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.
Press saute on Instant Pot and wait until it says "HOT".
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.
Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
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
I used to make this recipe for parties a lot!: https://www.cherylsrecipes.net/recipe/chili-dip/ It was super fast and easy.
However, when I found out that I had wheat and soy allergies, I could no longer make it because every single canned chili I can find has soy (along with a lot of preservatives) in it! I am also not a big fan of Velveeta because it is so processed. So I came up with this recipe as a replacement and it is even better, although obviously not as easy! It is still not too difficult though. I will certainly be making it again!
If you would rather used canned chili for the convenience, just use 3 cans of chili in this recipe. Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.
This recipe came from a friend many years ago. It is super quick and easy and is always popular! Only 3 ingredients! This is about the only way I would ever eat Velveeta.
Heat together until cheese is melted and serve warm with tortilla chips.
Recipe Notes
I used to make this frequently with Hormel canned chili. However, I have since discovered I am allergic to wheat and soy, both of which are in this chili. : ( So I came up with this recipe instead, which we like even better and is healthier because it doesn't have the preservatives and chemicals: http://www.cherylsrecipes.net/recipe/chili-cheese-dip/
This recipe came from my brother-in-law’s sister, Monica. This is super quick and easy! I took it to a family get-together yesterday and it was very popular! Serve this with tortilla chips.
These are called Italian Meatballs, but they can be made into just about any kind of meatball you want by changing or leaving out the Parmesan cheese. You can make Swedish Meatballs https://www.cherylsrecipes.net/recipe/swedish-meatballs/, BBQ Meatballs, Sweet & Sour Meatballs, etc. You can even cut small cubes of mozzarella cheese (or any other kind of cheese) and wrap the meatball mixture around it before baking. You will want to make a larger meatball for making them this way, though. Meatballs always make a good dish for a potluck or a party!
Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake for 15 minutes.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
Stir in flour until blended.
Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
Add meatballs and warm thoroughly.
Serve with rice or pasta.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
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.
4tsp.sugarif making dessert crepes, omit for savory crepes
Servings: crepes
Instructions
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.
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.
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.
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.
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.
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!
A mixture of various kinds of canned beans, ground beef, bacon, BBQ sauce and molasses. You can also used dried beans (see my notes below). This could even be a main dish. Even our grandsons loved it and they are picky eaters!
Bake at 350 degrees for 1 hour in a 9x13" pan. This also works well in the crock pot on low for several hours.
Recipe Notes
I like to use dried beans and I had a lot of beans in my basement, so I used black turtle beans, pinto beans, baby lima beans, and cranberry beans. I started with about 1 1/4 cups of each variety. You can cook them in the crockpot with some water on low until they are done. I would like to try the oven method that I just recently learned about. Place the beans in a dutch oven and cover with water to 1" past the top of the beans. Bake at 350 for an hour and 15 minutes, or until done. When they are finished cooking, drain the extra liquid off, and use as you would the canned beans. Note: I still used Bush's baked beans. These took the place of the canned butter beans, kidney beans and lima beans.
