Instant Pot Macaroni and Cheese

Original recipe provided by Six Sisters Stuff 

Ingredients

• 16 ounces elbow macaroni
• 4 cups chicken broth
• 4 Tablespoons butter
• ½ teaspoon salt
• 1 cup whipping cream
• 2 cups sharp cheddar cheese shredded
• ½ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheese
• ½ teaspoon garlic salt
• ½ teaspoon parsley
• ½ teaspoon dry mustard
• Kettle Cooked Jalapeno chips (optional

Instructions

• Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.
• Cut butter into small pieces and place on top of pasta. Add salt.
• Place lid on top of Instant Pot and secure in place.
• Move vent to SEALING position.
• Press MANUAL button and set timer for 4 minutes.
• When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. (Some foam might come out of the vent, just use a paper towel to quickly wipe it off)
• Remove lid and add whipping cream, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.
• Serve warm, topped with crushed Jalapeno chips (optional)

Notes

• Be sure your noodles are covered in the broth before you cook it!

Nutrition

Calories: 529 kcal · Carbohydrates: 44 g · Protein: 19 g · Fat: 30 g · Saturated Fat: 19 g · Cholesterol: 95 mg · Sodium: 1105 mg · Potassium: 282 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 991 IU · Vitamin C: 8 mg · Calcium: 353 mg · Iron: 1 mg

Overnight Sourdough Pancakes

 These mouth-watering pancakes are life-changing. After you try them you'll be throwing your mom's plain old, dry, boring, pancake recipe in the trash. The original recipe can be found here: Savor The Best

Ingredients

The Night Before Cooking:

• 1 cup sourdough starter (240 grams)
• 1-1/2 cups buttermilk (336 grams)
• 1-1/2 cups flour (180 grams)
• 2 tablespoons sugar

In the Morning:

• 6 tablespoons melted butter
• 2 large eggs
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder

Instructions

The night before:

1. Mix sourdough starter, buttermilk, flour, and sugar together in a large bowl. Cover loosely with plastic wrap and let sit on the countertop overnight.

In the morning:

1. Preheat your skillet.
2. Stir in the melted butter, eggs, salt, baking soda, and baking powder into the batter. Mix well to combine.
3. Pour 1/4 to 1/2 cup of batter onto the preheated skillet and cook for 1 to 2 minutes until it starts to bubble then flip the pancake and cook for 1 to 2 more minutes until it is golden brown.

Southwestern Chicken Soup

Southwestern Chicken Soup

Ingredients:

1 c. chopped onion

• 3 cloves garlic minced
• 6 c. chicken broth
• 1/4 c. uncooked white rice
• 1 t. cumin
• 1 16oz. can Great Northern beans, rinsed and drained
• 3 c. chopped chicken
• 1/2 c. chopped fresh cilantro
• 1/2 t. pepper
• 1/4 t. salt
• 1 c. chopped tomato
• 3/4 c. diced avocado
• 1 T. lime juice
• 6 lime wedges
• plain tortillas (optional)
• tortilla chips (optional)

Directions:

Heat a large saute pan over medium-high heat. Coat with cooking spray. Add onion and garlic and saute 3 minutes. 

Add broth, rice, cumin, and beans; bring to a boil. reduce heat; simmer 15 minutes. 

Stir in chicken, cilantro, pepper and salt; simmer 5 minutes or until chicken is heated. 

Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges. 

This soup is good served with plain tortillas, but it is also good with baked tortilla chips. Serves 6.

Better Than Olive Garden Breadsticks

I've tried several different breadstick recipes and they've all been amazing! The reason I chose to put this one on the blog is because it is super easy and comes together quickly. Which is great for someone like me who doesn't plan very far in advance. Even if there's only 30 minutes left 'til dinner... there's still time! And if you have a little more time on your hands, GREAT. give it an extra 10-15 minutes to rise before popping it in the oven and they'll be even fluffier. 

From A Spicy Perspective

Ingredients: (makes 12 breadsticks)

• 1/4 c. warm water
• 1 TB granulated sugar
• 2 1/2 tsp. active dry yeast
• 3 cups all-purpose flour
• 1 c. hot water
• 1 tsp. salt 
• 4 TB melted butter
• 3/4 tsp. garlic salt

Directions:

1. Preheat oven to 400 degrees
2. In a small bowl, combine 1/4 c. lukewarm (just above room temperature) water with the sugar and dry active yeast. Allow the mixture to bloom (foam) for 5-10 minutes.
3. Meanwhile, in the bowl of an electric stand mixer, add 2 cups flour and salt. Use the dough hook extender if you have one. Turn on low and add very hot water. Mix to combine.
4. Once the yeast is very foamy, pour it into the mixing bowl. Turn the mixer on and slowly add the last cup of flour. Let the mixer run until the dough is very smooth and pulls away from the sides of the bowl. 
5. Dump the dough out onto a floured work surface. It should be very soft and tacky. Cut the dough into quarters. Then cut each quarter into 3 equal pieces, to make 12 equal portions. 
6. Use your hands to roll each piece of dough against the counter, into a long 10-inch rope. Gently move the dough ropes onto the baking sheets, leaving room in between for expansion.
7. Once the breadsticks are rolled out, let rise for 5-10 minutes, then place them in the oven for 12 minutes.
8. Place the butter and garlic salt in a microwave-safe bowl. Melt. Brush the garlic butter over the breadsticks and serve warm.

Grandpa Norm's Garden Salsa

(our take on) Grandpa Norm’s Garden Salsa

• ½ large yellow onion
• 1 small bunch cilantro
• 2 TB minced garlic
• ~8 green onions
• 1 green pepper
• ½ red pepper
• ½ yellow pepper

Add above to blender and roughly chop. Then add…

• 1/2 c. Victoria or El Pato salsa
• 2 jalapeño peppers, seeded
• Juice of 1 lemon (or 3 packets true lemon)
• Juice of 1 lime (or 3 packets true lime)
• ~8 roma tomatoes
• 4 tomatillos
• Garlic salt, kosher salt, & pepper, to taste

Hot buffalo chicken and bacon grilled cheese

From Smorgaseats

Ingredients (Altered from original)

• 2 TB crumbled bacon
• 1/4 cup hot buffalo sauce, such as Frank’s RedHot
• 2 TB cream cheese, at room temperature
• 1 cup shredded cheddar cheese
• 2 small chicken breasts
• 1 green onion, chopped
• sea salt, to taste
• fresh black pepper, to taste
• 8 slices sourdough bread (or regular sandwich bread)
• butter, for coating bread

Directions

1. Mix buffalo sauce and cream cheese well. Add bacon, cheddar cheese, chicken, onion, sea salt, and pepper.
2. Butter bread, place filling between bread slices and place sandwich on skillet over medium heat, until cheese starts to melt and bread is golden brown, about 2-3 minutes. Turn sandwich over and cook for an additional 2-3 minutes.
3. Repeat with remaining sandwiches and serve immediately.

Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Recipe from What's In The Pan

Ingredients

For cooking chicken:

• 4 boneless skinless chicken breasts paper towel dried
• 1/2 cup flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil

Pasta:

• 12 oz of spaghetti

White Wine Parmesan Sauce:

• 4 tablespoons butter
• 1 yellow onion chopped
• 4 garlic cloves minced
• 2 scallions chopped
• 2 small tomatoes diced
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup white wine
• ½ cup Parmesan cheese shredded
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon salt more to taste
• ¼ teaspoon crushed red pepper flakes

Instructions

1. COOKING CHICKEN BREASTS: Paper towel dry the chicken. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
3. MAKING WHITE WINE PARMESAN SAUCE: Add 4 tablespoons butter, 1 diced yellow onion and 4 minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Add 2 chopped scallions and 2 diced tomatoes. Add 1 tablespoon flour to pan and whisk to combine. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, 1/2 teaspoon salt and ¼ teaspoon red pepper. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
4. COOKING PASTA: Cook 12 oz of spaghetti according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
5. PUTTING THE DISH TOGETHER: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes. Serve chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.