Beef Stroganoff

This is one of my husband's favorite meals.  The original recipe called for cooking it on the stove.  I now use my Quick Cooker to make it.  It takes less time and the meat is so tender.

Ingredients:

• 2 lbs round steak cut into cubes

• 1 tsp paprika

• ½ tsp salt

• ½ tsp pepper

• ½ tsp garlic salt

• ¼ c butter

• 1 small onion, chopped

• 1 ½ c sliced fresh mushrooms

• 1 c beef broth

• 2 tsp Worcestershire sauce

• 2 T flour

• 8 oz sour cream

Directions:

1.  Season meat with paprika, salt, pepper and garlic salt.

2.  Set Quick Cooker to SEAR.  Melt 2 T butter in the inner pot.  

3.  Add half of round steak and onions and brown.  Remove and add the other 2 T butter and rest of steak and onions.  Brown.  Press CANCEL.

4.  Add mushrooms, beef broth, bay leaf and Worcestershire sauce to inner pot.  

5.  Set Quick Cooker to BEEF/PORK and set time to 35 minutes.  

6.  When timer is up, press CANCEL.  Release steam manually.

7.  Discard bay leaf.

8.  In a small bowl, stir together flour and sour cream.

9.  Set Quick Cooker to SAUTE.  Add the sour cream mixture to meat and stir until sauce is thickened and bubbly.  Cook for 1 minute more.

10.  Serve over hot cooked egg noodles.

Tips:

• One of the benefits of using the Quick Cooker is one pot meals, however, when browning the meat, it takes two batches and that increases the cook time.  I brown the meat on the stove in my large skillet to save time.  

Click Here to Print Recipe.

Grandma Gauw's Swiss Steak

Tastes and smells are powerful memory triggers.  We all have memories of food from our childhood that brings a smile to our face.  One of mine was my grandma Gauw's Swiss Steak.  Last year in a conversation with my mom, she told me grandma's secrets.  Dawn Fresh Mushroom Steak Sauce and cooking it in her pressure cooker.  

Like any good cook, I found a recipe and adapted it.  I'm grateful that I don't have to use my grandma's pressure cooker.  I have my Quick Cooker.  

Ingredients

To prepare the beef:

• 2 1/4 pounds round steak (about 3/4″ thick)

• heaping 1/2 cup flour

• 3/4 teaspoon seasoning salt

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

To cook the recipe:

• oil as needed (3 to 5 tablespoons)

• 1 large yellow onion, vertically sliced, about 3/8ths to 1/2 inch thick

• 1/4 cup beef stock

• 2 6 oz cans Dawn Fresh Mushroom Steak Sauce

Instructions:

1.  Mix together flour, seasoning salt, salt, and pepper on large plate and set aside. 

2.  Cut round steak into serving pieces. Dredge steak in flour mixture.

3.  Set the Quick Cooker to SAUTE.   Once hot, add a tablespoon or two of oil. 

4.  Add meat, working in batches, adding oil as necessary, browning each side until golden, removing and setting on a large plate or platter.

5.  Add onions and beef stock; cooking for several minutes until stock has evaporated.  Hit CANCEL.

6.  Add the meat and steak sauce to inner pot.

7.  Seal Quick Cooker and set to BEEF/PORK setting and adjust time to 35 minutes.  Press START.

8.  When the timer goes off, allow 10 minutes for natural pressure release and then manually release the rest.

PC Quick Cooker

9. Serve with rice or potatoes.

Tips: 

• One of the benefits of using the Quick Cooker is one pot meals, however, when browning the meat, it takes several batches and that increases the cook time.  I brown the meat on the stove in my large skillet to save time.  

• I buy my Dawn Fresh Steak Sauce on Amazon.  If you are fortunate enough to have a Meijer nearby, you can get it there as well.

Click Here to Print Recipe:

No Soak Pinto Beans

My daughter loves beans and rice.  I make this about once a week for lunch.  What I love about this recipe is that I can put the rice in the rice cooker ~we eat brown rice~ and this recipe in my Quick Cooker around 11:00 a.m. and lunch will be ready by noon.  

Ingredients:

• 1 cup pinto beans

• 3 cups water

• 1 T. bacon drippings

• 1 t. minced garlic

• 1 t salt

• 1 t. ground cumin

• 1 t minced onion

• 1 t Pampered Chef Southwest Seasoning

Directions:

1.  Rinse and sort beans in cool water, drain.

2.  Add beans, water, bacon drippings and seasonings to the inner pot of the Quick Cooker.

3.  Lock the lid and select the BEANS setting.  Adjust the time to 35 minutes and press START.

4.  When the timer is up, let the steam release naturally for 10 minutes.  Press the steam-release button to release ay remining pressure.  Press. CANCEL.

Serve over rice.  

Click Here to print recipe:

Chicken and Wild Rice Soup

Several years ago, on a women's beach retreat, we had this soup.  I serve this when we have guests for Thanksgiving.  It's also great for Sunday Suppers.

Ingredients:

1 clove garlic, minced

1 large onion diced

2 C diced celery ~about 5 stalks~

1 C sliced mushrooms

2 C dry wild rice blend made per box instructions

3 C cubed/pulled cooked chicken or turkey (about 5 chicken breasts)

½ C butter

½ C flour

3 ½ C heavy cream

2 C chicken broth

1 tsp salt

1 tsp pepper

2 Tbsp sage

1 Tbsp marjoram

¼ tsp nutmeg

1 chicken bouillon

Directions:

6 qt Enamel Cast Iron
Dutch Oven

1. Boil chicken, cube, set aside.

2. Cook wild rice according to package instructions, set aside.

3. Slice mushrooms set aside.

4. Dice the garlic, onion, and celery.

5. In a Dutch oven, melt butter on medium low and add vegetables to sauté.  Once vegetables are tender (not mush), add flour and stir.

6. Turn heat to medium, add cream and stir.  Continue stirring as this thickens.

7. Once it reaches the thickness of gravy, add chicken and rice; stir.

8. Add chicken broth to thin the soup to your liking.

9. Add the bouillon and seasonings to taste.

10. Simmer for about 30 minutes.

11. Serve.  

12. To rewarm, add back to Dutch Oven and warm on medium high heat and add more chicken stock or cream to loosen the soup.

Click Here to Print Recipe

Vegetable Beef Soup

When my husband and I first started dating, he was in seminary.  He came back from classes one cold rainy day sounding awful with the beginnings of a cold.  I went home and made this soup to take to him.  It's still one of his favorites.

6 qt Enameled Cast Iron
Dutch Oven

Ingredients:

• 2 lbs. ground beef

• ½ c butter

• ½ cup flour

• 1 ½ qts. water

• 1 c chopped onion

• 1 c sliced carrot

• 1 c sliced celery

• 1 c cubed potato

• 1 10 ox package frozen soup mix

• 1 28 oz can tomatoes, undrained and chopped ~or tomato puree~

• 1 15 oz can tomato sauce

• 1 ½ T beef bouillon ~I use Better than Beef Bouillon~

• 1 ½ tsp salt

• 2 tsp pepper

Directions:

1. Brown ground beef in a large Dutch Oven, stirring to crumble.  Drain

2. Melt butter in Dutch Oven, add flour and cook over low heat 3 minutes.  

Gradually add water, stirring constantly, cook over medium heat until bubbly, stirring occasionally.

3. Add ground beef and remaining ingredients.  

4. Bring to boil; reduce heat and simmer for 1 hour.

Click Here to Print Recipe:

Tips:

Mix N' Chop

File this under, tools I never knew I needed.  LOL.  The Mix 'N Chop from Pampered Chef makes crumbling your ground beef easy.  

Sunday Suppers

One of the lessons of 2020 is the importance of relationships.  There is no substitute for in person and face-to-face conversations.  Zoom and FaceBook don’t cut it.  One of my intentions for 2021 is to find ways to encourage and deepen relationships.  

It’s time to revive some old traditions.

January is National Sunday Supper Month.  During the early years of our marriage, my husband was the pastor at a small church in a small faming community.  We started going to another young couple’s home after Sunday evening services for supper.  We went to their house because they had kids to get to bed.  Sometimes I cooked.  Sometimes Carie would cook.  Sometimes we were joined by their parents.  Sometimes we had waffles and bacon.  I made a lot of homemade pizza.  There was no Pizza Hut in town.  Sometimes we’d have soup with cornbread.  Carie made the best cornbread.  The key to great cornbread is cooking it in a cast iron skillet.

It doesn’t have to be fancy.  Your house doesn't have to be featured in Southern Living.  Your house doesn’t have to be spotless.  Make a pot of soup.  Invite a friend over to share it.   

Here are some ideas for simple Sunday Suppers

• Grammy Lou's Chicken Potpie

• Vegetable Beef Soup

• Chicken and Wild Rice Soup

• Baked Potato Bar w/Chili 

Let’s make 2021 the year that brings us together instead of the isolation that was 2020.

Lessons Learned from 2020

I am reminded of one of my favorite fictional characters, Mozzie from White Collar, when he quotes an old Chinese curse, “May you live in interesting times.”   Well, 2020 has definitely been interesting.  

There have been many lessons in 2020 but I’m going to focus on three.  We’ve learned the importance of Faith, Friends and Family, and Health.  

One of the things that has disappointed me the most this year has been the fear and panic of those who claim to know Jesus Christ.  I understand that if you believe that this life is all you have, then fear and panic is logical when this life is threatened.  But as Followers of Jesus Christ, our Hope is that this life is temporary.  We are just passing thru.  We are citizens of Heaven.  As Paul says in Philippians, “For to me to live is Christ, and to die is gain.”  

That isn’t to say that we won’t have trouble.  We will.  Early in the Covid fear, I saw friends posting things like I claim in Jesus’ name that I won’t get Covid.  Uhmm, no.  That is taking the Lord’s name in vain.  We live in a broken and fallen world.  Death and disease are a part of the curse of sin.  

Jesus said, “I have said these things to you, that in me you may have peace. In the world you will have tribulation. But take heart; I have overcome the world.”  John 16:33. 

2020 has been a great opportunity to show the world that we are different.   Since the beginning of the Christian church, when crisis arose, it was the Church that rose up with courage and met the crisis.  When unwanted babies in the Roman Empire were dropped off bridges, it was the Christ Followers that rescued and adopted them.  When disease hit, it was the Christ Followers that took care of the sick.  Why are so many hospitals named after Saints and Christian groups?  My daughter’s kidney transplant took place in St. Louis Children’s Hospital.  It is connected to the Washington University Medical campus along with Barnes Jewish Hospital.  Barnes Jewish Hospital is where her donor had his procedure.  When Yellow Fever hit Memphis in 1878, it was the Church that stayed and cared for them.  Many died as a result of caring for the sick and dying.  

What did the Church do in 2020?  It closed down like the rest of the world.    Oh, it was couched in terms of being good neighbors and not wanting to spread the disease.  We were told that the Church isn’t a building, but a group of believers.   We were told that we could worship God anywhere.  Group of believers?!?  The word literally means assembly.   Where was the assembly of believers taking place?  The early Church met In homes.  They broke bread together.  They had fellowship.  So big groups weren’t a good idea.   What about meeting in small groups in people’s homes?  What a novel idea!

We missed a golden opportunity as the Church.

Which brings me to the second lesson of 2020; the importance of friends and family.  We were created for relationships.  We all felt the impact of isolation.  The impact will be felt for decades.  No, Zoom and Facebook are not a substitute for face to face; voice to voice; and hugs.  I have several friends who lost parents this year.  The heartbreak of not being able to be with their loved ones as they died or gather for a celebration of their lives will be emotional scars that will haunt them for the rest of their lives.  I’ve had friends who have been hospitalized with no one to be with them.  I’ve had family who have had to deal with hurricanes and insurance companies all alone.  No family or friends to offer them a hug.  One of the risks for Failure to Thrive in older adults is social isolation or loss of loved one.  Sound familiar?  The solution?  Get involved in social activities.  Hello?!?  What social activities?  We’ve shut down schools, churches, sporting events and restaurants.  Many were afraid to get together for Thanksgiving or Christmas with family.  Thankfully, many decided that getting together was worth the risk.  

The third lesson of 2020 is the importance of health.  The highest risk factor for complications from Covid is age.  It’s not even close.  8 out of 10 deaths in the US with Covid have been above the age of 65.  The percentage of US population in this age group is 17%.  Risk of hospitalization in this age group increases by 5 – 13 times.  

The next highest risk factors are certain medical conditions like heart disease, cancer, obesity, and diabetes.  These are conditions that are highly influenced by nutrition and lifestyle.  I am not saying that if you have cancer or heart disease, that it is your fault.  Death and disease are the reality of living in a fallen and broken world.  My own daughter is testament of that.  She caught an e coli bug when she was 8.  Her body couldn’t shake it and she ended up in kidney failure.  I could beat myself up for mistakes that I might have made, but the reality is that we live in a fallen and broken world that death and disease are a part of.  What we can do is take steps to mitigate our risk.  A healthy immune system is important.  There are actions that we can take to build up our immune system; like taking Vitamin D; lessening our body’s inflammation thru cutting out sugar and bad fats; getting proper sleep; and controlling stress.  

As we look forward to 2021, the question is, have we learned any lessons from 2020?  If we haven’t, 2021 isn’t going to look much different than this year.  What changes are you going to make?  What changes am I going to make?

Grum's Chocolate Pie

My husband's favorite dessert is his mom's chocolate pie.  Whenever the family go together, his mom would make two chocolate pies; one with whipped cream ~my husband's fav~ and one with meringue.~his sister's fav~.  One day when we were first married, I went to his mom's for a lesson.  I still have her handwritten recipe in my recipe box.  I hope you enjoy.

Ingredients:

• 2/3 c sugar
• 2 T cocoa
• 1/4 c cornstarch
• 1/2 teas salt
• 4 egg yolks, beaten
• 2 T butter
• 1 T vanilla

Directions:

1. Combine sugar, cornstarch, cocoa and salt in a medium saucepan.
2. Blend milk and egg yolks.  Gradually add to sugar mixture.
3. Cook over medium heat, stirring constantly, until mixture begins to boil.
4. Boil 1 minute.  Remove from heat.
5. Mix in butter and vanilla.
6. Pour into baked pie crust.
7. Chill for whipped cream or cover with meringue and bake @ 400 deg for 10 minutes or until brown.

Click Here to print recipe.

Chicken Alfredo

This is one of my family's favorite meals.  I buy chicken breasts in bulk, slice and then freeze them in 2 lb packages.  

Ingredients:

• Tuscan Herb Olive Oil
• 1 lb sliced chicken breast
• 1 c ~2 sticks~ butter
• 1 c whipping cream
• 1 1/2 c shredded Parmesan cheese
• Penzey’s Roasted Garlic

Directions:

1. Heat olive oil in large skillet over med-high heat.  

2. Sauté chicken breast in skillet; remove to bowl.

3. Reduce heat to medium-low.

4. Melt butter in skillet.

5. Add cream; stirring constantly.

6. Add Parmesan cheese; stirring until melted.

7. Sprinkle in Roasted Garlic.

8. Add chicken back into sauce.

9. Serve over prepared noodles or tortellini.

Tips:

• My family likes this recipe with bow tie pasta or with tortellini.  
• I cook my pasta in the microwave in my Rockcrok Everyday Pan.  Pour pasta in pan.  Sprinkle with a pinch of salt.  Just cover with water and cook for 5 - 6 minutes longer than the stove top directions.   Drain and serve.

Click Here to Print Recipe:

• 

Southwest Ranch Veggie Dip

This is a dip that I keep on hand for fresh veggies.  

Ingredients:

• 2 T Penzey's Buttermilk Ranch Seasoning
• 4 teas. Penzey's Salsa and Pico Seasoning
• 16 oz. sour cream

Directions:

Mix all ingredients in a small batter bowl  Refrigerate.

Click Here to Print Recipe:

Caesar Salad Dressing

I must confess, I stole/borrowed this recipe from OnceUponaChef.  My twist on it is that I use avocado mayonnaise.  I do not use "vegetable" oils of any kind in my kitchen.  I use olive, avocado and coconut oils in my kitchen because of the inflammatory nature of "vegetable" oils.  If you are making the change to olive or avocado mayonnaise, be sure to read the labels.  Brands like Kraft and Hellmann's Olive OIl Mayo are made with soybean and canola oils.  I use Chosen Foods Avocado Mayonnaise that I find at Costco.

Ingredients:

• 2 small garlic cloves, minced
• 1 tsp anchovy paste
• 2 T lemon juice ~ I use Minute Maid frozen if I don't have fresh lemons~
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 c avocado mayonnaise
• 1/2 c grated Parmigiano Reggiano
• 1/4 tsp salt
• 1/4 ground black pepper

Directions: 

In a medium glass bowl, whisk together garlic, anchovy paste, lemon juice, dijon mustard and worcestershire sauce.  Add mayonnaise, Parmigiano-Reggiano, salt and pepper; whisk until well combined.  Adjust seasoning to taste.  Pour into glass jar or container and refrigerate.

Click here to print recipe.

What If . . . ?

At the beginning of the Coronavirus panic, Steve Deace said that if this was a Biblical plague, a face mask wasn’t going to save us.  As I have watched the panic spread around me even to those who call themselves Christians, I have asked, “Who is our faith in?”  My daughter’s mission trip to Central America was postponed.  Our church canceled Sunday services.  People are in a panic to find toilet paper.  Schools were canceled.   Public events were canceled.  Life as we knew it came to a sudden stop.

  

Last night, I was on a mini-rant with my girls about how all of this is so dumb.  Why are we not using the brains that our Creator gave us?  What happened to critical thinking?  Cities are enacting curfews, so does that mean that the virus goes to bed at dark?  Costco has pallets to divide the entrance from the exit.  It has two lines divided by pallets to enter ~because of social distancing~ but both lines end up at the same place while they have an employee that wipes down your cart handle.  So, you wait in a single line to wait for an employee to wipe down your handle after you’ve touched it and the person who used it before you touched it?  Does this make any sense?!? 

And then God convicted me . . .   Who is my hope in?  Is my hope in our political system?  Or is my hope in God?   As I was getting ready for bed, it hit me.  

What if this is God’s blessing in disguise?

How many times have we lamented that life is just too busy?  We are constantly running our kids to this practice and that game.  To this school event and that meeting.  We are running ourselves ragged; and for what exactly?  When was the last time that you sat down with your kids for dinner at home?  Or made pancakes for breakfast?  Or played a game with your kids?
  

What if this is God’s blessing in disguise?

What would it look like if we pushed the reset button on all of our busyness?  What if we were to reprioritize?  What if we took care of our family and neighbors instead of looking to the government to solve our problems?

As Followers of Christ, we are called to be the hands and feet of Jesus.  What does that look like?  What does the world think when we are panicked?  Who is our hope in?  

What if this is God’s blessing in disguise?

The family is the backbone of civil societies.  As followers of Christ, how are our families different than those without Christ?  Are we just as busy and chasing after the American dream of two cars, house in Germantown or Collierville, kids in competitive sports and trips to the beach during all of the kids’ school breaks?  Don’t get me wrong.  I am all for those things, but at the expense of whom?  Our children?  Our neighbors?  Our civil society?  How much is enough?

Many, if not all, of our churches have canceled services.  What if we took this opportunity to invite a friend over for dinner?  Or for a game night?  Here’s a novel thought.  What if we met in small groups to worship together on Sunday?  Home churches?  Where have I heard this before?!?  Have you checked with a neighbor who has health issues to see if you can get them something at the grocery store?  How about taking your neighbor a meal?  

What if this is God’s blessing in disguise?

When this craziness is over, we will have a lot of rebuilding to do.  So many have been hit financially.  How will we help our neighbors?  The Bible teaches us that we as individuals are to help our neighbors in need.  When it’s time to go back into the office because it’s “safe,” will we rethink our priorities?  When the kids go back to school, will we have learned anything as a family?

What if this is God’s blessing in disguise?  

Buttermilk Pancakes

My family loves these pancakes especially for supper.  With the addition of whole wheat flour and coconut oil, they are a bit healthier.  Serve them with bacon or sausage to balance out the carbs. 

Ingredients:

2 eggs

3/4 c unbleached flour

3/4 c whole wheat flour

1 1/2 T baking powder

3/4 t baking soda

3/4 t salt

1 1/2 T sugar

1 1/2 c buttermilk ~may need a bit more if pancakes are too thick~

3 T coconut oil, melted

Directions:

1. Combine flour, baking powder, baking soda, salt and sugar.
2. Beat eggs; whisk together with buttermilk and oil.  
3. Add to dry ingredients, mixing until mixture is smooth.  You may need to add more buttermilk to thin batter.
4. Use butter or bacon drippings to grease a hot griddle.
5. Pour pancake batter onto griddle; watching for bubbles.  Flip.  Serve hot.

Tips:

• If you don't have buttermilk, simply squirt a bit of lemon juice into measure cup and fill with milk.  Let sit and sour for a few minutes.
• The 1 cup prep bowls from Pampered Chef are perfect for melting butter and coconut oil.
• The Batter Bowls from Pampered Chef are great for mixing and pouring pancakes.  I usually mix the wet ingredients in the Small Batter Bowl and the dry ingredients in the Classic Batter Bowl

Click Here to Print Recipe:

Large Bar Pan by Pampered Chef

Party Meatballs

This is one of my favorite recipes to bring to a party.  The Rockcrok Slow Cooker Set is perfect for this recipe because you can start the meatballs on the stove and then keep them warm in the Slow cooker stand.

Ingredients:

12 oz jar of chili sauce

1 1/2 cups of grape jelly

40 - 60 frozen meatballs.

Directions:

1. Mix chili sauce and grape jelly in Rockcrok Everyday Pan over medium heat. 
2. Add meatballs and cover.
3. Bring to simmer.  Simmer for 30 minutes, stirring occasionally.
4. Transfer to Rockcrok Slow cooker stand set on low to keep warm.

Click Here to Print Recipe:

Better Than "Pancho's" Cheese Dip

Pancho's cheese dip is one of those signature tastes of Memphis.  For those that don't live in Memphis, you can find it at your grocery store.  Now you can make it at home with the Deluxe Cooking Blender by Pampered Chef.   My family says it tastes like Pancho's cheese dip but better.

Ingredients:

• 1 c cream
• 1 c whole milk
• 1 T Pampered Chef Southwest Seasoning
• ½ tsp salt
• ¼ tsp pepper
• 10 oz can Rotel
• 1 garlic clove, minced
• 8 oz American cheese, cubed 
• 1/2 c colby-jack or Monterey jack cheese, grated
• 1/4 c Parmesan cheese, grated

Directions:

1. Add all ingredients except cheese in the order listed to the Deluxe Cooking Blender pitcher.  Replace and lock the lid.  Turn the wheel to select the SAUCE setting:  press the wheel to start.
2. When prompted to “Add” press CANCEL.  Remove the vented lid cap and carefully add the cheese.  Replace the cap and blend on speed 3 of the CUSTOM BLEND setting for 1 minute, or until the cheese is fully incorporated.
3. Serve with tortilla chips.

Click Here to Print Recipe:

Tip:  Buy American cheese from the deli.  Do not use Velveeta.

Caramel Sauce

Caramel Sauce

Ingredients:

• ¾ cup cream
• 6 T. Butter
• 1 ½ cup brown sugar
• 1 ½ teaspoon vanilla
• ½ teaspoon salt

Directions:

1. Add ingredients to the Deluxe Cooking Blender in the order listed.   Replace and lock the lid.  Turn the wheel to select the JAM setting; press the wheel to start.
2. When prompted to “Add” press CANCEL.
3. Pour into another container and store in refrigerator.

Tips:

• The Deluxe Cooking Blender is the latest power tool by Pampered Chef.  Not only does it do the normal stuff that blenders do, ~margaritas and smoothies~ it also cooks and cleans itself.  I know!  I know!  A blender that cooks and cleans?!?  Unbelievable!  Well it's true.  It has pre-programmed settings for jams, sauces, alternative milk and heated purees.
• This sauce is great for dipping apples.  Simply use the apple wedger to core and slice an apple.  Sooo good.

Click Here to Print Recipe:

Quick Cooker Crack Chicken ~Keto~

Quick Cooker Crack Chicken

Ingredients:

• 1 lb bacon, chopped
• 1 cup chicken broth
• 2 Tbsp Penzeys Buttermilk Dressing and Dip Seasoning 
• 4 lbs chicken breasts ~can be frozen~
• 8 oz. cream cheese, softened and cubed
• 1 cup sharp cheddar cheese, shredded
• 4 - 5 green onions, chopped

Directions:

1. Turn Quick Cooker to SEAR and cook the chopped bacon for 5 - 7 minutes, until crisped.
2. Drain the excess bacon grease from the inner pot.
3. Add chicken broth, seasoning and chicken.
4. Seal the Quick Cooker, press CHICKEN/POULTRY and adjust the timer to 15 minutes ~20 if using frozen chicken.~
5. When the timer goes off, allow 5 minutes for natural pressure release and then manually release the rest.
6. Use the Salad Choppers to chunk up the chicken.
7. Set the pot back to SEAR and add cream cheese whisking for a few minutes until melted.
8. Add half of the shredded cheese and bacon.  Stir to combine.
9. Serve over rice or pasta.  Top with shredded cheese and chopped green onions.

Tips:

• The Quick Cooker is Pampered Chef's pressure cooker. ~i.e. Instapot~   Many recipes for the Instapot call for various accessories like a trivet, ceramic pot, ramekins, or springform pan.  Pampered Chef has accessories specifically created to use with the Quick Cooker.  
• This recipe can be make in a slow cooker.  It just takes longer.  LOL
• To keep this recipe keto, simply serve over riced cauliflower or eat by itself.

Click Here to Print Recipe:

5 Tips for Surviving Christmas on Your Keto Diet

Do you have a love/hate relationship with Christmas?  Most of us do.  I love the decorations and the parties and the music and the food.  I love to bake and spend time with friends and family.  We were created for relationships and Christmas is a great time to catch up with friends and family that we don't see as often as we'd like.  Plus we're really busy so it's easy to just run thru the drive-thru and grab dinner.  

But the food . . .  How do we stay on track with our Keto lifestyle with all this good food?  Here's 5 tips to survive all the Christmas parties.

1.  Eat a bit before you go.

One of the beauties of the Keto lifestyle is the food we eat fills us up and we don't get hungry.  If you aren't as hungry, it's easier to say no to the sugary and high carb delights at the party.  Our fridge usually has either beef taco meat or chicken fajita meat for quick Keto meals or snacks.  Or grab a handful of mixed nuts.  Or a few bites of Broccoli Slaw, which I also keep in the fridge.

2.  Take your own dish.

I have several dips that I make that are very Keto-friendly.  I'll be adding them in the weeks before Christmas so be sure and check back.  Or better yet, join my "What's For Dinner?"  Facebook group.  It's a great place to get tips, recipes and menus.  Meatballs are another great app that you can take.  I'll also be sharing my Keto Cheesecake bites that you can take.

3.  Use the raw veggies as dippers instead of crackers.

Most parties have a veggie tray.  Use the veggies from it for other dips.  Most of the dips at parties are very Keto-friendly.  Made with sour cream, cheese, bacon and other fats.  Or eat them with a fork.  Who says you have to eat a cheeseball with a cracker?  

4.  Enjoy little bites . . . 

Instead of eating a whole slice of that delicious chocolate torte or pie, just eat a bite or two.  Share that brownie with another party goer.  Grab just one chocolate covered pretzel.  

5.  Give yourself some grace . . . 

Be realistic.  How many times have you actually lost weight during Christmas?  Enjoy the time with family and friends.  Enjoy the good food.  Don't be the party pooper that guilts everyone at the party.  Don't make it all about you and your diet.  Moderation here is key.  Just don't overdo it at the party or family get-together.  

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin

Ingredients:

2 T. olive oil

1 t. Penzey's Garlic, Minced ~or 3 cloves fresh garlic, minced~

Penzey's Forward Seasoning or Smokey Barbecue Rub by Pampered Chef 

2 1 lb. Pork Tenderloins

8 - 10 bacon slices.

Preheat oven to 400 deg.

Soften minced garlic in olive oil for 5 minutes.

Brush pork tenderloins with olive oil infused with the garlic.

Sprinkle liberally with seasoning of choice.

Lay out 4 slices of bacon on cutting board side by side.  Lay one pork tenderloin on bacon.  

Starting at one end, wrap tenderloin with bacon securing with toothpicks.

Place bacon wrapped tenderloin on large bar pan.  Repeat with other tenderloin.

Bake for 20 minutes.  Reduce heat to 300 deg.  Bake for additional 15 minutes.  

Check tenderloin with a meat thermometer.  It should be 135 deg.  Increase the heat to low broil ~450 deg~ and broil for 3 - 5 minutes to crisp up bacon.

Remove from oven.  Cover with foil for 10 minutes.  Internal temp will rise.

Slice and serve. 

Turkey Stuffing

When my family moved to Arkansas, we discovered a dish called cornbread dressing.  It was not cooked in the turkey and cooked with hard boiled eggs.  My mom was informed that she made yankee stuffing ~which was not a compliment~.  There were few that would try her yankee stuffing, but everyone who tried my mom's turkey that was stuffed commented on how moist it was.  Ironically,  that is one of the reasons that her turkey was moist.  It was stuffed.  Here is her recipe.  Even if you make cornbread ~or southern dressing~ I recommend that you use this recipe to stuff your turkey.  Just throw out the stuffing if you don't like it.  What it does for the turkey as it cooks is worth it.

Mom's Turkey Stuffing:

Ingredients:

6 – 8 slices of dry bread – I toast mine and then put on a cookie sheet and let dry out.

1 box herb stuffing mix

1 lb sausage, browned

½ cup butter 

1 small onion, diced

2 ribs of celery, sliced

1 tsp salt

1 tsp sage

2 tsp poultry seasoning

1 tsp ground pepper

2 cups chicken stock

In large bowl, crumble up dry bread slices.  Add stuffing mix, sausage, salt, sage, poultry seasoning, and pepper.  Melt butter in medium frying pan.  Sauté onion and celery in butter until soft.  Add to bread, stuffing mix and seasonings.  Add 1 ½ cups of chicken stock.  Mix well.  Add additional stock to get desired moistness.  You want it moist, but not mush.  

Spoon into the neck and body cavity of the turkey ~make sure you remove the giblets first, lol~ Secure the neck cavity with skin flap and use skewers to secure body cavity.  Bake turkey as directed for a stuffed turkey.  

I recommend baking in a bag with breast side down for the moistest turkey.  Put stuffing that doesn’t fit in the turkey in a baking dish.  Bake it for 30 – 40 minutes covered in a 350 degree oven.

To Print Recipe, Click Here.