Instant Pot Split Pea Soup
Instant Pot Split Pea Soup has lots of flavor, and is a comforting, warm hug in a bowl! With ham, onion, garlic and thyme. You can also make this vegetarian or vegan.

Course Soup
Cuisine American
Keyword pressure cooker split pea soup recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings 6 - 8
Calories 325 kcal
Author Sandy Clifton
Ingredients
1 Tbsp Olive Oil
2 Tbsp Butter
1 Onion, diced
3 Stalks of Celery, diced
2 Bay Leaves
1/4 tsp Thyme Leaves, dried
3 Carrots, chopped
4 cloves Garlic, pressed or finely minced
1/4 tsp Pepper
6 cups Chicken or Vegetable Broth low sodium (use only 5 cups for a thick soup, 7 cups for a thinner soup)
1 lb Green Split Peas, rinsed and sorted (unsoaked)
1 tsp Liquid Smoke (Optional) for vegetarian version
1/2 tsp Kosher Salt (add last, after cooking, if needed) (1/4 tsp table salt)
Use any of these for your meat (or a combination of them)
6 slices Bacon (Optional) chopped
2 small Ham Hocks (Optional) Not very meaty, but add a nice smoky flavor and richness.
1 Leftover Ham Bone (Optional) I like to use this with the diced ham
2 - 3 cups Diced Leftover Ham (Optional)
Instructions
Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.

Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.

Add the carrots, garlic, bacon or ham, if using, and pepper. Cook for a minute.

Add the broth and ham bone or ham hocks, if using (Add liquid smoke, if using, for vegetarian method). Let come to a simmer.

Stir in the split peas.

Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or - or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure.

When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.

When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them.

Taste and add the salt as desired.

Serve hot. The soup will thicken quite a bit when it cools, that is normal.

Recipe Notes
If you want a Vegetarian or Vegan soup, omit the butter (for vegan), use vegetable broth, and try some liquid smoke to give the soup a nice smoky hint of flavor.

Sounds good, Amy; I'll have to see if I can translate that for the back of the stove cook.

Patricia, I would just throw it all together in a heavy pot  and let it simmer...careful that it doesn't stick on the bottom though.
Edited to add  cook on low 7 to 8 hrs in a slow cooker.

Creamy Pineapple Lemon Jello

Ingredients
3 oz pkg instant lemon pudding
2 cups milk
1 cup sour cream
1 15 oz can crushed pineapple
2 3 oz pkg lemon jello
2 cups boiling water
Instructions
Mix pudding with milk as directed on package.
Add sour cream and beat until smooth.
Drain pineapple and reserve juice.
Dissolve jello in boiling water. Add the reserved pineapple juice to jello and let it cool.
Mix jello mixture with pudding and stir until smooth. It is much easier to get the mixture to incorporate smoothly with a whisk. Fold in pineapple and chill in the refrigerator until set. You can pour the jello into a large bowl and scoop it out after it is set, but if you pour the jello into individual parfait dishes, it will set up much faster.
Nutrition
Calories: 244kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 206mg | Potassium: 189mg | Fiber: 1g | Sugar: 30g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 1mg

Hamburger Steak with Country Gravy

Hamburger Steak with Country Gravy- tender, seasoned ground beef patties are pan-fried and covered with a creamy, country gravy. Such a hearty and economical meal. Cooks up in under 20 minutes.

How To Serve
Serve with mashed potatoes or rice and green peas and you have a plate of pure comfort food. It's a blue-plate special at home. This southern meal will get rave reviews.

How To Make Hamburger Steaks With Country Gravy
You'll start with 1 1/2 pounds of ground beef and add 1/2 cup of breadcrumbs, 1 egg, and 1 tablespoon of ketchup to ensure the finished steak is tender and moist. For seasoning there's Worcestershire sauce, seaosned salt, garlic powder, and onion powder.

Form 6 patties and pan fry in a tablespoon of oil for 4 to 5 minutes per side. You'll use the grease in the pan to make a quick and easy country gravy by adding a little butter and flour and then whisking in 3 cups of milk. Season with a little salt and pepper plus garlic powder and onion powder and it's ready to be served.

Recipe Tips
This weeknight dinner can be made even quicker if you premix the ground beef mixture ahead of time.

If the gravy is too thick, add a little more milk.

Add a pinch of cayenne pepper to the ground beef mixture or the gravy to spice this dish up some.

Hamburger Steak with Country Gravy

PREP: 5 mins COOK: 13 mins  SERVINGS: 6

Ingredients

1 1/2 pounds ground beef
1/2 cup dry breadcrumbs
1 egg, lightly beaten
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon vegetable or canola oil


Country Gravy

2 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

In a large bowl, mix together ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, seasoned salt, pepper, garlic powder, and onion powder. Shape into 6 patties.

Heat a large nonstick skillet over medium-high heat. Add oil. When hot add the ground beef patties.

Cook for 4 to 5 minutes per side.

Turn heat down to medium if they are browning too quickly.

Remove from pan and set aside.

You want about 2 tablespoons of grease in the pan. If you have more than that, pour the extra off. If you have less than 2 tablespoons, you'll use an extra tablespoon of butter to make up for it.

Add the butter to the skillet and melt it over medium heat.

Add the flour. Cook and stir for 1 minute.

Gradually whisk in the milk. Bring to a simmer and add the garlic powder, onion powder and salt and pepper to taste.

Simmer 2 to 3 minutes to thicken. Spoon gravy over hamburger steak to serve.

Stovetop Sausage Mac and Cheese

Stovetop Sausage Mac and Cheese make a hearty family meal and it can be made in under 30 minutes using only one pan.

I love the flavor that ground sausage adds to mac and cheese and the fact that it makes it feel more like a main dish.


PREP: 5 mins COOK: 25 mins  TOTAL: 30 mins Servings 6

Ingredients

1 pound Johnsonville Italian Mild Ground Sausage
1/2 onion, chopped
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups water
1/2 cup half-and-half
1 (8-ounce) package macaroni pasta
  salt and pepper
2 cups shredded cheddar cheese

Instructions
Place sausage and onion in a large nonstick pan over medium-high heat.

Cook, breaking sausage apart with a wooden spoon until sausage is no longer pink.

Add diced tomatoes, water, half-and-half, and macaroni.

Cook, stirring frequently for 12 to 14 minutes.

Season to taste with salt and pepper, keeping in mind that the cheddar cheese will add some saltiness.

Sprinkle cheese on top and stir until melted and mixed in.

Remove from heat.

Creamy Chicken Bog

Creamy Chicken Bog is easy, inexpensive southern comfort food. It's a simple combination of rice, chicken, and sausage and it is pure perfection. Serve with a side of cornbread or some homemade biscuits for a fill-your-belly southern meal!


PREP: 1 hr 5 mins COOK: 55 mins TOTAL: 2 hrs Servings 8

Ingredients

1 (4 to 5-pound) whole chicken
2 teaspoons salt
1/2 teaspoon pepper
1 celery rib, cut into 2-inch pieces
1 pound hot ground breakfast sausage
1 medium onion, diced
1 (14-ounce) package smoked sausage, sliced
2 cups uncooked rice
1 can condensed cream of chicken soup, undiluted
4 cups cooking liquid
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 chicken bouillon cube
1 bay leaf

Instructions

Place chicken in a large Dutch oven.

Cover with water and add salt, pepper, and celery.

Bring to a boil, reduce heat to a simmer. Simmer for 50 minutes.

Remove chicken and place on a cutting board. Let cool.

Pour liquid through a fine-meshed sieve and set aside.

Lightly grease the now empty Dutch oven.

Add the breakfast sausage and cook, breaking it apart as it cooks.
When it is about halfway cooked, add onion and smoked sausage.

Continue to cook until onion is soft and sausage is cooked through.

Add the rice, soup, 4 cups cooking liquid, black pepper, garlic powder, Italian seasoning, chicken bouillon cube, and bay leaf.

Shred chicken and add it to the Dutch oven.

Stir everything together. Place lid on top and cook in a 350 degree oven for 55 to 60 minutes.

Amy, I'm sure this is adaptable to an Instapot.

Patricia, all these recipes sound like comfort food to me. Stick to your ribs meals Yes, I don't see why that can't be adapted to the IP. Right now I have a mess of baked beans cooking in it.one hour and thirty min and no soaking the beans till it is done.

Sounds good to me! I also save beans cooked by themselves to add a few here and there to various dishes. They're easy to freeze and the resulting water can be added to dishes with more flavor

I should edit that last to add in even more flavor.

Sloppy Joe Casserole

Like sloppy Joes? Then you'll love this sloppy Joe casserole recipe. This kid-friendly dinner has the classic sloppy Joe flavors kids love, while parents will like all the veggies that are packed in to make it a healthy meal.

Ingredients

2 ¼ cups whole-wheat elbow noodles (10 ounces)

1 tablespoon canola oil

1 pound ground turkey

2 ½ cups riced cauliflower

2 cups chopped red bell peppers

1 ½ cups chopped yellow onions

1 cup grated carrots

5 cloves garlic, minced

1 (15 ounce) can no-salt-added tomato sauce

1 ½ tablespoons light brown sugar

1 tablespoon reduced-sodium Worcestershire sauce

2 teaspoons dry mustard

1 ¼ teaspoons kosher salt

1 teaspoon ground pepper

1 cup shredded sharp Cheddar cheese

Directions

Step 1
Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain; set aside.

Step 2
Meanwhile, heat oil in a 12-inch cast-iron skillet over high heat. Add turkey; cook, stirring to crumble, until lightly browned, 4 to 5 minutes. Add cauliflower, bell peppers, onions, carrots and garlic; cook, stirring often, until the vegetables are softened, 5 to 7 minutes. Add tomato sauce, brown sugar, Worcestershire, mustard, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, stirring occasionally, for 2 minutes.

Step 3
Stir the cooked pasta into the turkey mixture; sprinkle evenly with cheese. Bake until the cheese is melted, 5 to 7 minutes.

Quote from: Amy on February 13, 2022, 01:21:48 PMPatricia, all these recipes sound like comfort food to me. Stick to your ribs meals Yes, I don't see why that can't be adapted to the IP. Right now I have a mess of baked beans cooking in it.one hour and thirty min and no soaking the beans till it is done.

Adding baking soda to the beans and cooking them in boiling water for an hour?

This is what I'm making for dinner for today and tomorrow - Proscuitto Wrapped Cod with Lemon-Caper Sauce:

This is pretty damn good! 

Ingredients:
4 (6-8 ounce) skinless cod fillets, about 1 inch thick each and even thickness
1/2 tsp pepper
8 thin slices prosciutto (about 4 ounces)
1 tbsp veggie oil
4 tbsp unsalted butter, room temperature
2 tbsp capers, rinsed and minced
2 tbsp minced fresh parsley
1 tsp grated lemon zest plus 1 tbsp lemon juice
1 garlic clove minced

Directions:
1.  Put an oven rack on the upper middle or upper 3rd position. Heat oven to 450°. Pat cod dry with paper towels and sprinkle with pepper. Wrap each fillet width-wise with 2 slices of prosciutto, overlapped as needed to cover the cod.

2.  Heat oil in a 12-inch oven safe skillet over medium-high heat until just smoking. Brown the cod lightly on both sides, 2-4 minutes. Transfer the skillet to the oven and bake until cod flakes apart when prodded with a paring knife and registers 135°, about 8 minutes.

3.  Using potholders or a dry dish towel, remove the skillet from the oven. Transfer the cod to a plate. Being careful of the hot skillet handle, add butter, capers, parsley, lemon zest, lemon juice, and garlic to the now-empty skillet. Cook over medium heat, swirling skillet, until butter has melted. Spoon butter sauce over the cod and serve!

Enjoy!

Notes:
You can use other sauces if you are not a fan of butter sauces on your fish but this one is quite tasty!!!

The Best Red Cabbage Salad

From AllRecipes    serves 8

Ingredients

½ cup white sugar

4 tablespoons grated yellow onion

1 tablespoon celery salt

1 large head red cabbage, thinly sliced

⅓ cup cider vinegar

⅓ cup olive oil

fresh ground black pepper to taste

1 cup crumbled blue cheese

1 cup slivered toasted almonds

Directions

Step 1
Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.

Step 2
Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

Stuffed Peppers My Way

Ingredients

1 cup water

½ cup uncooked Arborio rice

2 green bell peppers, halved and seeded

1 tablespoon olive oil

2 green onions, thinly sliced

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

1 pinch ground black pepper

1 tomato, diced

½ cup crumbled feta cheese

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Step 2
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.

Step 3
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

Step 4
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

Step 5
Return to the oven for 5 minutes. Serve immediately.

Pork and Pepper Stir Fry

Prep: 30 mins Cook: 10 mins Additional: 30 mins Total: 1 hr 10 mins Servings: 4

Marinade:

¼ cup rice wine vinegar

2 tablespoons minced garlic

1 tablespoon brown sugar

5 tablespoons olive oil

salt and pepper to taste

Stir Fry:

4 boneless pork loin chops, cut into bite-sized pieces

5 tablespoons vegetable oil

3 tablespoons finely chopped fresh ginger root

1 tablespoon hot chile paste

5 tablespoons teriyaki sauce

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

salt and pepper to taste

¼ cup blanched slivered almonds

2 tablespoons chopped fresh mint
 
Directions

Step 1
In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.

Step 2
Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.

Step 3
Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

Creamy salmon, leek & potato traybake

From BBC's Good Food

Prep: 5 mins Cook: 35 mins Serves  2

Ingredients

250g baby potatoes , thickly sliced

2 tbsp olive oil

1 leek , halved, washed and sliced

1 garlic clove , crushed

70ml double cream

1 tbsp capers , plus extra to serve

1 tbsp chives , plus extra to serve

2 skinless salmon fillets

mixed rocket salad , to serve (optional)

Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.

STEP 2
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.

STEP 3
Heat the grill to high. Pour the creamy leek mixture over the potatoes, then set the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Frankie came up with the following recipe, I made it and we both ate it.  It's GREAT!

STUFFED BELL PEPPER SOUP

INGREDIENTS
2 lbs ground beef
2 bell peppers (diced)
1 onion (chopped)
3 cloves garlic
1 tsp. Slap ya Mama (or Mexican hot seasoning)
1 tsp. black pepper
1 tsp. red pepper flakes
1 T. Worcestershire Sauce
14.5 oz. can diced tomatoes
14.5 oz. can crushed tomatoes
32 oz. beef broth
1 c. uncooked rice

1.  In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink.  Add minced garlic, stir and cook for two additional minutes.  Drain and return to pot.  (I usede very lean hamburger and I did not drain it.)

2.  Add tomatoes, crushed tomatoes, worcestershire sauce, beef broth and rice.  Stir.

3  Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25 to 30 minutes.

4.  Ladle soup into individual bowls and top with cheese.

5.  ENJOY!  WE BOTH DID!!!



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Bourbon Chicken Wings Recipe

Ingredients:
3/4 cups soy sauce
3/4 cups brown sugar
3/4 teaspoons garlic powder
1 teaspoons ground ginger
1/2 small onion, minced
3/4 cups Bourbon
2 pounds chicken wings
3 tablespoons white wine

Directions:
In a large bowl, combine soy sauce, brown sugar, garlic powder, ginger, onion and bourbon; stir until sugar has dissolved. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight.

Place chicken and the marinade in an 8 x 8 inch glass baking dish and bake in a preheated 350°F. oven for 45 minutes, basting every 10 minutes with pan juices. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat over medium heat and add white wine. Stir and add chicken. Serve with pan juices over cooked rice.

Notes:
You can substitute the onion with shallots, green onions, or maybe fennel/anise.

Southwestern Steak Salad

This 4 servings steak salad recipe is packed with fresh summer corn, ripe tomatoes, and silky avocado. It might be hard to imagine that this healthy dinner can be whipped up quickly, but the secret is in the timing. While the steak is cooking under the broiler, you'll have plenty of time to whisk together the lightened-up creamy chipotle dressing and assemble the rest of the salad. Serve with crumbled tortilla chips for an extra crunch.

Ingredients

1 pound flank steak, trimmed

1 ½ teaspoon ground cumin

¾ teaspoon salt, divided

¼ teaspoon freshly ground pepper

6 tablespoons reduced-fat sour cream

2 tablespoons extra-virgin olive oil

2 tablespoons white vinegar

1-2 tablespoons minced chipotle peppers in adobo sauce (see Tip)

6 cups sliced romaine lettuce

1 ½ cups corn kernels, fresh or frozen

1 firm-ripe avocado, diced

2 medium tomatoes, cut into wedges

½ cup shredded Mexican cheese blend

Directions

Step 1
Position oven rack about 3 inches from heat source; preheat broiler to high. Coat a broiler-safe pan with cooking spray.

Step 2
Sprinkle steak with cumin, 1/2 teaspoon salt and pepper. Place on the prepared pan and broil, turning once, until an instant-read thermometer inserted in the thickest part registers 125 degrees -130 degrees F for medium-rare, 3 to 6 minutes per side. Let rest for 5 minutes. Thinly slice across the grain, then chop into bite-size pieces.

Step 3
Meanwhile, whisk sour cream, oil, vinegar, chipotles to taste and the remaining 1/4 teaspoon salt in a large bowl. Transfer 4 tablespoons of the dressing to a small bowl. Add romaine, corn and avocado to the large bowl; toss to coat. Divide the salad and tomato wedges among 4 plates. Top each with cheese, the chopped steak and 1 tablespoon of the reserved dressing.

Tips
Look for small cans of smoky chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.

Nutrition Facts
Serving Size: about 2 cups
Per Serving: 456 calories; protein 32.6g; carbohydrates 20.3g; dietary fiber 7g; sugars 6.2g; fat 28.5g; saturated fat 8.7g; cholesterol 92.4mg; vitamin a iu 7001IU; vitamin c 20mg; folate 186.3mcg; calcium 185.2mg; iron 3.5mg; magnesium 82.2mg; potassium 1129.8mg; sodium 604.4mg; thiamin 0.3mg.

Grilled Steak Salad with Tomatoes & Eggplant

Yes, steak can be part of a heart-healthy dinner, especially when you choose lean flank steak and pair it with a tomato and eggplant salad tossed with olive oil. In this grilled steak salad recipe, we toast dried oregano to season the salad and make it especially aromatic.

Ingredients

1 tablespoon dried oregano

1 pound flank steak, trimmed

1 teaspoon salt, divided

¾ teaspoon freshly ground pepper, divided

2 sweet Italian peppers or 1 large bell pepper, cut into 2-inch-wide strips

1 small eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices

4 tablespoons extra-virgin olive oil, divided

2 large tomatoes, cut into wedges

1 small red onion, thinly sliced

1 small clove garlic, minced

3 tablespoons red-wine vinegar

Directions

Step 1

Preheat grill to high.

Step 2
Cook oregano in a small skillet over medium heat, stirring, until toasted, about 2 minutes. Transfer to a bowl.

Step 3
Cut steak in half lengthwise; season with 1/2 teaspoon each salt and pepper. Brush peppers and eggplant with 1 tablespoon oil.

Step 4
Oil the grill rack (see Tip). Grill the meat, turning once, about 10 minutes total for medium. Grill the peppers, turning once, until softened and charred in spots (about 10 minutes) and the eggplant until browned and slightly soft (about 8 minutes).

Step 5
Add tomatoes, onion and garlic to the bowl with the oregano. Drizzle with vinegar and the remaining 3 tablespoons oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Chop the eggplant and peppers and cut the steak across the grain into thin slices; add to the bowl and toss to combine.

Tips
Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Nutrition Facts
Serving Size: 1 2/3 cups
Per Serving: 359 calories; protein 26.8g; carbohydrates 16.9g; dietary fiber 5g; sugars 7.3g; fat 20.8g; saturated fat 4.4g; cholesterol 70.3mg; vitamin a iu 923.1IU; vitamin c 39.4mg; folate 51.5mcg; calcium 66mg; iron 2.8mg; magnesium 56mg; potassium 832.6mg; sodium 652.2mg; thiamin 0.2mg.
Exchanges: 3 vegetable, 3 1/2 lean meat, 3 fat

Slow-Cooker Jambalaya

This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day.

Ingredients

1 pound boneless, skinless chicken breast, cut into bite-size pieces

4 ounces smoked turkey sausage, chopped

3 cups chopped fresh collard greens (see Tip) Edit: I hate collard greens so I either leave it out or substitute something such as fresh spinach.

1 ¼ cups chopped green bell pepper

2 stalks celery, thinly sliced (1 cup)

¾ cup chopped onion

1 (28 ounce) can no-salt-added crushed tomatoes, undrained

1 tablespoon quick-cooking tapioca

4 cloves garlic, minced

1 teaspoon dried thyme, crushed

1 teaspoon crushed red pepper

8 ounces frozen peeled and deveined medium shrimp, thawed

2 cups hot cooked brown rice

Chopped fresh parsley

Directions

Step 1
Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.

Step 2
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

Step 3
If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. Serve over hot cooked brown rice. Sprinkle with parsley.

Tips
Tip: Rinse collard greens well and remove any tough stems or ribs before chopping.

Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts
Serving Size: 1 1/3 cups chicken mixture and 1/3 cup rice
Per Serving: 292 calories; protein 29.1g; carbohydrates 31.8g; dietary fiber 5.3g; sugars 9.3g; fat 5g; saturated fat 1.1g; cholesterol 108.5mg; vitamin a iu 2695.3IU; vitamin c 55.3mg; folate 58.4mcg; calcium 128.4mg; iron 3mg; magnesium 69.8mg; potassium 559.5mg; sodium 535.8mg.
Exchanges: 3 lean protein, 2 vegetable, 1 1/2 starch

Slow Cooker Creamy Tuscan Chicken

Chicken Breasts are slow-cooked in a creamy Alfredo sauce flavored with sun-dried tomatoes and Parmesan cheese.
PREP: 10 mins COOK: 3 hrs TOTAL: 3 hrs 10 mins Servings 4

Ingredients

1 tablespoon butter
4 boneless, skinless chicken breasts
salt and pepper
2 (15-ounce) jars Alfredo sauce with roasted garlic
2 (3-ounce) packages slivered sun-dried tomatoes, NOT in oil
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 (5-ounce) bag baby spinach leaves

Instructions

Melt butter over medium-high heat in a nonstick pan. Season chicken with salt and peppers. Add chicken to pan and cook until browned on both sides.

Place chicken in a lightly greased 6-quart slow cooker.

In a medium bowl mix together alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes.

Pour mixture over chicken. Cover slow cooker and cook on LOW for 3 to 4 hours.

Open slow cooker, mix in spinach. Cover and cook 5 more minutes. Serve.

Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.
PREP: 5 mins COOK: 50 mins TOTAL: 55 mins Servings: 4

Ingredients

6 cups whole milk, divided
1/2 cup sugar
1/2 teaspoon salt
1/2 cup long grain white rice, I use a heaping half cup
2 teaspoons vanilla extract
ground cinnamon, optional

Instructions
In a large saucepan, combine 5 1/2 cups milk, sugar, and salt. Bring to a boil over medium-high heat.

Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.

Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to consistency of yogurt.

Once thickened, remove from heat and stir in vanilla.

Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving. Sprinkle with cinnamon if desired.

I prefer mine hot sometimes, dyi

Classic Southern Pound Cake

Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top. It's probably my favorite pound cake.

Tips for making Classic Southern Pound Cake:

There is no leavening in this cake so it is very important to beat the butter, cream cheese, and sugar for at least 5 to 7 minutes. This is going to whip lots of air in which will help the cake rise and give it a lighter texture.

For best results, you want the butter, cream cheese, and eggs at room temperature. The butter and cream cheese will incorporate much more air when at room temperature and the eggs will blend into the batter much more easily.

To prevent a dry cake, be sure to measure the flour correctly. Fluff the flour up some in the bag and then scoop it with a spoon into a measuring cup. Level it with the back of a knife.

This pound cake freezes really well. You can either freeze the whole cake or freeze individual slices.

This is one of those southern pound cakes that's perfect for snacking or even breakfast. It's sweet, but not too sweet. Serve with whipped cream and strawberries for a wonderful southern dessert.

COOK: 1 hr 20 mins  SERVINGS: 18

Equipment

12-cup Bundt pan

Ingredients

3 cups superfine sugar
1 1/2 cups unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
4 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup half-and-half
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt

Instructions

Preheat oven to 300 degrees and spray a 12-cup Bundt pan with baking spray.

Using an electric stand mixer with a paddle attachment, beat sugar, butter, and cream cheese at medium-high speed until very fluffy and pale, about 5 to 8 minutes.

Beat in eggs one at a time on low speed, just until the yellow disappears. Scrape down the sides of the bowl several times.
Add egg yolks, half-and-half, and vanilla extract and beat on low just until mixed in.

Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through.

Transfer batter to prepared pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool 10 minutes in pan and then remove cake from the pan to cool completely.

Notes
Be sure to use a good quality baking spray. I have good results with Baker's Joy.

Quote from: Skhilled on February 17, 2022, 11:29:23 AM

Quote from: Amy on February 13, 2022, 01:21:48 PMPatricia, all these recipes sound like comfort food to me. Stick to your ribs meals Yes, I don't see why that can't be adapted to the IP. Right now I have a mess of baked beans cooking in it.one hour and thirty min and no soaking the beans till it is done.

Adding baking soda to the beans and cooking them in boiling water for an hour?

Skhilled, I don't add the soda and don't cook in boiling water for an hour. With the Instant pot aka pressure cooker there is no need to do that. Just throw everything in the pot and cook for 1:30 to 1:40 min and you're good to go. Spaghetti is another quick meal..put meat balls tomatoes and then layer spaghetti in ,not clumping it pour sauce in and cook for 15 -20 min. No boiling water and everything in one pot.

Amy, I think you meant cook and not cool in your explanation.

Quote from: patricia19 on February 21, 2022, 09:42:24 AMAmy, I think you meant cook and not cool in your explanation.

EDITED

Patricia and Rick, thank you. I was on the run this morning  and should proof read. Thank you for pointing that out and fixing it.

It was a good test to make sure we were reading it all 

Twice Baked Sweet Potatoes

Active: 20 mins Total: 2 hrs 20 mins Servings: 12

Ingredients

8 medium sweet potatoes (10-12 ounces each)...For an even more tender baked potato, try freezing your spuds prior to baking to help you save time and money while cutting down on food waste.

1 tablespoon canola or sunflower oil

½ cup finely grated Parmesan cheese, divided

⅓ cup sour cream

2 tablespoons pure maple syrup

1 teaspoon salt

½ teaspoon ground pepper

½ teaspoon freshly grated or ground nutmeg

Fried baby kale leaves for garnish (see Tip)
DirectionsInstructions Checklist
Step 1
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

Step 2
Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.

Step 3
Increase oven temperature to 450 degrees.

Step 4
Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous 1/4-inch border in the skins. Place 12 of the prettiest skins back on the baking sheet. (Discard the remaining 4 skins.)

Step 5
Add 1/4 cup cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth. Divide the filling among the skins. Top each with a little of the remaining cheese.

Step 6
Bake until the filling is bubbling, 20 to 25 minutes. Garnish with fried baby kale leaves, if desired.

Tips
To make ahead: Prepare through Step 5 and refrigerate for up to 4 hours; let stand at room temperature while the oven preheats.

Equipment: Parchment paper

Tip: To turn baby kale into a cool garnish, make sure the leaves are dry, then fry them in hot oil until crisp, about 30 seconds. Drain on paper towels. This also works for herbs like sage or other soft greens like carrot tops.

I'm not fond of kale, collard greens, or mustard greens.If you're like me, there are some kale subs;

1. Collard Greens
In terms of flavour and texture collard greens are the closest match to kale and can be used interchangeably.

2. English Spinach
The most common green, English spinach or spinach has a more green 'spinachy' flavour than kale. And the leaves are much more soft and delicate. However if you just want to add some cooked greens to a dish, spinach including defrosted frozen spinach is a good kale substitute.

Spinach isn't great eaten raw though so don't use it in recipes where the kale is uncooked.

3. Baby Spinach Leaves
If your recipes calls for raw kale or baby kale leaves, baby spinach is your best bet. The thing to note is baby spinach is more delicate so you won't need to massage and probably won't need as much dressing.

4. Swiss Chard / Rainbow Chard (Silverbeet)
Similar to English Spinach the chard family is great in cooked kale recipes. The stems of chard are larger and stronger in flavour than kale stems so you may like to compost the stems or use for another dish. Or cook the stems separately – expect them to take longer than kale to soften.

Unless your chard is super young and tender, it will be too bitter to eat raw.

5. Mustard Greens
While these have a strong hot mustardy flavour when raw, once cooked they taste a lot like kale. Texturally similar too. And packed with nutrition!

Young mustard greens can be lovely raw if you like a little heat.

6. Chinese Broccoli
While the stems are much thicker and the leaves are smaller, Chinese broccoli does taste similar to kale. Not a good choice for raw kale dishes due to the thick stems.

7. Broccoli Raab / Sprouting Broccoli
Not as leafy as kale, however a good kale substitute for cooked dishes that include the stems.

8. Turnip / Kohlrabi Tops
Slightly different in flavour to kale, these green tops of fellow members of the brassica family can be used instead of kale. If the leaves are young and tender they can be used raw like kale leaves.