Miller Family Recipes

This was a superfind.  It's a Paula Deen so nuff said.  I've always made my own sauce then put the lasagna together the old fashion way, which is why we never have lasagna - too much work!  Don't think that will ever happen again cause this is so dang easy and so dang delish. Next time I might try using my homemade sauce, but this was sooo good, why mess with it. serves: 8 1 lb. hamburger (I used Ital. sausage) 1 c. diced onion 2 (24 oz.) jars fire roasted tomato and garlic pasta sauce - divided      **I used an additional 1/2 jar sauce cause it was too dry when I made it before 1 1/2 tsp. Italian seasoning 1/2 tsp. kosher salt 1/4 tsp crushed red pepper 1 (15-oz.) container whole-milk ricotta cheese 1 1/2 c. hredded mozzarella cheese, divided 1 1/2 c. shredded Monterey Jack cheese, divided 1 c. chopped fresh spinach 2 large eggs, llightly beaten 12 uncooked lasagna noodles (not oven-ready) In a large skillet, cook beef or sausage and ...

I never thought ribs could be this fast and this delish.  I've been making  a lot of instapot recipes for a class I'm teaching at Relief Society and came across this one and it's a winner...really yummy and really fast (for ribs).  I tried baby back but also tried pork spareribs (which I might prefer). Both worked great, but make sure you cut the whitish clear membrane off the back of either set of ribs.  I found this kind of hard to do, so I just use a very sharp knife and scrape it off.  If you don't get it off, your ribs will be chewy.   2-3 lbs. rack of baby back ribs (I used way more - a SAMS club size pkg. fit) 1 c. apple juice 1/2 to 1 c. apple cider vinegar (I liked 1/2 c.) brush with liquid smoke sprinkle with garlic powder sprinkle with onion powder 1 jar of your favorite bbq sauce Put a rack or trivet on the bottom of your instapot and roll the ribs up and place them inside.  Close the lid and turn on for 18 minutes. After th...

Oh so fattening, but oh so worth it.  I suppose you could lighten this up, but this is creamy, fast, and delicious.  Just 20 minutes from start to finish.  I think this is a recipe I'll use for a Relief Society class I'm teaching which includes how to use an electric pressure cooker. 4 servings: 1 1/2 c. chicken broth 1 c. heavy cream (I'm going to try half and half next time) 1 tsp. minced garlic salt and pepper to taste 8 oz. dry ziti pasta 1 c. red pasta sauce 1 c. parmesan cheese, shredded 1/2 c. mozzarella cheese, shredded Add the broth, cream, garlic, salt, pepper, and noodles to the instapot in that order.  DO NOT STIR, but make sure all noodles are covered.  If you need to move some noodles around, that's ok. Set your Instapot to manual for 6 minutes.  Let it naturally release it' pressure for an additional 6 minutes then quick release. Add the red pasta sauce to the instapot and give it a stir. SLOWLY add in the cheese while stirrin...

I'm always looking for pressure cooker recipes cause I love them.  This was a pinterest find.  It's super easy and so, so yummy.  Another soup I could just keep eating bowl after bowl. I am still fine tuning it...I think the next time I will cook it for 12 minutes then add the carrots and the orzo, then finish it off with 12 minutes more.  I used a large can of San Marzano tomatoes the last time because I forgot to buy fresh, and it turned out great except it was red.  If you use fresh tomatoes, it turns out with a clearer broth like chicken noodle soup.  Either way is delish.  I also added 1/2 can drained peas and also through in a diced, peeled sweet potato when I cooked it...which I might throw in at the same time as the carrots next time. 3 lb. whole chicken (I just cut a 6 lb. in half) 4 large tomatoes - I used Roma and seeded them 3 celery stalks roughly chopped 4 large carrots peeled and halved 1 large onion roughly chopped 4 garlic clove...

I'm on a super search for Instapot recipes for a class I'm teaching in Relief Society (see my Pork Carnitas for a better explanation). I finally found a Mexican Chicken Soup that rivals Rubios (which was my favorite).  I could eat bowls upon bowls of this.  It might be my new favorite or at least in my top 3 favorite soups. Top this with fresh cilantro, sliced avocado, tortilla strips and cheese (optional) Serves:6 1 lb. (2 large breasts) chicken breasts 2 celery stalks, chopped 1 onion, chopped 1 jalapeno, diced (I didn't add this) 2 Tbls. olive oil 4 garlic cloves, crushed 14 oz. can Rotel (I used mild) 6 c. chicken broth 1 tsp. salt 1 c. cooked rice (optional, can also be added to the soup or on the bottom of the bowl before serving) 1 lime, juiced 1 tsp. cumin 1/2 bunch cilantro, chopped 1 avocado sliced 1 lime, sliced for garnish Turn on Instant Pot saute setting. Saute celery, onions, jalapeno, and garlic in the olive oil.  Cook until tender. A...

I have a class at Relief Society I have to teach on cooking brisket and pork butt/shoulder.  I decided to expand on that and make it a class on cooking your basic cheaper cuts of meat i.e. pork butt, chuck roast, chicken, etc. in various non-traditional ways so I really went to town on the electric pressure cooker (instapot-even though mine is a Sams club version).  Lots of people own these but few have ever really used them because the name pressure cooker is "scary".  I hope to help people realize that these things are our new best friends.  I found this and many other recipes on pinterest.  The only thing I would do differently (and this is optional) is add a can of green chilies. I used pickled jalapenos and only about 1 tsp. chopped, although I could have safely added 2 tsp. without making these too spicy. 2 lbs. pork shoulder/butt, cubed 2 tsp. smoked salt (I had to Amazon this, but I think salt and some liquid smoke would be fine) 1 tsp. cumin 1 tsp...