Creamy Garlic Zoodles

1 TBSP butter
2 cloves garlic, minced
4 oz cream cheese
2-3 TBSP milk
¼ C Parmesan cheese
4-5 medium zucchini, spiralized
salt & pepper to taste
*optional – sliced cherry tomatoes for garnish

In a large pan, melt butter over medium low heat. Then add minced garlic.
Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
Allow the cream cheese to melt and start forming a simple sauce.
Add in all the zucchini noodles. Toss the zoodles to coat with the sauce.
Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.
Serve immediately and enjoy!


Sometimes I add grilled shrimp or Chicken!

Instant Pot Gyros

2 lbs. beef roast, thinly sliced
3 cloves minced garlic
1 tbsp. dried parsley
1 tsp. black pepper
1 tsp. salt
1/2 cup vegetable broth
1 red onion, thinly sliced
1 tbsp. lemon juice
4 tbsp. oil (olive, coconut, avocado, etc)
Pitas or Naan bread

Tzatziki Sauce:
1 cup plain Greek yogurt
1/2 cup cucumber peeled, seeded, and chopped
1 clove minced garlic
1 tsp. salt and pepper
2 tbsp. fresh dill
Turn Instant Pot on saute and let the pan warn up. When it’s warm, add oil to the bottom of the pan and let it get hot.
Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes
Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset cook the gyro meat for 9 minutes. Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method.
While the gyro meat is cooking mix together the Tzatziki sauce and slice your vegetable toppings. For added flavor drizzle apple cider vinegar and olive oil over vegetables.
To make your gyro layer the lettuce at the bottom of the pita or naan bread. Then add your meat, toppings, and sauce. This will keep the pita or naan from getting sogg

Fish Taco Bowls


2corn tortillas
1 lime
1/8 ounce cilantro
1 clove garlic
1/2 cup brown rice ( i use white or brown, and add lime and cilantro to rice too)
10 ounces cod
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup sour cream
2 tbl mayonnaise
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage ( i use all red)
1 teaspoon chipotle paste
1 avocado


Cooking Steps
Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Stack tortillas and cut into 8 equal wedges. Halve lime; cut 1 half into wedges for serving. Rinse cilantro; roughly chop leaves and stems. Mince garlic.
Cook Rice
Season boiling water generously with salt (the amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it’s finished cooking). Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve. Meanwhile, line 2 baking sheets with foil for the next step.

Bake cod and tortilla chips
Pat cod dry with paper towel and place on 1 prepared sheet. Season all over with spice mix, ½ teaspoon salt, and pepper, then drizzle 1 teaspoon olive oil over each fillet. On other prepared sheet, toss tortillas with ½ tablespoon olive oil and ⅛ teaspoon salt to coat. Arrange in a single layer. Transfer both sheets to oven; bake until cod is opaque and cooked through and tortilla chips are just crisp, 8-10 minutes.
Make slaw and chipotle sauce
While cod and tortilla chips bake, in a large bowl, whisk together sour cream, mayonnaise, garlic, juice of ½ lime, half of cilantro, ¼ teaspoon salt, and pepper as desired. Add slaw mix and toss to coat. In a small bowl, stir together chipotle paste (use half for milder heat), 1 tablespoon olive oil, and 1 tablespoon water to combine.
Prepare avocado and flake fish
Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Using a fork, flake baked cod into large pieces.
Plate fish taco bowls
Divide brown rice between serving bowls. Top with cod, slaw, avocado, and tortilla chips, or arrange toppings in sections so you can enjoy them each one at a time. Drizzle over as much chipotle sauce as desired. Garnish with remaining cilantro, serve with lime wedges for squeezing over, and dig in!

Instant Pot Beer Braised French Dip Sandwiches

Instant Pot Beer Braised French Dip Sandwiches
  • 3-4 lb chuck roast
  • 2 cups beef stock
  • 1 12 oz can or bottle beer
  • 1 10.5 oz can condensed French onion soup
  • 4-6 french rolls
  • 8-10 slices provolone cheese
  • 1 tbsp butter
  • 1 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 1/2 small onion chopped
  1. Turn Instant Pot onto saute and trow in butter. While pot is heating up, season your roast with salt, pepper, garlic, and onion powder.

  2. When pot is hot, place roast in and brown on each side (about 3-4 minutes on each side). This step is optional if you are looking to just dump and go. It does help with the flavor though (it keeps the juice in)!

  3. Turn Instant Pot off. Remove roast and set aside. Add a cup of beef stock to the pot and de-glaze (or scrape) off any browned bits from the bottom.

  4. When pot is de-glazed, add onion, the rest of the beef stock, beer, Worcestershire, and french onion soup. Add roast back in and close top.

  5. Select manual on your Instant Pot and set timer for 80 minutes. When timer is up, allow a full natural pressure release.

  6. While Instant Pot is releasing, turn oven onto broil and allow to heat up. Cut rolls in half and add cheese to one side.

  7. Open pot and carefully remove roast. Shred roast. Add shredded roast onto rolls and place in the oven for broil for 1 minute until the cheese is melted.

  8. Spoon and strain broth from the Instant Pot into small bowls to serve with sandwiches

Instant Pot Peach Cobbler

  • 2 cans (21 ounces each) Peach Pie Filling
  • 1 box (15.25 oz) yellow cake mix
  • 1 stick (1/2 cup) butter, melted
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream (optional)



    • For this recipe, you will need to use pot in pot with a cup of water in the bottom and the pot on a trivet. This will allow steam to create the pressure for it to cook.
    • Spread evenly.
    • In a mixing bowl, add cake mix and cinnamon.
    • Mix well.
    • Pour in melted butter and stir to mix well.
    • The mixture will be stiff and hard to mix.
    • Continue to mix well. Sprinkle onto the peaches in the instant pot.
    • Set the instant pot to manual high pressure for 10 minutes.
    • Slow release for 10 minutes and remove the cover.
    • Let set for 5 minutes to cool.
  • Spoon onto plates and serve with a scoop of vanilla ice cream.

Instant Pot Lemon Curd


  • 4 (204g) large eggs
  • 2 (38g) large egg yolks (no egg white)
  • 225 grams (1 cup) granulated sugar
  • 235 ml (~1 cup) freshly squeezed lemon juice from 6 – 8 lemons
  • 1 tablespoon (5g) lemon zest
  • A pinch of salt
  • 100 grams (½ cup – 1 tbsp) unsalted butter , room temperature


  • Create Egg Mixture: In a 7”x3” pyrex oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks. Add 225g (1cup) granulated sugar and mix well. Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined. Wrap the glass container very tight with aluminium foil.
  • Pressure Cook Egg Mixture: Pour 1 cup (250ml) cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet. Close lid and pressure cook at High Pressure for 1 minute, then Natural Release for 10 minutes.

    *Pro Tip 1: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.

    *Pro Tip 2: The floating pin will drop at the 7 – 8 minute mark, but don’t touch it until it has reached 10 minutes.

  • Create Instant Pot Lemon Curd: Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. When you first see the egg mixture, it will look like an egg custard. Give it a few quick whisk and watch magic happens. Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture. Lemon curd is done and it will thicken as it cools. You can filter out the lemon zest with a fine mesh strainer if you like. If the lemon curd is lumpy, you can smooth it out with silicone whisk.
  • Serve: Chill in the fridge for at least 4 hours before serving.

Creamy Cheesey Spinach Butternut Squash


  • 1 butternut squash
  • 1/2 cup (125ml) vegetable broth
  • 1 cup (250ml) heavy cream
  • 5 garlic cloves (or to taste), minced
  • 1 cup Italian 4 cheese mix
  • 1 cup freshly chopped spinach
  • Fresh thyme, to taste
  • Kosher salt and fresh cracked pepper
  • Red chili pepper flakes (optional)


1. Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper.

2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.

3. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.



  • 4 tablespoons salted butter, divided
  • 2 tablespoons vegetable oil, divided
  • 5-6 ounces crimini or button mushrooms, sliced
  • 2 medium yellow onions, thinly sliced
  • 1/4 teaspoon dried thyme
  • 1 tablespoon sugar
  • 1 1/2 tablespoon balsamic vinegar
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 4 ounces grated gruyere cheese (I used applewood smoked gruyere)
  • 1 package (1 pound) frozen puff pastry, thawed
  • 1 egg, lightly beaten


  1. In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
  2. Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
  3. Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  4. Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.


  1. Make sure the puff pastry is cold when it goes into the oven. If at any point it becomes soft, allow it to rest in the refrigerator for 15-20 minutes or until it firms up again. Do not open the oven door during the first 10 minutes of baking time. Frequently opening the oven may cause the puff pastry to not ‘puff up’.
  2. Mozzarella or gouda cheese may be used to replace the gruyere. I really like the smoky flavor of applewood smoked gruyere with these bites.
  3. If you’ve prepared the caramelized onion mixture ahead of time, you can zap it in the microwave for 30 seconds to bring it back to room temperature quickly.

This recipe from Little Spice Jar