Instant Pot Chile Pork Stew
Jump to Recipe·Print Recipe| Joanie Simon
Most likely you’ve landed here because you saw the video on YouTube recapping the Phoenix Cooks cookbook shoot with my friend and food stylist, Ellen Straine. If you didn’t listen in to our chat on day 7 of the shoot, step into the studio! As I mentioned, there were more questions that came in afterRead More| Joanie Simon
A classic recipe for shrimp fried rice with fresh shrimp, green onions, carrots, peas and sesame oil. *This post is sponsored by Vermicular but all opinions expressed are genuine. The Musui–Kamado When the folks at Vermicular reached out about collaborating on a recipe for their Musui–Kamado, I had no idea that I would fall inRead More| Joanie Simon
Chicken Stuffed Poblano Peppers with Cheese are filled with tender chicken, sautéed peppers, and protein packed quinoa then smothered with green chile salsa and pepper jack cheese for a hearty and healthy weeknight meal. Are Poblano Peppers Hot? Poblanos are not a spicy pepper. They are a staple of southwestern and Mexican cuisine, known forRead More| Joanie Simon
Cheesy Fried Mashed Potato Balls are a comfort food appetizer or side dish made with mashed potatoes, filled with melty cheese and fried with a crispy panko breading. A great way to use of leftover mashed potatoes! The Ultimate Appetizer I love to make these fried mashed potato balls as a first course for aRead More| Joanie Simon
Strawberry Pretzel Salad is a classic family dessert recipe for holiday celebrations with strawberry Jell-O, a creamy whipped filling, fresh strawberries and a salty pretzel crust. Why Are You Calling It Salad? That’s what Mom and Grandma always called it. But, no, there’s not a trace of lettuce in this recipe. The only “healthy” ingredientRead More| Joanie Simon
Imagine a BLTA (Bacon Lettuce Tomato Avocado Sandwich) but ditch the bread and add in a homemade zesty Southwest Ranch dressing made with creamy buttermilk. It’s a salad fit for a meal. The Salad Components Most of my recipes come with options based on your own tastes. This particular salad, the bacon, lettuce, tomato andRead More| Joanie Simon
A fun way to change up your Easter dessert recipes with a layered carrot cake trifle with homemade carrot cake, cream cheese frosting whip and vanilla pudding. It’s a holiday show stopper. Everyone Loves a Trifle One of my favorite desserts for holiday entertaining is a trifle. I get to pull out my trifle bowlRead More| Joanie Simon
I was tired of feeling rushed during my shoots. I remember being pre-occupied about where the sun was in the sky, what the clouds were doing, and when the sun would set. After resisting artificial lighting for a long time, I finally gave in and my life was forever changed. I can shoot any time,Read More| Joanie Simon
Food festivals pose a wide variety of unique challenges for a food photographer. From unpredictable outdoor lighting to awkward angles. You’re fighting the crowds and wondering how the heck to make a sample on a paper plate look enticing. How does a pro photographer handle this? This year’s Devoured Culinary Classic at the Desert BotanicalRead More| Joanie Simon
If you’ve ever looked at an image you’ve just shot and wondered, “why does it feel flat?” In the world of food photography we’re dealing with a two-dimensional medium, but truly captivating food photos give us the sense of three dimensions. We want to entice the viewer to want to reach out and grab thatRead More| Joanie Simon
A classic and super easy recipe for corned beef and cabbage (and taters, too!) cooked up in the Instant Pot in half the time as regular corned beef and cabbage. No brine, no watching the stove, it’s easy! Why Corned Beef Loves the Instant Pot The Instant Pot is perfect for corned beef and cabbageRead More| Joanie Simon
7 Layer Breakfast Casserole is a hearty breakfast dish with seven flavor-filled layers including hash brown potatoes, corn, peppers, bacon, tomato and cheese. Fully Tested Recipe This one took four or five rounds of experimentation (I lost track) for the specific layer configuration. Hash browns on the bottom? The top? What about the bacon? LotsRead More| Joanie Simon
