Instant Pot Corn Chowder

I have made some of my best soups in the Instant Pot.  This recipe is no exception.  Creamy, thick, hearty, and very flavorful are just a few adjectives to describe this soup.  I have made various versions of Corn Chowder and this is hands down the best.  

The basic ingredients are placed in the Instant pot and cooked on high pressure for 15 minutes.  A quick release and then the Instant Pot is set on the saute setting.  Stir in a mixture of cornstarch and cream and cook until the soup is slightly thickened.  Then you stir in some bacon and cheese and stir until the cheese is melted.  Your soup is ready to serve and enjoy.

Instant Pot Corn Chowder

Taste of Home Adapted by From My Southwest Kitchen

Ingredients:

4 medium red potatoes, peeled and cut into 1/2-inch cubes (2-1/2 cups)

2 cans (14-1/2 ounces each) chicken broth

3 cup fresh or frozen corn

1 medium onion, chopped

3 cloves of garlic, minced

1 Bay leaf

2 tablespoons butter

1 tablespoon dried parsley

3/4 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons cornstarch

1 cup half and half

1 cup shredded cheddar cheese

6 bacon strips, cooked and crumbled

Instructions:

1. Place the first 10 ingredients ( stop at the cornstarch) in the Instant Pot liner.  Lock the lid and set the pressure valve too sealing.  Adjust the pressure to high for 15 minutes.  Quick-release the pressure.

2.  Open the lid carefully.  Remove the bay leaf.  Select the saute setting.  Mix the cornstarch and cream until smooth; stir in the soup.  Cook until slightly thickened.  Stir in the cheese and bacon and heat until the cheese is melted.  Serve.

Serves 6-8

Au Gratin Potatoes

Who doesn't love potatoes.  When I was growing up, I used to love having Au Gratin Potatoes for dinner.  I tried various potato recipes which were all good but recentlyI went back to making Au Gratin Potatoes.  I found this recipe on the  Taste of Home website and it brought back great food memories.
Tender potatoes baked in a creamy cheese sauce with a hint of onion.  I love it when they come out of the oven all bubbly and smelling wonderful.  A great side for any meal.



Au Gratin Potatoes
From Taste of Home

Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups whole milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Directions

1. Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
2. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Serves 8

Funeral Potatoes

Funeral Potatoes are creamy, cheesy, and delicious.  They are so easy to make and you will receive lots of compliments on this dish.  I was reading an article on how Funeral Potatoes got their name and this is what I found. "While noted as a classic Southern and Midwestern folk dish, they are closely with the culture of the Church of Jesus Christ of Latter-day Saints, or the Mormon Church.

The name comes from the Mormon practice of serving the dish at receptions after funerals, especially those planned by a woman’s group called the Relief Society. The dish may also be served at other, livelier occasions, shall we say, such as holidays and family gatherings."

Here is a recipe I found for this wonderful dish on Simply Recipes Website.

Funeral Potatoes
From Simply Recipes 
INGREDIENTS
1 1/2 pounds Russet potatoes (about 3 large or 4 small potatoes)
8 tablespoons of butter, divided
1/2 large onion, finely chopped (about a cup)
1/3 red bell pepper, finely chopped (about a 1/2 cup)
2 cups homemade cream of chicken soup (store-bought will also work)
2 cups shredded mild cheddar cheese
1 cup sour cream
1 1/4 teaspoon salt, divided
1 teaspoon fresh ground black pepper
1 1/2  cups panko bread crumbs


METHOD
1 Preheat the oven to 350°F. Butter an 8x8 baking dish.
2 Parboil the potatoes: Scrub the potatoes clean, but leave the skins on. Place them in a large pot and cover with water. Bring to a boil. Allow to boil for about 10 minutes.
Turn off heat and let the potatoes sit in the hot water for another 10 minutes. When ready, you should be able to pierce the potatoes with a fork, but still feel slight resistance. Drain the potatoes and set aside until cool enough to handle.
If making the potatoes ahead, cool to room temp, cover, and store in fridge for up to 3 days.
3 Meanwhile, cook the onions and peppers: In a medium skillet, melt 5 tablespoons butter, cook the onions and bell pepper until the onions are soft and translucent, about 6 minutes. Set aside.
4 Peel and shred the potatoes: Once the potatoes are cool enough to handle, score them along their equator with a paring knife. Twist each side in opposite directions to remove skin. The skin should pull off easily. If any bits of skin remain, trim them off with a knife.
Shred the potatoes using a food processor fitted with the shredder disk, or shred them by hand using the large holes on a cheese grater.
5 Assemble the casserole: Transfer shredded potatoes to a large bowl, and mix with the cooked onions, pepper, cream of chicken soup, cheddar cheese, sour cream, 1 teaspoon of salt, and pepper.
Stir until thoroughly combined. Spread into casserole dish.
6 Toast the breadcrumbs: In the same pan where you cooked the onions, melt remaining 3 tablespoons of butter over medium heat. Add the panko and remaining 1/4 teaspoon of salt. Stir to coat.
Toast panko, stirring frequently, until it takes on a golden hue, about 5 minutes. Sprinkle evenly over the top of the potatoes.
7 Bake at 350°F for 45 minutes. When done, the potatoes should be bubbling around the edges, and the panko top will be golden.
8 Cool for 10 minutes, then spoon onto plates.
Serves 8

Smashed Potatoes

A great tasting side for chicken or beef.  Potatoes are baked or cooked in the microwave.  They are then smashed with a potato masher and mixed together with butter, sour cream, bacon, salt, pepper and cheese.  The original recipe called for French Fried Onions, but I preferred cheese.

These potatoes are easy to make and do not take very much time.  The potatoes have a wonderful flavor with all the butter, cheese, and sour cream added to them.  And let us not forget the bacon.  In my book, bacon makes everything good.

A great side to try when you want a change from the traditional mashed, baked, or fried potatoes.


Smashed Potatoes
From The Pioneer Woman Adapted Slightly by From My Southwest Kitchen

Ingredients:

5 whole large red potatoes
1 stick of butter softened and cut into pieces
5 slices of bacon cooked and crumbled
3/4 cup of sour cream
Salt and Pepper
2/3 cup shredded Mexican Cheese

Directions:
1. Microwave or bake the potatoes until they are fork-tender.  Put then in a large bowl and smash with a potato masher.
2. Add the remaining ingredients and mix well.  Taste and season if  necessary.
3. Serve hot.

Makes 4 servings

German Potato Salad

German Potato Salad is a nice change from traditional Potato Salad.  Instead of using mayonnaise as the dressing base, the potatoes are coated in a nice mustard vinaigrette with bacon and onions.   These flavors compliment the potatoes.  This salad is delicious. It can be served hot or cold.

German Potato Salad
From Simply Recipes  
INGREDIENTS
1 1/2 pounds (about 8) small red potatoes
3 slices (about 4 ounces) thick cut bacon, diced
2 medium (3/4 pound) red onions, diced
2 tablespoons white wine vinegar
1/3 cup low sodium vegetable or chicken broth (store-bought or homemade)
1 tablespoon prepared yellow mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chopped fresh herbs (I like a mixture of chives and parsley)

DIRECTIONS
1 Steam the potatoes: Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket.
Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done.
Remove the steamer basket from the pot and let the potatoes cool for 20 minutes.
2 While the potatoes are cooling, make the bacon dressing: In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. (For crispier bacon, cook for 8 minutes.)
Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through.
Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat.
(If your potatoes aren't quite ready yet, turn off the heat, but then warm briefly again before mixing in the sliced potatoes in Step 4.)
3 Peel and slice the potatoes: Use your fingers or a paring knife to gently peel the potatoes. (You can also leave the skins on if you like a more rustic potato salad.) Slice the potatoes 1/4-inch thick.
4 Stir the potatoes and herbs into the warm dressing: Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon.
5 Serve the salad warm or chilled. This salad can be made up to a day ahead.

Serves 4-6

Cream Cheese Potato Soup

I felt like having a nice bowl of soup the other night.  I had some potatoes on hand so I set to work.  I cubed the tomatoes and cooked them in some chicken broth with some seasoning salt, white pepper, paprika, dried parsley, and a bay leaf.  I boiled the potatoes until they were soft.  The soup cooled for a while,  I removed the bay leaf;  with an immersion blender, I pureed the soup.  I returned the soup to the stove and stirred in the cream cheese until the cheese melted.

I ladled the soup in some bowls and topped with bacon and cheese.  Mmmmmm soup doesn't get much better.


Cream Cheese Potato Soup

Ingredients:
4 cups chicken broth
1 Tablespoon dried parsley
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 bay leaf
1 (8 ounce) package cream cheese, cut into small chunks
Bacon crumbles
Grated Cheese


Directions:
1. In a Dutch oven combine broth, spices, bay leaf, and potatoes.
2. Boil on medium heat until the potatoes are tender.
3. Remove the bay leaf and with an immersion blender puree the potatoes.
4. Add the cream cheese and stir until cheese melts.  Taste and season if necessary.
5. Ladle the soup into bowls and top with bacon and cheese if desired. 

Serves 4-6

Spanish Tortilla

Tonight's dinner was super easy and it tasted delicious. A Spanish Tortilla.  I have heard of a Spanish Tortilla but I never had tasted or made one. They are so easy to prepare and you probably have everything you need at home.  Eggs, potatoes, onions, red peppers, salt, pepper and hot sauce.

Begin by cooking the potatoes, bell pepper and onion in an ovenproof skillet.  Next pour the egg mixture over the veggies.  Press down on the veggies so they are submerged.  Place the skillet in the oven and bake until the tortilla is set.  You are ready to enjoy a wonderful and tasty dinner.  Serve with a salad and you are set.





Spanish Tortilla
From Martha Stewart

Ingredients

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Directions

1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Serves 4

Foil-Roasted Potatoes

Potatoes are a wonderful side dish for practically any meal.  They go great with meat, poultry, and fish.  Out of habit  and family favorites I usually make mashed or baked potatoes.  I took a step on the adventurous side and made some roasted potatoes for dinner.  The family was glad I did.   These potatoes are delicious.  Creamy with a mild herb flavor.

The only change I made to the recipe was using Baby Creamers Potatoes.  I used those potatoes mainly because I had them on hand.

Foil-Roasted Potatoes
From Cook's Country Magazine December/January 2018 Issue

Ingredients:
2 pounds small red potatoes, unpeeled, halved
2 teaspoons chopped fresh rosemary
1 1/4 teaspoons salt
1 teaspoon chopped fresh thyme
1/2 teaspoon pepper
4 tablespoons unsalted butter, cut into 1/2-inch pieces
3 garlic cloves, sliced thin

Method:
1. Adjust oven rack to lowest position and heat oven to 400 degrees.  Toss potatoes, rosemary, salt, thyme, and pepper in large bowl until potatoes are well coated.
2. Line baking sheet with 16 by 12-inch sheet of aluminum foil.  Spread potatoes mixture evenly over foil, leaving 1 1/2-inch border.  Flip potatoes cut sides down.  Scatter butter and garlic over potatoes.  Place second 16 by 12-inch sheet of foil over potatoes.  Beginning at 1 corner, fold foil inward in 1/2-inch increments 2 to 3 times to seal edge.  Continue folding around perimeter of foil to create sealed packet.
3. Transfer sheet to oven and bake until potatoes are tender, about 40 minutes.  Let potatoes cool for 5 minutes.  Using tongs, tear away top sheet of foil, being careful of escaping steam.  Serve.

Serves 6

One-Pan Dinner: Halibut with Potatoes and Corn

I love one-pan dinners.  Not a lot of dishes, no worrying about everything getting done on time, a whole lot of things make one pan meals a delight.  Normally, I am not a fish person but I do love halibut.  I was very excited when I saw this recipe for halibut in Cook's Country magazine.

The original recipe calls for sing 12 ounces andouille sausage and red potatoes.  I modified the recipe by using Yukon gold potatoes and no sausage.

This dish is prepared in the oven using a large baking sheet.  First you roast in a hot oven 500 degrees F.  the corn and potatoes.  Roast them for about 20 minutes.  Once the veggies are done, your remove the corn from the baking sheet and add your halibut.   Reduce your oven temperature to 425 degrees F and bake for about 10 minutes or until your fish registers 130 degrees. 

Remove the baking sheet from the oven and serve.  I especially loved the potatoes in this recipe.  They skins were crispy and flavorful.  The corn and fish had a very nice flavor.  The Old Bay butter added extra flavor and made the meal.  This was a very easy dinner to prepare and a delicious one.  

One-Pan Dinner: Halibut With Potatoes and Corn
From Cook's Country Adapted Slightly by From My Southwest Kitchen

Ingredients:
4 tablespoons unsalted butter, softened
2 teaspoons Old Bay seasoning
1 teaspoon lemon juice
4 (6-8 ounce) center-cut skinless halibut fillets, 1 inch thick
Salt and pepper
1/4 cup vegetable oil
1 1/2 pound small Yukon Gold potatoes, unpeeled, halved lengthwise
4 ears corn, husk and silk removed, cut into thirds

Instructions:
1. Adjust oven rack to lowest position and heat oven to 500 degrees F.  Combine butter, Old Bay, and lemon juice in a bowl; set aside.  Pat halibut dry with paper towels and season with salt and pepper; refrigerate until needed.
2. Brush rimmed baking sheet with 1 tablespoon oil.  Toss potatoes, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.  Arrange potatoes cut side down on half of sheet.  Toss corn, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in now-empty bowl.  Arrange corn on empty side of sheet.

3. Roast until potatoes are lightly browned and corn kernels are plump, 20-22 minutes, rotating sheet halfway through roasting.
4. Remove sheet from oven, transfer corn and 2tablespoons Old Bay butter to medium bowl and toss to combine.  Cover bowl tightly with aluminum foil and set aside.  Arrange halibut fillets evenly on now-empty side of sheet.
5. Return sheet to oven and reduce oven temperature to 425 degrees F.  Roast until center of fillets registers 130 degrees and flesh is just opaque when checked with tip of paring knife, 8 to 10 minutes, rotating sheet halfway through roasting.
6. Transfer halibut to a serving platter.  Portion remaining 2 tablespoons Old Bay butter evenly over halibut.  Transfer potatoes and corn to platter with halibut.  Serve

Serves 4

   

Irish Beef Stew

Irish Stew - great dish to serve on St. Patrick's Day.  This stew has a rich and very flavorful broth.  The meat is extremely tender and flavorful as are the veggies.  Doesn't it look delicious:)

I found this recipe on one of my favorite foodie websites Simply Recipes.  Like all good Irish Stew recipes, this recipe has Guinness Stout as an ingredient.  I was a little skeptical because I have used Guinness before in recipes and the taste was bitter.  Not so with this recipe.  Everything tasted wonderful.

I have saved this recipe and plan to make it again.  You can find this fantastic recipe here.