One of my favorite suppers are baked potatoes stuffed with all varieties of things. Taco filling, cheeseburger filling, even clam chowder filling – if there is a way to smoosh it into a baked potato, I’m gonna do it. So it was only a matter of time before I worked my way towards filling up a warm and wonderful baked potato with a scrumptious, overflowing amount of sloppy joe mixture. And I’m telling you true…the potato beats out the usual sloppy joe bun HANDS DOWN. Ready to sloppy joe your baked potato? Let’s make it!
I would love this easy recipe for Instant Pot tomato barley soup simply for its thick, hearty flavor, all full of tomatoes and carrots and scrumptious barley. But I also love it because I can whip it up in about a half hour in my beloved Instant Pot. And in these days right after the holidays, I love it because it is all kinds of healthy after a season packed with hot cocoa ice cream floats and goat cheese truffles and various other scrumptious things. Ready to give your Instant Pot a soup recipe the whole family is going to love? Let’s make it!
If you’ve been reading my posts for a while know, you know I have a mad crush on shepherd’s pie of all kinds. And I have ruthlessly broken all shepherd’s pie rules by not using the proper lamb filling, but making shepherd’s pie with everything from beef to chicken to turkey. Since I love lobster pretty much as much as I love shepherd’s pie, it’s a mystery as to why it took me so dang long to put the two of them together but hey, better late than never, right? Ready to seafood-up your shepherd’s pie? Let’s make it!
I do love me some Thanksgiving, with family gathered around the table and the turkey and all the fixings. But close after that in terms of things I am thankful for are the leftovers! And every year I try and come up with some new and scrumptious way to serve up those precious leftovers, because is there is something about Thanksgiving leftovers that always transforms magically into comfort food. And so I bring you this year’s spin on next week’s leftovers: turkey shepherd’s pie! Let’s make it!
There’s something about roasting vegetables that is just some kind of magic. Not that there is anything wrong with a plain old raw carrot, but when you take that same carrot, mix it up with some little potatoes and some beets and toss the whole thing with a little olive oil and salt and roast it until everything is warm and tender on the inside and a little crispy on the outside…that is Vegetable Magic. And when you add in some cheese and top the whole thing off with a poached egg…hello, GORGEOUS! Ready to give a whole new meaning to egg salad? Let’s make it!
This easy recipe for shepherd’s pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table.