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Thankful That I Enjoy Cooking Now

Thankfulthat I Enjoy Cooking Now

For most of my life I was intimidated by cooking because it seemed so complicated to make a meal worth eating and tasted good. So many pots and pans and other kitchen gadgets to use and I didn’t know what I was doing. Which pot was the correct one? Which utensil was correct? How did you use this gadget or that? Plus, it seemed to take me FOREVER to cook a single dinner.

For years, I have had a couple of key meals that I knew how to make and they tasted great like my chicken paprikash. Pasta was a weekly, sometimes more than once a week, staple meal in my house because it was easy and you really can’t fail at it. Add that to my breakfast for dinner like pancakes or eggs with a side meat. That was 2 simple meals that were fast and edible. The rest of the time we would eat out… we have kept our local pizza and chinese places busy for many years now.

Since I barely ate through my pregnancy with Evie because of my hyperemesis gravidarum, I wanted to eat everything in sight after I gave birth. The thing was, I no longer wanted to eat the quick meals that I was used to cooking everday. I wanted foods with more flavor. I wanted the meals that they cook on my favorite cooking show… The Chew!

All of the cooking shows that Danyella and I watch make cooking look soooo easy! So, I decided it was time to get out of my comfort zone and start cooking real meals. I have come up with some really delicious chicken and pork meals like my Mushroom Pork Chops  and Baked Lemon Chicken Printable Recipe . 

My Instant Pot has made it so easy to make delicious meals without getting completely overwhelmed. I love to experiment with different veggies and flavors. I can’t wait until my herb garden grows so I can start adding fresh herbs rather than dried herbs to my dishes. Plus, once we have our veggies grow over the Summer, I can incorporate even more fresh veggies into our meals.

Not only have we been able to put the take out menus away (ok we eat out about once every 2 weeks because somedays its just easier to let someone else cook!) but we have saved money because it costs us less to eat in then out. I try to cook at least 5 times a week with one night for leftovers (I hate wasting the food) and one free night where I don’t cook (aka find a box of cereal and be happy!).  I hope that I can continue to enjoy cooking and learn new skills to make delicious meals for my friends and family.

Drop a link to your favorite recipes for me to try in the comments below!

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Mushroom Pork Chops Instant Pot Printable Recipe

One of my favorite things to eat with my dinner dishes is mushrooms. Now, I know a lot of people do not like mushrooms but there are the few of us that do like/love them. My love of mushrooms start back in grade school. During our Friday lunch breaks, we were allowed to walk downtown to the pizza place to eat (or home but most of chose to eat pizza) and I fell in love with mushrooms on my pizza. Since then, I will add mushrooms to whatever dinner meals I can which thankfully my husband likes mushrooms too.

Typically, I will add mushrooms to my chicken dishes like my Chicken Paprikash. This time, I wanted to try a new version of my mushroom gravy but I had pork chops already defrosted. Well, it couldn’t hurt to try the gravy and pork chops together… worst thing that happens is that we don’t like it and I whip up some pasta instead.

Well…. they were mouth-watering amazing! I think this is one of the best meals I have made in a long time. My husband, who doesn’t usually say much about what I make for dinner, even said how good it was. I hope that you try this out and enjoy it like my family did.

Mushroom Pork Chops Instant Pot Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

A delicious mushroom gravy over pork chops made easily in the instant pot.


Credit: kaella.net

Ingredients

  • 4-6 pork chops
  • 1 1/2 cups of sliced mushrooms
  • 2 tablespoons of flour
  • 6 tablespoons of oil, divided in 3 and 3
  • 1/2 cup of chopped onion
  • 4 cloves of garlic, sliced or chopped
  • 2 tablespoons of Soy sauce
  • 2 cups of beef broth (I made my own using a bouillon paste)

Directions

  1. Set the Instant Pot to Saute, add the oil and brown the pork chops. Removed the chops and set aside. Drain the oil out of the pot.
  2. Add the other set of oil, mushrooms, onions, garlic and soy sauce. Saute until the onion is translucent.
  3. Add the flour and coat all of the veggies.
  4. Add the broth slowly and continuously stir until the gravy begins to thicken. Let the gravy thicken for a few minutes.
  5. Add the pork chops back into the pot and pour the sauce over the chops.
  6. Set the Instant Pot on manual for 18 minutes. While the instant pot is creating your delish pork chops, cook your sides.
  7. Let the pork chops set a few minutes after the Instant Pot is done to continue to absorb the gravy.
  8. Plate up your chops and sides then enjoy!

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Stuffed Peppers Instant Pot Printable Recipe

With the start of my garden, I have been craving veggie based meals to feed my family. Then our local grocery store had ground beef on sale. Instead of using the beef for Taco Tuesday, I decided to make Stuffed Peppers because it was satisfy my veggie craving while making something different for the family.

Being obsessed with my Instant Pot, I adapted my recipe to be made in my Instant Pot so that I could just set it and do something else while it cooked. This was super easy and yummy to eat. I hope your family enjoys it as well!

Stuffed Peppers Instant Pot Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

An easy and healthy meal made in your pressure cooker.


Credit: kaella.net

Ingredients

  • 1 pound ground beef or turkey
  • 2 cups of rice, cooked
  • 4-6 peppers
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 14.5 ounce can diced tomatoes WITH sauce
  • 1 cup shredded cheese
  • 2 tablespoons of oil

Directions

  1. Cut the tops of the peppers off and clean the insides from seeds. The, chop the pepper tops up to be added to the mixture.
  2. Set the Instant Pot to saute and saute peppers, onions and garlic until translucent. Drain oil from pot.
  3. In a bowl, mix ground beef, rice, onions, peppers, garlic, salt and pepper.
  4. Stuff the peppers with the mixture. Set the peppers on the insert in the Instant Pot. You do not want to set the pepper directly into the pot without the insert!
  5. Place some of the diced tomatoes and sauce on top of each pepper. Add the rest to the pot along with a 1/2 can of water from the tomato can.
  6. Set the Instant Pot to manual for 12 minutes. This is when I like to make additional rice because I like my mixture with the tomato sauce and rice on the side.
  7. When the peppers are done cooking, open the top and add the cheese on top of the peppers. Place the top back on for 2 minutes to allow the cheese to melt.
  8. Serve and enjoy!

oatmeal cookies

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Ham, Potato and Corn Chowder Soup

This is a favorite recipe of mine to make on a cold winter day, which we have had ALOT of them lately. It is a hardy soup that just seems to warm the body and soul!

The directions for this soup are done with my instant pot but you can easily convert it to a crock pot or stock pot on the stove. Another thing that I love about this recipe is that you can use the ham that you have leftover from another meal or use ham steaks. My Christina gave us a bunch of ham steaks, so I chopped one up for the soup and YUMMY!

Ham, Potato and Corn Chowder Instant/Crockpot Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

A soup for those cold winter days.


Credit: kaella.net

Ingredients

-2 tbs olive oil -1/2 onion -2 stalks celery, diced -1 cup chopped carrots -1 clove chopped garlic -1/4 cup flour -1-14.5 oz can chicken or ham broth -1-1 1/2 pounds of potatoes, diced

Directions

  1. Set instant pot to saute, add oil plus onion, celery, carrots and garlic and saute until tender 5-6 mins. If you are using a crockpot, do this in a pan on the stove.
  2. Add flour and brown the flour.
  3. Slowly add the broth, bring to a boil and add milk.
  4. Add potatoes, continue to use saute setting for another 10 minutes or until potatoes are tender. Stir Continuously so that the veggies do not stick to the bottom of the pan.
  5. Set the slow cooker on 4 hours
  6. Add the ham and corn
  7. Let it cook for the 4 hours and enjoy!

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Pot Roast Instant Pot Recipe

Photo Mar 02, 6 47 32 AM

In the Winter, Pot Roast is one of my favorite meals to make and enjoy. It is an easy, hearty meal that just hits the spot on a cold winter evening. With my recent obsession of my Instant Pot, I wanted to experiment with making my Pot Roast in the Pot. Let’s just say, I am super happy with how it turned out and I didn’t have to start it in the morning like the Crock Pot or pot on the stovetop!

One note that I am going to give you is for the amount of time to pressurize the roast, I approximated 20 minutes per pound. My roast was just under 3 pounds so I set it to 55 minutes and it came out perfect!

Pot Roast Instant Pot Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

An easy, delicious winter meal made in just a couple of hours with the Instant Pot.


Credit: kaella.net

Ingredients

  • 3 pounds beef roast
  • 2 tablespoons of oil
  • 1 teaspoon chopped garlic
  • 1 cup chopped onion
  • 1 cup sliced carrots or 2 handfuls of baby carrots (my preferences)
  • 5 potatoes cubed
  • 1 14.5 oz can beef broth
  • seasoning spice, salt and pepper to taste

Directions

  1. Set the Instant Pot to saute, place the oil in the pot and let it warm up. Season the meat with seasoning spice, salt and pepper to liking.
  2. Brown the roast on each side for 2-3 minutes. Remove the roast and set aside.
  3. Saute the garlic and onion until tender.
  4. Add broth, carrots, potatoes and roast back into the pot.
  5. Set the Instant Pot to manual and enter the amount of minutes your roast will need (20 minutes per pound for the roast).
  6. Enjoy the smell of the roast while its cooking.
  7. Remember to take caution when releasing the pressure valve and opening the lid after its done releasing.
  8. Enjoy your meal!

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Brown Sugar Pork Chops Instant Pot Recipe

I’ve become obsessed with trying to create Instant Pot recipes since I received my Instant Pot for Christmas. Since I ordered the pot, along with other gifts for my mom since she doesn’t know how to really order online, I knew that I was getting this a month beforehand. I added Instant Pot tips and recipes to my Pinterest board so I had somewhere to start when I got it home.

That first time was a definite learning experience especially with timing and venting the Pot. After that initial first time I was on the go with dinners, making all kinds of meals. I was especially happy to be able to cook the meat frozen because I have the worst memory to actually take the meat out of the freezer and thaw it.

Today, I am sharing with you my simple Brown Sugar pork chop recipe for your Instant Pot. You only need a few ingredients and it’s simple to make. Add some noodles or mashed potatoes and a veggies and you have a delicious dinner!

img_2744
On saute setting, add some oil and brown the chops on each side
img_2745
Place the porkchops so that they are all in the juice you created

Instant Pot Brown Sugar Pork Chops

  • Servings: 4-6
  • Difficulty: easy
  • Print

A simple, delicious pork chop recipe for your instant pot.


Credit: mogulmomartisan.com

Ingredients

  • 8 boneless pork chops
  • 2 tablespoons of oil
  • 2 cups apple cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup of diced onion or dried onion
  • seasoning or salt/pepper to season

Directions

  1. Set the Instant Pot to saute mode, add the oil and brown each side of the pork chop. Wipe the oil out of the pot.
  2. Add the apple cider vinegar, brown sugar and onions. Heat for a few minutes.
  3. Add the pork chops. I seasoned each pork chop as I placed it in the pot.
  4. Set the Instant Pot to manual for 20 minutes. Vent with caution!
  5. Serve with noodles or mashed potatoes and a veggie!