Tag: instant pot recipe

Recipes and Cooking

Twist on Frito Pie with Spanish Rice

Brandi C

Twist on Frito Pie with Spanish Rice

Twist on Frito Pie with Spanish Rice
Photo by Karolina Grabowska on Pexels.com

Here is a Twist on Frito Pie with Spanish Rice. I had some leftover chili from the week prior. It was not enough to fill four bowls, so I stretched it with some extra ingredients and rice. This was a winner for my family. I hope I can remember everything I did. Honestly, I tend to find joy in reinventing leftovers so we aren’t eating the same thing over and over. The downsize is, I don’t remember how I made it.

Frito Pie

Chili (leftover)

Chili cheese fritos

That’s about it LOL. Have I ever written out my exciting chili recipe? I dunno. Should I add it? I dunno. Chili isn’t hard. You can even buy it in a can, which I never knew until recently. Who buys chili in a can when you can make more, with ingredients you are familiar with, and it is cheaper. Mind boggling.

Spanish Rice

I did this in the instant pot.

2 c. rice

1 can crushed tomatoes

GF Taco Seasoning

Seasoning

Cilantro (gross and didn’t use)

Minced garlic

4 c. water

Chicken bouillon

Cheddar

Green Onions (optional)

Sour cream (optional)

Jalapenos (optional)

Salsa (optional)

Directions for Spanish Rice

I put the instant pot on saute and threw in the rice and garlic (with a bit of butter to keep it from sticking). Whirl that around until the rice is sauteed up and then add in the crushed tomatoes and seasoning. Whirl more. Add in chicken bouillon and water. Turn it off and then put on the lid. The knob needs to be on the sealing function and I hit the rice button. Once it is done, I did a quick release.

Assembling the Frito Pie

Grease a 13×9 dish. On the bottom, add the rice and then the leftover chili. I crushed the bag of fritos and poured that over the top. I baked this at 350 for about 30 minutes. Then, I pulled it out and added some cheddar. I popped it back in the oven for another 15 minutes. Serve with the optional toppings above.

Recipes and Cooking

Lasagna Soup

Brandi C

Lasagna Soup

 

Lasagna Soup

This lasagna soup is a great twist on a classic comfort food, and it’s so easy to make in the Instant Pot! With its rich tomato flavor, tender noodles, and creamy cheese, it feels like you’re enjoying a warm, cheesy lasagna but in soup form. The ground beef, kale, and green peppers add a savory, hearty base, and the addition of cream of mushroom soup and chicken bouillon really enhances the flavor. Top it off with sour cream and a sprinkle of parmesan, and you’ve got a delicious, filling meal that the whole family will love. Perfect for busy nights!

2 pounds of ground beef

1 onion, chopped

2 c. kale, chopped

2 green peppers, chopped

In an instant pot, brown these all together with seasoning and drain.

Mix beef mixture, basil, oregano, and Italian Seasoning in the same pot. Then add in 2 cans of diced tomatoes (I pureed these up because Big Daddy does “not like chunks”), the equivalent of one can of cream of mushroom (can either use canned or make your own GF version). Next, add 4 chicken bouillon cubes, 32 oz—of water, and lasagna noodles (I used about 6) that are broken up.
Turn on the manual for 15 minutes.
Quick-release.
Check noodles and put them back on manual, if needed.
Add 1 c. milk, 2 c. cheddar cheese, and 1/2 c. sour cream.
Stir well and serve with parmesan.

Related Posts

What Do You Want To Do?

Recipes and Cooking

Gluten-Free Beef Scalloped Potato Casserole

Brandi C

Gluten-Free Beef Scalloped Potato Casserole

Gluten-Free Beef Scalloped Potato Casserole

Oh, this Gluten-Free Beef Scalloped Potato Casserole is so good! I have also used a roast that I had cut up and marinated. It was equally as good!

2 pounds ground beef cooked with chopped-up onion and some seasoning.

Once that is cooked up, drain. Add in 1 c. beef broth or vegetable broth. Sprinkle over 2 Tablespoons gluten-free flour. Stir until it is thick.

Place this in a greased 13×9 dish.

Cut up some fresh mushrooms and sprinkle them over top of beef.

Next, cut some kale (can use spinach) and sprinkle it over mushrooms. Add a bit of seasoning.

Grate up some smoked gouda cheese (you can use any cheese, this is just what I had on hand).

Scalloped Potatoes

Take 8 small-medium-sized potatoes. Peel and Wash. Use a mandolin to slice them up very thin. In an instant pot, put potatoes and add enough water to cover the top of the potatoes. I also added 3 tsp. Gluten-free chicken bouillon cubes. Manual for 2 minutes. Quick pressure release and drain.

Layer on top of kale. Add some seasoning and thyme. Place 1 c. milk, 1/2 stick of butter, and the rest of your gouda cheese in a pot. Allow to melt, and then pour over your potatoes.

Bake at 350 for 30 minutes, then place under the broiler for about 5 minutes to crisp up the cheese.

It was yummy!

Side Note:

I will say that I have made this several times. I have substituted the ground beef for chicken, as well as ham. The recipe was delicious, no matter the meat used. You can also substitute homemade scalloped potatoes for the boxed kind, though that doesn’t do much for me. I try to stay away from processed food as much as possible. You could also sneak in shred-up zucchini or squash for even more nutrients. These items take on the taste of whatever you are cooking.

Related Posts

Focus On the Step In Front of You

 

Recipes and Cooking

Chicken Asparagus Pasta Bake

Brandi C

Chicken Asparagus Pasta Bake

Chicken Asparagus Pasta Bake

I’m just going to write this how I cooked it, so it will not be like a list and the instructions.

K?

K.

Without further ado, here is my Chicken Asparagus Pasta Bake.

In my instant pot, I placed 3 boneless skinless chicken breasts. I put them on the trivet with a cup of water. The chicken was frozen. Once I put the lid on, I just put it in the “poultry” setting.

When cooking, I took 2 bunches of asparagus and cut off the woody parts. I cut the rest of it into bite-sized pieces. You could also substitute broccoli, but Big Daddy does not like the broccoli and chicken combo :/

When the chicken was done, I put it in my kitchen aid, and I used that to shred the chicken (aka brilliant idea, so thanks to youtube for showing me that). I added my seasoning mix and the asparagus in that same pot where I shredded the chicken. I thought it looked a bit dry, so I put in 2 cans of cream of mushroom and about a half cup of sour cream.

Instant Pot

In the instant pot, I put in a box of elbow macaroni with a 1/2 stick of butter. I add enough water to cover the pasta. I set the pot on the manual for 6 minutes. While that was cooking, I made a white sauce. It was 2 T. butter to 2 T. flour. I whisked that together in a pan until it was mixed well. Once I mixed it, I added a cup of milk. I stirred that (it will stick) until it was thick, and then I took it off the heat and added about 2 c. mozzarella. With as much pasta and chicken as I had, I should’ve doubled it, and it would’ve been good with some cream cheese!

Oven Time

I greased a 13×9 pan but realized I needed something big to stir it all together. Also, I realized that I made a lot, so I greased another 11×9 pan to freeze for a later meal. I mixed the pasta, the chicken/asparagus mixture, more seasoning, Italian breadcrumbs, and a little leftover mozzarella.

I put it all in the dish, covered it, and cooked it at 350 for 45 minutes. Then I took the aluminum off and cooked it for another 5 minutes.

It. Was. Good.

 

Recipes and Cooking

Philly Cheesesteak Casserole

Brandi C

Philly Cheesesteak Casserole

Philly Cheesesteak Casserole

Here is a recipe for a Philly Cheesesteak Casserole with Rice. I love Philly Cheesesteaks, so a riff on this is good. Mixing things up is something I enjoy doing. As a bonus, it is low carb compared to its counterpart.

In my instant pot, I put in a Roast (you can use round steak or any other steak meat) and added about 2 cups of water. I splashed on Worcestershire sauce, about 1/4 tsp red pepper flakes, seasoning, Basil, and Italian Seasoning. I also put about 4 pats of butter on top just because I wanted to do that. It was frozen when I put it in, so I hit “roast,” and boy did it get done! It was so good.

I pulled that out and let it rest a bit, and in the juice, I added fresh mushrooms, 2 cut-up onions, 2 cut-up green peppers, and some minced garlic. I let that cook up till the veggies were tender.

While cooking, I sliced my roast into thin strips and added it to the veggies, letting that play in the juice for a while. I got my 13×9 baking dish sprayed, used a slotted spoon to get out the meat/veggies, and placed it in the dish. I layered that with swiss cheese.

Next Up

I put it in the oven at 350 for about 30 minutes.

Next, I poured the leftover juice into my regular instant pot (about 3 cups) and added 2 cups of water. I put in 5 c. of white rice and cooked it.

I served the cheesesteak over the rice.

Then I wanted to slap my mama 🙂