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Creamy Chicken Chili Instant Pot

This is a great Fall soup! It’s so fast and easy to make.

Place three boneless skinless chicken breasts in the instant pot.

Add ingredients:

  • 1 can corn with liquid
  • 1 can rinsed, drained black beans
  • 1 can Rotel with chili’s
  • 1 packet Ranch Fiesta seasoning
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp dried onion flakes
  • 1/2 C water

Close and seal instant pot and set for 12 minutes then let natural release for 20 minutes.

Next, remove chicken from pot and shred it.

Add it back to the pot along with a block of cream cheese. Stir until cheese is melted. Close lid and keep warm until ready to serve.

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Chicken & Stuffing Casserole

This is a hearty meal for a busy weeknight. It is a fast dinner and so delicious. I make mine with a special ingredient. I haven’t seen it used anywhere else.

First, I put boneless skinless chicken breast in a casserole pan. I use iron skillets for baking. The meals turn out so good. Sprinkle salt and pepper on the chicken. You don’t need much salt because the cream of chicken soup has salt too.

I use one can of cream of chicken soup and my special ingredient.

Ricotta cheese! I have seen most people use sour cream in this recipe but I think the ricotta makes it cheesier and richer tasting.

Mix the soup and about 1/4 cup of ricotta cheese together until blended well.

Smear the soup mixture onto the chicken breast.

Take stuffing mix, I love stove top, mix a two to one measurement together. I used two cups stuffing and one cup water.

Let the stuffing absorb the water for a few minutes then spoon onto chicken.

Next add a few pats of butter to the top. I don’t measure it. Bake in a 350 degree oven for about 40 minutes.

Remove from oven and serve.

You can make this ahead of time and place in refrigerator and bake in oven when you are ready. It’s very good!

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Instant Pot Tender BBQ Baby Back Ribs


This Rib Recipe is one of the best I have ever made! I use my Instant Pot, that’s what makes them so tender! Then I throw them on the grill and add sauce. The grill gives the outside an amazing, lightly crisp texture but the inside is pull apart tender.

The best thing about this recipe is the time. They cook up so fast.

Here is my recipe:

  • 1 C Beef Broth
  • 1 T Liquid Smoke
  • Rib Rub Seasoning…Amazon: Here is the link >>>  Twistd Roasted Garlic Rub
  • Rack of Ribs
  • Bbq Sauce (we like Sweet Baby Rays)

Rub seasoning onto both sides.

Add Broth and Liquid Smoke to Instant Pot. Here’s my Instant Pot:

Insert Rack, roll ribs up and place on rack. Place lid on and seal. Set on manual for 18 minutes. After 18 minutes it will beep. Let it naturally release for at least 30 minutes. I usually let it sit in there for about an hour or more.

Remove the ribs and place on a preheated grill and add sauce to both sides.

Grill for a few minutes on each side.

This was our dinner tonight. I promise you won’t be disappointed with this recipe! Give it a try

Here’s my Instant Pot Corn on the Cob Recipe:

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Rustic Beef Pie

When you have a jumbled assortment of ingredients during a “stay at home” order, you have to get creative. I’m trying not to go out for supplies unless absolutely necessary. I’m actually getting some satisfaction out of using up what I have on hand. I’m also disciplining myself to not be so wasteful.

Today we had snow and I was craving something savory. I assembled these ingredients together and made a rustic beef pie.

  • 1lb stew meat, cooked
  • Pie crust
  • 3 boiled potatoes cubed
  • One can sliced carrots
  • 1/2 diced onion
  • 2 C beef broth
  • 1/4 C half and half
  • 2 T butter
  • 1/4 C flour
  • 1/2 t salt
  • 1/2 t dried thyme
  • 1 t dried parsley

I started by making a beef gravy.

I melted butter in an iron skillet. Added flour and made a roux.

Next, I added beef broth, whisking over low heat until the lumps are gone.

Once lumps are gone, I added half and half. Normally I would have used heavy cream but again, “Stay at home”

Once lumps are gone, add the filling: Cooked stew meat, one can sliced carrots, (you can cook your own but I didn’t have any fresh) cubed boiled Potatoes and diced onions. You could add peas, mushrooms or green beans if you have them.

Stir together and let simmer for a few minutes.

Normally I would use a pie crust for this but all I had was a pastry crust. It’s a bit more flaky but close enough. It had a rectangular shape so I decided to “wrap” it all up. Use a nonstick pie pan or use cooking spray.

I just pulled in the corners and covered the filling.

Not too fancy, I know but hey, it’s rustic.

I added some vent holes and brushed on egg wash.

Bake at 375 degrees for 35-40 minutes. I placed on a cookie sheet just in case there was drips. I use convection so it cooks a little faster. Keep an eye on it after 30 minutes.

Here’s my finished product. I have to say, considering what I had to work with, this came out amazing! Make sure you let it cool for a few before you cut into it. Thanks for checking out my blog!

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Easy Classic Crab Cakes Recipe

I have a super easy Crab Cake Recipe that I’d love to share with you! These can be made, start to finish, in 30 minutes. You may also make the mixture up and refrigerate it until ready to fry up for a fresh meal.

This recipe makes about four nice size cakes, about the size of a hamburger bun.


  • 1 Egg
  • 2-1/2 T of Mayonnaise
  • 1-1/2 t Dijon Mustard
  • 1 t Worcestershire Sauce
  • 1 t Old Bay Seasoning (I add a little extra)
  • 1/4 t Salt
  • 1/4 C finely diced Celery
  • 2 T finely chopped Parsley
  • 1/2 C Panko or Bread Crumbs (ritz crackers work in a pinch)
  • 6oz Can Lump Crab meat (I used Bumble Bee Fancy Lump)
  • Canola Oil

Mix all ingredients together

Heat a skillet, I prefer Cast Iron, with Canola oil. Form mixture into patties and fry 3-4 minutes on each side or until golden brown.

Remove from skillet and drain on paper towel. Serve with your favorite tartar sauce.

This is a very quick meal and is great for a busy weeknight. Let me know in the comments if you try this recipe and what you think.

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