Instant pot Chicken and Noodles, also referred to as entertaining chicken noodles, may be a delicious one pot food. Be ready during a little over an hour using fresh or frozen chicken breasts. This chicken autoclave and noodle recipe has received a warm welcome!

I find that my family and that i are interested in their most entertaining food. I even have made this Instant pot of chicken and noodles for an extended time, although it began on a stove, then a Slow Cooker. I like better to make it within the Instant pot today!


One time, i made a decision to form this dish for a Christmas party with the entire family. that's something different. the simplest part doesn't need to be nurturing it. I just had to interrupt the chicken after it had been done and throw it back during a pot with noodles to end.

That gives me time to urge other things finished the party. That was an enormous hit! We ran out, so note to yourself to form a much bigger batch subsequent time!



  • 2 large Chicken Breasts (skinless/boneless, fresh or frozen)
  • 2 (10.75 oz) cans Cream of Chicken Soup
  • 2 (14.5 oz) Cans of Chicken Broth (or 3 ¾ cups)
  • 1 Stick of Butter, unsalted (use 1/2 stick if you are trying to cut down on fat content)
  • 1 Garlic Clove, pressed (or 1/2 tsp Garlic Powder)
  • 1/4 tsp Poultry Seasoning
  • 3/4 tsp Kosher Salt, divided (or 1/2 tsp table salt)
  • 1/2 tsp Black Pepper
  • (2) 12 oz Packages Frozen Egg Noodles, (1) 24oz bag. (I use the Reames brand)
  • 1-2 cups Frozen Mixed Vegetables (optional)


  1. Set your Instant Pot to Sauté mode (just to get things warming up and start melting the butter, not to actually saute anything).
  2. Add the butter, broth, cream soup, 1/2 tsp of the salt, pepper, garlic, and poultry seasoning. Stir until combined.
  3. Add the chicken breasts.
  4. Cancel sauté mode.
  5. Put the lid on your pot, set the steam release knob to the Sealing position.
  6. Press the Manual, or Pressure Cook button (or dial), and the + or - button to set time for 12 mins (If your chicken is frozen, do 18 minutes). High Pressure. Larger pieces of chicken will need more cook time.
  7. After cooking cycle ends, let the pot sit undisturbed and do a 10 minute Natural Release, then manually release the remaining pressure, and when the pin drops, open the lid.
  8. Remove the chicken and set on a plate. Turn off the pot (Cancel).
  9. Add the frozen egg noodles to the pot. Make sure they are submerged in the broth.
  10. Put the lid on the pot and set the steam release knob to the Sealing position.
  11. Then press the Manual or Pressure Cook button and set for 6 minutes.
  12. While noodles are cooking, shred the chicken using 2 forks. It should shred very easily. Sprinkle with the remaining 1/4 tsp salt.
  13. When cooking cycle ends, let it do a 5 minute Natural Release, then do a Controlled Quick Release of the remaining pressure, and when the pin drops, open the lid.
  14. A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
  15. Add the frozen mixed vegetables, if using, and stir.
  16. Add the shredded chicken back into the pot. Stir. Let sit covered for a few minutes. If you added the frozen mixed vegetables, they will heat through. Stir and serve.
  17. If You Don't Have the Frozen Noodles
  18. After removing the cooked chicken, turn on the Sauté function and add the noodles. Cook as you would on a stove top until they are done (add a little more broth if needed), then add the shredded chicken back in.


Great Australian meat Pie! Shortcrust Pastry crammed with slow cooked chunky chunks of beef during a rich sauce topped with gold Puff Pastry, this pie recipe requires patience but you'll be considered a bloody legend by everyone lucky enough to undertake one!

That time once you bite through the butter, gold flakes Puff Pastry and liquid filling come seeping out, and you panic your mouth fans while muttering  "hot, hot, hot!!!  ", condemn yourself to not let it cool but on the opposite hand you only don't Bloody Care about the third level of mouth burns because Pie so so so good.


So today the pie recipe is devoted to all or any Aussies living abroad. you're hunting to repair the pie officially on top!!

Here is what happened within the pie content. this is often for the chunky meat pie-chunks of slow cooked beef until a soft mess that creates an intense, rich flavor of the sauce.

For the Mince version of the meat, simply swap the meat Chuck for Mince beef and skim the recipe notes for a way to tweak the recipe. The sauce needs a lump of flavor because it will disappear enhancing the flavour you get from the Browning cube of beef – This step is that the key to a really large pie sauce!



  • 1 1/2 batches homemade shortcrust pastry
  • 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
  • 2 refrigerated pie crusts (US/Can)


  • 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
  • 1 egg , lightly whisked


  • 1.25 kg / 2.5lb beef chuck , 2.5cm/1" cubes (Note 3)
  • 1/2 tsp each salt & pepper
  • 2 - 3 tbsp olive oil
  • 1 onion , diced
  • 4 garlic cloves , minced
  • 5 tbsp flour , plain/all purpose
  • 1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
  • 3 cups (750 ml) red wine , dry full bodied (Note 5)
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp black pepper , coarsely ground
  • 2 bay leaves


  1. Sprinkle beef with 1/2 tsp salt and pepper.
  2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
  3. Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
  4. Add flour, stir through.
  5. Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
  6. Return beef into pot, cover with lid, adjust heat so it's simmering gently.
  7. Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
  8. Remove from stove, cover and cool filling (I usually leave overnight).


  1. Preheat oven to 180C/350F.
  2. Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
  3. Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
  4. Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
  5. Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.


  1. Fill pies with cooled filling, push down to fill. Should be slightly mounded.
  2. Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
  3. Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
  4. Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
  5. Bake 30 minutes or until deep golden and puffed.
  6. Devour hot and fresh, topped with tomato sauce or ketchup if desired!


Cinnamon Sugar Donut Muffin – Donut Muffin may be a super soft muffin, homemade which is straightforward to make!  It treats flavor butter like ancient doughnuts rolled in cinnamon and sugar!

Yep.  I'm the guy who's getting to take donuts it all gently, and butter, and rolled in cinnamon sugar over shiny donuts a day of the week!


I mean, is there anything more satisfying than licking all that sweet sweet goodness which will grind to a halt to your lips? 

Basically, i will be able to come up with any reason, this is often that good. But, do not be fooled by the simplicity – they need an interesting sense of this vanilla light and spice.

Then, once they get out of the oven I usually give them long enough that I can handle them without burning my fingers straight ends before I dunk them in butter and rolled them in cinnamon sugar.

They really shop alright, but they're definitely on another level that's delicious when eaten still warm.



  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1/3 Cup Butter, Melted and Cooled


  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 5 Tablespoons Butter, Melted


  1. Preheat oven to 350 degrees.  Grease muffin cups or line with paper liners. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Set aside.
  3. In a small bowl beat the egg.  Add the milk, vanilla extract, and melted butter and mix well to combine.
  4. Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.
  5. Spoon batter into muffin cups about 1/2 - 3/4 of the way full.  Bake in preheated oven for 20-25 minutes.  Allow muffins to cool for 5 minutes before removing from pan.
  6. For the topping:  In a small bowl mix together the cinnamon and sugar.  In another small bowl melt the 5 Tablespoons of butter.
  7. Dip the muffins into the butter, then roll in the cinnamon sugar mixture.


This Mexican keto cheesy chicken Wok will become your favorite one among all time! it's very delicious, filled with flavor, and an excellent sort of casserole meal that everybody in your family will enjoy. Top together with your favorite cheese and luxuriate in the sticky food!

When you fry onions, green peppers, and garlic in butter, this helps release the flavour. Although i really like forged iron pans, you'll use another quite wok. 


I use steam bags from cauliflower steamed because it's easier than using fresh. during this season of my life, i do not have time to scrub cauliflower, cut it, grate it, and steam it. Maybe at some point once I didn't pursue a toddler, but even then a really comfortable steam bag i'd persist with it forever. 

I love how taco seasoning, diced tomatoes, and vegetables help cauliflower to blend in with the remainder of this dish. It takes a taste of taco spice, which suggests no taste or smell like cauliflower. Yes, that creates me happy.

By the time you add the chicken and cheese to the cheesy Mexican pan, you do not even remember steamed cauliflower. I like better to use cheddar and Monterey Jack but be happy to modify up. I also grated my very own cheese to avoid fillers added to the pre shredded.



  • 1 tablespoon butter
  • 1/3 cup diced onion
  • 1/3 cup diced green pepper
  • 3 garlic cloves minced
  • 2 cups cooked chicken shredded (I prepared mine in the slow cooker)
  • 1 can Rotel tomatoes
  • 1 12 oz bag steamed riced cauliflower
  • 2 tablespoons homemade taco seasoning or taco seasoning packet
  • 3/4 cup chicken broth
  • 1 1/2 cups cheddar cheese
  • 1/2 cup Monterrey jack cheese


  1. In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
  2. Steam riced cauliflower in microwave according to package directions.
  3. Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
  4. Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
  5. Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
  6. Simmer on low covered for 5 minutes.
  7. Sprinkle cheese on top, cover and simmer until cheese is melted.
  8. Optional: Serve with sour cream, cilantro, jalapenos, etc.


This easy-to-baked Greek style COD recipe quickly becomes regular on my dinner rotations! a number of the Mediterranean spices, plus a mix of juice, olive oil, and garlic, provides a sense of glory! 

Sometimes, our fish dinner goes far-as far as a boiled fish from Sicily or Egyptian-inspired Shakshuka fish cooked during a delicious spaghetti sauce. But more often than not, I chose something as simple as steamed salmon or today's COD recipe baked with lemon and garlic.


COD fillet may be a wonderful thing. it's easy to cook, and since it's a light tasting fish, the thanks to provides it an excellent sense is limitless.

This baked COD recipe takes a touch Greek twist. COD is lightly coated with a mix of flour seasoned with coriander, paprika, and cumin. Quickly Seared, then baked with juice, Greek vegetable oil, and tons of minced garlic.

It was like I always recommend this rice with Lebanese vermicelli, but it makes the right bed for this lemon-baked COD. Keep the Greek theme going by adding a standard Greek side salad. Alternatively, for a bigger selection of salads, do this Mediterranean chickpeas salad with eggplant.



  • 1.5 lb Cod fillet pieces (4–6 pieces)
  • 5 garlic cloves, peeled and minced
  • 1/4 cup chopped fresh parsley leaves

Lemon Juice Mixture 

  • 5 tbsp fresh lemon juice
  • 5 tbsp Private Reserve extra virgin olive oil
  • 2 tbsp melted butter

For Coating

  • 1/3 cup all-purpose flour
  • 1 tsp ground coriander 
  • 3/4 tsp sweet Spanish paprika
  • 3/4 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper


  1. Preheat oven to 400 degrees F.
  2. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
  3. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
  4. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
  5. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
  6. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
  7. Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
  8. Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.


Restaurant-red style cheese enchiladas recipe-an Old Family Favorite Recipe that's just the simplest. Corn Tortilla full of cheese, Chili Puree, salt & garlic pepper and topped with more cheese!

My mom is filled with Mexican and has spoiled us with delicious Mexican food for the remainder of my life. i do know I've posted a number of our favourite Mexican family dishes here before, but one i have never shared with you is that the Red Cheese Enchiladas we aka Mexican Enchiladas.


This is the recipe my mom has had for years and it's what we use whenever we've cheese Enchiladas. We've tried canned red enchiladas sauce and that they didn't even compare. they're not authentic and don't have a delicious flavor you'll find within the restaurant-style enchilada cheese.

Making your own red sauce could seem difficult, but we promise it isn't. It doesn't take long also. the sole thing which may got to be changed is that the amount of flavorer you employ, so test it out and see what you wish.

Having said that, we are an enormous fan of the Gebhardt flavorer and only use that when making our red sauce.



  • 2 tbsp oil
  • 4 tbsp flour
  • 3 tbsp Gebhardt Chili Powder
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 2 cups chicken broth
  • Corn Tortillas
  • Mexican Cheese


  1. Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1-2 minutes.
  2. Add chili powder, garlic powder, cumin, salt and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 15 minutes or until thickened.
  3. After you have made your sauce, you will want to dip your corn tortillas in the sauce until they are soft and immediately put it into a greased 11x7 pan.
  4. From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.
  5. Continue doing this with your tortillas until your pan is full. From there you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese. (You can also prepare this in advance and refrigerate until ready to cook).
  6. Bake at 350 for 20-25 minutes.


In my opinion this Mexican street style grilled cauliflower is that the ultimate keto and low carbohydrate cauliflower recipe!  Bake for caramelized-ly perfection, drizzled with Crema that smells of garlicky and topped with salty Cotija cheese, this is often a pleasure in Texas the simplest summer food keto!

This Mexican street style cauliflower roast starts, well, with a fresh head of cauliflowers!  I cut it into a kuntum otherwise you also can cut it into a steak.  Nwo... Let me just say that I acknowledged that the cauliflower steak tends to mess, so I opted for straightforward florets! 


Since a number of my kuntum may be a little for alittle grill I put all of them into a foil pot, which works perfectly!  You get all the warmth and smoke from the grill and therefore the bottom of the pot does an excellent job that helps to aramed cauliflower! 

I was flavored cauliflower with some Fiesta brand flavorer, paprika, garlic powder and a touch of salt and drizzle vegetable oil and it had been ready for the grill!

It's easy to smell the garb and Cotijia cheese is what take this grilled cauliflower recipe straight on top! soured cream, Mayo, some fresh lime, garlic and a few spices make the foremost amazing sauce for this grilled cauliflower... And thereon with salty Cotijia... Heaven!



  • 1 large head fresh cauliflower cut into florets
  • 3 Tbsp. olive oil
  • ½ tsp salt
  • ½ tsp chili powder
  • ¼ tsp. paprika
  • ½ tsp. garlic powder

For the Sauce:

  • ¼ cup mayonnaise your favorite
  • ¼ cup sour cream
  • ¼ tsp. chili powder
  • ¼ tsp. cumin
  • 1-2 cloves garlic finely minced
  • ¼ tsp. salt
  • 2 tsp. lime juice
  • 1/3 cup crumbled Cotija cheese

To cook the cauliflower:

  1. Preheat your grill to 375-400 degrees. Place the cauliflower florets into a disposable aluminum pan and season with salt, chili pepper, paprika and garlic. Drizzle with olive oil and toss to coat.
  2. Place pan on the grill and cook/smoke for 30-35 minutes (stirring occasionally) or until cauliflower is tender and has started to char are caramelize.
  3. To cook your cauliflower in the oven: Bake at 400, stirring occasionally, for 30-35 minutes or until tender and the florets start to get nice and golden brown!

To make the crema:

  1. Combine the mayo and the next 6 ingredients into a bowl and stir to combine.

To assemble:

  1. After the cauliflower is done cooking, place the cauliflower on a platter or pan, drizzle with the crema and top with crumbled cotija cheese and garnish with chopped cilantro.


The excellent chicken cacciatora is one among the foremost satisfying, delicious and soothing Italian dishes you'll make reception. Flavorful, rich, earthy and warm are just a couple of of the characteristics that come to mind when describing rustic dishes. 

Often served with spaghetti or over polenta, there's no way you will not like this amazing stewed wok chicken. i have been making chicken cacciatora for years than I care to admit, but this latest version is far and away the simplest I've ever had.


Many recipes chicken cacciatora call a good assortment of chicken pieces, but i exploit all the chicken thighs in my recipe.
In my opinion, using similar sized chicken pieces makes this dish much easier to cook perfectly. 

No worries about less mature breasts or mature feet. For this recipe I started with Bone-in, skin-on the chicken thigh. However, because i actually don't look after the wet chicken skin, the skin is removed and discarded once browned within the initiative of the recipe. It's sort of a simple yet effective step that creates all the difference within the flavor of the sauce and therefore the chicken tender juiciness.



  • 3 pounds bone-in, skin-on, chicken thighs (about 8)
  • 1 tablespoons olive oil
  • salt
  • pepper
  • 1 large onion, finely chopped
  • 8 ounces sliced fresh mushrooms
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 (14.5-ounce) can diced tomatoes, do not drain
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 small Parmesan rind
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large red bell pepper, ribs and seeds removed, chopped


  1. Heat a large Dutch oven or skillet over medium heat. Add the olive oil.  Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.
  2. Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.
  3. Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir in the flour and continuing cooking and stirring for 1 more minute. Add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
  4. Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.
  5. Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.


This Homemade bread recipe features a perfect ratio of garlic, paprika, parsley, butter, Parmesan, and mozzarella cheese to form this bread a favourite for everybody. it is easy to form, Chesse-y, and therefore the perfect side for your homemade spaghetti, or Fettucine's easy Alfredo with shrimp.


Make the simplest bread recipe within the world as an appetizer, side, or simply once you are within the mood to treat a real good and luxuriate in the butter, cheesy, garlic goodness that has become a treasure loved by all.  This cheesy bread recipe is straightforward to form, tasty to taste, and baked and prepared to serve in only a brief 10 minutes! So quick and straightforward. 

Each bread recipe is different.  Some bread recipes use only garlic as their seasoning only, while others diversify and add Italian seasonings like Oregano or basil.

There is a spice fish that compliments the straightforward bread.  However, in my opinion the right bread doesn't need plenty of various herbs. an honest bread only requires an honest ratio of ingredients partnering with just a couple of classic seasonings.

In the world's best garlic recipe I only use minced garlic paired with garlic powder, fresh parsley, and a touch of paprika on top.  That's it. But i prefer to feature a touch extra fresh parsley to feature some color and freshness when finished cooking. 



  • 3/4 cup butter softened
  • 1 tablespoons minced garlic
  • 1 tsp garlic powder
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 cup parmesan cheese
  • 1 loaf Italian bread cut into 1/2 inch slices
  • 1 tsp paprika
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 400 degrees
  2. In a small bowl, mix together butter, minced garlic, garlic powder, parsley, and parmesan cheese.
  3. Slice the Italian bread into 1/2 inch slices, and spread the butter mixture over each piece.
  4. Place on a baking tray.
  5. Sprinkle with a little paprika.
  6. Bake for 10 minutes until butter mixture is melted, and bread is slightly toasted.
  7. Remove from oven, and sprinkle with mozzarella cheese
  8. Turn oven to broil, and return bread to oven, broiling until cheese is melted, and edges are golden brown (1-2 minutes)


Here may be a simple potato appetizer recipe which is super easy and tastes so good. If you're keen on bacon and who doesn't, you'll just love this easy meat wrapped potato slice.

Even the only of appetizers, this wedges potatoes wrapped within the flesh, has always been successful. Your taste buds are going to be in paradise when the clarity of Bacon, mixed with the creaminess of slices of seasoned potatoes, mesh together in your mouth.


Then to Top it off, when these slices are dipped into your favorite sauce, they taste even more delicious. We dipped slices of our potatoes in Chipotle Mayo. SO YUM! When this sits on the table with other appetizers, trust me, they're going to swallow quickly.

All that must be done to form this delicious potato is to chop each potato into slices, season them appropriately, then wrap the bacon around each slice from end to finish. Place on the baking pan and pop the EM within the oven. the straightforward Peasy appetizers are perfect for party day games, family gatherings or simply when looking for bacon or potato hits.



  • 2 potatoes, washed, cut into 8 wedges
  • 12+ strips bacon
  • 2 Tbsp olive oil
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 tsp pepper


  1. Rinse potatoes and slice each potato in half, lengthwise, then slice each half lengthwise again making until there are 8 wedges per potato.
  2. Place wedges in a large resealable baggie. Add olive oil, garlic salt, salt, pepper, seal and shake to coat. 
  3. Remove from baggie and wrap bacon around each potato wedge starting at one end and ending at the other. If bacon is too long, cut and use for remaining wedges. 
  4. Place on baking sheet that has been generously sprayed with a non stick spray and pop in the oven on 400° for 40 minutes or until bacon is crispy and potatoes are tender, turning after 20 minutes. 
  5. Remove from oven and enjoy with your favorite dipping sauce. 


This cold autumn I'm sharing a savoury Gravy sausage recipe also commonly referred to as  "Sawmill Gravy "! you simply need 4 ingredients and quarter-hour to possess this classic breakfast staple on your table. Just make certain to possess some handy homemade biscuits; Nothing beats the recent plates of biscuits and sauces! Bookmark this one for the holidays!

Weather Fall is that the weather sweaters. It's baking weather. It's delicious breakfast weather. Biscuits and sausage weather sauce. And it's here, right now.


I'm unsure what it's about the cold, windy morning that creates me want to place my cookie up and reach for a soaked Maple tower from pancake or, during this case, a platter filled with biscuits immersed in sausage sauce, But here we are and i am hungry. 

I know the sausage sauce isn't technically seasonal food and you'll also eat it within the summer, but when the weather is cold rolls in i would like my breakfast to be hot and warm.

And I also want it to be easy to form, require simple materials and basically no technique and that i want to on my desk in but 10 minutes. The sausage sauce recipe today ticks all of the boxes.



  • 1 lb pork breakfast sausage I recommend using sage flavored (455g)
  • 1/4 cup all-purpose (plain) flour (31g)
  • 2 1/2 cups whole milk (590ml)
  • 1/8 teaspoon crushed red pepper optional
  • salt and freshly cracked black pepper to taste


  1. Place sausage in a skillet over medium/high heat. 
  2. Use a spatula to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet.
  3. Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
  4. Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
  5. Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
  6. Add salt and pepper to taste and serve warm over homemade biscuits!


Pepperoni Pizza is that the perfect, crowd-pleasing food party-at least, because the main course. But as an appetizer, it's really not ideal. A slice of pizza is just too big for an appetizer, and cutting a pizza into smaller chunks just makes them harder to handle without getting a sauce everywhere your fingers.

What you actually need for this example may be a small slice of pizza with crust wrapped all the way around and therefore the cheese and topping stay tucked away inside.


Making this tiny gem may be a lot easier than whipping up the pizza from scratch. rather than fooling around with homemade dough, you only crack open can biscuits. Every single one among them will give enough dough for 2 pizza bombs.

Just cut them in half, roll them out flat, layer on some mozzarella slices and pepperoni quarters, and fold them covered. Then brush their tops with seasoned melted butter and bake.

Serve this with a bowl of marinara sauce for dipping, and your guests can get full experience of pizza during a handy, bite-sized package.



  • 8 count can biscuits cut in half (16 pieces)
  • 1/2 8 oz ball fresh mozzarella sliced into about 1" pieces
  • 16 slices pepperoni cut into quarters
  • 4 Tbs butter melted
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1 1/2 Tbs parmesan
  • Marinara sauce


  1. Preheat oven to 375 degree F. Line a large baking sheet with parchment paper and spray with cooking spray.
  2. Cut your biscuits into half and roll into balls. Press out into a flat round circle. Layer 4 pepperoni quarters the one slice of mozzarella.
  3. Roll bring sides up and press to seal. Place onto prepared baking sheet.
  4. In small bowl whisk together butter, oregano, parsley and parmesan.
  5. Brush on top of each of your biscuits.
  6. Bake in oven for about 15-20 minutes.
  7. Remove from oven and serve with marinara sauce.


No Says falling like this Light and Crispy Pumpkin Spice waffle. Simple, easy, and flawless with A Pat of butter and a drizzle of Maple Syrup!

If you're keen on pumpkins and breakfast, then you'll definitely love this waffle along side a number of our other favourites, like Pumpkin Bagel, French toast pumpkin bread and French toast to our famous pumpkin roast!


They have numerous unique ideas. Most of them are going to be very unsavory, however, every now then they need a really good one. This pumpkin waffle occupies the highest of the list. they're surprisingly light and crisp, loaded with pumpkin puree and full of falling seasonings.

We eaten today we made them. the youngsters help spread the butter into all angles and gaps and drizzled up with more syrup than every human must consume. I definitely see that coming.

Whatever is left 3 waffles maybe? we threw into the Ziploc bag and saved them for subsequent morning. And you recognize what? They feel even as good! We popped them into the kitchen appliance and that they came out warm and crisp just like the day before.

What makes this pumpkin spice waffle so amazing, aside from their flavor, is their texture. If you've got been baked with pumpkin puree before, you recognize how moist and dense the top result's. It's kind of the other of what a waffle should be.



  •  1 3/4 c. + 2 tbsp. all-purpose flour
  •  2 tbsp. cornstarch
  •  2 tsp. baking powder
  •  1/2 tsp. baking soda
  •  1/4 tsp. coarse kosher sea salt
  •  1 tsp. cinnamon
  •  1 tsp. pumpkin pie spice
  •  4 tbsp. (1/2 stick) unsalted butter
  •  1/4 c. brown sugar
  •  1 c. pumpkin puree
  •  1 1/3 c. buttermilk
  •  1/2 tsp. vanilla extract
  •  2 eggs + 1 egg white, egg whites seperated


  1. Preheat waffle maker.
  2. In a medium size bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  3. In a large microwave safe bowl, melt butter. Whisk in sugar, then pumpkin puree, followed by the buttermilk (this will help prevent curdling). Add vanilla and egg yolk, whisk to combine.
  4. In a medium bowl with a hand mixer or in the bowl of a stand mixer, whip the three egg whites until stiff.
  5. Fold in dry ingredients to wet ingredients just until a few streaks remain. Add egg whites and fold just until incorporated. Do not overmix.
  6. Scoop batter into the hot waffle maker and cook until crisp. Serve immediately or toast to reheat.


The fluffy potato pastry full of a mix of fragrant Herby mushrooms is aromatic. This hors d'oeuvre potato cake will make a tremendous addition to the food. 

This hors d'oeuvre potato cake is vegan, egg-free, nut-free and gluten-free. i exploit gluten free flour during a potato mixture to form mashed potatoes easier to make into cakes, but you ought to be ready to use this sort of flour and flour will certainly work if you do not avoid gluten. 


Mushrooms, lemons and dill go alright together, so it is a mixture i made a decision to use to fill the potato pie. you'll use other herbs like parsley or coriander, but i might definitely recommend Dill if you'll catch on. 

I also add a pinch of chili flakes to alittle kick, but if you are doing not handle the chili well then by all means you'll leave it. 

This recipe makes 8 cakes, but the cakes that I make are pretty big, so you'll make about 10 cakes if you favor a smaller portion size.



  • 1 kg potatoes, peeled and diced
  • 3/4 cup gluten-free plain flour. Regular plain flour will also work
  • Salt & pepper to taste

For the mushroom filling

  • 250g mushrooms, finely diced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 15g dill, roughly chopped
  • 1 tbsp oil
  • 2 tbsp lemon juice
  • Salt & pepper to taste
  • Pinch of chilli flakes
  • More oil for frying


  1. Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30 minutes). Drain, mash and season well with salt and pepper. Leave to cool while you make the filling.
  2. Heat 1 tbsp oil in a frying pan and sauté the onions for about 5 minutes. Add the garlic, mushrooms, lemon juice, chilli flakes and season to taste with salt and pepper. Cook for about 15 minutes or until the mushrooms and soft and most of the liquid has evaporated. Take off the heat and fold in the chopped dill.
  3. Mix the flour into the mashed potatoes and start shaping. Take a couple of tablespoons of the dough and flatten them out into flat patties. Add about a tablespoon of the mushroom mixture in the middle, then top with more of the potato mixture and shape into round potato cakes.
  4. Heat some oil in a frying pan on high. Once the oil is hot, add the potato cakes and cook on each side for about 2 minutes or until golden brown.
  5. Enjoy!