Asparagus Gruyere Tart

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

Print Recipe
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8 servings
Calories 233 kcal

Equipment

  • oven or toaster oven
  • baking sheet

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

Original recipe: https://www.food.com/recipe/asparagus-gruyere-tart-448821

Nutrition

Calories: 233kcalCarbohydrates: 16gProtein: 7gFat: 16gSaturated Fat: 5gCholesterol: 14mgSodium: 140mgPotassium: 149mgFiber: 2gSugar: 1gVitamin A: 549IUVitamin C: 3mgCalcium: 144mgIron: 2mg
Keyword Asparagus, Gruyere, Tart
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Category: Appetizers & Snacks, Side Dish | LEAVE A COMMENT

Citrus Beet Salad

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

Print Recipe
Course Dinner, Lunch, Salad, Side Dish
Cuisine American
Servings 4 serving
Calories 474 kcal

Ingredients
  

  • 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

Instructions
 

  • (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.

Notes

Original recipe: https://www.food.com/recipe/citrus-beet-salad-375873

Nutrition

Calories: 474kcalCarbohydrates: 43gProtein: 21gFat: 26gSaturated Fat: 14gCholesterol: 39mgSodium: 529mgPotassium: 1135mgFiber: 10gSugar: 32gVitamin A: 1761IUVitamin C: 45mgCalcium: 212mgIron: 4mg
Keyword Beets, Citrus, Salad
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Category: Appetizers & Snacks, Healthy & Light, Main Courses, Side Dish, Vegetarian & Vegan | LEAVE A COMMENT

Instant Pot Crack Chicken

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch, Snack
Cuisine American, Modern
Servings 0 servings
Calories 2878 kcal

Equipment

  • Instant Pot, 6qt or larger

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Original recipe: https://recipes.instantpot.com/recipe/crack-chicken/

Nutrition

Calories: 2878kcalCarbohydrates: 30gProtein: 273gFat: 178gSaturated Fat: 86gCholesterol: 1058mgSodium: 6515mgPotassium: 4411mgFiber: 1gSugar: 8gVitamin A: 4690IUVitamin C: 15mgCalcium: 1113mgIron: 6mg
Keyword Bacon, Cheese, Chicken, Crack, Cream Cheese, Instant Pot, Kid Friendly
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Category: Comfort Food, Main Courses, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Instant Pot Fresh Corn Risotto

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

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Course Dinner, Lunch, Side Dish
Cuisine American, Italian
Servings 0 servings

Equipment

  • Instant Pot

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Original recipe: https://www.allrecipes.com/recipe/275142/instant-pot-fresh-corn-risotto/
Keyword Corn, Risotto
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Category: Main Courses, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Garlic and Bacon Green Beans

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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Original recipe: https://juliasalbum.com/garlic-and-bacon-green-beans/
Keyword Bacon, Garlic, Green Beans
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Category: Side Dish | LEAVE A COMMENT

Simple Coleslaw

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.

Simple Coleslaw

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Course Salad, Side Dish
Cuisine American
Servings 0

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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/
Keyword Coleslaw, Salad, Slaw
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Category: Comfort Food, Healthy & Light, Side Dish | LEAVE A COMMENT

Instant Pot Perfectly Hard Boiled Eggs

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

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Ice Bath 5 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12 servings

Equipment

  • Instant Pot

Ingredients
  

  • 12 Eggs
  • 1-1.5 cup Water

Instructions
 

  • 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.

Suggestions

  • 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
Keyword Eggs, Instant Pot
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Category: Appetizers & Snacks, Breakfast & Brunch, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Easy Sweet Corn on the Cob

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

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Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 0

Ingredients
  

  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 6 ears Corn on the Cob dehusked and silk removed

Instructions
 

  • 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.
Keyword Corn, Sweet Corn
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Category: Appetizers & Snacks, Side Dish | LEAVE A COMMENT

Instant Pot Potato Corn Chowder

We’re currently adhering to a State of Hawaii and a City of Honolulu stay-at-home order to try to limit the spread the corona virus. That means it’s the perfect time to make a hearty soup to feed us for a few days. This Instant Pot chowder is really going to hit the spot, and it pairs deliciously with some sour dough bread toast. We stocked up on all of the ingredients we would need before the order went into effect, so we wouldn’t have to run back out needlessly to the store.

Instant Pot Potato Corn Chowder

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings

Equipment

  • Instant Pot, 6qt or larger

Ingredients
  

  • 4 slices Bacon diced
  • 3 cloves Garlic minced
  • 1 Onion diced
  • 4-5 Red Potatoes
  • 1 16oz bag Corn Kernels, frozen
  • 4 cups Vegetable Broth chicken broth also works well
  • 1 tsp Thyme dried
  • 1 pinch Cayenee pepper
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3/4 cup Heavy Cream
  • 3 tbsp All-purpose flour
  • 3 tbsp Fresh Chives chopped, can substitute green onion

Instructions
 

  • Set Instant Pot to saute. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel lined plate.
  • Add garlic and onion to the Instant Pot. Cook until onions have become transparent, stirring frequently, about 2-3 minutes.
  • Stir in broth, corn, bacon, potatoes, thyme, cayenne pepper, and season to taste with salt and pepper.
  • Set Instant Pot to High for 10 minutes, and make sure to close the valve on top. When finished, open the quick-release valve on top.
  • In a small bowl, whisk together the heavy cream and flour. Set aside.
  • Set the Instant Pot to Saute. Bring soup to a boil. Stir in the heavy cream mixture, stirring frequently, until slightly thickened, about 4-5 minutes. If it is too thick, add more broth to reach desired consistancy.
  • Serve ganished with chives.

Notes

Original recipe: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
Keyword Instant Pot
Tried this recipe?Let us know how it was!

This was super easy to make. It tasted fantastic, and we are looking forward to having it a few dinners. Definitely worth making if you want a hearty chowder. Some sourdough toast was the perfect thing to mop it up with.

Category: Main Courses, Side Dish, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Banana Bread

Who doesn’t love banana bread? Especially when it is hot and fresh. With coffee or with ice cream, it’s one treat that is hard to say no to.

With all the ripe bananas accumulating in our freezer, we needed to make room and use them up. One of my co-workers, Tammy, often makes delicious banana bread and brings it in to share with everyone at the office. I decided it was time to ask her for her recipe so could free up some of our freezer space. Luckily enough for me, she was happy to share her recipe.

At the end of the recipe, I’ve included a few other additions/substitutions that i found recommend on a few recipes sites. I haven’t tried any of them, so I can’t attest to how good or bad they are. As we get a chance to make them, I try to come back and report how they worked out. Until then…. Enjoy!

Banana Bread

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Course Breakfast, Snack
Cuisine American
Servings 0

Ingredients
  

  • 2 cups Sugar
  • 1 cup Shortening can substitute vegetable oil
  • 4 Eggs tempered, soak in hot tap water for 5 minutes
  • 2-6 Bananas very ripe
  • 2.5 cups Flour
  • 1 tsp Salt
  • 2 tsp Baking Soda
  • .5 cup Nuts optional
  • .5 cup Chocolate Chips optional

Instructions
 

  • Mix sugar and shortening until light and fluffy. Add well beaten eggs. Add bananas
  • In a medium bowl, combine dry ingredients. Add nuts to dry ingredients. Stir then add to the banana mixture. Mix gently – folding the flour in, only until combined.
  • Bake at 350 for 15 to 20 minutes for muffins or 45 minutes in multiple loaf pans. (I bake for 55 minutes for 9 x 13 pan.)

Notes

For the optional nuts and chocolate chips, can mix-and-match, use up to 1 cup total. 
Other optional additions to try: 
  • 1/2 cup plain/vanilla yogurt or sour cream to make it more decadent
  • 1 tsp vanilla extract
  • pinch of cloves and/or cinnamon
  • substitute rolled oats for half the flour
 
Keyword Bread, Muffins
Tried this recipe?Let us know how it was!
Category: Appetizers & Snacks, Breakfast & Brunch, Desserts | LEAVE A COMMENT