Did you really think a week was going to go by without me posting an Instant Pot recipe?! Yeah, right! I’m obsessed with this thing. We cooked in it ALL week. These Instant Pot BBQ Chicken Wings are one of our absolute favorite quick meals. We play hockey on Sunday’s and come home starving. I throw these in the IP, take a shower, and get out to finger lickin’ deliciousness. That’s one of the benefits of the Instant Pot…you don’t have to babysit it!
I got so excited for the Black Friday Instant Pot sale that I’ve been absolutely obsessed with it again…and I didn’t even buy one during the sale! I’m just so excited to know that so many people are sharing in the glory that is the Instant Pot. Pause. How old am I? I’m 30, but the fact that I’m practically dancing over a small kitchen appliance I feel 60. If you haven’t noticed yet I’m pretty good at going off topic. Sorry about that.
Last year I made this Instant Pot beef stew a million and one times. I just couldn’t get enough of it. There is something about removing the lid and being met with a beautiful and aromatic pot of beef stew that is so gratifying. If you an Instant Pot you know what I mean. It’s like that feeling when you pop a really good pimple. I can’t believe I just said that. Wow, what a poor analogy to use when talking about food. Let’s talk about something else.
Last week hubby and I had such a craving for chicken tenders dipped in honey mustard. I was not in the mood for frying anything, so I got to work on a baked version. I kept thinking of one of my favorite meals growing up, my Nanny’s (grandma) Italian chicken cutlets. With those in mind I put together grain free chicken tenders, a finger food version of my childhood favorite.
For those of you who can’t have nuts, I have another version of this recipe using only cassava flour coming your way soon. It even has a little kick to it!
It’s finally starting to cool down here in Florida and by cool down I mean 85 degrees instead of 98. We all know when the weather cools it means all the soup, all the time. This pumpkin butternut soup is pretty easy (aside from cutting that damn butternut) and super tasty. You can easily adjust the flavor with different herbs and spices. That’s what I love about soup – you really can’t screw it up. Tonight I literally emptied every last vegetable we had in the fridge into a pot, added broth, some chicken & spices, and had the best dinner ever. Gary’s was gone before I even sat down!
I switched to making my bone broth in the Instant Pot this year and I’m loving every second of it. I get super gelatinous broth every time which seemed to be virtually impossible when I used my slow cooker. A lot of slow cookers get too hot which prevents gelling as it breaks down the collagen. I was so excited for my gel this time around that I posted a video of broth jiggles. It really does make me want to dance. I also despise the smell of bones simmering on the stove or crock pot and the long cooking times just makes it intolerable. The Instant Pot only needs 2 hours and there is absolutely no nasty smell. I can do a super broth session and knock out multiple batches in one day without wanting to run from my house. Man I love that thing.
Ok enough chatter, let’s get to the pumpkin butternut soup!
Pumpkin has officially taken over my life. Pumpkin bread, pumpkin soup, pumpkin sauce, pumpkin donut holes, pumpkin muffins, roasted pumpkin, pumpkin seeds, and now this paleo pumpkin turkey bake! This bake uses my pumpkin tomato sauce and Instant Pot spaghetti squash. Yes, that’s right. Spaghetti squash in the Instant Pot! It’s quick, easy and you don’t have to fight with cutting it. I promise you, you will never want to bake a spaghetti squash ever again.
Summer has come to end and the busyness of the school year is upon us. In my house that means that hubs is back at work and I will no longer come home to a warm meal waiting for me. It also means that I’m back to traveling around to different high schools during the day, so I have to be really on top of meal prep and planning ahead to make sure I have safe food options ready to go. As we get readjusted to the demands of the school year even 5 minutes makes a difference in how smoothly the day goes. So any chance we can get to save some time in the kitchen works for us. This pomegranate chicken salad recipe is a cinch to put together, using left over rotisserie chicken instead of cooking from scratch.
Asian meatballs are a great match for watching playoff hockey, but playoff hockey isn’t the best match for making Asian meatballs. NHL playoffs means there is all kinds of nuttiness going on in my house right now. Hubby and I are die hard hockey fans (Go Lightning!) and our life pretty much stops around this time of year. That being said, my focus
in the kitchen on anything is slightly superbly less than what it normally would be. I was working on this recipe while trying to watch a playoff game and in a complete food fail moment dumped all my sauce ingredients into the meatballs. Ughhhh. So, unless you want one soppy mess, I suggest not making these while watching hockey. While that batch was an utter failure, I did like how the orange juice helped give the asian meatballs a boost so I tweaked the recipe to include some juice….just not the massive amount I poured in the first time.
One of my favorite foods in the entire world is an Italian Beef Sandwich from Portillo’s in Chicago. Unfortunately, Florida doesn’t have Portillo’s, and Portillo’s has tons of gluten. I was lucky enough to go to Chicago for a hockey tournament before Celiac and ate a lifetime’s worth of Italian Beefs. Seriously, we were there for a week and I think I had one for almost every meal…and hockey players eat a lot of meals. I’ve been craving one something fierce, so I came up with this Crock Pot Italian Beef to recreate an old favorite.
When I bought Brittany Angell’s book of all cookbooks, Every Last Crumb, and saw the recipe for baguettes I knew my life would once again be complete. I’m not much of a baker, or a bread eater anymore, so most of the time we eat this goodness over a giant plate of veggies. Sometimes though, you just have to go to town and eat it sandwich style. Smothered in au jus of course!