Creamy Fontina-Ricotta Pasta with Marinated Garlicky Tomatoes

This is a great meatless dinner to make. Simple and yet packed with flavor! Goes great with a glass of chilled rosé.

Ingredients:

  • 4 cups of coarsely chopped tomatoes (1 1/2 lb roughly)
  • 2 tablespoons red-wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 16 oz package of pasta (I like using rotini, fusilli or gemelli for this)
  • 8 oz fontina cheese, coarsely shredded
  • 1/2 cup whole-milk ricotta cheese at room temperature
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1/4 cup thinly sliced fresh bagel
  • Ground black pepper to taste

Directions:

  1. Cook pasta according to package directions.
  2. Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
  3. When the pasta is done cooking, reserve 1/2 cup of pasta water then drain. Return pasta to the pot and add in the 1/2 cup pasta water and the fontina cheese. Stir until cheese is melted. Then add in ricotta. Mix well and move to a serving bowl or individual pasta bowls.
  4. Use a slotted spoon, spoon the marinated tomatoes over the pasta (discard the marinating liquid). Drizzle with oil and top off with basil and ground black pepper.
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Instant Pot Cilantro Lime Rice

This is just like what they serve at Qdoba and it’s an Instant Pot recipe! Win-win if you ask me.

Ingredients:

  • 2 cups uncooked Jasmine rice
  • 1/4 tsp salt
  • 2 cups water
  • 1 cup chopped cilantro, lightly packed
  • 1 large lime, juiced (don’t use bottled lime juice!)

Directions:

  1. Put the uncooked rice in a mesh strainer and run under water to wash it. Put it in the Instant Pot. Add salt. Add water. Stir to combine.
  2. Cover the Instant Pot. Make sure the lid is locked and the vent is set to sealed. Press the “RICE” button. Let it do its magic.
  3. Let it release pressure naturally. Stir in cilantro and lime juice. Season with more salt if desired.

IT IS THAT EASY! You could also use other type of rices if you want. It doesn’t have to be Jasmine but it is what I use for this recipe.

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Instant Pot Carnitas

The pork is fall apart tender and this is seriously the best recipe ever for carnitas.

Ingredients:

  • Between 5 to 6 lb pork butt shoulder roast, trim off the bottom fat
  • 1 1/2 tablespoon salt
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon black ground pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 cup orange juice
  • 1 large onion, coarsely chopped
  • 6 or more garlic cloves, minced

Directions:

  1. Cut pork roast into large 2 inch cubes. Trim as much fat off if you can.
  2. Mix all the spices together in a bowl (salt, oregano, cumin, black pepper, chili powder and paprika)
  3. Add in the pork cubes to the spice mix. Make sure the cubes are evenly coated with the spices.
  4. Pour in olive oil and mix well. Transfer to Instant Pot.
  5. Add in chopped onions and minced garlic. Pour in the orange juice.
  6. Lock the lid. Set the Instant Pot to high pressure for 47 minutes.
  7. Let it naturally release pressure and when it will allow you open the lid. Take the pork cubes out and shred them with a fork.

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Instant Pot Bolognese Sauce

I love this recipe because it’s a time saver. Traditional Bolognese sauce takes HOURS to make on the stove but with the Instant Pot, it’s ready under a hour.

It’s also my understanding that traditionally Bolognese Sauce is made with half beef and half pork. Feel free to substitute with whatever you feel like using or going with one type than using both. For this recipe, I used ground beef and ground pork.

Whenever I make this, we use half of the sauce for dinner then freeze rest in pints. They freeze well for future use.

Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 to 5 cloves of garlic, minced
  • 2 celery stalks, diced
  • 1 carrot, peeled and grated
  • 1 1/2 teaspoons salt
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 (28-oz) can whole San Marzano tomatoes with their liquid (I personally use the Cento brand)
  • 1/2 cup dry red wine (or cooking red wine)
  • 1/4 cup tomato paste (which is roughly half a can of tomato paste)
  • 2 bay leaves
  • 1/2 teaspoon ground black pepper

Directions:

  1. Select Sauté setting on the Instant Pot and heat the olive oil.
  2. Add in onion, garlic, celery, carrot, and salt and sauté for approximately 5 minutes or until the onion has softened and is translucent.
  3. Add in ground beef and ground pork. Break it all up with a spoon. Cook it for approximately 10 minutes or until cooked through and no traces of pink remain.
  4. Add in tomatoes and their liquid. Crush the tomatoes with your hands as you add them to the Instant Pot.
  5. Stir in the red wine, tomato paste, bay leaves and ground black pepper.
  6. Secure the lid. Select Meat/Stew setting and set it for 35 minutes at high pressure. Make sure your valve is set to sealing.
  7. When the timer goes off, you have two choices. You can either switch the valve to venting or you can leave it on sealing and let it pressure release naturally.

I serve it over pasta and sprinkle with freshly grated Parmesan cheese.

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Kielbasa, Cabbage & Potatoes Skillet

It’s an easy light meal that is packed with flavor!

Ingredients:

  • 1 tablespoon olive oil
  • 1 package of turkey kielbasa (or whatever type of kielbasa you want to use), sliced
  • 4 medium red potatoes, cut into small cubes
  • 1 medium sweet onion, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup water
  • 1 cube of instant beef bouillon
  • 1 package (14 oz) coleslaw mix

FOR THE SAUCE:

  • 1 1/2 teaspoons cornstarch
  • 1/8 cup apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Directions:

  1. Add oil in a large skillet. Heat over medium-high heat. Add kielbasa, onion, potatoes and red pepper. Cook for 5 minutes or until kielbasa is lightly browned.
  2. Add water and bouillon cube. Bring to a boil. Reduce heat and cover the skillet with a lid. Let it simmer for 8 minutes or until the potatoes are almost tender.
  3. Add coleslaw mix and stir. Cover for 4-6 minutes or until tender. Stir once in a while.
  4. Mix the sauce ingredients and add to the pan. Bring to a boil and stir for 2 minutes.

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Instant Pot Braised Chicken Thighs in White Wine Sauce

Love this recipe because it’s an easy meal and it pairs nicely with potatoes and peas (or rice pilaf).

Ingredients:

  • 2 tablespoons butter
  • 8oz package of mushrooms (variety doesn’t matter I tend to use either white or Baby Bella mushrooms)
  • between 8 to 10 skinless boneless chicken thighs (fat trimmed off)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Italian seasoning
  • 1/3 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup white cooking wine
  • 3 scallions (green onions), sliced

Directions:

  1. Delete sauté setting on the Instant Pot. Add in butter and the sliced mushrooms. Cook until the mushrooms are tender (approximately 3-4 minutes). Remove the mushrooms from the Instant Pot.
  2. Season chicken thighs with salt, pepper, paprika and Italian seasoning. Then coat it lightly in flour. Add chicken to the instant pot. Add more butter or oil if needed. Brown the chicken thighs on both sides. Remove when both sides are browned. The chicken thighs do not have to be fully cooked at this point.
  3. Add chicken broth and white wine to the instant pot. Cook for 2 minutes. Stir and scrape up the browned bits off the bottom.
  4. Return chicken thighs to the Instant Pot. Add cooked mushrooms on top and sprinkle sliced scallions in too. Lock the lid. Make sure the vent is set to sealing and set it to manual high pressure for 10 minutes.
  5. When cooking has finished, allow the pressure to naturally release for 10 minutes then you can switch the vent valve to quick release.

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Instant Pot Asian Inspired Honey Garlic Chicken Breasts

The sauce makes it all fabulous. You probably have the basic ingredients sitting in your kitchen.

Ingredients:

  • 1/3 cup honey
  • 4 to 6 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 4 thick chicken breasts (vertically cut in middle – not across. By doing this you’ll have 8 pieces)
  • Salt
  • Ground black pepper

Directions:

  1. Mix everything except for olive oil, chicken, salt and pepper in a bowl. This is going to be the sauce for this recipe. Set the sauce aside.
  2. Turn the Instant Pot on. Set it to sauté mode.
  3. Add olive oil to the IP.
  4. Season the cut chicken breasts with salt and pepper on both sides. Place them inside the Instant Pot.
  5. Let it sauté for 3 to 4 minutes per side. The goal here is not to fully cook them but to brown it a bit.
  6. When chicken is browned a bit on both sides. Add in the prepared honey garlic sauce. Cover with the lid and lock it.
  7. Cook in poultry mode for 20 minutes.
  8. Turn Instant Pot off when it’s done. Allow the pressure to naturally release. Should take no more than 5 minutes.
  9. Transfer chicken breasts to plates and spoon the sauce over the chicken.
  10. OPTIONAL: you can also garnish the chicken with toasted sesame seeds and sliced green onions (scallions).

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