Deliciously Easy Recipes
This easy Air Fryer Cod recipe is a quick fish dinner with just 5 min of prep. Made with garlic, paprika & lemon keeping it light and healthy.
Do you love easy dinners that come together quick? Those are my favorite kind. No one wants to spend their whole day cooking and then cleaning up afterward.
That’s why I love this recipe for cod, made in the air fryer. Not only does it satisfy my fish-loving family – but it is almost effortless to make. You can’t beat that!
View postAir Fryer Chicken Fajitas are an easy dinner recipe, ready to enjoy in less than 30 min. Perfect for busy weeknights or even Cinco de Mayo!
In our family, we LOVE Mexican food. With a good portion of those in my family being of Mexican heritage, (and the fact that I grew up in So Cal where they have THE BEST Mexican food ever) I have a deep love affair with the food.
Not only is it positively amazing with all the flavors, textures, and colors – but the majority of it is pretty easy to make. But I took something as simple as fajitas and made it even easier by creating an air fryer version that is awesome!
View postSheet Pan Shrimp Fajitas are almost effortless to make! Ready in about 20 min, making them great for Cinco de Mayo or busy weeknight dinners!
Who loves easy recipes? When it comes to dinner – I’m all about quick and easy. Bonus if the dishes are kept to a minimum too.
But I don’t want to sacrifice flavor or eat a bunch of pre-processed foods to do it. This is why I love how simple and easy this recipe is for sheet pan shrimp fajitas. Check it out!
Be sure to try our Sheet Pan Chicken Fajitas too!
View postEasy Chili Lime Chicken made in the air fryer is quick to make! A juicy, flavorful, crispy chicken dinner that’s ready in less than an hour.
When it comes to putting together meals that everyone in the family loves, we almost always default to chicken. But that doesn’t mean it has to be boring.
This chili lime chicken is bursting with flavor, so tender and juicy – we can’t get enough. The family requests this one again and again! Pair this with my Instant Pot White Rice too!
View postInstant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!
Are you ready for a super easy dinner recipe? I’m all about the easy dinners, so this pulled bbq chicken made in the pressure cooker is one of our absolute FAVORITES!
You just can’t go wrong with tender, juicy pulled chicken smothered in bbq sauce and added to a bun. Delish and it is FAST to make too.
Honestly, I’m all about streamlining and making things easier in the kitchen. So when I can do something like a toss-and -go recipe like this one – I’m all in.
I’m sure you understand, dinner can be so hectic. So much to do already and then all that prep. This keeps it to minimal dishes and yet you don’t have to sacrifice flavor.
I promise the whole family will deem this chicken dinner their new favorite!
Place any leftover bbq chicken in a shallow, airtight container. Label with the date and keep refrigerated for up to 3 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Though they do cook inside together, the mixture would not mix very well inside the pot without a little help. Therefore, you have to combine all of your ingredients to get the right consistency when done.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Yes this can be made with frozen chicken. Make sure the pieces are not stuck together as this makes those areas where they are connected more dense. This will increase the amount of time the chicken will need to be cooked.
Otherwise you will have the outside looking like it is done and the parts where the chicken is connected will still be raw.
If you use frozen chicken that is separated, increase the cooking time by 2-3 minutes and leave the natural pressure release time the same.
I suppose you can – but you won’t really have pulled chicken at that point. But if that is more of what you are after, you can do that. Change the cooking time to 17 minutes. Keep the release the same.
You’ll want to pair this with my Hawaiian Coleslaw recipe. The added sweetness pairs perfectly with the bbq sauce.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
This bbq pulled chicken recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chicken in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chicken recipe.
If you love this Easy Instant Pot BBQ Chicken recipe, you’re going to love these other easy dinner ideas too. Please click each link below to find the easy, printable recipe!
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Sesame Shrimp Recipe is a quick and easy meal that’s ready in just 20 minutes. Serve with white rice, edamame, carrots, and a lime wedge.
Who loves quick and easy dinners? I’m pretty sure you’d be hard pressed to find someone that didn’t love it when the evening meal comes together as fast as this one does.
Bonus points when the dish is healthy too. You just can’t go wrong with this super light and yet, flavorful sesame shrimp recipe.Pair this with my Instant Pot White Rice too!
I love this recipe because I can not only get dinner on the table in record time – but the whole family loves it so much.
Not to mention that it is definitely way better than anything you get with delivery. Don’t get me wrong, I love our delivery place – but I can have this done, on the table, and be done with the dishes too in the time it would take for them to just get it here. That is the BEST!
Place any leftovers in a shallow, airtight container and keep refrigerated for up to 3 days. To reheat, pop the corner of the lid, add a splash of water to the container, and microwave until hot. The added water will help to steam the shrimp.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Oh of course! If you only need dinner for two – this recipe easily reduces. Or you can make the full recipe and have leftovers the next night.
My son, who lives alone, likes to make the full batch and then has dinner for nearly the rest of the week.
If you can’t find sesame oil, another cooking oil will work. We like using sesame oil because not only does it have health benefits, but it is light, almost flavorless, and cooks at a higher smoke point – which is great for cooking at high temperatures.
You can, and we do it often. This is a great dinner when you know you are having guests and need to make food fast. Just make sure you use a large skillet and everything doubles quite nicely.
Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.
This sesame shrimp bowl recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made shrimp before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this quick dinner recipe.
If you love this Easy Sesame Shrimp recipe, you’re going to love these other delicious dinners too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Sesame Shrimp as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Instant Pot Beef Stew is a delicious and easy dinner recipe that tastes every bit as good as grandma’s, but so much easier! Just toss and go.
Do you love a hearty meal on a chilly day? It has been snowing like crazy here and so I have been making meals like this Beef Stew for dinner.
I love it because not only does it 100% hit the spot when it comes to good ol’ fashioned comfort food, but it is insanely easy to make and I don’t have to mind the pot all day long like in years past.
I mean, I have been making this beef stew recipe for at least 20+ years. Only back then the babies were babies, I was home caring for them and I was doing all the cooking on the stovetop.
But once the recent craze of pressure cooking came around – it was a game changer. No longer did I have to dedicate the whole day to dinner.
Making in the pressure cooker also basically guarantees that the meat will be “fall-apart-tender” – so that is a huge win!
Place any leftovers in a shallow airtight container and keep refrigerated for up to 4 days. To reheat, portion out into individual servings and microwave until hot.
*note – it is normal for the fats and oils to separate once it has been refrigerated. You can either skim that off the top before serving again – or you can leave it in for flavor. It will melt and dissolve once the stew is reheated.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Usually I would say that this is a personal preference. However, I used salted butter in mine and along with the broth it was perfectly flavored without me having to add additional salt to the recipe.
If you are watching your salt intake, opt for unsalted butter and while you are at it – you might want a lot-sodium broth too.
All that being said – these days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work, adjusting the other ingredients as needed.
Sure – you can make this stew with a pork roast instead. Cooking time would be 20 minutes per pound of meat. You can also make it with boneless skinless chicken breast – cooking at 6-8 minutes per pound.
Of course, if you want to add a little red wine to this recipe – I recommend no more than a half-cup. It isn’t a carbonated beverage, so it will do just fine in the cooker.
Keep in mind that although it is believed that all of the alcohol cooks out when adding things like wine or beer to recipes. The reality is that only about 70% of the alcohol is removed in the cooking process. So keep that in mind depending on who will be enjoying this stew.
Oh of course! If you only need a handful of servings, this recipe can be cut to suit your needs.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
You bet. This will work with Gluten-Free flour. I would recommend using a 1:1 flour like this one as it is the most like a standard all-purpose flour.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Using another type of potato will work fine – they just yield a different texture and may need more or less time cooking depending on what you choose. Just be sure to cut them to about the same size as you would the red potatoes.
I have heard that stew is actually the recipe of choice in Ireland when celebrating St. Patrick’s Day. But a true Irish stew contains just a handful of ingredients – mutton, onions, potatoes, and sometimes carrots, this is what distinguishes it from a stew made from beef that you typically find in the US.
You’ll also find that Irish stew is thickened with mashed potatoes instead of making a roux or cornstarch or flour slurry.
Of course – more veggies can always be added. However, if you want to keep this as close to a traditional stew – just the potatoes and carrots are needed.
You can use already cut beef that is labeled “stew meat”. For this, I happened to have already purchased a large beef chuck roast and had other plans for it. But then I decided to make this stew and so I just cut that roast into the pieces here. You can use flank, shank, or chuck roast. That will work just fine.
Yes – water will work fine. It won’t have as much flavor and you will most likely need to add salt and other seasonings to make up for the lack of flavor.
This is where using the pressure cooker comes in handy – because I have yet to cook any meat in there and not have it turn out perfectly tender and juicy. The pressure cooker locks in the moisture and the high pressure helps to break down the fibers of the meat to make it tender.
If the meat isn’t tender it is possible that it either didn’t cook long enough or the wrong cut of meat was used. Make sure you are using flank, shank or chuck roast for this recipe.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Yes and no. You’ll notice that the recipe mentions that I have increased the beef to up to 6 pounds – but I left the remaining ingredients the same. This was extra meaty – which the family loves. I must say that it maxed out my 8-quart Instant Pot.
Due to the space constraints of the pot, I don’t recommend a full double batch. You can increase the meat by itself, but I would maybe keep it to 4 pounds instead of the 6 that I did if you have a smaller pot.
Yes – but it isn’t as easy as it sounds. You will start with making sure you choose a shallow container as you would for storing leftovers in the fridge. This goes back to the bacteria growth we discussed.
There are a couple of ways you can freeze the stew. First -You need to make sure the stew has come to room temperature before freezing. Place it in the shallow containers and then submerge the bottom of the container in cold water to help rapidly cool the stew before you freeze it. Then put the lid on- label with the date and store for up to 3 months.
The second way (that we do most often) is we let the stew sit in the pot while we eat – this is because people go back for seconds, and we are usually done eating and onto the clean up within 30 minutes. This allows the stew to cool to a reasonable temperature without entering the danger-zone of being out for too long.
Then we place any leftovers in the shallow containers and refrigerate. We enjoy it for the next night – because I love not having to cook when possible. Then if there is anything leftover, we place that in a clean airtight container, label with the date and freeze.
If you want the base of the stew to be thicker than the broth consistency here – you can easily thicken it.
Just ladle out 2 cups of the broth into a bowl. Then whisk in 2 tbsp of flour until it looks like gravy. You can add more flour if you want it thicker or more liquid if it gets too thick. Then add it back to the pot and stir well. This should make the stew nice and thick.
Yes, you can make this in the slow cooker. Just follow steps 1-3 using a skillet on the stovetop. Then transfer the browned meat to the slow cooker, add the other ingredients, cover and cook on high for 5-6 hours or on low for 7-8 hours.
You bet – I made it on the stovetop for decades. Follow steps 1-5 using a large Dutch oven or stockpot on the stovetop – cooking just the meat, leave the veggies for later. Heat to boiling. Reduce heat to low. Cover and simmer for 2 hours 30 minutes or until beef is almost tender. Stir in the remaining ingredients. Cover and cook for another 30 minutes or until vegetables are tender before serving.
This beef stew recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade stew before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this stew recipe.
If you love this Easy Beef Stew recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!
Don’t miss these Instant Pot Beef Recipes!
Be sure to check out our Oven Roast Beef too!
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Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!
Who loves crispy, crunchy fried shrimp? My family can’t get enough. But traditional frying can be so messy and time consuming.
Fortunately, these coconut shrimp can be made in the air fryer in no time at all – which makes them great for snacking or feeding the family when you are short on time.
Growing up, crispy breaded shrimp was the only way I would touch seafood. It just wasn’t my thing – until my grandparents had me try some coconut shrimp.
It was the greatest thing and became the menu item of choice whenever we would dine out. But making it at home back then meant standing over hot oil – which completely negated the idea of having a healthier option with seafood.
New to air frying? Be sure to check out my Smart Air Frying Guide.
Now, you can get all the same crispy, crunchy texture that you love about fried foods – all in your air fryer and in less time than conventional methods too.
I love that it is not only fast, but has reduced fat by reducing the oil – so it’s better for me too. I don’t have to give up the things I love – thanks to air frying.
Yes – if you love to add some sweetness to maybe balance the zip of the chili sauce you might be dipping these into – then sweetened coconut is perfect for this. It is really a personal choice.
The girls and I love to add that sweetness, but we make this unsweetened batch for the boys.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
These really are best when served fresh. But if you need to keep leftovers, I recommend placing the shrimp in an airtight container and refrigerating for up to 2 days.
You bet. If you have gluten-free versions of the ingredients needed to make this recipe – you can definitely use those and get a very similar result.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.
So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Yes, you can make this coconut shrimp with regular or seasoned breadcrumbs in place of the panko. But I do highly recommend the panko because it is crispier and gives an overall better texture – especially when eliminating most of the oil in the cooking process like we are doing here.
This air-fried shrimp recipe is SUPER EASY and delicious – and if you’re like me, then you might already have some of these items on hand OR maybe you are new to air frying, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
If you love this Easy Air Fried Shrimp recipe, you’re going to love these other quick recipes too. Please click each link below to find the easy, printable recipe!
Be sure to check out these 50+ Easy Air Fryer Recipes too.
If you love this recipe for Air Fryer Coconut Shrimp as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!
My hubs is a meat and potatoes kind of guy. Soups, just aren’t hearty enough for him most of the time. But this one – this Tortellini Soup, is his ALL TIME favorite.
If I only made one soup for the rest of all time, this would be the one that he would ask for time and time again.
Not only is it incredibly easy to make, but it is packed full of flavor and so hearty too. You definitely won’t be feeling hungry after a bowl of this soup.
I also love it because I can keep the prep dishes to just the Instant Pot insert. No extra pots or pans. It is all made right there in the one pot, making my life easy. I know you’re going to love this easy soup recipe.
For decades I have made this Creamy Tomato Tortellini Soup on the stovetop and we all love it so much. But I have to say, this sausage version in the pressure cooker is definitely my new favorite.
You bet! If you would like to swap out the ground sausage with ground beef, that will work just fine. I do highly recommend the sausage though as it gives so much more flavor to the soup.
For me, it depends on how much is left. If I have a lot of leftovers, I will place the silicone lid on top of my non-stick pot insert and just pop it in the fridge. If I only have a few servings left, I place them in a shallow, airtight container and refrigerate.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Yes, you can use dry pasta if that is what you have on hand. Keep in mind that you will need more liquid as the tortellini will need to absorb more. You want to increase the water or broth by 1 cup – 1-1/2 cups AND make sure that all of the tortellini is submerged and completely covered with liquid before cooking.
Then calculate the time by taking the time recommended on the package, divide by 2, then subtract 1. That will be your cook time. (example – calls for a cook time of 12 minutes. Divided by 2 is 6, minus 1 = 5 minutes at high pressure)
I don’t recommend trying to make this recipe with refrigerated tortellini. The pressure cooker most likely will make them too soft. But if this is the only thing you have on hand, set the cooker for 0 (yes ZERO) cook time and do an immediate quick release of the pressure.
Unfortunately, because the tortellini expands as they cook, the Instant Pot can’t handle doubling of this recipe, so I don’t recommend it.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
If you don’t want to use evaporated milk or don’t have any on hand, you can sub in heavy cream or half and half in this recipe. I don’t recommend using milk as it tends to curdle when added to hot recipes like soup.
I like evaporated milk because it works like heavy cream in recipes such as this, but I can keep it in the pantry for far longer than if I had a carton of heavy cream or half and half in the fridge.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
This Instant Pot soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a soup in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this soup recipe.
If you love this Easy Tortellini Soup recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Sausage Tortellini Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!
Do you love making corned beef and cabbage for St. Patrick’s Day or any other special occasion? It is one of the hub’s favorite meals and for years we struggled with making it.
That is until the pressure cooker came about. Cooking corned beef in our Instant Pot really revolutionized how we make cuts of meat like this. Check out this super easy recipe for Corned Beef and Cabbage.
For years we tried so many different methods. Wrapping and baking, the slow cooker – each and every time we would spend what seemed like most of the day working on this dinner recipe only to end up with a tough piece of meat that no one wanted to eat.
It was always disappointing, it always took so much longer than it should have. So when we decided to give it a try in the Instant Pot – it was LIFE CHANGING.
This meat is so juicy, so tender! It slices easily, with no fuss. Just put it in the pot and walk away.
I love that it is practically effortless. I also really love recipes that let me prep & go. It lets me do the dishes, make a side dish – whatever it is – I don’t have to spend my time managing the meal. I love it and I know you will too.
Place any leftovers with some of the remaining broth in a shallow airtight container and keep refrigerated for up to 3 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Corned beef is essentially brine-cured beef. The salt that was used to cure the meat was so large that it resembled corn – which is where the name came from.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
In theory, yes. However, there has been discussion about that says that it isn’t safe to add anything with carbonation to the pressure cooker. Typically, when adding a carbonated beverage to a meat recipes the carbonation helps to tenderize the meat – which is great.
In this case, you could use a flat beer so you still have the flavor without the risk of having something carbonated in the pressure cooker.
No problem. If your piece of corned beef is thicker than 1.5″ just increase the cooking time by 5-6 minutes per pound to make sure it is done when you remove it from the pot.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
When making corned beef, make sure the internal temperature reaches 145 degrees on a meat thermometer for food safety.
You bet! If you want larger pieces of onion or baby carrots added in – that will work just fine. The carrots can be added with the potatoes at the beginning and onions because they are softer, would be added with the cabbage at the end.
Yes, absolutely, that will work just fine. The rule is when cooking frozen corned beef that you cook it for about 34 minutes per pound.
So if you are making this 5-pound piece – you would increase the cooking time to 170 minutes or 2 hours & 50 minutes.
Then do the slow release followed by the quick release and then the veggies.
Unfortunately, due to the space constraints of the pressure cooker, this can’t be doubled – unless you have 2 cookers. Even with our 8-quart cooker, this fits just perfect.
You bet! If you can’t seem to find the meat that comes with the pickling spices it is super easy to just make your own. Just combine the following ingredients and then add them to the pot with the meat.
Because corned beef goes back to my Irish heritage, I like to pair it with traditional things you’d like to enjoy with a “meat & potatoes” kind of dinner. Here is a list of our favorites we serve with corned beef and cabbage.
This corned beef recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made corned beef before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
If you love this Easy Corned Beef recipe, you’re going to love these other St. Patrick’s Day recipes too. Please click each link below to find the easy, printable recipe!
Don’t miss our St. Patrick’s Day Hot Chocolate Bombs!
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This Chicken Vegetable Soup is a quick & easy dinner that can be made in the slow cooker, stovetop, or pressure cooker. Simple & Delish!
Who loves super easy recipes? I have both hands up here because – let’s face it, life is so crazy busy already. We need dinner to be almost effortless.
I love this chicken vegetable soup because I can make it 3 different ways, AND it gets me in and out of the kitchen in less than an hour. You just can’t beat that.
I don’t know about you, but I’m all about getting dinner done quickly. The less time we spend cooking and cleaning means the more time we can spend dining together but more family time afterwards too.
I certainly cherish what time we get together because with all of the different school and work schedules we are working around – it is hard to get everyone together at the same time these days.
Just keep it refrigerated for up to 4 days in a shallow, airtight container. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
In theory, yes, this recipe would double well. However, due to the space contraints of the slow cooker or pressure cooker – you won’t be able to double this recipe if using one of those methods.
But if you have a very large stockpot, you can double this recipe on the stovetop.
Yes – to freeze this soup, allow it to cool, and then place it in a freezer-safe container leaving about 1″ at the top for expansion. Label with the date and keep frozen for up to 3 months.
To reheat, thaw in the refrigerator overnight. Then heat on the stovetop in a large saucepan or stockpot over medium heat until hot.
Oh of course! If you are cooking for just 1-2 people, this recipe can certainly be cut in half.
That being said, you can make the whole recipe and freeze the rest, possibly even potion it out so you have more meals for several nights.
You bet! Just cook as directed and then allow it to cool to warm. Then place the soup in a shallow airtight container as you would any leftovers (see above) and refrigerate.
Yes – you can mix the variety of the vegetables as needed. As you can see – there are some that are already fresh, some canned and some frozen. So you can use any canned, frozen or fresh – whatever you have will work.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
You bet! This recipe is also delicious using ground turkey, beef, or sausage. You will have to cook any of those until browned – doing this ahead of time so you can just add it when you would add the chicken here. You might also like it with leftover steak or ham.
Yes – of course! If you want to just make vegetable soup – leave out the chicken for this recipe.
For this recipe, to make sure everything is cooked through, I recommend cooking the chicken before adding it to this recipe.
This quick chicken soup recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade soup before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
If you love this Easy Chicken Vegetable Soup recipe, you’re going to love these other meals too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chicken Vegetable Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Delicious chicken jalapeno popper casserole with creamy cheese sauce to make ahead as a family dinner main course.
This great recipe combines everything we all love: a little heat from jalapeno peppers, budget-friendly protein (juicy tender chicken), lots of cheesy creamy saucy goodness, and perfectly cooked bacon on top.
View postAlice Springs Chicken is mouthwatering grilled chicken, crispy bacon, sautéed mushrooms, and melted cheese, all drizzled with honey mustard sauce.
Get ready to be transported to the culinary wonders of Australia (or at least Outback Steakhouse, haha!) with this delicious Alice Springs Chicken recipe! This dish is a flavorful sensation, and it’s popular for a reason.
With this recipe, you’re combining juicy, marinated chicken breasts with crispy bacon, sautéed mushrooms, and melted cheese. Topped off with a rich honey mustard sauce, it’s a perfect blend of sweet and savory.
View postChicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!
Ready for some super easy comfort food? I absolutely love it when I can make a dump and go dinner like this chicken noodle soup that everyone just raves over.
I mean, no one wants to or has time to spend hours in the kitchen working on dinner. Fortunately, this recipe lets you toss it in, set it & walk away. In less than 30 minutes dinner is done & you only have one pot to clean.
You really can’t beat that, can you? A one pot dish that is so simple and easy. Those are my absolute favorite and why I have made it my mission to share with you all how easy it can be to cook at home.
Because honestly, as easy as delivery is – in the time it takes to get everyone to agree on where to order from, decide what they want, place the order and then wait for it to be delivered – this soup recipe is not only done, but you are already done with cleanup too.
Due to space constraints in the pressure cooker pot and needing to account for the noodle expansion once they are cooked, I don’t recomend doubling this recipe.
You can use chicken that has already been cooked, shredded, and frozen – like if you deboned a bunch of rotisserie chickens and then froze them all in pre-portioned bags for later use. Or if you had leftover chicken that you decided to freeze for later – that works too.
If you are wanting to use uncooked, frozen chicken – you would need to cook that in the pressure cooker first. Then shred it, clean the pot – then start this recipe.
You can also use the frozen chicken pieces and add them to the pot with all of the other ingredients – except the egg noodles. Cook on manual pressure for 30 minutes. Depressurize, shred the chicken and add it back to the pot along with the egg noodles. Set the Instant Pot to sauté to bring it to a simmer until the noodles are cooked.
Just keep it refrigerated for up to 4 days in a shallow airtight container. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
I personally don’t like the texture of the noodles after they have been frozen, so I don’t recommend it. However, if you wish to freeze this soup, place it in an airtight container, freeze and use it within 3 months.
If you want to use uncooked, FRESH chicken – you would need to cook that in the pressure cooker first – just like I mentioned above for using frozen chicken. Then shred it, clean the pot – then start this recipe.
You can also use FRESH diced chicken pieces and add them to the pot with all of the other ingredients – except the egg noodles. Cook on manual pressure for 15 minutes. Depressurize, shred the chicken and add it back to the pot along with the egg noodles. Set the Instant Pot to sauté to bring it to a simmer until the noodles are cooked.
This chicken soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade soup in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this soup recipe.
If you love this Easy Chicken Noodle Soup Recipe Instant Pot, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chicken Noodle Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Creamy, cheesy, and delicious chicken and bacon pasta can be an easy 30-minute weeknight dinner for your whole family or a small gathering.
All the flavors we love in one pan – that’s how good this great recipe is. I would say it is an American-Italian comfort food that doesn’t require any fancy ingredients or a pricey bill at a restaurant.
View postInstant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.
Who loves tuna casserole? Both the hubs and I grew up on it, so of course it is a favorite around here.
While I have my classic version with a twist, I knew I had to convert the recipe to be made in the pressure cooker to make it that much easier.
I love this version because I can make the whole recipe in just one pot. No need to boil the noodles or the peas separately or create a bunch of different bowls for mixing and then waiting for it to bake.
Add all that ease to the fact that this recipe is done in less than 30 minutes. That includes the time to pressurize AND depressurize the pot too. You can’t beat that!
You can, depending on the size of your pressure cooker. Be sure to keep in mind the expansion of the noodles once they are cooked. They can really fill the pot.
You might want to also increase the cooking time by 1 minute if you are doubling this recipe.
Place any leftovers in a shallow, airtight container and keep refrigerated for up to 4 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Canned peas are fine, but you will want to add them after the cooking process when you add the cheese. Since they are already so soft, you will just need that extra couple of minutes to heat them without having them cook with the pasta.
Yes- you can leave out the bacon if you like. For added texture, you can replace it with crushed crackers, panko, or breadcrumbs if desired.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
You can sub in either heavy cream, half and half or milk in place of the evaporated milk. I like to use evaporated milk because I can keep it in the pantry and I can still get the texture of heavy cream without always having to keep it on hand.
You bet! This recipe is great with penne, elbows, spirals or even rigatoni.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
This tuna casserole recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made a pressure cooker pasta before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
If you love this Easy Tuna Casserole recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
Ritz Cracker Chicken Casserole
If you love this recipe for Tuna Noodle Casserole as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Ham and Bean Soup is classic comfort food that’s a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker, or in the pressure cooker!
Is it cold and blustery where you are? It is here too. Which means I’m in the mood for some comfort food.
But when I say comfort food, I mean that it has to be hearty too. With the big appetites in this house, soups need to be packed full of goodness like this one.
View postA 25-minute savory and filling breakfast hash with sausage, crispy potatoes, and peppers. Perfectly seasoned and bulked up with eggs.
Delicious potato hash recipe with fresh herbs and simple filling ingredients – I can tell you, this is some of the easiest and most satisfying food you can have in the morning.
View postThis Pork Loin Roast is easy to make and ready in about an hour, which makes it perfect for holiday meals and weeknight dinners alike.
When it comes to quick and easy dinners, we almost always choose pork. Not only is it fast on cooking times, but it is a great alternative to beef or poultry.
With this simple pork loin roast you can have a deliciously savory dinner on the table with just a few minutes of prep and really wow your crowd.
Now, when it comes to holiday meals, I tend to go the untraditional route. This is because I’m usually making all the holiday fixings months in advance so I can share them with you here.
So by the time the actual holiday comes, we have already had our turkey or ham and really want something different. That’s where this beautiful pork loin roast comes in.
I love it because the prep is so quick and then I can just get it in the oven and work on the sides or visit with the kids. Minimal work with a whole lot of gain.
Plus – the leftovers of this pork loin are positively scrumptious on a sandwich the next day.
Place any leftover roast in a shallow airtight container and keep refrigerated for up to 4 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
You bet! Just season this pork loin roast the same way. But instead of placing it in a preheated oven and baking it – you will place it in the slow cooker and cover.
Set it to low and let it cook for about 8 hours. You can add about a half cup of water in the bottom, but the juices it releases as it cooks should be enough moisture.
This 3-pound roast should feed 4-6 people depending on the thickness of the slices and of course, portion sizes.
I understand. I am a complete sucker for pulled pork. Unfortunately, pork loin roast is far too lean and won’t pull. If you want pulled pork, you will need to choose a pork shoulder or a pork butt. Check out my recipes here for slow cooker pork and pressure cooker pork versions.
I personally prefer to use it up within 4 days after making it because it has better flavor and isn’t too dry. But you can place it in an airtight container or bag and freeze for up to 4 months.
You can, and we do it often. If you have a large braising pan you can place the roasts side-by-side in the pan when cooking. You can also place 2 regular casserole baking dishes side-by-side in the oven.
We like to make double because it gives us some leftovers that we can send home with our son so he has some meals for a bit. We also have plenty of people here that love to have those leftovers for a few days. Plus, it’s really nice to have a few nights off from cooking.
You can’t cook the pork roast from frozen as you can when pressure cooking. For this method, you will need to use a fully thawed or fresh pork roast.
This pork roast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pork roast before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this roast recipe.
If you love this easy pork loin roast recipe, you’re going to love these other savory meals too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pork Loin Roast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Garlic Parmesan Chicken and Pasta recipe combines tender, seasoned chicken with a rich and creamy Parmesan sauce over perfectly cooked pasta. It’s a comforting and flavorful dish that’s easy to prepare for a satisfying meal any night of the week.
An easy pasta dinner that sprung out of the viral Tiktok video of the Buffalo Wild Wings Garlic Parmesan Chicken Pasta. My take on this amazing recipe will feed your whole family without using a store-bought preservatives-heavy sauce.
View postThis Ground Beef and Sweet Potato Hash is a hearty and nutritious one-pan meal, perfect for any time of the day. Combining seasoned ground beef with sweet potatoes and bell peppers, it offers a balance of flavors and textures.
A no-fuss no-mess one-pan dinner tonight or some filling breakfast hash, how does that sound? Like music to my ears!
View postTender crispy chicken fries up in a deliciously crispy batter and then gets coated in a sticky, sweet orange glaze with just a tiny kick from red pepper flake. Just like, or maybe better, than Panda Express make it! You’ll love this copycat Orange Chicken Recipe – Panda Express.
Everybody loves Panda Express Orange Chicken, it is the best. Now you can make this 30-minute Copycat Panda Express Orange Chicken right at home with just a few simple ingredients and minimal prep time!
View postInstant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato. Everyone just loves this.
I sure love making dinner in my Instant Pot. It is so quick and easy. It makes recipes like this potato soup as simple as toss and go.
I mean, if you are a regular around here, then it is no secret that I’m all about small kitchen gadgets and appliances making life easier. I like to keep the steps simple and whenever possible I make things toss and go.
I am not a fan of a whole lot of steps because I usually only have a few minutes to toss everything together to begin with.
If I can make a recipe that requires that I just throw it all in the pot, set it, and walk away so I can cram a little bit more work in before we break for dinner – I’m all in.
Fortunately this recipe is just like that – which is why I love it so much.
This recipe came about because I had a whole bag of potatoes that were nearing the end of their life. Several people in the family were traveling, so I wasn’t able to use up enough of them by serving them as a side dish – even for a couple of nights.
So I just prepped them, tossed them in the pot with the other ingredients and wrapped up editing some images while it cooked.
It turned out great and everyone just LOVED it. But really, who wouldn’t love a big ‘ol bowl of something as delicious as baked potato soup?
Any extra soup can be stored in a shallow airtight container for up to 3 days in the refrigerator.
I do have a stovetop potato soup that is a bit different than this recipe. It is just as delicious.
Because of the space constraints with the size of pressure cookers, either 6 or 8 quart – I don’t recommend doubling this recipe. However, it is so quick to make, that you could do batches back to back if you needed more.
Yes- you can use leftover chicken, turkey, pulled beef, ground beef, ground sausage or ground turkey. I literally use whatever I have on hand that needs to be used. But I do have to say, the bacon is really scrumptious – just like a loaded baked potato.
This will definitely depend on the size of your portions. But we had enough for at least 8 bowls. So plan on it feeding 8 adults.
Absolutely. If you don’t happen to have evaporated milk on hand, you can substitute milk, half and half or even heavy cream.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Sometimes potatoes have an odd texture once thawed. I don’t recommend freezing this soup for later.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
This potato soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made soup in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this soup recipe.
If you love this Easy Potato Soup recipe, you’re going to love these other quick dinner ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Instant Pot Potato Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Rich and flavorful slow-cooked pork in hot green chili salsa, cooked to perfection in this easy green chili recipe.
If you’ve ever tried green chili in Mexico, New Mexico, or Colorado, you know it brings the heat, the flavors, and the mouthwatering pork bites.
View postThis hearty and comforting dish combines tender baked chicken with flavorful orzo, all cooked in a rich tomato and herb sauce. It’s a perfect meal for a cozy dinner that the whole family will enjoy.
Baked orzo and chicken is an absolutely delicious one-pot meal that works for weeknight dinners like magic without a long cooking time or messy kitchen. A great recipe for a Greek or Italian-inspired meal.
View postBBQ Ranch Chicken Casserole is a quick and easy dinner loaded with chicken, cheese, and pasta, tossed and baked with BBQ sauce and ranch.
Do you love casseroles?? I know my family does. My grandmother loved making them for so many occasions so I definitely grew up on casseroles.
I think it was the era, of ways to make dinner easier. But the trend sure stuck around. Probably because life hasn’t slowed down at all. In fact, it seems it is busier than ever.
You can enjoy this recipe cold by making our BBQ Ranch Pasta Salad. Don’t miss our Chicken and Rice Casserole and our Easy Chicken Pot Pie recipes too.
View postBraised Steak and Onions is a classic dish featuring tender beef slow-cooked in a savory sauce with caramelized onions.
Whether you’re looking for the perfect sandwich meat or just a hearty main course, braised Steak and Onions is the ultimate comfort food.
Tender pieces of steak simmered slowly in a savory broth, enhanced with caramelized onions, garlic, and a hint of herbs. The result is a melt-in-your-mouth dish that’s perfect for a cozy family dinner or a comforting meal on a chilly evening.
View postSavor the rich, tropical flavors of Slow Cooker Huli Huli Chicken. This easy-to-make Hawaiian dish features tender chicken slow-cooked in a sweet and savory marinade of soy sauce, pineapple juice, garlic, and ginger.
Huli Huli Chicken is a mouthwatering Hawaiian dish that’s perfect for any occasion. Especially during the summer! We’re talking about tender chicken thighs cooked in a savory, sweet, and tangy sauce made from brown sugar, soy sauce, ginger, and pineapple.
I think the ginger and pineapple are my favorite parts of this dish. It makes the perfect combination of tropical flavors with the chicken. Soooo darn tasty!
View post30 Minute Back-to-School Meals – Over 40 mouthwatering recipes by some of the top food bloggers around that you can cook up in less than 30 minutes!
I’m so JAZZED! I have joined in the fun with some of my FAVORITE bloggers around to bring you some absolutely incredible recipes each month.
What’s the theme for August? Back-to-school of course. Everything you could ever want to make mealtime easy for back to school time.
View postCrock Pot Chicken Tacos, an easy slow cooker dinner recipe that’s a perfect “dump & go” meal. Delicious in tacos, burritos, nachos and more.
WOW – it sure has been a while since I talked Easy Family Dinner Ideas. Today I thought I would share with you one of our favorite dinners- these Crock Pot Chicken Tacos.
This is a “go-to” recipe for us because not only is it easy – but it’s so delicious that rarely do we have much in the way of leftovers. I can take 5-10 minutes late in the morning and toss all the ingredients in the crockpot and just let it go.
Don’t miss our Slow Cooker Buffalo Chicken Dip too!
Garlic Butter Salmon is a simple foil packet dinner recipe that’s oven-baked for a quick & healthy dinner or made on the grill at your next backyard BBQ.
My friends, my family is crazy for fish. They absolutely love seafood and it makes them so incredibly happy when I make it for them.
If you love this – be sure to try our Oven-Roasted Asparagus!
View postBolognese Short Rib is a deliciously slow-cooked dish featuring tender short ribs in a savory tomato sauce with herbs and spices.
If you’re looking for a dish that combines rich, savory flavors with melt-in-your-mouth tenderness, look no further than Bolognese Short Rib. This hearty and comforting recipe features slow-cooked beef short ribs in a robust tomato-based sauce, creating the ultimate comfort food perfect for a cozy family dinner or special gatherings.
It’s a flavor I just can’t get enough of. The combination of tender beef, aromatic vegetables, and a luscious sauce served over pasta is always satisfying. I’ve got a recipe for you that makes it all simple and easy.
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