Instant Pot "Bolognese-Ish" Sauce

Sundays are usually the day I make homemade sauce....because I love to let it cook all day...I recently tried a sauce in the Instant Pot and was really amazed at how delicious it tasted for being cooked in less than 20 minutes! I made a bolognese type sauce and this is how I did it:

Instant Pot "Bolognese-Ish" sauce

1 lb ground beef

1 white onion, diced

4 cloves garlic, minced

1 zucchini, grated

1 large carrot, grated

1 large handful fresh spinach

8 oz mushrooms, chopped

1 cup red wine

1-28oz can diced tomatoes

1-15oz can diced tomatoes

1-15oz can tomato sauce

1 tbsp italian seasoning

1 tsp garlic powder

2 tsp salt

2 bay leaves

Turn instant pot on saute. Add about a tablespoon of olive oil to the instant pot, then add the ground beef. Brown until fully cooked. Drain oil. Remove meat and set aside.

Add another drizzle of olive oil into the instant pot. Saute onions and garlic until they're fragrant. About 3 minutes. Add grated zucchini, carrots, mushrooms and spinach. Cook about 2 more minutes. Add one cup of red wine. Let it come to a simmer. 

Add tomatoes and tomato sauce, then the rest of the seasonings. Add the ground beef back into the pot.

Cancel saute and turn to manual high pressure. Set time for 12 minutes. When it's completed it's 12 minutes, turn the valve to do an instant release. 

Serve with your favorite pasta!

Butter Chicken

My favorite Indian dish is butter chicken. I've always been a little afraid to attempt it myself, but finally got the courage to try it out! I used my Instant Pot, but you could always use a slow cooker. I was so shocked at how delicious it came out, seeing as I've never attempted Indian food before! I will be tackling Tikka Masala next! Stay tuned.....

Butter Chicken

1 can tomato sauce (14.5 oz...I didn't have tomato sauce, so I used fire roasted diced tomatoes and just pureed them before adding to the pot)
5 cloves garlic, minced
1-2 tsp ginger
1 tsp tumeric powder
1 tsp cumin powder
1/2 tsp cayenne (1 tsp if you like spicy)
1 tsp paprika
1 tsp salt
1/2 of a small white onion, diced
2 lbs boneless skinless chicken thighs

Put the above ingredients into the Instant pot. (or slow cooker*)
Set to High Pressure for 10 minutes. Quick Release. Open the instant pot and Then add:

1 tsp Garam Masala
1 stick butter (4oz) or 1/4 cup ghee
1/2 cup chopped fresh cilantro
4 oz heavy cream (Coconut milk, if you prefer)

Serve with basmati rice!


*If you are using the slow cooker, put everything into your slow cooker except for the garam masala, butter, cilantro and cream. Cook on high for 4-6 hours or low for 6-8 hours. Before serving, add the garam masala, butter, cream and cilantro.

Greek Lemon Soup

6 cups chicken broth 

1 cup orzo pasta (I used gluten free pasta, but you could also use rice in place of the pasta)

4 egg yolks

1/4 cup lemon juice (about 4 lemons)

1 large chicken breast, cooked and cut into small cubes (you can also use rotisserie chicken. About a cup and a half diced up)

Pour chicken broth into a large saucepan. Bring it to a boil and add orzo. Cook about 2 minutes less than the package says to. While that is cooking, in a bowl, combine the egg yolks and the lemon juice. Take a cup of the simmering broth from the saucepan and slowly pour it into the eggs while whisking. You don't want to cook the eggs, just temper them. 

When the pasta is cooked, add the cooked chicken and the lemon/egg mixture to the saucepan and simmer about 2 more minutes.  

That's it!
So easy and soooo delicious!

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese

8oz Gluten free pasta (you can use regular pasta, if you'd like)
2 cups water

1 tbsp butter

1 tsp Dry mustard

1 tsp Salt

1 tsp Garlic powder
Put pasta, water, butter, dry mustard, salt and garlic powder into your instant pot.

Manual setting, high pressure for 4 minutes. Turn the instant pot off.
Carefully move the lever to release pressure (Instant release.)

Add 6oz milk and 8 oz cheese. I used cheddar, provolone and Parmesan, but you can really use any combination you'd like. If it seems too liquid-y, turn the instant pot back onto saute and stir until it's the consistency you like. 

Chicken and Gnocchi Soup

Chicken and Gnocchi Soup

1 large chicken breast (cut into small pieces) About 2 cups when cut. 

1 pound store bought gnocchi (you could make your own, but this is much easier)

1 medium red onion, diced 

1 large carrot, grated (about 3/4 cup)

5 cloves garlic(chopped)

1 1/2 cup fresh spinach, chopped

1 tbsp fresh rosemary, finely chopped

2 tbsp olive oil

Salt and pepper

1/4 cup Marsala wine

Juice from half a lemon

2-14oz cans chicken broth 

Crushed red pepper 

1 1/2 cup heavy cream

1 1/4 Parmesan cheese

1/2 tsp nutmeg

Crushed red pepper (optional)

Cook gnocchi as directed on the package. It only takes about 2-3 minutes, so you can start the water right before you start the onions and the timing should be just about perfect. 

Add olive oil to saucepan. Sauté onion and carrot over medium high heat until soft, but don't let it brown. Should take about 5-6 minutes. 

Add garlic and cook another 1-2 minutes. 

While the onions and carrots are cooking, in a separate skillet, brown the chicken until cooked through. 

Add the chicken to the onion/carrot/garlic mixture. Add chicken broth, rosemary, spinach and Marsala. Bring to a boil, reduce to a simmer. 

In a separate bowl, mix cream and Parmesan cheese until it's smooth. Stir in nutmeg. 

After the soup has been simmering for about 5 minutes, add the cream/Parmesan mixture and the lemon juice. Salt and pepper to taste. 

Add the cooked gnocchi And serve! 

Grate some fresh Parmesan cheese grated on top. Yum! 

Stuffed Chicken Parmesan

I wanted to make chicken parmesan for dinner, but didn't have shredded mozzarella. :( I had string cheese in the refrigerator and decided to improvise. I had boneless, skinless chicken thighs, but you could also use chicken breasts if you choose to. I would just use a whole string cheese instead of cutting them in half if you do use chicken breasts, since they are larger. I also used my homemade marinara (that's also posted on here), but you can use any tomato sauce you like to serve this with! :)

Stuffed Chicken Parmesan

6 boneless, skinless chicken thighs (rolled out and flattened using a meat tenderizer. I also trimmed any excess fat that was on the thighs)

Breading:
1/2 cup flour
1/2 cup panko bread crumbs
1/2 cup Italian style seasoned bread crumbs
1 cup Parmesan/Romano cheese
1 tsp garlic powder
1 tsp salt
1 tsp dried oregano

3 eggs, beaten
3 string cheese sticks

In one bowl, beat the three eggs. set aside. In a separate bowl, combine flour, panko, bread crumbs, parmesan, garlic powder, salt and oregano.

Take the string cheese out of the plastic and cut in half

Lay one chunk of cheese on chicken thigh, roll it up and secure with toothpicks.  Be sure to secure the ends, too! Otherwise, there will be cheese goo leakage.

Dip the stuffed chicken into the egg mixture and then into the bread crumb/parmesan mixture. Place on a baking sheet.

Bake at 385 degrees for 30-35 minutes or until cooked through. Mine cooked 35 minutes and were perfectly cooked!

Serve on top of any marinara you choose!

My Homemade Pickles

I love pickles! I've always wanted to try making my own, but was afraid it would be too difficult or too time consuming. They are really easy to make! Everytime I make them now, I have to pass them out to friends because they are a favorite! Even to some friends who have never liked pickles, but LOVE mine! Lol...

My Homemade Pickles

2 large english cucumbers, sliced to your desired thickness

1/4 red onion thinly sliced                                                                                                                               2 cups red wine vinegar

2 cups water

4 cloves of garlic(I leave them whole, but you can also slice them if you prefer

1 1/2 cups sugar

1/4 cup kosher salt

1 tsp mustard seeds

3/4 tsp coriander seeds

1/2 tsp celery seeds

1/2 tsp whole black peppercorns 

1 jalapeno pepper, split in half (take the veins and seeds out if you don't like a lot of spice)

In a saucepan, combine everything except the cucumbers and red onions. Bring mixture to a boil and simmer about 2 minutes. Remove from heat. Stir and pour over sliced cucumbers and sliced onions. I put mine into mason jars and pour the liquid over evenly. Seal the jars and let cool. Once they are cooled, you can eat them!