Ode to the Instant Pot

Last year I became the owner of an Instant Pot. If you have never heard of the phenomenon which is the Instant Pot you're either Amish, a time traveler, or technology deprived!

Let me back up and say I had over $100 in Amazon credit which had built up (a perk of being an Allrecipes Allstar!) and I could have easily purchased an Instant Pot. I rebelled against the fad though, after all, my first time to use an updated stove top model pressure cooker resulted in my lovely roast looking like a prehistoric rock! Don't judge!

I reluctantly became an owner of an Instant Pot - did I just say that? Yes, I did. You see I won my Instant Pot in an Allrecipes Allstar Contest. When it arrived I briefly contemplated selling it, after all I live alone, and I have an apartment sized kitchen. So it sat in the box...and hibernated. 

About a week later I was looking at my instant pot - I decided to unpack it and I used it! I've now owned my instant pot and have converted MANY non-IP recipes. The latest...Spaghetti and meatballs! Yummo!!! 

Note to say - I make my pasta by hand and did not use the instant pot to cook the noodles, although I could have. So now you have the meatball recipe, and here's how I made the meatballs... I used the ingredients called for BUT also poured Bertolli spaghetti sauce over the meatballs along with 1/3 cup water, and cooked them on low pressure for 15 minutes before doing a quick release! How amazing is this...dinner start to finish in under 30 minutes!!!

Inviting Knorr to dinner

This month has been amazing! I am once again working with Knorr, and this time it's not creating a recipe, but I am using their product to make dinner, and let me say they have some delicious dinners!

Baby it's cold outside! Let's have chili inside!!!

                              

This month Knorr was the product sponsor for the Allstar. We were given a task of creating chili.

Bacon meets Brussel Sprouts

The other day while at the commissary, I went a bit crazy. I had walked in with a challenge of "buy a vegetable you can't stand" - well these fellows were at the top of my list. I'm still not comprehending how they went from the produce bin into my basket onto the conveyor belt where I actually paid a cashier for these gross bits of green aka Brussel sprouts *shudders* Regardless, I now had Brussel sprouts to cook AND eat! 

Oodles of Noodles

My life is busy, and I'm sure many readers can echo the same sentiment. The last thing I want to do at 2040 hours (8:40 pm for my non-military time readers) is cook dinner.  I do *LOVE* cooking, but not at that hour!  What to do?  Well in my case I turned to a Smithfield recipe.

Toss the Blue Box!

August has been a busier month than usual.  I had not one product sponsor I was working with, but I eagerly volunteered to work with Barilla Pronto Pasta!  What's not to love about pasta?!  It is a good, healthy carb and who doesn't love the cheesy goodness that often accompanies pasta, especially when it's Macaroni and Cheese!!!

Sold on Swansons!!!

As August has started, I find myself LOVING Swanson's Broth & Cooking Stock!!!  I have been able to make many incredibly awesome dinners that are both simple, tasty, and fast!!!

Simply Swansons

Life has been BUSY lately! My day starts out at 0530...and I usually am not home until 2100. Given my busy schedule I'm appreciative of food that's fast..please note I did NOT say "fast food".

Marching forward

Is it March already?!?! Where has the time gone?! Well for me, it has been insanely busy! Completing Fall Semester of college, Starting Spring Semester of College, traveling to Parris Island #IslandofMarines hehehehe OH and my home state of Florida!

Beautiful Bouillabaisse

Have you ever had Bouillabaisse?  Most people get scared off by the name, thinking if they can't pronounce it they won't be able to make it.  Read on and I'll show you how easy it is to make it, even if you can't say it!

Fiesta of Flavours

My most recent Mazola recipe was another success.  I chose to make the Sweet & Spicy Salmon with grapefruit salsa.  This recipe packs a zesty kick that is only enhanced by the grapefruit salsa. 

One potato, two potato...

This month as an Allrecipes Allstar I teamed up with Ore-Ida, and was given the task to incorporate Ore-Ida products into my menu.  I am a fan of french fries, who isn't, but I decided to stick with my roots.

Let's go Greek!

I am a carnivore beef lover!  I recently was selected to participate in a Beef. It's What's For Dinner. Campaign hosted by Allrecipes.com, and sponsored by the National Cattlemen's Beef Association.

Sunday lunch

Today as I looked in the pantry I spotted a box of orzo pasta.  As frugal as I am when it comes to grocery shopping, sometimes I'll pick up an ingredient for a one time dish.  This was the case with the orzo pasta.  I did a bit more rummaging around in the fridge, and spotted a red bell pepper that I needed to use.  Then I saw a container of pesto...you know that green mixture of basil, pignolia (aka pine nuts), Parmesan cheese, and olive oil  

I wasn't sure what else would go into my lunch, until I spotted a recipe for Shrimp Orzo Pesto on Allrecipes.com

Perfect!  I had the orzo, shrimp, bell pepper, pesto, and all the seasonings.  I left out all but 1 teaspoon of the olive oil, as the pesto has more than enough olive oil for this dish.  So go ahead and skip the rest of it (trust me your mouth & stomach won't know the difference). 
The directions say that the pesto needs to be divided, yet the second use isn't mentioned.  Let me help solve that problem.  Take the remaining pesto and sauté the shrimp in it.  Bada bing, bada boom...sizzling pesto shrimp!  Careful on the red pepper flakes.  If you want a mild amount of heat I suggest using 1/8 tsp PER serving

Salmon success!

Tonight I decided to go back to my roots of cooking what I call food fusion. I find that the most simple of ingredients create the most fantastic meals.
Hazelnut-coconut salmon is both fast to make, and requires minimal ingredients.

To make:

• 5 ounce salmon fillet
• 1 Tbsp mayonnaise
• 1 1/2 tsp lemon juice
• 1/2 tsp Goya Adobo seasoning
• 1/4 tsp black pepper
• 1/2 tsp dried Rosemary, crushed
• 1 Tbsp flaked coconut
• 1/8 cup finely chopped Filberts (hazelnuts)

Mix together the mayonnaise and lemon juice.  Spread evenly on the flesh side of the salmon fillet.   Sprinkle with the adobo, black pepper and rosemary.  Top with chopped hazelnuts, and coconut.

Bake at 400° for 15-18 minutes, or until fish flakes easily with a fork.
Serve with steamed vegetables, and rice if desired.

Spiked with Sazón

I am an enchilada lover, but on my busy days I don't want to make enchiladas the traditional way. I came up w/ a fast fix for my enchilada craving and not only does it taste great, but it's fast to make!

To start you'll need
• 10 corn tortillas, cut into bite-size strips
• 3 shredded cooked chicken breasts
• 1 10 oz can Diced Tomatoes & Green Chilies, do not drain
• 1 10 oz can red enchilada sauce
• 1 8 oz can Goya® Tomato Sauce
• 1/4 tsp Goya® adobo seasoning
• 1 packet Goya® saźon (with Coriander and Annatto)
• 1 cup shredded Co-Jack cheese, divided
Optional toppings: sliced black olives, cilantro, sour cream

Directions: 
Fill a large saucepan w/ water. Place over high heat and bring to a boil, add chicken. Cook 10 minutes or until chicken reaches an internal temperature of 165° F remove chicken from water and shred or roughly chop.

In a nonstick skillet add tortilla pieces and chicken; mix well. Add undrained tomatoes, enchilada sauce, and tomato sauce. Mix well. Sprinkle adobo seasoning and saźon over mixture. Mix well. Add in 1/2 cup cheese stir to combine. Cover skillet w/ lid; Cook an additional 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

The goodness of Goya®

In my shopping trips I've often passed by the international aisle, and while I love ethnic cuisine I've usually found myself avoiding products that I deemed different.  This is not the case for Goya®!

Holy Herdez!

I rarely post more than once in a day, but I have recently tried two new recipes, that left me licking my lips they were THAT good!

Ode to Cherries and Cream cheese!

Cherries have always been a favourite of mine.  What's not to like?  Well they do have pits, but other than that they are super yum! 

An apple a day

Recently I had an anonymous comment from someone who emailed the following question:  "How do you slowly make your cooking habits to the more healthy way of cooking.. without sacrificing the recipes you love"