Instant Pot Egg Bites

Ever had those delicious Sous Vide Egg Bites from Starbucks? You know the ones that are two for $6 and then you have to buy the Grande Pumpkin Spice latte to go with it?! Yum! Ever so good but also expensive.

Here is a super easy recipe that does not require a sous vide but instead an instant pot.

I think pretty much everyone has one of those amazing instant pots these days and if you are feeling a bit left out right now, let me help you out! Click this link right here to head over to Amazon and get yourself one!

This does require one other thing to make these bites of deliciousness. This nifty little silicone egg holder with lid.

Here is a link for the one I have!

If you want to make a bunch and freeze them you can get a double decker. Sometimes its just easier to make a lot all at once! Here is a link for a double stack egg holder!

You can put whatever your heart desires in the little cups. Bacon, ham, spinach, mushrooms, kale if you are into sadness for breakfast. Just kidding, some people are into that! I’ll enjoy my bacon and mushrooms over here!

When I made these I did end up with enough for almost two batches! Which was awesome!

Don’t forget to put the lid on your fancy little egg holder or you’ll just have a big mess in your instant pot. That would be really unfortunate!

I let mine completely cool on a plate and then popped them into snack bags, two each. They reheat in about 25 seconds in the microwave wrapped in a paper towel.

My husband loves these for work. They are so good with a bit of hot sauce too! Now you know what you can do with all those extra hot sauce packets from Taco Bell that are in the drawer in your fridge! (See, I know!)

I hope you enjoy these! Let me know what you think! It’s an awesome way to save a little money and feel good about what you’re eating. I’m sorry I can’t help you with the PSL, but I won’t judge if I see you in the drive-through at Starbucks!

I got this recipe from Simply Recipes by By COCO MORANTE , giving credit where credit is due! Here is the link to the OG recipe!

Happy cooking!

Elizabeth XOXO

Instant Pot Egg Bites


3large eggs
1/4 cup(2 oz) cottage cheese
1/4 cup(2 oz) soft cheese, like cream cheese, brie, boursin, or laughing cow
1/2 cupchopped mix-ins, like cooked meats and/or raw or cooked vegetables
1/2 cup(2 oz) shredded cheese, such as cheddar, monterey jack, or mozzarella
salt to taste
freshly ground black pepper to taste


Combine the eggs, cottage cheese, and soft cheese in a blender. Blend at medium speed for about 30 seconds, until smooth.

Pour the blended egg mixture into a bowl. Blot your mix-ins with paper towel to remove any excess moisture and add them and shredded cheese to the egg cheese mixture and stir to combine. Add salt and pepper.

Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold, then ladle 1/4 cup of the mixture into each of the impressions in the mold. Wipe off any drips.

Pour 1 cup of water into the Instant Pot. Carefully transfer the egg mold to the sling lifter, then place the lid on the mold. Grasping the handles of the lifter, lower the egg mold into the pot.

Cook the eggs on LOW pressure: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the Sealing position. Select the Pressure Cook or Manual program, then adjust the time to 11 minutes at low pressure. (If making a double batch, increase the cooking time to 13 minutes.) The pressure cooker will take about 10 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

Release the pressure naturally for 5 minutes: When the timer goes off, let the pressure release naturally for 5 minutes, then perform a quick pressure release by moving the pressure release knob from Sealing to Venting. It will take a minute or two for the pressure to release completely.

Remove the egg bites from the pressure cooker: Wearing heat-proof mitts, grasp the sling lifter to lift the egg bite mold out of the pot. Remove the lid from the mold and let the bites cool for 5 minutes or so (they will deflate a bit as they cool). if necessary, use a knife to run around the edges to release the egg bites from the mold. Then turn over the mold and gently pop them out onto a plate to cool.

Serve the egg bites: While warm, serve the bites (on their own, or with toast or a pile of mixed greens), or refrigerate for up to 3 days in a tightly lidded container or ziplock bags. To reheat, microwave very briefly (about 25 seconds, depending on the strength of your microwave). They can be frozen in ziplock bags. Take them out the night before to thaw in the fridge.

source: Simply Recipes

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Prep Time: 10 mins


Zucchini Season

It is officially zucchini season here in the Northwest. Jokes about locking your doors and cars, aren’t really jokes. There is “National Sneak Some Zucchini Onto Your Neighbor’s Porch Day”!

I think we could build log cabins and end homelessness with those huge zucchini the size of my thighs! That’s about all those big ones are good for anyway….. and everyone is looking for a new recipe to do something with all that zucchini! I know I was! This is the one I found first that I wanted to try. I was in the mood for some baking!

Hahahaha!! I couldn’t help myself… this made me laugh way too hard!!!

This recipe is from Taste and See. Holly has a really great blog over there! She loves a lot of the same things I do! Check it out here!

This recipe was exactly what I was looking for… something with zucchini, cause, well.. duh, it’s zucchini season! It has chocolate, always a bonus! It is made in a cast iron skillet. I love cooking with cast iron and right now we are in transition, so most of my baking things are packing in storage. I do however have a couple of my cast iron skillets so this was perfect!

I made this for Sunday evening dessert after dinner with the family. It did not disappoint! The only things I did differently was, I added more chocolate chips… I didn’t really measure. I just used what was left in the bag I had. I don’t think too much chocolate is a thing! I also didn’t have the Turbinado sugar, I just used the organic cane sugar that I have.

This recipe is super yummy, denser than you think of cake being. More brownie like, which to me is even better than cake. I will definitely be making this again!

Here is a link to Holly’s recipe.

Healthy Chocolate Chip Zucchini Cake

Serves: 12

This Chocolate Chip Zucchini Cake is so easy! Full of oats, chocolate chips, cinnamon, ginger and of course shredded zucchini!
Author: Holly Sander


2 cupsunbleached all-purpose flour, or all purpose gluten free flour
1 cupold-fashioned oats
1/2 cuppacked light brown sugar
3 tablespoonsgranulated sugar
3 teaspoonsground cinnamon
1 teaspoonground ginger
1 teaspoonbaking soda
1/2 teaspoonbaking powder
1 teaspoonsalt
1 cupsemi sweet chocolate chips, plus, 1 tablespoon for sprinkling on top
3large eggs
1/4 cupcoconut oils
1/2 cupgreek yogurt
3 tablespoonsalmond milk or regular milk
3 teaspoonspure vanilla extract
2 1/2 cupspacked grated zucchini, about 2 small zucchini
1 tablespoonturbinado sugar for sprinkling on top optional


Preheat the oven to 350 degrees F. Use coconut oil to grease a 10 inch skillet (or grease and flour a 9 inch round baking pan).

Stir the flour, oats, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, salt and 1 cup chocolate chips together in a large mixing bowl and set aside.

Whisk the eggs, coconut oil, Greek yogurt, milk, and vanilla together in a small bowl and pour into the dry mixture. Gently combine, then stir in the zucchini. Try not overwork the mixture.

Scrape the batter into the baking pan, sprinkle with the turbinado sugar and reserved chocolate chips, and bake for 40 minutes, until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, then slice and enjoy.


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Happy Baking!

Elizabeth XOXO

Chorizo and Egg Tostado

I love Chorizo. If you haven’t had it, you’re missing out! Tons of flavor! Chorizo is a highly seasoned ground pork sausage. Mexican Chorizo, which is what I am using here, is made with fresh, raw pork. It is seasoned with chile peppers and paprika. The flavor is intense and amazing!

You can make your own Chorizo at home. I haven’t done that yet but I would like to! I found a recipe I would like to try. It’s on The Spruce Eats blog. Click here to check it out!

I made this for dinner last night. It is one of our favorites. It is just so pretty with all those veggies in the pan!!

This is one of my favorite ways to have Chorizo.


Elizabeth XOXO

Chorizo and Egg Tostado

Servings 8


2 (12-ounce) packages fresh chorizo sausages 24 ounces total
1 pound ground beef
1 tablespoon olive oil
1 diced jalapeño pepper
1 seeded and diced poblano chile
1 diced red bell pepper
1 diced green bell pepper
1/2 medium onion diced
salt to taste
1/4 cup your favorite salsa
1/4 cup water
freshly ground black pepper to taste
8 flour tortillas or corn tortillas
oil for frying
8 eggs
mexican blend cheese
5 green onions sliced
hot pepper sauce
sour cream


Remove chorizo from casings. In a large skillet, cook chorizo and ground beef until browned. Drain off fat. Add 1 tablespoon olive oil to the skillet and add jalapeno, diced poblano, red bell pepper, green pepper and onion to meat. Cook until tender, about 5-7 minutes. Add salt and pepper to taste. Add salsa and water and stir to combine. Cook until reduced slightly.
In another skillet, heat oil and fry tortillas until crisp turning once.
Fry 6 eggs as desired. Divide chorizo mixture between the tortillas, top with cheese, egg, hot sauce and avocado. Garnish with sour cream and green onion.

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Menu Planning Done for You!

These days money is tight for most of us. Menu planning is an absolute must to save money and trips to the store.

Menu planning is something I very much enjoy. I get that for most people its a chore and definitely not a fun one. I decided that since I enjoy it, that I would try doing some menu planning for you!

My menus are not for any type of diet. They are just food I enjoy making!

The menu I have made for this week is made using things that are on sale at my local supermarket where I shop. Super One Foods is a locally owned store that has wonderful fresh produce, a great meat selection and overall the best prices. I don’t have time to spend running all over town shopping so I do my shopping at Costco and Super One.

Oh and by the way, Happy 50th Anniversary Super One! I had not realized they have been around that long!

The Grocery Ads come out on Wednesday, so that is when I menu plan, make my list and then I grocery shop on the weekend.

Even if you aren’t local I hope you enjoy this menu and maybe try a few new things!

The recipes for the menu will be posted on the Recipe Page of Wine Food and Family.

August 3-7

Garlic Noodles Recipe
PF Chang’s Chicken Lettuce Wraps

Chicken Gyros
Great Greek Salad

Penne with Shrimp
Garlic Toast

Grilled Pork Chops
Summer Slaw from the deli
Bush’s baked beans

Hill’s frankfurters
hot dog bun
curly fries

I enjoyed doing this! I have to make a menu for my family anyway, may as well share with you!

Happy Cooking!

Elizabeth XO

Slow-Grilled Tequila-Citrus Chicken Thighs

The weather is getting nicer for the most part here. We have had some extremely hot days, 90’s, and then the next day will be in the 50’s and rainy. That is classic North Idaho for you!

We are excited for summer food! We love grilling, and do it year round but we don’t have a covered deck which makes it not very convenient, so we don’t do it often in the snow… but we do sometimes!

I would say that 95% of recipes I try, I change. I just always read them and think “this should be done this way, and that should be this and not that…” So when I find a recipe that I don’t mess with it’s either because I don’t feel it is even worth making or it is WOW this sounds amazing!

This recipe is the latter. I don’t think I could make it any better except to double it so that we can invite the family over!

Click to purchase this awesome cookbook on Amazon!

It is an affiliate link, it won’t cost you any more but I do receive credit for it. Thanks!

You might notice in the pictures that my hubby is using a grill mat. If you have not tried them, you must! They really are amazing!! No more flare ups and you still get the grill lines and all the flavor that makes using your grill wonderful! I highly recommend them!

RENOOK Grill Mat Set of 6 – 100% Non-Stick BBQ Grill Mats, Heavy Duty, Reusable, and Easy to Clean – Works on Electric Grill Gas Charcoal BBQ – 15.75 x 13-Inch, Black

If the sun is shining on your deck this evening, give Slow-Grilled Tequila-Citrus Chicken Thighs a try!

Happy Grilling!

Elizabeth XOXO

Slow-Grilled Tequila-Citrus Chicken Thighs

Recipe from Weber’s Charcoal Grilling™ The Art of Cooking with Live Fire, by Jamie Purviance

Serves: 4
Prep time: 10 minutes
Marinating time: 6 to 8 hours
Grilling time: 30 to 40 minutes

1/2 cup fresh orange juice
1/4 cup tequila
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon chipotle pepper Chipotle Pepper Tobasco Sauce
1 tablespoon roughly chopped garlic
1 1/2 teaspoon kosher salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
8 chicken thighs (with bone and skin), trimmed of excess fat and skin

1. In a medium bowl mix the marinade ingredients. Put the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for 6 to 8 hours, turning once.

2. Remove the chicken thighs from the bag and pour the marinade into a small saucepan. Bring the marinade to a boil and let it boil for at least 30 seconds to kill any raw chicken bacteria.

3. Brush the cooking grates clean. Grill the chicken thighs, skin side down first, over direct low heat (250° to 350°F), with the lid closed as much as possible, until the meat is firm and no longer pink near the bone, 30 to 40 minutes, turning every 5 minutes and swapping their positions as needed for even cooking. During the last 20 minutes of grilling, brush the chicken on both sides with the boiled marinade. Serve warm or at room temperature.

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Camping…don’t forget the Hot Dogs

We went camping last weekend. We don’t campground camp. We go out in the woods to camp. No cell service, no restrooms, no convenience stores.

When packing for camping trips, it’s import to remember everything I’m going to need! Unfortunately, I am human and sometimes I forget stuff.

Some of our most memorable camping trips have been when we forgot something and problem solving to make it work! Like forgetting the syrup. We tried to find huckleberries to make a sauce for the pancakes but it was too late in the season. I ended up boiling down Dr. Pepper and using that as syrup. It wasn’t the best but it worked-ish and we still remember it! There was the time we forget the top to the sunshade canopy. We bungeed a tarp to the top of the frame. It worked!

The time I forgot the hot dogs I was a bit upset. Oooops! I think we actually had to drive all the way back to civilization that time. I have never forgotten the hot dogs again!

I think that is one of the best things about camping and why I think it’s important for families to camp! It provides many opportunities for problem solving and working together to fix things . It allows us to unplug from things that “entertain” us and allows our brains to actually work. It teaches us to be grateful for nature and also to be grateful for what we have at home!

Last weekend I had decided to make Hamburger Stroganoff while camping. I brought everything I needed…. I thought. I started making it and realized I had forgotten a key ingredient. The Cream of Mushroom Soup. I had to come up with a way to make dinner without it.

Fortunately, I had a little baggie of flour on hand. I am not even sure why I put it in there but I am grateful it was there! I melted butter and finely chopped about eight of the crimini mushrooms and sauteed them in the butter. When they were cooked they had absorbed all the butter so I added two more tablespoons of butter and melted that. Then added two tablespoons of the flour and stirred it to combine it. Then I slowly poured in a cup of milk and stirred until it was the right consistency. I added quite a bit of salt and pepper.

It was bomb!! It was way better then Campbell’s Cream of Mushroom! I am not sure if I will ever buy it again, it was that good!

Dinner turned out great!! Yummy!!

I snapped a quick photo… not a great one, but I was in the middle of making dinner while camping! It might not look great but it was!

Sometimes mistakes or forgetfulness can turn into great adventures or great recipes!

I am sure you can find a bunch of recipes for homemade cream of mushroom soup, but I wanted to share the one I made up in a pinch that turned out to be really good!

Cream of Mushroom Soup

4 tablespoons divided butter
68 cremini mushrooms finely diced
2 tablespoons flour
1 cup whole milk
1 teaspoon salt more if needed
1/2 teaspoon pepper

Melt 2 tablespoons of the butter in a small sauce pan over medium heat. Add the diced mushrooms and saute until they are slightly carmelized and have absorbed a lot of the butter. Sprinkle in the flour and stir well. Slowly add the milk stirring constantly. Stir until quite thick then remove from heat. Add salt and pepper and taste for seasoning. Add more if necessary.

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I hope enjoy this recipe! Happy cooking and maybe take the family camping!

Elizabeth XOXO

Steak Soup

The weather is getting nicer and the Robins are singing that things will get better! Something about the sunshine that reminds us that there is hope and goodness left.

I am a very “seasonal” cook. I just can’t have salad for dinner in the middle of a snow storm… can’t do it. I also don’t want soup in the summer, but I absolutely loooooove soup!

I am squeezing in soup on every rainy day I can this spring. I am very much looking forward to salads for dinner on those warm sunny summer days that are coming but enjoying each comforting meal of soup and some yummy homemade bread for now.

Steak Soup, which is another one of those misleading names, as there is no steak whatsoever in it, is literally the easiest soup I have ever made! It is another of those recipes I received at my bridal shower. It’s been a family favorite and also a lifesaver when we had little money. It is very inexpensive to make.

A word of caution…. don’t burn your tongue! We have always joked about that because for whatever reason someone always burns their tongue when we have Steak Soup! Lava hot….

I hope you enjoy this recipe!

Steak Soup

Serves: 6
Prep Time: 10 minutes
Cook Time: 6-8 hours
Total Time: 8 hours 10 minutes


1 1/2 poundsground beef
1 (16-ounce) packagefrozen mixed vegetables
1 (28-ounce) cantomatoes diced
1onion diced
2 cubesbeef bouillon
salt to taste
pepper to taste


Crumble ground beef in bottom of crock pot. Put onions on top of beef, then package of veggies and bouillon. Pour tomatoes over top. Cook on low for 6-8 hours.

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Happy Cooking!

Elizabeth XOXO

Hamburger Stroganoff, Easy Comfort Food

Hi! How you are you doing? Things are pretty tough right now. I think the hardest part is the feeling of not having any control of what is happening. The thing is we never really did, we are just realizing it. BUT God is still in control!

So, for me, I need to turn off the TV , stop reading comments on my neighborhood app, stop reading so much on social media and just realize that I can not change anything by worrying or posting things or being angry or scared. The only thing I can do is pray….and cook and bake. That is what makes me happy so that is what I am doing lately!

I want to share a recipe with you today that is both easy to make, takes very few ingredients and it is comfort food at the same time, ’cause Lord knows we could all use some comfort right now.

Hamburger Stroganoff is a recipe I got from another of my husband’s aunts, Auntie Ann. I think his aunts must have been great cooks!

By the way, if you are ever throwing a bridal shower, have everyone bring their favorite recipe. Those recipes I got at my shower were some of the best recipes and I have used them for years!

This is great with mashed potatoes (our favorite way to have it) or you can have it over rice or noodles. Frozen peas or fresh green beans are a great side.

Hamburger Stroganoff

Servings 4


1 1/2 pounds ground beef
1/2 medium onion chopped
1 clove minced garlic
8 ounces sliced mushrooms
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
salt to taste
black pepper to taste


Saute onion, mushrooms, (you can use either fresh or canned mushrooms), garlic and ground beef. Drain off fat.
Stir in mushroom soup. Season to taste with salt and pepper.
Just before serving add sour cream and heat over medium low heat.
Serve over rice, noodles or mashed potatoes.

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I hope you enjoy this recipe! Let me know if you make it! I would love it if you would tag me on instagram @winefoodandfamily

Happy cooking!

Elizabeth XOXO

Mexican Lasagna

Mexican Lasagna is one of my family’s all time favorites! If I ask what everyone wants for dinner, someone is sure to ask for this!

It sounds amazing right? It sounds like layers of cheese and ooey gooey goodness, doesn’t it? Well, it IS amazing! But it is nothing like lasagna. It is really more enchilada like….ish. I have no idea who named it that or why. I have tried renaming it but nothing ever sticks. So, it remains Mexican Lasagna.

The recipe was given to me by my husband’s great Aunt Thora when we got married. Maybe the elderly Norwegian woman didn’t know anything about Mexican or Italian cuisine? I am not sure if she made or named the recipe but whoever did was not aware of how lasagna is constructed!

No matter what it is called it is delicious and easy to make with very few ingredients.

Mexican Lasagna

Servings 6


1 1/2 pounds ground beef
1 teaspoon minced garlic
1 medium onion chopped
1 package taco seasoning mix
1 can black beans drained and rinsed, optional
1 (15-ounce) can tomato sauce
1 (15-ounce) can chili con carne with beans
1 package of 10 flour tortillas
shredded Cheddar cheese
sour cream


Saute beef with onion and garlic. Drain. Add taco seasoning and black beans. Add about a cup of water and cook over medium heat until the water has cooked out.
Mix chili and tomato sauce in a mixing bowl.
Lay out 10 tortilla shells and evenly distribute meat mixture onto them. Sprinkle each with a little (or a lot) of cheese. Roll up and place in a greased 9×13 baking dish.
Pour chili/tomato sauce over all. Sprinkle with more cheese.
Cover and Bake at 350F for 1/2 hour. Remove foil and bake for a few minutes longer to melt cheese.
Serve with sour cream.

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I have changed the original recipe a little. OK, well I haven’t met a recipe yet that I didn’t change at least a little!

I included black beans just to stretch it a little. If you don’t want to put them in there you can use two pound of ground beef or just not have the tortillas so full.

“I never met a lasagna I didn’t like.”

Jim Davis

I hope you enjoy it as much as we do! Be sure to confuse your family with this “Lasagna”!

Happy Cooking!

Elizabeth XOXO

Baked Chicken Casserole

Keeping in the theme of easy, simple recipes, I want to share this family favorite!

This recipe was given to me by a special family friend. In fact, some of my best recipes I got from her. MaryAnn passed several years ago, which make the recipes I have of hers even more treasured.

You know a recipe is good when the recipe card looks like this!

Baked Chicken Casserole from Mary Ann Harris

I don’t use recipe cards anymore. I have my large collection all at my finger tips on my Cook’n program on my computer. There is something quite sentimental about recipe cards like this one and ones that are in my mother and grandmothers own handwriting though. I will always treasure those.

I have changed this recipe slightly over the years. Mostly just making it bigger for my large family.

If you love Thanksgiving, and especially the turkey stuffing, you will love this casserole! It is simple and has few ingredients. It is easy to put together. It is a true comfort food! Watch out though… it may leave you wanting pumpkin pie!

Baked Chicken Casserole

Servings 8

1 1/2-2 pounds cooked diced chicken Or turkey. Rotisserie Chicken is great for this
7 cups soft bread cubes
1 cup chopped celery
1 chopped onion
1/2 cup butter
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon baking powder
2 eggs beaten
1 cup milk
1/2 cup chicken broth
1 (10 3/4-ounce) can cream of mushroom soup undiluted

Preheat oven to 350F. Sauté onion and celery in butter. Add seasonings and baking powder. Turn off heat. Stir in bread cubes.
Beat egg, add milk and broth. Mix with bread mixture. Stir in chicken. Put in a greased baking pan. Spread undiluted soup over top. Sprinkle with bread crumbs if desired.
Cover with foil and bake at 350F for 45. Remove foil and continue baking 10-15 minutes.

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I hope you enjoy this!

Elizabeth XOXO