Instant Pot Roasted Rosemary Potatoes

Instant Pot Roasted Rosemary Potatoes

Instant pot rosemary roasted potatoesI’m so loving my new Instant Pot! It’s like a crockpot on steroids!  It does everything my old crockpot does but faster!  Imagine roasting potatoes in just 7 minutes.  I made these delicious Instant Pot Roasted Rosemary Potatoes for our last family barbecue.

It’s super easy to make using those cute baby potatoes you can buy by the sack at Costco or Sam’s Club.  It makes a great side side for barbecues, roasts, and whatever your like! They’re creamy, crunchy, and so yummy.   Here’s my recipe of Instant Pot Roasted Rosemary Potatoes!

Ingredients:

2 Lbs. Baby Potato Medley or combination of baby yukon gold & red potatoes

1 Tbs Fresh Rosemary

2 Tbs Garlic Powder

1 Tbs Sea Salt

1 Tbs Black Pepper

1/4 Cup Olive Oil

1 Cup chicken or vegetable broth

1 Sprig Fresh Rosemary

Directions:

Turn on Instant Pot and set on sauté.

Wash potatoes and pat dry with paper towel and place in a bowl

Combine seasonings with olive oil and drizzle over potatoes

Toss potatoes in the oil making sure all potatoes are covered with oil

When pot is hot place potatoes in pot to brown on all sides – you may have to do this in batches

Remove browned potatoes from pot and turn off pot

Place trivet on the bottom of the pot

Add broth then carefully place potatoes on trivet

Place sprig of rosemary on top of potatoes

Place lid on pot making sure the valve is on sealing

Turn pot on to Manual setting and adjust time to 7 minutes

When timer goes off quick release the pressure by carefully turning the valve on to venting

When all the pressure has been released open pot and plate potatoes for serving.

instant pot roasted rosemary potatoes


instant pot roasted rosemary potatoes
Instant Pot Roasted Rosemary Potatoes
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Instant Pot Roasted Rosemary Potatoes
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Basic Overnight Oats Recipe

Basic Overnight Oats Recipe

Overnight Oats!  What the heck is that?  At least that’s what my family said when I told them we’d be having them for breakfast.

Ok overnighovernight oatst oats is basically raw oatmeal that’s been soaked in a liquid and allowed to sit in the refrigerator for a minimum of 6 hours.

Overnight oats for breakfast is a great way to start your day.  You can make them a head of time, they last refrigerated for up to 5 days, they’re filling, nutritious, versatile, and heart healthy, you can have them on the go, and most importantly they’re yummy!

If you look around you’ll find like a million recipes for the best overnight oats in the world.  Some are vegan, some have fruity flavors, others have nuts, and still others include yogurt, and more.  Seriously the possibilities seem endless!  But at the end of the day no matter what flavor or topping you prefer you still have to start out with basic oats.

Yes the French Toast or Banana Nutella overnight oats recipes look delish but really those are just ingredients you can add to make your breakfast to suite your taste or your mood.  But in my case I make overnight oats for myself, my husband, and grandkids; of course everyone likes something different.  The best solution is to make a batch, ok a big batch of overnight oats, portion them in containers (they can’t even agree on the containers they want to use), then just before eating each person can “customize” it to suite their taste.

So today I’ll share with you my basic recipe for overnight oats, even then you can switch out some of the ingredients to suite your needs.  For example if you have mild allergies you can use non-dairy liquids such as soy or coconut milk.  You can change up the liquids even if you have no allergies just to get a different taste.

Also I used rolled oats as I feel they have the best texture.  Rolled oats are the ones you must cook, not the instant ones you just add water to and microwave.  If you like your oats a bit on the crunchier side you can use steel cut oats.

The 2 most important things to remember when mixing overnight oats are the proportion of liquid to oats, I like to use 1 to 1 proportions; and that pinch of salt!  Yes overnight oats must be seasoned to taste good and if you forget the salt there’s no amount of sweetener or toppings you can add that will make them taste right.  So remember the salt!

overnight oatsHaving said that here’s my recipe it makes 9 pint size mason jars (half filled) – you can portion them out in mason jars or small plastic containers with a lid.  Be sure the lids lock onto the containers.

Ingredients for oats:

6 Cups Rolled Oats

6 Cups Liquid – milk, coconut milk, soy milk, almond milk, or whatever type of milk you prefer – I use 2% milk or coconut milk

1/2 Cup Natural Sweetener – honey, molasses, maple syrup, coconut sugar, agave syrup, or whatever sweetener you like – I usually use coconut sugar or honey – try to stay away from white sugar

1/2 Cup Chia Seeds (optional)

2 Tbs. Salt

Toppings:

Fruit – fresh, dried, or frozen berries, bananas, mango, papaya

Granola

Nuts – sliced almonds, pecan pieces, etc.

Chocolate chips

Nut butters – peanut, almond, etc.

Shredded coconut

Or whatever topping you like

Directions:

Mix all the ingredients for the oats together in a large bowl.

Divide them into portions enough to fill your mason jars or plastic containers half full.

Cover tightly.

Refrigerate overnight or at least 6 hours.  Overnight oats can be refrigerated for up to 5 days.  The longer you refrigerate them the creamier they become.

Before serving/eating add the toppings of choice.  Mix them in the oats and enjoy!

 

 

Basic Overnight Oats
Print Recipe
Servings Prep Time
12 jars 15 minutes
Passive Time
6+ Hours
Servings Prep Time
12 jars 15 minutes
Passive Time
6+ Hours
Basic Overnight Oats
Print Recipe
Servings Prep Time
12 jars 15 minutes
Passive Time
6+ Hours
Servings Prep Time
12 jars 15 minutes
Passive Time
6+ Hours
Ingredients
Basic Oats
Toppings
Servings: jars
Instructions
  1. Mix all the ingredients for the oats together in a large bowl. Divide them into portions enough to fill your mason jars or plastic containers half full. Cover tightly. Refrigerate overnight or at least 6 hours.  Overnight oats can be refrigerated for up to 5 days.  The longer you refrigerate them the creamier they become. Before serving/eating add the toppings of choice.  Mix them in the oats and enjoy!
    overnight oats
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Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef StewLast Christmas one of my daughters gifted me an Instant Pot Lux80.  (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles.  Now what exactly is an Instant Pot you may ask.  The best answer would be that it’s a crockpot on steroids.  It can do just about everything a crockpot does but it does it faster.  That’s why it takes only 35 minutes to make Instant Pot Beef Stew!

35 minutes to make tender falling apart beef stew!  Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes!  And yes the meat, you can use even the least expensive cuts, are literally falling apart!  Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting.  So really dinner was ready in about an hour.  Sure beats cooking stew in your crockpot all day!

Can you tell yet what I first made in my handy dandy new gadget?  Yup, you got it I made Instant Pot Beef Stew!  And the best part is it doesn’t take a lot of planning.

When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top.  I had to do all that before I could toss it all in the crockpot and press cook.  Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do!  I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!

instant pot beef stew

Did I mention that my Instant Pot Beef Stew turned out amazing?  My family raved about it!  In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day!  So without further ado here’s my recipe!  Hope you love it as much as we do!

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Ingredients:

3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast

2 Tbs.  Olive Oil

1 Tbs. Italian Seasoning

1/4 Cup Worcestershire Sauce

2 Tbs. Minced Garlic

1 Large Onion Cut in large pieces

2 Cups Baby Carrots

2 Cups Baby Potato Medley

2 Cups Celery Cut in large pieces

3 Cups Beef Broth

1 Cup Tomato Sauce

Salt & Pepper to taste

1/4 Cup Corn Starch

1/4 Cup water

Directions:

instant pot beef stewPrep ingredients – Cut all the meat & veggies to size

Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices

Add olive oil to Instant Pot and set on Sauté

When pot is hot enough place cubed beef into pot

 

Instant pot beef stewBrown all the sides of the beef

Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well

Switch pot off and add veggies, beef broth, and tomato sauce

Stir well making sure to scrape off any meat or seasoning at the bottom of the pot

Set Instant Pot on Manual and adjust time to 35 minutes

Secure lid making sure the valve is on the sealing position

When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure

Meanwhile dissolve cornstarch in water

When pressure has been completely released remove pot lid

Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.

Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!

Left overs can be stored in the fridge for a day or so, stew always tastes better the next day!  Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed.  It will keep in the freezer for about 2-3 months.  Reheat in the microwave or stove top.

 

 

 

 

instant pot beef stew
Instant Pot Beef Stew
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instant pot beef stew
Instant Pot Beef Stew
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Ingredients
Servings:
Instructions
  1. Prep ingredients - Cut all the meat & veggies to size Separate Beef from the veggies as you will be using it first and you don't want the veggies sitting in raw beef juices
    instant pot beef stew
  2. Add olive oil to Instant Pot and set on Sauté When pot is hot enough place cubed beef into pot Brown all the sides of the beef  Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
    Instant pot beef stew
  3. Switch pot off and add veggies, beef broth, and tomato sauce Stir well making sure to scrape off any meat or seasoning at the bottom of the pot Set Instant Pot on Manual and adjust time to 35 minutes Secure lid making sure the valve is on the sealing position
  4. When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure Meanwhile dissolve cornstarch in water When pressure has been completely released remove pot lid Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.   Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
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French Toast for Valentine’s Day Breakfast

French Toast for Valentine’s Day Breakfast

Contrary to it’s name French Toast did not originate in France.  In fact it originated long before France was even a country.

French Toast is basically made with stale bread dipped in an egg and milk mixture then fried up for a tasty meal.  Being that bread, eggs, and milk have been staples since they started to prepare bread in some form it makes sense that it’s been around for centuries.  And of course back in the day people weren’t wasteful so turning stale bread into a meal using basic ingredients that were readily available makes sense too.

The first mention of a similar dish dates back to a cookbook attributed to Apicius back in 4th. Century Rome.  It was then called Pan Dulcis, or sweet bread, and made pretty much how we make it today.  The dish spread throughout Europe in the Middle Ages, specially the practice of using stale bread.  In France it was known then as it is now as Pain Perdu which literally means Lost Bread.  It is known by this name in Belgium, New Orleans, and other places where the French had some sort of presence.  We call it French Toast for the similar reason we call fried strips of potatoes French Fries; simply because it was popularized in America by French immigrants.

french toast

French Toast has become a staple on diner and coffee shop menus.  In fact it is one of my favorite breakfast foods mainly because not only is it easy to make and very tasty, I almost always have all the ingredients in my kitchen!

Now there are many fancy variations of this humble dish like the Crème Brûlée French Toast I make on Christmas mornings. Now that requires a bit more fussing.  But the basic French Toast recipe is so easy that you can make it even on weekday mornings, or at the very least on weekends.

This year Valentine’s Day falls on a weekday so I know cooking breakfast is pretty much not on the top of your priority list.  But wouldn’t it be super sweet to wake up just 15 minutes earlier this Valentine’s Day and surprise your sweetheart with a stack of French Toast?

Garnished with fresh fruit, powdered sugar, or whipped cream can dress up this humble dish and make it look like you’ve been up for hours preparing it!  So go ahead, wake up your Valentine with the cinnamony aroma of fresh made French Toast!  The kids’ will love them too!  Here’s my recipe!

Ingredients:

3 Large Eggs

1/2 Cup Milk

1/4 Cup Sugar

1 Tsp Cinnamon

1 Tsp Vanilla

6-8 Pieces Bread – any type will do, you can use day old or fresh, whatever you have on hand.

Butter

Syrup

Garnishes like fresh fruit, powdered sugar, whipped cream, etc.

Directions:

Beat eggs in a shallow bowl.

Add milk and sugar and stir well.

Stir in cinnamon and vanilla.

Melt butter in a frying pan.

Dip both sides of each piece of bread in egg mixture.

Place bread in frying pan and cook until both sides turn golden brown.

Place French Toast on serving dish and garnish any way you want.

You can place butter, syrup, and garnishes on the table so everyone can serve themselves.

 

 

 

 

french toast
French Toast
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french toast
French Toast
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Ingredients
Servings:
Instructions
  1. Beat eggs in a shallow bowl. .
  2. Add milk and sugar and stir well.
  3. Stir in cinnamon and vanilla.
  4. Melt butter in a frying pan.
  5. Dip both sides of each piece of bread in egg mixture.
  6. Place bread in frying pan and cook until both sides turn golden brown.
  7. Place French Toast on serving dish and garnish any way you want. You can place butter, syrup, and garnishes on the table so everyone can serve themselves
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Sweet Potato Pie – Old Fashioned Comfort Food

Every year at Thanksgsweet potato pieiving I like to try something new to add to our Thanksgiving dinner menu.  If we like it then it becomes a permanent addition to our traditional meal.

This year my grandson Dion and I decided to try our had at a Southern Thanksgiving meal staple, Sweet Potato Pie.  I’ve never actually had Sweet Potato Pie, but Dion loves it.  He says it’s his favorite pie, specially the way his grandmother from Atlanta makes it.

Sweet Potato Pie is a Southern specialty that can be served instead of or beside the traditional Pumpkin Pie which graces just about everyone’s Thanksgiving dessert table.

So we searched online for a Sweet Potato Pie recipe; we found hundreds!  Each one touting that it was the best of course.  Well we experimented with a couple of different recipes and relied on Dion’s recollections of watching his Southern grandma make her pies.  In the end by tweaking and patching several recipes together we ended up with our own version which turned out quite nicely if I do say so myself.

We’ll share our version of Sweet Potato Pie below, but before we do here are a few things we learned along the way.  It might help you out and save you from making the same mistakes we made.

  1.  Use fresh yams!  Not canned yams preserved in sweet syrup!  Don’t get me started on this, just ask yourself, would your granny use canned yams?  I doubt it!
  2. Use Large RED Yams.  Not white yams, or purple yams, or Okinawan sweet potato.  Just plain old Red Yams!  And before you ask, yes there are many varieties of yams and sweet potatoes in the markets.  So don’t get fancy, keep it simple, RED Yams.
  3. Bake your yams DO NOT boil them!  This saves you from peeling and chopping raw yams.  BTW have you ever tried peeling and chopping raw yams or sweet potatoes?  No?  Well let me tell you peeling and chopping wood might just be easier!  Most importantly baked yams make a better pie filling, it’s not mushy or watery like boiled yams can be.  And you can bake yams for your Sweet Potato Pie up to a week before you actually make your pie.  Still not convinced or it sounds too tedious?  Remember even though it takes an hour to bake the yams it’s actually a hands off hour so you can do something else like making applesauce, doing laundry, or relaxing in the tub.
  4. Baking yams – Place 3 large yams (you wash them first of course) on a parchment covered baking sheet and pop them in a 375° oven.  Bake for 1 hour then remove from oven.  If you are using it to make Sweet Potato Pie right away peel off the skin and mash the yams to make 2 cups of mashed yams then follow the rest of the recipe to make the pie.  If you baked the yams in advance you can either mash it then store the mashed yams in the fridge in an airtight container or place the whole unpeeled yams in a ziplock and refrigerate until you’re ready to mash them for your Sweet Potato Pie.
  5. Just like Pumpkin and pecan pies, a Sweet Potato Pie is considered a custard pie; hence it must have some form of milk or cream.  There are recipes out there that call for milk, cream, or half-and-half; but since it’s a truly Southern specialty you should use canned evaporated milk.  That’s what they used in the Southern states.  Trust me on this you’ll end up with a creamier and smoother Sweet Potato Pie when you use canned evaporated milk.
  6. When you bake your pie pay close attention to the timer.  Test pie before removing from oven.  First nudge the pie – the center of the pie should be slightly softer than the rest of the pie so that it jiggles a bit when nudged.  Then insert a knife or a toothpick at the center – it should come out clean but moist.
  7. Let baked pie stand for about 30 minutes before cutting it.  This will firm it up so sliced don’t fall apart.  Better yet refrigerate the pie overnight then remove from fridge about 30 minutes before serving so it warms up to room temperature.  I like my custard pies cool I feel it brings out the sweetness.

Having said that here’s our recipe:

Ingredients:

2 Large Red Yams – Baked & Mashed to yield 3 cups (see tips for baking instructions)

1  Cup butter – softened

4  Cups Sugar

1 Can Evaporated Milk 12oz.

1 1/2 Tsp Vanilla Extract

6  eggs – beaten

1 1/2 Tsp ground cinnamon

2 Unbaked deep dish pie shells – homemade or frozen

Proceedure:

Mix together first 4 ingredients until well blended.

Stir in Vanilla, Eggs, and Cinnamon.

Pour filling into unbaked pie shells.

Bake in a 350° oven for 1 hour or until filling is set and/or tester comes out clean but moist.

Let stand at least 30 minutes before slicing.

Garnish and serve with whipped cream if desired.

 

Sweet Potato Pie
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Sweet Potato Pie
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Ingredients
Servings:
Instructions
  1. Mix together first 4 ingredients until well blended.
  2. Stir in Vanilla, Eggs, and Cinnamon.
  3. Pour filling into unbaked pie shells.
  4. Bake in a 350° oven for 1 hour or until filling is set and/or tester comes out clean but moist.
  5. Let stand at least 30 minutes before slicing.
  6. Garnish and serve with whipped cream if desired.
Recipe Notes

Baking yams - Place 3 large yams (you wash them first of course) on a parchment covered baking sheet and pop them in a 375° oven.  Bake for 1 hour then remove from oven.  If you are using it to make Sweet Potato Pie right away peel off the skin and mash the yams to make 2 cups of mashed yams then follow the rest of the recipe to make the pie.  If you baked the yams in advance you can either mash it then store the mashed yams in the fridge in an airtight container or place the whole unpeeled yams in a ziplock and refrigerate until you're ready to mash them for your Sweet Potato Pie.

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