Meatloaf potatoes carrots Mini Instant pot

Meatloaf potatoes carrots Mini Instant pot
This complete meal is comforting food at its best and ready in less than 30 minutes
Serves: serves 3-5
Prep time: 
Cook time: 
Total time: 
  • Meatloaf
  • 2 tbsp milk
  • 1 egg
  • ⅓ cup of panko, Japanese breadcrumbs
  • ½ cup of sweet onion, minced finely
  • 2 cloves of garlic minced
  • 2 tbsp carrot minced finely
  • 2 tbsp celery minced finely
  • 2 tbsp fresh parsley minced
  • 1 lb of lean ground beef
  • Salt and black pepper, to taste
  • Or use premade meatloaf ground beef from the grocery store
  • Vegetables:
  • 5-6 small red potatoes cleaned and halved
  • 1 medium carrot cut into 2-inch pieces
  • 1 cup water
  • Gravy
  • 2 tbsp. butter,
  • 2 tbsp. flour,
  • 2 cups of reserved liquid from the instant pot, add beef stock to make 2 cups
  • 1 beef bullion cube,
  • 1 tsp. Italian seasonings
  • pepper salt to taste.
  1. Meatloaf
  2. If using meatloaf pre-mix skip down to place in the pan
  3. Whisk together the milk and egg in a small bowl; add the Panko crumbs and set aside until all the milk has been absorbed.
  4. Meanwhile, mince the onion, garlic, carrot, celery, and parsley together in a food processor.
  5. In a large bowl, combine the Panko mixture, onion mixture, ground beef, salt, and black pepper, to taste.
  6. Mix together gently with just your fingertips.
  7. Once combined, form the mixture into a loaf. Place in a greased 6 “ baking pan or use an aluminum foil packet (see notes)
  8. Instant Pot
  9. Add the potatoes & carrots in the pot. Place the rack over the potatoes and carrots add 1 cup of water. Place the pan of meatloaf or packet of aluminum foil on top
  10. Cover with the lid and lock the pressure cooker making sure the pressure release valve is set to “sealing.”
  11. Select “Manual” and cook at High Pressure for 20 minutes. When done do a quick release. Once the pot has released the pressure, carefully open the lid.
  12. Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer.
  13. Serve with or without topping the meatloaf with barbeque sauce, tomato sauce glazes or gravy. I love the gravy made from the juices from the instant pot and meatloaf pan.
  14. Gravy Directions
  15. Turn instant pot to sauté when hot melt the butter stir in the flour cook for a minute add the liquid stirring while adding until all is incorporated. Add the beef bullion cube and seasonings. Stir to combine.
Instead of a baking pan place meatloaf on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
Fold the sheet of aluminum foil up and around the meatloaf to form a packet, leaving the top open slightly to release the steam.


Asian Stir Fry Pork &Cabbage or Egg Roll in A Bowl

Asian Stir Fry Pork &Cabbage or Egg Roll in A Bowl
Asian Stir Fry Pork & Cabbage or Egg Roll in a Bowl tastes just like the inside of an egg roll, but without the wrapper tastes just as good if not better as leftovers
Cuisine: stir fry
Recipe type: main dish
Serves: 4
  • 1-pound ground pork
  • ½ head cabbage, shredded
  • 1 cup shredded carrot
  • 1 teaspoon sesame seed oil
  • ½ cup low sodium soy sauce
  • 1 teaspoon rice vinegar
  • 5 cloves garlic, minced
  • 1 teaspoon ginger
  • sliced green onion
  • sesame seeds
  1. In a large skillet, brown ground pork.
  2. Meanwhile, combine sesame seed oil, rice vinegar, garlic, soy sauce and ginger in a small bowl and set aside.
  3. Add the cabbage and carrot to the skillet and toss to combine. Stir in the soy sauce mixture.
  4. Cover and cook until the vegetables are soft, about 15 minutes.
  5. Garnish with green onion and sesame seeds.
You can use ground beef, chicken or turkey (If using lean meats like chicken or turkey add a ¼ cup chicken broth
Nutrition Information
Serving size: 272 g Calories: 236 Fat: 5.3 g Saturated fat: 1.6 g Trans fat: 0 g Carbohydrates: 13.1 g Sugar: 4.8 g Fiber: 3.4 g Protein: 33.6 g Cholesterol: 83 mg


Orange-Ginger-Chile-Glazed Carrots

Orange-Ginger-Chile-Glazed Carrots
Roasting whole carrots in a hot oven and then giving them a final toss in a sweet glaze yields an unforgettable side dish.
Recipe type: Side Dish
Serves: 6 -8
  • 26 small-to-medium carrots with tops (about 1 ¾ lb.)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ cup orange marmalade
  • ½ cup fresh orange juice
  • 1 teaspoon ground ginger
  • ¼ teaspoon dried crushed red pepper
  • 1 teaspoon minced fresh rosemary leaves (optional)
  • Freshly ground black pepper
  1. Preheat oven to 475°. Cut tops from carrots, leaving of greenery on each. Use a vegetable peeler to peel the outer layer of tops. Peel carrots, if desired. Toss together carrots and oil in a large bowl. Sprinkle with salt and cumin. Spread carrots in a single layer in an aluminum foil-lined jelly roll pan; bake 25 minutes or just until carrots are tender and browned.
  2. Meanwhile, bring marmalade and next 3 ingredients to a boil in a small saucepan over medium heat. Boil, often stirring, 4 to 6 minutes or until thickened. Stir in rosemary, if desired.
  3. Transfer carrots to a large serving bowl; add marmalade mixture, and toss to coat. Season to taste with pepper. Serve hot or at room temperature
: Look for multicolored carrots for a stunning presentation. If you can't find them at the supermarket, try a local farmers' market. We use a little chile pepper to add just a whiff of heat. Feel free to increase the pepper or omit it, if you prefer. Also, you can sub chopped fresh thyme or mild flat-leaf parsley for the rosemary.


Cider-Glazed Root Vegetables with Pomegranate and Cilantro

Cider-Glazed Root Vegetables with Pomegranate and Cilantro
Caramelized vegetables with a lightly sweetened glaze. The ruby red pomegranate seeds and chopped fresh cilantro added an additional flavor boost.
Serves: 8
  • 4 tablespoons unsalted butter
  • 1 pound carrots, peeled and cut into ½-inch pieces
  • 12 ounces parsnips, peeled and cut into ¾-inch pieces
  • 12 ounces turnips, peeled and cut into ¾-inch pieces
  • 3 shallots, peeled and halved
  • 2½ cups hard cider
  • 3 tablespoons sugar
  • Salt and pepper
  • 1 Granny Smith apple, cored, halved, and cut into ½-inch pieces
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons cider vinegar
  1. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1½ teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.
  2. Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.
If you prefer to use an equal amount of non-alcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.
You could also leave out the pomegranate seeds and substitute 2 tbsp fresh tarragon for the cilantro.


Roasted Salmon Baby Potatoes & Carrots (Cuisinart Convection Steam Oven)


Roasted Salmon Baby Potatoes & Carrots (Cuisinart Convection Steam Oven)
A quick and delicious one pan meal which comes out of the oven ready to eat in 15 minutes.
  • Seasoning Mix
  • ½ tsp Basil Leaves
  • ½ tsp Garlic Powder
  • ¼ tsp Oregano Leaves
  • ¼ tsp Rosemary
  • ¼ tsp Kosher Sea Salt
  • ¼ tsp ground pepper
  • The rest
  • 2 tsp olive oil
  • 2 salmon fillets, skin on 4 oz. each
  • 1 lb baby potatoes mixed cut in half
  • 1 lb baby carrots
  • 1 tbsp. sugar
  1. Mix seasonings in small bowl. Sprinkle 1 tsp over salmon cover and set aside in the fridge.
  2. Micro wave potatoes and carrots until almost done
  3. Sprinkle the oil on the vegetables mix to coat them add the rest of the seasonings mix and sugar mix again.
  4. You could at this point cover and put in fridge with salmon until ready to eat.
  5. Place the salmon and vegetables on the foil wrapped baking sheet. Put in the Cuisinart Convection Steam oven with the rack in the lowest position. Set to bake steam at 450° F for 15 minutes
You could use different root vegetables with this. I used Baby Choy but did not precook like you would with root vegetables and it was very good.

Chicken Thighs with Root Vegetable Hash

Chicken Thighs with Root Vegetable Hash
(See Note at bottom for Cuisinart Convection Steam oven directions.) Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking. The bacon and fresh herbs adding an unbelievable yumminess
Serves: 2 to 3
  • 1 tablespoon vegetable oil
  • 4 to 6 skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground pepper
  • 3 slices thick-cut bacon, chopped
  • 2 ounces cremini mushrooms, quartered
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1 parsnips, peeled and cut into 1-inch pieces
  • 1 turnip, peeled and cut into 1-inch pieces
  • ½ red onion, chopped
  • 1 tablespoons chopped fresh parsley
  • 1 teaspoons fresh thyme
  • 1 teaspoon Apple Syrup with Maple & Cinnamon or just Maple Syrup
  1. Preheat the oven to 375 degrees F. Heat 1 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
  2. Meanwhile, cook the bacon in the l in a large pot or pan over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
  3. Add the mushrooms, carrots, parsnips, turnips, red onion, 1 tablespoons water, ½ teaspoon salt, Apple or Maple Syrup and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.
For Cuisinart Convection Steam oven directions:

After browning the chicken in the pan place the pieces skin up on top of the boiling/steaming rack fit into the baking pan. Put in the oven with the rack in the lower position. Set to bake steam at 450° F for 15 minutes or thighs reach an internal temperature of 180° F

Roasted Rosemary Caramelized Parsnips Carrots (Cuisinart Steam Convection Oven)

Roasted Rosemary Caramelized Parsnips Carrots
For Regular oven directions see note at the bottom of the recipe.
Love that these few ingredients come together into something much more than the sum of their parts.
Serves: 4
  • ½ lb. parsnips, peeled, halved lengthwise, and halved again crosswise
  • ½ lb. Carrots peeled, halved lengthwise, and halved again crosswise
  • 1 tablespoons unsalted butter, melted
  • 1 tablespoons olive oil
  • ⅛ cup apple cider or unfiltered apple juice
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon chopped fresh rosemary
  • Sea salt and freshly ground black pepper to taste
  1. Place the parsnips & carrots s on the baking pan in a single layer. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
  2. Place on lower rack in the Cuisinart Steam Convection Oven. Set oven to bake steam, Temp at 450° F for 20 minutes or until they are tender and caramel-colored.
  3. Remove the parsnips & carrots from the oven, season with additional rosemary, salt and pepper, and serve immediately
To bake in conventional oven:
1. Preheat oven to 400 degrees.
2. Place the parsnips on a large baking sheet with sides. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
3. Spread the parsnips in a single layer on the baking sheet. Roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel-colored.
4. Remove the parsnips from the oven, season with additional rosemary, salt and pepper, and serve immediately

Country French Chicken (Cuisinart Steam Convection Oven)


Country French Chicken (Cuisinart Steam Convection Oven)
This is the ultimate winter comfort dish, to prepare as well as to eat. We add steam to an otherwise dry oven and the results are amazing!
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 chicken leg ( 4 pieces)
  • ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 teaspoons poultry seasoning
  • 1 medium onions, peeled and quartered
  • 1 large carrot, halved lengthwise and sliced to 2 inch pieces
  • 1 parsnips, peeled halved lengthwise sliced to 2 inch pieces
  • 3 sprigs thyme
  • 1 bay leaf
  • ⅓ Cup natural apple cider
  • ⅓ Cup chicken stock
  • ⅓ Cup dark beer or ale
  1. Wash and pat dry the chicken. Season the chicken with salt, pepper and poultry seasoning. Scatter the onion, carrot, parsnips, thyme, and bay leaf in the Baking tray. Pour the apple cider, chicken stock and beer over the vegetables. Nestle the chicken on top of the vegetables.
  2. Place the Pan on the lower rack in the Cuisinart Convection Steam Oven, select Bake Steam, oven temperature at 450° F. set the Time for 35 minutes or cook until juices run clear or an internal temperature of 165°F.

Roasted Harvest Vegetables

Roasted Harvest Vegetables
A medley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg
Serves: 10⅔ cup servings
Prep time: 
Cook time: 
Total time: 
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 teaspoon Lawry's® Seasoned Salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • 3 tablespoons olive oil
  • ½ teaspoon McCormick® Nutmeg, Ground
  • 2 cups cut-up red potatoes, chunks
  • 1½ cups cut-up carrots, chunks1½ cups cut-up red onions, chunks
  • 1½ cups cut-up butternut squash, chunks
  • 1½ cups cut-up parsnips, chunks
  1. Preheat oven to 450 F . Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
  2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
  4. For Sweet & Savory Roasted Harvest Vegetables: Prepare as directed, using 1 tablespoon packed brown sugar, 1 teaspoon McCormick® Ground Cinnamon, ½ teaspoon each McCormick® Ground Ginger and salt, and ¼ teaspoon McCormick® Ground Nutmeg for the seasoning mixture.
Nutrition Information
Calories: 100 Fat: 4 g Carbohydrates: 15 g Sodium: 165 mg Fiber: 3 g Protein: 1 g Cholesterol: 0


Bruléed Carrot Soufflé

Bruléed Carrot Soufflé
A little sweet, a little savory, a nice light texture topped with a crunchy bite of caramelized sugar
Serves: 4
  • 1 pound carrots, cleaned and cut
  • ¼ cup dark brown sugar
  • ¼ cup light brown sugar
  • ½ cup melted butter
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • ¼ teaspoon Saigon cinnamon
  • ¼ teaspoon ginger
  • Sugar, for topping, if desired.
  • Preheat oven to 350. Butter or spray 4 ramekins and set aside.
  1. In medium pot, cook carrots in water until fork tender. Drain and set aside.
  2. Combine remaining ingredients in food processor and pulse until well combined. Add cooked carrots and continue to pulse until smooth.
  3. Divide carrot mixture into prepared ramekins and bake for 40-45 minutes, or until done. Remove from oven. Sprinkle with sugar, if desired, and caramelize with kitchen torch or place under broiler. Serve and enjoy!


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