Instant Pot Green Bean Casserole

What is the one ingredient that has been missing from the classic green bean casserole recipe? An Instant Pot! Now you can make this holiday favorite in a flash, just in time for your guests to start arriving.

INSTANT POT GREEN BEAN CASSEROLE
Instant Pot Green Bean Casserole
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INSTANT POT GREEN BEAN CASSEROLE
Instant Pot Green Bean Casserole
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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces mushrooms, sliced 2 1/2 cups
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3 tablespoons dry sherry
  • 1 package frozen French-cut green beans 14-16 ounce
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup French-fried onions
Servings:
Instructions
  1. Using sauté mode, heat oil in Instant Pot. Add mushrooms, onion powder, and salt and cook, stirring, until the mushrooms have released their liquid, or about 6 minutes. Add sherry and cook, stirring, until mostly evaporated, or about 1 minute. Stir in green beans and broth. Turn off sauté mode, and close and lock the lid and cook at high pressure for 3 minutes. Carefully release the pressure manually.
  2. Whisk cream, flour, and thyme together in a small bowl. Stir into the green bean mixture and return the Instant Pot to sauté mode. Cook, stirring, until bubbling and thickened, or about 3 to 5 minutes. Transfer to a serving dish and top with french-fried onions.
Recipe Notes
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Harvest Salad With Hazelnut Vinaigrette

harvest fall salad dish
Harvest Salad With Hazelnut Vinaigrette
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Roasted butternut squash, celery, dried cranberries, apple, farro, and hazelnuts with a tangy vinaigrette make a festive and delicious fall side dish!
harvest fall salad dish
Harvest Salad With Hazelnut Vinaigrette
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Roasted butternut squash, celery, dried cranberries, apple, farro, and hazelnuts with a tangy vinaigrette make a festive and delicious fall side dish!
Ingredients
Dressing Ingredients
  • 1 tbsp maple syrup
  • 3 tbsp hazelnut oil
  • 5 tbsp grapeseed oil
  • 1/4 shallot
  • 1 tsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • salt and pepper
Salad Ingredients
  • 1 apple
  • 1 celery stalk thinly sliced
  • 1/2 cup dried cranberries
  • 3 cups roasted butternut squash
  • 1/2 cup hazelnuts chopped
  • 1 cup farro
Servings:
Instructions
  1. Toast hazelnuts at 350˚ for 7 minutes. Remove skins with a paper towel. Peel and cube squash and place on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast at 400˚ for 30 minutes or until tender. Place farro in a pot with 3 cups of water. Bring to a boil, cover, and simmer for 25 minutes. Drain and set aside to cool. After squash and farro have cooled, add to a large bowl with remaining salad ingredients. Place all dressing ingredients in a blender, and blend until combined. Toss with salad.
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Pizza Bites

easy homemade pizza bites
Pizza Bites
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Skip the pizza delivery! Enjoy these easy, cheesy pepperoni pizza bites hot and fresh from the oven.
easy homemade pizza bites
Pizza Bites
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Skip the pizza delivery! Enjoy these easy, cheesy pepperoni pizza bites hot and fresh from the oven.
Ingredients
  • 1 jar pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • 24 slices pepperoni
  • 1 package of crescent rolls
Servings:
Instructions
  1. Remove crescent roll dough and separate triangles. Manipulate triangle into a circle by pressing dough together. Press each dough circle into muffin tin. Place a piece of pepperoni on bottom and top with a little sauce. Top with shredded cheese and finish with one pepperoni on top. Bake at 350 degrees for about 10-15 minutes or until dough is golden in color.
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Carla’s Meatballs

homemade meatballs
Carla's Meatballs
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Carla's meatball recipe comes together with just a few simple and flavorful ingredients.
homemade meatballs
Carla's Meatballs
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Carla's meatball recipe comes together with just a few simple and flavorful ingredients.
Ingredients
  • 1 1/2 cup breadcrumbs
  • 1 tbsp oregano
  • 1 tspn ground pepper
  • 1 tspn salt
  • 2 lbs ground bison or grass-fed beef
  • 2 tspn minced garlic (fresh)
  • 2 tspn granulated onion
  • 1/2 cup grated parmesan
  • 3 eggs
Servings:
Instructions
  1. Preheat oven to 450 degrees. Blend all ingredients together in a large bowl. Roll into 1 ½" balls. Bake on a baking sheet for 15-20 minutes or until firm and cooked through. Remove and add to a slow cooker with your favorite BBQ sauce or serve with a red sauce over pasta. ENJOY!
Recipe Notes

Recipe Courtesy of Carla Cohen

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Kale Strawberry Salad & Lemon Basil Vinaigrette

Hearty Kale Strawberry Salad and Lemon Basil Vinaigrette
Kale Strawberry Salad & Lemon Basil Vinaigrette
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Hearty kale is topped with sweet strawberries for a refreshing contrast. A lemon basil vinaigrette tenderizes the kale while toasted pecans add a nutty crunch.
Hearty Kale Strawberry Salad and Lemon Basil Vinaigrette
Kale Strawberry Salad & Lemon Basil Vinaigrette
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Hearty kale is topped with sweet strawberries for a refreshing contrast. A lemon basil vinaigrette tenderizes the kale while toasted pecans add a nutty crunch.
Ingredients
Vinaigrette Ingredients
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 3 drops lemon essential oil
  • 3 tablespoons white wine vin
  • 1 clove garlic
  • Salt & pepper
Salad Ingredients
  • Pecans, toasted
  • fresh strawberries
  • fresh Parmesan cheese, grated
  • Green curly kale, chiffonade
  • dried cranberries
  • 1 tablespoon fresh basil, chiffonade
Servings:
Instructions
  1. Add all dressing ingredients to a high-speed blender and blend until well combined. Toss all salad ingredients together, except cheese. Add dressing and toss until greens are well coated. Top with shaved Parmesan cheese and cracked pepper.
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Balsamic Asparagus and Mushrooms

balsamic asparagus and mushrooms recipe
Balsamic Asparagus and Mushrooms
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Sautéing is one of the best ways to prepare asparagus, as this method of cooking allows for the most nutrient retention.
balsamic asparagus and mushrooms recipe
Balsamic Asparagus and Mushrooms
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Sautéing is one of the best ways to prepare asparagus, as this method of cooking allows for the most nutrient retention.
Ingredients
  • 1 bunch green onions, sliced ¼-inch thick
  • 1 pound asparagus, ends trimmed
  • 1/2 pound mushrooms, sliced ¼-inch thick
  • 1 tbs brown sugar
  • 1 tsp cracked pepper
  • 2 cloves garlic, minced
  • 3 tbs balsamic vinegar
  • 2 tbs olive oil, divided
  • 1 tsp salt
Servings:
Instructions
  1. Wash and dry all vegetables. In a flat-bottomed frying pan combine the onions, garlic, and 1 tablespoon of olive oil. Cook on medium heat for 10 minutes. Add the asparagus, balsamic vinegar, brown sugar, the last tablespoon of olive oil, and the salt and pepper. Mix the ingredients so the liquid is consistent around the pan. Keep on medium heat and cook for 10 minutes, stirring every few minutes to keep the asparagus coated in the liquid. If the liquid starts to reduce too quickly before you have added the mushrooms, add a little water. Lastly, add the mushrooms and cook for 5 more minutes or until the mushrooms have softened and the liquid has reduced down to a sticky coating over all the veggies.
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Maple Pecan Glazed Root Veggies

maple glazed root vegetables
Maple Pecan Glazed Root Veggies
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Fall in a recipe! It combines earthy flavors of roots and tubers with sage and garlic and sweet Cipollini onions, topped off with pecans and drizzled with pure maple syrup.
maple glazed root vegetables
Maple Pecan Glazed Root Veggies
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Fall in a recipe! It combines earthy flavors of roots and tubers with sage and garlic and sweet Cipollini onions, topped off with pecans and drizzled with pure maple syrup.
Ingredients
  • 1 pound pound Yukon potatoes
  • 1 pound yams
  • 1 pound parsnips
  • 4 tbs butter, divided
  • 1/3 Cipollini onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup Wozupi maple syrup
  • 1/2 cup chopped pecans
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbs fresh sage, chopped
Servings:
Instructions
  1. Wash all the veggies thoroughly. Slice all root veggies thinly. Place in sauté pan with 2 tablespoons of melted butter. Add onions and garlic and sauté for 2-3 minutes. Add 2 tablespoons of maple syrup and sauté for 2 more minutes. Melt the remaining butter and add salt, pepper, and sage then toss with the root veggies and onion mixture. Arrange the mixture in a 9-by-13 inch glass baking dish. Preheat oven to 375 degrees and bake, covered, for 25 minutes. Take the pan out and drizzle the rest of the maple syrup over the veggies, sprinkling pecans on top. Put back in the oven and bake, uncovered, for another 25 minutes or until the veggies are tender.
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Stuffed Acorn Squash

stuffed acorn squash
Stuffed Acorn Squash
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The availability of abundant, colorful varieties of winter squash is another reminder that our beautiful Minnesota autumn has arrived. It’s time for comfort food!
stuffed acorn squash
Stuffed Acorn Squash
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The availability of abundant, colorful varieties of winter squash is another reminder that our beautiful Minnesota autumn has arrived. It’s time for comfort food!
Ingredients
  • 2 large acorn squashes, halved and seeded
  • 2 tbs brown sugar
  • 1 tbs butter, melted
  • 2 tbs olive oil
  • 2 cloves garlic, chopped
  • 2 stalks rainbow chard stems (remove and save leaves for another use)
  • 2 carrots, chopped
  • 1 cup garbanzo beans, drained
  • 1 tbs ground cumin
  • 1 tbs chili pepper flakes
  • 1/2 cup raisins
  • 14 ounces chicken broth
  • 1 cup uncooked couscous
  • 1 cup cilantro, chopped
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half and arrange cut side down on a baking sheet. Bake for about 30 minutes, or until squash is tender. Dissolve brown sugar in melted butter. Brush squash with butter mixture and keep squash warm until stuffing is prepared. Heat olive oil in pan over medium heat. Sauté garlic, rainbow chard stems, and carrots together and cook for 5 minutes. Mix in garbanzo beans, cumin, pepper flakes and raisins. Continue to cook until vegetables are tender, seasoning with salt and pepper to taste. Pour chicken broth into the pan and mix in the uncooked couscous. Cover pan and turn off heat. The couscous will absorb the liquid in about 5 minutes. After liquid is absorbed, gently mix cilantro into couscous mixture. Stuff each squash half with the mixture and serve warm.
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Spiced Red Cabbage

red cabbage salad
Spiced Red Cabbage
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It wouldn’t be March without corned beef and cabbage. Here’s a healthy and flavorful twist on your average cabbage recipe. The corned beef, however, is up to you.
red cabbage salad
Spiced Red Cabbage
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It wouldn’t be March without corned beef and cabbage. Here’s a healthy and flavorful twist on your average cabbage recipe. The corned beef, however, is up to you.
Ingredients
  • 1 1/2 pounds red cabbage, cored, quartered and shredded
  • 2 onions, chopped
  • 1 apple, cored, peeled and chopped
  • 1 cup prunes, pitted
  • 1 garlic clove, crushed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tbs red wine vinegar
  • ground nutmeg to taste
  • 1/2 cup water
Servings:
Instructions
  1. Add all ingredients to a large pot and mix thoroughly. Cover and cook on medium heat, stirring frequently, for about 1 hour (until the vegetables are tender). Add water as necessary to prevent cabbage from drying out. Serve warm or cold.
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Bacon-Wrapped Brussels Sprouts

bacon-wrapped Brussels sprouts
Bacon-Wrapped Brussels Sprouts
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Crucifers like Brussels sprouts are at their sweetest in the fall, an ideal time to try them if you haven’t before! This recipe packs a salty punch of fun flavor. Perfect as an appetizer or snack!
bacon-wrapped Brussels sprouts
Bacon-Wrapped Brussels Sprouts
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Crucifers like Brussels sprouts are at their sweetest in the fall, an ideal time to try them if you haven’t before! This recipe packs a salty punch of fun flavor. Perfect as an appetizer or snack!
Ingredients
  • 1/2 pound bacon
  • 1/2 pound Brussels sprouts
  • 3 tbs butter, room temperature
  • 3 tbs Parmesan, grated
  • 1 tbs fresh thyme, chopped
Servings:
Instructions
  1. Preheat oven to 400 degrees. Cut bacon strips so they are half the original length. Wash the sprouts then pat dry. Cut from stem to crown about three quarters of the way into the sprout. Mix together the butter, thyme, and half of the Parmesan. Open up the cut in the sprout and spread a liberal amount of the mixture inside it then wrap with bacon and keep the cut side up. Skewer the sprout with a toothpick to hold the bacon in place then set it on a cookie sheet. Sprinkle the remaining Parmesan over the sprouts and bake for 15-20 minutes or until the bacon starts to crisp.
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