We love asparagus! It doesn’t really matter how it’s made, we’re going to eat it. Even our little one loves to eat them as fast as we’ll give them to her. So when I came across this recipe I knew that I was going to make it for us. And… I’m so happy I did. We ate it as a late brunch-ish snack one weekend and it hit the spot.
Aparagus Gruyere Tart
oven or toaster oven
- 1 lb. Asparagus, fresh thinner spears are better
- 1 sheet Puff pastry prerolled gives you the perfect size.
- 1 Tbsp Dijon mustard
- ¾ cup Gruyere cheese shredded
- 1 tsp Ground Pepper, fresh
Blanch asparagus (just till it turns bright green) and chill in ice water.
Unroll thawed puff pastry sheet on baking sheet.
Brush with mustard, leave a 1″ border.
Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
Sprinkle with cheese & pepper.
Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
Bake at 450 for about 15 – 20 minutes, till puffed & pastry is browned.
Cut down the middle through the asparagus spears, then across to make eight pieces
Original recipe: https://www.food.com/recipe/asparagus-gruyere-tart-448821
Calories: 233kcalCarbohydrates: 16gProtein: 7gFat: 16gSaturated Fat: 5gCholesterol: 14mgSodium: 140mgPotassium: 149mgFiber: 2gSugar: 1gVitamin A: 549IUVitamin C: 3mgCalcium: 144mgIron: 2mg
I get it… Not everyone likes beets. If you’re one of those odd folks that don’t, well go ahead and skip over to the next recipe. If you are like us though, this is one recipe that you will want to give a try. This salad would be perfect to serve chilled on a hot afternoon or summer day.
My wife and I really loved this recipe. It is quick to make (if using pre-cooked beets) and I could get it all thrown together in minutes while she watched the baby. A quick-and-easy and healthy meal is a win-win in our house. The mint and citrus really help to balance the earthy flavor of beets. The goat cheese added some heartiness to the dish, and really helped to tie all of the flavors together.
Citrus Beet Salad
- 4 large Beets you can instead buy a container of pre-cooked beets to expedite the making of the salad
- 5 Tangerines or Clementines separated into sections
- 1 small Red Onion finely chopped. (optional)
- 1 bunch Mint chopped
- 1½ cup Goat cheese crumbled
- 2 Tbsp Olive oil
(If you purchased pre-cooked beets, skip to the next step.)Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
Peel (if not pre-cooked) and cut into 1/2-inch cubes.
Add the tangerine segments, onion, mint and olive oil.
Gently mix together and serve.
Original recipe: https://www.food.com/recipe/citrus-beet-salad-375873
Calories: 474kcalCarbohydrates: 43gProtein: 21gFat: 26gSaturated Fat: 14gCholesterol: 39mgSodium: 529mgPotassium: 1135mgFiber: 10gSugar: 32gVitamin A: 1761IUVitamin C: 45mgCalcium: 212mgIron: 4mg
This is the only type of crack that we approve of and that is Crack Chicken. LOL. I’m sure most of you have had it before, whether or not you realized it, or you have at least have heard of this delectable version of crack. Packing a lot of flavor from the ranch packet, cheese, and bacon – it’s always a hit at potlucks or parties. It’s an incredibly simple recipe to make, and it takes minimal effort. You can decide how you want to eat it, as a dip or in a sandwich or even in a lettuce cup…. It’s one of those dishes that is guaranteed to disappear every time you make it.
Instant Pot Crack Chicken
Chicken crack is the only type of crack allowed! This one is great and is an easy dish to put together for parties and potlucks.
- 1/2 cup Water
- 2 lbs boneless chicken breast
- 8 ounce cream cheese cut into 6-8 pieces
- 1 packet ranch seasoning
- 1 cup Cheddar cheese shredded
- 6 – 8 slices cooked bacon crumbled
- 2 green onions diced optional
Pour water in the Instant Pot.
Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
Select the MANUAL and cook on HIGH for 15 minutes.
When done, quick-release the remaining pressure.
Carefully remove the chicken and shred.
Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
Sprinkle with bacon and green onions and serve.
Original recipe: https://recipes.instantpot.com/recipe/crack-chicken/
Calories: 2878kcalCarbohydrates: 30gProtein: 273gFat: 178gSaturated Fat: 86gCholesterol: 1058mgSodium: 6515mgPotassium: 4411mgFiber: 1gSugar: 8gVitamin A: 4690IUVitamin C: 15mgCalcium: 1113mgIron: 6mg
This was one of those “what do we have in the house to use up” nights. We have had fresh corn sitting in the fridge for a few days and we needed to use it up before it started to turn. So after a quick google, we found this recipe. The Instant Pot always makes a delicious creamy risotto, and the addition of the fresh corn gives this recipe a neat, clean, sweet crisp that is very different [but in a good way] from other savory risottos.
Instant Pot Fresh Corn Risotto
- 3 tablespoons butter divided
- 3 tablespoons extra virgin olive oil divided
- 2-4 ears fresh corn kernels cut from cob
- ½ cup onion, finely chopped
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon chopped fresh parsley optional
Turn on Instant Pot and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
Pour remaining 2 tablespoons of olive oil in theto pot. Add onion and cook for 1 minute. Add garlic and rice and stir until rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off Saute function.
Close and lock the lid. Select high pressure and set the timer for 6 minutes. Should take 5 to 10 minutes to come to pressure.
Do a quick-release. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter. Stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
Original recipe: https://www.allrecipes.com/recipe/275142/instant-pot-fresh-corn-risotto/
Here’s another great dinner side dish that Traci dug up during our Corona virus quarantine. It was super quick and easy to make. As you can imagine, anything with garlic and bacon is going to taste great, and this recipe is no exception!
Garlic and Bacon Green Beans
- 1 pound green beans fresh, rinsed, ends trimmed
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 cloves garlic minced
- 4-6 strips bacon cooked, drained of fat, chopped
Bring a large pot of water to boil, add green beans (water should be just above the beans), and 1/2 teaspoon salt. Cook on medium-low heat for 5 minutes, drain the beans.
Heat olive oil and butter in a large skillet on medium heat. Add minced garlic and cook it, constantly stirring, for about 30 seconds. Add chopped cooked bacon (drained of fat) and green beans.
Saute on medium heat for about 1 minute to combine all ingredients. Remove from heat. Taste and add more salt, if needed.
Original recipe: https://juliasalbum.com/garlic-and-bacon-green-beans/
This is a very simple, four ingredient, coleslaw recipe. It can be a solid base recipe if you want to doctor it up to you own liking, check out some of the add-in options I list at the end of the recipe.
It only takes a few minutes to whip together, and is a perfect side to any BBQ or pool party. My favorite time to make this is whenever I cook up a batch of Instant Pot BBQ jackfruit, and to turn it into a delicious sandwich.
- 1 14oz pkg Coleslaw Mix
- 1/2 cup Mayonnaise
- 1.5 Tbsp Apple Cider Vinegar
- 1.5 Tbsp Honey or granulated sugar
- Salt to taste
- Ground Black Pepper to taste
In a small bowl, mix together the mayonnaise, honey, apple cider vinegar, and a pinch or two of salt & pepper to taste.
Add Coleslaw mix to a medium sized bowl and slowly pour mayonnaise mixture over it. Toss all of it together until evenly coated. Can be served immediately, though we prefer to let it sit in the refrigerator for a couple hours.
Other ideas to mix include: almond slices, apples, bleu cheese, dried cranberries, fresh strawberries, or poppy seeds.
Original Recipe: https://www.cookingclassy.com/coleslaw-recipe/
Eggs are great! They are one of my favorites dishes. Really they are, I could them everyday. Hard boiled eggs are easy to enjoy by themselves as a meal or a snack. Or if you don’t want them that way, you can always make them into deviled eggs or a delicious egg salad. The Instant Pot makes it so easy to make perfect hard boiled eggs every time, whether you are making 1 egg or over a dozen eggs. Give it a try!
Instant Pot Perfectly Hard Boiled Eggs
Add the water to the inner pot of the Instant Pot. Make sure it's at least one cup, add more if it's an 8qt Instant Pot.
Add steamer rack or silicone egg rack into Instant Pot.
Carefully set as many eggs as desired onto your rack.
Place lid on pressure cooker and set the cook time for 5 minutes on High Pressure.
After the cook timer has finished, let sit for 5 minutes then do a Quick Pressure Release.
Carefully remove the eggs from the Instant Pot and place in an ice bath for 5 minutes to cool.
Remove eggs from water bath.
Peel eggs from shell.
Store in fridge for up to 7 days.
Can do 1 egg or up to 16 eggs in a 6qt Instant Pot
Best to peel eggs before refrigerating.
Lets eggs come to temp to prevent cracking.
Use cold water, warm or hot will change cook time
There’s not much to this recipe, it’s just a pot of water and corn. I only added it on here because I can never remember if I’m supposed to boil the water then add the corn, or add the corn to the pot then bring it to a boil.
Is there a right way? Or is it all preference? Either way, the way I do it can be found below…
Easy Sweet Corn on the Cob
- 2 tbsp sugar
- 1 tbsp lemon juice
- 6 ears Corn on the Cob dehusked and silk removed
Fill a large pot about 3/4 full of water and bring to a boil.
Stir in sugar and lemon juice, dissolving the sugar. Bring to a boil.
Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.
Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.
Bacon in the Oven
- Bacon thick cut is better
We recommend using 400 F to cook your bacon… But your bacon may vary.
If using thicker bacon, always lean towards the lower temp.
Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
These are fucking delicious! They are one of Traci’s favorite, and when ever I make them she reminds me about 20 times an hour about how much she likes them. They’re so good, that we have to make them with the large 2 pound Costco bag of them if we want to have any leftovers for lunch or dinner the next day. Sometimes, instead of having them as a side dish, we just make them to have as out main course.
The way the flavor of the maple melds with the bacon and caramelizes the brussel sprouts, mmmmm… Sorry, let me wipe this drool off my face. Give them a try, you won’t be disappointed!
Maple Bacon Brussel Sprouts
- 2 pound Brussels sprouts trimmed
- 1/2 cup Avocado oil or oil of choice
- 6 tablespoons pure maple syrup
- 8 slices bacon cut into 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Prep brussel sprouts by trimming the bottom off. Depending on their size, cut them in to halves or quarters, and toss into a large bowl
Drizzle with the oil and maple syrup; stirring to coat them all
Place Brussels sprouts in a single layer in a baking dish.
Sprinkle with bacon; season with salt and black pepper.(Pro tip: Grab the bag of bacon crumbles from Costco to make your life easy!)
Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
This recipe scales really easily.
Original recipe: https://www.allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/