Well we jumped on the keto bandwagon and it has really been an inspiration in the kitchen and to the blog. So here it goes. My husband is the type of guy who likes to eat a quick trip breakfast every morning and then complain about his number on the scale. Since we have been eating low carb, I have been making him these egg cups for breakfast every couple of weeks. They are super easy to pre package in containers and then just grab and go. Two egg cups is plenty for my breakfast but he usually likes to scarf down 3 or 4.
So I have an embarrassing secret which is that I have been serving boxed lundberg risotto from Sprouts for a long time now… Just because this instant pot risotto is super good and easy does not mean I am going to stop using the boxes though. I am not going to lie. It’s super clutch in the summer when you grill all your meat and veggies and need a starch side that requires no effort or ingredients. Ahhh summer. Risotto is a weird dish. It is so comforting in the winter and can be dressed up with parmesan, mushrooms, bacon, poached eggs, beef. But it also screams summer – lemon, garlic, peas, shrimp, lobster. It is extremely versatile and can be indulgent.
The problem with risotto is always the detailed steps described in my cook books “add 1 cup of stock at a time and stir stir stir.” Who has time for that? Well here is a nice solution with the help of my new favorite kitchen tool, the instant pot. This dish can be intimidating but the instant pot makes it approachable and easy for weak night cooking or a last minute side. This recipe is almost as easy as making a box of lundberg parmesan risotto. But it is significantly more delicious.
Risotto is rich, creamy, buttery. This risotto is just a classic with seafood (grilled lobster tails in the summer!) and champagne. Sauvignon blanc is also perfect. If it’s winter and you’re having risotto brinner – bacon, poached eggs – merlot is a wonderful pairing. Mushrooms? Go for an earthy pinot noir. I am pining for summer so I plan on serving my leftover risotto with some grilled chicken thighs. They are in a garlicky tuscan marinade in the fridge and I am going to finish them with a squeeze of lemon tomorrow. If you want to make bacon and egg risotto. Just start with a quarter pound of chopped up bacon when you saute your onions. Poach or fry your eggs while the instant pot releases pressure.
2 tbsp EVOO
2 tbsp butter
1 onion, diced
2 cloves garlic, minced
2 cups arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup freshly grated parmesan cheese
Set the Instant Pot to saute on low and add the butter and EVOO. Saute the onion until it is transluscent, ~5 minutes. Stir in the garlic and rice, cook for 1 minute until the garlic is fragrant. Pour in the white wine, cook until it is absorbed.
Add in 1 cup of the chicken stock and stir constantly, cooking until all the broth is absorbed. Pour in the rest of the chicken stock, salt, pepper, and 1 quarter of the parmesan cheese.
Press the manual button and set the time for 10 minutes. When the time is up allow the pressure to release naturally for 10 minutes. Then press the button for quick release (please please please study the manual for instructions on how to do this, I cover the whole top with a towel to contain the steam a bit). When the float valve drops, open the lid. Mix in the rest of the Parmesan cheese. Taste the risotto and season with salt as needed.
This is a Bubbly Kitchen original recipe.
Two years ago: Thomas Keller’s Roast Chicken
Three years ago: Slow Cooker Ragu
Four years ago: Shortbread Brownie Bars
I was pretty skeptical about this whole instant pot thing… but I (like everyone else all over the internet) have tried it and love it. This recipe has a 10 minute cook time, 10 minutes! I have made 5 recipes in the instant pot since Christmas and every one of them has turned out great (even with a few errors along the way). I would say the appliance is worth having just for 5-10 solid recipes at this point. I have only had it for a few weeks so I am not an expert nor have I used this appliance to it’s full potential. But let’s just say, my kitchen aid mixer is put away in the pantry and my instapot has taken its place on the counter. I have not tried the slow cooker function yet but I am excited to see if this can sub in for that appliance as well.
There is literally nothing more November than a pot of simmering chili and the sounds of crowds, whistles, and that NFL song that always plays resonating through the house. (If I was good at making this website I could cue that intro song to play right now and it would be super cool, but I’m not.) I’m also not that great at consistently writing in this blog, but I’m trying! Baby is sleeping, husband is yelling at the Chiefs (and the universal remote that keeps getting the best of him) and I just made this delicious and incredibly easy taco chili. And for any DadPod fans out there… this is the perfect recipe for a novice cook or a great meal to throw together when you have your turd friends over to watch football.
I am really obsessed with spice mixes right now, especially the ones that I can just throw on a pound of ground beef and voila we have a meal. If you live in KC… go get this locally made Silva’s taco spice. Yes, Hy-vee will deliver all your groceries including all the ingredients you need to make this chili. If you’re busy or you have a tiny human and you’re not getting your groceries delivered by Hy-vee, you’ve made a grave mistake. My other favorite taco spice blend can be found in Brookside at Savory Spice Shop. This store is just fantastic. It’s a great place to go for holiday gifts and to find tons of spices, blends, mixes and plenty of things you just don’t really need. You can also go to Costco and get Spice Island’s Taco seasoning in bulk. This is very economical if you want to make tons of chili this winter and want an easy way to take 1 pound of ground beef from the freezer to a meal in a maximum of 20 minutes. Continue reading “Taco Chili”
So I admit that I have been in and out of this blog thing for awhile now. But I have a good excuse. I turned all the food I was eating into a human! Her name is Violet and she is made of mostly donuts. Life is just a little different now. We are mostly making healthy recipes these days and since it is summer, all we do is grill. There’s not a lot of recipe creation that goes into grilling. But I have been working on creating healthy snacks for breastfeeding moms. I have tweaked my chocolate chip cookie recipe to up the fat and protein content. I am convinced that if I allow myself to eat as many of the “lactation” cookies as I want, my milk supply does get a boost. The cookies are delish and my husband loves them too. And no, he hasn’t started lactating from eating them. (Chocolate chip lactation cookies recipe coming soon.) This energy bite recipe has NO baking required. Let me repeat that… NO baking. You just mix them up, chill it, and roll them into balls.