Easy Instant Pot Vegetable Soup

So I have dove into the use of my instant pot quite a lot lately! Although it’s wonderful for so many different types of dishes, I will have to admit my favorite thing for it is soup! Soup is just one of my favorite things, but soup doesn’t always feel pleasing unless it’s simmered a long time and blended all of its wonderful flavors together.

But with the instant pot, you don’t have to wait two hours for sumptious soup that tastes like its been stewing all day. You literally can pressure cook it for 7 minutes and it tastes like something you would get at a restaurant!

Now, one of my favorite soups of all time is vegetable soup. It just reminds me of home and always makes me feel cozy! It is storming here today, so I decided to whip some up for lunch! After tasting how glorious it is, I decided I would share it with you all!

Now this is a meatless version because honestly its so delicious I don’t think it needs it! It tastes like old fashioned, what your grandma would make you vegetable soup! However, it only takes 7 minutes to cook! You heard me, 7 minutes!

Lets get to it so you can get cooking!

Easy Instant Pot Vegetable Soup

What you will need:

  • 2 cans of mix vegetables
  • 1 can seasoned lima beans
  • 1 can tomatoes, okra, and corn mix
  • 1 can diced tomatoes
  • 1 can french onion soup
  • 1 box of beef broth
  • 2 stalks celery (diced)
  • 1/2 onion (diced)
  • 1 tbsp garlic (minced)
  • 1 tbsp Worcestershire sauce

Dry seasonings:

  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp celery seed

Directions:

Drain all of your cans and pour inti instant pot. Dice celery and onion and add in. Toss in minced garlic, dry seasonings, Worcestershire sauce, and beef broth. Stir everything well!

Put on instant pot lid and make sure to set to “SEAL”. If you do not seal, it won’t pressurize! Then hit manual mode for 7 minutes! It will take some time to pressurize and then you will see the cook time on the front screen!

Once it’s done, quick release the pressure and wait until all of the pressure is released! You will feel tension if its not complete! Omce finished, taste and adjust according to your personal taste! (It was perfect for us).

It’s best served with fresh cornbread, grilled cheeses, or good old fashioned saltine crackers! Now it may seem like an odd set of ingredients, but this is what I have gotten perfected over the last two years! It is the perfect vegetable soup! If you want to make it completely vegetarian, you can use vegetable stock instead! I hope you enjoy it as much as we do! Happy homemaking!

Christmas Breakfast Casserole

Yay! Christmas time is here! For me that means my husband gets to be off with us and we get to enjoy our favorite time together: mornings! We both love our coffee and a yummy breakfast. When I was pregnant we went every Sunday to Waffle House and I ate a pecan waffle, bacon, hashbrowns, and sometimes even a biscuit too… I can no longer eat so much!

Around Christmas time I like to make special breakfasts for us! This one is one of my favorites! Its packed full of veggies, protein, yumminess, AND to top everything off the colors of it look like Christmas!

This breakfast casserole is a wonderful family breakfast and a fantastic way to sneak vegetables in your kids diet (you’re welcome). So if you’re looking for some breakfast ideas for the holidays or have a brunch you need to bringing a dish to, this ones for you!

Christmas Breakfast Casserole

What you will need:

  • 8 eggs
  • 1/4 cup ham (diced) (you could use ground sausage or diced bacon too)
  • 1/2 cup of cheese (1/4 for mix, 1/4 for topping)
  • 1/4 cup milk
  • 1 tbsp siracha
  • 2 stalks green onions (diced)
  • 1 red bell pepper (diced)
  • 1/2 cup diced grape tomatoes
  • 1 cup kale
  • 1 tbsp minced garlic
  • 1/2 bag of frozen hashbrowns

Dry seasonings:

  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp creole seasoning (optional)

Directions:

Preheat oven to 425°F.

In a large mixing bowl, crack eggs and add in milk and siracha. Whisk mixture well and set aside. Dice all of your veggies and add to the bowl. Add in ham, hashbrowns, dry seasonings, hasbrowns, garlic, and 1/4 cup of cheese.

Spray a casserole dish with non stick spray and add in mixture. Make sure to spread out all the veggies and get everything in an even layer.

Bake for 25-30 minutes and enjoy!

This breakfast casserole is one of my favorite breakfast dishes! It’s also the recipe I use to meal plan for my husbands work meals! Hope you enjoy it as much as we do! Happy homemaking!

Cast Iron Skillet Honey Garlic Chicken Thighs

So this year my husband and I found out that we both prefer chicken thighs over chicken breasts. Chicken thighs are the moistest, most flavorful cut of the chicken you can get! I always buy skinless and boneless because that’s how we prefer it, but to each its own.

This recipe was one of those “throw everything together and intohope it tastes good” kind of dinners that I often make at home! And now it is literally both my husband and I’s favorite dinner that I make! So I thought I would share it with you!

This cast iron honey garlic chicken is the perfect mix of sweet, savory, and delicious! I always serve mine with either mashed potatoes or oven roasted potatoes and broccoli! You could also serve it over some white or brown rice if you wanted! Either way I believe this honey garlic chicken recipe will make it on your dinner rotations! Let’s get started!

Cast Iron Honey Garlic Chicke. Thighs

What you will need:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1.5 tbsp minced garlic
  • 1 tbsp dijon mustard

Dry Seasonings:

  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

Directions:

Preheat oven to 425°F.

In cast iron skillet, place chicken thighs with top side facing up. Sprinkle dry seasonings over top of chicken.

In a small bowl, mix together honey, garlic, soy sauce, olive oil, and mustard. Pour mixture over chicken and make sure to spoon sauce on any missed areas.

Bake in oven for 20 minutes. When 20 minutes is up, carefully spoon sauce from the bottom of the skillet over top the chicken thighs and place back in the oven on broil for 3-5 more minutes (be sure to check for color since ovens vary).

Then you are finished! That’s how easy it is! I hope you will love this recipe as much as I do! Happy homemaking!

Easy Thanksgiving Side Dishes: The Best Sweet Potato Casserole (Gluten Free)

picture from thespruceeats.com

I’m just going to say it… I hate marshmallows. I particularly hate them on sweet potato casserole (I understand I may be lynched for this). But seriously, I am team pecan streusel topping all day long! So if you are a marshmallow fan, you can use the sweet potato part of this recipe and top with marshmallows… but you are seriously missing out.

So I have been told this is the best sweet potato casserole someone has ever had. That made me feel pretty good about myself, not going to lie. So I decided to share it with you all so that you can have it in you arsenal for the upcoming Holiday season!

On top of how delicious it is, it is also gluten free! As I have eaten gluten free I realized a lot of my Holiday favorites were off limits. So this one I just replaced the flour in the topping with a gluten free alternative, and wall-ah! It’s amazing! I hope you love it too.

Let’s get started so you can get this in your mouth ASAP!

The Best Pecan Sweet Potato Casserole

What you will need:

For the Mixture:

  • 5 sweet potatoes (small) or 3 large sweet potatoes
  • 3 tbsp butter
  • 3 tbsp milk
  • 1 tbsp maple syrup
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

For the Topping:

  • 2/3 cup of brown sugar
  • 1/4 cup gluten free all purpose flour
  • 1 1/2 cup of chopped pecans
  • 5 tbsp butter (melted)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Directions:

Preheat oven to 350 degrees.

Prepare the sweet potatoes by either baking in oven for approximately 60 minutes OR what I do is use steam bags (which you can purchase) and steam them in the microwave for about 7 minutes. They peal so easily and are very tender! Then once prepared and pealed, mash in a large mixing bowl until smooth. Add butter, milk, maple syrup, salt and cinnamon, and mix well.

In another small bowl, combine brown sugar, melted butter, pecans, flour, salt and cinnamon. Mix well until everything is combined.

Spread sweet potato mixture into casserole dish evenly and top with pecan mixture. Then you will want to bake for about 20 minutes until the topping is golden delicious.

This is THE best sweet potato casserole ever and it is gluten free! This will definitely be a new family favorite! Happy homemaking and happy thanksgiving!

Perfect Oven Roasted Potatoes

To be crispy, to be fluffy, that is the question. How to make a potato both crispy and fluffy at the same time? My perfect oven roasted potato recipe will tell you how to roast the perfect potato Every. Single. Time.

Finding the method to roast a potato perfectly was very important to me. My daddy is a potato-holic. He needs potatoes with every meal. You heard me. Needs.

Being Southern, he often turned to the good ole fattening mashed potato. So while I lived at home and often cooked dinner, I wanted to find a healthier alternative for this picky eater. And my oven roasted potatoes did the trick.

While I kept trying to find out how to get them crispy but also done on the inside, I went through many pans of half baked potatoes (yuck) to soggy ones (even yuckier).

FINALLY. I found the solution. Par-cooked then roasted. It left me with the fluffiest tender inside and the crispiest outside. And my daddy loved them! I hope you will too!

What I love about this recipe is it works for any type of potato and you can alter the seasonings based on the meal! When I make Italian chicken, I mix pesto and parmesan with them. When I make Mexican, I use a blend of cumin and chili powder. The following recipe is my simple, every meal roasted potato! So let’s get to business.

OVEN ROASTED POTATOES

What you will need:

  • About 4 medium-large sized red potatoes (diced into about 1″ cubes)
  • 1 tbsp olive oil

Dry seasonings:

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Directions:

Preheat oven to 425°F.

Wash and dry your potatoes and then dice them into 1″ cubes (try to get them all around the same size so they will cook evenly).

Place them in a large microwaveable bowl and cover with salt (not included in dry seasonings above; this is just for par-cooking).

Fill bowl with water until about 1″ of water is above the potatoes. Microwave for 10 minutes.

Prepare a baking pan with aluminum foil. Once the potatoes are finished, drain the water and return to large bowl.

Add olive oil and dry seasonings and mix thoroughly. Spread out onto baking pan so that each potato has it’s own room (they’re claustrophobic).

Bake for 25-30 minutes until desired color is reached! (It helps to stir around about half way through so that every side is evenly cooked).

Once finished, try not to eat all of them before your family gets some!

I love to serve these potatoes with chicken, salmon, ice cream, whatever really that gives me an excuse to make them.

Give them a try and let me know what you think!

Happy homemaking!