Name: zuccini cassarole
Ingredients: 1 cup cream cheese (with herbs or normal); 1/2 cup heavy cream; 2/3 cup shredded cheese (I used emmental); 2 zucchinis (I picked a green and a yellow one for more color); 14 oz tomatoes/two big tomatoes; 1 tbsp butter or oil; salt and pepper to taste and other seasonings you like; fresh herbs like thyme and parsley (I used oregano and thai basil because that’s the only thing I had)

zuccini cassarole

Servings

Ingredients

1 cup cream cheese with herbs or normal
1/2 cup heavy cream
2/3 cup shredded cheese I used emmental
2 zucchinis I picked a green and a yellow one for more color
14 oz tomatoes/two big tomatoes
1 tbsp butter or oil
salt and pepper to taste and other seasonings you like
fresh herbs like thyme and parsley I used oregano and thai basil because that’s the only thing I had

Servings

Ingredients

1 cup cream cheese with herbs or normal
1/2 cup heavy cream
2/3 cup shredded cheese I used emmental
2 zucchinis I picked a green and a yellow one for more color
14 oz tomatoes/two big tomatoes
1 tbsp butter or oil
salt and pepper to taste and other seasonings you like
fresh herbs like thyme and parsley I used oregano and thai basil because that’s the only thing I had

Instructions

Cut the tomatoes and zucchinis in slices.
Braise the zucchini slices in the butter or some oil in a skillet for five minutes.
Add the heavy cream and your seasoning mix and stir in the cream cheese when it’s hot.
Add your tomatoes and the fresh herbs and give it a good stir.
Put everything in a dish and sprinkle your cheese over it.
Bake in your preheated oven at 170°C or 338°F for approx. 30-35 minut

chicken and wild rice soup instant pot

Servings

Ingredients

2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
2 cans chicken broth 14 ounces
2 large boneless skinless chicken breasts uncooked and diced
1 package Uncle Ben's Long Grain & Wild Rice 6 ounces, discard the seasoning packet
1 teaspoon salt
1/2 teaspoon black pepper
Dash red pepper flakes
1 tablespoon dried parsley
2 tablespoons cornstarch
2 tablespoons cold water
4 ounces cream cheese cut into 1-inch cubes
1 cup milk
1 cup half and half
Crusty bread for serving, optional
Fresh parsley for garnish, optional

Servings

Ingredients

2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
2 cans chicken broth 14 ounces
2 large boneless skinless chicken breasts uncooked and diced
1 package Uncle Ben's Long Grain & Wild Rice 6 ounces, discard the seasoning packet
1 teaspoon salt
1/2 teaspoon black pepper
Dash red pepper flakes
1 tablespoon dried parsley
2 tablespoons cornstarch
2 tablespoons cold water
4 ounces cream cheese cut into 1-inch cubes
1 cup milk
1 cup half and half
Crusty bread for serving, optional
Fresh parsley for garnish, optional

Instructions

Select Sauté and add butter to the pressure cooking pot. When the butter is melted, add the onion, carrot, and celery, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Add chicken broth, chicken, wild rice, salt, pepper, red pepper flakes, and parsley to the pressure cooking pot.
Lock lid in place, select High Pressure and 5 minutes cook time and Start. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
When the valve drops, carefully remove the lid.
In a small bowl, dissolve the cornstarch in water. Select Sauté (adjusted to low if your brand has that capability), and add the cornstarch mixture to the cooking pot, stirring constantly.
Add cubed cream cheese, and stir until cheese is melted. Add milk and half and half and heat through, but do not bring to a boil. Season with additional salt and pepper to taste.
Serve with crusty bread, and garnish with fresh parsley if you like.