Saturday, September 15, 2018

Balsamic Roast Beef Recipe

I love recipes that require little preparation time and are delicious.  This is one of the easiest and tastiest recipes I have ever made.  I found it on Add A Pinch website.  You place a roast in a slow cooker with some balsamic vinegar, soy sauce, honey, red pepper flakes, and garlic.  Cook for 8 hours on low in your slow cooker. Remove the roast from the slow cooker and shred the roast with two forks.  Place it back in the slow cooker and mix it in well in the cooking juices.
 Delicious tender pieces of beef loaded with flavor.   The roast was also nice and moist - not dry like some roasts.   If you have leftovers, they taste better the second day.
The family loved this new roast recipe.  I will be making this recipe again. 

Balsamic Roast Beef Recipe
From Add A Pinch  Method Adapted Slightly by From My Southwest Kitchen

1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic chopped

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker. Shred with two forks. Place roast back in slow cooker and mix in well the the juices.   Serve.

Serves 6-8

Sunday, September 9, 2018

Instant Pot Crack Chicken

I have seen various recipes for Crack Chicken but I did not understand what the big deal was.  Well now I do.  Crack Chicken is very creamy with a ranch flavor.  Add some bacon and cheddar cheese and you have one delish chicken meal.  I served mine on a butter toasted bun and it was delicious.  You can serve it plain with some rice and veggies.  Whichever way you choose to serve this dish it will be delicious.

Instant Pot Crack Chicken

4 boneless, skinless chicken breasts
1 (8-ounce) package cream cheese
1 packet Ranch seasoning
1/2 cup water
2 teaspoons cornstarch
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 green onions


Place chicken and cream cheese in Instant Pot.
Sprinkle ranch seasoning over the top and add 1/2 cup water.
Close Instant Pot and set to High Pressure for 15 minutes. Be sure you turn the valve to "sealing".
Do a quick pressure release. Once pin drops, remove the lid.
Remove about 2 to 3 teaspoons of liquid from the pot and place in a small bowl to cool.
Remove chicken to a cutting board and shred.
Turn Instant Pot to "Saute" mode and whisk the liquid vigorously to break up the cream cheese. When liquid comes to a simmer, stir the cornstarch into the 2 to 3 teaspoons of liquid you removed from the pot. (It should no longer be hot. If it is, stir the cornstarch into 2 to 3 teaspoons of cold water instead.)
Add cornstarch mixture to the Instant Pot. Cook and whisk until it thickens. Then add chicken back to pot along with cheddar cheese. Turn Instant Pot off.

Sprinkle bacon and green onions on top and serve.

Serves 4-6

Monday, August 20, 2018

Instant Pot Beef Barbacoa

Beef Barbacoa makes the best tacos ever.  The meat has a tangy, salty and spicy flavor and is ever so tender.  This Instant Pot version is no exception.  I love the flavor and the easy preparation and quick cooking time.

Instant Pot Beef Barbacoa
From Epicurious


1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas,  or flour  for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving


Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the bay leaves. Stir to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
Serve the beef hot, piled into corn (flour) tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Serves 6

Thursday, August 16, 2018

Instant Pot Beef Stroganoff

My Instant Pot is truly amazing.  I am discovering more and more recipes I can make and they turn out delicious.  Beef Stroganoff was my latest recipe.  All I can say was this was the best Beef Stroganoff  I have ever made.  The meat was fork tender and extremely flavorful.  The sauce was the best - not too powerful and not too bland.  This delicious meal took 50 minutes from start to serve.

Beef Stroganoff
From Easy Peazy Meal


2.5 pound chuck roast
1 tsp kosher salt
1/2 tsp fresh ground black pepper
½ tsp dried parsley
1 tsp garlic powder
½ tsp onion powder
1 Tbs olive oil
3 Tbs butter
8 ounces baby Bella mushrooms (white mushrooms work too)
1 large yellow onion, sliced
1 Tbs minced garlic
1 ½ cups beef broth/stock
2 Tbs flour
2 Tbs Worcestershire sauce
1/2 cup sour cream
12 ounces egg noodles, cooked according to package directions
Fresh Parsley
Salt and pepper to taste


1. In a small bowl mix salt, pepper, parsley, garlic powder, and onion powder together, and rub it all over the chuck roast, coating the exterior.
Turn your Instant Pot to the Saute setting, and wait for it to get nice and hot. Then add olive oil to the bottom, spread it around to ensure the whole bottom is coated.
2. Sear your roast on all sides by using cooking tongs, and holding against the heat for 4-5 minutes per side.
3. Set meat aside, and add butter, mushrooms, onions, and to the pot, keeping it on the saute setting. Saute for 5-7 minutes until mushrooms are starting to brown, and onions are aromatic and tender. Add garlic and saute another minute.
4. Pour ½ cup beef stock into the pot, and use it to deglaze the pot. You need to use a wooden spoon and scrape all the brown bits off the bottom so the pot won’t register as burn, and will be able to come to pressure later. Plus those brown bits give this so much flavor.
Slice the chuck roast into thin slices, cutting against the grain. Toss beef in 2 Tbs of flour, coating the outsides of each piece.
5. Add chuck roast to the pan with the onions and mushrooms, add remaining beef stock and Worcestershire sauce. Put lid on and seal, set to “sealing”.
6. Cook on high pressure using the manual setting to set to cook for 13 minutes.
Let pressure release naturally for 10 minutes, then carefully release remaining pressure by turning to “venting”.
7. Remove lid and turn the IP back on to Saute mode.
(Note: If there is a lot of liquid, use a ladle, remove some of the liquid from the pot, and put it in a small bowl, and use a fork to whisk 2 Tbs corn starch with the liquid to make a slurry. Add the slurry to the pot. Typically there is not too much, but sometimes the meat has more liquid than other times)
Add the sour cream into the pot, and stir well, allowing to cook until sauce is thickened to desired doneness. Taste, and add additional seasoning (salt and pepper) to preference.
Serve over cooked egg noodles, and garnish with fresh parsley.

Monday, July 30, 2018

Instant Pot Mississippi Chicken

Another great Instant Pot recipe.  As I have said before I love my Instant Pot.  It cooks food quickly and is so easy to use. This recipe for Mississippi Chicken cooks under 15 minutes and the result is delicious.  Tender bites of chicken cooked in a flavorful sauce of  Pepperoncini peppers and their juices, chicken broth, butter, Ranch Dressing mix, and Au Jus Gravy mix.

You can serve with rice and some veggies or make yourself a delicious Chicken Sandwich on a butter toasted bun.
Instant Pot Mississippi Chicken
From Simply Happy Foodie Adapted Slightly From My Southwest Kitchen

2-3 lbs Chicken Breasts  (Boneless/skinless. Fresh or frozen. Cut breasts in half, if possible)
1/2 cup Chicken Broth
1/2 16oz jar Pepperoncini peppers (with juice)
(1) 1oz packet Au Jus  Mix
(1) 1oz packet Ranch Dressing/Seasoning Mix
1/2 stick Butter (4 Tbsp) or more to taste

1. Put chicken in the bottom of the inner pot of the Instant Pot.
2. Add all of the other ingredients and close the lid and lock it in place. Turn the steam release knob to the sealing position.
3. Select the Poultry setting on your Instant Pot. If you do not have a Poultry setting press the Pressure Cook/Manual Button (or use dial) and use the + or - button to select 10 minutes (if using frozen breasts that you can't cut in half, set time to 15 minutes).
4.When the cook time is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.
5. Carefully open the lid away from you.  Remove the chicken breasts and shred.  Return the shredded chicken to the sauce and stir well.  Serve.

Serves 6

Monday, July 23, 2018

Slow Cooker Barbecue Beef Sandwiches

Barbecue Beef Sandwiches are a great meal and an easy one to prepare. You just need to put the ingredients in a slow cooker, cover, cook, and go on with your day.  When you are ready for dinner just shred the meat, return to the sauce, stir in the beef to get it coated with the delicious sauce and pile high on rolls.  Serve with red onion slices and/or dill pickle slices.  I usually have sides of beans, corn, and Cole Slaw.

Slow Cooker Barbecue Beef Sandwiches
From My Recipes


5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 (1-pound) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2 1/2-ounce) submarine rolls, halved or Hamburger Buns -  butter toasted
Red onion slices (optional)
Dill pickle slices (optional)


1. Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks.
2.Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours.
3. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce.
4.Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.

Serves 10

Wednesday, July 18, 2018

Banana Pudding

Banana Pudding- a very simple and delicious dessert.   This dessert originated as a Southern Classic.  Today it is enjoyed by all.   A dessert perfect for any meal or any gathering.  I love the rich banana flavor in a creamy pudding with vanilla wafers in every bite.

Banana Pudding
From Cooking Light Adapted Slightly by From My Southwest Kitchen


1/3 cup all-purpose flour
Dash of Salt
2 1/2 cups whole milk
1 (14-ounce) can sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 vanilla wafer, divided
4 large egg whites at room temperature
1/4 cup sugar

1. Preheat oven to 325 degrees F.
2. Combine flour and salt in a medium saucepan.  Gradually add the  whole milk and the sweetened condensed milk.  Add in the egg yolks and stir well.  Cook over medium heat for about 8 minutes or until the milk mixture is thick  stirring constantly.  Remove from heat; stir in the vanilla extract.
3. Arrange 1 cup of the banana slices in the bottom of a 2-quart baking dish.  Spoon one-third of pudding mixture over banana slices.  Arrange 15 vanilla wafers on top of the pudding.  Repeat the layers twice, arranging the last 15 vanilla wafers around the edge of the dish. Push the vanilla wafers into the pudding.
4.  Beat egg whites at high speed of a mixer until foamy.  Gradually add the sugar, 1 tablespoon at a time.  Beat until stiff peaks form.  Spread the meringue evenly over the pudding, sealing to the edge of the dish.
5.  Bake at 325 degrees F for 25 minutes or until golden brown.

Note:  The pudding may be bit soupy when you first remove it from the oven.  Let it cool at least 30 minutes before serving.

Serves 10