Delicio Recipe List

All are cooked at the same time in your Instant Pot; an easy recipe to learn to cook three things at the same time... Servings: (4) Prep: 10 Mins. Pressure build: 10 Mins. Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer Pressure release: 10 Mins naturally, then 1 Min. quick release INGREDIENTS Spice Rub Mixture 1/2 tsp Onion Powder 1/2 tsp Freshly Ground Black Pepper 1/4 tsp Poultry Seasoning 1/2 tsp Garlic Powder 1 tsp Paprika 1tsp Johnny's Seasoning Salt For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep 2 Tbsp Olive Oil 4 Chicken Thighs (I use skin on, bone in) 1 1/2 cups low-sodium Chicken Broth 4 Medium Russet Potatoes peeled, and cut in fourths 3 Medium Carrots scrubbed, and cut in thirds 1 teaspoon dried rosemary 1 Tbsp Lemon Juice For Gravy (slurry) 2 Tbsp cornstarch 1/4 cup cold water METHOD Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs. Press the Saut� button on the Inst...

My kind of 'comfort food,' pretty much any time of the day... Servings: (1) Prep: 5 Mins. Bake: 35-45 Mins. INGREDIENTS 1 large russet potato, peeled and cut into 1/2" cubes 1/2 teaspoon seasoning salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon granulated garlic (or powder) 1/4 teaspoon granulated onion (or powder) 2 teaspoons Mazola oil 2 large eggs METHOD Preheat oven to 425F. Spray an ovenproof 6x6" baking dish; set aside. Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes. Reduce oven temperature to 350F. Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking. Serve immediately in hot baking di...

Last time... "My guys don't eat soup. One night I was making this soup for my step-mother who wasn't feeling well. My son and husband were in the back of the house playing the play station. They came into the kitchen asking what the terrific smell was... Needless to say, I had to make another batch of soup!" This time the hubby actually asked me to make this soup!  I decided to make it a little heartier. I used Kielbasa because that was all I had on hand. I added large chunks of mushrooms and a teaspoon of minced garlic. I also a cup of evaporated milk. The basic recipe is listed below. Fell free to add or take out what you'd like! Tuscan Soup 6 cups chicken broth 1 onion, chopped 3 (3.5 ounce) links Johnsonville Italian sausage 3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped 1/4 cup evaporated milk salt and pepper to taste Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer p...

My favorite kind of recipe; piles of yummy with minimum work!  Serve with sour cream or ranch dressing or ketchup.  From Ryan's niece, Tiffany. 4 tsp. seasoning salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. pepper 1 T. parsley 8 potatoes oil Brush potatoes clean and let air dry.  Cut into wedges or chunks.  Drizzle generously with oil, add spices and toss until everything is coated evenly. Bake on a large baking sheet lined with parchment paper at 400� for an hour.  Stir a couple times in between. Optional: add carrots or onions or both!

Last March, I won a Meyer Lemon Tree in a giveaway sponsored by Simply Citrus Nursery , and it has been an adventure! The lemons are finally ripening, and I am having a blast with all the possibilities! Find the giveaway story in the link above. Beautiful Meyer Lemons, and they taste delicious! I decided to start with what I had on hand. I love roasting and caramelizing vegetables in the oven, especially root vegetables! I had carrots, potatoes and onions on hand so I threw in some lemon juice and lemon slices. OMGoodness!!! We already ate one lemon by itself, but roasting the slices and eating them rind, pith and all was more than delicious! My mouth is watering as I think about it! Roasted Vegetables with Meyer Lemons Carrots, peeled and sliced into sticks about 2-3 inches Potatoes, peeled and cubed Onion sliced thick 2 tablespoons olive oil 3-4 tablespoons red wine vinegar, to taste 1 tablespoon lemon juice 1 teaspoon Kosher salt Dash of pepper Dried basil, to taste Preheat oven to ...

Living in South Carolina all my life, I went through the eye wall of Hugo all those years ago, and I remember it all to well! The storm, the eerie calm and starry sky as the eye passed over, and the aftermath of the other side of the eye wall are still fresh in my mind with every passing storm. We are watching Irma and hoping for the best! I have a wedding Saturday to prepare for, and then we will decide what to do next. We are as prepared as we can be here in this ancient double wide mobile home. (that I hope does NOT become truly mobile!) In the mean time, I'm cooking some foods that might perish if we are left without power for any significant time. Today I roasted some vegetables I had sitting around. Awesome flavors! Potatoes, Carrots, Onions and Garlic Cloves Cut into chunks, except the garlic. Leave it whole. Tossed in oil and a little lemon. Seasoned with basil, Kosher salt and pepper, to taste. Roast on a baking sheet for about 30-45 minutes at 400 degrees. My kitchen smel...

I was trying to figure out what to cook for supper with the things I had on hand. The cabinets are getting pretty bare, and those that know me, know that "running to the store" is not an option out here. I need a couple of hours to be able to do the shopping. Well, I had ground beef in the freezer and thawed it out. I had a few potatoes, a couple of onions and some cheese. Most recipes would call for some cream of mushroom or broth next, but I didn't have any on hand. I decided to go with a bechamel with a garlic kick. Here's a step by step, and the recipe is at the end. Layer potatoes and onions. Next combine hamburger, spices and bechamel, then top the potatoes and onions. Next Cheese! Another layer of potatoes and onions. More meat mixture. Continue layering. After 4 hours cooking on high. All plated and ready to gobble up! It went fast! 1 1/2 lbs ground beef � cup flour 2 cups milk 2 garlic cloves, run through a garlic press 1 tsp salt � tsp. Pepper 3 lbs. peeled ...

It is game day here, and the hubby requested Lemon Pepper Wings and Raw Fries! Sounds good to me! Finger food and football! Always a big hit!  Lemon Pepper Wings Roast or fry a batch of wings or drummettes. Mix up some lemon pepper sauce. Toss and Serve with Raw Fries. (Recipe for raw fries is linked under the picture below.) Lemon Pepper Sauce 1/2 cup butter or margarine 1 tsp lemon juice 1 tsp minced garlic lemon pepper to taste Combine ingredients in a sauce pan and simmer for a couple of minutes. Toss wings in sauce and serve. Raw Fries Shared on Meal Plan Monday  

This incredible scalloped potato side dish is a brilliant addition to any main course year-round... Servings: (6) Prep: 15 Mins. Cook: 15 Mins. Bake: 50 to 60 Mins. Set: 10 Mins. INGREDIENTS 2 slices bacon, sliced into strips, browned and crumbled Sauce: 1/4 yellow onion, chopped 1/4 teaspoon granulated garlic 1 TB Flour 1 to 1-1/2 cups milk 1/4 cup shredded Mexican-blend cheese 6 russet potatoes, peeled and sliced 1/8" wide Topping: 1/4 cup shredded sharp Wisconsin cheddar cheese 1/4 cup shredded dubliner cheese (at Costco) METHOD Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside. Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and saut� until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cu...

I'm over 50 and this is the first time I've made beef stew. In fact, I believe that it's the first time I've ever eaten beef stew. It won't be the last. Adapted from a recipe by long-time New York Times food critic Craig Claiborne. 4 pounds lean, boneless chuck steak 1/4 cup olive oil Salt and freshly ground pepper to taste 1 tablespoon finely chopped garlic 2 cups coarsely chopped onions 6 tablespoons flour 4 cups dry red wine (I used about two cups) 2 cups water (I used one can beef broth) 4 whole cloves 1 bay leaf 1/2 teaspoon thyme 6 sprigs parsley, tied in a bundle 6 large carrots, about 1 1/2 pounds, trimmed and scraped 6 red potatoes, cut into 1-inch cubes (optional) 1 package sliced mushrooms (optional) Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, fo...

If you are from my area and have been to the Sumter County Fair, you know exactly what I'm talking about when I mention the Potato House! Many people wait every year for the fair to come to town around the end of September, beginning of October, so they can sample all the fair foods! My favorite was always the french fries at the Potato House. Long, straight, square cut, deep fried potatoes that are perfectly salted and served with your choice of condiments. Whether you are a purist and like them oh natural, or you like malted vinegar or ketchup, it's up to you! Just step up and get your cone of fries and move on to the fixin's table! These potatoes are deep fried in a large batch and fried for about 4-5 minutes or until floating and golden brown. There is not time to fry them at a low temperature and then re-fry them at another temperature! Drop 'em. Drain 'em. Wrap 'em and serve 'em! That's how they roll! 4 large Russet potatoes, peeled Vegetable oil K...

This is possibly our very favorite soup.  At least it's our favorite chowder-style soup.  Try it with sausage instead of ground beef.  1/2 lb. ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1/4 cup margarine 1 tsp. parsley flakes 1 tsp. basil 4 cups diced potatoes 1 carton chicken broth 1/4 cup flour 3 T. margarine 1 1/2 cups milk 2 cups shredded cheese 3/4 tsp. salt 1/2 tsp. pepper 1/4 cup sour cream In a large pot brown beef, set aside.  In the same pan, saut� onions, carrots, celery, basil, and parsley in the first amount of margarine.  Add broth, potatoes and beef.  Bring to a boil.  Simmer until potatoes are tender.  Melt second amount of butter in a saucepan and stir in the flour.  Whisk in milk.  Cook until thick.  Add cheese and sour cream and gently stir into the soup.  Serves 6-8.

4 medium sized potatoes, peeled and grated 1 onion, chopped � cup flour � teaspoon garlic powder Salt & Pepper, to taste Grate potatoes and soak in cold water while chopping the onion.  Drain the potatoes and add the onion. Combine the flour and seasonings, then add it to the potatoes. (The potatoes will be wet, but that helps the flour to coat and stick the potatoes together.) Add 1 tablespoon of oil to a cast iron skillet on medium - high heat. Spread potatoes out in the skillet to form one large cake. Cook for about 5 minutes. With a large spatula (or two) flip the cake over when it is golden brown. Cook for another 5-8 minutes or until golden brown on both sides. (I finished mine off in the oven at 400 degrees after the first flip.)

This is Sammi's name for these crisp, spicy morsels.  Guests always like these ones.  Ayi knows this and makes them whenever we have company.  She also knows they're not so healthy, so she doesn't make them every day for us. Peel potatoes and cut into 1" cubes.  Fry in a small amount of oil over medium-low heat in a non-stick skillet, stirring quite often.  This takes maybe 10-15 min. You want them to be cooked through and golden on the outside.  Once they're done scoop them onto a plate.  Sprinkle with plenty of la jiao, salt and a little MSG and toss to coat.  Consume while hot and crisp!

These smashed potatoes are insanely delicious and a  perfect accompaniment  that doesn't require gravy,  although if you so choose they�re fabulous that way too... Prep:   10 Mins. Cook:  15 � 20 Mins. Servings: (8) INGREDIENTS 6 russet potatoes, peeled and chopped into 1� cubes 2 tablespoons unsalted butter � cup sour cream 1 tablespoon freshly-prepared bacon bits 1 tablespoon fresh chives, chopped � teaspoon pepper � cup shredded medium cheddar cheese METHOD Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

I know that health concerns should be a more important part of my dietary choices, and I'm moving slowly in that direction. It's just that many dishes/foods that are healthy don't always taste very good. And I have a difficult time forcing myself to eat foods that don't taste very good on any kind of regular basis. Anyway, here is a dish that is both healthy and delicious. Plus it's made largely in a single dish. The recipe comes from Real Simple . I particularly like the accompanying sauce. 1 pound small new potatoes (about 10), halved 8 ounces button mushrooms 3 tablespoons olive oil kosher salt and black pepper 1 1 1/4-pound piece skinless salmon fillet 1 tablespoon red wine vinegar 1 tablespoon whole-grain mustard 1 teaspoon honey 2 tablespoons fresh flat-leaf parsley, chopped Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes be...