FLEW the Coop

Instant Pot Corn Chowder with Bacon & Potatoes!

Ingredients:
30 oz chicken broth
12 oz frozen corn
14 oz canned corn
3 large red potatoes (peeled & diced)
1/2 white onion (finely diced)
2 Tbs minced garlic
6 pieces of bacon (cut into small pieces)
1 cup heavy cream
2 Tbsp corn starch
1 cup colby-jack cheese (you can substitute with cheddar cheese!)
Rosemary
Crushed red pepper flakes
Pepper
Salt

Optional toppings: bacon bits, green onions, cheese

Recipe-
* Place the corn, chicken broth, potatoes, garlic, onions, rosemary, salt, pepper and crushed red pepper flakes into Instant Pot & stir. Place lid on and check valve to make sure it’s sealed. Place Instant Pot on pressure cook, make sure it’s placed on high, then set timer for 15 minutes.
* While the Instant Pot is cooking, start cooking your bacon on medium heat until crispy and golden. Place bacon bits on a paper towel & set aside to get rid of additional grease.
* Mix together heavy cream and corn starch in separate bowl & set aside.
* When the Instant Pot is done, move the valve to venting position (quick-release) and allow the pressure to be released.
* Put Instant Pot on sauté & adjust heat to low (if able to). Into the Instant Pot, add the heavy cream and corn starch mixture. Allow to cook out for 3-5 minutes then add shredded cheese and bacon bits (save some for additional toppings). Once it thickens up, that will be your sign to turn off the sauté mode.
* Let cool for 3-5 minutes then serve! Top with additional bacon, cheese or green onions!

Crockpot Ratatouille Soup 🤤🥶
*Made from Skillet Baked Ratatouille leftovers*

Save your leftover sauce and sliced veggies for a soup! Take the sliced veggies and cut them into cubes them, placed them in a freezer bag with the sauce. Then when I was ready for the soup, I put it in the crockpot for 6 hrs on low!

Skillet Baked Ratatouille ⬇️

Ingredients:
- 1 Eggplant (sliced)
- 1 Zucchini (sliced)
- 1 Yellow squash (sliced)
- 2/3 Roma tomatoes (sliced)
- Diced tomatoes (14.5 oz. can)
- Crushed tomatoes (28 oz can)
- 1/2 Red bell pepper (diced)
- 4 Cloves garlic (minced)
- 1/2 Onion (diced)
- Crushed red pepper seasoning
- Dried rosemary
- Salt
- Pepper
- Italian seasoning
- Fresh basil (optional)

Recipe-
- Preheat oven to 375 f
- In a medium sized pot, begin cooking down red peppers, onion and garlic on medium heat. Once the onions are translucent and the peppers are soft, add in both cans of tomatoes and turn to medium/low heat.
- Begin slicing your tomatoes, zucchini, eggplant, and yellow squash very thinly, about 1/8" thickness. *I threw my veggie scraps into the tomato sauce to give it more flavor*
- When all done prepping veggies, pour a layer of sauce into a baking dish. Pour a little more than enough to cover the bottom of your baking dish.
- Arrange the sliced vegetables all around the baking dish so they are either standing on their sides or slanted slightly. Drizzle some olive oil or additional sauce on top
- Cover and bake for 40 minutes then uncover and bake for an additional 20 minutes
- Let cool for 2 minutes then enjoy!

Baked Skillet Ratatouille 😍

Ingredients:
- 1 Eggplant (sliced)
- 1 Zucchini (sliced)
- 1 Yellow squash (sliced)
- 2/3 Roma tomatoes (sliced)
- Diced tomatoes (14.5 oz. can)
- Crushed tomatoes (28 oz can)
- 1/2 Red bell pepper (diced)
- 4 Cloves garlic (minced)
- 1/2 Onion (diced)
- Crushed red pepper seasoning
- Dried rosemary
- Salt
- Pepper
- Italian seasoning
- Fresh basil (optional)

Recipe-
- Preheat oven to 375 f
- In a medium sized pot, begin cooking down red peppers, onion and garlic on medium heat. Once the onions are translucent and the peppers are soft, add in both cans of tomatoes and turn to medium/low heat.
- Begin slicing your tomatoes, zucchini, eggplant, and yellow squash very thinly, about 1/8" thickness. *I threw my veggie scraps into the tomato sauce to give it more flavor*
- When all done prepping veggies, pour a layer of sauce into a baking dish. Pour a little more than enough to cover the bottom of your baking dish.
- Arrange the sliced vegetables all around the baking dish so they are either standing on their sides or slanted slightly. Drizzle some olive oil or additional sauce on top
- Cover and bake for 40 minutes then uncover and bake for an additional 20 minutes
- Let cool for 2 minutes then enjoy!

**You can save leftover sauce and sliced veggies for a soup! I took the sliced veggies and chopped them, placed them in a freezer bag with the sauce. Then when I was ready for the soup, I put it in the crockpot for 6 hrs on low!**

⬇️ Bahn Mi Pork Sandwich ⬇️

Ingredients:

PORK
- 2 Lbs. Pork loin
- 3/4 Cloves garlic
- 1 Shallot
- 2 Tbs Honey
- Fish Sauce
- Sesame oil
- Worcestershire sauce
- Salt & Pepper to taste

Pickled Veggies
- 1 Large daikon radish (Matchsticks)
- 3/4 Carrots (Matchsticks)
- 1 1/2 tsp Salt
- 1 1/2 tsp Sugar
- 1/2 cup Sugar
- 1 cup White vinegar
- 1 cup Warm water

Sriracha Mayo *all measured to taste*
- Mayonnaise
- Sriracha
- Lime juice

- 1 English cucumber (thinly sliced)
- 1 jalapeno (seeded & thinly sliced)
- Cilantro
- Vietnamese Baguette *can substitute with a baguette, cubano roll or french bread*

Recipe-
- Begin by slicing your pork loin quite thin then place in a bowl
- In a blender or food processor add your shallot, garlic cloves, fish sauce, sesame oil, worcestershire sauce, salt and pepper then pulse/blend until combined. You can also mince the garlic and slice shallots yourself, I just found this to be easier & quicker
- Add marinade to bowl with pork and carefully make sure all the pork has been covered with marinade. Cover bowl then place in fridge until you are ready to cook (at least an hour/up to 24 hrs)
- Now it is time for the pickled veggies: Once carrots and daikon have been cut to the size/shape of matchsticks, add to a large bowl. Sprinkle 1 1/2 tsp. of salt and sugar over the daikon and carrots as this will remove a majority of the liquid and make them flexible. Let those sit for roughly 15 minutes then thoroughly rinse off in a strainer with cold water, your goal is to rinse the salt and sugar off. Rinse your bowl then add your 1/2 cup of sugar, a few shakes of salt, warm water and vinegar, stirring until sugar has dissolved. Add your carrots and daikon back into the bowl then cover and refrigerate for 45 minutes. *These veggies will be good for a month since pickled*
- Heat a skillet to medium/high heat and add a small amount of oil to the pan (about a Tbs) then begin searing the pork for about 1-2 minutes on each side. You may need to adjust your timing and heat depending on the size of your pork cuts.
- Add more oil to the skillet if necessary and continue searing until you have done all the pork. Place on a plate then put in the oven in order to keep warm.
- Begin making your sriracha mayo by adding sriracha, mayonnaise and lime juice. I add more mayo then Sriracha. *You can always add more but you cannot take out*
- Start to assemble your sandwich: I started by spreading an even layer of mayo onto my bun then toasting it on a clean skillet, on medium heat, to get a crust on it

French Onion Hamburger Casserole 👀🧅🤤

Recipe-

Ingredients:
1 lb Ground hamburger or turkey
10 oz Egg noodles
2 cans Cream of Mushroom soup (10.75 oz)
1 jar Lays French Onion Dip (15 oz)
1 bag fried onions

•Preheat oven to 350 and spray a 9x13 pan with non-stick spray
•Cook egg noodles according to package
•In a skillet, begin cooking the ground meat on medium heat
•Combine meat, soup, and dip in a bowl then gently fold in the noodles. Make sure everything has been stirred together well
•Dump all ingredients into the 9x13 pan and top with desired amount of fried onions
•Place in oven for 25-30 minutes
•Let cool for 2-3 minutes then enjoy!

You know that famous soup made in Ratatouille?? Well here it is! 👀 Remy’s Potato Leek Soup🥔🥣

Recipe-

Ingredients:
3 leeks (chopped)
6 Yukon gold baby potato (or 3 large Yukon gold potatoes) (peel and chop)
3 stalks celery (chopped)
1 shallot (chopped)
4 cloves garlic (minced)
5-6 slices of bacon (chopped) *optional*
Vegetable broth
Chives/green onions (for garnish)
Heavy cream
Olive oil/butter
Salt
Pepper
Thyme
Italian seasoning
Red pepper flakes *optional*

***You will need a blender, food processor or emulsion blender to blend all ingredients until completely smooth

•Add butter or olive oil to large pot on medium heat then add celery, leeks, garlic, shallot and seasonings until softened. Once they’re soft, add chopped potato to pot
•Let potato’s cook for about 5-10 minutes until they’re softer then add in vegetable broth. I did not measure the amount of vegetable broth, I just added enough to cover all the veggies in the pot.
•Turn to high heat and allow to boil for about 15-20 minutes, stirring occasionally
•Use a ladle to spoon veggies into a blender. You’ll have to do this multiple times unless your blender will hold all ingredients at once. Keep blending spoonfuls until it has all become smooth. You can also use an emulsion blender!
•Once completely smooth, put back in pot and place on low heat. Add in bacon at this time, if you choose. Let soup simmer for an additional 10-15 minutes. Adjust your seasoning at this time as well
•Garnish with olive oil, chives, and/or bacon!

Tuna Noodle Casserole with Ritz Cracker Topping🤩🐟😋

Recipe-

Ingredients:
2 cans of tuna (10 oz, drained)
Bag frozen peas (or vegetables of choice)
Egg noodles (12 oz Extra Broad)
2 cans Cream of Mushroom soup (you can also use Cream of Celery or Cream of Chicken soup)
1 cup Milk
2 cups Sharp Cheddar Cheese
1 sleeve Ritz Crackers (crushed)
1/4 cup melted butter
Onion powder
Garlic salt
Pepper
Parsley (to garnish)

*canned vegetables work just as great, you won’t need to boil them like frozen*

-preheat oven to 350
-cook noodles in large pot per instructions. Don’t cook all the way through! Once they’re almost al dente, add peas to boiling water as well
-while noodles are cooking, in a large bowl mix together cans of soup, milk, 1 cup of shredded cheese, tuna & seasonings (to taste). Once mixed well, add in cooked noodles and peas, stirring until completely combined
-spread all ingredients into a 9x13 baking dish
-combine your crushed crackers and butter
-sprinkle other half of cheese on top of casserole then sprinkle with cracker crumbs
-place in oven for 20-27 minutes or until top is golden brown

Pepperoni Pizza Rolls😍🍕😋

Recipe-

Ingredients:
2 cans refrigerated pizza dough
Pepperoni (I cut a handful into smaller pieces)
1 cup shredded Mozzarella
1/2 cup shredded Parmesan
Italian seasoning
Garlic salt
Melted butter or olive oil (about 1/2 cup)

-dust a good amount of flour on a clean surface -preheat oven to 425 and cover baking sheet with aluminum foil then spray with nonstick spray
-unroll both pizza crusts and pinch together the short sides, then begin rolling and flattening out
-combine olive oil or butter with desired amount of seasoning then brush on top of dough
-sprinkle shredded mozzarella and Parmesan on to dough, leaving about an inch around the perimeter clean of cheese
-top with desired amount of pepperoni’s (I cut mine up to mix in smaller pieces as well)
-take the a shorter side and start rolling to make pin wheels, try and get it as tight as possible
-once all rolled, take a serrated knife and cut about an inch thick piece and place on baking sheet
**I had to cut off the first few inches of mine as there was hardly any filling**
-take extra butter/oil & seasoning then brush over the top of all rolls
-once all cut up and placed on baking sheet, place in oven for 10-12 minutes or until golden brown
-serve with ranch or marinara 🙂

Goi Ngó Sen ✨ (Vietnamese Lotus Salad)
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I had the most amazing opportunity to learn how to much this delicious lunch meal! I cannot WAIT to recreate it 🤩

Creamy Lemon Shrimp Pasta 🤩🍋🤤

Recipe-

Ingredients:
1 bag medium shrimp
Angle hair pasta
Lemons
Chicken broth
Heavy cream
Butter
Minced garlic
Crushed red pepper flakes
Salt
Pepper
Garlic and herb
Parsley

-bring large pot of salted water to a boil
-place a large skillet on medium heat and melt butter
-once melted, add shrimp, 3 lemon slices, minced garlic, garlic and herb seasoning and red pepper flakes
-cook for 2-3 minutes then remove shrimp and set aside
-put enough chicken broth to cover the bottom of skillet and let cook down with a spoonful of butter
-when butter has melted, add heavy cream but remove lemons and stir
**I used about 2 cups of heavy cream. Adjust measurements according to amount of pasta**
-once pasta has cooked to Al Dente, put in skillet with shrimp into the heavy cream
-let sauce simmer on low for a few minutes to thicken
-add more lemon slices (to taste) & top with parsley! Ready to enjoy!

Crockpot Potato Soup with Bacon🍂😋🥣

Recipes-

Ingredients-
5-6 large potatoes
Chicken broth
7 slices cooked Bacon *you can you ham instead or add ham too! We’ve used diced before :)*
1/2 Onion (diced and sautéed until translucent)
1/2 cup Heavy cream
1/2 cup Sour cream
1 cup Milk (I used whole)
1 cup Shredded cheddar cheese
Bay leaves
Thyme
Garlic salt
Salt
Pepper
Onion powder
Rosemary
Garlic and herb seasoning

-partially peel potatoes to your liking and cut into large cubes then place into crockpot
-once all potatoes are in the crockpot, take chicken broth and cover the potatoes most of the way.
-add seasonings to crockpot and stir. Turn crockpot to low for 8-10 hrs or high for 4
-half way through cooking, cut up HALF of your cooked bacon into chunks and add to crockpot with sautéed diced onions and garlic
-after potatoes are fully cooked, use potato masher and completely mash all potatoes to the consistency of your liking
-add sour cream, cheese, heavy cream, milk & rest of the cooked bacon to crockpot then stir *add more milk to loosen consistency to your liking*
-let cook on low for another 20-30 minutes then top with bacon, cheese and green onion. Enjoy!

Baked Spaghetti Stuffed Garlic Bread🥖🧄🤩

Recipe-

Ingredients:
1 loaf of Italian/French bread
Spaghetti noodles
Ground beef/turkey
Bacon
Onions (diced)
Spaghetti sauce
Shredded mozzarella
Shredded cheddar
Minced garlic (4 cloves)
Butter
Rosemary
Thyme
Salt
Pepper
Italian seasoning
Garlic and herb seasoning

-preheat oven to 375 and put a skillet on the stove, on medium heat
-begin by cooking down bacon until rendered almost completely
-add in diced onion to bacon in skillet, let cook until almost translucent
-add in ground hamburger/turkey to skillet, add seasonings and let cook through, once cooked add pasta sauce and turn skillet to low to simmer
-start boiling a large pot of salted water for pasta
-begin boiling pasta according to package. When al dente, drain and finish cooking in pasta sauce
-while the pasta finished, cut hole in bread in order to hallow loaf out. DO NOT CUT ALL THE WAY THROUGH!
-in a small bowl combine minced garlic, butter and shredded mozzarella for garlic bread ** do this to taste **
-once completely combined, spread all over the inside of bread loaf and top with a little more cheese
-place loaf on top of sprayed aluminum foil then carefully begin placing pasta inside bread.
-when bread is filled with spaghetti, top with shredded cheese and cover bread with foil
-place in oven for 7 minutes or until cheese has melted then broil for about 3 minutes to get slightly crisp
-let rest/cool for a few minute then slice and enjoy!

Shredded Chicken & Cheese Venezuelan inspired Arepas🥵🤩

Recipe-

Ingredients:

Dough-
2 cups P.A.N. Mix (found at Target)
2 1/3 cups water
1 tsp salt

**if dough is too sticky, gradually add more dry mixture. If too dry, gradually add water**

Shredded Chicken-
2-3 chicken breasts
Salsa (per your taste)
Chicken broth or water (enough to cover half the chicken)
Thyme
Bay
Salt
Pepper
Red chili flakes
Onion powder
Garlic salt
Chicken de pollo seasoning

Other toppings-
Shredded cheese
Jalapeños
Pico
Sour cream
Salsa
Avocado
Eggs
Sausage
Carne asada
Shredded pork

-in a crockpot, place chicken breasts, chicken broth salsa and seasonings. Put on high for 3-4 hrs or low for 7-8
-when chicken done place on warm and begin making Arepa dough
-follow directions according to package and adjust depending on dough. If it turns out too watery, add more corn meal mix. If it’s too dry, add some more water. *ADD GRADUALLY*
-while dough rests, take chicken out of crock pot and shred. Set aside for later
-heat a skillet to medium and allow to come to temperature
-while waiting, form roughly 10 balls of dough and flatten them till they’re about 1/2 inch thick, round & even
-put enough oil in skillet to cover the bottom then place in 3-4 arepas in pan depending on size. Make sure not to over crowd or it will be difficult to flip
-cook on each side until darker golden brown. they will let you know when they’re ready to be flipped- if they don’t budge, don’t force! Just give another minute or two and try to flip again
-once cooked let cook for a minute or two, or until cool enough to handle then cut in half. Make sure not to cut all the way through, but MOST of the way
-fill with toppings of choice. We used shredded chicken and cheese! Then put in oven on broil until cheese was melted
-top with any additional toppings, serve & enjoy!!

Shrimp lo Mein🥡🥠🥢🦐

Recipe-

Ingredients:
Shrimp (I measure this according to number of people)
8 oz Lo Mein noodles (you can substitute with spaghetti)
2 Carrots (cut match stick)
1 Red bell pepper (thinly sliced)
Handful of Snow peas
1/4 Yellow onion (thinly sliced)
Green onion (cut one inch)
3 cloves garlic
Salt
Pepper
Crush red pepper
Toasted sesame seeds (optional)

Sauce-
1/4 cup soy sauce
3 Tbsp honey
1 tsp siracha (or hot sauce of choice)
1/3 cup chicken broth
1 tsp sesame oil
1 tsp corn starch

*make sauce first then place in fridge until needed in recipe*

-on a low/medium heat skillet or wok, place in small amount of oil with shrimp & season. Don’t cook shrimp all the way through, only for a minute or two then place on plate and set aside
-turn skillet up to medium and place in another little bit of oil with carrots, onions, snow peas, and red pepper
-after beginning the vegetables, begin cooking noodles according to package
-keep eye on veggies, stirring every once in awhile, making sure not to burn or let stick. Once all veggies get color and become soft, add green onion and garlic to skillet
-at this point your noodles should be about finished; drain and do NOT rinse. Set aside for a moment and grab the shrimp and sauce
-add sauce, shrimp and noodles to skillet or wok. Lower temp to low and stir with tongs until sauce is absorbed
-add sesame seeds and serve!

Other protein options-
•steak
•chicken
•pork
•scrambled eggs

Other vegetable options-
•mushrooms
•spinach
•ginger
•broccoli
•celery
•green cabbage

Air fryer Sesame Chicken 🥡🥢

Recipe-

Marinate cubed chicken (2-3 breasts) in chicken broth, soy sauce, sesame oil, ground pepper, chopped garlic, and fish oil. I usually let marinate while I get everything together for the rest of the meal.

Get out two bowls- one with corn starch, the other with egg & milk (whisk together). Take a few pieces of chicken, let all of the marinade drip off, then place in eggs. Make sure chicken is coated in egg then take one piece of chicken, let excess egg drip off then place in corn starch. Cover chicken in corn starch and place in air fryer on parchment paper *pictured above*. Make sure to dip chicken cubes individually into the corn starch to ensure complete coverage. Once air fryer is full, spray top of chicken with oil spray of choice. Put in air fryer at 350 for 6 minutes. Once done, flip chicken over and put back in air fryer at 350 for 4 minutes.

This is all you’ll need for the sesame sauce! ** with the addition of corn starch or flour**
-1/4 cup soy sauce
-2 tablespoons rice vinegar
-1/3 cup brown sugar
-1/4 cup water
-2 garlic cloves (minced)
-2 tablespoons of olive oil
-1 tablespoon corn starch (you can use flour as well)
-TOASTED sesame seeds (I eye the amount used)

Whisk ingredients together in a skillet on medium heat. Stir occasionally until thickened. Add additional corn starch if trouble thickening.

Once chicken and sauce are ready, mix together! Mix right before serving or chicken won’t be as crispy. Serve with rice or noodles!

Chicken, Bacon, Ranch Pasta

Recipe-

Ingredients:
16 oz rotini (cooked)
16 oz jarred Alfredo sauce
1/2 cup ranch
2 large chicken breasts (Cooked and cubed or shredded)
7 sliced of bacon (cooked and roughly chopped)
Shredded mozzarella cheese
Shredded cheddar cheese

**I found it easiest to cook the pasta, chicken & bacon first then assemble**

-Grease a baking dish and preheat oven to 350
-Stir together Alfredo sauce and ranch in large bowl
-Once completely combined, add pasta, chicken and bacon to bowl and stir until coated in the Alfredo/ranch mixture
-When all coated, take half of mixture and put in baking dish and spread out to make even
-Sprinkle a combinations both cheeses over the first half of noodles. I didn’t add a specific amount, just enough to cover top of noodles lightly
-On top of the first layer of noodles & cheese, add the other half of your noodles and additional shredded cheese on top
-Cover and bake for 30 minutes until melted then serve after letting cool for a few minutes!! Feel free to cook dish for a few minutes uncovered, if needed

Crockpot French Dip Sandwiches 👀

Recipe-

Ingredients:
2-3 Lbs chuck roast
2 cans French onion soup
1 can beef consume
2 cups beef broth
Hoagie buns
Provolone cheese slices (Swiss works too!)
Salt
Pepper
Seasoning salt
Garlic salt
Onion powder
Garlic & herb seasoning

Season, to taste, and sear chuck roast on medium heat, on all sides then place in crockpot
**this is optional, however, it adds an additional level of flavor to the meat

Place in both cans of French onion soup, beef broth and can of beef consume into crockpot with meat then turn on high for 4 hrs or low for 8-10

Once meat is done cooking, place in bowl and shred with two forks. Pulling it apart until entire piece of meat is shredded
**if meat does not shred easily, place back in crock pot on high for 30 min-1 hr and try again. Meat will shred nicely once done

Take some of the left over crockpot liquid and place in pan, on oven, on medium heat. Let simmer, stirring occasionally. This will allow the au jus to thicken and develop a deeper flavor

While the au jus is cooking down, take hoagie buns & place desired amount of cheese and meet inside

Once all sandwiches are done, broil until cheese is melted and top of buns are slightly browned
Spoon au jus in bowl, dip sandwich in and enjoy!

Favorite noodle recipe 🤭
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Recipe-

Tomatoes
Garlic
Spinach (and/or basil)
Noodles of choice
Chicken broth
Salt
Pepper
Onion powder
Garlic powder
Garlic and herb seasoning
Crushed red pepper
Rosemary

•Start by putting tomatoes in a skillet with a small amount of oil to roast them off
•Once a few begin to burst, add crushed red peppers and rosemary to tomatoes
•Cook tomatoes until they all burst then add minced garlic, to taste
•At this point, you can begin to boil water (in a separate pot) for noodles and cook according to package, but slightly al dente
•Cook tomatoes for a few more minutes then add spinach & chicken broth (I dont usually measure the chicken broth. I add enough to be able to cove the noodles at the end). At this point you add desired amount of the rest of your seasonings
•Add noodles to tomatoes and spinach once finished cooking and drained
•Let simmer for a few more minutes then serve!