Instant Pot Stew

Hi Foxy Friends! I'm so excited to participate in a recipe blog hop today. So if you're coming from Jamie's blog, thank you for hopping on over! Our them is Soup/Stew/Chili recipes, as soon as I heard this, I knew I wanted to try to make my favorite stew recipe Instant Pot friendly. I hope after you're done reading all about my recipe you'll hop on over to Dani's blog to see what yummy thing she created.

I decided for those that are a very visual learner, I would film the recipe for you. If you are more of a reader, skip the video and go to the written out directions. Thanks for stopping by!

Ingredients You'll Need:

2-3 pounds of beef chuck
4-5 small Potatoes (I like using Yukon, but red ones would work too)
2 carrots (you can use more, but I don't particularly like car rots)
1 Onion
1 tablespoon Tomato Paste
3 Garlic cloves
1 tablespoon Flour
1/2 - 3/4 cup of Red Wine
1 cup Chicken or Beef Stock
2 Bay Leaves
1 teaspoon Thyme
Cooking Oil
Corn Starch
Peas


What To Do:

Step 1 - Brown Meat

Set Instant Pot to Saute, once hot add a small amount of oil to IP and add meat to brown. When browning don't try to turn too early, if you try to turn and it sticks, it's not ready, wait a bit and it won't stick once properly browned. I had to do mine in two batches. Put in bowl off to the side when done.

Step 2 - Add a little more oil and add diced onions. Let brown before moving on.

Step 3 - Add tomato paste and garlic, cook for 30 seconds or so, then the flour and stir.

Step 4 - Add red wine and scrap up any brown bits.

Step 5 - Add in chicken or beef stock, thyme and bay leaves.

Step 6 - Add meat back in to the pot and pour potatoes and carrots in and stir to combine as best as you can.

Step 7 - Set Instant Pot to 25 minutes of manual pressure.

Once it's done, let it naturally release for 10 minutes.

Step 8 - Release the pressure valve and open Instant Pot. Turn off Instant Pot and turn on the Saute function. Make a corn starch slurry, add a teaspoon of corn starch with enough cold water to make it a liquid. Pour into the Instant Pot and stir. It will take a minute or two for the liquid to thicken.

Step 9 - Once the liquid has thickened a bit, add in frozen peas and stir.

Let sit for a few minutes and your stew is ready to serve!

Yum!

Let me know if you try it below and what you think! I think the whole thing took a little more than an hour. Most of the work was browning the meat! Once you hit pressure cook, smooth sailing. Don't forget to go check out Dani's blog and see what she's cooking up! Let her know that I sent you over!

Hash Brown Waffles

Hi Foxy Friends! Over on my YouTube channel I was doing a series about trying out recipes. I didn't have time to film it, but I did snap some pictures. This video was going around on FB from the Pioneer Woman, and I just had to give it a try. Bottom line it was amazing, and we can't wait to make it again and put different things in it.

*Some of the links are affiliate links and I will  either receive a small commission, at no cost to you, if you click on it or if you make a purchase from one of these links, I may also receive a commission on the sale of the product. Click here for my disclosure page.

What You'll Need:

Bag of Frozen shredded potatoes
Cheese (optional)
Bacon (optional)
Ham (optional)
You get the picture
Waffle Maker (I have this one)

Directions:

Step 1 - Thaw out potatoes. (directions say to wring out extra water, but I didn't do this and they turned out okay, so your choice)

I left our bag of potatoes out on the counter for a little over an hour.

Step 1.5 - Turn on waffle maker at some point while the potatoes are thawing to get it heating up. Mine takes a little over 10 minute to heat up.

Step 2 - Add half a stick of melted butter to the potatoes (not sure why this step was needed, but I figure extra butter can't hurt right?)

Step 3 - Add in a heaping 1/2 cup to each section of the waffle maker, add in your toppings, we did just cheese this time, but next time we want to add in some bacon of some sort. After  toppings add another 1/4 or so more potatoes on top, enough to cover your toppings.

Bottom two have no toppings just potatoes

Tip 1: When adding topping don't add too many, cause remember you still have to add more potatoes on top and close the machine.

I tried to take a picture that you can go over, which I advise you to do, the first batch I did, I had it less than this and I think it turned out better with more potatoes.

Step 4 - Now this is the part that was confusing from the video and her instructions. She says to set it for 15 minutes? Well my waffle iron goes from 1-5 in done-ness. So I didn't have that option. I tried to put it where I would normally put it when we do waffles (between 3 and 4) but that was only 6 minutes or so. So then I cranked it up to 5 and just left it for 15 minutes. Yes the machine beeped at me telling me it was done, but it kept cooking it and making it brown. So I would say do that. I set my timer for 15 minutes, put it on the highest setting and let it go.

Tip 2: When doing this for the first time, take a peek at it when the waffle iron ready button goes off, because I'm sure each waffle iron is different

They were SOOO good! Mr. kept mumbling how good they were and ate a bunch of them. Baby Fox repeatedly said how good they were.

Tip 3: It does take 15 minutes each time, so if you're going to need more than one batch, I would make the first batch and keep in oven on warm, so remember each time it takes 15 minutes, this is not a fast, whip it up recipe.

Let me know if you make them! I am definitely going to have to make breakfast for dinner one of these times when we have some friends over!

Oh and 1 bag of frozen potatoes yeilded about 2 batches, so 8 waffles, I ended up making some just potato ones because Baby Fox doesn't like cheese, so those were a little smaller, so I really ended up with 9.

Linking up here

Easy Minecraft Cake

Hi Foxy Friends! It's Thursday, my "Friday" and I'm so happy about it. I swear Tuesday was Thursday...this week has been DRAGGING! I thought today I would share with you how I made Baby Fox's Birthday cake. I was originally going to make him a rainbow birthday cake, but then realized I could just as easily turn it into a Minecraft cake so that's exactly what I did!

*Some of the links are affiliate links and I will  either receive a small commission, at no cost to you, if you click on it or if you make a purchase from one of these links, I may also receive a commission on the sale of the product. Click here for my disclosure page.

It's fairly simple, you get a big bang for you buck and most people think you spent WAY more time on it than you really did! Win for you. Okay let's get started:

What You'll Need:

5-6 cake pans (I use these, will make a small tall cake, if using the ones I use, then you'll have to cook 5 and then cook the last one after the others cook, as it only comes with 5 pans)

Homemade Cake Recipe (the boxed is too soft, don't use it, you won't be able to make the layers)

Food Coloring (I use these)

Circle Cookie Cutters in various sizes (I use these)

Frosting (I use a homemade one from Wilton)

Directions:

Step 1 - Make batter according to recipe (I use the something similar to this cake recipe, ignore the filling and frosting part of the recipe)

Step 2 - Divide batter into bowls, use one bowl for each color you are going to use, I did 5 colors. I would have done 6 but we started making this cake at 10pm, no one's got time to wait for cake to cook twice, else I would have done 6)

Step 3 - Add food coloring. For the Minecraft part, I knew I wanted variations of green and brown. The brown was a little harder, so for the darker one, I added a LOT of the brown color, and for the other one I added a little bit of the brown color, and realized that it was too similar to the dark brown, so I added a little yellow to change the tone, worked perfectly.

For the greens, I did the dark one, then added less green for the middle green, and for the other green I used a neon green.

Step 4 - Prep your pan how you normally would and pour batter into pans.

Step 5 - Cook, you will need less cooking time than what the recipe calls for because they are so thing and small, I start with 15 minutes, and then go from there.

Colors turned out perfect, exactly what I wanted them to look like!

Completely cool cakes before going onto the next step.

Step 6 - While cakes are cooling, make your frosting (don't really matter what kind, just not the store bought, as I think that will be too soft)
 
Step 7 - I do this part on my counter, as I don't have a cutting board, don't worry the counter was clean before starting. Lay all of the cakes out, this is somewhat tricky but not really. You're going to take 2 of your round cookie cutters, and make three concentric circles.

Helpful Tip: If your cakes didn't bake evenly, before you cut the circles, make sure to level them out at this step, also cut the edges so all cake layers are the same size. I forgot to do this, and had to use a lot of frosting to make up for the unevenness of each layer, oops!

Step 8 - I usually line each of the same size circles up and then start mixing and matching before I do the frosting and putting them back together. This way you can be sure that each of the layers will have different colors in them.

Start with the largest circle, and apply frosting on the inside ring, place next size ring cake layer in it.

 Then frost the middle circle inner ring and put the smallest cake layer in. When you're done it should look like something like this:

When they're all done, you'll have this.

You can see the white circles above from where I was applying the frosting to the inner circle.

Step 9 - Now frost your cake like normal, putting frosting between each layer, and then frosting the whole thing. With these cakes, I like to buy the small ice cream cones from Trader Joes and use that as decorations. I forgot to take a picture of the finished product, oops! But here it is when it's been cut into, the perfect Minecraft cake of the little human in your life that is obsessed.

See easier than you think right? Making fun cakes doesn't have to be hard, time consuming yes, but not hard. You got this, if you do make it, tag me in the photo or leave a picture in the comments! Good luck, you can do this!

Linking up here

Best Crock Pot Lasagna

Hi Foxy Friends! Bringing you another try with me post. The first one was all about the Instant Pot Whole Chicken. This time I am bringing you a Crock Pot Lasagna. The reason I tried it? I needed to make something in the crock pot because we were going out and then coming back to our house for dinner with some friends. I didn't want to have to get take out, so I went to the crock pot. I felt like I wanted to eat lasagna, so I searched the internet for all the recipes. I didn't find one that I really liked, so I ended up combing a couple.

*Some of the links are affiliate links and I will  either receive a small commission, at no cost to you, if you click on it or if you make a purchase from one of these links, I may also receive a commission on the sale of the product. Click here for my disclosure page.

I liked that this one added Parmesan cheese.

I liked that this one combined egg with the ricotta cheese, I have no idea what it does, but it intrigued me and I wanted to try it. It's not a crock pot recipe, but I was looking up lasagna recipes to see how people made it.

Plus I took from how my mom makes her recipe, she doesn't follow one from the internet, just the one she's been making the last 5,000 years (total exaggeration).

Note: I used this crock pot.

Okay so for my recipe...Of course I made a video, but also wrote it all out, so you can print it.

 Ingredients You'll Need:

Lasagna noodles (the regular kind NOT the no bake kind)
3 jars of spaghetti sauce (I used Paul Newman, but I wanted to use Prego, but two stores I went to it was out, must have been a run on spaghetti sauce)
Shredded Mozzarella (no one has time to shred it themselves) I bought a 2 lb bag, but probably only used about 1 lb, more cheese the merrier right?
Shredded Parmesan (I used a little less than 8oz of it)
Ground Beef (I used the organic kind from Costco)
Sausages (I used the ones from the deli at Sprouts) - cut in circular sections.
Onion, diced

2 teaspoons of Oregano

2 teaspoons of Basil
Oil (of your choice)
Slow Cooker (on sale for $22)
Ricotta Cheese
1 Egg


What To Do:

Step 1: Using large skillet, place small amount of oil in pan and cook onions until translucent.

Step 2: While that is cooking, mix together your Ricotta Cheese and egg.

Step 3: Add ground beef to the onions until thoroughly cooked.

Step 4: Meanwhile, start cooking the sausage in another skillet. Once cooked cut into slices.

Step 5: Once the ground beef/onion mixture is completely cooked, add in the basil and oregano and stir, then add in marinara sauce.

Step 6: Assembly -

         Layer 1 - Add a thin layer of sauce to the bottom of the crockpot insert

         Layer 2 - Add noodles in one layer, break up noodles to fit into curved part of insert

         Layer 3 - Like a goon, think you need more sauce, so add more sauce on top of noodles

         Layer 4 - Add some sausage slices, Ricotta Cheese mixture, Mozzarella Cheese and Parmesan Cheese

         Layer 5 - Add some more sauce, because why not

         Layer 6 - Add some noodles, breaking apart to fit in one layer

         Layer 7 - Realize you don't need that much sauce and add cheeses and sauce, oh yeah forgot the sausage.
         Layer 8 thru XX- Repeat layering in same way until slow cooker is full, end with the cheeses.

Step 7: Set slower cooker to low and cook for at least 4-5 hours. I cooked mine on high for 2 hours and low for 2 hours.

Step 8: If you want it to not be a big pile of gooey goodness, I would suggest taking insert of of crockpot so that it has a chance to cool down and become more solid before eating.

Step 9: Serve and be ready for amazing lasagna.

The reason I added so much sauce, I wasn't sure if the noodles would cook. I looked up several different recipes, and one did the no bake kind of noodles, which I didn't want to use. And the other one cooked the regular noodles. I decided to take a chance and use the regular lasagna noodles. Not knowing if there was enough liquid I kept adding sauce on the bottom and top of the noodles. But the last layer I decided not to add the sauce on top and it cooked just fine, so I don't think you need as much sauce...but it didn't taste bad with the extra meat sauce at all! Bad picture, but what it looked like the next day.

I hope you enjoy! Let me know if you make it, I plan on making it again soon!

Linking up here

Butternut Squash Lasagna

Hi Foxy Friends! I'm over on The Blended Blog sharing my Butternut Squash Lasagna recipe. Remember when I made it the other day for my friends and I said I was sharing soon? Well today is that day! Hop on over there to see the full recipe!

How To Make Popcorn On The Stove

Hey Foxy Friends! Over the weekend I was making the kids some popcorn as a snack and thought, hey I should do a video on this! So I did. It's super easy! All you need is some kernels, a pan with lid and some oil...salt and butter option, but almost a must! So here it is! Hope you make some popcorn soon. It's so delicious, if I had my way I would have it everyday.

Head on over to The Blended Blog to see the recipe written down, if you are more of a recipe follower type.

Linking up here

Butternut Squash Soup

Hi Foxy Friends! Today I'm bringing you a new recipe. I've always wanted to make butternut squash soup but for whatever reason have never done it. Well today that's about to change. I found a few recipes that I liked and combined them together, but a majority of the recipe comes from America's Test Kitchen cook book. Alright let's get started.

What You'll Need:

2 Tablespoons Butter
1 Onion, chopped fine
3 pounds of butternut squash cut in 1 inch chunks (but you can add more if you want,  I did)
5 Cups of Low sodium chicken broth
2 Sprigs of thyme
Pinch of Nutmeg
1/2 cup of Heavy Whipping Cream
1/2 a package of bacon (or if you're like my family, just make the whole darn thing!)
Sour Cream

Directions:

Step 1:

Melt the butter in a large heavy pot (such as a dutch oven, but not necessary), over medium heat. Add the onion until soften, 8-10 minutes.


Step 2:

Stir in the squash, broth, thyme and nutmeg. Bring to simmer, cover and cook until squash is tender. 20-25 minutes.

Step 4:

Which squash is cooking, cut up bacon to bit size pieces. I actually used my kitchen shears and cut it up that way into the pan. Make sure the pan is cold and the stove is off when you do this. After you are finished cutting up the bacon, then turn on the heat and cook until crispiness of your liking. When done cooking, drain bacon fat and set aside for future use.

Step 5:

Remove the Thyme sprigs and puree the soup in batches. I used a food processor which left small chunks in it. Mr. did like it this way, so we'll probably do it again that way. But if you want a smooth consistency, use a blender.

Step 6:

Return the soup to the pot and stir in the heavy cream. Bring to simmer, then turn the heat off. If the soup is too thick for you, add in some more water or broth to consistency liking. Season with salt and pepper

Step 7:

Pour soup into bowl, add a dollop of sour cream and bacon to your liking. Enjoy!

And of course I made a video. Make sure to watch to the end so you can see/listen to a funny blooper.


Linking up here

The Best French Onion Soup

Hello Foxy Friends! Today I'm joining a few other bloggers for a little Fall Recipe Blog hop. When I was trying to figure out what I make for fall, we were/are still expereincing a heat wave. So the temps were pretty high, and it was hard to think Fall food when we are still wearing shorts and tank tops, haha. But I finally thought of something that both Mr. and I love! French Onion Soup.

What You'll Need:

1/4 Pound Butter
2-4 Pounds of Sweet Onions
1 Tablespoon of flour (2 Tablespoons if using 4 lbs of onion)
2 Quarts Beef Stock (if you prefer, you could use chicken stock, although I've never done this)
2 cups Dry White Wine (I picked Chardonnay)
salt and pepper to taste
Swiss Cheese
1 loaf French Breach

Directions:

Step 1: 

Cut the onions, I cut off ends of onion, cut it in half and then use my food processor. I used to cut by hand, but this is SO much faster. Mr. and I LOVE onions, so we like to go heavy, and even with 4-5 pounds it's never enough! If you like the flavor but don't like all the onions, go on the 2 pound side.

Step 2:

Melt 2 Tablespoons (if using 2 pounds of onion, 4 tablespoons if using 4 pounds of onion) in a large pot.

Step 3:

Add in the onion. It will look like a ton but trust me, it cooks WAY down!

Cook until transparent and brown.

Step 4:

Add the flour, if using 2 pounds of onions us 1 tablespoon if using 4 pounds use 2 tablespoons. Mixing the flour with the onions will make it slightly sticky and gummy (for lack of better word).

Yep this is 4 pounds of onions...see I told you it cooked down, so don't skimp on the onions!

Step 5:

Add in the beef stock. I use Better than Bullion, but you can use what you want. Stir in and let it come to a boil, then simmer for about 15 minutes.

Step 6:

Add in the wine...and continue to simmer for 30-60 minutes. Know that the longer you simmer the better flavor you are going to have. If you start to lose too much liquid, partially cover it.

Side Note: We have tried all sorts of wines with this, whatever wine you chose it will have an undertone with that wine, so if you use 2 buck chuck, that is what it's going to have a slight taste of. Mr. says that this is the BEST one I had ever made, so after 12 years of searching I think we found the wine that made it the best. So get the Castle Rock Chardonnay while you can!

Step 7:

Meanwhile, cut your bread into thin slices, you can do this several ways. You can butter both sides, and broil, you can toast it like regular toast, then butter, or not butter.

Step 8:

Set oven to 375°. Over the years, Mr. and I have decided that we don't like putting the bread into the soup, like they normally do at resturants, we REALLY like the crunch the toast part gives, and it sometimes just gets soggy if your slices aren't thin enough, so we've ditched the putting the bread in. However, if you want to add the bread in the soup before melting the cheese do it as follows to keep the crunch.

Add soup to bowl, add a shredded layer of cheese, add the toast, add sliced layer of cheese. This sort of protects the bread a bit from the soup and it getting soggy. Put in oven until cheese is bubbly and golden.

There you have it, the BEST French Onion Soup EVER!

Now go check out all of the other ladies recipes, my tummy is wanting all of these delicious Fall recipes!

Homemade Applesauce | Pumpkin Spice Muddy Buddies 

Easy Delicious Vegetarian Chili | Soups, Stews and Chili 

Easy Pumpkin Fluff Dip | The Best French Onion Soup

Beef Stew with Carrot & Potatoes (One Pot Meal)
Fall Festival Ice Cream | Pumpkin Sugar Cookies

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