prep time: 15 minutes       cook time: 7 minutes      total time: 25 minutes      serves 6instant-pot-cheesy-bacon-ranch-potatoes

ingredients
3 medium red potatoes
3 medium baking potatoes
1 packet ranch dressing mix (powdered mix, 1 oz.)
3/4 c chicken broth
1/3 c bacon bits (real bacon)
1 c cheddar cheese, grated
1/3 c parmesan cheese
3 chives, chopped (optional)

directions

  1. wash potatoes. leave the skin on and dice into approximately 1 inch pieces.
  2. put them inside your instant pot and sprinkle your powdered ranch dressing mix on top of them. (you could also put potatoes and dry mix in a bowl and mix to coat and then add into your pressure cooker.)
  3. sprinkle your bacon bits on top of that and pour your chicken broth over everything.
  4. closer your lid and steam valve and set to pressure high cor 7 minutes.
  5. do a quick release.
  6. lift lid and sprinkle parmesan cheese, then grated cheese over your potatoes. put lid back on for a few minutes so cheese can melt.
  7. lift lid, gently stir and serve.

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one pot lemon orzo shrimp

December 7, 2018

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 img_6604edit2minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

  1. season shrimp with salt and pepper, to taste; set aside.
  2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
  3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
  4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
  5. serve immediately.

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serves 8      prep time: 20 minutes      cook time: 1 hour      total time: 1 hour and 20 e6ae8ff1-9916-4f91-a1f1-f864c62ab50fminutes

ingredients
1 lb italian sausage
1/2 c onion, chopped
2 cloves garlic, minced
1 red bell pepper
2 c spinach
1/2-3/4 jar (26 oz.) red pasta sauce of choice
1 bag (25 oz.) frozen cheese-filled ravioli
2.5 c shredded 5-cheese italian cheese blend (10 oz.)

directions

  1. heat oven to 350 degrees. in a skillet, cook sausage, onion, garlic, and bell pepper over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink; drain. stir in pasta sauce and spinach. add salt and pepper, as desired.
  2. in ungreased 13×9 inch (3-qt.) baking dish, spread 1 cup of sausage mixture. arrange half of the ravioli on top; sprinkle with 1 cup of the italian cheese. top with remaining ravioli, sausage mixture and remaining 1.5 c cheese.
  3. cover with foil; bake 45 to 50 minutes or until thoroughly heated. remove foil; bake 10 minutes longer or until cheese is melted. let stand 15 minutes before serving.
  4. to freeze baked casserole: cover baked casserole with foil, then in double layer of plastic wrap; freeze up to 3 months. to thaw and bake, thaw in refrigerator overnight or until completely thawed. remove plastic wrap; leave foil cover on. bake 50 to 65 minutes at 350 degrees until center is hot (165 degrees).

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servings: 6-8       prep time: 15 minutes       cook time: 20 minutes       total time: 35

3330-1minutes

ingredients
1.5 lb elbow noodles
kosher salt
3 T butter
3 T all-purpose flour
3.5 c milk
1 lb sharp cheddar cheese (grated) – [i bought 2 6oz bags of murray’s mac & cheese which is a combination of a mix of nutty Gruyère, creamy Butterkase, and meaty Raclette cheeses]
1/2 c freshly grated parmesan cheese
freshly ground black pepper

directions

  1. bring a large pot of water to a boil and season with salt. cook the noodles to al dente according to the package instructions. drain and set aside.
  2. in a large pot, melt the butter over medium heat. whisk in the flour and cook for 2-3 minutes until the flour start to take on color, stirring constantly. whisk in the milk, making sure to eliminate any lumps. cook for 5 minutes over low, stirring occasionally.
  3. stir in the cheese and adjust seasoning to taste. stir in noodles to coat completely.

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antipasto squares

February 13, 2018

servings: 6-8       prep time: 15 minutes      cook time: 30 minutes      total time: 1 hourlandscape-1515784104-delish-antipasto-squares-pinterest-still003

ingredients
2 cans crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni (could also use salami)
1/4 lb. sliced provolone
1/4 lb. sliced mozzarella
1 c. sliced pepperoncini
2 T olive oil
1/4 c. grated parmesan
1 tsp. dried oregano

directions

  1. preheat oven to 350 degrees and grease a baking sheet with cooking spray.
  2. unroll one can of crescents onto greased baking sheet and pinch seams together.
  3. layer ham, provolone, pepperoni (or salami), mozzarella, and pepperoncini.
  4. unroll second crescent dough and place on top of pepperoncini. pinch crescent sheets together to seal.
  5. brush olive oil all over the top of crescent dough and then sprinkle parmesan and oregano on top.
  6. bake until crescent dough is golden and cooked through, about 30 minutes. (if the crescent dough is browning too quickly, cover with foil.)
  7. let cool for 10-15 minutes before slicing into squares.

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