instant pot lemon rice

Ingredients

• 1 Lemon, zested and juiced
• 1 1/2 cups Long Grain White Rice, well rinsed
• 1 Tbsp Butter, unsalted
• 1/2 tsp Kosher Salt
• 1/4 tsp Turmeric Powder 
• 1 1/2 cups Water

Instructions:

Wash the lemon. Then zest it before you juice it. Add to the inner liner of the pressure cooker.

Add the rice, butter, salt, turmeric, and water to the pot. Stir.

Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 11 minutes. Low Pressure. You can also use the Rice Button (If your pot doesn't have Low Pressure, set to High Pressure for 3 minutes and do a 9 minute natural release).

When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.

Fluff the rice with a fork.

Cucumber Salad

Let's call this what it is.... veggies drenched in dip.  It is awesome!

cucumbers 2 good size that are cut into bite size chunks

tomatoes - This is tricky.  You want about the same amount of tomatoes as you have cucumbers.  I have used large cut into bite size chunks and I have used cherry and heirloom cut into halves.  Either work just fine.

Onion - I like Walla Walla because they are sweet.  Use what ever you have a taste for.  I use one medium size.  I cut it like I would if I were making thick onion rings then cut them into quarters so the are managable size.

Sauce:
1/2 c. sour cream or yogurt
2 tsp lemon juice
3/4 tsp dill
salt
pepper
lemon pepper

Mix together using salt, pepper and lemon pepper to taste.  Mix with veggies and let sit.  The longer the better flavor they have.  It is actually better the second day.

Tortellini salad

This is what I made for the tailgate party.  It is the easiest thing ever.  For a group of 15 I used 2 pacakges of tortellini so you can use that to gage how much to make.

Tortellini (found in the frozen section then cooked per package instructions)
spinach - fresh
baby tomatoes - any kind
Ranch dressing *this is the key.  Good ranch makes the salad.  I use Wild Coyote which is local to Utah and amazing

Cut the spinach into bite size pieces.  Same with the tomatoes.  Mix spinach and tomatoes to tortellini gently then liberally add ranch.  The ranch will soak in so add it about a half hour before.  That way the flavor gets in there but the dressing isn't all absorbed.  I usually cut the spinach up ahead and cook the pasta ahead but wait on cutting the tomatoes until I'm ready to put it together.

Grandma's Bread and Celery Stuffing

Mine doesn't even come close to the way she made it but it's a good effort!

1 pound sliced white bread
3/4 cup butter
1 onion, chopped
4 stalks celery, chopped
2 tsp. poultry seasoning
salt and pepper to taset
1 1/2 cup chicken broth
1/2 cup fresh sage
1 tsp garlic powder

Melt butter over medium heat.  Cook onion, celery, and fresh sage until soft.  Season with poultry seasoning, garlic powder, salt and pepper.  Stir in bread until evenly coated.  Moisten with chicken broth; mix well.

Augratin Potatoes

Mix:
1/2 c. melted butter
1 c. onion, diced
2 c. sliced mushrooms
2 cloves garlic, minced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1/2 tsp salt
Cook on low heat until onions become iridescent, let simmer for 10 minutes.  Set aside.

Mix:
2 c. flour (a little at a time and mix well to avoid lumps)
3 c. milk
2 c. half and half
1 c. heavy cream
Simmer for 1/2 hour (mixture will be thin)

Add:
1 c. sour cream
1/2 quart shredded milk cheddar cheese
Remove from heat.

The Potatoes:
Potatoes that have been baked until they are almost done.  Slice potatoes then and mix in the sauce.  You will used 1/2 quart of sauce to 2 quarts sliced potatoes.  Spread mixture into baking pan.  Cover and cook at 3oo degrees for 30 minutes.  Uncover and top with 1/2 c. cheddar cheese.  Bake for 10 minutes more.  Sprinkle with paprika and fresh parsley.

Whipped Potatoe Casserole

2 days to the big day!!!

Heat oven to 350 degrees.  Coat a 2 quart baking dish with nonstick cooking spray.

Place 5 pounds peeled, quartered potatoes in a large pot.  Add enough water to cover.  Lightly salt and bring to a boil.  Lower heat; simmer for 15 to 20 minutes or until fork-tender.  Drain

In large bowl, mash potatoes with hand mixer.  Add 1/2 c. softened butter, 1 1/4 c. half & half, 8 oz. cream cheese with chives, 1 tsp. garlic salt and 1/4 tsp. nutmeg.   Beat potatoes on medium-high speed until very smooth.  Spoon into prepared dish.

Bake at 350 degrees for 30 minutes.  Sprinkle with 1 c. sliced almonds; bake 15 minutes more until lightly browned.  Let stand 15 minutes before serving.

Mushroom Risotto

We had this at family dinner last night. Always a fave for me risotto and mushrooms. Together = heaven!

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello or baby portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots ~ use onion if you don't have them on hand, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine or use more broth if you don't have on hand
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions:
In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine or 1/2 cup of the broth, stirring constantly until fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Broccoli Salad

1 c. Mayonnaise
1/4 c. sugar
1 Tbsp white vinegar
7 c. broccoli florets
1 lb. bacon, cooked and crumbled
1 small red onion, finely chopped

In a small bowl stir together mayo, sugar and vinegar; set aside.

Place broccoli, bacon, and red onion in a serving bowl. Pour mayo mixture over top and mix well to combine. Refrigerate at least 2 hours before serving.

Boiled potatoes

This is such an easy side dish with minimal ingredients!

6 red potatoes (aprox. 2 lbs.), peeled and halved
3 Tbsp unsalted butter
1 Tbsp. fresh dill, finely chopped
2 Tbsp. parsley
Coarse salt and fresh ground pepper

Place potatoes in a large pot of water. Bring to boil and cook until fork tender (15 - 18 minutes). Drain and transfer to a warm serving bowl. Add butter and season with salt and pepper. Toss with herbs.

Potatoes can be made up to 1 day ahead and them warmed over low heat.

Risotto with sugar snap peas and ham

This one is a lot of labor but pays off big. It is one of my summer favorites!

½ lb. sugar snap peas trimmed and cut in half on the diagonal
3 ½ cups of organic chicken broth
2 tsp. olive oil
4 leeks, cleaned and thinkly sliced
2 cloves garlic, minced
1 cup of Arborio rice
4 oz. cubed turkey ham
½ cup grated Parmesan cheese
¼ tsp. black pepper

1. Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water and set aside.
2. Pour broth into a medium size sauce pan and bring to a simmer over medium heat; reduce heat to low and keep broth warm
3. Heat the oil in a large sauce pan over medium heat. Add leeks and cook 6 minutes, stirring frequently or until softened. Add garlic and cook 1 minute. Stir in rice and cook 1 minute more. Stir in broth ½ cup at a time. Stir frequently until liquid is absorbed before adding the next ½ cup (about 20 minutes total); rice should be tender yet firm to the bite.
4. Add peas and ham and cook, stirring constantly, 2 minutes or until peas are hated through. Stir in Parmesan cheese and pepper

Potato cakes

My Grandma used to make these but she called them German Pancakes

2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon olive or vegetable oil

DIRECTIONS
Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving