Chicken and Waffles With Maple Whiskey Cream Gravy

October 4, 2017 By Deanna Piercy 2 Comments

Do you love chicken and waffles as much as I do? There is just something about that combination of sweet and savory. And when you add a little maple flavored whiskey to the gravy? Well, it just takes chicken and waffles to a whole new level.

Recipe update: Crown Royal Maple Whiskey has sadly been discontinued. If you are fortunate enough to run across a bottle – buy it! Otherwise you can substitute Crown Royal Vanilla Whiskey. Perhaps use a bit less whiskey and a bit more maple syrup.

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Chicken and Waffles With Maple Whiskey Cream Gravy

Ingredients

8-10 chicken tenders
1/2 cup all purpose flour
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper
1-2 tablespoons coconut oil (or whatever you like to fry with)

For Gravy

2 tablespoons butter
2 tablespoons seasoned flour (leftover from dredging chicken)
1 cup chicken broth
1/2 cup heavy cream
1/4 cup maple flavored whiskey
1/3 cup maple syrup
salt, pepper, cayenne to taste

Instructions

Use your favorite waffle batter recipe but substitute brown sugar for white, increase vanilla to one teaspoon, and add 1 teaspoon of cinnamon.
Cook waffles and keep warm.
Heat coconut oil in skillet over medium high heat.
Mix 1/2 cup flour with garlic salt, black pepper and cayenne pepper.
Dredge chicken tenders in flour mixture and place in skillet.
Cook until chicken is no longer pink inside.
Remove from skillet and keep warm.
In the same skillet over medium heat melt butter.
Add 2 tablespoons of the seasoned flour leftover from dredging chicken.
Cook about 1-2 minutes stirring constantly.
Slowly add chicken broth while stirring.
Add heavy cream and stir to combine.
Add whiskey, stirring well and cook until gravy has thickened.
Add maple syrup.
Taste and add salt, pepper and/or cayenne if needed to suit your taste.
Place chicken tenders on waffles, pour gravy over, and drizzle with more maple syrup.

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I like to use my cast iron skillet but you can use any heavy skillet.

I meant to make a fruit salad to go with this but by the time I got everything ready I changed my mind. I had a few blackberries and some orange juice in the fridge. Along with a cup of freshly brewed coffee, I decided that was good enough.

Here’s a closeup of the deliciousness:

We aren’t going to discuss the calorie count. Just think of it as dinner and dessert all in one.

Disclosure: This post contains affiliate links. Thank you for supporting Life With Dee!

Sour Cream Green Chile Enchiladas

September 27, 2017 By Deanna Piercy 7 Comments

These delicious sour cream and green chili enchiladas are a family favorite. If you are vegetarian or just trying to add a few meatless meals to your repertoire, give this recipe a try. I’m willing to bet this will become a favorite in your house, too.

Sour Cream and Green Chile Enchiladas

Several years ago we decided to become vegetarian. A friend was struggling with the vegan diet he had been prescribed for his cancer diagnosis (stage 4) so we did this in solidarity with him. We didn’t go vegan but just vegetarian. We ended up doing this for a year and surprisingly, didn’t find it that difficult.

I took on the challenge of finding delicious recipes as well as altering old family favorites.

For many years, one of our favorites was chicken enchiladas made with cream of chicken soup. I’m no fan of canned soups but this was one I still used, for convenience sake.

Our new vegetarian diet required a new approach to this recipe. I experimented a bit and came up with an alternative which is SO MUCH better than the original, even without the chicken. In fact, it’s so flavorful we all agreed we didn’t miss the chicken one little bit.

We are no longer eating a vegetarian diet so theoretically I could put chicken in these enchiladas. But there is honestly no reason to do so. I still like to cook meatless meals fairly often and this one is a keeper.

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Sour Cream Green Chile Enchiladas

Ingredients

1 dozen flour tortillas
1 8 oz. package of cream cheese - softened
8 oz. sour cream
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy whipping cream
1-2 (4 oz.) cans of diced green chiles
1 (16 oz.) jar green enchilada sauce
2 cups grated cheddar cheese
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
salt, pepper and Creole seasoning (or cayenne pepper) to taste

Instructions

Preheat oven to 350 degrees.
Melt butter over medium high heat in large skillet.
Add flour and stir constantly a couple of minutes.
Add green chiles, undrained, and stir to combine.
Add chili powder, garlic powder, cumin, salt, pepper and Creole seasoning to taste (or a pinch of cayenne).
Stir and cook one minute.
Lower heat to medium and add softened cream cheese, stirring until combined.
Add heavy cream, stir to combine and remove from heat.
Stir in sour cream.
Warm tortillas in microwave or low oven to make more pliable.
Pour a few tablespoons of green enchilada sauce in bottom of greased, 9x11 baking dish.
In each tortilla, spoon a couple of tablespoons of the sour cream sauce and sprinkle with grated cheese.
Roll and place seam side down in baking dish.
Repeat until all tortillas are filled.
Pour any remaining sour cream sauce evenly over the enchiladas.
Pour green sauce over, making sure enchiladas are well covered.
Sprinkle with remaining grated cheese and bake until bubbly and the cheese is lightly browned - about 35-40 minutes.

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Even though I’m normally just feeding three, I usually still make the full recipe. The leftovers are still really tasty heated up the next day or two for lunches.

Sometimes, though, I just make half. This picture was from the last time I made them and I just used 6 tortillas (because that’s all I had). Even so, I was able to take half of this dish to my parents and they still had leftovers. These enchiladas are very rich so you won’t need a large portion. Oh, and please excuse my old, chipped baking dish. Just keeping it real, y’all!

This is what you want it to look like after baking. That is, unless you don’t like your cheese to be this browned. I’ve heard some don’t. Personally, I loved it this way.

I often serve these enchiladas with rice, salad, chips and salsa. Or sometimes refried beans. You could serve with a dollop of sour cream on top (calories, be damned!) and maybe a few black olives. For company I would likely do that to dress it up a bit.

This particular night we were eating early and we’d all had late lunches so I skipped the rice.

Do you like enchiladas? If you try this recipe I’d love to hear what you think. Leave me a comment!

Note: I use this brand of organic green enchilada sauce:

However, one of these days I plan to make my own and freeze in recipe-size batches. Here is a recipe that looks good:

Homemade Green Chile Enchilada Sauce

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Giant Pumpkin Recipe Roundup

September 26, 2017 By Deanna Piercy 10 Comments

It’s officially fall which means it’s pumpkin season. If the first thing that comes to mind is a pumpkin spice latte you might not realize that pumpkins are actually rather nutritious. They are high in fiber and several other nutrients. But I’ll be the first to admit that many pumpkin recipes negate much of that with the addition of loads of sugar. Still, as part of a balanced diet, there’s no reason not to include a few pumpkin recipe treats this fall. And if you still feel a bit guilty, be sure to check out the smoothie recipe I’ve included.

Giant Pumpkin Recipe Roundup

Last week as I was linking up my latest recipe on Miz Helen’s Full Plate Thursday link up, I scrolled through the other submissions as I always do. I quickly noticed a theme this week – PUMPKIN! There were so many pumpkin recipes and many sounded absolutely delicious. I wanted to try them all.

That’s when I got the idea to gather them up in one place and share them with y’all. Plus, it will make it easier for me to find them whenever I’m in the mood to make something with pumpkin. By the way, that’s part of the reason I started my old Dee’s Kitchen blog years ago. I figured it was a handy way to have my recipes in one place. Plus, people were always asking for certain recipes and I could then just direct them to the blog. Good idea, right?

So anyway, if you’re looking for a pumpkin recipe, look no further. You’re sure to find something tasty here.

Pumpkin Spice Bundt Cake with Vanilla Butter Sauce

Pumpkin Spice Latte Protein Bars

Homemade Pumpkin Granola

Chocolate Pumpkin Bread

Pumpkin Chocolate Chip Scones

Pumpkin Spice Muffins

Pumpkin Chocolate Chip Pillow Cookies

Bakery Style Pumpkin Muffins

Homemade Pumpkin Waffles

Gluten-Free Pumpkin Spice Coffee Cake (vegan, allergy-free)

Pumpkin Gingerbread Muffins

Velvety Pumpkin Crumb Cake

Pumpkin Snickerdoodle Muffins

Easy Pumpkin Cookies

Easy Pumpkin Hummus

Bacon and Pumpkin Pasta

Spiced Pumpkin Green Smoothie

Don’t those sound yummy? Which one sounds the best?

I also have a few pumpkin recipes here on Life With Dee in case you need more.

Life With Dee pumpkin recipes:

Vegan Pumpkin Spice Oatmeal Cookies (guest post recipe)

Iced Pumpkin Cookies (a guest post recipe)

Pumpkin Bread

Oatmeal Pumpkin Cookies

Molasses Cake with Pumpkin Cream Cheese Frosting (from my old blog – no picture!)

If you try any of these I’d love to hear what you thought. Or if you have a favorite pumpkin recipe please share!

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How to Cook a Frozen Ham in the Instant Pot

September 21, 2017 By Deanna Piercy 17 Comments

Do you ever find yourself in need of an easy meal but forgot to thaw something? What about when unexpected guests show up? If you have an Instant Pot and make a point of keeping a small ham in the freezer, you’re in business. That’s right. You can cook a frozen ham in the Instant Pot!

How to cook a frozen ham in the Instant Pot

I’ve told the story of my Aunt Hazel’s hospitality here before:

What Would Aunt Hazel Do? ~ Southern Hospitality

No matter how many people showed up at her house, she was always able to feed them. It was probably not going to be anything fancy but no one left her house hungry. One of her secrets was that she always seemed to have a small ham in her refrigerator. She would heat up the ham, open a can or two of baked beans and mix up some coleslaw. Along with a pitcher of sweet tea, dinner was served!

I don’t have anything like the amount of drop-in company that she did but I still like to be prepared. And of course, there are always those nights when you need an easy meal with minimal prep time.

That’s one reason I love my Instant Pot. I can pull a frozen ham from the freezer, put it in the Instant Pot with just three ingredients and with almost no effort, have dinner on the table.

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How to Cook a Frozen Ham in the Instant Pot

Ingredients

1 small frozen ham
1 can of crushed pineapple (16 ounces)
1/4 cup dark brown sugar
2 tablespoons maple syrup

Instructions

Place frozen ham on trivet in Instant Pot.
Pour crushed pineapple over ham.
Sprinkle with brown sugar.
Drizzle with maple syrup.
Secure lid on Instant Pot with vent closed.
Cook for 35 minutes (Manual button) and allow pressure to release on its own.
To thicken juices remove ham and trivet.
Set Instant Pot on sauté setting.
Mix 1 tablespoon of cornstarch in a couple of tablespoons of cold water until smooth.
Stir into liquid in pot.
Bring to a boil and stir until thickened.
Pour over ham slices on plate or over rice.

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I can usually pick up a small, sliced ham at Aldi for just a few dollars. I try to always keep at least one in my freezer. I also usually keep a can or two of crushed pineapple in the pantry but you could certainly skip that and just add some type of liquid (chicken or vegetable broth would work well).

I love the pre-sliced hams because it makes this meal even easier. No need to dirty a cutting board in order to slice it up.

Ham goes really well with baked beans and coleslaw like my Aunt Hazel so often served, but you could certainly serve it with different side dishes. Some possibilities include applesauce, macaroni and cheese, steamed frozen peas, tossed green salad, homemade cranberry sauce, mashed potatoes or rice.

The night I took these photos I happened to have fresh corn on the cob and a baguette on hand. Yum!

You’re likely to have a lot of the pineapple liquid/sauce leftover. You can refrigerate it then use it to make homemade sweet and sour sauce a night or two later. One of these days I’ll share a more exact “recipe” but basically you add more brown sugar, a splash of vinegar, a little soy sauce, some ground ginger and a bit of garlic powder. Bring to a boil. Mix a tablespoon or so of cornstarch in a little cold water until smooth then add to the boiling mixture. Cook until thickened. This is really good over fried rice or with homemade egg rolls.

Do you have a go-to meal for unexpected guests or an easy meal for busy nights? I’m always on the lookout for more ideas so leave me a comment with your favorite.

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This post is linked up at Miz Helen’s “Full Plate Thursday”. Check it out!

Smothered Pork Chops ~ An Instant Pot Recipe

August 25, 2017 By Deanna Piercy 2 Comments

Smothered pork chops are a favorite around here and I got to wondering if I could make them in the Instant Pot with frozen pork chops. It turns out…yes, you can!

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Smothered Pork Chops ~ An Instant Pot Recipe

Ingredients

4 extra thick boneless pork chops (frozen)
3 tablespoons olive oil
1 medium onion, thinly sliced
1/4 cup red wine
1 cup chicken broth
1 tablespoon worchestershire sauce
1 tablespoon all purpose flour, plus enough to coat pork chops
3 tablespoons cold water
salt, pepper, garlic salt, seasoned salt, Creole seasoning (according to taste)

Instructions

Heat 2 tablespoons oil in Instant Pot on saute.
Season pork chops well on both sides and sprinkle with flour.
Brown pork chops in hot oil then remove from Instant Pot.
Put sliced onions in Instant Pot and cook until lightly browned (add more oil if necessary).
Deglaze pot with red wine, thoroughly scraping bottom of pot to get up all the browned bits.
Put browned pork chops on top of onions.
Pour chicken broth over pork chops.
Drizzle pork chops with worchestershire sauce.
Place lid on Instant Pot, close vent and set for 30 minutes on meat setting.
Allow to vent naturally.
Remove pork chops to plate and cover to keep warm.
Return Instant Pot to saute.
Mix 1 tablespoon flour with 3 tablespoons cold water until completely smooth.
Pour into bubbling drippings, stirring constantly until gravy thickens.
Taste and adjust seasoning if needed.
Place pork chop alongside or on cooked white rice and pour gravy over to serve.

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Seasoned and floured…ready to brown:

After browning:

Back in the Instant Pot, ready to cook:

The pork chops are done, nice and tender:

Thickening the gravy:

Update: I was honored to be selected for Miz Helen’s “Full Plate Thursday”!

Miz Helen’s Country Cottage

More Instant Pot recipes you might enjoy:

Easy Chicken Tikka Masala

Cabbage Leek Diet Soup

Butternut Squash Risotto

Easy Jambalaya

Gumbo

Cabbage, Potatoes and Sausage

Brazilian Black Beans

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Squash Casserole ~ a delicious summer treat

August 16, 2017 By Deanna Piercy 5 Comments

Summer produce fresh from the farmers market or your own garden is one of life’s true pleasures. The season is fleeting, though, so be sure to enjoy it while you can. There are many recipes for squash casserole and every one I’ve tried has been delicious. Here is a simple version that only requires one skillet and one baking dish. Because summer is too short to spend washing unnecessary dishes!

Squash Casserole

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Squash Casserole ~ a delicious summer treat

Ingredients

4-5 medium yellow crookneck squash - cut in 1/4 inch slices
1 medium onion, chopped
3 tablespoons butter (divided)
1 tablespoon all purpose flour
1 heaping tablespoon sour cream
3 tablespoons real mayonnaise (not Miracle Whip)
1/4 cup heavy cream
salt, pepper, garlic powder, Creole seasoning to taste
1-2 cups grated cheddar cheese
1/4 cup bread crumbs
paprika

Instructions

Melt one tablespoon of butter in large skillet over medium high heat.
Add sliced squash, season with salt, pepper, garlic powder and Creole seasoning.
Cook about 8-10 minutes until almost tender and slightly browned.
Remove from skillet and place in greased baking dish.
In same skillet add remaining two tablespoons butter and melt over medium high heat.
Add chopped onions and cook until translucent, about 3 or 4 minutes.
Sprinkle flour over onions and continue to cook another minute, stirring constantly.
Slowly pour in heavy cream, reduce heat to low and simmer until beginning to thicken.
Remove from heat; stir in mayonnaise and sour cream.
Taste and add more seasoning as desired.
Pour cream mixture over squash in baking dish.
Mix well.
Top with grated cheese then sprinkle with bread crumbs.
Sprinkle with freshly ground black pepper and paprika.
Bake at 350 degrees about 30-40 minutes or until hot and bubbly and cheese is slightly browned.

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Squash and onions, chopped and sliced:

I happen to like my food very well-seasoned, as you can see here:

Ready for the oven:

Delicious!

This makes a wonderful side dish but I happen to like it as the star dish of an all-veggie dinner. Pick out the best looking vegetables at the farmers market and enjoy a plate of summer goodness. I recently served this along with baked potatoes, whiskey-glazed carrots and a nice green salad. I then enjoyed the leftovers for my lunch the next couple of days.

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Creamy Tomato Wine Sauce

August 8, 2017 By Deanna Piercy 2 Comments

A good sauce elevates a meal from ho-hum to yum-yum! This Creamy Tomato Wine Sauce is equally delicious on chicken or fish. You can also pour it over angel hair pasta or steamed rice for a tasty side dish.

Creamy Tomato Wine Sauce

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Creamy Tomato Wine Sauce

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1/2 teaspoon crushed red pepper flakes
2-3 cloves garlic, minced
1/4 cup dry white wine
1 pint cherry or grape tomatoes, sliced in half
salt and pepper to taste
juice of one lemon
zest of one lemon
1 teaspoon Herbs de Provence
1/4 cup of heavy cream

Instructions

Heat butter and olive oil in skillet over medium heat.
Add red pepper flakes and cook one minute.
Add tomatoes and garlic then cook about 10 minutes.
Pour in wine, stir and cook until simmering.
Add lemon juice, zest, salt, pepper and Herbs de Provence.
Cook about 2-3 more minutes, stirring often.
Add heavy cream and cook until mixture just starts to thicken - about 2-4 minutes - while stirring constantly.
Serve over cooked chicken, fish, angel hair pasta or rice.
Optional: Add a handful of red seedless grapes (cut in half) along with the tomatoes.

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This easy-to-make sauce makes plain chicken or fish taste like something from a fine restaurant.

LWD tip: Keep boxed wines (one red and one white) in the fridge for delicious sauces without having to open a bottle. I enjoy a nice glass of wine with a meal sometimes but if David is on call and can’t have any I don’t like to open a bottle just for myself. Having boxed wine in the fridge means I can still make a wine-based sauce.

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Easy Chicken Tikka Masala ~ An Instant Pot Recipe

July 26, 2017 By Deanna Piercy Leave a Comment

As much as I love to cook, some nights you just need something you can throw together without any fuss. That’s one of the reasons I love my Instant Pot. I’m still experimenting with it but so far everything has turned out great. Last night I made a super easy chicken tikka masala which we all loved! This will definitely be on our menu in the future.

Easy Chicken Tikka Masala

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One of the wonderful things about an Instant Pot is that you can cook meat from a frozen state. Thawing meat can be a pain sometimes. Not only do you have to remember to do so far enough in advance but then there’s the issue of finding space in an already crammed refrigerator (or is that just me?).

My daughter cooks frozen chicken in her Instant Pot so I decided to give it a try myself. While I generally make things from scratch, including curries and such, I happened to have a jar of tikka masala sauce in my pantry. I don’t remember when or why I bought it but when I cleaned out my pantry last week I was reminded that I needed to use it. I’ll tell you what – this turned out so delicious that I’ll be keeping a jar or two on hand all the time now!

Yum

Easy Chicken Tikka Masala ~ An Instant Pot Recipe

Ingredients

2-3 pounds frozen chicken (I used breasts and thighs)
1 (16 oz) jar of tikka masala sauce
1 onion, sliced
1 bell pepper, sliced (red or green, or combination)
1 cup chicken broth
salt and pepper to taste

Instructions

Place frozen chicken in Instant Pot.
Add sliced onions and peppers.
Season with salt and pepper to taste (don't overdo the salt now; you can add more later).
Pour in chicken broth and tikka masala sauce.
Close lid making sure vent is closed.
Set timer for 30 minutes on manual.
When time is up, check thickest piece of chicken for doneness.
Adjust seasoning if needed.
Serve over hot, cooked Basmati rice.
Note: The sauce will be thin. If you'd like it thicker, ladle into a saucepan and add a little cornstarch mixed with cold water (make a paste). Bring to a boil then simmer until desired thickness.

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This smelled SO GOOD while it was cooking! After it was done I ladled out several scoops of the sauce into a saucepan and added about a tablespoon of cornstarch mixed in a little cold water, brought it to a boil and then simmered a few minutes until thickened. This isn’t strictly necessary but I prefer a thicker sauce.

I served it over brown Basmati rice. Naan bread would be delicious with this. I didn’t have any but did have some whole wheat pita bread which worked well, too. I also had leftover roasted potatoes and some garlic brussels sprouts from the night before which I heated up and served alongside.

This made quite a lot so I took some over to my mom last night after we ate so she could have some for lunch today (my dad isn’t a fan of Indian food). Tonight I’m going to turn the rest of it into soup. We’ll see how that goes. Maybe there will be another recipe from that.

By the way, did you know tikka masala was invented in Glasgow? The more you know…

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Other Instant Pot recipes you may enjoy:

Menu Monday ~ French Inspired Meals

July 10, 2017 By Deanna Piercy 7 Comments

Welcome to the first annual Francophile Week here on Life With Dee! I’ve been looking forward to this for months and hope you enjoy it. And what better way to kick off the week than with a French inspired menu? If you’ve never been to France but have wondered if what they say about the food is hype, let me assure you it’s not. David and I both absolutely loved everything we ate in Paris the week we spent there. From the croissants at breakfast to the three-course dinners…every morsel was sheer perfection.

Dee’s French Menu

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Monday

When David and I went to Paris a few years ago, our first meal was lunch at a little café. We both had the Croque Monsieur which was served with a simple green salad. Light and lovely. We both have meetings this evening so a simple, light meal will be perfect when we get home.

Croque-Monsieurs
salad
fruit and cheese plate
coffee and small piece of dark chocolate for dessert

Tuesday

Coq Au Vin
Herbed Yukon Gold potatoes (pg. 108 of Barefoot in Paris)
Browned Garlic Brussels Sprouts
tossed green salad
French bread and butter

Wednesday

David will be out of town so this is a good time for me to cook something he’s not fond of.

Salmon with Lentils (pg. 136 of Barefoot in Paris)
green beans
salad
bread

Thursday

Many years ago I read the book, Scruples by Judith Krantz. The first section tells of an awkward young girl who is sent to Paris to live with a French family. The story of her transformation was my favorite part of the book and I’ve re-read that first section many times since. Her first dinner with her new French family is described in great detail. I thought it would be fun to re-create that meal. The dinner was served in several courses and I’ll serve it that way, too.

Scruples dinner:

thin vegetable soup
soft boiled eggs in shell
large green salad with sliced cold ham
cheese plate, bread and butter
fresh oranges
coffee

Friday

Boeuf Bourguignon is a bit time-consuming but perfect for a cozy at-home date night along with a nice bottle of French wine.

Boeuf Bourguignon
tossed green salad with classic French vinaigrette
Asparagus with Hollandaise (pg. 144 of Barefoot in Paris)
French bread and butter

Saturday

We are holding band auditions until 6 p.m. so we’ll go out to eat afterwards. Probably Italian food because we don’t have any French restaurants around here.

Sunday

I don’t usually cook on Sundays. We’ll be attending Music in the Park and they will likely have a food truck or two there.

This post is linked up on I’m an Organizing Junkie. For more menu ideas, check it out.

Menu Monday ~ June 26, 2017

June 26, 2017 By Deanna Piercy 3 Comments

Summer is in full swing around here. We have lots of fun activities to attend (and organize!) in the coming weeks. This is also my favorite time of year for food. There is nothing better than fresh corn on the cob dripping with butter or the sensual pleasure of biting into a juicy, ripe peach. Yum! This week’s menu includes both of those treats, plus burgers on the grill at an outdoor celebration. Let’s take a look.

Dee’s Menu

Monday

We will be out of town.

Tuesday

I think we may go to Trivia Night at a local wine bar. They have pretty good pizza and sandwiches so we’ll probably just eat dinner there.

Wednesday

I’m going to try to make it to the farmers market early enough to get the “good stuff”. If so, we’ll do one of my favorite all-veggie dinners.

corn on the cob
squash casserole
salad
sliced fresh tomatoes drizzled with balsamic vinegar
fresh peaches

Thursday

spaghetti
leftover squash
salad
garlic bread

Friday

smothered pork chops
rice
salad
green beans

Saturday

The little town David works in (pop. around 350) hosts a really fun 4th of July celebration (on Saturday this year) with a great fireworks show. I think we’ll take our grill and cook burgers and hot dogs for the family and then enjoy the fireworks.

Sunday

We haven’t been to church in ages…seems we are always out of town or have something going on. But I’m very hopeful we’ll make it this Sunday and then go out for Mexican food for lunch.

What’s on your menu this week? If you are in the United States, do you have any special 4th of July celebrations coming up?

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Sour Cream and Green Chile Enchiladas

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Giant Pumpkin Recipe Roundup

Life With Dee pumpkin recipes:

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Other posts you may enjoy:

How to cook a frozen ham in the Instant Pot

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Squash Casserole

Squash and onions, chopped and sliced:

I happen to like my food very well-seasoned, as you can see here:

Ready for the oven:

Delicious!

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Creamy Tomato Wine Sauce

Easy Chicken Tikka Masala

Other Instant Pot recipes you may enjoy:

Dee’s French Menu

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Dee’s Menu

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

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