Cheesy Orzo with Broccoli

Serves 3-4

1 cup orzo
1-1/2 cups chopped broccoli florets
1/4 cup shredded cheddar cheese
2 Tablespoons grated parmesan cheese
1 Tablespoon butter
1/4-1/2 cup 2% milk


Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.

*I’ve used asparagus or green beans in place of the broccoli and both are just as yummy.

Green Beans & Taters

10 oz Green beans – canned, frozen or fresh

3 cups Potatoes – baby reds, fingerling, new potatoes or something similar

½ cup onions, coarsely chopped

2 tablespoons bacon grease

2 tablespoons butter

1 cup chicken broth

Cut potatoes into fourths (nice bite-sized pieces).

Melt butter in skillet and when it’s melted add the potatoes and lightly brown.

Add the onions and cook until translucent.

Add green beans, stir, and then add the bacon grease and give another good stir.  Let everything cook for 3 or 4 minutes so the flavors can mingle.

Add broth and stir.  Let come to a boil and let gently boil for 2 or 3 minutes.  Turn heat down and let simmer for 15 minutes or so until potatoes are tender and most of the liquid is absorbed.

Amish Noodles

*This is a recipe that was served to us at an Amish home in northern Indiana.

1 lb. noodles (I used Katie’s noodles from the Dutch Country Market)

1/2 can Cream of Chicken soup

2 Tablespoons butter

Chicken soup base, to taste

Cook noodles according to package directions.  Mix cooked & drained noodles with soup, butter & soup base.

You’ll go back for seconds!

Amish Broccoli & Cauliflower Salad

*This is a recipe that was served to us at an Amish home in northern Indiana.


1 head broccoli

1 head cauliflower

Crumbled bacon

Shredded cheese


2 cups Miracle Whip

1/2 tsp pepper

1/2 tsp sugar

Dash of Champagne Vinegar

Add the dressing to the vegetables and toss just before serving.

Air Fryer Baked Potatoes

2 medium sized baking potatoes

Extra Virgin Olive Oil

Garlic powder



Lightly drizzle olive oil over potatoes and then sprinkle generously with spices.  Rub olive oil and spices over entire potato.  Using a fork, poke several holes into potato for venting.

Place potatoes in air fryer, set temperature to 400 and timer to 60 minutes (my time only goes to 30 minutes so I reset my for another 30 minutes after the initial 30 minutes).

You’ll want to check the progress of the potatoes through out the cook time by poking with a fork to see if they’re tender.

Instant Pot Potato Salad

  • 4 medium-sized potatoes, peeled and cubed

    Awesomely easy and yummy to boot!

  • 1 1/2 cups water
  • 2 large eggs (I used 3 cuz we like ours eggy)
  • 1/4 cup finely chopped onion
  • 1 cup mayonnaise (I used a tad more to make it a bit more creamier)
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon mustard
  • Salt and pepper to taste

Put water in bottom of Instant Pot and then place a steamer basket into the pot.  Place the potatoes and the eggs in the steamer basket. Lock lid in place, select Manual, High Pressure and 4 minutes cook time and press start, ensuring that the steam valve is closed.

Ready to cook!

When the timer beeps, turn the Instant Pot off and do a quick pressure release (QR). When the pressure is released, carefully remove the lid. Carefully remove the steamer basket from the pot.  Put the eggs into ice cold water to cool.

In a large bowl, combine the onion, mayo, pickle relish, salt & pepper and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice the cooled eggs and gently stir into potato salad.

Chill before serving.

Fancy-Dancy Green Beans

  • 2 (15-oz) cans green beans, drained
  • 4-6 strips of bacon, chopped
  • 1/3 cup brown sugar
  • 2 tablespoons butter
  • 1/4 cup low-sodium soy sauce
  • 3/4 teaspon garlic powder
In a large skillet, cook bacon until almost done but not too crispy.  Add green beans to bacon and drippings, stir well.
Heat soy sauce and butter in microwave until butter is melted.
Sprinkle brown sugar & garlic powder over green bean mixture.  Stir well.  Add soy sauce mixture, stir to combine all.  Simmer over medium low heat for about 20 minutes.

Instant Pot Baked Beans


  • 1 pound dried northern beans
  • 8 strips of bacon, uncooked, chopped
  • 1 small onion, diced
  • 2 ½ cups chicken stock
  • ½ cup molasses
  • ½ cup ketchup
  • 1/3 cup packed brown sugar (I like my beans a little sweeter so next time I’ll add a little more brown sugar)
  • 2 teaspoons dry mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  • Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them.
  • Drain and rinse beans.
  • Turn your Instant Pot on to the “Sauté” mode.
  • Add chopped bacon and sauté until the bacon is crisp.
  • Remove bacon to a plate lined with a paper towel to drain.
  • Using the fat from the bacon, sauté the onions until translucent.
  • Slowly add the chicken broth to the Instant Pot.
  • Scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan.
  • Add molasses, ketchup, brown sugar, dry mustard, Worcestershire sauce, salt, pepper and bacon to the onions in the pot and stir to combine.
  • Stir in the soaked beans.
  • Select “Manual” mode, “high” presure and set for 55 minutes. Turn valve to ‘Sealing’.
  • When timer goes off, turn off the pressure cooker and do a 10 minute NPR (natural pressure release).
  • After 10 minutes do a QR (quick pressure release) to release any remaining pressure.
  • If not to desired consistency or too ‘saucy’ turn on ‘saute’ mode and cook until your liking.

Instant Pot Macaroni & Cheese

If you like creamy macaroni & cheese…you’ll love this recipe!  This easy 4 minute (plus prep time) dish is super creamy and delicious!

  • 1 16 oz box elbow macaroni (I like Barilla because it has ridges!)
  • 1 can of evaporated milk
  • 3 Tbsp butter
  • Salt, to taste
  • Pepper, to taste
  • 2 cups shredded cheddar cheese (I like Velveeta shreds)
  • 4 cups of water
  1. Add the macaroni, water, salt and butter to your Instant Pot, no need to stir.
  2. Ensure that pressure release valve is set to ‘Sealing’ or closed.

    Set to ‘Manual’ and set timer for 4 minutes.

  3. When timer goes off, turn the Instant Pot off (Keep Warm/Cancel) and do a quick release (QR).
  4. When pressure has been released take the lid off.
  5. Press the ‘Saute’ button and add the evaporated milk and stir.  Slowly add cheese and stir until melted and creamy.

IP Mac & Cheese served here with IP Honey Maple Glazed Pork Chops


Two-Toned Baked Potatoes

Michael is a meat and potatoes kind of guy and really enjoys this side dish.  Being able to add the sweet potatoes makes is a bit healthier than just have plain twice baked potatoes.

Russet Potatoes
Sweet Potatoes
Sour Cream
Shredded Cheddar Cheese
Bacon Bits
*Adjust amounts to the amount of potatoes needed.  For the 2 of us I use 1 sweet potato and 1 russet.
**You could use any ingredients you’d like – chives, diced broccoli, etc.

  1. Pierce russet and sweet potatoes with a fork. Microwave about until tender.  Set sweet potatoes aside.
  2. Cut each russet potato in half; scoop out pulp, leaving skins intact. Place pulp in a bowl; mash with sour cream, milk, butter, cheese, salt, pepper & bacon. Set aside.
  3. Cut off the tip of each sweet potato; scoop out pulp, leaving skins intact. Mash pulp with butter salt & pepper.
  4. Stuff mixture into half of each potato skin; spoon russet potato filling into other half. Place on a baking sheet. Bake at 350 degrees for 15-20 minutes or until heated through.
A great compromise between a sweet potato and a regular white potato

A great compromise between a sweet potato and a regular white potato