prep time: 20 minutes       cook time: 20 minutes       total time: 40 minutes       servings: 4-6instant-pot-cheeseburger-mac-and-cheeseimg_0650

ingredients
1 T olive oil
1 lb. lean ground beef
1 medium sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1.5 tsp paprika
1/2 tsp dried oregano
3 c beef stock
1 (15 oz.) can tomato sauce
16 oz. elbow macaroni
kosher salt & pepper, to taste
1.5 c shredded mild cheddar cheese
1/2 c heavy cream
2 T chopped parsley

directions

  1. set instant pot to the saute setting. heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. stir in garlic, paprika, and oregano until fragrant, about 1 minute.
  3. stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. press “pressure cook” until you’ve selected “more” and select pressure to “high pressure.” set the timer for 5 minutes. make sure the vent is sealed.
  4. when finished cooking, quick-release pressure.
  5. stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
  6. serve immediately.

source
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slow cooker chili mac

December 8, 2019

prep time: 15 minutes      cook time: 6 hours      total time: 6 hours 15 minutes       servings: 6chili-mac_exps_tohdj20_13394_e08_07_3b-696x696

ingredients
1 lb. lean ground beef, cooked and drained
1 (16 oz.) can beans, undrained
2 large green bell peppers, chopped
1 large onion, chopped
1 (8 oz.) can tomato sauce (could also substitute with diced tomatoes and some spaghetti sauce)
1 (16 oz.) can of corn
2 T chili seasoning mix
2 garlic cloves, minced
———————————-
1 pkg. elbow macaroni, cooked and drained
salt and pepper to taste
shredded cheese, sliced jalapeno pepper, sour cream, and salsa (optional)

directions

  1. in a slow cooker, combine the first 8 ingredients (above dotted line).
  2. cover and cook on low for 6 hours or until heated through.
  3. stir in macaroni.
  4. season with salt and pepper.
  5. if desired, top servings with cheese, jalapeno, sour cream, and salsa.

source – taste of home, december/january 2020

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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).

source

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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.

source

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salmon-pasta-16prep time: 20 minutes      cook time: 30 minutes      total time: 50 minutes      serves 6-8

ingredients
1 large handful of basil (about 1 cup chopped)
1 large handful of parsley (about 1 cup chopped)
1 small handful of dill (about 1/2 c chopped)
1 small bunch of chives (about 1/2 c chopped)
2 scallions, chopped into 1-inch pieces
the leaves from 3 stalks of tarragon (stems discarded)
juice of half a lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 c extra virgin olive oil, plus 2 T
1 1/2 lb salmon fillet
1 lb dried fettucine
2 T butter
6 cloves garlic, finely chopped
1/3 c capers, drained and roughly chopped
1 c heavy cream
2 c frozen peas
zest of a whole lemon

directions

  1. first, make the green goddess pesto. in the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. process until smooth, scraping down the sides of the bowl as needed.
  2. next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. heat 2 T of olive oil in a skillet over medium-high heat. sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for how done you want your fish). when it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  3. next, bring a pot of salted water up to a boil. boil the pasta according to package instructions until al dente.
  4. while the pasta is cooking, heat a large skillet over medium-high heat. add the butter and the garlic. stir the garlic until lightly browned, and then add the capers. turn the heat all the way down to low, and stir to combine. add the heavy cream, followed by the peas. stir to warm the peas through.
  5. add the cooked pasta and stir thoroughly until the pasta is coated in the cream. next, add the pesto and stir to combine. top with the flaked salmon, additional black pepper to taste, and lemon zest.

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