So, this was a happy accident…
The plan was to make plain old BBQ Pulled Pork for Cooking Club. Super easy, super tasty… but NOT super fast. It takes hours in the slow cooker and is one recipe I always start way before Cooking Club begin.
Unfortunately, there were issues with my grocery delivery and the pork didn’t arrive until after Cooking Club started, which meant we had no time for the slow cooker.
I’m trying to up my photo game… what do you think? 😉
I was so pleased with how this recipe came out! I love noodles with a peanut butter-based sauce and am always on the lookout for a recipe that is macro-friendly. I started with this awesome recipe from The Creative Bite and modified it to add more protein (as always ;)), decrease the noodles, bulk up the veggies, and bring the fat down by swapping in PB2 for the peanut butter.
I’ve got a few Instant Pot recipes that I make that have turned into multi-pot recipes because of how much I make and needing to brown or saute meat on the stovetop, but aside from the sauce, this one is just the Instant Pot, which I also like.
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This recipe is really hard to post because I seem to make it differently every time. It’s also practially impossible to know how big a spaghetti squash you’re going to get (I order online) so I’m always playing it by ear a little. The truth is you can modify this and play with it and chances are it will still turn out deliciously. I’m mostly posting it to have something to Pin to my Cooking Club Pinterest so people know what we’re actually making when we plan instead of pinning someone else’s recipe as a placeholder.
In other words… either be prepared to play with this and take your chances a little or skip it and try something else. 😉 Continue reading
This recipe came about because of new toys in the kitchen and a trip to Utah.
When I was visiting my mom and stepdad in Utah this summer, we had dinner at the St. Regis in Deer Valley and while everything was delicious, the thing that stood out the most was a corn chowder. And it was extra amazing because it was dairy-free. No cream, but smooth as silk.
I was convinced I could make something similar (but with MOAR PROTEIN!) and wanted to figure out how to do it with my Instant Pot and my immersion blender. Continue reading
I’ve been getting more comfortable with my Instant Pot and wanted to branch out from our perenniel favorite soup from Skinnytaste, so I went in search of new soup recipes. After making it, I realized that Pasta E Fagioli wasn’t all that different from Beef, Tomato and Pasta Soup… but it was awfully delicious and different enough. Continue reading
spodalicious 