Its a Hero

Rachel

Halloween Chocolate Thumbprint Cookies

by 5 Comments

It’s starting to feel a little Spooky out there! That’s right — Halloween is right around the corner. While that might look a little different this year, we can still make Halloween fun for the whole family! One way I’m making Halloween fun is by getting my kids involved. Sure, ‘holiday baking’ is usually for Christmas. But why can’t it be for Halloween, too?! With these Halloween Chocolate Thumbprint Cookies, you can get a jumpstart on the spooky season!

Halloween Chocolate Thumbprint Cookies

Not only is this a delicious way to celebrate Halloween, but it’s a great way to practice math with your kids. Recently, I’ve been using all of the baking and cooking opportunities as learning opportunities with my 2nd grader. It helps us get in a little math practice and we get to enjoy a delicious snack afterward! That’s a win-win if you ask me!

Halloween Chocolate Thumbprint Cookies

Here’s what you’ll need

For the cookies

  • 2 sticks of butter, softened
  • ¾ cup of sugar
  • ⅓ cup of cocoa powder
  • 2 cups of all-purpose flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 teaspoon of  baking powder
  • Favorite Halloween sprinkles

For the chocolate drizzle

  • 1 cup of powdered sugar
  • 3 tablespoons of cocoa powder
  • 1 teaspoon of vanilla
  • 3-4 tablespoons of hot water
Halloween Chocolate Thumbprint Cookies

How to make these delicious Halloween Chocolate Thumbprint Cookies

  1. Preheat the oven to 350 degrees F.
  2. Cream butter and sugar together.  Add in cocoa powder and mix well.
  3. In a separate bowl, whisk together flour, salt, baking soda and baking powder.
  4. Carefully add to the butter mixture. Roll dough into small balls and press down in the middle to create an indent.
  5. Bake for approximately 8-10 minutes.
  6. Remove from the oven and let cool.  If you need to press down in the center again, do so.
  7. In a bowl, mix together the ingredients for the chocolate drizzle.
  8. Spoon it in the center of your cookies.  Add sprinkles and let set.  
  9. ENJOY!

Halloween Chocolate Thumbprint Cookie Recipe

Halloween Chocolate Thumbprint Cookies

Halloween Chocolate Thumbprint Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

For Cookie

  • 2 sticks of butter, softened
  • ¾ cup of sugar
  • ⅓ cup of cocoa powder
  • 2 cups of all-purpose flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 teaspoon of  baking powder
  • Favorite Halloween sprinkles

For Chocolate Drizzle

  • 1 cup of powdered sugar
  • 3 tablespoons of cocoa powder
  • 1 teaspoon of vanilla
  • 3-4 tablespoons of hot water

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Cream butter and sugar together.  Add in cocoa powder and mix well.
  3. In a separate bowl, whisk together flour, salt, baking soda and baking powder.
  4. Carefully add to the butter mixture. Roll dough into small balls and press down in the middle to create an indent.
    Chocolate Thumbprints
    Chocolate Thumbprints
  5. Bake for approximately 8-10 minutes.
  6. Remove from the oven and let cool.  If you need to press down in the center again, do so.
    Chocolate Thumbprints
  7. In a bowl, mix together the ingredients for the chocolate drizzle.
  8. Spoon it in the center of your cookies.  Add sprinkles and let set.  
    Chocolate thumbprint
  9. ENJOY!
    Halloween Chocolate Thumbprint Cookies
© Rachel

PIN FOR LATER

PIN ME - Chocolate Thumbprint cookies

Instant Pot Copycat Chipotle Barbacoa Recipe

by 22 Comments

Y’all, it has been a WEEK! I know, I know it’s only Monday. But this last week has been a terrible one. I’m so happy we’re entering a new week full of limitless possibilities! Thankfully, despite a terrible, no-good, awful week — we had our trust Instant Pot to get us through! This super easy Instant Pot Copycat Chipotle Barbacoa recipe is just what we needed for a delicious weeknight meal.

Instant Pot Copycat Chipotle Barbacoa

What you’ll need

You’ll once again need your handy dandy Instant Pot. If you haven’t gotten one yet, what’s stopping you?! Seriously I use this kitchen appliance at least three times a week. It’s so perfect for busy weeknights. But besides the IP, you’ll need the following:

  • 2.5 pounds beef chuck roast
  • 1/2 of a medium onion,
  • 3 tablespoons of minced garlic
  • 3/4 cup of water
  • 1/4 cup of lime juice 
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of tomato paste
  • 1 tablespoon of cumin
  • 3 teaspoons of chili powder
  • 2 teaspoons of salt
  • 2 tablespoons of cooking oil
Barbacoa ingredients

You’ll want to cut your beef chuck roast into cubes. And set aside a little bit of a time to create the marinade. It doesn’t take long, but just be sure to prep it in advance.

How to make Instant Pot Copycat Chipotle Barbacoa

The steps are super easy. If you’ve never used the sauté function, get ready! It’s seriously the easiest and best way to get a one-pot meal.

Follow these super simple directions:

  1. Turn your instant pot onto sauté function. Set aside and allow to heat up while you make the marinade.
  2. In a small bowl or measuring cup, add your water, lime juice, apple cider vinegar, tomato paste, cumin, chili powder, and salt. Mix well until fully incorporated.
  3. Once your instant pot is hot, pour in your cooking oil. Place all of your meat, Garlic, and onions into the instant pot. Brown the meat completely.
  4. Once your meat is browned, pour in your marinade over the meat. Stir well until the meat is covered in the marinade.
  5. Close the Instant pot by twisting the lid on and closing the valve by pushing it away from you. Set the instant pot to high pressure for 30 minutes. It will take some time to build to pressure.
  6. Once your 30-minute timer is done, allow the instant pot to naturally release for another 15 minutes. Once the 15 minutes is done, manually release the instant pot by using a hot pad or towel to twist the valve toward you and open.
  7. Remove the meat from the instant pot to a cutting board. Shred with two forks.
  8. Enjoy your copycat chipotle barbacoa beef with rice, and a taco topped with cilantro and lime, or just by itself!

Save and Print this recipe card

Instant Pot Copycat Chipotle Barbacoa

Instant Pot Copycat Chipotle Barbacoa
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2.5 lbs. beef chuck roast, cut into 2-inch cubes
  • 1/2 medium onion, diced
  • 3 tablespoons of minced garlic
  • 3/4 cup of water
  • 1/4 cup of lime juice 
  • 2 tablespoon of apple cider vinegar
  • 1 tablespoon of tomato paste
  • 1 tablespoon of cumin
  • 3 teaspoon of chili powder
  • 2 teaspoon of salt
  • 2 tablespoon of cooking oil

Instructions

Barbacoa ingredients

  1. Turn your instant pot onto sauté function. Set aside and allow to heat up while you make the marinade.
  2. In a small bowl or measuring cup, add your water, lime juice, apple cider vinegar, tomato paste, cumin, chili powder, and salt. Mix well until fully incorporated.
  3. Once your instant pot is hot, pour in your cooking oil. Place all of your meat, Garlic, and onions into the instant pot. Brown the meat completely.
    Barbacoa ingredients
  4. Once your meat is browned, pour in your marinade over the meat. Stir well until the meat is covered in the marinade.
    Barbacoa ingredients
  5. Close the Instant pot by twisting the lid on and closing the valve by pushing it away from you. Set the instant pot to high pressure for 30 minutes. It will take some time to build to pressure.
  6. Once your 30-minute timer is done, allow the instant pot to naturally release for another 15 minutes. Once the 15 minutes is done, manually release the instant pot by using a hot pad or towel to twist the valve toward you and open.
  7. Remove the meat from the instant pot to a cutting board. Shred with two forks.
    Instant Pot Copycat Chipotle Barbacoa on fork
  8. Enjoy your copycat chipotle barbacoa beef with rice, and a taco topped with cilantro and lime, or just by itself!
    Instant Pot Copycat Chipotle Barbacoa
© Rachel

PIN FOR LATER

PIN FOR LATER - Instant Pot Copycat Chipotle Barbacoa
PIN FOR LATER - Instant Pot Copycat Chipotle Barbacoa

The Best Baked Ham and Cheese Sandwich

by 19 Comments

Growing up my mom would make baked ham and cheese sandwiches weekly. She called them “Hot ham and cheese.” Truth be told, I used to hate it. But as an adult, it’s become one of my favorite meals ever. And, best yet, it’s so simple. This is the best sandwich ever – cheesy, salty, warm, and drenched in butter! Perfect for groups and kids. Also, equally good as leftovers. This recipe truly is the best baked ham and cheese sandwich!

Best Baked Ham and Cheese Sandwich

Here’s what you’ll need:

As far as equipment, this recipe doesn’t require much. You’ll need a casserole dish, an off-set spatula, tinfoil, a mixing bowl, a large knife, and a silicone pastry brush.

Best Baked Ham and Cheese Sandwich

The ingredients are pretty straightforward as well. And the key is to hide the Hawaiian rolls from your kids (and husband!) long enough to make this meal.

  • 4 tablespoons of unsalted butter
  • ½ teaspoon minced garlic clove
  • ¾ teaspoon dried onion powder
  • ⅛ teaspoon salt
  • 3 tablespoons of mustard
  • ½ deli cut ham
  • ½ cheese (swiss or cheddar)
  • 2 tablespoons of poppy or sesame seed
  • Loaf of Hawaiian Sweet Rolls, unseparated

The process

This recipe is so easy to make. It shouldn’t take much time to prep, and it only has to bake for 30 minutes.

  1. In a small jar, melt 3 tablespoons of the butter.  Add garlic, onion, and salt and mix.  Set aside.
  2. Butter the casserole dish with the remaining 1 tablespoon of butter.  Set aside.
  3. Take your loaf of bread, and without separating the rolls, cut the entire loaf in half, separating the top rolls from the bottom.
  4. With the offset spatula, spread 3 tablespoons of mustard on one side of the bread.
  5. Place one layer of cheese and one layer of ham on the bottom layer of bread.
  6. Stack the top loaf gently onto the ham and cheese.
  7. Pour or brush the melted butter mixture evenly over the top of the rolls, then sprinkle liberally with seeds.
  8. Cover tightly with tinfoil and place in the oven.
  9. After 30 minutes, remove from oven and let sit for 5 minutes covered.
  10. Remove tin foil cover, and let sit another 5 minutes.
  11. Cut the rolls while they are still inside the casserole pan. Separate, garnish, and serve!
Best Baked Ham and Cheese Sandwich

Easy, am I right?! This is perfect for busy weeknights. It can be made with a variety of cheese and ham. I’ve tried it with honey baked ham, black forest ham, swiss cheese, cheddar cheese, different mustards, and either sesame or poppy seeds. The results are consistently amazing!

Best Baked Ham and Cheese Sandwich

The recipe card plus in-process photos

Baked Ham and Cheese Sandwich

Best Baked Ham and Cheese Sandwich

This is the best sandwich ever - cheesy, salty, warm, and drenched in butter! Perfect for groups and kids. Also, equally good as leftovers.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 4 tablespoons of unsalted butter
  • ½ teaspoon minced garlic clove
  • ¾ teaspoon dried onion powder
  • ⅛ teaspoon salt
  • 3 tablespoons of mustard
  • ½ deli cut ham
  • ½ cheese (swiss or cheddar)
  • 2 tablespoons of poppy or sesame seed
  • Loaf of Hawaiian Sweet Rolls, unseparated
  • Parsley for garnish (optional)

Instructions

ingredients

1. In a small jar, melt 3 tablespoons of the butter.  Add garlic, onion, and salt and mix.  Set aside.

butter and salt

2. Butter the casserole dish with the remaining 1 tablespoon of butter.  Set aside.

butter dish

3. Take your loaf of bread, and without separating the rolls, cut the entire loaf in half, separating the top rolls from the bottom.

sliced roll

4. With the offset spatula, spread 3 tablespoons of mustard on one side of the bread.

mustard spread

5. Place one layer of cheese and one layer of ham on the bottom layer of bread.

cheese slice

SLICE

6. Stack the top loaf gently onto the ham and cheese.

7. Pour or brush the melted butter mixture evenly over the top of the rolls, then sprinkle liberally with seeds.

Best Baked Ham and Cheese Sandwich

Best Baked Ham and Cheese Sandwich

8. Cover tightly with tinfoil and place in the oven.

Best Baked Ham and Cheese Sandwich

9. After 30 minutes, remove from oven and let sit for 5 minutes covered.

10. Remove tin foil cover, and let sit another 5 minutes.

Best Baked Ham and Cheese Sandwich

11. Cut the rolls while they are still inside the casserole pan. Separate, garnish, and serve!

Notes

This recipe is flexible and can be made with a variety of cheese and ham. We tested the recipe with honey baked ham, black forest ham, swiss cheese,  cheddar cheese, different mustards, and either sesame or poppy seeds,  and found the results were consistently amazing.

© Rachel

PIN FOR LATER

PIN ME - Baked Ham and Cheese Sandwich

Instant Pot Copycat Panera Mac and Cheese

by 23 Comments

Busy weeknights are back. And that means I have even less time to make dinner for our family of 5. One of my favorite ways to save time on meals is by using my Instant Pot. And, by far, one of my families favorite weeknight meals is this Instant Pot Copycat Panera Mac and Cheese!

Instant Pot Copycat Panera Mac and Cheese

Panera Mac and Cheese is one of my families favorite guilty pleasures. But, guess what? It’s crazy expensive! I mean, for the serving size, it just seems ridiculous to pay $8 or $9 for a large macaroni and cheese when you can make 4-6 servings of the same thing for a fraction of the cost.

Instant Pot Copycat Panera Mac and Cheese

What you’ll need

The recipe itself is so crazy easy. And it takes very few ingredients.

Instant Pot Mac and cheese prep
  • 16 ounces (or one pound) of pasta shells
  • 1 1/2 teaspoons salt
  • 4 tablespoons margarine
  • 8 ounces White Cheddar Cheese, shredded
  • 6 slices White American Cheese
  • 1 cup Milk
  • Black Pepper, optional

We use the big pasta shells because my kids know that those are the kind that Panera uses. And sometimes I have to ‘trick’ my kids into eating. And whatever works, right?

The process

If you are new to pressure cooking, this is a great recipe to start your Instant Pot journey off with. Instant Pot meals are oftentimes dump-and-start. This one is dump-and-start until the end. After the noodles are cooked is when you mix in the cheese. And then — bam! — done!

The prep time is listed as 4 minutes, but it truly shouldn’t take you that long. You’ll start by adding the pasta, butter, and salt to your Instant Pot. Add 4 cups of water, and then give a good stir making sure each noodle has been mixed with the water.

Close the lid on the Instant Pot, and turn the valve to sealed. Choose High Pressure and adjust the timer for 4 minutes. It will take about 10 minutes for your Instant Pot to come to pressure (hence the ‘extra time’ in the recipe). Once the time is up, manually release by pulling the valve to you and opening it. Be sure to open using a towel, hot pad, or long wooden spoon.

Instant Pot Copycat Panera Mac and Cheese

You’ll want to remove some of the water from the pot. No need to make sure all is gone, just a bit. Then just add in the shredded cheese, slices cheese, and milk to the noodles. Mix until fully melted and incorporated. That’s it!

Instant Pot Copycat Panera Mac and Cheese

The Recipe

Instant Pot Copycat Panera Mac and Cheese

Instant Pot Copycat Panera Mac and Cheese
Prep Time 5 minutes
Cook Time 4 minutes
Additional Time 10 minutes
Total Time 19 minutes

Ingredients

  • 1 pound Pasta Shells
  • 1 1/2 teaspoons salt
  • 4 tablespoons margarine
  • 8 ounces White Cheddar Cheese, shredded
  • 6 slices White American Cheese
  • 1 cup Milk
  • Black Pepper, optional

Instructions

    1. Add to your Instant Pot pasta, butter, and salt. Add 4 cups of water, and then give a good stir making sure each noodle has been mixed with the water.
      Instant Pot Mac and cheese prep
      Instant Pot Noodles
    2. Close the lid on the Instant Pot, and turn the valve to sealed.
    3. Choose High Pressure for 4 minutes. It will take about 10 minutes for your IP to come to pressure. 
    4. Once the time is up, manually release by pulling the valve to you and opening it. Make sure to open using a towel or hot pad. 
    5. Remove some of the water from the pot. No need to make sure all is gone, just a bit. 
    6. Add in the shredded cheese, slices cheese, and milk to the noodles. Mix until fully incorporated. 
      Instant Pot cheese
    7. Serve in bowls, and enjoy! 
      Instant Pot Copycat Panera Mac and Cheese
© Rachel

PIN FOR LATER

PIN ME - Copycat mac and cheese
PIN ME - Panera Mac and cheese recipe
PIN ME - Instant Pot Copycat Panera Mac and Cheese

Keto Sauteed Kale Prosciutto and Fried Egg Recipe

by 19 Comments

It’s been quite a week over here. We were thrust into a new routine and I thought for half of a second that I had a grasp on it. I was very wrong. And my whole mood has just been ‘off.’ I need a major reset of attitude, mentality, and health. And what better way to do so than trying out a new Keto Sauteed Kale, Prosciutto, and Fried Egg Recipe!

Keto Sauteed Kale Prosciutto and Fried Egg

I’m not doing a keto diet, but I am still doing intermittent fasting. In truth, this pandemic has not been helpful to that lifestyle. I’ve been eating a lot of processed foods. And I know I’m not alone. I’m aware that most of us have been struggling with stress and anxiety throughout recent months. So why not do a little reset, whether it be physical, mental, emotional, or all of the above?

Intermittent Fasting and Meals

I’ve talked about my decision to try intermittent fasting a little bit here. But, again, I definitely got ‘off track’ in recent months. But now that I’m ‘resetting’ I will be back to a 20/4 cycle. Basically, that means I fast for 20 hours and keep my ‘eating window’ open for approximately four hours a day.

It’s really important to end your fast with something that will fuel your body. And that’s why this keto sauteed kale, prosciutto and fried egg recipe is so perfect. It balances out the need for protein and leafy greens, but it’s also so delicious (which I can tell you after a fast, you want something yummy).

Keto Sauteed Kale Prosciutto and Fried Egg

“Are you eating for 4 hours straight?”

I am absolutely not eating for four hours straight. But if I’m hungry again in that four hour window, I will have another meal or snack. If I make this particular recipe to break my fast, I will likely eat again nearing the end of the four hour mark. Like I’ve said, it’s a great meal to break my fast with, but it’s not so heavy that I can’t eat again.

Keto Sauteed Kale Prosciutto and Fried Egg

What you’ll need for this recipe

This recipe is honestly super easy. I grabbed some prosciutto at Trader Joe’s, but it can be found anywhere. You’ll definitely need a couple of eggs, fresh kale, and olive oil. That’s it!

recipe ingredients

Keto-friendly Sauteed Kale, Prosciutto, and Fried Egg Recipe

Sauteed Kale, Prosciutto, and fried egg

Keto Sauteed Kale Prosciutto and Fried Egg

Ingredients

  • 2 tablespoons of olive oil
  • 6 cups of chopped kale
  • 4 ounces of chopped prosciutto
  • 2 eggs

Instructions

    recipe ingredients

    1. Heat 1 tablespoon of oil over medium heat and add prosciutto.
      prosciutto
    2. Saute prosciutto until edges turn brown, and it starts to get crispy.
      prosciutto
    3. Add kale and saute with prosciutto, for about 2 minutes.
      kale in pan
      kale and prosciutto
    4. Remove from saute and put into a separate plate.
      sauteed kale and prosciutto
    5. Heat 1 tablespoon of oil over medium heat, and add eggs.
      fried egg
    6. Fry eggs to desired doneness, then place on top of kale and prosciutto.
      Keto Sauteed Kale Prosciutto and Fried Egg
© Rachel

Pin for later

PIN ME - Keto-Friendly Sauteed Kale, Prosciutto and fried egg recipe
PIN ME - Keto-Friendly Sauteed Kale, Prosciutto and fried egg recipe

Easy and Delicious Instant Pot Mexican Casserole Recipe

by 32 Comments

This past weekend we (finally) had some cooler weather. I’m taking it as a sign that it’s nearly my favorite time of year. The Fall weather also brings a back-to-school season which, itself, brings more hussle and bussle. Despite our new school year being remote, I still expect our weeknights to be very chaotic. So in an effort to streamline dinnertime and make something that everyone will love, I made this super easy Instant Pot Mexican Casserole recipe.

Instant Pot Mexican Casserole

Why the Instant Pot

My husband has been using a pressure cooker for years. I’ve always hated the traditional pressure cookers because I think they are scary (and, quite honestly, I just don’t trust that I can use one properly). But if you’re holding out because you think the Instant Pot isn’t worth it — you’re oh so wrong!

I use my Instant Pot for literally everything: eggs, rice, spaghetti and meat sauce, and even yogurt! You can grab one here for a great price. Honestly, it’s an amazing investment. It saves me so much time when preparing meals for my family.

What you’ll need for Instant Pot Mexican Casserole

Besides an Instant Pot, you’ll need the following:

Instant Pot Mexican Casserole
  • 1 pound of ground beef
  • 2 cups red enchilada sauce
  • 3 cups cheddar cheese grated (divided)
  • 10 corn tortillas cut into strips
  • Sour cream (optional garnish)
  • Cilantro (optional garnish)
  • Black olives (optional garnish)

I know that many people feel differently, but we are Team Cilantro and Team Black Olives over here! So we definitely use them as a delicious garnish.

Instant Pot Mexican Casserole

The recipe itself takes only a few minutes of prep. This is a one-pot meal, so you brown the ground beef right in the Instant Pot itself! Just use saute mode to brown the beef, then add all of your ingredients to the pot! Super easy!

Instant Pot Mexican Casserole Recipe

Yield: 4

Instant Pot Mexican Casserole

Instant Pot Mexican Casserole
Prep Time 5 minutes
Cook Time 3 minutes
Additional Time 2 minutes
Total Time 10 minutes

Ingredients

  • 1 pound of ground beef
  • 2 cups red enchilada sauce
  • 3 cups cheddar cheese grated (divided)
  • 10 corn tortillas cut into strips
  • Sour cream (optional garnish)
  • Cilantro (optional garnish)
  • Black olives (optional garnish)

Instructions

    Instant Pot Mexican Casserole

    1. Turn your Instant Pot on sauté mode. Brown your beef. 
      Instant Pot Mexican Casserole
    2. Once the meat is browned, pour in the enchilada sauce. Mix well until fully incorporated.
      Instant Pot Mexican Casserole
    3. Pour in 1.5 cups of cheese, and all of the sliced tortillas. You can also add black beans, corn, or black olives! Anything you know your family will enjoy!
      Instant Pot Mexican Casserole
    4. Stir everything well at this point until completely incorporated. 
      Instant Pot Mexican Casserole
    5. Pour in the remaining cheese, and add the lid to the Instant Pot. Close the valve. 
    6. Cook on “High” for 3 minutes to melt the cheese. Release the pressure manually.
      Instant Pot Mexican Casserole
    7. Once done, serve with more olives, sour cream, and/or cilantro as garnish!
      Instant Pot Mexican Casserole
    8. Enjoy!
© Rachel

Tell me — what’s your favorite weeknight recipe?

Instant Pot Mexican Casserole

Pin for later:

PIN ME - Instant Pot Mexican Casserole
PIN ME - Instant Pot Mexican Casserole
PIN ME - Easy Weeknight Meal Instant Pot Mexican Casserole
PIN ME - Easy Weeknight Meal Instant Pot Mexican Casserole