Monday, October 7, 2019

Loaded Potato Soup

Loaded potato soup 
  • 2-3 Tbsp Chef Shammy garlic butter
  • 2 lbs baking potatoes (2 big), peeled & diced
  • 1 can chicken broth
  • 1 can creamed corn
  • 3/4 C. Whole milk, full fat
  • 1 C. shredded monterey jack or cheddar cheese
  • 1/2 cup bacon pieces
  • 2 tsp kosher salt, to taste (20 turns)
  • 1/4 tsp pepper, to taste (10 turns)
  • Garnish with green onion, sour cream, or bacon.

Melt butter and cook garlic until fragrant 
Add potatoes, broth, and corn
Set to pressure cook for 10 minutes
Quick release and immersion blend, leaving potato chunks
Mix in milk, half the cheese, and bacon. Salt and pepper to taste. 
Serve with garnishes 

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Sunday, October 6, 2019

My Best Pot Roast

My Best Pot Roast
4 servings 



Ingredients
3lb beef chuck cross rib boneless, even thickness
1 tsp salt per side
Pepper evenly sprinkled 
1 packet onion soup mix
1 beef bullion
2 cups water

1 small pack baby carrots

4TB butter
1/3c flour 
Roast drippings from above


Directions
Season roast with salt and pepper
Set Instant Pot to Sauté high, sear 5 min per side with a drizzle of olive oil
Top roast with onion soup mix. 
Add water and bullion cube to the sides
Change IP to Slow Cook High for 4.5 hours, leaving vent open
Add carrots and Pressure Cook for 4 minutes, quick release steam

Remove roast and carrots to plate and tent with foil 
Pour drippings into 2 cup measuring Pyrex, pour fat off top and strain out onions as desired

Change IP to Sauté low, melt butter until  bubbling. Add flour, whisking out all the lumps while cooking for 1 minute. 
Slowly whisk in beef broth until combined. May need to add some hot water until desired consistency is reached.
Return gravy to bowl

Serve with mashed potatoes

Thursday, September 5, 2019

Fruity Oatmeal Power Muffins

Blueberry Banana Oatmeal Power Muffins

48 mini muffins 


Ingredients:

4 ripe bananas or 15oz pumpkin
3 eggs
1/2c honey
2t vanilla
1t cinnamon
1c milk
2 1/2c kodiak buttermilk flapjack power cake mix 
1 1/2c quick oats
1c blueberries

Directions:

1. Preheat oven to 350F and grease mini muffin tin 
2. Mash bananas then whisk in wet ingredients. Add dry ingredients and mix until just combined. 
3. Fill pan 3/4 full and press in 3-4 blueberries
4. Bake for 12 minutes for mini muffins or 18 minutes for regular sized muffins
5. Let cool for 10 minutes, swipe around each circle and remove with butter knife