Louisiana Seafood Gumbo Recipe

Louisiana Seafood Gumbo Recipe

This post includes affiliate links for items that may help you make an amazing pot of gumbo. If you choose to use one of the links to purchase a product I will make a small commission that helps me keep this site going. 

Easy Louisiana Style Gumbo

This Louisiana Seafood Gumbo Recipe is the perfect meal for the fall and winter months. It’s rich, deep flavors served up in a bowl over rice, are the perfect recipe to warm your body and soul.

Not only is Gumbo good in cooler months but it’s really delicious year round! And for us Southerners, it has to be since it’s warm most of the time down south! Heck if we waited for a cold snap, we’d rarely eat a bowl of soup, gumbo or chili!

 

Isn’t gumbo hard to make?

 

Really, making gumbo is pretty easy and the hardest part is making the roux. Just in case you don’t know already, a roux is a mixture of equal parts oil and flour that are cooked together You want it to get deep brown or “peanut butter” colored.

It is so easy to mess up a batch of roux by cooking with the heat too high or trying to do it too fast. So to keep it from burning, you have to stir it constantly for several minutes to let it slowly develop the perfect color.

I’ve got a tip for an easier ways to make a Roux though. You can buy it in a jar! Yep, in a jar. It makes it so much easier and quicker.

There’s a powder version of a roux too that you just mix it in the stock before adding your protein. But for this recipe, I used a jarred roux and it makes it so much easier, believe me!

What is that on top?

 

Are you wondering about that pale yellow scoop of something on top of the gumbo in my pictures? I thought you’d never ask!

It’s potato salad! You haven’t had a good bowl of gumbo unless you’ve had it with a large scoop of cool potato salad on the top. This is the authentic Louisiana, Cajun way to eat gumbo. You can get my recipe for Pressure Cooked Southern Potato Salad right here!

Give it a try, you might just love it!  (Unless of course you hate potato salad, then you might not care for it.) 🙂

 

Now you’re own your way!

Now that you’ve got your gumbo cooking, it’s time to put on a big pot of rice and start making your potato salad. Oh, and don’t forget to get a loaf of crusty french bread. You’ll want to have it for soaking up all the delicious broth!

I hope you enjoy!!

Melissa

PS-Since it can be hard to find certain items in some parts of the country, for your convenience, I’ve added some affilitate links below where you can purchase your own jarred or powdered roux. I’ve used them both before and they are great if you’re in a hurry or a newbie roux maker! I still prefer the real thing, but these are great alternatives to get you started!

 

Louisiana Seafood Gumbo Recipe

Ingredients

  • 8 oz. Roux, jarred or homemade
  • 2 quarts water
  • 2 quarts chicken broth or stock
  • ¼ cup vegetable oil
  • ½ cup bell pepper, chopped
  • 1 ½ cups onion, chopped
  • 4 cloves garlic, chopped
  • ½ cup celery, chopped
  • Cajun seasoning or salt and pepper to taste
  • Seafood: Use any one of the below or any combination that you like up to 1-2 pounds total. Shrimp Gumbo is really great so if that is all you have access to you will still be in great shape. If you don't have any fresh or frozen seafood available, use Rotisserie Chicken and Smoked Sausage (1 whole chicken meat only, no bones or skin and 1 lb smoked sausage cut in small pieces)
  • Small peeled shrimp
  • Fresh oysters
  • Lump or claw crab meat
  • Fresh fish

Instructions

  1. **For a seafood gumbo, use 1-2 pounds of seafood like shrimp, oysters, or crabmeat.
  2. Combine the water and chicken broth/stock and bring to a boil in a 5-qt. pot.
  3. In a separate skillet, sauté onions, garlic, bell pepper, and celery in vegetable oil until softened and slightly browned.
  4. Mix roux into sautéed vegetables until smooth.
  5. Add the vegetable roux mixture to the boiling chicken broth and stir until smooth.
  6. Season with salt and pepper to taste for a lighter flavor, or Cajun seasoning for more spice.
  7. For chicken and sausage gumbo, add the meat to the roux mixture right away and cook for 45 minutes to an hour.
  8. For Seafood Gumbo, cook the gumbo without the seafood over low to medium heat for about 30 minutes, before adding the seafood, cooking for an additional 15-20 minutes. Shrimp will get tough if cooked too long, so you want it to go in last.
  9. Note: you can put both chicken, sausage and seafood in one pot of gumbo if you'd like. I prefer to do one or the other but some love it with everything all together.
  10. Serve over steamed rice with a dollop on potato salad on top.
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Easy Quiche Recipe With Bacon and Gruyere

Easy Quiche Recipe With Bacon and Gruyere

Easy Bacon and Gruyere Quiche Recipe

Quiche has always been a favorite of mine. It’s the kind of meal that’s great for any time of the day (or night). Breakfast, brunch, lunch or dinner. How many food items can boast that versatility? You’ve got your eggs, bacon and cheese. Sounds perfect for breakfast. Quiche is kinda fancy looking: Brunch anyone? It’s packs up really nicely to take along for a brown bag lunch. Need a quick meal to throw together after a long day at work? Yeah, it covers that too. And if you add a salad and soup to a slice of Quiche you’ve got a very filling, satisfying meal on your hands! Easy Quiche Recipe with bacon and Gruyere is crazy easy to throw together.

Use a prepared pie crust from the frozen section at the grocery store and all you have to do is literally throw all the ingredients into a bowl, mix it up well, pour it into the crust and bake. It doesn’t get much simpler than that! Don’t have Gruyere cheese on hand? Use cheddar or Swiss. Don’t have any bacon? Use ham or spinach or broccoli. Heck, you can slice an onion and use it instead of meat. There’s plenty of protein in the eggs you’re using. See, not only is it quick and easy, it’s extremely versatile and very economical!

This Easy Bacon and Gruyere Cheese Quiche Recipe is perfect for Brunch or Breakfast!!

You’ll love this Easy Quiche recipe made with bacon and gruyere cheese-serve it for breakfast, brunch, lunch or dinner!

 

Quiche is a savory pie

that starts with eggs, cream and cheese baked into a flaky pie crust. Most times there’s also a protein added and sometimes even vegetables. Spinach, swiss cheese and ham are the ingredients in a Quiche Florentine and Quiche Lorraine is bacon, swiss cheese and onion. There are a ton of quiche recipes out there and you can really add any combination of ingredients that you like or have on hand. Go crazy with it! What are your favorite cheese, meat and veggie combo’s? Add them to my recipe in place of the cheese and bacon and you’ve got your own specialty Quiche recipe!

Easy Quiche Recipe with Bacon and Gruyere is an easy meal for anytime of the day or night!Click To Tweet

This Quiche Recipe is a great option for those days when you just don’t know what to cook. If you keep a frozen pie crust on hand (or make your own) and have some eggs, milk and cheese you are well on your way to a really delicious low cost meal that your whole family will love!

I normally serve my quiche with a fruit salad and sometimes a green salad on the side. It’s a perfect meal for a hot summer night when you’re hungry but don’t want a heavy meal. It’s also great served with a bowl of soup on the side for those cooler days and night.

Do you love quick and easy recipes? You might also like these-I’m all about quick and easy!!

Quick Pressure Cooked Cheesy Broccoli and Potato Chowder

 Quick Pressure Cooked Broccoli Potato Chowder

 

 

 

 

 

 

 

Quick and Easy Fettuccine Alfredo Recipe

 

 

 

 

 

 

 

 

 

 

Easy Bacon and Gruyere Quiche

Ingredients

  • 1 deep dish pie shell
  • 1 egg yolk (to brush on pie shell before baking)
  • 8-10 slices of fried bacon, drained and crumbled
  • 4 whole eggs plus 1 egg white (left from the separated yolk above)
  • 2 cups half and half
  • 1 1/2 cups shredded Gruyere cheese (you can use a mixture of swiss and gruyere)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Lightly brush the pie crust with the egg yolk around the edges. Using a fork, put several holes in the bottom of the pie crust. Place the crust on baking sheet.
  3. In a mixing bowl, beat the eggs well, add the half and half, crumbled bacon, cheese, salt and pepper. Mix well and pour into the uncooked pie shell.
  4. Put the Quiche in the preheated oven, turning the temperature down to 375 degrees and let it cook for 35-40 minutes.
  5. You will know it's ready when a knife inserted in the center comes out clean.
  6. Tips: I normally start checking it at about 25-30 minutes so it doesn't overcook.
  7. If you are using a regular pie crust and not deep dish, you will have too much filling and may need to use a second pie crust. In this instance cooking time will be shorter, so check it accordingly.
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Italian Pizza Pie

Italian Pizza Pie

(This post contains affiliate links which means I may make a small commission if you make a purchase through one the links on this site. This helps to keep the site going. Your support is truly appreciated!)

Homemade Italian Pizza Pie Recipe

I found this Italian Pizza Pie recipe in my father’s rather large 3 ring binder of a cookbook after he passed away. Funny, I’d never seen this cookbook one time the whole time he’d lived with us! It’s huge, apparently I wasn’t paying attention. It’s a shame because I would have been enjoying this pizza recipe much sooner if I had! Anyway, this is an old family recipe straight from one of the Italian restaurants they owned while my father was growing up. In full disclosure, I did make a couple of changes to the ingredients for the sauce part but that’s all.

I Love Pizza!

Next to pasta, Pizza is my favorite comfort food. My favorite way to eat it is at a restaurant piping hot and straight out of the oven. It’s so much better that way don’t you think? Sometimes we get it from a chain that makes the pies in house and then you take them home to bake them. Those are pretty tasty and on Tuesdays they have a fantastic price, but it’s still not the same. I still say they are always better at home or in the restaurant. Does that make me a Pizza snob? Oh well, maybe I am. 🙂

The Recipe

This Italian Pizza Pie recipe makes an authentic pizza crust especially if you do it in a black iron skillet, use a pizza stone or better yet a pizza oven! The sauce is really rich and delicious. Now when I make a pizza at home, this is my go to recipe, straight from the family recipe book. A pizza oven like one of these is on my wishlist. I also added a few other Pizza related items you might just need in your kitchen too!


Please use good quality cheeses like Romano and Provolone. You will be happy you did and it will be so much better that way.  I like to make one pie in the iron skillet and have a deep dish version and then make another on a pizza pan or stone that is thin and crispy. This usually pleases everyone. Oil your pizza pan with some good quality extra virgin olive oil for a super crispy crust.

What a travesty that I haven’t had this Italian Pizza Pie recipe all my life. I don’t even remember my father “Sal” ever making it! So weird because he cooked all the time! I found some other Pizza Equipment that you might also be interested in. If you like Italian Food, you might also enjoy my Spinach and Cream Cheese Canneloni Recipe.

I hope that you will enjoy it as much as we do! Thanks for stopping by today. I hope to hear from you soon letting me know what you think about this recipe.

Melissa

 

 

 

 

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Print Recipe
Authentic Italian Pizza Pie
Authentic Italian Pizza Pie
Course Main Dish
Cuisine Italian
Prep Time 2-3 hours
Cook Time 15-20 minutes
Passive Time 90 minutes
Servings
people
Ingredients
Pizza Dough
Pizza Sauce
Pizza Toppings (all optional)
Course Main Dish
Cuisine Italian
Prep Time 2-3 hours
Cook Time 15-20 minutes
Passive Time 90 minutes
Servings
people
Ingredients
Pizza Dough
Pizza Sauce
Pizza Toppings (all optional)
Authentic Italian Pizza Pie
Instructions
Pizza Dough
  1. Add yeast to the warm water and stir until dissolved. Set aside for about 10 minutes. Mix the rest of the ingredients in a mixing bowl and then add the yeast mixture. Mix until combined. Cover the bowl with a damp dish cloth and set in a warm place to rise. Once the dough has doubled in size, knock it down once and let it rise again. After it's risen a second time, knock it down again and roll out your pizza dough.
Pizza Sauce
  1. While your dough is rising, you can make your pizza sauce. Saute the onion and garlic in the extra virgin olive oil on medium heat. Once the vegetables are softened (about 5 minutes) add all the other ingredients. Let this sauce simmer on low heat for about 30 minutes.
Recipe Notes

This recipe will make 2 small to medium pizza's with a regular crust. You can roll it out to your desired thickness, but keep in mind that cooking times will vary depending on your oven, the thickness of the crust and the type of pan you are cooking in.

After the dough and sauce is ready it's time to make your pizza.

Preheat your oven to 400-425.

Apply light coating of extra virgin olive oil onto your pans.

Roll out or press the dough into the pans. Using a fork, poke several holes in the bottom of the crust.

Then add your sauce and the toppings of your choice.

Place in oven and carefully watch the progress as each oven is different. It should take 15-20 minutes depending on the thickness of the crust and the temperature. If your crust is really thick you will want to turn the oven down to 375 and cook it a bit longer to make sure it is cooked through. When your crust is browned to perfection, it's time to take it out of the oven and Enjoy!

**For a Deep Dish Pizza use a cast iron skillet generously oiled with olive oil. Press the dough into the skillet and about half way up the sides then add your toppings.

 

Quick Pressure Cooked Cheesy Broccoli and Potato Chowder

Quick Pressure Cooked Cheesy Broccoli and Potato Chowder

Pressure Cooked Cheesy Broccoli and Potato Chowder with Sharp Cheddar Cheese

Oh my goodness. It sure is hot outside. Too hot you’d think for a bowl of soup or chowder. But, since I like to cook with what I have on hand, sometimes the weather doesn’t matter. It’s fun to try to come up with something new to cook using just what’s already here. When I went on my little “hunt” I had all the ingredients for a wonderful new “go to” recipe that we will enjoy over and over again. Introducing Quick Pressure Cooked Cheesy Broccoli and Potato Chowder!

Quick Pressure Cooked Broccoli Potato Chowder

This is possibly one of the easiest recipes I’ve ever made. All but one of the ingredients are literally thrown into the pressure cooker and cooked for 5 minutes, then blended before adding a large quantity of cheese. I used Extra Sharp Cheddar but you can use the cheese of your choice. I think Monterrey Jack or Gruyere would be excellent choices too. It does take longer than 5 minutes to cook it. You will need to factor in the prep time for chopping. And don’t forget your pot will take a few minutes to get to pressure before the actual cooking starts. All in all, it’s still a pretty quick and delicious meal to put on the table for your family!

This chowder would be great for lunch paired with a hearty sandwich or with a small salad for a light and easy nighttime meal. The recipe made one meal for my husband, my mother and myself with enough left over to freeze for later. If you have a large family, double the recipe so you can freeze some for the next time you are crunched for time.

Instant Pot Tip:

Did you know that if you freeze leftovers in a ziplock bag or food saver bag, you can easily cut the bag away and add the frozen food to your Instant Pot for a really quick defrost and heat up? It’s so easy, I do it all the time!

I really think you will enjoy this chowder no matter what the temperature is outside. Quick, easy, one pot recipes are always the best in my opinion!

See you soon!

Melissa

Quick Pressure Cooked Cheesy Broccoli and Potato Chowder

Ingredients

  • 3 large potatoes peeled and cubed
  • 2-3 cups frozen or fresh broccoli
  • 4 cups chicken broth or stock
  • 1/2 cup chopped onion
  • 1/2 cup green or red bell pepper chopped
  • 1/2 cup chopped celery
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 8-12 oz. sharp or extra sharp cheddar cheese
  • 1 cup milk or water (optional to add at the end if you want a thinner chowder)

Instructions

  1. Set the cheese to the side.
  2. All all other ingredients to your pressure cooker.
  3. Lock lid and cook on manual high pressure for 5-8 minutes.
  4. When the pressure has released, carefully open and using an immersion blender or potato masher, gently mix leaving some small chunks of potato and broccoli. If you want a smoother finish, blend until all lumps are totally gone.
  5. Next, add the cheese and stir.
  6. You will now need to heat the soup a bit more to incorporate the cheese and thicken it up a bit. If you are using an electric pressure cooker, you can turn on the saute function and heat it up that way until it's bubbly hot.
  7. If you'd like it a bit creamier or thinner, add the optional water or milk at this point.
  8. Serve with crusty bread for dipping or croutons on top.
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Pressure Cooked Cheesy Broccoli and Potato Chowder is quick to make, filling, freezes well and tastes fabulous!

Easy Cajun Red Beans and Rice

Easy Cajun Red Beans and Rice

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purchase a product through a link on this site. Thank you for your support!

Easy Cajun Red Beans and Rice Recipe-It’s a taste of Louisiana in every bite!

There’s just something about a big bowl of hot, spicy red beans and rice any day of the year! If you’ve never tried them, you are missing out. I want to help you experience this delectable dish by providing you with an easy to follow recipe. Easy Cajun Red Beans and Rice is simple to make, inexpensive and extremely versatile. You can prepare it stove top, in your slow cooker or in your Instant Pot/Pressure Cooker. The spices can be adjusted to your own tastes so if you don’t care for spicy, just add less. You have so many options with this recipe.

Check out this easy to prepare, inexpensive, tasty Cajun #Red Beans and Rice Recipe #dinnerClick To Tweet

If you live in a high altitude, the beans will take much longer to cook than they do down south. Living in Colorado for a while proved quite a challenge for me when cooking dried beans. The beans never got soft enough! They were too firm and hard, even after cooking all day after pre-soaking and following directions to a “t”.

So take it from me and my first hand experience, if you live at a high altitude, plan to add some cooking time (quite a bit) to your recipe so that the beans will get nice and soft. I found a great blog post on ‘Simply Being Well’ and you can find it right here for more information on this subject.

I’m happy to say that a few years ago, we moved back to sea level and my days of hard red beans were over. 🙂   Cajun Red beans and rice recipe-It's a delicious, inexpensive and very easy to prepare meal!

Alternative Cooking Methods

This recipe can be cooked on the stove top cooking low and slow over several hours. Using the Slowcooker? Brown everything up on the stovetop then transfer it to a Crockpot or Slow Cooker for 6-8 hours. Another option is to use a Pressure Cooker. Come to think of it, if I had my Instant Pot back in Colorado, I bet that my beans would have cooked beautifully. I haven’t cooked red beans in my Instant Pot yet, but I would start by sauteing the vegetables, then adding the beans and broth.  The I would set it on the Automatic Bean Function or manual pressure for 20-30 minutes.

Disclaimer- I don’t have the exact timing for the Pressure Cooker. I personally would start with 20-30 minutes on high pressure and go from there. Just remember the pressure cooking is an option if you’re in a hurry!

I love to shower my bowl of Cajun Red Beans in Hot Pepper Sauce which finishes it off just perfectly. Serve red beans and rice with a nice salad and some hot garlic bread for a full and filing meal. Your family will love it!

Whatever method you decide to use, I hope you find them just as delicious as I do! I’d love to hear what you think about my recipe! Please leave a comment below – I love comments!!

Melissa

 

Red Beans and Rice

Ingredients

  • 1 pound dried Red Beans
  • 1 large onion  chopped
  • 1 large  bell pepper chopped
  • 2 cloves chopped garlic 
  • 3 stalks celery chopped
  • 2 tbsp. vegetable oil
  • 1 pound Cajun or smoked sausage sliced
  • 2 quarts water or chicken broth
  • Salt, pepper and Cajun seasoning to taste (be careful using both salt and Cajun seasoning as it may become too salty)
  • About 5 cups cooked rice
  • Tabasco or other Hot sauce but Tabasco is the best!

Instructions

  1. 1. Soak the red beans prior to use according to package directions. (Do not skip this step, or the beans will not soften.) After soaking, drain, pick through for rocks or other nonbean things and set aside. 
  2. 2. In a large pot, heat vegetable oil over medium heat until sizzling.  3. Sauté onion, bell pepper, garlic, and celery until slightly brown. 4. Add in the sliced sausage and brown for 2­-3 minutes
  3. 5. Remove from heat and let cool slightly.
  4. 6. Add the chicken broth, beans, and seasoning and bring to a boil on high heat. 7. Turn heat to a low simmer for at least 2 hours and up to 6 hours or until beans are tender.  8. Enjoy! Note: This can also be made in your slow cooker or Instant pot. 
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Slow Cooker Chili With Beans

Slow Cooker Chili With Beans

   Homemade SlowCooker Chili with Beans- A Bowl For Every Taste!

Around here, we love chili all year long. Even on days when it’s 98 degrees and 100% humidity, you might see us enjoying a bowl of Slow Cooker Chili with Beans! I know, most think of chili as Fall or Winter fare, perfect for the Football game on Sunday afternoons and you’d be right, but it’s such an easy and hearty recipe that you should really make it more often!

We all like it served a bit differently too. That’s why this recipe is so versatile and it would be perfect for a party food bar. The hubs loves his over rice and I love mine over pasta. My mother on the other hand, prefers to eat hers plain with some saltine crackers. We top it with cheese and sour cream and sometimes avocado if we have it around.

Imagine the amazing chili bar set up for your next party: A big pot of delicious homemade slowcooker chili surrounded by bowls of shredded cheese, sour cream, sliced avocados, sliced jalapeno peppers, diced onions, cilantro, steamed rice, pasta, corn or tortilla chips (or both!), diced fresh tomatoes and saltine crackers. What did I miss? Leave me a comment and let me know what you’d add to your Chili Bar!

Slow Cooker Chili with Beans - It's a Quick and Easy meal to prepare that is so versatile. Perfect for a Chili Bar at your next party!

I start my Slowcooker Chili with beans by using high quality lean ground beef that is browned with chopped onions and garlic. I don’t really have a secret to the chili, it’s just got to be full of flavor and my husband likes it more like a brothy soup instead of thick and heavy. I’ve found that homemade chili is much better when you are not shy with the chili powder. I use A LOT of Chili Powder. You will need to break out the measuring cups.

If you want a less soupy chili, just add less water or thicken it up with masa flour. (I’d start with 1 tablespoon of masa flour stirred into 2 tablespoons of the hot chili broth in separate bowl or cup until it’s smooth, then whisk it into the pot of chili. Repeat until you get the thickness you want) You can also use all purpose flour to do this but the masa flour really enhances and complements the flavors of the chili.

Do you prefer to use an electric pressure cooker?

Another benefit of this recipe is that you can use your electric pressure cooker and do it one pot style! Saute, brown and then turn the slow cooker or the pressure cooker on and let it do it’s thing. It will be delicious any way you decide to go. Low and slow or Fast and high, either way, you will be pleased!

Wow guests at your party by setting up a #homemadechili bar for customized bowls of yum!Click To Tweet

Slowcooker Chili with Beans is a quick and easy meal anytime!

I hope you enjoy this really easy, satisfying bowl of chili!

Melissa

Slow Cooker Beef And Bean Chili

Ingredients

  • 1/2 large onion chopped
  • 3 cloves garlic finely chopped or crushed
  • 1 tbsp vegetable or olive oil
  • 1 to 1 1/2 pounds lean ground beef
  • 1/4 cup chili powder
  • 1 1/2 teaspoon salt or to taste
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 28 oz can diced tomatoes
  • 1 can drained kidney beans plus one can of water for thinner chili
  • Optional Ingredients and Toppings:
  • Shredded Cheese
  • Sour Cream
  • Diced onion
  • Green Onion
  • Frito's or Tortilla Chips
  • Cooked Rice
  • Cooked Pasta
  • Avocado Slices
  • Sliced Jalapenos or other peppers
  • Fresh Cilantro

Instructions

  1. Heat the oil in a skillet and saute the onion until it's soft and clear. Add the garlic and ground meat and cook until the meat is browned.
  2. Add the chili powder, cumin, salt and pepper to the meat and mix well.
  3. Move the meat to the slow cooker and add the tomatoes, beans and water (if using).
  4. Stir well and turn the slow cooker on for 4-6 hours.
  5. If you are cooking this on the stovetop cook for 1 to 1 1/2 hours on low heat.
  6. Using the Instant Pot or other Pressure Cooker?
  7. Use the Saute function for the onions, garlic and meat, then turn it on the slow cooker function for 4-6 hours or Pressure Cook it on the Chili/Bean function.
  8. Serve plain or over rice, pasta or corn chips.
  9. Top with your favorite optional toppings
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Low Carb Pasta and Vegetable Alfredo

Low Carb Pasta and Vegetable Alfredo

(This post contains affiliate links-I will make a commission

if you make a purchase from a link on this site)Low Carb Pasta and Vegetable Alfredo has stolen my heart. Now you can have your pasta and eat it too! It's perfect if you are counting carbs and calories!!

I’ve fallen in love…

With Low Carb Pasta and Vegetable Alfredo that is more delicious than I could have ever imagined!!! It’s so perfect, al dente, and did I say perfect?

Who knew that this even existed? Oh, I’ve tried the low carb versions at the grocery store, the miracle noodles, the whole wheat varieties, but nothing ever compared to my first love. True Blue Real Pasta. Until now.

I found out about this pasta from a fellow blogger who posted an Instant Pot Recipe on Facebook. It was a yummy chicken and noodle dish, pure comfort food. The recipe called for these little egg noodles, called Carbo Nada. You can find that recipe and more on her website my30pointlife.com.

Low Carb Pasta and Vegetable Alfredo

The first time I used Carbo Nado Fettuccine noodles, I just did a simple butter and olive oil with some salt and fresh Parmesan and it was delicious.There aren’t many pasta (or any for that matter) dishes that I don’t like, but yesterday, I made a dish that was so good that I knew I had to share it with you.

If you’ve followed me, you know that I like to cook using what I’ve already got around the house and try to stay out of the store as much as possible.

Am I always that disciplined? No, but I try. So anyway, I had some fresh baby spinach, onions, baby salad peppers and garlic. I just sauteed that all up and added the pasta, some half and half and a little Parmesan cheese and had one of the most delicious dinners EVER. And it was not loaded with carbs that would turn my fat into more fat or raise my blood sugar unnaturally. And to top it off, each serving of the pasta, has 15 grams of protein!

This dish is similar to some of my other pasta recipes, like my Fettuccine Alfredo or Bowtie Pasta Primavera.  You can use those recipes and just replace the regular pasta with the carbo nada pasta, to make them low carb as well! This just makes me so excited, and I can’t wait to show you some more recipes I plan to create with this great pasta!

I hope you enjoy this one and would love to hear how you like it when you try it!!

Melissa

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Low Carb Pasta and Vegetable Alfredo

Ingredients

  • 2 cups Carbo Nado Fettuccine Egg Noodles
  • 1 tablespoon extra virgin olive oil
  • 1 large clove crushed garlic
  • 1/2 to 1 small chopped onion
  • 3-6 small salad peppers, diced, chopped or sliced (whatever you want!)
  • 1/2 bag to a full bag of fresh baby spinach. It will seem like a lot but it will shrink to nothing, so the more you add the better if you like spinach.
  • 1/2 cup half and half-You might need about 1/2 cup more to add at the end if you want a creamier pasta sauce
  • 1/4 cup Parmesan, Romano or a blend of these cheeses-you will want to have another 1/4 to 1/2 cup of cheese to the side so you can add it to the sauce when/if you add more half/half and to sprinkle on top when serving
  • Red Pepper Flakes to taste
  • Salt and Pepper to taste

Instructions

  1. Boil water and then cook pasta to package directions, about 3 minutes.
  2. While the pasta is boiling, heat the olive oil in a skillet.
  3. Saute the onions, garlic, peppers and spinach until soft.
  4. When noodles are done, drain almost all of the water out, but reserve about 1/2 cup of the water.
  5. Pour 1/4 cup of the pasta water and the noodles into the skillet with the vegetables and stir to combine.
  6. On low heat, add the half and half and 1/4 cup of cheese and stir until creamy.
  7. If pasta seems too dry or if you like a creamier version, begin adding the additional pasta water , half and half and cheese until you get it to your desired consistency.
  8. Salt and Pepper to taste.
  9. Serve with a sprinkle of cheese and red pepper flakes.
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MelClaire’s Homemade Meatball Showdown Recipe 1

MelClaire’s Homemade Meatball Showdown Recipe 1

(This post contains affiliate links which means I will make a

commission if you make a purchase by clicking a link on my site)

Homemade Italian Meatballs With Ground Beef and Italian Sausage

So if you’re following the Meatball Showdown Throw down, you’ll know that we have two recipes that I really want to have compared to see which one people like the best. One of them is my Father’s recipe and the other one is my Mother’s version. I have a version too, but I’m saving that for another time.

Meatball Recipe Number 1

Homemade Meatball Showdown Recipe 1 is made with not only ground beef but has ground Italian Sausage included in it too! You can use sweet sausage or go crazy with some HOT Italian Sausage! Make it hotter by adding some crushed red pepper if you like it really spicy. This meatball is meaty, firm, savory and goes well with any type of pasta sauce.

Cook these in Nonna’s Slow Cooker Pasta Sauce  for a decadent Italian feast!

Note: You could also make these small and use them as an appetizer with any type of sauce. (ie: Grape jelly and chili sauce, Raspberry preserves and Sriracha, or whatever your favorite combination is)

Remember, this is the first meatball recipe in my Meatball Showdown, so I want to hear from you after you make them so I know who’s meatball won the prize! See what’s it up against in MelClaire’s Homemade Meatball Showdown Recipe 2 .

Happy cooking!

Melissa

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MelClaire's Homemade Italian Meatballs #1
Homemade Italian meatballs
MelClaire's Homemade Italian Meatballs #1
Prep Time 1 hour
Cook Time 5-6 hours
Servings
people
Ingredients
Prep Time 1 hour
Cook Time 5-6 hours
Servings
people
Ingredients
MelClaire's Homemade Italian Meatballs #1
Instructions
  1. Saute onions in 1 tbsp olive oil until brown. (Reserve the other tbsp of EVOO for use when browning the meatballs) In a separate bowl, mix the eggs, parsley, basil, Parmesan cheese and the crackers until well blended. Add the browned onions and garlic powder to this mixture and stir. Then add the ground sirloin and Italian Sausage and mix well with your hands until all the ingredients are well mixed.
    Saute onions in 1 tbsp olive oil until brown. (Reserve the other tbsp of EVOO for use when browning the meatballs) 
In a separate bowl, mix the eggs, parsley, basil, Parmesan cheese and the crackers until well blended. Add the browned onions and garlic powder to this mixture and stir. Then add the ground sirloin and Italian Sausage and mix well with your hands until all the ingredients are well mixed.
  2. Make a small meat patty and place it in your frying pan, cook completely then taste. This is where you will add your salt and pepper to taste. Don't be disappointed at this point, remember the meatballs will be cooking in your sauce for several hours so will be soaking up all that extra flavor while they are cooking.
  3. Next roll your meatballs into balls using a spoon or ice cream scoop to keep them the same size. (Tip-If using your hands to roll them, you can wet your hands with water in between to keep the mixture from sticking to your hands.)
  4. Next add the other tbsp of olive oil to a skillet on medium heat. When the pan is hot, add the meatballs to the skillet and brown them on all sides. Drain the browned meatballs on paper towels then add them to your Pasta sauce, letting them cook for several hours. Note: Try this with Nonna's Slow Cooker Pasta Sauce - see link above
MelClaire’s Homemade Meatball Showdown Recipe 2

MelClaire’s Homemade Meatball Showdown Recipe 2

(This post may contain affiliate links which means I will make a commission

if you purchase a product by clicking a link on this site)

Post updated 6/4/17

Homemade Meatball Showdown Recipe 2

 

Welcome back to the second Meatball recipe in my Meatball Showdown/Throwdown!

I’m sorry, but I’ve just gotta say it, Homemade Meatball Showdown Recipe 2 is my favorite of the homemade Italian meatball recipes currently found on my site. #2 is not only a moist, tender and succulent meatball but it’s full of so much flavor you might just fall in meatball love! Is that even a thing? Yes, yes it is my friend!

I’ve made a lot (thousands) of meatballs in my day and over the years I’ve found that the flavor gets better when they’re browned on the stove top or in the oven and then submerged in a big pot of savory tomato gravy that cooks slowly for a long period of time. They’re even better the next day and if you freeze some for later, they’ll be even better if that’s possible. All that sitting together just marries all the flavors so perfectly and it’s just so delicious! Can you tell that I really, really, really love meatballs and pasta?

Homemade Meatball Showdown Recipe 2 is a delicious, tender and moist Italian Meatball that will have you craving Spaghetti and Meatballs all the time!

More about meatballs…

Like people, meatballs come in all shapes and sizes and since we all have different tastes and preferences where food is concerned, this is a great thing! Maybe you really haven’t given that much thought to meatballs and you might even think I have a “problem” since I can’t stop talking about meatballs. But aren’t you happy to know there’s a meatball recipe out there just for you?  Really, think about it, this is a big world that’s full of all kinds of meatballs and (yeah, other things too, but focus, it’s all about meatballs here) don’t you just want to try them all out? Dip them in all kinds of sauce and put them on all kinds of bread?

You can use these meatballs as appetizers, on meatball subs, meatball sliders or whatever your heart desires but please do me a favor and enjoy them, savor them and share them with your family and friends!  Whether you like #1 or #2 better doesn’t really matter, I’m just crazy happy to be able to give you options for your recipes all in one place. Variety is the spice of life!!

You can find #1 here: MelClaire’s Homemade Meatball Showdown Recipe 1!) Spoiler alert! Number 1 has both ground beef and Italian Sausage in the recipe so If you love a firmer, more seasoned meatball, #1 might just be for you! 

Try these with Nonna’s Slow Cooker Pasta Sauce here.

Melt in your mouth #Italian Meatballs are going to become your favorite go to Italian recipe!Click To Tweet

Happy cooking!

Melissa

(Affiliate Link)

Homemade Meatball Showdown Recipe 2 is made with ground beef and seasonings for a tender and delicious meatball. These are great in subs!

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MelClaire's Homemade Meatball Showdown Recipe 2
These meatballs are moist and tender and soak up all the goodness in your pasta sauce while they are cooking.
MelClaire's Homemade Meatball Showdown Recipe 2
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 4-8 hours
Servings
people (9-10 large meatballs)
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 4-8 hours
Servings
people (9-10 large meatballs)
Ingredients
MelClaire's Homemade Meatball Showdown Recipe 2
Instructions
  1. Beat the eggs in a bowl with 1/4 cup of water. Add the salt, pepper, garlic powder, Italian seasoning and parsley and mix well.
  2. Next, take the slice of bread and wet it with water. Wring the water out and then add to the egg/seasoning mixture. Beat all of this together well.
  3. Add the ground beef to the mixture and again mix well.
  4. Finally, add the breadcrumbs and the cheese to the meat mixture, mixing well with your hands.
  5. Next roll your meatballs into balls using a spoon or ice cream scoop to keep them the same size. (Tip-If using your hands to roll them, you can wet your hands with water in between to keep the mixture from sticking to your hands.)
  6. Next add a tbsp of olive oil to a skillet on medium heat. When the pan is hot, add the meatballs to the skillet and brown them on all sides. Drain the browned meatballs on paper towels then add them to your Pasta sauce, letting them cook for several hours with the pasta sauce. Note: Try this with Nonna's Slow Cooker Pasta Sauce
Lump Crab Meat Salad

Lump Crab Meat Salad

 

Enjoy this delicous lump crab meat salad for lunch or dinner or whenever you are in the mood for something light and delicious! Not only is it delicious but it's easy to prepare, healthy and budget friendly as well!

Delicious Lump Crab Meat Salad. Easy to prepare, the only thing that needs to be cooked are the boiled eggs. This is the perfect meal for a hot summer night or when you just want a light meal that’s quick, easy, delicious and easy on your wallet!

Enjoy this cool salad on a warm Spring or Summer evening!

If you’re like us, sometimes it’s just too hot to eat a big dinner on a summer night! On these nights, we like a good cool salad, like this Lump Crab Meat Salad. Usually, it’s made from whatever greens and vegetables we have around, with a little added protein in the form of turkey, chicken or boiled eggs.

But…

Being in the mood for a different kind of salad, I went shopping.  I found a small 8 ounce container of lump crab meat at my local grocery store that was only $12.99. The crab meat around here can go as high as $35 a pound, so I was in bargain heaven! Not only would this be a healthy salad, it would also be budget friendly and very delicious thanks to the lump crab meat!

It doesn’t get much lighter or easier than this!

This salad is light, yet filling thanks to the protein from the eggs and crab and the fat from the avocado. And the only thing that you have to actually cook is the boiled eggs! You can even buy boiled eggs from the store if you don’t want to cook them at home. It’s a bargain too! All in with the salad greens and avocado it fed 4 for about $4.50 per person. The servings are large and full of succulent crab meat. Bon Appetite! I hope you enjoy!

Lump Crab Meat Salad, perfectly delicious for lunch or dinner on a warm summer day!Click To Tweet

Lump Crab Meat Salad

Ingredients

  • 2 boiled eggs
  • 8 oz. lump crab meat
  • 2 stalks chopped celery
  • 1 avocado diced
  • 1 heaping tablespoon mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • Lettuce
  • Tomato
  • Cucumber

Instructions

  1. Boil the eggs, cool then dice.
  2. In a medium bowl, combine the eggs, celery, mustard and mayonnaise.
  3. Carefully fold in the crab meat, then add the avocado.
  4. Sprinkle with lemon juice
  5. Salt and pepper to taste.
  6. Add atop a bed of salad greens of your choice.
  7. Enjoy!
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Buttery Delicious Pressure Cooked Chicken

Buttery Delicious Pressure Cooked Chicken

It’s Buttery Delicious!

This Buttery Delicious Pressure Cooked Chicken dish is so good, you won’t believe you made it so quickly and easily. First things first, in case you were wondering, this IS NOT Butter Chicken. I have never cooked actual Butter Chicken but it’s on my list of recipes to try. If you are looking for an Instant Pot Butter Chicken Recipe, I have heard rave reviews about this one at Twosleevers.com! 

This simple recipe uses butter instead of oil to brown the vegetable and chicken. The butter combined with the wine, develops into a really delicious gravy to serve over potatoes or rice.

A Simple and Inexpensive Meal

Using BOGO chicken thighs and legs, this dish was really inexpensive. Four servings for about $2.50 total. Total people! That’s .63 cents per serving! Now I know I got this chicken buy one get one, but even if I’d paid full price it would have been $1.25 per serving. And to be fair, that’s just the chicken I’m talking about and not all the other ingredients.

But if you add the cost of some rice and vegetables, butter and spices, it might add up to $10 for the whole meal. That’s on the high side, because you probably already have all the spices, butter and some rice in the pantry. Anyway you look at it, it’s an economical, yet really easy and delicious entree.

I hope you enjoy this recipe as much as we do! As always, please let me know if you have any questions or comments!!

Enjoy,

Melissa

 

Buttery Delicious Instant Pot Chicken

Ingredients

  • 6 pieces of bone in, skin on chicken (I used leg and thighs)
  • 1/2 stick butter
  • 1 large clove garlic chopped fine
  • 2 small onions chopped (about 1 cup)
  • 1 stalk celery chopped
  • 3 tablespoons flour
  • Salt and pepper
  • 1/2 cup red wine, sherry or chicken broth
  • 1/2 water or chicken broth

Instructions

  1. Generously (to taste) salt and pepper the chicken pieces.
  2. Sprinkle the flour over the chicken and toss until all sides are coated
  3. Turn the Instant Pot on Saute and let it heat up.
  4. Melt 1/2 stick of butter in the IP
  5. Add the garlic, onion and celery and saute until clear (about 2-3 minutes or until fragrant and soft.) Push vegetables to the side and add the chicken pieces to the IP.
  6. Brown the chicken on all sides.
  7. Remove the chicken from the pot and set aside.
  8. Add the wine or broth to the IP and mix well, scraping the bottom of the pan to get up all the tasty bits.
  9. Put the chicken and any vegetables you set aside back in the IP.
  10. Add 1/2 cup of water or chicken broth to the IP.
  11. Put the top on in locked position, close the steam valve and set the Instant Pot on the Poultry setting or manually set the pressure on normal, high at 25 minutes.
  12. Let the pressure release naturally for 15 minutes.
  13. Serve over rice or with mashed potatoes.
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Shrimp Etouffee Recipe

Shrimp Etouffee Recipe

Cream, Buttery Shrimp Etouffee Recipe

This Shrimp Etouffee Recipe is so creamy and full of delicious flavor. You won’t believe how easy it is to make it so quickly!

We got the first version of this Shrimp Etouffee Recipe from our friend Paul, a fellow Louisiana native and great friend. My husband always made it for us and had put the recipe away in an old recipe book, where I forgot about it for a while. When I found it and decided we had to have it for Sunday Dinner, I got started making what would be one of the best meals we’ve had all month.

As you might know from this blog, we like to eat. I love to cook and feed people.  And I have so much fun creating new recipes and altering old ones to make them better or to put my own person touch on them. This recipe didn’t really need any tweaking because it was already delicious the way it was but I made a few changes anyway. When I started looking at the actual recipe my husband had jotted down, it was missing a few key ingredients. Like butter. Butter is one of the main ingredients in any etouffee and is the base for this type of gravy, so I knew there was some but how much? My husband said he used half a stick. I figured I’d use the whole stick. It couldn’t hurt, could it?

Extra butter never hurts anything. This Shrimp Etouffee Recipe was fabulous! It’s super easy to put together and you can use fresh or frozen shrimp. I used peeled and deveined frozen shrimp.

This was cooked in a deep black iron skillet on top of the stove. The rice made in the rice cooker. That’s only 2 pots to wash! What could be better than a great meal with minimal clean up afterwards?

I hope you enjoy,

Melissa

This Shrimp Etouffee Recipe is so delicous and buttery. Easy and quick to prepare it can be on the dinner table in no time at all!

Shrimp Etouffee Recipe

Ingredients

  • 1 stick butter
  • 1 1/2 pounds shrimp, peeled and deveined
  • 1 medium onion, sliced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
  • 1 clove minced garlic
  • 1-2 tablespoons Tony Chachere's Creole Seasoning (use 1 tablespoon to start and add the rest to taste because this is very salty and a little spicy)
  • Ground Cayenne Pepper to taste (optional)
  • 1-2 tablespoons Worcestershire sauce
  • 1 1/2 cups water
  • 3 tablespoons flour plus 3 tablespoons of water to thicken the gravy
  • Dried parsley to garnish
  • Tabasco sauce to taste

Instructions

  1. Melt butter over low heat in large skillet, add shrimp and 1 tablespoon creole seasoning. Cook until the shrimp are 50% done. They will look translucent.
  2. Remove the shrimp with a slotted spoon and set aside.
  3. Add onion, bell pepper and celery to the butter mixture and cook on low heat until they are tender.
  4. Add garlic, Worcestershire sauce and cayenne pepper and cook for an additional 2 minutes.
  5. Add the shrimp back into the butter mixture with the seasoning and vegetables and cook on low for about 5 minutes.
  6. Add 1 1/2 cups of water to the pan, stir and simmer on low for an additional 10 minutes.
  7. After 10 minutes test the gravy for seasoning. Adjust seasoning to your tastes by adding more creole seasoning or cayenne. If it's already too seasoned, add some additional water.
  8. Next take 3 tablespoons of flour and mix it with 3 tablespoons of water in a separate container until smooth and not lumpy.
  9. (If you want your gravy thinner use only half of the flour/water mixture.)
  10. Mix the flour/water into the pan well and let the gravy thicken and simmer for about 5 more minutes.
  11. Serve over rice, sprinkled with dried parsley and seasoned to taste with tobacco sauce if you can handle a little heat.
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French Spaghetti

French Spaghetti

(updated 3/19/17 by Melissa)

Hearty Beef Slow Cooked In A Rich Tomato Gravy

That’s French Spaghetti! If you love pasta and you love beef, you are sure to enjoy this different take on a plate of spaghetti with tomato sauce. The beef is slow cooked in the sauce and the end result is amazing.

French Spaghetti is one of my favorite recipes to make and since I’ve been doing it for so long the recipe changes a  bit each time. But this time, I wrote it down as I did it so I can share with you!

French Spaghetti is usually made with a Rump Roast cooked down in a tomato and roux gravy. But you can really use any type of beef roast or steak for equally great results. I’ve made it both ways, depending on what I have on hand and it’s always great.

**TIP: Make up a large double batch and freeze it for a quick weeknight meal the next time you’re in a hurry!

French Spaghetti is one recipe is that it is really good the first day and even better the second day.

I hope you enjoy it! As usual, I want to hear about your results and would love to know if you have any questions or comments about the recipe.

Melissa 🙂

This delicious pasta dish is a delightful blend of Italian and Cajun French flavors all mixed into a tomato gravy that is out of this world!

 

This delicious pasta dish is a delightful blend of Italian and Cajun French flavors all mixed into a tomato gravy that is out of this world!

 

 

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French Spaghetti
French Spaghetti
Course Main Dish
Cook Time 3-4 hours
Servings
people
Ingredients
Course Main Dish
Cook Time 3-4 hours
Servings
people
Ingredients
French Spaghetti
Instructions
  1. Heat 2 tbsp of vegetable oil on medium heat. Add the beef to this and brown on all sides. Remove the meat and set aside. Add 2 more tbsp of vegetable oil to the pan and heat. When it's hot, add the flour and turn to burner down. This will need to be stirred constantly to avoid burning. This will make a roux. It need to get at least as dark as peanut butter.
    Heat 2 tbsp of vegetable oil on medium heat. Add the beef to this and brown on all sides. Remove the meat and set aside. Add 2 more tbsp of vegetable oil to the pan and heat. When it's hot, add the flour and turn to burner down. This will need to be stirred constantly to avoid burning. This will make a roux. It need to get at least as dark as peanut butter.
  2. As soon as the roux gets dark enough, add in the onions and bell pepper and cook for 3-5 minutes until the vegetables are soft. Keep stirring to prevent this from burning. Once the vegetables are soft, add the garlic and cook for 1 minute. Add 1/2 cup of beef broth to the vegetables and stir up all the bits at the bottom of the pot.
    As soon as the roux gets dark enough, add in the onions and bell pepper and cook for 3-5 minutes until the vegetables are soft. Keep stirring to prevent this from burning. Once the vegetables are soft, add the garlic and cook for 1 minute. Add 1/2 cup of beef broth to the vegetables and stir up all the bits at the bottom of the pot.
  3. Next add the tomato paste and stir well before adding the 2 cans of tomato sauce plus 1 can of water. Add the seasonings. (Salt, Italian seasoning, parsley and bay leaves) Next add the remaining 1 1/2 cups beef broth and stir well. Finally add the beef to your sauce including any juices that accumulated on your plate and cover. Cook on low heat for 3-4 hours.
    Next add the tomato paste and stir well before adding the 2 cans of tomato sauce plus 1 can of water. Add the seasonings. (Salt, Italian seasoning, parsley and bay leaves) Next add the remaining 1 1/2 cups beef broth and stir well. Finally add the beef to your sauce including any juices that accumulated on your plate and cover. Cook on low heat for 3-4 hours.
Recipe Notes

[recipe]

The Best Lasagna With Instant Pot Veal Sauce

The Best Lasagna With Instant Pot Veal Sauce

Experience Lasagna Like No Other With This Easy Recipe!

Do you ever have the desire to make a lasagna after work but feel like you don’t have time? Yes? Then, The Best Lasagna With Instant Pot Veal Sauce might just be the recipe you’ve been waiting for!!

In this wonderful day and age we live in, there is this magical little pot called an Instant Pot that makes the easiest, most delicious, lighting quick meals you can ever imagine! This Veal Sauce is made in about 40 minutes start to finish with a few minutes extra to let the pressure release.

Truth be told it can be made stove top, just let the sauce simmer for at least an hour to achieve the same level of flavor. So, if you don’t have an instant pot, don’t despair, just plan on a little extra cooking time. The really great news is that if you use no boil lasagna noodles you’ll layer it up in no time flat after the sauce is cooked.

Make a delicious Veal Meat Sauce in your Instant Pot for the perfect Quick and Easy Lasagna!

The Recipe-How’s It’s Made

This recipe starts out with the usual extra virgin olive oil, onions and garlic browned with the ground veal. Add the spices and sauce ingredients next. Turn off the Instant Pot Saute function and start the Pressure Cooker. Use the “bean/chili” button and “more” pressure and let it cook for 30 minutes. Next layer it all up! Throw it in the oven and let it cook for 30-45 minutes.

**Quick Tip for an even easier home cooked meal after a long day. Cook the meat the day before and then layer it all together when you get home from work!

Although loaded with meat and cheese the texture is light and delicate.  The Best Lasagna With Instant Pot Veal Sauce is that good!

I hope you enjoy!

Melissa

 

Easy Lasagna Recipe With Instant Pot Veal Sauce

Ingredients

    This Recipe makes 4-6 servings and was cooked in a 6 1/2 x 10 casserole dish.
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 1 tbsp. extra virgin olive oil
  • 2 tablespoons of tomato paste
  • 1/2 cup wine (any kind will do)
  • 1 pound ground veal
  • 1 can of tomato sauce
  • 1 can of diced tomatoes
  • 3 bay leaves
  • 2 teaspoons parsley
  • 1 teaspoon basil
  • 1/2 teaspoon red pepper flakes
  • 9-10 lasagna noodles (I use the No Boil noodles, the cook up perfectly when
  • 1/2 cup shredded mozzarella cheese
  • 3 oz. slice provolone cheese
  • 1/2 cup grated or shredded parmesan cheese
  • 8 oz. Ricotta Cheese

Instructions

  1. Heat 1 tablespoon extra virgin olive oil in the Instant Pot on Saute
  2. Add the onions and garlic and saute until clear about 2-3 minutes.
  3. Add the ground veal and brown with the onions and garlic.
  4. Stir in 2 tablespoons tomato paste.
  5. Next stir in 1/2 cup wine and stir up all the brown bites deglazing the pan.
  6. Add the tomato sauce, diced tomatoes, bay leaves, parsley, basil, red pepper flakes and salt.
  7. Turn off the saute function on the Instant Pot and push the Bean/Chili button. Adjust the pot to medium pressure with 30 minutes cooking time. Cover and let it cook.
  8. For the Lasagna:
  9. Add a little meat sauce to the bottom of the casserole dish, then layer with lasagna noodles.
  10. Next layer meat sauce, ricotta cheese, provolone cheese. Continue to layer ending with a layer of noodles with meat sauce covered with the mozzarella and parmesan cheeses.
  11. Cover with foil and bake at 350 degrees until hot and bubbly. Take the foil off in the last 5 minutes and let them cheese brown a little.
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Instant Pot French Onion Rump Roast

Instant Pot French Onion Rump Roast

 

One Instant Pot French Onion Rump Roast = 2 Days of Meals for 3 People

I normally cook my Rump Roast in the oven and while that’s still my favorite, but this Instant Pot French Onion Rump Roast is now a close second.  (You can see The Rump Roast recipe here.)

You can use any size Roast for this recipe, just adjust your ingredients based on the size. I used a 3-4 pound roast which is what I usually use for our family of 3. This roast was enough for two full meals for all of us with leftovers for my husbands lunch.

Day 1

The first thing that needs to be done is to caramelize the onions and brown the roast. Look at that beautiful browned roast! Can your regular crockpot do that? I don’t think so. This Instant Pot does it all! My favorite part of the Instant Pot is that you can Saute in the same pot you slow cook your meal.  And browning the meat to a nice golden brown, seals in the flavors for a better tasting finished product!

Bonus: You only have to wash one pot. WooHoo!!!!!

It's so easy to make a delicious Roast and Gravy in the #InstantPot, #Slowcooked to perfectionClick To Tweet

Next you will add the wine to the pan and scape up the bits from the bottom. Next add the dry onion soup mix and water and turn on the slowcooker!

If you want to thicken your gravy a little bit, you can add 1 tablespoon of flour to the pan after the roast is done and whisk it really well until the lumps are gone. Whisk it good and fast or you will have lumps. You don’t want lumps do you? That’s probably the hardest part of the whole recipe.

The first day we had Instant Pot French Onion Rump Roast with mashed potatoes smothered in delicious onion gravy and green beans to balance out the meal.

Day 2

The next day we ate the leftover roast and gravy on Sourdough Po-Boy Rolls. They were great! I heated them in the oven with sliced swiss cheese with gravy on the side for dipping.

My new Instant Pot has changed the way I cook and has really been a game changer for me as far as meal prep. If you don’t have an Instant Pot, I highly recommend you invest in one as soon as you can. You will not be disappointed.

This pot does it all.


 

(This post contains Affiliate Links which means I will make a small commission if you make a purchase through  a link on my site. See full disclosure policy here.)

If you’d like to read a little more about the features of the Instant Pot, head on over to my friend Char’s blog, Pursue Your Project. She has a great post with a lot of information about the Instant Pot and all the features it includes. You can link to her post here.

Instant Pot French Onion Pot Roast

Ingredients

  • 3-4 pound Roast. (I use Rump or Bottom Round)
  • 1 chopped or sliced onion
  • 2 large cloves garlic sliced
  • 1-2 tablespoons vegetable oil
  • 1/3 cup red or white wine
  • 1 package of Beefy Onion dry soup mix
  • 1- 1.5 cups water
  • Salt and Pepper to taste
  • 1 tablespoon flour to whisk into gravy if you want it thickened
  • DAY 2:
  • Po-Boy or Hoagie Rolls for sandwiches (3-4)
  • Sliced Swiss Cheese
  • Leftover roast and gravy

Instructions

  1. Season the roast lightly with salt and pepper.
  2. Press the Saute button on your Instant Pot and heat 1-2 tablespoons of oil.
  3. Add the onions and stir for about 3-5 minutes or until the onions are golden brown.
  4. Add the garlic to the onions and saute for about 1 more minute.
  5. Push the onions/garlic over to the side and add the roast to the pot, browning well on all sides.
  6. Once the roast is browned, add the wine to the pot and stir up all the browned bits at the bottom of the pan.
  7. Turn the saute function off and start the slowcooker by pushing the appropriate button on your pot.
  8. If you don't have an Instant Pot yet, you can brown the onions, garlic and roast on the stove top and then transfer it to your slow cooker.
  9. Sprinkle the dry onion soup mix over the roast, add the water and cover.
  10. Let it cook for 6-8 hours in the normal slow cooker mode.
  11. Note: You will want to cook this for 6-8 hours, but keep in mind the longer it cooks the more tender it will become. If you like it really tender, cook it for at least 8 hours. Also the timing will depend on the size of your roast.
  12. If you want to thicken your gravy, remove the roast from the pan and add 1 tablespoon of flour to the gravy and whisk it quickly until all the lumps are gone.
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Instant Pot French Onion Pot Roast

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