Take the Pressure Off of Cooking with an Instant Pot!

The Instant Pot is revolutionizing the way that people cook by taking all of the hard work out of the process. By combining multiple appliances into one, the possibilities are endless!

The most advanced Instant Pot has the functions of a pressure cooker, slow cooker, rice cooker, cake maker, yogurt maker, sauté pan, steamer, warmer and sterilizer. This smart, safe and dependable electric pressure cooker is putting dinner on the table two to six times faster than conventional cooking. This makes the Instant Pot ideal for busy households in today’s fast-paced world.

Almost anything you can think of can me prepared using this one easy-to-use device, which in return saves you time and energy. Dishes like stews, pot roasts and chilis that originally took an entire day to prepare can be done in as little as an hour! Other foods like fresh or frozen vegetables can be soft and ready-to-eat in just two to three minutes.

You can even bake your favorite cake without using your oven. If you are on the fence and need more convincing, go online and research all of the different delicious dishes you can whip up in fraction of the time. Now that summer is here, there will be many parties and events that require you to bring a side dish. Try out the recipe below for an easy Instat Pot potato salad recipe that you can bring to your next outdoor barbecue!

 

Quick Potato Salad in the Pressure Cooker:

Ingredients:

  • 6 medium russet potatoes, peeled & cubed
  • 1 1/2 cups water
  • 4 large eggs
  • 1/4 cup finely chopped onion
  • 1 cup mayonnaise
  • 2 Tbsp finely chopped fresh parsley
  • 1 Tbsp dill pickle juice
  • 1 Tbsp mustard
  • Salt & pepper to taste

Directions:

  1. Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.
  2. When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.
  3. In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice three of the cooled eggs and stir into potato salad. Add salt and pepper to taste. If needed, add more mayo to achieve desired consistency.
  4. Chill at least one hour before serving. Top with slices of remaining egg.

Visit https://recipes.instantpot.com/ for more delicious recipes!

Spring Spritzer

Ice Cube Ingredients:

  • Red or green seedless grapes
  • Water

Spritzer Ingredients:

  • 1 bottle (24 oz) white grape juice (3 cups), chilled
  • 1 can (12 oz) frozen apple-grape-cherry juice concentrate, thawed
  • 1 cup water
  • 1 bottle club soda (1 liter or 4 cups), chilled

Directions:

  1. Place 2 to 3 grapes in each section of 2 ice cube trays.
  2. Fill trays with water; freeze.
  3. In 4-quart non-metal container or punch bowl, mix juice, juice concentrate and 1 cup water. Just before serving, add club soda; stir gently to blend. Add fruit-filled ice cubes.

http://www.tablespoon.com/recipes/spring-spritzer/3a31f39e-56dc-42ba-a1cf-5f1571b09775

Easy Dinner Ideas That Will Impress Your Valentine

Ingredients:
• 3/4 c. balsamic vinegar
• 3 cloves garlic, minced
• 2 tbsp. honey
• 2 tbsp. olive oil
• 1 tbsp. dried thyme
• 1 tbsp. dried oregano
• 4 steak fillets, such as sirloin
• 2 tomatoes, sliced
• Kosher salt
• 4 slices mozzarella
• Fresh basil leaves, for serving

Directions:
1. In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.

2. Pour over steak and let marinade 20 minutes.

3. Season tomatoes with salt and pepper.

4. Heat grill to high. Grill steak 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.

5. Add basil and serve.

http://www.delish.com/cooking/recipe-ideas/recipes/a48615/caprese-steak-recipe/

Ingredients:
• 1 c. all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 4 boneless skinless chicken breasts
• 2 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 8 oz. baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 c. marsala wine
• 3/4 c. low-sodium chicken broth
• 1/3 c. heavy cream
• 2 tbsp. Freshly Chopped Parsley
• Cooked angel hair, for serving

Directions:
1. Season flour with salt and pepper, dredge chicken in flour.

2. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add chicken and cook until golden on both sides, about 5 minutes per side.

3. Make Marsala sauce: melt remaining butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes. Add garlic and stir until fragrant, then season with salt.

4. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.

5. Return chicken to skillet and spoon sauce over breasts.

6. Simmer until chicken is cooked through, about 10 minutes.

7. Serve over angel hair, if desired.

http://www.delish.com/cooking/recipe-ideas/recipes/a49576/creamy-chicken-marsala-recipe/

Ingredients:
• 4 oz. semi sweet chocolate chips
• 1 lb. fresh strawberries

Directions:
1. Place chocolate in a glass bowl and microwave in 30-second intervals, stirring in between, until melted and smooth.

2. Holding the strawberries by the stem, dip in the melted chocolate, letting the excess chocolate drip off.

3. Transfer the dipped strawberries onto a baking sheet lined with wax paper.

4. Refrigerate the strawberries until the chocolate is firm, at least 30 min. Enjoy!

Recipe: Butternut Squash Soup

Ingredients:
– 1 large butternut squash
– 2 carrots
– 3 stalks of celery
– 1 large onion
– 5 cloves of garlic
– 6 sage leaves
– 1 sprig of rosemary
– 1/4 tsp. cayenne red pepper powder
– salt and pepper to taste
– 2 tbsp. olive oil
– 3 1/2 cups vegetable stock

Instructions:
1. Preheat oven to 350 degrees F
2. Peel, pit and chop the butternut squash into 1” squares, add to a large roasting pan
3. Chop the carrots, celery and onions into big chunks and add to the pan
4. Peel the garlic and add cloves whole
5. Add herbs, red pepper powder, salt and pepper – add olive oil and toss to coat
6. Roast for 1 hour (roast for an extra 15 minutes if veggies are not soft)
7. When veggies are roasted, remove stems and add to food processor with
1 cup of vegetable stock – puree
8. Pour mixture into large saucepan and add the remaining vegetable stock – stir well
9. Simmer on low for 10 minutes

https://www.pinterest.com/pin/181692166196424656/

Recipe: No Bake Strawberry Pie Bites

Ingredients:
1.5 lbs fresh strawberries (diced)
Juice of half a lemon
1/3 cup water
1/3 cup sugar
3 tbsp cornstarch
Pinch of salt
1 tsp vanilla extract
1/2 tsp almond extract
1 or 2 boxes mini phyllo shells
Whipped cream

Preparation:
1. In a medium sized saucepan add the diced strawberries, reserving 1 cup.
2. Mash the berries with a potato masher until desired consistency is reached.
3. Add the lemon juice, water, sugar, cornstarch, and salt.
4. Stir the mixture together until the cornstarch is completely incorporated.
5. Turn the stove to medium heat, cooking and stirring the berry mixture until it thickens, about 8 minutes.
6. Remove the saucepan from the heat and stir in the extracts.
7. Cool the mixture completely, then cover and refrigerate until cold.
8. Once the mixture is cold, stir in the remaining cup of diced strawberries.
9. Just before serving, fill each mini phyllo shell with a spoonful of the strawberry mixture and top with whipped cream.

No Bake Strawberry Pie Bites

Recipe: Firecracker Cocktail

Ingredients:

  • Splash of Grenadine
  • 2 Shots of Bacardi Razz Rum
  • 2 Shots of Lemonade
  • 2 Shots of Blue Curacao Liquor

Directions:

  • Fill glass with ice
  • Pour splash of Grenadine over ice
  • Slowly pour in Bacardi Razz Rum
  • Pour in Lemonade
  • Pour in Blue Curacao
  • Drink and Enjoy!

*Must be 21 or over to consume alcohol. Drinking and driving is prohibited. Please drink responsibly.

Doorstep Meal Prep

The thought of making a trip to the grocery store can make some people cringe, especially after a long day at work. So, why not make that stress a thing of the past by having your groceries and planned meals delivered right to your doorstep? Meal prep kits like HelloFresh, Green Chef and Blue Apron have grown substantially more popular in the last couple years with more and more options popping up all the time. So, which one do you choose? We did a comparison of three of the top doorstep meal kits to hopefully make your decision easier!


HelloFresh was our top choice with high ratings of best nutritional value with the most nutritional information, freshness of ingredients, and of course, great taste! However, if you’re looking to step out of the box and try some new flavors, HelloFresh has fewer options for those with adventurous taste buds. On the other hand, if you don’t mind the simplicity, HelloFresh’s meals, on average, had the lowest fat content, calories and sodium, making it perfect for those looking for healthy alternatives. Most of the meals take 30 minutes or less to prepare, but the more complicated recipes required additional time (about 15 minutes). HelloFresh is more on the pricey side with price per portion being about $11.50


Green Chef was our second choice with the majority of its ingredients being fresh and unblemished, its fiber and fat content being tied with HelloFresh, and its tasty flavors. Green Chef focuses on having all organic ingredients (GMO and hormone free) and a higher vegetable content than the other meal kits. Their meat products are also raised without the use of antibiotics. Green Chef also offers an expansive range of kits, which include vegetarian, carnivore, Paleo and gluten-free, making it ideal for diet and health conscious individuals. Meal prep time had a wider range of 20 to 45 minutes depending on the recipe. Green Chef is also one of the more expensive meal kits due to its all-organic ingredients coming in at about $11.99 per portion.


Blue Apron is our third choice, although it offers the most diverse recipes and the most budget friendly meal plans compared to the others. As far as taste, the dishes are fresh with good flavor and texture. The majority of foods were crisp, often organic and unblemished. The recipe cards do list calorie information, however they do not list any in-depth nutritional information as amounts may vary depending on how each meal is prepared. Meal cook time ranged anywhere from 25 minutes to 60 minutes depending on complexity. As stated above, Blue Apron is the most affordable with an average per portion price of $9.99.

Whether you’re cooking for your family or just yourself, make the process easier and skip the grocery store. All three of these meal prep kits offer a deal when you sign up to give it a try. HelloFresh offers $15.00 off when you subscribe to their email, Green Chef offers two free meals in your first week and Blue Apron offers 3 free meals on your first delivery. Choose the best kit for you and put those culinary skills to the test!

Carrot Patch Pudding Cups

Ingredients:

  • Pudding:
  • 1/4 C Cornstarch
  • 1/2 C Granulated Sugar
  • 1/8 TSP Salt
  • 3 C Whole Milk
  • 6 oz. Semisweet Chocolate Chips
  • 1 TSP Pure Vanilla Extract

Decorations:

  • 15 Strawberries
  • 1 (12 oz.) Bag of Orange Candy Melts
  • 10 Oreos, Crushed to Crumbs

Pudding Instructions:

  • In a medium saucepan, combine the cornstarch, sugar and salt
  • Whisk in the milk slowly until fully incorporated
  • Heat over medium-low heat for 10 minutes until the mixture thickens –
    whisk occasionally to break up any clumps
  • Add the chocolate and continue to stir until smooth, about 5 minutes
  • Remove from heat and whisk in the vanilla extract
  • Pour mixture through a fine-mesh strainer to remove any remaining clumps
  • Portion pudding into individual cups about 3/4 of the way full – place in
    fridge 2-3 hours

Decorating Instructions:

  • Line a cookie sheet with wax paper- Place candy melts in a microwave-safe
    bowl and heat for 30-second intervals – mixing well between each
    interval until smooth
  • Dip each strawberry in the candy melts as far up to the green as you can
  • Place the dipped strawberries on the wax paper
  • Use a spoon to drizzle more orange candy melts for a striped look
  • Place strawberries in the fridge for 5 minutes to allow the chocolate to
    cool completely*When the pudding is ready, sprinkle each cup with a layer of Oreo
    crumbs. Place a dipped strawberry in each cup, submerging the
    strawberry about halfway down. Store in the fridge until ready to serve.