Green Chili Stew

Green Chili Stew is one of my all time favorites.   I never tire of it.  Maybe it is the green chili  that we love so much here in New Mexico.  This stew is a  combination of ground beef, potatoes, green chili, tomatoes, and spices.  All of these ingredients are simmered together to create a delicious and satisfying stew.   Serve with a flour tortilla and you have a satisfying meal. 



Green Chili Stew

Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1 packet (1-ounce) taco seasoning
3 garlic cloves, minced
4 cups beef broth
1 (14.5 ounce) crushed tomatoes
1 cup diced green chilies
2 cups peeled potatoes, diced
2  teaspoons ground cumin
2  teaspoons dried Mexican oregano
1 teaspoon salt
1/4 teaspoon black pepper

Directions:
1.  In a Dutch Oven heat the oil and add the  ground beef.  As the beef is browning, break it up into small pieces. When beef is cooked remove to a plate lined with a paper towel.  Wipe out Dutch oven and place meat back in the Dutch Oven.  Sprinkle the taco seasoning over the ground beef and stir until the meat is covered.
2. Add the remaining ingredients to the Dutch Oven and stir to combine.  Bring to boil.   Cover and reduce heat.  Simmer for 45 minutes.
3. Taste and re season if  necessary.  Serve.

Serves 6-8



 

Chewy Sugar Cookies

Christmas time is here and at my house that means lots of holiday baking.  There is something about baking during the holidays that is extra special.  Sharing with family and friends, co workers, cookie exchanges, enjoying the treats you ban yourself from all year -  just to name a few.

This recipe is for a delicious chewy sugar cookie. It is a drop cookie.  The dough consists of your traditional cookie ingredients plus cream cheese.  The  dough a little softer so you have to handle the dough gently and briefly.    The result is a sweet tender sugar cookie.

Chewy Sugar Cookies
From Cook's Country Magazine

Ingredients:

2 1/4 cups (11 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract

Directions:

1. Adjust oven rack to middle position and heat over to 350 degrees.  Line 2 rimmed baking sheets with parchment paper.  Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
2. Place 1 1/2 cups sugar and cream cheese in large bowl.  Place remaining 1/3 cup sugar in shallow dish and set aside.  Pour melted butter over sugar and cream cheese and whisk to combine (some lumps of cream cheese will remain but will smooth out later).  Whisk in oil until incorporated.  Add egg, milk, and vanilla and whisk until smooth.  Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
3. Divide dough into 24 equal pieces, about 2 tablespoons each.  Using your hands, roll dough into balls.  Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets, 12 balls per sheet.  Using bottom of drinking glass, flatten balls to 2 inches in diameter.  Sprinkle top of cookies evenly with 4 teaspoons of sugar remaining in shallow dish ( 2 teaspoons per sheet); discard any remaining sugar.
4. Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet halfway through  baking.  Let cookies cool on sheet for 5 minutes, then transfer to wire rack.  Let cookies cool completely before serving.

Makes 24 cookies

Snickerdoodles

It is that time of year again.  Christmas baking time which translates to lots and lots of  cookies.  The first cookies of the season I seem to make are Snickerdoodles.  I just love them and when I find recipe for them I need to make it.  This recipe is no exception.

I love the soft chewy texture of Snickerdoodles with a slight crisp edge.  The overall light cinnamon sugar flavor of the cookie makes it the quintessential Christmas Cookie.  A truly delicious cookie in my opinion.



Snickerdoodles

Pioneer Woman
Prep: 15 Minutes Level: Easy
Cook: 9 Minutes Serves: 20
Ingredients

2-1/2 cups All-purpose Flour
2 teaspoons Cream Of Tartar
1 teaspoon Baking Soda
3/4 teaspoons Salt
1 cup Unsalted Butter, Softened
1-3/4 cup Granulated Sugar, Divided
2 Large Eggs
1 Tablespoon Ground Cinnamon

Preparation

Preheat the oven to 400ºF and line several baking sheets with parchment paper.

In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3–5 minutes. Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined.

Mix remaining ¼ cup sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.

Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8–9 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving.

Gnocchi Gratin With Ham

On busy days, I usually do a casserole of some sort.   They are great  - you just need to assemble and pop in the oven.   You can also make the dish ahead of time and when you are ready to bake pop it in the oven.

This recipe is very easy to make and is a crowd pleaser.  I love the taste the Gruyere cheese adds to the recipe.  The gnocchi is a nice change from your everyday pasta bake. Hope you enjoy this recipe as much as we did.


Gnocchi Gratin With Ham
From Southern Living

Ingredients:

 1 (16-oz.) pkg. potato gnocchi
 6 tablespoons unsalted butter, divided
 1 pound ham steak, cut into 1⁄2-inch pieces
 1/4 cup all-purpose flour
 2 cups whole milk
 1/4 teaspoon kosher salt
 1/4 teaspoon black pepper
 4 ounces shredded Gruyère cheese (about 1 cup)
 1/2 cup grated Parmesan cheese, divide

Directions:
1. Preheat oven to 400°F. Cook potato gnocchi according to package directions; drain and transfer to a large bowl.
2. Melt 2 Tbsp. unsalted butter in a large Dutch oven over medium-high. Add ham and cook, stirring often, until ham is lightly browned and any moisture has evaporated, 5 to 6 minutes. Using a slotted spoon, transfer ham to bowl with gnocchi. Wipe Dutch oven clean.
3. Melt 4 Tbsp. unsalted butter in Dutch oven over medium-high. Whisk in all-purpose flour. Cook, whisking constantly, until mixture is light golden brown, 1 to 2 minutes. Slowly whisk in whole milk, and bring to a boil; whisk vigorously to work out any lumps.
4.Whisk in kosher salt and black pepper. Remove from heat, and slowly whisk in shredded Gruyère cheese and 1/4 cup grated Parmesan cheese, until melted. Pour cheese sauce over ham and gnocchi.
5.Transfer mixture to a lightly greased (with cooking spray) 11-x 7-inch baking dish. Sprinkle remaining 1⁄4 cup grated Parmesan cheese on top, and bake in preheated oven until bubbly and golden brown, 20 to 25 minutes. Remove from oven, and serve warm.

Serves 4-6

Crispy Boneless Breaded Pork Chops - Air Fryer

I tried out my new Air Fryer the other day.    I have read and heard great things about Air Fryers.   Needless to say, I was excited to try it out.  For the first recipe, I made some Crispy Boneless Bread Pork Chops.  This is a very easy recipe to make and the Pork Chops came out moist on the inside and crispy on the outside!  Made in the air fryer  they took just 12 minutes to cook.    

Crispy Boneless Breaded Pork Chops
From Skinny Taste

Special Equipment:  Air Fryer

INGREDIENTS:
olive oil spray
6 (3/4-inch thick) center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg, beaten
1/2 cup panko crumbs (check labels for GF)
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese (omit for vegetarian)
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper

DIRECTIONS:
Preheat the air fryer to 400F for 12 minutes and lightly spray the basket with oil.
Season pork chops on both sides with 1/2 tsp kosher salt.
Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
When the air fryer is ready, place 3 of the chops into the prepared basket and spritz the top with oil.
Cook 12 minutes turning half way, spritzing both sides with oil. Set aside and repeat with the remaining pork chops.

Serves 6

Slow Cooker Korean Beef

Another great recipe for your slow cooker that is easy and delicious.  Flank steak is cut into strips and coated with cornstarch.   The steak is cooked in a sauce for 5 hours composed of sesame oil, garlic, soy sauce,  beef befog, brown sugar, onion and red pepper flakes.  Once the beef is cooked through and tender, I served it over rice.  You can garnish with green onion and sesame seeds, if you wish.



Slow Cooker Korean Beef
The Recipe Critic

Ingredients:
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Sesame Oil
½ teaspoons mince Garlic, Cloves
½ cups Soy Sauce
½ cup beef broth
¾ cups Brown Sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes
sesame seeds and green onions, for garnish
Instructions:
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Serves 4

Scoma's Lazy Man Cioppino

I love Scoma's Restaurant in San Francisco.  When I eat there, I usually order their Lazy Man Cioppino. A delicious Fish Stew in a tasty tomato base broth.  I was very excited when I found Scoma's recipe for their Lazy Man's Cioppino on the web.

Half the fun of making this stew is shopping for the ingredients.  The kids and I head down to our local Whole Foods market and pick up the fish, wine,  veggies and clam juice.  We also pick up some bread to toast up to dip in the broth and clean up our bowl.

This recipe came together very nicely.  You first start by sautéing the garlic and then add the chopped onion.  Add the wine,  followed by the fresh herbs.  Add your favorite tomato sauce, bring to a boil and add the fish.  Once the fish is cooked, add the crab meat, clam juice, and seasoning.  Heat through and serve.

A bowl of a delicious and hearty stew awaits your family and/or friends.  Enjoy.

SCOMA’S LAZY MAN’S CIOPPINO

From Scoma's

(Serves 4 – 6 people)
Prep time: 30-45 minutes
Cook time: 30-40 minutes

INGREDIENTS

1⁄4 cup olive oil
1 tablespoon garlic
1 large white or yellow onion, chopped
1/2 cup dry white wine
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
2 cups fish stock or clam juice
6 cups of your favorite tomato sauce
1 lb rock cod cut into 1″ cubes
1.5 lbs Manila clams
12oz prawns (deveined and peeled)
1 lb cooked crab meat
8oz bay shrimp
12oz scallops
Salt and pepper

PROCEDURE

• Heat olive oil over medium heat and cook garlic for one minute.
• Add the onions and let them sweat for two or three minutes.
• Turn heat to high and add the wine to deglaze. Cook for 2-3 minutes (or until reduced in half) then reduce heat to medium.
• Add fresh oregano and basil.
• Add the tomato sauce and bring to a boil.
• Slowly add fish, shellfish, and shrimp meat.
• Bring the cioppino back to a boil and simmer for 5-7 minutes or until all the seafood is cooked.
• Add cooked crab meat.
• Thin the cioppino to your liking with fish stock or clam juice.
• Adjust the seasoning with salt & pepper.
• Serve in a large bowl with fresh sourdough bread and enjoy!

Croque Monsieur

Croque Monsieur is one of those delectable sandwiches you will always remember eating.  My first one was at The French Pastry Shop in the La Fonda hotel in Santa Fe, NM.  Fast forward many years and I found the perfect recipe for one of the best Croque Monsieur sandwiches ever.  This recipe is from Cook's Country magazine and it is sandwich worth savoring.

Croque Monsieur
From Cook's Country

Ingredients:

Sandwich
8 slices hearty white sandwich bread
4 tablespoons unsalted butter, melted
12 ounces thinly sliced Black Forest deli ham
1/4 cup grated Parmesan cheese
4 ounces Gruyere cheese, shredded (1 cup)

Mornay Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
4 ounces Gruyere cheese, shredded (1 cup)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground nutmeg

Directions:
1. For The Sandwiches:  Adjust oven rack 6 inches from broiler element and heat oven to 375 degrees.  Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
2. Brush bread on both sides with melted butter and place on prepared sheet.  Bake until light golden brown on top, about 10 minutes.  Remove sheet from oven and flip slices.  Return to oven and bake until golden brown on second side, about 3 minutes.  Reserve 4 slices for sandwich tops; evenly space remaining 4 slices on sheet.
3. For The Mornay Sauce:  Melt butter in small saucepan oven medium heat.  Whisk in flour and cook for 1 minute.  Slowly whisk in milk and bring to boil.  Once boiling remove from heat and quickly whisk in Gruyere, Parmesan, salt, pepper, and nutmeg until smooth.
4. Spread 1 tablespoon Mornay on each slice of toast on sheet.  Then, folding ham slices over themselves multiple times so they bunch up, divide ham every among slices of toast.   Spread 2 tablespoon Mornay on 1 side of each reserved slice of toast and place slices Mornay side down on top of ham.
5. Spread 2 tablespoons Mornay evenly over top of each sandwich, making sure to completely cover toast, including edges (exposed edges can burn under broiler).  Sprinkle sandwiches with  Parmesan, followed by Gruyere.
6. Bake until cheese on top of sandwiches is melted, about 5 minutes.  Turn on broiler and broil until cheese bubbles across tops of sandwiches and edges are spotty brown, about 5 minutes.   Serve.

Make 4 sandwiches.

Instant Pot Rice

I have found a fool proof way to make outstanding rice - in my Instant Pot. I did a lot of research before   I found a recipe on the NYT Cooking website that resulted in perfect rice.

Start out by rinsing your  rice in a fine mesh sieve until the water runs clear.  Add your rice to the Instant Pot with water and some sea salt.  Stir and place the lid on your Instant Pot.  Place the valve on seal and choose the rice option on your Instant Pot.  Once the rice is done let the rice rest for 5 minutes and then move the valve to the vent setting.    Fluff the rice with a fork, let it rest, and serve.  Perfect rice.


Instant Pot Rice
From NYT Cooking School Website

Ingredients:
1 cup white rice or short grain rice
1 1/4 cups water
1/4 teaspoon sea salt

Directions:
1.  Rinse rice in  a fine mesh sieve until the water runs clear.
2. Combine the rice, water, and salt in the inner pot of the Instant Pot.
3. Secure the lid on the Instant Pot and be sure the valve is on the seal setting.  Select the Rice setting.
4. Let the rice rest for 5 minutes once it is done.  Move the valve to the vent setting.  Remove the lid and fluff the rice with a fork.
5. Cover the rice with a dish towel and loosely put the lid back on the Instant Pot.  DO NOT LOCK IT IN PLACE.  Let the rice rest for 10 minutes.
6. Serve.

Serves 4-6

Turkey a la King With Rice

Growing up, after a turkey dinner I could count on having Turkey a la King.  It was just as predictable as the sun coming up.  I can't say I was overly fond of the meal but I did not hate it.

Fast forward a few decades, and I find myself making not my parents version of  Turkey a la King, but this tasty recipe I found on the Taste of Home website.  Leftover turkey never tasted so good. Bites of turkey with fresh mushrooms, green pepper, peas, in a flavorful sauce composed of milk, chicken broth and seasoning.  Ladle over rice and you have an appetizing dinner for your family.

Turkey a la King With Rice
Taste of Home

Ingredients
2 tablespoons butter
1-3/4 cups sliced fresh mushrooms
1 celery rib, chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon salt
2 cups hot cooked rice

Directions
1. In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and pepper; cook and stir until tender.
2. In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add turkey, peas and salt; heat through. Serve with rice.

Serves 4

Pasta e Fagioli Soup

With the weather having a nip in the air it is soup time at my house.   I love the rich hearty flavor of soups.  Soups are versatile and are great for a starter or a main meal.  I just add some bread to get every last bite.

This recipe for Pasta e Fagioli soup I found in Cook's Country magazine.  It was easy to make and was delicious.  To get a nice rich texture for this soup, a can of cannelloni beans was pureed.  The grated Parmesan cheese which was added along with the fresh basil also kicked this recipe up a few notches.  This is by far my favorite Pasta e Fagioli Soup recipe.


Pasta e Fagioli Soup
From Cook's Country

Ingredients:

2 (15-ounce) cans cannelloni beans, rinsed
1 cup water
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 onions, chopped fine
2 carrots, peeled and chopped fine

1 celery stalk, chopped
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
4 ounces (1 cup) ditalini pasta
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cups finely chopped fresh basil


Directions:
1. Process 1 can of beans and water in food processor until smooth, about 30 seconds.  Set aside.
2. Heat oil in large saucepan over medium heat until shimmering.  Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
3. Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes.   Stir in broth, remaining can of beans, and pureed bean mixture.  Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
4. Increase heat to medium and bring to boil.  Add pasta and cook, stirring occasionally, until pasta  is al dente, about 12 minutes.  Off heat, stir in Parmesan and basil.  Serve, drizzled with extra oil and passing extra Parmesan separately.

Serves 4 to 6

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

Ingredients
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

Directions
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

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


Ingredients
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

Instructions

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

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


INGREDIENTS

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

PREPARATION

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

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

Ingredients

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
Garnish
Fresh Parsley
Salt and pepper to taste

Instructions


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.

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



Ingredients
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

Instructions
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

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

Ingredients

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)

Directions:

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

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

Ingredients:

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

Directions:
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

PF Chang's Style Mongolian Beef

Mongolian Beef is one of my favorites to order when I go to PF Chang's.   I love the flavor of the beef and the tenderness.  It is my go to dish.   I was super excited when I found this recipe as I was doing some random searching.

I made this recipe for dinner last night and it was every bit as good  as PF Chang's.  The meat was tender and the sauce was very tasty with a slight garlic and ginger taste.  Better than take out any day of the week.





PF Chang's Style Mongolian Beef
From Spend With Pennies


Ingredients:
2 teaspoons + 2 tablespoons oil (vegetable or olive)
1/2 teaspoon ginger , minced
4 cloves garlic , finely minced
1/2 cup soy sauce (low sodium is best)
1/4 cup water
1/2 cup packed brown sugar
1 lb flank steak (or your favorite cut of beef thinly sliced)
1/3 cup cornstarch
2 green onions , sliced

Directions:
1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
2. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
3. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

 

HAPPY FOURTH OF JULY

Iced Sweet Peach Tea

It seems as if the hot days of summer are upon us.  By mid morning I am just trying to stay cool.   I have found a glass of iced tea to be extremely refreshing.  Add a twist to the traditional recipe and you have yourself one refreshing beverage.  This recipe uses fresh ripe peaches, ginger, and lemon with a simply syrup and brewed black tea.  Wonderful - in fact I am enjoying a glass as I write this post.

Iced Sweet Peach Tea
Ingredients:
8 cups water, divided
7 tea bags
1 1/4 cups  sugar
1 lemon, washed and sliced
1 (1 1/2-inch) piece of ginger, peeled and crushed
2 ripe peaches, peeled and pureed
Rosemary or mint sprigs for garnish

Directions:
1. Bring 4 cups of water to a boil.  In 2 heat proof measuring cups add 2 cups boiling water in one cup and 2 cups boiling water in another  cup.
2. Place the tea bags, lemon slices, and ginger in one of the measuring cups of boiling water.  In the other  make a simple syrup by adding the sugar and stirring until dissolved.
3. Steep  the tea mixture for 20 minutes.
4. Pour the remaining 4 cups of water into a large pitcher.  Stir in the pureed peaches and simple syrup.
5. Remove the tea bags, ginger, and lemons from the remaining measuring cup and pour into the pitcher.  Stir well.
6. Pour over ice or put it in the fridge for later.  Garnish with a rosemary or mint sprig.

Makes 8 servings

Slow Cooker Beef Bourguignon

Beef Bourguignon is a delicious French Stew.  Succulent and tender bites of beef that have been cooked in a red wine sauce for 8 hours.  The aroma as it cooks is intoxicating.

I first got introduced to Beef Bourguignon by Julia Child.  I fell in love with the first bite.  This recipe is cooked in a slow cooker and the results are just as delicious as if it were cooked in a Dutch Oven.

Slow Cooker Beef  Bourguignon
From epicurious
INGREDIENTS

6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck cut in 1 1/2" cubes
1 large carrot peeled and cubed
1 medium onion cubed
3 T flour
10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic minced
1 t whole thyme
1 whole bay leaf
1/2 lb white pearl onions peeled
1 lb mushrooms, sliced
2 T butter
1 1/2 t salt
1/8 t black pepper
1/2 cup red wine, preferably Burgundy or Cote du Rhone

PREPARATION

Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

Serves 8

Slow Cooker Barbacoa

Flavorful strips of beef that have been slow cooked in a mixture of lime juice, chipotle peppers, garlic, and spices. Tender, spicy, and slightly tangy bites of beef that are perfect for making those Cinco de Mayo tacos or serve it with rice.  A  delicious meal for family and friends.

Slow Cooker Barbacoa
From Taste of Home

INGREDIENTS
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves

DIRECTIONS
Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker.

 Yield: 8 servings.

Beef Stir-Fry With Bell Peppers And Black Pepper Sauce

Stir Fry is one meal that pleases the family.   Meat and veggies cooked in a rich and flavorful sauce - deliciousness in one pan.  I like it because it is an easy one pan meal to  prepare. In this recipe there is not a bunch of different veggies- just peppers.  I enjoy cooking with peppers because they add a very nice mild sweet flavor to dishes.  The mellow sweet flavor is complimented by the peppery punch in the sauce.  Add some fresh ginger, garlic, and scallions -  just delicious.

Make this dish some night and enjoy its wonderful flavors.


Beef Stir-Fry With Bell Peppers And Black Pepper Sauce

From Cook's Illustrated Magazine

Ingredients:

1 tablespoon plus 1/4 cup water
1/4 teaspoon baking soda
1 pound flank steak, trimmed, cut into 2- to 2 1/2-inch strips with grain, each strip cut crosswise  against grain into 1/4-inch thick slices
3 tablespoons soy sauce
3 tablespoons dry sherry or Chinese rice wine
3 teaspoons cornstarch
2 1/2 teaspoons packed light brown sugar
1 tablespoon oyster sauce
2 teaspoons rice vinegar
1 1/2 teaspoons toasted sesame oil
2 teaspoons coarsely ground pepper
3 tablespoons plus 1 teaspoon vegetable oil
1 red  bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1 green bell pepper, stemmed, seeded, and cut into 1.4-inch-wide strips
6 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
Cooked rice

Directions:
1. Combine 1 tablespoon water and baking soda in medium bowl.  Add beef and toss to coat.  Let sit at room temperature for 5 minutes.
2. Whisk 1 tablespoon soy sauce, 1 teaspoon sherry, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon sugar together in a small bowl.  Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. Whisk remaining 1/4 cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoon sherry, remaining 1 1/2 teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce,  vinegar, sesame oil, and pepper together in second bowl.
4. Heat 2 teaspoons vegetable oil in 12-inch non stick skillet over high heat until just smoking.  Add half of beef in single layer.   Cook without stirring for 1 minute.  Continue to cook stirring occasionally, until spotty brown on both sides, about 1 minute longer.  Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5.  Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke.  Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp tender, about 4 minutes.  Transfer vegetables to bowl with beef.
6.  Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger.  Cook, stirring frequently, until lightly browned, about 2 minutes.  Return beef and vegetables to skillet and stir to combine.
7.  Whisk sauce to recombine.   Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds.  Serve immediately over cooked rice.

Slow Cooker Chicken Burrito Bowls

There are days when I just want something easy to prepare for dinner. No fuss just throw it in the pan and let it cook.  These  Chicken Burrito Bowls are perfect for an easy and delicious meal.  I found this recipe on the kitchn website.  All of the ingredients are ones you probably already have.  I substituted white rice for brown rice.  The family isn't fond of brown rice.

I will say this recipe is a keeper.  The family loved it.  It was a great tasting dish that had a nice flavor.

Slow Cooker Chicken Burrito Bowls
the kitchn 

Ingredients:
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions:
Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings.