Spicy Instant Pot Chicken Tortilla Soup

Are you looking for a quick, fast, super simple dinner that you can have on the table in under 30 minutes or less! This soup is exactly what you are looking for. Especially in these cold winter months….it has been a life saver for us the last few weeks. Faith loves this soup so much that I have made it probably 3 times in the last 2-3 weeks. She is requesting it constantly! Plus it is super easy and literally takes 30 minutes or less. So of course when she asks for it I make it because it’s easy and quick. There is very little mess for me to clean up after dinner. That’s the beauty of an Instant Pot…..minimal clean up!

I have to apologize ahead of time…there are few pictures of this soup! No matter how many times I’ve made it over the last few weeks. I have never gotten my camera out to snap a few phots of it. I have a few from my phone so bear with me on this one!


Beef Stew

I haven’t been posting a lot of recipes here lately, even though I have been cooking a lot. It seems as though finding the time to write them down, take photos, and then creating a post has seemed time consuming and hasn’t been happening.

Getting ready to put the stew together!

So here is a new recipe that I recently made! I have been doing a lot of soups lately. The girls are really loving them and they are super easy in the instant pot or on the stove top.

This beef stew I whipped together in about an hour and it was a hit. I decided to do this one in the instant pot instead of the crock pot or on the stove. I had gotten home around 5:30pm that evening and decided to throw whatever I could find into the instant pot and make a stew. I had the beef stew meat knowing I wanted to make a stew but by the time I actually got home and went to put it together I was busy and it was getting late. Not sure how it is around your house, but here when my kids want to to they want to eat now. So I was really trying to quickly throw a good dinner together that didn’t consist of potato chips, popcorn, and chocolate!

WHAT YOU WILL NEED:

  • 2LBS beef stew meat
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (I used a red pepper because that’s what I had in the refrigerator)
  • 2 cups baby carrots, chopped in half
  • 1/2 cup chopped mushrooms
  • 1- 6oz can tomato paste
  • 1 – 32oz beef broth or beef stock
  • 1 tsp oregano
  • sprinkle of red pepper flakes (optional)
  • 1 cup water
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • salt and pepper to taste

Set the instant pot to saute mode and add olive oil to the bottom along with the beef stew meat. Saute the stew meat along with the onion, pepper, carrots, mushrooms, and garlic. Add some salt and pepper to your meat while it’s cooking.

Once the meat is browned well and has a good color go ahead and add in your beef broth, tomato paste, water, and seasonings. Turn off the saute mode and go ahead and set your instant pot to Beef Stew setting. You will probably have to adjust the time, I set mine for 35 minutes. Seal the lid and make sure your steam valve is set to seal. The instant pot will begin warming up and getting to the correct pressure before it starts cooking the stew for 35 minutes. Once the instant pot goes off you can either let it depressurize itself or you can go ahead and move your seal valve to open and let the pressure out yourself. At this time go ahead and add in your corn and frozen green beans and let them combine and get warm with the stew. You can add whatever frozen vegetables you like. These are what I had on hand in my freezer! Give it all a good mix and serve to those hungry little people in your house.

Done…time to eat!



Sausage and Kale Pizza

I love pizza. It is probably one of my favorite foods that I could eat daily. We have pizza around here at least once a week. My favorite crust mix is one made by Namaste Foods. They have the best pizza crust mix and pancake/waffle mix that I have found. If I’m in a hurry my favorite go to frozen pizza is Freschetta Gluten Free frozen pizza.

My family is a pepperoni pizza kind of people. That’s all they want. Me, I like to try different ways of making pizza. So the other night I made them a frozen pizza (everyone was hungry and it was late) and I made myself some fat head dough and decide that sausage and kale sounded really good.


Gluten Free Chicken Pot Pie

I was just going through all my photos and realized that I have made so much these last few weeks that I haven’t shared with you all. So be prepared, I may be bombarding you with recipes – good and bad ones.

This is one that’s been in the work for quite sometime. Once I wrapped my head around it there was nothing to it. The crust was super simple and the filling was delicious. In fact, I made so much filling that we were just eating out of the pan while the pie was in the oven.

There are a few things I would probably change on this one. The crust was probably a little too done! So I would reduce the baking time. Keep an eye on it in the oven and when the crust begins to turn gold brown go ahead and take it out. Really, all you are doing is cooking the crust. Everything else is already cooked through.

Again, this is one of those recipes that you can take and make your own. Add some different herbs and spices.

I used my Instant Pot to cook the chicken breasts in. I love the Instant Pot because I throw the chicken in along with some herbs and chicken stock turn it on for 12 minutes and forget about it. Come back and it’s done. Read More


Peach and Blueberry Cobbler

The weather has been much cooler than normal here. Typically in Kansas we are still ranging in the 80’s ad 90’s this time of year, with an occasional day reaching close to 100, but not often. These last few weeks there has been quite a bit of moisture, drizzling, and raining, with much cooler temps than what we are use to for early September. Let me tell ya, I have LOVED it. It feels like fall out.

Plus now that I am home more, not traveling from horse show to horse show, I am spending a lot more time in the house and in the kitchen.

I had some Colorado Peaches that I needed to get used up this last weekend so I decided to try a gluten free cobbler. Let me be honest here. This is not the first time I’ve tried this, and it did not turn out well out all. So I was skeptical as to how this would turn out! I’ve been experimenting with ratios in my baking.

Many of you know that baking is all about ratios. Now this is extremely easy when you are not using gluten free flours. For example, a pound cake, everything you put in is a pound…a pound of butter, eggs, etc….you get the idea. This does not really work with gluten free flours. You cannot take just one type of gluten free flour and make something as you would regular all purpose flour. They are extremely different. I won’t go into all they different types of gluten free flours, that a whole other post in itself. ┬áTrust me on this…I’ve spent years experimenting with these flours to know that using just one type of flour doesn’t work. You have to have a combination of gluten free flours in order to make something wonderful!

Typically I use my all purpose gluten free blend that I make and honestly, use for just about everything baking wise. This time I decided to play around a bit and just use a few flours and see what would happen.

When making this cobbler the fruit part was easy! No brainer…..I did sneak in the Monkfruit (non-sugar sugar) on this one and no one has seemed to notice! Love it!! Monkfruit is probably my favorite non-sugar substitute. It doesn’t leave that cooling effect in your mouth after eating it.

For this recipe I gathered up my peaches and peeled them, peeling them is optional. I thought my family would enjoy this desert more if the peaches were peeled.

INGREDIENTS:

Set the oven for 375 degrees.

  • 8 peaches/8 cups of sliced peaches (peeled and sliced – each peach is about 1 cup)
  • 1/4 cup of blueberries (I threw these in there at the last minute to give a little color – plus I had some in the fridge I needed to use up – so these can be optional)
  • 2 cups of Monkfruit (any sugar or non-sugar replacement you would like to use)
  • 2 tbsp plus 2 tsp cornstartch
  • 2 tbsp lemon jucie (basically the juice of about 1 lemon)

Done with this part. Mix everything all together in a large bowl and dump it all into a baking dish.

In a large bowl combine:

  • 2 cups almond flour
  • 3/4 cup white rice flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 8 tbsp butter (1 stick cold butter, diced)
  • 8-9oz almond milk (could use buttermilk or any other type of milk)

Here’s where it got tricky. These are my adjusted amounts of flour listed above. I started out using only 1 cup of almond flour and 1/2 cup of white rice. What happened when I added in the milk – it was soupy! Gluten free flours don’t always absorb the liquids that we add into them. So we typically have to adjust our amounts. I needed up using the amount of flour listed above. When mixing this, if you are using different flours than what I have listed you may have to do the same. Don’t dump all your liquid in at one time. Slowly pour your milk (or what ever liquid you decide to use) and begin to work the mixture together. If it looks as though you need more liquid, add more. These recipes are not set in stone, learn to adjust to what is working for your and the flours you are using!

Once you are there slowly combine the mixture, cutting the butter into the flour until you have a course meal looking type of blend. Then begin to add your liquid. Once you’ve added your liquid, blend to get the desired consistency.

I used a scoop to scoop out my dough balls and place them on top of the peaches and blueberry mixture.

You can see the consistency of my little biscuits pictured below.

Throw this in a 375 degree oven for about 60 minutes, until the biscuits/cobbler is golden brown on top.

IMG_8103

Let it cool for 15-20 minutes and serve with ice-cream!


Lemon Ricotta Cake

This is an awesome little, great tasting cake. Super simple and easy to make. Perfect for any little gathering, a mid-day snack, or a quick simple little desert for when company is coming over.

The first time I made this cake was for Easter this year. It was the perfect desert for Easter Day, and it was perfect after a big dinner! It was light and airy! Read More


Mini Chocolate Chip Muffins

I decided to try a new low carb sugar-free muffin recipe this week. They started out being blueberry, but decided to go a different direction about half way through the recipe when Faith said she wanted chocolate.

These were very easy and came together quickly. Like I said I altered the recipe at the last-minute to make them chocolate chip muffins instead of blueberry. Which was very simple, I just decided not to add lemon juice and blueberries.

Here we go….

Preheat oven to 350 degrees. Butter either a mini muffin pan or a regular sized muffin tin, which every you prefer. I used mini at the last-minute, I thought they would be cute and more fun to eat!!

  1. Round up all your ingredients
  2. In a medium bowl mix together wet ingredients and then in a larger bowl mix together dry ingredients, don’t add your chocolate chips or berries until the end.
  3. Add wet ingredients mixture to the dry ingredients slowly. Mix until well combined.
  4. Once well combined, add in chocolate chips or berries.

INGREDIENTS

IMG_6652

  • 2 cups almond flour
  • 2 tbsp sugar or sugar substitute (I used Monkfruit) Splenda or Truvia would work great too
  • 1 tsp baking powder
  • 4 eggs
  • 1/2 cup butter, melted (I used unsalted)
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup sugar-free chocolate chips

If you want to do blueberries I would suggest adding 1 tablespoon of lemon juice ( which is why you see the lemon juice in my above photo!!) and then 1 cup of frozen blueberries, if you use fresh berries just be careful not to smash them while folding them into the batter.

Scoop the batter in muffin pan and bake for 18-25 minutes (depends on size of muffins). For the mini muffins I baked for 18 minutes. For larger muffins, bake for 20-25 minutes.

 


Low carb, low sugar double chocolate chip cookie/brownie

So while every one has been sick this week, I was craving some chocolate. Plus it was Valentine’s Day, so I wanted something different and something chocolate. But it had to be sugar-free, or at least low in sugar and it had to be low carb! So I started searching and searching for something to make or at least something that would give me an idea of what to make.

I ran across one of my favorites, Peace Love and Low Carb. I started scoring their recipes to see if something would pop out at me, and guess what, these little guys did. This recipe is so simple and easy. I will say I did change it up a bit, but not too much. They are more like a little brownie bite than a cookie, at least for me they are. You do have to be careful not to over bake these, otherwise they become chewy. I know this because some how on my second batch the timer got turned off on the oven!

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Sausage Balls with Chives

Wow….so I can’t believe this is Friday. I have been meaning to post all week and some how the week has totally gotten away from. We have been running everywhere this week. I always think we will slow down some in winter, but it never really happens. I will say we are not traveling to horse shows every other weekend right now, but that will soon change! Right now, Our Monday’s and Tuesdays are packed with Grace giving piano lessons and Faith having gymnastics. By the time Wednesday is here I am running Grace over to her trainers to ride her horse for a few hours, her trainer lives about an hour away! We typically leave here mid afternoon and don’t get back until late. Then all of a sudden it’s Thursday and Friday and I can’t figure out where the week has gone! Oh, well…..I am sure that several parents are just like that. I guess we just learn to live with it and know that someday we will miss it when it’s gone.

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Perfect Chocolate Peanut Butter Mug Cake

So I had indicated a few weeks ago that I had been experimenting with mug cakes. Well I didn’t invent this one….but it is so delicious and easy that I had to share it. This comes from a low carb/low sugar website that I love to check out, All Day I Dream About Food. I really love to check her out several times a day. This may be the first recipe of hers though that I have made. I promise it is so easy and yummy, you may make it every day for awhile. This took me about 5 minutes to whip up! From start to finish!!!

I will admit that I made it a bit differently than she did on her website, but it still worked out perfectly. I took everything and mixed it all up in one bowl. I decided if I was going to make this it was going to be a one mixing bowl kind of thing. I wasn’t going to dirty up two separate bowls just to make mug cakes.

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