Everything I love about the Kentucky Derby can be broken down into one of three categories: Food, Decorations and Style. When I lived in Indianapolis I fell in love with the Derby because it was just a short drive down the highway and after attending the Derby in person I was hooked.
Now that I’m back home in Colorado, hosting a Derby Party is my favorite way to celebrate the fastest two minutes in sports. Continue Reading…
With all the cold weather we’ve had recently there is nothing better than a hearty warm soup. Cooked in pressure cooker, Instant Pot Potato Soup is the perfect way to warm up the both the body and soul.
Ingredients
1.) Set your Instant pot to saute and toss in the bacon and onions. Cook until bacon is crispy and onions are translucent.
2.) Add the potatoes and chicken broth and set to cook with pressure for 10 minutes. Allow to cook and release naturally.
3.) Once pressure is fully released remove the lid and use a potato masher to mash the potatoes to your desired consistency. If you like your soup with more potato pieces leave it slightly less mashed.
4.) Turn the instant pot onto saute and allow the soup to reduce until it reached an appropriate consistency.
5.) Top with cheddar cheese and serve immediately.
[tasty-recipe id=”3138″]If you like reading recipes on the internet, you’ve probably found that most recipes have 400 words of backstory before you even get to the recipe. If you really like the recipe you might have to click through those 400 words 500 times to get to the actual recipe. When I look for recipes I find this really annoying so despite that everything I know about being a food blogger tells me I shouldn’t do this, Im going to move the stories to after the recipe, because the recipe is what is bringing you here.
If you want my stories and my rambling, it’ll still be here either after the recipe or in other content. Enjoy your instant pot cooking and let me know what you think of the recipe!
Interested in other recipes? Check out my recipe index to find more weeknight dinner recipes.
I love the versatility of phyllo dough and when I first tasted Mahon-Menorca I knew it would be the perfect addition to one of my favorite Greek appetizers, Spanakopita. Mahon-Menorca Cheese is exclusively produced on the island of Menorca, a part of the Spanish Balearic Islands. The unique climate, including temperature, humidity, wind and salt bring together the elements required to add the unique flavors to the cheese itself.
Spanakopita is traditionally made with Feta Cheese and swapping over to Mahon-Menorca changes the flavor quite a bit. The richness of the Mahon-Menorca adds a sharp and savory dimension to the dish that compliments the spinach filling and crispy exterior.
This easy to make appetizer recipe is perfect for New Years Eve!
Ingredients
Interested in learning more about Mahon-Mencora Cheese? Check out their US Website and learn other fun recipes you can make with this delicious ingredient! You can also follow Mahon-Mencora on Twitter, Instagram, Pinterest and Facebook.
[tasty-recipe id=”3114″]I received a product sample to inspire this post. All thoughts and opinions are my own.
Despite the best of intentions we all have days where meal planning takes a backseat to everything else going on. Before I added an Instant Pot to my kitchen those nights would mean fast food picked up on the way home. Cooking in an Instant Pot means its easy to go from even frozen food to a hot dinner in less than an hour.
I was honestly a bit worried about the Instant Pot before I started using one. Traditional stove top pressure cookers are a bit finicky to use and slightly terrifying to hear the pressure valve ticking from across the room. Now that I have one, I use it at least once a week. From perfectly hard boiled eggs to flavorful shredded beef it’s become one of the most versatile tools in my kitchen. Some of the best prices on Instant Pots are going on right now for the holidays! I use a 6 quart cooker and it fits most anything I need but they go up to a 9 quart size if you are regularly serving a crowd.
One of my favorite Instant Pot meals is Roast Chicken. Toss a whole chicken in and dinner (as well as fixings for salads and soup is ready in just 30 minutes. The simplicity of this recipe is part of why I love it. The flavor from the seasonings are subtle enough to enjoy as a stand alone meal, or compliment working the shredded meat into a separate dish later.
Ingredients
1.) Prep the chicken by removing the giblets and neck.
2.) Generously coat the outside of the chicken with Salt, Pepper & Oregano.
3.) Cut the onion and lemon into quarters. Place two sprigs of rosemary and two sprigs of thyme into the body cavity. Stuff the Onion and Lemon into the chicken after the seasonings.
4.) Place steamer rack into the bottom of the cooker and add the chicken on top. Add 1/4 cup of water or chicken broth to the bottom of the pressure cooker and seal the Instant Pot.
5.) Set the timer on the instant pot to 30 minutes on high pressure. It will take several minutes for the pot to come to pressure making the total cooking time closer to 40 minutes. When the timer indicates that the cooking is done, leave the pressure sealed to slow release for 5 minutes and a rapid release until the pot comes back to normal pressure.
6.) If you prefer a crispy skin, toss the chicken under the broiler for 5 minutes, otherwise it is ready to serve immediately!
