Food Fun Family

Instant Pot Cranberry French Toast

Lolli — Sat, 11 Jan 2020 02:57:17 +0000

The holidays may be over, but I am still enjoying the classic scents and flavors of the winter. In fact, I have a pot of orange, lime, cranberry, and cinnamon stick potpourri simmering on top of my wood stove as we speak.

I had this recipe post all set to share before Christmas, but I’ve been having some pretty major website issues. My site was finally successfully migrated to a new host, and for the first time in months I can upload photos to my site, log in without using a backdoor trick I figured out….it’s a happy day!

Ok, now on to that recipe I wanted to share with you guys over a month ago! Luckily, delicious breakfast recipes don’t have a “season,” right?

Instant Pot Cranberry French Toast

Ingredients

2 cups fresh cranberries
1/4 cup orange juice
1 cup sugar, divided
1/4 tsp ground cinnamon
1/2 tsp kosher salt, divided
4 tbsp butter, melted
2 cup whole milk
3 large eggs, slightly beaten
zest from 1 large orange
1 tsp pure vanilla extract
1 Loaf of day-old Challah bread, cubed

Directions

1. Spray a 7inch springform pan with nonstick baking spray

2. Cover the bottom with parchment paper

3. Using a medium sauce pan, bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat.

4. Cook until the berries have popped and thickened slightly about 5 minutes. Remove from heat

5. Pour the cranberries into the springform pan

6. In a large bowl, whisk together melted butter and 1/2 cup sugar.

7. Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread.

8. Let rest until the bread absorbs the milk, stirring occasionally.

9. Spread bread mixture on top of cranberry sauce in pan.

10. Pour 1 cup water into the pressure cooker pot and place the trivet in the bottom.

11. Cover springform pan with foil and place on top of the trivet.

12. Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure.

13. When valve drops carefully remove lid.

14. Remove dish from and place onto the counter to cool completely.

15. Top with whipped cream and serve warm. Enjoy!

Instant Pot Cranberry French Toast

Ingredients

2 cups fresh cranberries
1/4 cup orange juice
1 cup sugar, divided
1/4 tsp ground cinnamon
1/2 tsp kosher salt, divided
4 tbsp butter, melted
2 cup whole milk
3 large eggs, slightly beaten
zest from 1 large orange
1 tsp pure vanilla extract
1 Loaf of day-old Challah bread, cubed

Instructions

1. Spray a 7-inch springform pan with nonstick baking spray.

2. Cover the bottom with parchment paper.

3. Using a medium sauce pan, bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat.

4. Cook until the berries have popped and thickened slightly about 5 minutes. Remove from heat.

5. Pour the cranberries into the springform pan.

6. In a large bowl, whisk together melted butter and 1/2 cup sugar.

7. Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread.

8. Let rest until the bread absorbs the milk, stirring occasionally.

9. Spread bread mixture on top of cranberry sauce in pan.

10. Pour 1 cup water into the pressure cooker pot and place the trivet in the bottom.

11. Cover springform pan with foil and place on top of the trivet.

12. Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure.

13. When valve drops, carefully remove lid.

14. Remove dish from pressure cooker and place on a hot pad on the counter to cool.

15. Top with whipped cream and serve warm. Enjoy!

Our Favorite Instant Pot Recipes – Delicious Dishes Recipe Party #131

Lolli — Tue, 04 Sep 2018 11:01:01 +0000

You guys! Today is the day! It’s the first day of school! I’ve had a long and wonderful (but also challenging) summer, and I am ready to get back into the swing of a new school year, with all of its schedule challenges and hours of driving kids here and there.

Did I really say that?

It’s true. I’m excited for the school year. As much as I love having lazy mornings and extra time with my kids, I do prefer the structure and order of the school year.

AND…. with the passing of Labor Day (one of the hottest that I can remember in ages), we MUST have cooler weather on the horizon. And with cooler weather comes more Instant Pot dinners! The Instant Pot (Amazon affiliate link following –> BUY IT HERE) really IS my favorite way to cook dinner. It’s fast and SO delicious every time.

Welcome to Delicious Dishes Recipe Party! In case you’re new to the party, here’s what you need to know:

Delicious Dishes is a weekly link party where bloggers can share their most delicious recipes while checking out the amazing recipes that other bloggers are sharing.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: 50 Sandwich Less Lunch Ideas from Second Chance to Dream

#2: Quesadilla Recipe Ideas from Made in a Pinch

#3: Chocolate Peanut Butter Overload Bars from The Painted Apron

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Instant Pot Chicken Alfredo from Meatloaf and Melodrama

Lois loved Instant Pot Beef and Broccoli from Kleinworth and Co.

Brett loved Instant Pot BBQ Meatballs from She Saved

Susan loved 30 Minute Honey Garlic Pork Tender Loin from Flour on My Face

Keri Lyn loved Roasted Red Bell Pepper Soup from Carrie Elle

Emily loved Ground Beef Stroganoff from Meatloaf and Melodrama

Mary loved Instant Pot Lasagna from Cooking with Curls

Follow us along on our Pinterest board. We pin a ton of recipes that are shared to our linky party each week. So get your recipes ready. We can’t wait to see what’s cooking in your kitchen this week.

Now let’s get this party started!

An InLinkz Link-up

Instant Pot Recipes – a Delicious Dishes Recipe Party Collection

Lolli — Tue, 16 Jan 2018 12:00:37 +0000

It is good to be back to our normal routine with Delicious Dishes…and yet it still feels awkward to be writing this week’s post without Aly here (see last week’s post if you missed the sad news).

I have to say, though, that Instant Pot recipes are my current passion. I use my Instant Pot to make dinner at least twice a week. There’s not a weekly menu plan that does not include something cooked in the Instant Pot, whether it be a simple beef stew or a favorite soup recipe, or a quick chicken-with-sauce-over-rice.

What are some of your favorite Instant Pot recipes?

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: 10 Peppermint Recipes from Meatloaf and Melodrama

#2: Mini No Bake Eggnog Cheesecakes from Rose Bakes

#3: Chicken Broccoli Casserole from Simply Stacie

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved

Pesto Chicken from The Bearded Hiker

Lois loved Instant Pot Baby Back Ribs from Meatloaf and Melodrama

Brett loved Salsa Chicken from RCH Reviews

Susan loved Instant Pot Creamy Verde Chicken Chili Recipe from This Mama Loves

Keri Lyn loved Instant Pot Bacon Corn and Potato Chowder from Food Fun Family

Emily loved Creamy Shells and Beef from Meatloaf and Melodrama

Mary loved How to Make Wild Rice in the Pressure Cooker from Made in a Pinch

Now let’s get this party started!

An InLinkz Link-up

Instant Pot Bacon, Corn, And Potato Chowder

Lolli — Sat, 09 Dec 2017 02:36:20 +0000

I’m excited to introduce you to my favorite way to cook dinner, and my new go-to cookbook, How To Instant Pot by Daniel Shumski. Workman sent me a copy to check out, and is partnering with me for a giveaway! Amazon affiliate links are used within this post.

I just got back from a family cruise this past week, and while I was enjoying all the food I could eat, prepared by someone else (I mean, is there anything better in life??) I had multiple conversations with my aunt about my love for my Instant Pot. I was a fast convert about a year and a half ago, when I got my Instant Pot pressure cooker, and I have convinced many friends and family members to get their own (I’m serious. If you don’t have one already, you should get one for yourself for Christmas).

The problem I’ve found with these new Instant Pot owners is that they have no idea how to use it or what to make in it. The documentation that comes with the appliance is sorely lacking in helpful information, and if you don’t have a next door neighbor to walk you through the functions and all of the buttons, well, it could be easy to get lost or overwhelmed.

I am so excited about my new cookbook – How to Instant Pot by Daniel Shumski!! Not only is it full of delicious recipes with beautiful photos, but it answers ALL of your Instant Pot questions. Chapter 1 is full of helpful hints, tricks, and how-tos, written in easy-to-understand terms. And then each recipe spells out exactly what buttons you push and when, taking the guess work out of cooking with the Instant Pot.

I was drawn to this recipe for Bacon, Corn, and Potato Chowder (I mean, doesn’t it look delicious??), so I whipped it up for dinner the other night. It did not disappoint! The whole family loved it!

Yum

Instant Pot Bacon, Corn, And Potato Chowder

Ingredients

4 slices bacon, halved crosswise to yield 8 short strips
1 small white or yellow onion, finely chopped
1 stalk celery, leaves discarded, coarsely chopped
1 pound unpeeled red potatoes, cut into 3/4-inch cubes
2 bay leaves
2 cups reduced-salt chicken broth
3 cups (from one 16-ounce bag) frozen corn kernels
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups whole milk
1/4 tsp hot sauce

Instructions

Line the bottom of the inner pot with the bacon. Press Saute and use the Saute or Adjust button to select the middle temperature ("Normal"). Cook with the lid off and use a silicone spatula or wooden spoon to move the bacon around occassionally so that it cooks evenly. Cook until the bacon is crisp, about 6 minutes.
Remove the bacon, leaving behind the fat. Allow the bacon to drain on a paper towel-lined plate until step 7.
With the Saute function and middle temperature ("Normal") still selected, add the onion and celery to the bacon fat. Cook with the lid off, stirring occasionally, until the onion and celery soften, about 5 minutes.
Add the potatoes and bay leaves. Wait a moment and then pour in the broth. (Adding the potatoes first lets the temperature in the inner pot cool down a bit so that steam doesn't woosh up when the broth is added). Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 1 minute.
When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked).
Remove the liid. Discard the bay leaves. Add the corn, thyme, salt, pepper, milk, and hot sauce. Press Cancel, then press Saute and use the Saute or Adjust button to select the lowest temperature ("Less"). Cook with the lid off, stirring occasionally, until the chowder is hot, about 5 minutes.
Chop the bacon. Add half of the bacon to the chowder and stir to distribute it; reserve the rest to use as a garnish.
Serve the chowder hot, garnished with the reserved bacon.

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Note: Bacon, Corn, and Potato Chowder will keep, in an airtight container in the refrigerator, for up to 3 days. To reheat, place the chowder in a pot and warm on the stovetop over medium heat, stirring occasionally, for about 5 minutes.

I loved adding some Ritz crackers, crushed, to my chowder. I highly recommend it!

About the Cookbook

Master the revolutionary appliance that’s changing the way we cook!

The only Instant Pot cookbook that is organized by function, How to Instant Pot is both a guide to understanding the Instant Pot basics and a foodie’s creative collection of over 100 recipes specially crafted to take advantage of the Instant Pot’s many virtues, from cooking perfect risotto in six minutes, no stirring required, to five kinds of yogurt, to creating one-hour killer chili and soups from scratch, using dried beans.

About the Author

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal.

Connect with the Book

Visit the Official Site
Interact with the book: Twitter | Instagram
Follow the publisher: Twitter | Instagram | Facebook
#HowtoInstantPot

Win a “Hands Off!!” Prize Pack

Just in time for New Year menu planning, one (1) winner will receive:

a copy of How to Instant Pot
a trivet set and potholders to safely serve your hands-off meals

Giveaway open to US addresses only.
Prizing and samples provided by Workman Publishing.
This giveaway will end on 12/21 at 11:59pm ET, after which a winner will be chosen at random and notified via email. Good luck!

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Creamy Verde Chicken Chili

Lolli — Wed, 20 Sep 2017 16:59:44 +0000

This post is sponsored by Harmony Books. All thoughts and ideas are my own.

Dinner time is complicated enough in a busy family like mine. I want to feed my family healthy, wholesome foods, and instill good eating habits in my growing children. But dinner time is also the time when I’m running to pick up kids from after-school sports, finishing up projects for work, and running low on energy myself. Some days I admit I’m tempted to grab something quick and not-so-good-for-us.

This month, I was sent a copy of the brand new cookbook, Trim Healthy Mama’s Trim Healthy Table By Pearl Barrett and Serene Allison. Trim Healthy Mama’s Trim Healthy Table is published by Harmony Books and is available for purchase now!

This cookbook is filled to the brim with family-friendly recipes that focus not only on making better choices in the kitchen, but also on the value of sitting down together for family dinner. I love “fixing up” old family favorites, and this book had page upon page of family-friendly dishes.

One of the first recipes that caught my eye was a recipe for Creamy Verde Chicken Chili – something totally up my family’s alley. We love Tex-Mex flavors!

When I saw the ingredients list, I admit I was a little skeptical. Okra and cauliflower in chicken chili? I was afraid my kids would turn their noses up at “hidden” healthy ingredients. After all, my kids are teenagers, so it’s not very easy to sneak anything past them!

I was amazed at how easy this recipe was to prepare. I put the chicken, salsa, beans, tomatoes, cauliflower, chicken broth, and seasoning blend* into my pressure cooker. Then I blended together the remaining ingredients and poured the mixture on top of everything. I closed and sealed the lid and turned the pressure cooker on. Then I waited while my house filled with the delicious smells of the Southwest.

I was shocked when my kids started eating that they immediately began commenting on how delicious it was. And then I was even more startled when they all reached for seconds to fill up their bowls again.

We will definitely be making this delicious chicken chili again in the near future. I can’t wait to try more of the recipes in this cookbook! I’m excited to try new ways to feed my family more healthy alternatives, while not sacrificing the time that we have together.

*the frozen small-cut seasoning blend is found in the frozen vegetable section of your grocery store and contains diced onion, celery, and bell pepper.

Creamy Verde Chicken Chili

Reprinted from Trim Healthy Mama; Trim Healthy Table. Copyright ©2017 by Pearl P. Barrett and Serene C. Allison. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

About Trim Healthy Mama’s Trim Healthy Table

From the bestselling authors of the Trim Healthy Mama Plan and Trim Healthy Mama Cookbook, a new cookbook for the whole family!

The Trim Healthy Mamas have helped hundreds of thousands of women lose weight and live healthier lives with their bestselling cookbook and eating plan and now they are ready to help the entire family! After experiencing incredible life transformations of their own, readers want to be able to help their families feel better and trim down, too.Trim Healthy Table is just the answer. It bursts with over 300 family friendly, delicious and trimming recipes, along with practical advice on how to healthfully nourish your family without going insane and chaining yourself to the kitchen.

Bestselling authors and sisters Serene Allison and Pearl Barrett have 18 children between them and their two families have been thriving on the Trim Healthy Mama plan for years. Trim Healthy Table contains all their best tips, tricks and encouragement for families, whether large or small. Serene and Pearl shamelessly share cunning ways to get picky eaters gobbling down veggies and other healthy foods they usually detest. You will learn how to painlessly use whole, unprocessed foods, including blood-sugar friendly carbs, fats, proteins, fruits and vegetables to create meals even the fussiest kids (and husbands) will love. You’ll also learn how one basic meal can make a whole family happy even with different nutritional needs. The quick and easy recipes include lots of one-pot dishes such as, skillet meals, slow cooker meals, electric pressure cooker meals, casserole and soups. With the recipes you can wake up to hearty breakfasts, prepare bars for on-the-go or try a creamy, quick-to-make smoothie, even Indulge yourself with the many trimming desserts…cake for breakfast is celebrated! And, if you’re simply looking for single serve 5 – 10 minute meals, the “Hangry Meal” chapter has you covered.

In addition to the hundreds of recipes, included is a “Simple Start Guide to the Trim Healthy Plan” which concisely explains how you can trim down by getting your blood sugar under control and how to, ever so gently, help other members in your family who may be struggling with weight issues. So, gather your family, bring them to the Trim Healthy Table… eat up… and trim down!

About the Authors

Photo Credit: David Bean Visual Reserve

PEARL BARRETT and SERENE ALLISON are sisters who share a passion for healthy eating. They both have large boisterous families and love to experiment in the kitchen on ways to best nourish their families while staying slim and healthy in the process. They are former Christian recording artists who traveled extensively for the record label, but they relinquished their touring careers to embrace a life at home with children, dinners, dishes, and diapers. They never looked back.

Win Trim Healthy Mama’s Trim Healthy Table

One lucky reader will receive a copy of Trim Healthy Mama’s Trim Healthy Table!

Open to US residents only. Prizing provided by Harmony Books. This giveaway will end at 11:59pm ET on October 4, 2017, after which a winner will be chosen at random and notified via email. Good luck!

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Connect with Trim Healthy Mama

Visit TrimHealthyMama.com
Follow the Trim Healthy Mamas on Facebook, Pinterest, and Twitter
Check out their Podcast and YouTube channel for more Trim Healthy content!

Instant Pot and Crock Pot Recipes – Delicious Dishes Recipe Party #83

Lolli — Tue, 29 Aug 2017 11:00:34 +0000

I’m heading back home today after nearly two weeks at my mom and dad’s house. What a wonderful vacation (finally! I waited all summer for this!). The kids start school in a week, so I’ve got my work cut out for me when I head back.

During the summer, we tend to eat more casually than we do during the school year (ie, I don’t cook a lot of sit-down dinners) so
once school starts and we’re back to a normal schedule, we pull out the Crock Pot and Instant Pot (Amazon affiliate links).

Here are a couple of my personal family favorites:

Instant Pot Chicken Tikka Masala

Instant Pot Vegetable Beef Soup

Crock Pot Greek Chicken

Crock Pot Cheesy Vegetable Soup

And there’s so much more. Really, I could cook in the Crock Pot and the Instant Pot every night and never get tired of the meal choices. I’m so excited to add all of these host favorite recipes from you guys to my meal plans in the next month!

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Cooking in Stilettos – Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Baked Pumpkin Donuts from Cincy Shopper

#2: Make Ahead Lunch Ideas for the Whole Family from Mom’s Choose Joy

#3: Homemade Muffin Mix from Little House Living

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Instant Pot Hawaiian Haystacks from Clever Housewife

Lois loved Easy Crock Pot Chicken Parmesan from Flour on My Face

Brett loved Instant Pot Korean Chicken Meatballs from The Bewitchin Kitchen

Susan loved Slow Cooker Orange Chicken from A Cultivated Nest

Aly loved Crock Pot Zuppa Toscana Soup from Flour on My Face

Keri Lyn loved Crock Pot Chicken with Vegetables from Organized Island

Emily loved Crock Pot Carnitas from Flour on My Face

Mary loved Mississippi Pot Roast from Rose Bakes

Now let’s get this party started!

An InLinkz Link-up

Pressure Cooker Ham & Spinach Stuffed Chicken Breasts

Jody — Wed, 05 Apr 2017 13:44:06 +0000

Having a pressure cooker has really taken the pressure off me (pun totally intended) at dinner time. If I forget to thaw meat for dinner or want a super delicious and quick meal, it’s there for me. One of my favorite things to toss in the pressure cooker is chicken breasts -even better if they are crammed full of all kinds of tasty goodies. Ham & Spinach Stuffed Chicken Breasts are right at the top of my list!

Ham & Spinach Stuffed Chicken Breasts

Ingredients:

4 boneless skinless breasts

8 pieces thin sliced deli ham

fresh spinach

white cheddar

1 tsp. garlic salt

salt and pepper to taste

Directions:

Slice a pocket in your chicken breast along one side; be careful not to cut all the way through.

2. Cut a thick chunk of white cheddar cheese; place inside 2 pieces of ham and stuff into chicken.

3. Grab a handful of washed fresh spinach and stuff it in there too; use this to help your cheese stay inside.

Season outside of chicken breast well with salt, pepper, and garlic salt or powder. Use your pressure cooker’s brown feature to brown both sides of chicken breast in a small amount of olive oil. Then place chicken on top of the trivet of your cooker over 1 1/2 cups water.

Cook on high pressure for 8 minutes; release pressure naturally and keep the chicken in the pot for 8 additional minutes. Remove and serve with your favorite side for a tasty meal!

Yum

Pressure Cooker Ham & Spinach Stuffed Chicken Breasts

Ingredients

4 boneless skinless breasts
8 pieces thin sliced deli ham
fresh spinach
white cheddar
1 tsp. garlic salt
salt and pepper to taste

Instructions

Slice a pocket in your chicken breast along one side; be careful not to cut all the way through.
Cut a thick chunk of white cheddar cheese; place between 2 pieces of ham and stuff into chicken.
Grab a handful of fresh spinach and stuff it in there too; use this to help your cheese stay inside.
Season outside of chicken breast well with salt, pepper, and garlic salt or powder. Use your pressure cooker's brown feature to brown both sides of chicken breast in a small amount of olive oil. Then place chicken in the trivet of your cooker over 1 1/2 cups water.
Cook on high pressure for 8 minutes; release pressure naturally and keep the chicken in the pot for 8 additional minutes. Remove and serve with your favorite side for a tasty meal!

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Easy Pesto Chicken and Vegetables

Lolli — Tue, 21 Feb 2017 20:59:50 +0000

I’ve partnered with Peapod to create this content. As always, all thoughts and opinions are my own.

The past 6 weeks have been crazier than ever. Because I launched a new business last week, I’ve been frantically running around trying to get ready for the launch, and one of the things that has suffered the most has been grocery shopping and meal planning. If I thought I didn’t have a lot of time to spare before, it’s 100 times worse now! Luckily, Peapod has saved me more than once during this past month.

Not only is ordering my groceries online a MUCH faster way to stock my pantry, it has also helped me during this busy time so that I don’t accidentally run out of staples like bread, milk, and eggs. Thank goodness for that Peapod delivery guy! I don’t even have to leave my house to fill my fridge and my pantry shelves with the food I need to feed my (sometimes demanding) family.

Another thing that has been so helpful lately has been my pressure cooker. When I wait til the last minute to prepare dinner, it’s ok. My pressure cooker gets a hot meal ready for the table in no time at all.

I whipped up this simple but tasty pesto chicken and vegetables recently, and it was a hit with everyone in the family! It couldn’t be easier, with basic ingredients I was able to add to my Peapod cart. It’s a fun variation to a classic chicken and potatoes dinner. The pesto gives everything a delicious flavor!

Yum

Easy Pesto Chicken and Vegetables

Ingredients

3-4 large boneless, skinless chicken breasts
5-6 medium potatoes, skin on
1-2 cups baby carrots (or large carrots, sliced)
1 onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (6-8 oz) jar basil pesto
1 cup chicken broth

Instructions

Cut chicken and potatoes into bite-sized chunks. Sprinkle with salt and pepper.
Add chicken, potatoes, chopped onion and carrots to the Instant Pot.
Add pesto and 1 cup chicken broth. Stir into chicken and vegetable miszture.
Place the lid on the Instant Pot and make sure that the top valve is on "sealing."
Select high pressure cook for 10 minutes (press "manual, then + or - to select time).
When the Instant Pot beeps at the end of the pressure cooking time, you can let the pressure release on it's own (slow release) or push cancel again and switch the top valve to "venting" for quick release.

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About Peapod:

Peapod, an Ahold USA company, is the longest operating and country’s leading Internet grocer, serving 24 U.S. markets throughout Illinois, Wisconsin, Indiana, Maryland, District of Columbia, Virginia, Massachusetts, Connecticut, Rhode Island, New Hampshire, New York, New Jersey and Pennsylvania. Customers can order online or on Peapod’s free mobile app for delivery to homes and businesses.

Peapod has all of the grocery store staples you’d find at your local supermarket in a range of categories: produce; meat and seafood; deli items; prepared foods; natural and organic foods; Kosher foods; floral; office and school supplies; seasonal items; pet items; health and beauty aids and value-priced private labels from Giant. We ordered a bunch of fresh produce as well as meats and we were thoroughly impressed with the quality of the selection that was delivered. I really felt like our order was hand-picked for us (that’s because it was!).

Looking for recipes? Get tasty recipes from Peapod’s recipe site: https://fromthepod.com/. Not only will you find delicious, family-friendly recipes, but you can place ingredients straight into your shopping cart. No need to bookmark a recipe and write down a grocery list when you head to the store.

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PodPass

Once you try Peapod, I’m pretty confident that you’ll want to shop this way again and again! Luckily, Podpass makes shopping with Peapod an even better deal. PodPass is available in 3, 6 and 12 month subscription options. Just pay one price for unlimited deliveries within a set timeframe.

Here are a few things to know about Peapod PodPass:

Savings begin immediately.
For deliveries over $100, the fee is waived.
Valid for residential customers only.
Your PodPass will auto-renew. Cancel whenever you like.

Enter to WIN a $119 Peapod PodPass!

One winner will receive a $119 Peapod PodPass (that’s a full year of PodPass!). US residents only, please. This giveaway will run through 2/28/2017 at 11:59pm ET, after which a winner will be chosen at random and notified via email. Good luck!

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Instant Pot Spinach Artichoke Dip with Peapod

Lolli — Sat, 31 Dec 2016 21:58:23 +0000

I’ve partnered with Peapod to create this content. As always, all thoughts and opinions are my own.

The holidays wore me out. Between Christmas shopping for my big family to all of my holiday baking, decorating, Christmas cards, etc…not to mention our enormous kitchen remodeling project that started the day after Christmas, I haven’t had the time to do my normal meal planning and grocery shopping like I normally would. Don’t get me wrong. The holidays were fantastic. But have you ever had so much going on that the normal, every day things felt like they were too much to handle?

Peapod was particularly handy for the week between Christmas and New Years. Thank goodness for a quick and easy solution that helped me avoid yet another trip to the store!

About Peapod:

Peapod, an Ahold USA company, is the longest operating and country’s leading Internet grocer, serving 24 U.S. markets throughout Illinois, Wisconsin, Indiana, Maryland, District of Columbia, Virginia, Massachusetts, Connecticut, Rhode Island, New Hampshire, New York, New Jersey and Pennsylvania. Peapod has delivered more than 40 million grocery orders. Customers can order online or on Peapod’s free mobile app for delivery to homes and businesses.

Get tasty recipes from Peapod’s recipe site: https://fromthepod.com/. Not only will you find delicious, family-friendly recipes, but you can place ingredients straight into your shopping cart. No need to bookmark a recipe and write down a grocery list when you head to the store.

We were invited to a New Years Eve party with friends and I knew I wanted to bring an appetizer, but I also knew that I wasn’t going to have much free time before the party. I clicked over to Peapod.com, loaded my cart full of staples and the ingredients I needed for my dip, and then I went about my business cleaning up from our kitchen remodeling project. At check out, I was able to select when I wanted to have the food delivered to my house, or I could choose the store pick up option as well.

I’ve always loved a good hot, cheesy spinach artichoke dip, and I was eager to try making the dip in the pressure cooker (since I’ve been trying more and more recipes in my Instant Pot).

The dip was a hit at home, and I know it will be a hit at the New Years Eve party, too!

I added the hot dip to a hollowed-out bread bowl and used the removed bread for dipping. Note: I would highly recommend getting two Sourdough bread bowls to serve with this dip, or serve on a platter with half bread cubes and half tortilla chips.

Yum

Instant Pot Spinach Artichoke Dip with Peapod

Ingredients

4 cups fresh chopped spinach
2 (14 ounce) cans artichoke hearts, drained well and coarsely chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 cup shredded Colby Jack cheese
1/2 cup sour cream
1/2 tsp Sriracha sauce
Dash of salt and pepper, to taste

Instructions

Mix all ingredients together in a medium mixing bowl; spoon mixture into a small oven-safe baking dish that will fit comfortably inside the cooking pot of your Instant Pot. Cover baking dish with foil.
Place Instant Pot rack in the bottom of your cooking pot, then place two 18”-20" strips of aluminum foil (that have been folded in half and then in thirds) crossing each other in the bottom of the post. This foil "sling" will make it easier to remove your hot baking dish when it's done. See photo.
Pour water into the bottom of your Instant Pot so that the water comes just below the rack.
Place foil-covered baking dish on top of the foil X inside your Instant Pot. Fold the tops of your foil sling down so they don't get in the way of the Instant Pot lid.
Place the lid on the Instant Pot and make sure that the valve is set to "sealing." Select High Pressure and set the timer for 12 minutes.
When Instant Pot beeps at the end of the pressure cooking time, press cancel/off and use quick release to release pressure. When valve has dropped, carefully remove the lid.
Serve dip warm inside a sourdough bread bowl with bread cubes for dipping, or simply serve hot in a bowl with tortilla chips.

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If you don’t have an Instant Pot, you can bake the dip in an oven-safe dish at 375° for about 15 minutes. And then I highly recommend that you consider getting yourself an Instant Pot! You won’t regret it (Amazon link).

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Easy Chicken Tikka Masala in the Instant Pot

Lolli — Fri, 23 Dec 2016 17:56:28 +0000

Have you been following the Instant Pot craze? I got mine early this past summer when they first went on sale on Amazon, and it was Instant Love (PS – I’ve linked to the Instant Pot I bought on Amazon. I highly recommend it if you haven’t picked one up already! Links are affiliate links, and I may earn a small commission if you choose to make a purchase). Maybe you just got one and have been trying to figure out what to do with it.

I am obsessed with cooking dinner in my Instant Pot. It makes dinner prep so fast and easy, and everything turns out incredible. Just this morning, my husband said, “What did we do before we had the Instant Pot, and why doesn’t everyone have one of these in their kitchen?”

This past week, with holiday prep in full force, I needed another quick meal for dinner, so I decided to try one of our family favorites – chicken tikka masala – in the pressure cooker. It was just about as easy as dinner can get, and it tasted fantastic!

One thing I love about the pressure cooker is that the flavors of the spices and sauces you use are infused into the meats and the sauces are full of flavor, instead of watered down and diluted (which is often the case when I prepare a dish like this in the slow cooker).

Check out how easy this meal was to make:

While the chicken cooked, I made some rice and sauteed some fresh green beans with olive oil, garlic, salt and pepper. It was a delicious meal!

How to make Chicken Tikka Masala in the Instant Pot

Yum

Easy Chicken Tikka Masala in the Instant Pot

Ingredients

3-4 large boneless, skinless chicken breasts
1/2 teaspoon Garam masala
Salt and pepper
Olive oil
1 onion, chopped
2 cloves garlic, minced
2 (12-15 oz) jars masala simmer sauce (like this one)
1 cup water
Serve with hot cooked rice and a vegetable

Instructions

Cut chicken into bite-sized chunks. Sprinkle with garam masala spice and salt and pepper.
Turn Instant Pot on saute; drizzle olive oil in pot. Add chopped onion and garlic. Stir until onions begin to soften.
Pour both jars of simmer sauce and 1 cup water into the pot; add chicken and stir.
Place the lid on the Instant Pot and make sure that the top valve is on "sealing."
Push the cancel button to turn off saute, then select high pressure cook for 7 minutes (press "manual, then + or - to select time).
When the Instant Pot beeps at the end of the pressure cooking time, you can let the pressure release on it's own (slow release) or push cancel again and switch the top valve to "venting" for quick release.
Serve with hot cooked rice and a vegetable.

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https://foodfunfamily.com/easy-chicken-tikka-masala-in-the-instant-pot/

If you liked this, then you’ll love the Instant Pot Vegetable Beef Soup recipe that I shared a little while ago. We love soups….especially when they don’t take all day to prepare! We’re planned on making more Instant Pot recipes to share in the coming weeks and months, so be sure to check back!