ohnemitleid

[ohnemitleid]

A quick and delicious spaghetti recipe made in the Instant Pot Mini, perfect for busy weeknights. The pressure cooking method ensures that the flavors meld together perfectly, creating a satisfying meal.

Ingredients: 8 oz spaghetti noodles. 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 6 oz tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups water. 1 tablespoon olive oil. Grated Parmesan cheese for serving. Fresh basil for garnish optional.

Instructions: Select "Saute" on the Instant Pot Mini after turning it on. Put in the garlic, onion, and olive oil. Fry until the meat is soft. Put in the ground beef and cook it until it turns brown. Get rid of extra fat. Tomato paste, oregano, basil, salt, and pepper should be added. Mix well. Lay the spaghetti noodles on top of the sauce, cut in half. Cover most of the noodles with water by pouring it over them. Get out of "Saute" mode. Place the lid back on top of the Instant Pot and set the timer for 5 minutes. Do a quick pressure release when you're done. Take off the lid and mix the spaghetti around. Take a break and let it thicken for a while. The Instant Pot Mini Spaghetti should be served with fresh basil and Parmesan cheese on top. Have fun with your Instant Pot Mini Spaghetti from Simply Happy Foodie!

Prep Time: 15 minutes

Cook Time: 5 minutes

Terrence M

[ohnemitleid]

These Bacon-Cheddar Straws are a delightful and savory treat that combines the rich flavors of bacon and cheddar cheese in a flaky puff pastry. Perfect for parties or as a tasty snack!

Ingredients: 1 package puff pastry sheets. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1 egg, beaten.

Instructions: Preheat your oven to 375F 190C. Unroll the puff pastry sheets on a lightly floured surface. Sprinkle shredded cheddar cheese and crumbled bacon evenly over one of the puff pastry sheets. Place the second puff pastry sheet on top and press gently to seal the edges. Brush the top of the pastry with the beaten egg. Cut the pastry into thin strips, about 1/2 inch wide. Twist each strip and place it on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until the straws are golden brown and puffed up. Remove from the oven and let them cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Steph

[ohnemitleid]

This creamy garlic butter chicken is a rich and flavorful dish that's great for a special dinner or having people over. When you mix garlic, butter, cream, and Parmesan cheese together, you get a rich sauce that goes great with tender chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 2 tablespoons olive oil. 4 tablespoons unsalted butter. 4 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon paprika. Fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. For about 6 to 8 minutes on each side, cook the chicken breasts until they are golden brown on both sides and no longer pink in the middle. Take the chicken out of the pan and set it aside. Over medium heat, melt the butter in the same pan. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the chicken broth and scrape the pan's bottom to get rid of any browned bits. Bring to a low boil. You can add thyme, oregano, paprika, heavy cream, and Parmesan cheese and mix them in. For about two to three minutes, let the sauce simmer and get a little thicker. Add the chicken breasts back to the pan and cover them with sauce. Add two to three more minutes of cooking, until the chicken is fully heated and the sauce has thickened. Before serving, sprinkle with fresh parsley. Put it on the table hot with your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mila Browning

[ohnemitleid]

Summertime Key Lime Tart is a cool dessert that has just the right amount of sour key lime flavor and warm spices, making it a great treat for hot summer days.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 6 tablespoons unsalted butter, melted. 3 large egg yolks. 1 can 14 ounces sweetened condensed milk. 1/2 cup freshly squeezed key lime juice. 1 tablespoon key lime zest. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. Whipped cream, for serving optional.

Instructions: Warm the oven up to 175F 350C. Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together well. Put the dough into a 9-inch tart pan and press it firmly into the bottom and up the sides. When the crust is done, take it out of the oven and let it cool. Mix the egg yolks, sweetened condensed milk, key lime juice, key lime zest, cinnamon, and nutmeg in a different bowl using a whisk until the mixture is smooth. Fill the crust with the filling after it has cooled. Put it in the oven for 15 to 20 minutes, or until the edges are set but the middle still moves a little. Take it out of the oven and let it cool on a wire rack for a full hour. Then put it in the fridge for at least two hours, or until it is cold and set. If you want, serve with whipped cream.

Prep Time: 20 minutes

Cook Time: 30 minutes

#SummerDessert, #TartRecipe, #KeyLime

Zoey

[ohnemitleid]

These Paleo Lemon Poppy Seed Muffins are gluten-free, dairy-free, and bursting with lemony flavor. They make for a delicious and healthy breakfast or snack option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/2 tsp baking soda. 1/4 tsp salt. 3 large eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1/4 cup fresh lemon juice. Zest of 2 lemons. 1 tsp vanilla extract. 2 tbsp poppy seeds.

Instructions: Set the oven temperature to 175C 350F. Mix the arrowroot flour, coconut flour, almond flour, baking soda, and salt together in a mixing bowl. Whisk together eggs, honey, melted coconut oil, zest from one lemon, fresh lemon juice, and vanilla extract in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Add the poppy seeds and stir. After using paper liners to line a muffin tin, fill each cup 3/4 of the way to the top with muffin batter. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven. After letting the muffins cool in the pan for five minutes, move them to a wire rack to finish cooling. Savor your Lemon Poppy Seed Muffins on a Paleo diet!

Prep Time: 15 minutes

Cook Time: 20 minutes

Dakota K

[ohnemitleid]

For a delicious Japanese treat, roll this favorite fried shrimp sushi recipe in sushi rice and nori. The crunchy tempura shrimp and creamy avocado go well together.

Ingredients: 4 cups sushi rice. 1 pound cooked shrimp, peeled and deveined. 1 cup tempura batter mix. 2 cups panko breadcrumbs. 1 avocado, sliced. Nori seaweed sheets. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Prepare sushi rice according to package instructions and let it cool. Cut each shrimp in half lengthwise. Prepare tempura batter according to package instructions. Dip each shrimp half into the tempura batter, then coat with panko breadcrumbs. Heat oil in a deep fryer or large pot to 350F 175C. Fry the shrimp until golden brown and crispy, about 2-3 minutes. Drain on paper towels. Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice on the nori, leaving about 1 inch of space at the top. Place avocado slices and fried shrimp along the center of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with water. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 15 minutes

Hazel Myers

[ohnemitleid]

Indulge in the perfect combination of rich chocolate cake and fluffy marshmallow buttercream with this Chocolate Cake Roll. It's a delightful dessert that will impress your guests and satisfy your sweet tooth!

Ingredients: For the Chocolate Cake:. 4 large eggs. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 cup unsweetened cocoa powder. 1/4 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. For the Marshmallow Buttercream:. 1/2 cup unsalted butter, softened. 1 cup marshmallow fluff. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 1-2 tablespoons milk. For Filling and Garnish:. Additional marshmallow fluff. Powdered sugar for dusting. Melted chocolate for drizzling optional.

Instructions: Set the oven temperature to 175C 350F. Beat the eggs and granulated sugar in a mixing bowl until light yellow and fluffy. Add the vanilla extract and stir. Sift the flour, baking powder, cocoa powder, and salt in a different bowl. Till everything is well combined, gently fold the dry ingredients into the egg mixture. Press parchment paper into a jelly roll pan that measures 10 by 15 inches 25 by 38 cm, leaving an overhang on the long sides. Apply grease to the parchment paper. Evenly spread the cake batter after pouring it into the prepared pan. Bake for 12 to 15 minutes, or until a light touch causes the cake to bounce back. Spread out a fresh kitchen towel and sprinkle it with powdered sugar while the cake bakes. When the cake is done, turn it over right away onto the towel that has been prepared, and gently remove the parchment paper. Using the towel as support, roll the cake starting from one of the short ends. Roll it and let it cool completely. Meanwhile, make the marshmallow buttercream by combining the powdered sugar, vanilla extract, softened butter, and marshmallow fluff and beating until smooth. As necessary, add more milk to get the right consistency. After the cake has cooled, carefully unroll it and cover the top with a layer of marshmallow buttercream. Reroll the cake gently, but this time omit the towel. Arrange it on a serving platter, seam side down. Top with more marshmallow fluff and, if preferred, pour melted chocolate over it. Sprinkle with powdered sugar to give it the final touch. Before slicing and serving, let the food cool in the refrigerator for a minimum of half an hour. Savor the delectable Roll of Chocolate Cake with Marshmallow Buttercream!

Prep Time: 30 minutes

Cook Time: 15 minutes

Lacey Fowler

[ohnemitleid]

Indulge in the irresistible combination of gooey chocolate, moist cake, and creamy frosting with these Frosted Gooey Chocolate Cake Bars.

Ingredients: 1 box chocolate cake mix. 1/2 cup 1 stick unsalted butter, melted. 1/4 cup milk. 1 large egg. 1 cup semisweet chocolate chips. 1 cup sweetened condensed milk. 1 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup 1/2 stick unsalted butter, softened. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and grease a 9x13-inch baking pan. In a bowl, combine the chocolate cake mix, melted butter, milk, and egg. Mix until well combined. Press half of the cake mixture evenly into the prepared baking pan. In a microwave-safe bowl, melt the chocolate chips and sweetened condensed milk together in 30-second intervals, stirring until smooth. Pour the chocolate mixture over the cake layer in the pan. In another bowl, mix powdered sugar, cocoa powder, softened butter, and vanilla extract until smooth and creamy. Drop spoonfuls of the cocoa mixture onto the chocolate layer in the pan. Take the remaining cake mixture and crumble it over the top of the bars. Bake in the preheated oven for 25-30 minutes, or until the top is set and edges are lightly golden. Allow the bars to cool completely before cutting into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Ashlee Dyer

[ohnemitleid]

This cheesy vegetable chowder is a delightful and comforting soup that warms you up from the inside. Packed with a medley of vegetables and a creamy, cheesy broth, it's a perfect meal for chilly days.

Ingredients: 1 cup diced potatoes. 1/2 cup chopped carrots. 1/2 cup diced celery. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 4 cups vegetable broth. 1/3 cup all-purpose flour. 1/4 cup unsalted butter. 2 cups shredded cheddar cheese. 1 cup milk. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add onions and garlic, saut until softened. Stir in flour to create a roux, cook for 2 minutes. Gradually whisk in vegetable broth to avoid lumps. Add potatoes, carrots, and celery. Simmer until vegetables are tender. Reduce heat, stir in milk and cheddar cheese until melted. Season with salt and pepper to taste. Simmer for an additional 5-7 minutes until the chowder thickens. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Heather