Pork Tenderloin in Cherry Cream Sauce ~ An Instant Pot Recipe

April 25, 2018 By Deanna Piercy 2 Comments

Pork tenderloins are a handy item to keep in the freezer. They cook quickly and are very versatile. And if you have an Instant Pot, even better! You can whip up this Pork Tenderloin in Cherry Cream Sauce in about the time it takes to make a salad and a couple of side dishes. I served it alongside quartered red potatoes but the sauce is so delicious mashed potatoes or rice would be even better to soak up all that goodness.

Pork Tenderloin in Cherry Cream Sauce

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5 from 1 vote

Ingredients

1 Tablespoon olive oil
1 onion, thinly sliced
1 pork tenderloin, cut in one inch slices
1 heaping Tablespoon flour
salt and pepper to taste
1 bouillon cube (chicken or veggie), optional
1/4 cup white wine
1 cup pitted tart cherries (fresh, frozen or canned - no syrup)
1 cup heavy cream

Instructions

Cook sliced onion in olive oil on Sauté setting until translucent.
Cut tenderloin into 1 inch slices, removing fat, and season with salt and pepper.
Add to pot, sprinkle with heaping tablespoon of flour, and lightly brown on Sauté setting.
Deglaze pot with 1/4 cup white wine (may substitute chicken broth). Be sure to scrape bottom of pot well.
Turn off heat.
Add crumbled chicken bouillon cube if using.
Add drained cherries and heavy cream. Do NOT stir.
Cook on manual setting for 6 minutes, making sure vent is closed.
Allow pressure to release naturally.
Stir and serve.

Important information: Apparently some Instant Pot users are getting a “Burn” message with some recipes. I haven’t had this happen to me (yet!) but I’m including a good article about it for you. I have an older 6 quart Instant Pot. It would seem that this happens more often with the newer versions and maybe more so with the 8 quart size.

Before you make this recipe I would encourage you to read this:

7 Instant Pot Burn Mistakes You Need to Avoid

If you have had burn issues in the past, have a newer Instant Pot, and/or an 8 quart size I would recommend substituting at least one cup of chicken broth for the heavy cream during the cooking process. After the meat is cooked, remove from the pot and keep warm. Turn Instant Pot to Sauté setting and bring to a boil. Cook a few minutes while stirring to allow sauce to reduce a bit. Turn off heat and add 1/2 to 2/3 cup of heavy cream.

Please note I haven’t actually done that myself because mine works fine with the original recipe. This is merely a suggested option.

I used Dark Morello Cherries from Aldi which are only a couple of dollars per jar (I didn’t use the whole jar). They are in a very thin liquid but do include some sugar. You should also be able to use fresh pitted cherries, frozen or canned as long as they aren’t in a heavy syrup.

Pork Chops in Dijon Mustard Cream Sauce

March 28, 2018 By Deanna Piercy 3 Comments

I’m all about a good sauce. Take simple pork chops, add a delicious sauce and suddenly you’ve got something special. Wine and cream are always a good place to start. Add if you add the tang of Dijon mustard? Dinner is served!

Disclosure: This post contains affiliate links. Read more here.

5 from 1 vote

Pork Chops in Dijon Mustard Cream Sauce

Ingredients

2-4 pork chops (boneless works best but bone-in are fine)
1 tbsp olive oil
1-2 tbsp flour
salt, pepper, garlic powder to taste
1 onion, thinly sliced
1 1/2 - 2 cups chicken broth
1/4 cup dry white wine
1/2 tsp dried thyme
1 tbsp Dijon mustard
1/2 cup heavy whipping cream

Instructions

Heat olive oil in oven proof skillet over medium high heat.
Lightly flour pork chops on both sides and season with salt, pepper and garlic powder.
Brown pork chops on both sides. Remove from skillet.
Cook onions until translucent.
Deglaze pan with wine, scraping up all the browned bits.
Place pork chops on top of onions, pour 1/2 cup chicken broth over, sprinkle with dried thyme, and place in oven preheated to 325 degrees.
Cook until pork chops are done which will depend on thickness. Check at 25-30 minutes. Add more time if not done. If necessary, add a bit more liquid (water or broth) during baking so skillet doesn't go dry. You may also need to cover the skillet.
Remove from oven and place on burner over medium heat. Add remaining chicken broth and Dijon mustard. Bring to a simmer and cook a couple of minutes.
Reduce heat to low and add cream, stirring to combine. Heat through.
Serve pork chops with sauce spooned over top.

The sauce/gravy is so delicious that you might be tempted to eat it with a spoon. When I made this the other day it had been “one of those days” so I opted for easy baked potatoes as a side dish. But I recommend serving them with mashed potatoes or rice and spooning some of the sauce over each serving.

There were three pork chops in the package I used so we had one left over. The next night I heated a couple of tablespoons of butter in the skillet, sprinkled in a little flour, cooked a minute or so then added the leftover sauce from the night before. I added some chicken broth, sliced up the remaining pork chop into the sauce and added a splash of cream. I served this over cooked rice.

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This post is linked up on Miz Helen’s Full Plate Thursday.

Mom’s Best Potato Salad

March 21, 2018 By Deanna Piercy 6 Comments

My mom makes the BEST potato salad! Even people who usually don’t like potato salad tend to love hers. From the time I was a little kid I was her official potato salad taster. She’d mix it up, I’d taste it and tell her if it needed more mustard or a little more pickle relish.

I’ve been making it myself my entire adult life and decided it was time to share the recipe.

Disclosure: This post contains affiliate links. Read more here.

Mom’s Best Potato Salad

5 from 2 votes

Ingredients

6 medium/large russet potatoes
6 hard boiled eggs
1/2 onion, diced (Mom uses red onion but yellow or white work, too.)
1/2 cup quality mayonnaise (not Miracle Whip!)
1 tablespoon yellow mustard
1-2 tablespoons sweet pickle relish
salt and pepper to taste
Creole seasoning (optional)
paprika

Instructions

Peel potatoes, cut in 1 inch cubes, cover with cold water in large pot and bring to a boil.
Simmer 12-14 minutes or until potatoes are fork tender.
Drain well, return pan to stove and over low heat shake pot until excess water has evaporated. You want the potatoes dry and fluffy but don't let them stick.
Season lightly with salt and pepper and let cool.
Meanwhile, in large mixing bowl combine peeled and diced eggs (reserve one for garnish), onion, mayonnaise, mustard and pickle relish.
Add cooled potatoes and gently fold into mayonnaise mixture until well-combined.
Taste and adjust seasonings, add more mayonnaise if too dry, more mustard and/or relish to suit your taste.
Smooth top of potato salad, garnish with reserved egg cut into quarters as shown. Sprinkle with paprika and black pepper if desired.

This recipe makes a generous amount of potato salad but I nearly always double it. It keeps well in the refrigerator for a few days and I often share it with my mom who loves it but doesn’t do much cooking anymore.

It’s great served with barbecue, with fried chicken at a picnic, alongside ham and baked beans, or my personal favorite…

Debi’s Cajun Style Jambalaya

Whatever you serve it with, “Mom’s Best Potato Salad” is a delicious treat!

Chickpea Crumb Encrusted Flounder with Tomato Cream Sauce

March 7, 2018 By Deanna Piercy 2 Comments

Do you ever buy an ingredient and then try to decide what to do with it? That’s what happened when I ran across Chickpea Crumbs on one of my monthly grocery shopping trips. I decided to use them to coat flounder filets and they turned out really good! Of course, you can substitute bread or cracker crumbs but if Chickpea Crumbs sounds as intriguing to you as it did to me, give it a try.

Disclosure: This post contains affiliate links. Read more here.

5 from 1 vote

Chickpea Crumb Encrusted Flounder with Tomato Cream Sauce

Ingredients

2 flounder filets, thawed
1/4 cup mayonnaise (not Miracle Whip)
1/4 cup sour cream
1/2 lemon, juiced
1 teaspoon dried dill weed
1 teaspoon Old Bay Seasoning
1 teaspoon garlic powder or granules
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons Chickpea Crumbs (may substitute dried breadcrumbs or cracker crumbs)
2 tablespoons butter, melted
1 green onion, finely chopped (optional)

Tomato Cream Sauce

2 tablespoons butter
1 tablespoon ketchup
1 tablespoon red onion, finely diced
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2-4 tablespoons heavy cream

Instructions

Preheat oven to 325°.
In small bowl combine mayonnaise, sour cream, lemon juice, dill, Old Bay Seasoning, garlic powder, salt and pepper.
Mix well.
Place flounder filets on greased baking sheet.
Spread each filet with mayonnaise mixture, coating well.
Sprinkle with Chickpea Crumbs. Coating should be fairly thick.
Drizzle with melted butter and bake for 8-12 minutes until fish flakes easily. Time depends on thickness of filet.
Place fish on cooked orzo, rice, couscous or grain of your choice. Spoon Tomato Cream Sauce over fish.

Tomato Cream Sauce

Melt butter in small saucepan over medium high heat.
Add diced onion and cook a couple of minutes until onion begins to soften.
Add ketchup, garlic powder, black pepper and cream.
Reduce heat to low, stir and cook until heated through.

The Chickpea Crumbs don’t impart any particular flavor but they are nice and crunchy. If, like me, you are allergic to nuts these would be a good substitute in recipes calling for crushed nuts to coat meat or fish.

You can substitute any mild, white fish or boneless chicken breasts pounded thin.

This post was selected for Full Plate Thursday. Thank you, Miz Helen!

Debi’s Cajun Style Jambalaya

February 21, 2018 By Deanna Piercy 8 Comments

Into every cook’s life, if they’re lucky, there will come that one recipe that they treasure above all others. It might be a family recipe passed down through the generations, something from a church cookbook, or perhaps that recipe they talked a chef into divulging. Debi’s Jambalaya is my treasured recipe and here is the story behind it.

David and I went to New Orleans in August of 2005. During our time there we met Bryan and Debi Ory of Debi and the Deacons who perform at Tropical Isle on Bourbon Street. We were having such a great vacation that we decided to extend it a couple of days, totally unaware the Hurricane Katrina was headed our way. By the time we realized what was happening it was too late to get an earlier flight. So we did what any reasonable people would do. We bought some bottled water and snacks, stashed them in our hotel room and then went to a hurricane party at Tropical Isle.

Bryan and Debi were performing that night. They already had their van loaded up so they and their four children and Bryan’s mom could evacuate right after they finished their show. We exchanged email addresses, partied for several hours and then wished each other well. You can read more about it here.

We were greatly relieved to receive an email from Bryan letting us know they had made it out of the city safely. Debi later told us that she had watched news footage, scanning the crowds looking for us.

And so I suppose you could say we bonded over a hurricane.

We returned to New Orleans the following April and began to go twice a year, always spending time at Tropical Isle enjoying the music of Debi and the Deacons. And then in 2007, Debi invited us to their house for dinner. She made jambalaya and I swear it was the best thing I’ve ever tasted. A couple of nights later at the bar, during one of their breaks, I asked for the recipe. And the rest is history.

I have no idea how many times I’ve made this over the years. It makes a LOT so it’s perfect when feeding a crowd. I make a pot or two every year at our annual Happyland Music Festival that we host in our backyard and everyone raves about it.

I’ve always been more than happy to share my recipes but this one just felt too special for some reason. A couple of years ago I asked Debi if she’d ever given the recipe to anyone else and she said no. I told her I hadn’t shared it, despite having been asked. Ever generous, she told me it was fine if I wanted to. I said, “Tell me I can’t share it.” She looked a little perplexed for a second and then laughed. “Okay, don’t share it.”. I just wanted to keep it to myself.

So why am I sharing it now? Sadly, Debi passed away a few months ago after a year-long battle with lung cancer. We flew to New Orleans to attend her funeral and during our time there it occurred to me that perhaps it was time to share her jambalaya recipe. I decided to wait a little while and then ask Bryan if it was okay with him.

A couple of weeks later I got a text from Bryan asking if I had the recipe for her jambalaya because he wanted to make some that day. I sent him screen shots of the handwritten recipe and asked if I could share it on my blog as a tribute to Debi. He replied, “That would be awesome.”

Debi loved nothing better than to feed people. She always seemed to have a houseful of people at mealtime – many of her relatives live in the same neighborhood. She also brought food to the bar often for the bartenders and other staff. She was everybody’s mom and always made sure no one went hungry.

I’m sharing this treasured recipe as a way of honoring the memory of a woman who loved everyone and made sure they knew it. Every time I’ve ever made this, I’ve thought of Debi. For those of you who didn’t have the pleasure of knowing her, I hope you’ll think of someone you know who embodies love and share it in their honor.

Enjoy!

5 from 2 votes

Debi's Cajun Style Jambalaya

Course Main Course

Ingredients

1 whole chicken
3 tablespoons butter
2 onions, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 1/2 pounds smoked sausage
2 teaspoons chili powder
2 teaspoons Tony Chachere's Creole Seasoning
1 tablespoon Worchestershire sauce
1 tablespoon soy sauce
2 tablespoons Kitchen Bouquet
8 cups chicken broth (from boiling chicken)
4 cups rice (Zatarain's brand preferred)

Instructions

Place chicken in large pot, cover with water and simmer until chicken is cooked through.
Remove chicken to platter and allow to cool enough to handle. Pick meat from bones and cut or tear into large, bite-size pieces.
Strain chicken broth. Add water if necessary to equal 8 cups. Set aside
In the same pot you boiled the chicken, melt butter (or combination of butter and olive oil).
Add onions, celery, bell pepper and sliced smoked sausage and cook over medium high heat until onions are translucent and sausage is browned. Add the minced garlic the last minute or two, being careful not to let it burn.
Add chili powder, Creole seasoning, Worchestershire sauce, soy sauce, and Kitchen Bouquet. Stir to combine.
Add 8 cups of chicken broth then stir in chicken and 4 cups of rice. Bring to a boil. Cover with tight fitting lid.
Put in preheated 375 degree oven for 20-25 minutes, or until rice is tender.
Stir well and serve.

I usually use yellow onions but I’ve got a combination of yellow and red in this photo because that’s what I had.

Debi’s recipe calls for smoked sausage. Sometimes I do that and sometimes I use andouille sausage. Andouille is spicier so I generally use less of it.

After cooking veggies and sausage and adding seasonings

Cooked chicken ready to add to pot

The sausage floats to the top while baking. This is what it will look like right out of the oven.

Here it is after stirring.

And finally, a plate full of deliciousness:

Debi served this with homemade potato salad and that’s what I do, too. Interestingly, her potato salad was almost exactly like my mom’s version. The combination of jambalaya and potato salad is traditional and delicious.

Here is the original recipe. As you can see by the smudges, I’ve used it many, many times. Debi started writing the recipe but didn’t have her glasses. After the word “chicken” she dictated the rest to Bryan. I added “Debi’s Jambalaya” and “preheat 375°”.

Note: The only thing I’ve changed from her original recipe is that she used margarine and I use butter or a combination of butter and olive oil.

If you’d like to know more about Debi:

Debi’s Journey

Bryan writes beautifully about her and the grieving process on this Facebook page.

#LoveLikeDebi

Disclosure: This post contains affiliate links. Read more here.

This recipe is linked up on Miz Helen’s Full Plate Thursday.

How to Cook a Frozen Turkey Breast in an Instant Pot

February 7, 2018 By Deanna Piercy 4 Comments

My favorite meal of the year is the traditional Thanksgiving dinner. Turkey, mashed potatoes and gravy, homemade cranberry sauce and all the yummy extra side dishes. Delicious! It’s not the sort of meal the average homemaker has time for very often. However, you can still enjoy a tasty turkey dinner on a random Tuesday by cooking a turkey breast in the Instant Pot (or slow cooker). Life changing!

5 from 1 vote

How to Cook a Turkey Breast in an Instant Pot

An easy, no fuss way to have delicious turkey any day of the week.

Ingredients

1 turkey breast, bone-in (frozen or thawed - make sure it will fit in your pot)
1/2 stick butter
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 cup chicken broth
1 small onion, thinly sliced (opt.)

Instructions

Remove wrappings and gravy packet (if included) and place turkey breast in Instant Pot on the trivet which comes with it.
Season with garlic salt and pepper.
Tuck 1/2 stick of butter in cavity of turkey breast.
If using onion, place slices around turkey.
Pour chicken broth around turkey and place lid on Instant Pot.
Using "Slow Cook" setting, set timer for 7 hours if thawed, 9 if frozen.
When time is up, check for doneness with instant read thermometer. It should read 165 degrees in the thickest part of the meat.
Carefully remove turkey breast and keep warm.
Strain drippings and use to make gravy if desired.

If you don’t have an Instant Pot you can do the same thing in a slow cooker and in fact, that’s how I’ve done it for years. If the turkey breast is a little too large for your slow cooker, cover tightly with foil and place the lid on top. As it cooks, it will shrink and the lid will fit.

If you are looking for how to cook a whole turkey in the oven, including my easy hack for thawing a turkey, check out this post:

Dee’s Turkey Cooking Instructions

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Bacon and Pepper Jack Waffle Sandwich With Maple Mustard Dipping Sauce

January 24, 2018 By Deanna Piercy 1 Comment

You just never know where recipe ideas are going to come from. This Bacon and Pepper Jack Waffle Sandwich was my son’s inspired use of leftovers. We always have homemade waffles Christmas morning, along with bacon. We had leftovers in the refrigerator the next day, as well as leftover homemade cranberry sauce. He made a sandwich from these leftovers and declared it delicious. I added the dipping sauce and together we created the perfect brunch recipe.

5 from 1 vote

Bacon and Pepper Jack Waffle Sandwich with Maple Mustard Dipping Sauce

Course Main Course

Servings 1

Ingredients

1 homemade waffle
2 strips bacon (cooked)
1 slice pepper jack cheese
2 tbsp homemade cranberry sauce

Dipping Sauce

2 tbsp real maple syrup
1 tsp Dijon mustard

Instructions

Cut large homemade waffle in half and reheat (toaster or toaster oven works best).
Lay strips of cooked bacon on waffle half.
Place pepper jack cheese on top of bacon and heat until cheese just begins to melt.
Top with homemade cranberry sauce and other waffle half (or serve open face).
Serve with Maple Mustard Dipping Sauce.

Sauce

Combine maple syrup and mustard, whisking to mix thoroughly. Serve with waffle sandwich.

Chris’ version also included crumbled leftover sausage and chopped green onions. You could also add scrambled egg. He ate his as a regular sandwich while I prefer it open face because it’s a little messy, especially with the dipping sauce.

This would be good served with sweet potato fries and a fresh fruit salad.

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Disclosure: This post contains affiliate links. Read more here.

Eat At Home weekly meal plans:

Easy Oven Spaghetti Sauce

January 17, 2018 By Deanna Piercy Leave a Comment

There’s nothing quite like homemade spaghetti sauce which has simmered slowly for hours on the back of the stove. But let’s be honest. We don’t all have time for that on a regular basis. Sometimes we need a sauce we can put together in a couple of minutes and let it cook completely unattended for an hour or so while we are busy doing other things. Easy Oven Spaghetti Sauce to the rescue!

Easy Oven Spaghetti Sauce

Not only is this sauce super easy, it’s made from ingredients likely to be in your cupboard. In fact, it’s so good you’ll want to make certain you always have these few ingredients on hand. Add a salad and some toasted garlic bread and dinner is served!

We happen to like this sauce “as is” but it’s also adaptable. If you have some lovely fresh zucchini or yellow squash, cut some up and add to the sauce. Or most any vegetable you happen to like. If you have picky eaters in the family you could puree some veggies and add it. No one will be the wiser.

And if you really want to up the “yum quotient” add your favorite meatballs.

Yum

Easy Oven Spaghetti Sauce

Ingredients

1 medium onion, diced
2-3 cloves garlic, minced
2 tablespoons olive oil
1 large can whole tomatoes (28 ounces), undrained
2 cans/bottles of tomato paste
1 28 ounce tomato can of water
1/4 cup red wine (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
pinch of red pepper flakes
1 teaspoon sugar
salt and pepper to taste

Instructions

Heat olive oil in large pot over medium high heat.
Add onions and cook until translucent.
Add minced garlic and cook about 30 seconds, stirring to prevent burning.
Add whole tomatoes, tomato paste, water, wine, sugar and seasonings.
Bring to a simmer while stirring.
Cover tightly with lid and place in 350 degree oven for 45 minutes to an hour.
Remove from oven, stir and gently mash any larger chunks of tomato against side of pot.
You may add cooked meatballs at this point, either returning to oven until heated through or simmered gently on stovetop.
Serve over hot, cooked spaghetti.

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Notes about ingredients:

You can certainly use any whole tomatoes but I happen to really like San Marzano tomatoes.

I try to avoid canned foods as much as possible. However, I haven’t been able to find whole, San Marzano tomatoes in anything but cans (if you have, please let me know!). Fortunately I can at least buy tomato paste in glass jars now.

Vegan Brazilian Black Beans ~ An Instant Pot Recipe

January 10, 2018 By Deanna Piercy 6 Comments

Are you looking for an easy, healthy, meat-free recipe for your Instant Pot? Bonus points for CHEAP? Try this recipe for Vegan Brazilian Black Beans. Despite such simple ingredients these beans are delicious!

Vegan Brazilian Black Beans

I’ve shared a Brazilian Black Bean recipe before. That one starts out by cooking eight slices of bacon and it includes chicken broth. It’s really tasty! But then the other day my son told me he is giving up pork. Apparently he follows some pet pigs on Instagram and decided he just wasn’t comfortable eating an animal that is smarter than a dog. This is the kid who became vegetarian for several months at age five when he realized the hamburger on his dinner plate came from the cows his grandparents were raising in the pasture across from our house. He’s dabbled in vegetarianism a few times over the years. In fact, he, David and I all three ate vegetarian for an entire year several years ago.

I’m not advocating any particular diet for anyone else as I think it’s a personal decision. But I will say that most of us could benefit from a few meatless meals in our recipe repertoire, if for no other reason than cost. Beans can make a really filling, nutritious meal for far less than the usual meat-based dinner. That’s especially true if you buy dried beans, particularly if you can buy them in bulk.

So when Chris told me about his “no pork” decision I decided to see if I could make my regular Brazilian Black Bean recipe not only pork-free but vegan.

In place of the bacon I added soy sauce and a couple of drops of Liquid Smoke. The only other change I had to make was substituting vegetable broth for the chicken broth. I also decreased the salt in the original recipe because soy sauce is salty. I don’t salt the rice I serve the beans over but if you salt yours or if you plan to eat the beans as more of a soup without rice, I would eliminate the salt altogether. You can always taste and add a bit after the beans have cooked if necessary.

Yum

Vegan Brazilian Black Beans ~ An Instant Pot Recipe

Ingredients

2 tablespoons olive oil
1 small onion, diced
3-4 cloves of garlic, minced
4 cups vegetable broth
1 cup water
1 teaspoon salt
1/2 teaspoon Creole seasoning
1/2 teaspoon black pepper
1 tablespoon soy sauce
2 or 3 drops Liquid Smoke
1 pound (2 cups) dry black beans

Instructions

Heat pressure cooker until hot on sauté setting.
Add onion and cook about 3 minutes.
Add garlic and cook another 30 seconds while stirring to prevent burning.
Add beans, broth and water.
Add seasonings, soy sauce, and Liquid Smoke.
Stir well, secure lid and cook on high for 40 minutes.
Release steam, smash some of the beans against the side of the pot to thicken the liquid.
Taste and add more seasoning if desired.
Serve over hot, cooked rice.

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I like to serve the beans over cooked rice with a side of homemade coleslaw. Cornbread is really good with this meal but you can also just heat up some flour tortillas as shown in the photo.

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Disclosure: This post contains affiliate links. Read more here.

Note: In place of four cups of vegetable broth (either store bought or homemade) you can add one of these cubes to four cups of warm water and let it dissolve before adding to the pot (plus the additional cup of water for a total of five cups). That’s what I did. It’s a lot cheaper and very handy to keep these in your pantry.

Instant Pot

This post is linked up at Miz Helen’s Full Plate Thursday. So many great recipes there!

LWD 2017 Recipes ~ A Collection of 20 Delicious Dishes

January 3, 2018 By Deanna Piercy Leave a Comment

I shared a total of twenty recipes here on Life With Dee in 2017. Here they all are in one collection. I’d love to hear if you’ve tried any of them and if so, which was your favorite. I’m planning to share a recipe or something kitchen related every Wednesday in 2018. What type of recipes would you like to see?