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!

January 9, 2020

Slow Cooker Ravioli Casserole - CROCK*POT CAFE 14

I love a versatile dish that basically cooks itself. I came across a couple recipes on the internet for a similar dish and thought I would try it with my own spins on it. It is a super easy recipe that you can let cook while you are out of the house. There are many ways to make it your own and I will include some of those tips.

Slow Cooker Ravioli Casserole

  • 16oz bag frozen cheese ravioli (you can also use a meat filled if you prefer. Or really ravioli with any filling you like. It's up to you! You can also use refrigerated ravioli but I would reduce the cook time in half if you do)
  • 1 jar of your favorite tomato sauce (I prefer Ragu meat flavored)
  • 3 oz of pesto (I used 1/2 a jar of pesto from Aldi - you can make your own or use another brand)
  • 8 oz heavy cream

***Optional: Some great additions include shredded mozzarella (which I would have used but I did not have any on hand), parmesan, ground beef, sausage, pepperoni, bell peppers, and much more. Just throw them on top before cooking!

Spray your crock pot with cooking spray. Layer in half the jar of tomato sauce. Pour on the raviolis. Pour on the remaining tomato sauce. Mix together the heavy cream and pesto and then pour over the top. Cook on low for 4 hours. Serve with garlic bread and a salad. Enjoy!

***I did not get a picture of the finished product but it basically looked like a baked ravioli dish and hubs loved it!

January 2, 2020

Cornbread Casserole - Instant Pot Inspiration #1

It's a new year! Welcome 2020. One of my cooking goals in 2020 is to use my instant pot more. I was so thrilled to get it and then so scared to use it. Now I am completely in love. For New Year's day dinner I made one of my side dishes in it and I want to share the recipe with you to start the new year right! It came out so much moister and more tender than the oven version and I think you will enjoy it as much as I did. I found the original recipe HERE and then modified it slightly. You will need an electric pressure cooker for this recipe as well as a mini bundt pan (preferably nonstick). I found the bundt pan super cheap at my local Aldi a few months ago, but I know you can also find them at Amazon, and I believe possibly Walmart or Target.

Instant Pot Corn Casserole


  • 2 eggs
  • 1 box Jiffy cornbread mix
  • 1 cup shredded cheddar
  • 1 can creamed corn
  • 4 tbs melted butter
  • 1/2 cup sour cream (I only use Breakstone's)
  • salt & pepper

Mix all ingredients together. Grease mini bundt pan. Pour batter into pan and then cover tightly with foil. Put two cups of water in the inner pot. Place your trivet inside (mine is the metal one that comes with your pot, I also believe they sell silicone versions and you could also use that with no problem), and then place the bundt pan on your trivet. Secure your lid and make sure your valve is set to sealing. Hit the pressure cook button and set your time to 45 minutes. When the cooking is complete, do a quick release. Once your pin drops, carefully remove the bundt pan and let cool for at least 5 minutes. Then carefully remove the casserole from the bundt pan onto a plate. Enjoy!

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!