Friday, September 25, 2020

Instant Pot Pepper Soup with Italian Sausage

I went to Sam’s Club and bought some peppers, but it’s not just some, it’s...what are we going to do with all these peppers???  It’s my favorite time of year to make soups, especially in my Instant Pot. I love a good pepper soup made with Italian sausage, onions, rice and seasonings. All you need is a side salad and some Italian crusty bread....don’t forget the wine. Serves 4 Total Time 15 minutes + time to come to pressure. 


1 lb Italian sausage
1 teaspoon each garlic powder, onion powder and Italian seasoning 
1/4 teaspoon red pepper flakes, optional 
Salt and pepper, to taste 
3 bell peppers, seeded and diced
1 15oz can tomato sauce
5 cups vegetable or beef broth 
3/4 cup long grain white or jasmine rice 


Turn on your Instant Pot to sauté add the sausage and seasonings, salt and pepper, to taste. Cook until sausage has browned. Turn off sauté setting. Add in the broth and scrape any brown bits off the bottom (that’s the good stuff). Add in remaining ingredients, stir to combine. Cover, close steam valve and cook on high pressure for 10 minutes. Let sit 5 minutes before releasing steam. Open lid carefully. Serve immediately. 

Monday, September 14, 2020

Quick Spinach Ravioli Bake

Want to make something quick for dinner tonight? This Quick Spinach Ravioli Bake only takes 10 minutes in the oven. Just add a side salad and some crusty Italian bread for a delicious meal. Serves 6 Total Time: 30 minutes 


19 oz pkg of spinach ravioli 
1 26oz jar of chunky pasta sauce
1 6oz bag of baby spinach 
1 tablespoon dried basil + dash or two to garnish 
8 oz shredded mozzarella 
Salt and pepper, to taste 


Cook ravioli according to package instructions. My package suggested 5 minutes if frozen or 4 minutes if refrigerated. Drain and add to a 9x13-inch oven proof dish. 

In a saucepan add the pasta sauce, basil and spinach. Cook on medium heat until spinach wilts. Pour over ravioli. Top with cheese and bake for 10 minutes in a preheated 400F oven, or until the sauce is bubbly and the cheese has melted. Garnish with a dash or two of dried basil. Salt and pepper, to taste. 

Notes: I didn’t have chunky pasta sauce so I add 4 tomatoes, I removed the skins and chopped them into bite size pieces. I cooked them with the pasta sauce, basil and spinach.  To remove the skin easily you slice an X on the top and bottom of the tomato, boil them for 5 minutes, then place them in an ice bath. You should see the skins crack while boiling. When cooled the skins should just slide right off.