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Cheese Fondue Recipe

Cheese fondue dipping

This cheese fondue recipe is the perfect date night activity! And it’s just in time for Valentine’s Day! Make this recipe with white wine, Swiss cheese and shallots, and prepare for an incredible date night with your hunny!

In April of 2018, my mom and dad flew to Rome to meet me for Easter… I had told my parents to choose whatever they wanted to choose as our travel destinations. I told them to choose whatever they wanted, and I would plan the entire trip. Consequently, we spent some time exploring Rome, some time exploring the Cinque Terre, and some time exploring Switzerland!

Mt Pilatus in Switzerland

We spent most of our long weekend in Switzerland exploring Zurich, but we also took a day to go visit Lucerne, where we took a gondola to the top of Mt. Pilatus. It was the most serene, beautiful, spiritual thing I have ever done. I would recommend it to everyone! 

Mt. Pilatus was certainly the highlight of my trip to Switzerland, but, make no mistake, cheese fondue was a close second. 

My family went out for a family dinner at a cheese fondue restaurant one night. We spent an evening around a big, steaming pot, dipping bread and, honestly, drowning in melty, gooey cheese. 

I will always remember this dinner for the fact that the cheese was delicious, the company was incredible, and the water cost $18 USD. Switzerland is EXPENSIVE, yo. 

This entire cheese fondue recipe will probably cost less than the water we paid at that meal. It’s amazing! 

Alexandria with cheese fondue
Papa Foreign Fork with Cheese Fondue

What is the History of Cheese Fondue?

Cheese Fondue originated in Switzerland in the late 17th century. Switzerland’s long, chilly winters meant that food was often inaccessible to those living on the top of the mountains. In these times, some of the only foods available to the families of lesser means were stale bread and leftover cheese. 

Fondue was invented as a way to use up leftover food and keep these families fed. Melting the cheese with some wine made it into a delicious, gooey source of fat and protein. Dipping old, stale bread in the cheese softened it, making it more bearable to consume. 

In the 1930s, the Swiss Cheese Union declared cheese fondue the national dish of Switzerland in order to increase the consumption of cheese across the country. The union unfortunately came to an end in the 1990s, but cheese fondue still endures as the country’s national dish! 

What to Dip in Cheese Fondue Recipe

These days, stale bread is hardly the most desirable cheese fondue dipper. Bread is, of course, still my favorite cheese dipping, though! I often cut up a French baguette, and use the slices as dippers. Pretzel buns are also a delicious choice. 

If you’d like more healthy dipping choices, you can also use fresh apples or carrots. I also love pretzels or crackers! 

What Do You Put in Cheese Fondue? 

Swiss cheese 
Gruyere
Shallots 
White wine 
Garlic 
Ground mustard
Salt 

Cheese Fondue Recipe with Wine

Most cheese fondue recipes have some kind of liquid as a base. The cheese melts into this liquid, making it the perfect texture for dipping! Some cheese fondue recipes use chicken broth as their liquid base, but I’m more partial to using white wine. 

I’m not normally a wine drinker, and I don’t normally enjoy recipes with a strong flavor of wine. However, I’m really partial to the wine flavor that accompanies this cheese!

I use pinot grigio in my version of this recipe, but you are welcome to use any wine you wish, though I would strongly recommend a white wine. Make sure to use a real drinking wine in your recipe, and stay away from cooking wines. 

What Type of Cheese is Used in Fondue?

Some cheese fondue recipes use different types of cheeses. Given that this cheese fondue recipe stems from Switzerland, I thought it was most fitting to use a Swiss cheese! I chose Guiggesburg Domestic Swiss cheese, though you can use any fresh Swiss cheese you can find.

I typically choose one melty, soft cheese and one tough cheese to give the fondue an extra layer of depth. My soft cheese in this recipe is Swiss, and I used gruyere as my tougher cheese. 

bread being dipped in cheese fondue

How do I Keep my Fondue from Clumping? 

There are two important steps to keep your Cheese Fondue Recipe from clumping. 

First of all, after grating your cheese, dust the shredded cheese with cornstarch. Then, when adding the cheese to the boiling wine, add it little by little. 

Divide the cheese into quarters. Add one quarter into the boiling wine, and mix until the cheese melts completely. Only when the cheese is finally melted is it alright to add the second quarter, etc. Adding all of the cheese at once may cause it to clump up and seize. 

How Can I Make this Recipe without a Fondue Pot 

My parents once took us to a family dinner at The Melting Pot, a fondue restaurant chain in the midwest. My brother and I quickly became obsessed with fondue, which resulted in my mother buying us a fondue pot for Christmas that year. 

I’m a lucky girl because I can make this cheese fondue in my fondue pot at home. If you don’t have a fondue pot but still want to make this recipe, you can make it in a pot over the stove. Once the cheese is fully melted, make sure to keep the stove at the lowest temperature possible, as you don’t want to burn the cheese. 

Valentine’s Day Date 

This recipe would be fantastic as a Valentine’s Day date idea! It’s cheap, simple, and romantic. And the perfect way to stay nice and cozy together. Try ending your romantic night with these Oreo Truffles with Raspberry Filling

Thanks for stopping by to read about my recipes! Make sure to keep stopping by for more yummy recipes from around the world. 

Cheese fondue dipping
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Cheese Fondue Recipe

Course appetizers, cheese, Main Course
Cuisine Switzerland
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

  • 8 oz swiss cheese I use guiggesburg domestic swiss
  • 4 oz gruyere
  • 2 tbsp cornstarch
  • 2 shallots finely chopped
  • 1 tsp chopped Garlic
  • ¾ cup White wine I used pinot grigio
  • 1 tsp ground mustard
  • tsp salt
  • Bread for dipping

Instructions

  1. Grate the Swiss cheese on the largest setting of your cheese grater. Grate the Gruyere cheese on the medium setting of your cheese grater.
  2. Combine the cheeses in a large bowl, and add 2 tbsp of cornstarch to the cheese. Mix to combine, ensuring that all cheese is coated in cornstarch.
  3. Heat a fondue pot or a nonstick pot on medium heat. Add the garlic and the shallots and cook until fragrant, or about five minutes.
  4. Once the shallots are cooked, add the white wine into the pot and turn the heat to high. Bring the wine to a boil.
  5. Once the wine is boiling, turn the heat to low. Divide the cheese into quarters. Add one quarter into the wine, and stir on a low heat until the cheese melts completely. Then add the next quarter and repeat. Repeat these steps until all the cheese is melted.
  6. Add the salt and ground mustard into the cheese, and mix one last time. Use bread to dip into the cheese. Enjoy!
  7. Leave a comment on this recipe letting me know what you think.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 


Instant Pot Salmon with Lemon and Dill

Instant Pot Salmon

This recipe for Instant Pot Salmon means that dinner has never been quicker! You can make this recipe in just ten minutes. The salmon is paired with a lemon and dill yogurt sauce that adds the perfect level of zest to the seafood dish. Enjoy! 

I’ve never really enjoyed eating fish, except for when it comes to salmon (and fresh Michigan perch… mmmmm). Ask me if I want tuna (wait, except for Tuna Steaks from the Ivory Coast) or catfish or halibut or cod and my answer will almost always be, “Can I actually have some pasta, instead?”

I tried cooking Tilapia once on the blog for Angola, and it definitely wasn’t my favorite experience. I had to see the eyeballs of the fish and everything. 

Okay, so clearly not a fish gal. But salmon? Ooohhh baby, I love me some salmon! 

This recipe for salmon is great because there is SO much flavor! You first rub the salmon with garlic and lemon, and then coat it with a delicious spice rub. THEN, you make a lemon-dill sauce to go on top of the salmon that adds a whole other level of flavor and texture! 

And, as always with the Instant Pot, it comes together so quickly… In about 5 minutes to be exact! Wow. Just wow. Keep reading and I’ll tell you how to make it 😉 

raw salmon with garlic

What Ingredients are in this Recipe for Instant Pot Salmon?

Salmon Ingredients

Salmon filet 
Salt
Paprika 
Dried dill 
Black pepper
Garlic, chopped 
Lemon juice 
Lemon slices 

Sauce Ingredients 

Plain Greek yogurt
Fresh dill 
Lemon juice
Salt 
Onion powder

Visit the recipe card at the bottom of the screen for full ingredient measurements and instructions. 

Raw salmon with lemon slices
Salmon in the Instant Pot

How Do You Make this Recipe?

Combine the salt, paprika, dill, and black pepper in a small bowl. 

Put the salmon on a cutting board. Cut a lemon in half and squeeze about 1 tbsp of lemon juice on the salmon. Use your hands or a pastry brush to spread the lemon juice. Then, use your hands to rub the garlic onto the salmon as well, making sure it spreads evenly across the filet. 

Use your hands to rub the spice blend on the salmon. 

Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet inside the pot, then put the salmon filet on the trivet. Place the lemon slices on top of the salmon.

Close the lid of the Instant Pot and set the pressure to HIGH for 3-5 minutes, depending on how well-done you like your salmon. When the salmon finishes cooking, perform a Quick Release. 

In a separate bowl, combine the sauce ingredients together. Serve alongside the salmon. Enjoy!

Leave a comment on this post letting me know what you thought. 

How Long Do You Cook Salmon in the Instant Pot? 

This is a good question! Most of the recipes I see online for salmon have about a 3 minute cook time. 

When I first tested this recipe, I tested it with a 3 minute cook time. The salmon was cooked, but it was definitely a little rare for my liking. When I experimented again, I cooked the salmon for 5 minutes instead of 3. This 5 minutes, alongside a natural release, definitely cooked the salmon more to my liking. 

zoomed out salmon with couscous and lemon

How Do I Know if Salmon is Cooked?

There are a few ways to know if salmon is cooked. First of all, you want to look for the skin to flake off of the salmon. If the skin flakes on the filet, your salmon is done cooking. 

Also, according to the USDA, a salmon has finished cooking once it reaches 145 degrees Fahrenheit. You should place the thermometer in the thickest part of the filet. 

If you’ve cooked your salmon for the recommended time but still don’t think it’s cooked enough, that’s okay! Simply add a little more water to your Instant Pot, seal, and cook on high pressure for another minute or two. This should bring the filet to your liking. 

Do I Eat the Skin of Salmon? 

I personally have never been one to eat the skin of a salmon (or any fish for that matter). However, that doesn’t necessarily mean that you can’t! 

The skin of a salmon is edible, and some people even prefer it! The health benefits found in the salmon filet are also found in the skin.

The main consideration when deciding to eat salmon is if you trust the source from which you got your fish. You will want to make sure that your salmon was raised in clean conditions and that you clean the skin very well before consuming. 

instant pot salmon with lemon dill sauce

What Goes Well with This Recipe for Instant Pot Salmon? 

We made a full meal out of this Instant Pot Salmon by pairing it with a few more of our Instant Pot favorites. We made Israeli Couscous in the Instant Pot as well as Instant Pot Corn on the Cob.

It was an Instant Pot-filled evening, which means that dinner was quick and easy and so delicious! 

Did you like this Instant Pot Salmon Recipe? If so, leave a comment letting me know what you thought! Don’t forget to take a photo and post it on Facebook or Instagram tagging @TheForeignFork or hashtag #TheForeignFork. 

If you liked this recipe, make sure to check out these other recipes that I think you’ll like as well! 

 Instant Pot Salmon

Instant Pot Salmon with Lemon and Dill

This recipe for Instant Pot Salmon means that dinner has never been quicker! You can make this recipe in just ten minutes. The salmon is paired with a lemon and dill yogurt sauce that adds the perfect level of zest to the seafood dish. Enjoy!
Course instant pot, Main Course, seafood
Cuisine breakfast for dinner

Ingredients

  • 1 lb salmon filet
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp dried dill
  • Black pepper to taste
  • 2 tsp garlic chopped
  • squirt of lemon juice
  • 4 lemon slices

Sauce Ingredients:

  • 1 cup plain yogurt
  • 2 tbsp fresh dill
  • 2 tbsp fresh lemon juice
  • 1/4 tsp salt
  • ¼ tsp onion powder

Instructions

  1. Combine the salt, paprika, dill, and black pepper in a small bowl.
  2. Put the salmon on a cutting board. Cut a lemon in half and squeeze about 1 tbsp of lemon juice on the salmon. Use your hands or a pastry brush to spread the lemon. Then, use your hands to rub the garlic on the salmon as well.
  3. Use your hands to rub the spice blend on the salmon.
  4. Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet inside the pot, then put the salmon on the trivet. Place the lemon slices on top of the salmon.
  5. Close the lid of the Instant Pot and set the pressure to HIGH for 3-5 minutes, depending on how done you like your salmon. When the salmon is finished cooking, perform a Quick Release.
  6. In a separate bowl, combine the sauce ingredients together. Serve alongside the salmon. Enjoy!
  7. Leave a comment on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Papas Rellenas from Cuba

Plate of Papas Rellenas

Papas Rellenas are stuffed mashed potato balls, popular in Cuba and many other countries. They come filled with picadillo, a beef filling, and then fried. They are crispy on the outside, creamy on the inside, and absolute heaven. 

I’m a lover of all things mashed potatoes. My mom used to say that if I was thrown into a swimming pool of mashed potatoes, I could eat my way out. 

Surprisingly, I’ve only ever made one mashed potato recipe on my website (ooooh but it’s a doozy!). Until today. 

These Papas Rellenas are making me want to pack my bags and visit Cuba! Gosh, I would be so lucky…  Keep reading for the delicious recipe 🙂 

Hand holding a papa rellena

What are Papas Rellenas? 

Papas Rellenas are stuffed mashed potato balls. They are popular in Cuba, but they’re also popular in many other places as well, such as Puerto Rico, Peru, or Spain.

To make this recipe, you stuff the mashed potato balls with picadillo, a Cuban beef and tomato mixture. You can make my version of picadillo in the Instant Pot, but you can also choose to make it on the stove as well if you’d like!

The next step is to fry the mashed potato balls on the stove, giving them a crispy exterior with a creamy interior. They are spectacular! 

What Ingredients are in this Recipe?

Russet potatoes
Water
Milk
Garlic
Salt
Pepper
Cuban Picadillo 
Breadcrumbs
Eggs
Sunflower oil or Vegetable Oil for Frying

For full ingredient measurements and instructions, visit the recipe card at the bottom of the page. 

plate of papas rellenas from afar

How to Make this Recipe

Stovetop Potatoes Method 

Place the potatoes in a large pot. Fill with enough water to cover the potatoes. Cover with a lid and bring the water to a boil. Allow to boil until the potatoes are easily pierced by a fork, about 15 minutes.

Instant Pot Potatoes Method 

Place 2 cups of water and your chopped potatoes into your Instant Pot and secure the lid. Turn the pressure to HIGH and cook for 6 minutes. When the cooking cycle is complete, perform a Quick Release.

When the potatoes are tender, drain the water. Use a potato masher to mash the potatoes. Add the milk, garlic, salt and pepper. Use the masher to mash until the potatoes are smooth.  

In your hand, use about 2 tbsp of mashed potatoes. Form them into the shape of a bowl in your hand. Place a spoonful of picadillo in the center of the bowl. Fold the mashed potatoes over, closing the picadillo inside. 

Whisk the egg in a separate bowl. Place the breadcrumbs in a shallow bowl. 

Roll each mashed potato ball in the whisked egg. Then roll it in the breadcrumbs. 

Heat the oil to about 375 degrees. Place each breaded mashed potato ball in the oil and allow to fry for about 2 minutes on each side until it turns golden brown. Enjoy! 

close up of papa rellena

Can I Bake Papas Rellenas? 

Yes! Papas Rellenas typically come fried, but you don’t have to fry them if you don’t want to! 

You can bake the Papas Rellenas instead by placing them on baking sheets and baking at 450 degrees for about 20 minutes. 

The mashed potatoes and picadillo are already cooked when you fry/bake them, so you don’t need to worry about truly cooking the potatoes or meat. You simply just need to crisp up the outside! 

Baking the mashed potatoes is the healthier option, but it takes a lot longer and they’re never quite as crispy. It’s up to you how you’d like to make them! 

Did you like this Cuban Papas Rellenas Recipe? If so, leave a comment on this post letting me know what you thought! And don’t forget to post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork. 

If you liked this recipe, you might also like these other yummy recipes that I picked out just for you: 

Papas Rellenas

Papas Rellenas

Papas Rellenas are stuffed mashed potato balls, popular in Cuba and many other countries. They are filled with picadillo, a beef filling, and then fried. They are crispy on the outside, creamy on the inside, and absolute heaven.

Course Appetizer, Side Dish, street food
Prep Time 35 minutes
Cook Time 5 minutes
Servings 22 Papas Rellenas

Ingredients

  • 2 lb russet potatoes peeled and chopped into eighths
  • Water
  • ¼ cup milk
  • 1 tsp chopped garlic
  • ¼ tsp salt
  • Pepper to taste
  • ½ recipe for Cuban Picadillo
  • 1 cup breadcrumbs
  • 2 eggs
  • Sunflower oil or Vegetable Oil for Frying

Instructions

Stovetop Potatoes Method

  1. Place the potatoes in a large pot. Fill with enough water to cover the potatoes. Cover with a lid and bring the water to a boil. Allow to boil until the potatoes are easily pierced by a fork, about 15 minutes.

Instant Pot Potatoes Method

  1. Place 2 cups of water and your chopped potatoes into your Instant Pot and secure the lid. Turn the pressure to HIGH and cook for 6 minutes. When the cooking cycle is complete, perform a Quick Release
  2. When the potatoes are tender, drain the water. Use a potato masher to mash the potatoes. Add the milk, garlic, salt and pepper. Use the masher to mash until the potatoes are smooth.
  3. In your hand, use about 2 tbsp of mashed potatoes. Form them into your hand, in a bowl shape. Place a spoonful of picadillo in the center of the bowl. Fold the mashed potatoes over, closing the picadillo inside.
  4. Whisk the egg in a separate bowl. Place the breadcrumbs in a shallow bowl.
  5. Roll each mashed potato ball in the whisked egg. Then roll it in the breadcrumbs.
  6. Heat the oil to about 375 degrees. Place each breaded mashed potato ball in the oil and allow to fry for about 2 minutes on each side until it turns golden brown. Enjoy

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Easy Pasta Salad Recipe in Your Instant Pot

Bowl of easy pasta salad

This Instant Pot Easy Pasta Salad Recipe is delightful! It has so much built-in flavor from the rotini being cooked in Italian Dressing. The pasta salad is then stocked full of salami, feta cheese, tomatoes, and bell peppers. Did someone say picnic?! 

The other day, Matt and I went to a park for date night. We’ve been trying to do date night once a week in order to relax and have some fun with each other!

A few days ago, it was an absolutely GORGEOUS day. The sun was shining, the birds were chirping, and I could finally see that beautiful blue sky for the first time in literal months (clouds are a kill-joy during Michigan winters). 

We packed a picnic, and searched for a park that neither one of us had been to before. We laid out a blanket and ended up having a picnic on the dock of a random lake. It was so fun, and definitely a great way to soak up some sunshine!

I made this easy pasta salad recipe for our picnic. And the best part? I threw it together in my Instant Pot about a half an hour before we left! It was ready so fast!

This dish is perfect for a picnic because it is hearty, but is best enjoyed cold. I threw my recipe together with what I had on hand, but keep reading for some really delicious ways to customize your Easy Pasta Salad in the Instant Pot! 

close up of Easy Pasta Salad recipe

What Ingredients are in this Easy Pasta Salad Recipe? 

Rotini Noodles
Italian dressing
Chicken broth
Orange bell pepper
Feta cheese
Salami 
Cherry tomatoes 

How to Make this Easy Pasta Salad Recipe

Open the lid of your Instant Pot, and add the Italian dressing and the chicken broth. Add the noodles into the Pot, making sure that all of the noodles are covered by the liquid. Put the lid on the Instant Pot and turn it to HIGH for 6 minutes. Once the cooking cycle is complete, perform a Quick Release. 

Pour the noodles and the extra liquid into a bowl, and place in the fridge for about a half an hour.

At the end of the half hour, check on your noodles. They should be cold and should have absorbed the rest of the liquid in the bowl. 

Add the bell peppers, feta cheese, cherry tomatoes, and salami. Stir and enjoy! If you like a stronger Italian dressing flavor or more liquid in your pasta salad, you can add ½ cup of Italian dressing into the bowl after tasting and stir. 

Leave a comment on this post letting me know what you thought! 

Can You Make Pasta Salad the Night Before? 

Yes! The great thing about Pasta Salad is that it’s meant to be eaten cold. This means that you can make it whenever is best for you, and then store it in the fridge until it’s time to enjoy! 

My best recommendation would be to cook the pasta the night before and store in the fridge. Then, on the day you want to eat it, add the rest of the topping ingredients (bell pepper, tomatoes, feta cheese, salami). 

In my opinion, this ensures that everything is as fresh as possible. The tomatoes are crunchier, etc. 

However, if you’re only option is to make everything ahead of time, that certainly is a safe and delicious option! Ultimately, you can do whatever is best for you!

What are Good Occasions to Make this Easy Pasta Salad Recipe? 

Oh there are so many. Pasta salad is a great summer dish, meaning that there are so many occasions that you can make it for! 

It’s a great dish to take on picnics in the park, because it’s hearty but doesn’t need to be warm to enjoy. You can also serve it at graduation parties or as a side dish at summer barbecues. 

And, hey, if you want to eat this pasta salad when it’s snowing outside…. I’m not judging! 

Feel free to enjoy this dish whenever is best for you. It’s great as an appetizer or as a side dish for a fresh and healthy dinner. But if you’re looking for something a little lighter, you can also serve it as a main dish, particularly for lunch. 

close up of easy pasta salad in the instant pot

Can I Add or Subtract Ingredients? 

Of course! And honestly, you can pretty much do that for all of the recipes on my website. 

Other great ideas of ingredients to include in pasta salad are: 

  • Olives 
  • Mozzarella Cheese
  • Red Onion
  • Pepperoncini 
  • Parsley 
  • Zucchini 
  • Green Onions
  • Basil 
  • Lemon Juice

I chose the ingredients that I chose because I had them on hand. If you want to include any of these other ingredients, those would be great options!

If you customize your Instant Pot Easy Pasta Salad Recipe, leave a comment and let me know what you thought! I love to try new combinations, so maybe you can inspire me with something that you’ve tried and loved! 

What Kind of Italian Dressing Did You Use? 

I wanted this recipe to be as quick as possible when I was making it (life is busy, hello!!!). So instead of making Italian dressing from home, I just went to my local grocery store and bought a bottle. 

I ended up with Wishbone Italian Dressing, and simply used that when making this recipe!

If you want to make your own Italian dressing, you can totally do that!! I really love this recipe from FiveHeartHome.com. Though I haven’t tried it specifically with this Easy Pasta Salad Recipe, I know that it would be absolutely delicious! 

easy pasta salad outside for picnics

How Long Will this Easy Pasta Salad Recipe Last in the Fridge? 

Your Instant Pot Pasta Salad should last in the fridge for about 5-7 days. This is, of course, only if the veggies that you add into your salad are fresh!

Keep an eye on the vegetables in the dish. The longer you keep it in the fridge, the less fresh they will become. I’d recommend eating your pasta salad before the 5 day mark, but it can last up to 7 days if necessary 🙂 

Did you like this Easy Pasta Salad Recipe? If so, leave a comment letting me know what you thought! Don’t forget to take a photo and post it on Facebook or Instagram tagging @TheForeignFork or hashtag #TheForeignFork. 

If you liked this Instant Pot Pasta Recipe, make sure to check out these other recipes that I think you’ll like as well! 

Easy Pasta Salad

Easy Pasta Salad Recipe

This Instant Pot Easy Pasta Salad Recipe is delightful! It has so much built-in flavor from the rotini being cooked in Italian Dressing. The pasta salad is then stocked full of salami, feta cheese, tomatoes, and bell peppers. Did someone say picnic?!
Course Appetizer, Side Dish
Prep Time 5 minutes
Cook Time 6 minutes
Pressure Building 5 minutes
Servings 8 servings

Ingredients

  • 8 oz dry rotini noodles
  • 1 cup Italian dressing
  • 2 cups chicken broth
  • 1 orange bell pepper chopped
  • 1 cup crumbled feta cheese
  • 3 oz salami cut into pieces
  • 1 cup halved cherry tomatoes

Instructions

  1. Open the lid of your Instant Pot, and add the Italian dressing and the chicken broth. Add the noodles into the Pot, making sure that all of the noodles are covered by the liquid. Put the lid on the Instant Pot and turn it to HIGH for 6 minutes. Once the cooking cycle is complete, perform a Quick Release.
  2. Pour the noodles and the extra liquid into a bowl, and place in the fridge for about a half an hour.
  3. At the end of the half hour, check on your noodles. They should be cold and should have absorbed the rest of the liquid in the bowl.
  4. Add the bell peppers, feta cheese, cherry tomatoes, and salami. Stir and enjoy! If you like a stronger Italian dressing flavor or more liquid in your pasta salad, you can add ½ cup of Italian dressing into the bowl after tasting and stir.
  5. Leave a comment on this post letting me know what you thought!

Recipe Notes

Recipe copyright The Foreign Fork. For personal or educational purposes only. 

Cuban Medianoche Sandwich Recipe

Medianoche Sandwich

This Medianoche Sandwich from Cuba is a perfect, filling lunch or a fun, late-night snack. It’s piled high with pork, ham, mustard, pickles and Swiss cheese and then grilled to perfection. You’re going to love this Cuban Recipe! 

I love cooking sandwiches for The Foreign Fork. It’s such a fun experience to see the different sandwiches that people make around the world. Most, like the Churrasco Steak Sandwich from Chile and the Peameal Bacon Sandwich from Canada, are full of big cuts of meat. 

Are you surprised that this Medianoche from Cuba is the same? In fact, there’s TWO different kinds of meat on this sandwich: pork and ham!

I wasn’t sure I was going to like the Medianoche. I don’t really like mustard and I definitely don’t like pickles. But much to my surprise, I gobbled up the entire sandwich, licking my fingers clean!

I’m so excited to share this recipe with you, and I can’t wait for you to make it, too! 

What is the Difference Between a Medianoche and a Cuban? 

A Medianoche and a Cuban are almost the same sandwich. They both have pork, ham, pickles, mustard, and Swiss cheese. 

The main difference between the two types of sandwiches is the bread. Cuban sandwiches are made on Cuban bread, a crustier, flakier type of bread. 

Medianoches, on the other hand, are normally made with challah bread or something similar. The challah bread is an eggier bread that is a little more dense than Cuban bread. 

What Does the Name “Medianoche” Mean? 

Cross section of medianoche

Directly translated, medianoche means “midnight” in Spanish. The Medianoche sandwich is named after this time of night because that’s normally when it’s eaten!

In Havana, the capital of Cuba, Medianoche sandwiches are served outside of many of the popular night clubs. When people begin leaving the nightclubs around midnight, they eat Medianoches. The sandwich is named after the most popular time to eat it! 

What Ingredients are in a Medianoche? 

Pork loin center cut chop
Olive oil
Salt and Pepper 
Honey 
Swiss cheese 
Mustard 
Baby dill pickles
Deli Spiral Sliced Ham 
Butter
Telera Rolls 

How to Make a Medianoche Sandwich

Preheat the oven to 400 degrees. Place the pork loin in a roasting pan. Drizzle with olive oil, then salt and pepper to taste. Drizzle one side of the pork loin with honey. Turn the pork loin over so that the honey-coated side is down. 

Roast the pork loin for about 30 minutes, or until a thermometer inserted into the meat reads 160 degrees Fahrenheit (70 degrees Celsius). 

Remove the pork from the oven. Shave off thin slices of the pork lengthwise. 

Lay out your rolls or bread, and equally layer the filling for each sandwich. Start with pork, then ham, then swiss cheese, then pickles, and mustard on top. 

Heat a skillet and melt the butter. Put the sandwiches into the skillet. Place a 10” cast iron skillet on top of the sandwiches to press them down, grilling until crispy. Flip and do the same on the other side. 

Enjoy! Leave a comment on this post letting me know what you thought. 

full medianoche sandwich

What is the Difference Between a Pork Loin and a Pork Tenderloin? 

Before I actually knew that there was a difference between a pork loin and a pork tenderloin, I messed this up a lot. Turns out, these are two completely different cuts of meat! 

A pork tenderloin is a long and thin piece of meat. It comes from the muscle that runs along the backbone of the pig. 

Pork loin, on the other hand, is smaller and flatter. This cut of meat comes from the back of the animal. 

For this recipe, you’re going to need a pork LOIN (AKA the smaller, flatter cut of pork). Make sure to get the right kind so that the cooking instructions work correctly!

Do I Have to Drizzle Honey on my Pork? 

It’s atypical to have the recipe for a Medianoche call for Honey Roasted Pork. However, this was one of my favorite parts of the meal! A lot of the ingredients in a Medianoche are more briney and harsh, a flavor profile I’m a bit averse to. 

I wanted to cut the bitterness of the food, so the honey roast on the pork was just enough to add a little sweetness to the sandwich. 

If you don’t have honey or don’t want to add it to your pork, you certainly don’t have to! The pork roasting instructions will stay the same either way. It’s up to you if you’d like the sweet taste.

What is the Best Type of Bread for this Sandwich? 

As I mentioned earlier, a Medianoche sandwich normally calls for Challah bread. I also tested this recipe with Telera Rolls and absolutely loved the way they turned out! Matt even said that “the bread made the sandwich”. 

Use challah bread if you can find it, but if you can’t, don’t stress! Just make sure to use a hearty, dense bread that won’t fall apart easily (there’s a lot of goodness to maintain in this sandwich!). 

And remember: if you end up using Cuban bread, that will work just fine! You’ll just technically have a “Cuban” instead of a “Medianoche”. 

Did you like this Medianoche Recipe from Cuba? If so, leave a comment on this post letting me know what you thought! And don’t forget to post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork. 

If you liked this recipe, you might also like these other yummy sandwiches from around the world!: 

Medianoche Sandwich from Cuba

Medianoche Sandwich

This Medianoche Sandwich from Cuba is a perfect, filling lunch or a fun, late-night snack. It’s piled high with pork, ham, mustard, pickles and Swiss cheese and then grilled to perfection. You’re going to love this Cuban Recipe!
Course lunch, sandwiches
Cuisine cuba, Cuban
Prep Time 30 minutes
Cook Time 10 minutes
Servings 3 sandwiches

Ingredients

  • 1 lb pork loin center cut chop
  • Olive Oil
  • Salt and Pepper
  • 1 tsp honey
  • 6 slices swiss cheese
  • 6 tbsp mustard
  • 9 baby dill pickles sliced in half lengthwise
  • ½ -¾ lb Deli Spiral Sliced Ham
  • 2 tbsp butter

Instructions

  1. Preheat the oven to 400 degrees. Place the pork loin in a roasting pan. Drizzle with olive oil, then salt and pepper to taste. Drizzle one side of the pork loin with honey. Turn the pork loin over so that the honey-coated side is down.
  2. Roast the pork loin for about 30 minutes, or until a thermometer inserted into the meat reads 160 degrees Fahrenheit.
  3. Remove the pork from the oven. Shave off thin slices of the pork lengthwise.
  4. Lay out your rolls or bread, and equally layer the filling for each sandwich. Start with pork, then ham, then swiss cheese, then pickles, and mustard on top.
  5. Heat a skillet and melt the butter. Put the sandwiches into the skillet. Place a 10” cast iron skillet on top of the sandwiches to press them down, grilling until crispy. Flip and do the same on the other side.
  6. Enjoy! Leave a comment on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

S’mores Brownies

Smores Brownies close up

These S’mores Brownies are what summer dreams are made of. Fudgy, chewy brownies are topped with marshmallows, chocolate, and graham crackers to create the perfect summer dessert! 

Summer is coming up, which means I’m so ready to be sitting in front of a bonfire stuffing my face full of s’mores. 

I’m a lover of s’mores and I think it’s time for me to start experimenting with different ways for me to enjoy my favorite summer treat! Hence… S’mores Brownies! The thought of these is already making me smile, remembering high school nights in front of bonfires, joking with my friends. 

This dessert is delicious! The base of the brownies is a fudgy, chewy brownie. Then, they’re topped with ooey gooey marshmallows and a sprinkling of chocolate chips and graham crackers. Hello food bliss! 

Full spread of 9 smores brownies

What Ingredients are In S’mores Brownies? 

Butter
Granulated Sugar
Brown Sugar
Eggs
Vanilla 
Chocolate Chips
Flour 
Cocoa Powder
Salt 
Mini marshmallows
Chocolate Chips
Graham Crackers 

How to Make S’mores Brownies

Preheat your oven to 350 degrees Fahrenheit. 

Put the melted butter in a bowl with the granulated sugar and the brown sugar. Use an electric hand mixer to combine.  

Add the eggs and vanilla and mix to combine. 

Put your chocolate chips in a microwave-safe bowl. Microwave in 20 second increments, mixing between each round. Microwave until fully melted, normally 3-4 rounds in total. 

Add the melted chocolate into the butter/sugar combination. Use a rubber spatula to combine. 

Sift in flour, cocoa powder, and salt. Use your rubber spatula to mix until combined. 

Grease an 8×8 glass pan with nonstick spray. 

Cook for about 45 minutes depending on desired doneness. Your brownies are done when a toothpick inserted in the middle comes out clean. 

When the brownies are done, add the chocolate and graham crackers to the top of the brownies, in that order. Pour the mini marshmallows on top of the layers in the pan. Turn your broiler to low, and put the brownies and marshmallows under the broiler for 1-2 minutes, until the marshmallows are toasted and begin to turn brown. Make sure to watch them closely, as they can burn fast, and you don’t want that! 

Allow the brownies to cool completely before enjoying. If eating the next day, heat up the brownies before eating to soften the chocolate chips and marshmallows again!

hand holding smores brownies

How to Broil the Marshmallows 

I had some trouble broiling the marshmallows the first time that I made these brownies, and they almost *gulp* caught on fire! So, learn from my mistakes. This is what you do!: 

Turn your broiler to low. Marshmallows toast quickly, so you don’t need much power here. 

Put the top oven rack pretty close to the top of the oven. Add your brownies (with marshmallows on top) to the highest rack. Allow them to cook for about 1-2 minutes, but keep a close eye. The marshmallows burn easily, and you don’t want that!

Watch the marshmallows until they start to toast. Then, remove from the oven! 

Can I Make this Recipe Ahead of Time 

Yes, you can definitely make these brownies ahead of time! The brownies will stay good for about 5 days as long as they stay covered in an airtight container. 

close up of dessert with toasted marshmallows

Can I Freeze these S’mores Brownies? 

If you want to make the brownies and freeze them, you can definitely do this! My recommendation would be to make the brownie base and freeze the entire thing. 

Then, when it becomes time to eat the brownies, remove them from the oven and let them thaw. Then, add the s’mores toppings to them and broil the marshmallows in the oven. 

This will lead to the freshest brownies possible!

Did you like this recipe for S’mores Brownies? If so, leave a comment on this post letting me know! When you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

If you liked this recipe, you might also like these other dessert recipes I picked out just for you:

S'mores Brownies

S’mores Brownies

These s'mores brownies are what summer dreams are made of. Fudgy, chewy brownies are topped with marshmallows, chocolate, and graham crackers to create the perfect summer dessert!

Course baking, Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings 16 servings

Ingredients

  • 8 tbsp butter
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 8 oz chocolate chips can also use chocolate block
  • 1 tsp vanilla
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 3 graham crackers broken up with your hands into small pieces
  • 1 cup mini marshmallows

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Put the melted butter in a bowl with the granulated sugar and the brown sugar. Use an electric hand mixer to combine.
  3. Add the eggs and vanilla and mix to combine.
  4. Put your chocolate chips in a microwave-safe bowl. Microwave in 20 second increments, mixing between each round. Microwave until fully melted, normally 3-4 rounds in total.
  5. Add the melted chocolate into the butter/sugar combination. Use a rubber spatula to combine.
  6. Sift in flour, cocoa powder, and salt. Use your rubber spatula to mix until combined.
  7. Grease an 8×8 glass pan with nonstick spray.
  8. Cook for about 45 minutes depending on desired doneness. Your brownies are done when a toothpick inserted in the middle comes out clean.
  9. When the brownies are done, add the chocolate and graham crackers to the top of the brownies in that order. Pour the mini marshmallows on top of the layers in the pan. Turn your broiler to low, and put the brownies and marshmallows under the broiler for 1-2 minutes, until the marshmallows are toasted and begin to turn brown. Make sure to watch them closely, as they can burn fast, and you don’t want that!
  10. Allow the brownies to cool completely before enjoying. If eating the next day, heat up the brownies before eating to soften the chocolate chips and marshmallows again!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Strawberry Bread Recipe

Close up of strawberry bread

This Strawberry Bread Recipe is similar to banana bread but is made with fresh strawberries. It’s then topped with a delicious, pink strawberry glaze. This recipe is perfect for a spring or summer snack and can be enjoyed as a breakfast treat or a fruity dessert! 

I’ve been obsessed with baking with strawberries recently (remember my strawberry tiramisu recipe?). My mom had recently come home with two massive, Costco-sized containers of strawberries… More than we were ever going to be able to eat on our own. 

So, it was up to me! I was in charge of thinking of as many ways to cook those strawberries as possible. Hence this strawberry bread! 

I’d never considered the idea of making strawberry bread until recently. But I’m sold on this idea! After making this recipe, I can already tell that this is one of those recipes that’s going to be on my rotation for the rest of my life. 

When I’m an old, wrinkly grandma, my grandkids are going to request Grandma’s famous recipe, and this is what I’m going to whip up for them. 

overhead of strawberry bread with tulips and strawberries

What is Strawberry Bread? 

My oh my, I am SO glad you asked! Strawberry bread is basically…. Deliciousness. It’s a similar concept as banana bread, but made with fresh strawberries instead of bananas! 

The dough is a little denser than a cake batter, and the bread rises beautifully in the oven, making a spectacular bread that can double as a breakfast OR a dessert! 

This recipe for strawberry bread also includes the *strawberry* on top (hehe, get it?). Strawberry glaze! 

What is in this Strawberry Bread Recipe? 

All purpose flour
Baking soda  
Salt 
Granulated sugar
Egg 
Buttermilk 
Vegetable oil
Vanilla 
Milk  
Strawberries

glaze on strawberry bread

What Ingredients are in a Strawberry Glaze? 

Powdered sugar 
Milk 
Butter, melted 
Red or pink food coloring 
Strawberries  

How to Make Strawberry Bread

Preheat your oven to 350 degrees Fahrenheit. 

In a large bowl, mix 2 cups flour, baking soda, and salt together. Set aside. 

In a medium bowl, whisk your egg and sugar together. Then, whisk in the buttermilk, vegetable oil, and vanilla. 

step one photo: eggs mixed with sugars
Eggs mixed with sugars

Pour the wet mixture into the dry mixture and stir to combine. Do not overmix. 

step two photo: wet ingredients combined
Wet ingredients combined

Once the mixture is completely smooth, add in the milk. Whisk again to combine. 

Toss your strawberries with 2 tbsp of flour.

Strawberries tossed in flour
Strawberries tossed in flour

Pour the strawberries into the batter and fold them in carefully. 

Milk and strawberries combined with batter
Strawberries combined with batter
Pour batter in loaf pan
Pour batter in loaf pan

Grease a 9 x 5 glass baking pan. Pour the batter into the pan. Cook for 50-55 minutes. Check the bread. If at any time, it begins to brown too much, cover it with aluminum foil. To check to see if your bread is done, insert a toothpick into the middle. If the toothpick comes out clean, your bread is ready. 

Remove the bread from the oven and allow it to cool. 

How to Make Strawberry Glaze from Scratch

Combine the powdered sugar with vanilla and melted butter. Whisk until smooth. Add in the food coloring and whisk again. Then mix in the strawberries. 

When the bread is cool, pour the glaze over the strawberry bread. 

Can I Use Frozen Strawberries? 

Yes! If you’d like to make this bread but only have frozen strawberries, you can still make it work 🙂 Simply allow the strawberries to thaw, and then discard the excess liquid.

This recipe was originally tested with fresh strawberries, meaning that there was no strawberry juice that went into the bread. Extra, unaccounted-for liquid can make your bread soggy. 

If you’d like to use frozen strawberries, just make sure that they thaw all the way and then none of the thawed ice gets put into the better. 

Front view of strawberry bread

Can I Add Chocolate Chips? 

Absolutely! Just like you can add chocolate chips to your banana bread, you can do the same thing with your strawberry bread.

Make sure that before you add the chocolate chips into the batter, you coat them with a tablespoon or two of flour. Coating the add-ins with flour keeps them from floating to the bottom of the bread! 

I’m partial to white chocolate chips, and I think that adding white chocolate chips into your strawberry bread would be delightful.

If you’re more of a milk or dark chocolate person yourself, you can choose to add milk or dark chocolate chips as well!  

The amount of chocolate chips that you add is based entirely off of how chocolatey you want your bread to be. About ½ cup of chocolate chips is a safe place to start. If you’d like more, feel free to do so! 

Still cook the bread according to the detailed baking instructions 🙂 

overhead of strawberry bread with strawberries on the side

How Do I Store Strawberry Bread? 

I’m a little unpolished, so I choose to simply keep my strawberry bread in the pan with the aluminum foil on top.

I would recommend storing it in the fridge, as there are fresh strawberries on top of the loaf (in the glaze).

The bread will stay good for about 5 day. Because it is made with (and topped with) fresh fruit, I wouldn’t recommend keeping it much longer than that. 

If you’d like to freeze the bread, you can always do so! It will stay good in the freezer for up to three months. Just make sure to allow it to thaw before eating. 

Did you like this recipe for Strawberry Bread? If so, leave a comment on this post letting me know! When you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

If you liked this recipe, you might also like these other fruity desserts I picked out just for you:

Strawberry Bread Recipe

Strawberry Bread Recipe

This Strawberry Bread Recipe is similar to banana bread but is made with fresh strawberries. It’s then topped with a delicious, pink strawberry glaze. This recipe is perfect for a spring or summer snack and can be enjoyed as a breakfast treat or a fruity dessert!
Course baking, Bread, Breakfast, Dessert, snacks
Servings 10 servings

Ingredients

Bread Ingredients

  • 2 cups + 2 tbsp all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1/4 cup milk
  • 2 cups strawberries cut into small pieces

Glaze Ingredients

  • 1 ½ cups powdered sugar
  • 2 tbsp milk
  • 1 tbsp butter melted
  • 1 drop red or pink food coloring
  • 1 cup chopped up strawberries

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix 2 cups flour, baking soda, and salt together. Set aside.
  3. In a medium bowl, whisk your egg and sugar together. Then, whisk in the buttermilk, vegetable oil, and vanilla.

  4. Pour the wet mixture into the dry mixture and stir to combine. Do not overmix.
  5. Once the mixture is completely smooth, add in the milk. Whisk again to combine.
  6. Toss your strawberries with 2 tbsp of flour. Pour the strawberries into the batter and fold them in carefully.
  7. Grease a 9 x 5 glass baking pan. Pour the batter into the pan. Cook for 50-55 minutes. Check the bread. If at any time, it begins to brown too much, cover it with aluminum foil. To check to see if your bread is done, insert a toothpick into the middle. If the toothpick comes out clean, your bread is ready.

  8. Remove the bread from the oven and allow it to cool.
  9. In the meantime, make the glaze. Combine the powdered sugar with milk and melted butter. Whisk until smooth. Add in the food coloring and whisk again. Then mix in the strawberries.

  10. When the bread is cool, pour the glaze over the strawberry bread.
  11. Enjoy! Leave a comment on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Cuban Picadillo Recipe in the Instant Pot

bowl of Cuban picadillo

Cuban Picadillo is an authentic beef recipe made in the Instant Pot! It’s filled with olives, onions, green peppers, and ground beef. This Cuban recipe is ready in a 20 minutes cook time and is delicious with rice and beans, or in tacos, or rice bowls.

Cuban food is so iconic, and after cooking a few recipes from the country, I can see why! Everything about this country is straight up delicious. 

This recipe for Cuban Picadillo has been an awesome discovery in my household. Even for someone that doesn’t like the taste of olives or vinegar, I absolutely LOVE this recipe! 

This will definitely be going on our kitchen table the next time we decide to make rice bowls 🙂 

What Ingredients are in Cuban Picadillo?

Olive oil
Yukon gold potato
Onion
Bell pepper
Garlic
Ground oregano
Tomato sauce
Raisins
Ground beef
Salt and pepper 
Green olives 
Olive juice
White wine

Cuban Picadillo in the Instant Pot

How to Make Cuban Picadillo 

Turn on the SAUTE function on your Instant Pot. Add 2 tbsp olive oil and allow it to heat. Add the diced potatoes and saute for 5-7 minutes or until the potatoes begin to soften. Remove the potatoes to a separate bowl.

Add 1 tbsp olive oil to the Instant Pot, making sure it is still on SAUTE. Add the bell pepper and onion and saute for 1 minute. Add 1 tsp garlic and 1/2 tsp oregano and saute for another minute or two until fragrant.

Turn the SAUTE function off. Add the tomato sauce, raisins, and beef to the pot. Use a wooden spoon to break up the beef, stirring until the beef is broken up completely (it will not be cooked).

Add potatoes, olives, olive juice, white wine, salt and pepper to taste, an additional tsp garlic, and an additional tsp oregano. Mix to combine.

Put the lid on the Instant Pot and lock into place. Turn the Instant Pot to MANUAL for 15 minutes. When the cooking cycle is complete, perform a Quick Release. Open the Instant Pot and stir.

Serve over rice, in tacos, burritos, etc. Enjoy! Leave a comment letting me know what you thought!

How Else Can I Customize this Recipe? 

There were a few ingredients in other Cuban Picadillo recipes that I chose to not include in this recipe. If you’d like to get fancy, you can add any of these ingredients, including jalapenos or worcestershire sauce. 

The good thing about this recipe is that you can customize it to your tastes. If you don’t like jalapenos (like me), you don’t have to add them! If you’re obsessed, add as many as you want. 

Spoonful of Cuban picadillo

Can I Make this Cuban Picadillo Recipe with Pork? 

When researching for this recipe, I found plenty of Cuban Picadillo recipes made with ground pork, so that’s originally how I made the recipe as well.

As was pointed out to me by a few people of Cuban descent, the traditional Cuban way to make this recipe is with beef. If you’d like to use pork, through, that is always an option! I wont judge ya one bit 🙂

What Goes Well with Picadillo? 

There are a couple ways I’d recommend enjoying this Cuban Picadillo. The most common way, of course, is to enjoy it with rice. You can also add Cuban-style black beans

If you like mashed potatoes, you can serve this dish over mashed potatoes. You can also serve it in burritos, tacos, taco bowls, or more. 

Can You Freeze Picadillo?

Absolutely! Just make sure to put your Cuban Picadillo in an airtight container. Then, take it out of the freezer about 12 hours before you want to eat it. Put it in the fridge to allow for ample time to thaw. 

Did you like this recipe for Cuban Picadillo? If so, leave a comment on this post letting me know! When you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

If you liked this recipe, you might also like these other Instant Pot/Cultural dishes I picked out just for you:

Cuban Picadillo

Cuban Picadillo in the Instant Pot

Cuban Picadillo is an authentic beef recipe made in the Instant Pot! It’s filled with olives, onions, green peppers, and ground beef. This Cuban recipe is ready in a 20 minutes cook time and is delicious with rice and beans, or in tacos, or rice bowls.

Course beef, Main Course
Cuisine Instant pot
Prep Time 10 minutes
Cook Time 15 minutes
Pressure building 10 minutes
Servings 6 servings

Ingredients

  • 3 tbsp olive oil
  • 1 medium yukon gold potato diced
  • 1 small onion diced
  • 1 bell pepper (green preferred) diced
  • 2 tsp garlic minced
  • 3/4 tsp ground oregano
  • 15 oz can tomato sauce
  • 1/4 cup raisins
  • 1 lb ground beef
  • salt and pepper to taste
  • 1/2 cup green olives sliced
  • 2 tbsp olive juice
  • 2 tbsp-1/4 cup white wine depending on preference

Instructions

  1. Turn on the SAUTE function on your Instant Pot. Add 2 tbsp olive oil and allow it to heat. Add the diced potatoes and saute for 5-7 minutes or until the potatoes begin to soften. Remove the potatoes to a separate bowl.

  2. Add 1 tbsp olive oil to the Instant Pot, making sure it is still on SAUTE. Add the bell pepper and onion and saute for 1 minute. Add 1 tsp garlic and 1/2 tsp oregano and saute for another minute or two until fragrant.

  3. Turn the SAUTE function off. Add the tomato sauce, raisins, and beef to the pot. Use a wooden spoon to break up the beef, stirring until the beef is broken up completely (it will not be cooked).

  4. Add potatoes, olives, olive juice, white wine, salt and pepper to taste, an additional tsp garlic, and an additional tsp oregano. Mix to combine.

  5. Put the lid on the Instant Pot and lock into place. Turn the Instant Pot to MANUAL HIGH for 15 minutes. When the cooking cycle is complete, perform a Quick Release. Open the Instant Pot and stir.

  6. Serve over rice, in tacos, burritos, etc. Enjoy! Leave a comment letting me know what you thought!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Instant Pot Cuban Black Beans

Bowl of Instant Pot Cuban Black Beans

These Instant Pot Cuban Black Beans are the perfect side dish. They’re warm, comforting, homey, healthy, and hands-off. Seriously, does a recipe get more perfect than that? The black beans cook in the Instant Pot alongside cumin, oregano, and more delightful spices. Soon enough you’ll have a bowl of delicious black beans, a staple in any Cuban cuisine! 

I’ll admit– I’ve never been to Cuba, but it’s on my list! I have, though, been to Miami… and though it is certainly not the same thing, I tried to make my Miami experience as full of authentic Cuban food as I could possibly get. 

I spent hours researching the true, authentic Cuban restaurants in the Miami area. When I finally settled on one that looked like it would allow me some true tastes of Cuban cuisine, I dove right in. 

Of course, I tried all of the Cuban specialties on the menu. But there was something about the Cuban black beans that really drew me in. They’re so humble, yet so…. Exciting. 

Cuban black beans are a treat… A delicious, comforting, healthy treat. And in the Instant Pot, they’re as easy as can be! 

I’m excited to take you through the steps of cooking authentic Cuban Black Beans, but with a twist…. A quick 35-minutes in the Instant Pot should do the trick. No hovering, no stirring– just open the lid and they’re perfect every time. You’re going to love them! 

What Ingredients are in Cuban Black Beans? 

Olive oil 
Onion
Red pepper
Dry black beans
Chicken broth
Bay leaves
Oregano
Cumin 
Salt
Fresh cilantro 
Lime juice

close of up instant pot cuban black beans

How to Make Cuban Black Beans 

Turn your Instant Pot to the SAUTE function. Add the olive oil. Once the olive oil is heated, add the chopped red pepper and onion. Saute, stirring occasionally, for about 5 minutes, until the vegetables soften. 

Turn the SAUTE function off. Add the black beans into the pot, and add chicken broth. Then add bay leaves, oregano, cumin, and salt. 

Put the lid onto the Instant Pot and turn the dial to MANUAL or HIGH. Cook for 35 minutes-45 minutes, depending on how soft you like your black beans (I like mine at 35 minutes). 

When the cooking cycle is complete, allow for a 15 minute Natural Pressure Release. Then Quick Release whatever pressure is left over. Open the lid of the Instant Pot and stir the beans. Add the cilantro into the beans. Serve, and drizzle servings with lime juice to taste. Enjoy! 

How Long Do Cuban Black Beans Take to Cook? 

I recommend cooking your Cuban Black beans between 35 and 45 minutes, depending on how well done you like your beans. Cooking for 35 minutes will thoroughly cook the beans but will leave them a little on the tougher side. If they were pasta, they’d be considered “al dente”. 

Cooking the beans for 45 minutes will make them more thoroughly cooked and softer. It is up to you to decide which way you’d like! 

If you open your Instant Pot and realize you wish you would have cooked your beans for longer, add a bit more chicken broth. Then, simply re-secure the lid and add a few more minutes of cook time.

zoomed out version of cuban food

What Can I Serve with Cuban Black Beans? 

Cuban black beans are very frequently served with white rice, and some kind of meat. That’s how I enjoyed my meal! You can also use them for tacos, burrito bowls, garnaches or more! You can even use them as the black bean component in this Gallo Pinto from Costa Rica! 

My favorite site for other Cuban inspirations is A Sassy Spoon. Jamie has fantastic recipes that would be great to pair with your Cuban black beans!

Did you like this recipe for Instant Pot Cuban Black Beans? If so, leave a comment on this post letting me know! When you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

If you liked this recipe, you might also like these other Instant Pot Pasta dishes I picked out just for you:

Instant Pot Cuban Black Beans

These Instant Pot Cuban Black Beans are the perfect side dish. They’re warm, comforting, homey, healthy, and hands-off. Seriously, does a recipe get more perfect than that? The black beans cook in the Instant Pot alongside cumin, oregano, and more delightful spices. Soon enough you’ll have a bowl of delicious black beans, a staple in any Cuban cuisine!

Course beans, Main Course, Side Dish
Cuisine cuba
Prep Time 5 minutes
Cook Time 40 minutes
Natural Pressure Release 15 minutes
Servings 10 servings

Ingredients

  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1 red pepper chopped
  • 1 lb dry black beans
  • 3 ½ cups chicken broth
  • 3 bay leaves
  • ½ tbsp oregano
  • 1 tsp cumin
  • ¾ tsp salt
  • ¼ cup fresh cilantro
  • Lime juice to drizzle on individual servings to taste

Instructions

  1. Turn your Instant Pot to the SAUTE function. Add the olive oil. Once the olive oil is heated, add the chopped red pepper and onion. Saute, stirring occasionally, for about 5 minutes, until the vegetables soften.
  2. Turn the SAUTE function off. Add the black beans into the pot, and add chicken broth. Then add bay leaves, oregano, cumin, and salt.
  3. Put the lid onto the Instant Pot and turn the dial to MANUAL or HIGH. Cook for 35 minutes-45 minutes, depending on how soft you like your black beans (I like mine at 35 minutes).
  4. When the cooking cycle is complete, allow for a 15 minute Natural Pressure Release. Then Quick Release whatever pressure is left over. Open the lid of the Instant Pot and stir the beans. Add the cilantro into the beans. Serve, and drizzle servings with lime juice to taste. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Instant Pot Fettuccine Alfredo

Instant Pot Fettuccine Alfredo

Instant Pot Fettuccine Alfredo is a quick and delicious way to make your favorite restaurant dish at home. It comes out creamy, cheesy, & delicious every time!

I want to tell you a story really quickly. One time, when I was about 7 or 8 years old, I was out to dinner with my parents. As I was reading my menu, trying to figure out what to order, I read that the restaurant was serving something called “alfredo”. Never having heard of the sauce, I asked my parents what it was.

My dad (a very lively and expressive man) instantly lit up.

“You’re going to LOVE alfredo!” he said. “Let’s ask the waitress if she’ll bring you a taster bite of the sauce before you order so that you can make sure you’ll like it.”

The waitress brought out a tiny sauce dish with about a tablespoon of alfredo sauce in it. I dipped my spoon in the bowl, brought the sauce to my mouth, and, instantly, fell in love.

Instant Pot Full of Fettuccine Alfredo

My First Taste of Fettuccine Alfredo

I ordered alfredo that night and—I kid you not—every other time that we went out to a restaurant for the next 7 years of my life.

Fettuccine alfredo became my go-to meal. I was obsessed with ordering it at restaurants, especially because it felt like we could never have it at home! We didn’t eat sauce out of the jar at home, and my mom didn’t like cooking enough to figure out how to make alfredo sauce from scratch.

No, fettuccine alfredo was the meal of special occasions. And that’s how it stayed—until a few weeks ago.

I started getting comfortable with my Instant Pot and realized that I could probably make fettuccine alfredo so easily at home! I did a few rounds of recipe testing and *viola!*. The perfect meal, now for both restaurants and home-cooking.

What Ingredients are In Instant Pot Fettuccine Alfredo?

Fettuccine noodles
Chicken broth
Heavy whipping cream
Garlic
Parsley
Salt and pepper to taste
Parmesan cheese, grated

For full ingredient measurements and instructions, visit the recipe card at the bottom of the page.

Instant Pot full of cream

How to Make Instant Pot Fettuccine Alfredo

In your Instant Pot, add the chicken broth, heavy whipping cream, and garlic. Do not stir.

Use your hands to break the fettuccine noodles in half so that they can fit horizontally in the Instant Pot easily. Add the fettuccine noodles into the Instant pot, making sure that the noodles are submerged in the liquid.

Put the lid on your Instant Pot. Turn the pressure to MANUAL or HIGH and set the timer for 8 minutes. Once the cooking cycle has completed, allow for an 8 minute natural release, then a Quick release immediately after. Open the lid.

Add the grated parmesan cheese into the pot and use tongs to stir the sauce and the noodles. The sauce will be liquid-y and that is OKAY. Turn the pot to the KEEP WARM setting, and allow the noodles to sit for about 5 minutes or so, stirring occasionally. This will evaporate any extra liquid. Season to taste with salt, pepper, and parsley.

Once your sauce has reached your desired consistency, turn the pot off. Enjoy!
Leave a comment on this post letting me know what you thought about the recipe.

Fork full of instant pot fettuccine alfredo

Can I Make this Dish Without Cream?

Very frequently I have people ask if they can use milk in place of Heavy Whipping Cream in my recipes. I do not suggest replacing your heavy whipping cream with milk.

The temperature and pressure combination of the Instant Pot has a tendency of causing milk to curdle, which you definitely do not want. In some instances, people have made the dishes with milk instead of cream and it has turned out fine.

However, to be on the safe side, I wouldn’t recommend that you try this method, lest your Fettuccine Alfredo be ruined. If you’re looking for a version of alfredo that does NOT use heavy whipping cream, check out this recipe for Skinny Alfredo from Cooking with Karli that uses evaporated milk instead.

overhead view of creamy noodles with white sauce

Can I Use a Different Kind of Noodle?

Yes, absolutely! You can make this dish using whatever type of noodles you’d like. Just know that the cooking time may change depending on what type of noodle you pick.

For example, my recipe for Palomino Sauce uses pappardelle noodles, which only cook for 6 minutes. However, when I made this dish with a 6-minute cook time, the noodles were not cooked enough.

If you’re going to choose a different kind of noodle, make sure to choose a type that is similar in size and width to fettuccine.

If you’re choosing something completely different, I would recommend beginning with a 6-minute cook time and adding more time if necessary. If you take the lid off and the noodles need to be cooked more, add a bit more cream and chicken broth to the pot before adding additional cook time. This will ensure that the noodles are still being cooked in the liquid.

Can I Add Vegetables to Instant Pot Fettuccine Alfredo?

Yes, you can add vegetables to Instant Pot Fettuccine Alfredo. Broccoli or mushrooms would be delicious! If you’d like to add vegetables, my recommendation would be to steam them first, before cooking the noodles. Then, cook the fettuccine alfredo. At the end, when both are complete, combine them together.

If you’d like instructions for how to steam broccoli, check out my recipe for Instant Pot Beef and Broccoli, and follow the instructions for steaming broccoli in the Instant Pot.

forkful of cheesy noodles

Can I Add Protein to this Dish?

Yes, you can serve this dish with added protein if you’d like! If you want to cook everything at once, I would recommend using frozen, cooked chicken or frozen, cooked shrimp.

You can add either of these protein elements as a last step before putting the lid on (after adding the noodles). They will thaw in the Instant Pot along with the noodles.

If you have raw meat and need to cook it with dinner, I would do this separately. Raw chicken has a different cook time than fettuccine noodles, which means that cooking them together would not be ideal.

For best results, cook them separately and then add together before serving (similar to the vegetables). If you’d like instructions for how to cook Chicken Breast in the Instant Pot visit this post by Cooking with Karli for instructions.

How to Reheat Instant Pot Fettuccine Alfredo

Reheating Instant Pot Fettuccine Alfredo is easy! You can microwave it or heat it in a pan on the stove. Either way, the dish is going to be delicious!

If you find that your noodles aren’t as saucy as you’d like them to be, add a splash of milk to your pan (or bowl). As the noodles start to heat up, stir in that milk. The dish will immediately gain a more sauce-y feel if you follow this step.

Plate of instant pot fettuccine with instant pot

Can you Freeze this Dish?

Yes! The Fettuccine Alfredo can be frozen in the fridge for up to 3 months. To eat, defrost, then follow the instructions above for How to Reheat Instant Pot Fettuccine Alfredo.

Did you like this recipe for Instant Pot Fettuccine Alfredo? If so, leave a comment on this post letting me know! If you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

If you liked this recipe, you might also like these other Instant Pot Pasta dishes I picked out just for you:

Instant Pot Fettuccine Alfredo
5 from 1 vote
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Instant Pot Fettuccine Alfredo

Instant Pot Fettuccine Alfredo is a quick and delicious way to make your favorite restaurant dish home. It comes out creamy, cheesy, & delicious every time!

Course instant pot, Main Course, pasta
Servings 4 servings

Ingredients

  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 tsp garlic minced
  • 8 oz fettuccine noodles broken in half
  • 1 cup parmesan cheese
  • salt and pepper to taste
  • parsley for garnishment

Instructions

  1. In your Instant Pot, add the chicken broth, heavy whipping cream, and garlic. Do not stir.
  2. Use your hands to break the fettuccine noodles in half so that they can fit horizontally in the Instant Pot easily. Add the fettuccine noodles into the Instant pot, making sure that the noodles are submerged in the liquid.
  3. Put the lid on your Instant Pot. Turn the pressure to MANUAL or HIGH and set the timer for 8 minutes. Once the cooking cycle has completed, allow for an 8 minute natural release, then a Quick release immediately after. Open the lid.
  4. Add the grated parmesan cheese into the pot and use tongs to stir the sauce and the noodles. The sauce will be liquid-y and that is OKAY. Turn the pot to the KEEP WARM setting, and allow the noodles to sit for about 5 minutes or so, stirring occasionally. This will evaporate any extra liquid. Season to taste with salt, pepper, and parsley.
  5. Once your sauce has reached your desired consistency, turn the pot off. Enjoy!
  6. Leave a comment on this post letting me know what you thought about the recipe!

Recipe Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Egg in a Hole Bake with Dinner Rolls

Egg in a Hole Bake

This Egg in a Hole Bake is a perfect breakfast to make for meal prep, a big family breakfast, or a brunch with friends. These brioche dinner rolls are filled with cheese, bacon, eggs, and green onions. It has quickly become a favorite breakfast dish in our home!

When I was little, my dad would always make my brother and I “Eggs in a Basket” for breakfast. He would take a piece of bread, cut a hole in the middle, crack an egg into the hole, and fry it all on the stovetop.

The egg would cook inside the hole! Then you’d take the bread from around the egg and tear it off piece by piece, dipping it into the over-easy egg as you went. We LOVED this breakfast, probably because it was fun to have the egg cooked in such a unique way.

We would beg for this breakfast and my dad ended up having to make it for us all the time.

Slider buns filled with cheese

A New Version of Egg in a Hole

A few weeks ago, I decided to try making this recipe again… but with a twist!

I had just been given some delicious brioche dinner rolls from Bakerly and knew that they would be fantastic as an Egg in a Basket. So, I put them all together in a baking tray and made the now infamous (at least in my family) Egg in a Hole Bake.

And my oh my, we have been LOVING them. Since developing the recipe, I have made them four more times! We normally make them every Sunday, and then have an awesome breakfast lined up for the week ahead.

This recipe is a delicious, and perfect way to meal prep, serve up breakfast to a big family, or make a perfect brunch. Keep reading for instructions on how to make them!

What is Egg in a Hole?

This Egg in a Hole bake is inspired by the Egg in a Basket breakfast my dad used to make my brother and I when we were younger. Each bun gets a hole cut in the top and the inside scooped out.

You then layer cheese, bacon, eggs, seasonings, more cheese, and green onions on top!

Then, you cut the rolls apart. Each is filled with a cheesy, bacon-y, runny egg heaven. They are so delicious! If you’re looking for a way to really change up your meal prep for the week ahead, this recipe is a great way to do so.

Bacon frying in a frying pan

What Ingredients are in this Recipe for Egg in a Hole?

Brioche dinner rolls from Bakerly
Butter
Cheddar cheese, shredded
Bacon
Eggs
Salt
Pepper
Garlic powder
Onion powder
Green onions

For full recipe measurements and instructions, visit the recipe card at the bottom of the page.

How to Make this Egg in a Hole Bake

Preheat the oven to 350 degrees Fahrenheit.

Frying the Bacon

Start by cutting each piece of bacon in half, creating 12 shorter, half-sized slices.  Fry the bacon on the stove for about 5 minutes on each side, until it just starts to curl. You don’t want to cook the bacon all the way, because it will continue cooking in the oven. Instead, cook it just enough to where the fat begins to cook on both sides and it curls up a little. Then remove from the stove to a paper-towel lined plate and set aside.

Grease the inside of a glass 9×13 dish with nonstick spray. Place the dinner rolls in the glass dish, fitting 12 in the pan.

Assembling the Egg in a Hole Bake

 Use a knife to cut a circle around the top of each roll. Then, use a spoon to scoop out the middle of the buns. You should scoop out most of the middle so that there is only a thin layer of bun left of the bottom.

bread scooped out of buns

Melt the butter in the microwave. Then, use a pastry brush to brush butter in the center of each of the buns.

brushing butter on egg in a hole bake

Add 1 tbsp of shredded cheddar cheese into each bun.

Adding cheese into the slider buns
Cheese and bacon in sliders

Then add one slice of partly-cooked bacon into each bun. Use your fingers to press down on the bacon to make more room for the egg.

Crack an egg into each roll. It’s okay if the egg whites overflow a bit down the side of the buns.

Cracking eggs for egg in a hole bake

Sprinkle the raw eggs with salt, pepper, garlic powder, and onion powder.

Put the eggs buns in the oven and turn the timer to 30 minutes. You know that the eggs are done when the whites are mostly set, but still a little runny. The yolks should be runny, too. The eggs will continue to cook once you remove them from the oven. Do not wait for the whites to cook all the way, or the yolk will be overcooked.

Once you remove the eggs from the oven, sprinkle the chopped green onion over the entire tray. Enjoy!

Baked egg in hole with green onions

Leave a comment on this post letting me know what you thought!

Can I Use Different Kinds of Meat in this Recipe?

Absolutely! If you don’t want to use bacon, you are more than welcome to change up the meat that goes in the buns.

You can also cut up sausage links and lay them inside, or sprinkle ham in as well. I would recommend cooking these all the way, then putting them in the buns. The egg will cover them completely, so they shouldn’t burn, even if they are cooked all the way before putting them in the oven!

egg in a hole bake

Can I Make this Recipe Vegetarian?

Alternatively, if you’d like to refrain from adding any meat into the Egg in a Hole Bake at all, you can! You can easily make this recipe vegetarian by simply omitting the addition of any meat.

The cook time shouldn’t change at all if you choose to omit the meat portion of the recipe.

How Else Can I Customize this Recipe?

As you might be able to tell by now, I’m all about giving people the freedom to customize the recipes that I post on my site. This Egg in a Hole Bake is no different!

If you don’t like cheddar, use a different type of cheese!

Maybe you want to add vegetables…. That’s a great idea! I would recommend cutting the vegetables up into little cubes, and cooking them until about halfway done, just like we did with the bacon.

Once your vegetables are cooked, layer them on top of the cheese and bacon, underneath the egg.

Make sure, though, that you’re pushing the bacon and vegetables down before adding the eggs. If the filling isn’t pushed down enough before adding the eggs into the buns, the buns will overflow.

egg in a hole close up

Who is Bakerly?

Bakerly is an awesome company that I’ve been working with for a while now. They are well-known for their amazing French bread recipes! The best part is that the founders of Bakerly are from France, but they now live in America. Their mission is to bring the delightful brioche of France to America.

It seems like they’re doing a great job! I’ve had an awesome time making some delicious recipes with Bakerly’s bread. In fact, they’re some of my favorite recipes on my site!

Did you like this recipe for Egg in a Hole Bake? If so, leave a comment on this post letting me know! If you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and @Bakerly and hashtag #TheForeignFork.

If you liked this recipe, you might also like these other dishes I picked out just for you:

Egg in a Hole Bake

This Egg in a Hole Bake is a perfect breakfast to makefor meal prep, a big family breakfast, or a brunch with friends. These brioche dinnerrolls are filled with cheese, bacon, eggs, and green onions. It has quicklybecome a favorite breakfast dish in our home!

Course Breakfast, brunch
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 servings

Ingredients

  • 12 Bakerly Brioche dinner rolls can substitute slider buns
  • 12 eggs
  • 6 pieces of bacon
  • ¾ cup cheddar cheese shredded
  • 2 tbsp shredded cheddar to put on top
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt to taste
  • Fresh ground pepper to taste
  • ¼ cup green onion chopped

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Start by cutting each piece of bacon in half, creating 12 shorter, half-sized slices. Fry the bacon on the stove for about 5 minutes on each side, until it just starts to curl. You don’t want to cook the bacon all the way, because it will continue cooking in the oven. Instead, cook it just enough to where the fat begins to cook on both sides and it curls up a little. Then remove from the stove to a paper-towel lined plate and set aside.
  3. Grease the inside of a glass 9×13 dish with nonstick spray. Place the dinner rolls in the glass dish, fitting 12 in the pan.
  4. Use a knife to cut a circle around the top of each roll. Then, use a spoon to scoop out the middle of the buns. You should scoop out most of the middle so that there is only a thin layer of bun left of the bottom.
  5. Melt the butter in the microwave. Then, use a pastry brush to brush butter in the center of each of the buns.
  6. Add 1 tbsp of shredded cheddar cheese into each bun.
  7. Then add one slice of partly-cooked bacon into each bun. Use your fingers to press down on the bacon to make more room for the egg.
  8. Crack an egg into each roll. It’s okay if the egg whites overflow a bit down the side of the buns.
  9. Sprinkle the raw eggs with salt, pepper, garlic powder, and onion powder.
  10. Put the eggs buns in the oven and turn the timer to 30 minutes. You know that the eggs are done when the whites are mostly set, but still a little runny. The yolks should be runny, too. The eggs will continue to cook once you remove them from the oven. Do not wait for the whites to cook all the way, or the yolk will be overcooked.
  11. Once you remove the eggs from the oven, sprinkle the chopped green onion over the entire tray. Enjoy!
  12. Leave a comment on this post letting me know what you thought!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.