boiled eggs, perfectly, I might add. They cooked quickly in 7 minutes, and were a gem to peal ~ no more hard-boiled eggs looking like craters on the moon and no more nasty green rings around the yolk!

Then I moved on to America’s favorite, mac and cheese.  I loved cooking it this way!  No draining pasta, no second pot for the sauce!  

To put it simply ~ add the ingredients to the pot - let it cook - add milk and cheese - melt the cheese - eat - it is delicious!

If you’ve just acquired an Instant Pot or are considering purchasing one for your kitchen, this is the perfect recipe to start with.  It’s easy, and it makes mealtime a breeze!  

I just hope you have an easier time than I did in setting the lid on and locking it in place.  A little tricky!

The mac and cheese turns out perfectly delicious!  I’m impressed with the recipe and even more impressed with the Instant Pot and everything it can do.  


Instant Pot Creamy Mac and Cheese
Slightly adapted from Center Cut Cook

Ingredients:

1 pound elbow macaroni
3 tablespoons butter
4 cups water
1 tablespoon dry ground mustard
2 teaspoons sea salt
1 teaspoon black pepper
1 cup evaporated milk
16 ounces shredded sharp cheddar cheese (or combo of cheddar and Monterey Jack cheeses)
½ cup Parmesan cheese

Method:

Add macaroni, butter, water, mustard, salt and pepper to Instant Pot.
Secure lid, select Manual, and High Pressure for 4 minutes.  
Once complete, use a quick release.  
Open lid and check that the pasta is cooked completely.
If not, select Sauté, and cook for another 2 minutes until pasta is cooked.
Add in evaporated milk and the cheeses. 
Continue to mix and stir until creamy.
Add any extra salt to taste.
Serve hot!
6-8 servings
Printable recipe


Happy cooking!

Cheesy Sausage Biscuit Bites for the Super Bowl LI Party

Woo Hoo!!

It’s Super Bowl time again!!!

Bill lined up the defense and offense, game on!

That means, party time again, and we’re taking this great tasty appetizer to our neighbors’ Super Bowl party!

These little gems are meaty, cheesy and packed with flavor…

Roll the sausage and cheese into balls, nest them in a mini biscuit and bake, easy peasy.  Maybe serve with a little mustard, or your favorite dipping sauce.


I have made the appetizer using hot Italian sausage and regular pork sausage.  I prefer the hot and spicy, but use whatever type of sausage floats your boat. Add pepper, or not.

 

Enjoy the savory morsels while you’re watching the game, or as a snack, any time ~ even for breakfast.  

After trying one, you may never stop at a fast food drive-in to get a sausage biscuit again!

It’s a sad sad thing that the Chicago Bears won’t be playing this Super Bowl, so woefully, I’m saying, “Go New England, go Tom Brady!”

Better make extra of these Cheesy Sausage Biscuit Bites because they will disappear as quickly as a Tom Brady pass to Edelman!

Cheesy Sausage Biscuit Bites

Ingredients:

2 (10 count) cans flaky biscuits (Grands Jr)
1 pound bulk hot or sweet Italian sausage or pork sausage
2 cups shredded cheddar cheese
1 teaspoon seasoned pepper, optional

Method:

Preheat oven to 400°.
Mix raw sausage, cheese and pepper gently until well combined.
Shape into 40 equal-sized balls.
Remove biscuits from cans and separate each biscuit into 2 layers, making 40 total biscuit layers.
Press into cup of mini-cupcake pan (slightly greased if not non-stick bakeware.)
Repeat with remaining biscuit layers.
Place sausage-cheese ball in each biscuit cup.
Bake for 8 to 10 minutes or until slightly browned and sausage balls are bubbly.
Serve
Printable recipe


Enjoy!

Speedy Cheesy Emmentaler Skillet Potatoes

Potatoes and cheese

go together like a

good movie and popcorn!

Crispy fried potatoes, oozing with melted cheese and chives is a perfect side dish for about any meal.

These spuds, are the epitome of everything a potato should be:  shades of burnt sienna crisp on the outside, tender on the inside, blanketed with a layer of melted cheese.

Slightly adapted from Fine Cooking, this recipe includes Emmentaler cheese.  This is the first time I’ve melted it on potatoes and it won’t be the last.  







Emmentaler cheese is pale yellow with a thin rind; a medium-hard Swiss cheese originating from the Emmentaler valley area of west-central Switzerland.  

Its taste is creamy, sweet and nutty ~ perfect when combined with cheddar and oozing deliciousness over potatoes.  

All other potatoes were just a dress rehearsal for this...

sadly, there were not any leftovers...




Cheesy Skillet Potatoes

Ingredients:

1½ pounds (about 4 medium-size) Russet potatoes, or Yukon Gold
½ teaspoon kosher salt
½ teaspoon seasoned pepper
2 tablespoons vegetable oil
2 ounces (⅓ cup) coarsely grated sharp Cheddar
2 ounces (⅓ cup) coarsely grated Emmentaler cheese
1 tablespoon chopped chives

Method:

Peel and slice potatoes, season with salt and pepper.
Place oil in 12-inch cast iron skillet over medium-high heat.
Add potatoes, cook undisturbed, until just starting to brown, about 5 minutes.
Lower heat to medium and gently flip potatoes every 2 minutes until potato slices are crisped and browned, about another 10-12 minutes.
Top with cheeses, cover, remove from heat and let sit until cheese melts, about 2 minutes.
Sprinkle with chives.
Serve 

Printable recipe


Enjoy!

Cheesy Creamy Broccoli Soup via Dottie

There must be a zillion cheesy broccoli soups out there.  I could never decide on which one to try, so didn't until...

Dottie, over here, at Family Plus Food Equals Love, started "Soupy Tuesday."  I told her I'd like a good cheesy broccoli soup recipe, and she delivered!

This is basically a rich cheese sauce, made with milk, instead of heavy cream; bits of broccoli, a little onion and garlic for extra flavor.  As a huge plus, it's "soup" in under 30 minutes; awesome for a homemade soup!

I can truly say this is a perfect cheesy broccoli soup, because I know what the "unperfect" ones taste like.  It's delicious, so rich and creamy ~ perfect for this time of year!  

It's sinfully delicious and just in time for soup season, thank you Dottie!

Cheesy Creamy Broccoli Soup

Printable recipe 

Ingredients:

2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, minced
2 tablespoons flour
2 cups milk
¾ pound (12-ounces) Velveeta cheese, cut into ½" cubes 
1 package (10-ounces) frozen broccoli florets, thawed and drained
1/8 teaspoon ground pepper
Salt to taste*

Method: 

Melt butter in large saucepan on medium heat.
Add onions and garlic, cook and stir 5 minutes or until onions are tender, do not burn garlic.
Add flour, cook 1 minute or until bubbly, stirring constantly.
Stir in milk.
Bring to boil, simmer on medium-low heat 1-3 minutes.
Add remainder of ingredients, stir well.
Cook 5-8 minutes or until Velveeta cheese is completely melted and soup is thick and heated through, stirring occasionally.
Pour into cups or bowls.
Serve

*Remember:  Cheese has salt, you can always add but it is hard to take out.  If it is too salty, add a potato, cut up into chunks, that will absorb the salt.



ENJOY!

Mouthwatering Cheddar-Garlic Oven Fried Chicken Breasts

This is hands-down some of the best chicken I’ve eaten ~ well, that is, that’s not deep-fried!

 
If you like garlic, and moist and tender chicken, this recipe, which I found here, is for you!

Oven-ready

I added extra garlic and plenty of seasoned black pepper; however, the next time, I will be doing as the original recipe states...

“To take the recipe to another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, and then sprinkle mozzarella cheese on top. Return to oven to bake for 10 minutes until the sauce is hot and cheese has melted.”

This is some delicious chicken!  Bill and I agreed ~ it's “finger-lickin’ good!"


Cheddar-Garlic Oven Fried Chicken Breasts 
 Adapted
Printable recipe 


Ingredients:

⅓ cup butter, melted
3 tablespoons garlic, minced
3 tablespoons lemon juice 
3 teaspoons garlic powder, divided
½ teaspoon Kosher salt
1 teaspoon seasoned pepper
½ cup seasoned bread crumbs
½ cup grated cheddar cheese
¼ cup grated Parmesan cheese
4 boneless skinless chicken breasts

Method:

Preheat oven to 350°.
Butter a baking pan or use a rack in a baking pan for crisper chicken.
In a bowl, combine melted butter, lemon juice, minced garlic and 1 teaspoon garlic powder.
On a plate, combine bread crumbs, cheddar, Parmesan, remaining 2 teaspoons of garlic powder, salt and pepper.
Dip chicken in butter mixture, then in crumb mixture.
Place in prepared pan, bake uncovered for 35-45 minutes or until chicken is cooked through.
Serve



ENJOY!

Sausage, Bean and Spinach Dip

I made this dip recently for a gathering and was amazed at how quickly it was devoured and how everyone raved about it!

The melangé of spicy pork sausage, cream cheese, pinto beans, white wine and Parmesan turns into a warm, hearty dip for a tailgate spread on game day.

Leave it to Southern Living to print another great recipe, it’s almost hearty enough for a main dish.  Use regular sausage instead of hot, if you don't care for the heat.

This is perfect grub for the next time you cheer your team on!  

GO CUBBIES, GO BEARS!!!


Sausage, Bean and Spinach Dip
Printable recipe

Ingredients:
1 sweet onion, diced
1 red bell pepper, diced
1 (1-pound) package hot ground pork sausage
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ cup dry white wine
1 (8-ounce) package cream cheese, softened
1 (6-ounce) package fresh baby spinach, coarsely chopped
¼ teaspoon salt
1 (15-ounce) can pinto beans, drained and rinsed
½ cup (2-ounces) shredded Parmesan cheese

Method:

Preheat oven to 375 degrees.
Cook onion, peppers and sausage in a large skillet over medium-high heat, stirring often, for 8 to 10 minutes or until meat crumbles and is no longer pink; drain.
Stir in garlic and thyme, cook 1 minute.
Stir in wine, cook 2 minutes or until liquid has almost evaporated.
Add cream cheese, and cook, stirring constantly, about 2 minutes, until cheese is melted.
Stir in spinach and salt and cook, stirring constantly, until spinach is wilted.
Gently stir in beans.
Pour mixture into baking dish, sprinkle with Parmesan cheese.
Bake at 375 degrees for 18 to 20 minutes or until golden brown.
Serve with:  Corn chip scoops, red bell pepper strips, pretzel rods, or your favorite





ENJOY!

 

Chicken Pasta Caprese

Tastied up, that’s what this great dish is!


It’s simply a big bowl of pasta tossed with sautéed chicken bites, fresh basil, sweet cherry tomatoes, and cubed mozzarella.

It’s all about the mozzarella chunks, melting when they come in contact with the hot pasta and chicken ~ that’s what makes the dish so delicious.

If you’ve got a lot of those glorious end-of-summer tomatoes in your garden, this is the recipe for you, thanks to The Skinnytaste Cookbook.

Give it a try, it’s a favorite of ours!

Chicken Pasta Caprese
Printable recipe


Ingredients:
Adapted

1 pound skinless, boneless chicken breasts, cut into ½” cubes
½ teaspoon dried basil
Kosher salt and seasoned pepper, to taste
Cooking spray
9 ounces pasta
1 tablespoon olive oil
6 garlic cloves, minced
2½ cups halved grape tomatoes
¼ cup thinly sliced fresh basil
4 ounces part-skim mozzarella cheese, cut into cubes

Method:

Heat a large non-stick skillet over high heat.
Season the chicken with the dried basil, salt and pepper.
Spray skillet with cooking spray, add chicken.
Cook until chicken is cooked through, about 3 minutes on each side.
Transfer the chicken to a plate.
Cook pasta to al dente according to package directions, drain, reserving about ½ cup of the pasta water.
Meanwhile, increase the heat under the skillet to high, add oil and garlic, cook, stirring just until golden.
Add tomatoes, salt and pepper to taste, reduce heat to medium-low.
Cook, stirring, until tomatoes become tender, 5-6 minutes.
Add pasta to the tomatoes; if too dry, add some of the reserved pasta water.
Add chicken, toss well.
Remove pan from heat, stir in fresh basil and cheese, and serve hot.
Serves 5

 

ENJOY!

Stuffed Twice-Baked Potatoes

I love potatoes, any variety, don’t you?

They’re filled with minerals and vitamins, and are the ultimate comfort food for me. That is, unless they involve soup, no potatoes in any kind of soup for me!

Bill and I are satisfied with boiled potatoes or baked potatoes, with a dab of butter, and salt and pepper, but when it’s time to splurge, this is one of my go to potato recipes:  twice-baked potatoes packed with sour cream, Parmesan cheese, onion, horseradish, cheddar cheese, a little butter, salt and pepper, and bacon, topped with chopped chives. 



Plus, these potatoes can be prepared ahead of time, and refrigerated until time to reheat for your serving. They’re great to make ahead and freeze for when unexpected company drops in also. 

Truthfully, I could make a meal of just these delicious spuds, a perfect little meal of comfort food!

Stuffed Twice-Baked Potatoes
Printable recipe

Ingredients:

4 large russet potatoes
2 tablespoons butter
1 teaspoon Kosher salt
1 teaspoon seasoned pepper
1 cup sour cream
1 teaspoon prepared horseradish
¼ cup onion, minced
½ cup Parmesan cheese, grated
8 strips bacon, cooked crisp and crumbled
1 tablespoon milk, or more
1 cup shredded sharp cheddar
Fresh chopped chives and paprika, for garnish

Method:

Preheat oven to 400 degrees.
Scrub and pierce potatoes, bake for 1 hour, or until fully cooked.
Remove potatoes from oven and let cool slightly.
Cut potatoes in half and scoop out potato, place in a large bowl, being careful, so as not to tear the skins.
Add butter, salt and pepper to potatoes, mash until smooth.
Add sour cream and mash again.
Add horseradish, onion, Parmesan and bacon, stirring well.
Stir in 1 tablespoon milk.  It you like it creamier, add more milk, one tablespoon at a time, until desired consistency.
Add more salt and pepper, if needed.
Fill empty skins with potato mixture.
Divide cheddar cheese every among potatoes.
Garnish with a sprinkling of chives and paprika.
Return to oven and reheat until hot. Or refrigerate them to reheat later before mealtime.

ENJOY!

 

Scalloped Portobello and Cauliflower

 Here’s a cauliflower-mushroom combo that will perk up dinner for you!

This is a Chicago Tribune recipe that I have slightly adapted.  The original calls for 6 tablespoons of butter, plus more for coating the baking dish.  I substituted 2% milk for half-and-half, sharp yellow cheddar for white cheddar cheese, and added cracked pepper to the dish.

Ready to bake

It’s an impressive, tasty side that’s good enough for company.  I could easily make a meal of it ~ that’s how good it is!

Scalloped Portobello and Cauliflower

Adapted

Ingredients:

1 large head cauliflower, broken into florets

1 pound sliced baby portobello mushrooms
¾ cup water
4 tablespoons butter, divided
4 shallots, finely chopped
5 tablespoons flour
½ teaspoon salt
½ teaspoon cracked pepper
¼ teaspoon paprika
1¼ cups 2% milk
¾ cup shredded sharp cheddar cheese
¼ cup panko bread crumbs
Non-stick cooking spray

Method:

Preheat oven to 350 degrees.
Place 1-inch water and cauliflower florets in a 6-quart stockpot and bring to a boil.
Cook, covered, 7 to 10 minutes, or until tender; drain.
In a large saucepan, combine mushrooms and water; bring to a boil.
Reduce heat, simmer, covered, 10 minutes.
Drain mushrooms, reserving 1/3 cup cooking liquid.
In same saucepan, heat 2 tablespoons butter over medium heat until hot.
Add shallots and mushrooms, cook and stir until shallots are tender and lightly browned.
Stir in flour, salt, pepper and paprika until blended.
Gradually, stir in milk and the reserved mushroom liquid.
Bring to a boil, stirring constantly; cook and stir 2-4 minutes until thickened.
Place cauliflower in an 11” x 7” baking dish that has been coated with cooking spray.
Cover with mushroom sauce.
Sprinkle with cheese, then bread crumbs.
Dot with remaining 2 tablespoons butter.
Bake, uncovered, 35-40 minutes or until bubbly and golden brown.
8 servings

ENJOY!

Chicken Baked w/Broccoli, The Southern Living Way

It will be 35 years this August that I’ve lived in the Midwest, but my heart is also in the South, where I grew up.

And that’s where Southern Living enters the picture.  I read about a 1981 cookbook, Southern Living Cookbook for Two here (unfortunately I can’t find the exact post on Nellie’s blog), and knew it meant a visit to Amazon was in order ~ as this cookbook addict hasn’t meant a cookbook, particularly from Southern Living, that she didn’t like. 

I write all over my cookbooks, do you?

It’s a great cookbook with many more recipes I’ll be trying.  And, incidentally, after all these years, I still have a subscription to Southern Living magazine.

As to the recipe, this is one of the most tender, delicious chicken dishes I have ever made, with Bill concurring!  The winning combination of chicken, broccoli, mushrooms, and cheese turns this casserole into a mouthwatering dish.  I slightly adapted the recipe by adding mushrooms and less butter.

Headed to the oven

It’s a good filling meal for this time of year, that’s simple and only needs a green salad to round out the dinner.  Here’s hoping you like it also, should you make it!

Chicken Baked w/Broccoli

Ingredients:

2 chicken breasts

1 tablespoon butter, melted

1 (8-ounce) can sliced mushrooms, drained

1 (10-ounce) package frozen broccoli florets

1 can cream of mushroom soup

½ cup milk

½ cup (2-ounces) shredded Cheddar Cheese

½ teaspoon coarse-ground pepper

1/3 cup breadcrumbs

Hungarian Paprika

Method:

Preheat oven to 375 degrees.

Place chicken in a 2-quart baking dish, and drizzle with butter.

Spread mushrooms over top.

Bake for 40 minutes.

Cook broccoli according to package directions, al dente; drain.

Arrange around chicken breasts.

Combine soup, milk, cheese and pepper.

Pour over chicken and broccoli.

Sprinkle with breadcrumbs and paprika.

Bake an additional 20 minutes.

ENJOY!