Pressure Cooker Creamy Kielbasa & Potatoes

This is very delicious, hubby declared it's his new favorite Kielbasa dish (among the ones I've ever made him)! And I have to agree, could have eaten wayyy more than just a serving. It's great leftover, too. I made the YouTube short below during the first trial run of this recipe. And while it turned out super yummy, the cheese sort of falls apart in the sauce. Next time (and there will one soon!), I will try adding just 1/2 c. of the cheese for the pressure time, then transferring it to a dish to top with the remaining 2 c. cheese to pop under the broiler. Will post when I try that to share the results!

Link to my YouTube short "making of the recipe": https://youtube.com/shorts/VVIQAOA1_QU

Recipe inspired by this one: https://www.eatwell101.com/instant-pot-sausage-potato-recipe

Recipe below contains my modifications.

Ingredients:

14 oz. (1 pkg) Kielbasa sausage, sliced in rounds

1 small red onion, halved then sliced (makes half circle slices)

1 tsp. oil (I used olive oil, think canola might actually be better)

2-3 garlic cloves, minced (I used 2 large ones)

1 1/2 c. chicken broth

1/2 c. whole milk

1/4 c. heavy cream

1 T. Italian seasoning

1/2 tsp. Cajun seasoning

salt and pepper, to taste

1/2 T. butter

1 1/2 lbs. Yukon gold potatoes, cut in small cubes/chunks (mine were probably around 1/2"-3/4")

2 1/2 c. mild cheddar cheese, shredded (I shredded an 8 oz. block, which was about a half cup more than needed)

Directions:

1. In a 6 qt. pressure cooker, use the sauté setting to cook the Kielbasa rounds until they just start to brown. Transfer to a plate.

2. Add the onion and oil to the pot. Cook until onion has softened. Transfer to a plate. Turn off the cooker.

3. In a separate bowl. stir together the garlic, chicken broth, whole milk, heavy cream, Italian seasoning, Cajun seasoning, salt, and pepper.

4. Place the butter and potatoes in the cooker, then return the Kielbasa and onion to the cooker (atop the potatoes). Pour in the cream mixture. Top with the cheese (**see my note at beginning; you may wish to try my idea).

5. Close the cooker, making sure valve is set correctly for pressurizing. Select the "stew" setting (mine says 'meat/stew') and set for 9 min of pressure.

10. Immediately after the pressure cooking time has run out, press cancel and/or unplug. Do a quick release of pressure.

11. Once the pressure has been fully released, carefully open the lid. Dip up a bowl and enjoy!

Goat Cheese, Leek, and Mushroom Tart

This is like something one could find in France. 10+/10. Was phenomenal.

Link to original recipe: https://www.williams-sonoma.com/recipe/goat-cheese-leek-and-mushroom-tart.html

Recipe below contains my modifications.

Ingredients:

3 T. unsalted butter, divided

3 lb. leeks, white parts and 1 in of pale green parts, thinly sliced

2 tsp. fresh thyme leaves

1 bay leaf

1/2 c. chicken stock

1 tsp. salt, divided

3/4 tsp. freshly ground pepper, divided

1/3 c. crème fraîche

4 oz. crumbled goat cheese with basil & tomato (found at Aldi; if not available, regular is fine)

1/2 lb. mixed mushrooms (oyster, chanterelle, cremini, etc), brushed clean and coarsely chopped

all-purpose flour, for dusting

1 sheet puff pastry, thawed

Directions:

1. In a skillet over medium-high heat, melt 2 T. of the butter until if foams. Add the leeks and sauté until translucent (~4-5 min).

2. Add the thyme, bay leaf, chicken stock, and 1/2 tsp. each of the salt and pepper. Reduce heat to low, cover, and let simmer until leeks are nearly tender (~15 min).

3. Uncover and cook, stirring occasionally (do NOT let leeks brown!), until almost all the liquid has evaporated (~15 min). 

4. Remove and discard the bay leaf. Transfer the leeks to a heat-safe bowl. Stir in the crème fraîche and goat cheese until well mixed.

5. In another skillet over medium-high heat, melt the remaining 1 T. of butter until it foams. Add the mushrooms, remaining 1/2 tsp. salt and 1/4 tsp. pepper, and sauté until the mushrooms are soft and released their juices (~3-4 min).

6. Heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper.

7. On a floured work surface, roll out the puff pastry sheet to a 10" x 12" rectangle. Transfer the dough to the prepared baking sheet.

8. Spread the leek mixture to within 1" of the edges of the dough. Fold the edges of the dough over the filling to make a free-form tart.

9. Transfer to oven and bake until the crust puffs and both crust and leeks are golden, 15 min. 

10. Scatter the mushrooms over the leeks and bake for 5 additional min.

11. Let tart stand for 5-10 min. Cut, server, and enjoy!

Chicken Thighs with Artichoke & Pancetta Sauce

Made at mom's a couple years ago, 10/10, excellent! Will have to make again soon :)

Original recipe credit: https://www.jocooks.com/ingredient/poultry/chicken-with-artichoke-and-pancetta-pan-sauce/

Recipe below contains my modifications.

Ingredients:

6 bone-in, skin-on chicken thighs

salt and pepper, to taste

zest of 1 lemon

2 T. olive oil

1 onion, chopped

1 T. chopped fresh rosemary

2 oz. pancetta

3 cloves garlic, minced

1/2 c. dry sherry

1 T. all-purpose flour

1 1/2 c. low-sodium chicken broth

1 c. artichoke hearts (marinated in oil, or frozen--I think we used marinated in oil ones)

parsley, for garnish

Directions:

1. Season chicken thighs all over with salt and pepper, then rub with the lemon zest all over.

2. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook 5-7 min per side. Transfer chicken to a plate and set aside.

3. Reduce heat to medium. Add the chopped onion, rosemary, and pancetta to skillet. Cook for 3-4 min, until onion begins to soften.

4. Add the garlic and cook for 1 min, then pour in sherry. Cook for 4 min, or until most of sherry has evaporated.

5. Whisk the flour into the chicken broth, then add to the skillet. Increase heat slightly and bring to a boil. Add the artichokes and cook for 2-3 min.

6. Return chicken to pan and turn to coat in sauce. Season with salt and pepper, if needed/desired. Garnish with parsley, serve, and enjoy!

Filet Mignon Steaks with Mushroom Sauce

Soooo absolutely excellent! 10+/10. Worthy of quality steaks for sure. Served with my Montréal steak seasoning potatoes, perfect pairing.

Recipe and instructions below contain my modifications.

For the mushroom sauce--

Original recipe credit: https://natashaskitchen.com/filet-mignon-in-mushroom-wine-sauce/

Ingredients:

2 T. unsalted butter

1 T. olive oil

16 oz. baby bella mushrooms, thickly sliced

4 medium garlic cloves, minced

~1 T. chopped fresh thyme (I didn't measure)

1/4 tsp. salt

1/4 tsp. pepper

1/2 c. dry red wine (Merlot recommended)

1 1/2 c. low-sodium beef broth

1/2 c. heavy cream

Directions (sauce, part 1):

1. Heat an oven-proof skillet (preferably cast iron) over medium to medium-high heat. Add the butter and oil, swirl to melt and combine. Add the mushrooms and cook 5 min.

2. Add the garlic, thyme, salt, and pepper. Cook for 2 min, then transfer mixture to a bowl/plate. Wipe skillet clean to cook the steak.

To cook the steak:

4 filet mignon steaks, around 6 oz. each (1 1/2" thick)

Used the method described in this site for cooking the steaks (indoors): https://juliasalbum.com/filet-mignon-steak-mushroom-sauce-recipe-on-stove-top-in-oven-method/

1. Set steaks out at room temperature for 30 min-1 hr before cooking.

2. Heat oven broiler (hi). Heat skillet over medium-high heat until very hot.

3. Meanwhile, brush olive oil on both sides of steaks, then season with salt and pepper.

4. Once skillet is ready, add steaks to pan. Cook on one side for 3 min. Do NOT move the steaks during this time!

5. Turn the steaks over and transfer immediately to the oven. Broil for 4 min. for rare to med-rare (depending on thickness of steak; this timing is for 1 1/4"-2" thick).

6. Remove steak from oven, transfer steaks to a plate, tent with foil and let rest while you finish the mushroom sauce.

Directions (sauce, part 2):

1. Return skillet to medium-high heat. Add the red wine and boil until reduced by half (~ 3 min), scraping bottom of pan to stir in fond.

2. Stir in the beef broth and boil until 2/3 c. liquid remains (~ 5-6 min).

3. Stir in the cream and boil until sauce thickens slightly (~ 2 min).

4. Stir in the mushroom mixture. Return the steaks to pan, coat in the sauce, and cook until warmed (1-2 min). Season sauce with salt and pepper if needed (I added about 1/4 tsp. salt). Serve and enjoy!

Montreal steak seasoning 'little potatoes'

These make a great accompaniment to a steak meal! 9/10, will make again for sure. Only going 9/10 because they really wouldn't pair with anything but steak. Recipe is my creation.

Ingredients:

1.25 lbs. little potatoes, sliced in halves

3 T. olive oil

2 T. balsamic vinegar

2-3 T. Montreal steak seasoning blend

Directions:

1. Toss all ingredients in a bowl until potatoes are well/evenly coated. 

2. Line a medium baking sheet with foil (I used a large and didn't line--this is a mistake and shouldn't be repeated). Heat oven to 400°F. Bake for 20 min, then stir and flip, bake for additional 20 min. Serve with steak and enjoy!

Soft peanut butter cookies

10/10. These are perfectly soft, peanut butter-y and tasty. Yield was about 2 dozen.

Link to original recipe: https://www.katiebirdbakes.com/easiest-peanut-butter-cookies/

Recipe below contains my modifications.

Ingredients:

6 T. unsalted butter

1/2 c. creamy peanut butter

3/4 c. brown sugar (packed)

1 large egg

1 tsp. vanilla extract

1/2 tsp. baking soda

1/2 tsp. salt

150g (1 1/4 c.) all-purpose flour (you may need just a tad more, depending on the peanut butter used)

sugar, for coating

Directions:

1. Heat oven to 350°F. Line baking sheets with parchment and set aside.

2. In a large, microwave-safe bowl. melt the butter and peanut butter together (watch carefully to not overheat).

3. Stir until mixture is combined/homogenous. Whisk in the brown sugar.

4. Whisk in the egg and vanilla until well-combined, followed by the salt and baking soda.

5. Stir in the flour until stiff dough forms. Add a tsp. or two more of flour if needed to achieve dough texture (I had to do this).

6. Place some sugar in a small bowl. Form small dough balls, then toss in the sugar to coat. Place dough balls on prepared baking sheets. Use a fork to flatten dough balls (I make a criss-cross pattern).

7. Bake for 10-12 min. Cookies will be slightly puffy when ready to remove from oven. Let cool for 8 min on baking sheets before transferring to cooling rack. Enjoy!

Cajun Garlic Lemon Parmesan Salmon

10+/10, so very very good. Could have eaten way too much of this!

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a54432/cajun-parmesan-salmon-recipe/

Recipe below contains my modifications.

Ingredients:

1 T. olive oil

3 (4 oz. each) salmon filets

2 tsp. Cajun seasoning, divided

freshly ground black pepper, to taste

2 T. butter

3 cloves garlic, minced

1/3 c. low-sodium chicken broth

juice from 1 lemon

1 T. honey

1 T. freshly chopped parsley

2 T. freshly grated Parmesan

Directions:

1. Heat olive oil in a large skillet over medium-high hear. Season salmon filets with 1 tsp. of the Cajun seasoning, then pepper to taste. Add to the skillet, skin side up. Cook until deeply golden (around 6 min), then turn and cook 2 additional minutes on other side. Transfer to a plate.

2. Reduce heat to medium. Add the butter and garlic to skillet. Once the butter has melted, stir in the broth, lemon juice, honey, parsley, Parmesan, and the remaining 1 tsp. of Cajun seasoning. Bring mixture to simmer.

3. Return salmon to skillet, coat in the sauce. Cook for 3-4 minutes, or until salmon is cooked through. Serve with desired side and enjoy!