My Corner of the World

My Corner of the World -


beans I made beans in our 6 qt Instant Pot (IP).  They turned out really well!  It didn’t make too much and 4 of us ate well from it with leftovers remaining at the end.


I now have an 8 quart IP.  You can easily make a whole bag of dry beans (about 4 cups) with it, just double the recipe.


  • 2 c pinto beans dry, rinsed
  • c water
  • 1 tsp salt
  • 1 500 g pack of bacon (cut in 1″ slices, you can use peameal bacon, ham, or any pork really)
  • 2 medium sliced onion
  • 3/4 c molasses
  • 2 tbsp packed brown Splenda (1/4 c if using regular brown sugar)
  • 1/2 c ketchup
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Preparation: Put first 3 ingredients in the Instant Pot (IP) and pressure cook for 60 min.  Slice bacon and onions, set aside.  Make mixture with remaining ingredients.  When the IP has finished its cycle, release pressure naturally or quickly, it doesn’t matter.  Drain beans (there won’t be much water left) and set aside in a big bowl (or keep them in the same insert while you use another insert for the bacon and onions).  In the IP, add bacon and onions, sautée until onions are soft and bacon is fairly cooked (not crispy).  Add beans and molasses mixture to IP, stir gently to mix everything, and pressure cook for another 20 min.   Serve hot or cold; the beans are awesome either way.

Third Party Links for Recipes

Just a few notes… Some of these recipes are too high in calories; I’m notorious for making substitutions. Some of these I’ve tried, many I have not… yet 🙂 I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his. Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible. And now, on with the list! Sweets


Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips




Soups and Stews


Easiest Chicken Pot Pie

I got this recipe from the Cook With Campbell’s web site, but made a couple of modifications to it.  It really is super easy and probably the most time consuming part of it is cutting the chicken up. I didn’t have time to make a roux, but this was a very tasty alternative.  I made this for Christmas eve dinner with 7 other people and it got rave reviews.



  • 2 cup cooked cubed or shredded chicken
  • 2 cup frozen mixed vegetables
  • 1 can cream of chicken soup (use reduced-sodium if you can get it)
  • 1/3 tsp garlic powder
  • 1/3 tsp onion powder
  • 1 pie shell
  • 1 thawed roll of butter puff pastry



Combine first 5 ingredients in a mixing bowl.  Transfer ingredients from bowl to the pie shell.  Unroll the butter puff pastry and place on top of the pie shell.  Remove excess puff pastry from the edges and pinch against the pie shell.  Make a small hole the size of a quarter in the middle to let it vent.  Bake at 400 for 20-30 minutes (depending on your oven) until the bottom and top pastry is cooked.

Optional:  To get a golden top on the puff pastry, brush an egg wash on it, but it’s really not necessary.  It will still turn a golden brown on the edges a bit and taste as good.

Baked Mushrooms Stuffed with Crabmeat Imperial

I made this a few years ago and it was absolutely amazing!  I used imitation crab (Alaska pollock) instead of the real stuff) .  If you don’t like mushrooms, try using the filling for sandwiches or use it as a dip.  I can guaranty you will love it!



  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon hot red pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 tablespoon butter
  • 1/4 cup finely chopped red or yellow bell peppers
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onions
  • 2 tablespoons minced green onions
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1 pound lump crabmeat, picked over to remove any cartilage
  • 1/4 to 1/2 cup grated Parmesan
  • Fresh chives, garnish

With Cremini mushroom caps

  • 36 cremini mushrooms, wiped clean and stems removed

With Portobello mushroom caps

  • 6 large portobello mushrooms, wiped clean and stems removed
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper


Preheat the oven to 350 degrees F. In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.

If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper. Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes. Remove from the oven and place on a platter. Garnish with the fresh chives and serve.

Yield: 6 to 8 servings (hors d’oeuvre or appetizers)

Carolyn’s Fiesta Turkey Pasta


  • 1 (16 ounce) package pasta (I used whole wheat rotini)
  • 1/4 cup butter
  • 1/4 cup + 2 tbsp all-purpose flour
  • 2 cups turkey stock
  • 1 1/2 cups salsa
  • 1 cup water
  • salt and pepper to taste
  • 1 cup shredded Mozzerella
  • 1/2 – 1 pound cooked turkey breast, cubed (however much you have to use up!)


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large pot or deep skillet, melt the butter over medium heat; blend in flour. Slowly add turkey stock, salsa, and water. Mix well. Season with salt and pepper to taste. Stir until thickened. Sprinkle in the Mozzerella cheese and turkey. Stir until the cheese is melted and the meat is heated through. Either spoon over cooked pasta or mix together with cook pasta.

Elaine’s Chicken Salad Mix

I made this using my new Magic Bullet. When I tasted it, I found it delicious! There was a recipe in the booklet that came with the Magic Bullet but when I was reading it, it wasn’t what I like a chicken salad to be; they called for apple and all sorts of stuff. So this is what I thought would make a good chicken salad sandwich (a comfort food for me!).


  • 1 chicken breast
  • 3 tbsp mayo (I use Hellman’s with 1/2 the fat)
  • 1/8 of a red onion
  • 1 celery stalk
  • 1 dill pickle (no garlic)
  • a splash of chicken stock
  • a dash of salt


Blend all ingredients until smooth. Spread it on bread to make a sandwich.

Chicken-Stuffed Mushrooms

Each stuffed mushroom contains only 1 gram of fat. This recipe serves 12.


  • 1 small onion, chopped
  • 2 tbsp cilantro leaves
  • 2 tbsp egg substitute
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp finely chopped fresh ginger root
  • 2 tbsp reduced


Preheat oven to 350 degrees F. Spray a cookie sheet with vegetable oil cooking spray (ie: Pam). Mix all ingredients except mushrooms. Fill mushrooms with the chicken mixture. Place the mushrooms filled side up on the cookie sheet. Bake for 10-15 min. or until chicken mixture is done (it really does vary by oven). Serve hot.

Creamy Potato Tort

This is a simple potato tort that I haven’t yet made but will make soon. My mouth watered just looking at it. The measurements weren’t giving so I’ll try to guess them (heaven forbid!).

Ingredients (approx. measurements):

  • 5 medium potatoes (waxy potatoes are best for retaining their shape)
  • 1/2 container of sour cream
  • 1 c. plain yogurt OR 1 brick of softened cream cheese (I always use light products)
  • 2 tbsp minced garlic
  • 2 tbsp parsley
  • Salt (I use No Salt) and pepper to taste
  • 2 large sheets of puffed pastry
  • 1 egg


Boil potatoes until tender throughout and let cool (if they’ve been chilled in the fridge, they’ll be easier to dice). Slice them into finger widths and put aside.

In a large mixing bowl, combine the sour cream, yogurt or cream cheese, garlic, parsley, salt and pepper.  Lay one of the puff pastry sheets flat. Cover with one layer of potato leaving about 2″ (about 4 cm) free at the sides.  Add a generous layer of the prepared cream filling.  Add another layer of potatoes making the second layer a little smaller than the bottom layer (like making a pyramid) then add another layer of cream filling.  Add the third layer of potatoes again making the layer smaller than the last and add the final layer of cream filling.

Place the second sheet of puff pastry over the layers.  Trim the bottom layer to meet the second layer leaving an inch around the sides. Trim the corners of the pastry leaving 1″ there as well.  Fold the sides of the pastry up to seal everything in.

In a small bowl, mix the egg. Brush on the folded sides to help seal everything in and brush onto the top to give it a golden crust when cooked.

Bake until cooked (use recommended puffed pastry directions).  When cooked, remove from oven and serve hot.

Amazing Warm Potato Salad

I was watching some cooking show and the hostess had a couple of great recipes that I intend on trying. Without a doubt, they will taste amazing. This is a simple potato salad that would be rich in flavour and I’m adding a couple of modifications to it. The other is a potato tort that was making my mouth water just looking at it. Both are extremely simple, there’s no messing them up really. The measurements weren’t giving so use your best judgment based on the amount of people you’re cooking for.


  • Several potatoes (waxy potatoes are best for retaining their shape)
  • Bacon – cut into finger-width slices before cooking
  • Minced garlic
  • Thinly sliced red onion
  • White wine vinegar
  • Chicken Stock
  • Grape seed or olive oil
  • Salt (I use No Salt)
  • A little pepper
  • Green peas (I will substitute with chick peas)
  • A generous amount of parsley (not originally called for but I think it will make a good addition)


Boil potatoes until tender throughout and let cool (if they’ve been chilled in the fridge, they’ll be easier to dice). Dice them into bite-sized pieces and put into a large mixing bowl.

In a pan, fry bacon until crisp. Once cooked, drain most of the fat but not all (leave a few tablespoons in it). Place back on heat and add garlic and onion. Sautee for about 5 minutes.

Add the white wine vinegar to release the browned bacon bits stuck on the bottom of the pan. Once the bottom of the pan is cleaned, add the chicken stock. peas, and grape seed oil. Warm thoroughly, remove from heat and pour over the potatoes.  Add salt and pepper to taste.  Add parsley and mix all ingredients well then serve.

Elaine’s Canned Meat Sandwiches

I was hungry and searching through my pantry. I noticed I had some canned meat I figure I should use up since I don’t like wasting food. I will list what I used, but keep in mind, you can use substitutions. If you want to use only 1 type of canned meat (I used 3) or fish/seafood, that’s ok. This makes quite a bit (maybe about 8 sandwiches). If you don’t want that much, cut the recipe in thirds.


  • 1 can crab meat (you can use imitation crab meat – about 5 oz.)
  • 1 can flakes of ham
  • 1 can flakes of turkey
  • About 3/4 c. mayo (I use light mayo)
  • About 1/2 c. sour cream
  • 1 brick of softened cream cheese
  • About 1 c. of coleslaw (the kind you get at the supermarket in a bag)
  • About 2 tsp. dry jerk rub
  • Optional: finely chopped peppers, onions, and/or celery totalling 1 cup


Drain the canned meats and place the contents in a medium to large mixing bowl. Crush the meat until it’s well separated. Add the remaining ingredients and mix well until it has a smooth consistency. Add more dry jerk rub if desired. Spread on bread or bagels and serve. Add salt and pepper if desired.