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Instant Pot Strawberry Fruit Topping, with cheesecake flavors. Juicy strawberries, a touch of sugar, and zesty lemon juice are lovingly simmered in the Instant Pot to create a velvety-smooth, indulgent topping that perfectly complements the cream, drizzle it over desserts, or yogurt parfaits, or simply use it as a fruit dip. Strawberry cheese cake yogurt or Fruit Topping Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover the enchanting delight of our Instant Pot Strawberry Yogurt Fruit Topping, an irresistible fusion that transports your taste buds to the world of delectable cheesecake-inspired flavors. Juicy strawberries, a touch of sugar, and zesty lemon juice are lovingly simmered in the Instant Pot to create a velvety-smooth, indulgent topping that perfectly complements the creaminess of yogurt. Drizzle it over desserts, layer it in yogurt parfaits, or spread it on breakfast favorites for an unforgettable twist that captures the essence of cheesecake. Savor the joy of our Instant Pot Strawberry Yogurt Fruit Topping and let the luscious taste of cheesecake-infused sweetness elevate your every creation. You Will Need 1 Pound Strawberries 1/4 cup sugar 1 ts Lemon Juice 1/2 TS Vanilla Extract 1 Package Cream Cheese 1 TS Corn Starch 1 TS Water 1/2 TB Cinnamon 3 TB Sugar 1 ts Lemon Extract 1/2 Cup Cream Thank you so much for supporting my site How-to Video Directions Wash the strawberries, remove the stems, and slice them into small pieces. In the Instant Pot, combine the sliced strawberries, 1/4 cup sugar, and 1 teaspoon of lemon juice. Stir well and let it sit for about 10 minutes to allow the strawberries to release their juices. Close the Instant Pot lid and ensure the vent is in the sealing position. Select the "Manual" or "Pressure Cook" setting on your Instant Pot and set the timer for 1 minute at high pressure. Once the cooking time is complete, do a quick release of the pressure by carefully turning the vent to the venting position. Be cautious as hot steam will be released. Open the Instant Pot lid and stir the cooked strawberries. If you prefer a smoother consistency, you can use an immersion blender or potato masher to mash the strawberries. In a small bowl, mix the corn starch with 1 teaspoon of water to create a slurry. Add the corn starch slurry to the cooked strawberries in the Instant Pot, stirring continuously. Select the "Sauté" setting on your Instant Pot and cook the mixture for another 1-2 minutes until it thickens to your desired consistency. Stir constantly during this process to avoid sticking. Turn off the Instant Pot. In a separate bowl, beat the cream cheese until smooth. Add the cinnamon, 3 tablespoons of sugar, 1/2 teaspoon of vanilla extract, and 1 teaspoon of lemon extract to the cream cheese. Mix until well combined. Gently fold the cream (you "can" whip into stiff peeks, but I did not for this recipe) into the cream cheese mixture until fully incorporated. Add the cooled strawberry topping to the cream cheese mixture, and gently fold everything together until well combined. Your Instant Pot Strawberry Fruit Topping is now ready to be served. Drizzle it over your favorite desserts, pancakes, waffles, or use it as a delightful accompaniment for yogurt or ice cream. Enjoy the delicious burst of flavors! Dessert Recipes Strawberry Crepes Strawberry Sauce (Filling) Caramel Apple Parfait Greek Yogurt Sweet Yogurt and yogurt drops Thank you so much for supporting my site Strawberry Cream Cheese topping is a versatile and delicious addition to various dishes and desserts. Here are some creative ways to use it: Pancakes and Waffles: Drizzle the strawberry cream cheese topping over freshly made pancakes or waffles for a delightful breakfast treat. Cheesecakes: Use it as a flavorful topping for cheesecakes to enhance their taste and add a burst of strawberry goodness. Cupcakes: Add a dollop of strawberry cream cheese topping on cupcakes for a fruity and creamy twist. Yogurt Parfaits: Layer it with yogurt, granola, and fresh fruits to create a delectable and healthy yogurt parfait. Ice Cream: Transform a simple scoop of vanilla or strawberry ice cream into an extraordinary dessert by topping it with the strawberry cream cheese mixture. Toast: Spread it over toasted bread or bagels for a scrumptious and unique breakfast or snack. Crepes: Fill crepes with the strawberry cream cheese topping and fold them for a delicious and elegant dessert. Pies: Use it as a sweet and tangy topping for fruit pies or tarts. French Toast: Slather the topping over French toast to elevate its flavors. Dessert Pizza: Spread it over a dessert pizza crust, add fresh strawberries and other fruits, and drizzle some chocolate sauce for a delectable dessert. Thumbprint Cookies: Fill thumbprint cookies with the strawberry cream cheese mixture for a fruity and creamy surprise. Cake Filling: Use it as a filling between layers of cake for a scrumptious and moist cake. These are just a few ideas, but the possibilities are endless. Get creative and use the strawberry cream cheese topping to add a burst of flavor to your favorite desserts and treats! Thank you so much for supporting my site

Quick and Easy Blended Fire-Roasted Tomato Pizza Sauce. Enjoy the rich, fire-roasted taste of this delicious Homemade Pizza Sauce Quick and Easy Blended Fire-Roasted Tomato Pizza Sauce Discover the game-changing essence of our Easy Fire-Roasted Tomato Pizza Sauce, perfect for pizza night! Crafted with Hunt's Fire Roasted Crushed Tomatoes, garlic, oregano, basil, and a hint of sweetness, this versatile sauce elevates your dishes. Ideal for traditional pizzas, quesadillas, and more, it's your secret weapon in the kitchen. Enjoy the rich, fire-roasted taste of this delicious Homemade Pizza Sauce—it's easy, quick, and the best choice for adding a burst of flavor to your favorite recipes! Whether you prefer the stovetop or Instant Pot or the canning method. We got you covered! Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Quick and Easy Blended Fire-Roasted Tomato Pizza Sauce As a Walmart Creator, I earn from purchases. Ingredients: 2 cans (14.6 ounces each) Hunt's Fire Roasted Tomatoes 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon onion powder 1/2 teaspoon sugar 1 teaspoon salt 1/2 teaspoon black pepper Thank you so much for supporting my site Recipes that go with Pizza Sauce Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Parmesan Potato Bites The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Quick and Easy Instant Pot Blended Fire-Roasted Tomato Pizza Sauce Stovetop and Canning Directions Below: Combine Ingredients in Instant Pot: In the Instant Pot, combine the Hunt's Fire Roasted Crushed Tomatoes, minced garlic, dried oregano, dried basil, onion powder, sugar, salt, and black pepper. Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" setting and set the timer for 5 minutes on high pressure. Natural Release: Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes. Then, carefully release any remaining pressure. Blend: Use an immersion blender directly in the Instant Pot to blend the sauce until smooth. Alternatively, transfer the mixture to a blender and blend until smooth before returning it to the Instant Pot. Simmer: Select the "Sauté" function on the Instant Pot and let the sauce simmer for an additional 5-10 minutes, stirring occasionally, to thicken and meld the flavors. Adjust Seasoning: Taste the sauce and adjust the seasoning according to your preference. Cool: Allow the sauce to cool before using it on your pizza or any other dish. This also allows the flavors to further develop. Store: Store any extra sauce in an airtight container in the refrigerator for up to a week, or freeze it for longer storage. Thank you so much for supporting my site Stove Top Blended Fire-Roasted Tomato Pizza Sauce Canning Directions Below: Combine Ingredients: In a blender, combine the Hunt's Fire Roasted Crushed Tomatoes, minced garlic, dried oregano, dried basil, onion powder, sugar, salt, and black pepper. Blend: Blend the ingredients until you achieve a smooth consistency. Transfer to Saucepan: Pour the blended mixture into a saucepan. Bring to a Boil: Bring the sauce to a boil over medium-high heat, stirring frequently. Simmer: Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally. This helps the flavors meld and the sauce thicken slightly. Adjust Seasoning: Taste the sauce and adjust the seasoning according to your preference. Cool: Allow the sauce to cool before using it on your pizza or any other dish. This also allows the flavors to further develop. Store: Store any extra sauce in an airtight container in the refrigerator for up to a week, or freeze it for longer storage. Feel free to use the sauce for various dishes, including our Pizza Quesadillas and other creative recipes! Thank you so much for supporting my site OAMC (Freezer Meals) Blended Fire-Roasted Tomato Pizza Sauce (for 12 Jars) Ingredients: 12 cans (14.6 ounces each) Hunt's Fire Roasted Crushed Tomatoes 12 cloves garlic, minced 4 tablespoons dried oregano 4 tablespoons dried basil 2 teaspoons onion powder 2 teaspoons sugar 4 tablespoons salt 2 teaspoons black pepper Instructions: Combine Ingredients in a Large Pot: In a large pot, combine the Hunt's Fire Roasted Crushed Tomatoes, minced garlic, dried oregano, dried basil, onion powder, sugar, salt, and black pepper. Bring to a Simmer: Place the pot over medium-high heat and bring the mixture to a simmer. Simmer and Blend: Reduce the heat to low and let the sauce simmer for about 20-30 minutes, stirring occasionally to prevent sticking. Use an immersion blender to blend the sauce until smooth. Alternatively, transfer the mixture to a blender and blend until smooth, then return it to the pot. Adjust Seasoning: Taste the sauce and adjust the seasoning according to your preference. Cool: Allow the sauce to cool before proceeding to canning. Prepare Jars and Lids: Wash mason jars, lids, and bands in hot, soapy water. Rinse thoroughly. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep them hot until ready to use. Place lids in a small saucepan of hot water, not boiling, to soften the sealing compound. Fill Jars with Sauce: Ladle the hot pizza sauce into the hot, sterilized jars, leaving about 1/2-inch headspace at the top. Remove Air Bubbles: Run a clean, non-metallic utensil around the inside of each jar to remove any air bubbles. Wipe Jar Rims: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Apply Lids and Bands: Place the softened lids on the jars and screw on the metal bands until they are fingertip-tight. Process in Water Bath Canner: Process the jars in a boiling water bath canner. Ensure that the jars are covered with at least 1-2 inches of water. Bring the water to a full rolling boil and process for 15 minutes (adjust for altitude if necessary). Cool and Check Seals: After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Carefully remove the jars and place them on a clean, dry towel. Allow them to cool completely. Check Seals: Once the jars are cool, press down on the center of each lid. If it doesn't flex, the jar is sealed. If it pops back, refrigerate the jar and use the sauce within a week. Store: Label the sealed jars with the date and store them in a cool, dark place for up to a year. 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Enjoy authentic Instant Pot or Stove Top Mexican Rice in minutes! Bursting with spices and diced tomatoes, . Don't forget lime wedges for extra zing! The Best Authentic Mexican Rice Instant Pot And Stove Top Directions Below: Enjoy your Mexican dinner with our Fast and Easy Mexican Rice! Whether you're kickin' it on the stove top or keeping it cool with the Instant Pot, this dish brings those Spanish and Mexican flavors to your table. Enjoy authentic Instant Pot or Stove Top Mexican Rice in minutes! Bursting with spices and diced tomatoes, . Don't forget lime wedges for extra zing! Great side dish for Tacos and Enchiladas or stuffing for a Mexican burrito! Share Don’t forget to check out my Instagram account or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: Add items below to your Walmart Cart. As a creator I earn from Purchases. 2 cups long-grain white rice 2 tablespoons vegetable oil 1 medium-sized onion , finely chopped 2 cloves garlic, minced 1 can (14.5 ounces) Fire Roasted diced tomatoes , undrained 1 can (10 ounces) diced tomatoes with green chilies , undrained 2 cups chicken or vegetable broth 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon Salt 1/2 teaspoon pepper Fresh cilantro for garnish (optional) Lime wedges for serving Thank you for supporting our site! Mexican Recipes Calabacitas Copycat Taco Bell's Pintos 'n Cheese Restaurant Style Guacamole Mexican Street Corn Copycat Taco Bell's Red Sauce Mexican Beef Casserole Mexican Taco Filling How do you make Instant Pot Authentic Mexican Rice Rinse 2 cups of long-grain white rice under cold water until the water runs clear. Set aside. Turn on the Instant Pot and select the "Saute" function. Heat 2 tablespoons of vegetable oil in the pot. Add finely chopped onions and minced garlic to the Instant Pot. Sauté until the onions become translucent. Stir in the rinsed rice, toasting it in the oil for 2-3 minutes until it becomes lightly golden. Add both cans of diced tomatoes (14 ounces and 10 ounces) with their juices to the Instant Pot. Mix well. Pour in 2 cups of chicken or vegetable broth. Season the mixture with 1 teaspoon each of ground cumin, chili powder, and paprika. Add 1/2 teaspoon each of garlic powder and onion powder. Season with salt and pepper to taste. Stir thoroughly. Close the Instant Pot lid and set the vent to the sealing position. Cancel the "Saute" function and select the "Pressure Cook" or "Manual" setting. Set the cooking time to 4 minutes on high pressure. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, followed by manual release for any remaining pressure. Open the Instant Pot and fluff the rice with a fork. If the rice seems too wet, let it sit uncovered for a few minutes to allow excess moisture to evaporate. Optional: Garnish the Mexican rice with chopped fresh cilantro. Serve the Instant Pot Mexican rice with lime wedges on the side for added flavor. Thank you for supporting our site! How do you make Stove Top Authentic Mexican Rice Rinse 2 cups of long-grain white rice under cold water until the water runs clear. Set aside. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add finely chopped onions and minced garlic to the pot. Sauté until the onions become translucent. Stir in the rinsed rice, toasting it in the oil for 2-3 minutes until it becomes lightly golden. Add both cans of diced tomatoes (14 ounces and 10 ounces) with their juices to the pot. Mix well. Pour in 2 cups of chicken or vegetable broth. Season the mixture with 1 teaspoon each of ground cumin, chili powder, and paprika. Add 1/2 teaspoon each of garlic powder and onion powder. Season with salt and pepper to taste. Stir thoroughly. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed. Once the rice is cooked, fluff it with a fork to separate the grains. Optional: Garnish the Mexican rice with chopped fresh cilantro. Serve the stovetop Mexican rice with lime wedges on the side for added flavor. Explore Whatnot- Free giveaways, and up to $200 in free credits just for signing up! What will you win today? Thank you for supporting our site! Storage and Tips Authentic Mexican Rice Storage Tips: Refrigeration: Allow the Mexican rice to cool completely before transferring it to an airtight container. Refrigerate within 2 hours of cooking. Storage Duration: Stored properly, the Mexican rice can be refrigerated for up to 3-4 days. Reheating Tips: Microwave: Reheat individual portions in the microwave, adding a splash of water to maintain moisture. Stovetop: Reheat larger quantities on the stovetop. Add a bit of broth or water, fluffing the rice as it warms. Freezing Tips: Cool Completely: Allow the rice to cool completely before freezing to prevent ice crystals. Portioning: Consider portioning into smaller containers for easier thawing. Airtight Containers: Use airtight containers or heavy-duty freezer bags to prevent freezer burn. Labeling: Label containers with the date to track freshness. Freezer Duration: Mexican rice can be frozen for up to 3 months. Tips: Adjust Spice Level: Customize the spice level to your preference by adjusting chili powder and green chilies. Vegetarian Option: For a vegetarian version, use vegetable broth instead of chicken broth. Fluffing Rice: After cooking, let the rice sit for a few minutes with the lid off to fluff and release excess moisture. Garnish Creatively: Experiment with garnishes like avocado, diced jalapeños, or grated cheese for added flair. By following these storage and reheating tips, you can enjoy the flavors of your Authentic Mexican Rice even on busy days or make-ahead meals. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Featuring sausage, eggs, and potatoes. Make-ahead breakfast idea is a time-saver, oamc recipes, convenient choice for breakfast freezer meals. Cheesy Breakfast Potato, Sausage and Egg Casserole Kickstart your day with a Cheesy Breakfast Casserole featuring savory sausage, eggs, and potatoes—a perfect blend of flavors. This easy and make-ahead breakfast idea is a time-saver, fitting into the realm of oamc recipes. Ideal for busy mornings, the overnight preparation makes it a convenient choice for breakfast freezer meals. Elevate your breakfast game with this hearty and satisfying casserole, epitomizing the charm of quick and delicious casserole recipes. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! You Will Need As an Walmart Creator, I earn from purchases. 1.5 lbs. (680g) potatoes (about 4 medium-sized potatoes), peeled and thinly sliced 1 cup diced bell peppers (red , green , or a combination ) 1/2 cup diced onions 1 cup diced cooked ham or 1 pound breakfast sausage 1 1/2 cups shredded cheddar cheese (or your preferred cheese) 8 large eggs 1 cup milk 1/2 teaspoon garlic powder 1 tsp Salt 1/4 tsp pepper Cooking spray or butter for greasing the casserole dish Thank you so much for supporting my site Breakfast Recipes Blueberry Pancake Casserole Cheesy Scrambled Egg and Avocado Breakfast Sandwich Ham, Egg and Cheese Casserole Strawberry Crepes Copycat Waffle House Cheese and Eggs Ranchero Huevos Instant Pot Pot-in-pot (PIP) Method How to make this Cheesy Potato, egg sausage Breakfast Casserole Pot-in-pot (PIP) Grease a smaller, oven-safe, and Instant Pot-safe container that can fit inside your Instant Pot. Ensure it's smaller in size to fit comfortably in the Instant Pot insert. In the greased smaller pot, layer the ingredients as you would for the casserole. Start with a layer of potatoes, followed by bell peppers, onions, ham or sausage, and cheese. Repeat these layers, ending with a layer of cheese on top. In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the layers in the smaller pot. Add about 1 cup of water to the Instant Pot's main insert. Place a trivet or a steam rack into the Instant Pot and set the smaller pot with your casserole on top of it. Close the Instant Pot lid, set the valve to "Sealing," and select the "Pressure Cook" or "Manual" function. Set the cooking time to 15 minutes at high pressure. Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes. Carefully open the Instant Pot lid and use oven mitts or a trivet to remove the smaller pot. Let the casserole cool for a few minutes before serving. Thank you so much for supporting my site Oven Baked Cheesy Breakfast Potato, Sausage and Egg Casserole Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) casserole dish with cooking spray or butter. In a large mixing bowl, whisk together the eggs and milk. Season with garlic powder, salt, and pepper to taste. Arrange a layer of thinly sliced potatoes in the bottom of the casserole dish. Sprinkle a portion of the diced bell peppers, onions, and ham (or breakfast sausage) over the potatoes. Pour a portion of the egg and milk mixture over the layers. Sprinkle a portion of the shredded cheese over the layers. Repeat the layering process, ending with a final layer of cheese on top. Cover the casserole dish with aluminum foil. Bake in the preheated oven for about 45-50 minutes, or until the potatoes are tender. You can test the potatoes with a knife or toothpick; it should easily go through when they are done. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is fully cooked. Allow the casserole to cool for a few minutes before serving. Thank you so much for supporting my site Breakfast Casserole Tips and Tricks Prep in Advance: You can save time in the morning by preparing the casserole the night before. Layer all the ingredients, cover the casserole dish with plastic wrap or foil, and refrigerate. In the morning, simply bake it. Even Potato Slices: To ensure even cooking, try to slice the potatoes to a uniform thickness. You can use a mandolin for precise slicing. Pre-Boil Potatoes: If you prefer fully cooked potatoes in your casserole, consider pre-boiling them for a few minutes until slightly tender before assembling the casserole. This ensures they are fully cooked in the final dish. Layering: Pay attention to the layering of ingredients. Start with a base of potatoes, then add the vegetables, meats, and cheese. Repeat the layers, ending with a layer of cheese on top Customize: Be creative and customize the casserole with your favorite ingredients. You can add mushrooms, bell peppers, or other vegetables, or switch out the meat for a vegetarian option. Seasoning: Don't forget to season each layer with salt and pepper. You can also use your favorite herbs and spices to add flavor. Let it Rest: Allow the casserole to rest for a few minutes after baking. This helps the layers settle and makes it easier to serve. Serving Suggestions: Consider serving the casserole with condiments like ketchup, hot sauce, or salsa. Fresh herbs or chopped green onions make great garnishes. Reheating: If you have leftovers, reheat individual portions in the microwave or a preheated oven until warm. The casserole can be just as delicious the next day. Storage: Store any leftover casserole in an airtight container in the refrigerator. It should be consumed within a few days. Make-Ahead Breakfast Potato Casserole. OAMC, Freezer Meal Instructions for Freezer Meal: Follow the regular recipe instructions to assemble the casserole in a disposable aluminum foil casserole dish. Instead of baking it, cover the casserole dish tightly with aluminum foil. Label the foil with the date and cooking instructions (include the oven temperature and approximate cooking time). Place the covered casserole dish in the freezer. It's a good idea to double-wrap it in foil or place it in a freezer-safe container or bag for extra protection. Instructions for Cooking from Frozen: When you're ready to enjoy the freezer meal, preheat your oven to the temperature indicated on the label. Place the frozen casserole directly in the preheated oven. Bake it covered for an extended time, usually about 1.5 to 2 times the original baking time, depending on your oven's temperature and the thickness of the casserole. It's done when it's hot in the center and the eggs are fully cooked. If you find the top is browning too quickly, you can cover it with foil to prevent over-browning while it continues to cook. Using this method, you can prepare breakfast potato casserole ahead of time, freeze it, and then have a convenient and hearty meal whenever you need it. Just be sure to note the cooking instructions on the foil so you know how to bake it properly from frozen. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Easy Spinach Artichoke Dip. Party appetizer, game day snack, or holiday, this homemade spinach artichoke dip is the perfect addition, a crowd-pleasing favorite. Easy Baked Cheesy Spinach Artichoke Dip – A Crowd-Pleasing Party Appetizer This is it if you're searching for the best-baked spinach artichoke dip recipe! This easy spinach artichoke dip is packed with flavor, combining creamy cheese, tender spinach, and savory artichoke hearts into a rich, cheesy dip that’s always a hit. Whether making it for a party appetizer, game day snack, or holiday gathering, this homemade spinach artichoke dip is the perfect addition to your table. Serve it warm with tortilla chips, crusty bread, or fresh veggies for a crowd-pleasing favorite. If you want a cheesy, baked, and easy spinach artichoke dip recipe that everyone will love, this one is a must-try! Share Easy Baked Cheesy Spinach Artichoke Dip Add items below to your Walmart Cart. As a creator I earn from Purchases. 1 (10-ounce) package Frozen Chopped Spinach , thawed and drained 1 (14-ounce) can Artichoke Hearts , drained and chopped 1/2 cup Mayonnaise 1/2 cup Sour Cream 1 cup grated Parmesan Cheese 1 cup shredded Mozzarella Cheese 1 teaspoon Minced Garlic 1/2 teaspoon Onion Powder 1/2 teaspoon Dried Oregano 1/2 teaspoon Dried Basil 1/4 teaspoon Salt 1/4 teaspoon Black Pepper Thank you so much for supporting my site!~ Party Dip Ideas Restaurant Style Guacamole The best Buffalo Chicken, cheese dip The Best Homemade Buffalo Sauce Strawberry Sauce (Filling) Cheese Sauce How to make the best Baked Spinach Artichoke Dip Preheat the Oven Preheat your oven to 375°F (190°C). Prepare the Vegetables Thoroughly drain the frozen chopped spinach. For best results, wrap it in a clean kitchen towel or paper towels and squeeze out any excess water. Drain and chop the artichoke hearts into small, bite-sized pieces. Combine Ingredients In a large mixing bowl, combine the drained spinach, chopped artichokes, mayonnaise, sour cream, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, onion powder, dried oregano, dried basil, salt, and black pepper. Stir well until all the ingredients are evenly mixed. Transfer to Baking Dish Spread the mixture evenly into a baking dish, ensuring a uniform layer for even baking. Bake the Dip Place the dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot, bubbly, and the top has turned a lovely golden brown. Serve and Garnish Remove the dip from the oven and let it cool for a few minutes before serving. For an extra touch of flavor, garnish with freshly chopped parsley or an additional sprinkle of Parmesan cheese. Serve warm with tortilla chips, baguette slices, or vegetable sticks. Enjoy your delicious, crowd-pleasing spinach artichoke dip! Thank you so much for supporting my site!~ Spinach Artichoke Dip Variations Party Ideas: Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for some heat. Bacon Bliss: Crumble cooked bacon into the mixture for a smoky flavor. Herb Infusion: Experiment with fresh herbs like chopped parsley, dill, or chives for added freshness. Cheese Lover's Dream: Mix in additional cheeses such as cream cheese or Gruyere for extra richness. Crunchy Topping: Sprinkle breadcrumbs or crushed crackers on top before baking for a crunchy texture. Sun-Dried Tomato Twist: Add chopped sun-dried tomatoes for a burst of sweetness and tang. Buffalo Style: Mix in buffalo sauce for a tangy and spicy twist. Healthy Version: Use Greek yogurt in place of sour cream or mayonnaise for a lighter version. Artichoke and Spinach Pockets: Stuff the dip into mini phyllo pastry cups for a bite-sized appetizer. Mexican Fiesta: Incorporate cumin, chili powder, and a blend of Mexican cheeses for a south-of-the-border flair. Thank you so much for supporting my site!~ Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

Delight your senses with our mouthwatering Pork Loin with Mushroom and Onion Gravy recipe! The tender pork loin is expertly seared to seal in its natural juices, then topped with a velvety gravy enriched with the hearty flavors of earthy mushrooms and sweet caramelized onions. Loaded Bacon, Mushroom and onion Pork loin Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Delight your senses with our mouthwatering Pork Loin with Mushroom and Onion Gravy recipe! The tender pork loin is expertly seared to seal in its natural juices, then topped with a velvety gravy enriched with the hearty flavors of earthy mushrooms and sweet caramelized onions. This easy-to-prepare dish promises to impress guests and elevate your weeknight dinners with its unforgettable taste and comforting warmth. Experience the perfect balance of flavors in every delectable bite of our Pork Loin with Mushroom and Onion Gravy. You Will Need For the Pork: 1 Pork Loin 2 Cups Chicken Broth 3 TBSP of our zesty Italian Seasoning 4 TBSP Butter For the Gravy: 1 Can Cream of Mushroom Soup 1 Can Cream of Bacon Soup 2 (6.5 oz) cans mushrooms 1 Small Onion (diced) 2 TBSP Minced Garlic 2 TBSP Butter 1/2 Pound Bacon (cut into bite sized pieces) 1 tsp Salt 1/4 tsp Pepper 4 TBSP Corn Starch 4 TBSP Water Thank you so much for supporting my site Pork Recipes Pork Green Chili Dr. Pepper Pulled Pork White Pork Chili Pork Chili Pork Butt Tenderloin Pineapple Glazed Ham Directions Start by cutting your pork loin in half, season with our zesty Italian Seasoning. Turn your saute on and, sear on all sides until browned. Add chicken Broth, Place your lid on, (make sure you are on sealing and not venting.) Set timer for 25 minutes, with a 10 min natural release, then instant release. While pork is cooking, fry bacon. You can either do this in another instant pot, or on the stove top. (dice into bite sized pieces) I did mine on the stove top. Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! Thank you so much for supporting my site Remove pork from instant pot, and slice (reserve liquid in another bowl) Turn your saute on and add butter, onions, garlic and mushrooms, saute until onions are translucent. Add reserved broth, bacon, cream of bacon, cream of mushroom, salt, pepper, (mix well) Add corn starch and water until thickened. (stir while thickening) Ladle gravy over sliced pork loin, make our loaded mashed potatoes and ENJOY! Thank you so much for supporting my site Cooking a pork tenderloin in the Instant Pot with mushroom and onion gravy is a delicious and time-saving option. Here are some helpful tips to ensure your dish turns out perfectly: Sear the pork: Before cooking in the Instant Pot, quickly sear the pork tenderloin on all sides in a hot skillet with a little oil. This step adds extra flavor and locks in the juices. Add onions and mushrooms: Layer sliced onions and mushrooms at the bottom of the Instant Pot before placing the seared pork tenderloin on top. This will infuse the meat with extra flavors and moisture. Season well: Rub the pork tenderloin with a mix of your favorite herbs and spices, such as garlic powder, paprika, thyme, rosemary, salt, and pepper, to add depth and aroma. Set the cooking time: Pork tenderloin cooks relatively quickly in the Instant Pot. Set the pressure cooking time to around 5-8 minutes per pound of meat, depending on the thickness of the tenderloin. Natural release: Allow the Instant Pot to do a natural pressure release for about 10 minutes before manually releasing any remaining pressure. This helps the pork to remain tender and moist. Make the gravy: While the pork is resting, turn the Instant Pot to sauté mode and thicken the cooking liquid with a cornstarch slurry to create a luscious mushroom and onion gravy. Adjust seasoning as needed. Slice and serve: Once the pork tenderloin has rested for a few minutes, slice it into medallions, and serve it drizzled with the savory mushroom and onion gravy. Consider pairing it with mashed potatoes, rice, or steamed vegetables for a complete meal. With these tips, your pork tenderloin with mushroom and onion gravy will be a delightful and flavorful dish that your family and guests will love. Enjoy!

Garlic and Herb Rib-eye Steak Recipe. With Marinated Tenderness and Zesty Seasonings, A Flavorful Celebration Perfect for Special Occasions or Weeknight Dinners. How to Make Mouthwatering Garlic and Herb Grilled Steak Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover our delectable Garlic and Herb Rib-eye Steak Recipe, a culinary delight featuring marinated tenderness and zesty seasonings. Perfect for special occasions or easy weeknight dinners, this mouthwatering dish is sure to please steak enthusiasts. Learn how to make the best rib-eye steak with our simple recipe and enjoy a restaurant-quality meal at home. You Will Need 2) 1 pound Rib-eye Steaks 1/2 Cup Tony Chachere's Marinade Roasted Garlic & Herb 4 TBSP Olive Oil (1 Tbsp per side) on each steak. 1 TBSP Garlic Salt 1 TBSP Onion Powder 1 TBSP Hickory Bacon Seasoning 1/2 tsp Salt 1 tsp Pepper Thank you so much for supporting my site What goes well with Rib Eye Steaks? Doctored Bush's Baked Beans Sauted Onion and Imitation Crab Parmesan Potato Bites Southern Kicked-up Green Beans Buttery Parmesan Corn On The Cob Caramelized Brown Sugar carrots How to make Rib Eye Steaks On the Grill Begin by piercing each steak with a fork on both sides. This will help the marinade and seasonings penetrate the meat. Pour 1 tablespoon of olive oil over each side of the steaks. Use your fingers to rub it in, ensuring the entire surface is coated. Sprinkle the Roasted Garlic & Herb seasoning over both sides of the steaks. Rub the seasoning into the meat, creating a flavorful crust. Let the steaks sit for about 10-15 minutes to marinate. In a small bowl, combine the Garlic Salt, Onion Powder, Hickory Bacon Seasoning, salt, and pepper. Mix these seasonings well to create a dry rub. Season both sides of the steaks evenly with the dry rub. Pat it into the meat to ensure it sticks. Preheat your grill, making sure it's hot and ready for searing. You should aim for high heat. Place the steaks on the hot grill and sear each side for about 5 minutes. This will give the steaks a delicious crust. Once seared, move the steaks to the top rack of your grill and close the lid. Let them slow-cook for about 15 minutes to achieve a nice medium-rare. Cooking time can vary depending on your desired doneness. As a general guideline for steaks just under 7/8 inch thick: For rare: Cook 2 minutes on each side. For medium-rare: Cook 3-4 minutes on each side. For medium: Cook 4-6 minutes on each side. For well-done: Cook 2-4 minutes on each side, then reduce the heat and cook for another 4-6 minutes. Once your steaks reach your preferred level of doneness, remove them from the grill and let them rest for 5-10 minutes. Slice and serve your delicious Garlic and Herb Grilled Rib-eye Steaks. Enjoy! Thank you so much for supporting my site How to make Rib Eye Steaks In The Oven Preheat your oven to 400°F (200°C). Begin by piercing each steak with a fork on both sides. This will help the marinade and seasonings penetrate the meat. Pour 1 tablespoon of olive oil over each side of the steaks. Use your fingers to rub it in, ensuring the entire surface is coated. Sprinkle the Roasted Garlic & Herb seasoning over both sides of the steaks. Rub the seasoning into the meat, creating a flavorful crust. Let the steaks sit for about 10-15 minutes to marinate. In a small bowl, combine the Garlic Salt, Onion Powder, Hickory Bacon Seasoning, salt, and pepper. Mix these seasonings well to create a dry rub. Season both sides of the steaks evenly with the dry rub. Pat it into the meat to ensure it sticks. Heat an oven-safe skillet or cast-iron pan over high heat on the stovetop. Once hot, add a little oil to prevent sticking. Sear the steaks on the stovetop for about 2-3 minutes on each side to create a nice crust. Transfer the skillet with the seared steaks to the preheated oven. Roast the steaks in the oven for about 5-10 minutes for medium-rare, or until they reach your desired level of doneness. You can use an instant-read meat thermometer to check the internal temperature (125-130°F or 52-55°C for medium-rare). Remove the skillet from the oven and let the steaks rest for 5-10 minutes before cutting into them. The resting time allows the juices to redistribute and ensures a juicy steak. Slice and serve your delicious Garlic and Herb Rib-eye Steaks from the oven. Enjoy! Thank you so much for supporting my site Tips to make the perfect Steaks Quality Steaks: Start with high-quality rib-eye steaks. Look for steaks with good marbling (fat throughout the meat) as this will make them more flavorful and tender. Room Temperature: Allow your steaks to come to room temperature for about 30 minutes before cooking. This ensures more even cooking. Piercing: Piercing the steaks with a fork helps the marinade and seasonings penetrate the meat, infusing more flavor. Marinating Time: Don't rush the marinating process. Allowing the steaks to marinate for at least 10-15 minutes lets the flavors meld into the meat. Searing: When searing on the stovetop, make sure your skillet or pan is very hot. A hot pan helps develop a flavorful crust on the steaks. Oven Temperature: Preheat your oven to the correct temperature (400°F or 200°C) to ensure even cooking in the oven. Meat Thermometer: Use an instant-read meat thermometer to check the internal temperature of the steaks. This is the most accurate way to determine the level of doneness. Resting: Allow the steaks to rest for 5-10 minutes after cooking. This step is crucial to retain the juices in the meat. You can tent them with foil to keep them warm. Serving: Consider serving your steaks with a compound butter (butter mixed with herbs and seasonings) or a simple pan sauce for extra flavor. Safety: Be cautious when working with hot surfaces, especially when transferring the skillet from the stovetop to the oven. Use oven mitts or a pan handle cover to protect your hands.

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This casserole is the ultimate crowd-pleaser – Tender Meatballs over creamy Ranch mashed potatoes topped with cheese.  On the table in 30 minutes. Cheesy Ranch Meatball Casserole with Mashed Potatoes Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Elevate your dinner game with this easy-to-make Meatball Casserole featuring golden-brown meatballs nestled in a bed of rich and creamy mashed potatoes, all topped with a gooey layer of shredded cheese. Fast and easy! On the table in 30 minutes. Meatball Casserole Ingredients 2 packages (2 oz each) Ranch dressing mix 1/2 of a 13.75 oz Hungry Jack Potato Flakes ( 6.875 ounces ) 1 1/2 sticks of butter 3/4 cup sour cream 1 package (8 oz) cream cheese 1 medium saucepan of water 1 1/2 tsp salt 1/2 tsp pepper 1 cup shredded cheese (your choice of type) 1 package (32 oz) of Homestyle Frozen Meatballs 6 tbsp oil 1 1/2 tsp garlic salt 1/2 tsp pepper Frozen vegetables (for serving) Thank you so much for supporting my site What Goes Well With Meatball Casserole Southern Kicked-up Green Beans Parmesan Canned Corn Bacon and onion Collard Greens Buttery Parmesan Corn On The Cob Instant Pot Brussel Spouts Meatball Casserole Instant Pot Equipment: Instant Pot Pot in Pot, Baking, Casseroles, Lasagna Pans Trivet with handles Instructions: Prepare Mashed Potatoes: In the Instant Pot , add the Hungry Jack Potato Flakes, 1 1/2 sticks of butter, sour cream, Ranch dressing mix, cream cheese, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper. Set the Instant Pot to "Manual" or "Pressure Cook" mode and cook on high pressure for 5 minutes. Once done, do a quick release of pressure and carefully open the Instant Pot. Stir the mashed potatoes until they are smooth and creamy. Adjust seasoning if needed. Prepare Meatballs: While the mashed potatoes are cooking, heat the oil in a pan on the stove. Add the garlic salt and 1/2 teaspoon of pepper to the oil. Add the frozen meatballs to the seasoned oil and sauté them until they are browned on all sides. Layer the Casserole: Transfer the mashed potatoes to an oven-safe casserole dish that fits inside the Instant Pot. Layer the browned meatballs on top of the mashed potatoes. Set Up the Instant Pot for PIP: Add 1 cup of water to the bottom of the Instant Pot. Place a trivet with handles into the Instant Pot over the water. Cook Using PIP Method: Carefully lower the casserole dish with the mashed potatoes and meatballs onto the trivet inside the Instant Pot. Seal the Instant Pot and set it to "Manual" or "Pressure Cook" mode for 5 minutes on high pressure. Release Pressure and Broil: Once the cooking cycle is complete, perform a quick pressure release. Carefully remove the Pot in Pot dish from the Instant Pot and place it in your oven under the broiler. Sprinkle the top of the mashed potatoes with the shredded cheese. Broil for 3-5 minutes or until the cheese is bubbly and golden brown. Serve: Carefully remove the casserole dish from the oven, let it cool for a few minutes, and serve your Cheesy Ranch Meatball Casserole with a side of your favorite frozen vegetables. Thank you so much for supporting my site Meatball Casserole Oven Prepare Mashed Potatoes: In a large pot, bring water to a boil. Add 1 1/2 teaspoons of salt to the boiling water. Slowly stir in the Hungry Jack Potato Flakes while continuously whisking to avoid lumps. Add 1 and 1/2 sticks of butter to the potatoes and mix until well combined. Stir in the sour cream, Ranch dressing mix, cream cheese, and 1/2 teaspoon of pepper. Continue mixing until smooth and creamy. Adjust seasoning if needed. Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the mashed potato mixture into a medium-sized casserole dish and spread it evenly. Prepare Meatballs: While the oven is preheating, defrost the meatballs in the microwave for about 10 minutes. In a large bowl, combine the defrosted meatballs, 6 tablespoons of oil, 1 1/2 teaspoons of garlic salt, and 1/2 teaspoon of pepper. Toss to coat the meatballs evenly. Layer the Casserole: Place as many meatballs as you can fit into the mashed potatoes, pushing them down slightly to nestle them in. Place the remaining meatballs in another casserole dish. Bake: Cover both casserole dishes with foil and bake in the preheated oven for 20 minutes. Broil: After 20 minutes, remove the casseroles from the oven and uncover them. Sprinkle the top of the mashed potatoes with the shredded cheese. Place both casserole dishes back in the oven on the broil setting for 8 to 10 minutes, or until the tops are golden brown. Serve: Remove the casseroles from the oven and let them cool for a few minutes before serving. Serve the Cheesy Ranch Meatball Casserole with a side of your favorite frozen vegetables. Thank you so much for supporting my site Meatball Casserole Variations Italian Meatball Casserole: Replace the Ranch dressing mix with Italian seasoning. Use Italian-style frozen meatballs and top with marinara sauce and mozzarella cheese before broiling. BBQ Meatball Casserole: Use BBQ sauce instead of Ranch dressing mix for a smoky flavor. Top with additional BBQ sauce and shredded cheddar or Monterey Jack cheese before broiling. Spicy Meatball Casserole: Add heat by using spicy meatballs or adding crushed red pepper flakes to the seasoning. Top with sliced jalapeños and pepper jack cheese before broiling. Meatball and Mushroom Casserole: Stick with the original Ranch dressing mix. Add sliced mushrooms to the meatball mixture for an earthy flavor. Top with Swiss cheese before broiling for a savory twist. Meatball and Spinach Casserole: Keep the Ranch dressing mix. Add chopped spinach to the mashed potatoes. Top with a blend of Italian cheeses before broiling for a balanced option. Meatball and Bacon Casserole: Maintain the Ranch dressing mix. Add crispy bacon bits to the mashed potatoes. Top with more bacon bits and cheddar cheese before broiling for a hearty dish. Teriyaki Meatball Casserole: Use teriyaki sauce for flavoring the meatballs. Top with sliced green onions and sesame seeds before broiling. Serve with a drizzle of extra teriyaki sauce. Tex-Mex Meatball Casserole: Replace Ranch dressing mix with taco seasoning. Use Mexican-style frozen meatballs. Add layers of salsa, shredded cheddar, and diced tomatoes before broiling. Serve with sour cream and guacamole. Meatball and Pesto Casserole: Use basil pesto for added flavor in the mashed potatoes. - Top with fresh basil leaves and grated Parmesan cheese before broiling.

This easy stir-fry is a great weeknight dinner idea, and you can even throw in some extra veggies for color and crunch. It’s a tasty, and 100% customizable. Easy Shiitake Mushroom/Rice Stir-Fry – Flavorful Asian-Inspired Recipe Looking for a simple yet delicious recipe? Try this Shiitake Mushroom and Sushi Rice dish! It’s packed with umami flavor from the tender shiitake mushrooms, cooked in savory beef broth with a hint of Chinese 5-spice. The sushi rice is perfectly fluffy, and the Hoisin sauce adds just the right touch of sweetness. You can make it your own by adding your favorite protein like Chicken, Beef, Shrimp, or Tofu. This easy stir-fry is a great weeknight dinner idea, and you can even throw in some extra veggies for color and crunch. It’s a tasty, customizable family dinner or lunch idea to satisfy your Chinese Cravings! Share Easy Shiitake Mushroom and Sushi Rice Stir-Fry Add items below to your Walmart Cart. As a creator I earn from Purchases. 4 TBSP Butter (more if needed) 2 TBSP Vegetable Oil 2 Cups Shiitake Mushrooms (thinly sliced) 1 Medium Onion (quartered twice) 1 Cup Sushi Rice 1/4 tsp Chinese 5 Spice (or more to taste) 1 1/2 Cups Beef Broth (or 1 1/2 Cups Water and 2 Beef Bouillon Cubes ) 1/4 Cup Hoisin Sauce 1/4 tsp Black Pepper 1 1/2 tsp Salt (divided) Optional: Your favorite protein (Chicken , Beef , Tofu , or Shrimp ) Thank you for supporting our site! Chinese Recipes Chinese Honey, Garlic Chicken Shrimp Vegetable Stir Fry Crab Sushi Beef & Broccoli Hot and Sour Soup Chinese Pork Fried Rice Restaurant Style Crab Casserole Egg Foo Young Sauce Egg Foo Yung How do you make Easy Shiitake Mushroom and Sushi Rice Stir-Fry? Prepare the Mushrooms: Heat a pot of water until boiling. Place the thinly sliced shiitake mushrooms in a heatproof bowl. Pour the boiling water over the mushrooms and let them soak for at least an hour Drain before using. Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a pot, combine the rice, beef broth (or water with bouillon cubes), and Chinese 5 spice. Let the rice soak for 15 minutes. Bring to a light boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 15 minutes before fluffing with a fork. Cook the Vegetables and Protein: In a large pan or Wok , heat the butter and vegetable oil over medium heat. Add the quartered onions and sauté until softened. Add the drained shiitake mushrooms (Slice thin after removeing stem) and cook until fragrant and slightly caramelized. If using a protein, cook it in the pan until fully cooked through. Combine and Serve: Stir in the hoisin sauce, black pepper, and half the salt. Taste and adjust seasoning with the remaining salt as needed. Serve the rice in individual bowls and top with the mushroom stir-fry mixture. Optionally, add your favorite protein on top for a heartier meal. Note: Feel free to customize this dish by adding vegetables like bell peppers or snap peas for extra texture and color. Thank you for supporting our site! Easy Shiitake Mushroom and Sushi Rice Stir-Fry Variations Shiitake Mushroom Stir-Fry with Tofu 1 block of firm tofu (pressed and cut into cubes) Pan-fry the tofu until crispy, then add it in when mixing with the vegetables and hoisin sauce. Shiitake Mushroom Stir-Fry with Shrimp 1 lb (16 oz) shrimp (peeled and deveined) Add the shrimp to the stir-fry with the mushrooms and cook until pink (about 2-3 minutes per side). Shiitake Mushroom Stir-Fry with Beef 1 lb (16 oz) flank steak or sirloin (thinly sliced) Add the beef after sautéing the onions, and cook for about 3-4 minutes until browned. Shiitake Mushroom Stir-Fry with Bell Peppers and Snap Peas 1 bell pepper (sliced) 1 cup snap peas (trimmed) Add both the bell pepper and snap peas after cooking the mushrooms for extra crunch and color. Shiitake Mushroom Stir-Fry with Broccoli 2 cups broccoli florets Add the broccoli along with the mushrooms and cook for 5-7 minutes until tender and bright green. Shiitake Mushroom Stir-Fry with Pineapple 1 cup fresh pineapple (cut into chunks) Add the pineapple during the final step of cooking, just before serving to avoid overcooking it. Shiitake Mushroom Stir-Fry with Sweet Potatoes 2 medium sweet potatoes (peeled and diced into 1/2-inch cubes) Roast the sweet potatoes for 20-25 minutes at 400°F before adding them to the stir-fry. Shiitake Mushroom Stir-Fry with Cashews 1/2 cup roasted cashews (unsalted) Stir the cashews in at the end of cooking to maintain their crunch. Shiitake Mushroom Stir-Fry with Spinach 4 cups fresh baby spinach (roughly chopped) Add the spinach towards the end of cooking and stir until wilted. Shiitake Mushroom Stir-Fry with Zucchini 2 medium zucchini (sliced or julienned) Add the zucchini with the mushrooms and cook until tender, about 5 minutes. Thank you for supporting our site! Serving, Storing, and Reheating Tips Serving Suggestions Serve Over Rice: For a classic presentation, serve the stir-fry over a bed of fluffy sushi rice, or mix things up with jasmine rice , quinoa , or brown rice for added texture and flavor. You can even try a low-carb option like cauliflower rice . Pair with a Side Salad: Complement the rich flavors of the stir-fry with a simple side salad. Try a cucumber and avocado salad with a light sesame dressing or a ginger-sesame slaw to add freshness and crunch. Add a Soup Starter: Make your meal a little more filling by serving the stir-fry with a warm bowl of miso soup or a light vegetable broth-based soup. This adds a soothing contrast to the savory stir-fry. Perfect for Lunch or Dinner Preps: This dish is great for preparing in advance! Pack it into meal prep containers and store it in the fridge for a few days of easy lunches or dinners. Just reheat and enjoy. Top with an Egg: Add an extra layer of flavor and richness by serving the stir-fry with a fried or poached egg on top. The runny yolk mixes beautifully with the savory vegetables and rice. Garnish with Fresh Herbs: Fresh herbs like cilantro or green onions add a pop of freshness and color when sprinkled on top just before serving. Serve with Noodles: For a twist on the traditional rice base, serve the stir-fry over rice noodles or udon noodles . This makes the dish even more filling and provides a satisfying chewy texture. Storage Suggestions Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to let the stir-fry cool to room temperature before storing it to avoid condensation inside the container. Freezing: If you want to save it for later, you can freeze the stir-fry for up to 2 months. Place the stir-fry in a freezer-safe container or resealable bag, removing as much air as possible. When ready to eat, thaw it in the refrigerator overnight before reheating. Reheating Instructions On the Stovetop: To reheat, place the stir-fry in a pan over medium heat. Add a splash of water, broth, or oil to prevent it from drying out. Stir occasionally until heated through (about 5-7 minutes). If reheating with rice, fluff the rice before serving. In the Microwave: Place the stir-fry in a microwave-safe dish and cover with a damp paper towel. Heat in 1-minute intervals, stirring in between, until thoroughly warmed. If the rice is too dry, you can add a small splash of water or broth before microwaving. For a Crispier Texture: If you prefer a crispy texture, you can reheat the stir-fry in a pan with a little oil for a few minutes until the veggies and rice are heated and crispy on the edges. Let us know how you customize the recipe to make it your own! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

 Have you ever tasted really good Colorado Green Chili made with tomatillos?  (also known as the Mexican husk tomato) This is it. The tomatillos make the green chili. In our home, the way we do it makes the green chili, then we make bean and cheese burritos. Cover each burrito with the green chili, Instant Pot, Stove Top Or Crock Pot Green Chili You Will Need 8 good pork chops 6 cups chicken broth 2 TS Onion Powder (divided) 1 TB Garlic Salt 1 ts Pepper 1 Can Fire Roasted Chili's (1 pound, 11 oz) 4 Tomatillos 2 TS Cilantro (fresh or dry) 2 TS Jalapeno's 1 Heaping TS Cumin 1 TS Garlic Powder 2 Cans Diced Tomatoes 1 8oz Can Tomato Sauce 4 TS Corn Starch 4 TS Water Share Have you ever tasted really good Colorado Green Chili made with tomatillos ? (Also known as the Mexican husk tomato) This is it. The tomatillos make the green chili. In our home, the way we do it makes the green chili, then we make bean and cheese burritos. Cover each burrito with the green chili, add lettuce, tomato, sour cream, and onions. It's simply amazing and will make your taste buds sing. We know some like it hot, add Siracha Sauce, or Red Pepper flakes to taste. This recipe is great for OAMC because you can make it in advance (don't add corn starch until you are ready to reheat) make your burritos in advance and freeze, and you have dinner on the table in about 15 min or less. Make a side of Spanish rice, and refried beans and oh my gosh~ Yep it's that good! Instant Pot Directions Dice pork chops into bite-size pieces. Mix with Onion Powder, Garlic Salt, and Pepper. Turn your Instant Pot to saute, and brown half your meat at a time. (until Golden Brown) Turn your Instant Pot off. Add 6 cups Chicken Broth and the remaining ingredients. Add your pork back to the pot, and put the lid on. Set to Sealing (not venting) Manual pressure 25 min with the instant release. When Thickening- When you take this out of the freezer Add 4 T B SP Corn Starch, to 4 TS water, The entire recipe will make 4 full qt freezer bags. Add to each bag you use. 4 TB corn starch to EACH bag. Freeze them first, and add the thickener when you are ready to use. (or it will turn spongy in the freezer. What sides go best with Green Chili?- Chees y Re-fried Beans Mexican Rice Calabacitas Jalapeno Corn Bread Guacamole Salsa, lettuce, Tomato, Onion, Cheese. Tortillas Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! Crock Pot Directions Dice pork chops into bite-size pieces. Mix with Onion Powder, Garlic Salt, and Pepper. Heat olive oil in a large skillet and brown the pork. Drain and add to Crock pot Add 6 cups Chicken Broth and the remaining ingredients. (except for cornstarch and water) Cook on low for 6-8 hours. About 20 minutes before serving, mix cornstarch and water in a small bowl until thick and add to the slow cooker. Place lid back onto the crock pot and let thicken. Stir well before serving. Note: if you are freezing half or freezing, follow the instructions above Stove Top Directions Dice pork chops into bite-size pieces. Mix with Onion Powder, Garlic Salt, and Pepper. Heat olive oil in a large pot and brown the pork. Drain Add 6 cups Chicken Broth and the remaining ingredients. (except for cornstarch and water) Bring the green chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat is very tender. Mix cornstarch and water in a small bowl until thick and add to the pot. Stir until thickened. Note: if you are freezing half or freezing, follow the instructions above How-To Video

Copycat kfc gravy recipe. Perfect for mashed potatoes, fried chicken, and more. Discover why this copycat KFC gravy doesn't get any better than this! Copycat KFC Gravy Copycat KFC Gravy Experience the irresistible allure of homemade KFC gravy with our perfect copycat recipe. This luscious, dark brown gravy captures the essence of KFC’s iconic flavor, making it an ideal companion for dipping crispy chicken or smothering warm, buttery biscuits. Each spoonful delivers rich, savory goodness that elevates any meal to a new level of deliciousness. Discover why this homemade version surpasses all expectations, enhancing the flavor of your favorite dishes with unmatched perfection. Give it a try, and let your taste buds revel in this savory sensation! Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! You Will Need 2 chicken stock cubes / bouillon cubes (or 4 tsp powder) 2 beef stock cubes / bouillon cubes (or 4 tsp powder) 4 1/2 cups (1130ml) chicken broth 140g (10 tbsp) unsalted butter 10 tbsp plain/all-purpose flour 1 tsp onion powder (optional, or substitute with garlic powder) 1/2 tsp finely ground black pepper Salt, if needed Thank you so much for supporting my site Looking to switch things up in the kitchen? How about giving our Copycat KFC Gravy Recipe a shot? It's a straightforward way to bring that signature KFC flavor to your home-cooked meals. No need for store-bought alternatives – this recipe lets you serve a homemade dish that captures the essence of KFC. Imagine the joy of presenting your family and friends with a familiar yet freshly-made taste. Intrigued? Why not try it out and relish the satisfaction of cooking delicious Copycat KFC gravy from scratch! What Goes Well With Copycat KFC Gravy? Basic Mashed Potatoes Southern Kicked-up Green Beans Ranch Loaded Potatoes Doctored Bush's Baked Beans Parmesan Canned Corn Southern Creamy Mac N' Cheese How To Make KFC Copycat Gravy Dissolve the chicken and beef stock cubes in the chicken broth. Set aside. In a large saucepan, melt butter over medium heat. Add 5 tablespoons of flour and cook, stirring constantly, until the mixture turns a dark brown color. This may take around 5-7 minutes. Once the roux reaches a dark color (don't burn it) add the remaining 5 tablespoons of flour and mix well. Cook for 1 to 2 minutes. Gradually add the chicken broth mixture, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for about 5-7 minutes, stirring frequently, until it thickens to your desired consistency. Stir in the onion powder and black pepper. Taste and add salt if needed. Serve hot over your favorite dishes. Thank you so much for supporting my site Tips To Get the Best Results: KFC Copycat Gravy Roux Consistency: Pay attention to the roux (mixture of flour and butter) color. Achieve a golden-brown color without burning it for the best flavor. Whisking Technique: Whisk continuously when adding the broth to the roux to avoid lumps. A smooth consistency is key to a velvety gravy. Bouillon Cubes: Dissolve the beef and chicken bouillon cubes completely in warm chicken broth before adding them to the roux. This ensures even distribution of flavor. Adjust Seasoning: Taste the gravy before serving and adjust the seasoning accordingly. You can add more pepper or other seasonings to suit your preferences. Thickening: If the gravy is too thin, let it simmer a bit longer to reach the desired thickness. If it's too thick, you can add a bit more broth. Serve Hot: Gravy is best served hot, so try to serve it immediately after preparation for the most enjoyable experience. Thank you so much for supporting my site To store This Copycat KFC gravy, follow these steps: Refrigeration: Allow the gravy to cool to room temperature before transferring it to an airtight container. Seal the container and refrigerate the gravy within 2 hours of preparation. Labeling: Clearly label the container with the date of preparation to help keep track of its freshness. Reheating: When ready to use, gently reheat the refrigerated gravy on the stovetop over low to medium heat. Stir continuously to maintain a smooth consistency and prevent burning. Freezing (Optional): If you have a large batch or want to store the gravy for an extended period, consider freezing it. Pour the cooled gravy into a freezer-safe container, leaving some space for expansion, and freeze. Gravy can typically be stored in the freezer for 2-3 months. Thawing: When ready to use frozen gravy, transfer it to the refrigerator to thaw overnight. Reheat following the stovetop method mentioned earlier. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter