Old Fashioned Rice Pudding This is a dessert my Mom would make often. She never did put the raisins in it, but I did after I got married. Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and […]
Instant Pot Cajun Chicken & Rice The recipe doesn’t call for the smoked sausage, but I had some leftover in the fridge, so sliced it up and tossed it in. You won’t believe how good this is! It made enough for hubby and I to […]
Beef Tips & Gravy
I usually buy a large roast and cut these myself. It’s cheaper that way.
- 1 1/2 pounds beef tips
- 3 tablespoons vegetable oil
- Salt & pepper
- 1 14-oz. can beef broth
- 1 envelope beefy onion soup mix
- 1 cup water, divided
- 2 tablespoons cornstarch
- Heat oil in a large skillet over medium-high heat. Season beef tips with salt & pepper then add to skillet, stirring once or twice to sear as many sides of the cubes as possible, for about 3-4 minutes. Remove from heat and set aside.
- In a medium-sized stock pot, combine beef broth, onion soup mix and 1/2 cup water then stir well. Add stew meat, stir and cook over LOW heat, covered, for 1-2 hours. Do not let the pot reach a full boil or the meat will get tough.
- Add cornstarch to a small bowl then whisk in remaining 1/2 cup of water until smooth. Drizzle cornstarch liquid into pot, bring to a low simmer then cook, while stirring, for 1 minute or until broth has thickened into a gravy. Serve over white rice or egg noodles.
- Note: I used Montreal Steak Seasoning instead of the salt & pepper. You’ll have enough salt with the onion soup mix.
Instant Pot Bang Bang Chicken I love my Instant Pot, so I’m always looking for different things to make. This one comes out really good. Since hubby and I aren’t real big on the hot spicy stuff, I cut way back on the Siriracha sauce. […]
Dirty Rice with Shrimp This recipe is great with my go-to side dish – a big green salad. Dirty Rice with Shrimp Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 6 Ingredients […]
Instant Pot Cajun Rice with Chicken & Sausage
I grew up in Massachusetts. During my lifetime I’ve lived in alot of different places. One of them was on the Gulf Coast close to New Orleans. While there, I learned how to cook Cajun foods.
I used to cook a dish just like this on top of the stove. Now, I’ve found the Instant Pot recipe. Yummy!
- 1 tablespoon oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 cup carrots peeled, cut into ½ inch chunks
- 3 boneless skinless chicken thighs cut into 1 inch chunks
- 13.5 oz Andouille Sausage sliced into ½ inch chunks (I use Johnsonville Andouille Smoked Sausage)
- 1 heaping teaspoon cajun seasoning
- 1 heaping teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- pinch of red pepper flakes
- 2 cups water
- 2 teaspoons chicken base
- 1½ cups white rice
- 1 cup frozen peas
- **Optional- 14.5 oz can diced tomatoes drained
- Set the Instant Pot to saute mode. Add the oil and saute the onions, carrots, and garlic, 5 minutes. Stirring occasionally
- Add the chicken, sausage, cajun seasoning, paprika, turmeric, onion powder, garlic powder, and red pepper flakes. Saute 5 minutes, stirring often, making sure the seasonings do not burn on the bottom of the pot. It’s ok if the chicken is still a little pink inside.
- Add the water and the chicken base and stir to dissolve the chicken base. Also scrape up all the browned bits from the bottom of the pan.
- Add the rice and scrape the sides of the bowl down so that all the rice pieces are in the liquid.
- Turn off saute setting.
- Put the lid on and lock in place, close the pressure valve to seal. Set the Instant Pot to the pressure setting on high for 10 minutes.
- At the end of the 10 minutes, when the timer beeps, do a quick release by turning the pressure valve to “vent”.
- Once all the pressure is released take the lid off and add the frozen peas (and optional diced tomatoes), stir to combine. The heat from the pot will cook the peas.
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
- Note: **I have recently altered the recipe slightly due to some readers getting a “burn warning” on their Instant Pots. The diced tomatoes are now optional, as an add-in at the end of the cooking.
Southwest Chicken This is great for using leftover chicken – or maybe even some leftover turkey after Thanksgiving. Southwest Chicken Recipe Type: One Pot Cuisine: Mexican Author: Marsha Powell Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 4 Adapted from […]
Autumn Rice Pudding Warm this up for a good breakfast. I made it often during the winter for the kids. At least I knew they had a full tummy when they went to school. Autumn Rice Pudding Recipe Type: Dessert Cuisine: American Author: Marsha Powell […]
Carrots and Rice
I don’t remember where I got this one. But, I do remember making it for the kids, so I’ve had it for a while.
I made it for hubby the other night and I don’t think I had enough sauce. It was still good, though! I always add extra carrots – because I like them.
- 1 cup sliced carrots
- 3 Tbsp. minced onion
- 4 1/2 cups water
- 2 tsp. salt
- 2 cups uncooked long grain white rice
- 1/2 cup white sugar
- 1 cup half & half cream
- 3/4 cup butter
- In a large saucepan, combine carrots, onion, water and salt. Bring to a boil; reduce heat to medium and simmer for 10 minutes. Stir in rice. Reduce heat to low and cover pan. Allow to steam for 20 minutes.
- Stir sugar, half & half and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat and serve immediately.
Chicken Waikiki Beach This isn’t really an Asian dish. I think it would be considered Polynesian. But, what ever it is, it sure is good! My sister gave me this recipe many years ago. Chicken Waikiki Beach Recipe Type: Chicken Cuisine: American Author: Marsha Powell […]
Stuffed Peppers for 2 Since it’s just hubby and myself now, I’m always on the lookout for great recipes that only serve 2 people. We don’t mind leftovers but I’d rather not have them hanging around. I usually have these with a nice green salad. […]
These are just totally fantastic! I remember making these many years ago. I think I’ll have to make sure I have all the ingredients and make them again.
- 1 1/2 lbs. round steak cut in strips
- 2 medium onions, sliced
- 1 clove garlic, chopped
- 1/4 tsp. ginger
- 1 cup beef broth
- 3 Tbsp. soy sauce
- 2 Tbsp. cornstarch
- 1/4 cup cold water
- 2 medium bell peppers, cut in strips
- Hot rice
- Mix broth, soy sauce, ginger and garlic.
- Layer steak and onions.
- Pour in the sauce.
- Cook on LOW for 7 to 9 hours.
- hours before it’s done, add the bell peppers.
- When it’s done, mix together the cornstarch and cold water. Turn the pot on HIGH and mix it in. Let it cook until thickened.
- Serve over hot rice.
Creamy Rice Pudding Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 4 Ingredients 3/4 cup raw rice 1 cup half & half 1 cup milk 4 Tbsp. sugar 1 Tbsp. brown sugar 1/4 tsp. salt 2 egg […]
One Pot Red Beans & Rice We have this every so often. I like it best with the andouille sausage. Of course, you must have some cornbread on the side. Buttermilk Cornbread One Pot Red Beans & Rice Author: Marsha Powell Prep time: 10 mins […]
Atlanta Pork Chops & Rice
All you need for a complete meal is a green veggie.
By: Marsha Powell
- 4 good-sized boneless pork chops
- 2 Tbsp. oil
- 1/4 c. celery, sliced thin
- 2 (8 oz) cans tomato sauce
- 1 medium chopped onion
- 1 1/2 c. water
- 2 Tbsp. brown sugar
- 1 tsp. salt
- 1/2 tsp. basil
- 1 cup raw rice
- Step 1 In skillet, brown chops in oil.
- Step 2 Remove chops and add celery and onion. Cook lightly.
- Step 3 Drain fat.
- Step 4 Stir in remaining ingredients and chops.
- Step 5 Bring to a boil.
- Step 6 Simmer, uncovered, for 30 minutes.