Kristentirrell's profile page
Recipes
Loaded Baked Potato Salad
By kristentirrell
In a small bowl, mix together your mayonnaise, and sour cream
- 4 large Russet or Yukon Gold potatoes
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup freshly chopped chives, divided
- 8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
- 1 tsp black pepper
- salt to taste
Slow Cooker Crab Rangoon Dip
By kristentirrell
In a 3 – 4 quart slow cooker, mix all the ingredients together
- 16 oz. cream cheese
- 16 oz. crab. imitation or 6 oz. crab meat drained
- 10 3/4 oz. cream of celery soup, canned
- 1 green onion, chopped
- 3/4 tsp. lemon juice
- 2 tsp. soy sauce
- 1 tsp. Worcestershire sauce
- Optional: 1 1/2 T. sugar
Fruit Salad
By kristentirrell
Sprinkle pudding powder over fruit and stir before serving
- 2 tablespoons dry instant vanilla pudding mix
- 1 pound of strawberries, quartered
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/2 pineapple, cubed
- 1 bunch grapes
Mexican Corn Dip
By kristentirrell
Melt butter in a large skillet over medium high heat
- 2 tablespoons unsalted butter
- 4 cups corn kernels, frozen, canned or roasted
- 1 jalapeño, seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon chili powder
- 1 clove garlic, pressed
- Juice of 1 lime
Irish Soda Bread
By kristentirrell
Preheat oven to 325. Combine flour, baking powder, sugar, salt, and baking soda with a whisk
- 3 Cups Flour
- 1 Tbsp Baking Powder
- 1/3 Cup Sugar
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 Beaten Egg
- 2 Cups Buttermilk
- 1/4 Cup Butter, Melted
Bacon Wrapped Pork Tenderloin
By kristentirrell
Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (normal oven) Lay the bacon next to each other on ...
- 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1 1/2 times.
- 1 lb / 500g pork tenderloin, at room temperature
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp honey or maple syrup - I prefer honey because it is thicker which creates a better glaze
Instant Pot Arroz con Gandules
By kristentirrell
Hit Sauté button and add olive oil, sofrito, olives, tomato sauce, sazon and cook for about 3 minutes until everyt...
- 2 cups of white rice
- 2 Tablespoons of Sofrito
- 1 (15 oz) can of gandules (pigeon peas)
- 1 Packet of sazon – We used Goya
- 4 ounces of tomato sauce
- 2 cups of chicken broth
- 2 Tablespoons of olive oil
- 2 Tablespoons of olives
- Salt and pepper to taste
Cheeseburger Quesadillas
By kristentirrell
In a small bowl, combine mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, 1/2 teaspoon salt, and 1...
- For the Special Sauce:
- 1/3 cup mayonnaise
- 1/3 cup ketchup
- 2 tablespoons pickle juice
- 1 tablespoons yellow mustard
- 1 teaspoon Worcestershire sauce
- For the Quesadillas:
- 1 pound ground beef
- 8 flour tortillas
- 4 cups shredded cheddar cheese
- 24 dill pickle chips optional
- Salt and freshly ground black pepper
Instant Pot Pasta Salad
By kristentirrell
Add the full box of Macaroni to the Instant Pot and use enough water to cover the noodles (about 3
- 1 box (16oz) of Elbow Macaroni
- 1 bunch of scallions, chopped
- 6oz can of black, pitted olives, drained and chopped
- 16oz jar of Bread & Butter pickles, chopped
- 10oz bag of shredded carrots (you can find this in the produce section of your supermarket)
- 1.5 cups of mayonnaise (I used light but some would call that unorthodox)
- 1/2 cup of sour cream
- 1/2 cup of whole milk
- 2 tbsp of white vinegar
- A generous splash of the pickle juice from the Bread & Butter pickles
- A few pinches of ground black pepper
- A few dashes of Worcestershire Sauce
- 12 oz bottle of Miracle Whip
- 8oz block of Colby Jack cheese, diced (optional)
- 1/2 lb of ham, sliced thick from the deli and diced (optional)
Instant Pot Sausage and Shells
By kristentirrell
Add butter to the Instant Pot (I used a 6qt), hit “Sauté” and “Adjust” so it’s on the “More” or “H...
- 4 tbsp (1/2 stick) of salted butter
- 2 large shallots, diced
- 1 lb of Italian Sausage (sweet, hot or mixed), sliced into 1/2″ pieces while raw (use 2 lbs if you want it to be SUPER sausagey)
- 1 tbsp of crushed garlic
- 3 cups of garlic broth (I used 1 tbsp of Garlic Better Than Bouillon + 3 cups of water but you can just use 3 cups of chicken broth instead if you don’t have this and it will still be great)
- 1 cup of white wine (any dry one, such as a Chardonnay, will do and you can use white cooking wine too if it’s all you have. If you don’t wish to use wine, add another cup of broth)
- 1 tsp of Italian seasoning
- 1/2 tsp of dried parsley
- 10 oz (approx) of Cherry or Grape Tomatoes (you can double these if you wish)
- 1 lb (1 box) of medium shells (I strongly suggest using this exact kind of pasta)
- 5 oz of baby spinach
- 1/3 cup of half & half or heavy cream
- 1/2 cup of grated Parmesan cheese, plus more for topping if desired (make sure it’s grated and NOT shredded as it melts/blends into the sauce properly)
- 14 oz can of artichoke hearts, drained and roughly ripped up by hand