Baked Mac and Cheese Patti LaBelle's Recipe

 I got this recipe out of the Washington post. I cut the recipe in half for those who have smaller families. If you have a larger family just make the full recipe at Patti LaBelle's Mac and Cheese Washington Post Recipe   

NOTE: I made this recipe cut in half and it still made a large amount for 2 people, so if you don't want to make that much maybe cut it in half again and put it in a smaller casserole dish. 

8 ounces elbow macaroni uncooked

1 ounce shredded Monterey Jack cheese

1 ounce shredded parmesan cheese

2 ounces shredded sharp cheddar cheese

2 ounces shredded muenster cheese

4 ounces Velveeta cheese

1 1/2 TBLS butter

1 1/2 TBLS flour

1 3/4 cup of half and half

1/2 tsp salt

1/4 tsp cayenne pepper

1/8 tsp black pepper

Boil noodles in boiling water and 1/2 tsp salt for around 4-5 minutes, drain

While the noodles are boiling, shred and measure the 5 cheeses in a bowl (don't use preshredded cheese, it has a caking agent in the preshredded cheese and it makes it not melt as nice)

In a pan, melt butter, add flour. cook for a couple minutes until the raw flour cooks out, don't burn it. 

Slowly add in the half and half whisking the entire time to prevent from getting lumps.

Add in the salt, cayenne and pepper. 

Slowly add in the cheese, reserving around a 1/4 of a cup for the top of it when you bake it. 

add in the noodles to the cheese mixture. 

Add to a buttered casserole dish.

Bake 350 degrees for 25 minutes until bubbly

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That is how much half the recipe makes.

Giardiniera Hummus

1 can  15 oz Chick peas (garbanzo beans) drained and rinsed

2 cloves garlic

1 cup giardiniera (drained)

2 tsp giardiniera liquid

3 TBLs fresh lemon juice

1/4 cup olive oil

1/4 cup tahini 

salt and pepper to taste

water to get your consistency you like

Put first 7 ingredients in the blender or food processor and blend. Add water until you like the consistency. 

Taste and add salt and pepper.

Makes 3 eight ounce jars but one jar was overflowing because I freeze 2 of them. Or eat them. 

PRINTALBE RECIPE

I USED THIS HOT MIX. GIARDINIERA IS JUST ITALIAN PICKLED VEGETABLES. IT DIDN'T MAKE IT THAT SPICY.

I USED MY NUTRIBULLET. BUT YOU CAN USE A FOOD PROCESSOR

Instant Pot Beef Barley Hamburger Soup

I saw a recipe on pressure your luck for beef barley soup and I made some changes in the recipe to have ground hamburger and no potatoes. This soup was really tasty.

2 TBL olive oil

1 large chopped carrot

2 chopped celery

1 small yellow onion chopped

1 lbs ground hamburger cooked and drained or add raw hamburger to the pot if lean and cook

6 cloves garlic, minced

6 cups beef broth (better than bouillon)

1 TBls Worcestershire sauce

1 1/2 TBLs Seasoned salt (I used lawrys)

2 tsp thyme

1 tsp Pepper

2 cup pearled barley

2 bay leaves

add:

frozen Peas or frozen green beans next time

Turn your instant pot to sauté, add olive oil, carrots, celery and onion. 

Saute for 5 mins until soft.

add in hamburger cooked or raw and cook it if lean

Add in garlic, cook 1 minute

add in broth, Worcestershire sauce, seasoned salt, thyme, pepper, barley and bay leaves.

Push the cancel button to cancel sauté button

Put the lid on and make sure the seal in on.

Push the pressure cook button and put the time on 20 minutes 

After 20 minutes let it come to natural release for 15 minutes.

Release any extra pressure. Open lid, stir and enjoy.

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Granny Smith Applesauce Instant Pot Blender

5 organic Granny Smith apples (they are small in size)

1/2 cup organic 100% apple juice

add juice to instant pot blender. 

Cut up apples with skin on, core removed. 

Add to instant pot blender. 

Push the soup 1 button, then start.

When done, I hit the blend button. 

I'm sure you can hit the soup 2 button and let it do its job.

I like fully blended applesauce. If you like chunky, then blend less.

There is no sugar added to this. I like it without.

You could add real maple syrup or cinnamon if you would like. 

Made 5 small mason jars

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Quick Vegan Spaghetti Sauce

2 containers (8 oz each) of baby portabella mushrooms, finely diced

1 carrot, minced

1 celery stalk, minced

1 yellow onion, minced

1 tsp dried oregano

1/4 tsp dried garlic powder

1/4 tsp onion powder

sprinkle of red pepper flakes

salt and pepper (lots of pepper)

1 jar 26 oz spaghetti sauce

Brown the finely diced mushrooms with olive oil in a large pan until the water is released and they start to brown. 

Add black pepper during the cooking time. 

Add the spices, oregano, garlic, onion powder and red pepper flakes.

Once the mushrooms are brown and liquid cooked out add it to your pan or crockpot that you will be simmering the sauce in. 

Add your jar of sauce to the mushrooms.

Same pan, add more olive oil and soften and brown the onion, carrots and celery. I used a food processor to mince these up small. 

Add black pepper to the cooking time. Once brown add them to the pan with mushrooms and sauce.

Simmer your sauce until all blended together or add to a crock pot. 

I added a splash of water because my sauce was thick from all the veggies. 

When sauce is ready, serve over pasta or vegetable noodles of your choice.

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Tomato Basil Instant Pot Blender Soup

I got this recipe off of the Instant Pot Blender FB page. It is a typed recipe and I don't know who came up with the recipe. I don't know if it is an Instant Pot Blender recipe. I made the changes to it so It will be Vegan. 

28 oz Can San Marzano Whole Tomatoes

1 can 14.5 oz Vegetable Broth (I used better than bouillon vegetarian with water and weight out 14 oz)

1 small onion chopped

1 carrot chopped

1 celery stock chopped

1 clove garlic 

2 TBls FRESH basil or more (this adds to the soup)

1 TBLS tomato paste (I used the kind in the squeeze tube)

1/4 tsp salt

1/2 tsp pepper

1/4 cup Nutritional yeast or (1/4 cup parmesan cheese)

1/4 cup coconut milk from a can or (1/2 cup half and half)

**********if you want it vegan use the yeast and coconut milk, if you don't then add parmesan and cream. ********************

Add everything to the Instant Pot Blender except the last 2 ingredients. 

Turn on the blender and push the soup button 2 times to get soup 2 for blended soups.

Hit the start button depending on your model. 

Let the machine do the work. Took around 20-30 minutes.

When it is done I took the lid off and added the last 2 ingredients. 

I put the lid on and hit the blend button for a few seconds.

I took the lid off to taste it. 

I added more salt and pepper and fresh basil until I liked the taste. 

****remember parmesan cheese is salty, so depending on if you use it or the nutritional yeast will depend on how much seasonings you do at the end. 

Enjoy.

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Vegetarian Chili

3 containers (8oz each) Mushrooms, minced small chunks in food processor 

1 medium purple onion or yellow, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 celery stalks, sliced

4 garlic cloves, minced

1/2 tsp salt

1 tsp pepper

2 TBLS chili powder

2 tsp cumin powder

1 1/2 tsp smoked paprika spanish style

1 tsp oregano

 1 tsp ancho chili powder (or chipotle chili powder)

28 ounce crushed fire roasted tomatoes

2 cups vegetable broth

1 can kidney beans, rinsed

1 can northern beans, rinsed

1 can black beans, rinsed

In a large frying pan brown minced mushrooms in olive oil for a LONG time, until liquid is released and moisture is gone and it starts to brown and darken. This takes a long time, so start this first then chop your other veggies. put your mushrooms in a food processor and chop until small chunk size. I pulsed my too small.  When you sauté I add in pepper as it cooks. 

Then in another pot that will cook the chili add onion, bell peppers and celery with olive oil and sauté for 5-7 mins. I add pepper as these cook also. I love lots of pepper

Then add in garlic, cook 1 minute

Then add spices

Then add tomatoes, broth, and rinsed beans. 

Simmer until veggies are tender 30-1hr. 

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Instant Pot Chicken and Dumpling

This recipe is from pressure luck.  He makes really good recipes with the instant pot. Check him out on his website.

Chicken Soup:

4 TBLS of butter

1 yellow onion, diced

2 large carrots, peeled and diced

3 stalks of celery, sliced

1/4 cup of leafy celery tops if available, chopped

1 TBLS crushed garlic

6 cups chicken stock

3 bay leaves

1/2 cup sherry wine (if you don't want to use this add in a 1/2 c broth)

1/2 TBLS each of seasoned salt, poultry seasoning (salt free), black pepper, rubbed sage

1 tsp each of dried thyme and parsley

3-4 lbs whole chicken cut up, bones and skin on (I had my butcher cut it up)

3 TBLS corn starch plus 3 TBls water

1/2 cup of heavy cream

Dumplings:

1 1/4 cups of all purpose flour

2 tsp baking powder

1 tsp of salt

2 TBLS butter

1/2 cup whole milk

Hit the Sauté button on the Instant Pot.

 Add in the butter and once melted, add in the onion, carrots and celery and sauté for 5 minutes. 

Add the garlic and saute for 1 minute longer.

Then pour in the broth and stir well. 

Add the chicken and make sure all is covered by the broth. Toss in the bay leaves and secure the lid.

Hit the cancel button and then hit pressure button. Pressure for 10 minutes.

When the chicken is done cooking, perform a quick release. Discard the bay leaves and remove the chicken from pot with tongs. Set chicken aside in a bowl to cool.

Add the sherry, seasoned salt, poultry seasoning, pepper, rubbed sage, thyme parsley, leafy tops from celery to the pot and stir well. Let the pot rest for the time being.

While the chicken is cooling down, make the dumplings by mixing together all the dumpling ingredients. 

Begin by placing the flour, baking powder and salt in a mixing bowl and whisk together. Then, place the butter and milk in a pyrex and microwave for 40 seconds. Pour the milk/butter mixture into the flour and lightly mix with a fork until totally blended so a warm dough forms. (NOTE: Don’t overdo the mixing as it can make for a tough dumpling). 

From there, lightly knead the dough. Then, on a clean surface covered with flour, take a flour-coated rolling pin and roll the dough to be 1/8 inch thick max (it is very important that it is no thicker than 1/8 inch so it cooks properly). 

Then, using a pizza cutter or knife, slice the into the dough vertically into strips about 1 inch wide and then slice horizontally about 2inch wide, forming little rectangular strips.

Dust with additional flour so they don’t stick to each other.

Now give the pot some heat again by hitting the sauté button.

Once it bubbles, stir in the cornstarch slurry, stirring as you add it. 

Then add in the dumpling strips one-by-one and then give them a good stir making sure none are sticking to each other.

 Then, allow them to simmer for 10 minutes WITH THE LID ON THE POT (NOTE: Make sure the lid is not sealed but rather resting slightly off-kilter on the pot This way, steam will escape on the sides. You may also use a glass lid to fit the 6qt or 8qt).

After 10 minutes of the dumplings boiling in the pot, hit the cancel button so the bubbles die down.

The chicken should now be relatively cool enough to handle. Pick the bones clean of all the meat, discarding the bones, skin, and cartilage. 

Rip the chicken by hand into robust pieces and add to the pot. Add in the heavy cream and give everything a final stir until well combined

Delicious 

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You can go to pressure luck website and see his recipe and there is a video on there to watch how the soup is made in more detail. 

click HERE to go to the website

Breakfast Bake

2 TBls butter

1 small yellow onion diced

Add ins that I used:

chopped Kale 1 large leaf (or fresh spinach)

jalapeños

goat cheese half of a small roll 2 ounces

3 sausage patties maple flavored, unthawed and chopped

2 cups thawed shredded hash browns

8 eggs 

1/3 cup 2% milk

salt pepper

franks hot sauce a few splashes

1 cup cheddar cheese or goat cheese 2 ounces

In a sauce pan melt butter and cook onion, kale, jalapeño (or other add ins) and the diced sausage to soften and brown. 

mix eggs, milk, salt, pepper, hot sauce and goat cheese or  1/2 cup cheddar cheese, If using

add in onion mixture to the eggs and add in hash browns.

add 1/2 cup of cheddar cheese on top 

Bake 350 degrees for 30-40 mins until egg is set.

I used a smaller dish than a cake pan 9x13. my pan was probably 7 x11 or so.

add ins to use:

red bell pepper

mushrooms

tomatoes

PRINTABLE RECIPE

Salad Dressings

Quick Vinaigrette 

2 Tbls olive oil

1 Tbls vinegar (any flavor you want)

salt and pepper to taste

add ins: optional

1 tsp Dijon Mustard

kinds of vinegar:

red wine vinegar

white balsamic vinegar

apple cider vinegar

flavored vinegar from specialty stores

VINAIGRETTE:

1 tsp Finley minced garlic

1/2 tsp dijon mustard

1 1/2 TBls white wine vinegar

1/4 cup olive oil

1/2 tsp salt

1 /4 tsp pepper

Mix all the vinaigrette in a mason jar, put a lid on and shake to mix.

Panzanella Salad

MAPLE SYRUP DRESSING
1/2 cup oil
4 TBls apple cider vinegar
3 TBls real maple syrup
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
Mix all together in a Jar
goes really good with Mixed greens, diced apples, red onion, candied pecans, crumbled feta cheese or parmesan cheese, and dried cranberries.
OR
1 part maple syrup
1 part apple cider vinegar
1 part apple juice
3 parts oil (olive oil)
dash of dijon mustard
salt and pepper to taste

Italian Dressing Mix

1 Tbls garlic powder

1 Tbls onion powder

1 Tbls white sugar

2 Tbls dried oregano

1 tsp ground black pepper

1/4 tsp dried thyme

1 tsp dried basil

1 Tbls dried parsley

1/4 tsp celery salt

1/2 Tbls Kosher salt

Mix all ingredients together and put in an air tight container or zip lock bag.

To make the dressing, mix 1/4 cup white vinegar, 2/3 cup oil, 2 Tbls water, and 2 Tbls of Italian dressing mix. Shake up util blended.

ALTERNATIVE: To make the dressing zippy, replace the white vinegar with Pinot Grigio Italian Vinegar. So so good.

Homemade Greek Dressing

1/4 cup + 2 tsp olive oil

3/4 tsp garlic powder

3/4 tsp dried oregano

3/4 tsp dried basil

1/2 tsp pepper

1/2 tsp coarse kosher salt 

1/2 tsp onion powder

1/2 tsp dijon mustard

1/3 cup + 1 TBLS red wine vinegar (this gives it a great taste)

In a container mix first 8 ingredients. Pour in vinegar and whisk vigorously until blended. 

I put everything in a mason jar with a lid and shook vigorously until blended, then I stored it in the mason jar in the refrigerator. Yumm

Buttermilk Ranch Dressing YUMM!

1/2 cup Mayonaise

1/2 sour cream

1/2 cup buttermilk

3/4 tsp dried dill weed

1/2 tsp dried parsley

1/2 tsp dried chives

1/4 tsp onion powder

1/2 tsp garlic powder

1/4 tsp fine sea salt

1/8 tsp finely cracked pepper

Whisk together the mayo, sour cream and buttermilk. then add the herbs. 

Store in refrigerator. 

If you think you wont use all of it before it goes bad just cut the recipe in half. 

Mediterranean Salad Dressing

DRESSING

1/3 cup oil (I used canola oil)

1/8 cup White balsamic vinegar

2 garlic cloves minced

1 Tbls white sugar

1 tsp kosher salt

1/2 tsp ground black pepper

Put all the ingredients in a mason jar with a lid, shake until blended. Pour over salad and enjoy

Mediterranean Salad with Pasta 



Honey Mustard Dressing
1/2 cup mayonnaise
3 TBls yellow mustard
2 TBls honey
1 TBls white vinegar
1/4 tsp ground black pepper
Add all of the ingredients to a small bowl and stir well to combine.



Applebees Oriental Chicken Salad dressing
3 TBls honey
1 1/2 TBls rice wine vinegar
1/4 cup mayonnaise
1 tsp dijon mustard
1/8 tsp sesame oil

Applebees Oriental Chicken Salad

Big Mac Dressing

2 tbls full fat mayonnaise

2 tbls full fat sour cream or yogurt

2 tbls ketchup

2 tsp water

1 tsp white vinegar

1 tbls spicy pickle relish (or sweet)

1 tbls minced white onion

1 tsp sugar

dash of tabasco sauce or hot sauce

1/8 tsp salt, divided

Mix all together in a jar.

Cheeseburger Salad with Big Mac Dressing

Homemade French Dressing

1/2 cup of Ketchup

1/2 cup of white vinegar

1 cups of oil

1/2 tsp pepper

1/2 tsp salt

1/2 tsp ground mustard

1/2 tsp garlic powder

1 scant cup of sugar

Mix all the ingredients except sugar in large mason jar or blender. blend until mixed. gradually add the sugar shaking or blending until mixed. 

Really good French dressing. I made it into a cold pasta salad and added sauté zucchini and cooked corn on the cob. 

Cut the recipe in half if you don't think you will use all of it.  

Applebees Oriental Chicken Salad

Dressing

3 TBls honey

1 1/2 TBls rice wine vinegar

1/4 cup mayonnaise

1 tsp dijon mustard

1/8 tsp sesame oil

Blend together dressing ingredients. 

Salad:

3 cups romaine lettuce chopped

1 cup coleslaw blend

3 TBls sliced almonds

Chicken nuggets Optional

Make the salad and pour over as much dressing as you want. 

PRINTABLE RECIPE

Chicken Alfredo Instant Pot

This recipe is all over the internet and easy for first time instant pot owners. 

3 Tbls butter

4 cloves garlic, minced

2 cups chicken broth

1 1/2 cup heavy cream

10 ounce bow tie pasta (or other noodles)

1 lbs cubed chicken breast, RAW

1 tsp salt

1/2 tsp pepper

1 cup parmesan cheese

Add butter and garlic to the pot, then add broth, cream, pasta and chicken. 

give a light stir. 

Pressure cook for 7 minutes

Let natural release for 5 mins.

Take the pressure off and stir.

Add in parmesan cheese.

Enjoy.

You can add veggies if you want, peas or broccoli. 

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