Saturday, January 12, 2019

Instant Pot Butternut Squash Soup


Smooth, creamy, and satisfying! An easy Instant Pot recipe that is perfect for these cold-wintery months! 


- 2 Tbs olive oil
- 3/4 cup yellow onion, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, chopped
- 24 oz. butternut squash, peeled, seeded, and chopped (I find the butternut squash that is already cubed and ready to go. #convenience)
- 12 oz. petite white potatoes (or golden potatoes), chopped
- 1 Tbs fresh sage
- 1 tsp. salt
- 3 cups chicken stock (or just enough to cover the veggies)
- 1/4 cup heavy cream

Set Instant Pot to sauté mode and add oil. Sauté onions, celery, and garlic until onions are a golden yellow and your home is filled with the most amazing aroma coming from the kitchen. :) Add squash, potatoes, sage, salt, and chicken stock. Stir and close lid. Turn valve to "seal" and set the Instant Pot on manual "high" mode for 15 minutes. Let it natural release for 10 minutes and then do a quick release (putting a towel over the vent). Open the lid carefully. Transfer everything to a blender. Blend until smooth. Add heavy cream and blend until combined. Serve with crackers, croutons, pepitas, sunflower seeds, or whatever you desire. Enjoy! If you'd like a printer-friendly version of this recipe, Click here.

"Keep calm, the Instant Pot is on!" - Anonymous 

Sunday, December 30, 2018

Instant Pot Butter Chicken


I was remiss in not staging this picture in a more appetizing way. With our rush to eat this magnificent Instant Pot Butter Chicken, I didn't even think about it. I quickly snapped a photo of my husband's plate before he devoured it. :)  Whenever you read a recipe and all of the ingredients sound so amazing and savory, it's definitely a recipe worth making. More than once. 


- 1, 14 oz. can diced tomatoes
- 3 cloves of garlic, chopped small
- 1 tsp. ground ginger
- 1 tsp. turmeric
- pinch red pepper flakes (more if you really like heat)
- 1 tsp. paprika
- 1/2 tsp. salt
- 1 tsp. garam marsala
- 1/2 tsp. cumin
- 1 lb. boneless skinless chicken breast (feel free to use thighs as well)
- 3 oz. butter
- 4 oz. heavy cream
- 1/3 cup cilantro

In your Instant Pot, add all of the ingredients, except for butter, cream, and cilantro. Select manual, and cook at high pressure for 9 minutes (for thicker chicken breasts). After it's done, let the steam natural release for about 5 minutes, and place a towel over the release vent and do a quick release. Remove chicken and set aside (*you can make sure the chicken is done by inserting a food thermometer into the thickest part of the breast. It should read at least 165 degrees Fahrenheit.)

Transfer diced-tomato mixture to a food processor, or blender. Pulse until most of the mixture is smooth (a few lumps of diced tomatoes are yummy). Add butter, cream, and cilantro and stir until combined. Plate chicken over cauliflower rice, zucchini noodles, or rice; and spoon savory sauce on top. Eat up, enjoy, and go back for seconds! If you'd like a printer-friendly version of this recipe, Click Here

"The best part of any meal is seconds." - Anonymous

Monday, December 24, 2018

Oven-Baked Tacos


Taco lovers will melt over these oven-baked tacos with the cheese baked right in! That first heavenly bite of melted cheese with perfectly seasoned taco meat will make you look instantly look forward to that second taco!


- 1 lb. ground turkey or ground beef
- 1/4 cup fat-free refried beans
- 1 envelope taco seasoning
- 4 oz. tomato sauce
- 6 hard taco shells 
- 4 oz. shredded cheddar cheese

Toppings: Whatever you desire!

- lettuce
- salsa
- onions
- tomatoes
- sour cream
- chives

Preheat oven to 375 degrees. 

Over medium-high heat, brown turkey and drain any fat. Add taco seasoning, refried beans, and tomato sauce, stirring until combined. Spray 9x9 pan with cooking spray. Spoon taco filling into taco shells and line them side by side in the pan. Sprinkle cheese over each taco and bake, uncovered, for 13 to 15 minutes. Remove from oven and top with favorite taco toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If you have a problem, let's taco about it." - Anonymous

Wednesday, September 26, 2018

Pasta, Chickpea, and Chicken Soup with Pesto


Adding a spoonful of homemade pesto and a pinch of parmesan cheese to a bowl of this soup before eating elevates the flavors so much, you find yourself going back for a second bowl. :) 


- 8 Tbs olive oil, divided
- 1 cup chopped leeks
- 1 cup chopped carrots 
- 6 cups chicken broth or homemade bone broth
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup orecchiette pasta
- 2 cups shredded or chopped chicken breasts or rotisserie chicken
- 1, 15 oz. can chickpeas, drained and rinsed
- 1 Tbs lemon juice
- 1/3 cup raw almonds
- 1 cup packed fresh basil leaves
- 3/4 cup flat-leaf parsley

Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat. Add leeks and carrots and let sauté for about 5 minutes, stirring often. Add broth, salt and pepper. Let simmer about 10 minutes until leeks and carrots are tender. 

Bring broth to a boil and add orecchiette. Stir occasionally, until almost tender, about 10 minutes. Reduce heat and stir in chicken and chickpeas, and cook until pasta is tender and chicken and chickpeas are heated through. Remove from heat. 

Meanwhile, combine lemon juice, almonds, basil, parsley, and remaining 7 tablespoons of olive oil in a food processor. Process until smooth. Serve soup topped with a spoonful of fresh pesto and enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"The fall season brings beautiful leaves, cozy sweaters, 
and hot flavorful soups." - Me

Sunday, September 2, 2018

Spinach and Artichoke Stuffed Salmon


Spinach and artichoke dip? Yes please!!! This incredible pan-seared stuffed salmon is so quick and easy to make, not to mention, completely mouthwatering!


- 2, 6 ounce wild-caught salmon
- 2 Tbs olive oil
- salt and pepper
- Spinach and artichoke dip (you can find many recipes to make this homemade, or if you're in a time crunch, buy it already prepared.)
- 1 Tbs butter

In a large skillet, add olive oil and heat over medium-high heat. Sprinkle salt and pepper on each salmon. With a sharp knife, cut a slit on the side of each salmon to create a pocket. Fill pocket with two tablespoons of spinach and artichoke dip. Place salmon in the skillet, skin side down, and let it sear for about 4 to 5 minutes. Carefully turn over and add 1 tablespoon of butter. Let cook another 2 minutes (or until salmon done to your liking). Remove salmon to a plate and enjoy with a few side dishes! The sides in this picture are mashed yellow cauliflower and sautéed asparagus. For a printer-friendly version of this recipe, Click Here.

"Remember, you only live once. Take care of your body so your 
journey will be a long one." - Anonymous