Instant Pot Lazy Ribs Dinner


Well folks, it finally happened, I’m writing again! It has been a long road these past few years but I think I am finally finding balance in my life and can now do something with all these food photos on my phone.

Let’s talk about the Instant Pot. I bought mine a few years ago before this whole craze started, used it a few times and then threw it in the basement. It seemed fussy with all the specific instructions and buttons and I revered to my regular slow cooker, even though I bought the Instant Pot because I wanted something to sauté and then slow cook in the same machine. Then in the last 6 months as many folks around me started buying their own and going on about how much they love theirs I decided my rejection might have been premature; let’s give this baby another chance.

I’m so glad I did! It really is an amazing little machine, but much like a new phone you have to spend a few minutes learning about all it’s magic little tricks. If you, like me, hate reading manuals and are new to your insta-pot, here are a few quick tips:

  1. COOK FREE- Don’t be tied to your manual or online recipes, just try things out! This isn’t like a traditional pressure cooker where if you screw up your face might get burned off, so have a little fun. Getting an idea of cooking times is nice, but then branch out and try different things.
  2. PREHEAT- Everyone is amazed when you talk about hard boiling eggs in 3 or 4 minutes or cooking chicken breast from frozen 10. But these times don’t include the approximately 10 minutes it takes to heat up before the pressure cooking can begin. If you have any prep to do, turn on the “sauté” function while you do this and this will cut down on the preheat time.
  3. SLOWCOOK DIFFERENTLY- This isn’t a slow cooker, and although it has a slow cook function it will not act the same as a traditional slow cooker. This is fine but take it into account when using it as a slow cooker. I find it does not cook as low and slow as a slow cooker, even on low, but is great if you use it like you would a regular slow cooker for 4 hour meals cooked on high.

Now, for the first of many insta-pot recipes to come. This one is super easy, don’t laugh! It was so good though and the veggies were nicely seasoned- try it, you’ll be glad you did! You could jazz things up by replacing the water with broth or beer, or using your own bbq sauce (I usually make one of sautéed onions, ketchup, worcestershire sauce, apple cider vinegar, mustard powder, and brown sugar). I cook with a lot of riblets as the 10lb boxes are often on 2 for 1 at the local butcher, but regular ribs would work (I would add 2 hours of cooking time).


EASY ONE POT RIB DINNER – Instant-Pot style

6-8 riblets

2 cups of bbq sauce (I used a bottle of Diana’s rib and chicken)

1 onion, sliced into rings

1.5 cups of water

4 carrots, peeled

4 potatoes, sliced in half (peeled/unpeeled fine)

salt and pepper to taste


Add the water to the insta pot

Salt and pepper the ribs and add them and cover with about 3/4 of the bbq sauce (1.5 cups)

Lay onions on top of ribs

Cook for 3 hours on the regular slow cook temperature. You could also try just pressure cooking them for 20 minutes if you are in a hurry!

Remove ribs and put on cookie sheet – brush with rest of sauce and cook at 450 for 10-15 minutes or until crispy while you cook the veggies.

Add veggies to the liquid left in pot – turn on pressure cook (manual) for 5 minutes.




Eggies in a Basket – the perfect Valentines Day Breaky

Full disclosure- Violet wasn’t even here during the making of this dish as Grandmas are freakin’ wonderful and she had a V day sleepover. She did arrive home during the “enjoy” step however and snag some bacon (for what I am told is her FOURTH breakfast haha – she just might be a hobbit.) 

I, like everyone else on the internet apparently, first wanted to make this dish after seeing it prepared on V for Vendetta, a great film.


V makes eggies

The marvel of V being able to make the eggies is that he was able to score real butter during a time of strict rations. I’ve seen a few very,very wrong recipes for this dish out there, but even the most misguided seems to grasp the base principal; this dish is all about the butter. 

There are only three things you need (in addition to a pan and spatula, come now don’t be so literal), good bread, good eggs and any kind of butter you can get your hands on. Here’s hoping you aren’t living in a dictatorship like V was and it isn’t too much trouble to get that last ingredient. 

My husband says this was one of the best breakfasts he ever had, so get crackin’ and make your loved one a Valentine’s dish to remember (that doesn’t even come close to breaking the bank).


Our Valentines Day Breakfast

Eggies in a Basket 

Turn frying pan to medium and melt 1 tablespoon of butter per piece of bread. 

Tear a hole in centre of each slice. 

Once butter is melted, place bread in pan for a few seconds then flip, ensuring both sides have sucked up some buttery goodness. 

Crack an egg into a wee bowl and carefully pour into centre of each slice (or crack directly in bread hole if you are a pro).

Once the whites have started to firm up a little and turn white (this only takes a minute or two), get a spatula out but before you flip, get another tablespoon of butter ready and throw it in and melt a bit beside the bread, then flip bread and let it soak up all that melted butter. 

Many recipes say to wait a few minutes at this point but that will result in over cooked eggs. If you want some runny yoke, remove from the pan as soon as both sides of bread are nicely browned and crisp. 

Serve immediately, with a mimosa because they are awesome. 

Overnight French Toast Casserole 

I’m not sure how it took me this long to discover the following recipe, but it is deliciously magical in ease of preparation and a must try for a brunch or breakfast-themed weeknight dinner.

Whenever I entertain, I seem to follow a strict pattern of attempting to cook too many complicated, different brand new dishes all at once. Ultimately I am left scrambling in the kitchen and can’t enjoy the company of my guests. A few weeks ago I broke this habit by making at least 3/4 of my Pumpkinfest Brunch menu make ahead dishes that took little or no prep the day of.


i was able to make the pumpkin tarts, hasbrown casserole, quiche, cheeseplate, and the french toast bake the day before

This was by far the easiest and most popular dish at the party and certainly fed a large crew! I even made a half sized version last night for dinner and served with fresh fruit and peppered bacon.

My adaptations to the original recipe from are the additions of vanilla, nutmeg, allspice, salt and maple syrup.

The first time I made this I had leftover pumpkin pie filling and stirred 1/3 cup in the egg and it was very tasty and subtle.

Some pecans on top would also be lovely!


full sized version

Overnight French Toast Casserole 


1⁄2 cup butter 

12 slices white bread (I use brioche, raisin bread, or a freshly sliced italian or french loaf)

1 cup brown sugar (*You may wish to reduce the amount of sugar used to 2/3 cup.)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice or ground cloves

Dash of salt

1 teaspoon vanilla extract

6 eggs

1 1⁄2 cups milk

1 tablespoon maple syrup 

Powdered sugar and maple syrup (for serving)


Melt butter in a 9 x 13 casserole dish. 

Put 6 slices of bread in bottom of dish.

In a bowl mix 1 cup brown sugar with spices and salt. 

Sprinkle 1/2 of this sugar mixture over bread.

Add another layer of 6 slices of bread.

In a bowl, whisk eggs with milk, maple syrup and vanilla until well blended.

Pour over bread layers.

Sprinkle with remaining sugar mixture.

Cover and refrigerate overnight.* 

Bake covered at 350F 30 minutes.

Uncover and continue baking 15 minutes or until set and browned.

Top with powdered sugar and drizzle with maple syrup before serving. Raspberries and whipped cream served on the side make it very decadent! 

Leftovers reheat very well. 


make it in 10 minutes one night or morning and enjoy later!

*It really only needs to sit for 10 minutes before it is ready to bake- so don’t worry if you are hungry NOWish lol!


Alton Brown’s Baked Beans… Sort of

Anyone who is familiar with Alton Brown is aware how particular he is as a chef. He crafts his recipes very carefully with detailed measurements, urgings to weigh ingredients, and scientific mumbo-jumbo to explain how the whole thing works.

He probably would not be happy with me altering his recipe, but fate be damned I am doing it anyways!

I have been making these baked beans for nearly a decade and they always turn out well. In recent years I have made a few changes which seem to result in baked beans which me and my wide variety of food tasters seem to *gasp!* prefer to Alton’s original recipe. Simmer down Alton lovers; all I did was remove one jalapeño and add in some vinegar and maple syrup. Did you know that maple syrup is a flavour enhancer, much like vanilla? A little goes a long way! I also omit the bean water in favour of more flavourful broth and remove the lid for the last bit of cooking time for a deep browning. Plan on closer to 8 hours than 6.

So comforting and filling, baked beans are a great winter dish served with some Cornbread and a salad.

Also for anyone wanting to make less than what seems like a mountain of beans at the end, I have halved this recipe with great results!

Baked Beans

Adapted from Alton Brown’s Once and Future Baked Beans

1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
1 jalapeno, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
3 tablespoons of apple cider or other vinegar
2 tablespoons of maple syrup
4 cups vegetable broth
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt

Heat oven to 250 degrees F.

Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

Place a Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. If desired, remove some bacon fat with a few paper towels. Stir in the tomato paste, dark brown sugar, molasses, vinegar, and syrup. Cook for a few minutes.

Drain the beans and rinse. Add the drained beans to the Dutch oven. Add the vegetable broth to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender. Remove lid for last 30-45 minutes of cooking.



Roasted Squash with Pomegrante Rice Stuffing

Even though my husband and I are not vegetarian every once in a while we like to have a meatless main course which helps to cut down on both meal costs and calories.

I used to make a dish similar to this but with cous cous and Mediterranean seasonings and always used to use acorn squash. However my CSA share has yielded a great variety of squashes including delicata, carnival and red kuri.
*Any squash that can hold stuffing would be fine in this recipe but the carnival squash really was divine and all three of the aforementioned squashes have edible skins; just give them a good scrub before baking like you would a potato.

I cheated a little and used a bistro package of pre cooked unseasoned basmati rice which was heated slightly less than directed in the microwave one minute but we are quite picky eaters and it was very good! All was devoured and little miss Violet really enjoyed hers.

Serve with a salad for a very satisfying

Serve with a salad for a very satisfying and healthy meal

Roasted Squash with Pomegranate Rice Stuffing

Adapted from Chow com.

Serves 2-3

3 medium size carnival squash*

4 tablespoons butter, melted

2 tablespoons brown sugar

1/2 medium onion, finely chopped

2 medium shallots, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

2 cups (or 1 small bag of bistro rice) of any cooked rice mix

1/4 cup dried cranberries or raisins

2/3 cup pecans, chopped and toasted

1/2 cup chickpeas

seeds from half a pomegranate

1 tsp. thyme or Italian seasoning

salt and pepper to taste

Preheat oven to 450 and cut squash lengthwise and seed.

Place squash cut-side up on a baking sheet, brush with 2 tablespoons of melted butter, sprinkle with sugar and a little salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.

Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, carrot and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Remove from the heat and stir in the rice, pecans, cranberries/raisins, chickpeas, the majority of the pomegranate seeds and measured salt and pepper.

Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

Serve immediately.


Greek Lasagna (gluten free)


Greek lasagna you say? What the heck is that? Okay I admit it, I kind of tricked you with this title as this recipe is actually for moussaka, which is basically Greek lasagna and happens to be naturally gluten free. However the name moussaka conjures images of something strange and fishy more than it does a meaty, saucy, creamy eggplanty type delight and wanted you to give it a fair chance.

Moussaka is practically the national dish of Greece. The dish originated in Turkey as a lamb and eggplant braise, which was then reworked by the Greek chef Tselementes and became the dish it is today. The classic version is still prepared almost the same way wherever you go in Greece.

Peter Conistis

I saw moussaka being cooked on the food network a year or so ago and have made it many times since then. Guests never have any idea what it is but always seem to enjoy it quite a bit.

Here is how it differs from Italian lasagna:

-No noodles! Instead to create layers there are usually sliced potatoes on the bottom and a layer of eggplant (can be substituted for zucchini) in there somewhere as well.

-Many recipes do not contain cheese, and if they do it is usually feta or a hard Greek sheep cheese called Kefalotyri (κεφαλοτύρι) . I have used feta, no cheese, and a blasphemous combination mozzarella and ricotta, as I describe here. All were delicious. Instead of using the no- cook ricotta mix for the topping as I have described here you can use a béchamel sauce with an egg (or two) mixed in at the end. This makes it a much more frugal dish than lasagna (which you must buy ricotta for) if using the béchamel sauce.

-The sauce is tomato based like Italian Lasagna, but usually has spices like cinnamon or allspice included, which makes the flavour out of this world! Since stumbling across moussaka I have been putting cinnamon in all my Italian style tomato/pasta sauces as well and it is very good. Subtle and most people can’t quite guess what the ingredient is.

-Some recipes I have seen use beef, some lamb, and some a combination. I have used beef, ground pork, and a combination and they are all very good. We aren’t lamb lovers but if you are I am sure that is tasty (and more traditional) as well.

I heavily adapted this recipe from Chef Peter Conistis and it was much easier than other recipes I have used due to the no cook cheese topping (I also used leftover meat sauce from Won Ton Wrapper Mini Lasagnas I had made for a party a few days ago which made assembly a breeze).

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Greek Lasagna (Moussaka)

Sauté 1/2 lb. of pork, beef or combo, drain, add a chopped onion and a few minced cloves of garlic and either a jar of tomato sauce or a can of crushed or strained tomatoes). Add 1 teaspoon of cinnamon and 2 teaspoons of sugar, and 1 cup of water or red wine.

Cover and simmer on low for as long as you have (10 minutes – a few hours).

Preheat oven to 400f convection.

Wash and slice 3 large potatoes or 6 small (I used new potatoes). Toss in salt, pepper and oil and throw into an oiled casserole dish (I used an 8×8 but it was really pushing the limits).

Slice 1 large eggplant or 3 baby eggplants lengthwise and toss in oil and salt and pepper. Place on parchment lined baking sheet.

Bake eggplant and potatoes in oven together for 20 minutes or until eggplant a little brown. Remove from oven and turn oven down to 375f.

Meanwhile, in a bowl mix half a large container of ricotta, 1.5 cups of grated mozzarella, a handful of chopped parsley, salt and pepper, a dash of nutmeg, 3/4 cup of half and half cream, and 2 eggs.

Push potatoes around in dish so they are evenly layered.

Pour all of your meat sauce over the potatoes.

Lay the eggplant in a layer (slightly overlapping) overtop of the meat.

Pour on your ricotta mix.

Refrigerate for later baking or bake for 30-40 minutes or until browned.

Storage: The next day, separate cut slices onto foil lined pan and freeze for a few hours. Remove from pan, wrap each slice in plastic wrap and place in a labelled freezer bag. Stores well for several months and individual slices reheat great in microwave or toaster oven.



Extra Crispy Baked Buttermilk Chicken Breasts



For many years, the crispiest baked chicken has alluded me. I have even resorted to deep frying at times to attain restaurant quality crispiness. But oh the calories and oh the mess!

Not anymore, folks! This recipe starts off with REAL buttermilk. Yes you can make your own buttermilk by souring milk with a little vinegar or lemon juice, but I have found that it is just not the same as the juiciness (meat marinades) and fluffiness (baked goods) real buttermilk guarantees you. You can either buy it in the store or use the buttermilk produced when you make your own butter.

Many recipes go on about panko being the only way to ensure a crispy breaking on baked meats. I never got on the panko bandwagon as I find they are so big they don’t evenly coat everywhere and have a tendency to fall off. Either way, you don’t need them for this recipe and the tiny bit of butter and oil really gives them a deep fried crispness and rich taste without too many extra calories.

This recipe will not disappoint!

Extra Crispy Buttermilk Chicken

2 boneless, skinless chicken breasts
1.5 cups of buttermilk
1/4 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of cayenne pepper or paprika
Salt and pepper
1/2 cup of breadcrumbs
1/4 cup of flour
1/4 cup of cornmeal
1 tablespoon of grapeseed or vegetable oil
2 tablespoons of melted butter

Turn the chicken breast over so the nice looking side is down and use the edge of a plate, a mug, or similar to pound them a little so they are flatter and more even.

Marinade chicken in a zip lock bag with the spices and milk for 2-24 hours.

Preheat oven to 400f.

Combine salt and pepper, breadcrumbs, cornmeal, and flour on plate.

Foil a cookie sheet and spread the oil over the area the chicken will sit.

Use tongs to remove chicken from marinade, shake a little to remove excess, and coat very well on both sides with breadcrumb mix.

Place on cookie sheet and drizzle butter over each top, trying to lightly cover the surface.

Bake for 15 minutes, flip and another 10-15 minutes until evenly crisp.

Serve immediately.