Recipes and ideas so you never have to ask what the forks for dinner!
I will continue to sing the praises of the pressure cooker until every home in America has one….from sea to shining sea!!
Sorry…… too many political messages lately…..I have lost my mind! Continue reading “Pressure Cooker Chicken Marsala”
There is something about meatloaf and scalloped potatoes that just go together. Although mine is not in the traditional loaf shape, it still has that homemade taste of comfort that only meatloaf brings.
Scalloped potatoes ,creamy and cheesy, warm and bubbly……side for meatloaf.
How about perfect topper for meatloaf???? That’s right, smack dab on top, and baked together for an easy one dish meal.
I have never really written down my meatloaf recipe before, and I change it frequently,so feel free to change it to you liking.
The potatoes are from a recipe that I can’t remember where it came from (imagine that), but it is one that is just stuck in my head. The simplest scalloped potato recipe ever.
Potatoes sliced thin, and covered in an egg, cream, and cheese mixture. A pinch of nutmeg for that little background taste that you know it’s there, you just aren’t sure what it is……that’s nutmeg in any cream dish.
Put the meatloaf on the bottom of a baking dish, cover with the potato mixture and into the oven. A little more cheese once the potatoes are tender and the meat is cooked throughly and you have…Scalloped Meatloaf Casserole.
Easy one dish match made in heaven meal that your whole family will love!!!
Once fall has reared it’s beautiful albeit it chilly head, I want comfort food… casseroles, chili, stews and of course soup.
When I was a kid, tomato soup and grilled cheese was a fall and winter fav. Of course it was canned soup and white bread, and single sliced cheese. Over the years I have jazzed up my tomato soup collection and Tomato French Bread Soup is my latest addition.
Once again I have turned to my pressure cooker. I know I am repeating myself …….but really…….get one of these. If you are a busy family this is just your ticket for quick and tasty meals.
This soup is a veggie tomato soup, loaded with carrots, onions, red pepper, celery, and garlic. Chicken stock, tomato juice, canned tomatoes, a touch of lemon juice, sugar, and cayenne to your heat preference, then into pressure cooker for 15 minutes.
What makes this soup special are the french bread dumplings…….who knew you could cook bread in the pressure cooker????
Using Pillsbury’s Simply Rustic French Bread loaf, I cut it into 6 pieces, and tossed it with some spices, parmesan cheese, and olive oil.
After the soup had cooked for 15 minutes, I dropped the “dumplings” on top and cooked for another 6 minutes or so……..and ta da………Tomato French Bread Soup.
Kinda like chicken and dumplings …….only its Tomato Soup and dumplings. Warm and comforting. Perfect for a chilly night!!
I also included directions for a regular slow cooker, for those of you who do not YET own a pressure cooker.
Slow cooker instructions:
Add the first 11 ingredients to a slow cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Remove lid and place bread pieces on top of soup. Replace the lid. If using low-heat setting, turn cooker to high-heat setting. Cover and cook for 50 to 60 minutes more. Do not lift lid during cooking time.