Easy Pressure Cooked Southern Potato Salad Recipe

Easy Pressure Cooked Southern Potato Salad Recipe

 Gotta love an electric pressure cooker!

I’m so excited to share my daughters Easy Pressure Cooked Southern Potato Salad Recipe with you today! The electric pressure cooker has taken over the world of Pressure Cooking and for good reason. It’s made the task of putting a delicious, nutritious meal on the table that much quicker and easier! My Instant Pot has changed my life in the kitchen. My youngest daughter jumped on bandwagon a few months ago and she’s using hers all the time too.  I taught my husband how to use it today and he made the best 15 Bean and Ham Soup I’ve ever had. Yes, I will be sharing that one soon too!

 Potato Salad in the pressure cooker?

Potato Salad in an electric Pressure Cooker is fast and super easy to throw together because all you have to do is peel and cube potato’s, add some water and put 2 or 3 whole unpeeled raw eggs in the pot, turn it on for a few minutes and you’ve got all the fixings ready for a yummy bowl of creamy potato salad!

The options are endless

You can even make your own unique version unlike any other!  I like boiled eggs, mayo, a bit of mustard and salt and pepper. That’s it. But a lot of folks add sweet pickle relish, onions or celery. How about garlic, parsley, lemon pepper, capers, jalapeno peppers, cumin, nuts or dill pickles?  The sky is definitely the limit here and you are the only one stopping you from putting whatever you want in your potato salad.

We like to have our potato salad on top of a big bowl of piping hot gumbo!

Easy Pressure Cooked Southern Potato Salad Recipe

Easy Southern Potato Salad Recipe Instant Pot Style

Ingredients

  • 6 small to medium russet potatos-peeled and cut into large chunks
  • 3 whole in shell eggs
  • 1 cup water
  • 3/4 cup mayonnaise
  • 1/4 cup mustard
  • 1/8 cup sweet pickle relish (optional)
  • finely chopped onion (optional)
  • finely chopped celery (optional)
  • Salt and Pepper to taste
  • Paprika for garnish

Instructions

  1. Add 1 cup of water to the inner liner of the Instant Pot
  2. Place the rack on the bottom of the pot
  3. Place the potato chunks and whole, unpeeled eggs on top of the rack
  4. Lock the lid on the pot and close the vent.
  5. Cook on high manual pressure for 9-10 minutes, then quick release the pressure.
  6. Put the potatoes in a bowl to start cooling
  7. While the potatoes are cooling a bit, peel the eggs and chop them, then add to the potatoes.
  8. Add salt and pepper, mayo, mustard and any other add-ins you plan to use.
  9. Mix it all well and refrigerate until ready to serve.
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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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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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Instant Pot Stuffed Artichoke

Instant Pot Stuffed Artichoke

The Amazing Instant Pot Stuffed Artichoke

I’m going to start this by telling you how special stuffed artichokes are to my family. My father was Sicilian and absolutely loved to cook. He was meticulous in the kitchen, using every gadget and device he could to create the meals he wanted. It came naturally to him since he grew up in the Restaurant and Grocery Business. Stuffed Artichokes were one of his specialties. In his honor, today I decided to try my hand at Instant Pot Stuffed Artichoke!

I didn’t use all of his techniques for this recipe. No cheese cloth or twine was used. I can just see him shaking his head at my lack of experience with such things. But guess what? The dressing stayed inside the artichoke just fine, no cheese cloth or twine required!

Instant Pot Stuffed Artichoke is such a deliciously delectable treat. It’s perfect to serve to guests or for when you need a special treat! Recipe includes instructions for making stove top if you don’t have an Instant Pot.

Fresh Artichokes Take Some Prep

But it’s totally worth it to get to eat that delicate, tender heart after your done inhaling all the delicious dressing off the leaves. To prepare Instant Pot Stuffed Artichokes you start out by cutting the bottom off so that it will sit flat in the pan. Next you trim all the leaves with scissors because you must get those prickly ends off. No one wants to get one of those in a bite. Ouch!

Once it’s all trimmed up, you’re going to want to spread the leaves out and run it under some fresh clean water to make sure it’s good and clean.

Instant Pot Stuffed Artichoke is such a deliciously delectable treat. It’s perfect to serve to guests or for when you need a special treat! Recipe includes instructions for making stove top if you don’t have an Instant Pot.

Instant Pot Stuffed Artichoke is such a deliciously delectable treat. It’s perfect to serve to guests or for when you need a special treat! Recipe includes instructions for making stove top if you don’t have an Instant Pot.

 The Dressing

Is so easy and quick. You mix up bread crumbs, Parmesan and/or Romano cheese, some seasoning and olive oil to make it all nice and moist. You will then pack all that dressing down into the leaves making sure to get some dressing in all the leaves and in the middle of the artichoke.

Instant Pot Stuffed Artichoke is such a deliciously delectable treat. It’s perfect to serve to guests or for when you need a special treat! Recipe includes instructions for making stove top if you don’t have an Instant Pot.

Time for the Instant Pot!

Add 1 1/2 cups of water in the bottom of the instant pot along with the wire rack that came with your pot. Next, carefully place the stuffed artichoke in the pot and drizzle 1/8 to 1/4 cup of extra virgin olive oil over the top. I start with 1/8 cup, but make sure to get the oil evenly drizzled on the entire artichoke. (That might take up to 1/4 cup.) Cover the pot and lock in place. Close the pressure valve (I forget to do that most of the time, so it’s worth a reminder) and put the Instant Pot on Manuel Pressure, High for 20 minutes.

Once it’s finished, let the pressure release naturally as this extra time in there with the water will only help to make the dressing moist and delicious.

Don’t have an Instant Pot or Pressure Cooker? Do it on the stove top!

You can cook these babies right on top of the stove by steaming them in a deep pot. Add a rack to the bottom of the large pot and then put about 2 inches of water at the bottom of the pot. Add the stuffed artichoke, drizzle the olive oil over the top and cover them. Simmer/steam them until you can easily pull the leaves out. I haven’t done it this way in a long time, so don’t have the exact times, but I would start checking them at 30-40 minutes and then every 10 minutes. You need to keep a close watch to make sure the water does not evaporate or boil out. If the water gets too low, add some more.

Tips: My father had the right idea with his cheese cloth and twine. It does work well especially if you are doing more than one artichoke at the same time. It will hold it all together nicely while it’s cooking and make it a little prettier when it’s done. It’s totally up to you. I personally don’t like to take any unnecessary steps or spend any extra money. But that’s just me.

If you’ve never eaten an artichoke, just know it takes a little practice. The best part is the heart. The dressing is pretty awesome too, don’t get me wrong. To get to the heart, you will pull all the leaves off and then remove the “hairy” looking stuff. After you scrape this stuff off the heart, you will be left with a succulent, soft and tasty delicacy you won’t soon forget! For tips on cleaning and eating artichokes you can check out “How to Cook and Eat an Artichoke” on Simply Recipes.

I hope you enjoy!

Melissa

Pressure Cooked Stuffed Artichoke

Ingredients

  • 1 artichoke
  • 1 1/2 cups Italian Bread Crumbs
  • 1/2 cup Parmesan Cheese
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tbsp dried parsley
  • 1/2 cup extra virgin olive oil for the dressing
  • 1/8 - 1/4 cup extra virgin olive oil to drizzle on top
  • 1 1/2 cups water

Instructions

  1. Clean and prepare the artichokes by cutting off the ends of all the leaves and the stem from the bottom.
  2. Mix the bread crumbs, cheese, and seasonings together in a bowl.
  3. Add 1/2 cup extra virgin olive oil to the bread crumb mixture.
  4. Put 1 1/2 cups of water in the bottom of the instant pot along with the wire rack that came with your pot.
  5. Carefully place the stuffed artichoke in the pot and drizzle 1/8 to 1/4 cup of extra virgin olive oil over the top.
  6. Cover the pot and lock in place.
  7. Close the pressure valve and put the Instant Pot on Manuel Pressure, high for 20 minutes.
  8. Once it's finished, let the pressure release naturally.
  9. Stove Top Instructions
  10. Prepare the artichoke as above.
  11. Add the rack to the bottom of a large pot and add about 2 inches of water the bottom of the pot.
  12. Put the Stuffed Artichoke on the rack and then cover the pot
  13. Bring the water to a quick boil, then turn on low heat.
  14. Check the artichoke at about 30 minutes to see if you can pull a leaf out easily. If it doesn't come out very easily, it needs to cook a bit longer. Leave it on the stove and check it again every 5-10 minutes until it's done.
  15. Be very careful not to let the water evaporate out. Add water as needed to keep the level at least 1 inch deep.
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Quick and Easy Fettuccine Alfredo

Quick and Easy Fettuccine Alfredo

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Welcome to Pasta Heaven

If you’ve been following my blog at all you might know a little tidbit of information about me. It’s that I LOVE PASTA!! The other day, I tried out this little Quick and Easy Fettuccine Alfredo Recipe because I had a craving for something a little creamier than my usual pasta lunch.

And you know what? You only need one pot and a colander to drain the pasta! It’s made by stirring the ingredients into the hot pasta so there’s no reason to take out a second pot to make the sauce. Super easy, super quick. It’s perfect for lunch or a nice weeknight meal after a long hard day. You could even add some grilled chicken for a full meal!

 

This quick and easy Fettuccine Alfredo Recipe will become one of your favorites for a delicious meal!

This Quick and Easy Fettuccine Alfredo is a bit lighter than the traditional version but does use heavy whipping cream, butter  and good ole’ Extra Virgin Olive Oil so I wouldn’t call it diet food. But, every once in a while don’t you deserve a good, creamy, rich plate of pasta with a glass of wine?

This quick and easy Fettuccine Alfredo Recipe will become one of your favorites for a delicious meal!

If you are a fan of pasta, as I am, you are sure enjoy this easy Fettuccine Alfredo recipe.

I’d love to hear what you think about this super quick, easy recipe. Leave me a comment and let me know!!

 

This quick and easy Fettuccine Alfredo Recipe will become one of your favorites for a delicious meal!

Quick and Easy Fettuccine Alfredo

Serves 2-3

Ingredients

  • 1 package of Buitoni Fettuccine or any other type of pasta cooked per package directions
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic sliced
  • 1 small can Lesuer sweet peas, drained
  • 1/2 cup shaved or grated cheese (I used Parmesan, Romano and Asiago)
  • 1/4-1/2 cup of heavy whipping cream or half and half (you could even use fat free half and half if you'd like to lighten it up)
  • 2-3 fresh basil leaves torn into pieces
  • salt and pepper to taste

Instructions

  1. Boil the pasta per package directions and drain. (do not rinse)
  2. Heat the butter and olive oil in the same pot you boiled the pasta.
  3. Add the garlic to the butter and olive oil and cook it for just a minute until it's hot and fragrant.
  4. Put the pasta back into the pot with the butter, olive oil and garlic.
  5. Next add the cheese and 1/4 cup of cream/half and half. Mix it well. If you want it a bit creamier add the additional cream until you get the consistency you want.
  6. Next add the drained peas and toss.
  7. Season with salt and pepper to taste.
  8. Serve with torn basil leaves and a little sprinkle of cheese.
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How about some new bowls to serve your delicious pasta in?

Mimi’s Best Yeast Roll Recipe

Mimi’s Best Yeast Roll Recipe

Learn To Make Homemade Dinner Rolls Using Mimi’s Best Yeast Roll Recipe

Do you ever shy away from using yeast in recipes, baking breads and using dough in general? I admit, it can be pretty scary, but with the right recipe and a little practice you can do it. I am going to show you how to master this skill using Mimi’s Best Yeast Roll Recipe!

Mimi's best homemade yeast roll recipe is so easy and you will want to eat them right out of the oven all slathered in butter!

Mimi’s Best Yeast Roll dough is crazy versatile too. You can use it to make Cinnamon Rolls or King Cakes. (By the way you can get access to my cream cheese filled king cake recipe by signing up for my email list!) You can even make sandwiches stuffing the dough with seasoned ground meat and baking for a fabulous dinner that your family will love. Recipe featured on:


Grandma’s House DIY and the House of Hollingsworth

 

Over the next few weeks, I will be showing you how to use this recipe to make these goodies and more so stay tuned. Like this one. ↓

But first, let’s get this recipe down because it’s the base for all the others. Are you ready? Let’s go!

You are going to start by getting the yeast ready. Always make sure you have fresh yeast and that it gets foamy when you let it dissolve in the warm water. That let’s you know it’s still good. A word of warning from someone who took “warm” water to mean “hot, boiling” water. Don’t do it! Really just use warm tap water. If it’s too hot, it will ruin your yeast. True story, it happened to me!

While the yeast is getting ready in a separate bowl you are going to cream the Crisco (use solid shortening, not Crisco Vegetable oil) and then add the boiling water. Mix it with the mixer until all the sugar and Crisco is dissolved and it becomes clear. Next you are going to add your eggs and yeast mixture following the directions as noted below.

Once you add in all your flour and mix it, the dough will be sticky, that’s ok. Don’t worry, just follow the rest of the directions and then cover it and put in the refrigerator!

You will want to eat these right out of the oven slathered with butter, I promise!

PS-Please let me know if you have any questions or comments about this or any of my other recipes by leaving a comment below.

 

Mimi’s Yeast Roll Recipe

Ingredients

  • 1 cup warm water
  • 2 packages dry yeast
  • 1 tablespoon sugar
  • 1 cup sugar
  • 1 cup Crisco
  • 1 cup boiling water
  • 2 whole eggs
  • 6 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Instructions

  1. In medium bowl, put 1 cup warm water. Add yeast and sprinkle 1 tablespoon sugar to feed yeast, stir gently with rubber spatula, set on stove to stay warm and rise.
  2. Meanwhile, in large bowl with lid combine sugar and Crisco and blend with electric mixer. Add boiling water and blend until clear.
  3. Add eggs and blend.
  4. Add yeast and blend again gently.
  5. Now add half of flour and salt mix and blend. Add remaining flour and with hand work until all flour is blended thoroughly.
  6. Pour about 1 tablespoon cooking oil around edge of mix and spread up sides of bowl to prevent sticking. Cover and refrigerate overnight or for at least 4 - 6 hours.
  7. Roll out on floured surface to 1 1/4“ thick, cut to desired size.
  8. Place on greased sheet, cover with cloth and let rise in warm place for about two hours.
  9. Bake at 400 degrees until golden brown.
  10. Makes about four dozen rolls.
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Mimi's best homemade yeast roll recipe is so easy and you will want to eat them right out of the oven all slathered in butter!

 

Mimi’s Homemade Cornbread Dressing Recipe

Mimi’s Homemade Cornbread Dressing Recipe

(This post contains affiliate links which means that I make a small commission if you make a purchase by clicking a link on my site.)

(See full disclosure policy here)

Mimi’s Homemade Cornbread Dressing

Thanksgiving Dinner is when you can count on just about every home cook to make a big batch of some type of dressing or stuffing to go with the turkey. There are so many different versions out there. The sky really is the limit.

I can think of a few places where I had dressing that I didn’t care for at all and some that were just so-so. My favorite of all time is the one I grew up on, Mimi’s Homemade Cornbread Dressing Recipe!  

Mimi's Homemade Cornbread Dressing Recipe is the perfect addition to your Thanksgiving or Christmas dinner table. You will love the mild southern flavor!

My grandmother made the BEST cornbread dressing ever! And there is one ingredient that will surprise you. To my knowledge, she didn’t have a documented recipe for this dressing or if she did, I never saw a copy. So over the years, I’ve just had to figure it out. It’s taken a long time to get it right, but I think I’ve finally done it!

Mimi's Southern Style Homemade Cornbread Dressing-'No seconds for me' SAID NO ONE EVER!Click To Tweet

This is not your highly seasoned, sage filled dressing that you might be familiar with. It’s mild and seasoned only with salt and pepper. You can add sage or any other type of spice you’d like and I’m sure it would be just as delicious, but we don’t care for the taste of sage so we don’t use it. (Mimi didn’t use it either)

Mimi's Homemade Cornbread Dressing Recipe is the perfect addition to your Thanksgiving or Christmas dinner table. You will love the mild southern flavor!

Mimi’s Homemade Cornbread Dressing Recipe starts with onion and celery cooked in butter until soft. Then all the other ingredients are added and mixed together before baking. It’s really simple to make and doesn’t take any time to throw together.

You could even make it ahead of time and refrigerate or freeze it until the big day then just throw it in the oven and wow your guests with your cooking organizational skills! (But make ’em think you’ve been slaving away in the kitchen  and wear a super cute apron!)

Mimi's Homemade Cornbread Dressing Recipe is the perfect addition to your Thanksgiving or Christmas dinner table. You will love the mild southern flavor!

Do you remember me mentioning a secret ingredient? It’s rice. I don’t know why, but Mimi always put rice in her Homemade Cornbread Dressing, so I do too! If you don’t have a rice cooker, I highly recommend you get one! I have been using mine for oh, about 20 years now and can’t imagine life in the kitchen without it.

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This recipe is really special to me because it tastes just like I remember it as a child. I’m pretty sure Mimi is helping me and guiding me as try to recreate some of her old recipes and this one is so spot on, there’s no doubt she did just that! I hope you enjoy–

Please leave a comment and let me know what you think.

Happy Holidays!!!

Mimi's Homemade Cornbread Dressing Recipe is the perfect addition to your Thanksgiving or Christmas dinner table. You will love the mild southern flavor!

Mimi’s Homemade Cornbread Dressing Recipe

Mimi’s Homemade Cornbread Dressing Recipe

Ingredients

  • 1 medium onion, chopped
  • 5-6 stalks of celery, chopped
  • 1/2 stick unsalted butter
  • 6 slices of sandwich bread, white or wheat torn into pieces
  • 1 cup cooked rice
  • 1/2 of a 10 inch skillet of cornbread, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg beaten
  • 2 cups of low sodium chicken broth or stock

Instructions

  1. Cook the rice and set aside.
  2. Melt 1/2 stick butter in a large skillet and cook the onions and celery until soft but not browned.
  3. While the onions and celery are cooking, put the torn sandwich bread, crumbled cornbread and cooked rice in a lightly greased a 9 x 13 casserole dish.
  4. Add the onions, celery, salt and pepper to the bread mixture and combine well.
  5. Beat the egg and add it to the chicken broth, then pour over the bread and mix well making sure all the bread is moistened.
  6. Cover with foil and bake on 350 degrees for about 30-40 minutes checking at 15 minutes to make sure it does not appear too dry. If it's dry, you can moisten the top by pouring about 1/2 cup of additional chicken broth over the top.
  7. Remove the foil for the last 5 minutes of cooking to allow the top to brown a little.
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Spinach and Asparagus Bowtie Pasta

Spinach and Asparagus Bowtie Pasta

Spinach and Asparagus Bowtie Pasta

I have a bad habit of buying too many fresh vegetables at one time at the local warehouse store. We eat most of them but sometimes we just can’t get through the huge box of spinach or the 2 pound bag of asparagus in one week. Situations like this call for some imagination! In comes Spinach and Asparagus Bowtie Pasta!

This past Saturday I was hungry. I had lots of vegetables that needed some attention and I wanted pasta. Knowing that if there were vegetables in the pasta it would be a healthier meal, this was an easy decision. The vegetables take up space in the bowl so you eat less of the carby pasta but you still get to eat pasta. And that’s the best part!

Easy One Pot Meal

Spinach and Asparagus Bowtie Pasta cooks the vegetables and pasta all together in one pot. It’s so easy to throw together and  cooks up in no time. There’s not one bit of oil or fat added but it’s so good even without that. I thought I might have to add some Extra Virgin Olive Oil when it was done, but it didn’t need it. It was perfect just as it was!

I hope you enjoy!

Try this one pot bowtie pasta recipe that's chock full of healthy greens and delicious flavor! You can have dinner on the table in less than 30 minutes

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Print Recipe
Spinach and Asparagus Bowtie Pasta
Try this one pot bowtie pasta recipe that's chock full of healthy greens and delicious flavor!
Spinach and Asparagus Bowtie Pasta
Course Main Dish
Cuisine Pasta
Prep Time 20 minutes
Cook Time 11-13 minutes or per package directions
Servings
people
Ingredients
Course Main Dish
Cuisine Pasta
Prep Time 20 minutes
Cook Time 11-13 minutes or per package directions
Servings
people
Ingredients
Spinach and Asparagus Bowtie Pasta
Instructions
  1. Add all the ingredients to a large soup pot, stir and cook for 11-13 minutes until the pasta is al dente.
    Add all the ingredients to a large soup pot, stir and cook for 11-13 minutes until the pasta is al dente.
  2. Remove from heat and let it sit for 2-5 minutes to absorb the liquid. It will still be soupy but don't drain.
    Remove from heat and let it sit for 2-5 minutes to absorb the liquid. It will still be soupy but don't drain.
  3. Using a slotted spoon remove from pot and place in bowls or on plates. Serve with a sprinkle of Parmesan or Romano cheese and additional red pepper flakes if desired.
    Using a slotted spoon remove from pot and place in bowls or on plates.  Serve with a sprinkle of Parmesan or Romano cheese and additional red pepper flakes if desired.
Bruschetta Pita

Bruschetta Pita

Enjoy this quick and easy Bruschetta Pita as a light meal or snack anytime! Click through for full recipe or pin for later!

Enjoy this quick and easy Bruschetta Pita as a light meal or snack anytime!


My Aunt Nancy was just at my house for a couple of hours visiting. While she was here she decided to make some Bruschetta. She normally does it with flat bread, but decided to buy Pita bread at the store today. Since she normally uses Flat Bread, she was worried the Pita wouldn’t work as well. She was worried for nothing!

The result was incredible. It was crispy, light and full of flavor!

Thankfully I snapped a few pics while she was making it. She doesn’t normally use a recipe so I watched and documented while she was creating so I could give you some idea of the amounts and ingredients to use at home. You can also play around with this and add your own touch and combination of ingredients to make it your own!

See the napkin in the bottom left of the picture below? She’s chopping the garlic on a napkin! So…I just mentioned that I do have a chopping board she could use. She said “You don’t have to wash a napkin!”

So there you have it, a new way to chop your vegetables without having to create another mess the real Italian way!

If you’ve seen my other recipes, you probably figured out that I come from an Italian family who is very proud of their heritage and their recipes for all things pasta, tomato sauce, garlic and Extra Virgin Olive Oil. And we love to eat. My aunt has promised to share some more recipes in the near future. I love you Aunt Nancy! 🙂 I can’t wait to see what you cook up next!

 Enjoy this quick and easy Bruschetta Pita as a light meal or snack anytime! Click through for full recipe or pin for later!

Enjoy this quick and easy Bruschetta Pita as a light meal or snack anytime!

 

 

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Bruschetta Pita
Bruschetta Pita will knock your socks off! So easy and quick and the results are delicious-this would be great to serve as an appetizer or as a main dish for lunch or light meal anytime.
Bruschetta Pita
Prep Time 5-10 minutes
Cook Time 10-15 minutes
Servings
people
Ingredients
Prep Time 5-10 minutes
Cook Time 10-15 minutes
Servings
people
Ingredients
Bruschetta Pita
Instructions
  1. Rub a 1/4 tsp of EVOO on each pita. Divide all the seasoning and sprinkle half on each pita. Add the tomato and olives then finish with the feta cheese. Bake on 350 for 10-15 minutes until heated through and browned on the bottom.
Momma Rose’s Artichoke Casserole

Momma Rose’s Artichoke Casserole

Have you ever wondered what to bring to Thanksgiving or Christmas Dinner at the In Laws or Friends? Do you ever want to just wow everyone and bring something kinda off the wall but way delicious? Something that no one else will be bringing? You’ve got to try my grandmother “Rose’s” Artichoke Casserole that also has Green Beans! It’s a really great change up from the regular, same old Green Bean Casserole.

Surprise everyone with something new this holiday season!

This casserole combines all the goodness of onions, garlic, extra virgin olive oil and Italian bread crumbs along with freshly grated Romano or Parmesan cheese mixed with tender artichokes and french style green beans. It’s pretty tasty. I personally love stuffed artichokes but they are not so easy to make and take a lot of time. This takes all that goodness and puts it into a casserole that’s ready in about an hour.

Enjoy!!

Melissa

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(This post contains affiliate links which means that I make a small commission if you make a purchase by clicking a link on my site.)

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Print Recipe
Momma Rose's Artichoke Casserole
This recipe is another family favorite created by my Grandmother Rose or "MawMaw" as we used to call her. It's a deliciously rich artichoke casserole that includes french style green beans combined with tender artichoke hearts and filled with flavor. Great for a potluck, dinner party or any special occasion. Would be a really nice and unique addition to Thanksgiving or Christmas Dinner.
Momma Rose's Artichoke Casserole
Course Side Dishes
Cuisine Italian
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Course Side Dishes
Cuisine Italian
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Momma Rose's Artichoke Casserole
Instructions
  1. Saute the seasoning blend until golden brown. Add parsley and garlic and saute for another 2-3 minutes. Add wine to cool and take off heat. In a large bowl mix the vegetable mixture with all the other ingredients and then place in an 8 inch baking dish. Bake at 350 degrees for 30-40 minutes.
    Saute the seasoning blend until golden brown. Add parsley and garlic and saute for another 2-3 minutes. Add wine to cool and take off heat. 

In a large bowl mix the vegetable mixture with all the other ingredients and then place in an 8 inch baking dish. Bake at 350 degrees for 30-40 minutes.