Archive for the ‘Main Dishes’ Category

DIY Breakfast Caddy

Monday, June 19th, 2017

DIY Breakfast Caddy for Car from MomAdvice.com

This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

Well, hello there! I hope your summer is off to a lovely start! We are trying to soak in as many carefree and unscheduled days as we can, but it is funny how life gets in the way of this. This week we tackled doctor’s appointments, the dentist, running a kid back and forth to a sleepover, and we are signing up for a couple of fun summer programs and camps that are happening around town.

All of that leads to busy mornings so today I am partnering with  Florida Department of Citrus to show you how to enjoy your breakfast on-the-go, complete with a glass of Florida Orange Juice! We are sharing a breakfast caddy idea that you can assemble on the weekends to get your kids off to a great start, no matter what is on the to-do list!

I will admit, I got the inspiration for this from Pinterest where there were numerous pins of fast food meals in totes to make it easier for kids to eat their meals. I wanted to translate that idea into a healthy one that is perfect for busy mornings.

Supplies Needed

Lightweight Plastic Shower Caddy (exact, similar, similar)

Small Plastic Containers or Jars for Food Assembly

Drink Holder

Water Bottle

Food Supplies (as listed below)

DIY Breakfast Caddy for Car from MomAdvice.com

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Directions for a DIY Breakfast Caddy

The beauty in this project is that you can fill your tote with whatever you think will help fuel your kids that day.  I can’t stress enough how much I LOVE these make-ahead burritos because they save me on many busy mornings in our house. Once heated, they can be wrapped in tin foil to keep them warm. Of course, if burritos aren’t your thing, a breakfast sandwich made on an English Muffin,  peanut butter on rice cakes (a favorite in our gluten-free home), or even a slice of frittata (try this one, or this one) can be other great options for the main course.

For fruit, I follow the rule that it must be in season and on sale that week to make it in our produce drawer. Today’s fruit selection are blueberries and strawberries in mason jars, but grapes, bananas, cantaloupe, or watermelon also make great options. You could also do a package of easy-to-eat veggies like baby carrots, celery sticks, or red & green peppers if you struggle to get your kiddos to eat fruit.

DIY Breakfast Caddy for the Car from MomAdvice.com

Of course, a surefire way to get your kiddo’s to consume fruit is a little juice, isn’t it? Did you know that an 8 oz. glass of 100% orange juice counts as one of your daily recommended servings of fruit? Pretty cool! Not only that, Florida Orange Juice provides 5 amazing nutrients in every glass: Taste, Vitamin C, Folate, Potassium and No Added Sugar.

Since mornings can be long in the car, I added toasted edamame in a small container for munching before or after our morning activities. You could also do nuts like almonds or cashews to add a healthy crunch to round out the meal or as a great in-between snack once hunger strikes again. You just know it will!

Oh, and don’t forget the water! It has been a scorcher out there so we are trying our best to stay hydrated. It’s also so nice to have a water bottle in case we forget it for the next thing on the agenda.

DIY Breakfast Caddy for the Car from MomAdvice.com

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Wouldn’t this be so great for your next family trip too? I have a feeling that our mornings would start out a lot better on trip days if I had a few of these items prepped and ready to go in my fridge for our next adventure.

Well, we are all packed up and off to our next thing probably. I just want time to s-l-o-w down, but I blink and another summer is over. Do you feel that way too?

I hope this idea can be one you can use to fuel the family and maybe squeeze in a good chat with your kids while they are enjoying their breakfast on-the-go. I have, honestly, had some of my best talks with them in the rearview mirror. It is one of those ways that I have found it helps to keep an open dialogue between us as we navigate these new waters of being teens and tweens.

Thank you so much to Florida Department of Citrus for letting us share our fun little diy breakfast caddy with you. We hope you find this idea inspiring.

Cheers, mama, to surviving another summer!

PS- I hope that you made some room for some FLOJ in that mimosa over there!!

Love this idea? Be sure to visit these fun posts too!

Funny Faces Printables

Gluten-Free Orange Creamsicle Pancakes

Make-Ahead Sleepover Breakfast Buffet

Follow the rules below to enter to win a HUGE prize pack from Florida Department of Citrus today!! Follow the rules in the widget below- good luck!

a Rafflecopter giveaway

DIY Breakfast Caddy for Car from MomAdvice.com

This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

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Gluten-Free Orange Creamsicle Pancakes (Plus FUN Contest!!)

Thursday, May 4th, 2017

gluten-free-orange-creamsicle-pancakes

I am so excited to be partnering this year with the Florida Department of Citrus to celebrate National OJ Day today. You may recall that we celebrated last year with these super cute cup printables! Today I am sharing a delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat and sharing about a fun contest you can enter in TODAY ONLY to celebrate National OJ Day.

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First up, let’s just talk about these pancakes for a minute!

We are big fans of pancakes around here and gluten-free pancakes are surprisingly easy to create when you start with a good premade pancake mix. What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?

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We can’t stop there though! Layered between the pancakes, I have a delicious whipped cream made with heavy cream and vanilla pudding. If you have never mixed a vanilla pudding mix into your whipped cream, you are in for such a delicious treat. The pudding mix elevates these pancake layers and creates that creamy flavoring that we are after.  If you end up having extra cream filling left, it is so good to layer between layers of your favorite fruits for a dessert on another day.

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Serve these pancakes sandwich-style for all that Orange Creamsicle flavor. Aren’t these gorgeous? These pancakes only require a little syrup since they are such a sweet treat!

How to Freeze Your Orange Creamsicle Pancakes

If you have extra pancakes, you can freeze the leftovers for your week. If you have the time, you can place your extra pancakes on a cookie sheet (make sure they aren’t touching!) and place them in your freezer for 30 minutes. Once they are frozen, you can place them in a freezer bag for easy grabbing.

Don’t have space in your freezer for a whole cookie sheet? No worries! You can just stack them with wax paper or parchment paper in between them instead and then place them into a freezer bag.

I love to have things like this in my freezer for those chaotic school mornings. I just grab a couple for each kid with a couple of breakfast sausages and zap them in the microwave for 1 minute.

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These can be served with a glass of Florida Orange juice to round it all out. The recommended daily intake of Florida OJ is eight ounces for adults and four to six ounces for kids!

Did you know that one glass of Florida Orange Juice provides a total of 5 amazing nutrients in every glass? In just one glass you have Taste, Vitamin C, Folate, Potassium and No Added Sugar! Pretty darn cool!

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Enter the National OJ Day Contest TODAY!

I don’t want to just talk about National OJ Day though- how about a fun contest you could enter instead?

To celebrate National OJ Day, you can enter a sweepstakes to win 1 of 5 six-month meal delivery subscriptions! What mom couldn’t use that? To enter, share a picture of your family enjoying Florida Orange Juice on Facebook and Instagram TODAY between 8AM (EST) and 5PM (EST) and be sure to hashtag your picture with #HOWDOYOUFLOJ. If you enter via Instagram, be sure to also use the hashtag #sweepstakes. Just by submitting a picture, you are entered to win one of these six-month delivery subscriptions! For the official contest rules, you can read more here!

Gluten-Free Orange Creamsicle Pancakes (Plus FUN Contest!!)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
These gluten-free pancakes taste just like an orange creamsicle! Be sure to read the post for freezing instructions so you can enjoy these all week long!
Ingredients
  • 1 cup Florida Orange Juice
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 ½ cups gluten-free pancake mix (I’m using Bob’s Red Mill mix, other mixes may not require the same liquid ratio so follow the instructions on the back of your mix)
  • 1 pint heavy whipping cream
  • 1 (3 ounce) package instant vanilla pudding
  • 2 tablespoons milk
Instructions
  1. Make your cream filling by beating your heavy cream with your mixer until stiff peaks form. Fold in the vanilla pudding mix and milk. Set aside.
  2. Preheat skillet to medium-high heat.
  3. In a bowl, whisk together Florida Orange Juice, eggs, and melted butter. Add pancake mix and whisk until smooth.
  4. For each pancake, pour ¼ cup batter onto a hot skillet. Cook until the top is bubbly (approximately three minutes). Flip and cook two more minutes.
  5. Place one pancake on each plate, add a dollop of your cream filling and then finish with another pancake on top. Serve with warmed syrup.

gluten-free-orange-dreamsicle-pancakes-4 This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

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Ground Turkey Gyro Burgers

Thursday, April 13th, 2017

Ground Turkey Gyro Burgers from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

With the hope of warmer weather on the horizon in the Midwest, I am looking forward to breaking out the grill and making dinner time simple again. In our house, I’m the grill master and I love the ability to cook in bulk on the grill for our week with a lot fewer dishes.

Today’s recipe is inspired by one of my absolute favorite foods… GYROS.  Before I went gluten-free, my favorite treat to indulge in at the airport was one of these. Now I appreciate making this dish just right for my own diet needs at home. I wanted to make a healthier version of of this and am partnering up with Honeysuckle White turkey because they offer a variety of products from turkeys (raised without growth promoting antibiotics!!)  perfect for upcoming barbecue parties and family nights around the grill.

Ground Turkey Gyro Burgers from MomAdvice.com Ground Turkey Gyro Burgers from MomAdvice.com

When making turkey burgers, I like the 93% lean option because it helps yield a more juicy burger. To lighten up the texture even more, I folded in some cooked quinoa (here are my tips for making quinoa in your rice cooker) along with the traditional gyro flavorings of oregano, garlic, and onion from my spice cabinet.

Ground Turkey Gyro Burgers from MomAdvice.com Ground Turkey Gyro Burgers from MomAdvice.com Ground Turkey Gyro Burgers from MomAdvice.com Ground Turkey Gyro Burgers from MomAdvice.com

I have found that many people are avoiding the hamburger bun these days so I’m showing off this burger piled on a bed of quinoa with sliced cucumbers and tomatoes and drizzled with our star ingredient, tzatziki sauce that I’ve blended up in my food processor.

I’ve managed to convert my ground beef loving family almost exclusively over to turkey burgers, but it took a little experimenting on the grill to figure out how to get a burger that retained it’s juices. For me, before I heat up the grill, I like to spread out foil on the grill and lightly spray it with nonstick spray. Turkey patties can be more delicate than ground beef and I find resting them that way yields a better burger. Always cook turkey to an internal temperature of 165 degrees Fahrenheit and treat yourself to a really good grilling thermometer to help make it easier, especially if you and the grill are just getting acquainted!

The second requirement is making sure to add lots of spices to them to build the level of flavor on these. Now is a great time to make sure your spices are fresh and to reorganize that spice cabinet. You can even download some beautiful free printable labels on our site to help get you motivated.

Honeysuckle White certainly makes it easy to host like a grill master! Test new flavor combinations with wholesome, flavorful turkey products, including turkey breast cutlets, ground turkey and turkey brats, perfect for tossing on the grill!

I hope you love this recipe as much as our family. Now get out there and grill!

Ground Turkey Gyro Burgers from MomAdvice.com

Ground Turkey Gyro Burgers
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
All the flavors of your favorite gyro in a healthy turkey burger. These gyro burgers can be served on top of a bed of quinoa or on your favorite gluten-free bun!
Ingredients
  • 1 (8 ounce) container plain yogurt
  • ⅓ cup chopped seeded cucumber
  • 2 tablespoons finely chopped onions (I did omit since we don't like onions)
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • Filling: 1 pound Honeysuckle White 93% lean ground turkey
  • ¼ cup cooled cooked quinoa (plus more for serving)
  • 1½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ¾ teaspoon pepper
Instructions
  1. n a bowl or your food processor, combine first 5 ingredients.
  2. Cover and refrigerate. In separate bowl, combine ground turkey and seasonings. Mix well.
  3. Shape into 4 patties.
  4. Grill, covered, over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once. Allow burgers to rest for five minutes before cutting.
  5. On a plate, pile your cooked quinoa, tomatoes,and lettuce. You can cut the patties into thin slices and serve over the quinoa or just serve the burger whole with knives and forks. Serve with the sauce.

 

Honeysuckle White turkey products are available in select states. For those on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV), look for Honeysuckle White’s sister brand, Shady Brook Farms!

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

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Chicken Pesto Frittata

Tuesday, February 28th, 2017

Chicken Pesto Frittata from MomAdvice.com

One of my favorite panini flavor combinations happened to be a roasted chicken pesto sandwich that I used to snag at my local supermarket for a special treat. Filled with pesto and rotisserie chicken with a little spinach and tomato, it was one of my favorite supermarket splurges after a day of errand running. I wanted to capture those chicken pesto flavors in a frittata recipe and dreamed up this gluten-free version of my favorite panini that I can enjoy for breakfast or as a filling lunch.

Chicken Pesto Frittata from MomAdvice.com

If you have never made a frittata before, welcome to the world’s easiest breakfast that can serve a crowd.  All you need is an oiled cast iron skillet for this easy one-pot dish. Years ago I got this one for less than $15 and it has served a million frittatas over the years. If you take great care of it, this small investment can last you a lifetime and be handed down to your kiddos. I have so many fond memories of the good things that we ate out of these skillets when I went to my grandma’s house.

To make a frittata in this, you just heat up the toppings and then pour the beaten eggs on top. Using a wooden spoon, I just shift the fillings around until they are covering the entire pan, heat for a few minutes on medium heat to develop the crust on the bottom, and then transfer it into the oven to finish. Within minutes, you have a frittata that can be divvied up into portions for a busy week or an impressive dish to serve a crowd.

How to Roast Chicken in Bulk

Chicken Pesto Frittata from MomAdvice.com

I rely up on my favorite big batch roasted chicken recipe, that I make for our wraps for the week, to add even more protein to this dish. This seasoning mix never fails me for rotisserie flavor on a small budget. Bursts of flavor from sun dried tomatoes really brighten the flavoring in this base. Of course, you can’t add those without a healthy amount of spinach and pesto, in my humble opinion!

Chicken Pesto Frittata from MomAdvice.com Chicken Pesto Frittata from MomAdvice.com

I hope you love this yummy frittata as much as I do! I had a couple of gatherings that I took this to and it was a huge hit with everyone, even the egg haters. The pesto mellows the strong egg flavor in this so it’s a great one to give a spin if people in your family don’t always embrace eggs.

Enjoy!

Chicken Pesto Frittata
Author: 
Recipe type: Brunch
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A chicken pesto frittata that is bursting with flavors from sun dried tomatoes, spinach, pesto, and deliciously seasoned chicken. It's a great dish to share with friends or to package up for a busy week ahead! Did I mention gluten-free? Yay!
Ingredients
  • 2 tablespoons olive oil
  • 1- 8 ounce bag spinach
  • 1½ cups roasted chicken, diced or shredded (see above for my recipe)
  • ½ cup prepared pesto
  • 3-ounce bag julienne-cut sun dried tomatoes
  • 10 eggs, beaten and seasoned
  • ¼ cup milk
Instructions
  1. Preheat oven to 375 F. In a large mixing bowl, whisk eggs, milk and sea salt until fully incorporated.
  2. Heat a large cast-iron to medium-high heat. Add olive oil and spinach and then lower to medium heat and allow spinach to wilt.
  3. When spinach has wilted, add pesto, sun dried tomatoes, and roasted chicken. Stir to incorporate. Add egg mixture and use your spoon to spread the fillings out evenly in the skillet. Heat for a few minutes to create the crust on the bottom of the eggs.
  4. Place skillet in the oven, uncovered, and bake for 25-28 minutes or until the top is set and the edges are golden brown. Remove and allow to cool 10 minutes before slicing and serving. Finish with a sprinkle of flat-leaf Italian parsley.

 Looking for more fun frittata flavors? Try this easy Dairy-Free Sausage & Vegetable Frittata for another fun spin!

This post contains affiliate links that help our site! Thank you for supporting me! xoxo 

 

 

One-Pot Gluten-Free Macaroni and Cheese

Monday, January 23rd, 2017

One-Pot Gluten-Free Macaroni and Cheese from MomAdvice.com

If there is one thing my children love and would eat daily it is macaroni and cheese. It has been a challenge to match that creamy macaroni and cheese we loved without paying an arm and a leg for a really good gluten-free version.

That is why I am SO EXCITED to share that we finally mastered an incredible one pot gluten-free macaroni and cheese recipe after MUCH trial and error in my kitchen. If you are looking for easy, affordable, minimal dishes, and a recipe that yields a lot than I have an incredible recipe for you!

One-Pot Gluten-Free Macaroni and Cheese from MomAdvice.com

As you can see, the pasta holds up to this recipe well, BUT this has been a lot of trial and error in my kitchen with many different pasta brands and types. It is VERY important that if you are attempting to make this dish that you choose the right pasta for the job.

No, this is not a sponsored post.

This is just a poor mom who has had many failed one-pot attempts before I was able to achieve the consistency that I was after.

THIS is the pasta- do not substitute. I have tried the elbows with the best results and the second best results are their rotini noodles.

One-Pot Gluten-Free Macaroni and Cheese from MomAdvice.com

You will find a video tutorial below to walk you through each of these steps (let me know what you think- feedback is always appreciated!) and the first step is to rinse the starches from your pasta before you cook it. It sounds strange, but you are doing exactly what you would do if you made rice to rinse those starches away and to create a fluffier consistency. After that, you add your milk and spices, then start stirring and YOU NEVER STOP.

You know how Dory has to keep swimming? Yeah, you have to KEEP STIRRING while you make this because the pasta will release those starches and it will create the thickening agent needed to make that milk thick and creamy. I used skim milk and still had a plenty thick enough sauce for our macaroni and cheese.

The finishing touch is, of course, the cheese! If you feel inclined, freshly shredded is lovely. Let’s just say, I’m not inclined on a busy weeknight so packaged stuff it is.

I hope you love this recipe as much as my family and I can’t wait to hear what you think. Since I have made this, we have it in our weekly rotation for a satisfying bowl of comfort food.

Check Out My One-Pot Gluten-Free Video Tutorial Below!


One-Pot Gluten-Free Macaroni and Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This easy one-pot gluten-free macaroni needs to go on your weekly rotation for an easy comfort food dish that has all the flavor without the gluten. You won't believe how easy this is to do!
Ingredients
  • One Pot Gluten-Free Macaroni & Cheese
  • 3 cups gluten-free elbow macaroni (see my tips above for best brands and types)
  • 3 cups milk
  • 1½ teaspoons salt
  • 1 teaspoon dried mustard
  • Pinch of Cayenne Pepper
  • 1½ cups freshly shredded cheddar cheese
Instructions
  1. Pour uncooked dried pasta into colander and rinse the pasta well to remove some of the starches. Place the drained pasta in a pot with milk and seasonings. Turn heat on medium-high and stir, just as you would a risotto, until the pasta mixture comes to a simmer. Once it is simmering, turn the heat to low and continue stirring and cooking for another 10-12 minutes or until the pasta is fully cooked. You may need to add a small amount of additional milk during this process if it absorbs too quickly. Finish by folding in your freshly shredded cheese until it is fully incorporated. You can also add additional milk, if needed, to thin out the sauce. Serve immediately.

 

Asian Turkey and Green Bean Sauté

Tuesday, January 10th, 2017

Asian Turkey and Green Bean Sauté from MomAdvice.com This post was created in partnership with Honeysuckle White. Thank you for supporting the companies that support our site! 

One of my favorite dishes is a delicious green bean sauté spooned over a big platter of rice that I had discovered at my favorite Chinese restaurant. The crunchy green beans adds a fresh flavor and texture to contrast with the heartiness of the meat in this dish. You would think it would be bland, but the layers of salt and spice make it a flavorful dish that I crave often.

I can also admit that this highly addictive dish is usually ate in record time and I am always left wanting more.

Did anyone witness me slamming this dish in three seconds flat?

I hope not.

It has been on my cooking bucket list to create this dish at home to save some money and to indulge in it a little more regularly with wild abandon. What could be healthier than a big dose of veggies and protein to start your new year of cooking out right?

My partnership with Honeysuckle White seemed the perfect excuse to add this meal to our planner to share with you.

Riverhill Farms in Virginia Riverhill Farms in Virginia Riverhill Farms in Virginia

It has been a unique experience to now feel a deeper connection with our food this year, thanks to this fun partnership. I was invited out to Virginia to tour the River Hill Farms, one of the 700 independent family farmers that works with Honeysuckle White. Not only did we discover they are well-trained in animal handling practices, but they also happen to exceed the standards and they wanted to share that experience with us.

Glenn & Sheri Rhodes were so gracious to open up their farm to us and the pride they feel for the land and their animals was felt by all of us as we visited their gorgeous property.

I had absolutely no idea what to expect when I received the invitation and was so pleasantly surprised when we arrived at the beauty all around us. The farm was beautifully kept, the spaces were generous for the animals, and it is so good to know that the farm is committed to raising their turkeys without any growth-promoting antibiotics, hormones, or steroids.

As if that wasn’t lovely enough, Glenn made us all some good old-fashioned kettle corn that we shared over snacks and discussed his life’s work and the pride he has felt for his farm.

My great-grandfather was one of the hardest working farmers that I had ever known and I felt that same sense of warmth, family, and commitment to good work in both Glenn & Sheri. It felt a little like the summers that were spent on my grandparent’s porch after their long day of hard work and good food.

Asian Turkey and Green Bean Sauté from MomAdvice.com

As the new year begins, I know many are making resolutions like eating at home more and eating better food for your health. If you are trying to reach a weight-loss goal this year, it’s good to know that turkey has more protein, fewer calories, and less total fat and cholesterol than chicken. When mixed with this delicious combination of sauces and spices, you will also find that it increases the flavor and you may even forget that you are eating such a lean and smart protein.

This dish has A LOT of kick, thanks to the chili garlic sauce, but you can crank it down with less or add more for some FIRE in your tummy!

Asian Turkey and Green Bean Sauté from MomAdvice.com Asian Turkey and Green Bean Sauté from MomAdvice.com Asian Turkey and Green Bean Sauté from MomAdvice.com

I was looking forward to binging on these leftovers with a Netflix marathon, but once my kids dug into this, they seemed to be overcome by the same shovel-it-all-up-in-your-face-in-three-seconds struggle that I have.

No green bean was left behind which is an awesome rarity in our house.

How can I complain about that?

You must give this recipe a try and save your family loads of money on this delicious and healthy takeout dish made at home!  I have already added it to our menu planner again for this week and hope you enjoy this one half as much as we did! A huge thank you to Honeysuckle White for sharing a little behind-the-scenes on how their products are made and their commitment to delivering the best quality at the lowest price.

Asian Turkey and Green Bean Sauté
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Green beans and ground turkey are loaded up with delicious Asian flavors and served over rice for a healthy and delicious way to start your new year!
Ingredients
  • 2 cups medium-grain rice, uncooked
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced or crushed
  • 1 pound Honeysuckle White ground turkey
  • ½ tablespoon chili garlic sauce (this is spicy for us, increase or decrease to your own personal taste)
  • 2 tablespoons hoisin sauce
  • 1 teaspoon crushed ginger
  • 1 pound washed and trimmed green beans
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
Instructions
  1. Prepare rice as directed on packaging.
  2. Place a separate skillet over medium heat. Add sesame oil, and sauté garlic for one minute. Remove from the pan and set aside.
  3. Add ground turkey to the skillet and sauté 3-5 minutes, until meat is mostly cooked, breaking the meat up with your spoon.
  4. In a small bowl mix together chili garlic sauce, hoisin sauce, ginger, and soy sauce and stir to coat. Pour this sauce over the ground beef and add back in the green beans, stirring to coat everything fully.
  5. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.
  6. Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.

This post was created in partnership with Honeysuckle White. Thank you for supporting the companies that support our site! 

 

 

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3-Ingredient Instant Pot Ribs

Tuesday, December 13th, 2016

3-Ingredient Instant Pot Ribs from MomAdvice.com

I have heard from so many of you that you are so excited about your new Instant Pot purchases for the holidays, but are also feeling a little perplexed about what to do with that gadget you just scored.  I remember feeling the same way when I got mine and now that I’ve been enjoying it for the last few months, I can honestly say that it has saved us a bundle on dining out thanks to its speedy cooking.

In fact, it has helped me feel more confident taking on dishes that I normally would never try, whether it is because of time constraints or complete intimidation, allowing for a lot more variety in our rather tired menu plan that had I had been executing month after month.

Of all the dishes that we have made in our pressure cooker, I must say that the biggest hit has been these easy 3-ingredient ribs that you can make in your Instant Pot. Ribs are something I have often thought of adding to our menu plan, but I just didn’t think they could ever taste as good as what we would get out in restaurants especially on a busy weeknight. I must say though,  these ribs are BETTER than many restaurants we have been to and are fall-off-the-bone tender every single time.

3-Ingredient Instant Pot Ribs from MomAdvice.com 3-Ingredient Instant Pot Ribs from MomAdvice.com

I have done a rack of Baby Back Ribs in my 6-quart Instant Pot and I have even been able to fit up to two racks in this size cooker without any trouble, although it is a much tighter squeeze than a single rack. Cut your ribs into thirds so you can fit them in comfortably.  Add a cup of beef broth in your cooker and put your steaming rack inside (that little rack that came with your cooker!). Season your ribs generously with salt and pepper and place these on top of the steaming rack.

Lock that baby up, press the meat button on the front, and adjust the timer to 30 minutes.

3-Ingredient Instant Pot Ribs from MomAdvice.com

While the ribs are cooking, line a cookie sheet with foil and spray with cooking spray. In a small bowl, pour in your favorite barbecue sauce for brushing.  This one is always a Clark favorite from the supermarket, but I’d love to hear if you think there are any others we should try!

After the Instant Pot beeps, do a quick release on that valve on the top.

Don’t know what a quick release is?

No problem!

This just means that you are going to move your valve from Sealed to Venting and allow all that steam to come out quickly instead of letting it release pressure on its own. It is going to REALLY steam so make sure you are prepared for that and keep it away from your cabinets, face, and hands. Also don’t scream because you will want to the first time. It’s terrifying.

Ain't Nobody Got Time For That

 

Almost all the recipes I do usually say to do this Quick Release method, rather than a Natural Pressure Release, where you sit around just waiting and letting that pressure to come down on its own which can take on up to 30 minutes.

Ain’t nobody got time for that. We already had to wait for the pressure to build, people, we can’t sit around waiting for the pressure in this gadget to subside. We are BUSY!

After the pressure has released, remove the lid and carefully take out those ribs with a pair of tongs and place them on your lined cookie sheet. Starting with the back of the rib, brush them each generously with sauce.

Turn on your broiler on your oven and slide the ribs in for 3-4 minutes, watching them carefully so they don’t burn.

Flip them over, and repeat with the other side of the ribs.

Finish by cutting them into sections and serving with additional barbecue sauce.

3-Ingredient Instant Pot Ribs from MomAdvice.com

HELLO, HEAVEN! These are SUCH A HIT at our house and I’m guessing they will be a hit at yours too. Keep in mind, if you are new to the Instant Pot cult (totally a thing!), that it takes awhile for these to come to pressure so give yourself a 20-25 minute allowance before that stated 30-minute cooking time I’m sharing.

We have loved these so much that they have become the new birthday request and we even took a couple of racks of these and my Instant Pot on vacation so we could enjoy this yummy treat while we were renting our beach house on break. I now make it a regular habit to keep my eyes peeled in our grocery flier for any sales on racks of ribs to keep stocked in our freezer.

I hope to share many more recipes in the upcoming weeks with you! If you are on the hunt for great cookbooks to make the most of your Instant Pot this one, this one, and this one are all excellent books for a newbie Instant Pot cult member (totally a thing- I’m serious!).

I can’t wait to hear what you think of these 3-ingredient Instant Pot Ribs!

3-Ingredient Instant Pot Ribs from MomAdvice.com

3-Ingredient Instant Pot Ribs
Recipe type: Instant Pot
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
These ribs are fall-off-the-bone tender and can be prepared with your favorite barbecue sauce. These are just one (of many) reasons to get an Instant Pot.
Ingredients
  • 1 or 2 racks of pork baby back ribs
  • 1 cup beef broth
  • Barbecue Sauce
Instructions
  1. Cut the racks of ribs into thirds and season generously with salt and pepper. (Note- if you prefer to add a rub on your ribs, this is where you would do that!)
  2. Pour beef broth in the bottom of the pot, place the steaming rack inside, and put the seasoned ribs on top.
  3. Lock the lid, select the Meat function, and set timer for 30 minutes.
  4. Quick release your valve after the timer beeps and remove the ribs from the cooker. Place on a foil-lined cookie sheet (prepared with cooking spray) and brush on your barbecue sauce on the back side of the ribs.
  5. Broil the ribs for 3-4 minutes (watching carefully to prevent charring), flip the ribs over and brush the other side with barbecue sauce. Broil that side again for 3-4 minutes. Place on platter and serve with additional barbecue sauce on the side.

 

Don’t forget to check out my first recipe Instant Pot Korean Street Tacos for another fun weeknight meal! What is your favorite thing to create in your Instant Pot?

*this post may contain affiliate links- I only recommend what I love though.

 

 

Spinach and Turkey Bacon Skillet Dish

Monday, November 21st, 2016

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

“I could eat breakfast for every meal,” is a common phrase spoken in our house. For us, breakfast is a feast that should be enjoyed anytime of the day and a sweet luxury when indulged in at our favorite restaurants. Simple ingredients like eggs, potatoes, and bacon all feel elevated though when combined into an elegant skillet dish and these are dishes I choose most often when we go out for a family brunch.

Why do I feel I have to go out to eat to enjoy a skillet dish?

Well, I don’t feel that way anymore!

There is no need to spend a fortune dining out when you can enjoy this breakfast treat at home! Today’s recipe is created in partnership with with Honeysuckle White as we put their delicious Smoked Turkey Bacon to work in this beautiful Spinach & Turkey Bacon Skillet Dish. Thanks to their commitment to keep their products affordable for their consumers, all while retaining the highest quality meats, this entire skillet dish will cost you less than one meal out.

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

One of the reasons I really love these skillet dishes is that this can be a great way to put leftover ingredients to work in your kitchen. Thanksgiving season, as we have discovered, is when our fridge is loaded with odds and ends that need to be used. Last night’s roasted potatoes, for example, can be used as the base in your skillet. Odds and ends from your produce drawer, like mushrooms or spinach, can be woven into your potato base. Goat, parmesan, cheddar, or blue cheese can also be added for a creamy element.

One thing that I bet you not to sacrifice  though is the salty addition of the bacon for a perfect finishing touch on your dish.

Turkey bacon is a great way to get that salty addition, but with 50% less fat in your dish, giving you all the flavor without all the guilt.

If you are gluten-free, you’ll be happy to know that this bacon is a gluten-free product. It also contains no added hormones or steroids and no growth-promoting hormones. They even let you virtually meet the farmers on their products so you can get to know exactly where your meat is coming from.

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

One of my favorite food combos is spinach and sun-dried tomatoes and I thought the addition of these would compliment this dish perfectly. To save time, look for bags of already julienned sun-dried tomatoes to save you some chopping time in the kitchen.

To save even more time on this dish, I’ve discovered that my Instant Pot is an incredible gift for making quick work of cooking potatoes for the week. Simply add a cup of water to the bottom of the pot, pierce your potatoes (I put in as many as I can fit!), lock the lid, and cook on manual pressure for 10 minutes. I then quick release the pressure and dice up the potatoes for our dishes or  make delicious baked potatoes out of them by finishing them in the oven for 15-20 minutes at 450 degrees, slathered in olive oil and rolled in kosher salt!

If you don’t have a pressure cooker, you can still make quicker work by starting those potatoes in the microwave, a technique that we have used often in our house. Once again, just prick the potatoes and then microwave on high for five minutes. Give them a few minutes to cool, and then you can start chopping them into cubes for your skillet.

I hope this dish inspires you to create your own skillet dish in the kitchen and, perhaps, put a few of those delicious Thanksgiving leftovers to work in a skillet of your own.

For more great turkey inspiration, be sure to check out my Slow Cooker Thanksgiving Turkey that I also created this month!

 

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

Spinach and Turkey Bacon Skillet Dish
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Serve this healthy skillet dish packed with veggies and protein for your next brunch with any combination of odds and ends in your refrigerator. This recipe is a gluten-free crowd pleaser!
Ingredients
  • 2 russet potatoes, scrubbed (skin left on)
  • 3 slices Honeysuckle White Smoked Turkey Bacon
  • 1 tablespoon extra-virgin olive oil
  • 3 cups baby spinach
  • ½ cup sun-dried tomatoes, julienned
  • ⅛ teaspoon salt
  • 4 large eggs
  • Freshly ground pepper
Instructions
  1. Prick potato in several spots in a fork; microwave on High for 4 minutes. Let cool for 5 minutes, then chop into ½-inch cubes.
  2. Meanwhile, cook bacon over medium-high heat in a skillet until crisp (following directions on packaging for timing). Remove the bacon from the skillet, but leave the bacon drippings in the pan. Add oil, diced potatoes, and sun-dried tomatoes and cook, stirring frequently, until the potatoes are browned, about 5 minutes. Add spinach; stir to combine and just wilt, about 1 minute. Season with salt.
  3. Make 4 wells in the center of the hash and crack one egg into each well. Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes. Cover with a lid and cook until the eggs whites are completely set, 1 to 2 minutes. Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

 

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Slow Cooker Thanksgiving Turkey

Monday, November 7th, 2016

Slow Cooker Thanksgiving Turkey from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

For many years I have been dreaming about creating a Thanksgiving turkey that could be prepared in the slow cooker. I have a small kitchen and my oven doesn’t offer a lot of room for multiple dishes so my frustrations often mount when it is time to figure out timing of the bird and all the sides. If you are struggling too, I have come up with a slow cooker Thanksgiving turkey that looks beautiful AND saves you some space in the oven.

I’m partnering this year with Honeysuckle White and, believe me, it isn’t a stretch at all. Our bird every year has been from their company because it always cooks up beautifully. I was so excited to give my dream of slow cooking a bird a spin and wanted to share with you how I did that.

Slow Cooker Thanksgiving Turkey from MomAdvice.com Slow Cooker Thanksgiving Turkey from MomAdvice.com

As you can see from these early morning shots, I got this started first thing in the morning so that it would be ready for our dinner hour. You are going to want to aim for an eight to nine pound bird to make sure that it can fit into your slow cooker. The slow cooker that I have is called the Ninja Cooker. Since we are finishing the bird in the oven to give it a golden skin, I love that I can just pop this insert right into the oven without transferring the bird.

One year I did a beautiful turkey using Ina Garten’s herb roasted turkey breast recipe and our family absolutely loved it. I wanted to recreate that delicious flavoring, packed with fresh herbs while swimming in wine, and make it using the slow cooker method.

Slow Cooker Thanksgiving Turkey from MomAdvice.com   Slow Cooker Thanksgiving Turkey from MomAdvice.com   Slow Cooker Thanksgiving Turkey from MomAdvice.com

I am not flashy with my turkey and usually have it already sliced before our guests arrive, but I know that many love to have a beautiful golden bird to carve right by the table. Maybe I saw National Lampoon’s turkey scene too many times and that may be why I am so scared.

Anyone else?

Rest assured, a slow cooker bird can still be beautifully displayed and you can even achieve a golden skin. As I’ve gotten more familiar with pressure cooking, it has opened my eyes that it is possible to start something in your gadgets and finish it somewhere else. The slow cooker turkey can be started in the slow cooker and finished under your broiler, but WATCH CAREFULLY. I found that it needed to be moved around quite a bit as it broiled to achieve an even color and to avoid burning the skin.

Slow Cooker Thanksgiving Turkey from MomAdvice.com

Although I have always loved the flavor of the Honeysuckle White Bird, I am ashamed to say that I did not know very much about their company until I had the opportunity to work with them.  I know that knowing where our food comes from is such an important thing and that’s why it’s good to know some of their business practices better. Honeysuckle White turkeys are raised on 700 independent family farms by farmers trained on animal handling practices that meet or exceed industry standards.  They even have a spot on their site where you can virtually meet the farmers- how cool is that?

They also realize that good quality food shouldn’t cost a fortune and believe everyone should be able to access it. They try to offer their products at a price point that would be comparable to other products, but with higher quality standards.

I hope this post inspires you to give slow cooking your Thanksgiving turkey a try this year and to look for a Honeysuckle White turkey (available in most states) or for the Shady Brook Farms turkeys, Honeysuckle White’s sister brand, available over on the East coast.

Don’t forget to visit this post to find out how to make ALL your side dishes ahead for your Thanksgiving feast

Slow Cooker Thanksgiving Turkey from MomAdvice.com

Slow Cooker Thanksgiving Turkey from MomAdvice.com

Slow Cooker Thanksgiving Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 Honeysuckle White whole bone-in turkey, 8-9 pounds
  • 2 tablespoons minced garlic (5 cloves)
  • 4 teaspoons dry mustard
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 3 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons good olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine
Instructions
  1. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of your slow cooker.
  2. Place the turkey carefully over the wine and cook on LOW for 5-7 hours. The turkey has a pop-up timer on it that you can watch for gauging when the turkey is done. Turkey is done when breast meat is 165˚ F and dark meat is 175˚ F.
  3. Once the turkey is done, remove and put in an oven-safe dish (unless your slow cooker insert is oven-safe). Broil under your broiler for 3-5 minutes, watching the turkey carefully to make sure not to burn the skin.
  4. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

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Pressure Cooker Korean Street Tacos

Monday, August 29th, 2016

pressure-cooker-korean-street-tacos

I have heard the praises sung from so many about their Instant Pots that I finally decided to take the plunge and get one for our family. We have had the best time cranking out meals, breakfasts, and snacks with it and I am so excited to share those recipes with you on the site. The first recipe we made were Korean Tacos for a fun Friday night feast together. The best part is that this meat is fall apart tender in 45 minutes and so easy to shred, it is just a matter of pulling it apart a bit with two forks.

Instant Pot

If you haven’t joined the cult of Instant Pot,  I would like to share why the church of the Instant Pot is the best. In this one gadget you are able to saute your dishes, slow cook your dishes, pressure cook your dishes, and even use it as a rice cooker. It has, basically, eliminated the need for multiple kitchen gadgets in my house. I bought the 6-quart that is minus the yogurt making setting and I am really happy with it. You can certainly splurge a little more for all the bells and whistles and tell me all about it!

Instant Pot

Pressure cooking the first time was SCARY! I read my booklet three times and about lost my crap when I had to release the steam out of the top of the venting thingamabob. When I say I lost my crap, I basically started screaming and ran in the other corner of the kitchen.

Then I realized that this really was not a big deal.

It’s steam.

I will not die from it.

right?? right??

There is a learning curve with this one. One day I was venting it when it was supposed to be shut, another day I had it closed when it should be venting, and the biggest issue I have had is figuring out timing.

If a dish says it is ready in JUST seven minutes, please know that they are not counting the preheating time which can be agonizingly long when you wait until the last minute for that “JUST seven minute” meal.

Several nights my kids were clutching their bellies and moaning around the house.

“How many more minutes? I’m so hungry.”

“LOOK, I AM DOING THE BEST I CAN. IT SAID SEVEN MINUTES AND EVERYONE IS A LIAR. IT’S ONLY 9 AT NIGHT. YOU ARE ALL BEING VERY DRAMATIC.” (runs under table to shield oneself from the evils of the steam monster).

Once I started to understand when to vent/when not to and gave myself an extra half hour start time before meals, I fell in love with this. I have used it every single day since we got it from slow cooked oatmeal to quick risottos to these delicious Korean tacos today. It is my new best friend!

Pressure cooking is amazing for its ability to make quicker work of things that normally take a long time or that can be very labor intensive. Steel cut oatmeal in four minutes, risotto in seven (with no pot hovering), shredded beef in forty-five minutes. It’s a dream come true!

I am sure I will have more to say about this gadget as I progress my way through new recipes! For now, let’s make some tacos!

pressure-cooker-korean-tacos-2

These Korean tacos take about 45 minutes to make (after the preheat time- ahem!) and is made with items you most likely already have in your kitchen. A squeeze of fresh orange juice, soy sauce, beef broth, and a diced apple make an incredibly flavorful beef. I love that this is created from a bottom roast so it makes this an affordable dish to create and a wonderful one to entertain with.

pressure-cooker-korean-tacos-3 pressure-cooker-korean-tacos-4

To balance the saltiness of these, I topped these with a sweet Asian slaw made from cabbage, sesame oil, rice wine vinegar, and honey (to taste). It adds that irresistible crunch and balances the flavor in these.

Don’t have a pressure cooker? No worries! Just put this meat in a slow cooker for eight hours on LOW instead.

Don’t forget that this can also be transformed into taco bowls for your week too! Prepare the rice in the Instant Pot (some recommend getting an extra insert to make quick work in the kitchen!) and enjoy this delicious meal all week long.

These were a huge hit with my whole family and we made quick work eating through this batch on busy weeknights! I can’t recommend this one enough!

pressure-cooker-korean-tacos-2

Pressure Cooker Korean Street Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Put your Instant Pot to work to create this flavorful Korean Street Taco for your week. This is a great one for busy weeknights & can be made into delicious rice bowls for your lunches!
Ingredients
  • 4 pounds bottom roast, cut into 2" cubes
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • ½ cup soy sauce
  • 5 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 Granny Smith apple peeled and chopped
  • juice or one large orange or 2 small
  • Corn tortillas (warmed)
  • 1 cup red cabbage (shredded)
  • 2 cups cabbage mix (shredded)
  • ¼ cup cilantro (chopped)- cilantro haters OMIT.
  • ¼ cup rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp sriracha, optional for added heat
Instructions
  1. Season your bottom roast meat cubes generously with salt and pepper.
  2. Turn on your Instant Pot and select the Saute setting. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
  3. Once all the meat is browned, using a whisk, deglaze the bottom of the pot with the beef broth, scraping up all the browned bits.
  4. Pour in the soy sauce and stir to combine.
  5. Return all the meat back to the pan and then place the garlic, ginger and appl on top of the meat, stirring lightly to slightly combine.
  6. Finish by adding a squeeze of orange juice.
  7. Place the lid on your Instant Pot and using the manual button on normal pressure set to 45 minutes. IMPORTANT: Make sure the valve is CLOSED.
  8. While the meat is cooking, begin preparing your slaw. Add the red cabbage and regular cabbage mix to a medium sized bowl.
  9. In a small bowl, whisk the rice wine vinegar, sriracha (optional), soy sauce, honey and sesame oil together.
  10. Pour the dressing the cabbage mixture and toss to combine.
  11. Once the pot is done, release the steam and shred meat using a fork. On a warmed tortilla, scoop meat and then slaw to finish.

Adapted from Cookies & Cups

Tell me, what’s your favorite thing to prepare in your pressure cooker? Do you have any great tips/tricks for a newbie?

This post contains affiliate links. I only recommend what I love!

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