This was first attempt making pizza completely from scratch. I was really pleased with how it turned out, and my kids raved about it so it had to make it here.

Tomato sauce:

• 1 lb tomatoes, I used Campari
• 2 cloves of garlic, roughly chopped
• sprinkling of onion powder
• 3 basil leaves, chopped or torn
• olive oil
• salt and pepper, to taste

Pizza:

• 1 serving homemade pizza dough
• 1/4 cup tomato sauce
• mozzarella cheese
• Parmesan cheese

Preheat your oven to 400. For the tomato sauce, chop up the garlic and halve the tomatoes. Drizzle a rimmed baking sheet with olive oil and add your garlic, onion powder and tomatoes, halved side down. Roast for 20-30 minutes, or until the skin starts peeling from your tomatoes. Add the basil and roast for another 7 minutes. Take the pan out of the oven and put the contents of the pan into a blender and blend until smooth. (I used an immersion blender, so just use whatever you have in your kitchen.) Season with salt and pepper to taste. Put in a jar and set aside.

Increase the temperature of your oven to 450. For the pizza dough, dust a cookie sheet with cornmeal and stretch or roll your dough out into a roughly circular shape. Spoon about a 1/4 of cup of tomato sauce onto the dough, then top with shredded mozzarella and Parmesan. At this point you can add whatever toppings you like on a pizza; I only had cheese on hand so that’s what I went with. Bake for 12-15 minutes or until the edges are golden and the cheese is melted and starting to brown.

This pot pie was so hearty and delicious. I made it in a pie tin but I could also see using individual ramekins. I used my lard pie crust recipe and it really pushed it over the top.

• 3 cups shredded chicken, I used rotisserie
• 1/2 cup butter, plus more for baking dish
• kosher salt
• black pepper
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup flour
• 3 cups chicken broth
• 1/4 heavy cream

• 1 cup frozen peas

   

• 2 tablespoons chopped parsley
• Egg wash

Preheat the oven to 375. Prepare the crust following my lard pie crust recipe and chill while the filling is being prepared. In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper. To assemble the pie, on a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt. Bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.

Chicken legs are a really great, affordable way to add protein to a meal that everyone will love. This recipe could not be any simpler and with very little prep time is a great weekday option. Recipe and photo courtesy of cookiesandcups.com.

• 4–5 pounds chicken legs (drumsticks)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Preheat oven to 400°F (I used my convection setting to cook these and it worked so well). Line a large baking sheet with aluminum foil, and coat with nonstick spray. Place all the drumsticks evenly onto the prepared pan being careful not to overcrowd the pan. If you need to, use multiple pans. Mix the salt, pepper, and garlic powder together in a small bowl. Sprinkle the seasoning mixture onto all sides of the legs evenly. Bake for 40 minutes, or until the internal temperature is 165°F and the tendons have shrunken away from the ankle, indicating doneness. I flipped my chicken halfway through to get both sides browned and this is also a great time to drain the pan if there is too much liquid accumulating.

Ever since I bought my Instant Pot last Christmas it has become my favorite kitchen appliance. This pulled pork recipe is so so good, and while you can add barbecue sauce to it, I didn’t need to add any. Recipe and photo courtesy of recipeteacher.com.

• 4 lb pork butt roast, boneless or bone-in
• 3 tablespoons light brown sugar
• 2 teaspoons salt
• 1 teaspoon ground mustard
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 2 tablespoons olive oil
• 1/2 – 1 cup of your favorite BBQ sauce.

Trim the fat from pork roast and cut into 4 same size chunks. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well. Add 2 tablespoons olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces. Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke. Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops. Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!

Ever since I gave myself an Instant Pot for Christmas I have been in love. Every single recipe I have made has turned out wonderfully and I haven’t even scratched the surface of what it could do. This next recipe is for one of my favorite sandwiches, the gyro. Traditionally lamb meat is used, but as that can get expensive quick, I used flank steak. I also made homemade Tzatziki sauce which I will include in a separate post. Recipe and photo courtesy of 365daysofcrockpot.com.

• 1 1/2 lbs beef chuck roast or beef cross rib roast, sliced into thin quarter inch strips across the grain
• 1 large onion, sliced very thinly
• 2 tablespoon olive oil
• 2 teaspoon garlic powder
• 2 teaspoon oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoon fresh lemon juice
• 1/3 cup beef broth
• Soft pita bread
• Lettuce
• Tomatoes
• Feta
• Tzatziki sauce

Add beef, onion, oil, garlic powder, oregano, salt, pepper, lemon juice and broth to the Instant Pot. Cover and turn the valve to “sealing.” Press manual/pressure cook button and set the timer for 25 minutes (high pressure). Once the time is up let the pot sit undisturbed for 15 minutes. Then move the valve to venting. Open the pot and stir. Season to taste with salt and pepper. Make the tzatziki sauce. Serve beef over pita folds with Tzatziki sauce, onions, tomatoes, lettuce and feta.

My brother introduced me to this Paula Deen recipe and I just love it. It is hearty and easy and filling and perfect for a cold winter night. It also makes great leftovers. The recipe recommends using Paula Deen branded sauces, but I have had just a good results with Sweet Baby Ray’s and A-1.

• 3 lbs ground beef chuck
• 1 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 6 tablespoons all purpose flour
• 1 jar Paula Deen BBQ Sauce*
• 2 tablespoons Paula Deen Vidalia Onion Steak Sauce*
• 8 slices American cheese, optional
• onion hamburger buns
• to taste salt and pepper

Cook ground beef, onion and pepper until beef is no longer red, stirring to break up. Sprinkle flour over beef; stir to blend thoroughly. Add the barbeque and steak sauce and simmer, stirring often, for 15 to 25 minutes, or until thickened. Salt and pepper to taste. Note: If mixture becomes too thick, just add a little warm water to thin out. To serve, top the toasted buns with a large scoop of the hot sloppy joe mixture and a single slice of cheese.

I have made this recipe off and on for the past couple of years and figured it was time to get it on the website. Being a one-dish meal means this is the perfect weeknight recipe. Recipe and photo courtesy of stockpilingmoms.com.

• 1 pound boneless chicken breasts cubed 
• 6-8 medium red potatoes leave the skin on and cut in cubes or 4-5 large Idaho potatoes
• 1/3 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon paprika
• 2 tablespoon garlic powder
• 2 tablespoon hot sauce, or to taste
• 2 cups Mexican blend cheese
• 1 pound crumbled bacon

Preheat oven to 400 degrees. Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray or olive oil. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Place the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 50-60 minutes, stirring every 20 minutes, until cooked through. The potatoes will be crispy and browned on the outside. Do not cover. While the potatoes are cooking, fry your bacon until crispy. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover. You can serve with sour cream or ranch dressing, if desired. This is a great way to bring the heat down and tastes delicious.