My husband and I had a date night the other weekend. It was so nice and long overdue. We ate a small farm-to-table restaurant and I ordered a delicious fish entree that came with a side of mushroom risotto. It was so good and I forgot how much I enjoyed risotto.
I found this recipe for risotto made in the Instant Pot and decided to give it a try. Making risotto can be time consuming, but not anymore. There’s a little bit of prep needed for this recipe, but in less than 30 minutes I had dinner on the table.
The risotto was cooked perfectly and the chicken was so tender. I used homemade chicken bone broth for my liquid and it was full of flavor. My kids were iffy on it, but despite their complaints, they cleaned their plates. I have enough for leftovers too!
I love making scones and was excited to try this version. Peaches have been so delicious this summer. They’re super sweet; we’ve been eating them nonstop.
These scones were just as good! The scones are not super sweet, so the glaze definitely adds a perfect amount. You’ll get sweet chunks of peaches through the scone. My scones didn’t fluff up as much as I expected. I’m guessing I need to get a new container of baking powder and try them again.
My son has been asking me to make lasagna; it’s one of his favorite meals. I found this recipe for “lazy lasagna” made in the Instant Pot. I thought it would be a great way to give him the flavors of lasagna without the time needed to make it. This recipe is also great for a mid-week dinner … especially when you have a limited time to get dinner on the table before running to evening events.
We thought it was even better the next day for leftovers!
My kids love zucchini bread and I’m always trying different recipes. They both really enjoyed this recipe. It’s a very moist bread that has deep flavors of olive oil, honey and brown sugar. This recipe is great to freeze as well. I sliced it, wrapped it in plastic wrap and then placed it in the freezer.
We all enjoyed it different ways. My kids ate it just the way it is. I warmed a slice and added a slice of butter and let it melt. My husband slathered it with cream cheese.
My family has been on a bit of a salad strike – especially my son. He went from loving salad to HATING it. I thought I’d give a panzanella salad a try. No luck with him, but the rest of us loved this salad! It was so refreshing and bright. It’s simple to make and delicious! I loved the combination of sweet peaches with the saltiness of prosciutto and the creaminess of the fresh mozzarella. The vinaigrette is really good too – I’ll definitely make it again.
My husband is not a fan of fruit in salad, but I think I have may have converted him with this one! I can’t wait to make it again before local peaches are no longer available.
Bruschetta is the perfect way to enjoy summer tomatoes. I picked up some gorgeous Mr. Stripey tomatoes at the farmers market this past weekend and I immediately knew I wanted to make a bowl of this bruschetta. I’ve made it several times this summer and I’m always amazed at how quickly it is devoured.
Zucchini season is here and I’m on the hunt for any way to use it up. I picked up two big zucchinis from my sister-in-law and have been finding different ways to use it. I started with using 2 cups for grilling, made two batches of zucchini chocolate chip muffins and this new recipe for cheesy muffins.
This recipe was very simple. I whipped up a batch while I was getting dinner ready the other night. I love how light and fluffy these muffins are. The original recipe was for a loaf of bread, but I knew I didn’t have time for that. I used my Pampered Chef brownie pan and forgot how much I enjoy square baked goods. I’ll definitely be making these again and I suggest eating them slightly warm with a dab of butter. YUM!
Do you all things buffalo? If so, these cashews are amazing! I’ve had them on my list to make and it took me months to find raw cashews. Craziness! My Costco stopped carrying them and then every time I went grocery shopping, the bulk bins for them was empty.
What I really like about this recipe is that you make your own buffalo sauce. I was a little heavy handed with the spices, so these pack a punch, but they’re so delicious. You could easily use another raw nut to make them, but cashews are the way to go for snacking!
It’s National Cheesecake Day! I’ve teamed up with a group of bloggers to celebrate the day. I can’t wait to check out all the recipes being shared today! Thanks to Triple Chocolate Kitchen for organizing the event.
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Do you like cheesecakes? I love them, but can no longer eat them and I have yet to find a vegan version to try (if anyone has one, please share it with me!).
I decided to make a cheesecake for my family, one that my kids would love. It also gave me an opportunity to use my Instant Pot for a new recipe. I have made cheesecakes, but this is the first one that uses cookie dough for a crust. My husband was my taste-tester and he loved these cheesecake. It was creamy, rich and the cookie dough crust was a delicious twist on a traditional cheesecake.
My husband loves iced tea. I usually buy him a gallon of orange tea every week while I’m grocery shopping … until he said we could make tea at home. I was looking around Pinterest one night for other Instant Pot recipes and stumbled on a few for sweet tea. I figured I would give it a try and have been experimenting with different recipes. I think I finally have it perfect!
It was super easy to make and it tasted good. I made the first batch a little strong, but it all worked out and he was able to dilute it with ice and added a slice of lemon. It’s not overly sweet – just the perfect amount. I know I’ll be making it all the time now.