Category Archives: Tried and True Recipes

These are all recipes that I have tried, made some changes to, and find worth repeating!

Pressure Cooker Parm. Ranch Potatoes

  • 2 lbs. red potatoes, cut into ½” chunks
  • 2 (1 oz.) pkgs. Ranch seasoning mix
  • 1 cup shredded parm.
  • ½ tsp. salt
  • 1 cup veg. broth
  • 1 onion, chopped
  • Pepper, to taste

Add all ingredients, except the cheese, to the pressure cooker.  Cook 6 min.  Mix in parm. cheese gradually, until melted.


Veggie Lasagna Portobello Mushrooms

  • 1 tsp. olive oil
  • 2 cups baby spinach, chopped
  • 3 cloves minced garlic
  • 2 green onions, chopped
  • ½ bell pepper, chopped
  • Salt & pepper, to taste
  • ¾ cup ricotta
  • ½ cup grated parm.
  • 1 egg
  • Dried basil, to taste
  • 4 lg. Portobello caps, de-gilled and scraped
  • ½ cup marinara sauce
  • Shredded mozz., to taste

Preheat oven to 400º.  Line a baking sheet w/ nonstick foil.  Spray the mushrooms w/ cooking spray, and season w/ salt & pepper before placing open-side up on baking sheet.  In a lg. pan over med. heat, add oil, onion, garlic, and bell pepper.  Season w/ salt & pepper, and fry until soft.  Add the spinach, and cook a minute or so until wilted.  In a med. bowl, mix egg w/ cheeses.  Mix in veggies and basil.  Stuff mushrooms w/ cheese/veg. mixture, and top each w/ 2 tbsps. marinara and desired amount of mozz.  Bake 20-25 min.

Creamy Sun-Dried Tomato Cod

  • 5 cod fillets, patted dry
  • Salt & pepper, to taste
  • ½ cup sun dried tomatoes, diced
  • 1 cup heavy cream
  • ½ cup water
  • 4 cloves minced garlic
  • ½ block cream cheese, softened

Season fillets w/ salt & pepper, and then fry in a lg. greased pan on med. high heat until browned on both sides.  Meanwhile, add remaining ingredients to a separate pot on med., whisking until cheese is melted and everything is combined.  Spoon sauce over fish; cover; and cook another 10 min. or so until mixture is heated through.

Million Dollar Deviled Eggs

  • 6 hard-boiled eggs
  • 1/8 cup salad dressing
  • 1 tsp. yellow mustard
  • 1 tsp. Dijon mustard
  • 1 tsp. sweet pickle juice
  • ½ tsp. sugar
  • Pinch salt
  • Pinch pepper
  • Paprika, for topping
  • “bacon” bits, for topping
  • Sliced mini sweet pickles, for topping

  Slice eggs in half, and place all yolks in a sm. bowl.  Crush up yolks, and add all other ingredients (except for the topping items).  Fill egg halves w/ yolk mixture, and then top w/ paprika, “bacon” bits, and a single slice of pickle each.