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.


Stuffed Pork with crisp potatoes, Brussels sprouts and a baby green salad


Stuffed Pork with crisp potatoes, Brussels sprouts and a baby green salad
A recipe inspired by the winning recipe from the Master Chef Canada Mystery Box Challenge. An aromatic fig, walnut and apple stuffing with a seared savory Za’atar pork chop finished with a white wine pan sauce drizzled over the crisp Parmesan Potatoes
Recipe type: Main
Serves: 2 servings
Cook time: 
Total time: 
  • Baby Kale
  • 6 oz Brussels Sprouts quartered
  • 5 oz Cherry Tomatoes
  • 1 oz Black Mission Figs finely chopped
  • ½ oz Walnuts
  • 1 large Shallot small diced
  • 4 gm Fresh Rosemary
  • ½ oz Parmesan Cheese
  • 2 oz White Wine
  • ½ oz Butter
  • 3 gm Za’atar
  • 1 gm Dried Thyme
  • 1 oz Apple Cider Vinegar
  • 4 tbsp. oil divided
  1. Preheat the oven to 450 F
  2. Prepare the Black Mission figs, rosemary, shallot, brussels sprouts, fingerling potatoes, apple
  3. Prepare 2 parchment-lined baking sheets
  4. In a bowl add the fingerling potatoes, rosemary and 1 tbsp of oil season with salt and pepper toss to coat
  5. Arrange the potatoes, cut sides down on the pan. Roast 25 minutes
  6. In the same bowl add the Brussels sprouts, cherry tomatoes and 2 tsp of oil season with salt and pepper and toss to coat Arrange the vegetables on the second pan Roast for 18 min until Brussels sprouts are crisp. (Place in the oven 7 minutes after the potatoes were placed in the oven. That way they will come out at the same time.
  7. While the veggies & potatoes roast— Add ½ of the butter in a large non-stick frying pan over medium heat until melted. Add the apple, black mission figs, walnuts, dried thyme and ½ of the diced shallot. Cook for 3-5 min, stirring occasionally until the nuts are toasted. Season with salt and pepper. Add ¾ of the apple cider vinegar and cook for 30 sec. stirring to deglaze the pan, remove the stuffing from the pan and set aside
  8. Wipe the pan clean
  9. Dry the pork chops with a paper towel and season all sides with the Za’atar seasoning and salt and pepper. Arrange the pork on a work surface like a book and fill with the apple walnut stuffing. (there will stuffing left) Fold the chop to close use and use toothpicks to hold together. In the frying pan used earlier add 2 tsp oil and when shimmering add the pork chop and cook for 4 minutes per side ( or until the pork reaches 160F). Set the pork aside to rest. Be very careful not to overcook the pork as it will become dry and tough.
  10. In the same pan heat 2 tsp of oil over medium until hot. Add the remaining shallot and cook for 1 min, until softened. Add the white wine and cook for 1-2 min until reduced by half stirring and scraping the bottom to release any brown bits. Off heat, add the remaining butter and stir to melt. Season with salt and pepper
  11. Return the roasted potatoes to a bowl and add the parmesan cheese with 1 tsp of oil. Toss to coat.
  12. In another bowl add the remaining apple-cider vinegar and 2 tsp oil whisk together. Add the baby kale toss to coat.
  13. Serve the stuffed pork over the roasted vegetables and potatoes. Drizzle the white wine sauce over the top. Serve with he baby green salad.
Deglazing the pan with the white wine helps to release the flavor-packed fond at the bottom of the pan, boosting the impact of the sauce.

Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes
Fresh rosemary, sage, and thyme and Dijon mustard coats quick-cooking pork tenderloin, which pairs beautifully with tender apples and potatoes. . This dish will make your kitchen smell like a dream, and the flavor is even better.
Serves: 4-6 servings
  • Cooking spray
  • 1-1/2 lb. red potatoes, cut into ½-inch pieces
  • 1 large red onion, cut into ½-inch pieces
  • 5 Tbs. extra-virgin olive oil
  • 2 Tbs. country-style Dijon mustard
  • 2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
  • Kosher salt and freshly ground black pepper
  • 2 small pork tenderloins (about 1 lb. each), trimmed
  • 1 Tbs. dark brown sugar
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. chopped fresh sage
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. white wine vinegar
  • 2 green apples, cored and cut into 8 wedges each
  • Flaky sea salt
  1. Position a rack in the center of the oven and heat the oven to 450°F.
  2. Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.
  3. In a small bowl, whisk together ¼ cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.
  4. Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and ½ tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.
  5. Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.
  6. Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes’ total.
  7. Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.
  8. Slice the pork, sprinkle with sea salt, and serve with the vegetables.
You can also reverse the above procedure by putting the vegetables and the meat all at the same time when the pork done and resting continue cooking the veggies an extra 10 minutes.
Nutrition Information
Serving size: 337 g Calories: 427 Fat: 17.7 g Saturated fat: 3.6 g Trans fat: 0.1 Carbohydrates: 25.7 g Sodium: 153 mg Fiber: 4 g Protein: 41.8 g Cholesterol: 110 mg


Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes
Crispy on the outside, fluffy on the inside with a delicious lemony flavour; absolutely delicious!
Recipe type:
  • 3 lbs Russet potatoes
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice...
  • ¼ cup butter, melted (no substitutes)
  • 1 teaspoon oregano (or to taste)
  • 1 tablespoon fresh minced garlic (optional or to taste)
  • salt and pepper
  • ½-3/4 cup grated parmesan cheese (or to taste)
  • chopped fresh parsley
  1. Set oven to 375 degrees.
  2. Butter a shallow baking dish large enough to hold the potatoes.
  3. Peel and cut the potatoes into large wedges and place into the prepared baking dish.
  4. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
  5. Pour over potatoes in the dish and stir to coat well.
  6. Cover the dish tightly with foil.
  7. Bake for about 40 minutes.
  8. Uncover and turn potatoes.
  9. Sprinkle with Parmesan cheese, and return to oven (uncovered).
  10. Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
  11. Sprinkle with chopped fresh parsley and serve.
Parmesan cheese may be sprinkled on just after baking if desired.
To achieve the perfectly crispy on the outside and fluffy on the inside texture you need a starchy kind of Potatoes like Idaho or Russet if they are called baking potatoes they will also work.


Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken with Lemon-Garlic Green Beans
(Cuisinart Convection steam oven directions included.) Gluten free. Low Carb, Diabetic Friendly and so simple to make
Serves: 4 servings
  • ¼ -½ cup olive oil
  • Juice of 2-3 lemons
  • Several cloves of garlic, cut in half (I buy the pre-peeled cloves – they’re so easy! And I put in probably 10-15 because I LOVE to eat them once they roast and get all soft)
  • Salt or seasoned salt & pepper to taste
  • A bunch of green beans (¾ pounds, ends trimmed)
  • 8-12 red baby potatoes, cut into halves)
  • Chicken 8 thighs or 4 breasts, bone-in, skin-on. (About 3 ¼ lbs)
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a medium mixing bowl, whisk together oil, lemon juice, salt, pepper, and garlic cloves.
  3. Add the green beans and potatoes to the oil mixture and toss to coat. Using tongs (salad tongs work great), transfer the veggies to a baking dish (9×13 is good). Potatoes to the outside and green beans on the inside
  4. Using the tongs, swirl each piece of chicken around in the oil mixture before placing on top of the green beans in the baking dish.
  5. If any oil remains, drizzle it on top of the chicken.
  6. Roast for 50 minutes or an internal temp of 180 is reached for the chicken.
For Cuisinart Convection Steam oven directions
Place the pieces skin up on top of the green beans and the potatoes to the outside on the boiling/steaming rack fit into the baking pan. Put in the oven with the rack in the lower broil position. Set to bake steam at 450° F for 35 minutes or an reach an internal temperature of 180° F

Using actual lemon slices can make this dish bitter the lemon juice solves this problem.



Being able to make a large batch of mashed potatoes a day ahead of time without sacrificing any flavor or texture is a lifesaver for any time-crunched cook
Serves: 8-10
  • 5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
  • 3 cups heavy cream, hot
  • 8 tablespoons unsalted butter (1 stick), melted
  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
  2. Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not undercook).
  3. Remove the potatoes from the oven, and cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into a medium bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
  4. Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
  5. Remove the bowl from the mixer and gently fold in 2 cups of the cream, followed by the butter and 2 teaspoons salt. Gently fold in up to ½ cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional ½ cup cream.
  6. To Store: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
  7. To Reheat: Poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.
Note: Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than under cooking. You can use a handheld mixer instead of a standing mixer, but the potatoes will be lumpy.


Cheese and Onion, Potato and Cauliflower Bake

Cheese and Onion, Potato and Cauliflower Bake
Deliciously different than the usually creamy sauced potato bake. This is fabulous and very easy to make
Serves: 4
  • 2 large baking potatoes, peeled and cut into slices
  • ½ of a small cauliflower, trimmed and cut into ½ inch slices
  • 1 medium onion, peeled and cut into ½ inch slices
  • 8 ounces of grated strong cheddar cheese (2 cups)
  • 2 tsp. dried thyme
  • freshly ground black pepper
  • salt
  • 80 ml of chicken stock (about ⅓ cup)
  • butter to dot the top
  1. Place the potatoes into a pot of cold lightly salted water, with plenty to cover. Bring to the boil.
  2. Add the sliced onion and cauliflower, and cook at a fast simmer for 8 to 10 minutes, just until the potatoes are tender.
  3. Drain carefully and set aside for about 10 minutes.
  4. Preheat the oven to 220*C/425*F. Butter a shallow casserole dish.
  5. Layer half of the potatoes in the bottom, all of the onion and half of the cauliflower.
  6. Season with a good grinding of black pepper and half of the thyme.
  7. Top with half of the cheese.
  8. Top with the remaining potatoes and cauliflower.
  9. Grind some more pepper over top and sprinkle with the rest of the thyme.. (Salt only if you think you will need it. I never do.)
  10. Pour the chicken stock over top, cover with the remaining cheese and dot with butter.
  11. Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling. Serve hot
To prep ahead, place ingredients in dish; let cool. Cover and refrigerate, up to 2 days. Let sit at room temperature 2 hours, then bake.

Ground Beef and Twice-Baked Potato Pie


Ground Beef and Twice-Baked Potato Pie
A simple and hearty meal. It has bacon and cheese what else would want. It's very similar to a shepherd's pie but with the toppings of a loaded baked potato
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 lb. lean (at least 80%) ground beef
  • ¼ cup chopped onion
  • ¼ cup plain bread crumbs or Panko bread crumbs
  • ½ teaspoon dried sage leaves
  • ½ teaspoon salt
  • ¼ teaspoon thyme
  • 1 egg
  • ¼ cup milk
  • 1 package (1 lb. .) refrigerated garlic mashed potatoes
  • 1 cup shredded Cheddar cheese (.)
  • ¼ cup chopped fresh tomato, if desired
  • 2 slices precooked bacon, chopped, if desired
  • 2 medium green onions, chopped (2 tablespoons)
  1. Heat oven to .
  2. In large bowl, mix, onion, bread crumbs, sage, salt and egg, milk until well blended.
  3. Add beef and mix into the crumb mixture.
  4. Press lightly into bottom of ungreased square () glass baking dish.
  5. Spread mashed potatoes evenly over top.
  6. Sprinkle evenly with cheese.
  7. Bake uncovered about 50 minutes or until meat thermometer inserted in center of beef mixture reads .
  8. Sprinkle with tomato, bacon and green onions
bake 2, and freeze one without the cheese and toppings, for a busy day when you need something without the fuss!

This can be made ahead the night before baking. Keep the bacon, green onions, and tomato separate and add right before serving


Classic Mashed Potatoes with Caramelized Onions


Classic Mashed Potatoes with Caramelized Onions
Delicious. Melts in your mouth, you'll want to go back for seconds (and thirds)
Recipe type: Side Dish
Serves: 2 to 4 portions
  1. Boil your potatoes. Since they are so small the baby yukon golds only take about 20 minutes to cook
  2. While your potatoes are boiling take the time to cut up your fresh chives. My preferred method is with kitchen scissors, it makes quick and easy work! You can use dried chives but fresh is best in this classic recipe
  3. When your potatoes are done drain them and add all of your ingredients back in the pot for mixing. Use a hand mixer to mix.
Also check out the Bleu Cheese Mashed Potatoes


Fluffiest Whipped Potatoes Ever

Fluffiest Whipped Potatoes Ever
High-starch russet potatoes made for superior Whipped Potatoes
Serves: 8 - 10
  • • 4 pounds russet potatoes, peeled and cut into 1-inch pieces
  • • 1 ½ cups whole milk
  • • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • • 2 teaspoons salt
  • • ½ teaspoon pepper
  1. • 1. COOK POTATOES Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain potatoes. Fill Dutch oven with 1 inch water. Bring water to boil. Place steamer basket in Dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20 to 25 minutes.
  2. • 2. WARM DAIRY Heat milk, butter, salt, and pepper in small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm.
  3. • 3. WHIP POTATOES Pour contents of Dutch oven into colander and return potatoes to dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. In bowl of stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes. Serve.
If your steamer basket has short legs (under 1¾ inches), the potatoes will sit in water as they cook and get wet. To prevent this, use balls of aluminum foil as steamer basket stilts. A stand mixer fitted with a whisk attachment yields the smoothest potatoes, but a hand mixer may be used as well.


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