Guest blogging today is Ale Aguilera. She’s inspired me to try more herb gardening.
Growing your own herbs indoors and blending your own spices with them is a rewarding hobby with a lot of tangible rewards. Store-bought herbs, spices, and blends can get expensive, especially if they’re organic — and if they’re not, they may contain pesticides and other harmful chemicals. Having your own fresh herb garden right in… Read more »
It’s the holiday season. Usually this means holiday gatherings and covered dish dinners, but in 2020 … not so much. Yet I am always gathering ideas and recipes for easy, make-ahead mealsfor a crowd or a few.
Today I made one I call Philly-Cheese Casserole. You can modify this versatile dish in many ways to suit your tastes. Just follow the basics: Layer potatoes, ground meat, aromatic vegetables, and top with cheese. Bake covered at 350°F for 70-75 minutes.
1 pound potatoes, peeled and sliced 1/4”
1 pound ground Chuck*
1 onion, thinly sliced
1 pepper, thinly sliced
1 large can diced tomatoes and green chilies, drained
8 ounces shredded cheddar cheese
Salt and pepper
Optional: parsley for garnish
*Don’t go too lean on the ground meat. The fat contentworks to flavor the casserole. There is no added fat or liquid in this dish.
Preheat oven to 350°F.
In a casserole dishlayer potato slices on the bottom. Salt and pepper.
Add the ground Chuck. Salt and pepper.
Layer peppers and onions atop the meat. Salt and pepper.
Spread the canned diced tomatoes.
Top casserole with the shredded cheese.
Cover and bake for 75 minutes or until potatoes are tender.
Remove casserole from oven, uncover, and allow it to cool 10 minutes before serving. Garnish with fresh parsley if desired.
Casseroles like this one canbe made ahead a day or even frozen. Just give an extra 5 minutes baking time.
Cheesecake is delicious but fattening, so I had never made one. Also, cheesecake baking is labor-intensive, with its water bath and springform pan. Then I read about pressure cooker cheesecake. Now cheesecake can be a Hasty Tasty dish.
You can lighten the cheesecake by substituting Neufchâtel cheese for the cream cheese, but I don’trecommend other low fat substitutions. For me, cheesecake is a decadent dessert I save for a rare treat or to give as an impressive gift.
I made plain cheesecake and topped it with fresh berries. I used a 7” pan and my 6 quart Instant Pot Duo Evo Plus.
16 oz. Neufchâtel cheese (room temperature)
2 oz. sour cream
2 eggs (room temperature)
1 Tbsp. Vanilla extract
1 cup Graham cracker crumbs for crust
2 Tbsp. Unsalted butter, melted, for crust
Prepare crust by combining Graham cracker crumbs and butter. Press mixture into a 7” springform pan.
Place crust in freezer for 10-15 minutes.
Combine sour cream and Neufchâtel cheese with sugar and beat, but don’t over beat.
Add eggs one at a time.
Add vanilla extract and stir just until combined.
Pour filling into prepared crust.
Using a sling, place pan into pressure cooker on a trivet over 10 oz. water.
Seal cooker. Cook under pressure for 28-30 minutes.
Quick-release pressure and carefully remove cheesecake from the pot. Check for doneness. if edges aren’t set and center jiggles, it’s done. If not, return the pan and trivet to the pressure cooker and cook 5 minutes additional.
Cool cheesecake completely on a rack. Cool another 4 hours (or overnight) in the refrigerator.
Slice cheesecake into 8 pieces, top (optional), and serve.
Cheesecake should be stored in the refrigerator and eaten within 4 days. (It won’t last that long!) 😋
I want to thank Barbara Schrieving for her excellent tutorial on foolproof cheesecake. If you don’t follow her Pressure Cooking Today site, I recommend you subscribe.