Sticky Rice – the foundation to all “fakeout takeout” meals. It's perfect with Asian skillet/wok meals, it's perfect for DIY sushi, it's perfect for curry. If you need “Chinese joint style rice,” you are in luck. Because this is the EASIEST ...

 

Instant Pot Sticky Rice and more...

Instant Pot Sticky Rice

Sticky Rice – the foundation to all “fakeout takeout” meals. It’s perfect with Asian skillet/wok meals, it’s perfect for DIY sushi, it’s perfect for curry.

If you need “Chinese joint style rice,” you are in luck. Because this is the EASIEST POSSIBLE INSTANT POT MEAL EVER. And the end result.

Sticky rice, literally. Stick to your fork rice, that’s ready to accompany your favorite fakeout takeout meal at home!

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Couple Tips Before I Share the Recipes:

  1. Don’t use regular white rice. Use jasmine.
  2. Don’t skip the rinsing of the rice. It just takes a minute and is a key part to the end result of actual sticky rice. (Reason being, it washes and rinses away any extra starches that are hanging around on the rice grains. This keep the water from getting too milky and the rice from getting mushy.)
  3. Be patient on the release and wait the full 10 minutes before releasing and opening.
  4. Make a fabulous homemade ‘fakeout takeout’ to go with it – like THIS or THIS or THIS or THIS.
  5. Need help figuring out which instant pot is right for you? Read this.

Alright then, let’s get to pressure cooking!

 

Instant Pot Sticky Rice

Yield – 4 side dish servings

Preparation Time – 2 minutes

Cooking Time – 7  minutes in Instant Pot

Ingredients

  • 1 cup jasmine rice
  • 1 cup hot water
  • Pinch of salt

Directions

  • Rinse the rice in a colander with cold/lukewarm water. Rinse until the water runs clear under the colander.
  • Transfer the rinsed (and wet) rice to the base on the Instant Pot insert. Add the hot water and put the lid on.
  • Set to Sealing.
  • Cook on Manual Mode, High Pressure for 7 minutes.
  • Let naturally release for 10 minutes, then release the steam valve and let remaining pressure release.
  • Remove insert and serve Instant Pot Sticky Rice as side dish or base for the meal.

 

(Homemade) Chicken & Ranch Macaroni

How ’bout we just call this what it is?!?

Crack Mac n Cheese.

Like, you’re gonna be addicted.

Consider yourself warned.

This is SO SO SO SO Delicious!

It’s a homemade cheese sauce with all the best dairy combined with Ranch to make the creamiest, tastiest cheese to toss with the mac.

Mac n Cheese.

Mac and Cheese.

Mac in Cheese.

(Because the mac mixes so beautifully in the cheese.)

Here’s the quick breakdown for ya…

  1. Cook the pasta.
  2. Make the cheese sauce in a skillet, then toss in the rotisserie chicken.
  3. Combine and add to baking dish, then top with more cheese, breadcrumbs and cheese.
  4. Did someone say cheese?!?
  5. Bake and serve!

Also, rotisserie chickens are very convenient as you can just pull off the meat and be on your way to getting dinner ready. BUT…they are more expensive that ‘making your own rotisserie chicken.’ So, here are some helpful tips for you for both of these options:

Hope you enjoy this amazing homemade mac n-and-in cheese!

Chicken & Ranch Macaroni

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 30 minutes

Ingredients

  • 12 oz. box elbow pasta noodles
  • 1 cup milk
  • 1/4 cup butter
  • 1 cup sour cream
  • 1 packet Ranch dressing mix
  • 2 cups shredded rotisserie chicken
  • 2 cups shredded mild cheddar cheese
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Fresh veggies, as side dish

Directions

  • Preheat oven to 400 F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
  • Cook the pasta, al dente. Drain and pour into baking dish.
  • In a large saucepan, whisk together the milk, butter, sour cream, Ranch dressing mix and shredded cheese. Once cheese sauce thickens, stir in the shredded chicken. Pour the cheese-chicken mixture over the pasta in the baking dish and toss gently. Sprinkle the breadcrumbs and grated Parmesan cheese over the top.
  • Bake in the preheated oven for 20 to 25 minutes, or until breadcrumbs golden on top.
  • Prepare veggies.
  • Serve Homemade Chicken & Ranch Macaroni with veggies.
  • To Freeze: Prepare the macaroni and cheese sauce and combine together into disposable baking tray. Add shredded cheese, breadcrumbs and Parmesan cheese. Cover with foil and freeze up to 6 months in fridge freezer and 12 months in deep freezer. To cook, thaw completely and bake as directed.

 

This recipe is featured on SouthernPlate.com’s Meal Plan Monday #81.

 

Sloppy Joe Nachos

Really, Erin?

Yes….trust me!

This was one of those “happy accident meals” and I had to share this with you.

This past summer, our family spent some time at our family’s lake cabin in Minnesota. I had a crash course in “country living” and being far away from the grocery store. I had to adjust my meal planning habits a little to be better prepared for the “long drive into town.” I learned quickly that you HAD to be prepared – or you’d end up taking 2 hours out of your day to make a trip to the ‘big grocery store.’

In an attempt to avoid said trip, these nachos ended up on the table.

I found some ground beef in the freezer and a can of sloppy joe meat in the pantry. And since there was an ENDLESS supply of chips and salsa at the cabin (I’m pretty sure this was my mom’s doing and not mine!) and NO BUNS, we ended up having these for dinner and they WERE SO GOOD. We served them with mild shredded cheddar (because that’s what we had), but I think they would be better with a sharp cheddar, or a white sharp cheddar!

This is our “happy accident meal” from the summer and I hope you enjoy this fun and tasty twist on sloppy joes!

Sloppy Joe Nachos

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes

Ingredients

  • 1 lb. ground beef
  • 2 Tbsp minced onion
  • 1 tsp garlic powder
  • 15 oz. can sloppy joe sauce
  • 1 Tbsp ground cumin
  • 1 bag tortilla chips
  • 2 cups shredded cheese (cheddar, sharp cheddar, Monterrey Jack)
  • Garnish: sour cream
  • Side: fruit or salad

Directions

  • Preheat oven to 350 F.
  • Open the can of sloppy joe sauce.
  • In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to the skillet. Stir in the sloppy joe sauce and cumin. Bring to bubbling over medium low heat to allow flavors to infuse.
  • Assemble the nachos on large, rimmed baking sheet. Add chips, then sloppy joe sauce, then shredded cheese sprinkled evenly on top. Bake in the preheated oven for 10 to 15 minutes, or until cheese has melted. Garnish with sour cream.
  • Prepare fruit.
  • Serve Sloppy Joe Nachos with some fresh fruit or salad on the side!
 

Baked Swedish Meatballs

I love Swedish meatballs – whether they are on a tray at Ikea, baked in my own oven, or handmade by an older Norwegian woman at a restaurant in northern MN. I love them, no matter who makes them.

But, I bet you can guess which are my favorite…this summer, we took an insane roadtrip with our boys to northern MN to visit with family. On every other corner in northern MN, there is a Norwegian or Swedish restaurant, as the heritage and lineage in that area can be traced back 3-4 generation immigrants from northern Eruope. (My great grandparents being in that group.)

We found this amazing restaurant with a patio and view of Lake Superior from the North Shore. The view was stunning, the weather was perfect and the food divine. All homemade Swedish and Norwegian traditional dishes, included meatballs and lefse and lignonberry sauce. It was basically food heaven and we will definitely be back.

This homemade version is a close second to the handmade ones from the Northern Lights restaurant, and I think the only thing they are missing is that splash and dash of special love that only a traditional chef can provide 😉

Enjoy!

Note: this recipe uses raspberry preserves as an alternative to the traditional lignonberry sauce/preserves. If you love lignonberry and it’s easy to find near you, then use that instead!

Note: There is a print link embedded within this post, please visit this post to print it.

Baked Swedish Meatballs

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes

Ingredients

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 eggs
  • 1/2 cup Panko breadcrumbs
  • 1 Tbsp minced onion
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • Salt and pepper
  • 2 Tbsp butter
  • 1/4 cup flour
  • 2 cups beef broth
  • 1 cup sour cream
  • 2 Tbsp red raspberry preserves
  • Side idea: pasta
  • Side idea: salad

Directions

  • Preheat oven to 375 F.
  • In a large mixing bowl, combine the ground beef, ground pork, eggs, Panko breadcrumbs, minced onion, ground allspice and ground nutmeg and salt and pepper. Using an ice cream scoop, form meatballs and place them in a single layer into a baking dish. Bake in the preheated oven for 25 to 30 minutes, or until cooked through. Cooking time may vary depending on size of meatballs.
  • While the meatballs are baking, make the cream sauce. Melt the butter in a large skillet, then stir in the flour to make a thick paste. Quickly stir in the beef broth and whisk vigorously to keep flour from clumping. Once the beef sauce begins to thicken, stir in the sour cream and red raspberry preserves. Pour the sauce over the meatballs once they finish baking.
  • Cook the pasta, as directed.
  • Prepare the salad.
  • Serve Baked Swedish Meatballs over pasta with salad.

 

Instant Pot Bacon Cheeseburger Chili

 

Every now and again, I make something that makes me wish I had 4 stomachs. Or a superpower that allows me to eat as much as I want without feeling stuffed.

Because, seriously.

Bacon. Cheese. Chili. Creamy base to the soup/chili. Beans.

It’s all my favorite comfort food foods in the same dish.

This is also one that my boys polish their bowls and ask for more. (And I’m grateful that the beans “stretch” the chili and protein!)

We’ve adapted this one for the Instant Pot. Please note the directions and when to add the milk and cheese. I personally don’t love to cook dairy in the IP, so I always add it at the end. 🙂

Now, to figure out how to get that super power activated…so I can eat 4 bowls of this without consequence.

YUM!

Note: There is a print link embedded within this post, please visit this post to print it.

Instant Pot Bacon Cheeseburger Chili

Adapted from: Bacon Cheeseburger Chili

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 30 minutes

Ingredients

  • 1 lb. ground beef
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 2 – 15 oz. cans white beans, drained
  • 4 cups beef broth
  • 2 cups shredded cheddar cheese
  • 2 cups whole milk
  • Salt and pepper
  • Garnish: crumbled strips bacon
  • Side: veggies

Directions

  • In a large saucepan, brown the ground beef with the minced onion and garlic powder. Drain and add to the base on the Instant Pot insert. (Note: You can use the saute function of your Instant Pot to brown the ground beef. I just prefer to brown it in a skillet.)
  • With the ground beef, stir in the drained white beans and beef beef broth.
  • Set on high and cook for 15 minutes.
  • Let release naturally, then open it up and stir in the milk and shredded cheese. Leave it on warm and stir until the cheese is melted and warmed into the soup base. Season with salt and pepper to taste.
  • Cook and crumble the bacon, if needed.
  • Prepare veggies.
  • Serve Bacon Cheeseburger Chili with bacon topping, and side of veggies.

 
 
   
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