Welcome to my food blog! I am your average home cook and I want to share my love of food with the world. I'll divulge my recipes as often as possible. Feel free to comment or to email me at nodessertpodcast@gmail.com! Don' forget to come by often for new posts... I love having you visit me!

November 1, 2019

Creamy Lemon Chicken Pasta - Interesting Instant Pot Items

I have had an Instant Pot for almost 2 years now. It literally took me a year and a half from when I got it to take it out of the box and use it. I was nervous about how the whole pressure thing would work. I am so glad I finally got up the courage because I absolutely love it! I have the 6 quart IP-DUO model. After watching endless YouTube videos, mostly from Pressure Luck, I have ventured into pressure cooking and it is going well. I made this particular recipe this week and both hubs and I loved it. He said it was the most tender chicken we've ever made. That's a pretty big deal! You definitely have to have an Instant Pot to exactly replicate this recipe. But you could also use the ingredients as a guideline to make a delicious pasta dish using traditional cooking methods. But really, get yourself an Instant Pot because it is really fun to cook in and does SO many things! You can find the original recipe, by Pressure Luck, HERE.

Creamy Lemon Chicken Pasta -Instant Pot Recipe


  • 2 chicken breasts, diced into bite size chunks
  • 2 lemons, juiced
  • 1/3 cup heavy cream
  • 2 cups chicken broth
  • 2 cups garlic broth ***see note
  • 1 box (12 oz) penne
  • 1 tbs capers
  • 1-2 cans artichoke hearts (I omitted this because hubs is not a fan)
  • 4 tbs butter
  • 1 shallot, diced (I used a small onion)
  • 1 tbs garlic, minced (about 3 cloves)
  • 1 cup grated Parmesan
  • salt and pepper

***note - to make garlic broth you use a tablespoon of Better Than Bouillon garlic flavor in 2 cups of water. If you don't want to go to the trouble, just sub 2 more cups of chicken broth and add a sprinkly of garlic powder

Add butter to your Instant Pot and hit "saute". The saute function should be on the high setting. Once the butter melts, add your shallot/onion. Season with salt and pepper. Cook for 2 minutes and then add the garlic and the chicken. Cook an additional 2 minutes (the chicken will not be cooked through at this point. That's ok, the pressure cooking finishes the chicken completely). Add your broth and lemon juice. Add in your box of pasta on top and gently press down into the broth/chicken mixture but DO NOT STIR. Put your Instant Pot on the Pressure Cook setting on high for 6 minutes. Use the Quick Release when the 6 minutes is up. At this point stir in your artichoke hearts (if using), cream, and capers. Stir well. Serve with additional Parmesan. Enjoy!

September 26, 2019

Country Fried Steak Bites - Home Cooked Recipe #84

I love, love, love country fried steak. I didn't really have it growing up so when I discovered it as an adult I couldn't get enough. There are a couple of restaurants I absolutely love it at, and others that don't do such a great job. I came across this recipe for country fried steak, but in bite size pieces and I was hooked. I experimented a bit and came up with my own version, so here it is! You can serve it with white gravy for dipping, or ranch like I had, or even a horseradish sauce like the kind you get with a fried onion. It is delicious with any sauce you like really.  Also, you can make it as the protein in a meal, or serve them for snacks or an appetizer.

Country Fried Steak Bites


  • 2lbs cube steak, cut into bite size pieces (about 1 inch)
  • 2 cups flour
  • salt & pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Paprika ( I used smoked Paprika)
  • 1 tsp Cayenne
  • 2 eggs
  • 1 cup milk
  • oil for frying (use a light oil like vegetable or peanut)

Preheat your oil and let it come up to between 350 and 375 (I used a 6 quart pot and had about 2 inches of oil in the pot). Meanwhile, in one bowl mix together the eggs and milk. Whisk together well. In a separate bowl, mix together flour and all spices. Dip your cube steak bites in flour, then in egg mixture, then back in flour. Fry in batches. It should take less than 5 minutes per batch, just look for a beautiful golden brown crust to form. Place each batch on a paper towel lined plate to drain off excess oil. Salt bites when the pieces come out of the oil. Serve with your favorite dipping sauce. Enjoy!

September 18, 2019

Simply Sides 27 - Better Than a Restaurant Mexican Rice

As promised in my last post for the queso chicken, today's recipe is an easy way to make a delicious rice side dish. In my opinion, this recipe is even better than a lot of the rice I have at Mexican restaurants. Plus you can control the amount of spices you put it in so you can make it as flavorful as you like!

Better Than a Restaurant Mexican Rice


  • 2 cups long grain white rice
  • 1 8oz can tomato sauce
  • 3 cups chicken broth
  • 1/2 a small onion, diced
  • 1 tsp cumin
  • salt & pepper
  • 1 tbs olive oil

***optional: 1 clove garlic minced

Saute the onion in olive oil for 5 minutes. Season with salt, pepper, and cumin. If you are adding garlic, saute now for 1 minute. Stir in the rice.  Saute for 2 minutes until rice is coated with oil and seasonings and begins to toast. Add in 1/2 the can of tomato sauce; stir well. Pour in chicken broth and bring to a boil.  Reduce to a very low simmer and place a lid on. Steam rice for 25-30 minutes.  When the rice is cooked through, add the remaining tomato sauce if desired, and fluff with a fork. Serve with your favorite Mexican or Southwestern meal. Enjoy!

August 19, 2019

Southwest Queso Chicken - CROCK*POT CAFE 13

I know a lot of you have busy lives and now that kids have recently gone back to school in the area, I know a lot of parents are looking for a lot of easy dinner ideas. I tried this recipe yesterday and I have to tell ya, it doesn't get much simpler than this. Not only that but it's very few ingredients AND it is super delicious. Plus, it cooks itself since this dish uses your slow cooker as the cooking vessel. Prepare some rice in a rice cooker and a heat up a veggie like corn in the microwave for side dishes and you have a complete meal in no time! I served mine with a homemade version of rice you would get at a Mexican restaurant (super easy, I will post that recipe in the near future!). You can also add some great additions like black beans to bulk the dish up with virtually no effort. Also, you can start the chicken from fresh OR frozen with no change to the cooking time. In addition, you can easily double, triple, or quadruple the recipe depending on your family size. How great is that???

Southwest Queso Chicken


  • 1 lb chicken breasts 
  • 1 can Rotel (I use the one with fire roasted tomatoes, great flavor)
  • 1 cup chicken broth
  • 1 jar queso (I use Tostitos, it's the only one I like)
  • 1 packet taco seasoning (use your favorite, I favor Old El Paso)

Place chicken breasts in your slow cooker. Sprinkle on the packet of taco seasoning. Combine the chicken broth and Rotel, and pour over the chicken. Cook on low for 4 hours. Stir in the queso and let cook 30 more minutes. Serve with your favorite Southwest sides. Enjoy!

August 14, 2019

Beefy Cheesy Sliders - Home Cooked Recipe #83

In addition to perusing Pinterest and the internet for recipe ideas, I also watch a boat load of cooking shows on Food Network and the Cooking Channel. One of my favorite Food Network shows is The Kitchen which premieres new episodes on Saturday mornings. Sunny Anderson is one of my favorite hosts from that show and when I saw her recipe for these yummy sliders I had to make them. I varied the recipe slightly but the results are still delicious. You can find here original recipe HERE. These are great for a party or tailgate or any event where you are wanting delicious little sandwiches.

Beefy Cheesy Sliders


  • 12 count slider rolls (I use Hawaiian Rolls - the butter flavored ones)
  • 1 tbs Montreal steak seasoning
  • 1/2 lb roast beef, sliced paper thin
  • 8 oz shredded cheddar
  • 4 oz provolone slices (I use Sargento ultra thin slices)
  • 1/4 cup chipotle mayo 
  • 1 stick of butter, melted
  • 2 tbs grated onion
  • 2 tbs grated Parmesan
  • 1 tbs Worcestershire
  • 1 tsp crushed red pepper flakes

Preheat your oven to 350. Slice the rolls in half and place the bottom halves in a baking dish. Sprinkle the Montreal steak seasoning on the buns then top with the provolone slices. Top the cheese with the roast beef slices. Mix together the cheddar and chipotle mayo and spread over the roast beef slices. Top with the roll tops. Mix together the butter, Worcestershire, Parmesan, grated onion, and red pepper flakes. Brush this mixture over the tops of the rolls. Cover with foil and bake for 25 minutes. Remove the foil and bake and additional 5 minutes to brown the rolls. Enjoy!