Instant Pot Olive Garden Pasta e Fagioli

“Pasta e Fagioli” translates to “pasta and beans” in Italian. This recipe is outstanding. I have to admit I have never even been to an Olive Garden and hope I never do (sorry! I know it sounds snooty, but I just can't go there). I have given both the Instant Pot instructions as well as the stovetop version. This is a real crowd-pleaser. I should have added some chopped Italian Parsley to serve.

By

Instant Pot Chili

I have many chili recipes, but this is my new favorite. I have given the Instant Pot instructions and also the stovetop instructions. The addition of a small amount of cocoa powder adds a subtle depth of flavor.

By

Hatch Chile Cheddar Cornbread

By

Creamy Champagne Vinaigrette

One of my favorite salads is ridiculously simple. It's butter lettuce, hearts of palm and this smooth and delicately sweet vinaigrette with the elegant blend of champagne vinegar, olive oil, fresh shallots and Dijon mustard. Mixing this the dressing in a food processor or blender gives it a creamy consistency. 

By

Japanese Vegetable Pancakes

My friend Jessica made these Japanese Vegetable Pancakes, which are known as Okonomiyaki in Japan. They are savory pancakes that have shredded cabbage and a variety of vegetables in a flour-based batter. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "cooked".

By

Maple and Miso Salmon

Miso paste is made from fermented soybeans and is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. It adds a huge depth of flavor and I always try to have some in my refrigerator. The salty miso paste mixed with the sweet maple syrup is a match made in heaven. I absolutely love this combination of flavors.

By

Creamy Mushroom & Chicken Noddles

This Creamy Mushroom & Chicken Noddles is made in an Instant Pot/Pressure Cooker. Using evaporated milk ensures a creamy result with half of the fat of normal creamy pasta recipes. You can substitute with half and half for the cream if you wish!

By

Gege’s Banana Bread

Gege's Banana Bread recipe is from my husband's grandmother. It was always made in this Cane Mixing Bowl by Mason Cash. I guess it just tastes better if you make in this bowl. I always seem to have several overripe bananas lurking on the counter. This recipe makes one loaf of bread, but I like to make 3 small loaves and freeze some.

By

Baked Potato & Leek Soup with Cheddar & Bacon

This Baked Potato & Leek Soup with Cheddar & Bacon was what I made for dinner last night. This classic potato and leek soup uses milk and sour cream instead of heavy cream, to reduce the fat. The potatoes are first baked and then combined with the sautéed leeks. The mixture was then puréed. The milk, sour cream and cheese were added at the final stage of cooking. The soup is creamy and topped with chopped green onions, bacon and grated cheddar cheese.

By

Dutch Baby with Mushrooms, Leeks & Arugula

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover and is similar to a large Yorkshire pudding. I love making them because they have minimal ingredients and you can either make them sweet or savory. This Dutch Baby with Mushrooms, Leeks & Arugula is a great combination and makes an easy weeknight meal.

By