Pasta with Prosciutto and Spinach

This is perfect for one of those busy weeknights where you have little time to prepare a delicious meal. This doesn’t require a lot of ingredients and can be completed in time you’re done cooking the pasta.

Ingredients:

  • a box of pasta (around 12oz) penne, rotini or ziti type of pasta will do well
  • 2 tablespoons of olive oil
  • 4 oz prosciutto, ripped up into pieces
  • 4 cloves garlic, minced
  • 6 oz bag of baby spinach leaves
  • 3/4 teaspoon salt
  • Between 1/4 to 1/2 teaspoon ground black pepper
  • 1/2 teaspoon lemon zest (approx half of a lemon rind)
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Cook pasta according to the package instructions. Drain. Reserve 1/2 cup of pasta cooking water.
  2. While the pasta is cooking, you can heat olive oil and ripped up prosciutto pieces. Cook until it becomes crispy. Remove with tongs to a plate. Add garlic and cook for 30 seconds. Add spinach, salt, pepper and lemon zest. Cook until spinach is wilted.
  3. Mix pasta with spinach mixture and reserved pasta water. Add grated Parmesan cheese. Mix well.
  4. Serve pasta with pieces of prosciutto on top.
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Instant Pot Goulash (American Chop Suey)

We love this recipe! This is not only cheap but very affordable to make. You know I love those Instant Pot meals because it means less things to wash!

Ingredients:

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 2 (15oz each) canned tomato sauce
  • 28 oz canned diced tomatoes
  • 2 tablespoons Italian seasoning
  • 3 tablespoons soy sauce
  • 3 cups elbow/macaroni pasta or something similar
  • 2 1/2 cups water
  • 3 bay leaves
  • Salt and Pepper to taste

Directions:

  1. Click on sauté on your Instant Pot. Put the ground beef, diced onions and minced garlic on. Sauté until the ground beef is browned.
  2. Drain the fat from the ground beef.
  3. Add tomato sauce, diced tomatoes, Italian seasoning, soy sauce, water, pasta and some salt and pepper to the Instant Pot. Stir well. Place 3 bay leaves on top.
  4. Close the lid. Make sure the valve is sent to sealing. Set it to 4 minutes manual high pressure.
  5. When time is up, (the Instant Pot will say L0:00 and start counting up), you can switch the valve from sealing to venting for quick release.
  6. Open the lid, give everything a good stir and remove the bay leaves. You can serve them with some shredded cheese on top if desired or grated Parmesan.

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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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