Thursday, August 22, 2019
Instant Pot Rice Pudding
Instant Pot Rice Pudding... or as I like to call it I.P.R.P hahah because it is too good not to! This Rice Pudding is so quick and easy to make thanks to the Instant Pot! This recipe is a one pot dish and everyone who tries it loves it! It's an easy dessert or a sweet treat, with just the right amount of sweet to cinnamon flavor. Make it with me!
Last year, I turned a classic recipe for Mango Sticky Rice into an Instant Pot recipe and the crowd went wild! This recipe has thousands of views and reviews because it is so easy and it's seriously delicious! I knew I wanted to make another "rice" dessert in my IP and Rice Pudding came to mind. I love the way that it turned out!
My favorite thing about the Instant Pot is that every recipe is a one pot recipe! That little sauté button on the front is one of my best friends! It's great for cooking onions and garlic, browning meat, and so much more! You will be using the sauté feature in this recipe.
For this recipe, I used long grain white rice! You can use any white rice that you have on hand and it will work. You may have to adjust the stirring time at the end while the rice thickens, but thats it!
As an optional addition, you can add raisins or any nut to this dish if you want it to have a little more bite! I prefer it without!
Instant Pot Rice Pudding
Yields 6 servings
1 cup uncooked white rice
1 1/4 cup water
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups whole milk
2 eggs
3/4 cup sugar
1 1/2 teaspoon vanilla
additional cinnamon to garnish
- To the Instant Pot, add white rice, water, salt, cinnamon, and nutmeg. Stir.
- Lock the lid, set the valve to seal, and manually set the pressure for 10 minutes. Allow 10 minutes for the Instant Pot to come to pressure before it starts counting down & cooking.
- While the rice is cooking, in a small bowl, whisk together milk, eggs, sugar, and vanilla.
- When the Instant Pot chimes, quick release the pressure by turning the valve from sealing to venting.
- Slowly add the milk mixture to the rice in the Instant Pot, stirring quickly so that the eggs don't scramble.
- Turn the Instant Pot to sauté and continue to mix until rice thickens. This usually takes between 5 to 10 minutes, depending on your desired consistency.
- When the rice is thick and milk is absorbed, the pudding is ready to serve. Garnish with additional cinnamon.
Optional: Stir in raisins or nuts for a little more bite.
Chicken Salad Lettuce Wraps
Looking for an easy, light lunch to make during the week! Look no further! These Chicken Salad Lettuce Wraps are my favorite quick & healthy lunch! Made with canned chicken, olive oil mayo, grapes, cucumbers, carrots and romaine lettuce. These wraps are super low carb and totally delicious! Make it with me.
Growing up (and even still today) I lived on Chicken Salad! It was my very favorite flavor of sandwich! I always took them in my sack lunch to school. I was raised on canned chicken, so I've never looked at it as weird. I know some people are timid when it comes to canned chicken but you shouldn't be! It's a great, easy source of protein!
I have to dedicate this recipe to my little cousin Oakley. She is 7 and she has so much personality. She catches on very quick and is very aware of the world around her. One day, I asked her what she wanted for lunch. She told me that she doesn't eat Carbs. I had to laugh because I'm sure she's heard other people say that they don't eat carbs, and her mom is probably doing a no carb diet right now, so she caught on. I asked her what carbs were and she told me she doesn't eat bread. I had to laugh because the day before she ate a hamburger for lunch and pasta for dinner. I didn't want to burst her bubble so I told her to tell me what she wanted for lunch.
Oakley stood in the fridge with me and looked at what there was to choose from. Once she saw the lettuce, she told me she loves lettuce wraps for lunch. Playing into this, I asked her what she meant. She told me that she likes to make her sandwiches in lettuce. She got out all the ingredients by herself and made a chicken salad lettuce wrap with extra mustard. She's so cute and so funny. So Oakley, thank you for inspiring this new recipe.
Chicken Salad Lettuce Wraps
Yields 2 servings
4 romaine lettuce leaves
1 can shredded chicken
1/3 cup olive oil mayo
1/4 cup shredded carrots
1/4 cup cucumbers, chopped
1/4 cup red grapes
Salt & Pepper
Prepare the chicken salad filling by mixing together chicken, mayo, carrots, cucumbers, and grapes. Season with salt & pepper to your liking.
Divide chicken mix by 4 and add it to each lettuce leaf. One serving is 2 lettuce wraps. Enjoy!
Drawings by Kerby RosanesPhilippines-based illustrator Kerby... crss
Drawings by Kerby Rosanes
Philippines-based illustrator Kerby Rosanes works mainly with ink, fine liners and markers to illustrate his “doodle” world. He considers his art as a personal hobby which became his part-time freelance work after being recognized by various design blogs, international magazines, and online art communities. Follow him on his website.
Discover more of these gems on our Facebook.
posted by Margaret from tu recepcja
crssDrawings by Kerby RosanesPhilippines-based illustrator Kerby...
Drawings by Kerby Rosanes
Philippines-based illustrator Kerby Rosanes works mainly with ink, fine liners and markers to illustrate his “doodle” world. He considers his art as a personal hobby which became his part-time freelance work after being recognized by various design blogs, international magazines, and online art communities. Follow him on his website.
Discover more of these gems on our Facebook.
posted by Margaret from tu recepcja
Honey Dijon Baked Salmon
This easy Honey Dijon Baked Salmon recipe is our new favorite! The salmon is cooked in a honey, Dijon and garlic glaze. It comes together in just 10 minutes. This delicious salmon recipe is perfect for a fancy dinner but it's also easy enough for a weeknight meal! Make it with me!
As most of you know, I spent a week in Alaska this summer fishing for Salmon and Halibut! We shipped home about a hundred pounds of fish and I have been loving it! I love creating new fish recipes and this recipe is one of my favorites! The sauce is simple and easy to throw together and the salmon tastes amazing! We served it with a side of asparagus and over a bed of brown rice!
Salmon is such a light and healthy protein. It's awesome for counting calories and macros! I have many more salmon recipes coming to the blog soon and I can't wait to share them with you!
Honey Dijon Baked Salmon
Yields 2 servings
Calories Per Serving: 311calories Carb: 10g / Protein: 30g / Fat: 16g /
2 tablespoons low sodium soy sauce
1 tablespoon olive oil
1 tablespoons honey
1/2 tablespoon Dijon mustard
1 clove garlic minced
6 ounces salmon fillet skin on
10 asparagus spears
Remove the salmon from the refrigerator and let it come to room temperature while you prepare the other ingredients.
Preheat oven to 400 degrees F.
In a small bowl, whisk together soy sauce, olive oil, honey, Dijon and minced garlic.
Place salmon, skin side down, in the prepared baking dish. Pour about 2/3 of the sauce over the salmon, reserving the remaining 1/3 sauce.
Bake for the 12 minutes.
Remove the salmon from the refrigerator and let it come to room temperature while you prepare the other ingredients.
Preheat oven to 400 degrees F.
In a small bowl, whisk together soy sauce, olive oil, honey, Dijon and minced garlic.
Place salmon, skin side down, in the prepared baking dish. Pour about 2/3 of the sauce over the salmon, reserving the remaining 1/3 sauce.
Bake for the 12 minutes.
Brush on the remaining sauce and add asparagus to the pan. Bake for an additional 2-5 minutes, until internal temperature of the thickest part of the fish reaches 145 degrees on an instant read thermometer.
Serve.
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