Baked Salmon

My family loves salmon!  We can't grill it in the winter, but we love to bake it!  It works great and is quick and easy!  We buy fresh salmon, or steelhead from Costco.  Usually one side of the fish has skin on it.  If you bake the fish on tinfoil with the skin side down, then when you flip it, the skin peels right off.  It's perfect!  We like McCormick Lemon & Pepper seasoning salt the best.

Salmon
Tinfoil
Butter
McCormick Lemon & Pepper Seasoning Salt

1.  Preheat oven to 400 degrees.
2.  Place tinfoil on your baking sheet.  Set the salmon on the tinfoil with the skin side down.
3.  Generously sprinkle lemon pepper on the salmon.
4.  Bake for 10 minutes.
5.  While it's baking, prepare another baking sheet with tinfoil.  Butter the tinfoil to prevent sticking.
6.  Take salmon out of the oven, and carefully flip it onto the buttered tinfoil.  Peel away the tinfoil/skin from the fish.
7.  Sprinkle more lemon pepper on that side of the fish.
8.  Bake an additional 6 - 8 minutes, or until fish is done and flakes easily.

Pressure Cooker Sausage Pasta

I love the sausage and basil flavor of this easy pasta recipe.  The brown rice pasta cooked perfectly in the pressure cooker!  5 minutes was the perfect amount of time for the pasta to cook.  This is a kid friendly recipe that adults will enjoy too!  I got the recipe from the recipe book Pressure Cooker Perfection and adjusted it to be gluten free!  This recipe is so versatile.  You could change up the spices, or use beef instead of sausage!

1 tablespoon olive oil
1 lb Italian sausage
1 onion, diced
1 green pepper, diced
16 oz bag brown rice macaroni noodles
1 29-ounce can tomato sauce
3 1/2 cups water
2 teaspoons dried basil or 2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in pressure cooker until hot.  Add sausage, onion and green pepper.  Brown until sausage is no longer pink.  Add tomato sauce, water and pasta.  Cook on high pressure for 5 minutes.  Use the quick pressure release, then take the lid off.  Stir in basil and salt and pepper, to taste.  Serve!

Pressure Cooker Mongolian Beef

I can't say enough about how much fun I'm having with my electric pressure cooker.  This recipe is definitely becoming a "regular".  The meat is so tender and delicious!  When I made this the other day, my son walked in and asked, "what smells so good?"  He said, "it smells like a fancy restaurant!"  Woo hoo!  It makes me happy when my kids love dinner!  I got this recipe from Pressure Cooking today, and made it gluten free.  Here's the link.

2 pounds flank steak, cut into 1/4 inch strips
1 tablespoon canola oil
4 cloves garlic, minced
1/2 cup gluten free soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoons cornstarch
3 tablespoons water
3-4 green onions, sliced

Season beef with salt and pepper.  Put oil in the pressure cooker and select browning.  When oil is hot, brown the meat in batches until all meat is browned.  Transfer meat to a plate when browned.

Add the garlic and saute for 1 minute.  Add soy sauce, 1/2 cup water, brown sugar and ginger.  Stir.  Add browned beef.  Select high pressure, cook for 12 minutes, then use the quick pressure release.

In a small bowl combine the cornstarch and 3 tablespoons water and stir until smooth.  Add cornstarch mixture to the beef and stir.  Select simmer and bring to a boil, stirring constantly until the sauce thickens.

Stir in green onions and serve with rice.

Pressure Cooker Indian Butter Chicken

My sister-in-law first introduced me to Indian Butter Chicken several years ago.  It's incredibly flavorful and delicious!  I recently came across a recipe from Pressure Cooking Today and thought I'd give it a try.  I changed a couple things to fit my family, but mostly followed their recipe.  My 4 year old daughter had 3 servings, and the boys gobbled it up!  It will definitely become a regular!

The pressure cooker made it super easy.  It is much faster than the recipe I made several years ago, but even though it only cooks for 5 minutes you still need to plan 35 - 40 minutes .  It's about 10-15 minutes prep, about 10 minutes to get to pressure, 5 minutes to cook, 10 minutes to release pressure, and few minutes to bring it back to a boil.  It's soooo worth it!  It easily served 8 of us and we have leftovers.

10 boneless skinless chicken thighs
1 29 ounce can tomato sauce
1 medium/large jalapeno, seeded and chopped
2 tablespoons fresh ginger root, peeled and grated (about a 3 inch piece)
1/2 cup (1 stick) butter
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon salt
3/4 cup heavy cream
3/4 cup Greek yogurt
2 teaspoons garam masala
2 teaspoons ground roasted cumin seeds (roast in a pan on the stovetop for a few minutes)
2 tablespoons cornstarch
2 tablespoons water
1/3 - 1/2 bunch cilantro, minced

1.  Cut the chicken thighs into quarters.

2.  Put tomato sauce, jalapeno and ginger in a blender and blend to a fine puree.

3.  Add butter to pressure cooking pot, select Browning.  When butter is melted and foam begins to subside, add 1/2 the chicken pieces and sear until they are nicely browned all over (about 2-3 minutes).  Remove them with a slotted spoon into a bowl and put aside.  Brown the other 1/2 of the chicken, then place in the bowl also.

4.  Add the ground cumin and paprika to the butter in the pot.  Stir and cook for 10 -15 seconds.  Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot.  Stir together.

5.  Cook on High for 5 minutes.  When timer beeps, turn off and use natural pressure release for 10 minutes, then use the quick pressure release.

6.  Stir in the garam masala and roasted cumin.  Whisk together cornstarch and water in a small bowl.  Stir into the sauce.  Select saute and bring to a boil.  Turn off pressure cooker and stir in cilantro.

Serve with rice.

Fire Tacos

This summer I was blessed to be able to attend our church's girls camp for young women!  It was an awesome experience and one I will never forget!  One night one of the wards served us Fire Tacos.  These tacos are famous!  It is tradition to have these every year at girls camp.  Now I know why!  They are so amazing!

I was a little concerned about whether I would be able to eat them not knowing if they were gluten free or not.  One of the girls in the ward was also gluten free so they took all the precautions!  It was there that I was introduced to Mission's Gluten Free Tortillas!  What a find!  It's so nice to have a tortilla that isn't corn!  You've got to try them!

So this recipe is kind of like a taco bar.  I'm not going to include specific ingredients, just how it's put together.  Use your favorite recipes for beans and meat.

At girls camp we cooked them in the fire, but at home you can also cook them on a BBQ.  I think they'd work fine in the oven too.

Here's what you need:

tinfoil

Mission Gluten Free Tortilla's

taco shells

beans

cheese

taco meat (ground beef or chicken)

lettuce

tomatos

guacamole

sour cream

1.  Get a large piece of tinfoil and place your "flour" tortilla on it.

2.  Spread beans on the tortilla and sprinkle with cheese.  

3.  Get a taco shell and put your meat inside and sprinkle with more cheese.

4.  Wrap up the whole taco in the tin foil.  Add a second piece of tinfoil and wrap again.

5.  Place in the fire or on the BBQ for a few minutes, to melt the cheese.  (You want to have your meat and beans already warm.)

6.  Open up your taco and add lettuce, tomato, sour cream and guacamole.  Enjoy!

Apple Toffee Dip

My sister-in-law Kathryn served this at a 4th of July BBQ this summer and I just couldn't get enough!  It's perfect with fresh Granny Smith apples!  The tartness of the apple, dipped in the sweet toffee cream cheese dip is to die for!  (not to mention the chocolate mixed in!)  Who can resist such a combination? Not me!

1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package English toffee bits (10 oz)
1 package chocolate chips (12 oz)
Granny Smith apples

In a medium bowl, beat cream cheese, sugars and vanilla.  Stir in toffee bits and chocolate chips.  (I like a lot of chocolate chips, but add however much you want.)

Serve with apples.  Refrigerate any leftovers.

Hot Shredded Ham Sandwiches

Life has seemed a little crazy lately.  We run from one thing to the next.  We're creating a million memories and having a blast along the way, but sometimes there just aren't enough hours in the day.  I was talking with my sweet friend Amber one day and she shared with me this recipe.

  

She loves it because she makes it ahead of time and have very little prep when it's time to eat.  It also makes a giant amount, so it's great for family gatherings!  

My family loves it!  I served it at a large family gathering after church and it was AWESOME!  You definitely have to plan ahead, 12 hours to cook and 8 hours to sit, but it's super nice to have it done when you're ready to eat!  It freezes great too!

7 - 8 lb bone in Butt Ham

water

8 oz bottle of mustard

1 lb brown sugar

Place the ham in a crockpot.  Fill the crockpot with water 1/2 the way up.  Cook on low for 12 hours.  (Yes, 12 hours.)

Drain the meat and shred into a large bowl.  Add the mustard and brown sugar and mix well.  Refrigerate over night or for about 8 hours.  

Warm and serve on GF bread or rolls.  (You can put it back in the crockpot to keep warm.)

Mayo/Mustard Spread

We like to make a mayo/mustard spread to put on the bread/rolls.  They're isn't really a recipe, just mix the two together to the taste you like.  I would guess about 1 cup mayo, and about 3 tablespoons mustard.  I mix it until it's a light yellow color.

Notes:

•  My friend Amber says French's mustard is the best!

•  When I serve it to my non GF family, I buy Walmart's steak rolls.

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.

Enjoy!

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
salt
milk

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.

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.