Instant Pot Boiled Eggs

These come out perfect and are super easy to peel!

Instant Pot Boiled Eggs
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Servings
1
Cook Time Passive Time
4 minutes 8 minutes
Servings
1
Cook Time Passive Time
4 minutes 8 minutes
Instant Pot Boiled Eggs
Print Recipe
Servings
1
Cook Time Passive Time
4 minutes 8 minutes
Servings
1
Cook Time Passive Time
4 minutes 8 minutes
Ingredients
Servings:
Instructions
  1. Put inner pot into Instant Pot. Pour water into insert. Add steamer rack.
  2. Add eggs directly to steamer rack or put into a steamer basket. Put lid on and set to Sealing mode. Press Egg button or set manually for 4 minutes. This will made medium boiled eggs. If you would like them more or less well done, add or subtract 1 minute and continue.
  3. When timer goes off, let the pressure release naturally for 4 minutes. Then release any remaining pressure manually. After that, put eggs in an ice water bath for 4 minutes.
  4. They are ready to peel and enjoy!
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Roasted Garlic Paste

Did you know that you can buy large bags of peeled, ready to use garlic from Sam’s and store the garlic in the freezer?  Then just remove whatever your recipe calls for and use it like you would fresh garlic, except without the hassle of peeling it!  This recipe is a wonderful way to use those bags of garlic.  I roast a pound or so at a time, then mash them and store them in a jar in the refrigerator.  Then, when I get ready to make something with garlic, I just take a spoonful out and add it to whatever I am making.  It is so easy and very convenient!!!

Roasted Garlic Paste
Print Recipe
Servings Prep Time
1/2 cup paste 5 minutes
Cook Time
1 hour
Servings Prep Time
1/2 cup paste 5 minutes
Cook Time
1 hour
Roasted Garlic Paste
Print Recipe
Servings Prep Time
1/2 cup paste 5 minutes
Cook Time
1 hour
Servings Prep Time
1/2 cup paste 5 minutes
Cook Time
1 hour
Ingredients
Servings: cup paste
Instructions
  1. Preheat oven to 375. Dump some garlic cloves onto a piece of foil.
  2. Coat with oil and season with salt and pepper. Wrap up in foil and place in oven for about 45 minutes, until mostly done.
  3. Unwrap the foil so the top is open and continue to bake another 15 minutes or until the cloves begin to brown slightly.
  4. Remove from oven and mash with fork or potato masher. Cool and store in a sealed jar in refrigerator.
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Alana’s Alfredo Sauce

This is the recipe my daughter-in-law gave me.  She says that she tweaks the ingredients, such as salt, pepper and garlic. Also, she prefers more parmesan, but our son (her husband) prefers it this way, so it is a personal preference.

Alana's Alfredo Sauce
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Alana's Alfredo Sauce
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Ingredients
Servings:
Instructions
  1. Melt butter in a saucepan and sautee garlic until tender. Add remaining ingredients and cook over medium heat, stirring, until cheese is melted and ingredients are blended.
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Easy Flatbread

This recipe is so quick and easy, it can be made in about half an hour.  We use it in place of bread for sandwiches or just eaten plain.  We are hooked on it!

If you would like the bread to be flatter, you can leave out the baking powder.

Easy Flatbread
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Easy Flatbread
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Optional: If you are using garlic, finely mince garlic and saute briefly in medium hot skillet with some olive oil.
  2. Meanwhile in a mixing bowl, combine flour, baking powder and salt. If you have sauteed garlic or onions to add to the bread, this is a good time to add them. Add yogurt. Add olive oil as needed for a nice soft, easy to use dough.
  3. Heat cast iron griddle or skillet to medium high heat (5 on my gas stove).
  4. Divide dough into 6 portions. Roll each portion into a ball, then roll out flat into a circle, 1/8" thick or less. Brush a little olive oil onto skillet or griddle and add a flatbread. Cook 1 minute on each side, then remove to a dinner plate and keep covered with clean dish towel to keep warm as you finish with the remaining flatbreads.
  5. While it is cooking, you can be rolling out the next flatbread and cook as described above until all are cooked.
Recipe Notes

This would also be good with seeds added to the dough, such as caraway, fennel, sesame, finely chopped sun dried tomatoes, and/or with garlic or onion, minced and sauteed, then added to the flour mixture.  The seeds can be added to the dough, or sprinkled on top of the dough as you are rolling it out into rounds, then use the rolling pin to press them into the dough as you are shaping it.

Although spelt is an ancient form of wheat, it is safe for most people with wheat allergies.  It does, however, contain gluten.  If you know you have a wheat allergy or wheat intolerance, eat at your own discretion.

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Basic Crepes

Crepes are so versatile!  They can be used for breakfast, lunch, dinner, dessert or a snack!  This is a very good basic recipe that is based on the recipe from www.chef-in-training.com.  I liked it better than the other recipes I tried, so I am sharing it here.

We had a Create Your Own Crepe bar for Mother’s Day.  My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips.  There are so many possibilities!  Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself.  It turned out great!  We also made some chocolate crepes, but I preferred these to the chocolate ones!

The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.

Basic Crepes
Print Recipe
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Basic Crepes
Print Recipe
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Servings: crepes
Instructions
  1. In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
  2. Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
  3. Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.
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Cream Cheese Garlic Dip

This is like what you pay extra for to go with your breadsticks when you order pizza, only better!  Super easy and only 4 ingredients!

Cream Cheese Garlic Dip
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Servings Prep Time
1 1/4 cups 5 minutes
Servings Prep Time
1 1/4 cups 5 minutes
Cream Cheese Garlic Dip
Print Recipe
Servings Prep Time
1 1/4 cups 5 minutes
Servings Prep Time
1 1/4 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. Combine all ingredients with mixer and refrigerate for 1 hour. Serve with breadsticks or crackers.
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Roasted Sweet Onion & Garlic Dip

This is great served with a veggie tray, tortilla chips, potato chips or pita chips!

Roasted Sweet Onion & Garlic Dip
Print Recipe
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
1 hour
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
1 hour
Roasted Sweet Onion & Garlic Dip
Print Recipe
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
1 hour
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
1 hour
Ingredients
Servings: cups
Instructions
  1. Preheat oven to 425. Remove papery skin from garlic head, but do not peel or separate cloves. Place on a piece of foil and drizzle with olive oil. Wrap in foil and place on a baking sheet.
  2. Place each onion on a piece of foil, cut side down. Drizzle with olive oil, but do not wrap with foil. Place on baking sheet with garlic and bake for 30 minutes. Remove from oven and wrap onions with foil. Return to oven for another 30 minutes.
  3. After onions and garlic have cooled awhile, separate garlic cloves and squeeze to extract garlic pulp. Discard the skins. Put all ingredients in food processor. Process until it is well mixed and a smooth consistency.
Recipe Notes

You can also use the garlic cloves that are already peeled.  We buy a large bag from Costco and freeze them.  Then we just take out whatever amount we need and use it.  For this recipe, just put a handful on the piece of foil and continue as described.  No need to extract garlic pulp from the skins this way!

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Pizza Sauce

I will never buy pizza sauce again after discovering this recipe!  It is quick, easy and thick, and does not require any cooking before it goes on the pizza!

Pizza Sauce
Print Recipe
Servings Prep Time
3 cups 5 minutes
Servings Prep Time
3 cups 5 minutes
Pizza Sauce
Print Recipe
Servings Prep Time
3 cups 5 minutes
Servings Prep Time
3 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. Combine all ingredients.
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Soy Sauce Substitute

Since I have a soy allergy, I obviously cannot have soy sauce, which is in nearly every Chinese recipe out there!  This is a great substitute for soy sauce, and it is reduced sodium!  It will keep in the refrigerator for months.

Soy Sauce Substitute
Print Recipe
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Soy Sauce Substitute
Print Recipe
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Ingredients
Servings: cups
Instructions
  1. Combine all ingredients in a saucepan and boil gently, uncovered, for about 30 minutes, or until mixture is reduced to 2 cups. Store in the refrigerator. Stir before using.
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