Hit Saute and add the oil to the pot, swirling to coat the bottom. When it’s shimmering, add the beef and brown it well, breaking it up with a spoon. Drain off excess fat and add the onions. Continue sauteing for a couple of minutes.
Add the water and thoroughly deglaze the pan: scrape every bit of the brown off the bottom into the water. Hit Cancel and add all other ingredients.
Close the lid and make sure the valve is set to Sealing. Hit Pressure Cook (or Manual) and adjust the time using the + and – buttons to 24 minutes. When it beeps that it’s done, flip the valve to Venting for a quick release. When the pin drops, open the pot.
Remove the bay leaf and taste and add salt and pepper to taste. This is one of those “even better the second day” recipes. And it freezes beautifully.
This recipe looks long but is really simple and quick. Three steps: cook the pasta, make the sauce and, optional, bake in the oven with the crumb topping. The recipe is only long because I detail each step for novices. It’s a delicious and saucy served as soon as you combine pasta and sauce, but for true level deliciousness add the buttered crumbs and bake it a few minutes. Okay. Here we go … Preheat the oven to 375.
Source: A Grandma’s Recipes for your Instant Pot – Rootitoot Cookbook
INGREDIENTS
The Pasta:
2 cups macaroni or other small pasta
2 1/2 cups cold water
1/2 tsp salt
2 tsp butter
The Sauce:
2 1/4 cups milk
2 1/2 Tbsp butter
2 Tbsp flour
1/2 tsp ground dry mustard or 1 tsp Dijon*
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar
8 oz cheddar or other cheese**
The Butter Crumb Topping: (option but, oh … do it!)
1/2 cup Panko or crushed saltines
3 Tbsp melted butter
2 Tbsp grated Parmesan cheese
* MUSTARD NOTE: You cannot actually taste the mustard in this dish; it just enchances the cheese flavor. Use dry or Dijon.
**CHEESE NOTE: I usually use aged or sharp cheddar but I also like a Swiss or a combination of the two. Almost any combination of cheeses will work so feel free to use your favorites.
DIRECTIONS
FOR THE PASTA: Put the macaroni, water, butter and salt in the Instant Pot and give it a stir. Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust the time using the + and – buttons to get to 4 minutes.
While it’s cooking, grate about 3/4 of the cheese in one pile and dice the remaining 1/4 cubes into another pile. Heat the milk in the microwave but do not boil.
When it beeps that it’s done, flip the valve to Venting for a quick release. Pour the pasta into a strainer and cover with a plate to keep it warm.
FOR THE SAUCE: Put the 2 1/2 Tbsp butter in the Instant Pot and hit the Sauté button a couple times to get to the “Normal” heat of the sauté setting. (Pressing Sauté a few times on the DUO models toggles through Saute’s three heat settings: Less, Normal and More).
When the butter is melted, add the flour and dry mustard, if using. Stir constantly with a whisk for a couple minutes to cook this roux. Keep it moving. Then add the hot milk all at once and whisk vigorously. (Add the Dijon mustard here, if you’re using that.). Keep stirring until it comes back to a boil and thickens. It can scorch if you leave it. The sauce should be the consistency of unwhipped heavy cream at this point. The cheese and pasta will thicken it, so if it’s any thicker than heavy cream, whisk in a little milk, a tablespoon at a time to thin it a bit.
Hit Cancel. (You do NOT want the sauce to boil once the cheese is in; it can curdle.) Whisk in the salt, pepper and sugar. Add the grated cheese but keep the cubes for later. Stir until the cheese melts. Taste it and add more salt and pepper if you like. (Incidentally, the sauce at this stage is what I use on steamed broccoli or cauliflower.). Stir in the cubed cheese and the pasta. If you like, you can heat it a little with the Sauté function, but don’t let it boil. You don’t want the cheese cubes to melt into the sauce – they are a great little cheesy burst of flavor.
FOR THE TOPPING: mix the crumbs, melted butter and Parmesan cheese with a fork. Spread this evenly over the pasta and cheese sauce and bake at 375 for 10-20 minutes, until golden brown on top. Let it cool for 5 or 10 minutes before serving.
¼ cup tightly packed fresh basil leaves, thinly sliced
DIRECTIONS
In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.
Remove from the heat and set aside.
While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.
In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned.
Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear.
If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.
Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
Add the garlic and let cook 30 seconds, just until fragrant.
Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.
Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout.
Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.
Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm.
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
Salt to taste
DIRECTIONS
1 Remove papery husks from tomatillos and rinse well.
2a Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
2b Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
2c Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
3 Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
4 Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Made this two nights ago and we ate EVERY bit of it as leftovers. That almost never happens.
InstaPot Roast
InstaPot Roast
★★★★★
Main Dish, Meats
Total Time: 3 hr
Source: The Rootitoot Cookbook, a grandma’s recipes for your Instapot
INGREDIENTS
2-4 lb cross rib, chuck or blade beef roast
1-2 tbsp olive or canola oil
1 1/2 cup onion in 1” dice
4 cloves garlic, minced
2 stalks celery, sliced
2 cups beef/chicken broth (or water)
(1-2 tbsp Beef Better than Bouillon – optional)
2-4 tbsp tomato paste (optional)
2 tbsp soy sauce
2 tbsp Worcester sauce
1 1/2 tbsp regular or balsamic vinegar
1/2 tsp basil
1/4 tsp thyme
2 bay leaves
1 tbsp brown sugar
1 tsp salt
1/2 tsp pepper
3 cups potato chunks (about 1 1/2” pieces)
4 – 6 carrots, in 3” pieces
3 tbsp flour
1/2 cup water
DIRECTIONS
Pat the roast dry with paper towel and generously season with salt and pepper. Press Sauté on the Instant Pot and when the display says HOT, add the oil. Put the roast in and brown it well without moving it for 3 or 4 minutes. Then flip it and do the same on the other side. If you want, you can brown the sides, too. Browning it will produce a rich, beefy flavor. Then transfer it to a plate.
Add the onions and mushrooms and stir for a couple minutes. Add the garlic and press Cancel. Stir in the garlic as the pot cools down. Add celery and the broth (or water) and stir to deglaze the pan, scraping all brown bits off the bottom. Be sure to get ALL the bits up or you could end up with the “Burn” warning and your IP will shut off.
Add the tomato paste, if using, soy sauce, Worcestershire sauce, vinegar, basil, thyme, bay leaves, brown sugar and salt and pepper.
Put the roast and any juices back in the pot. Close the lid and make sure the valve on the top is set to SEALING. Press Pressure Cook (or Manual) and sue the +/- buttons to get it to 50 minutes. Then, just walk away.
When it beeps that it’s done, leave it for 15-20 minutes natural release. Then flip the valve from Sealing to Venting and when the pin drops, open the pot and take a whiff, Delicious, right?
Remove the roast and cover it with foil. Throw away the bay leaves. Put the potato chunks and carrots in the pot and give them a stir. Close the lid and set the valve to Sealing. Press Pressure Cook (or Manual) and adjust the time to 5 minutes. While it’s cooking, mix the flour and water until completely smooth or shake it in a jar.
When it beeps that it’s done, press Cancel and flip the valve to Venting for quick release. When the pin drops, remove the lid.
Scoop out the vegetables in to a bowl and hit the Sauté button again. When it comes to a boil, add about half the flour/water slurry and stir to thicken. If you like it thicker, add more but keep in mind it will thicken as it cools.
Taste and adjust seasoning with salt and pepper and You. Are. Done.
Even though I live part-time in Georgia, I ALWAYS order peaches from Dickey Farms. For a few short weeks each year, they ship perfectly ripe DELICIOUS soft ball size peaches, to your door.
My FIRST recipe each year for peaches used to be cobbler, but this pie 🥧 recipe came along from the Peach Truck Cookbook.
You may have better luck than I did using the Peach Truck’s delivery service. It was the one year Dickey’s wasn’t shipping due to the season being so short. I was very disappointed by the condition of the peaches. Very bruised, which of course ruins the peach’s taste and texture.
So although I cannot recommend The Peach Truck’s shipping, I HIGHLY recommend their cookbook. Every recipe I’ve tried has been a winner!
Peach 🍑 Pie with Southern Baked Pies, pie server
Peach Pie
★★★★★
Desserts, Fresh Fruit, Fruit, Pie
INGREDIENTS
Millie’s CRUST:
3 cups all- purpose flour, plus more for dusting
1 tbsp sugar
1/2 tsp salt
1 1/4 cups cubed cold vegetable shortening
5 tbsp ice water
1 tbsp apple cider vinegar
1 large egg
FILLING:
4 pounds fresh peaches, pitted and sliced (about 12 cups)
1/2 cup plus 1 tbsp sugar
1/4 cup cornstarch
pinch of kosher salt
2 tbsp fresh lemon juice
1 tsp vanilla bean paste or pure vanilla extract
1 large egg
DESCRIPTION
Peach Pie adapted from the Peach Truck Cookbook
DIRECTIONS
1. To make the crust, sift together the flour, sugar, and salt into a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles large peas. Whisk together the ice water, vinegar, and egg in a small bowl. Add the egg mixture to the flour mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk and wrap in plastic wrap. Chill for 2 hours or overnight.
2. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
3. Roll out one dough disk on a lightly floured surface to a round about 1/4 inch thick. Fit the dough into a 9-inch pie plate. Roll out the other dough disk to a round about 1/4 inch thick. Place the round of dough on the prepared baking sheet. Cut into 2 1/2 inch wide strips. Chill the dough while preparing the filling.
4. To make the filling, combine the peaches, the 1/2 cup sugar, the cornstarch , salt, lemon juice, and vanilla in large bowl.
5. Spoon the filling into the dough-lined plate. Arrange the pastry strips on the top of the pie in a lattice. Fold the edges under and crimp. Beat the egg and the 1 tbsp water together in a small bowl. Brush the egg lightly over the top crust. Sprinkle with the 1 tbsp sugar.
6. Line a baking sheet with aluminum foil and place on the bottom rack of the oven (this is to catch any filling that bubbles over). Bake the pie on the center rack for 15 minutes. Reduce the oven temperature to 375 degrees and bake 40 to 50 minutes more, until golden brown and bubbling, shielding the pie with a sheet of foil after 20 minutes if the crust is getting too brown. Let cool completely on a wire rack, about 2 hours, before slicing and serving.
Lattice placed and ready to brush with the egg washLet cool 2 hours and serve
Combine tomatoes, onion, garlic, oregano, sugar, pepper and bay leaves in a large stainless steel or enameled saucepan. Bring to a boil over high heat, reuce heat and boil gently, uncovered, stirring occasionally, for 1.25 hours or until very thick. Press through a food mill or coarse sieve; remove and discard seeds and skins.
Add vinegar and salt to pulp.
Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim (headspace). Process for 35 minutes for half-pint and pint jars as directed by your canning preferences. I use a Ball Electric Canner and on it you choose SAUCES and PROGRAM number 6.
One and a half hours of cooking, later …Using a food press to remove tomato seeds and skin …Into my Fresh Tech Electric Canner by Ball7 cups finished project
Serving suggestions:
Savory Seafood Sauce Stir together 1/2 cup Seasoned Tomato Sauce, 2 tbps each: lemon juice and prepared horseradish
Herbed Pizza Sauce Combine 1 cup Seasoned Tomato Sauce, 1/2 tsp each: dried oregano, dried basil and dried parsely and 1 clove crushed garlic.
A Peachy take on your Classic Grilled Cheese sandwich
Peach and Muenster on sourdough 🙌🏻if grilled cheese is served in heaven …
The Grilled Cheeserie’s Shaved Peach Melt
★★★★★
Quick & Easy, Sandwich
Servings: 1 Source: The Peach Truck Cookbook
INGREDIENTS
2 teaspoons pickled mustard seeds or whole grain mustard
1 teaspoon honey
3 slices English Farmstead Buttercup Cheese (2.5 ounces)
1/2 small peach, pitted and very thinly sliced (about 1/3 cup)
4 or 5 fresh basil leaves, torn
2 (1/2-inch-thick) slices bakery style bread
I Tablespoon salted butter
DIRECTIONS
1). Combine the mustard seeds and honey in a small bowl. Arrange the cheese slices, peach slices, and basil on one slice of the bread. Drizzle with the mustard mixture. Top with remaining bread slice.
2). Melt the butter in a medium skillet over medium heat. Add the sandwich; cook for 2 minutes on each side, or until the bread is golden and toasted and the cheese has melted. Serve immediately.
The Grilled Cheeserie started as a food truck shortly before the Peach Truck. This melt is incredible with Buttercup cheese, a small-batch variety made in North Carolina, which Peach Truck gets from the Bloomy Rind in Nashville. If you can’t find Buttercup, use Muenster, or another cheese that melts easily.
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