Spaghetti squash in your Instant Pot yields a perfectly cooked squash—not mushy, but tender and holding its shape. Spaghetti squash is also a perfect base for so many sauces or just a sprinkle of Parmesan cheese as a side dish. At the market, look for squash that are about 3 lbs.
Instant Pot French Onion Soup—A quick and easy way to make a classic French onion soup recipe in a power pressure cooker. Delicious every time!
Course: Main Course, One Dish Meal
Cuisine: American, French
Keyword: Chicken, Instant Pot, instapot
4Largeyellow onions — or Spanish onionshalved and sliced 1/4 inch thick (about 2 1/2 pounds)
4clovesgarlic — mincedabout 2 teaspoons
2springs fresh thyme
1/2cupdry red wine — such as Cabernet Sauvignon
4cartons Beef Bone Broth8.25-ounce cartons
1/2teaspoonfreshly ground black pepper
8 to 12slicessmall baguette — cut about 3/4-inch thick
1/2lbsliced provoloneGruyère cheese — white cheddar fontina, and gouda, are also delicious
Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water. Cover and seal the Instant Pot, then set to cook on HIGH pressure (manual setting) for 20 minutes. Release pressure to vent immediately.
Remove the lid, then turn the Instant Pot back to sauté. Cook for 5 minutes until some of the liquid evaporates, then add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let simmer for 10 minutes, until most of the wine has evaporated. Discard the thyme stems and bay leaf.
Add the bone broth and stock. Bring to a simmer and let cook until the soup thickens, about 10 minutes. Add the salt and pepper, then taste and adjust the seasonings as needed.
For the bread topping: When you’re ready to serve, preheat the oven broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn. Ladle the soup into bowls, then float the bread on top. Enjoy! Alternatively, if you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the boiler, until the bread is toasted and the cheese is melted.
This Instant Pot Parmesan Chicken and Potatoes recipe is an easy one-pot meal that the whole family will love. This is healthy comfort food at its finest and most delicious. Parmesan cheese over the chicken and potatoes on your plate is the final, delectable touch.
Course: Main Course, One Dish Meal
Keyword: Chicken, Instant Pot, Potatoes
1 1/3poundsboneless skinless chicken breastCubed
¼teaspoonsaltor more if desired
2poundsbaby red potatoeshalved
2 1/2cupschicken broth
3clovegarlicminced or chopped
1/2teaspoondried thyme or fresh rosemary
1cupfreshly grated parmesan reggiano
2tablespoonschopped fresh parsley leaves
Season chicken with Italian seasoning, salt and pepper, to taste.
Select “sauté on high heat” on the Instant Pot and add the butter. Once hot, add the chicken and sauté for about 2 minutes on each side (will not be completely cooked).
Add the potatoes to the pot and season with salt and pepper.
Stir in chicken broth, garlic and thyme or rosemary. Secure the lid.
Select “Manual” and cook for 20 minutes on high pressure.
When cooking is complete, slow-release for about 10 minutes before releasing the rest of the pressure.
Transfer the chicken and potatoes to a platter. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Today’s recipe for homemade slow cooker apple cider might seem like a lot of work but it's super easy. It’s made 100% from scratch and has been one of my favorite entertaining recipes over the past few years. Don’t believe me, try it for yourself!
Keyword: apple cider, apples, crockpot, slow cooker
8gala apples quartered or any apples you have on handRemove the core
1orange slicedleave the rind on
Place your quartered apples into a slow cooker.
Add in cinnamon sticks, orange, whole cloves, and allspice in there and pour in the 10 cups of water.
Cook on high for 3 hours.
After 3 hours, mash the apples with a potato masher.
Add in brown sugar and cook an additional 1-3 hours on low.
Using a cheesecloth, strain the solids from the liquids.
Discard solids and store liquids in an airtight container for up to 1 week or freeze for later use.
If the group you're feeding on Thanksgiving Day has someone who is vegetarian, gluten-free or following a low-carb special diet, this is the stuffing recipe you’ll need to make the day perfect! Skip the carb-filled stuffing and have extra turkey 😉
If you’re looking for a great holiday appetizer, this serves a ton of people and is super yummy! I love the combination of these two simple vegetables into a creamy dip. The recipe I’m sharing today is leagues above the recipes I’ve made in the past, taking spinach and artichokes from simple to extraordinary thanks to the addition of the 4 cheese blend. You are welcome!
Skip the same old boring barbecue sauce and opt for a maple dijon syrup glaze to slick up these pork ribs. These tender ribs are slow-cooked in a luscious maple-mustard sauce. Easy peasy and finger lickin good!!!
Even a beginner cook could make this crockpot chicken and have it turn out perfectly.
This recipe could not be easier. A few minutes of prep and you’ll come home to a deliciously cooked chicken with veggies on the side.
Nothing says “comfort food” like the aroma of a warm roast wafting through your home. These Slow Cooker French Dip Sandwiches are a perfectly satisfying and easy dinner option for this rainy Halloween night.
The contrast of the crusty French bread and the tender, juicy meat brings this sandwich to the next level.
Course: Main Course, One Dish Meal
Keyword: comfort food, crockpot, french dip, high protein, slow cooker
Author: Grandma Antoinette
13 lbBoneless beef chuck roastTrimmed
1Can10-1/2 ounces condensed French onion soup, undiluted
Love chicken dinners? Love slow cooker meals? Love Italian food? Then you will LOVE our slow cooker chicken cacciatore recipe! This amazing chicken cacciatore is packed with protein and vegetables that are slowly cooked for maximum flavor and minimal work. Set it & forget it!
Love chicken dinners? Love slow cooker meals? Love Italian food? Then you will LOVE this slow cooker chicken cacciatore recipe! This amazing chicken cacciatore is packed with protein and vegetables that are slowly cooked for maximum flavor and minimal work.
Course: Main Course, One Dish Meal
Keyword: Chicken, crockpot, Gluten Free, high protein, low calorie, slowcooker
Author: Grandma Antoinette
2MediumYellow onionsthinly sliced
13/4 Lbsbroiler/fryer chickencut up and skin removed
1can14-1/2 ounces diced tomatoes, undrained
1can8 ounces tomato sauce
1can4 ounces mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
1/3cupwhite wine or water
Serve with Pasta or Gluten Free Pasta for a GF version.
Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms, and wine.
Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over your pasta choice.
Grandma Antoinette's Potato Soup loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a family favorite and for good reason – it’s easy to make and absolutely delicious! Top it with cheese and bacon and no one will be able to resist.
Course: Appetizer, Main Course, Side Dish, Soup
Keyword: comfort food, crockpot, low calorie, one dish meal, slowcooker
Author: Grandma Antionette
8CupsDiced Russet potatoes
48OuncesChicken brothor vegetable broth for vegetarian version
110oz CanCondensed Cream of Chicken soup, undilutedor Cream of Celery soup for vegetarian version
1/2CupChopped yellow onion
1 LargeCarrot diced
18ozPackage of cream cheese – Cubed
½LbSliced baconcooked and crumbled (Omit for vegetarian version)
Shredded Cheddar cheese
In a 5-qt. slow cooker, combine all the main ingredients EXCEPT the Cream Cheese. Cover and cook on LOW for 8-9 hours or until potatoes are tender.
Add cream cheese; stir until blended. Serve immediately & enjoy.
Garnish with bacon, cheese & chives if desired.
Nutrition Facts 1 cup (calculated without bacon): 179 calories,9g fat (5g saturated fat),25mg cholesterol,787mg sodium,21g carbohydrate(2g sugars, 2g fiber),4g protein.
This is one of my weekend favorites. 2-3 hrs in the slow cooker and before you know it, a superbly delicious, soul-warming meal. I use this when I have leftover chicken handy, usually grilled chicken or leftover rotisserie minus the skin. Skip the chicken and rosemary and you've got yourself a wonderful vegetarian mushroom risotto! Either way, enjoy 😉
Course: Main Course, One Dish Meal, Side Dish
Cuisine: American, Comfort, Italian
Keyword: crockpot, one dish meal, risotto, slowcooker
Author: Grandma Antoinette
3cupssliced fresh mushrooms about 8 oz
1 3/4cupsuncooked Arborio rice
3/4cupdry white wine or additional chicken broth
1/2teaspooncracked black pepper
½teaspoonRosemaryor a few fresh sprigs
Asiago or parmesan cheese shreds optional
Fresh Italian flat-leaf parsley leavesoptional
In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
Add in rice, stirring to coat for 2 minutes.
Dump the rice mixture to a 4-quart crockpot. Stir in broth, chicken, wine, and pepper.
Cover and cook – low-heat setting about 2 hours and 45 minutes or until rice is tender.
Top with cheese and/or parsley. Serve immediately.
Cooking times may vary a little depending on slow cooker brands. Some run hotter than others. For this recipe, I used Crock-Pot.
In honor of Rosh Hashanah, this week’s Crockpot recipe is a flavorful pot roast for a delightful family dinner. (Brisket can be used if you prefer).
The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid or sauce, and cook a long time over low heat. You’ll need to have this on for about 7-8 hours but it will be worth it! L’shana tova umetukah
The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid, and cook a long time over low heat.
Course: Main Course
Cuisine: American, Jewish
Keyword: Gluten Free, nut free
6largecarrots cut thin
1/4cupof dried cranberries
6Tbspof cider vinegar
A handful of fresh cut herbs – parsley and tarragon
Heat up a large skillet and add 1 tablespoon of oil. Sprinkle all sides of your pot roast with a couple of pinches of salt and pepper. Add pot roast to the sauté pan and brown on both sides (about 5 minutes per side). When pot roast is browned, add to crockpot.
In same skillet, add a touch more oil and sauté onions, celery, carrots, and garlic for about 5-10 minutes, cooking the vegetables just a touch.
Meanwhile in a measuring cup add wine, stock, brown sugar, ketchup, and vinegar. Whisk and set aside.
When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
Carefully pour vegetables and sauce over pot roast, cook high 4-6 hours or on low 8-10 hours.
When done, take out the meat, let it cool for 5 minutes or until it’s easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.
Side note: This pot roast can be cooked a day in advance; let the meat and vegetables cool in the crockpot in their juices, and then cover and refrigerate. Reheat, covered on high, about 30 minutes.
Apples! Did someone say apples? This week “This, Not That Thursday” is all about saving those apple peels and cores.
Every fall we take at least one trip to an apple orchard near us. They have family-friendly activities, wonderful local canned goods for sale, and of course, apples. So many apples! Plain apples, apples to make applesauce, pies, crisps and the “mother” of them all… Apple Cider Vinegar
When making any of the above you will probably peel & core some of those apples but did you know you can use the peels and the cores to make apple cider vinegar? This way you have virtually no waste! WINNER!
It is also totally possible to make apple cider vinegar from the whole apple so don’t worry if you don’t have leftover peels and cores from anything.
There are several more elaborate ways to make apple cider vinegar at home, but today I’m gonna show you how to make it from apple scraps. I especially like this method since it allows me to use the apples for other stuff while still making a valuable product from the “waste”.
5-6Large applesApple peels & coresany browning/discolored flesh from organic apples
2-2 1/2Tbspgranulated sugarI like Turbinado raw sugar
2-2 1/2cupswaterboiled and allowed to cool
Cover the bottom of your jar with apple scraps, filling no more than 3/4 full. The apples need room to expand and stay submerged.
Add 2 Tbsp of granulated sugar and 2 cups of filtered water to the jar. The apples should be completely submerged. Mold can grow on any portions of apples that are not covered and ruin your batch of vinegar. If your scraps float to the top of the jar add a smaller jar on top to keep them submerged.
3.Stir the apples, sugar, and water and cover with a coffee filter. Secure with a canning band, or a rubber band.
Allow apples to sit in a warm, dark place for 2 weeks. Above the refrigerator or on the top shelf of a cupboard are great places. Just don’t forget you put it there!
After 2 weeks, you might notice some fizz or bubbles. That’s good news! Strain out the apple pieces and compost. Cover the apple cider vinegar again with a coffee filter and canning band. Allow continuing to sit at room temperature for another 2-4 weeks.
The vinegar may become cloudy or a SCOBY could form on the top, both of which are normal. Taste test the vinegar once a week until it’s to your liking. You can stop the fermentation process by replacing the coffee filter with a canning lid and storing it in the refrigerator.
Use your homemade vinegar just like you would store-bought vinegar– for cooking, cleaning and everything in between
Tip: You don’t HAVE to use a quart-sized jar, but it’s what I readily have available. Feel free to use whatever size jar you have on hand. If you use a different size jar, the ratio is 1 Tbsp sugar per 1 cup water.NOTE: About preserving and pickling with homemade vinegar: It’s generally recommended that you do NOT use homemade vinegar for any sort of preservation. In order to ensure the safety of your home canned products, you need a vinegar with an acetic acid level of 5%. Since most of us don’t have a way to check the levels of our homemade vinegar, it’s best just to skip using it for canning or preserving– better safe than sorry!
NOTE: You want the peels to be from apples that have been scrubbed very, very well. Organic apples are preferred, but simply buy the best you can afford and wash them very well. Secondly, it’s okay to use brown or bruised apples. However, it is NOT okay to use moldy or rotten apples.
This Crockpot Apple Crisp is a perfect way to use some of the apples you got while apple picking out east! This super easy dessert is bursting with juicy apples, brown sugar, and a buttery oat crumble topping, just like grandma used to make.
Course: Breakfast, Dessert, Side Dish
Keyword: soy free
Author: Grandma Antoinette
The Apple Mixture:
8Granny Smith apples (Or what you have on hand)peeled, cored, and cut into ¼-inch thick slices
½cuppacked light brown sugar
The Crisp Topping:
¾cupwhite whole wheat flour
1/3cuppacked light brown sugar
½cupcold unsalted buttercut into cubes
Place sliced apples in the slow cooker. Add brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir. (Be sure to use a non-metal spoon so as not to scratch your slow cooker insert.) Let sit while you prepare the crisp topping.
Combine oats, flour, brown sugar, cinnamon, and salt in a large bowl. Stir until well combined. Using your fingertips, work the butter into the oat mixture until the mixture starts to clump together.
Back to the apple mixture, stir one more time and then spread apples out into an even layer. Now, sprinkle on the crisp topping evenly.
Cook on high for 2 hours or on low for 3-3½ hours, until apples, are soft. Turn off heat and let stand for at least 30 minutes and up to 1 hour before serving (keeping the lid on). We serve it with vanilla ice cream, but you can use any flavor you like. Enjoy!
Something that never felt right to me was throwing away used coffee grounds. Many people wake up in the morning looking forward to their cup of coffee and then habitually toss the grounds into the trash without a second thought.
As it turns out, there are many wonderful things you can do with these spent coffee grounds. Before you throw out those grounds after brewing up your morning beverage, give one of these ideas a try.
1. Coffee grounds are wonderful at exfoliating your hair.
To exfoliate hair, use 1/4 cup to 1/2 cup used coffee grounds, depending on hair length. In the shower, wet hair thoroughly. Massage grounds through hair focusing on the scalp. It helps to part the hair and work in sections. Once you have covered the whole scalp, thoroughly wet the hair again. Don’t try to rinse the grounds out as it won’t work. Use your shampoo to work up a nice lather. Then you can rinse it all out. A second shampooing may be necessary. Finish with your normal conditioner or apple cider vinegar rinse.
2. Soil aeration and nitrogen boost for houseplants.
Adding coffee grounds to your houseplants helps the pH balance (toward acidity) as well as increasing nitrogen and aerating the soil. Tomatoes love acidic soil!
3. Neutralize refrigerator odors.
Placing them in the refrigerator acts as a natural deodorizer. The only thing you need to watch for is mold if you use damp grounds. Replace immediately with fresher grounds if it turns into a science experiment.
4. Weigh Down Ashes for Fireplace Clean-up:
If you have a wood-burning stove or fireplace, those old coffee grounds will become your best friend. When it is time to clean out the ashes, cover them with a layer of wet coffee grounds to moisten and weigh them down. This will greatly reduce the amount of ash that will float up and coat your living room when you scoop them out.
5. Pest Repellent
Snail, slug, and cat repellent. In the garden, just mound up a barrier of used grounds around the plants which slugs and cats are attracted to. It will help keep them at bay.
These Instant Pot Beef Gyros are a quick meal filled with healthy, clean ingredients and veggies that will make your mouth water! Ready in 25 min what could be better?
Course: Main Course, Side Dish, Snack
Keyword: low carb, soy free
2lbsbeef roast thinly sliced *I've also used loin flap meat and it's so easy to slice and cook
1/2cupvegetable or beef broth
1red onionthinly sliced
4tbspoilolive, coconut, avocado, etc
1tspapple cider vinegaroptional
Pitas or Naan bread
grape tomatoes quartered
Feta or goat cheeseoptional, use container to measure
1cupplain Greek yogurt
1/2cupcucumber peeledseeded, and chopped finely
1tspsalt and pepper
Turn Instant Pot on saute and let the pot warn up. When it’s warm, add oil to the bottom of the pot and let it get hot.
Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes.
Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset, cook the gyro meat for 9 minutes.
Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method.
While the gyro meat is cooking mix together the Tzatziki sauce and slice your vegetable toppings. For added flavor, drizzle apple cider vinegar and olive oil over vegetables.
Note: To make your gyro, layer the lettuce at the bottom of the pita or naan bread. Then add your meat, toppings, and sauce. This will keep the pita or naan from getting soggy. Nutrition Calories: 395 cal | Carbohydrates: 4g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 989mg | Potassium: 596mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2.5% | Vitamin C: 5% | Calcium: 6.9% | Iron: 18.1%
Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.