Instant Pot Marry Me Pasta

5 c chicken broth

1 tsp dried basil

1 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

pinch of black pepper

16 oz. penne pasta

1 c chopped sun-dried tomatoes, patted dry

1 c half-and-half or heavy cream

1 tsp cornstarch

1/2 to 1 c freshly grated Parmesan cheese

Lightly grease the insert of a 6-qt Instant Pot.

Add chicken broth, basil, salt, oregano, garlic powder, and black pepper.  

Add the pasta and sun-dried tomatoes.  Gently stir and flatten out (but don't stir aggressively).

Cook on high pressure for 3-4 minutes (take the al dente cooking time on the package, cut in half and subtract and subtract two minutes).

Let the pressure release naturally 5-10 minutes, then quick-release the remaining pressure.

Stir the pasta to break it apart a bit and recombine the ingredients.

Whisk together the cream and cornstarch and stir into the hot pasta.  Add the Parmesan cheese and stir until melted and well-combined.  Serve immediately, sauce will thicken as it rests.

Garnish with additional sun-dried tomatoes, more Parmesan cheese, and fresh basil, if desired!

From Mel's Kitchen Cafe

Bean Salad

1 can garbanzo beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 can green beans, rinsed and drained

1 can wax beans, rinsed and drained

1/2 c chopped green pepper

1/2 c chopped onion

1/2 c chopped celery

1/4 c honey (or you can use sugar)

1/2 c salad oil (I used olive oil)

1/2 c vinegar (I used apple cider vinegar)

1/2 tsp salt

1/2 tsp pepper

Combine rinsed beans, pepper, onion, and celery in a large mixing bowl.

In a small bowl, whisk together honey, oil, vinegar, salt and pepper.  Pour over bean mixture and stir gently to combine.  Refrigerate until ready to serve.

Modified from AllRecipes.com

Homemade Cream of Chicken Soup

*This equals 1 standard 10.75 oz. cream of chicken soup so you can substitute it out easily!  If 2 cans are needed, just double this recipe!

3/4 c low-sodium chicken broth

1/8 tsp poultry seasoning

1/8 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

pinch of black pepper

pinch of dried parsley

pinch of paprika

1/2 c milk

1/4 c flour

In a small saucepan, bring the broth and seasonings to a simmer.  Meanwhile, vigorously whisk the milk and flour together in a bowl until smooth.  While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly.

Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes.  Remove from the heat and add additional salt and pepper to taste as needed.  Use immediately in a recipe or cool and refrigerate for up to a week.  This will continue to thicken as it cools.

From Mel's Kitchen Cafe

Cream Cheese Ramen

*I haven't actually tried this yet, but it looks amazing!

1 instant ramen brick (not a noodle cup; discard flavor packet)

1 Tbs butter

2 oz. cream cheese, cubed

3 Tbs Parmesan cheese (from the green can is fine!), plus more if desired

Kosher salt and black pepper

1 tsp olive oil

Any desired additional toppings: sautéed sausage or pepperoni; you could sub out the cream cheese                 with half a round of Boursin or four wedges of Laughing Cow cheese; you could add a sprinkling of          Everything Bagel seasoning mix...  the options are limitless!

In a small saucepan, bring 2 cups water to boil.  Add the noodle brick and cook for about 90 seconds, until the strands are separated and loose but still slightly underdone.  Using a slotted spoon or spider strainer, remove noodles to a serving bowl but keep the noodle water in the pot.

Pour out most of the water, leaving about 1/3 c in the saucepan.  Over low head, add the butter, cream cheese, Parmesan, a pinch of salt, and a generous amount of black pepper to the remaining noodle water.  Stir to incorporate and melt the cream cheese into the liquid until the sauce is uniform and smooth.

Turn off heat.  Add the cooked noodles back to the pot and gently fold into the sauce.  Return the finished noodles to the serving bowl.  Top with more Parmesan, cracked pepper, and a drizzle of olive oil, along with any desired additional toppings.

From The New York Times Cooking Page

Kielbasa Black Bean Skillet

14 oz. Kielbasa sausage (I prefer beef, not the mixed meat stuff)

14.5 oz. fire-roasted diced tomatoes

15 oz. black beans, rinsed and drained

1/2 tsp kosher salt

1/2 tsp onion powder

1/4 tsp pepper

1/4 tsp garlic powder

1/2 c beef broth

cooked rice

Optional: fried eggs

Slice the kielbasa in quarter-inch rounds, heat a large skillet over medium heat.  Add the sausage and saute until lightly browned, about five minutes.  You may want to drain any excess fat.

Add the tomatoes and beans, stirring to combine.  Add salt, onion powder, pepper, garlic powder, and broth, stirring to combine.  Bring to a low simmer for about 5 minutes, stirring continually until sauce thickens slightly.  As it's simmering, mash some of the beans with a fork to help thicken the mixture.

Serve over hot, cooked rice.  (A fried egg on top of all this would probably be pretty good, too!)

From Our Best Bites

Garlic Noodles

1/4 c brown sugar

1/4 c oyster sauce

4 tsp soy sauce

2 tsp toasted sesame oil

16 oz. angel hair pasta

lots of garlic (8 cloves?)

1 bunch of green onions

8 Tbs butter

Add the brown sugar, oyster sauce, soy sauce, and sesame oil to a small bowl and whisk to combine.

Bring a large pot of water to a boil and cook the noodles according to the package directions.  Drain the noodles in a colander and set aside.

While the pasta cooks, mince the garlic and slice the green onions.  Melt the butter in a large skillet over medium-low heat.  Once the butter is melted and bubbly, add the garlic and onions (saving a handful of the greener ends for garnish) and sauté until they are soft and fragrant (1-2 minutes).

Remove the skillet from the heat.  Add the drained pasta and oyster sauce mixture to the skillet and stir well to coat the pasta.  (You can add a sprinkle of hot water if the pasta is stiff or sticky and not stirring up well!)  Garnish with reserved green onions and serve!

From Budget Bytes

Chicken Sausage White Bean Skillet

4 fully cooked chicken sausage links (about 12 oz.)

2 Tbs cooking oil, divided

1 small yellow onion, diced

2 cloves garlic, minced

2 15 oz. cans cannellini beans, drained (but NOT rinsed)

1/2 tsp salt

1/2 tsp oregano

1/4 tsp smoked paprika

1/4 tsp freshly cracked pepper

1 c chicken broth

2 c spinach, rough chopped

Some sort of starch: crusty bread, mashed potatoes, pasta, or rice

Slice the chicken sausage into round medallions, about 1/4 to 1/2 inch thick.  Heat a large skillet over medium heat and add 1 Tbs of oil.  Add the chicken sausage to the skillet and brown on both sides.  It will only take about 1-2 minutes on each side.  So be careful not to burn the sausage.  Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.

In the same skillet, add the remaining 1 Tbs of oil along with the diced onion and minced garlic.  Saute for about 3 minutes or until the onion is translucent and the garlic is fragrant.

Add the drained, canned beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with the salt, oregano, paprika, and pepper.  Then pour in the chicken broth.

Gently stir everything together and bring the skillet up to a simmer for 4-5 minutes.  Add the chopped spinach to the skillet, allowing the heat to wilt the spinach, then add the browned chicken sausage back in.  Gently stir with the beans to combine.  Serve with some crusty bread or mashed potatoes with more black pepper or red pepper flakes on top.  

From Budge Bytes

Tortellini Salad

9 oz. package cheese tortellini

8 oz. package fresh mozzarella balls or pearls

10 oz. package bite-size tomatoes

Two heads of broccoli, chopped small

3 oz. package pepperoni

1/4 c Italian dressing (get a good one for this)

1/4 c pesto

Chop the broccoli and boil water to cook tortellini according to package directions.  Do NOT overcook tortellini!  Place chopped broccoli in the colander and drain pasta over it to blanch the broccoli.  Rinse with cold water to stop the cooking process.  Mix in a large bowl with mozzarella, tomatoes, and pepperoni.  In a small bowl (or jar) combine the Italian dressing and pesto, then pour over salad and toss again to mix.

Modified from Our Best Bites

Cucumber Avocado Salad

3/4-1 lb seedless cucumber, washed and cut into chunks

2 thin or 1 regular scallion(s), thinly sliced

1 large avocado, pitted and diced

2 Tbs mayonnaise

1 Tbs lime juice

Salt and hot sauce (sriracha works great!) to taste

Chopped cilantro

Combine cucumber, scallions, and avocado in a bowl.  Whisk together sauce (mayo, lime juice, hot sauce, salt), drizzle over vegetables and stir to combine.  Sprinkle with cilantro.  Enjoy immediately!

From Smitten Kitchen

TikTok Ramen

6 ramen packets (discard spice packet)

6 Tbs butter

6 garlic cloves

2 Tbs ginger

3/8 c soy sauce

3/8 c water

3 Tbs brown sugar

1 Tbs Sriracha sauce

4 green onions

6 eggs

Everything seasoning

Bring a large pot of water to a boil, whisk together the soy sauce, water, sugar, and Sriracha and set aside.

Boil the ramen noodles for 2 minutes.  Drain and set aside.

Melt butter in a large skillet over medium heat.  When the butter is bubbly, add the garlic and ginger and cook for 1 minute.  Increase heat to medium high and add the soy sauce mixture.  Cook until bubbly (about 1 minute).  Add the noodles and stir to coat completely.

Reduce the heat to medium and push the noodles to one side of the pan.  (You might need to add more butter at this point.)  Carefully crack the eggs into the pan, cook until done.  Divide the noodles and eggs among 6 (or 7) bowls, sprinkle with green onions and Everything seasoning.

From Our Best Bites

Slow Cooker Creamed Corn

32 oz. frozen corn

8 oz. cream cheese

1/2 c butter

1/2 c milk

1 Tbs white sugar

Salt & pepper to taste

Cut butter and cream cheese into cubes, combine everything in a slow cooker.  Cook on high for 2-4 hours, or low for 4-6 hours, stirring occasionally.

From Leah Bentley

Coconut Curry Ramen

4-5 c frozen stir fry vegetables

5 packages instant ramen 

2 cans coconut milk

3 heaping-ish tsp curry powder (or more)

Put the vegetables in a large pot of water and bring to a boil.  Add the ramen noodles and boil for 3 minutes.  Drain most of the water, then add coconut milk, ramen season packets, and curry powder.  Heat and stir to combine.

Modified slightly from Budget Bytes

Pumpkin Alfredo

1 lb fettuccini noodles, cooked according to directions

8 Tbs butter

1/2 c sage, roughly chopped

5-6 cloves garlic, finely minced

1 c heavy cream

1 c pumpkin puree

1.5-2 c freshly grated Parmesan cheese

kosher salt to taste

While pasta is cooking, melt butter in a large pan.  Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly.  Use a slotted spoon to fish out the sage, letting butter drip back into pan.  Set sage on paper towels to drain, set aside.

Add garlic to pan and stir for about 30 seconds on low heat.  Add pumpkin and cream and bring to a simmer.  Whisk in cheese and stir to melt.  Sauce should be bubbling for a few minutes.  If it feels too thick, add more cream (or more pumpkin if it feels too thin-- this is very forgiving!).  Add salt to taste.

Drain noodles and add them to the pan with the sauce, toss to combine.  Top with more Parmesan if desired and sprinkle sage on top.

From Our Best Bites

PB Chocolate Graham Cracker Bark

15-16 rectangular graham crackers (regular and/or chocolate)
1 c butter
1/3 c packed light brown sugar
1/3 c white sugar
1/2 tsp vanilla
1 c peanut butter
1 1/2 to 2 c chocolate chips


Preheat oven to 350.  Arrange a single layer of graham crackers in (foil lined?) 11 X 17 pan without overlapping, breaking pieces to fit as needed.

In a medium saucepan, add the butter and sugars, cook over medium-low heat until the butter is melted.  Whisking gently, increase the heat to medium and bring the mixture to a simmer.  Cook for 5-6 minutes.  Off the heat, whisk in the vanilla.  Pour the mixture across the graham crackers and-- working quickly-- use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.

Bake for 10 minutes.

Remove from the oven (the the oven off, you'll use the warm oven in the next step).  Dollop peanut butter in spoonfuls over the toffee.  Let the peanut butter sit there until melty and spreadable (just a couple minutes) and then spread into an even layer across the toffee.

Sprinkle the chocolate chips over the top.  Return the pan to the warm oven for a few minutes to let the chocolate chips melt.  Once melted, spread the chocolate chips over the peanut butter.  It's okay if the peanut butter and chocolate end up swirling together.

Top with nuts (pecans!) if desired.  Let the toffee cool completely and then refrigerate for 1-2 hours.  Break into pieces to serve or package in bags or containers for gift giving.  Toffee is best if stored in a cool spot.


From Mel's Kitchen Cafe

Chicken Tikka Pizzas

14.5 oz. can crushed tomatoes
2 tsp olive oil

1/4 tsp salt
1/4 tsp cayenne powder

1/2 tsp cumin

1 tsp curry powder
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro


Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.

Blend the tomatoes until fairly smooth.  Heat the olive oil in a 2-quart saucepan over medium heat.  Add the ginger, red pepper, curry powder, and cumin.  Stir constantly for about 30 seconds, until fragrant.  Add the tomatoes and salt and simmer for 3-4 minutes.  Stir in the cream and add additional salt and pepper to taste.  Stir in the chicken and heat through.

Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).

Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes.  They'll cook fast, so watch them!

Sprinkle with cilantro and serve immediately!



From Mel's Kitchen Cafe