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  • How do you can chicken broth Guide | Lovemyinstantpot

    How do you can chicken broth? Hey friend! I'm so glad you stopped by. I have a little secret to share with you—my go-to chicken bone broth recipe. This isn’t just any broth; it’s a rich, hearty, and incredibly flavorful chicken broth made with both meat and bones. It's packed with nourishing goodness and infused with simple dried herbs and spices. Every time I make it, it fills my home with warmth and comfort, and I just know it’ll do the same for you. Plus, it’s fantastic for your health, especially when you’re feeling under the weather. Let’s dive in together and whip up this delicious, soul-soothing chicken bone broth. Trust me, you're going to love it! Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! All About Broth FAQ (frequently asked questions) Turkey Broth Chicken Broth Ingredients: Add items below to your Walmart Cart. As a creator I earn from Purchases. You will Need ​ Large Stock Pot Canning Funnel Set Quart Canning Jars New Lids and Clean Rings Jar Lifter (Canning Set) Pressure Canner Ingredients for Broth: ​ ​​ 2 whole chickens (medium to small-sized, with meat and bones) 4 large carrots , peeled and chopped 4 celery stalks, chopped 2 large onions , peeled and quartered 8 cloves garlic , peeled and smashed 2-3 tablespoons apple cider vinegar 2 bay leaves 2 teaspoons black peppercorns 2 teaspoons dried thyme 2 teaspoons dried parsley 1 teaspoon dried rosemary 2-4 teaspoons salt (to taste) 20-24 cups water (enough to cover the chickens and vegetables) Thank you so much for supporting my site Canning Recipes Storing and rehydrating Shiitake Mushrooms Spaghetti Sauce Southern Chow Chow How To Make Dill Pickles Thank you so much for supporting my site Step by Step Guide How To Can Chicken Broth Prepare the Chickens: Rinse the whole chickens and place them in a large stockpot. Add the Vegetables and Aromatics: Add the chopped carrots, celery, onions, and garlic to the pot. Add the bay leaves, black peppercorns, dried thyme, dried parsley, and dried rosemary to the pot. Add Apple Cider Vinegar and Water: Add the apple cider vinegar to the pot. Pour enough cold water into the pot to cover the chickens and vegetables, about 20-24 cups. Bring to a Boil and Simmer: Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer. Skim off any foam or impurities that rise to the surface. Cook Slowly: Allow the broth to simmer gently for at least 4-6 hours. For a richer broth, simmer for up to 12-24 hours. Strain the Broth: After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids. Prepare for Canning: Sterilize your canning jars, lids, and rings by boiling them in water for 10 minutes. Keep them hot until ready to use. Ladle the hot broth into the sterilized jars, leaving a 1-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the rings until fingertip tight. Pressure Canning: Place the filled jars in a pressure canner. Add the appropriate amount of water to the canner according to the manufacturer's instructions. Lock the lid in place and bring the canner to pressure. Process the jars at 10 PSI (pounds per square inch) for 25 minutes for pint jars or 35 minutes for quart jars (adjust for altitude if necessary). Allow the pressure canner to depressurize naturally. Once the pressure has dropped to zero, carefully remove the jars and place them on a towel or cooling rack. Cool and Store: Let the jars cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid. If the lid doesn't pop up, it's sealed properly. Label the jars with the date and store them in a cool, dark place. The canned broth can be stored for up to a year. ​ Enjoy your canned chicken bone broth! It’s perfect for soups, stews, or just sipping for a nutritious boost. Thank you so much for supporting my site Tips On How to Can Chicken Broth Quality Ingredients: Start with high-quality, fresh ingredients for the best flavor. Use a mix of chicken bones, vegetables, and seasonings. Use a Pressure Canner: When canning low-acid foods like chicken broth, use a pressure canner. This ensures that the broth reaches the necessary temperature for safe preservation. Follow Guidelines: Adhere to approved canning guidelines and processing times. These guidelines are designed to ensure the safety and longevity of your canned goods. Proper Headspace: Leave the recommended headspace in the jars. This allows for expansion during processing and helps create a proper seal. Sterilize Jars: Thoroughly clean and sterilize your canning jars before use. This prevents contamination and helps maintain the quality of the broth. Hot Pack Method: Use the hot pack method, where you fill jars with hot broth. This minimizes the temperature difference between the hot broth and the hot jars, reducing the risk of jar breakage. Wipe Jar Rims: Before placing lids on jars, wipe the rims with a clean, damp cloth. This ensures a clean surface for proper sealing. Check Seal Quality: After processing, check the seals by pressing down on the center of the lids. A sealed lid should not pop back. Any unsealed jars should be refrigerated and used promptly. Label Jars Clearly: Label each jar with the date and contents. This helps you keep track of freshness and ensures you use the oldest broth first. Storage Conditions: Store the canned broth in a cool, dark place. Avoid temperature fluctuations, as this can affect the quality and safety of the canned goods. Test Your Pressure Canner: Regularly check the gauge of your pressure canner for accuracy. Follow the manufacturer's recommendations for calibration. Experiment with Flavors: Don't hesitate to experiment with herbs and spices to customize the flavor of your chicken broth. Just ensure that any additions are safe for canning. Thank you so much for supporting my site What is the difference between Chicken Stock and Chicken Broth ​ Chicken Broth: Typically made by simmering chicken meat and bones with vegetables and seasonings. It tends to be lighter in flavor. Chicken Stock: Made by simmering chicken bones (sometimes with a small amount of meat still attached) along with vegetables and seasonings. It tends to be richer and more concentrated. Flavor: Chicken Broth: Has a milder flavor and is often used as a base for various soups, stews, and sauces. Chicken Stock: Has a more pronounced, robust flavor due to the extended cooking time and the presence of bones. It's often used as a foundation for sauces and gravies. Chicken Broth: Tends to be clearer and lighter in color. Chicken Stock: Can be darker and has a deeper color due to the prolonged simmering of bones. Chicken Broth: Generally lighter and thinner. Chicken Stock: Tends to have a slightly thicker consistency due to the gelatin released from simmering bones. Chicken Broth: Used as a base for a variety of dishes and is commonly sipped on its own. Chicken Stock: Often used as a foundation for sauces, gravies, and dishes where a richer flavor is desired. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

  • Classic Southern Egg Salad Recipe | Lovemyinstantpot

    Southern Deviled Egg Salad Recipe Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Experience a delightful journey with our Deviled Egg Salad recipe – a tantalizing spin on the beloved deviled eggs you adore. Picture flawlessly hard-boiled eggs, diced and mixed seamlessly with creamy mayonnaise, zesty sweet relish, and the delightful addition of cubed Velveeta cheese. This dish boasts an array of textures and flavors, from the velvety richness of the cheese to the satisfying crunch of diced onions. It's a versatile treat that can be served atop fresh greens, as a sandwich filling, or alongside your favorite crackers. Elevate your gatherings or savor a special meal with this simple-to-make, crowd-pleasing recipe. Prepare to relish every mouthful as it melts in your mouth, leaving you yearning for more. Discover the charm of Deviled Egg Salad today! You Will Need As a Walmart Creator, I earn from purchases. Yield: 10 servings (You can double this recipe) 10 eggs (you can double this recipe) 1 cup mayonnaise salad dressing 1/2 cup sweet relish 1 small or 1/2 medium onion , diced small 1 to 2 ounces Velveeta cheese , cubed Salt and pepper to taste Thank you so much for supporting my site Side Dish Recipes Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Sauted Onion and Imitation Crab Buttery Parmesan Corn On The Cob Parmesan Buttery, Garlic Potatoes Instant Pot Deviled Egg Salad Stove Top Directions and variations Below Savor the creamy delight of a cheesy egg salad with Velveeta cheese. Our easy recipe combines Velveeta's rich, velvety texture with hard-boiled eggs, creating a luxurious and comforting dish. Whether you prefer your Velveeta egg salad warm and gooey or cold and refreshing, this versatile creation is perfect for sandwiches, wraps, or as a delightful side dish at any gathering. With its creamy Velveeta and mayo base, this egg salad is irresistibly creamy and satisfying, making it a go-to favorite for cheese lovers. Place a trivet or a steamer basket inside your Instant Pot and add 1 cup of water to the bottom of the pot. Arrange the eggs on the trivet or in the steamer basket. Close the Instant Pot lid, set the vent to "Sealing," and select the "Pressure Cook" or "Manual" setting. Set the cooking time to 5 minutes at high pressure. When the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release valve to "Venting." As soon as the pressure has fully released and the float valve drops, carefully open the Instant Pot lid. Transfer the eggs to an ice water bath to cool quickly for about 5 minutes. This will help make peeling the eggs easier. Once the eggs are cool, peel them by tapping and rolling them on the counter until the shells are loose and can be easily removed. Rinse the peeled eggs to remove any shell fragments and dice them into small pieces. In a large mixing bowl, combine the diced eggs, mayonnaise salad dressing, sweet relish, and diced onion. Mix these ingredients well until they are thoroughly combined. For an extra special touch, take some cubes of Velveeta cheese and place them in the center of your egg salad mixture. You can also sprinkle the top with a bit of salt and pepper or seasoned salt to taste. Gently fold the cheese cubes into the egg salad mixture, being careful not to break them up too much. Once everything is mixed together, taste the egg salad and adjust the salt and pepper to your preference. Serve your delicious Instant Pot Deviled Egg Salad on a bed of lettuce, as a sandwich filling, or with crackers. Enjoy! ​ ​ Using the Instant Pot to hard boil the eggs saves time and ensures they are cooked perfectly. This Deviled Egg Salad is a convenient and tasty dish for any occasion. Thank you so much for supporting my site Stove Top Deviled Egg Salad Egg salad is a versatile culinary delight suitable for various occasions, from picnics to lunches and brunches. Its portability and chill-friendly nature make it a picnic favorite, perfect for crafting sandwiches or wraps for an outdoor feast. Its creamy texture and savory flavors complement a wide array of brunch favorites Easy and Delicious! Place your eggs in a pot and add enough water to cover them. Turn the heat up to high and bring the water to a boil. Once boiling, reduce the heat to medium and let the eggs simmer for 6 to 8 minutes. After boiling, remove the pot from heat, cover it, and let the eggs sit in hot water for an additional 5 minutes. This will help in easy peeling. While the eggs are cooling, prepare a bowl of ice water. After the 5 minutes have passed, transfer the eggs to the ice water bath to cool completely. Rolling them gently on the counter and tapping as you go will help loosen the peel. Once the peels are extremely loose, they should peel easily. Wash the peeled eggs to remove any remaining shell fragments and then dice them into small pieces. In a large mixing bowl, combine the diced eggs, mayonnaise salad dressing, sweet relish, and diced onion. Mix these ingredients well until they are thoroughly combined. For an extra special touch, take some cubes of Velveeta cheese and place them in the center of your egg salad mixture. This will add a creamy, cheesy surprise to each bite. You can also sprinkle the top with a bit of salt and pepper or seasoned salt to taste, which not only enhances the flavor but also makes the dish visually appealing. Gently fold the cheese cubes into the egg salad mixture, being careful not to break them up too much. Once everything is mixed together, taste the egg salad and adjust the salt and pepper to your preference. Serve your delicious Deviled Egg Salad on a bed of lettuce, as a sandwich filling, or with crackers. Enjoy! ​ ​ This Deviled Egg Salad is a delightful twist on classic deviled eggs, perfect for picnics, potlucks, or any occasion. Feel free to double the recipe to serve a larger crowd. Thank you so much for supporting my site The Best Egg Salad "Variations" Spicy Deviled Egg Salad: Add a touch of heat by mixing in some finely chopped jalapeños or a dash of hot sauce. Garnish with chopped fresh cilantro or diced pickled jalapeños for an extra kick. Bacon and Cheddar Deviled Egg Salad: Fry up some bacon until crispy, crumble it, and mix it into the salad. Add shredded cheddar cheese for extra richness. Avocado Deviled Egg Salad: Mash ripe avocado and mix it into the salad for a creamy, avocado twist. Consider adding a squeeze of lime juice for brightness. Dill Deviled Egg Salad: Stir in chopped fresh dill or dried dill weed for a refreshing herbal flavor. You can also add a squeeze of lemon juice for extra zest. Greek Deviled Egg Salad: Incorporate Greek yogurt instead of or alongside mayonnaise for a tangy twist. Add diced cucumbers, Kalamata olives, and crumbled feta cheese. Curry Deviled Egg Salad: Mix in a teaspoon or more of curry powder for an aromatic and slightly spicy flavor. Add raisins or chopped dried apricots for a touch of sweetness. Ranch Deviled Egg Salad: Replace the mayonnaise with ranch dressing for a creamy and herby profile. Toss in some diced bell peppers and scallions for added crunch and flavor. Smoked Salmon Deviled Egg Salad: Include finely chopped smoked salmon for a luxurious and smoky flavor. Garnish with fresh dill and capers for a classic combination. Vegetarian Deviled Egg Salad: Skip the Velveeta cheese and use a dairy-free or vegan cheese substitute. You can also add extra veggies like diced bell peppers, celery, and shredded carrots for a crunchy texture. Guacamole Deviled Egg Salad: - Combine mashed avocado, diced tomatoes, chopped red onion, and lime juice for a guacamole-inspired twist. - Top with a sprinkle of paprika and cilantro. ​ Feel free to get creative and combine these variations or come up with your own unique additions to make your Deviled Egg Salad truly your own. Enjoy experimenting with flavors!

  • Creamy Cheesy Chicken, Potato and Broccoli Casserole | Lovemyinstantpot

    Creamy Cheesy Chicken and Broccoli Casserole with Potatoes Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Savor a comforting dinner with our Creamy, Cheesy, Chicken and Broccoli Casserole with Potatoes. This hearty dish is loaded with tender chicken, fresh broccoli, and perfectly boiled potatoes, all smothered in a luscious, homemade creamy sauce and topped with a generous layer of melted cheese. It's a family-favorite recipe that's easy to make and sure to satisfy your cravings. Perfect for weeknight dinners or special occasions. Get ready to dive into a cheesy, creamy, and flavorful sensation! Totally kid-friendly! You Will Need 5 large chicken thighs 1 cup chicken broth 4 tablespoons butter (for sautéing) 1 medium to large onion, finely chopped 3 cups broccoli florets 7 medium Russet potatoes, peeled and diced 1 1/2 cups fiesta cheese, shredded (for topping) 1/4 teaspoon black pepper (adjust to taste) 1 teaspoon salt (adjust to taste) For the Creamy Sauce: 1 cup sour cream 1 cup heavy cream 1 cup fiesta cheese, shredded (for the sauce) 2 teaspoons garlic salt (adjust to taste) 2 teaspoons onion powder (adjust to taste) 2 teaspoons dry dill (adjust to taste) 2 teaspoons paprika (adjust to taste) Optional: 2 tablespoons chopped jalapeños for added heat 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening) Thank you so much for supporting my site Chicken Recipes The best Buffalo Chicken, cheese dip Cheesy Chicken with Macaroni and Vegetables Chicken and Dumplings Garlic Honey Chicken Incredible Chicken Parmesan Mushroom Madness: Add 2 cups of sliced or chopped mushrooms (such as button or cremini) to the casserole for a delightful mushroom twist. Sauté them until they are soft and slightly browned before incorporating them into the casserole mixture. The earthy flavor of mushrooms pairs perfectly with the creamy cheese and chicken. How to make Instant Pot Creamy Cheesy Chicken and Broccoli Casserole with Potatoes Instructions: Sauté the Onions and Broccoli: Set your Instant Pot to sauté mode. Melt 4 tablespoons of butter. Add the finely chopped onions and broccoli florets to the melted butter. Sauté the onions and broccoli until they are soft and slightly tender. Season with 1/4 teaspoon of black pepper and 1 /2 teaspoon of salt. This may take about 5-7 minutes. Cook the Chicken: Place frozen chicken thighs in the Instant Pot and add 1 cup of chicken broth. Seal the Instant Pot lid, ensuring it's set to sealing mode. Pressure cook on high for 25 minutes, then quick-release pressure. Remove chicken, and cut it into bite-sized pieces. Set aside. Cook the Potatoes Place the diced potatoes in a steamer basket on top of a trivet inside the Instant Pot. There should be leftover broth from cooking the chicken in the Instant Pot. Seal the Instant Pot lid, ensuring it's set to sealing mode. Pressure cook on high for 8 minutes, then quick-release pressure. Transfer the cooked potatoes to the bowl with Broccoli and Onions. Add bite-sized chicken. Prepare the Creamy Sauce with Cheese: In a separate bowl, combine 1 cup of sour cream, 1 cup of heavy cream, 1/2 cup of shredded fiesta cheese, 2 teaspoons of garlic salt, 2 teaspoons of onion powder, 2 teaspoons of dry dill, 2 teaspoons of paprika, and optional chopped jalapeños (if desired). Mix until well combined Sauce Thickener : In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually add the cornstarch slurry to the sauce mixture while stirring until combined. Combine and Spread in Casserole: Gently mix the sauce with the cooked chicken, cooked potatoes, sautéed onions, and sautéed broccoli mixture in a large bowl. Ensure everything is well coated. Broil and Serve: Preheat your oven's broiler. Transfer the mixture to a casserole dish. Sprinkle the top with 1/2 to 1 cups of shredded fiesta cheese. (more if you like) Place the casserole dish in the preheated oven under the broiler. Broil for 4 to 5 minutes, or until the casserole is golden brown, the cheese is bubbly, and slightly crispy. Keep a close eye on it to prevent burning. Remove from the oven and let it cool for a moment. Enjoy your crowd-pleasing Creamy Cheesy Chicken and Broccoli Casserole with Potatoes! Thank you so much for supporting my site How to make Oven Baked Creamy Cheesy Chicken and vegetable Casserole with Potatoes Boil and Dice the Potatoes on the Stovetop: ​ Prepare the Potatoes: Wash, peel, and dice the Russet potatoes into small, bite-sized cubes. Try to keep the potato pieces relatively uniform in size so they cook evenly. Boil the Potatoes: Place the diced potatoes in a large pot or saucepan. Add Water and Salt (Optional): Add enough water to the pot to cover the potatoes completely. If desired, season the water with a pinch of salt for added flavor. This step is optional. Boil the Potatoes: Place the pot on the stovetop over medium-high heat. Bring the water to a boil. Reduce Heat and Simmer: Once the water reaches a rolling boil, reduce the heat to medium or medium-low to maintain a gentle simmer. Cook Until Tender: Simmer the potatoes for about 10-15 minutes or until they are fork-tender. You can test the doneness by inserting a fork or knife into a potato cube; it should go in easily without resistance. Drain the Potatoes: Once the potatoes are cooked to your desired tenderness, carefully drain them in a colander or sieve to remove excess water. Cool and Use: Allow the boiled potatoes to cool for a few minutes before using them in your Creamy Cheesy Chicken and Broccoli Casserole recipe. They should be cooked and tender, ready to be combined with the other ingredients. ​ ​ Continue with the Casserole Recipe: Now that you have boiled and diced the potatoes, you can proceed with the rest of the casserole recipe as follows: ​ Prepare the Creamy Sauce with Cheese: In a separate bowl, combine 1 cup of sour cream, 1 cup of heavy cream, 1/2 cup of shredded fiesta cheese, 2 teaspoons of garlic salt, 2 teaspoons of onion powder, 2 teaspoons of dry dill, 2 teaspoons of paprika, and optional chopped jalapeños (if desired). Mix until well combined. Sauce Thickener: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually add the cornstarch slurry to the sauce mixture while stirring until combined. Combine the Ingredients: In a large mixing bowl, combine the shredded or diced chicken, boiled and diced potatoes, sautéed onions, and sautéed broccoli if you sautéed them earlier. Add the Creamy Sauce: Pour the creamy sauce mixture over the combined ingredients and gently mix until everything is well coated with the sauce. Preheat the Oven: Preheat your oven to 350°F (175°C). ​ ​ Transfer to a Casserole Dish: Transfer the mixture to a large oven-safe casserole dish. Top with Cheese: Sprinkle the top with 1/2 to 1 cup of shredded fiesta cheese (or more if you like). Bake in the Oven: Place the casserole dish in the preheated oven. Bake Time: Bake for approximately 25-30 minutes or until the top is golden brown, the cheese is bubbly, and the casserole is heated through. Serve: Remove the casserole from the oven and let it cool for a few minutes. Enjoy: Serve your family-friendly Creamy Cheesy Chicken and Broccoli Casserole with Potatoes from the oven while it's still warm! ​ ​ Enjoy your delicious homemade meal! Thank you so much for supporting my site Variations Of Creamy Cheesy Chicken and Broccoli Casseroles with Potatoes Bacon Lover's Delight: Add crispy cooked bacon bits or crumbled bacon to the casserole for a smoky and savory flavor. Loaded Potato Style: Make it a "loaded potato" casserole by topping it with additional toppings like sour cream, chives, and more shredded cheese. Extra Cheese Extravaganza: Double down on the cheese by mixing extra cheese into the creamy sauce and topping the casserole with an abundance of shredded cheese. Ranch-Rific: Infuse the creamy sauce with ranch seasoning or dressing mix for a zesty twist. Buffalo Chicken Bliss: Drizzle Buffalo sauce over the shredded chicken for a spicy kick, and garnish with blue cheese crumbles. Diced Ham Delight: Add diced ham for a ham and cheese variation. Tater Tot Topping: Top the casserole with a layer of frozen tater tots for a crispy potato crust. Fried Onion Crunch: Sprinkle French-fried onions on top during the last few minutes of baking for a delightful crunch. Mexican Fiesta: Season the chicken with taco seasoning, add corn, black beans, and top with sliced jalapeños, and serve with salsa and sour cream. BBQ Chicken: Toss the shredded chicken in your favorite barbecue sauce and top with extra sauce before serving. Italian Flair: Incorporate Italian seasoning, sun-dried tomatoes, and spinach for an Italian-inspired casserole. Thank you so much for supporting my site

  • Creamy Ham and Cheese Pasta Salad | Lovemyinstantpot

    Ham And Cheese pasta Salad Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Indulge in the delightful harmony of flavors with a sweet and savory pasta salad featuring a medley of delectable ingredients. Succulent cubes of cheese intertwine with the briny goodness of black olives, creating a perfect balance that tantalizes the taste buds. Freshly chopped onions add a subtle pungency, while tender, crisp carrots lend a touch of sweetness. These components unite in an exquisite pasta salad, where the spiral pasta acts as a canvas, capturing the essence of each element. A sweet and tangy dressing drapes over the ensemble, elevating the dish to a tantalizing crescendo of flavors. You Will Need 4 Cups Chicken Broth 4 Cups Garden Rotini John Morrell Cubed Ham (8 oz.) 1 Medium Onion Diced 1 Can Whole Black Olives 1/2 Cup Match Stick Carrots (chopped) 1 Mini Block Velveeta cut into small cubes 3/4 Cup Real Mayonnaise 1/4 Cup Salad Dressing Mayonnaise 1 TBSP S oy Sauce 1/4 Cup Sugar 1 TBSP Parsley Flakes 1/2 TBSP Garlic Salt 1/2 tsp Black Pepper Notes: You can also add 1/2 cup Cherry Tomatoes (or more LOL) I was just out. Thank you so much for supporting my site Pasta / Salad Prosciutto Dinner Pasta Salad Seafood Pasta Salad Ultimate Pea Salad Ultimate Bacon Potato Salad Southern Egg Salad Chicken Garden Salad Directions I used my 3 qt to make this recipe. Add Chicken broth, ham, and pasta to your instant pot. I had to defrost both my chicken broth and my ham on saute before continuing. Add Pasta and place your lid on, Select pressure cook (or manual) for 8 min high pressure. When done wait for pressure valve to go down and open lid Strain Pasta and Ham and move to a large bowl, refrigerate for 1 hour Thank you so much for supporting my site In another bowl add, real mayonnaise, salad dressing, Soy sauce, Lemon Juice, Sugar, Parsley, Garlic salt and pepper Mix well and set aside. To your pasta add onion, olives, match stick carrots, Kraft Velveeta block® (or cheddar cheese) and sauce Mix Well Garnish with a pinch of parsley flakes ENJOY!~ Thank you so much for supporting my site How to store Pasta Salad Cool the Salad: If the pasta salad was just made or recently served, allow it to cool to room temperature before storing. This helps prevent condensation inside the container, which can lead to bacterial growth. Use an Airtight Container: Transfer the pasta salad to an airtight container with a secure lid. Glass or plastic containers with tight-fitting lids work well for this purpose. The airtight seal will help keep the salad fresh and prevent it from absorbing any odors from the fridge. Refrigerate Promptly: Place the sealed container of pasta salad in the refrigerator as soon as possible after making or serving it. Refrigeration slows down bacterial growth and keeps the ingredients safe to eat. Avoid Freezing: Freezing may cause the mayo to separate and the texture of the salad to change, so it's not recommended for this type of salad. Use within Safe Timeframes : Pasta salads with mayo and other perishable ingredients should be consumed within certain timeframes to ensure their safety. It's generally recommended to consume the salad within 3-4 days. Avoid Leaving it at Room Temperature: Pasta salad, especially one containing mayo, should not be left at room temperature for an extended period. Bacteria can multiply rapidly at room temperature and lead to foodborne illnesses. Mix Before Serving: Before serving any leftovers, give the pasta salad a good stir to redistribute the dressing and flavors. Check for Spoilage: If you notice any signs of spoilage, such as an off smell, unusual texture, or mold growth, discard the salad immediately. ​ Remember that food safety is crucial, so if you're unsure about the freshness or safety of the pasta salad. Thank you so much for supporting my site Pasta Salad Variations Pasta salad is a versatile dish that can be customized in various ways to suit different tastes and preferences. Here are some popular pasta salad variations you can try: ​ Greek Pasta Salad: This variation typically includes cooked pasta, cherry tomatoes, cucumbers, red onions, Kalamata olives, and crumbled feta cheese. The dressing often consists of olive oil, lemon juice, red wine vinegar, garlic, oregano, and black pepper. Caprese Pasta Salad: Inspired by the classic Caprese salad, this version incorporates cooked pasta, cherry or grape tomatoes, fresh mozzarella balls (bocconcini), and fresh basil leaves. The dressing is usually a simple combination of balsamic vinegar, extra virgin olive oil, salt, and pepper. Chicken Caesar Pasta Salad: In this variation, cooked chicken is added to the pasta salad along with romaine lettuce, cherry tomatoes, grated Parmesan cheese, and croutons. The dressing is the traditional Caesar dressing made with anchovies, garlic, Dijon mustard, mayonnaise, lemon juice, and Worcestershire sauce. Mediterranean Pasta Salad: This version combines pasta with artichoke hearts, roasted red peppers, sun-dried tomatoes, black olives, and crumbled feta cheese. The dressing often includes olive oil, red wine vinegar, garlic, dried oregano, and a touch of honey. Tuna Pasta Salad: Cooked pasta is mixed with canned tuna, sliced celery, chopped red onions, and peas. The dressing typically consists of mayonnaise, lemon juice, Dijon mustard, and dill. Asian Sesame Pasta Salad: Cooked pasta is combined with shredded carrots, sliced bell peppers, edamame beans, and chopped scallions. The dressing is made with a mix of soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Mexican Pasta Salad: Cooked pasta is paired with black beans, corn kernels, diced tomatoes, diced avocado, chopped cilantro, and shredded cheddar cheese. The dressing often includes a mix of lime juice, olive oil, cumin, chili powder, and garlic. Summer Vegetable Pasta Salad: This variation includes cooked pasta combined with a medley of fresh summer vegetables like zucchini, cherry tomatoes, bell peppers, and asparagus. The dressing may vary but could include a light vinaigrette or lemon-herb dressing. ​ ​ Feel free to get creative and add your favorite ingredients to these variations or create your own pasta salad recipe based on what you have available and your personal preferences. Pasta salad is a fantastic canvas for exploring various flavors and textures!

  • Deconstructed Cabbage: Two Cooking Methods | Lovemyinstantpot

    Deconstructed Cabbage: Two Cooking Methods This unstuffed cabbage rolls recipe has become one of my go-to recipes, especially when I need to feed a large crowd. It's a lifesaver for busy weeknights, providing an easy dinner idea that doesn't skimp on flavor. Using simple, everyday ingredients like ground beef, cabbage, tomatoes, and rice, this recipe brings together a comforting blend of tender cabbage and savory meat, all enhanced by aromatic herbs. Every time I make it, I'm reminded of how amazing the flavors are, and it's always a hit with family and friends. Whether you're cooking for a big family or hosting a get-together, this unstuffed cabbage rolls recipe will surely impress everyone at the table. Share You Will Need Unstuffed Cabbage Rolls Recipe ​ Ingredients: ​ 1.5 lb ground beef (or ground turkey) 1 medium onion, chopped 3 cloves garlic, minced 1 medium cabbage, chopped 2 cans (14.5 oz each) diced tomatoes 1 can (8 oz) tomato sauce 1.5 cups cooked rice 2.5 cups water 4 beef bouillon cubes 1.5 teaspoons dried oregano 1.5 teaspoons dried basil 1.5 teaspoons salt 0.5 teaspoon pepper Optional: shredded cheese for topping Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site Side Dish Recipes Easy Garden Salad Spinach Salad with Strawberries Southern Kicked-up Green Beans Instant Pot Rice Buttery Parmesan Corn On The Cob Parmesan Buttery, Garlic Potatoes Kielbasa Stir-Fry How to make lazy man cabbage rolls In The Instant Pot Stovetop Directions Below Saute the Beef and Vegetables: Turn the Instant Pot to the "Sauté" setting. Add the ground beef and cook until it's browned and no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the Instant Pot. Cook for a few minutes until the onion is soft and translucent. Add Cabbage and Liquids: Stir in the chopped cabbage and cook for another 2-3 minutes until it starts to wilt. Dissolve the beef bouillon cubes in 2.5 cups of hot water. Add the diced tomatoes, tomato sauce, water with dissolved bouillon cubes, oregano, basil, salt, and pepper to the Instant Pot. Stir everything together until well combined. Pressure Cook: Close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the timer for 15 minutes on high pressure. Release Pressure: When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to "Venting." Add Cooked Rice: Open the Instant Pot and stir in the cooked rice. Mix until well combined and allow the mixture to heat through for a few minutes on the "Keep Warm" setting. Serve: Taste and adjust the seasoning if needed. Serve the unstuffed cabbage rolls hot, optionally topping with shredded cheese if desired. Thank you so much for supporting my site How to make Unstuffed Cabbage Rolls On The Stove Top Instructions: ​ In a large skillet or pot, cook the ground beef over medium heat until it's browned and no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for a few minutes until the onion is soft and translucent. Stir in the chopped cabbage and cook until it starts to wilt, about 5-7 minutes. Dissolve the beef bouillon cubes in 2.5 cups of hot water. Add the diced tomatoes, tomato sauce, water with dissolved bouillon cubes, oregano, basil, salt, and pepper to the skillet. Stir everything together until well combined. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for about 20-25 minutes, or until the cabbage is tender. Once the cabbage is cooked to your liking, stir in the cooked rice and mix until well combined. Allow the mixture to heat through for a few more minutes. ​ ​ Taste and adjust the seasoning if needed. Serve the unstuffed cabbage rolls hot, optionally topping with shredded cheese if desired. Enjoy your deconstructed cabbage rolls! Thank you so much for supporting my site Tips To Make This Deconstructed Cabbage Recipe A Success: General Tips for Both Methods: ​ Use Lean Ground Meat: ​ Opt for lean ground beef or turkey to reduce excess grease in the dish. If using higher-fat meat, make sure to drain the fat well after browning. Chop Ingredients Evenly: Ensure the cabbage, onion, and garlic are chopped evenly. This helps in cooking them uniformly and enhances the texture of the dish. Dissolve Bouillon Cubes Properly: Make sure the beef bouillon cubes are fully dissolved in hot water before adding to the pot to ensure an even distribution of flavor. Season to Taste: Taste the dish after cooking and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your preference. Garnish and Serve: Top with shredded cheese or fresh herbs like parsley for added flavor and presentation. Serve hot to enjoy the full, comforting flavors of the dish. Stovetop Tips: Use a Large Enough Pot: Use a large skillet or pot to ensure there is enough room for the ingredients to cook evenly without overcrowding. Cook the Cabbage Properly: When adding the chopped cabbage, cook until it starts to wilt before adding the liquids. This helps in reducing the overall cooking time. Stir Frequently: Stir the mixture occasionally while simmering to prevent sticking and to ensure even cooking. Add Cooked Rice Last: Stir in the cooked rice after the cabbage is tender and the flavors are well combined. This prevents the rice from becoming mushy and helps maintain its texture. ​ ​ Instant Pot Tips: Don't Overcrowd the Instant Pot: If your Instant Pot is smaller, consider halving the recipe or cooking in batches to avoid overcrowding, which can affect cooking efficiency. ​ Deglaze the Pot: After sautéing the meat and vegetables, deglaze the pot with a bit of water or broth to avoid the "Burn" warning. This involves scraping up any browned bits from the bottom of the pot. Check the Seal and Vent: Ensure the Instant Pot lid is properly sealed and the vent is set to "Sealing" to build up the necessary pressure for cooking. Natural Pressure Release: Allow the Instant Pot to naturally release pressure for at least 10 minutes before quick-releasing the remaining pressure. This helps in achieving the perfect texture for the cabbage and prevents splattering. Add Cooked Rice at the End: Stir in the cooked rice after the pressure cooking is complete. This prevents the rice from becoming too mushy and helps maintain its texture. By following these tips, you can ensure that your deconstructed cabbage rolls are flavorful, well-cooked, and satisfying whether you make them on the stovetop or in the Instant Pot. ​ Enjoy your deconstructed cabbage dish, and don't be afraid to get creative with the ingredients and flavors to make it your own! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

  • The Best Sausage Dorito Casserole | Lovemyinstantpot

    Savory Sausage Doritos Casserole: Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! Our Sausage Dorito Casserole is created with a winning combination of ingredients. As you savor each mouthful, you'll experience the hearty essence of perfectly cooked sausage mingling with the delightful crunch of Doritos, creating a symphony of textures and tastes that's simply irresistible. The medley of spices, from onion and garlic powder to the warmth of taco seasoning, dances on your palate, elevating each bite to a new level of satisfaction. The creaminess of the cream of celery and sour cream effortlessly intertwines with the vibrant tang of diced tomatoes, while a touch of diced jalapenos adds a hint of boldness for those seeking an extra kick. You Will Need 1 Bag of Doritos (any flavor) 1 Pound Sausage 1/2 Onion, diced 1 TBSP Onion Powder 1 tsp Garlic Powder 1 tsp Pepper 1/2 tsp Salt 1 Package Taco Seasoning 1 can Cream of Celery Soup 1/3 Heaping Cup Sour Cream 1 Can Diced Tomatoes (un-drained) 1 to 2 TBSP diced Jalapenos (adjust based on spice preference) 2 cups Shredded Cheese (cheddar, Mexican blend, or your choice) ​ Thank you so much for supporting my site Side Dish Recipes Canned Green Beans With A Twist Buttery Parmesan Corn On The Cob Instant Pot Parmesan Buttery, Garlic Potatoes Mexican Street Corn with Canned Corn Instant Pot Corn On The Cob How to make Sausage Dorito Casserole Add a drizzle of oil to a large skillet on medium heat. Add the sausage, diced onion, onion powder, garlic powder, pepper, and salt to the skillet. Cook, breaking up the sausage with a spatula, until the meat is almost browned and the onions are halfway translucent. Pour in the undrained diced tomatoes and the taco seasoning. Add 1/2 cup of water. Allow the mixture to cook for about 5 minutes, allowing the flavors to meld. Stir in the cream of celery soup, diced jalapenos (adjust quantity based on desired spiciness), and sour cream. Mix well and let it simmer for another 2-3 minutes. Remove from heat. Preheat your oven to 375°F (190°C). In a large casserole dish, spread a layer of slightly crushed Doritos. Spoon half of the sausage and cream mixture over the Doritos layer, spreading it evenly. Sprinkle 1 cup of shredded cheese over the meat mixture. Repeat the layers with another layer of Doritos, the remaining sausage and cream mixture, and another cup of shredded cheese. Bake the casserole in the preheated oven for 20 minutes, uncovered. After baking, switch the oven to broil mode. Broil the casserole for an additional 5 to 6 minutes, or until the top is golden and slightly crispy. Carefully remove the casserole from the oven. Allow it to cool for a few minutes before serving. Note: Adjust the amount of diced jalapenos to control the level of spiciness in the dish. You can use your favorite type of shredded cheese for the casserole. Customize the recipe by adding additional toppings such as diced tomatoes, sliced green onions, or chopped cilantro before serving. Serve the casserole with a side of sour cream, salsa, or guacamole for extra flavor. Enjoy your spicy Doritos Sausage Taco Casserole! Thank you so much for supporting my site Sausage Dorito Casserole Tips Sausage Selection: Choose a high-quality sausage with your preferred level of spiciness or flavor. You could use pork, beef, or even a turkey sausage for a healthier option. Doritos Variety: Experiment with different Doritos flavors to add a unique twist to the casserole. Cool Ranch, Spicy Sweet Chili, or Nacho Cheese are great options. Cheese Melting: For a perfectly melted cheese topping, shred your own cheese from a block. Pre-shredded cheese sometimes contains anti-caking agents that can affect meltability. Vegetable Additions: Enhance the nutritional content by adding vegetables like bell peppers, corn, or black beans to the meat mixture. Layering Technique: To ensure even distribution of flavors, layer the ingredients evenly throughout the casserole. This will help every bite be flavorful. Baking Dish Size: If you don't have a 9x13-inch dish, you can use a similar-sized dish or even individual ramekins for portioned servings. Garnish Creatively: Before serving, garnish the casserole with fresh ingredients like chopped cilantro, sliced green onions, or diced avocado for added color and freshness. Make-Ahead Option: You can prepare the meat mixture ahead of time and refrigerate it. When you're ready to bake, assemble the casserole and bake as directed. Leftovers: Leftovers can be reheated in the oven or microwave. To maintain the crispy texture of the Doritos topping, consider reheating in the oven at a lower temperature. Enjoy your delicious Doritos Sausage Taco Casserole! Thank you so much for supporting my site Storing and Reheating leftover Dorito Casserole Cooling: Allow the casserole to cool down slightly after baking. This helps prevent condensation from forming when you store it in the refrigerator. Covering: Cover the casserole dish tightly with plastic wrap, aluminum foil, or transfer it to an airtight container. Make sure the cover is secure to prevent air exposure. Labeling: If you'd like, you can label the container with the date to help you keep track of its freshness. Refrigeration: Place the covered casserole dish in the refrigerator. Make sure the refrigerator temperature is set to 40°F (4.4°C) or below to ensure food safety. Storage Duration: The Doritos Sausage Taco Casserole can be safely stored in the refrigerator for up to 3-4 days. ​ ​ When you're ready to enjoy the leftovers, you can reheat the casserole following these steps: ​ Oven Method: Preheat your oven to 350°F (175°C). Remove the plastic wrap or aluminum foil from the casserole dish. Place the uncovered casserole in the preheated oven and bake for about 20-25 minutes, or until it's heated through and the cheese is melted and bubbly. Microwave Method: For individual portions, you can use the microwave for reheating. Place a portion on a microwave-safe dish and reheat on a medium power setting, stopping and stirring every minute until heated through. Checking Temperature: Make sure the internal temperature of the casserole reaches at least 165°F (73.9°C) for safe consumption. Crispiness of Doritos Topping: Keep in mind that the Doritos topping might not be as crispy as when the casserole was freshly baked, but the flavors should still be delicious. Serving: Once reheated, allow the casserole to cool slightly before serving to avoid burns. ​ ​ By following these steps, you can successfully store and reheat the Doritos Sausage Taco Casserole in the refrigerator, ensuring that it remains safe and tasty for your enjoyment.

  • Italian Shredded Chicken Breast | Lovemyinstantpot

    Shredded Chicken Breast Share Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! You Will Need 4 boneless, skinless chicken breasts (you can adjust for more, but maintain the same cooking time) 2 tablespoons Zesty Italian spice blend 1 1/2 cups water Optional: 4 tablespoons (1 tablespoon per chicken breast) of butter for added flavor and moisture Thank you so much for supporting my site What can you make with Shredded Chicken? ​ Cheesy Broccoli, Chicken potato bowl Chicken Taco Bowls/Burritos Garlic Honey Chicken The b est Buffalo Chicken, Cheese Dip ​​ Instant Pot Chicken Breast Season the Chicken: Sprinkle the Italian spice blend evenly over both sides of each chicken breast. If you're using more chicken breasts, make sure to maintain the same ratio of spice blend. Optional: Add Butter for Moisture (Recommended): To keep the chicken moist and add extra flavor, place 1 tablespoon of butter on top of each chicken breast. Prepare the Instant Pot: Place the trivet or a steamer rack at the bottom of your Instant Pot. Add Water: Pour 1 1/2 cups of water into the Instant Pot. Arrange the Chicken: Place the seasoned chicken breasts on the trivet or steamer rack. Ensure they are not stacked on top of each other and have some space in between. Set the Instant Pot: Close the Instant Pot lid and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" function, depending on your Instant Pot model. Set the cooking time to 6 minutes for the chicken breasts. If you are cooking more chicken breasts, maintain the same cooking time. Cook the Chicken: The Instant Pot will take some time to come to pressure, and then it will begin cooking. Once the cooking time is complete, allow the pressure to release naturally. This will take about 10-15 minutes. Open the Lid: Carefully open the Instant Pot lid once the pressure has fully released. Serve or Store: Your perfectly cooked chicken breasts are now ready to be served hot or used in various dishes. You can slice, shred, or use them whole in salads, sandwiches, soups, casseroles, and more. Save the Cooking Liquid: Don't discard the cooking liquid. It can be used to enhance soups or turned into a delicious gravy by thickening it with a cornstarch and water mixture. Enjoy your perfectly cooked chicken breast with Italian spice blend. Thank you so much for supporting my site Stovetop Shredded Chicken Breast Season the Chicken: Sprinkle the Italian spice blend, salt, and pepper evenly over both sides of each chicken breast. Adjust the amount of seasoning based on the number of chicken breasts you are using. Optional: Add Butter for Moisture (Recommended): To keep the chicken moist and add extra flavor, melt 1 tablespoon of butter in the skillet over medium-high heat. Place 1 chicken breast in the skillet and sear it on one side for about 2-3 minutes. Sear the Chicken: Heat a large skillet or frying pan over medium-high heat and add olive oil. Once the oil is hot, add the seasoned chicken breasts (with or without the butter) to the skillet. Cook the Chicken: Sear the chicken on one side for about 2-3 minutes until it develops a golden-brown crust. Use tongs to flip the chicken breasts over and sear the other side for another 2-3 minutes. Reduce Heat and Cover: Reduce the heat to medium-low and cover the skillet with a lid. Continue Cooking: Let the chicken breasts cook for an additional 10-15 minutes, depending on their thickness. Ensure they are cooked through and no longer pink in the center. The internal temperature of the chicken should reach 165°F (74°C). Shred the Chicken: Once the chicken breasts are fully cooked, remove them from the skillet and place them on a clean cutting board. Use two forks to shred the chicken. Hold one fork in each hand and pull the chicken apart in opposite directions. You can also use your fingers if the chicken is cool enough to handle. Continue shredding until all the chicken breasts are broken into small, bite-sized pieces. Save the Pan Juices: Don't discard the pan juices. They can be used as a flavorful sauce for the shredded chicken. Serve or Use in Recipes: Serve the shredded Italian-spiced chicken immediately as a main dish, or use it in various recipes such as tacos, enchiladas, salads, sandwiches, or casseroles. Thank you so much for supporting my site What can you make with Shredded Chicken? Chicken Tacos: Use shredded chicken as a taco filling. Top with salsa, guacamole , sour cream, and your favorite toppings. Chicken Enchiladas: Roll shredded chicken in tortillas, cover with enchilada sauce and cheese, and bake until bubbly. Chicken Salad: Mix shredded chicken with mayonnaise, celery, onions, and your choice of seasonings to make a chicken salad . Serve in sandwiches or lettuce wraps. Chicken Quesadillas: Layer shredded chicken between tortillas with cheese, then cook until crispy and golden. Buffalo Chicken Dip : Combine shredded chicken with cream cheese, buffalo sauce , and shredded cheese for a delicious dip. Bake until bubbly and serve with tortilla chips or veggies. Chicken Soup: Add shredded chicken to your favorite soup recipe for added protein and flavor. Chicken Stir-Fry: Stir-fry shredded chicken with vegetables and your choice of sauce for a quick and healthy meal. Chicken and Rice Casserole: Mix shredded chicken with cooked rice , vegetables, and a creamy sauce. Top with cheese and bake until golden. Chicken Burritos: Roll shredded chicken in large tortillas with rice , beans , cheese, and salsa. Wrap and enjoy! Chicken Pizza: Top your pizza with shredded chicken, barbecue sauce , red onions, and cheese for a unique twist. Chicken Wraps: Fill large tortillas with shredded chicken, lettuce, tomato, and your favorite dressing for a quick lunch. Chicken and Broccoli Alfredo: Combine shredded chicken with cooked pasta, steamed broccoli, and Alfredo sauce for a creamy pasta dish. Chicken Pot Pie: Use shredded chicken as the filling for a homemade chicken pot pie. Top with a flaky pastry crust. Chicken Nachos: Pile shredded chicken onto tortilla chips, then top with melted cheese, jalapeños, and salsa. Chicken Tamales: Make homemade tamales with shredded chicken filling and masa dough. Chicken Pita Pockets: Stuff pita pockets with shredded chicken, hummus, and fresh vegetables. Chicken and Waffles: Serve shredded chicken over crispy waffles with syrup for a sweet and savory meal. Chicken Fried Rice: Incorporate shredded chicken into your fried rice recipe for added protein. Chicken Caesar Salad: Toss shredded chicken with romaine lettuce, croutons, Parmesan cheese, and Caesar dressing. ​

  • Crispy Herbed Garlic Roasted Yellow Potatoes | Lovemyinstantpot

    Herbed Garlic Roasted Yellow Potatoes Oven or Instant Pot with an air fryer lid Prepare a delicious batch of Herbed Garlic Roasted Potatoes with this easy recipe. These crispy Garlic Rosemary Thyme Potatoes are the perfect side dish, combining the simplicity of an easy potato side dish with the flavors of homemade herb-roasted potatoes. Whether you're using the oven or an Instant Pot with an air fryer lid, enjoy the convenience of this tasty roasted yellow potato recipe. Elevate your meal with these flavorful and easy-to-make potatoes. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: As a Walmart Creator, I earn from purchases. 3 pounds of yellow potatoes , washed and halved 6 tablespoons olive oil 4 cloves garlic, minced 2 teaspoons dried rosemary (or 4 teaspoons fresh rosemary, chopped) 2 teaspoons dried thyme (or 4 teaspoons fresh thyme leaves) Salt and black pepper to taste Fresh parsley , chopped, for garnish (optional) These Herbed Garlic Roasted Yellow Potatoes are simply the best. With each bite, you'll savor the irresistible combination of crispy exteriors and tender interiors, perfectly seasoned with garlic, rosemary, and thyme. It's a side dish that stands out, elevating any meal to a gourmet experience. I've crafted this recipe to perfection, and honestly, I'm not sure how it can get any better. These potatoes are a delightful harmony of flavors and textures, making them an absolute crowd-pleaser. Try them once, and you'll find yourself coming back for more. Thank you so much for supporting my site What Goes Well Garlic Roasted Yellow Potatoes BBQ Basic Meatloaf French Dip Sliders with Homemade Au jus Garlic Parmesan Pork Strips Dr. Pepper Pulled Pork Pork Butt Tenderloin The Best Instant Pot Herbed Garlic Roasted Yellow Potatoes Air fry at 400°F (200°C) for about 20-25 minutes. However, the exact cooking time can vary depending on several factors, including the size of your potato halves, the specific model of your Instant Pot with the air fryer lid , and how crispy you prefer your potatoes. Place the Instant Pot air fryer basket in the Instant Pot and preheat the air fryer lid to 400°F (200°C) for about 5 minutes. In a large bowl , combine the halved yellow potatoes, olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Toss everything together until the potatoes are evenly coated with the seasonings. Once the air fryer lid is preheated, carefully place the seasoned potatoes in the air fryer basket in a single layer. Close the air fryer lid and set the Instant Pot to air fry at 400°F (200°C) for 20-25 minutes. Check the potatoes periodically and shake the basket for even cooking. Air fry the potatoes until they are golden brown and crispy on the outside and tender on the inside. The exact cooking time may vary depending on your Instant Pot model and the size of the potatoes. Garnish with fresh parsley for added flavor and presentation (optional). Serve your air-fried Herbed Garlic Roasted Yellow Potatoes as a delightful side dish for your meal. Enjoy! ​ Using the Instant Pot with the air fryer lid allows you to achieve crispy roasted potatoes without using the oven. Just be sure to adjust the cooking time as needed to achieve the desired level of crispiness. (Oven Baked Herbed Garlic Roasted Yellow Potatoes Below) Thank you so much for supporting my site How To Make Oven Baked Herbed Garlic Roasted Yellow Potatoes Preheat your oven to 425°F (220°C). In a large bowl, combine the halved yellow potatoes, olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Toss everything together until the potatoes are evenly coated with the seasonings. Using a BBQ brush, evenly distribute the seasoning mixture from the bowl onto the tops of the potatoes. Arrange the seasoned potatoes in a single layer on two baking sheets or roasting pans. Roast the potatoes in the preheated oven for about 35 minutes or until they are golden brown and crispy on the outside. You can check for doneness by piercing a potato with a fork; it should be tender on the inside. Garnish with fresh parsley for a burst of color and extra flavor (optional). Serve your batch of flavorful roasted yellow potatoes as a side dish for your meal. Enjoy! Thank you so much for supporting my site Herbed Garlic Roasted Yellow Potatoes "Tips" Choose the Right Potatoes: opt for yellow or Yukon Gold potatoes as they have a creamy texture and a naturally buttery flavor that works well for roasting. Even Sizing: Try to cut the potato halves as evenly as possible. This ensures that they cook uniformly, resulting in consistent crispiness. Preheat the Air Fryer Lid: If using the Instant Pot with an air fryer lid, make sure to preheat it as directed in the recipe. Preheating helps achieve that desired crispiness. Use Fresh Herbs: If available, fresh rosemary and thyme can provide a more vibrant flavor compared to dried herbs. Just remember to adjust the quantities as fresh herbs tend to be more potent. I have done this recipe both ways and both are delicious! If all you have is dried, use them. Shake the Basket: During air frying, give the basket a gentle shake or stir the potatoes occasionally to ensure even cooking and browning. Adjust Cooking Time: Keep an eye on the potatoes as they cook. Cooking times can vary depending on your specific equipment and the size of the potato halves. Adjust the cooking time if needed to achieve your preferred level of crispiness. Don't Overcrowd: If making a larger batch, consider cooking the potatoes in batches to avoid overcrowding the air fryer basket, which can impact their crispiness. Serve Promptly: Roasted potatoes are best enjoyed right after cooking when they are at their crispiest. Serve them promptly to savor the full flavor and texture. Customize Seasonings: Feel free to customize the seasonings to your taste. You can add a pinch of paprika or Parmesan cheese for extra flavor. Garnish Creatively: Fresh parsley isn't the only option for garnish. Experiment with other fresh herbs or a drizzle of balsamic reduction for added visual appeal and flavor. Storage: If you have leftovers, store them in an airtight container in the refrigerator. While they may lose some crispiness upon reheating, they can still be delicious. ​ ​ Enjoy making and savoring these Herbed Garlic Roasted Yellow Potatoes! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

  • Bacon Prosciutto Salad | lovemyinstantpot

    Creamy Bacon Prosciutto Salad with sweet Soy Sauce Dressing Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! This salad is a mouthwatering combination of flavors and textures, featuring a bed of Iceberg Classic Salad mix and cooked pasta shells, adorned with crispy bacon, prosciutto-wrapped mozzarella, sweet Mini Sweet Pepper rings, halved Cherry Tomatoes, and sliced Salad Cucumbers. The sharpness of diced Sharp Cheddar Cheese and the refreshing touch of diced green apple elevate the dish, while the optional olives and onions provide an extra kick. The salad is generously drizzled with a delectable sweet soy dressing, blending Real Mayonnaise, Salad Dressing Mayonnaise, Soy Sauce, Sugar, Garlic Salt, and Black Pepper, creating a creamy and savory finish that ties all the ingredients together into a harmonious medley of taste and delight. You Will Need For The Dressing ​ 1 1/2 Cup Real Mayonnaise 1/2 Cup Salad Dressing Mayonnaise 2 TBSP Soy Sauce 1/2 Cup Sugar 1 TBSP Garlic Salt 1 tsp Black Pepper ​ For The Salad ​ 3 large eggs (divided) 1/2 pound bacon (cut into bite sized pieces) 1 12 oz package Iceberg Classic Salad 1 1/2 Cup Pasta Shells (medium) 2 Cups Water 5 Mini Sweet Peppers cut into rings (red, yellow, orange) 25 Cherry Tomatoes 2 Salad Cucumbers (sliced) 1/2 block Sharp Cheddar Cheese Diced 1 Package prosciutto-wrapped mozzarella (cut in half) 1 Green Apple (peeled and diced into bite sized pieces) ​ Optional- olives and onions ​ ​ Thank you so much for supporting my site Other Recipes you might like Parmesan, Garlic Butter Noodles Ham and Cheese Pasta Salad Buttery Lemon Pepper tilapia Crab Casserole Ultimate Bacon Potato Salad Family Size Salad Directions Creamy Bacon and Prosciutto Salad with Sweet Soy Dressing Large Salad for a Crowd (Recipe below) ​ ​ Prepare the dressing: In a mixing bowl, combine the Real Mayonnaise, Salad Dressing Mayonnaise, Soy Sauce, Sugar, Garlic Salt, and Black Pepper. Whisk until smooth and well combined. Adjust seasoning to taste if needed. Set the dressing aside. Cook the eggs: Boil 2 large eggs until hard-boiled, then peel and slice them into quarters for garnish. Dice the third raw egg into small pieces and set it aside. Cook the bacon: In a skillet, cook the bacon until crispy. Drain excess oil on paper towels and set aside. Cook the pasta shells: Bring 2 cups of water to a boil in a saucepan, then cook the pasta shells according to the package instructions. Drain and set aside. Assemble the salad: In a large salad bowl, layer the Iceberg Classic Salad mix, cooked pasta shells, Mini Sweet Pepper rings, halved Cherry Tomatoes, sliced Salad Cucumbers, diced Sharp Cheddar Cheese, and prosciutto-wrapped mozzarella halves. Add the cooked bacon and diced raw egg on top of the salad for additional texture and flavor. Drizzle the sweet soy dressing over the salad. Toss gently to coat all the ingredients with the dressing. Finally, add the diced green apple to the salad for a refreshing and crisp touch. If you like, you can also include olives and onions for added depth of flavor. Garnish the salad with the boiled egg quarters. ​ ​ Serve the creamy bacon and prosciutto salad with sweet soy dressing fresh and enjoy its delicious blend of flavors and textures! Thank you so much for supporting my site Are you making this salad for crowd? To make this salad for a crowd, you'll need to scale up the ingredients accordingly and use larger serving containers. Here's a general guideline to help you prepare the salad for a larger group (25 to 30 people) ​ For the Dressing: 6 cups Real Mayonnaise 2 cups Salad Dressing Mayonnaise 1/2 cup Soy Sauce 1 1/2 cups Sugar 2 tbsp Garlic Salt 2 tsp Black Pepper For the Salad: 24 large eggs (20 boiled, 4 raw for garnish) 6 pounds bacon, cut into bite-sized pieces, cooked and crispy 6 12 oz packages Iceberg Classic Salad mix 9 cups Pasta Shells (medium), cooked according to package instructions 12 cups Water 30 Mini Sweet Peppers, cut into rings (red, yellow, orange) 150 Cherry Tomatoes, halved 12 Salad Cucumbers, sliced 3 blocks Sharp Cheddar Cheese, diced 6 Packages prosciutto-wrapped mozzarella, cut in half 6 Green Apples, peeled and diced into bite-sized pieces Optional: Olives and onions for extra flavor Directions: Prepare the dressing: In a large mixing bowl, combine the scaled-up quantities of Real Mayonnaise, Salad Dressing Mayonnaise, Soy Sauce, Sugar, Garlic Salt, and Black Pepper. Whisk until smooth and well combined. Adjust seasoning to taste if needed. Set the dressing aside. Cook the eggs: Boil the large eggs until hard-boiled, then peel and slice them into quarters for garnish. Dice the fourth raw egg into small pieces and set it aside. Cook the bacon: In large batches, cook the bacon until crispy. Drain excess oil on paper towels and set aside. Cook the pasta shells: In a large pot, bring the scaled-up quantity of water to a boil, then cook the pasta shells according to the package instructions. Drain and set aside. Assemble the salad: In a couple of large salad bowls or a large serving container, layer the scaled-up quantities of Iceberg Classic Salad mix, cooked pasta shells, Mini Sweet Pepper rings, halved Cherry Tomatoes, sliced Salad Cucumbers, diced Sharp Cheddar Cheese, and prosciutto-wrapped mozzarella halves. Add the cooked bacon and diced raw egg on top of the salad for additional texture and flavor. Drizzle the sweet soy dressing generously over the salad. Toss gently to coat all the ingredients with the dressing. Finally, add the diced green apple to the salad for a refreshing and crisp touch. If you like, you can also include olives and onions for added depth of flavor. Garnish the salad with the boiled egg quarters. ​ ​ Serve this crowd-pleasing creamy bacon and prosciutto salad with sweet soy dressing fresh, and enjoy a delectable and satisfying dish perfect for large gatherings! Thank you so much for supporting my site Here are some tips to make the Creamy Bacon and Prosciutto Salad with Sweet Soy Dressing a delightful and successful dish: ​ Preparation: Assemble all the ingredients and dressings ahead of time, especially if you're serving a large crowd. You can cook the bacon, boil the eggs, and prepare the dressing a day in advance to save time on the day of the event. Keep Ingredients Fresh: Use fresh and high-quality ingredients for the best flavors. Ensure that the salad greens, vegetables are crisp and vibrant. Customization: Consider any dietary restrictions or preferences of your guests. You can offer optional toppings like olives and onions separately so that people can add them as per their taste. Dressing on the Side: If you're serving the salad to a large group, it might be a good idea to serve the dressing on the side. This allows individuals to adjust the dressing amount to their liking and keeps the salad fresher for longer. Chill Ingredients: Refrigerate the salad ingredients before assembling to keep the salad cool and refreshing, especially if you're serving it outdoors or during a warm day. Tossing the Salad: When dressing the salad, start with a smaller amount of dressing and toss gently to coat the ingredients evenly. Add more dressing as needed, so the salad isn't overdressed. Portioning: If the salad is being served as a main course, plan for larger portions. As a side dish, smaller portions will suffice. Garnish: Pay attention to the presentation. Garnish the salad with the boiled egg quarters and a sprinkle of black pepper on top to make it visually appealing. Serve Immediately: Once the salad is dressed, serve it promptly to retain its freshness and crunchiness. Label Allergens: If you're serving the salad in a potluck or buffet-style setting, consider labeling the ingredients that may contain common allergens. ​ Remember, you can always adjust the ingredients and dressing quantities based on personal preferences and the number of guests you're serving. Enjoy your delicious salad and the joy it brings to your gathering! ​

  • Cheesecake-Inspired Strawberry Cream Fruit Dip | Lovemyinstantpot

    Cheesecake-Inspired Strawberry Cream Fruit Dip Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Transform your fruit platter into a delightful experience with this creamy fruit dip that captures the essence of cheesecake. Fresh strawberries and velvety cream cheese combine with a hint of cinnamon-spiced sweetness, creating a luscious dip that complements every fruit slice. Indulge in the irresistible charm of cheesecake in every bite, making your fruit arrangement a truly delectable treat. You Will Need 1 Pound Strawberries 1/4 cup sugar 1 ts Lemon Juice ​1/2 TS Vanilla Extract 1 Package Cream Cheese 1 TS Corn Starch 1 TS Water 1/2 TB Cinnamon 3 TB Sugar 1 ts Lemon Extract 1/2 Cup Cream Thank you so much for supporting my site Strawberry Cream Fruit Di p Directions Begin by cutting the strawberries into 1-inch rounds and then halve them. Place the strawberries in a bowl, add 1/4 cup of sugar and lemon juice, and mix well. Cover the bowl and let it sit for 1 hour, stirring occasionally to allow the strawberries to release their juices. After the strawberries have macerated, transfer the mixture into your Instant Pot. Put on the lid and make sure it's set to sealing, not venting. Press the steam button (or rice cook button) on your Instant Pot and set the timer for 10 minutes. Once the cooking cycle is complete, perform an instant release to release the pressure. Carefully open the Instant Pot lid and add 1/2 teaspoon of vanilla extract and the softened cream cheese to the strawberries. Mix well until the cream cheese is fully incorporated and the mixture is smooth. In a separate bowl, combine 1 teaspoon of corn starch with 1 teaspoon of water, stirring until the corn starch is fully dissolved. In another bowl, mix 1/2 tablespoon of cinnamon with 3 tablespoons of sugar to create a cinnamon-sugar mixture. Add 1 tablespoon of the cinnamon-sugar mixture and the dissolved corn starch mixture to the Instant Pot. Stir well to combine. Finally, add 1 teaspoon of lemon extract and 1/2 cup of heavy cream to the mixture in the Instant Pot. Stir continuously until the mixture is well blended and has thickened. Once the topping has thickened, turn off the Instant Pot and let cool. Check below for some great fruit topping ideas! ​ ​ ​ Note: The cooking times and settings might vary depending on the specific model of your Instant Pot, so make sure to follow the manufacturer's instructions and adjust as needed. Dessert Recipes Strawberry Sauce (Filling) Caramel Apple Hand Pies Caramel Apple Parfait Coconut pecan chocolate peanut butter fudge Oreo Cream Chocolate Cake Thank you so much for supporting my site This creamy and flavorful Instant Pot Strawberry Cream Cheese Dessert can also double as a delicious fruit dip! It's a great accompaniment for a variety of fresh fruits. Here are some fruits you could use this dessert as a dip for: ​ ​ Fresh Strawberries: Since the base of the dessert is strawberries, using fresh strawberry slices as a dipper would create a delightful harmony of flavors. Bananas: Sliced bananas would complement the creamy and slightly tangy profile of the cream cheese dessert. Apple Slices: Crisp apple slices would provide a nice contrast in texture and a hint of tartness to balance the sweetness. Pineapple Chunks: The tropical sweetness of pineapple would pair well with the creamy and cinnamon-spiced dip. Pear Slices: The subtle sweetness of pears would work nicely with the flavors of the cream cheese dessert. Grapes: Whether they're red, green, or black, grapes offer a burst of juiciness that would go well with the creamy dip. Melon Chunks: Watermelon, cantaloupe, or honeydew chunks could add a refreshing and hydrating element to your fruit platter. Kiwi Slices: Kiwi's tanginess would contrast nicely with the creamy and sweet dip. Raspberries and Blackberries: These berries would provide a burst of vibrant color and intense berry flavor to complement the dip. Mango Slices: The tropical sweetness of mangoes would create a delightful fusion of flavors with the cream cheese dessert. ​ ​ Remember, the key is to choose fruits that you enjoy and that offer a balance of flavors and textures. Arrange your chosen fruits around the serving dish of Instant Pot Strawberry Cream Cheese Dip, and you'll have a delightful and visually appealing fruit platter with a scrumptious dip at the center! Thank you so much for supporting my site How To Store Strawberry Cream Fruit Di p Cooling: Allow the dessert to cool down to room temperature before storing. This helps prevent condensation from forming inside the storage container. ​ Airtight Container: Choose an airtight container that is appropriate for storing dairy-based desserts. Glass or plastic containers with tight-fitting lids work well. Layering: If you plan to layer the dessert with fruit slices, consider placing a layer of plastic wrap or parchment paper between the dessert and the fruit to prevent them from becoming soggy. Labeling: Label the container with the date of preparation. This will help you keep track of how long the dessert has been stored. Refrigeration: Place the airtight container in the refrigerator. The dessert can be stored in the fridge for up to 3-4 days. Keep in mind that the texture of the dessert may change slightly after refrigeration, but the flavors should still be delicious. Fruit Dip: If you're using the dessert as a fruit dip, you can store it separately from the fruit. Keep the dip and the fruit in separate airtight containers. Fruit Storage: If you have leftover fruit that you used as dippers, store them separately in airtight containers in the refrigerator to maintain their freshness. Separation: Over time, some separation may occur in the dessert due to the cream and fruit juices. Simply give it a gentle stir before serving again to reincorporate the ingredients.

  • The Best Fried Liver and Onions | Lovemyinstantpot

    The Best Southern Liver and Onions Recipe Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Discover the secrets to the ultimate liver and onions , whether fried or combined with flavorful onions. Uncover the best beef and calf liver recipe. Imagine a dish that's got that perfect crispy and tender thing going on, thanks to a generous mix of sautéed onions. It's not just dinner; it's the one everyone at home can't get enough of. Brace yourself for a flavor-packed ride where every bite feels like a cozy, familiar dance. This isn't just something to eat; it's a meal that turns the ordinary. into a tasty meal your family will ask for again and again! You Will Need 1 Package liver 6 TBSP oil (more if needed for gravy) Divided I cup flour 1 tsp garlic powder 1 tsp onion powder 2 tsp salt 1/2 tsp pepper 1/2 box Beef Broth Fried liver and onions with gravy is a dish worth trying for its unique blend of flavors and textures. The crispy, lightly seasoned liver pairs perfectly with the sweetness of caramelized onions, while the rich and savory gravy ties it all together. It's a comfort food classic that offers a hearty and satisfying meal that's both nostalgic and comforting. Thank you so much for supporting my site What can you serve with Liver & Onions? Basic Mashed Potatoes Creamy Ranch Mashed Potatoes Canned Green Beans With A Twist Summer Squash Dressing Instant Pot Parmesan Buttery, Garlic Potatoes How To Make Liver and Onions with Gravy Prepare the Liver: In a mixing bowl, combine the flour, salt, pepper, garlic powder, and onion powder. Mix well. Coat each piece of liver in the flour mixture, ensuring an even coating, and let them rest on a plate for at least 5 minutes. This allows the liver to absorb the flour. Sauté the Onions: Slice your onions into rings. In a separate pan, add 2 tablespoons of oil and heat it over medium heat. Add the sliced onions, sprinkle with a pinch of salt and pepper, and sauté them until they become almost translucent. Set aside when done. Fry the Liver: In the same pan you sautéed the onions, add 4 tablespoons of oil and heat it over medium-high heat. Place the coated liver pieces into the pan and fry each side until they are nicely browned. Reduce the heat to medium and continue cooking until the liver is cooked through. You can check for doneness by inserting a knife; it should show no signs of blood. Once done, cut each piece in half for easier serving. Layer Liver and Onions: In another bowl, create layers of liver and onions, starting with liver, then onions, and repeat until all the liver and onions are used. Prepare the Gravy: In the pan you fried the liver, you should have some leftover oil and flour mixture. Mix it well to create a paste. Gradually add the beef broth while stirring constantly until you achieve your desired gravy thickness. Season the gravy with salt and pepper to taste. Serve: Pour the prepared gravy over the layered liver and onions, ensuring they are well-coated. Gently stir to distribute the gravy evenly. Your delicious liver and onions with gravy are ready to be served hot. Enjoy your homemade comfort food! Thank you so much for supporting my site Liver and Onions with Tips Fried liver and onions can be a delicious and hearty dish when prepared correctly. Here are some tips to help you achieve the best results: ​ Choose Fresh Liver: opt for fresh liver from a reliable source. It should have a deep reddish color and a moist appearance. Avoid liver that looks dry, discolored, or has an unpleasant odor. Prep the Liver Properly: Before cooking, remove any connective tissue, veins, or membrane from the liver. Some people prefer to soak the liver in milk for about 30 minutes to an hour to reduce any potential bitterness, but this step is optional. Uniform Slicing: Slice the liver into evenly sized pieces. This ensures that they cook evenly and prevents some pieces from becoming overcooked while others remain undercooked. Flour Coating: Coat the liver pieces in a seasoned flour mixture. This not only adds flavor but also helps create a crispy exterior when fried. Hot Pan and Enough Oil: Use a hot pan to quickly sear the liver. Heat the oil until it shimmers but doesn't smoke. Make sure there's enough oil to cover the bottom of the pan evenly, so the liver cooks uniformly and doesn't stick. Don't Overcook: Liver cooks very quickly, overcooking liver can make it tough and dry. Use a knife to check for doneness; there should be no pinkness or blood when you make a small incision. Sauté the Onions Separately: While it's common to cook liver and onions together, consider sautéing the onions separately. This ensures they become beautifully caramelized without affecting the liver's cooking time. Season Well: Season the liver generously with salt and pepper. Liver has a strong flavor that can benefit from ample seasoning. Deglaze the Pan: After frying the liver, deglaze the pan with some liquid (e.g., wine, broth, or water) to create a flavorful gravy or sauce. Scrape up any browned bits from the bottom of the pan to incorporate them into the sauce. Serve Hot: Liver and onions are best enjoyed hot off the stove. Serve them immediately to retain their crispiness and tenderness. Pair with Complementary Sides: Consider serving your fried liver and onions with sides like mashed potatoes, rice, or a green vegetable to balance the meal. ​ ​ Remember that liver can be an acquired taste for some due to its unique flavor and texture, so be mindful of your guests' preferences. With these tips, you can create a delicious fried liver and onions dish that's tender, flavorful, and satisfying. Thank you so much for supporting my site How do you store Liver and Onions Storing and reheating fried liver and onions requires careful handling to maintain their flavor and texture. Here's how to do it: ​ Storing Fried Liver and Onions: ​ Cool It Down: Allow the fried liver and onions to cool down to room temperature before storing. Do not leave them at room temperature for more than two hours to prevent food safety issues. Refrigeration: Place the liver and onions in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. Reheating Fried Liver and Onions: ​ Stovetop Reheating: For best results, reheat on the stovetop. Heat a skillet or pan over medium-low heat. Add a small amount of oil or butter to prevent sticking and help restore moisture. Place the liver and onions in the skillet and heat gently, turning occasionally until they are warmed through. This should take 5-10 minutes. If you stored the gravy separately, reheat it in a separate pan and pour it over the liver and onions when serving. Microwave Reheating: While not the best option for maintaining crispiness, you can reheat fried liver and onions in the microwave. Place the liver and onions on a microwave-safe plate and cover with a microwave-safe lid or microwave-safe plastic wrap. Heat in short intervals, checking and stirring between each interval to ensure even heating. Use 30-second increments until the desired temperature is reached. Oven Reheating: Preheat your oven to a low temperature, around 300°F (150°C). Place the liver and onions on an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for 10-15 minutes or until thoroughly warmed. ​ Note: When reheating liver, be cautious not to overheat it, as this can make it tough and dry. Use a food thermometer if possible; the internal temperature should reach 165°F (74°C) for food safety. Remember that reheated liver and onions may not be as crispy as when freshly fried, but they can still be quite tasty. Additionally, the gravy or sauce can help add moisture and flavor back to the dish.

  • Mock Ham Salad Recipe | Lovemyinstantpot

    Mock Ham Sandwich Recipe Looking for a cold sandwich idea, or easy lunch ideas? Mock Ham Salad Sandwich—a quick and easy recipe inspired by the Depression era. Ground bologna, sweet pickles, and creamy mayonnaise. A Creative classic sandwich recipe at your fingertips. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients As an Walmart Creator, I earn from purchases. 1/2 pound bologna , finely ground or chopped 2 hard-boiled eggs , finely chopped 1/4 cup finely chopped sweet pickles or relish 2 tablespoons finely chopped onion 1/2 cup mayonnaise (or salad dressing ) 1 tablespoon yellow mustard Salt and pepper , to taste Sliced bread for sandwiches Lettuce leaves (optional) Sliced tomatoes (optional) Thank you so much for supporting my site! Cherished road trip memories feature magical picnics with a unique sandwich recipe at rest areas. From easy sandwiches to depression-era creations, our journey reflects joy and shared moments. Appreciating uncomplicated yet flavorful bites, I'm grateful for the simple enjoyment of unique sandwich recipes, including easy ones with bologna. Forever enriched by easy family adventure recipes and fast sandwich ideas. Sandwich Recipes Simple Egg salad Southern Sloppy Joe's Mock Ham Salad Directions Prepare the Bologna: Begin by finely grinding or chopping the bologna. You can use a food processor or a knife for this. Place the chopped bologna in a mixing bowl. Add Eggs and Pickles: Add the finely chopped hard-boiled eggs and sweet pickles (or relish) to the bowl with the bologna. Add Onion: Finely chop the onion and add it to the mixture in the bowl. Mix the Dressing: In a separate small bowl, combine the mayonnaise and yellow mustard. Mix them together until well combined. Combine Ingredients: Pour the mayonnaise and mustard dressing over the bologna, eggs, pickles, and onions in the mixing bowl. Season: Season the mixture with salt and pepper to taste. Remember that bologna and pickles can be salty, so adjust the salt accordingly. Mix Thoroughly: Gently but thoroughly mix all the ingredients in the bowl until they are well combined and evenly coated with the dressing. Assemble the Sandwiches: To assemble the sandwiches, spread a generous amount of the mock ham salad onto slices of bread. If desired, add lettuce leaves and sliced tomatoes for extra freshness and crunch. ​ ​ Serve: Serve your Mock Ham Salad Sandwiches as open-faced or closed sandwiches, as you prefer. Enjoy your taste of nostalgia! ​ ​ These sandwiches are simple and reminiscent of the Great Depression era when people had to make do with available ingredients. They're tasty, affordable, and a great way to appreciate the resourcefulness of the past. Thank you so much for supporting my site! There are several variations you can try to customize your Mock Ham Salad Sandwich recipe. Here are a few ideas: ​ Spicy Mock Ham Salad: Add a kick by mixing in some chopped pickled jalapeños or a dash of hot sauce to the mock ham salad. Sweet and Tangy: Enhance the sweet and tangy flavors by adding a tablespoon of honey or maple syrup to the dressing mixture. Deviled Egg Style: Incorporate some classic deviled egg ingredients such as a pinch of paprika, a dash of Worcestershire sauce, and a touch of Dijon mustard for a deviled egg-inspired mock ham salad. Creamier Texture: For a creamier consistency, increase the mayonnaise and mustard in the dressing mixture. Add Crunch: Include some diced celery or bell peppers for added crunch and freshness. Pickled Flavor: Experiment with different types of pickles or relishes, like dill pickles, bread and butter pickles, or even olives, to change the flavor profile. Herbaceous: Mix in fresh herbs such as chopped parsley, chives, or dill for a herbal twist. Eggless Mock Ham Salad: If you prefer a version without eggs, omit them entirely, or use a vegan egg substitute like tofu or chickpeas to create a similar texture. Nutty Addition: Add some chopped nuts, such as pecans or almonds, for extra texture and flavor. Use Different Meats: While bologna is a common choice, you can try this recipe with other deli meats like turkey, chicken, or even spam to create unique variations. Vegan Mock Ham Salad: For a vegan option, substitute the bologna with tempeh or a plant-based deli slice, and use vegan mayo and mustard in the dressing. Gluten-Free Option: Use gluten-free bread or lettuce leaves to make it suitable for those with gluten sensitivities. ​ ​ Feel free to mix and match these variations or come up with your own to create a Mock Ham Salad Sandwich that suits your taste preferences and dietary requirements. Thank you so much for supporting my site! Here are some storage tips for your Mock Ham Salad: ​ Refrigeration: Mock Ham Salad should be stored in an airtight container in the refrigerator. This will keep it fresh and safe to eat for a few days. Use within 3-4 Days: Aim to consume the Mock Ham Salad within 3-4 days to ensure its freshness and safety. Beyond that, the quality may start to deteriorate. Separate Containers: If you have already assembled sandwiches and have leftovers, store the salad and bread separately. The bread can become soggy if it sits in contact with the salad for too long. Stir Before Serving: When you're ready to enjoy it again, give the salad a good stir to redistribute the dressing, as it may have settled during storage. Freezing (for Bologna): If you've made a larger batch or have bologna leftovers, you can freeze it for longer storage. Wrap the bologna salad tightly in plastic wrap or place it in an airtight freezer-safe container. It can be frozen for up to 2-3 months. Thaw it in the refrigerator before using, and stir well to refresh the texture. Label and Date: If you're preparing multiple batches or storing leftovers, label the container with the date to help you keep track of freshness. Avoid Excess Moisture: Excess moisture can affect the texture of the salad and make it watery. To prevent this, consider placing a paper towel in the container to absorb any moisture that may accumulate. ​ ​ Remember that food safety is paramount. If you notice any signs of spoilage, such as an off smell or unusual texture, it's best to discard the salad to avoid foodborne illness. When in doubt, throw it out!~ Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

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