contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.



Filtering by Tag: pressure cooker

The Very Best Teeny Tiny Potatoes

Patricia Reitz

I’ve said it before and I’ll say it again, sometimes the most simple recipes end up being the best. Let’s take these itty bitty potatoes for example. A little butter, salt, and pepper (and a sprinkling of fresh herbs if you like), combined with my cooking technique, will result in the tastiest little orbs you’ve ever had. And the texture of these potatoes is simply amazing… the skins burst open in your mouth to reveal a super tender and creamy interior. It’s hard to describe how awesome they are so I hope you’ll give them a try.


Start by washing bite-size potatoes (1 to 1 1/2 inches in diameter). Place the potatoes in a steam basket and place it in an instant pot. Add 1 cup of water.


Seal the instant pot and set it on “manual” or “high pressure” for 15 minutes, being sure the “keep warm” function is activated. When done, allow the pressure to release naturally (about 10 minutes) before opening the Instant Pot. You can also keep the IP closed for up to an hour and the potatoes will stay nice and warm.


When I’m ready to serve, I very carefully toss the potatoes with melted butter, salt, pepper, and if using, freshly chopped herbs, using a soft silicone or rubber spatula to prevent damaging the tender potatoes.

Items used to make this recipe:

The Very Best Teeny Tiny Potatoes

makes 1 pound

Printable Recipe


  • 1 1/2 pounds bite-size potatoes, washed

  • 1 cup water

  • 4 tablespoons butter, melted

  • kosher salt and pepper to taste

  • optional: freshly chopped parsley and/or chives


  1. Place potatoes in a steam basket.

  2. Place steam basket and 1 cup of water in an Instant Pot.

  3. Seal Instant Post and cook on “high pressure” or “manual” for 15 minutes, being sure the “keep warm” feature is activated.

  4. Allow pressure to release naturally for at least 10 minutes, or allow them to “keep warm” for up to an hour.

  5. To serve, carefully toss the tender potatoes with melted butter, salt, pepper, and optional chopped fresh herbs using a soft silicone or rubber spatula.

To double the recipe, use an 8-quart Instant Pot.

Keto Bangers and Mash with Onion Gravy

Patricia Reitz

ketogenic bangers and mash recipe. how to make bangers and mash Keto-friendly. recipe for keto bangers and mashed cauliflower. keto recipes for st. Patrick’s day. keto st. Patrick’s day recipes. how to eat keto on st. Patricks day. Irish-style bangers and mash recipe. keto bangers and mash with onion gravy recipe. loaded mashed cauliflower recipe. keto mashed cauliflower recipe.

Bangers and Mash is a British meal traditionally made with mashed potatoes, but today I’ve opted to switch out the potatoes for mashed loaded cauliflower in order to make the meal more keto-friendly. Don’t get me wrong, potatoes are my all-time favorite vegetable, but for 1/5 the carb load, I don’t mind subbing cauliflower now and then. With yummy additions like cheese and bacon, I promise you won’t miss the spuds.

Items used to make this recipe:

Keto Bangers and Mash with Onion Gravy

makes 6 servings

Printable Recipe



  • Irish-style bangers

  • olive oil


  • 1 tablespoon butter

  • 1 small onion, thinly sliced

  • 2 tablespoons water


  • 1 pound cauliflower florets, steamed

  • 4 ounces shredded cheddar cheese

  • 2 tablespoons butter

  • 2 slices bacon, cooked and crumbled

  • garnish: sliced scallions or chopped chives



  1. Drizzle olive oil in a heavy-bottom skillet and brown bangers on each side; remove from pan and make onions in the same skillet, without cleaning the skillet.


  1. In the same skillet used to cook bangers, melt the butter and saute the onions until they are caramelized, stirring frequently.

  2. Add water to deglaze pan and return bangers; simmer until bangers are heated through.


  1. Mash together the hot steamed cauliflower, cheddar cheese, butter, sour cream, and crumbled bacon; taste and add salt and pepper as needed.

  2. Garnish with sliced scallions or chopped chives if desired.

Nutritional stats for one serving of mashed cauliflower (recipe serves 6):

  • calories 199

  • protein 8g

  • fat 17g

  • total carbs 5g

  • fiber 2g

  • net carbs 3g