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Instant Pot Tomato Spinach Soup

Instant Pot Tomato Spinach Soup with Grilled Cheese Croutons

Instant Pot Tomato Spinach Soup

It is cold here, really, really cold.  This tomato spinach soup made in the Instant Pot is a good way to help warm you up. I saw these little grilled cheese croutons on Food Network one day and decided I had to try that.  Just make a regular grilled cheese and cut into cute little cubes.  I love grilled cheese sandwiches, and I like to make lots of different variations, see my Pepper Jack Grilled Cheese recipe when you are in the mood to experiment.  To go with tomato soup, I stuck to the basic white bread and American cheese for this sandwich.

Instant Pot Tomato Spinach Soup

 

Saute the onions, then add everything except the milk and spinach. Set the cooking time for 15 minutes on high pressure.  When the pressure is reached and the 15 minutes of cooking time has elapsed, let the pressure release naturally for about 10 minutes.  Release any remaining pressure by turning the nozzle to release.

 

 

Instant Pot Tomato Spinach Soup

 

Add the 5 ounce can of evaporated milk to the tomatoes, then stir to incorporate. Gently stir in the spinach.  Make sure the soup is heated through before serving.

 

Instant Pot Tomato Spinach Soup

I enjoy eating comforting soup in the winter, but I am certainly ready for some spring weather!

Here’s a few items (or very similar) that were used in making this Instant Pot Tomato Spinach Soup:

 

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
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Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
Yum
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Instant Pot Tomato Spinach Soup
Grilled Cheese Croutons
Servings: servings
Instructions
Instant Pot Tomato Spinach Soup
  1. Gather and Prep all of your ingredients. Dice Onion and grate your carrot.
  2. Turn your Instant Pot on the Saute mode and add olive oil. When it is hot, add the onion and the carrot and saute for a couple of minutes or until softened, stirring often. Add garlic and saute for another minute or less.
  3. Add tomatoes, broth, basil, salt, pepper and red pepper flakes into the Instant Pot. Turn off Saute mode. Secure lid and turn the nozzle to Sealing, and set High Pressure Cooking to 15 minutes. After pressure is reached, the 15 minute cook time will begin to count down.
  4. Once 15 minute cooking time has elapsed, let pressure release naturally for about 10 minutes, then turn nozzle to Venting to release any additional pressure. (During the 10 minute time that the pressure is releasing, make your grilled cheese sandwiches)
  5. Remove lid after pressure has completely released. Carefully stir in the evaporated milk, then the spinach. Let soup completely heat thru on the warm setting before spooning into bowls.
Grilled Cheese Croutons
  1. Spread a thin layer of butter on each slice of bread. Place butter side of bread down in a large non-stick skillet. Add cheese on top of bread and cover with additional slice of bread, butter side up. Heat skillet to medium. Let grilled cheese cook slowly to achieve a golden brown color on each side. When both sides are cooked to perfection and cheese is melted, remove to let cool slightly.
  2. When cooled slightly, cut the grilled cheese sandwich into small cubes and serve on top of soup.
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Homemade Tuna Noodle Bake

Homemade Tuna Noodle Bake –

Homemade Tuna Noodle Bake

This is truly comfort food. If you haven’t tried a Tuna Noodle Casserole in a while, you need to try this one.  I have been thinking about making one for a while.  I had seen several on the Food Network and decided I would come up with my own version.  This crunchy cheesy topping is a must, it really gives this casserole dish that extra special layer of texture and flavor.

Homemade Tuna Noodle Bake

I decided to go with a more homemade version and not use the condensed soup.  There is nothing wrong with condensed soup, it has tons of flavor but I feel like a homemade version is usually just a little bit healthier. This is all very easy to put together and doesn’t take a lot of time.

Homemade Tuna Noodle Bake

Look at all of that creamy goodness.  If you are not a fan of tuna, just substitute chicken or turkey.

Homemade Tuna Noodle Bake

Now top with the cheese and the panko parmesan layer and it is ready to go in the oven.

Here’s a few items (or very similar) that were used in making this Homemade Tuna Noodle Bake:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Homemade Tuna Noodle Bake
Homemade Tuna Noodle Bake
Yum
Print Recipe
Servings Prep Time
6 people 5-10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 5-10 minutes
Cook Time
30 minutes
Homemade Tuna Noodle Bake
Homemade Tuna Noodle Bake
Yum
Print Recipe
Servings Prep Time
6 people 5-10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 5-10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees. Coat a large baking dish with nonstick spray.
  2. Melt 1 tablespoon of the butter and mix with the panko bread crumbs and Parmesan cheese, set aside.
  3. Boil the noodles till al-dente, about 7-8 minutes. When noodles are cooked, save about 1 cup of the pasta water then drain and set aside.
  4. While noodles are cooking, add the olive oil to a large skillet on medium high heat. Add the mushrooms and cook for about 3-4 minutes or until mushrooms are beginning to brown. Add garlic to the skillet for about the last 30 seconds of cook time.
  5. Remove the mushrooms to a plate and return the skillet to stove. Melt remaining 2 tablespoons of the butter in skillet, then whisk in the flour and let cook for about 1 minute. Gradually whisk in the milk, continuing to stir until thickened. Add salt and pepper.
  6. Remove skillet from heat and add the sour cream, stir until combined. Add the mushrooms back to skillet, then gently stir in the tuna, peas and the noodles. If needed, add a little of the pasta water to thin. (I used about 1/2 cup of the pasta water for extra creaminess)
  7. Carefully, transfer the mixture to the casserole dish, top with cheddar-jack cheese and then the breadcrumb and Parmesan mixture. Bake about 20 minutes or until golden brown and bubbly.
Recipe Notes

**if you want more tuna flavor, feel free to use 2 cans of tuna

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Creamy Lemon Herb Chicken

Creamy Lemon Herb Chicken

Creamy Lemon Herb Chicken

This is a hearty chicken dish with sautéed mushrooms and a tangy creamy sauce that is sure to please.

Creamy Lemon Herb Chicken

I’ve seen a lot of creamy chicken recipes so I decided to come up with my own, using my favorite flavors.  Italian seasoning goes with a variety of food and it is one of my favorite.  It’s a blend of herbs and spices which usually includes basil, oregano, rosemary and thyme. Some brands include garlic, onion, black pepper and red pepper.  I like the ones with the peppers, garlic and onion because it provides so much additional flavor.

Creamy Lemon Herb Chicken

Serving my chicken over egg noodles was an easy decision, because, well, I love all kinds of pasta.  If you don’t have egg noodles, spaghetti will be just fine, even penne or rotini will work.  I did have a large portion of broccoli to balance some of the heaviness of the creamy chicken and pasta.  Life is all about balance, right?  One of my favorite sayings is from Julia Child – “Everything in Moderation – including Moderation”

Here’s a few items (or very similar) that were used in making this Creamy Lemon Herb Chicken:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Creamy Lemon Herb Chicken
Yum
Print Recipe
Servings Prep Time
4 people 5-10 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 people 5-10 minutes
Cook Time
30-35 minutes
Creamy Lemon Herb Chicken
Yum
Print Recipe
Servings Prep Time
4 people 5-10 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 people 5-10 minutes
Cook Time
30-35 minutes
Ingredients
Servings: people
Instructions
  1. Pound chicken breast to thin cutlets. Sprinkle each with Italian Seasonings. (if your seasoning does not include salt and pepper, add this as well)
  2. Heat olive oil in large skillet over medium heat. Add chicken and brown for about 3 minutes on each side. Remove chicken to plate and cover with aluminum foil.
  3. Reduce heat to medium, add 1 tablespoon of the butter and melt. Add mushrooms and brown slightly, stirring occasionally, about 5 minutes. Remove mushrooms to plate with chicken.
  4. Add garlic to skillet, let saute for about 30 seconds then add chicken broth. Using whisk, scrape bottom of pan so all brown bits are loosened. Turn heat back up to medium high and let come to a simmer. Cook for about 6 - 8 minutes until sauce starts to thicken, whisking occasionally.
  5. Remove from heat, add remaining butter and whisk until it melts. Add heavy cream, and lemon juice and continue to whisk until completely combined.
  6. Turn heat to low and put skillet back on heat. Add chicken and mushrooms** back to pan and leave on heat for about 10 minutes until chicken is cooked completely.
  7. If sauce is not as thick as you would like, combine thoroughly 1 tablespoon of cornstarch and 1 tablespoon of cool water, then whisk into sauce.
  8. If desired, serve over pasta, rice or mashed potatoes.
Recipe Notes

** If everyone in the family doesn't like mushrooms, just leave them out and place them on top of each plate for the mushroom lovers.  This is what I did, since my husband doesn't care for mushrooms.

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Powdered Sugar Mini Muffins

Powdered Sugar Mini Muffins

Powdered Sugar Mini Muffins

These mini muffins remind me of those little white donuts that we all loved as children, but these are even better.  They are lighter and not as dense as those donuts. Early on my blog, I made Cinnamon Sugar Mini Muffins. When I made them, I knew I wanted to try these mini muffins with powdered sugar.  Just like the Cinnamon Sugar Mini Muffins, these are super easy.

Using this Pampered Chef Small Scoop will give you the exact amount for the Pampered Chef Mini Muffin Pan.  I did spray my mini muffin pan with some cooking spray.  I just helps to ensure they don’t stick.

These are delicious just like this, but even better with powdered sugar.

Dip them in the butter first, but don’t let them soak up too much.  They just need enough to help the powdered sugar stick.  Roll them in the powdered sugar to get a good coating.

Powdered Sugar Mini Muffins

My husband like these as much or more than I did.  It really took some will power for us not to eat all 24 as soon as they were ready.  These are so easy to make and you probably have all of the ingredients in your pantry and refrigerator.  Go check and you can be eating these in less than 30 minutes!

Here’s a few items (or very similar) that were used in making these Powdered Sugar Mini Muffins:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Powdered Sugar Mini Muffins
Powdered Sugar Mini Muffins
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Print Recipe
Servings Prep Time
24 muffins 10 minutes
Cook Time
15 minutes
Servings Prep Time
24 muffins 10 minutes
Cook Time
15 minutes
Powdered Sugar Mini Muffins
Powdered Sugar Mini Muffins
Yum
Print Recipe
Servings Prep Time
24 muffins 10 minutes
Cook Time
15 minutes
Servings Prep Time
24 muffins 10 minutes
Cook Time
15 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees. Coat 24 mini muffin pan with cooking spray.
  2. Mix 1/2 cup sugar, 1/4 cup melted butter and the nutmeg in a large bowl.
  3. Stir in milk, then baking powder and flour until just combined, don't overmix.
  4. Fill the muffin tins evenly with the batter. There should be exactly enough for the 24 mini muffin.
  5. Bake for 15-16 minutes or until just golden brown.
  6. While the muffins are in the oven, put remaining 1/4 cup melted butter in a small bowl, and put the confectioners sugar in another small bowl.
  7. Once muffins are cooked, remove from the pan and dip the muffin into the butter and then into the confectioners sugar. Using a spoon will help to coat the mini muffins in the powdered sugar. For best results, work with one muffin at a time.
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Honey Harissa Shrimp and Broccoli

Honey Harissa Shrimp and Broccoli

Honey Harissa Shrimp and Broccoli

This is sweet, spicy and tangy and it will satisfy all of your taste buds. Prepare the shrimp and broccoli on a sheet tray in the oven and you have a One-Pan meal.  It’s easy to cook and even easier to clean up. Just use the non stick aluminum foil and it makes clean up a breeze. I love this non stick aluminum foil, it makes my life so much easier.

One key to cooking shrimp that I have finally gotten better at, is not to over cook them.  I always have a fear of under cooking seafood and meat.  Lately I have been trying to do much better and pay attention to the recommended cooking times.  Depending on the size shrimp you choose, (and choose the ones you like best, or the ones that are on sale), they will only need to cook 8 – 10 minutes to be perfect.

Honey Harissa Shrimp and Broccoli

This is an absolutely delicious meal that is super healthy.  If you are not trying to cut out carbs, then serving this over rice is a great option.  I found it was satisfying on its own.  It’s not always easy to eat healthy, but a meal like this really does help.

Here’s a few items (or very similar) that were used in making this Honey Harissa Shrimp and Broccoli –

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Honey Harissa Shrimp and Broccoli
Honey Harissa Shrimp and Broccoli
Yum
Print Recipe
Servings Prep Time
4 people 5-10 minutes
Cook Time
23 minutes
Servings Prep Time
4 people 5-10 minutes
Cook Time
23 minutes
Honey Harissa Shrimp and Broccoli
Honey Harissa Shrimp and Broccoli
Yum
Print Recipe
Servings Prep Time
4 people 5-10 minutes
Cook Time
23 minutes
Servings Prep Time
4 people 5-10 minutes
Cook Time
23 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet with non stick aluminum foil for best results.
  2. Add butter to small saucepan. Melt completely over medium heat. Stir in garlic, lime zest, lime juice, honey and harissa. Combine completely and let simmer for about 3 minutes. Remove from heat.
  3. Coat broccoli florets with about half of the butter sauce. (you can do this in a separate bowl or on the sheet pan) Add the broccoli florets to the sheet pan and roast for 15 minutes.
  4. After 15 minutes, remove broccoli from oven and stir around for even browning. Coat shrimp with remaining butter sauce and add shrimp to sheet pan. Return to oven for 8 minutes, or just until shrimp are cooked thru, don't overcook.
  5. Serve on its own or over rice or pasta.
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