Tag Archives: Recipe

Creamy, Parmesan Risotto

Creamy, Parmesan Risotto in the Instant Pot

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Once you have tried this recipe you’ll never go back to making Risotto on the stove top. The Instant Pot makes this so simple. While the risotto is cooking in the Instant Pot you can go about making the remainder of your meal.

Creamy, Parmesan Risotto
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Instant Pot Parmesan Risotto

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Keyword: Risotto
Servings: 2

Ingredients

  • 2 TBL butter could use Olive oil
  • ½ to 1 small onion
  • 2 cloves garlic minced
  • ¾ cups Arborio rice
  • 2 cups chicken broth divided (or 2 cups Veg broth and 2 tsp chicken bouillon)
  • 4 TBL Parmesan cheese grated
  • ¼ tsp salt
  • 1/8 tsp pepper

Instructions

  • Press the sauté button on the Instant Pot. Add and melt the butter. Add the onion and stir fry for 3-5 minutes until onions are translucent. Add garlic and rice and cook for an additional minute. Add ½ cup broth and stir for 2-3 minutes until it is absorbed by the rice.
  • Add the remaining 1 ½ cups broth, parmesan cheese, salt and pepper. Lock lid.
  • Press Pressure Cook and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid.
  • Another recipe adds a swig of white wine

Ham with Honey Dijon Glaze

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This is our go-to recipe for ham at Easter (and sometimes Christmas). It looks complicated but it really isn’t.

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Ham With Honey Dijon Glaze

Course: Main Course
Servings: 10

Ingredients

  • 1 ham pre-cooked
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 TBL Dijon mustard
  • 1/4 tsp cinnamon ground
  • 1/4 tsp clove ground
  • 4 clove garlic smashed

Instructions

  • Pre-heat oven to 300 degrees. Trim away the rind, leaving the fat under the rind of the ham. Let ham rest at room temperature for 1-2 hours.
  • Line baking tray with aluminum foil. Score 1 inch diamond pattern no more than 1/4 inch deep, pour 1/3 cup water in pan, place ham in pan and cover with foil. Bake for 30 minutes.
  • In a sauce pan, heat butter on medium high heat. Add brown sugar, honey, Dijon mustard, cinnamon, and cloves and constantly stir for two minutes. Reduce heat to just a simmer and add garlic until the sauce is the consistency of room temperature honey.
  • Remove ham from oven and discard foil. Increase oven temperature to 425 degrees. Pour 1/3 of the glaze over the ham. Return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham, return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham and cook for 15 minutes. If crust is still pink, broil for 2-5 minutes.
  • Let ham rest 10–20 minutes before slicing.

Pot Roast-Simple and Easy

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This is an easy to pull together recipe that is great for a cold winter day.

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Pot Roast

Course: Main Course
Servings: 5

Ingredients

  • 2-2.5 pound chuck roast
  • 1 TBL vegetable oil
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper ground
  • 1/2 tsp thyme dried
  • 1/2 pound carrot about 5 medium carrots
  • 1 pound Yukon gold potatoes 8–10 potatoes
  • 1 clove garlic minced
  • 1/2 tsp rosemary dried
  • 1 each bay leaf
  • 1 cup dry red wine small bottle is slightly more than 1 cup
  • 1 cup beef broth

Instructions

  • Preheat your oven to 325 degrees. Peel carrots and cut into 2 inch chunks. Peel potatoes and cut into large chunks. Season the chuck roast with the kosher salt, pepper, and thyme.
  • Add the vegetable oil the dutch oven and heat. When it ripples and is hot, add the roast and brown deeply for 4–5 minutes on each side (or if you can, brown in your slow cooker).
  • Add remaining ingredients and do one of the following: 1) Bring just to a simmer on the stove top over medium high heat. Once the broth is simmering, cover and place in the over and bake for 2 hours. OR 2) cover and place in the over and cook for 3 – 3 ½ hours.

Chicken Bacon Caesar Bubble-Up Bake

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Lori rated this recipe very, very, good and Carl thought it was excellent. Try the recipe for yourself and let me know your rating.

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Chicken Bacon Caesar Bubble-up Bake

Prep Time10 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

  • 8 oz container garlic & herbs spreadable cheese
  • 1/2 cup Caesar salad dressing
  • 1/4 cup water
  • 1/4 tsp black pepper
  • 1 can Pillsbury Grands Flaky Layers Buttermilk biscuits 16.3 oz can, 8 biscuits, refrigerated
  • 2 cup rotisserie chicken chopped
  • 3/4 cup bacon cooked and chopped
  • 2 cup spinach fresh, coarsely chopped
  • 2 cup Italian cheese blend shredded (8 oz)

Instructions

  • Bring biscuit dough to room temperature. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix spreadable cheese, Caesar dressing, water and pepper with whisk. Separate dough into 8 biscuits; cut each into sixths, and add to bowl, mixing until incorporated.
  • Add chicken, half of the bacon, the spinach, and 1 cup of cheese to the biscuit mixture; fold in until mixed well.
  • Spoon mixture into baking dish; top with remaining 1 cup cheese and remaining bacon.
  • Bake 33 to 37 minutes or until deep golden brown and biscuits are baked through.

Spaghetti Bolognese recipe to beat all others!

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During the COVID pandemic in 2020 Chef Jyll from Gather on Broadway had to change her business model. Gathering was not an option. She opted to created recipes, measure out the ingredients, and offer them to the public to cook at home. This recipe was one of our favorites.

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Spaghetti Bolognese

This recipe comes from Chef Jyll at Gather on Broadway in Green Bay WI
Course: Main Course
Cuisine: American
Keyword: Bolognese
Servings: 6

Ingredients

  • 2 TBL olive oil
  • 1 medium onion diced
  • 1 stalk celery chopped fine
  • 1 large carrot chopped fine
  • 1 tsp salt
  • 4 clove garlic minced
  • 1/2 pound ground beef
  • 1 pound ground Italian sausage
  • 1/2 tsp red pepper flakes
  • 3 1/2 cup crushed tomatoes
  • 3 TBL tomato paste
  • 1/2 cup dry red wine cheap is fine
  • 1 cup beef broth
  • 2 pound spaghetti dry

Instructions

  • Bring a large pot of salted water to a boil.
  • In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add the onion, carrot, celery and salt and cook until softened and onions have become translucent, about 5 minutes. Add the garlic, ground beef and Italian sausage and cook, stirring to break up the sausage and beef combine everything well. Once the meat has browned and cooked through all the way, add the pepper flakes, crushed tomatoes, tomato paste and red wine. Reduce and add beef broth. Stir well to combine and bring to a simmer. Cover and simmer for at least 20 minutes.
  • After the sauce has simmered for at least 20 minutes, drop the pasta in the boiling water and cook until el-dente, 9-11 minutes. Drain and serve with sauce
Chopped Salad

Chopped Salad

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There are lots of ingredients in this salad but they all work well together.

Chopped Salad
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Chopped Salad

Course: Salad
Servings: 6

Ingredients

Balsamic Vinaigrette (can also use store bought)

  • 1/4 cup balsamic vinegar
  • 1 TBL Dijon mustard heaping
  • 1/2 tsp black pepper
  • 1/2 cup canola oil

Salad

  • 3 cup Romaine lettuce chopped, about two heads
  • 15 cherry tomatoes cut in half
  • 1/2 cup red beans rinsed and drained
  • 1/2 cup chickpeas rinsed and drained
  • 1/2 cup kalamata olives pitted and coarsely chopped
  • 3/4 cup white cheddar cheese 1/2 inch cubes, about 3 ounces
  • 3/4 cup Monterey Jack cheese 1/2 inch cubes, about 3 ounces

Instructions

  • In a blender, or if making by hand, in a bowl with a wire whisk, blend the vinegar, mustard, salt, and pepper until smooth. With the motor running, slowly add the oil and blend until emulsified.
  • Toss the lettuce, tomatoes, beans, chickpeas, olives, and cheeses together in a large bowl and dress lightly with the balsamic vinaigrette.

Jyll’s Meatloaf

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Jyll’s Meatloaf

Recipe courtesy of Jyll from Gather on Broadway in Green Bay WI.
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 1 TBL Olive Oil
  • 1/2 large onion diced
  • 2 clove garlic minced
  • 1/3 tsp thyme dried
  • 1 TBL worcestershire sauce
  • 2 TBL water cold
  • 1 TBL tomato paste
  • 1.5 pound ground beef
  • 1 large egg slightly beaten
  • 1/2 cup garlic croutons crushed
  • 1/4 cup buttermilk
  • 2 tsp salt
  • 1 tsp black pepper

Glaze

  • 1/2 cup ketchup
  • 1/2 TBL worcestershire sauce
  • 1/2 TBL spicy brown mustard
  • 1 TBL brown sugar

Instructions

  • Preheat oven to 350 degrees. In a saute pan, heat the olive oil. Add the onion and cook until translucent. Add the garlic and thyme and cook 1 additional minute. Add the tomato paste, Worcestershire and water and cook 1 additional minute, stirring to combine. Add a bit of salt and pepper. Remove from heat and cool slightly.
  • Place the croutons in a zip-lock bag and crush with a rolling pin. Mix the croutons and buttermilk in a small bowl and set aside.
  • In a large bowl, put the ground beef and the lightly beaten egg and mix by hand. Add the moist bread crumbs and onion mixture and stir well by hand.
  • COOK METHOD ONE: Line a rimmed baking sheet with foil and coat with cooking spray. Gently form a rectangle loaf on the foil. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 40 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.
  • COOK METHOD TWO: Spray 4 small loaf pans with cooking spray and equally divide the meat mixture between the pans. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 20 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.

Notes

The meatloaf in the loaf pans can be frozen for later use. Add the glaze BEFORE freezing. Seal well to prevent freezer burn. To use: completely thaw the meatloaf and then cook as described above.
Buttermilk pie

Pie, Buttermilk

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Buttermilk pie
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Buttermilk Pie

An easy pie to make. We initially found the recipe when we had an extra cup of buttermilk left over from a different recipe. Now we make it whenever we have extra buttermilk.
Course: Dessert
Servings: 8

Ingredients

  • 3 medium egg
  • 1/2 cup butter softened
  • 1 1/2 cup sugar white
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 TBL lemon juice
  • 1/8 tsp nutmeg
  • 9 inch pie crust unbaked

Instructions

  • Preheat oven to 350 degrees.
  • Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  • Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
  • Place aluminum foil on the pie edges to keep the crust from burning. Remove after 20 minutes. Bake for an additional 25 to 30 minutes until a toothpick inserted in the center of the pie comes out clean and the center is firm.

Notes

First made 3/22/2020 during COVID lock down.