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how to make homemade biscuits
Feature Food Recipes

How to Make Homemade Biscuits without Buttermilk

Ain’t nothing like a homemade biscuit. Yes, I said “ain’t.” Some things need improper english for extra emphasis… like homemade biscuits.

I love these biscuits cause you can whip them up with ingredients you likely have right at the house. Things like four, butter, baking powder, sugar, salt.

Don’t let this recipe taint your vision of your mama and grandma toiling away in the kitchen, brows sweating to give you those tasty homemade biscuits that you thought took hours to make but in essence could’ve easily only taken 30 minutes in the event they used this recipe.

how to make homemade biscuits

These homemade biscuits are perfect for Saturday or Sunday morning breakfast/brunch. They would pair perfectly with my homemade potatoes, recipe is here.

These quarantine times make it easy to have a little extra time to whip up something special. I’m so over eating at home, so a homemade biscuit took me to one of my favorite brunch spots… in my head.

Homemade Biscuits without Buttermilk

  • 2 cups all-purpose flour
  • 3/4 cup milk
  • 1 TBSP baking powder
  • 1 TBSP sugar
  • 1 tsp salt
  • 1/3 cup unsalted butter

Preheat oven to 425°

Mix together all of your dry ingredients

Add in cold butter ( I cut mine in tiny cubes and mash them in with a fork, do what works best for you.)

Add in the milk slowly. Mix it in as you go until you get a dough-like consistency

Place the dough onto a floured surface. Then you will knead the dough and flatten it out as you go.

Cut the biscuits using a biscuit cutter, or whatever you have on hand. I find a small drinking glass or measurement cup works fine.

Place in baking pan, or cast iron skillet and bake for 12-15 minutes or until they start to brown.

These are perfect for brunch or breakfast, or whenever. When you’re done make sure to splash a little flour on your face, no one has to know how easy it was to make these biscuits!

If you prefer to watch me make these via video, here you go!

Instant Pot Recipes
Food Recipes

Instant Pot Beef Recipes Pepper Steak

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If you watch my Instagram stories you already know I’m smitten with my Instant Pot. What other pot is so forgiving that it  will convert your straight out of the freezer dinner meat into a tender tasty meal in less than 30 minutes. Today I’m going to treat you to one of my favorite instant pot beef recipes… Pepper Steak.

Clearly there is a lot of fear in these streets about the safety of pressure cookers, apparently back in the day they weren’t so savvy and the tops would blow off or whatever. I’ll say, all of the buttons and rules to using an Instant Pot can be a little intimidating and confusing but once you get the idea of how it works ie. make sure to add liquid you’ll never doubt it again.

Last week after forgetting to take something out for dinner I came up with an Instant Pot Pepper Steak recipe that was on the table in less than 30 minutes.

Instant Pot Pepper Steak

Instant Pot Recipes

I literally tossed freshly chopped vegetables, a block of frozen organic beef strips, beef broth and a few spices into the Instant Pot. Fast forward 18 minutes and dinner was ready but tasted like it simmered for at least an hour.

Instant Pot Beef Recipes Pepper Steak.

The key with the Instant Pot is to make sure  you have adequate liquid in the bottom. I’m not sure what the liquid has to do with anything but don’t leave it out, I generally use a cup of liquid. Use chicken or beef broth in lieu of water for more flavor.


Instant Pot Beef Recipes are quick and easy. Make this instant pot pepper steak in under 20 minutes.

There is no excuse to stop at the drive thru on the way home during the week. Literally your dinner in the Instant Pot will be ready quicker than the time it takes to order and grab a pizza or anything else. Add this quick, easy, and delicious recipe to your weeknight rotation.

Instant Pot Beef Recipes – Pepper Steak

Instant Pot Pepper Steak
Author: Mimi
Prep time:
Cook time:
Total time:
Serves: 4 servings
  • 2lbs beef strips
  • 1 cup beef broth
  • 2 cups coarsely chopped peppers and onion
  • 1 TBSP Vegetable oil
  • 1/4 cup ground ginger
  • 2 TBSPS brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 TBSPS cold water
  • 2 TBSPS cornstarch
  • Kosher salt
  1. Season beef strips to taste with kosher salt and pepper
  2. Utilizing the “Saute” feature on the Instant Pot, add vegetable oil and brown the beef strips, onion and peppers
  3. Once the strips have browned switch to manual setting and add in broth, soy sauce, ground ginger and brown sugar
  4. Stir well
  5. Lock the top on the pot, set the nozzle to seal and set for 15 minutes of high pressure
  6. Once the cook time has completed, carefully release the steam before removing the top
  7. Mix the cornstarch and water together until well blended
  8. Add the cornstarch and water mixture to the pot and stir to thicken the sauce
  9. Serve over rice, noodles, or vegetable zoodles

Want another beef recipe? This quick and easy beef and broccoli recipe is one of the most popular recipes on the blog. Make it and you will never order beef and broccoli from the Chinese takeout again.

Here’s the Instant Pot I have. Add it to your must have appliances. You won’t regret it.

Make this instant pot pepper steak for a quick and easy weeknight dinner.

What’s are some of your favorite Instant Pot beef recipes?







Homemade cream of mushroom soup
Food Recipes

Homemade Cream of Mushroom Soup

Cream of Mushroom soup is the magic to making the mundane tasty if you ask me. Unfortunately the canned version has lots of preservatives and chemicals in it, so I either try to go with the organic version or make my own when time permits.

Making homemade cream of mushroom soup is simple and tastes so much better than its canned counterpart. I’ll admit whipping up your own version is a little more costly and surely takes more time than using the canned version but the taste makes up for the effort.

The Ingredients are about as basic as they come.

Mushrooms, a few seasonings, flour, broth and milk.


Homemade Cream of Mushroom Soup


Homemade Cream of Mushroom Soup


Homemade Cream of Mushroom Soup




This is a condensed version, so if you have plans to enjoy it as a soup, I recommend diluting it with either broth or water. In recipes you can use as is in a 1:1 ratio. Store in a glass mason jar in the refrigerator for a week.


Homemade Cream of Mushroom Soup
Prep time:
Cook time:
Total time:
  • 3/4 cup finely chopped mushrooms
  • 1/3 cup of Flour
  • 2/3 cup of Milk
  • 1 1/4 cup Vegetable Broth
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1/4 tsp. Celery Salt
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  1. Boil vegetable broth to boil in a large pan
  2. In a bowl, whisk together milk and flour until flour is dissolved
  3. Add in remaining ingredients and continue whisking until incorporated
  4. Add the milk/flour mixture to the broth, whisking to combine
  5. Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly
  6. Remove from heat. Use immediately or store in airtight container in refrigerator


Olive Garden Zuppa Toscana recipe
Feature Recipes

Olive Garden Zuppa Toscana Dupe Recipe

I remember my first time ever having this soup at Olive Garden nearly 8 years ago. Needless to say I  think every other time since then, my trips to Olive Garden consist of endless Zuppa Toscana soup and salad.

While everyone slept in on yesterday, a rainy and  cold Sunday, I woke with the sun and made soup. I’d been craving it and my stupid body clock and my need to rest but can’t tendencies forced me  into the kitchen. In less than 35 minutes everything was chopped and simmering.

Olive Garden Zuppa Toscana recipe


Olive Garden Zuppa Toscana recipe


Olive Garden Zuppa Toscana recipe


Olive Garden Zuppa Toscana recipe


Olive Garden Zuppa Toscana recipe

Whether for weekend eating or a quick weeknight meal, this one pot recipe is quick, easy and tasty. That’s a triple threat after my own heart.


Olive Garden Zuppa Toscana Dupe Recipe
Prep time:
Cook time:
Total time:
Serves: 10
  • 1lb of Italian Turkey Sausage mild or hot, your preference
  • 3 Cloves of Garlic
  • 6 C. of Kale
  • 1 Medium onion, chopped
  • 6 Russet potatoes
  • 2 Cartons of chicken broth
  • 1 Tbsp of flour
  • 1 C. of heavy cream
  1. In a dutch oven or pan:
  2. Brown sausage meat and crumble it into pieces as it cooks
  3. Once the sausage is browned and crumbled, add in chopped onion and garlic. Cook until onion is translucent
  4. Add in chicken broth and bring the mixture to a boil
  5. While the mixture is coming to a boil, scrub and cut potatoes in half lengthwise, I keep the skin on it is your preference.
  6. Once the soup comes to a boil, add in the potatoes
  7. Cover and cook for about 20 minutes until the potatoes are tender
  8. Once the potatoes are tender, turn the heat to a simmer, and add in the cream and Kale
  9. Simmer all together on low for at least 10 minutes