Dinner with Georgeanne: Veggie S’ghetti

This Christmas, Carter and I received a gift we didn’t even know we wanted… an Instant Pot! I’ve seen recipes and heard from friends for years how amazing these are, but I never thought I had a use for one. Man was I wrong… It cuts down on cook time, the house smells so fragrant, and most importantly it cuts down on dishes!!!! To say we’re obsessed is an understatement.

So let me share one of our go-tos: Veggie S’ghetti.

Y’all know by now that I try and cram as many vegetables into my picky-eating children as possible. Everyone in my house loves this recipe, and even my youngest vegetable refuser consistently asks for seconds!
*Note: I usually use chickpea noodles, but with the Instant Pot, the Barilla veggie noodles seem to cook better. 

Ingredients:


1/2 cup frozen chopped onion
3 carrots, peeled and diced
1 green pepper, diced
5 stalks celery, diced
1 lb. ground beef
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. Italian seasoning
1 12 oz. box Barilla rotini veggie noodles
1 24 oz. jar spaghetti sauce
3 cups water

Method:


1. Put InstantPot on saute mode for 5 minutes. Let veggies saute and soften.


2. Add 10 minutes to the saute mode; push the veggies to one side, and add the ground beef.


3. Brown, and after 10 minutes drain the fat. Cancel saute mode.


4. Add spices and stir into beef/vegetable mixture.


5. Add noodles, then sauce, then cups of water. Make sure noodles are completely covered by sauce/water mixture.

6. Place lid on Instant Pot and put on high pressure for 8 minutes.


7. After the 8 minutes, do a 5-minute natural release, and then finish with a quick release.


8. Stir to mix together and then serve!

*My crew loves this topped with cheese, surprise surprise. But you can also top with fresh basil!

If you also love your Instant Pot, please share your favorite recipes in the comments!

Dinner with Georgeanne: Ann’s Spinach Dip

You know those best friends you meet in preschool who stay with you through all the awkward middle school years, into college, and then into the whole adult-and-having-kids phase of life?

That’s my friend Becca.

She’s been through it all with me.

And one thing as constant as Becca, is her mom Ann’s spinach dip. This dip has been on her table at every off-campus lunch in high school; it was sometimes the only edible thing in our fridge in college, and it has been a staple at every girls night, wedding/baby shower, or other general get-together for our friend group.

So as you can see, this spinach dip is more than a delicious blend of spinach and cheese, it’s truly soul food, laden with memories…

If you are looking for an appetizer, especially at Christmastime, this red, white, and green dip is perfect for any party or get-together where there are hungry humans!


INGREDIENTS

2 bags or boxes frozen chopped spinach
1 can Ro-tel, undrained
1- 8 oz. block cream cheese (2 blocks if you want a creamier dip)
2 bags shredded pepper jack cheese

METHOD

  1. Preheat oven to 350 degrees.
  2. Thaw spinach in microwave according to package directions.
  3. While the spinach is thawing, let the cream cheese, pepper jack cheese, and Ro-tel sit in a mixing bowl or KitchenAid mixer to soften and let the flavors soak together.
  4. This step is the most labor-intensive but the most important: you must drain the spinach. Not just in a colander — you have to squeeze the water out of the spinach. If you don’t, it’ll taste too spinach-y.
  5. Combine the spinach with the other ingredients and mix (or stir) until combined.
  6. Put all ingredients in a 9 x 13-inch pan and bake for 30 minutes.
  7. Enjoy with Fritos, Wheat Thins, tortilla chips, on sandwiches, or basically any way you can!