Manicotti

Manicotti

4 teaspoons olive oil

1 medium onion, coarsely chopped

1 pound ground beef

Salt and freshly ground black pepper

14 (8-ounce package) manicotti

1 (15-ounce) container whole-milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 cups marinara sauce

2 tablespoons butter, cut into pieces

1.      Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

2.      Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

3.      Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

4.      Preheat the oven to 350 degrees F.

5.      Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

6.      Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Instant Pot Chicken & Dumplings

Instant Pot Chicken & Dumplings

• 1 Tablespoon oil
• 1/2 large onion , chopped
• 2 stalks celery , chopped
• 1 cup carrots , chopped
• 1 tablespoons minced garlic (about 3 cloves)
• 1 pound boneless, skinless Chicken thighs or chicken breasts diced into 1" pieces
• 4 cups low sodium chicken broth
• 1/2 teaspoon black pepper (or to taste)
• 2 teaspoons poultry seasoning
• 2 teaspoons Italian Seasoning (Includes thyme, oregano, rosemary, basil, etc.)
• Salt to taste
• 5 refrigerated canned biscuits, each cut into 8 pieces (Or see below to make your own)
• 1 cup frozen peas
• 1/2 cup heavy cream
• 2 Tablespoons cornstarch , (optional to thicken soup)

1.                  Press the SAUTE button. Add oil. When the front of the Instant Pot says "Hot" then add the onions and saute the onions for 4 or 5 minutes.

2.                  After the onions have cooked for about 5 minutes, or until they are softened, add the celery, carrots, and garlic. Stir so they cook evenly and to keep the garlic from burning.

3.                  Add the chicken and cook with the vegetables for about 5 minutes.

4.                  Add the chicken broth, black pepper, poultry seasoning, salt, and Italian seasoning. 

5.                  Remove 5 refrigerated canned biscuits and slice each biscuit into 8 pieces. The easiest way is to slice them like a pizza into 8 pieces. Then drop each of the pieces into the Instant Pot.

6.                  Press CANCEL to cancel the Saute function. Close the Pressure Cooker lid. (See instructions for your specific pressure cooker.) Press "Pressure Cook" or Manual (depending on your model), and select High Pressure, and adjust the time to 7 minutes, to pressure cook with high pressure for 7 minutes.

7.                  After 7 minutes, let the Instant Pot release go through the natural release cycle to release the steam. (See instructions for your specific model.) It may take about 10 minutes.

After the steam has been released and the pin has dropped, move the sealing knob to the VENTING position. Carefully unlock and remove the lid.

8.                  Stir in the peas and heavy cream.

9.                  If you need to thicken the chicken and dumplings, combine 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the chicken and dumplings.

10.              Add chopped parsley or cilantro for garnish.

Instant Pot Crack Chicken

Instant Pot Crack Chicken Casserole

• 2 lbs chicken thighs boneless skinless, cubed - can use chicken breasts if preferred
• 8 oz cream cheese softened, room temp.
• 3 strips bacon diced
• 3 tbsp olive oil
• 1 packet ranch seasoning dry mix in packet
• 2 c chicken broth
• 5 c egg noodles use measuring cup to measure 5 cups uncooked into pot
• 1/2 c peas frozen, optional
• 1/2 onion diced, optional

Instructions

1.                  Set Instant Pot to saute and add olive oil and bacon.

2.                  Cook for a few minutes until bacon is consistently sizzling and almost done. (add onion now if you want to add it)

3.                  Add cubed chicken thigh pieces and cook until outsides of chicken are no longer pink. Turn Instant Pot off/cancel so it can cool a bit before turning it to high pressure. Scrape remaining bits of meat off bottom of pot.

4.                  Sprinkle ranch seasoning packet on top of bacon and chicken and mix gently.

5.                  Cut softened cream cheese into clumps and put on top of chicken mixture, followed by 1/2 cup of chicken broth.

6.                  Close lid and steam valve and set to high pressure for 5 minutes.

7.                  Do a quick release, stir contents gently allowing cream cheese bits to become creamy and no longer clumped up.

8.                  Add your frozen peas, then 5 measuring cups full of uncooked small egg noodles, and then your remaining 1.5 c. of chicken broth on top of your noodles.

9.                  Gently stir just a bit.

10.              Close lid and steam valve and set to high pressure for 3 minutes.

11.              Do a quick release, stir and serve!!

12.              If you want sauce a bit thicker turn IP to saute again to have liquid bubble for 1-2 minutes and stir gently while bubbling. Allow to sit and the longer it sits the thicker it will get.

Instant Pot Wendy's Copycat Chili

Instant Pot Wendy’s Copycat Chili

·      1 tbsp vegetable oil

·      2 tsp minced garlic

·      1 lb lean ground beef

·      1 large onion chopped

·      1 large bell pepper chopped

·      6 stalks celery chopped

·      1 package McCormick's Chili Seasoning

·      1 cup water

·      1 15 oz can Ranch Style Beans

·      1 15 oz can dark red kidney beans drained

·      1 15 oz can RoTel Original

·      1 15 oz can diced tomatoes

·      1 15 oz can tomato sauce

·      Salt and pepper to taste

Instructions

1.    Set your Instant Pot to Saute and vegetable oil and minced garlic to the pot.

2.    Once the pot is hot and oil is simmering, add ground beef.

3.    Once browned, add chopped onion, bell pepper and celery to the beef.

4.    Cook until onion is starting to become translucent, then add McCormick's Chili Seasoning.

5.    Turn the Instant Pot "off" of Saute.

6.    Mix well and add water.

7.    Scrape up any browned bits that have adhered to the bottom of the pot.

8.    Add Ranch Style and kidney beans to the pot and stir.

9.    Then add Rotel, diced tomatoes and tomato sauce ON TOP. Do not stir in.

10. Then add your Instant Pot lid, make sure vent is set to seal and set your IP to 10 minutes on manual or 10 minutes of high pressure.

11. Once time is up, let your Instant Pot naturally release.

12. Once released, open your Instant Pot, stir and enjoy your chili!

Spaghetti Sauce

·         1 pound lean ground beef

·         1 pound ground Italian sausage

·         2 tablespoons olive oil

·         1 large yellow onion, chopped

·         2–3 stalks of celery, chopped

·         1 green bell pepper, chopped

·         4 garlic cloves, pressed or minced

·         2 4-ounce cans sliced mushrooms, liquid drained off

·         1/3 cup fresh Italian parsley, chopped

·         1 28-ounce can crushed tomatoes

·         3 8-ounce cans tomato sauce

·         1 6-ounce can tomato paste

·         1 14.5 ounce can beef broth

·         1/2 cup organic apple cider vinegar or red wine

·         2 tablespoons granulated sugar

·         2 teaspoons sea salt

·         1 teaspoon ground black pepper

·         2 teaspoons dried oregano

·         1 + 1/2 teaspoons dried basil

·         1/2 teaspoon dried thyme

·         1/4 teaspoon ground cloves

·         2 bay leaves

·         Garnishes: Italian parsley and parmesan cheese

·         1 pound dried spaghetti

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1.      In a heavy pan with lid, cook the ground beef and Italian sausage over medium heat. Once the meat is fully cooked, drain off all the fat.

2.      With the cooked meat still in the pan, add in the olive oil, onion, celery, bell pepper and garlic. Continue cooking until the veggies are tender. Add in the canned mushrooms (drained), Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, all of the spices and the bay leaves. Stir well until all ingredients are fully incorporated. Bring the spaghetti sauce to a brief boil, then cover the pot with a lid and dial down the heat to low. Allow the meat sauce to continue to simmer for 2-1/2 to 3 hours, stirring occasionally.

3.      Remove the two bay leaves from the pot. If desired, sprinkle the sauce with a bit of additional fresh parsley and parmesan cheese. Serve over spaghetti or your favorite pasta. This homemade spaghetti sauce is also perfect for making lasagna.

*This makes a ton of sauce so I always freeze half to use later. 

Creamy Garlic Pasta

Creamy Garlic Pasta

2 tsp olive oil

4 cloves garlic, minced

2 Tbs butter

¼ tsp salt

½ tsp pepper

3 cups chicken stock

½ lb spaghetti or angel hair pasta

1 cup grated parmesan cheese

¾ cup heavy cream

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In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Baked Paremsan Garlic Chicken

Boneless, skinless chicken breast or thighs

Marinade:
1 egg, beaten
1/2 cup milk
1Tbs. lemon juice
1-1/2 tsp garlic power
Mix together and then pour over chicken in a plastic bag and let it marinate for a few hours in the fridge.

Breading and baking:
1/2 cup grated parmesan cheese
1 pkg Italian dressing mix
1/2 tsp. garlic powder

Preheat oven to 400°. Mix cheese, dressing mix, & garlic poweder. Removed chicken from marinade and coat with dry mixture. Place in shallow baking dish. Bake 20-25 minutes or until chicken is no longer pink in center.

Creamy Chicken Enchiladas

Cooked, shredded chicken
24 oz. sour cream
16 oz. cream cheese
1 onion, chopped
mined garlic
2 cans diced green chilies
Tortillas
Cheese
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Cook the onion and garlic until tenderized. Then add the sour cream and cream cheese and cook until melted and combined. Add the chilies, chicken and garlic powder.

Line the bottom of your pan with some of the sauce. Fill tortillas with chicken sauce, top with cheese, and roll. Top with any remaining sauce and more cheese.

Bake at 350° until bubbly, about 30 minutes.

Creamed Spinach

Creamed Spinach

1 bunch spinach 

1 Tbsp butter

2 cloves minced garlic

1/3 cup Grated Parmesan Cheese

In a large pan, heat 2 tsp. of olive oil to on medium until hot. Add the spinahc, season with salt & pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the spinahc to release as much liquid possible; discard the liquid. Transfer the spinach to a cutting bard to cool. When cool enough to handle, finely chop. Wipe out the pan.

Melt the remaining butter on medium until hot. Add the garlic and chopped spinahc. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the cheese and 2 Tbsp of water. Stir until creamy. 

This recipe was taken from Blue Apron.

Sweet Corn Chip Dip

Sweet Corn Chip Dip
2 packages cream cheese
2 cans diced green chiles
1 large bag frozen sweet petite white corn
1/2 stick of butter
salt & pepper to taste

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Combine all ingredients in a bowl. Microwave until corn is cooked through and stir. Serve while warm with chips.