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Pressure Cooker Cheesy Chicken Rice

Ingredients

  • Skinless, boneless chicken thighs cut into small pieces
  • 2-3 TBSP butter
  • Salt and pepper
  • Onion, chopped
  • Garlic
  • 2 cups rice
  • Chicken bullion cube
  • 3 cups chicken broth
  • Fresh broccoli
  • Ground thyme (to taste)
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

Method

  1. Set Instant Pot to saute. Melt better. Salt and pepper chicken, then brown.
  2. Add onion and garlic, saute until soft. Add rice and coat in butter.
  3. Add rice, bullion cube, chicken broth, ground thyme, and broccoli. High pressure, 8 minutes. Quick release pressure.
  4. Add cream of chicken soup, mix thoroughly. Add cheese, mix until melted and incorporated.
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Pesto Cream Linguine

Ingredients

  • 1 lb linguine
  • Olive oil
  • Small onion, chopped
  • 1/2 cup butter
  • 2+ tbsp flour
  • 2 cups milk
  • 1.5 cups grated Romano
  • 1 cup prepared basil pesto
  • 1 lb+ chicken thighs, diced, coated in flour/salt/pepper
  • Spinach (?)

Method

  1. Prepare linguine parallel to sauce.
  2. Saute chicken until well browned. Place in warmer.
  3. Saute onion in olive oil until tender and translucent.
  4. Add flour, stirring continuously for 30 seconds.
  5. Add milk a bit at a time (like adding to traditional roux).
  6. Simmer for four minutes, stirring constantly, or until thickened slightly.
  7. Add Ramano, stir until melted.
  8. Add pesto, stir until heated.
  9. Toss with pasta and chicken until evenly coated. Serve immediately.

Lemon Blueberry Cupcakes

We went blueberry picking today, and I needed something to do with 5 lbs of blueberries. So, cupcakes! I used this recipe from The Recipe Critic

Ingredients: (see the below for frosting ingredients)

Cupcakes:

  • 1 1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 1/2 tsp Vanilla Extract
  • zest of 1 Lemon
  • 2 TBSP fresh Lemon juice
  • 1 cup fresh Blueberries

Directions:

  • Preheat oven to 350 F. Line cupcake pan with cupcake liners.
  • In a medium bowl sift together Flour, Baking Powder, Baking Soda, and Salt
  • In a large mixing bowl beat Eggs ad Sugar  on medium speed for about 2 minutes until light and creamy
  • Add in Butter and Vanilla Extract and beat on low for about 1 minute, until well blended.
  • Add in the dry ingredients continuing to beat on low speed until just incorporated. Don’t over-mix!
  • Add Sour Cream, Lemon Zest, and Lemon Juice and beat until smooth.
  • Fold in the blueberries.
  • Fill cupcake liners 3/4 of the way full with batter.
  • Bake for approximately 20 minutes until a toothpick comes out clean.

Lemon Buttercream Frosting:

Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 300 g (2 1/2 cups) powdered sugar
  • 1/4 tsp Vanilla Extract
  • 1 TBSP Lemon Juice
  • 1 TBSP Heavy Cream

Directions:

  • Beat Butter on medium speed for approximately 30 seconds, until creamy
  • Add in Powdered Sugar, Vanilla Extract, Lemon Juice, and Heavy Cream. Beat on high speed for 3-5 minutes until light and fluffy.
  • Frost cupcakes using a piping bag.

“Hamburger Helper” Lasagna

Ingredients

  • 1lb ground beef (do not use sausage!!!)
  • 1 small onion
  • 3 cloves garlic
  • Salt and Pepper
  • 1 tbsp Italian Seasoning
  • 2 cups marinara sauce
  • 8 oz mafalda pasta (uncooked)
  • 3 cups chicken broth (low sodium)
  • 1 cup mozzarella cheese (shredded)
  • 2 tbsp parsley

Try ricotta as a topping?

Method

  1. In large skillet, brown ground beef.
  2. Add onion, garlic, salt, papper, and Italian seasoning. Saute until onion is soft.
  3. Add marinara sauce, pasta, and broth, Mix well. Simmer until pasta is cooked and sauce is absorbed.
  4. Stir in cheese until melted.
  5. Garnish with parsley.

Vacation Planning

A different kind of blog post. Here is a list of things that we need, use, and don’t use in our week long vacations.

Toiletries:

  • Medications
  • vitamins
  • toothbrushes (chargers)
  • toothpaste
  • Listerine
  • floss
  • razors
  • shaving cream
  • aftershave
  • shower mirror
  • beard trimmer
  • shampoo/conditioner
  • bar soap
  • face soap
  • lotion
  • face lotion
  • deodorant
  • nail clippers
  • nail file
  • band aids
  • itch cream
  • hair ties
  • hair clips
  • female supplies (+/-)
  • sunscreen
  • bug spray

Paper goods:

  • paper plates
  • paper towels
  • tissues

Household things:

  • Noise machines
  • pillows
  • shark vacuum and batteries
  • french press
  • cooler
  • tupperware
  • ziploc bags
  • coffee grinder
  • water bottles
  • bluetooth speaker
  • clothes washing supplies (detergent pacs/dryer sheets)

Dogs:

  • bowls (water/food)
  • food
  • poop bags
  • beds
  • leashes
  • toys

Beach supplies:

  • beach towels
  • beach toys
  • beach bag
  • beach blanket

Other:

  • books
  • toys
  • puzzles

Clothes/shoes

  • water shoes (not crocs)
  • flip flops/sandals/crocs
  • hiking shoes
  • sneakers
  • hats
  • rain jackets

Groceries:

  • coffee
  • snack foods
  • granola bars
  • sparkling water
  • regular water

French Onion Soup

Ingredients

  • 6 tbsp butter
  • 3 lbs onions
    • Mix of yellow, Vidalia, shallot, red, etc
  • Salt and pepper
  • 1/2 cup Sherry
  • 64 ounces chicken or beef stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 tsp fish sauce
  • 1 tsp cider vinegar
  • Crusty bread
  • Gruyere cheese

 

Method

  1. Melt butter. Sauté onions until soft.
  2. Reduce heat, caramelize for 1-2 hours. Stir frequently. If liquid evaporates, add a teaspoon of water and continue until golden brown.
  3. Add sherry. Scrape up any browned bits. Simmer until alcohol burns off.
  4. Add stock. Put thyme and bay leaf in strainer. Bring to a boil, then simmer for a minimum of 20 minutes. Remove thyme and bay leaf.
  5. Add fish sauce and cider vinegar.
  6. Ladle a small portion into ramekins. Add a slice of bread. More soup, another bread, cheese. Broil until cheese is golden brown.

 

Bacon Jam

For burgers…

Ingredients

  • 1 lb thick-cut bacon
  • 2 yellow onions, diced
  • 1/2 cup brown sugar
  • 2/3 cup coffee
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. sriracha
  • 1 Tbsp. Dijon mustard

Method

  1. Dice bacon (freeze for a bit).
  2. Fry in skillet until crisp. Remove and drain on a paper towel.
  3. Remove half of bacon drippings. Sauté onions for 15 minutes. Remove excess liquid.
  4. Add remaining ingredients (including bacon). Bring to a boil.
  5. Simmer, stirring occasionally, for 30 minutes.
  6. Allow to cool. Store in a jar. Keeps for one week.