Wednesday, October 28, 2015

Philly Cheesesteak Sandwiches

I love Philly Cheese steak sandwiches!  They're great to fix for my family because they are super fast to throw together on a busy night.  If I make them for my non-gluten free kids, I just buy some rolls from the grocery store.  For me, I like to use Udi's multi grain bread.  I prefer using just one slice.

Roast Beef, sliced from the deli
Green pepper, sliced
Red pepper, sliced
Onion, sliced
2 tablespoons butter
Salt and Pepper
Udi's gluten free multi grain bread
Provolone or Swiss cheese, sliced

Melt butter in a skillet.  Add sliced peppers and onions and season with salt and pepper.  Fry until tender, then take off the heat.

Heat a few slices of roast beef either on the stove, or in the microwave.

Toast a slice of bread.  Place a few slices of roast beef on top.  Add peppers/onions, then a slice of cheese.  Place in the oven and broil on high, until the cheese melts.  Watch it carefully because it only takes about a minute.


Monday, October 26, 2015

Perfect Pressure Cooker Mashed Potatoes

I continue to be amazed at how awesome my electric pressure cooker is!  Here is a recipe for perfect mashed potatoes in a jiffy!  I've found in takes about 10 minutes to get up to high pressure.  So you'll have perfectly cooked potatoes ready in about 17 minutes!


4 lbs russet potatoes, peeled and quartered
2 cups water
1 teaspoon salt
3 tablespoons butter

Peel and quarter potatoes.  4 lbs for me = 5 russet potatoes.  Place in electric pressure cooker.  Add 2 cups water and 1 teaspoon salt.  Cook on high pressure for 7 minutes.  When finished cooking, use the quick release method.

Drain potatoes and pour into a large bowl.  Add butter and mash.  Add milk until it's the consistency you like.  Add salt if needed.  Serve.

Thursday, October 8, 2015

Pressure Cooker Butternut Squash

I just got an electric pressure cooker and am super excited to start trying it out!  I want to start posting my recipes using it, even though they aren't much of a recipe. So EASY!

I love butternut squash, but often don't have my act together in enough time to cook it for dinner.  Now, it's a breeze!  I cooked it for 4 minutes and the squash was still in chunks, and could easily be mashed.  If you want it more firm, cook it for 3 minutes.

1 butternut squash
1/2 cup water
salt and pepper

Peel squash and scoop the seeds out.  Cut into bite sized cubes.  Place in pressure cooker with 1/2 cup water.  Season it with salt and pepper.  Close the lid and turn on pressure cooker, select high pressure and set time for 3 or 4 minutes.  (Time will begin when unit gets up to pressure.  It takes about 5 - 7 minutes.)  When cooking is done, use the Quick Pressure Release to release the pressure.