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Update: This post and recipe was originally published in 2015. I have updated it to reflect new information and helpful content!

As we inch closer to springtime, these strawberry rhubarb almond crumbles are all I want for a dessert. Nothing sings spring to me like strawberry rhubarb and the disappearance of snow for good. And even if I have to make this gluten-free daydream from store-bought berries and frozen rhubarb in a raging April snowstorm, I’ve been known to do it!

individual strawberry rhubarb almond crumbles in a white dish next to fresh rhubarb on a marble counter

No worries, though. Soon enough, the strawberry growing season in Minnesota will be here. And when it arrives, I’m going to be ready, how about you?

booty shaped strawberry freshly picked for making strawberry rhubarb almond crumble dessert

Where to pick your berries this spring?

While I don’t grow cute baby bootie-shaped berries yet, many farms around the Twin Cities do, and they open their berry fields for picking. Strawberries in June, blueberries in July, and raspberries anytime from July into the fall. I mark my calendar for the end of May and early June to check the farm updates from one of my favorite spots, Berry Hill Farm.

5-year-old picking strawberries at a farm for strawberry rhubarb almond crumbles

My skills for timing farm-to-table have progressed. In years past, I would excitedly check into picking options only to find out the season ended the day before. Facepalm. Stores rarely provide berries that look and taste quite like this.

Until that one year when the berries and Bursch luck aligned. Since this day below in 2015 with 5-year-old Evie, it’s been on my radar early.

My first recipe revision for this old favorite dessert came after this load of berries in 2015. I finally had enough information (a.k.a. suffering) to advocate for my gluten allergy, but I hadn’t tried making this recipe gluten-free. I had enough berries to keep the experiments going with this June day’s haul until the topping was right.

three individual crocks with strawberry rhubarb almond crumbles ready for baking

Speaking of, it’s a toss-up of what this recipe is about. Is it the warm berries + lightly sweetened but tart rhubarb or the buttery almond cookie crumble? Well, we think all of the above.

big bowl of strawberries and rhubarb with spoon dishing up individual dessert dishes on marble counter

What’s the best gluten-free flour for making strawberry rhubarb almond crumbles?

This dessert topping is more like an almond shortbread cookie than other dessert toppings I’ve made with oats. This almond crumble recipe works with any gluten-free flour and doesn’t require any added binders like xanthan gum, guar gum, or psyllium husk powder to bake well. I’ve tried the following flours with success in this crumble topping recipe:

(This list of five gluten-free flour options contains affiliate links. I have tried them all, and I recommend any of them for this recipe.)

Is almond paste gluten-free and Celiac safe?

The ingredient almond paste was the quandary in making this almond crumble gluten-free and Celiac level safe. I LOVE the texture and taste of processed almond paste when it’s worked into a dough. But the messaging from the product and FDA regulations have been confusing. Having a gluten allergy requires that part of my life is trying to nail down if a food is safe or not, then weighing the risks. The work is exhausting but expected and worth it because the consequences are rough. But when people who care about you are trying to be supportive but haven’t understood the nuances or done the research, it can feel daunting for them and you to try or re-try.

In the case of almond paste, I have two boxes of almond paste in my house right now, and they are from the same brand; I bought them one week apart from Whole Foods, and they say two different things in the ingredients! Can I say crazy-making?

two open boxes of gluten-free almond paste sitting on marble counter
Almond paste box A on the left, and almond paste box B is on the right.

Last week a friend told me she used Odense’s gluten-free almond paste in some delicious almond cookies she made. I immediately found the box on the left and purchased it from Whole Foods. On the box of almond paste above that says GLUTEN-FREE on the bottom, the label says,

  • Ingredients: almonds (45%), sugar, invert sugar syrup, water, invertase (a natural enzyme to preserve moisture.) Contains Tree nuts (almonds).

I made my strawberry rhubarb almond crumbles with this box and loved the flavor, texture, and buttery crumble. Win-win!

To finalize my recipe testing with almond crumble, I bought box B, thinking this would be the last try, but this box was different.

almond paste ingredients on box used to make strawberry rhubarb almond crumbles

I purchased it at the same Whole Foods, same Odense brand, but the box says, GLUTEN-FREE* on the front. On the back, the label says,

  • Ingredients: Almonds (45%), sugar, glucose syrup (from wheat), water, invertase (a natural enzyme to preserve moisture). Contains tree nuts (almonds), wheat*.

The word wheat in any ingredient list does not feel safe. What is this? Are they the same? And why the difference? Well, I dug in a little further.

Here’s what the FDA says on gluten-free labels and Celiac safe ingredients for products like almond paste!

I reached out to Odense and the owner Chuck Landrey emailed me back right away. This was Landry’s response to my query about the two different labels and ingredients:

“Both items are entirely gluten-free. We simply have to use the FDA’s wording regarding being “less than.” The fact is our lab tests confirm zero gluten in the product.  We started using invert sugar syrup because it delays the crystallization of the sugar syrup which causes the almond paste to harden (and become unusable). The box you have with invert sugar is the newer box. “

Chuck Landrey, Andre Prost, Inc.

While Landrey’s response gave me more confidence in using Odense’s almond paste, I looked up the FDA requirements around gluten-free labels, and I was reminded that it’s not a label that can be thrown around like “natural” is. Wheat, rye, barley, or other crossbreeds of these grains cannot be labeled gluten-free, and any ingredient derived from these grains cannot as well unless they’ve gone through extensive processes to remove the gluten and test under 20 ppm.

The rule specifies, among other criteria, that any foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten” must contain less than 20 parts per million (ppm) of gluten. This level is the lowest that can be reliably detected in foods using scientifically validated analytical methods.

FDA U.S. Food & Drug Administration

What does this mean for me, friends, and personal chef clients related to my comfort level or risk tolerance? The Celiac Foundation agrees that glucose syrup does not need to be avoided as it’s had the wheat removed to these regulated levels. Double yay! But now that I have worked on all the options, what do I like the best?

Store-bought almond paste vs. homemade almond paste?

  1. Store-bought almond paste – this more processed and pulverized paste is smooth in texture, has a slightly more robust almond extract-like flavor, and is a bit sweeter than all the options.
  2. Homemade almond paste using organic almond flour – this combination is more smooth than blanching almonds (which I’ve done!) and achieves a comparable version to the store-bought almond paste. I get my alternative flours mostly from Nuts.com. They are not a gluten-free facility (no brands I’ve found are!), but they are committed to safety by using a dedicated gluten-free production line in a separate warehouse area.
small piles of raw almonds, blanched almonds, almond flour, blanched almonds pureed, and almond paste on marble counter for strawberry rhubarb almond crumbles

My verdict? For this recipe, I will probably more often choose the homemade almond paste made with almond flour (center in pic) if I have it on hand. It combines with the butter for a smooth cookie melted top, and since I’m already using my food processor, this is an easy dump and blend method. If I’m using almond paste for anything else or have that instead of flour, I’ll grab a box of Odense with much more ease now that I understand the label.

With no further ado, let’s get baking!

individual strawberry rhubarb crumble on a blue floral napkin lined plate and cup of coffee

Strawberry Rhubarb Almond Crumbles

My family loves these individual strawberry rhubarb almond crumbles warm (not hot) and a la mode to go with every sweet and slightly tart bite.
Print Pin
Total Time : 1 hour 10 minutes
Servings: 4
Author: Heather Bursch


Fruit Filling:

  • 2 1/2 cups fresh strawberries hulled and cut into bite-size pieces (Cut small strawberries into fourths and large strawberries into eighths.)
  • 1 1/2 cups fresh rhubarb sliced into small bite-sized pieces to match the berries
  • 1/4 cup sugar If you like it more tart, cut the sugar by half.
  • 2 1/4 teaspoons of cornstarch
  • 1 1/2 teaspoons freshly squeezed lemon juice

Almond Crumble Topping Made with Almond Flour Option # 1

  • 1/2 cup almond four
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract
  • 4 tablespoon unsalted butter at room temperature
  • 1/2 cup gluten-free all-purpose flour (Any gluten-free flour will work in this recipe, does not have to be a cup-for-cup mixture.)

Almond Crumble Topping Made with Almond Paste Option #2

  • 1/3 cup almond paste
  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup gluten-free all-purpose flour (Any gluten-free flour will work in this recipe, does not have to be a cup-for-cup mixture.)


  • Preheat oven to 400°.
  • Gently combine prepped strawberries, sliced rhubarb, 1/8-1/4 cup sugar, cornstarch, and lemon juice. Set aside to rest while you make the topping.
  • Make almond crumble using one of the two options below.
  • Divide the berry rhubarb mixture into 4-6 ramekins depneding on depth of dishes. Press and sprinkle almond crumble atop fruit, using all the mixture that you can between the 4-6 servings.
  • Set ramekins on a cookie sheet, and line with parchment paper for the least mess if you have shallow baking dishes.
  • Bake for 25-30 minutes until fruit is bubbling and crumble is lightly browned.
  • Let cool for at least 15 minutes to serve warm, not hot. Cool, cover and store in refrigerator if you make it a day ahead of serving. Reheat for 5 minutes or so in a preheated oven.

Almond Crumble Option # 1 Instructions

  • In the bowl of a food processor, toss in 1/2 cup almond flour, 1/4 cup sugar, and all-purpose flour. Pulse about 5 times to combine dry ingredients.
  • Add softened butter and almond extract. Process until just starting to stick together with blade slowing down and dough slightly sticky and coming together into clumps.

Almond Crumble Option # 2 Instructions

  • In the bowl of a food processor, add almond paste, flour and softened butter.
  • Process until the almond paste chunk is cut up and blended with the flour and butter into a dough that is slightly sticky and begining to clump together.

*I used 4 short oval dishes in these pictures. If you don't want the juice to overflow as much, use taller custard dishes.


    4-6 ramekins or oven safe dessert dishes
    1 food processor fitted with steel blade
    1 large bowl

    This equipment section may contain affiliate links to products I know and love.

    Prep Time : 30 minutes
    Cook Time : 25 minutes
    Course: Dessert
    Method: Oven Baked
    Cost: $18
    Keywords: berries, strawberry rhubarb, strawberry rhubarb recipe, summer dessert
    Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!



    Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. I’ve linked to these products because I recommend them, and they are from companies I trust. There is no additional cost to you.


    Homemade dog biscuits. Well, that’s a first. As it turns out, these gluten-free peanut butter dog treats aren’t the only firsts.

    mini dog bone shaped gluten-free peanut butter dog treats on metal counter

    Welcome to the first blog post of 2022? Wait, what? Make that the first blog post since 2020?? I still find myself asking what happened to the years 2020 and 2021, but if you are here and over the age of two, you know exactly what happened to all the daysssss, plural.

    Well, I’m still here. And while I’ve written in the last couple of years, I guess it hasn’t been out loud. Have a story or two to tell? We all do. So much has happened while we’ve all been tucked away. 

    This leads me to the next first. 

    Meet Birdie, our adorable Mini Bernedoodle and first-ever pet! And when I say first pet, I mean not a single one, not even a goldfish. I was the no-nope-nah-never mom, I guess?

    Until I wasn’t anymore.

    Hey kids, what once was true doesn’t always remain true. Remember this. And sometimes, clarity comes in the suckiest of times (like smack dab in the middle of a literal showdown).

    The day we came to meet and take Birdie home, she stopped moving and literally looked up at us while all her siblings climbed over one another to play. Whatever, right?

    After getting a pandemic puppy, my friend Jen said it best, “Were all my reasons for NOT getting a pet valid? 100% yes, we weren’t wrong. Would I do it again? 100%.”

    Puppies and pets pretty much embody the both/and.

    • Birdie loves us to pieces AND dislikes us when we leave. Like she actually pouts and stares at a wall until we come home. (At least that is what our occasional puppy cam set-up on Evie’s iPad shows!)
    • She snuggles a lot AND also needs her space a few times each day. 
    • She’s one moment predictable + easygoing, AND the very next unpredictable + shocking, at least to me, the beginner pet owner. Like when she eats rabbit poop like candy, chews my glasses and always our favorite clothing item, or rejects her favorite food for no apparent reason? As if a chef lives here and makes her meals to order! AS IF. (Oh, Heather, what have you done?)

    Above all, Birdie is the best thing to come out of these odd years, and we can’t believe there was a pre-puppy part of our lives without this little snickerdoodle love-attacking us every morning and following us around the house.

    Did you hear me say snickerdoodle? Fluff muffin? Queen of the Sweeties? Who am I even?

    Birdie the Bernedoodle licking lips for peanut butter gluten-free dog treat held by 10-year old child

    Do you know what else Birdie loves? 

    bone-shaped peanut butter dog treats on white parchment paper lined cookie sheet

    These gluten-free peanut butter dog treats, a.k.a. Birdie’s biscuits. 

    Are the ingredients in these gluten-free peanut butter treats dog-safe?

    YES! Beyond being GF for our gluten-free kitchen life here, they contain the fan-favorite ingredient of furry pups everywhere (hello, peanut butter). Here are the dog-safe ingredients I used:

    1. 0at flour, sorghum flour, chickpea flour, or any combination of these I’ve used and checked out to be dog-safe. You could search for other grain or grain-free flours in the pantry for safety, and I’m guessing the substitution will work great in this forgiving recipe.
    2. Applesauce – dog-safe with no sugar added!
    3. Peanut butter – must be xylitol-free!
    4. Dog-safe broth or water – we sometimes make homemade chicken broth without the onions, garlic, and bay leaf and freeze portions for dog recipes or as a food topper for Birdie. However, water works just fine in this recipe.
    5. Eggs – Birdie LOVES cooked eggs! They are nutritious with protein, fatty acids, and vitamins and, as a result, will support your dog’s digestion and skin.
    dog treat cookie dough next to cut-out dog bone-shaped treats

    These treats are super easy to whip together. Because there are no fillers or preservatives, they also don’t have a long shelf life. Therefore, we make a batch and either give some away, keep in the fridge for up to a week or so, or pop them in the freezer to take out week-size servings.

    Black and white Mini Bernedoodle jumping in front of a 10-year old girl with her arm outstretched with peanut butter gluten-free dog treat

    The minis are the perfect training treats and incentives to make the Bernedoodle grooming sessions a good time for everyone. If you’ve tried brushing the teeth or fur of a four-legged creature, you will understand what a good time isn’t.

    Here’s the recipe for you and yours!

    bone-shaped dog treats on a counter with cookie jar

    Gluten-free Peanut Butter Dog Treats

    Easy to make dough with dog-safe ingredients you have in your pantry and fridge!
    Print Pin
    Servings: 50 treats or more
    Author: Heather Bursch


    • 1 2/3 cup oat flour, chickpea flour and sorghum flour. I use all 3, but any combo works!
    • 1/4 cup applesauce
    • 1/2 cup peanut butter
    • 1/4 cup dog-safe broth or water
    • 1 egg


    • Preheat the oven to 350° and lay parchment paper on two cookie sheets.
    • Dump all ingredients into a mixer and mix until moist and coming together. If it's too crumbly, add a teaspoon of water at a time to make sure the dough comes together but is not too wet or sticky to roll. Add a tablespoon of flour to the mix if it's too wet.
    • Sprinkle flour on the working surface or board, remove dough from the mixer, and form into a ball with your hands.
    • If cutting out treats with a cookie cutter, roll dough with a rolling pin until dough is about 1/4 inch thick. Cut out shapes with a cookie cutter and a spatula or dough scraper. Place dough cut-outs on prepared parchment paper-lined cookie sheets. Scoop up the leftover dough, form it into a ball, and re-roll until all dough is cut into cookies.
    • If you want to make small round cookies, scoop out the desired dough, and roll the dough in your hands to form a ball. Place the ball on a parchment paper-lined cookie sheet and press down gently with a fork to flatten the ball to a 1/4 inch thick round. Continue until all dough is formed into cookies and placed with a little bit of space on the cookie sheet.
    • Bake for 10-12 minutes until lightly brown and firm to the touch. If all treats are the mini-size, check at the 10-minute mark. If you make larger or thicker cookies, continue to bake until lightly browned.


    mixing bowl
    cookie cutter or fork
    parchment paper
    spatula or pastry scraper
    rolling pin

    This equipment section may contain affiliate links to products I know and love.

    Prep Time : 20 minutes
    Cook Time : 11 minutes
    Course: Dog Treat
    Category: Dog Food
    Method: Oven Baked
    Cost: $7
    Keywords: dog treats, dog-safe, gluten-free, peanut butter dog treats
    Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!


    ~ Heather

    stoneware bowl of granola with crunchy nuts, blueberries, bananas and yogurt with drizzle of honey on marble counter

    Does anyone else feel like you’re cooking, cleaning, and repeating right now? I’m foggy as to what was happening pre-COVID-19 quarantine. Did we even cook around here? What were we eating? Did the dishes load themselves? Did we eat out THAT much? I prefer to understand the why when I am confused and fix it. However, I am letting the lack of clarity go in hopes of more insight (and hindsight!) in the future. Until then, I’m making things like this crunchy granola with oats, nuts, and seeds and soaking up how it makes us feel like being home.

    Once upon a time in 2019, we made this recipe from Bon Appetit with most of the ingredients on hand. I loved the crunch, and not so much the chia pudding situation. So, we’ve continued to let the recipe evolve. Which is precisely the kind of recipe we need at this current moment, right? Ones that can change up with what we have on hand. Trust me. This crunchy granola is delicious however you mix it up!  

    gray bowl with yogurt, honey, and crunchy granola on a marble table with toasted nuts scattered.

    The total amount of nuts and seeds equals 2 cups, which means you should play with it. I love almonds and pecans the best + I usually throw in both raw pepitas and sunflower seeds if we have them on hand. Last year I tried Barùkas nuts and wrote about them here, and I subbed almonds for these crunchy and superfood Barùkas you see above. So good!

    Most recently, I’ve been ordering nuts from Nuts.com because they have almost any nut or flour I want, and they can tell me what’s certified gluten-free, which is nearly impossible to find for nuts. 

    Here’s the recipe. Now search your cupboards!

    shemadeitshemight.com | heatherbursch |

    crunchy granola with oats, nuts, and seeds

    Slightly sweet and toasty granola with oats, pecans, almonds, pepitas and sunflower seeds. 
    Print Pin
    Total Time : 45 minutes
    Servings: 10
    Author: Heather Bursch


    • 3 cups old-fashioned oats
    • 1 cup of raw pecans
    • 1/2 cup skin-on raw almonds
    • 1/2 cup unsweetened raw coconut flakes
    • 1/2 cup raw pepitas or sunflower seeds
    • 1 tablespoon of ground cinnamon
    • 1/4 teaspoon of ground nutmeg
    • 1/2 cup liquid honey, maple syrup, or combination
    • 1/4 cup melted butter or unrefined virgin coconut oil
    • 1 1/2 teaspoons of vanilla
    • pinch of salt


    • Preheat oven to 300°. 
    • Prepare a baking sheet with a layer of parchment paper or brush pan with melted butter or coconut oil. 
    • Mix oats, nuts, coconut, and seeds together in a large bowl. Sprinkle cinnamon and nutmeg on top of the mixture and stir until fully incorporated.
    • In a saucepan or microwave-safe bowl, melt butter and syrup or honey until just melted and whisk to combine. Add vanilla and whisk again. Drizzle liquid over granola mixture and stir until all dry ingredients and spices are incorporated. Sprinkle lightly with salt (2 pinches) and stir.
    • Spread granola onto the baking sheet scraping all ingredients and spices with a spatula, and spread the mixture in an even layer. 
    • Bake at 300° for 15 minutes. Stir and bake for another 10-15 minutes until pecans are lightly browned and toasted but not too dark. The granola gets more crunchy as it cools and dries.
    • Stir granola and let cool on the cookie sheet.
    • When cooled, break up and store in an airtight container at room temperature for up to a week. 


    1 roasting pan with sides
    1 bowl for mixing

    This equipment section may contain affiliate links to products I know and love.

    Prep Time : 15 minutes
    Cook Time : 30 minutes
    Course: Breakfast
    Category: Recipe
    Method: Oven Baked
    Cuisine: American
    Keywords: breakfast recipe, fresh fruit, granola, toasted nuts
    Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!

    We make our granola bowls with a generous smear of whole milk plain yogurt, a drizzle of honey or maple syrup, a scoop of this crunchy granola, and some berries or bananas. Yum!

    crunchy granola with oats, nuts and seeds | Heather Bursch | shemadeitshemight.com

    Let me know when you come up with your favorite nut and seed combo. And if you prefer fewer nuts and more grains in your granola, check out another family favorite Ella started making a few years ago.



    Instant Pot Chicken Bone Broth

    I can’t honestly say I need a bigger kitchen. Nope. Having made four batches of this Instant Pot Chicken Bone Broth at once might have been similar to hot yoga or a kitchen facial, but it didn’t not work.

    Instant Pot Chicken Bone Broth #shemadeit #instantpot #chickenbonebroth #bonebroth #recipe #howto #collagen #gelatin #healthyeats #soup #broth #winterfood #onthetable #whatsfordinner

    When you have a small kitchen, is an Instant Pot worth it?

    I’ve cooked for more than 50 in this tiny kitchen space. I’ve taught cooking lessons, held meal prepping sessions, catered birthday parties, made wedding cakes, and hosted so many parties.

    table, stools, aprons, fresh herbs, and directions in front of spaces at a home cooking class in front of sign that says, "Let's Make it".

    Sure, while I’ve felt crowded at times because guests always congregate in the kitchen, which I want, I’ve made it work to do what I love. There hasn’t been anything in the end that I wanted to do that I didn’t do.

    With that said, after 20+ years in the same space with nothing stopping me, I will occasionally daydream about the size of my space. I’m going to go ahead and blame it on the Instant Pot (affiliate link)! It’s one thing to clear space and make a situation work for a holiday or an event. But I just can’t put this thing away for more than a couple of days.

    And since I may have just put myself in a box, I’ll go ahead and say it. I don’t consider myself a member of the Instant Pot fan club, okay? I don’t use it for every meal, but it’s humming more than I ever thought it would. Thanks, Betsy and friends, for gifting me my first!

    Four recipes have turned my Instant Pot into a necessary piece of kitchen equipment!

    The following are on rotation from once a month to weekly.

    • A dish like this Tandoori Chicken curry from Pinch of Yum is necessary for the winter. I make a few personal tweaks like using Frontier curry powder instead of garam masala plus cutting the chili powder in half and just a pinch of the cayenne for the small people. It’s not a fancy meal, but it’s good, people love it, and I always have the ingredients on hand. What more can you say when a recipe only takes 5 minutes to cook and 20 minutes to get in a bowl. Win-win!
    white bowl of tandoori chicken, rice and broccoli with sauce on top.
    • Hard-boiled eggs. I still love my stove-top method! Then recently, when the IP was out on the counter, I threw four eggs on the insert rack with 1 cup of water. I pressed the manual button for 5 minutes, but Tim accidentally did a release at the 1-minute point. Oops! And this slightly jammy egg accident was perfect on our dinner salad. I’ll be doing that again!
    • The occasional pot of beans or rice (it’s so fast!)
    • Lastly, and most often is this Instant Pot Chicken Bone Broth. It happens every week and more often for clients and friends. It’s become the perfect snack or base for our favorite soups and dinners. It’s savory, filling, and slightly sweet from the carrots (my friend Kristin prefers no sweetness, so no carrots!), and the fresh herbs make it sing.
    Mason jars with bone broth soup stacked on black cart.

    I haven’t even mentioned my occasional Carnitas, Korean Beef Bowls, Beef Bourguignon, and the most recent experiment with Pho.

    Yet still, the one recipe that makes me claim, “I will never give up my Instant Pot, small kitchen be damned,” would be this broth.

    It’s become a staple, and while the habit started here, I’m not crazy if it’s this good with less work. I can always hunker in for a slow stovetop simmer on a cold day. However, if I can get quality results, as in liquid that gels from the bone’s releasing gelatin, I’m in.

    Left hand holding black mug of chicken bone broth with sprig of thyme on top.

    Have you ever eaten soup or a salad for a meal and an hour later felt like you haven’t eaten all day? This hunger is a sign, people. You need food like this. A bowl of soup made from this bone broth has enough fat and nutrients to be FILLING in the best way.

    Well, don’t take my word for it. Let’s get making it so you can try it, sip it, cook with it, and see for yourself.

    instant pot full of bone broth ingredients with carrot and onion on top

    Instant Pot Chicken Bone Broth

    The easiest bone-broth you'll want to make again and again. Drink it on its own for a filling and flavorful snack or base for your next favorite soup recipe.
    Print Pin
    Total Time : 2 hours 5 minutes
    Servings: 8 cups
    Author: Heather Bursch


    • 2 – 2 ½ lb bone-in skin-on organic chicken pieces: thighs, carcasses, feet, wings, or drumsticks
    • 1 fresh handful of each herb: parsley, thyme, and dill
    • 1 large yellow onion, peeled and cut in half.
    • 2 medium unpeeled carrots
    • 1 medium to large unpeeled parsnip
    • 1 large celery stalk
    • 4 unpeeled garlic cloves
    • 2 teaspoons sea salt
    • 1 teaspoon whole black peppercorns
    • 2 bay leaves
    • 2 quarts water
    • ½ small lemon squeezed into pot. No need to strain for seeds and pulp!


    • Put all ingredients in the Instant Pot, cover with the 2 quarts of water and lemon juice.
    • Set the timer on the manual setting for 40 minutes. Allow for a 20-minute natural release.
    • Remove insert of the IP and let it cool on a trivet until the pot has cooled down enough to handle well.
    • Using a strainer spoon, remove as much of the solids as you can. Discard as they have been pressurized to remove all flavor and fat.
    • Pour broth into a large bowl or pot over a colander or fine mesh strainer. Allow the broth to cool in a bowl or divide into jars and set on countertop uncovered until completely cool to the touch.
    • Once cooled, put lids on jars and refrigerate for up to 3-4 days.
    • If you prefer broth with less fat, once cooled, the layer of fat at the top can easily be removed.
    • To freeze, leave at least 2 inches of room from the top of a wide-mouth jar. Refrigerate for at least a day before putting it into the freezer. It can be frozen for up to a year in a deep freeze. I do 6 months in my refrigerator freezer compartment.

    This equipment section may contain affiliate links to products I know and love.

    Prep Time : 5 minutes
    Cook Time : 1 hour 30 minutes
    Course: Snack, Soup
    Category: Recipe
    Method: Instant Pot Pressure Cooking
    Cost: $25
    Keywords: bone broth, chicken broth, Instant Pot, soup
    Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!



    { 1 comment }

    instant pot beef bourguignon

    Beef stew, beef burgundy, beef bourguignon or boeuf bourguignon.

    How to make beef bourguignon in the Instant Pot. #shemadeit #winterfood #slowcooking #instantpot #beefstew #beefburgundy #recipe #redwine #cookingiwthwine #makeahead #companyiscoming #fallfood #comfortfood

    However you communicate it, this recipe is how we all shall cope with the new weather knocking at our door, the inevitable goodbye to the short fall and acceptance to the long winter coming.

    The last of of the herb garden. #shemadeit #cookingwithkids #garden #pickingherbs #kidfood

    And by coping, I don’t mean you have to settle in for a half-day simmer and depression. If you do find yourself at home for a day, by all means, make it the looooong way, and there will be magic in the air and your life by dinner. But for most people with normal hectic lives or those of you who love good food but not the hours of cooking part, this beef is for you.

    How to make beef bourguignon in the Instant Pot. #shemadeit #winterfood #slowcooking #instantpot #beefstew #beefburgundy #recipe #redwine #cookingiwthwine #makeahead #companyiscoming #fallfood #comfortfood

    I’ve been a skeptic about a lot of things, and I can see how it’s served me well at times, hello crockpot? I only had to ruin meat once to know the crockpot wasn’t going to be my best friend. But my hope never wholly dies, and in this instance, along came the Instant Pot so now I can quit being such an appliance snob.

    Naturally, when a client asked me earlier this year if I could teach her husband how to make beef bourguignon in the Instant Pot,😂 I set to work on making sure I liked my recipe enough before I shared it here. Which led to lighting things on fire (I still do steps 1-5 on the stovetop 🙏) along with some heavenly smells.

    In turn, I rekindled my love for this dish, and perhaps most importantly, another win for the IP and not skepticism.

    How to make beef bourguignon in the Instant Pot. #shemadeit #winterfood #slowcooking #instantpot #beefstew #beefburgundy #recipe #redwine #cookingiwthwine #makeahead #companyiscoming #fallfood #comfortfood

    It turns out that beef bourguignon in the IP isn’t second best, it is my first choice these days. (Hush, I’m not claiming it’s a side by side comparison, because who would even say that?) It’s first for me now though because time + time = more time, right? While Julia Child’s iconic recipe is on my #shemadeit bucket list (let’s do it together sometime!), I have made Ina Garten’s versions multiple times, including her version with filet mignon, and we all die of happiness.

    I tweaked my recipe here and there this fall and describe below how I like to finish it and serve it on most days. We’ll call this our version 2018 because year to year who knows what will come.

    instant pot beef bourguignon

    Print Pin
    Author: Heather Bursch


    • Olive oil or avocado oil for pan
    • 8 ounces diced bacon I recommend Wellshire organic uncured bacon
    • 2.5-3 pounds chuck roast beef trimmed of large pieces of fat - cut into 2-inch chunks
    • 1 1/2 pounds of carrots peeled and cut into 2-3 inch length chunks
    • 2 small yellow onions sliced into rings or chopped into pieces
    • 1 teaspoon of salt
    • 1-2 teaspoons of pepper
    • 2 large garlic cloves peeled and sliced thin
    • ½ cup cognac
    • 3 cups good dry red wine ¾ -1 bottle, Côtes du Rhône or Pinot Noir
    • 2 cups organic beef broth or stock
    • 1 tablespoon of tomato paste
    • I big handful of thyme tied in a bundle with kitchen string
    • 1 pound mushrooms de-stemmed and sliced more as desired!
    • Clarified butter butter or oil for sautéing mushrooms
    • 1 bag of frozen whole pearl onions
    • 4 tablespoons butter mashed with 2 tablespoons of gluten-free or regular flour and set aside for the last step. I like to use King Arthur All-Purpose Gluten-Free Flour.


    • In a large surface area saucepan, heat a teaspoon or two of olive or avocado oil. Add the bacon pieces and cook over medium heat for 10 minutes until lightly browned and starting to crisp on the edges. Stir occasionally. Remove the bacon with a slotted spoon to a large plate, leave as much bacon fat in the pan as you can.
    • In batches, brown the seasoned beef pieces over medium heat in the hot bacon fat for 2-3 minutes on all sides. Remove the seared pieces of beef to rest with the bacon on a large plate that can hold the juices. Continue to brown all pieces of meat and remove with the others.
    • In the hot oil, toss the carrots and onions with 1 teaspoon of salt & 1 1/2 teaspoons of pepper, cook occasionally stirring until the onions are browning, about 10 minutes more. Clear a spot in the center of the cooked vegetables and sauté garlic for 1 minute.
    • When I’m in my own home, I will light my cognac on fire. If you don't wish to light a fire in your kitchen, skip to the bottom of this step. To continue, add ½ cup cognac to the pot and stir the carrots and onion mixture to incorporate. Wearing a hand mitt and using a long lighter or tongs holding a match, stand back and ignite the alcohol and let the fire burn off the alcohol. When the flame burns out, stir your vegetable mixture and move to step 5. (If you don’t wish to light your cognac on fire, add the cognac and stir the carrots and onion mixture instead, gently scraping up the browned bits. Let it simmer rapidly for 5 minutes while the alcohol burns off, continue to stir.)
    • Add half of the wine to the vegetable and cognac mixture, and deglaze any remaining browned bits still on the bottom of the pan. Allow the mixture to simmer for 5 minutes.
    • Meanwhile, turn the Instant Pot to sauté and add all the beef, bacon and juices. Once bacon and beef are sizzling, add your vegetables, cognac and wine mixture.
    • Pour in the rest of your wine, beef broth and tomato paste and stir. Sink your thyme bundle into the stew. Bring to a boil, letting wine cook with the meat for about 15 more minutes. Liquids should almost be covering all your vegetables and meat. If you need more broth, add it and stir, not to pass the fill line on your Instant Pot.
    • Cover the pot with your lid and lock in place. Cancel the sauté feature and turn on manual pressure cooking with the timer set at 40 minutes. Plan on a 20-minute natural release.
    • While the beef is cooking, heat a saucepan with clarified butter, oil or combination of the two, and sauté your mushrooms until soft, and the moisture is evaporated while mushrooms start to brown. Set aside for later.
    • When 40 minutes of pressure cooking and 20 minutes of natural release is complete, manually release the rest of the pressure and remove lid when it is ready.
    • Turn the Instant Pot back to sauté and remove your thyme bundle. When the mixture is simmering and bubbling, add the frozen onions and mushrooms. Let the stew simmer on sauté until extra liquids (alcohol) continue to evaporate and flavors intense while onions cook. Stir occasionally to keep the sauce from coating the bottom of the insert. This can cook for 10-20 minutes if you like. When ready, add the butter and flour mixture, stirring until completely melted and incorporated. Let the sauce thicken for a few minutes and taste for seasoning. Add more salt and pepper as needed.
    • Serve over roasted fingerling potatoes (our current favorite), mashed potatoes, noodles, polenta, or alone with some crusty bread if you like.


    • This dish is even better made ahead of time or the day before you serve it! Let it cool completely and store covered in the refrigerator.
    • This entire dish can be made in the Instant Pot, but because of the small surface area, it will take longer to do the first five steps. Also, I have not tried lighting the cognac on fire in the IP.

    *See notes on burning off the alcohol below.

      Makes 10-12 servings

        This equipment section may contain affiliate links to products I know and love.

        Course: Adapted from Ina Garten.
        Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!

        How to make beef bourguignon in the Instant Pot. #shemadeit #winterfood #slowcooking #instantpot #beefstew #beefburgundy #recipe #redwine #cookingiwthwine #makeahead #companyiscoming #fallfood #comfortfood

        Grab a stock pot, your Instant Pot, a bottle of good red like Côtes du Rhône or Pinot Noir, a little bit of cognac, possibly your matches, all the ingredients and get ready for the cozy fall smells and satisfaction.


        ~ Heather

        *Disclaimer on alcohol:  While the recipe is designed to “cook off” all alcohol, there is no guarantee a percentage will be left in the sauce. I make no claims on how much, and if you Google this question you’ll be reading mixed opinions for the entire time this beef could be cooking. If you don’t want a trace of alcohol in your recipe, you can make a tasty beef stew without the wine and cognac. It just won’t have that burgundy flavor. Add beef stock, tomato juice or sauce, extra seasoning, burn off some balsamic or red wine vinegar (acid) instead and see what version you can create. 😘


        Once upon a holiday, I made lamb for the first time. You know, as one does. Having company for a holiday, Heather? Let’s try something you’ve never done before with an audience that isn’t super adventurous, said me. Yes, of course. 🤦🏻‍♀️

        It wasn’t my favorite, and from the number of leftovers, it wasn’t anyone else’s either. But it was the first try done. First try results rarely stop me and good thing since lamb has become one of my favorites. Roasted lamb chops, lamb meatballs and lamb burgers? Mmm-hmm.

        We love these burgers with a bun or plate of spinach greens and always topped with special sauce and homemade pickles. And by pickles, I don’t mean canned, jarred, or Grandma’s anything. I wouldn’t just throw that careless comment in there like that, I promise. These you can make in 15 and eat immediately or better yet, an hour or more later. And if you have no time for this or you forget, try these even easier pickled onions.

        Since I’ve been scratching down notes for these lamb burgers in multiple places, it’s time I put it here for you AND me.

        lamb burgers with lemon yogurt sauce

        Print Pin
        Author: Heather Bursch


        For the burgers:

        • 1.5 lb ground lamb
        • 1 tablespoon fresh oregano or 1 teaspoon of dried oregano
        • 1/2 teaspoon cinnamon
        • 1 teaspoon salt
        • 1 teaspoon cumin
        • pepper - 20 cracks or 1/2 teaspoon
        • 2 garlic cloves crushed
        • 1 teaspoon olive oil more for frying

        Lemon yogurt sauce

        • 1 cup of yogurt
        • 1/2 lemon zested
        • 1/2 lemon juiced
        • 1 teaspoon olive oil
        • 1 tablespoon of chopped mint or dill
        • 1/2 teaspoon of salt & a pinch of pepper
        • 1 small garlic clove crushed optional for a little punch.


        • In a bowl break apart your meat with two forks lightly.
        • Add all the spices and oil.
        • Gently mix ingredients into the meat with two forks, not stirring or mashing the meat, just enough to combine.
        • When all is mixed, form 4 - 6 patties about 3/4 inch thick.
        • Heat oil in a pan, enough to lightly coat the pan surface.
        • Fry lamb burgers 3-4 minutes a side, until cooked medium or longer as desired.

        To make the yogurt sauce

        • Whisk yogurt, lemon zest, juice, olive oil, 1/2 teaspoon salt & a few cracks of pepper. Lastly, stir in 1 tablespoon mint or dill.

        Option: I like to make small versions of this recipe under the broiler for an appetizer. Broil 3-4 minutes on each side. Top the cuties with tzatziki sauce and lemon zest on little toasts, and they fly off the plate.

          Makes 4-6 full-size burgers or 12-15 mini burgers.

            This equipment section may contain affiliate links to products I know and love.

            Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!

            My family’s favorite way to sandwich this burger, or any burger, is on a toasted gluten-free English muffin. But this summer, my family and clients have been eating those delicious looking Euro brioche buns from Whole Foods that are gluten-FULL and smell like heaven. You do you. Every once in a while I’ll have the multi-grain, gluten-free Rudi’s English muffin toasted or no bun at all, and I’m not sad about it.

            A slice of a seasonal tomato, spinach greens, lemon yogurt sauce and these pickles? Yes. It’s what’s been on our summer table but this one we’ll take with us all year long.

            homemade quick pickles

            Print Pin
            Author: Heather Bursch


            • 1 tablespoon of salt
            • 1/2 cup white distilled vinegar
            • 1 cup of water
            • 1 English cucumber sliced thin 1/8-1/4 inch on my Mandoline
            • 1/2 teaspoon caraway seeds
            • 6 pepper berries
            • 1-2 tablespoons of roughly chopped fresh dill
            • Optional: 1 teaspoon of sugar

            Replace cucumbers with red onion slices or fennel slices. Or a combination of all.


              • In a small saucepan whisk together vinegar, salt, water, caraway seeds and pepper berries until salt dissolves and liquid comes to a boil.
              • Place your chopped cucumbers and dill into your jar.
              • Pour hot liquid over cucumbers and dill and put on the lid.
              • Let it cool on the counter.
              • When cooled to room temperature, tip upside down a few times and then place in refrigerator.
              • Pickles can be eaten an hour after refrigeration but are best after 24 hours and up to a month.

              This equipment section may contain affiliate links to products I know and love.

              Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!




              Last week Cole and Ev were home at the same time, the kale and cucumbers were overflowing in the garden, I had a story to finish for W.E.L.L. Insiders, and we needed a salad to go with dinner. Dinner time, cooking lesson, story inspo and pictures needed? Grab available kids and do all the things!

              How to hold a knife safely? #ontheblog #shemadeit #recipe #lemons #vinaigrette #mealprep #mealprepping #sald #eatinghealthy #eattherainbow #chopping #whisking #teaching #cookinglesson #whatsfordinner #onthetable #knifeskills #cuttingveggies

              As with any cooking class I teach, impromptu or scheduled, it doesn’t matter your age or skill as there is always something to learn. Read Cooking WELL With Kids: How to Make the Best Green Salad with Lemon Vinaigrette for the first post in a series I’m doing for W.E.L.L Insiders. Keep reading for the actual questions I asked and how we made a salad which led to a cooking lesson for Cole and Ev with these questions:

              • Is this veggie ready?
              • Can you de-stem the kale, please?
              • How do you hold and cut with a knife SAFELY?
              • What’s an emulsion?
              • Have you ever tasted a purple carrot? Thyme? Mint?

              Is this veggie ready?

              I ask myself this every time I walk by the garden. Googling garden questions has become my everyday practice, as I’ve mentioned I can’t pay friends to share what they know when it comes to gardening!

              Cooking with kids! #ontheblog #shemadeit #recipe #lemons #vinaigrette #mealprep #mealprepping #sald #eatinghealthy #eattherainbow #chopping #whisking #teaching #cookinglesson #whatsfordinner #onthetable

              How do I know kale is ready? Here are a few things I do that may or may not be in the garden books, but they’ve worked for me, and I’ve shared them with my kids.

              • Pinch off a piece and taste it!
              • Harvest outer leaves when they are the size of your parent’s hand.
              • Keep inner and top leaves intact for the plant to keep growing.
              • If kale is bitter, I’ve read about reversing the order to what you or I usually do which is first wash then cut, to instead, massage leaves to soften, then cut, then rinse to remove some of the activated bitter taste.
              • Still bitter? I have found most kale and chard very edible by sauteeing with a little butter and balsamic. You’re welcome.

              Can you de-stem the kale, please?

              This job is perfect and fascinating for all the ages. Me! While some (eh hem, Whole Foods) don’t bother, I like a salad better without the chewy, fibrous stem. We love to do it this way:

              How do you hold and cut with a knife SAFELY?

              How to hold a knife safely? #ontheblog #shemadeit #recipe #lemons #vinaigrette #mealprep #mealprepping #sald #eatinghealthy #eattherainbow #chopping #whisking #teaching #cookinglesson #whatsfordinner #onthetable #knifeskills #cuttingveggies

              • Notice that Cole knows how to hold something he’s cutting with his fingertips down and his knuckles in front, creating a safe place for a knife to line up (safely bump), preventing any cutting of fingers. Eek.
              • Cole holds his knife in the grip of his hand, keeping pointer finger wrapped around the handle. While some find it easier to put pointer finger on top of the blade to guide it is an easy way to cause the knife to slip off balance and cut fingers.

              How to hold a knife safely? #ontheblog #shemadeit #recipe #lemons #vinaigrette #mealprep #mealprepping #sald #eatinghealthy #eattherainbow #chopping #whisking #teaching #cookinglesson #whatsfordinner #onthetable #knifeskills #cuttingveggies

              Evie uses a butter knife that is sharp enough to cut softer foods. She’s not alone in the tendency to want to use that pointer finger to guide the blade.

              Once she heard me notice and compliment Cole’s knife skills, she changed it up below after observing.

              How to hold a knife safely? #ontheblog #shemadeit #recipe #lemons #vinaigrette #mealprep #mealprepping #sald #eatinghealthy #eattherainbow #chopping #whisking #teaching #cookinglesson #whatsfordinner #onthetable #knifeskills #cuttingveggies

              What’s an emulsion?

              The science of food is something I’ve grown to appreciate and understand with age and context. Kids pick up on this right away of course. An emulsion is the mixture of two liquids that would not usually mix, like oil and water.

              How to make a simple vinaigrette? #ontheblog #shemadeit #recipe #lemons #vinaigrette #mealprep #mealprepping #sald #eatinghealthy #eattherainbow #chopping #whisking #teaching #cookinglesson #whatsfordinner #onthetable #knifeskills #cuttingveggies

              While vinaigrette is a temporary emulsion (after an hour or more it will separate again), there are more semi-permanent emulsions like hollandaise sauce and even more permanent like mayonnaise. Both of the latter requires a third ingredient like eggs or even honey and mustard can help bind the two together. In a vinaigrette, the oil droplets disperse into the vinegar and temporarily create an emulsion. It’s a perfect two kid job so one can whisk and the other slowly pour in the oil.

              How to make a simple vinaigrette? #ontheblog #shemadeit #recipe #lemons #vinaigrette #mealprep #mealprepping #sald #eatinghealthy #eattherainbow #chopping #whisking #teaching #cookinglesson #whatsfordinner #onthetable #knifeskills #cuttingveggies

              Have you ever tasted a purple carrot? A piece of fresh mint or thyme?

              • Try it!
              • Touch it, smell it, taste it!
              • Never say never (my golden food rule) and try it again next time.

              How to make a simple vinaigrette? #ontheblog #shemadeit #recipe #lemons #vinaigrette #mealprep #mealprepping #sald #eatinghealthy #eattherainbow #chopping #whisking #teaching #cookinglesson #whatsfordinner #onthetable #knifeskills #cuttingveggies

              I’ve often heard parents say, “My child doesn’t eat ______.” Food rejection IS a part of the developmental process of learning to eat, and some struggle more with this than others. I wonder what happens though when we definitively decide for a little person who they are and what they’ll do long-term when it comes to food, and then we say it aloud on repeat or remove the particular food from their diet for good? Keep at it, give it time. My 2 cents. 🙂

              And that goes for me and my lifelong dislike of lima beans too? Ha. While I don’t need to like this legume, I won’t, however, turn down anything YOU think is worth trying again. So bring it on you lima bean lovers? (Is there even such a thing?) Never say never.

              For more cooking lessons, check out the full series on cooking with Cole called Before He Goes.



              instant pot carnitas

              Does the world need another carnitas recipe? Probs not but I still have one for you. And you’re welcome. You can consider this my shock and awe share because I didn’t see an Instant Pot sitting on my counter thing coming.

              Make these easy instant pot carnitas for your next meal prep or dinner party! #ontheblog #shemadeit #recipe #carnitas #mealprep #mealprepping #tacos #whatsfordinner #onthetable

              I’m old enough and smart enough to know that never is NEVER a sure thing. And lately, I’ve been feeling the future of our food and what’s on our plates bending in a new direction. (Towards more plants and less meat!) I guess I  didn’t see that one coming either.

              We made One Part Plant's Roasted Cauliflower and Fennel Soup!

              Without a plan, I started throwing in plant-based meals here and there and seeing what the family and I noticed. While we did notice, I didn’t hear anybody missing the meat. Hmm. Are we full? What did we like? Do we want it again? Surprisingly, we are all a bit rocked that the answer has been yes, yes and more, please.

              My point on eating more plants and yet this post being on carnitas? Bwahaha. I guess it means this one is worth it but not because it’s the only star on the plate. These beans and this rice can be made in your new Instant Pot. Batch make the parts, and you have my kind of perfect meal prep, which in my opinion is to go ahead and prep the parts. Don’t worry about packing it up like this pretty little jar!

              Meal prep these easy instant pot carnitas with rice and beans for your next meal prepping session! #shemadeit #recipe #carnitas #mealprep #mealprepping #tacos #whatsfordinner #onthetable

              Unless you are walking out the door, in which case this is also perfect.

              When at home, put a fresh over-easy egg on top, pass the hot sauce, perhaps a new cassava tortilla and everybody’s happy. Maybe the best part is it’s extraordinary ability to be breakfast, lunch, or dinner for whoever and however you put it together.

              Here’s the cheaper 6 in 1 Instant Pot I have but click picture (affiliate link) for more options!

              For the curious Instant Pot or the pressure cooker owners, this gem is for you!

              instant pot carnitas

              Print Pin
              Author: Heather Bursch


              • 1 tablespoon olive oil or bacon fat
              • 1 3-4 pound boneless pork shoulder
              • 1 cup of water
              • 2 oranges zested and squeezed to about 1 cup of juice
              • juice of 1 lime
              • 4 cloves of garlic peeled and left whole
              • 2 teaspoon sea salt
              • 1/2 cup white onion chopped
              • 2 teaspoons oregano


              • Trim large pieces of fat off of pork shoulder. Save fat and add to the pot before cooking for flavor.
              • Cut pork into 2-inch pieces.
              • Press [Saute], then press [Adjust] to [More] mode on your Instant Pot. In 10 seconds your pot is ready to saute your meat. Add oil for a few seconds to cover the bottom of the insert and saute all meat sides in batches, placing browned pork in a bowl until all pieces are brown. Keep all meat in the extra bowl to rest and saute onions alone for about 3 minutes. Add some more oil as needed.
              • Add meat and all the remaining ingredients back into Instant Pot insert, including reserved fat pieces, and stir to combine, scraping up browned bits if possible.
              • Close the lid of the Instant Pot. Press [Manual] and set time for 30 minutes.
              • When time is up, let the pork naturally release for about 20 minutes and then release the remaining pressure manually.

              Options for finishing recipe:

              • To eat immediately: Shred meat and use juices to add moisture as you need and skip the sauce thickening process as detailed next.
              • To cook down sauce with stove and oven: With a slotted spoon, strain out meat pieces onto a rimmed baking sheet with about 1/2 cup of juices poured on top. Put remaining juices in a saucepan and bring to a boil. Simmer vigorously while the sauce cooks down to a thicker sauce. Broil pan with meat until tops of meat chunks start to crisp. Remove from the oven. Discard fat pieces and shred meat. Pour thicker sauce on top and stir together before serving.
              • To cook down sauce with stove top only: Remove pork pieces and pour all juices into a saucepan, bring to a boil and cook until thick and reduced as you desire. Add pork pieces back in (removing all fat portions) and stir and shred until meat is pulled apart and ready to eat.
              • To save or freeze for later: Cool the meat and juices in Instant Pot pan, then package into a storage container and refrigerate for up to 4 days. Proceed with either of the options above, removing the fat layer on top as you wish or use some in your recipe for flavor. Or you can put cooled meat and juices into the freezer once cooled and when you decide to thaw, proceed with oven or stove-top reheating instructions above.

              This equipment section may contain affiliate links to products I know and love.

              Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!

              If you don’t see yourself getting an Instant Pot, don’t say “never” or you’ll have one by months end. Do, however, click on over to this stove-top crispy shredded pork carnitas or this oven roasted slow roasted pork shoulder for recipes that have not been replaced by the pressure cooker but give it just a little bit of competition.

              As for the winds of change and more plant-based meals coming, follow me on @heatherbursch or check back here to see where it goes.

              ~ Heather

              { 1 comment }

              This one was initially for Cole, cooking lesson #3 and scrambled eggs.

              how to make scrambled eggs | cooking lesson # 3 | shemadeitshemight.com | #shemadeit #cookinglesson #howtomakescrambledeggs #allcladpans #cooklikeachef #offtocollege #hemadeit #cookingwithkids #beforehegoes

              Even if he doesn’t want to make eggs during dorm life next year, he will eventually. They’re a staple, right? Breakfast, lunch, snacks and dinner, and they are also economical. (And I’m talking about organic free-range, vegetarian eggs. Still so cheap!) He will need all these things one day – kitchen skills and inexpensive meals, right? But beyond all this, Cole likes eggs even though he complains about making them sometimes.

              how to make scrambled eggs | cooking lesson # 3 | shemadeitshemight.com | #shemadeit #cookinglesson #howtomakescrambledeggs #allcladpans #cooklikeachef #offtocollege #hemadeit #cookingwithkids #beforehegoes

              I realized this winter we had an egg situation going on with the whole family. Everyone wanted or needed them, but no one wanted to make them, and when they did, there was a messy trail left behind.

              how to make scrambled eggs | cooking lesson # 3 | shemadeitshemight.com | #shemadeit #cookinglesson #howtomakescrambledeggs #allcladpans #cooklikeachef #offtocollege #hemadeit #cookingwithkids #beforehegoes

              But hey parents, do you ever find yourself doing something you never intended to keep doing, but you’re either not aware that you are hustling or the work seems easier than A, B, or C? Well, eggs were one of those things. Without intention, Tim or I were making the eggs for the kids and ourselves at different wake-up times. One of us was also cleaning up after it was all said and done or using multiple pans all morning long. If we weren’t making or cleaning it, no one was making eggs for themselves, and egg-less children were hungry by 9 a.m. On approximately December 2017, I had ENOUGH.

              I invited the whole fam damily into the kitchen for an egg refresher to get us all on the same page, and we implemented a new kitchen practice for living at the Bursches:

              Everyone (except the 6-year-old) will make their own eggs in our All-Clad pans daily, and they shall clean all dishes involved.

              Sound simple?

              Well, anybody living with another human knows nothing is that seamless. Cooking and community necessitate empathy, respect, common courtesy, and in my opinion, a parent who doesn’t do everything for their children.

              And some of you will say, “For crying out loud, why doesn’t this family have a non-stick pan, though?!”

              Well, I’m not going to rant to you about what non-stick pans are or aren’t, how they leach crap into your food, flake off and become part of your omelet, okay? Enough said. You can look up the research and decide for yourself. Or how they don’t allow for browned bits, deglazing or the perfect crusts to develop when cooking everything else besides eggs. Truth.

              How I ended up not having non-stick pans was not by reading an article that scared the $%&* out of me. It’s less glamorous. My last non-stick pan died (as they always do) about ten years ago, I couldn’t afford a new one, and someone said to me something like, “Well, you have to have a non-stick pan for eggs, don’t you?” And because I’m stubborn like this, I didn’t buy one. Ha. Instead, I figured out how to use what I had, a previously purchased set of All-Clad pans. Hello.

              how to make scrambled eggs | cooking lesson # 3 | shemadeitshemight.com | #shemadeit #cookinglesson #howtomakescrambledeggs #allcladpans #cooklikeachef #offtocollege #hemadeit #cookingwithkids #beforehegoes

              When this beautiful pan and a little clarified butter can give you the most beautiful and delicious eggs along with anything and everything else a chef/cook needs, why even bother with the flaking and replacing. Cooking eggs in a metal pan taught me how to lock down the basics of cooking (like egg making) as well as gain high-performance skills with heat and timing, how to adjust and learn what is good or even better, about smoking points and different oils, and how having a pan along with the right utensil for every use is annoying when one kind is all you really need. We never went back.

              Here’s our recipe. And what to do when it goes awry.

              perfect scrambled eggs in an All-Clad pan

              Print Pin
              Author: heather bursch


              • 2 teaspoons of clarified butter see videos for options
              • 2 eggs whisked well
              • small to medium metal pan
              • salt & pepper to taste


              • Heat pan on high for 1 minute (make sure it's fully heated!), then add clarified butter or oil. Set the timer for 1 minute while butter melts, heats, and easily covers the pan surface. This time can vary, but as you learn your pan works with your stove, make sure your pan is hot and your butter/oil is fully warmed up and ready for eggs to sizzle. Do not let your fat get to the point of smoking. When butter or oil moves around your pan quickly and easily when you use your wrist to tip the pan in a circular motion, your pan is ready. Vice versa, if the oil or butter moves slowly and doesn't coat your pan, wait a little longer as your fat is not hot enough to create a non-stick surface. This will take practice to know. Use the 1 minute above as a guide.
              • When pan and fat are hot and about to bubble, pour in eggs and working quickly with a firm spatula or spoon, scrape eggs toward the middle, so the oil or butter follows your swipe and recoats the pan.
              • Fold and slightly break apart eggs as needed to maintain fluffy folds and cook insides as much as you like. Again, learn the kind of eggs you prefer. I prefer mine slightly wet and one last fold to cook the wet layer, then I'm done.
              • When ready, remove from heat to stop eggs from frying and drying.
              • Pan should remain clean if the pan and your butter/oil are hot enough.

              See problem shooting below the recipe!

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                Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!
                • If there is a layer of egg film cooked on the bottom of your pan, try to adjust next time. To quickly remove the film when you are done, immediately put water in your pan and return to high heat, scraping as if you were cooking or deglazing a pan. This habit will remove all egg film in seconds rather than trying to wash it off now or later.
                how to make scrambled eggs | cooking lesson # 3 | shemadeitshemight.com | #shemadeit #cookinglesson #howtomakescrambledeggs #allcladpans #cooklikeachef #offtocollege #hemadeit #cookingwithkids #beforehegoes
                • If you notice oil or butter smoking, your heat is too high, or it’s been left on the heat for too long.
                • If eggs are too wet, trying breaking them up more next time and flipping them once or twice rather than just folding.
                • If eggs are too dry, try less breaking and more folding or less time on the heat.
                • If eggs are burning, try a little bit more fat in your pan before you decide to turn down your heat. In a metal pan, even if you cook with more fat, it doesn’t just get stirred into the eggs. If the pan is hot enough, some fat will stay in the pan when you are done if you let it. See video part 2 below.

                And that’s a wrap on Cole’s cooking lesson # 3. He says 3 out of 5 times a week, his pan is clean when eggs are done, and believe me, this ratio I can live with. As for Cole’s cooking lessons? We now have cake, queso and eggs. I mean, what else does the boy need? Snacks! He always wants another snack. Stay tuned!

                Check out these old posts on hard-boiled eggs, and that time I decided to nail down how to make an over-easy egg, using the All-Clad, of course.

                ~Heather (& Cole)

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                picadillo tacos with tomatillo and avocado salsa | heatherbursch | shemadeitshemight.com #tacos #greensauce #tomatillosalsa #avocados #shemadeit #cilantro #recipes #glutenfree

                This is my kind of food. A recipe that is made to take you through the week in almost any form. I mean, I ALWAYS start with a taco, but it inevitably ends up on my eggs, on top of some greens or an avocado, on another version of a taco with eggs, or by itself for a quick snack. Smack your lips right now. Yum.

                And that all depends if it lasts beyond our dinner because it’s tricky when five people love something. I can’t imagine a big enough batch for five sets of leftovers, but I probably should because everyone here would be happy to have their own stash for the week with signs that say don’t touch. It’s precious.

                picadillo tacos with tomatillo and avocado salsa | heatherbursch | shemadeitshemight.com #tacos #greensauce #tomatillosalsa #avocados #shemadeit #cilantro #recipes #glutenfree

                It’s also a lesson in improving an average pound of grass-fed ground beef with a basic white potato. I love both of these things. I just do. My body craves red meat once in a while, and I’m not at the point in the spring where my body has completely given up the need for cozy food like potatoes. Basically, I’m still cold.

                While I love both of these ingredients mentioned above, it’s the green sauce I’m most in love with, and this, my friends, WILL take us the rest of the way into spring.

                picadillo tacos with tomatillo and avocado salsa | heatherbursch | shemadeitshemight.com #tacos #greensauce #tomatillosalsa #avocados #shemadeit #cilantro #recipes #glutenfree

                You’ve seen my Rick Bayless love over the years, and he’s taught and retaught me all the ways to roast up things like poblanos and tomatillos, with ingredients like garlic, cilantro and maybe a squeeze of lime. Blend and call it a salsa, sauce or spring. You choose. It’s time.

                picadillo tacos with tomatillo and avocado salsa | heatherbursch | shemadeitshemight.com #tacos #greensauce #tomatillosalsa #avocados #shemadeit #cilantro #recipes #glutenfree

                Here you go, our current family favorite stuffing for your taco needs – breakfast, lunch or dinner.

                picadillo tacos with tomatillo and avocado salsa | heatherbursch | shemadeitshemight.com #tacos #greensauce #tomatillosalsa #avocados #shemadeit #cilantro #recipes #glutenfree

                Speaking of tacos, I’ve made these tortillas in the picture above and below three times with Otto’s Naturals 100% Natural Cassava Flour. I was trying to replicate a thin grain-free yuca root tortilla as we had at PICNIK in Austin. I’m still working on a thinner version, but these are solid, friends. And easy to whip up!

                picadillo tacos with tomatillo and avocado salsa | heatherbursch | shemadeitshemight.com #tacos #greensauce #tomatillosalsa #avocados #shemadeit #cilantro #recipes #glutenfree

                They are thicker and more like the flour tortilla texture, which consequently does make them filling. (Or maybe that’s the potatoes?) But anyways, if you are looking for a homemade alternative, I’ve had better luck with these than with trying to make fresh corn tortillas since I cannot find fresh masa around this city yet.

                Here’s the taco filling, and the tortilla options are up to you.

                picadillo tacos with tomatillo and avocado salsa | heatherbursch | shemadeitshemight.com

                Beef and Potato Picadillo Tacos with Tomatillo Salsa

                Print Pin
                Author: Heather Bursch


                • 1 pound ground beef
                • 1 1/2 pounds white potatoes peeled and small diced
                • 1 small yellow onion chopped
                • 2 tablespoons clarified butter
                • 1 tablespoon olive oil

                Salsa Ingredients

                • 8 to matillos husked rinsed and halved
                • 8 cloves of garlic unpeeled
                • 1 jalapeno whole
                • 1/2-1 teaspoon salt & pepper
                • 1/2 bunch of cilantro
                • 1/2 avocado


                • Preheat oven to broil. On a cookie sheet lay halved tomatillos open side down, unpeeled garlic cloves, and jalapeño. Broil for 10-15 minutes total, turning garlic and jalapeño every 3-4 minutes as skins blacken on all sides.
                • If garlic is browned or blackened on all sides, remove from oven and return the tomatillos and pepper until there are black spots and vegetables are fully softened. Peel the garlic and let vegetables cool while you continue with the meat and potatoes.
                • In a saute pan, cook ground beef and a light sprinkle of salt and pepper until browned and crumbled into small bite-sized pieces. Set aside.
                • In a large metal saute pan, heat 1 tablespoon of clarified butter and 1 tablespoon of olive oil over medium-high heat. Add potatoes, onions and another light sprinkle of salt and pepper in a single layer and saute. Do not disturb for about 5 minutes. If it seems too hot, turn it down but try not to stir so the potatoes can create the browned coating of hash-browned potatoes.
                • After 5 minutes, with a sharp-edged spatula, scrape the potatoes thoroughly and continue to saute. Add more clarified butter if the pan seems dry. Cook potatoes and onions, stirring occasionally for 10-15 minutes more until potatoes are just tender but not starting to mush. Do not over stir.
                • To finish salsa, scrape all vegetables and juices with peeled garlic into a blender. Add the cilantro leaves and 1/2 teaspoon of salt and a few pinches of pepper and blend until pureed.Taste and add more seasoning, and a squeeze of lime if you like. Remove 3/4 cup of salsa from the blender jar and set aside for later. Add 1/2 avocado to the blender jar and puree for final salsa topping. Set aside.
                • When potatoes are just done, stir in ground beef and 3/4 cup reserved salsa. Salt and pepper to taste as you desire.
                • To eat: fill tortillas with beef and potato filling, top with avocado salsa.

                Other optional toppings: cilantro, avocado slices, and limes.

                  Makes 12 - 15 tacos

                    This equipment section may contain affiliate links to products I know and love.

                    Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!
                    picadillo tacos with tomatillo and avocado salsa | heatherbursch | shemadeitshemight.com #tacos #greensauce #tomatillosalsa #avocados #shemadeit #cilantro #recipes #glutenfree