Today is Easter, and it’s finally feeling like spring has sprung, and so I wanted to pause from my usual recipe post to say hurray and happy spring and thank you for all your wonderful comments and emails and tweets and all the other ways you put a spring in my step every single day.
I can take no responsibility for that gloriousness of a carrot cake in that picture, because that is my mama’s best carrot cake. Rich and moist and frosted with a buttery cream cheese frosting that is what I imagine clouds must taste like, if clouds have a taste. We love this served on a plate painted with bunnies for Easter dessert, but I would happily eat it on any day of the year. Ready to bake up this classic treat? Let’s make it!
I truly thought my beef barley soup work was done forever with my beloved slow cooker version that I have been making for years and years. That, however, was before I got my mitts on my Instant Pot, and after having made glorious beef stew and scrumptious barbecue, visions of an Instant Pot version of beef barley soup started dancing in my head.
And I realized that while some days it would be fine to let my beef barley soup cook all day in the slow cooker, there were going to be days when I wanted my soup and I wanted it NOW. Or at least, within the hour. And so I present my newest beef barley soup crush: Instant Pot Beef Barley Soup. Let’s make it!
This quick and easy recipe for shrimp and sausage scramble is not only one of my go-to suppers at the end of a long hard day, it’s also easy to customize by varying the type of sausage you use. If you are a spicy type of person like the Southern husband, go for andouille sausage or chorizo. If you are a spice wimp like myself, kielbasa or chicken sausage is what you want. Either way, the conglomeration of sausage and shrimp scrambled up with eggs might not be the prettiest plate full of deliciousness, but it is definitely all kinds of scrumptious…and both fast and healthy at that! Ready to scramble? Let’s make it!
The Southern husband feels about barbecue the way I feel about bacon, and since he is currently residing with me up in the North, far far away from our favorite bbq joint, I take every opportunity to work on my barbecue skills. So it was inevitable that one of the first recipes I came up with for our spanking new Instant Pot was this one for Instant Pot Beef Barbecue. It turns what is usually an all day cooking affair into a quick couple of hours, with most of those hours just letting the barbecue cook into tender, sweet yet spicy deliciousness.
Ready to barbecue up your Instant Pot? Let’s make it!
I usually try and be a lot more authentically Irish with my St. Patrick’s Day week recipe, and one day I will make and share my Irish mama’s recipe for colcannon, which is the tradition combo of mashed potatoes and cabbage (I promise it is more scrumptious than it sounds). But I couldn’t wait any longer to share this out of this world and super easy recipe for smashed bacon potatoes. And I figure that what with the potatoes and if you use Irish butter (hello KerryGold!) you are good to go putting a giant spoonful of this on your plate next to the corned beef. Ready to bacon up your mashed potatoes? Let’s make it!