Dump Ranch

This recipe came from www.whole-sisters.com/dump-ranch/cookbook-print/882/

The only change I made to it was to add a little dill.  I was quite impressed with how good it was!

Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. Blend with an immersion blender in a wide mouth mason jar all ingredients, except herbs for approximately one minute. Start with the immersion blender at the bottom of your jar working your way up to the top. Don't start moving your blender upwards until you see it thickening up.
  2. Incorporate the herbs during the last 15 seconds or it will turn your ranch green. Store in the fridge for up to one week.
Recipe Notes

A large handful of fresh herbs of your choice can be used in place of dried parsley.  Our favorites are cilantro, parsley and dill.

If your ranch is too thin:

Make sure you are using full fat canned coconut milk.  If you want a dip like consistency use only the solid cream, but for a dressing, use the cream and the liquid.  It may also thicken up just being in the fridge for a few hours.

Make sure you're using an immersion blender for guaranteed success.

Use a small container, like a mason jar or salad dressing container.

HERE IS THE TRICK TO SAVING YOUR DUMP RANCH... If your ranch never thickens it probably didn't emulsify properly. Just add another egg!  Yep, that's all it takes to quickly save all those ingredients.

 

 

 

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Instant Pot Baked Beans

This is much better if you make it the day before, then refrigerate and reheat the next day.

Instant Pot Baked Beans
Print Recipe
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Instant Pot Baked Beans
Print Recipe
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Ingredients
Servings: servings
Instructions
  1. Select saute function on Instant Pot and let it heat until it says "HOT".
  2. Add bacon to pot and cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels.
  3. Cook the onion in the bacon drippings until tender, about 3 minutes. Scrape up the brown bits on the bottom of the pot as the onions cook.
  4. Add soaked beans and all other ingredients, except bacon. Select high pressure and cook for 30 minutes. When it has finished cooking, let pressure release naturally for 15 minutes, then do a quick pressure release.
  5. Make sure beans are completely cooked, then add bacon and serve.
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Instant Pot Jambalaya

If you would like, you can add or substitute some cooked shrimp at the end of cooking.  We don’t normally have it on hand, so I left it out of the recipe.

Instant Pot Jambalaya
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Instant Pot Jambalaya
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: servings
Instructions
  1. Press saute on Instant Pot and wait until it says "HOT".
  2. Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
  3. Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
  4. If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
  5. Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
  6. Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
  7. This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
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Instant Pot Hamburger Helper Cheeseburger Macaroni

This is a gluten free version of the popular box mix of Hamburger Helper Cheeseburger Macaroni without the chemicals, but still very quick and easy!

Instant Pot Hamburger Helper Cheeseburger Macaroni
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Instant Pot Hamburger Helper Cheeseburger Macaroni
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Ingredients
Servings: servings
Instructions
  1. Set Instant Pot to saute. When it says HOT, add oil.
  2. Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.
  3. Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.
  4. Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.
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Instant Pot Brown Basmati Rice

I like my rice moister than the traditional Instant Pot directions, so this is the way I made it.

Instant Pot Brown Basmati Rice
Print Recipe
Servings Prep Time
8 servings 5 minutes
Cook Time Passive Time
22 minutes 10 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time Passive Time
22 minutes 10 minutes
Instant Pot Brown Basmati Rice
Print Recipe
Servings Prep Time
8 servings 5 minutes
Cook Time Passive Time
22 minutes 10 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time Passive Time
22 minutes 10 minutes
Ingredients
Servings: servings
Instructions
  1. Put all ingredients in Instant Pot insert. Cook on high pressure for 22 minutes. Let naturally release for 10 minutes, then manually release any remaining pressure.
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Instant Pot Chicken Tacos

Fast, Easy and Delicious!

Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Taco Seasoning
Servings: servings
Instructions
  1. Put water in bottom of 6 or 8 quart Instant Pot.
  2. Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
  3. Combine seasoning ingredients and add to chicken.
  4. Close and seal lid. Cook on high pressure for 15-20 minutes.
  5. Let pressure naturally release for 10 minutes after cooking is done.
  6. Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes

I used chicken breasts.  3 of them weighed 2 lbs.  20 minutes seemed about right for that size of breasts, but it was a little on the dry side.

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Rice Pudding

This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it.  If you like it sweeter, use 2/3 of a cup.  Our grandson said it tasted like candy that way!

You don’t want to overcook it, or it won’t be as creamy when it is chilled.  I find that 30 minutes of simmering is just right.  If serving it warm, you might want to let it sit for a few minutes to thicken up first.

Rice Pudding
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Rice Pudding
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in a large saucepan , except butter. You will want at least a 4 qt. saucepan.
  2. Bring to a boil and simmer, covered, for 30 minutes, or until the rice is soft and creamy. Stir occasionally to make sure that the mixture doesn't stick to the pan.
  3. When the rice is tender, add the butter and stir to melt. Remove from heat.
  4. You can serve this warm or chill it first. I like it just like this. My husband puts cinnamon and sugar on his.
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Cinnamon Sour Cream Biscuits

These actually have more the consistency of muffins, but they are wonderful, regardless!  I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.

Cinnamon Sour Cream Biscuits
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Cinnamon Sour Cream Biscuits
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
Glaze
Servings: servings
Instructions
  1. If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
  2. In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
  3. Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
  4. If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
  5. This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
Recipe Notes

The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.

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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
Print Recipe
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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Creamed Potatoes with Peas

This was always a favorite of mine as we were growing up.  It is kind of like a thick cream of potato soup.  I like to make this for my lunch sometimes.

Creamed Potatoes with Peas
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Creamed Potatoes with Peas
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
  2. Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.
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