Instant Pot Chicken Cordon Bleu

This was my first time making pasta in my Instant Pot. I was afraid it would be mushy, but it worked BEAUTIFULLY! I was actually really surprised! Plus this tasted really good. I only needed one pot to cook the pasta and the chicken and I just set the timer and let it go! No needing to babysit it on the stove top! I was pleasantly surprised how well this worked!

I used frozen chicken that was cut up into fairly small pieces already.  If you use non-frozen chicken in small pieces, then 15 minutes would be fine, I think. If you are using Large pieces of frozen chicken, you may add another 5 minutes to the cooking time.  This is a fantastic one pot meal!

 

Ingredients:

  • 1 lb chicken
  • 1/2 – 1 lb cubed/sliced Ham
  • 1 box pasta
  • 2 cups or 1 can chicken broth
  • 1/2 – 1 lb swiss cheese
  • 1+ cup cream
  • 1 tsp dry mustard

 

Directions:

Place the box of pasta in your pressure cooker. Pour in the chicken broth. Place your chicken on top of the pasta. This is what mine looked like:

I placed my pressure cooker on the chicken setting for 20 minutes. My chicken was frozen, but cut in smaller pieces. If you chicken is thawed and cut small, then 15 minutes may be enough. If frozen and BIG pieces, then 25 minutes may be a better choice.

When done, use the vent and release the steam with the quick depressurization method.

Pour the cream, ham, dry mustard, and cheese into the pot, stir around until creamy. Add as much cheese as you’d like and more cream if you’d like it creamier. 1 cup and 1/2 lb of cheese was enough for us, but if you want more cheese/cream, add more! It’s all good!

Serve and enjoy!

Instant Pot Chicken Cordon Bleu

Ingredients

  • 1 lb chicken
  • 1/2 - 1 lb cubed/sliced Ham
  • 1 box pasta
  • 2 cups or 1 can chicken broth
  • 1/2 - 1 lb swiss cheese
  • 1+ cup cream
  • 1 tsp dry mustard

Instructions

  1. Place the box of pasta in your pressure cooker.
  2. Pour in the chicken broth.
  3. Place your chicken on top of the pasta
  4. I placed my pressure cooker on the chicken setting for 20 minutes. My chicken was frozen, but cut in smaller pieces. If you chicken is thawed and cut small, then 15 minutes may be enough. If frozen and BIG pieces, then 25 minutes may be a better choice. When done, use the vent and release the steam with the quick depressurization method.
  5. Pour the cream, ham, dry mustard, and cheese into the pot, stir around until creamy.
  6. Add as much cheese as you'd like and more cream if you'd like it creamier. 1 cup and 1/2 lb of cheese was enough for us, but if you want more cheese/cream, add more! It's all good!
http://mismashedmom.com/2017/04/instant-pot-chicken-cordon-bleu.html

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Instant Pot Meatloaf & Potatoes

I am not a big meatloaf fan. I know it is “comfort” food for some, for me, I just feel I make much better items, that meatloaf never interests me. Well, my older son asked about meatloaf and wanted to try it, since it has been years since we’ve had it and he didn’t remember. Ok, I’ll make it. I wanted to try it in the Instant Pot anyway and try making potatoes and meatloaf at the same time.

The Instant Pot worked GREAT for cooking both a the same time. Huge timesaver and dishes saver when it comes to a dish like this. I decided to whip/mash my potatoes. Seriously, I serve whole potatoes, my kids won’t eat them. I mash them up, and there are none left. Arg! Even when I explain they are the EXACT same thing, doesn’t seem to matter. Whatever…

I am still not a huge meatloaf fan. But this was a great dish to make in the Instant Pot because you can make your sides at the same time. I used ground chicken, but use any mix of ground meats you’d like.

All the Ingredients are approximate – you know me, I don’t really measure! ha! Put in as many oats/bread crumbs until it looks right to you!

Ingredients:

  • 1 1/2 lbs ground meat – I used chicken. A mix of meats would be great!
  • 1 cup mozzarella cheese – or an Italian cheese mix
  • 1/4 cup Parmesan
  • 1/2 – 1 cup bread crumbs
  • 2 tbsp Worcestershire sauce
  • 2 eggs
  • 1/2 – 1 cup oats
  • garlic – to taste
  • 1 tbsp Montreal Steak seasoning – or salt and pepper
  • 1 cup beef broth
  • potatoes, carrots, etc.

Sauce:

  • 1 1/2 tbsp brown sugar
  • 1/2 cup ketchup
  • 1 tbsp dry mustard
  • 2 tsp Worcestershire sauce

 

Directions:

In a large bowl, mix your ground meat, mozzarella, parmesan, bread crumbs, Worcestershire, eggs, oats, garlic, and steak seasoning together until well mixed. I just add bread crumbs and oats until the mixture looks right! Spray a sheet of foil with some cooking spray and form your meat into a loaf.

In a small bowl, mix together your sauce ingredients

Place your carrots, potatoes, etc. in the bottom of your instant pot. Pour in your water or beef broth. Place the rack on top of the potatoes.

Place your meatloaf in on the rack

Pour the Sauce over your meatloaf

Put the lid on, be sure your vent is set to seal and Place your Pressure cooker on manual for 25 minutes

When done, allow to naturally depressurize for 10 minutes

Release the rest of the pressure and open. This is what mine looked like when I opened it:

Remove your meatloaf, slice and serve!

You can also mash your potatoes right in the pot if your kids are picky like mine! They taste FANTASTIC cooked in the beef broth!

 

Instant Pot Meatloaf & Potatoes

Ingredients

  • 1 1/2 lbs ground meat - I used chicken. A mix of meats would be great!
  • 1 cup mozzarella cheese - or an Italian cheese mix
  • 1/4 cup Parmesan
  • 1/2 - 1 cup bread crumbs
  • 2 tbsp Worcestershire sauce
  • 2 eggs
  • 1/2 - 1 cup oats
  • garlic - to taste
  • 1 tbsp Montreal Steak seasoning - or salt and pepper
  • 1 cup beef broth
  • potatoes, carrots, etc.
  • Sauce:
  • 1 1/2 tbsp brown sugar
  • 1/2 cup ketchup
  • 1 tbsp dry mustard
  • 2 tsp Worcestershire sauce

Instructions

  1. In a large bowl, mix your ground meat, mozzarella, parmesan, bread crumbs, Worcestershire, eggs, oats, garlic, and steak seasoning together until well mixed.
  2. I just add bread crumbs and oats until the mixture looks right!
  3. Spray a sheet of foil with some cooking spray and form your meat into a loaf.
  4. In a small bowl, mix together your sauce ingredients
  5. Place your carrots, potatoes, etc. in the bottom of your instant pot.
  6. Pour in your water or beef broth.
  7. Place the rack on top of the potatoes.
  8. Place your meatloaf on the rack
  9. Pour the sauce over your meatloaf
  10. Put the lid on your pressure cooker and set to manual for 25 minutes
  11. When finishes, allow to depressurize naturally for 10 minutes
  12. Then release the rest of the pressure
  13. Open the pressure cooker, remove your meatloaf, slice, and serve with your potatoes, carrots, etc.
http://mismashedmom.com/2017/04/instant-pot-meatloaf-potatoes.html

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Paw Patrol Cake

My 3-year-old turned 4 this last month! He is a big Paw Patrol fan. We always like to make fun and easy cakes, and this one fit that bill. It is a really fun cake for him and it was super easy to make!

The main thing you need to buy is a Paw Patrol Bulldozer, some M&M’s, and Kitkats!

I just used a boxed cake mix and my chocolate buttercream frosting (could just make the plain kind and make it whatever color you want! Green would work well too!)

Just make the cake mix in 2 round pans – and use my method for getting flat cakes!

After baking, I realized that most of the pictures I saw of similar cakes must be 4 layers, because my cakes were only about 1/2 a KitKat tall. Oops! if you want the cakes an entire KitKat length tall, make 2 cake mixes and 4 round layers. If you are like me and just want one cake, simply cut the KitKat’s in half! Easy peasy! Problem solved. I just cut all the KitKat in half and it worked well!

Frost your cakes, place the KitKats around the edge, cutting some in half (or in 1/4) around the opening where your M&M’s will spill over. Place the Bulldozer on the cake, then pour the M&M’s! My kids helped pour the M&M’s and thought it was fun! I added a bit of frosting to the foil, so it would hold at least the bottom ones in place. My kids kept eating M&M’s off the pile. I used about a medium-sized bag – of course, that is with kids eating them along the way!

This was seriously an adorable cake that my son LOVED! He is sitting next to me right now pointing at the pictures telling me how much he liked his cake. Plus, he got the bulldozer as an extra present! Double score!

 

 

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Avocado Brownies 

I made Avocado Brownies for the Avocado Frosting to go on top of. It was a fun way to use up avocados. While making them, I was thinking that this is an expensive way to make brownies. Then I realized that the brownies only used a little over 1 large avocado that I bought for $1. My recipe calls for 1 cup of butter or 1/2 lb butter. Well, 1lb of butter around here on sale is about $2, or it takes about $1 worth of butter, so actually similar cost. I was surprised!

To make the brownies, I just used my favorite recipe, and just substituted the Avocado for the butter. Worked FANTASTIC. The brownies were a bit more cake-like than I normally like, but they tasted just fine. The avocado blended in beautifully, you don’t taste it at all. While I prefer the fudgy brownie that I get from the butter, if you are looking to save a few calories – and who isn’t? – These are a GREAT and DELICIOUS substitute! The calories for one of these brownies is 106 vs. 164 for the regular recipe with butter. Over 50 calories is nothing to shrug at! That means you can eat 3 of these brownies for the same calories as 2 of the regular! MORE brownies! WIN! The Avocado Frosting is a similar story. 64 calories vs. 92 calories for the regular buttercream.

Now I know that Avocado is an EXCELLENT Butter substitute to save some calories, get the same great taste, and it costs about the same amount of money. I am positively giddy over this find!

 

ingredients:

  • 1 cup of Avocado (this was about 1 1/4 large Avocados for me)
  • 2 cups sugar
  • 2 tsp vanilla
  • 4 eggs
  • 1 cup of flour
  • 3/4 cup cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Avocado Frosting (if desired)

 

Directions:

Heat your oven to 350. Spray a 13×9 pan with cooking spray

Combine the avocado, sugar, and vanilla together. Add in the eggs, one at a time, mixing well after each. Add in the flour, cocoa, baking powder, and salt, and mix until well blended. Pour into pan. Bake for 30-35 minutes until set in the middle and the brownies begin to pull away from the sides. Allow to cool! Cut and Enjoy!

 

Avocado Brownies 

Ingredients

  • 1 cup of Avocado (this was about 1 1/4 large Avocados for me)
  • 2 cups sugar
  • 2 tsp vanilla
  • 4 eggs
  • 1 cup of flour
  • 3/4 cup cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Avocado Frosting (if desired)

Instructions

  1. Heat your oven to 350.
  2. Spray a 13x9 pan with cooking spray
  3. Combine the avocado, sugar, and vanilla together.
  4. Add in the eggs, one at a time, mixing well after each.
  5. Add in the flour, cocoa, baking powder, and salt, and mix until well blended.
  6. Pour into pan.
  7. Bake for 30-35 minutes until set in the middle and the brownies begin to pull away from the sides.
  8. Allow to cool!
  9. Cut and Enjoy!
http://mismashedmom.com/2017/03/avocado-brownies.html

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Avocado Frosting

Avocados were on sale, so I bought a bunch, with no real plan on what I would do with them. Well, we ate a bunch of them, but then I decided to make some treats with them. I made avocado brownies (recipe coming!) and this Avocado Frosting to go up on top of those brownies.

The Frosting was good. I tried to whip it up like buttercream frosting, but it does no whip up. So it is not light and fluffy. It has a different viscosity than buttercream. So don’t expect buttercream! It works well on Brownies, though. It would work on cakes too, and would probably give a smoother appearance on top than buttercream.

 

Ingredients:

  • 1 medium avocado (or 3/4 of a large avocado)
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • milk – as needed

 

Directions:

Place the avocado, powdered sugar, cocoa powder, and vanilla in a bowl. Whip together. Add in milk until desired consistency is achieved.

Avocado Frosting

Ingredients

  • 1 medium avocado (or 3/4 of a large avocado)
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • milk - as needed

Instructions

  1. Place the avocado, powdered sugar, cocoa powder, and vanilla in a bowl.
  2. Whip together.
  3. Add in milk until desired consistency is achieved.
http://mismashedmom.com/2017/03/avocado-frosting.html

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Homemade Pierogi 

I Love Pierogi. I Loved these Pierogis. I don’t think I’ll be making them again anytime soon. They take toooo long! As you can tell from most of my recipes, my meals are either quick, or in the crockpot, or in the Instant Pot. I’m even fine if it’s in the oven for awhile – for me that is all passive, and I can do other things while they are cooking/baking. I’d forgotten how involved these were. They are DELICIOUS, but too much work. Maybe if I didn’t have 5 kids demanding something of me, it wouldn’t be a big deal to use so much time to make an entree. I just don’t think I’m in the season of life to spend time making them again. However, I want to write up the recipe here so I have it in the future and then when I do have time again, I can make these delicious pierogis again!

These taste really good reheated in in my Air Fryer too! YUM! I’ve found my Air Fryer to be GREAT for reheating fried foods. It works great!

 

Ingredients:

 

Dough

  • 2 eggs
  • 2 tbsp sour cream
  • 1 cup milk
  • 3.5 cups flour
  • 1 tsp salt

 

Filling:

  • 6 potatoes
  • 1 onion
  • cheese
  • salt, pepper, garlic to taste
  • green onion or whatever else you’d like in (optional)

 

Directions:

Mix the dough ingredients together using a dough hook (or your hands/spoon) to bring the dough together. Set aside and allow to rest.

Boil the potatoes in water until soft – mash the potatoes. Either finely chop or grate (I like to grate – it’s easier!) the onion into the potatoes. Add in cheese – add as much as you’d like and whatever type you like with potatoes. Add in salt, pepper, garlic, green onion, etc. to your liking.

Flour a flat surface. Roll out your dough very thin. Use a biscuit cutter or the top of a cup to cut out circles. Re-roll and make more circles until you use dough up. I then used a cookie scoop to scoop the mashed potato mixture into the center of my circles. Wrap the dough around the filling and crimp the edges together. My countertop looked like this when I was done:

Place a large pot of water on to boil. Boil each Pierogi until it starts to float. Remove and drain. You could eat after it is boiled, or you can fry them (Mmmmm…..). Place a large skillet on the stove top on medium heat with a shallow layer of oil in it. Once hot, place Pierogi in the oil until golden brown. Flip and brown on the other side.

Eat and Enjoy!

 

Homemade Pierogi 

Ingredients

  • Dough:
  • 2 eggs
  • 2 tbsp sour cream
  • 1 cup milk
  • 3.5 cups flour
  • 1 tsp salt
  • Filling:
  • 6 potatoes
  • 1 onion
  • cheese
  • salt, pepper, garlic to taste
  • green onion or whatever else you'd like in (optional)

Instructions

  1. Mix the dough ingredients together using a dough hook (or your hands/spoon) to bring the dough together.
  2. Set aside and allow to rest.
  3. Boil the potatoes in water until soft - mash the potatoes.
  4. Either finely chop or grate (I like to grate - it's easier!) the onion into the potatoes.
  5. Add in cheese - add as much as you'd like and whatever type you like with potatoes.
  6. Add in salt, pepper, garlic, green onion, etc. to your liking.
  7. Flour a flat surface.
  8. Roll out your dough very thin.
  9. Use a biscuit cutter or the top of a cup to cut out circles.
  10. Re-roll and make more circles until you use dough up.
  11. I then used a cookie scoop to scoop the mashed potato mixture into the center of my circles.
  12. Wrap the dough around the filling and crimp the edges together.
  13. Place a large pot of water on to boil.
  14. Boil each Pierogi until it starts to float.
  15. Remove and drain.
  16. You could eat after it is boiled, or you can fry them (Mmmmm.....).
  17. Place a large skillet on the stove top on medium heat with a shallow layer of oil in it.
  18. Once hot, place Pierogi in the oil until golden brown.
  19. Flip and brown on the other side.
http://mismashedmom.com/2017/03/homemade-pierogi.html

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Thompson’s Mill – Oregon

*Thompson's Mill - Oregon

Somehow, I have lived in this area for 20 years, and never went to Thompson’s Mill. It is about 15 minutes from our house! This is a fun and FREE interactive tour near Shedd Oregon. The site is run by the Oregon State Parks. When we arrived, they had posted tour times listed. However, since no one else was there, they gave us a personal tour anyway. They have lots of chickens running around, which my kids thought were fun.

The park director gave us the tour. It is a FANTASTIC tour! They give you lots of history and information about the mill and how it worked, but not so much that the kids get bored. Inside, there were plenty of hands-on opportunities to work parts of the mill, which the little boys loved. At one point, they turned on the machinery for the mill and that was fun to watch!

The kids even had an opportunity to take wheat and grind it with a stone, and then use a sifter to make it into the flour we are used to getting in the grocery store. Fun and educational for the kids.

I think we were there about an hour. All of the kids enjoyed it and it was a great tour with a fun guide! I think we may head back over spring break for another tour!

 

Thompson's Mill - Oregon

 

Thompson's Mill - OregonThompson's Mill - OregonThompson's Mill - OregonThompson's Mill - OregonThompson's Mill - Oregon

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