Recipes Archives - The Rockstar Mommy

Dutch Oven Chicken Pot Roast

therockstarmommyblog — Thu, 03 Sep 2026 21:05:15 +0000

This Dutch Oven Chicken Pot Roast is a cozy all-in-one dinner with tender chicken, potatoes, carrots, and onions cooked together in savory pan juices. Browning the chicken first gives the skin beautiful color before everything finishes cooking in the oven. The pan juices are then turned into an easy homemade gravy to spoon over the chicken and vegetables.

Ingredient Notes

Whole chicken: A 4 to 5-pound chicken is the perfect size for this recipe.
Olive oil: Helps the seasonings stick to the chicken and is also used for browning.
Salt and black pepper: Season both the chicken and vegetables to taste.
Paprika: Adds color and mild flavor to the roasted chicken.
Dried thyme: Gives the chicken a savory herb flavor.
Garlic powder: An easy way to season the entire chicken evenly.
Onion: Cut into wedges so it holds up during the long roasting time.
Carrots: Thick rounds stay tender without becoming too soft.
Potatoes: Cut them into chunks so they cook evenly alongside the chicken.
Chicken broth: Adds moisture and creates flavorful pan juices for the gravy.
Butter: Used as the base for the homemade gravy.
All-purpose flour: Thickens the pan juices into gravy.
Fresh parsley: An optional garnish for serving.

What size Dutch oven should I use?

Choose a Dutch oven large enough to comfortably hold a 4 to 5-pound chicken along with the potatoes, carrots, and onion. You want enough room to arrange the vegetables around the chicken without packing everything too tightly.

Do I need to peel the potatoes?

The recipe calls for peeled potatoes, but you can leave the skins on if you prefer. Just scrub them well before cutting them into chunks.

Can I use different vegetables?

Yes. Other hearty vegetables that can handle a longer roasting time can work well. Keep the pieces fairly large so they don’t become too soft before the chicken is finished cooking.

Can I use chicken pieces instead of a whole chicken?

Bone in, skin on thighs and drumsticks work beautifully and cook faster, usually about an hour. Use roughly the same total weight, brown them the same way, and start checking at the 45 minute mark. Breasts alone will dry out over that long a roast, so keep them with the dark meat.ken pieces instead of a whole chicken?

How to Make Dutch Oven Chicken Pot Roast with Gravy

Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil.
Brown the chicken on all sides until golden brown.
Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges. Season with additional salt and black pepper, if desired.
Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven. Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices. Place the Dutch oven on the stovetop over medium heat. Melt the butter.
Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute.
Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency.
Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.

Dutch Oven Chicken Pot Roast with Gravy

This Dutch Oven Chicken Pot Roast cooks with potatoes, carrots and onions until tender, then the savory pan juices are turned into an easy homemade gravy.

Course Dinner

Cuisine chicken, healthy

Prep Time 20

Cook Time 1 55

Total Time 2 15

Servings

Calories 445kcal

Equipment

Dutch Oven

Ingredients

4lb whole chicken about 4-5 pounds, giblets removed
2 tablespoons olive oil plus a splash for browning
Salt and black pepper to taste
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1 large onion cut into wedges
3 large carrots peeled and sliced into thick rounds
3 medium potatoes peeled and cut into chunks
2 cups chicken broth
2 tablespoons butter
1/4 cup all-purpose flour
Fresh parsley chopped, for garnish

Instructions

Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil. Brown the chicken on all sides until golden brown.
Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges.Season with additional salt and black pepper, if desired.
Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven.
Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices.
Place the Dutch oven on the stovetop over medium heat. Melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute. Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.

Nutrition

More Chicken Recipes

Dutch Oven Chicken Pot Roast

Easy Cajun Pasta Skillet

Easy Instant Pot Chicken Recipes

Cilantro Lime Grilled Chicken

The post Dutch Oven Chicken Pot Roast appeared first on The Rockstar Mommy.

Crispy Greek Smashed Potatoes

therockstarmommyblog — Wed, 26 Aug 2026 23:05:12 +0000

These Crispy Greek Smashed Potatoes have crunchy golden edges, soft centers, and plenty of Greek-inspired flavor. The potatoes are boiled until tender, gently smashed, seasoned, and roasted until crisp. Fresh lemon juice, crumbled feta, and parsley go on at the end for a bright, salty finish. They make a great side for chicken, steak, fish, or anything coming off the grill.

What are the best potatoes for smashed potatoes?

Small or medium yellow potatoes are a great choice for this recipe. They cook up tender in the center but still hold together well enough to smash and roast until crispy.

Can I make Greek smashed potatoes ahead of time?

Yes. You can boil the potatoes ahead of time, drain and cool them, then refrigerate until you’re ready to finish the recipe. Smash, season, and roast the potatoes shortly before serving so the edges are fresh and crispy.

Do I need to peel potatoes for smashed potatoes?

No. Leave the skins on for these Greek smashed potatoes. Just wash the potatoes well and remove any sprouts before boiling.

Ingredient Notes

Yellow potatoes: Small to medium ones hold their shape under the fork and go creamy inside.
Extra virgin olive oil: This is what crisps the edges, so be generous with it.
Lemon: Fresh juice squeezed on at the end lifts everything; bottled tastes flat here.
Dried oregano: The backbone of the Greek flavor, and Greek oregano is worth seeking out.
Dried dill: Bright and grassy against the salty feta, and dried beats fresh in a dry rub.
Garlic powder: Used instead of fresh cloves, which scorch at this oven temperature.
Onion powder: Quietly adds savory depth you would miss if you skipped it.
Kosher salt: A little will go into the boiling water, the rest goes into the dry rub.
Ground black pepper: Freshly cracked has far more bite than the preground stuff.
Feta cheese: Crumble it yourself from a block in brine for the creamiest texture.
Fresh parsley: Flat leaf parsley at the end keeps the whole plate tasting fresh.

Use potatoes that are close in size. This helps them finish boiling at about the same time.
Cook until fork-tender. The potatoes should be soft enough to smash easily but still hold together.
Smash gently. Press each potato with the back of a fork or a potato masher. You want plenty of exposed edges without completely breaking the potato apart.
Give them room on the baking sheet. Keeping a little space between the potatoes helps those edges roast instead of steam.
Add the toppings after roasting. Wait until the potatoes are golden and crisp before adding the lemon juice, feta, and parsley.
Serve them hot. Smashed potatoes have their best crispy texture right out of the oven.

Crispy Greek Smashed Potatoes with Feta

Place washed potatoes in a large pot and cover with water. Add 1 teaspoon kosher salt and bring the water to a boil. Cook over medium-high heat for 25 minutes, or until the potatoes are cooked through and can be easily pierced with a fork. Drain and set aside to cool for several minutes.
Meanwhile, preheat the oven to 425°F and line a large baking sheet with parchment paper.
Mix together the oregano, dill, garlic powder, onion powder, black pepper, and ¼ teaspoon kosher salt. Set aside. Place the potatoes on the prepared baking sheet. Carefully smash each potato with the back of a fork or the bottom side of a drinking glass.
Drizzle the olive oil over the potatoes, then sprinkle the seasoning mixture evenly over the top. Bake for 25 minutes, or until the potatoes are crispy around the edges and golden brown.
Squeeze the lemon juice over the potatoes. Sprinkle with crumbled feta cheese and fresh parsley before serving.

More Potato Recipes We Love!

Crispy Greek Smashed Potatoes

Crispy Greek smashed potatoes are boiled, smashed and roasted golden, then finished with lemon, feta and parsley. An easy Greek side dish everyone loves.

Course Side Dish

Cuisine vegetarian

Keyword greek potato side dish

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 289kcal

Equipment

large cooking pot

Ingredients

2 lbs medium or small yellow potatoes
3 tablespoons extra virgin olive oil
Juice of half a lemon
¼ teaspoon dried oregano
¼ teaspoon dried dill
¼ teaspoon garlic powder
¼ teaspoon onion powder
1¼ teaspoons kosher salt divided
¼ teaspoon ground black pepper
¼ cup crumbled feta cheese
2 tablespoons fresh chopped parsley

Instructions

Place the potatoes in a large pot and cover with water. Add 1 teaspoon kosher salt and bring the water to a boil. Cook over medium-high heat for 25 minutes, or until the potatoes are cooked through and can be easily pierced with a fork. Drain and set aside to cool for several minutes.
Meanwhile, preheat the oven to 425°F and line a large baking sheet with parchment paper.
Mix together the oregano, dill, garlic powder, onion powder, black pepper, and ¼ teaspoon kosher salt. Set aside.
Place the potatoes on the prepared baking sheet. Carefully smash each potato with the back of a fork or the bottom side of a drinking glass.
Drizzle the olive oil over the potatoes, then sprinkle the seasoning mixture evenly over the top. Bake for 25 minutes, or until the potatoes are crispy around the edges and golden brown.
Squeeze the lemon juice over the potatoes. Sprinkle with crumbled feta cheese and fresh parsley before serving.

Nutrition

More Side Recipes

Crispy Greek Smashed Potatoes

Instant Pot Broccoli

Cornbread Salad

Kidney Bean Salad

The post Crispy Greek Smashed Potatoes appeared first on The Rockstar Mommy.

Easy Cajun Pasta Skillet

therockstarmommyblog — Wed, 19 Aug 2026 20:24:55 +0000

This Easy Cajun Pasta Skillet turns chopped chicken and a box pasta into a creamy one skillet dinner. The chicken and vegetables cook in the same pan, then a quick sauce of chicken broth, cream cheese and sour cream brings everything together. Serve it straight from the skillet with garlic bread and a shake of extra Cajun seasoning on the side for anyone who wants more heat.

Is this Cajun Chicken Pasta spicy?

It depends on the Cajun seasoning you use. For a milder pasta, start with less seasoning in the sauce and add more after tasting. You can also choose a mild Cajun seasoning blend.

Can I use a different type of pasta?

Yes. Bowtie pasta works well, but penne, rotini, rigatoni, or another short pasta can be used instead. Cook the pasta according to the package directions before adding it to the sauce.

How can I thin the Cajun cream sauce?

Add chicken broth or milk a little at a time until the sauce reaches the consistency you like. Keep in mind that the pasta will soak up some of the sauce as it sits.

Can I make Cajun Pasta Skillet with another protein?

Yes. You can swap the chicken for shrimp or sausage. Adjust the cooking time as needed for the protein you choose.

How should I store leftover Cajun Chicken Pasta?

Place leftovers in an airtight container in the refrigerator. When reheating, add a splash of milk or chicken broth if the sauce has become too thick.

Ingredient Notes

Chicken: Chop the chicken into bite-sized pieces so it cooks quickly and evenly.
Cajun seasoning: Seasons both the chicken and creamy sauce. You can adjust the amount depending on how spicy you like your pasta.
Pasta: I used bowtie (farfalle) pasta, but another short pasta shape will work too.
Onion: Adds flavor to the chicken and vegetable mixture.
Celery: Gives the dish some texture and is a classic match for Cajun-inspired flavors.
Bell pepper: Use your favorite sweet bell pepper.
Cream cheese: Makes the sauce thick and creamy. The recipe uses 4-8 ounces, depending on how creamy you want the sauce.
Sour cream: Adds creaminess with a slight tang.
Chicken broth: Forms the base of the sauce and helps you adjust its consistency.
Milk: Optional, but you can add a little if you want to thin the sauce.
Oil or butter: Used for cooking the chicken and vegetables.
Salt and pepper: Season the chicken to taste.

Easy Cajun Pasta Skillet

Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil as needed.
Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer the vegetables to a clean bowl.
Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
Season the sauce with the remaining Cajun seasoning, adjusting to taste.
Add the cooked pasta and stir until coated in the sauce.
Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.

Easy Cajun Chicken Pasta Skillet

Easy Cajun Chicken Pasta Skillet combines tender chicken, pasta and veggies in a rich Cajun cream sauce. Ready in just 35 minutes!

Course Dinner

Cuisine chicken, pasta

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 468kcal

Ingredients

2 tablespoons oil or butter
2 cups chicken chopped
Salt and pepper to taste
1 tablespoon Cajun seasoning
3.5 cups dry pasta such as bowtie/farfalle
1 small onion diced
2 stalks celery diced
1 sweet bell pepper diced
6 ounces cream cheese softened, as desired
1 cup sour cream
1/2 cup milk as desired, optional
1.5 cups chicken broth as needed

Instructions

Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil if needed.
Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer vegetables to a bowl.
Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
Season the sauce with the remaining Cajun seasoning, adjusting to taste.
Add the cooked pasta and stir until coated in the sauce.
Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.

Notes

What to Serve With Easy Cajun Pasta Skillet

– Garlic bread. There is always sauce left in the bowl and something has to get it.
– A green salad.
– Roasted broccoli or green beans. Roast them while the chicken cooks and everything finishes at the same time.

Nutrition

More Recipe Ideas

Dutch Oven Chicken Pot Roast

Easy Cajun Pasta Skillet

Easy Instant Pot Chicken Recipes

Cilantro Lime Grilled Chicken

The post Easy Cajun Pasta Skillet appeared first on The Rockstar Mommy.

Easy Instant Pot Chicken Recipes

therockstarmommyblog — Mon, 17 Aug 2026 22:01:34 +0000

These Easy Instant Pot chicken Recipes make it easy to get a warm, satisfying dinner on the table without spending all evening in the kitchen. This collection has a little bit of everything, from comforting chicken soup and creamy butter chicken to buffalo chicken sandwiches, chicken lo mein, tamales, and even a whole chicken with gravy. There are plenty of quick weeknight dinners here, along with a few fun recipes when you want to try something different. Grab your Instant Pot and find a new chicken dinner to add to your meal plan!

Easy Instant Pot Chicken Recipes Your Family Will Love

Instant Pot Chicken and Veggie Soup by Fearless Dining: Chicken and veggie soup is like a comforting hug in a bowl; served fast thanks to the instant pot!
Instant Pot Butter Chicken with Cauliflower by Cooking with Carbs: Cut the carbs down with this tasty butter chicken recipe. It is served with cauliflower instead of rice, and is so satisfying!
Instant Pot Chicken Tamales by In Mama Maggie’s Kitchen: Who knew you could make chicken tamales in a pressure cooker? That just sounds wonderful!
Instant Pot Cashew Chicken by Living Sweet Moments: Cashew chicken is going to be your new favorite take out fake out. Ready in minutes and so delicious!
Instant Pot Jalapeno Cheddar Chicken by Tasty Oven: Spice things up at dinner with this awesome cheesy chicken. It has so much flavor in so little cook time!
Instant Pot Mexican Chicken and Rice by The Typical Mom: Chicken and rice is always nice, but with this recipe we add lots of delicious spice. It is sure to be a crowd pleaser!
Instant Pot Instant Pot Paella by Knife and Soul: This recipe for paella has it all! Cure those soul food cravings in minutes with this recipe!
Instant Pot Buffalo Chicken Sandwiches by The Forked Spoon: There is nothing quite like buffalo chicken wings; except this boneless version on a sandwich. Yum!
Instant Pot Chicken Florentine by The Tasty Travelers: This recipe feels so elegant; like it came from a favorite restaurant. But, your instant pot and a few moments of time are all you need to make it at home!
Instant Pot Carolina Style BBQ Chicken Sandwiches by Two Healthy Kitchens: These bbq sandwiches are yummy, messy and totally worthy of licking your fingers as you eat!
Instant Pot Chicken Cacciatore by Saving Dollars and Sense: Create comfort food in a flash with this easy instant pot chicken cacciatore. This is such a great family meal!
Instant Pot Chicken Lo Mein by Bake Me Some Sugar: Craving take away? Why not fake it with this lo mein recipe. It cooks in about 15 minutes and is just as good as your favorite take out place!
Instant Pot Lemon Garlic Chicken and Potatoes by Recipe Well: This instant pot dish has so many good flavors in one dish! Lemon chicken and tender potatoes make for a meal that hits the spot in no time.
Instant Pot Buffalo Chicken Mac n Cheese by The Six Figure Dish: Bring that delicious buffalo chicken flavor to comforting mac n cheese with this easy recipe. It is perfect for instant pot beginners.
Instant Pot Moroccan Chicken by Urban Bliss Life: Moroccan chicken is always a good idea, but this recipe gets it on the table in no time. You will be so glad you tried this recipe!
Instant Pot Whole Chicken and Gravy by Cooked by Julie: Roast chicken is a Sunday dinner staple in some families. This recipe makes comfort food in no time and clean up will be so easy!
Instant Pot Mexican Chicken and Rice Soup by The Rockstar Mommy : This soup is so good, and it’s made in the instant pot, so it’s quick and easy.

The post Easy Instant Pot Chicken Recipes appeared first on The Rockstar Mommy.

Brownie Popsicles

therockstarmommyblog — Sun, 09 Aug 2026 18:40:49 +0000

Brownie Popsicles are fudgy brownies cut into popsicle shapes, dipped in melted candy melts, covered in sprinkles, and finished with a popsicle stick. They take about 15 minutes of hands-on work plus chill time, use just 6 ingredients, and they don’t melt down your kid’s arm the way real popsicles do. All the fun of a summer popsicle, none of the sticky mess.

Turning brownies into popsicles is way easier than you’d think. You bake the brownies the normal way, then trim them into a popsicle shape. (What do you do with all the trimmed-off crumbs? Um… what crumbs? )

How do you store these brownies?

Room temperature: Store in a single layer in an airtight container for up to 3 days.
Refrigerator: Up to 1 week. Let them come to room temperature before serving — cold brownies are dense.
Freezer: Wrap individually and freeze up to 2 months. Thaw in the fridge overnight.

Can I use homemade brownies instead of a box mix?

Yes. Any fudgy from-scratch brownie recipe works. Bake it in a 9×13 pan, cool completely, and cut as directed. Cakey brownies tend to crumble when you insert the stick, so stick with fudgy.

Do these brownies need to be refrigerated?

No. Candy melts set firm at room temperature, so brownie popsicles can sit out for a party. Store leftovers in an airtight container at room temperature for up to 3 days.

Can I use chocolate chips instead of candy melts?

Yes, but add a teaspoon of coconut oil or shortening per cup of chips to thin the chocolate for dipping. Candy melts are more forgiving and give you the pink and white colors without tinting.

Ingredient Notes

1 package fudge brownie mix, prepared according to package directions (plus the eggs/oil/water your box calls for)
Wilton Candy Melts — White
Wilton Candy Melts — Pink
Wilton Candy Melts — Brown (milk chocolate)
Popsicle sticks (wide craft-style sticks work best)
Jimmies or sprinkles

How to Make Fun Brownie Popsicles

Cut out six popsicle shaped brownies. I made mine about 3 inches long and rounded the top edges.
Next, melt each chocolate color in the microwave. Heat each for 30 seconds at a time, and stir after each time until chocolate is completely melted. Dip brownies in the pink, white or milk chocolate, leaving the bottom ½ of the brownie uncovered.
Sprinkle the jimmies or sprinkles on each popsicle and let set until the chocolate is hard. Gently push a popsicle stick into each brownie at the end that you left with no chocolate.

More Recipe Ideas

Almond Lemon Bread

Kitchen Sink Cookie Bars

Air Fryer Biscuit Apple Pies

15 Of The Best Rice Krispies Treats

Brownie Popsicles

Fudgy brownies cut into popsicle shapes, dipped in colorful candy melts, and covered in sprinkles. An easy 6-ingredient summer dessert that won't melt.

Course Dessert

Cuisine American

Keyword kid approved

Prep Time 15

Cook Time 30

Servings

Calories 439kcal

Ingredients

18 oz pkg. Fudge Brownies prepared
3/4 cup Wilton Chocolate Melting Discs White
3/4 cup Wilton Chocolate Melting Discs Pink
3/4 cup Wilton Chocolate Melting Discs Brown
Popsicle Sticks
4 Tbsp Jimmies or Sprinkles

Instructions

Cut out six popsicle shaped brownies. I made mine about 3 inches long and rounded the top edges.
Next, melt each chocolate color in the microwave. Heat each for 30 seconds at a time, and stir after each time until chocolate is completely melted. Dip brownies in the pink, white or milk chocolate, leaving the bottom ½ of the brownie uncovered.
Sprinkle the jimmies or sprinkles on each popsicle and let set until the chocolate is hard. Gently push a popsicle stick into each brownie at the end that you left with no chocolate.

Nutrition

Originally Posted: August 2017

Posted Updated: August 2026

The post Brownie Popsicles appeared first on The Rockstar Mommy.

Instant Pot Broccoli

therockstarmommyblog — Fri, 31 Jul 2026 14:20:00 +0000

You are going to love this Easy Instant Pot Broccoli recipe. No more sad, mushy broccoli. No more standing over a pot. Just bright green color, perfect texture, and a side dish that goes with pretty much every main dish you can think of.

Seasoning Ideas

Plain steamed broccoli is great, but a few simple seasonings turn it into something everyone actually asks for:

A drizzle of olive oil with toasted almonds — extra flavor and crunchent in the block that you’d like.
Olive oil, salt, and black pepper — the classic
Garlic powder and parmesan cheese — my family’s favorite
Fresh lemon juice and a pinch of red pepper flakes — bright and a little spicy
Lemon pepper seasoning — so easy and so good

How to Make Instant Pot Broccoli

Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.

More Recipe Ideas

Easy Instant Pot Chicken Recipes

Instant Pot Broccoli

Instant Pot Bolognese Sauce

Instant Pot Meatball Stroganoff

How to Make Instant Pot Broccoli

Easy Instant Pot broccoli made with just fresh broccoli florets and water.

Course Side Dish

Cuisine healthy, Instant Pot, vegetarian

Prep Time 5

Cook Time 1

Total Time 6

Servings

Calories 23kcal

Equipment

Instant Pot

Ingredients

3 cups fresh broccoli florets
1 cup water

Instructions

Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.

Nutrition

The post Instant Pot Broccoli appeared first on The Rockstar Mommy.

Freezer Friendly Breakfast Burritos

therockstarmommyblog — Thu, 30 Jul 2026 15:12:02 +0000

Breakfast burritos are a staple breakfast at our house. Instead of slaving over the stove every morning our tummies are craving burritos, I’ll make big batch on Sunday, and freeze those puppies for an easy grab and go breakfast. The best part? They are completely customizable. For this recipe Freezer Friendly Breakfast Burrito, I added in sausage, peppers and green chilies.

Feel free to leave those out, and add in your favorite flavors. My one daughter love corn and black olives in her’s, while the other one digs just cheese and bacon. The combinations are pretty much endless.

Freezer Friendly Breakfast Burritos

Ingredients

½ lb. Italian Sausage (can use mild if you prefer)
½ Red onion, small, diced
½ Sweet Pepper, diced, any color you prefer
6 Eggs, whisked
1 tsp Thyme, dried
as desired Salt & Pepper
3 – 4 Flour tortillas, 8 – 10 inch
1 Cup Tex Mex Cheese, shredded
Optional – ½ can of green chilies, drained

Directions

1. In a fry pan, sauté the sausage and onions together until soft. Add the sweet peppers and continue to sauté for 2 – 3 minutes. Drain any excess grease, place into a bowl and set aside to cool.

2. In the same fry pan, add the eggs, thyme, salt and pepper. Cook on a low heat and slowly scramble the eggs gently to form large curds. Add the green chilies here if you want to use them. Place into a bowl and set aside to cool.

3. When both the sausage and eggs are cool, lay out a tortilla on the cutting board. Place a few tablespoons (approx… 2) shredded cheese in the center of the tortilla in a strip fashion, leaving about a half inch space from the bottom the tortilla.

4. Place a few tablespoons (approx.… 2) of sausage mixture on top of the cheese, and top that with some of the scrambled eggs. Be sure that the mixtures are in a long strip and do not come too close to the bottom of the tortilla.

5. WRAPPING: Fold the bottom of the tortilla over until it just covers the bottom of the filling. Turn the mat sideways so the fold now is to the left of you. Working again from the bottom, now fold in the excess tortilla (that was previously the right side of the wrap), over the filling and hold it tight. Continue to roll the tortilla to make it into a wrap that now has only one side open. Place it seam side down and continue rolling the burritos.

6. FREEZING: Taking a piece of parchment paper approximately the size of the mat or cutting board your working on, lay it flat on the counter. Place a burrito, seam side down, near the bottom of the lower right corner of the paper. Fold the corner of the paper over the burrito, and begin to roll the burrito in the paper. Stop after completing one roll, and fold in the excess paper on the right. Continue wrapping the burrito until you have no more paper left. The left side should be still open, exposing the wrap. Simple fold this over and tape closed. Wrap all the burritos like this and place in a plastic, resealable freezer bag.

7. REHEATING: Simply remove a frozen burrito from the bag either the night before to thaw in the fridge overnight and reheat in the microwave for approximately 1 – 1 ½ minutes, or place the burrito directly from frozen into the microwave and cook for 2, 2 ½ minutes.

Freezer Friendly Breakfast Burritos

Instead of slaving over the stove every morning we are craving burritos, I’ll make big batch of these Freezer Friendly Breakfast Burritos on Sunday!

Keyword Freezer Friendly Breakfast Burritos

Author The Rockstar Mommy

Ingredients

½ lb. Italian Sausage (can use mild if you prefer)

½ Red onion, small, diced

½ Sweet Pepper, diced, any color you prefer

6 Eggs, whisked

1 tsp Thyme, dried

as desired Salt & Pepper

3 – 4 Flour tortillas, 8 – 10 inch

1 Cup Tex Mex Cheese, shredded

Optional – ½ can of green chilies, drained

Instructions

1. In a fry pan, sauté the sausage and onions together until soft. Add the sweet peppers and continue to sauté for 2 – 3 minutes. Drain any excess grease, place into a bowl and set aside to cool

2. In the same fry pan, add the eggs, thyme, salt and pepper. Cook on a low heat and slowly scramble the eggs gently to form large curds. Add the green chilies here if you want to use them. Place into a bowl and set aside to cool.

3. When both the sausage and eggs are cool, lay out a tortilla on the cutting board. Place a few tablespoons (approx… 2) shredded cheese in the center of the tortilla in a strip fashion, leaving about a half inch space from the bottom the tortilla.

4. Place a few tablespoons (approx.… 2) of sausage mixture on top of the cheese, and top that with some of the scrambled eggs. Be sure that the mixtures are in a long strip and do not come too close to the bottom of the tortilla.

5. WRAPPING: Fold the bottom of the tortilla over until it just covers the bottom of the filling. Turn the mat sideways so the fold now is to the left of you. Working again from the bottom, now fold in the excess tortilla (that was previously the right side of the wrap), over the filling and hold it tight. Continue to roll the tortilla to make it into a wrap that now has only one side open. Place it seam side down and continue rolling the burritos.

6. FREEZING: Taking a piece of parchment paper approximately the size of the mat or cutting board your working on, lay it flat on the counter. Place a burrito, seam side down, near the bottom of the lower right corner of the paper. Fold the corner of the paper over the burrito, and begin to roll the burrito in the paper. Stop after completing one roll, and fold in the excess paper on the right. Continue wrapping the burrito until you have no more paper left. The left side should be still open, exposing the wrap. Simple fold this over and tape closed. Wrap all the burritos like this and place in a plastic, resealable freezer bag.

7. REHEATING: Simply remove a frozen burrito from the bag either the night before to thaw in the fridge overnight and reheat in the microwave for approximately 1 – 1 ½ minutes, or place the burrito directly from frozen into the microwave and cook for 2, 2 ½ minutes.

Originally posted: June 2017
Updated: July 2026

The post Freezer Friendly Breakfast Burritos appeared first on The Rockstar Mommy.

Bacon and Sausage Gravy

therockstarmommyblog — Tue, 28 Jul 2026 20:04:22 +0000

Most sausage gravy recipes stop at the sausage. We’re not doing that here. Rendering diced bacon first gives you that smoky bacon fat to build your roux with, and the result is a homemade bacon gravy that tastes like it came straight out of a country diner. If you’ve ever had white gravy at a little roadside spot and wondered what made it so good — it was probably the bacon grease.

What kind of sausage should I use?

Regular breakfast pork sausage is my go-to. Hot or sage sausage both work great if you want more flavor.

Can I skip the heavy cream?

Absolutely. Use 3 cups of whole milk total instead. You’ll still get a great creamy bacon gravy — just slightly lighter.

Can I make it ahead?

Yes — it reheats well. It’s a great way to get ahead on holiday mornings and special occasions.

Storage:

Store leftover breakfast gravy in an airtight container in the refrigerator for up to 3-4 days. It will thicken up quite a bit as it chills — just reheat it low and slow with a splash of milk, whisking until it comes back together.

Ingredient Notes

Bacon – any kind works. I like a fatty bacon so it renders down well and leaves you plenty of bacon grease.
Sausage – breakfast sausage is my favorite way to go here.
Butter – a few tablespoons of butter join the rendered fat to make a silky roux.
All purpose flour – the thickener that turns everything into a proper country gravy.
Heavy cream – makes the gravy creamier and richer.
Whole milk – you can use all milk instead of cream if you want. Still delicious.
SaltBlack pepper – be generous. Real sawmill gravy should have a little bite.

How to Make Bacon and Sausage Gravy

Add your chopped bacon and sausage to a large skillet over medium heat. Cook until the bacon is golden brown and the sausage is no longer pink, breaking the sausage up as it cooks. If your bacon is rendering a lot of grease, that’s a good thing.
Add butter and cook until melted.
Whisk in the flour and cook for about 30 seconds. You want to cook out the taste of dry flour, but don’t let it brown.
Slowly whisk in the milk and the cream. I like to add half of the milk first, whisk it smooth, then add the rest — it keeps things from getting lumpy. Keep whisking over medium heat until the gravy has thickened.
Season with salt and plenty of black pepper. Serve hot over warm biscuits.

More Recipe Ideas

Freezer Friendly Breakfast Burritos

Bacon and Sausage Gravy

Slow Cooker Cinnamon Roll Casserole

Banana Maple Monkey Bread

Bacon and Sausage Gravy

This Bacon and Sausage Gravy is the kind of hearty breakfast that makes everyone wander into the kitchen asking what smells so good.

Course Breakfast

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 442kcal

Ingredients

6 slices bacon chopped
½ pound breakfast sausage
5 tablespoons butter
5 tablespoons all purpose flour
1 cup heavy cream
2 cups whole milk
Salt and black pepper to taste

Instructions

Add your chopped bacon and sausage to a large skillet over medium heat. Cook until the bacon is golden brown and the sausage is no longer pink, breaking the sausage up as it cooks.
Add butter and cook until melted.
Whisk in the flour and cook for about 30 seconds. You want to cook out the taste of dry flour, but don't let it brown.
Slowly whisk in the milk and the cream. I like to add half of the milk first, whisk it smooth, then add the rest — it keeps things from getting lumpy. Keep whisking over medium heat until the gravy has thickened.
Stir the meat back into the gravy and season with salt and plenty of black pepper. Serve hot over warm biscuits.

Nutrition

The post Bacon and Sausage Gravy appeared first on The Rockstar Mommy.

Almond Lemon Bread

therockstarmommyblog — Thu, 23 Jul 2026 20:31:38 +0000

Bright citrus and rich almond flavors come together in this soft, bakery-style Almond Lemon Bread that’s perfect any time of day. Every slice has a tender crumb, plenty of fresh lemon flavor, and a sweet tangy glaze that makes it feel extra special. It’s one of those quick breads that looks beautiful enough for guests but is easy enough to bake whenever the craving hits. Enjoy a slice with your morning coffee, as an afternoon snack, or dress it up with fresh berries and a scoop of vanilla ice cream for dessert.

Why rub the lemon zest into the sugar?

This releases the natural oils from the zest, giving the bread a stronger, fresher lemon flavor.

Can I freeze lemon almond bread?

Absolutely. Wrap it well in plastic wrap, then place it in an airtight freezer bag.

Is this similar to Starbucks Lemon Loaf?

It has the same soft texture people love in Starbucks Lemon Loaf, but the almond extract gives this recipe its own unique twist.

Ingredient Notes

All-purpose flour (or regular flour)- Provides the structure that gives this loaf its soft, sliceable texture.
Granulated sugar (white sugar)- Sweetens the bread while helping create a golden crust.
Baking powder– Helps the loaf rise for a light texture.
Salt – A little kosher salt or table salt balances the sweetness.
Lemon zest – The secret to bold, bright lemon flavor in every bite.
Vegetable oil – Keeps the loaf wonderfully moist. You could also use olive oil or coconut oil.
Sour cream – Adds richness and creates the perfect tender crumb. Greek yogurt or low-fat yogurt work well too.
Large eggs – Use room temperature eggs for the best results.
Fresh lemon juice – Adds fresh citrus flavor throughout the loaf.
Almond extract – Just a small amount creates delicious almond flavors without overpowering the lemon.
Powdered sugar – Creates a smooth, sweet glaze.
Fresh lemon juice – Adds the perfect citrus punch.
Almond extract – Carries the almond flavor into the glaze.
Sliced almonds – A crunchy topping that makes the loaf look bakery-worthy.

How to Make Almond Lemon Bread

Preheat the oven to 350 degrees F and prepare a prepared loaf pan with cooking spray. For easy removal, line it with parchment paper, leaving an overhang.
In a large mixing bowl, combine the flour, baking powder, and salt.
Rub the lemon zest into the sugar before adding it to the flour mixture. This releases the natural oils for even more flavor.
In a separate bowl, whisk together the wet ingredients: vegetable oil, sour cream, eggs, lemon juice, and almond extract.
Pour the wet mixture into the flour mixture and stir just until combined. Avoid overmixing for the softest loaf.
Transfer the batter to the prepared pan and bake for 55-60 minutes (or up to 65 minutes), until a toothpick inserted in the center comes out clean and the loaf is golden brown.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack or cooling rack to cool completely.
In a small bowl, whisk together the powdered sugar, lemon juice, and almond extract until smooth.
Spoon the lemon glaze over the top of the loaf, then sprinkle with sliced almonds.
Allow the icing firms before slicing and serving.

More Recipe Ideas

Almond Lemon Bread

Banana Maple Monkey Bread

Easy Pumpkin Pecan Braid

Copycat Chick-fil-a Biscuits

Almond Lemon Bread

Bright citrus and rich almond flavors come together in this soft, bakery-style Almond Lemon Bread that's perfect any time of day.

Course Side Dish

Cuisine bread

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 250kcal

Ingredients

1 & 1/2 cups all purpose flour
1 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. lemon zest – about 2 large lemons
1/3 cup vegetable oil
1/2 cup sour cream
2 eggs
1 tsp. lemon juice
1/4 tsp almond extract

Glaze:

1 cup powdered sugar
2 tbsp. lemon juice
1/4 tsp. almond extract
1/4 cup sliced almonds

Instructions

Preheat the oven to 350 degrees F and prepare a prepared loaf pan with cooking spray. For easy removal, line it with parchment paper, leaving an overhang.
In a large mixing bowl, combine the flour, baking powder, and salt.
Rub the lemon zest into the sugar before adding it to the flour mixture. This releases the natural oils for even more flavor.
In a separate bowl, whisk together the wet ingredients: vegetable oil, sour cream, eggs, lemon juice, and almond extract.
Pour the wet mixture into the flour mixture and stir just until combined. Avoid overmixing for the softest loaf.
Transfer the batter to the prepared pan and bake for 55-60 minutes (or up to 65 minutes), until a toothpick inserted in the center comes out clean and the loaf is golden brown.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack or cooling rack to cool completely.
In a small bowl, whisk together the powdered sugar, lemon juice, and almond extract until smooth.
Spoon the lemon glaze over the top of the loaf, then sprinkle with sliced almonds.
Allow the icing firms before slicing and serving.

Nutrition

The post Almond Lemon Bread appeared first on The Rockstar Mommy.

Sweet and Savory Empanadas Recipes

therockstarmommyblog — Wed, 22 Jul 2026 16:16:37 +0000

Golden, flaky, and packed with flavor, empanadas are one of those foods that never disappoint. This collection of 21 sweet and savory empanada recipes has something for every craving, from hearty beef and cheesy favorites to fruity dessert fillings that are perfect with a cup of coffee. Whether you’re planning a party, looking for a fun dinner idea, or just want to try something new, these delicious handheld treats are sure to inspire your next batch.

Sweet and Savory Empanadas Recipes

Baked Beef Empanadas – Homemade Hooplah
Taco Empanadas – Amanda’s Cookin
Air Fryer Caramel Apple Empanadas – Wondermom Wannabe
Fig and Cheese Empanadas – Living Sweet Moments
Pork Carnitas Empanadas – Country’s Sweets
Pineapple Empanadas – Kitchen Gidget
Pork Picadillo Empanadas – Sense and Edibility
Tuna Empanadas – Tastes of Lizzy T
Mexican Baked Strawberry Empanadas – Fav Family Recipes
Cheddar Apple Empanadas – Sarah Hearts
Beef, Black Bean, and Corn Empanadas – Scattered Thoughts of a Crafty Mom
Poblano and Cheese Empanadas – Homemade Hooplah
Argentine Empanadas w/ Chimichurri Sauce – The Diva Dish
Spicy Chili Empanadas – Living Sweet Moments
Vegetarian Lentil and Sweet Potato Empanadas – Love and Olive Oil
Baked Plantain and Cheese Filled Empanadas – Living Sweet Moments
Biscoff and Peach Empanadas – Inside Bru Crew Life
Rotel Chicken Empanadas – Fantabulosity
Blueberry and Goat Cheese Empanadas – Jo Cooks
Pizza Empanadas – Princess Pinky Girl
Mexican Street Corn Empanadas – Take Two Tapas