0 Instant Pot Sirloin Steak Tips with Caramelized Onions & Mushrooms

Wednesday, August 9, 2017





Instant Pot Sirloin Steak Tips with Caramelized Onions & Mushrooms

1.5 lbs thinly sliced sirloin steak tips (like for carne asada or carne piccata. I get it pre-sliced/packaged at Trader Joe's & Aldi.)
1 large thinly sliced yellow onion
8 oz sliced baby portobello mushrooms
1/2 cup water
1/8 cup Worcestershire sauce
1 tsp Better Than Bouillon Beef paste
Butter
Vegetable oil
Salt/pepper

Sautée onions in butter in the Instant Pot with some salt and pepper. Let them start getting brown and caramelized, then transfer to holding dish. Do the same with the mushrooms next and transfer to the holding dish with onions (get all the liquid in there.)

Brown steak next with oil, salt and pepper. When browned, add back the onions and peppers, and pour Worcestershire sauce, water, and beef bouillon paste on top. Make sure the bouillon is stirred and dissolved.

Set IP to Meat setting and cook for 7 minutes. Use quick release and stir. Serve up on baguettes with sliced cheese of your choice.

It should turn out with a nice quantity of flavorful jus for soaking/dipping bread in. I had mine with baby Swiss cheese.



You don't HAVE to make this in the IP, but it makes the onions melt in your mouth and the steak unbelievably tender.

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0 Instant Pot Chicken Cordon Bleu Casserole

Saturday, August 5, 2017




I had pre-cooked chicken (leftover from the other night's Chicken Marsala, actually) so I only cooked it for 7 minutes instead of 25. The pasta was PERFECTLY cooked. Also used 1/2 the amount of Swiss after reading some reviews. This would also be really good with the addition of frozen peas, and sauteed pancetta instead of ham. YUM!

I pre-sprayed the inner pot with cooking spray to help any pasta sticking issues. No problem.


http://www.adventuresofanurse.com/2016/09/30/instant-pot-chicken-cordon-blue-casserole/

Ingredients:

16 oz Rotini pasta (I used farfalle)
1 pound boneless skinless chicken breast
1 pound Cubed Ham
16 oz Swiss cheese
8 oz Gouda cheese
8 oz heavy cream
2 cups chicken broth
1 tbs spicy mustard
2 tbs butter
1 cup panko bread crumbs

Directions:

Pour uncooked pasta into your instant pot cover with 2 cups chicken broth. Place thin chicken strips and ham on top. Place on Manual High Pressure for 25 minutes. Or use your poultry button. Do a quick release Stir and pour heavy cream, mustard and both of the cheeses into the pan. Stir until creamy and smooth. In a small pan melt butter and add panko bread crumbs stir until all are toasty and golden brown about 2-3 minutes. Sprinkle on top of cordon blue. Enjoy!
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0 Instant Pot Chicken Marsala

Thursday, August 3, 2017



This recipe was delicious! I'm using my Instant Pot more and more these days, especially since I got the new 8qt size. Followed the recipe exactly, except next time I'll use more onion.

http://relish.com/recipes/chicken-pressure-cooker-recipe/

Ingredients:

4 8-ounce boneless, skinless chicken breasts
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter (1/2 stick)
1 cup sliced yellow onion (1 medium onion)
1 sprig fresh thyme, plus 2 teaspoons fresh thyme leaves
12 ounces mushrooms such as shiitake or button, wiped clean, stemmed and sliced
2 teaspoons minced garlic (2 to 3 cloves)
3 tablespoons all-purpose flour
3/4 cup Marsala
1 1/2 cups homemade chicken stock or packaged low-sodium chicken broth
Cooked penne pasta or other pasta for serving

Instructions:

Season the chicken all over with 1 teaspoon of the salt and ½ teaspoon of the pepper.
Set a 6-quart pressure cooker to the “browning” program and add 1 tablespoon of the butter. When the butter has melted, brown the chicken, in batches, on one side for 5 minutes. Remove the chicken and set aside.

 Add the remaining 3 tablespoons butter to the pressure cooker. When it has melted, add the onion and thyme sprig, and cook until the onion is soft, about 3 minutes. Then add the mushrooms and cook for 5 minutes, until browned. Stir in the garlic, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper. Stir in the flour and continue to cook, stirring as needed, for 2 minutes. Add the Marsala, simmer for 3 minutes, and then add the chicken stock. Return the chicken breasts to the pressure cooker, browned side up. Close and lock the lid, and set to “low pressure” for 2 minutes.
Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions.

Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Transfer the chicken to a serving platter. Discard the thyme sprig. Set the pressure cooker to the “simmer” program and reduce the sauce until the desired consistency is reached, about 3 minutes. Stir in the thyme leaves. Serve the Chicken Marsala over the pasta.

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0 Baked Butternut Squash Ravioli in Sherry Cream Sauce

Tuesday, January 5, 2016



Yesterday I searched for a baked butternut squash ravioli recipe (casserole), and practically everything involved brown butter sage (which I love!) but not what I was looking for. Of course, I had to make up my own! Everyone ate it, including my pasta and squash-hating husband!

2 handfuls of baby Bella mushrooms, sliced
1 small onion, sliced thinly
2 cloves garlic, crushed
3/4 cup heavy cream
3/4 cup cream sherry
1 cup chicken broth
1/2 cup grated Parmesan 
1 tsp thyme
salt and pepper
Butter and olive oil
2 or 3 sliced cooked chicken breasts
butternut squash ravioli (frozen is fine)
Shredded Mozzarella for topping

Sauté mushrooms, then onions and garlic with salt and pepper (same pan) in butter and olive oil until they are nice and browned. 

Add chicken stock, cream, Parmesan and sherry.  Stir well and bubble over medium heat for about 5 minutes.  Add thyme and cooked chicken and stir gently.

Spoon some sauce into the bottom of a casserole. Layer ravioli and top with the rest of the sauce.  Top with shredded cheese.

Bake covered in foil at 375 for 30 mins, then uncover and bake for an additional 15 minutes until bubbling and cheese is browned. 


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0 DIY Your Noggle for Curved Air Vents

Wednesday, June 11, 2014




This post is a departure from my normal, but I need to share my awesome DIY for our Noggle that did not fit well on our curved pillar vent in the rear of our SUV.  I looked high and low on the internet for a possible solution, and came up dry.

First of all, what's a Noggle? It's a funny-looking, but totally amazing (and necessary if you live in the South) product that redirects air from your existing car vents.  It's especially helpful for kids like mine who are rear-facing in their car seats and can get no direct air flow. This is simply miserable in the hot summer! I've tried several different products over the years to deal with heat, like an ice blanket to pre-chill the car seat, but they only work for a short time, are cumbersome, and you have to remember them each and every time when you get in and out of the car.  Not that convenient. You just install the Noggle and that's it! (By the way, this is not a paid post. I paid full-price for my Noggle, and the company has no idea who I am!)

Now, the problem with mine is that we have adjustable curved side air vents in the rear pillars of our 2013 Kia Sorento.  GREAT for forward-facing kids like my oldest, but practically worthless for my rear-facing kiddos. When I first installed our Noggle, I was dismayed that I could not get a flush fit.  Not a fault of either Kia or Noggle, just different.  We were losing a ton of air flow from the gaping sides.





So, I looked for a solution at my local hardware store.  I went in knowing NOTHING about what I was going to need.  I walked up and down practically every aisle, thinking outside the box.  Rubber tubing? PVC sheeting? Accordian drain pipe? Plastic conduit? My imagination was running wild.  I was just NOT seeing any good solutions.  That's when I finally started down the cleaning aisle.  It began with packing supplies...foam.  Then, I saw it - foam furniture corner protectors! $7 for a 4 pack of heavy duty foam corners!

The tools I used are:
-Paring Knife
-Black Marker
-Hot Glue Gun
-Foam Corner Pad

(Important note: I wasn't able to find this style online.  The foam corners must be a mirror image on top and bottom.)


First, cut one corner pad in half along the seam line in the center of the pad. 

Next, cut from the C-shaped end a 1" wide piece (before cutting, read through to the end first.)


Then, measure against the curve of the pillar vent and carefully cut out the shape of the curve from the foam pad with the paring knife. I just eyeballed and free-handed it.

With the marker, take the rectangle plastic Noggle vent connector piece, and on the flat edge trace the piece on the foam (picture above.) Use the paring knife and cut carefully along the marker line. Use the vent connector to test that it will fit inside the cut line, including at the bottom where it curves (you may need to cut a curve to accommodate it.) Be careful not to cut too deeply - you don't want to cut all the way through.


When the connector piece fits firmly in the foam cut out, remove it, then use the hot glue gun to run a bead all the way around the cut line, and quickly and firmly insert the vent connector inside. 



At this point, take the piece to the pillar and test to see if there are any gaps when the foam goes against the pillar. In my case, I needed to build up the sides of the foam so that it sealed against the sides.  I simply cut two more 1" pieces from the other end of the unused half of the foam corner to do this, then hot glued them on.  If I were to do this again, I would make the initial cut piece at least 2" deep. 




Now it fits perfectly against the pillar! Use the Noggle zip tie to attach it firmly in the vent according to the Noggle directions.




I attached the Noggle vent hose to the connector, and turned on the AC...the output efficiency was improved dramatically! So much more air was able to get through without being lost in gaps.



Hope this helps someone! Let me know how it works for you, or by all means, if you have a better (or more elegant) idea! I will definitely get one for my new baby when she arrives in a few months!

.
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1 Baked Apple-Cheddar Quinoa Balls

Saturday, January 18, 2014



BBWow, these are so delicious, and they are baby-approved! 

I came across this recipe by recommendation from one of the moms in my mommy group. Turns out it's from the Little Grazers blog: http://littlegrazers.com/apple-and-cheese-quinoa-balls/

I made our own today. I adjusted it slightly for American measurements. I also misread the cooked-quinoa amount and used the entire yield from 1 cup of UNcooked quinoa. But it worked out great. 

You'll need:

Yield from 1 cup of uncooked quinoa (so, cook 1 cup of quinoa according to package directions.)
2 medium Pink Lady apples, grated and squeezed of excess water (save the juice for a yummy drink!)
3/4 cup shredded cheddar cheese
1 beaten egg
olive oil or coconut oil
1/2 tsp salt

Pre-heat oven to 350F. 

Combine all ingredients and mix in a bowl. Portion out into balls.  I used a measured scoop. Brush with some melted coconut oil or olive oil.


Bake for 30 minutes until golden brown!


Devour! They taste like Cream of Wheat (which I absolutely love) with a hint of apple sweetness and cheddar.  So good!






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1 Turkey Biscuit Pie

Thursday, November 28, 2013

If you have some leftover roast turkey or chicken, this is a super great way to use it up!




Turkey Biscuit Pie
You'll need:

3 cups shredded cooked turkey or chicken
10-12 frozen ready-to-bake biscuits
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 cups chopped frozen or fresh veggies of your choice (I used peas, rainbow carrots, mushrooms and corn)
1 large yellow onion, chopped
1 stalk celery, minced
2 tsp sage
2 tsp thyme
1/4 tsp cracked black pepper
water
salt to taste
butter or olive oil for sauteeing

Preheat oven to 375F

In a large sautee pan, begin by sauteeing all the vegetables in a bit of butter or olive oil, until they are just cooked through, but still crisp.  The onions and celery will be translucent, but not browned.

Add both cans of soup, then fill each can 3/4 full with water and pour into pan, and add pepper, sage and thyme. Stir well to combine.

Fold in shredded turkey and taste for seasoning.  Only add salt after tasting, as there is quite a bit already in the soup.

Pour mixture into a large baking dish, about 9x12.

Top with frozen biscuits, enough to cover the top.  Push each one down slightly.  It's okay if they sink in, they will rise and brown beautifully!

Bake for about 30-40 minutes, until the liquid is bubbly and the biscuits are golden brown.  Check the biscuits to make sure they are cooked through and not doughy (if so, keep baking.)



Ella says this is her favorite dinner ever!

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3 Bento #278 - Bacon Heart & Toast

Tuesday, October 15, 2013


Who doesn't need a little bacon now and then...and in the shape of a HEART?! This was completely accidental when I started arranging it, but it turned out really cute. Some Texas toast to go with the bacon, and cubes of cheese make up the entree, with fresh organic kiwi, organic cucumbers and cherry tomatoes.



Bento #278 - Applewood smoked bacon, Texas toast, cheese, organic cucumbers, tomatoes and kiwi.  Snack - Organic black plum.

Items used in this lunch:


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0 Bento #277 - "I Made It" New Series and Linky

Wednesday, October 2, 2013



This is the first in a little series I'd like to call "I Made It" - lunches made by Ella herself! After all, she's a mature second-grader now. :-) I really love that she is interested in healthy eating, and making her own food.  Encouraging good food choices starts early.  And hey...gives me a little break once in a while! We might even make this a weekly thing.  Ella also is taking her own pictures, which she loves!

Her entree is garlic-buttered egg noodles tossed with fresh cherry tomatoes and cucumbers, topped with grated parmesan cheese.


Her favorite melons.


And the carrot-berry smoothies we made together.


Bento #277 - Egg noodles, cucumbers, tomatoes, cantaloupe, watermelon and a smoothie.

Want to see more from Ella? I'd love to see your kid-created bento lunches!




In this lunch:


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0 Bento #276 - Noodles & Wontons

Tuesday, October 1, 2013


A lunchtime favorite! Chinese noodles with steamed veggies, and chicken cilantro wontons.


Carrots, grapes, and chocolate-covered sesame seeds.



Bento #276 - Chicken cilantro wontons, Chinese noodles with veggies, grapes, carrots, chocolate sesame seeds.

In this lunch:

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15 LunchPunch Match & Munch Giveaway!

Monday, September 30, 2013

I'm excited to offer my readers an awesome LunchPunch giveaway! LunchPunch is one of my favorite tools, and when they came out with their new Sweet set, I was ecstatic to receive one!



They also sent along a Match & Munch set for me to give to one of you!



LunchPunches are so easy to use, and give your lunches a fancy twist in a snap. Here are just some of the lunches I've used LunchPunches in!






Enter the Rafflecopter giveaway below.

Pin this image!


a Rafflecopter giveaway

Giveaway is open to US Residents only. The winner will be notified via email. If I don't get a response within 24 h I will redraw a new winner. Good Luck!

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