Monday, November 5, 2018

Cheddar Broccoli Soup (Instant Pot)

Today I made the most delicious IP Cheddar Broccoli Soup in my 8 qt Instant Pot.  This recipe can be halved and made in a 6 qt Instant Pot

Recipe:
2 T butter
2 cups chopped onions
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
6 cups of chicken broth
10 cups chopped broccoli
3 T cream cheese
3 c cheddar cheese (I used smoked cheddar)
3/4 cups heavy whipping cream
6 strips of bacon (cooked)

Directions:
1.  Turn IP on saute mode.  Place butter in liner.  Once melted add onions, carrots and celery.  Saute for 3-4 minutes until translucent. 
2.  Add chicken broth and broccoli. 
3.  Hit cancel and then hit the manual button, set to high pressure.  Set the time for 1 minute. 
4.  Once the timer goes off, allow it to NPR for 5 minutes then manual pressure release.
5.  Stir in the cream cheese, cheddar cheese, and heavy whipping cream.  Stir until melted. 

Serve with crumbled bacon!!

Serving sizes are 1 cup with the nutritional information below! 



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Tuesday, September 18, 2018

My List of "Must Have" Instant Pot Accessories!!


I have compiled a list of “must haves” to get the most out of your instant pot.  If you have any questions about any of these items, please just shoot me a message!
Instant Pot 3 Qt (family of 1 or 2):  I have compiled a list of “must haves” to get the most out of your instant pot.  If you have any questions about any of these items, please just shoot me a message!
Instant Pot 3 Qt (family of 1 or 2):  https://amzn.to/2DgziAa
Instant Pot Duo 6 Qt (family of 2-4):  https://amzn.to/2OG2cuS
Instant Pot Duo 8 Qt (family of 4+):  https://amzn.to/2PPVi6s
Flower Bundtlette Pan to Fit 3 qt IP:  https://amzn.to/2prOHnf
Cheese Cake Pan to Fit 6 qt IP:  https://amzn.to/2PTaXSb
Steam Diverter Accessory:  https://amzn.to/2QJlZLc
“How to Instant Pot” (book to teach you all you need to know!):  https://amzn.to/2NVAf58
Extra Stainless 6 qt IP Liner:  https://amzn.to/2DdeLMR
Egg Bite Silicone Molds:  https://amzn.to/2DgBzeI
Stackable Pot-in-Pot Pans - great for lasagna (fits all models): https://amzn.to/2QNhIpX
Replacement Sealing Rings (color coded for sweet/savory):  https://amzn.to/2QMUOPN
Fat Daddio Removable Bottom Pans:  https://amzn.to/2xzYjjN
Silicone Lid for Liner:  https://amzn.to/2PUkkkV
Tempered Glass Lid (Yogurt making, slow cooking): https://amzn.to/2QLuTb2
Stainless Steel Veggie Steamer Basket: https://amzn.to/2MQXXKY
Silicone Veggie Steamer: https://amzn.to/2pn3m3e
Cheesecake/Bundt Pan:  https://amzn.to/2NTmp39
Beer Can Chicken Rack:  https://amzn.to/2PMlHli
Spurtle Wooden Spoons/Spatulas (as seen in group photo):  https://amzn.to/2QIUVMh
Steam Rack:  https://amzn.to/2QMmtjx
Immersion Blender (great for soups and homemade sauces):  https://amzn.to/2DfLtNv
Grifiti Bands to use in place of foil slings:  https://amzn.to/2DenrTi
Genuine Instant Pot Yogurt Cups:  https://amzn.to/2xCVcYb
Yogurt Strainer:  https://amzn.to/2xBAaJE
Egg Steamer Rack (2 pack):  https://amzn.to/2MJd8Gd
Ramekins (individual serving sizes):  https://amzn.to/2QPnnfx
My favorite air fryer:  https://amzn.to/2NZ8Ajy


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Thursday, August 30, 2018

Roasted Tomato Sauce (Canned)

INGREDIENTS

  • 20 lbs. past tomatoes (I do add in a few other varieties as well for best flavor & consistency)
  • 4 c. chopped onions
  • 8 med. cloves garlic, chopped
  • 2 TB. olive oil
  • 1/4 c. balsamic vinegar
  • 2 TB. canning salt
  • 1-1/2 TB. dried oregano
  • 1-1/2 TB. dried basil
  • 2 tsp. black pepper
  • 1 tsp. crushed red pepper flakes (optional, but we love it)
  • Citric acid or bottled lemon juice

INSTRUCTIONS


  • Heat oven to 425 degrees. Halving all ingredients to work in two batches, divide olive oil, onions, garlic, and dry seasonings between 2 or 3 roasting pans (what you have that will fit in your oven).
  • Wash tomatoes, remove cores and blossom ends, cut in half and squeeze gently to remove juice and seeds. Place tomatoes, cut side down, on top of ingredients in prepared pans.
  • Roast for about 40 minutes, turning once, until most of the tomato skins are puffed and browned. Remove from oven.
  • Scrape roasted vegetables into a large stockpot, set aside and repeat the prep and roasting with remaining half of ingredients.
  • Using an immersion blender, blend roasted ingredients until smooth (alternately, you can scrape from the roasting pans into a blender in batches and then add to the stockpot). 
  • Bring smooth sauce to a boil over med-high heat, lower heat and then simmer sauce until it reaches desired consistency, stirring often, about 45 minutes to 1 hour. You can adjust salt or dry seasonings to taste at this point if you wish.
  • Prepare a steam canner, jars, and lids.
  • Adding 1/4 tsp. citric acid to pints (1/2 tsp. to quarts) OR 1 TB. lemon bottled juice to pints (2 TB. for quarts), ladle the hot tomato sauce into hot jars, one at a time with 1/2-inch headspace. Wipe rims, attach lids and place in canner rack.
  • Process 35 minutes for pints and 40 minutes for quarts (if processing both pints and quarts together, use the longer processing time). 
  • Remove from canner to a towel-lined surface and let cool 24 hours. Check seals, label & store for up to a year.

  • *Advertising Disclosure: Joni Mowery/fashioned4you is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.