Monday, July 17, 2017

Pressure Cooker Spaghetti Bolognese

When I was growing up, one of our favorite meals used to be Spaghetti Bolognese.  Homemade Bolognese with wine and garlic and bay leaves and all that goodness.

I remember when my stepmother would call us for dinner, I knew immediately what we were having because that delicious aroma would waft in from the kitchen and into the whole house.  Homework was set aside, TV was turned off, and we gathered around the table, eager to sink our teeth into that yumminess.

My children have been blessed to have a mother who loves cooking.  You don't know how many times I've counted myself blessed to have been born into a house where the women were some of the best cooks around.

Down home filling, comforting good food.  I learned from a very early age that some ingredients went well together, and some didn't.  To this day my children, husband and family and friends will always say that they're amazed that I can come up with a delicious meal out of nothing, and always seem to know what goes with what.

Practice, and love.  Those two together can create amazing things.

Now as much as I love cooking and being in the kitchen, I'm not above using appliances that will make my meals come together faster, especially on really busy days.

Saturday was a busy one for us, we were outside working on the property.  We live on a 3 acre home out in the country and there is always something to be done.

This is where my trusty and much loved pressure cooker comes in.  This meal comes together in about 20 minutes and is absolutely delicious.  I sometimes throw in a veggie or two just because it's healthy and it's a way for the kids to eat it without complaining....well too much at least ;)

_MG_7298
Pressure Cooker Spaghetti Bolognese


1 pound ground beef
1 small onion, diced
1 medium tomato, diced
garlic finely diced (to taste)
salt and pepper to taste
1 bay leaf
paprika
wine (we use whatever we have on hand, sometimes white, this time I used merlot red)
tomato sauce
frozen veggies (whatever you have on hand, I used a handful of peas this time)


Plug in your pressure cooker and set it to Saute.  I don't pop the lid on mine otherwise it will seal it and end up steaming instead of actually sauteing.

Either spray the pressure cooker bowl, or add a tiny little bit of olive oil.  Add your ground beef and saute until brown.  Add in the onion, tomato, garlic, seasonings to taste, tomato sauce and wine.   I just eyeball everything.  I added about half a cup of tomato sauce and about 1/4 cup of wine.  Stir everything well and check the taste.  Adjust accordingly.

Cancel the saute function.  Pop on your lid and lock it, then make sure the pressure release is set to airtight.

Select manual and click the + button until you get to 10 minutes.  That's it.

After it's done, I just use the quick release method.  To do that make sure you are not standing right in front of the valve as the steam WILL burn.  I usually just grab a big wooden and push the valve over to Exhaust.

Once it's done releasing the pressure, open and give it a stir.  If it's too watery, you can switch it back to saute and cook it for a few minutes more until it thickens up.  Mine is usually perfect for the 10 minutes.

Enjoy!!!!

Monday, July 10, 2017

Gnocchi Bolognese

So a couple years ago I was watching a vlog and this yummy looking meal showed up.  I am a total sucker for those Weekly Meal vlogs, I just enjoy watching what people are eating and it gives me tons of ideas when I'm menu planning.

I've been menu planning for over 20 years but here's the thing, you kind of go through phases where you draw a total blank and have no clue what to make......that's when I need all the help I can get.

I do have a few criteria I go by and if you've been reading my blog long enough you know what they are.  No gourmet, nothing that I can't make myself or find in my pantry, nothing that I need to go to a specialty store for and it must be pretty inexpensive, easy, quick to make and filling.

Those may seem like a lot of things to check off the list, but I learned how to cook with my greatgrandmother and she was all about feeding a big family, without breaking the bank and filling tummies with delicious food.

Thank you Bio Ema :)

Anyway, this recipe came up and I saved it and never got around to making it until tonight, and the only reason that even happened is because I was reorganizing and cleaning out my computer and the bookmarks and found it just sitting there, waiting patiently since 2013.  Poor thing.

I made it tonight and it was amazing, the family went crazy over it and it's been requested to be put on my MUST MAKES list. 

Give it a try and let me know what you think.  By the way, you can make your own gnocchi or use your favorite brand.  If you want to make your own, I do have a recipe for you :)



Gnocchi Bolognese

Gnocchi (the amount depends on you, but I find that one package is enough, or if making fresh, then about 3 cups)
1 pound ground beef
Spaghetti sauce (again, homemade or your favorite brand)
Spinach
Fresh Mozzarella

In a skillet, brown the ground beef, then drain.  Pour in the spaghetti sauce, simmer for a few minutes, then add in a bunch of spinach, I just use a handful.  Cook for a minute or two more until it wilts down.  Take off heat.

Cook Gnocchi according to package directions, or if you are making it homemade, place in a pot of boiling water and cook until it floats to the top.  Don't overcook or it will fall apart.

Mix the gnocchi and the meat mixture, spoon into a casserole dish and add pieces of fresh mozzarella on top.  Bake in a 425 degree oven until cheese is melted.

I served mine with a salad and garlic bread.


Wednesday, July 05, 2017

Star Spangled Lemon Slab Pie

For the Fourth of July this year, I made two desserts.  One of them being the Red, White and Blueberry Pie, and the other was this Slab Pie which I had bookmarked for a while and ready to try.

It didn't take long to put together, especially since you make use of store bought pie crusts, but you can certainly make your own, which is what I did.

If you like cheesecake, and lemon pie, this is pretty much a combination of those two in one delicious and beautiful dessert.

Adapted from: Pillsbury.com

Star Spangled Lemon Slab Pie


3 refrigerated pie crusts, softened as directed on box (from 2 boxes)

2 packages (8 oz each) cream cheese, softened (I used Neufch√Ętel)

1 (10 oz) jar lemon curd

6 cups assorted berries (sliced strawberries, blueberries and blackberries)

Sugar for dusting
star cookie cutters



Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.

Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using cookie cutters. Place 1 inch apart on large ungreased or parchment lined cookie sheet. Brush with water; sprinkle with sugar.

Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.

In medium bowl, beat cream cheese and lemon curd with electric mixer until smooth. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.

Add berries evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.


Visitors

Related Posts Plugin for WordPress, Blogger...