Broccoli Cheese Soup

This is from Whole Food Bellies but I have changed the format, so for more professional looking recipe with better instructions, go to the link. I also added my notes on the side. I liked that I had everything in my kitchen for this already! It did take longer to saute than I expected. She also has the non-Instant Pot version on her blog.

Saute in Instant Pot:
3 tbsp butter
1 medium onion finely diced
2 cups diced carrots
2 cloves garlic minced

When onions are beginning to become translucent, add:
1/4 cup all purpose flour

Once it is stirred in, add:
3 cups vegetable stock (I only had chicken broth, so I used that)
6 cups broccoli florets

Cook on high pressure for 8 minutes. Quick release steam, then add:
1 tsp paprika
1 tsp dijon mustard (I had ground mustard, so I added that... no idea if that's a kosher substitute in the cooking world but tasted fine to us!)

Once the seasonings are mixed in, add:
1 1/2 cups monterey jack cheese shredded (I only had monterey jack, so I added 3 cups of that and a few slices of American cheese)
1 1/2 cups sharp cheddar cheese shredded

Once cheese is melted in, add:
1/2 cup milk
1/2 cup heavy cream (or sub more milk instead) (I used 1 cup of heavy cream and no milk)
salt and pepper to taste (Because we didn't have sharp cheddar cheese and my chicken broth was low-sodium, some of us ended up adding quite a bit of salt and pepper at the table)

Ranch Chicken Pasta

My friend recommended this recipe from Tastes Better from Scratch. It's delicious! But not great as leftovers, so you better eat it all the first night.

Season 1 chicken breast cut into chunks with salt and ground pepper. Place in instant pot.

Add to instant pot and stir:
3 cups chicken broth
1 package Hidden Valley Ranch dressing mix
2 cups milk
1 lb penne pasta

Secure lid and cook on high pressure for 4 minutes. When done, quick release.

Add:
8 oz cream cheese
2 cups shredded cheddar cheese
4 slices cooked bacon, crumbled

Let cool 5-10 minutes.

https://tastesbetterfromscratch.com/instant-pot-ranch-chicken-pasta/

Chicken and Rice with "Mongolian Beef" Sauce

Add to instant pot:
1 1/2 cups rice
2 cups water
2 chicken bouillon cubes

Season 1 lb chicken breast (cut however you'd like) with:
1/4 tsp ground ginger
1/2 tsp garlic powder
salt and pepper

Add to instant pot then add sauce ingredients over the top:
2 tsp oil
1/2 tsp ginger powder or fresh chopped ginger
1 garlic clove chopped
1/2 cup soy sauce
3/4 cup brown sugar
*optional - add red pepper flakes for a little spice


Cook on high pressure for 4 minutes. Let pressure release for 10 minutes and then quick release the rest of the pressure.

While it's cooking, chop 2 bell peppers and garlic clove. Saute on stovetop and add to chicken and rice when done.

Pineapple Chicken With Caramelized Onions

Pineapple Chicken With Caramelized Onions

Prep-time: 10 minutes    Cooking time: 20 minutes   Total time: 30 minutes

Serves: 2

Ingredients

2 boneless chicken breasts

2 onions

1 can pineapple in pineapple juice (or fresh)

2 tbsp  oil

Salt and pepper to taste

Process

1. Blend the pineapple until it is smooth. Save 2 slices out for serving.

2. Heat a saucepan and add oil. Saute the chicken breasts for a few seconds on each side.

3. Pour pineapple juice over the chicken and cook for 4-5 minutes.

4. Remove chicken from the saucepan and set aside.

5. Slice the onion.

6. Heat the same pan and add more oil. Cook the onion for 1-3 minutes.

Serve

Top chicken breasts with caramelized onion and pineapple slice.

Sweet Potato Fries

INGREDIENTS
2  large sweet potatoes, peeled
3  tablespoons olive oil
1  teaspoon garlic powder
1  teaspoon paprika
1  teaspoon salt
½  teaspoon black pepper

PREPARATION
Heat the oven to 400.
Cut the sweet potatoes into french fry shape, place in ziplock bag or bowl.
Add toss them with the oil and seasonings.
Put parchment paper on 2 rimmed cookie sheets.
Spread the sliced potatoes on the parchment paper
Bake about 15 minutes or until crispy on the bottom, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Nikki’s Chicken Noodle Soup

-Saute 1 chopped onion and 3 cloves chopped garlic in 2 Tbsp butter.
-*Add 1 small chicken breast – cook with garlic and onion.
-When onion is beginning to be translucent, remove chicken to cutting board.
-Add to onion and garlic:
10 cups water
3 chicken buoillion cubes
4 chopped potatoes
5 chopped carrots
½ tsp oregano
½ tsp basil
1 ½ tsp Lawry’s seasoning
¼ tsp pepper (or white pepper)
-Cut or shred chicken and add to pot (*instead of cooking the chicken earlier, you can just add rotissery chicken at this point).
-While it is simmering, make noodles.

-Mix 1 egg, 2 Tbsp water, 1 cup flour and some garlic salt. Just until mixed. Add extra water if dry.
-Roll them out thin and cut them with a pizza cutter.
-Drop into soup. Bring to a boil to cook them faster or keep it on a simmer to cook them slower…

If you want it thicker, add some cornstarch to a little bit of water, mix it up and add it to the soup.

Jackie's Cheeseball

1 package cream cheese
1/4 cup cheese (sharp cheddar)
1/4 cup diced Little Smokies (or ham)
1/4 cup diced green onions
2 tsp worcestershire sauce
Cover in nuts or cheese

These are approximate amounts. Add more if it doesn't have enough flavor.

Cornbread in the Making...

Originally used the NYT recipe but I like it sweeter and the syrup brought depth to the flavor but was too obviously a maple flavor. I will try these alterations next time:

• 1½ (¾ cup)sticks salted butter
• ¼ cup maple syrup (from ½ cup)
• ½ cup brown sugar or sugar (added)
• 2½ cups buttermilk
• 3 large eggs
• 1 or 1½ cups yellow cornmeal, fine or medium-coarse grind
• 1 cup all-purpose flour
• 1½ tablespoons baking powder
• 1½ teaspoons kosher salt
• ½ teaspoon baking soda


PREPARATION
1. Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
2. Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
3. If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/
https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread?regi=1&join_cooking_newsletter=false&register=email&auth=register-email

Farmer's Breakfast Skillet with Bacon and Eggs

I just copied and pasted this recipe because it is so delicious. Thank you Diana Rattray, wherever/whoever you are!

This farmers' breakfast is a whole breakfast for four in one skillet.

There are lots of different vegetables you can add to this dish. Mushrooms could be sauteed ahead of time and then added with the eggs. Finely chopped bell peppers could be sauteed with the potatoes. They would give the dish extra color and flavor.

5 strips bacon, chopped
2 tablespoons finely chopped onion
3 medium cooked potatoes, cubed
6 eggs, beaten
salt and pepper to taste
1/2 cup shredded mild Cheddar cheese

How to Make It
In a large, heavy skillet, cook bacon until crisp; remove to paper towels to drain.
In drippings, cook onion and potatoes until browned, about 5 minutes. Pour the beaten eggs into the skillet.
Cook, stirring gently, until the eggs are set and cooked through.
Season with salt and pepper; sprinkle with the bacon and shredded cheese.
Let stand a minute or two, just until cheese melts.
Serves 4.

Variations
Add chopped green onion tops to the potatoes about 1 minute before you add the eggs.
Add a few tablespoons of chopped bell peppers along with the onion.
Instead of bacon, brown about 8 ounces of diced ham in the skillet. Sprinkle it over the top of the egg and potatoes along with the shredded cheese.
Instead of bacon, brown about 8 ounces of bulk pork sausage in the skillet. Sprinkle over the top of the egg and potato mixture with the cheese.

Donelle's Grandma's Cheese Ball

2 packs of 8 oz cream cheese, soften
1/4 c green bell pepper, chopped fine
1/4 c green onion, chopped fine
small can crushed pineapple, drained
1 tsp seasoning salt
3/4 c pecans, chopped

Combine everything (except pecans) and let sit in fridge a few hours.

Mold into a ball and roll in chopped pecans. Serve with crackers.