Instant Pot Beef Stew

January 23, 2017 by

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I have been tweaking this recipe for awhile now and I finally perfected it!  I thought I had it just right but the other night I needed to make 2 batches since I was taking dinner to a friend as well.  The first batch I coated the meat with some seasoning and flour and seared in batches, then added the tomato paste and garlic, deglazed with the broths before pressurizing.  The 2nd batch I was running short on time and in a moment of adventure I threw caution to the wind and dumped everything in the pot and set it.  To my amazement you couldn’t tell the difference between both batches! This was such a hit and is my new go-to stew recipe.  I love it more than any other I’ve ever made and I’m pretty sure you will to.  And if you don’t have a pressure cooker I think you would get pretty good results cooking this on high in a crock pot for about 6-8 hours or until meat and veg are tender.
This recipe could not be any easier.  Or tastier!

INSTANT POT BEEF STEW
1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
2 tsp salt
1/2 tsp pepper
2 T tomato paste
3 garlic cloves, minced
2-4 cups beef broth
2-4 cups chicken broth
1 T worcestershire
8 cups chopped vegetables*
(I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)

To thicken:
3 T cornstarch
3 T water

Place everything except thickener in the Instant Pot (or other electric pressure cooker)
Cook on high pressure for 30 minutes.  Natural pressure release for 10 minutes.
To thicken, whisk together the cornstarch and cold water and stir in.

*Most root vegetables are a good choice here.  Peas are nice as well, but add those at the end.  If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.

Note: The vegetables will be very soft.  If you want them to have more texture, just leave out the veg and cook as directed.  Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.

Why the difference in broth amount? Depends on how thick or thin you prefer your stew

Filed Under: Beef, Instant Pot (Pressure Cooking), Slow Cooker

Best Ever Burritos (Freezer Friendly!)

April 13, 2016 by

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There are 2 types of food that I know without a shadow of a doubt, my hubby will LOVE.  Pizza and Mexican.  Pretty much any variety of either.  Well, almost.  There was the cauliflower pizza crust experiment.. we don’t talk about that. 😉

I love keeping these on hand in the freezer, either for dinner or lunches.  I make them lots of ways, and we like them equally with shredded chicken too.  Homemade enchilada sauce and refried beans aren’t a must but if you want the best EVER you really should put in the extra time on those, they are so much yummier.
You can adapt these to your own taste, if I have leftover refried beans I sometimes whip some up with just beans and cheese in them too.
I’ve even made them with leftover turkey from a holiday.  Adding the enchilada sauce to the meat helps it stay moist.

BEST EVER BURRITOS
For the beef:
2 lbs roast
1 tsp salt
1/4 tsp pepper
1 tsp oregano
1/2 tsp chipotle powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder

To assemble:
Flour Tortillas
Homemade Enchilada Sauce, or store bought
White or Red Rice
Refried Beans
Shredded cheese, I use a combination of monterey jack and cheddar

To serve:
Shredded lettuce
chopped tomatoes
Guacamole
Sour Cream
Sliced olives

Combine all the spices together in a small bowl.  Coat the roast with the spices.  Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart. (TIP: If your roast doesn’t have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.)  Shred meat and toss with enchilada sauce.
To assemble burritos:
In a flour tortilla, place rice, meat, and beans.  Fold up one long side, then the short sides, and then roll tightly.
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In the picture I also have shredded chicken tossed with enchilada sauce since I was making some chicken ones for the freezer as well.
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If I’m freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
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Place on a baking sheet and top with a little enchilada sauce (more if you want a “wet” burrito) and some cheese.
Bake at 375 degrees until cheese is melted and warmed through.

Filed Under: Beef, Chicken / Turkey, Freezer, Mexican

BBQ Bacon Burgers

June 9, 2015 by

BBQ Bacon Burgers
Not going to lie.  I could barely eat half of one of these.  Next time I might make them slider style.  My hubby had no problems polishing one off though.
My Dad couldn’t cook many things but he was the grill master at our house.  Summers were BBQ season at our house when I was a kid.  We didn’t have AC and if it was hot out he would grill dinner to keep the house cooler.  So I always feel like making BBQ food when the weather starts to warm up.  These are over the top burgers, great to make for Father’s day or a BBQ.
There is a trick to making the onion strings I’m going to share with you.  After you coat the onion rings in the buttermilk and seasoned flour let them rest for a bit on a tray.  The buttermilk starts to absorb the flour a little bit and you’ll get a better crunch.

BBQ BACON BURGERS

Green leaf lettuce
Sharp cheddar
BBQ Sauce
Onion strings (See recipe at end)
Hamburgers, grilled, or cooked in an iron skillet
Bacon, cooked crisp (Homemade for extra points!) 🙂
Hamburger Buns (Homemade for even more extra points!)

Form 1/4 to 1/3 lb ground beef into a patty, making an indent in the center of the patty.  Cook on a grill or in a cast iron skillet over medium heat.  Flip after a few minutes, when the first side is well browned.  After a couple minutes on the second side top with cheese and cover to melt.  Make sure to lightly butter the inside of the buns and toast in a skillet.  I usually do this before cooking the hamburgers and then set aside while the hamburgers cook.

For the onion strings:
1 onion, thinly sliced (white or yellow is fine)
2 cups buttermilk
2 cups flour
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Oil, for cooking

Pour buttermilk over the onions rings and toss to coat well.   Combine the flour and seasonings in a shallow bowl.  Take a small handful of onion rings and coat in the seasoned flour, shaking off excess.  Place on a tray while you repeat with remaining onions.  Set aside while you heat a couple inches of oil over medium heat (or use a deep fryer).
Cook in batches until golden brown.  Place on a wire rack over a baking sheet when cooked, repeating with the rest.

Filed Under: Beef, Grilling / Smoking

DIY Bagel Dogs

May 28, 2015 by

DIY Bagel Dogs
I have a secret to tell you… soft pretzels and bagels.. basically the same thing, just in a different shape.  Honest.  I have another secret.  Bagel dogs are the secret to a happy life.  Well, happy kids and that’s basically the same thing. 😉  I keep my freezer stocked with these at all times and they are a total life saver for crazy days when you need something quick for the kids (okay, some adults too).  When we have company over for dinner, no matter how nice of a meal it is, I will have some of these out for the kids too.  Often times kids won’t want to eat something new, especially when they are having fun playing at a friends house.  They are super easy and way better than what you’d get at the store.  Best part is you control the hot dog component so if you want them to be organic, chicken, turkey, heck even vegan, you can do that.  This dough is the same as the soft pretzel dough so you can even make some of each.  I usually make a double batch, and make half into bagel dogs, and the other half into soft pretzels.
Now let’s make some!
DIY Bagel Dogs

DIY BAGEL DOGS

For the dough:
1 1/2 cups warm water
1 T sugar
2 tsp kosher salt
1 pkg active dry yeast
4 1/2 cups flour
2 oz butter, melted

10 cups water
2/3 cup baking soda
egg wash (1 egg yolk mixed with 1 T water)
pretzel salt, optional
24 hot dogs

Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
Mix until dough pulls away from the side of the bowl.
Place in an oiled bowl and cover for 1 hour.
Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the bagel dogs.
Divide the dough into half, then each half into 12 equal pieces.  For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
Place on a greased baking sheet and repeat with remaining hot dogs and dough.  (I used 2 baking sheets)
Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
Brush with egg wash and sprinkle with pretzel salt if using.  Bake for 12 to 14 minutes, until golden brown.

To freeze, cool first then place in freezer bags or containers.  I’ve never flash frozen these and have never had them stick together.  Reheat in oven or microwave.

Filed Under: Beef, Chicken / Turkey, Freezer, Pork

Roast Beef Hash

March 17, 2015 by

Roast Beef Hash

This was one of my father’s favorite dishes, so it seems fitting to post it today.  He loved all things Irish and was quite proud of his Irish heritage.
I’m pretty sure my youngest inherited her fieriness from that line 😉
In the month of March I always make a big Irish dinner and it remains one of my favorite meals to cook.
This is a great recipe to use up leftover corned beef (or roast beef if you don’t enjoy corned).  I’ve made this even with some cubed leftover Canadian Bacon, or crumbled bacon too.  It’s delicious any way!   If I’m thinking ahead I cook the potatoes even a day or two ahead of time to make these super easy and quick to cook.  Happy St Patrick’s Day!

ROAST BEEF HASH

3 lbs gold potatoes, peeled and cut into 1/2″ cubes (Should be 5-6 cups)
2 T oil
1 large white onion, diced (about 2 cups)
1 1/2 lbs leftover cooked roast beef or corned beef, diced (about 3 cups)
1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper

Heat oil in a large skillet over medium heat.  Add potatoes and cover.  Cook 10 minutes, stirring once or twice.
Uncover and add onions.  Cook about 5-10 minutes longer.
Add beef and spices, cook until heated through and potatoes and onions are golden and tender.
If desired, serve with a poached or fried egg and fresh parsley.

SHORTCUT VERSION: Boil or bake your potatoes, peel on, ahead of time.  Cook until barely tender.
Chill, then peel and cut into cubes.  Cook in an uncovered skillet along with the oil and onions until golden, then continue as above, adding meat and spices.

Filed Under: Beef, Irish

Cabbage Rolls

September 17, 2013 by

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You might think this is a typo and be searching for the tomato sauce in the ingredients… but you won’t find it.  These are a more traditional cabbage roll, and I have to say I really prefer them this way.  Tomato sauce tends to make the cabbage a little slimy in my opinion too.
Think of them like tasty meatballs wrapped in cabbage leaves.
And of course bacon doesn’t hurt too. 😉

CABBAGE ROLLS
1 large or 2 smaller cabbage heads
1/4 cup cider vinegar
kosher salt
1/2 lb bacon
1 1/2 cups chicken stock

For Filling:
1 lb ground beef
1 lb ground pork
1 large white onion, chopped
2 eggs
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp mustard
1 tsp caraway seeds
1/2 tsp ground celery seed
1/4 cup chopped fresh parsley
1/4 cup breadcrumbs

Bring a large pot of water to a boil with the salt and cider vinegar.  Add the cabbage and boil for 15-25 minutes until leaves are tender.  After 5-8 minutes I use tongs to peel away outer leaves as soon as they will easily peel back with ripping so the inner leaves will soften better.  Remove from water as soon as tender.
Meanwhile, mix together all the filling ingredients.
Line a 9 by 13 inch pan with cabbage leaves and set aside.
Using one or two cabbage leaves (depending on size), place a scoop of filling (I usually do about 1/4 to 1/2 cup of filling per roll, but you can make them smaller or bigger) in the middle and fold bottom up, then sides, then roll the rest of the way to enclose.  Place on tray and repeat until done.
Cook bacon until crisp, reserving drippings.  Chop bacon and set aside.
In hot drippings, sear the cabbage rolls on both sides then place in lined pan.
When done searing them all, add chicken stock and stir to deglaze the pan.  (Basically, you just want to get up all the yummy bits in the bottom of the pan. 🙂 )
Pour sauce over cabbage rolls and sprinkle with reserved bacon.
Top with more cabbage leaves or foil and bake at 375 degrees for about 45 minutes to 1 hour, depending on size of rolls.

Filed Under: Beef, German, Pork

Beef and Broccoli Stirfry

November 27, 2012 by


My hubby may not love stir fries but he does love this one.  It is one of the few recipes that I have made our entire marriage and not tweaked or changed.
After a holiday I love making simple meals like stir fries, with alot of vegetables.  The great thing about them is they go together so quickly, everything is cooked in one pan so you don’t have as much clean up either, and it’s easy to adjust them for everyone’s likes and dislikes.
Sometimes I serve this with peanuts on the side as well for those that want some extra crunch too.  Baked brown rice makes a perfect pair with it as well.

BEEF AND BROCCOLI STIR FRY
For marinade:
1/2 cup water
1/4 cup soy sauce
1/4 tsp grated gingerroot (or 1/2 tsp dried)
2 garlic cloves, minced

2 lbs steak, thinly sliced (I usually use top round or petite sirloin)
1 tsp oil
2 cups thinly sliced carrots
6 cups broccoli florets and stalks, thinly sliced
1/2 cup water
2 T soy sauce
1 tsp Worcestershire
1 tsp ginger powder
1 tsp garlic powder
1 tsp cornstarch
2 green onions, thinly sliced
sesame seeds for serving

Marinade the beef.  Combine the water, soy sauce, ginger, and garlic in a bag and add beef, coating with marinade.  Marinate in the fridge for at least 4 hours.

Heat oil in a wok or large skillet over medium high heat.  Remove beef from marinade and cook.  Remove from pan and set aside.
Add carrots and broccoli and the 1/2 cup water.  Cover and let steam for 3-5 minutes.  Add the beef back to the pan.
Stir together the soy, worcestershire, ginger, garlic, and cornstarch and mix into pan, coating everything well.
Top with green onions and sesame seeds and serve over rice.

Filed Under: Asian, Beef

Carna Asada Tacos

June 26, 2012 by

My hubby has a new hobby.  Well, okay, it’s not that new.  I’ll give you the scenario.  He tries something at at restaurant (or in this case, at the taco truck) that he likes, then asks me if I could make that.  Lucky for him, I like a challenge.
Especially if it’s something I like too. : )
I have to say, I think these turned out even better than the taco trucks.  I’ve seen lots of recipes for carna asada tacos, but usually they have a lengthy marinate recipe that includes things like soy sauce.  I knew the tacos we’ve had and loved were dressed much more simply than that, but a marinade was still a good idea, but needed to be a simple one.  Here’s the best tips I came up:
1. Use “skirt steak” not “carna asada meat”.  Carna asada meat is usually the end cuts off a few cuts of meat, and while it is cheaper, you won’t be able to trim it properly and will probably have more gristle and such.
2. Cut steak into a couple pieces so it will fit better in pan you have chosen to cook in.  Crowding the pan causes the temperature to drop and your steak will steam instead of sear.
3.  Use a large griddle or heavy cast iron pan to cook steak.  While grills are great, for this you really want a good sear on the whole surface of the steak.
4.  If your steak isn’t searing as good, try a little trick: sprinkle just a little bit of sugar on the surface of the steak, this will caramelize and help sear.

CARNA ASADA TACOS
For Steak:
1 1/2 to 2 lbs skirt steak
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh lime juice
1/4 cup olive oil

To Serve:
Small corn tortillas, warmed on a dry skillet
white onion, diced
Cilantro
Radishes, sliced thinly
Lime wedges
Roasted Salsa Verde

Skirt steak usually comes in long strips.  Cut into a couple pieces and trim any excess fat off.  Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
Refrigerate for at least 2 hours, or ideally 6 to 8 hours.


Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
(Cook in batches if needed, don’t crowd the pan).
Let rest for a few minutes on a board, then chop.
If desired, put back on the hot pan and sear for a couple more minutes.
To serve, put in small corn tortillas with radishes, cilantro, onion, roasted salsa verde, and lime wedges.

Filed Under: Beef, Mexican

Mozzarella Stuffed Meatballs with Tomato Cream Sauce

June 5, 2012 by

I always have a stash of meatballs in my freezer for quick dinners, but every now and again I’ll make these for something a little more special.
This is one of my hubby’s favorite meals, and on the top of my list as well.  I love that it’s so simple to make, but feels like a special dinner.
Especially if you serve it with fresh baguettes.
One warning though, if you don’t get these to the table and serve dinner promptly… well, there won’t be any for dinner. : )
Between my hubby and 5 year old, these can be polished off in a flash.

MOZZARELLA STUFFED MEATBALLS
WITH TOMATO CREAM SAUCE
For the Meatballs:
3 T olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 slices firm bread, cut in small cubes
1/2 cup milk
1 lb ground beef
1 lb ground pork
1 egg
1/4 cup grated Parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
2 T Italian seasoning
8 oz mozzarella cheese, cut into 24 cubes

For the Sauce:
3 garlic cloves, crushed
28 oz can crushed tomatoes
2 tsp thyme
2 tsp oregano
1 tsp sugar
salt and pepper, to taste
1 cup milk or cream

To serve:
1 lb spaghetti, cooked al dente
1/4 cup chopped fresh basil

Heat 1 T olive oil in a saute pan over medium high heat.  Add onion and garlic, saute until softened, then put on a plate to cool.
Place the bread cubes in a bowl and pour the milk over.  Let soak.
Combine the beef, pork, egg, Parmesan, salt, pepper, and Italian seasoning in a large bowl.
Squeeze excess milk from bread and add to meat mixture along with cooled onions.
Use your hands to gently combine everything.  Divide mixture into 24 balls (I find it easiest to divide bowl contents in quarters, then each quarter into 6).

Wrap each meatball around a cube of mozzarella, incasing completely.
Place on a cookie sheet and repeat until done.
Heat the  remaining 2 T olive oil in a large skillet (I find a large electric skillet makes this go quite faster.)
Working in batches, sear the meatballs on all sides, don’t cook all the way through, just brown the outside.
Then return to the cookie sheet and bake at 350 degrees for 15 minutes or until cooked through.

While meatballs are baking, cook the noodles and make the sauce.
In same skillet used to sear meatballs, saute garlic.
Add crushed tomatoes, thyme, oregano, and sugar.
Let simmer for a few minutes, add salt and pepper to taste.
Stir in cream or milk, then add noodles and toss with sauce, then add meatballs and top with basil.

Recipe adapted from Tyler Florence

Filed Under: Beef, Pasta, Pork, Sauces / Condiments

Best Ever Sliders

May 24, 2012 by

I know the term “best ever” may at times be thrown around a little liberally, but seriousely.. BEST. EVER.
Last year my hubby and I ventured into the concrete jungle of Portland to try a new restaurant for my birthday and while I’m not a big burger fan, their sliders are amazing.  Since we don’t venture into Portland much for date nights I had to recreate them to have at home.  After a few tries I think they are pretty darn close.  If you are having a big bbq for the holiday weekend.. or you just want a good burger… give these a try, you’ll be hooked too!  And ps, this recipe does make about 16, so of course cut it down if needed, just remember they will be smaller, so expect an adult to eat at least 2.

BEST EVER SLIDERS
makes 16 sliders
For the patties:
1 lb ground beef
1 lb ground pork
1 cup finely chopped white onion
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp chili powder
1/2 tsp kosher salt
1/4 tsp pepper

For the sauce:
1 cup mayonnaise
2 tsp deli mustard (mustard with grated horseradish root, I find it in Beaver brand)
3 T fresh basil pesto (process basil leaves with just a drizzle of olive oil in food processor)
salt and pepper to taste

To serve:
Potato rolls
melted butter
sliced tomato
crisp cooked pepper bacon
Shredded cheddar cheese

Make the sauce: whisk all ingredients together, set aside.
Cut potato rolls in half and brush cut side with melted butter.
Toast on a griddle or grill over medium high heat.  Set aside.
To make the patties, heat a drizzle of oil over medium high heat in a skillet.  Add onion and garlic, saute until softened.
Add seasonings, then mix into meat.  Form about 16 small patties.
Cook over medium high heat on a griddle or a grill until almost done, then top with shredded cheese and cook until melted.
Put spread on toasted rolls, top with a patty, bacon, and tomato.

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Filed Under: Beef, Pork, Sandwiches / Wraps