Skiillet Baked Ziti

Wondering what to make for dinner tonight.  Why not try Skillet Baked Ziti. This is a very tasty dish that is easy to prepare and maybe a future family favorite.  I like this dish because it is all cooked in one pan and it comes together nicely. It also tastes great the next day - if you have any leftovers.


Skillet Baked Ziti
From Our Best Bites Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 pound ground beef
1 (28-ounce) can crushed tomatoes
1 tablespoon olive oil
6 medium cloves of garlic minced
1/4 teaspoon red pepper flakes
Salt
3 cups water
12 Ounces (about 3 3/4 cups) ziti or penne pasta

1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup torn fresh bail leaves or 1 tablespoon dried basil added to the crushed tomatoes
Black pepper
1 cup shredded mozzarella cheese

Diretions:
1. Adjust an oven rack to the middle position.  Preheat the oven to 475 degrees F.
2. Heat a 12-inch or larger oven-safe skillet on medium high heat and add the olive oil.  Brown the ground beef.   Drain the beef of excess fat.
3. Add the garlic and red pepper flakes to the ground beef.  Cook until fragrant.  Stir in the tomatoes and 1/2 teaspoon salt.
4. Reduce the heat to medium-low and simmer gently for about 10 minutes stirring occasionally.
5. Stir in the water and add the pasta.  Cover and increase the heat to medium-high.  Stir often and cook until the pasta is tender about 15-20 minutes.
6. Stir in the cream, Parmesan cheese, and the basil if using fresh. Season with salt and pepper to taste. Sprinkle the mozzarella cheese over the top.
7. Place the skillet in the oven and bake until the cheese has melted and is a nice golden brown about 10-15 minutes.
8. Remove from oven and serve.

Makes 4-6 servings

Instant Pot Swiss Steak

A traditional meal cooked in my favorite kitchen appliance -INSTANT POT.  I was never a big fan of Swiss Steak but I thought I would try any way.  I am glad I did.  I have a new favorite family meal.

This is an easy dish to prepare.  You start by seasoning the beef with some salt, pepper, smoked paprika, and oregano.  Brown the meat in the Instant Pot and then set aside.  Add some onions, carrots, celery, and garlic to the pot and sauce.  Pour in some tomatoes and mix with the other ingredients.  Place the beef on top of the mixture and sprinkle mushrooms on top.  Place the lid on the   pot and seal.   Cook for 30 minutes and release pressure.  If the sauce is too thin, boil for about 20 minutes and serve.

Serve with rice, potatoes, or noodles.   Enjoy.


Instant Pot Swiss Steak
From Savory Tooth Slightly Modified From My Southwest Kitchen

Ingredients:
2 pounds beef eye of round, bottom round, or top round
2 tablespoons olive oil
1/2 cup diced onions
1/2 cups diced carrots
1/2 cup diced celery
1 (14.5-ounce) can crushed tomatoes
8 ounces mushrooms
3 cloves garlic minced
2 tablespoons olive oil
1 tablespoon Worcestershire sauce

Dry Seasonings:
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano

Directions:
1. Trim the beef of any excess fat and cut into  slices about 1/2 inch thick.  Pat dry with paper towels. In a small bowl, combine all dry seasonings and stir to mix well.  Add sliced beef and all seasonings to a resealable bag.  Toss until the beef is well-coated.
2. Select the sauce mode on the Instant Pot.  Add olive oil and coat the bottom of the pot.  Add beef in a single layer and brown each side.  Transfer the beef to a plate.
3. Add onions, carrots, celery, and garlic to the pot.  Cook for a few minutes until slightly soft.  Turn off sauce mode.
4. Add the crushed tomatoes and Worcestershire sauce.  Stir together until well-mixed.  Place beef onto of the mixture.  Evenly distribute the mushrooms over the beef.
5. Secure and seal the lid.  Using the manual setting cook for 30 minutes on high pressure.  Follow by a 10 minute natural release followed by a manual release of pressure.
6. Remove the lid and transfer the beef to a plate and cover with foil.  Turn the Instant Pot to sauce mode and boil the sauce for about 20 minutes or until  desired thickness.
7. Place steak on a place and pour sauce over.

Serves 4

Instant Pot Vanilla Bean Yogurt

Another great recipe using my Instant Pot.  I made some Vanilla Bean Yogurt - my personal favorite.  I used a total of 4 ingredients - milk, yogurt, sweetened condensed milk, and one vanilla bean.  This recipe is so easy.  You start by heating the milk in your Instant Pot.  Once heated let it cool to 110 degrees F.  Once cooled, ladle some of the heated milk into the yogurt.  Whisk together and pour back into the Instant Pot.  At this time, whisk in the sweetened condensed milk.  Take a vanilla bean and split it down the middle.  Scrap out the beans and add to the milk mixture.  I also put in the pod for extra flavor.   Set the Instant Pot to the yogurt setting and cook for 8 hours.  Once the yogurt is done, place plastic wrap over the top and refrigerate over night.

The next day you will be in for a treat.  Rich, creamy, flavorful yogurt that beats anything you can buy  at the store.


Instant Pot Vanilla Bean Yogurt

Ingredients:

8 cups whole milk
2 tablespoons yogurt, labeled "contains live cultures"(not just made with)
3/4 cup sweetened condensed milk - less for a tart flavor
1 vanilla bean

Directions:
1. Pour the milk into the Instant Pot.  Lock the lid.  Be sure the pressure valve is on vent.
2. Press the yogurt until it reads boil.  When it is done, it will beep.  Remove the liner and let it cool at room temperature until it reaches 110 degrees F.
3. Ladle one cup of the cooled milk into a bowl.  Add the yogurt to the milk and whisk to mix.
4. Pour the yogurt mixture into the milk and whisk gently.  Add the condensed milk to the yogurt mixture.
5. Split the vanilla bean and scrape out the seeds.  Add the seeds to the yogurt mixture along with the pod.  Whisk gently.
6. Place the liner back in the pot.  Lock the lid.  Be sure the valve is on vent. Press the yogurt button until it reads 8:00.  The yogurt is now cooking.
7.  Remove the liner from the pot when done.  Cover with plastic wrap and put in fridge overnight.
8.  Remove the plastic wrap.  Remove the vanilla bean pod and store the yogurt in plastic containers.  The yogurt can be refrigerated for up to 2 weeks.

Makes 2 quarts

Green Chile Crustless Quiche

As a native New Mexican, I  love my Green Chile.  I eat it in eggs, stews, main courses,  jams, jellies, and even dessert.  It gives a wonderful flavor to foods.

Today, I am posting an easy and quick recipe for a Green Chile Crustless Quiche - a delicious cheesy dish with a southwestern flavor.    Eggs, milk, flour, spices, chopped green chiles, and cheeses are mixed together and poured into a quiche dish or an 8-inch deep-dish pie plate.    The quiche is baked in a 375 F degree oven for about 30 minutes or until golden brown.   I  let  it cool for about 10 minutes then cut and serve.

A great dish for a light dinner or brunch.

Green Chile Crustless Quiche

Ingredients:

5 large eggs
1 cup whole milk
1 cup cottage cheese
1 cup diced green chilies
4 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (8-ounce) package shredded Mexican cheese

Directions:

1. Preheat oven to 375 F degrees.
2. Lightly spray a quiche pan or an 8-inch deep-dish pie pan.
3. In a large bowl whisk eggs until well blended.  Add the milk, cottage cheese, green chile and mix well.
4. In a small bowl whisk together the flour, salt, garlic powder, baking powder, ground cumin, and cayenne pepper.
5. Stir the flour mixture into the egg mixture.  Mix until there are no lumps.  Add the Mexican cheese and mix until incorporated.
6. Pour the mixture into the prepared pan.
7. Bake until the top is golden and the quiche is set in the center about 30-35 minutes.
8. Cool for about 10 minutes before cutting into wedges.

Serves 6

Christmas Jam

It may sound a little early to make Christmas Jam but with fresh cherries from my tree I got jamming.      This  jam has some of my favorite  flavors of Christmas - cinnamon, cloves, citrus.  In addition to cherries, this jam has raspberries and pineapple.  Great flavor combinations that makes delicious jam.

This jam is very easy to make.  The time consuming part is pitting and chopping the cherries.    No need to worry if you have cooked the jam enough  - liquid fruit pectin is used.    

The jam tastes delicious.  What I like to do is give a jar of jam with some homemade scones in a Christmas Basket for my neighbors at Christmas time.  But feel free to enjoy this jam anytime. 

Christmas Jam

From Taste of Home

Ingredients

2.5 pound fresh cherries, pitted and chopped

2 cans (8 ounces each) unsweetened crushed pineapple, drained

1 package (12 ounces) frozen unsweetened raspberries, thawed

9 cups sugar

1/4 cup lemon juice

1/4 cup orange juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon butter

2 pouches (3 ounces each) liquid fruit pectin

Directions

1. In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.

2. Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Makes 12 half-pint jars

Skillet Huevos Rancheros Bake

Huevos Rancheros  is on of my favorite dishes.  A delicious Southwestern dish that can be enjoyed for any meal.  I love the combination of  eggs smothered in green and red chile, sitting on top of a bed of tortillas, beans, and potatoes.   All of this goodness is then topped with cheese and placed in an oven.  After about 30 minutes you have a delicious meal  for you and your family.


Skillet Huevos Rancheros Bake

Ingredients:

3 (6-inch) flour tortillas, cut 2 of them in half
1 (15.5) can pinto beans, rinsed and drained
1 1/2 cups shredded Mexican cheese - divided
2 cups frozen hash browns, thawed
6 eggs
1 cup red enchilada sauce (you can do Christmas which would be half red enchilada sauce half green enchilada sauce)

Directions:

1. Preheat oven to 375 degrees F.
2. Spray lightly with cooking oil a 9-inch cast iron skillet.
3. Arrange the flour tortillas so they cover the bottom of the skillet.
4. Spoon pinto beans evenly over the tortillas.

5. Sprinkle half of the Mexican cheese over the beans and tortillas.

6. Spread the hash browns evenly over the cheese.

7. Make 6 wells in the hash browns using the back of a large spoon.

8. Crack one egg into each well.

9. Pour the enchilada sauce over everything.

10. Sprinkle the remaining cheese on top.

11. Bake for 20-25 minutes.  Check to make sure the yolks do not overcook.

12. Remove from oven and enjoy.

Serves 6

Instant Pot Minestrone Soup

A rich vegetable soup which is extremely flavorful and hearty.    Did I mention healthy?   It is - loaded with veggies.  This soup is delicious and it all comes together nicely in your Instant Pot.  Carrots, celery, cabbage, beans,  are cooked together in a broth consisting of your favorite marinara sauce with some  chicken broth and for an added kick pesto.  Add some garlic, onion powder, bay leaves, paprika, and of course salt and pepper and you have a wonderful meal for your family.




I served the soup with some grated Parmesan cheese.  Mmmmm good.

Instant Pot Minestrone Soup
From Pinch of Yum Adapted by From My Southwest Kitchen

Ingredients:
4–5 carrots, chopped
4–5 celery stalks, chopped
1 teaspoon onion powder
3 cloves garlic, minced
half of a head of green cabbage, thinly sliced
1/4 cup  pesto
1 24-ounce jar of  marinara sauce
1 14-ounce can cannellini or navy beans
3 cups chicken broth
1 teaspoon salt
3 bay leaves
2 teaspoons smoked paprika
Parmesan cheese for grating over soup
Directions:
1. Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes).
2. Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves.
Serve with Parmesan cheese.

Serves 4-6