Happy Thanksgiving! Thanksgiving is my favorite holiday. Amazing food, spending time with the people I love most, and the chance to be a bit peaceful and introspective before the hustle and bustle of the rest of the holiday season. This year, our typically small gathering will be even smaller because three of my loves will be out of town. My husband and oldest son are flying to Hong Kong to spend some time with his parents, and my sister will be out of town for work. I am happy for their adventures, but a little sad to be without them on my favorite day. Despite this, we will still have a wonderful Thanksgiving. My mom put me in charge of desserts, and for some reason I can’t seem to scale back, so we will be having quite the spread. I have baked the usual fare – apple pie (from the incomparable Deb at Smitten Kitchen) and pumpkin pie from the back of the Libby’s® can of pumpkin. I also used my Instant Pot® to make a beautiful pumpkin cheesecake. I love using my Instant Pot® for cheesecakes; creamy dreamy perfection!
Spring is finally here. Trees are starting to bud, little crocuses and snowdrops are in bloom, and the grass is starting to turn green. I love the change in seasons and the newness it brings. I also love spring holidays, because, in my family, we love to have brunch. The first spring brunch gathering is at Easter. I love the mixture of sweet and savory foods. Breakfast, lunch, and dessert all come together in a perfect mix of foods with something for everyone. There are plenty of Instantly Delicious Recipes that work for brunch. You can use your Instant Pot® to create the entire meal or to free up space in your oven. I have plans to make hard-boiled eggs in my Instant Pot® for dyeing today. Explore some of our brunch-friendlyInstant Pot® recipes for your spring gatherings.
Thanksgiving is my favorite holiday. I love gathering with family and loved ones over great conversation, amazing food, and an overall feeling of gratitude. We have a lot of family at our table with different dietary needs, and at Thanksgiving we make it a point to have at least one favorite for every person. We have a couple of vegetarians and a vegan. We have little kids and big kids. We even have some adults who are a little (or a lot) picky. One thing that most everyone seems to love and doesn’t require any modifications is Cranberry Sauce. Here is an easy recipe for Cranberry Sauce prepared in the Instant Pot®.
Memorial Day weekend marks the unofficial start to summer. And when most people think summer, they think grilling outside. I’d much rather grill and be outside any day of the week, but sometimes cookouts can get rained out, or you run out of propane or charcoal (not that this has happened to me), or the grill is loaded with other food, and you need to do some of the cooking indoors. TheInstant Pot® can come to the rescue in these situations. So as your plan your summer cookouts, think about how you can use the Instant Pot® to make your cookouts even better. Here are some favorite recipes to share at your next cookout.
Last year, I posted my favorite method for makingCorned Beef in the Instant Pot®. Since St. Patrick’s Day is right around the corner, I wanted to revisit the recipe. I still love my original method, because it removes a lot of the salt. This recipe yields a more traditionally salty corned beef but has fewer steps and is still tender and delicious.
I am so excited to share this success. I have been attempting some sort of cake-type dessert since I got my Instant Pot® with zero success. With the exception of the occasional rice pudding or cheesecake, I don’t make dessert in my Instant Pot®. I have tried a few things and failed, so I mainly stick with more savory applications. The idea of making a small, easy weeknight cake in the Instant Pot® sounds appealing. Almost everyone in my family has their birthday during the first 6 months of the year, mostly in March and April. We end up eating a lot of cake and it gets a little redundant and excessive. What if I could make each person a small little cake for their actual birthday and we can instead splurge on big cakes for friend and larger family parties. My kids might not agree to this, but I think it is a great idea. This little Lemon Yogurt Cake will be perfect for my almost 3 year old. Now that I have had success, I plan to try a couple of chocolate versions to make my boys happy.
Eggnog is such a controversial subject. People either love it or hate it – I find there is no middle ground with this sweet, creamy, holiday beverage. We are an eggnog family. Every Christmas my mom brings out the vintage cut-glass punch bowl, the spiced rum, and the nutmeg grater, and sets it all up at the bar. Everyone has a glass or two, and then we are finished until next year.
This recipe is not my own. Full credit goes to my 11-year-old son. He has a sudden interest in cooking and has been watching old reruns of Good Eats on Netflix. My son is the sole vegetarian in our house, and sometimes I buy him special vegetarian treats. I recently bought him frozen corn and poblano tamales, and while he liked them enough, he asked if we could try making them better. I told him yes, thinking (hoping) he would just forget about it. A week later he asked me to buy corn husks and masa. I said sure, and threw them in a cabinet – out of sight. The next day he came to the kitchen with a recipe written on graph paper and his kindle with Alton Brown’s tamale episode ready to show me. I knew he would not relent.
I want to share a fun recipe for your Instant Pot® – Salted Caramel Sauce. Yes, I know you can easily make it on your stove top. Yes, I realize that this might not be the best way to use your Instant Pot®, but it definitely works and was pretty fun to make. We celebrate Christmas at our house, and after indulgent desserts at Thanksgiving, holiday treats at gatherings throughout December, and my Aunt Jane’s famous chocolate mousse on Christmas Eve, we like to go EASY for Christmas dessert. My mom, sister, and I bake delicious cookies every year, and we bake enough for a small army. After sharing with friends and neighbors, we make one last beautiful platter just for us (because we never sample cookies as we go – KIDDING.) We also serve bowls of ice cream with hot fudge and salted caramel sauce to drizzle on top. Nothing fussy or difficult and a lovely way to wrap up the Christmas season.
My mushroom risotto recipe is by far my most pinned recipe. It is easy and delicious. While not necessarily a technically perfect risotto, it is pretty darn close and makes for a pretty impressive dish to serve to dinner guests. As I was putting my garden to sleep this weekend, I noticed that my sage is still looking quite good. We have had a mild autumn, and I don’t believe anything has been touched by frost. I decided to cut off a few sprigs and use it in this Instant Pot® Pumpkin Risotto. It offers a hint of sage, which complements the pumpkin and nutmeg beautifully. This fall inspired risotto works well as an entrée or side. It also makes for a delicious recipe for your Thanksgiving menu.