IP - Super Easy Gluten Free Ziti

 If your house is anything like my house, we LOVE pasta dishes.  I think I could survive on pasta alone!  We also love cheese, I mean, who doesn't love cheese!!  SO Ziti is a wonderful option. but I hate baking pasta.  We live in AZ, so the thought of turning on the oven, especially when it's warm out sounds torturous.  

Ingredients

• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 2 cups heavy whipping cream
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced or pressed
• 1 box (16 oz) pasta (I used Gluten Free Penne)
• 1 can (14.5 oz or 28 oz) crushed tomatoes (I used 28 oz)
• 2 cups shredded parmesan cheese

Instructions

• Pur 1 tablespoon of oil into the Instant Pot & sauté the garlic for less than 1 minute.
• Pour in the chicken broth first and then the heavy whipping cream. It's important to pour them in separately.
• Add the salt and pepper into the liquid.
• Add the pasta but DO NOT STIR. If there is a mound of pasta or pasta that is sticking way out of the liquid, then gently press it down with a spoon or spatula but do not stir it into the liquid!
• Evenly pour the crushed tomatoes over the pasta, DO NOT STIR!
• Secure the lid of the Instant Pot and set the valve to the 'sealing' position. Select 'manual' (or 'pressure cooker' if that's what your IP has) and change the time to 4 minutes cook time for Gluten Free Pasta. It will take about 8 minutes to come to pressure and then the 4 minute cook time will start.
• Let the pressure release naturally for 10 minutes (meaning do not unseal the valve just let the IP sit there for 10 minutes after the cook time), and then quick release the remaining pressure.
• Add the parmesan cheese and stir everything together until it's well combined.
• Serve with additional parmesan cheese and/or chopped fresh basil if wanted.

Spaghetti Sauce

I'm a sucker for Spaghetti.  My mom has alway's made a mean sauce.  She doesn''t really work off a recipe, but I asked for one and she gave me the basics.  She still likes her's with ground beef, I prefer ground turkey.  The turkey does give it a bit of a different taste, but it doesn't bother me.

What you need:
1 LB Ground Beef
1 Large Can Tomato Sauce
1 packet of spaghetti seasoning
1 tsp salt
1 tsp pepper
2 tsp onion powder or onion salt

Brown beef in pan until no pink, drain.  Add Salt, pepper, onion powder, tomato sauce & Packet seasoning.  Simmer 30 minutes.

I think it's best the next day, but that's just me!

Everyone loves Goulash!!

To serve 6

1 lb-or a bit more ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper or mushrooms or both

Salt and pepper to taste

1 large can tomato sauce, sometimes if I use too much macaroni, I need another medium can or medium can diced tomato

Elbow macaroni-use amount suggested on package for the number of servings you want - cook before adding

Brown the beef and the onion- seasoned with s/p

Add tomato sauce and green pepper

Add cooked macaroni-if you plan to bake it only cook macaroni about half of the time suggested

Either continue to cook on stove until ready to serve or freeze foe later.

If you plan to bake it, bake 350 degrees for about 30-45 minutes or until baked down.  If you do this, be sure not to cook it dry or you will have to add more tomato sauce.

Firecracker Chicken Pasta

I love spicy pasta!  Who doesn't want to add a little spice to their life.  This was pretty easy to make, the sauce was a bit harder, but I always like my cream sauce to be a little on the runny side, so 2cups of half and half just wasn't enough for me.  You can also add in some grape tomatoes, but no one in my house eats those, so we omit them.

Veggies & Pasta

4 - 8 oz. Penne Pasta (I cook al dente in salt water according to pkg directions & we like less pasta)
2 tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes (could also use shrimp)
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1-2 Bell Peppers, long thin slices (I use yellow, red or orange)
1 c. Broccoli florets
1 c. Asparagus, chopped in 1″ pieces

Cook your pasta and let it drain.
Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus) saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl.  Now its time for the sauce!

Spicy Cream Sauce

2 tbsp. butter

2 tbsp. flour 

2c. half & half  (I use more to make my sauce a little thinner)

1/4 tsp. of red pepper flakes

1/4 tsp. cayenne pepper

1 c. Parmesan cheese

Melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.

Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.

When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melty

To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the goodies in.

Sprinkle cayenne pepper on top to add the firecracker flavor (you could probably add it to the cream sauce, but it is too spicy for my 3-year old so I do it after I have served him and put some aside for leftovers for him.)