Canadian date squares are a sweet treat made of cooked dates and a crumbly oatmeal topping. They are commonly enjoyed with a cup of coffee or as a snack food. Date squares can easily be made gluten-free. They are snapped up in a flash at every gathering I bring them to. Canadian date squares make an energy packed snack Given how close we are to the Canadian border and how popular these are in coffee shops throughout Vancouver and Victoria, British Columbia, I’m surprised more people haven’t heard of them. Well, I’m happy to introduce them to you and guarantee you’ll love them. Dates are easily found in your local grocery store. They are a dried sweet fruit. I often find Medjool Dates tucked in packages by the produce department. If your produce department has a section for dried fruit, nuts, croutons and other accompaniments to salads, you may find them there. Serve date squares with coffee or tea Medjool Dates are packed full of vitamins and minerals. There are many health benefits to dates. They are said to aid digestion, boost metabolism, reduce cholesterol and strengthen bones (just to name a few). They are almost a miracle fruit. So, even though these date squares are a sweet treat, don’t feel bad about indulging in them along with your morning coffee. They will give you plenty of energy to start the day. Dates have a small pit inside them that easily comes out as you slice into the date. You’ll want to remove the pits in the dates used in this recipe. Canadian date squares are an easy to bake treat How and why the date square became a truly beloved Canadian recipe is somewhat unknown. Its origins are debated and thought to have Scottish, Irish or even French origins. Any of which could be possible given early settlers in Canada came from these areas of Europe. One thing is clear, the date square is known all across the country and is thought to be uniquely Canadian. Date squares are also known as matrimonial bars or date crumbles depending on which coast you are on. This is the traditional recipe for Canadian date squares. But I have been known to change it up every now and then by adding in dried cranberries or spiced apple . Both fruits taste great with the dates. If you’re in the mood for a sweet but healthy treat, give Canadian date squares a try. Leave me a comment below about your thoughts and experiences with this recipe. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Canadian Date Squares Serves 6 Prep 10 mins Cook 25 mins Date squares are a sweet treat made of cooked dates and a crumbly topping. They are commonly enjoyed with a cup of coffee or as a snack food. 1 1/2 cups rolled oats 1 1/2 cups all purpose flour or gluten free all purpose flour blend 1/4 tsp sea salt 3/4 tsp baking soda 1 cup packed light brown sugar 3/4 cup unsalted butter (softened) 3/4 lb pitted dates (12 oz package, chopped) 1 cup water 1 tbsp honey juice of half a medium-sized lemon Preheat the oven to 350 F. To make the crumble, in a large bowl combine the oats, flour, salt, baking soda and brown sugar. Mix in the butter until crumbly. I usually use a pastry cutter or two butter knives to do this. You can use a food processor for this also, just be sure not to over process. Press half of the crumble mixture into the bottom of the 9 inch square baking pan. To make the date filling, in a medium-sized saucepan over medium heat, combine the dates, water and honey. Bring to a boil and simmer until thickened. Use a spoon to help break up the dates. Turn off the heat and stir in the lemon juice. Spread the filling over the crumble base. Then add the remaining crumble mixture on top. Pat lightly. Bake for 20 to 25 minutes.  The top should look lightly golden. Cool completely before cutting into squares. #dates

Use your electric pressure cooker to whip up this family favorite. Instant Pot BBQ chicken sliders are a quick meal any day of the week. Serve with classic coleslaw and sweet bread and butter pickles. Sweet and tangy BBQ pulled chicken sliders This post may contain affiliate links. I like to use Sweet Baby Ray’s Barbecue Sauce for our BBQ chicken sliders. It’s sweet and tangy without allot of spice. I suggest using a BBQ sauce that you love as it will be one of the most predominant flavors. If you’re up to making a delicious home made BBQ sauce, try my Bourbon Infused BBQ Sauce recipe. It’s a little sweet and a little sassy, but a delicious all-purpose BBQ sauce. Choose your favorite BBQ sauce for this recipe I use my Breville the Fast-Slow Pro Multi-Function Pressure/Slow Cooker (electric pressure cooker) to cook up chicken all the time. It’s a fast and easy way to get shredded chicken for any number of recipes you might make throughout the week. I prefer to use boneless skinless chicken thighs for this BBQ chicken slider recipe. Chicken thighs add allot of flavor to the dish and the meat is super tender. That’s the main reason I prefer it. However, you can use boneless skinless chicken breast meat if you prefer. I have suggested cooking times in the notes section of the recipe card for this. Serve BBQ chicken sliders with coleslaw and sweet pickles This Instant Pot BBQ chicken slider recipe will feed four to six people easily. You should have enough shredded meat for about two sliders per person. Serve it with a side salad and it’s a perfect family meal. This recipe pairs well with so many side dishes. I usually serve it with classic coleslaw to put on top of the sandwiches. Here are a few other salads to consider serving on the side: Northwest potato salad (a classic), Tuscan farro salad (a light and healthy alternative to traditional potato salad), Watermelon salad (an easy, cool fruit salad). BBQ chicken sliders make a great mid-week family meal I keep the seasoning in this recipe fairly simple. The chicken is seasoned with salt, pepper, onions, garlic, poultry seasoning and dried thyme. No fancy ingredients. Just simple and delicious. You should have everything already in your pantry. You may notice instead of cooking the chicken on high-pressure, I use medium-pressure. Many other recipes will tell you to make it on high-pressure for a slightly shorter period of time. I use medium-pressure because I find there is less chance of the sauce burning and the chicken seems to come out far more tender. I just find the extra few minutes of cook time on medium-pressure to be far worth it for extra flavor and tender texture. Thinking of buying an electric pressure cooker? I like my Breville the Fast-Slow Pro Multi-Function Pressure/Slow Cooker or you can go with the famous Instant Pot Ultra . The reason I like my Breville is that it has a non-stick coating and it’s very sleek. I hope you enjoy this Instant Pot BBQ chicken slider recipe. Leave me a comment below! Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Instant Pot BBQ Chicken Sliders Use your electric pressure cooker to whip up this family favorite. It’s a quick meal any day of the week. Serve with coleslaw and sweet pickles. Serves 6 Ingredients 3 lbs boneless skinless chicken thighs 2 tsp sea salt or kosher salt Fresh ground pepper to taste 1 tsp poultry seasoning 3 tsp extra virgin olive oil Half a medium-sized onion, diced 3 cloves garlic, minced ½ cup chicken broth or water 1 bottle (18 oz) of BBQ sauce 1 tbsp dried thyme 12 slider buns Instructions Trim excess fat from the chicken thighs. Lay the thighs out flat on a platter. Season both sides of the meat with salt, pepper and poultry seasoning pressing the seasoning into the meat. Turn on the Instant Pot to sauté function for 8 minutes. Heat the extra virgin olive oil through and sauté the onions and garlic until they soften and become translucent. Add the chicken broth (or water). Nestle the seasoned chicken thighs in the pot. Sprinkle with dried thyme and cover them with BBQ sauce. Seal the pressure cooker. Set it to medium pressure for 25 minutes. Allow the steam to release naturally for 8 – 10 minutes. Release remaining steam carefully before opening. Remove the thighs to a casserole dish and shred the meat with two forks. Set the pressure cooker to sauté for 8 minutes. Reduce the liquid stirring frequently until it begins to thicken. Ladle the sauce onto the shredded chicken mixing it in. Add as much sauce as you desire. Serve on slider buns. #BBQ #chicken

Mile high lemon meringue pie is a delicious dessert with an impressively fluffy meringue topping. The lemon filling is the perfect blend of tart and sweet with it’s delicious lemon flavor and silky texture. This lemon pie boasts an impressively fluffy and tall meringue. It’s a classic meringue that sweetly pairs with the lemon filling. For the base of the pie, you can use a standard 9 inch single crust pie dough. To save on time, you can certainly buy a pre-made frozen pie crust. The pie dough should be chilled. The crust is first blind baked and cooled before the filling is added. Lemon meringue pie is a family favorite. I find it perfect for so many occasions including beating the mid-winter blues, Easter and more. There is nothing better than a homemade lemon meringue pie. It has far more flavor and is a crowd pleaser. Pies are one of my favorite desserts. There are a few classics worth mastering and this mile high lemon meringue pie is one of them. You may also like my old fashioned banana cream pie , or coconut cream pie , or key lime pie. All are massively delicious and terrific for family gatherings. What you’ll need 9 inch single crust chilled pie dough, if frozen defrost and chill sugar (2 1/4 cups) lemon juice (1 cup, about 5-6 lemons) 2 tbsp lemon zest water cornstarch salt 8 eggs (separated – 8 yolks, 4 whites) unsalted butter (4 tbsp) cream of tartar vanilla extract I hope you enjoy this deliciously sweet, yet tart mile high lemon meringue pie. This recipe is moderate to difficult in skill level. I recommend reading through the whole recipe before you start to familiarize yourself with all the steps. Make sure all ingredients are pre-measured and in place before beginning (mise en place). Happy cooking, Michelle Mile high lemon meringue pie Mile high lemon meringue pie is a delicious dessert with an impressively fluffy meringue topping. The lemon filling is the perfect blend of tart and sweet with it’s delicious lemon flavor and silky texture. Course: Dessert Cuisine: American Keyword: lemon, pie Servings: 8 people Author: Michelle Ingredients 1 single crust pie dough Lemon filling 1 1/4 cups sugar 1 cup lemon juice about 5-6 lemons 2 tbsp grated lemon zest 1/2 cup water 3 tbsp cornstarch 1/4 tsp salt 8 large egg yolks 4 tbsp unsalted butter, cut into 4 pieces Meringue 1 cup sugar 1/2 cup water 4 large egg whites 1/4 tsp salt 1/2 tsp cream of tartar 1/2 tsp vanilla extract Instructions Preparing the crust Prepare a single crust pie dough on 9 inch pie plate. Or use a pre-made frozen 9 inch pie crust. Defrost and chill. Adjust the oven rack to the center/middle of the oven. Preheat the oven to 375 F. Line the chilled pie dough with with aluminum foil. Fill with pie weights. Bake the crust for 25 – 30 minutes. It should be dry and light in color. Carefully remove the weights and the foil. Bake an additional 10 minutes uncovered or until it is a golden brown. Allow the crust to completely cool on a wire rack. Lemon filling Use a large heavy bottomed sauce pan. Whisk together the sugar, lemon juice, water, cornstarch and salt. Bring this to a simmer over medium heat. Whisk occasionally so that the mixture becomes translucent and thickens. This should take about 5 minutes. Whisk in the egg yolks. Next, stir in the lemon zest and butter. Bring it to a simmer and stir constantly. You do not want the temperature to get too high. Stir until the mixture becomes thick enough to coat the back of a spoon. It should take about 2 minutes. Remove from the heat. Use a fine mesh strainer and strain the filling into the cooled pie crust. Scrape off the underside of the strainer. This helps remove any bits and the lemon zest. Cover the pie with plastic wrap (on the surface of the filling) and refrigerate until it is set and chilled. It should chill for 2 hours minimum. The meringue Make sure the oven rack is in the middle/center of the oven. Preheat the oven to 400 F. Ready a stand mixer fitted with a whisk. Set egg whites, salt and cream of tartar ready to the side. Make sure your mixing bowl is wiped clean of any grease. In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat. Cook this sugar mixture about 4 minutes or until it begins to thicken. Remove from heat. Whip the egg whites on medium speed until frothy. Then add salt, cream of tartar and whip. Gradually increase the speed to medium-high. Whip until soft peaks form (approximately 2 minutes). With the mixer running on medium-high, slowly pour the hot syrup onto the whites. Aim for the edge of the bowl avoiding the whisk. Add the syrup in a slow steady stream. Add the vanilla. Whip the meringue until it cools and becomes thick and shiny. This takes about 5 minutes. Mound the meringue over the chilled pie filling. The meringue should cover and touch the edges of the pie crust. Use a rubber spatula to create swirls and peaks all over the meringue. Bake in the oven until the peaks turn a slight golden brown. It should take about 5 minutes. Allow the pie to cool on a rack to room temperature and serve. Notes Thanks for visiting. #Lemon #meringue

Spiced fig and pear jam is a delicious spread perfect for entertaining and pairing with a variety of cheeses. This recipe for spiced fig and pear jam is infused with warm spices of cinnamon, nutmeg and a hint of cloves. Fall is in the air and this jam is a lovely introduction to those warmer, spicier flavors we begin to crave as the season changes. It is particularly tasty served with Brie cheese or Beecher’s Flagship cheese on baguette. It also makes a nice accompaniment to roasted chicken, turkey or pork. This post contains affiliate links. The opinions expressed are my own. I was lucky enough to have a friend share some figs with me from her backyard fig tree. When fresh homegrown fruit is in abundance at the end of the summer it is always a rush to find a way to preserve these delicious fruits. Small batch jams or preserves is a great way to do this. There is no fancy equipment really needed other than canning jars, a couple of large pots and tongs. Most fresh figs that you see in our local grocery stores come from California, however they are also grown and sourced from Washington and Oregon. Local pears of course are readily available in the late summer. You can use any kind of pear you like for this recipe. My only recommendation is to use an organic pear if possible since I do not peel the pear. I use the natural pectin in the peel to help the jam “gel.” I used a medium to large sized Bartlett pear which are rather sweet and juicy when they are ripe. Cheese and fruit boards are a favorite of mine for entertaining or late afternoon snacking. They make a great appetizer that keeps everyone happy while a heartier dinner is being prepared. There are no hard or fast rules about cheese boards, but it is nice to offer a variety of flavors and textures within the following categories: Sweet, salty, savory and spicy . Serve with sliced baguette or a variety of crackers. In this cheese board, grapes, fresh fig slices and the spiced fig and pear jam cover the “sweet” category. My “salty” and “spicy” items include olives, spiced mixed pickled vegetables and a peppery cheese ( Beecher’s Marco Polo ). Cheese such as a mild Brie and a medium-cheddar ( Beecher’s Flagship ) cover the “savory” category. If you are nervous about canning, I’m here to tell you don’t sweat it! Small batch preserving is a great way to learn the ropes and experiment with canning without investing in too much equipment or giving up too much pantry space for storage. You’ll yield between 5 and 6 small jars of jam with this recipe. I prefer to use these smaller round 8 oz Ball Canning Jars . They fit easily into a large pot and a smaller quantity of jam is easier to use up once the jar is opened. The process for making homemade spiced fig and pear jam is relatively simple. However, do plan ahead and give yourself time for each stage. I used The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round as a guide for navigating and learning my way around tips for canning and making jam. The first step involves preparing the fruit. Trim the tops off the figs. Cut the figs and pear into small pieces. Leave the skin on. Remove seeds and core from the pear. Next, combine the fruit, sugar, spices and lemon juice together in a non-metallic bowl, cover and let it sit on the counter for six hours or in the fridge overnight. The next step is to sterilize and prepare the jars. You may have a sterilize function on your dishwasher or I find it just as easy to bring a large pot of water to boil. Using tongs, gently place the jars and lids in the boiling water for two minutes. Remove and allow the jars to dry on a clean kitchen towel. Next , we prepare the jam. Begin by adding a little water to the fruit mixture and bring the fruit to a low boil. This is the most time-consuming part of the process as the fruit needs to gently simmer until it forms a gel. This should take about 15 to 20 minutes. I find this to be the trickiest part of the process. I use a potato masher to break up the fruit as it cooks. You’ll notice I don’t add commercial pectin. Instead, the gel occurs from the combination of sugar, natural pectin found in the skin of the fruit and the acid (lemon juice). You need the right ratio of fruit to sugar to acid for this to occur. How to test for a gel formation There are two methods ~ the freezer test and the spoon test. I’ve had more success with the freezer test. Freezer: Put two small plates into the freezer ahead of time. Once the cooked fruit mixture begins to thicken test for gel formation by putting a spoonful of the hot fruit onto a chilled plate. Place it back in the freezer for 2 minutes. If it is sufficiently cooked, it will form a gel that moves slowly as the plate is tilted. If it runs off the plate, cook the fruit mixture another 2 minutes and repeat. Spoon: Place three metal spoons in the freezer. Dip a chilled metal spoon into the fruit mixture. Immediately lift the spoon up and watch the back of the spoon. The first drops will likely be light and syrupy. As the fruit cooks, these drops of fruit will thicken. It is ready when from a chilled spoon, the mixture “sheets” off the back (two thick drops will form and run together before dropping off). It will form a gel on cooling. Processing the jam Once the fruit is cooked, ladle the jam into the sterilized jars. Make sure to leave head space. I leave about 1/4 inch of space. If the jars are too full it can interfere with sealing. Wipe any jam away that has spilled on the rims of the jars with paper towel. Tighten the lids on. Using tongs, immediately place the jars into gently boiling water. The jars should be completely submerged. I usually use a large heavy bottomed pot for this. My Le Creuset Dutch Oven works great for it. Process the jam in the simmering water for 10 minutes. Turn off the heat and carefully remove the jars using tongs to a dry kitchen towel on the counter. Allow the jars to cool slowly. Do not dry the jars, just let any water on them naturally evaporate. Do not place jars on a cold hard surface. This allows the pressure to come down on its own. Over time, you will hear a “pop.” As each of the jars seal, the metal lids curve downwards and become airtight. It’s exciting to hear the “pop”! It’s a signal, I’ve done it right. Store the jam in a cool dry place. Once opened, refrigerate the jam. I look forward to sharing and enjoying this spiced fig and pear jam throughout the fall. Great conversation with friends always begins with a starter of good food. This spiced fig and pear jam will be a great conversation piece while we graze over different fruits and cheeses. I hope you like this spiced fig and pear jam. If you give it a try, please let me know your thoughts in the comments. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. This recipe is inspired by two recipes, each different but full of fresh ideas. The first is “fresh fig and strawberry jam” in The complete book of small-batch preserving, Firefly Books, 2007. The second recipe is “spiced fig jam” by The Wimpy Vegetarian . Spiced fig and pear jam Serves 12 Prep 15 mins Cook 30 mins Spiced fig and pear jam is a delicious spread perfect for entertaining and pairing with a variety of cheeses. This recipe for spiced fig and pear jam is infused with warm spices of cinnamon, nutmeg and a hint of cloves. 2 lbs fresh figs (stems removed, cut into small pieces) 1 medium to large pear (Bartlett or Anjou, cored and cut into small pieces, leave skin on) 2 cups white sugar 1 tsp cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground cloves 1 tbsp lemon juice 3/4 cup water Combine the fruit, sugar, spices and lemon juice in a non-metallic bowl. Cover and let sit on the counter for six hours or overnight in the fridge. Sterilize the jars. Your dishwasher may have a “sterilize function” or bring a large pot of water to boil. Using tongs, gently place the jars and lids in the boiling water. Leave them for 2 minutes before removing to a dry clean kitchen towel. Place the fruit mixture into a large heavy-bottomed pot. I use my Le Creuset for this. Add the water. Bring the fruit to a boil and stir to dissolve the sugar. Reduce the heat and allow the fruit to gently simmer for 15 – 20 minutes or until a “gel” consistency is reached. See notes for “gel” test. Use a potato masher to break up the fruit as it cooks. Ladle the jam into the prepared jars. Leave about 1/4 inch of head-space. Wipe the rim of the jars removing any spills with a paper towel. Place the lids on and tighten. Processing the jam: Using tongs, gently submerge the jars into the large pot of boiling water. The jars should be completely submerged. The water should be gently boiling. Process the jam for 10 minutes. Using tongs remove the jars to a clean kitchen towel. Do not place the jars directly onto a cold hard surface. Allow the jars to cool slowly. Do not dry the jars, just let any water on them naturally evaporate. Do not place jars on a cold hard surface. This allows the pressure to come down on its own. Over time, you will hear a “pop.” As each of the jars seal, the metal lids curve downwards and become airtight. Store the jam in a cool dry place. Once opened, refrigerate the jam. **How to test for a “gel** **There are two easy methods to test if the jam has reached the right consistency.** Freezer test: Put two small plates into the freezer ahead of time. Once the cooked fruit mixture begins to thicken test for gel formation by putting a spoonful of the hot fruit onto a chilled plate. Place it back in the freezer for 2 minutes. If it is sufficiently cooked, it will form a gel that moves slowly as the plate is tilted. If it runs off the plate, cook the fruit mixture another 2 minutes and repeat. OR Spoon test: Place three metal spoons in the freezer. Dip a chilled metal spoon into the fruit mixture. Immediately lift the spoon up and watch the back of the spoon. The first drops will likely be light and syrupy. As the fruit cooks, these drops of fruit will thicken. It is ready when from a chilled spoon, the mixture “sheets” off the back (two thick drops will form and run together before dropping off). The jam will form a gel on cooling. Notes: · Some people insert a small metal rack into their jam processing pot. This means the jars are not directly in contact with the heat on the bottom of the pot. I have never had an issue not using a rack. I also prefer to “boil” or process the jars on a gentle boil or simmer so the jars are not bouncing around. Use caution and your best judgement as equipment and skill levels vary. · Did you try this spiced fig and pear jam? I’d love to hear your thoughts at https://www.northwestspoon.com/spiced-fig-and-pear-jam ·  Yield 5 – 6 small jars of jam (8 oz jars) #figs #jam

Get your morning started with these simple and tasty bacon and cheddar egg-bites. My kids love these! And I love how they help us get enough protein and a quick delicious breakfast in the morning. Bacon and cheddar egg-bites This post may contain affiliate links. See policy for more information. Mornings can be rushed and busy. Getting a good breakfast quickly can be a challenge. I think the best part about bacon and cheddar egg-bites is that the kids can get their own breakfast quickly. These egg-bites reheat perfectly in the microwave. I make a batch of them and store them in an air-tight container in the fridge for breakfasts throughout the week. You’ll get the classic flavor combo of bacon and eggs without all the fuss. Bacon and cheddar egg-bites seasoned with thyme Have you tried egg-bites from that famous Northwest bulk member superstore? You know who I mean. I shop there too. They’re rubbery and kind of bland right? Yuck. Well, these homemade bacon and cheddar egg-bites are WAY BETTER and are NOT rubbery. They taste amazing. Pair them with some fruit or yogurt and a piece of toast and you’ll have a delicious breakfast. We usually have about two egg-bites per person. Shredded cheese and crispy bacon ready for the egg custard I recommend making these on a Sunday, let them cool and store them in an air-tight container. I use glass food storage containers with lids like these. I usually line the container and layers of egg-bites in-between with parchment paper. This helps absorb any excess moisture. You don’t need any fancy equipment to make these. Use a standard Nonstick 12-Cup Muffin Pan to bake them. The recipe calls for six strips of crispy bacon cut into small pieces. If your family is anything like mine, they can never get enough bacon. So plan on cooking up that whole pound of bacon. Heat up the extra pieces of bacon along with the egg-bites in the microwave in the morning. Yum! Just 40 – 50 seconds reheated in the microwave! I use a medium-white cheddar cheese from Tillamook in this recipe which I grate myself. This allows me to keep the recipe gluten-free. If you’d like to use pre-grated cheddar cheese, go ahead. However, if you’re gluten-free beware that flour is usually added to these pre-grated packages to help keep the cheese from clumping together. You can also try other types of cheese in this recipe such as pepper jack (for a little spicy kick) or Swiss. I hope you enjoy this recipe for bacon and cheddar egg-bites. If you give them a try, let me know how you liked them in the comments. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Bacon and cheddar egg bites Serves 4 Prep 10 mins Cook 20 mins Get your morning started with these simple and tasty bacon and cheddar egg-bites. My kids love these! 6 large eggs 3/4 cup half and half cream 1/2 tsp dried thyme 1/4 tsp fine sea salt 1/4 tsp freshly ground pepper 6 strips of bacon (cooked crispy and cut into small pieces) 1 cup shredded medium cheddar cheese (Like, Tillamook medium-white cheddar) 1/2 tsp flour or gluten-free all purpose flour (Add only if you shred your own cheese from a block. It is not needed in pre-shredded packaged cheese.) Pam baking spray Pre-heat the oven to 350 F. Spray a standard non-stick 12 cup muffin pan with Pam baking spray. Make sure your bacon is cooked crispy, cut into small pieces and cooled before proceeding. In a large mixing bowl, add eggs and half and half cream. Use a fork to mix the eggs and cream together. Do not incorporate too much air. Season with salt, pepper and dried thyme. In a small bowl, combine the shredded cheese, flour and crispy bacon pieces. Toss so the flour coats everything. Evenly distribute a small amount of the cheese and bacon mixture in the muffin pan wells. Distribute until all the mixture is all used up. Pour or ladle the egg mixture evenly in each muffin pan well. Leave about 1/4 inch of space at the top of each well. Using a glass pyrex measuring cup or ladle makes this easier. Bake in the oven for 20 minutes. The egg-bites will puff up in the oven but will flatten out as they cool. They should turn a light golden brown color along the edges. Allow the egg-bites to cool completely. Run a knife around the outside of the egg-bites for easier release. Use a small off-set spatula to get the egg-bites out of the muffin pan wells. Store the bacon and cheddar egg-bites in the fridge in an air-tight container lined with parchment paper. Line each layer of egg-bites with a layer of parchment. This helps absorb any excess moisture in the fridge. Reheat the egg-bites in the microwave for 40 – 50 seconds. Enjoy! Notes: · Use regular half and half for the best flavor and texture. Do not use fat free half and half. · While only six strips of bacon are used in the recipe, we usually cook up a whole pound of bacon and store the rest of the cooked bacon along with the egg-bites for breakfast. ·  For a spicy kick, try this with pepper jack cheese. #bacon #eggbites

It’s pumpkin spice time! Pumpkin pie spice, walnuts and pumpkin puree add a tasty fall twist to this classic milk chocolate chip cookie. Adding in a little pumpkin puree to the cookie dough mix not only gives these cookies a hint of pumpkin flavor, it also gives them a soft texture. Pumpkin spice and everything nice are in these tasty cookies Fall is in full force around here. Our maple trees are an array of scarlet reds and bright orange. I’m finally ready to embrace pumpkin spice and everything pumpkin. Many food bloggers push the everything pumpkin recipes just a wee bit too early for me. But the air is cool and crisp and I’m finally ready to embrace fall. Pumpkin chocolate chip cookies How to make pumpkin pie spice Don’t have pumpkin pie spice? No problem! You can make your own. Here is the basic formula for this beloved spice mix. To yield two teaspoons of pumpkin pie spice, combine: 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Pumpkin chocolate chip cookies are a great snack I tested these pumpkin chocolate chip cookies several times. Just a half cup of pumpkin puree was enough pumpkin needed to give the cookies a hint of pumpkin flavor without impeding the cookie texture. If you add more pumpkin puree, you may find the cookies are less cookie-like and more cake-like. Milk chocolate chips were also my favorite kind of chocolate in the recipe tests. Perfect for a fall party or lunch-box treat If you’re planning a Halloween party or just need a special lunch-box treat, these pumpkin chocolate chip cookies might fit your need. The warm spices of cinnamon, ginger, nutmeg and cloves in pumpkin pie spice go amazingly well with chocolate. And who doesn’t love a good chocolate chip cookie!? What are some of your favorite chocolate chip cookie attributes? I love them fresh out of the oven and a little more on the chewy side. Pumpkin chocolate chip cookies are a fun twist on an old favorite. If you give these cookies a try, let me know how you liked them. I’d love to hear your thoughts below. Happy cooking, Michelle Pumpkin Chocolate Chip Cookies Serves 12 Prep 15 mins Cook 11 mins Pumpkin spice, walnuts and pumpkin puree add a tasty fall twist to this classic milk chocolate chip cookie. 2 cups all-purpose flour 1 tsp baking soda 1 tsp fine sea salt 1 tsp pumpkin pie spice 1 stick of butter (1/2 cup) (softened, room temperature) 1/2 cup light brown sugar 3/4 cup white granulated sugar 1/2 cup pumpkin puree 1 tbsp milk 1 1/2 tsp vanilla extract 1 large egg 1 1/2 cups milk chocolate chips 1/2 cup chopped walnuts (optional) Preheat the oven to 350 F. Combine the flour, baking soda, salt and pumpkin spice in a medium-sized bowl. Using an electric mixer and a large bowl, beat the butter and sugars until thoroughly blended. Next add the pumpkin puree, milk, vanilla extract and egg. Mix until thoroughly combined.Scrape down the sides of the bowl at least once. On a low, add in the flour mixture. Blend until just combined. (Don’t overwork it. Doing so, results in a tougher cookie). Fold in the chocolate chips and nuts. Drop tablespoon sized portions of cookie batter, two inches apart onto a parchment-lined baking sheet. Bake in the oven for 9 – 11 minutes or until the edges of the cookies turn a light golden brown. Remove from the oven and allow the cookies to rest for 2 minutes before transferring them to a cooling rack. Notes: Store cookies in air tight containers. Enjoy! #cookies #pumpkin

Wake up to a delicious morning with this pumpkin spice cream cheese spread. This whipped cream cheese spread is soooo good on bagels and toast. It is slightly sweet with the perfect hint of pumpkin and pumpkin spice flavor. You’ll love it. A hint of pumpkin, spice and oh so creamy My kids and I have been on a serious bagel kick lately. We can’t get enough of them. I love this pumpkin spice cream cheese spread on any kind of bagel. It’s perfect on a plain bagel. I love it on an all-dressed bagel for a sweet and savory flavor mix. Or cinnamon raisin for a spicy kick. It’s all good! Pumpkin spice cream cheese spread is super easy to make at home and costs way less to make it yourself than to buy from a designer bagel shop or bakery. Pumpkin spice cream cheese spread ingredients What you’ll need To make pumpkin spice cream cheese spread you will need 8 oz package of cream cheese 1/2 cup pumpkin puree brown sugar pumpkin pie spice vanilla Simply combine all the ingredients into a mixing bowl and whip it up. You can use a hand mixer or do it by hand using a whisk. Beat the cream cheese mixture until it is fluffy and no lumps remain. Store the cream cheese mixture in a glass container in the fridge for several days. Whip it up for a creamy treat Here’s a tip Bring the cream cheese to room temperature before whipping it up. It makes it easier to mix everything together. This pumpkin spice cream cheese spread is delicious on sliced apples too. What is pumpkin pie spice? Pumpkin pie spice is a ready mix spice mixture commonly used in many traditional American fall desserts and recipes. It’s an aromatic blend of cinnamon, ginger, cloves and nutmeg. Some spice companies also include all-spice in their blend. Pumpkin spice pairs really with the natural flavor of pumpkin. Did you know that pumpkins are believed to be native to North America? Native Americans used pumpkins as a staple in their diet centuries before the pilgrams landed. So, as you can see we have a long history and love for the pumpkin and all things celebrating Autumn. Don’t have pumpkin pie spice? No problem! You can make your own. Here is the basic formula for this beloved spice mix. To yield two teaspoons of pumpkin pie spice, combine: 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Mornings are great with pumpkin spice cream cheese spread If you’re a bagel or breakfast lover like me I think you’ll love this classic pumpkin spice cream cheese spread. It pairs beautifully with a morning cup of coffee or tall glass of OJ. While I think it’s delicious for any day, it is also a special treat for breakfast when family is in town visiting for the holidays. Even if you don’t make this recipe now, you’ll want to pin it for later . Want more pumpkin recipes? Check these out: Pumpkin chocolate chip cookies Gluten free pumpkin cheesecake pie Gluten free pumpkin spice donuts I’d love to hear your experience with this pumpkin spice cream cheese spread. I hope you enjoyed it. Please leave me a comment below! Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Pumpkin Spice Cream cheese Spread Serves 6 Prep 10 mins Pumpkin spice cream cheese spread is a delicious fall treat for bagels or to dip apples in. It’s the perfect hint of pumpkin and pumpkin spice flavor. 1 8 oz package of cream cheese 1/2 cup pumpkin puree 3 tbsp brown sugar 1 1/2 tsp pumpkin pie spice 1/2 tsp vanilla Bring the cream cheese to room temperature. This makes it easier to whip. Combine all the ingredients in a mixing bowl. Whisk or beat the mixture until it is well combined and there are no lumps. You can use a hand mixer or a whisk by hand for this. Store the pumpkin spice cream cheese spread in a glass container in the fridge. #pumpkin #pumpkinspice

Easy turkey chili is a hearty, saucy and flavorful meal. The addition of a small diced jalapeno pepper gives it just the right amount of spice. Cooking lean ground turkey with a medley of vegetables, seasoning and saucy San Marzano tomatoes gives this turkey chili extra depth of flavor. Turkey chili, a family favorite Easy turkey chili is a great fall meal. I usually rotate through different kinds of chili depending on my mood. It’s great to make a big pot of chili and have leftovers readily available to reheat for those times when you need a fast weeknight dinner. Turkey is a lean ground meat. It’s often considered more healthy for that reason. If you like beef, check out my sweet and spicy chili con carne . It’s one of my most popular recipes. What to serve with easy turkey chili? We garnish this tasty turkey chili with freshly grated cheddar cheese and scallions. It adds a fresh flavor pop and creaminess that melds deliciously with the sauce. Serve turkey chili with slices of French baguette or you can never go wrong with homemade corn bread . A simple side salad is our go-to side dish for a healthy wholesome meal. Saucy and spicy! What ingredients do you need for turkey chili? Turkey chili ingredients You’ll need cannellini beans, ground turkey, San Marzano tomatoes, chicken broth, tomato paste, bell pepper, garlic, onions, jalapeno, celery, oregano, cumin, chili powder, salt and pepper. I love cannellini beans which is why I use them. However, if you prefer to use a different style of beans such as kidney beans or black beans, feel free. Rinse the beans in a fine mesh strainer first. Why? Well, I use chicken broth as the liquid to cook down the chili in this recipe. So, the extra liquid in the can with the beans is not necessary. Also, rinsing the beans helps eliminate a metallic flavor that can sometimes be found in canned beans. It also helps you control the salt and starch content since these elements are in the canning liquid. I use a yellow bell pepper for the sweetness. If you prefer green, you can substitute. Warm yourself up with turkey chili How to make turkey chili Chili is definitely one of those family meals that is easy to make. Just about everything goes into the pot and it simply cooks down. But there are some tips for developing extra flavor which will make your turkey chili outstanding. This post contains affiliate links. View disclosure here . Use a heavy-bottomed dutch oven like this Le Creuset Signature Enameled Cast-Iron Dutch Oven . I cook my turkey chili low and slow so that the vegetables have time to cook down and the sauce thickens developing lots of flavor. Using high-quality ingredients like organic turkey, organic cannellini beans and San Marzano organic peeled tomatoes is also key. Higher quality in means higher quality out. Turkey is a lean meat. This means adding in just a little fat will give your chili a boost of flavor and will help avoid burning. I use extra virgin olive oil and only one tablespoon of butter for this. Making the chili is quite straight-forward. First, brown the meat and cook the veggies. Since the veggies take a little longer to cook, I usually start with those. Push them aside when it’s time to add the ground turkey. Next, add the spices ~ garlic, salt, pepper, chili powder, cumin and oregano. It’s fragrant and smells great. And finally, add all the liquid ingredients such as tomato paste, canned tomatoes and chicken broth. Don’t forget the beans. Bring it to a simmer. Lower the heat, cover it and cook for 50 minutes. (If you’re in a rush, this can be cooked on medium-high for 30 minutes.) More tips are provided in the recipe card below. If you are in the mood for a heartwarming bowl of saucy turkey chili, look no more. I think you’ll love this recipe. It’s saucy, sweet and spicy. Let me know your thoughts on this turkey chili recipe in the comments below. Happy cooking! Michelle If you make any of my recipes, share your photo with #northwestspoon and tag me. Save this recipe for later ~ Pin it! Easy Turkey Chili Serves 6 Prep 15 mins Cook 50 mins This easy turkey chili is a hearty, saucy and flavorful meal. The addition of a small diced jalapeno pepper gives it just the right amount of spice. Cooking lean ground turkey with a medley of vegetables, seasoning and saucy San Marzano tomatoes gives this turkey chili extra depth of flavor. 3 tbsp extra virgin olive oil 1 tbsp butter 1/2 cup onion (diced) 1 yellow bell pepper (diced) 2 cloves garlic (minced) 1 small jalapeno pepper (diced, see notes) 1 lb ground (preferably organic) turkey 1/2 tsp fine sea salt or kosher salt 1 pinch ground black pepper (to taste) 1 tbsp tomato paste 1 tbsp chili powder 2 tsp cumin 1/2 tbsp dried oregano 1 15 oz can cannellini beans (see notes) 1 28 oz can San Marzano style cut tomatoes (see notes) 2 14.5 oz cans Swanson chicken broth (equivalent of 4 cups) 1 scallion (green onion) (chopped, for garnish) shredded cheddar cheese (amount to taste) (for garnish) Use a large heavy-bottomed sauce pan. Heat 2 tbsp of extra virgin olive oil and 1 tbsp butter over medium-high heat. Cook the onion for several minutes until it begins to go translucent. Add the bell pepper, garlic and jalapeno. Cook for several more minutes. Push the vegetables to one side of the pan. Add 1 more tbsp of extra virgin olive oil. Add the ground turkey and saute. Season the turkey with the salt and ground pepper. Once the turkey begins to brown, combine everything together continuing to cook. Add the tomato paste, chili powder, cumin and oregano. Stir the spices in. Next, add the cut tomatoes, beans and chicken broth. Increase the heat and bring the chili to a simmer. Then, reduce the heat to low. Cover and cook for about 50 minutes. Stir occasionally during this time. Slow cooking the chili allows for the flavors to meld together and the bell peppers to soften and cook down. Allow the chili to rest off heat for several minutes before serving. It will thicken up more as it rests. The chili is even better the next day. Garnish with scallions and cheddar cheese. Notes: · If you like your chili spicy, feel free to add more jalapeno pepper or use a hotter pepper. I use about 1 tbsp of jalapeno pepper because I am feeding kids. This adds a slight spice that mellows as it cooks. · You can use any kind of beans you prefer. If you prefer kidney beans or black beans they can be substituted. Rinse the beans first. · San Marzano style tomatoes are very flavorful. If you can’t find cut San Marzano style tomatoes, use whole plum San Marzano style. Break the tomatoes up with your hands or a knife into chunks. Use all the liquid in the can. · Yellow bell peppers are sweet and add a nice color to the chili. If you prefer green bell peppers, you may substitute. · Low and slow develops great flavor. However, you can cook this faster if need on medium-high heat for 30 minutes. #chili #turkey

Roasted beet and arugula salad offers a medley of sweet, savory and peppery flavors. Beetroot, commonly known as beets are deliciously tender and flavorful when roasted. They are relatively low in calories, but high in nutrients which makes them a great vegetable to add to salads for variation in flavor and texture. Roasted beets are the star of this tasty fresh salad Simple flavorful ingredients This roasted beet and arugula salad features roasted red beets, blanched green beans, arugula and chevre (a soft delicate goat cheese). It is dressed simply with extra virgin olive oil and lemon juice . It is a simple salad with a flavor punch. If you like nuts, I suggest adding in some toasted walnuts for additional crunch. This is a great salad to have on the side with a Sunday roast. Chevre goat cheese is creamy and savory in this salad Arugula is one of my favorite salad greens. It is also known as rocket lettuce. It has a slightly bitter and peppery flavor. I was first introduced to arugula while living in Southern Italy. A common salad to enjoy there was simply arugula dressed in extra virgin olive oil, lemon juice, salt and pepper. When the greens are fresh and organic, they are incredible. We recently started growing arugula in our backyard garden patch over the summer. It’s so good fresh out of the garden! Blanched green beans and roasted beets This post contains affiliate links. Read disclosure here . Green beans are an easily sourced vegetable with loads of protein and fiber. They are delicious blanched and served cold in salads, like this lemony green bean almondine salad. The green beans picture above had the stems trimmed. Then they were cut into 1 inch pieces and blanched in boiling water for two minutes. After two minutes, I use a slotted spoon to scoop them out and plunge into a bowl of ice water. This stops the cooking and keeps the bright green color of the beans. If you are not a fan of green beans, you can easily substitute them with canned chickpeas (garbanzo beans) or cannellini (white) beans. Preparing the red beetroot The roasted beets in this salad are the star of the show. Beets are a very common vegetable used throughout the world in many different kinds of cuisine. I grew up having them in borscht, a Ukrainian beet soup . My mom makes the best borscht. Roasting the beets makes them tender and mellow. This is my favorite way to cook them. They are far better than canned beets and worth a second try if you’ve never had them roasted before. You can use the red beet, golden beet or mix of the two in this salad. Either are great. For this recipe, I roast the taproot portion of the vegetable and use some of the leaves in the salad. Beets have a deep reddish color. To prepare the beets, I wash them in cold water before removing the stems and root portion. I peel and smooth out the top portion of the beet before cutting them into small pieces. The red pigment can stain clothes and hands. This is something to be careful of. If you wash your hands right away with soap, the pigment usually comes right out. A not-so-boring, bright and colorful salad Preparing and storing vegetables I find the best way to get a variety of not-so-boring vegetables into our diet is to make a batch of veggies ahead of time. Roasted vegetables are just as good cold or room temperature as they are hot fresh out of the oven. This is a great way to “eat-the-rainbow” and get your vitamins. They can then be popped into salads for a quick lunch or dinner. Store roasted or blanched vegetables in containers in the fridge for several days. Another vegetable storage idea I’ve used for “salad bar” veggies is to store the chopped and prepared veggies in a sectional veggie tray like this Rubbermaid Party Platter in the fridge. This becomes our own “mini-salad bar.” Have you had beets lately? You might be surprised how delicious roasted beets are. I hope you enjoy this roasted beet and arugula salad. Leave me a comment below about your thoughts and experiences with this recipe. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Roasted beet and arugula salad Serves 4 Prep 10 mins Cook 40 mins Roasted beet and arugula salad offers a medley of sweet, savory and peppery flavors. Beetroot, commonly known as beets are deliciously tender and flavorful when roasted. **To roast the beets** 6-8 medium to large beets (red or golden beets) 2 tbsp extra virgin olive oil 1 pinch fine sea salt 1 pinch freshly ground pepper 1 tsp dried thyme a large rimmed baking sheet **To blanch green beans** 1/4 lb fresh green beans small pot of boiling water small bowl of ice-water **Remaining salad items** approximately 5 cups arugula approximately 2 cups beet leaves (torn or cut into pieces) 2-3 oz chevre goat cheese, crumbled extra virgin olive oil, for dressing salad juice of half a medium sized lemon, for dressing salad salt and pepper to taste 1/2 cup toasted walnuts, optional lemon wedges for garnish, optional Begin by rinsing and cleaning all the vegetables. Rinse and spin dry the arugula and beet leaves. Trim the ends from the green beans and cut them into one inch pieces. Trim the stems and root ends from the beets. Use a vegetable peeler to clean up the tops of the beetroot. **Roasting the beets** Preheat the oven to 375 F. Cut the beetroot into small to medium-evenly sized pieces. For example, cut one of the beets in half. Then cut in quarters and again etc. Lay the beets on a sheet pan. Drizzle the extra virgin olive oil all over them. Season with sea salt, pepper and thyme. Shake the pan or use tongs so that the beets are all coated with the oil. Bake in the oven for approximately 30 minutes or until a fork easily pierces though the beet. They will shrink slightly in size. Transfer the cooked beets to a plate lined with paper towels to cool. **Blanching the green beans** Bring a small pot of water to boil. Add the green bean pieces and cook for two minutes. Using a slotted spoon, transfer the cooked green beans to a bowl of ice-water. Allow the beans to cool for a minute, then transfer to a dinner plate lined with paper towel to drain. **The salad** Mix together and lay out the arugula and beet leaves on a large platter. Top with the cooled green beans and roasted beets. Dress the salad with a drizzle of extra virgin olive oil all over the salad. Squeeze the lemon juice all over the salad. Season the salad with a scant pinch of fine sea salt and freshly ground pepper. Top the salad with chevre goat cheese and toasted walnuts (optional). Serve with lemon wedges for garnish. Notes: · I hope you enjoyed this roasted beet and arugula salad. I’d love to hear your comments ·  Beets contain red pigment. This pigment can stain clothes and hands. Use caution. The pigment usually comes out easily of you wash your hands immediately with warm soapy water. #arugula #beets

Yes, you can make creamy, delicious macaroni and cheese in an Instant Pot / electric pressure cooker / multi-cooker!! I use a blend of sharp cheddar cheese, Neufchatel cheese and Parmesan cheese in this homemade macaroni and cheese recipe. This blend of cheeses gives a rich creamy and tangy flavor. Plus it’s easy and fun to make! While making macaroni and cheese in an Instant Pot / electric pressure cooker won’t necessarily save you time compared to a traditional stove-top method, there are some advantages to it. Making this recipe all-in-one pot is super convenient and it helps make clean-up a little quicker. If you don’t have a cook-top, you too can make an inexpensive, quick meal at home. Plus, it’s kinda cool. I mean who doesn’t want another delicious recipe that you can make in your Instant Pot / electric pressure cooker? Ingredients for Instant Pot macaroni and cheese I use three types of cheese in this electric pressure cooker macaroni and cheese. I like the blend of Tillamook sharp cheddar cheese , Parmesan cheese and Neufchatel cheese. If you aren’t familiar with Neufchatel cheese it is tangy and very similar to Philadelphia cream cheese, but with 1/3 less fat. You will find it right next to the Philly in the grocery store. When it comes to Parmesan cheese, purchase the real block of Parmesan found in the deli section of the grocery store and grate it yourself. I go through allot of Parmesan cheese, so we buy a block of it at Costco. The texture and flavor of the real Parmesan is worth it. Aromatic and fresh In addition to the three cheeses, you’ll need elbow macaroni, one 14.5 oz can chicken broth (or 2 cups), butter, whole milk, heavy cream, dried mustard powder, garlic powder, ground nutmeg, cayenne, salt and white ground pepper. The aromatic spices give the macaroni and cheese great flavor and just a little kick. Why white ground pepper? Picky eaters tend to find little black flecks in their macaroni and cheese to be unappealing. This is the main reason why. Also, if you are cooking for children, start with just a slight dash of cayenne. Taste it once it’s all finished. You can always add more salt, pepper and cayenne as desired. How to make Instant Pot macaroni and cheese This is where the fun begins. First, I highly recommend you get all your ingredients measured and placed out just so…” mise en place .” This process goes quickly. The first step includes cooking the elbow macaroni el dente . Place 8 oz of elbow macaroni into the Instant Pot / electric pressure cooker. Pour in the chicken broth and give it a stir. There should be just enough liquid to cover the macaroni, like this. Add in 1 tablespoon of butter on top. Seal the Instant Pot. Set it to high-pressure for 5 minutes and start. Why use chicken broth? Cooking the macaroni in chicken broth gives it great flavor. If you’d like to use vegetable broth instead, you can. I find the flavor of the chicken broth goes perfectly with all the cheese. Once the Instant Pot / electric pressure cooker has signaled it is finished, carefully quick release the steam. Open the lid. The macaroni will be cooked through. The macaroni absorbs the liquid. There should be very little liquid left in the pot. The next step includes making the creamy, dreamy, macaroni and cheese sauce. At this point, add in a tablespoon more butter, milk, cream and spices. Set the Instant Pot / electric pressure cooker to saute for 7 minutes. You may not use the whole 7 minutes for thickening the sauce, but its better to shut the pressure cooker off yourself than to run out of time. The sauce will develop as you add in all the cheese. Stir and it will melt and thicken. It becomes a delicious, creamy sauce. If the Instant Pot becomes too hot, pause the saute function to stop the heat. It should take just a few minutes for the sauce to thicken. If it’s too thin, you can add more cheddar cheese a little at a time. If it’s too thick, you can thin the sauce with a little more milk. Keep in mind, the sauce will thicken slightly as the macaroni and cheese sits in the Instant Pot / electric pressure cooker once it’s turned off. Taste the macaroni and cheese and adjust the seasoning to your taste. For example, add in more salt, pepper or cayenne pepper. And voila! Creamy, dreamy macaroni and cheese is what you end up with! Instant Pot macaroni and cheese is best enjoyed the same day. It is most creamy right after it is made. This recipe is enough for four people. I often make this creamy Instant Pot macaroni and cheese on busy weeknights. It’s delicious comfort food ~ fast! What brand of electric pressure cooker to use The Instant Pot is quickly becoming a household name for electric pressure cookers / multi-cookers. However, there are many brands on the market. Which one should you buy? The answer to this question simply depends on your budget and what features you need to have. Most Instant Pot or electric pressure cooker recipes and books will tell you how to cook something using manual functions (high, medium, low pressure) and set times. You will become a better cook by learning these rather than just using preset buttons. I have the Breville Fast Slow Pro multi-function cooker ( affiliate link below ). There are a few things that I like about this electric pressure cooker including its sleek design, ability to pressure cook and slow cook and easy to read display. It also has a non-stick removable cooking bowl, many accessories and high, medium and low pressure cook functions vs just a high and low. The Instant Pot , while also a great brand simply has too many pre-set buttons for my liking, which can be confusing at times. However, everyone I know that has one, likes it. It is a great electric pressure cooker to start off with. This post contains affiliate links. Read disclosure here . What to serve with Instant Pot macaroni and cheese While this recipe makes a great lunch on its own, it also makes a great side dish to some of these tasty dishes: Huli huli chicken! This is a great BBQ chicken recipe with a tropical twist. Italian meatballs ~ A blend of pork and beef makes these tender and delicious. It’s a classic kids always love. Succulent soy ginger chicken wings ~ The marinade makes these wings flavorful and juicy. Fall off the bone BBQ pork ribs ~ One of my most popular recipes and a family favorite. I hope you enjoy this recipe for Instant Pot macaroni and cheese. It’s easy to make and has a rich, creamy flavor. Leave me a comment below about your thoughts and experiences with this recipe. I hope you are having fun using your Instant Pot / electric pressure cooker. There are so many unique ways to use it. Happy cooking! Michelle If you make any of my recipes, share your photo with #northwestspoon and tag me. Instant Pot Macaroni and Cheese Serves 4 Prep 10 mins Cook 12 mins Yes, you can make creamy, delicious macaroni and cheese in an Instant Pot / electric pressure cooker / multi-cooker!! I use a blend of sharp cheddar cheese, Neufchatel cheese and Parmesan cheese in this homemade macaroni and cheese recipe. This blend of cheeses gives a rich creamy and tangy flavor. Plus it’s easy and fun to make! 8 oz elbow macaroni (approximately 2 cups) 2 cups chicken broth, (14.5 oz can, plus a little water = 2 cups) 2 tbsp butter (divided) 1 cup whole milk, plus 1/4 more set aside 1/4 cup heavy cream 1 tsp dried mustard powder 1/4 tsp garlic powder 1/4 tsp ground nutmeg 1/8 tsp ground cayenne pepper 1/4 tsp ground white pepper 4 oz Neufchatel cheese (1/2 an 8 oz package) 1 heaping cup shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 1/4 tsp additional salt, to taste. (Taste it first!) Add elbow macaroni, chicken broth and 1 tablespoon of butter into the electric pressure cooker. The macaroni should be just covered by liquid. Give it a stir. Seal the electric pressure cooker. Set it to high pressure for 5 minutes, and start. Wait for your electric pressure cooker’s signal that it is finished. Do a quick release of the steam. Carefully open the pressure cooker. Stir the macaroni. Almost all of the liquid should be absorbed by the pasta. Add another 1 tablespoon of butter, 1 cup of milk and the heavy cream. Next, add in the dried mustard powder, garlic powder, nutmeg, cayenne and white pepper. Set the pressure cooker to saute function for 7 minutes. Stir in the Neufchatel cheese, sharp cheddar cheese and Parmesan cheese. As the cheese melts the sauce will thicken. If necessary add in up to another 1/4 cup milk to desired saucy consistency. Turn off the pressure cooker. You can also add in additional sharp cheddar cheese up to 1/4 cup to help thicken it. This should take a few minutes. Also, it tends to thicken more as it sits in the electric pressure cooker with the heat off. Taste the macaroni and cheese. Adjust the seasoning to taste. Add a little more salt, pepper or cayenne to taste. Notes: · 8 oz of elbow macaroni is 1/2 a 16 oz box or approximately 2 cups. · This recipe feeds four people or up to six people as a side dish with no left-overs. Homemade Instant Pot / Electric pressure cooker / Multi-cooker macaroni and cheese is best enjoyed the same day. It is most creamy right after it is made. · Neufchatel cheese is like Philadelphia cream cheese, but 1/3 less fat. You’ll find it right next to the Philly. · If you are vegetarian, you can substitute the chicken broth with vegetable broth. If you made this recipe, please come back and tell me how you liked it #macandcheese #Macaroni

Simple roasted butternut squash is a healthy and easy fall side-dish. Roasted butternut squash is flavorful, luscious and fluffy. It pairs beautifully with roasted chicken, turkey and pork. Butternut squash is a type of winter squash with a sweet and a slightly nutty flavor. It is related to the pumpkin. Simple and delicious roasted butternut squash If you are plant-based, you’ll love this method for cooking roasted butternut squash. It’s easy and you can make so many different meals with the puree from soup to sauces. Roasting butternut squash is my all-time favorite way to prepare this fall vegetable. A natural sweetness emerges when the squash is roasted. It is often what I would consider the most simplest of recipes that I find I am most asked about. This is one of those recipes. In addition to eating the roasted squash straight away, I also use the puree to make butternut squash soup or butternut squash and mushroom risotto . These recipes are some of my all-time favorite fall meals. Butternut squash is chock full of vitamins Health experts say to “eat the rainbow” of veggies. Meaning, eat a wide variety of colorful veggies to get loads of vitamins and minerals. Butternut squash is a good source of vitamin A, potassium and fiber . It is considered to be good for digestion, healthy skin and hair and for blood pressure (Medical News Today, May 2017). What you’ll need 1 medium to large butternut squash (preferably organic) 1 tbsp extra virgin olive oil 1/2 tsp fine sea salt freshly ground white pepper (to taste) Ho w to roast butternut squash Begin by slicing the butternut squash lengthwise in half. Use a spoon to scoop out the seeds and strings. Season the squash halves with extra virgin olive oil, fine sea salt and freshly ground white pepper. The squash is then baked in the oven at 350 F for nearly an hour or until the flesh easily pulls away with a fork. Next scoop out the cooked squash into a bowl. I usually use a fork to fluff it up and taste to adjust the seasoning. I also add a table spoon of butter on top while it is still warm before serving. Tips for the most flavorful roasted butternut squash Choose an organic squash if possible. I find these always have far more flavor and a brighter more colorful flesh. I always use a high-quality extra virgin olive oil and fine sea salt. These two ingredients are essential and make a difference. Roast for about an hour Use a fork to fluff up the cooked squash If you like things a little spicy, add a slight pinch of chili flakes on the squash prior to baking. For additional fall fragrance and flavor, add 1/4 teaspoon of fresh ground nutmeg and 1/4 teaspoon garlic powder to the squash. Variations are the spice of life right? And that’s it! Simple, healthy and delicious. Do you have a favorite winter squash? Butternut squash definitely tops the list of my favorites. If you make this roasted butternut squash, please come back and let me know your thoughts in the comments. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Pin this recipe for later! Roasted Butternut Squash Serves 4 Prep 5 mins Cook 60 mins Simple roasted butternut squash is a healthy and easy fall side-dish. Roasted butternut squash is flavorful, luscious and fluffy. 1 medium to large butternut squash (preferably organic) 1 tbsp extra virgin olive oil 1/2 tsp fine sea salt freshly ground white pepper (to taste) Preheat the oven to 350 F. Slice the butternut squash in half lengthwise with a sharp knife. Scoop out the seeds and strings. Use a large baking pan. Evenly distribute the extra virgin olive oil all over the squash (both front and back). Place the squash flesh side up on the pan. Season with the salt and pepper. Bake in the oven for approximately 1 hour or until the flesh pulls back easily with a fork. Scoop out the cooked squash into a bowl. Mash (or fluff) up the squash with a fork. Add additional seasoning to taste. Notes: · Variations: I like to add 1 tablespoon of butter on top before serving. · If you like things a little spicy, you can add a slight pinch of chili flakes on the squash prior to baking. For additional fall fragrance and flavor, add 1/4 teaspoon of fresh ground nutmeg and 1/4 teaspoon garlic powder to the squash before baking. Did you like this recipe? Please leave me a comment #butternut #squash

Roasted balsamic brussels sprouts is a savory and flavorful vegetable dish. Roasting brussels sprouts makes them tender and caramelized. Tossing the roasted sprouts in a splash of rich syrupy balsamic vinegar finishes the dish with a burst of flavor and acidity. Roasted brussels sprouts tossed in balsamic vinegar Brussels sprouts look like mini-cabbages. They have a similar flavor as well. Many people find this little vegetable to be too bitter for their tastes. However, roasting the sprouts helps coax out a delicate sweetness. It’s the only way to eat them in my humble opinion. If it’s been a while since you tried brussels sprouts, give this recipe at try. I think you’ll be pleasantly surprised. Brussels sprouts are nutritious and full of antioxidants. Brussels sprouts contain a high amount of fiber, vitamins and minerals. They are particularly high in vitamins K, C, A and folate. All of which are antioxidants. In this case your mom was right. Eat your brussels sprouts. They’re good for you. How to make roasted balsamic brussels sprouts This is another one of those incredibly easy recipes that will amaze you. With just a few simple healthy ingredients, you will transform this humble vegetable into something flavorful and hearty. The key to success is to use a higher quality extra virgin olive oil, fine sea salt and and a higher quality balsamic vinegar. Begin by cleaning the brussels sprouts by removing the ends and any brown outer leaves. I simply cut the brussels sprouts in half. In this case, I prefer the portion to be on the larger side. If any leaves come off, keep those. They turn into crispy, delicious bits once baked. Cut the brussels sprouts in half Lay the sprouts and any of the leaves out on a parchment lined baking sheet. Drizzle the sprouts all over with extra virgin olive oil. Give them a quick toss. Season with a scant pinch of fine sea salt and freshly ground pepper. If you like, sprinkle a little dried Italian seasoning over the sprouts. You can use any dried herb you like such as thyme, rosemary or oregano. Finally, bake the sprouts in the oven for about 30 minutes or until they caramelize and soften. You should be able to pierce them easily with a fork. Brussels sprouts seasoned and ready for the oven Here’s a tip The reason I line the baking sheet with parchment paper is so I can simply fold the paper inwards and lift the sprouts off the pan in one fell swoop. Once they are placed into a bowl, finish the sprouts with a little more extra virgin olive oil and the balsamic vinegar. Toss and serve the roasted balsamic brussels sprouts hot. Fold the parchment paper inwards and slide the sprouts into a bowl What to serve with roasted balsamic brussels sprouts My favorite main course to serve this dish with is a simple herb roast chicken, like lemony slow cooker chicken or roasted chicken with herbs de provence . You may also like them with a grilled steak or pan fried pork chops. If you have any roasted balsamic brussels sprouts left over, I highly recommend putting them in your salad. They are surprisingly delicious cold mixed in with other garden salad vegetables. Roasted balsamic brussels sprouts is a great vegetable side dish to accompany roast turkey, chicken or pork. A great vegetable dish perfect for the holidays Dress it up for the holidays Roasted brussels sprouts are especially festive around the holidays. If you like dried cranberries (Craisins), consider adding 1/4 cup of those into the bowl as well. It adds a slight tartness to the whole dish and works great for Thanksgiving or Christmas dinners. Roasted balsamic brussels sprouts is simple, healthy and delicious. Have you tried roasting your sprouts lately? If you make this recipe, please come back and let me know your thoughts in the comments. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Roasted balsamic brussels sprouts Serves 4 Prep 5 mins Cook 30 mins Roasted balsamic brussels sprouts is a savory and flavorful vegetable dish. Roasting brussels sprouts makes them tender and caramelized. 1 1/2 lbs brussels sprouts (trimmed and cut in half lengthwise) 1 1/2 tbsp extra virgin olive oil 1 scant pinch of fine sea salt 1 pinch freshly ground pepper 1 tsp dried Italian seasoning 1 tsp extra virgin olive oil (for finishing) 1 tbsp balsamic vinegar Lay a piece of parchment paper on a large baking tray. Preheat the oven to 375 F. Lay the brussels sprouts out on the parchment paper. Drizzle 1 1/2 tbsp of extra virgin olive oil all over the sprouts. Toss the sprouts so they are well coated. Season the sprouts with the sea salt, pepper and dried Italian seasoning. Bake in the oven for 30 minutes or until the sprouts are caramelized golden brown and are easily pierced through with a fork. Fold the ends of the parchment paper upwards. Lift the paper and slide the sprouts into a bowl. Finish the roasted sprouts with 1 tsp extra virgin olive oil and 1 tbsp balsamic vinegar. Toss the roasted sprouts and serve hot. #brusselssprouts