Easy Instant Pot Quinoa and Corn

Quick quinoa and corn recipe.
1c. Quinoa (“Red Incan”)
1 Knorr vegetable bouillon cube
1 packet Goya Sazon with Saffron
1 can corn with liquid
1-1/4 cups hot water
1 tablespoon extra virgin olive oil

Add the oil to the bottom of the Instant Pot. Pour in the quinoa and stir. Put the bouillon cube in the hot water and microwave for about a minute, keeping watch that it doesn’t boil over. Stir to dissolve…it doesn’t have to be perfect. Add to the pot, along with the seasoning packet, and the can of corn, with liquid. Stir to combine.

Put the lid in place, twist to lock, close the pressure valve, and set on low pressure for 12 minutes. When finished, turn off the Instant Pot and allow natural release, around 15 minutes, but you could let it go for awhile longer, if you are finishing other stuff. When you open the lid, give the contents a good stir, to combine everything evenly. Something old, something new…served with hot dogs and spaghetti squash.

If I were not cooking for my picky kids, I might have added a can of black beans, drained and rinsed. Maybe a little finely chopped onion? Green chili? And finish with a handful of chopped cilantro, after cooking. Pretty versatile.

I may try using the leftovers to make veggie “burgers”. I’m thinking that some breadcrumbs, smashed black beans and a little cumin would do the trick. I’ll let you know, if I do it!


Instant Pot Italian Sausage and Cabbage Soup

Let’s give this a try, with some ingredients I have on hand. I would have used a small onion, if I had one, but I didn’t, so I used onion powder. Another option might be some sliced mushrooms, but then my kids wouldn’t eat it. So, here’s what I have:


1 lb Italian sausage, sweet or mild

1 can Diced tomatoes

1 small can Tomato paste

1 cup Green cabbage, rough chopped

1 cup Carrots, peeled and diced

1 cup Celery, chopped

1 teaspoon each Onion powder and Granulated garlic

1 teaspoon Dried oregano

1 teaspoon salt

6 cups Chicken stock



Brown the sausage in the Instant Pot on the saute setting, stirring frequently. Add the tomato paste and stir in, to combine well. Turn off the pot. Add the rest of the ingredients, and stir. Put the cover in place and secure. Turn pressure knob to the “sealed” position for pressure cooking. Use the “Soup/Broth” button, with the time on 30 minutes. Allow the soup to natural pressure release for 10 minutes. Manually release to to fully depressurize, if necessary. Enjoy!

I didn’t take a lot of photos…sorry; but it was delicious!


Instant Pot Chicken Enchilada Filling

Chicken Enchiladas

Guess who finally got an Instant Pot for Christmas?! Yup, that would be me. Just getting my feet wet and, so far, I’ve made vegetable beef soup, a vegetarian vegetable soup (that really needed some tomato paste), and today’s recipe: Chicken Enchilada Filling.

The ingredients are:

1.5 lbs boneless chicken breast, trimmed

1 can Red Enchilada Sauce

1 can Green Chilies, chopped/diced

1 large garlic clove, crushed, skin removed

1 t. ground cumin

1 t. dried oregano

pinch of salt

Just enough water to rinse cans…maybe a few tablespoons


Everybody in the pool!


Add all of the ingredients to the Instant Pot. Set to Pressure Cook, high pressure, for 20 minutes. (Make sure steam vent is closed!) When time is done, you can let the pressure dissipate naturally, or CAREFULLY open the vent to manually release the steam.

20 minutes later….

After cooking, I separated the chicken into a bowl, covered it with plastic wrap, and popped it into the refrigerator to chill, so I will be able to handle it and pull it into shreds later.

Chicken…needs to cool off before pulling.

I poured the sauce into a bowl and refrigerated it, as well.

Spicy sauce!

I tasted the sauce, and it is pretty spicy, for me. I’m assuming that the reason for that is the enchilada sauce. I used Old El Paso brand Red Enchilada Sauce, and it is labeled “medium”. I may wind up using a milder sauce for the enchiladas, and serving this sauce on the side, so people can use it if they want to spice theirs up, or use it on rice. Not all of us like it painfully spicy. Note to self: buy more milk and sour cream.

So, next day…decided to make a mild enchilada sauce that I found online. If anyone is interested, I can give you the link. It was pretty simple.

I warmed the chicken in the microwave briefly…just enough to make it easy to pull apart by hand. I also added some of the mild enchilada sauce to it, to make the filling.

Pulled chicken with some mild enchilada sauce added.

The sauce that resulted from the chicken cooking, I modified with a sprinkle of sugar…maybe a teaspoon, at most… and then I combined a couple tablespoons of olive oil with about a tablespoon of flour. After mixing that in until smooth, I added a couple tablespoons of tomato paste. This mixture was mixed well and then blended into the sauce. I microwaved the sauce for 2-1/2 minutes, covered,  to bring to a simmer. Now, for enchilada assembly. I sprayed  the bottom of my casserole dish non-stick spray and lined it with parchment paper…and sprayed it again. Should make for easy clean-up! Some of my original spicy sauce went on the bottom for a foundation. (It wasn’t much, so it didn’t overpower the dish.) Being a Gringo, I like flour tortillas and they work well for this dish. You could use warmed corn tortillas, if you prefer. The warming makes either type more pliable for rolling.

Ingredients for the Chicken Enchiladas, ready for assembly.

So, a couple of tablespoons of the chicken filling, a sprinkle of finely shredded cheese, and roll. Place seam side down in the baking dish. Repeat until filling is used up, or dish is full.

Fill the tortillas.

Fill the baking dish. (I had a few bits of chicken left, so I sprinkled it on top.)

Next, cover with enchilada sauce…this is the mild stuff…then a layer of cheese.

Oven ready!

Pop into an oven, preheated to 350F for about 25 to 30 minutes. Its just about heating the filling and melting the cheese. When mine was done, I dropped the the oven temperature to 190F, to keep it warm until I was ready to serve it.

Ready to serve!

I served mine with some yellow rice…spicy enchilada sauce was available to anyone who wanted it. (I used up all the mild in assembling the dish.) The final product was delicious! Definitely will do this again. Enjoy!

The basic serving.


Easiest Dessert Ever!

Easy Cookie/Berry Crumble

Easy Cookie/Berry Crumble


I have always been an admirer of Jaques Pepin. The man is a culinary technique master of masters. Today, I happened to catch an episode of his PBS television show “Fast Food, My Way” and watched him prepare the following recipe. It was SO simple, that I had to prepare it immediately! I didn’t catch a name for the dish, but it’s basically a berry crumble. I can’t imagine a dessert being any easier, and still being “homemade”.

Ready to bake...blackberries, crumbled shortbread, sugar, and butter.

Ready to bake…blackberries, crumbled shortbread, sugar, and butter.

Easy Cookie/Berry Crumble

2 small containers of fresh or individually frozen berries, plus/minus (I used frozen blackberries.)

1/3 cup sugar, more or less, depending on sweetness of berries

Your choice of cookies, crumbled. (I used my homemade shortbread) About 1/2 cup plus/minus

4 T. butter

Directions: Preheat oven to 350F and position a rack in the center. In a pyrex or similar baking dish, around 8″x8″ or 9″x9″, add enough berries to cover the bottom of the dish. Sprinkle cookie crumbles over to evenly cover the berries. Sprinkle sugar over, evenly, Break up the butter into pieces and dot around the top of the crumble. Bake about 30-35 minutes, until fruit is bubbling throughout the dish. Remove from the oven and allow to cool to warm or room temperature.

Somebody get me some vanilla ice cream!!!

Somebody get me some vanilla ice cream!!!

Serve with your choice of accompaniment, such as ice cream, whipped cream, crème fraiche, etc. I can see doing these in individual mini dishes for guests. Enjoy!


Peanut Butter and Honey Caramel Popcorn

Peanut Butter and Honey Caramel Popcorn

Peanut Butter and Honey Caramel Popcorn

About a week ago, my wife was looking for a box of Crunch ‘n’ Munch Caramel Popcorn that I had bought. I had bought two boxes and she had eaten one over the course of a couple of days. She assumed that the second box was hers, too, since I know she likes it. A reasonable assumption, but one that was proven wrong, because I had a craving the night before. Poor thing was so disappointed!

Never wanting to leave a woman disappointed(*wink, wink*), I decided to pop onto the computer and do a little secret research. Most of the recipes called for corn syrup, which I didn’t have on hand, or exact temperatures and extra steps that I just didn’t want to deal with for a quick recipe to surprise my wife with on short notice. To the rescue came a recipeI found through Pinterest at http://sallysbakingaddiction.com/2013/04/23/peanut-butter-caramel-corn/ . Take a look, if you have a chance, you may find something else you like there as well! I like to give credit, where credit is due, and support those people who have helped me with a great recipe.

This recipe is simple, easy, and can be done in a matter of about 20 minutes with pretty common ingredients and equipment. There’s no need for a thermometer or precision. What you will need is some measuring cups, a small sauce pot for the caramel, a medium sauce pot with a lid for popping the corn (or you can use microwaved or air popped), a large mixing bowl for combing the popcorn and caramel a spoon or wire whip and a rubber spatula.

Here’s the recipe:

Peanut Butter and Honey Caramel Popcorn


  • 10 cups unflavored popped popcorn (homemade or 1 standard size bag)*
  • 2/3 cup dry-roasted peanuts, optional
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2/3 cup creamy peanut butter
 *I think I use a little more popcorn and stretch the caramel out a little thinner.

Pop the popcorn, remove any unpopped kernels, and set aside.

Popped a good sized bowl of popcorn and leave room for mixing!

Popped a good sized bowl of popcorn and leave room for mixing!

Line a sheet pan with parchment and a little non-stick spray. Put the sugar and honey in a small saucepan over medium heat and stir to combine. You can cover it initially to help it come to a boil, but it isn’t required. Once the mixture comes to a boil, let it go for about three minutes.
Boiling sugar and honey...HOT!!! Be careful.

Boiling sugar and honey…HOT!!! Be careful.


Carefully remove the mixture from heat and add the salt, peanut butter and, if using, the optional peanuts.* Stir until well-combined.
Peanuts, salt, and peanut butter added and stirred well.

Peanuts, salt, and peanut butter added and stirred well.

Pour the caramel mixture over the popcorn and, using a rubber spatula, turn the popcorn until the caramel is evenly distributed.
Pour the popcorn onto the prepared sheet pan and carefully spread the hot mass out evenly to cool completely. (See header photo) When cool, break up the caramel corn into bite-sized clusters and try not to consume it all in one sitting!
*The recipe actually calls for the peanuts to be added after the caramel is poured on the popcorn, I think…but I wanted mine coated with the caramel as well.
So, I dove into the recipe and knocked it out. I have to admit, It wasn’t *quite* completely cool when I broke mine up into clusters and presented it to my wife…so it was just a tiny bit chewy. But that didn’t really matter…my wife was suitably amazed and impressed with my thoughtfulness and effort. Then she tasted the popcorn…amazing! She could not put it down. It was a MAJOR success! Eventually, she made me take it away from her, so she wouldn’t eat it all. Again, being the loving husband, I finished the rest of it. This one really is a winner. I hope you’ll try it and enjoy!

Soup for One from Home Canned Pumpkin

Home canned pumpkin

Home canned pumpkin

I have several pint jars of pumpkin sitting in my pantry that I canned after Halloween this year. I decided to pop open a jar and make some soup!

First, I drained the liquid from the pumpkin and transferred it to a small saucepan.

Drained pumpkin in a sauce pan.

Drained pumpkin in a sauce pan.

(If you substitute store-bought canned pumpkin, you might need to ADD a little water, as it is “solid pack”, meaning that it has had a bunch of water removed.) Then I added about 1/3 cup of buttermilk and a pinch each of powdered ginger, garlic powder, salt, fresh black pepper, and ground coriander.

Spices and buttermilk added.

Spices and buttermilk added.

I combined those ingredients until smooth, using a hand blender, while I brought the soup up to temperature over medium-high heat. I decided to add about 1/4 to 1/3 cup of half’n’half and blend that in as well.

Blended, with half'n'half added.

Blended, with half’n’half added.

To have a little more fun, I added croutons to the glass canning jar that the pumpkin had been in, and topped them with about a 1/4 cup of shredded Gruyere cheese.

Croutons and Gruyere cheese.

Croutons and Gruyere cheese.

I poured the soup over the cheese and croutons and stirred. It was stringy with hot cheese and tasted like a soup and grilled cheese sandwich, all blended together!



Obviously, you could just eat the soup, without the croutons and cheese. You could vary the flavor by changing the flavor of croutons and/or the type of cheese. Also, you could vary the spices added to the soup. Cumin, instead of coriander; mustard powder, rather than garlic; add some chicken stock for a non-vegetarian option. It’s a versatile little soup that you can spice to suit your tastes, plus it’s quick and easy! Enjoy!


Yellow Squash Casserole with Swiss Cheese and Cream of Mushroom Soup


So, I’ve had this really easy recipe for a chicken dish that I got out of Southern Living Magazine decades ago. It’s boneless chicken, swiss cheese, cream of mushroom soup, white wine, bread crumbs and melted butter…baked for 45 minutes at 350F. Now that I have to cook for a vegetarian, I need to try some new things. I was looking for something to do with yellow squash from my garden and I decided to make this recipe.

Yellow Squash Casserole with Swiss Cheese & Cream of Mushroom Soup

Most of the ingredients for the casserole.

Most of the ingredients for the casserole.

5 c. Yellow Squash. cut into approx. 1″ cubes

1 medium Sweet Onion, thinly sliced

1 can Condensed Cream of Mushroom Soup

About 2 cups of Shredded Swiss Cheese

2 cups Plain Panko Bread Crumbs

1/4-1/3 c. Dry White Wine

Salt & Pepper, to taste

5 T. Butter, divided


Preheat oven to 350F. In a small saute pan, melt 2 T. butter over medium heat. Add onions and saute until softened, but not browned. Spread the onions evenly over the bottom of a large casserole dish.

Sauteing onions

Sauteing onions

Cover with yellow squash and season with salt and pepper.

Onions, squash, salt and pepper.

Onions, squash, salt and pepper.

Evenly distribute the shredded swiss cheese over the squash.

Swiss cheese.

Swiss cheese.

In a bowl, mix the cream of mushroom soup and the wine. Ladle the soup mixture over the casserole, to cover.

Mushroom soup layer.

Mushroom soup layer.

Next, cover the casserole with the panko bread crumbs. Melt the remaining 3 T. butter and drizzle over the bread crumbs.

Panko and butter drizzle.

Panko and butter drizzle.

Bake in the middle of the oven for 35 to 40minutes, until bubbling throughout. Remove from the oven and cool slightly. Serve hot, over rice.

Served over rice...yum!

Served over rice…yum!

Vegetarian approved…and I liked it too! Enjoy!