​We made a felt board a couple of weeks ago, and my kids are loving all the imaginative play! Felt boards are great for teaching math concepts, shapes, color sorting, and just all-around fun imaginative play. We recently added a few fun finds from Amazon focusing on community helpers and modes of transportation.   It took me around 30 minutes to create the board, and another 30 minutes to cut out all the weather shapes (which is still a work in progress) and has now turned into hours of fun, especially this morning when it rained until noon. 

Indulge in the ultimate comfort food experience with Salisbury steaks! Dive into my family's beloved rendition of this timeless TV Dinner favorite with a personalized touch that elevates the classic. Bid farewell to store-bought soup mixes as we embark on a flavorful journey with a delectable homemade gravy. Savor every bite atop creamy mashed potatoes or cauliflower mash for a hearty winter meal that's both budget-friendly and guaranteed to please the entire family, even the little ones.
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​Ingredients
Patties
1 lb Lean Grass-Fed Ground Beef
1/3 cup Italian Bread Crumbs
2 tsp Ketchup
1 tsp Mustard (I use yellow mustard)
1 tsp Worcestershire sauce
1/2 tsp Granulated Garlic
1/2 tsp Onion Powder
1 tsp Dried Minced Onion
1 tbsp Extra Virgin Olive Oil or avocado oil
 
Gravy
2 tbsp of Brown Gravy Mix
2 cups hot Water
1 tsp Ketchup
1/2 tsp Worcestershire sauce
 
Directions:

1. In a large bowl add the ground beef and all of the patty ingredients and combine using your hands until it is all well-incorporated.
2. Form the beef mixture into hamburger patties, set aside on a plate or cutting board.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Cook patties on both sides until no longer pink. (about 4 minutes per side)
5. Lower temperature to low.
6. Whisk together brown gravy mix and water until well-blended.
7. Whisk in ketchup and Worcestershire and pour over patties in skillet.
8. Allow to simmer until gravy warms and thickens.

 
Optional: I also recommend sautéing onions in butter before cooking the patties for a nice addition to this meal.

This cozy dinner started with something simple: our family loves watching the Outdoor Boys channel on YouTube, and it feels like they are always sitting down to a warm pot of tomato soup after a day outside. One night, we all looked at each other and thought, “We should do that,” but with a homemade version that feels a little more special.

So this became our go-to: Cozy Instant Pot Tomato Bisque with Italian Pork Meatballs + Mini Sourdough Grilled Cheese. The Instant Pot makes it fast enough for a real-life weeknight, but it still tastes like it simmered all afternoon. A 28 oz can of San Marzano tomatoes gives it that rich, classic flavor, and freshly shredded Kirkland Signature Parmigiano Reggiano melts in to make it creamy and comforting. Then we add tender Italian ground pork meatballs to make it hearty, and of course, we serve it with mini sourdough grilled cheese sandwiches for dipping, because that is half the cozy fun.
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To make it feel extra special for the kiddos, we love setting the table a little differently, even on an ordinary night: a couple of candles lit at the dining table, warm bowls, and those little grilled cheese dippers stacked on a plate in the center. It turns a simple soup night into a memory.

Recipe 1: Instant Pot Tomato Bisque (San Marzano + Parm)
Servings 6 (more like 6 with grilled cheese and meatballs, or 4 if it’s just soup and everyone is starving)

Ingredients
2 tbsp butter (or olive oil)
1 medium yellow onion, diced
3 to 5 cloves garlic, minced
1 tsp Italian seasoning
1 tsp sea salt (start here, adjust after blending)
1/2 tsp black pepper
Pinch red pepper flakes (optional)
1 tbsp tomato paste (optional, but makes it richer)
1 (28 oz) can whole San Marzano tomatoes, with juices
2 cups chicken broth (or bone broth)
1 tsp sugar or 1 tsp honey (optional, helps balance acidity)
1/2 cup heavy cream (or full-fat coconut milk if dairy-free)
1 cup Kirkland Signature Parmigiano Reggiano, shredded (plus extra for topping)
2 tbsp fresh basil (or 1 tsp dried basil)

Instructions (Instant Pot)
1. Saute
Press Sauté on the Instant Pot.
Melt the butter, add the onion, and cook for 4 to 5 minutes until soft.
Add garlic, Italian seasoning, salt, pepper (and red pepper flakes if using). Cook 30 seconds.
Stir in tomato paste (if using) for 30 seconds.
Add the can of San Marzano tomatoes (with juices) and broth.
Use a wooden spoon to gently break up the tomatoes a bit.

2. Pressure Cook
Lock lid, set to High Pressure: 8 minutes.
Natural release for 10 minutes, then quick release remaining pressure.
3. Blend
Use an immersion blender right in the pot until silky smooth.
If using a blender: blend in batches and vent steam safely.

4. Make it bisque
Press Sauté (Low).
Stir in heavy cream, shredded Parmigiano Reggiano, and basil.
Simmer 2 to 3 minutes until melted and creamy.
Taste and adjust salt. If it’s too tangy, add that teaspoon of honey or sugar.

Serving ideas
Top each bowl with extra Parmigiano
A swirl of cream
Basil ribbons
A few meatballs right in the bowl

Storage
Fridge: 4 days
Freezer: up to 3 months
Tip: If freezing, freeze before adding cream, then add cream when reheating for the best texture.

Recipe 2: Italian Ground Pork Meatballs (Perfect Soup Size)
Makes about 20 to 24 mini meatballs (depending on size)

Ingredients
1 lb ground pork
1/3 cup grated Parmigiano Reggiano (use your shredded and chop it finer if needed)
1/3 cup breadcrumbs (or sourdough crumbs)
1 egg
2 cloves garlic, minced (or 1/2 tsp garlic powder)
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp black pepper
2 tbsp milk or cream (helps keep them tender)
1 tbsp chopped parsley (optional)

Instructions (Oven, easiest)
Heat oven to 400°F.
Mix everything gently (don’t overwork).
Scoop and roll into 1-inch meatballs.
Bake on a parchment-lined sheet pan 12 to 14 minutes until cooked through.

To serve with the bisque
Add meatballs into bowls, then ladle soup over top
Or stir meatballs into the pot after blending and let them warm through for 2 minutes

Recipe 3: Mini Sourdough Grilled Cheese Sandwiches (Dippers!)

Ingredients
Sourdough bread slices (cut into small squares or fingers)
Sliced cheddar (or white cheddar, provolone, or mozzarella)
Butter (softened) or mayo for the outside
Optional: a pinch of garlic powder for the butter

Instructions
Build sandwiches, then cut into mini triangles or strips before cooking (easier to flip).
Cook in a skillet on medium-low:
3 to 4 minutes per side until golden and melty.
Serve warm alongside soup for dipping.

Shortcut if you’re making a bunch: bake on a sheet pan at 425°F for ~6 minutes per side (flip once).

Cozy Winter Meal “How to Plate It”
Bowl: Tomato bisque + 4 to 5 mini meatballs + parm on top
Side: 2 to 3 mini sourdough grilled cheese dippers per person
Optional add-on: simple green salad with balsamic to balance the richness