Candied Yams

 

These were a popular Thanksgiving favorite growing up and continue to be in my home. My kids LOVE them, even my guy with texture issues. They're practically a dessert! You can adjust the brown sugar and butter to make them a little healthier. Serves 8.

Candied Yams

4-5 large yams
salt and pepper, to taste
1/2 c butter
3/4-1 c packed brown sugar
bag of marshmallows, large or small

1. Place yams in large steamer (or boil them if you must). Steam about 30 minutes, or until knife enters the largest yam easily. OR steam them in pressure cooker for 10 minutes. Let cool and peel. 

2. Preheat oven to 350 degrees. Chop yams into bite-sized pieces and place in 9x13 baking dish. Sprinkle yams generously with salt and pepper. 

2. Cut butter into small pieces (1/2 Tbsp. or so) and place evenly over yams. Crumble brown sugar evenly over top of yams. Top with marshmallows. Bake in preheated oven for 30 minutes, or until marshmallows are melted and start to turn golden brown. 

Fall Off the Bone Instant Pot Ribs

I love a good barbecued rib, but the Instant Pot makes fall-off-the-bone ribs in so much less time! My kids ask for these all of the time. Each rack of ribs serves 3-4 (depending how big each person is, 2 racks feeds my family of 6 with a few leftover).

Fall Off the Bone Instant Pot Ribs

*1-2 racks baby back ribs
1 c water
1 Tbsp liquid smoke
1/2 c apple juice, or 1/4 c apple cider vinegar
1-2 c barbecue sauce**
rib rub of your choice, OR

Rib Rub:
1 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
1 tsp light brown sugar

1. Rub ribs with rub of your choice, or with rub included. Leave whole, or cut ever 4th rib.
2. Add water, liquid smoke, and apple juice or vinegar to bottom of Instant Pot. Place cooking rack on bottom.
3. Place ribs in pot, circling them around pot for one whole rack of ribs, or stacking them meat-side-up on the rack.
4. Secure lid. Press "Manual" or "Pressure Cook" and cook in high pressure for 25 minutes. Allow pressure to release naturally.
5. Meanwhile, line jelly roll sheet with foil. Carefully remove ribs and place meat-side-up on foil. Turn oven on to BROIL. Brush barbecue sauce on top of ribs. Place under broiler 3-4 minutes to caramelize sauce on top.
ENJOY!

* 2 racks fits perfectly in my 8 qt Instant Pot, but I don't know about smaller versions.
** Our favorite is Sweet Baby Ray's

Slow Cooker OR Instant Pot Zuppa Toscana

I've heard about this soup for years, people ranting and raving about how good it is. It's a soup! How good can it be?
SO good! Serve with bread for dipping. Yum, yum, yum. I got the slow cooker version from Heather Stalzer and, since I hadn't started it soon enough, I varied it for the Instant Pot (my new...glorious...wonderful...love-of-my-kitchen Instant Pot). Serves 6.

Slow Cooker OR Instant Pot Zuppa Toscana

1 lb pork sausage
1 large onion, chopped
2 Tbsp minced garlic, about 4 cloves
4 large potatoes, washed and chopped
1/2 tsp salt
1/4 tsp ground black pepper
1 pinch red pepper flakes, according to taste
32-oz chicken broth, or 4 c water with 4 tsp chicken boullion
1 c heavy whipping cream*
1 bunch kale, washed, stems removed and leaves torn into bite-sized pieces**, or fresh spinach***
1/2 c shredded Parmesan cheese, optional

Slow Cooker:
1. Heat large skillet over medium-high heat. Cook and break apart sausage until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Turn off burner. Drain any remaining grease.
2. Place potatoes in slow cooker. Add cooked sausage mixture, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water just to completely cover potatoes. Stir soup gently. 

3. Cover and cook on low until potatoes are fork-tender, 5 to 6 hours. Stir in heavy cream and chopped kale** or spinach***. Cook on High until flavors are incorporated, about 30 minutes. Garnish with Parmesan cheese.

Instant Pot:
1. Press 'Saute’  and add sausage; stir and break apart until browned and crumbled, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain any remaining grease. Press 'Cancel'.
2. Place in potatoes, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water, just until potatoes are covered. Stir soup gently. Lock on the lid and press 'Pressure Cook' for 10 minutes. Once it's finished, quick release the pressure (see manual).
3. Stir in heavy cream and chopped kale*. Lock on the lid and press saute until 'More' is lit. Let cook 5 minutes and quick release. Garnish with Parmesan cheese.

* If I forget heavy cream, while the soup is cooking in step 2, I make a roux: melt 3 Tbsp butter in small saucepan over medium-low heat. Whisk in 3 Tbsp flour. Slowly pour 3/4 c milk, whisking as you pour, so lumps won't form. Keep whisking until it begins to thicken. Turn burner off and wait for step 2 to be complete. Use in place of whipping cream in step 3.

**If using curly leaf kale, add 30-60 minutes, until soft, before serving as it tends to be chewier and needs longer to cook.
***If using spinach leaves, wait to add just before serving.