Tag: instant pot

Recipes and Cooking

Mexican Lasagna Created From Leftovers

Brandi C

Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

Well, my my my, I had no idea my Mexican Lasagna Created From Leftovers would taste so good. A few days ago, I made Philly Cheesesteaks Sandwiches. I had a lot of the meat leftover, which I used instead of ground beef.

Ingredients

Steak um’s (you can use ground beef)

Salt-free garlic and herb seasoning

Seasoning

Creole Seasoning

Orange, yellow, and red peppers, chopped

Fresh garlic

Onion, chopped

Two cans of diced tomatoes

1/3 white queso Velveeta

Can of drained whole kernel corn

Directions

I placed my meat and veggies in the pan and sauteed them. You can add oil, bacon grease, or butter to keep them from sticking. Once that was done, I seasoned it until it tasted like I wanted it to taste.

Next, I added corn and diced tomatoes. My husband doesn’t like tomatoes like that, so I covered my pot and let them stew down. Then, I added the white queso Velveeta. Taste to adjust the seasoning.

Rice

2 c. of water

2 c. of rice

Place on “rice” mode in your instant pot. Let naturally release.

Layering

Put a small amount of sauce in a greased 13×9 dish. Then, place in flour tortillas; next, sauce. Then, rice. Finally, I had some Colby/jack cheese cubes. I broke those over the rice and added a bit of cheddar. Repeat layers ending with cheese.

Bake at 350 for 40 minutes. Let sit for 10 minutes and serve.

Related Posts

Men’s Mental Health Matters

Recipes and Cooking

Loaded Chicken & Potato Casserole

Brandi C

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole is quickly becoming one of my family’s favorite recipes. I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.

I bought a family pack of boneless skinless chicken breasts. All the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic-free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions. There was a total of about 6 c. water that was used. The instant pot was set on manual for 20 minutes. For the love, save the broth. Let it cool in a bowl overnight, and then skim the fat off the top. You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.

While That was Cooking

I fried up a pound of bacon. I also chopped up an onion, and I fried that in the bacon grease. Once my chicken was done, I kept out 3 large chicken breasts. The rest, I put in a baggie and froze. You can use a large bowl and shred it up. I added more seasoning and put in 4 packets of dry ranch mix.  You could get away with using 2 packets if you wish (I just wanted the flavor).

I also cut up some green onions, 6 large potatoes (cubed, peeled, or unpeeled), 1/2 c. sour cream, my chopped-up bacon, 2 T. of bacon grease, a ladle of the chicken broth, and I smooshed it all together with my hands cause the spoon was not cutting it.

In the meantime, I shredded up some smoked gouda (you could use any cheese). I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken, and topped it with cheese.

Cover and bake at 350 for 30 minutes. Uncover and bake for 5 minutes.

Loaded Chicken & Potato Casserole is not just filling but bursting with flavors that make it a perfect comfort food for busy nights. It’s incredibly versatile too—you can swap out ingredients depending on what you have on hand. If you’re not a fan of smoked gouda, try cheddar or mozzarella for a different taste. The bacon and ranch seasoning create a savory punch, and the creamy texture from sour cream makes it irresistibly good. It’s a family-friendly dish that’s sure to satisfy everyone at the table. Plus, it’s easily customizable, making it a staple in my kitchen for any occasion.

It was good. Happy cooking.

Related Posts

Daily Inspiration by Corrie Ten Boom

 

Recipes and Cooking

Chicken and Rice Soup (Instant Pot)

Brandi C

Chicken and Rice Soup (Instant Pot)

Chicken and Rice Soup (Instant Pot) is one of my newest creations. Simple and easy clean-up! This is an all-in-one soup that I cook all year round.

Chicken and Rice Soup (Instant Pot)

1 carton of gluten-free chicken broth

Minced onions

2 cans of chicken, drained

Seasoning

Oregano

Italian Seasoning

4 c. cooked rice

1/2 c. sour cream

Cream of chicken soup

1 c. milk

2 c. cheddar cheese soup

Instructions

Place all ingredients except the sour cream, milk, and cheddar cheese in an instant pot. Please note that any recipe (for an Instant Pot) that calls for milk products should be added AFTER the soup is done cooking. If you add it before, it can lead to explosions (experience) and curdling (experience).

Once the pressure is released, the soup is super hot, so there is no problem with melting the cheese. Add all dairy ingredients, including cream, 1/2 and 1/2, sour cream, cream cheese, cheese, etc.

Turn on soup mode and let run until done. My rice was not entirely done enough, so I stirred it up well and put it on manual for another 10 minutes.

Once done, add the milk, sour cream, and cheddar. Stir until it is all melded well.

Related Posts

What Does Impossible Really Mean