Sunday, March 4, 2018
Instant Pot Beef Gyros with Tzatziki Sauce
INGREDIENTS
FOR THE MEAT
1 1/2 lbs beef chuck roast or beef cross rib roast, sliced into thin quarter inch strips
1 large onion, sliced very thinly
2 Tbsp olive oil
2 tsp garlic powder
2 tsp oregano
3/4 tsp salt
1/2 tsp pepper
2 Tbsp fresh lemon juice
1/3 cup beef broth
Salt and pepper, to taste
Soft pita bread
Lettuce
Tomatoes
FOR THE TZATZIKI SAUCE
1 cup plain Greek yogurt
1 cup diced or shredded cucumber, seeded
1 Tbsp dried dill or 2 Tbsp fresh dill
1/4 tsp salt
1 garlic clove, minced
Salt and pepper
INSTRUCTIONS
Add beef, onion, oil, garlic powder, oregano, salt, pepper, lemon juice and broth to the Instant Pot. Cover and turn the valve to “sealing.” Press manual and set the timer for 30 minutes.
Once the timer beeps let the meat sit in there for 15 minutes before opening. Open the pot and stir. Season to taste with salt and pepper.
Make the tzatziki sauce. Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined. Salt and pepper to taste.
Serve beef over pita folds with Tzatziki sauce, onions, tomatoes and lettuce.
NOTES
My Instant Pot took 10 minutes to come to pressure, then 30 minutes of cooking time plus 15 minutes of releasing the pressure. So the total time in the pot was 55 minutes.
I used my 6 quart Instant Pot for this recipe.
From: 365 of Slow Cooking & Pressure Cooking
Instant Pot Barbacoa Beef
INGREDIENTS
2 pound chuck roast
1 tablespoon vegetable oil
1 yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup beef broth
2-4 chipotle chiles in adobo sauce, minced (remove seeds for less heat)**
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ground cloves
3 bay leaves
**(used two chiles minus seeds, won't use any in the future!)
INSTRUCTIONS
Cut the roast into 4-6 large chunks, removing any large pieces of fat.
Press saute on the Instant Pot heat the oil and add half of the roast chunks. Brown completely on each side. Remove to a plate and brown the second half of the meat. Remove from the Instant Pot.
With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 3 minutes. Add the garlic, cumin and oregano and cook an additional minute. Pour in the broth, chipotle chiles, lime juice, cider vinegar, salt, pepper, cloves and bay leaves. Stir to combine, then add the roast back into the Instant Pot.
Place the lid on the Instant Pot and lock. Select Steam and 60 minutes.
When the pot beeps, allow the pressure to manually release. Once the pin has dropped, remove the lid and, using a set of tongs, remove the meat from the instant pot to a cutting board. Use 2 forks to shred the beef. Once shredded, return to the Instant Pot and stir to coat the meat in the leftover juices.
Serve in tacos, burritos, bowls, or whatever your heart desires!
NOTES
*the meat will be very wet once you stir it back into the cooking liquid. If you don’t want this, you can skip the last step and just serve it after you have shredded it. I like to use tongs to remove the beef in the liquid to let any extra drip off, but I love the extra flavor and moisture the liquid brings.
From: Taste and Tell Blog
2 pound chuck roast
1 tablespoon vegetable oil
1 yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup beef broth
2-4 chipotle chiles in adobo sauce, minced (remove seeds for less heat)**
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ground cloves
3 bay leaves
**(used two chiles minus seeds, won't use any in the future!)
INSTRUCTIONS
Cut the roast into 4-6 large chunks, removing any large pieces of fat.
Press saute on the Instant Pot heat the oil and add half of the roast chunks. Brown completely on each side. Remove to a plate and brown the second half of the meat. Remove from the Instant Pot.
With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 3 minutes. Add the garlic, cumin and oregano and cook an additional minute. Pour in the broth, chipotle chiles, lime juice, cider vinegar, salt, pepper, cloves and bay leaves. Stir to combine, then add the roast back into the Instant Pot.
Place the lid on the Instant Pot and lock. Select Steam and 60 minutes.
When the pot beeps, allow the pressure to manually release. Once the pin has dropped, remove the lid and, using a set of tongs, remove the meat from the instant pot to a cutting board. Use 2 forks to shred the beef. Once shredded, return to the Instant Pot and stir to coat the meat in the leftover juices.
Serve in tacos, burritos, bowls, or whatever your heart desires!
NOTES
*the meat will be very wet once you stir it back into the cooking liquid. If you don’t want this, you can skip the last step and just serve it after you have shredded it. I like to use tongs to remove the beef in the liquid to let any extra drip off, but I love the extra flavor and moisture the liquid brings.
From: Taste and Tell Blog
Mexican Beef-Stuffed Peppers (slow cooker)
Ingredients
4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice**
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce (omitted)
1 cup water
2 tablespoons minced fresh cilantro (omitted)
Directions
1. Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers.
3. Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro. Yield: 4 servings. (could have made 6 stuffed peppers)
4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice**
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce (omitted)
1 cup water
2 tablespoons minced fresh cilantro (omitted)
Directions
1. Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers.
3. Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro. Yield: 4 servings. (could have made 6 stuffed peppers)
*added 1/2 a diced onion - sautéed until soft, mixed in with the other ingredients
**Oven directions:
- Place peppers open side down in baking dish, add 1/2 in. of water, cover, bake at 400° for 20 minutes
- Reduce oven temperature to 350.
- Remove from oven, turn peppers upright and fill with beef filling.
- Cover with foil and continue to bake 20 minutes.
- Remove from oven, sprinkle with cheese, return to oven and bake uncovered until peppers have reached desired tenderness, about 10 - 20 minutes longer.
** I used this box mix for the Spanish Rice, my store didn't have ready-to-serve
From: Taste of Home
- Place peppers open side down in baking dish, add 1/2 in. of water, cover, bake at 400° for 20 minutes
- Reduce oven temperature to 350.
- Remove from oven, turn peppers upright and fill with beef filling.
- Cover with foil and continue to bake 20 minutes.
- Remove from oven, sprinkle with cheese, return to oven and bake uncovered until peppers have reached desired tenderness, about 10 - 20 minutes longer.
From: Taste of Home
Spring-Thyme Chicken Stew (slow cooker)
Ingredients
1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
3 tablespoons all-purpose flour
6 garlic cloves, minced
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley (omitted)
Directions
1. Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
2. Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley. Yield: 4 servings.
From: Taste of Home
1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
3 tablespoons all-purpose flour
6 garlic cloves, minced
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley (omitted)
Directions
1. Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
2. Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley. Yield: 4 servings.
From: Taste of Home
Creamy Italian Chicken (slow cooker)
TOTAL TIME: Prep: 15 min. Cook: 4 hoursYIELD:4 servings
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
Minced fresh oregano, optional
Directions
1. Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker.
2. In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano. Yield: 4 servings.
Tomato-Basil Steak (slow cooker)
TOTAL TIME: Prep: 15 min. Cook: 6 hoursYIELD:4 servings
Ingredients
1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
1/2 pound whole fresh mushrooms, quartered (omitted)
1 medium sweet yellow pepper, julienned
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 tablespoons minced fresh basil
Hot cooked rice
Directions
1. Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.
2. Cook, covered, on low 6-8 hours or until beef and vegetables are tender.
3. Serve with rice.
Yield: 4 servings.
From: Taste of Home
Saturday, December 3, 2016
Mom's Chili
2 cans kidney beans (1 can drained)
1 can stewed tomatoes (Hunt's Fire Roasted diced garlic tomatoes)
1 can tomato paste
1 can tomato soup
2 T sugar
1 1/2 lbs ground beef
1 can stewed tomatoes (Hunt's Fire Roasted diced garlic tomatoes)
1 can tomato paste
1 can tomato soup
2 T sugar
1 1/2 lbs ground beef
chili powder*
1t black pepper**
1/2t garlic powder**
1t black pepper**
1/2t garlic powder**
1t cumim**
1/2t smoked paprika**
1/2t smoked paprika**
1t Mexican oregano**
1 small onion chopped
1 green pepper chopped
3 C water (less-ya gotta eyeball it 😉)
Brown the ground beef and drain. Sauté onion and pepper pieces until they begin to get tender, remove from heat. In a crock pot or soup pot mix all ingredients together. Simmer on low for 3-4 hours stirring occasionally.
*add chili powder 3-4 shakes at a time - let chili simmer a while between additions
1 small onion chopped
1 green pepper chopped
3 C water (less-ya gotta eyeball it 😉)
Brown the ground beef and drain. Sauté onion and pepper pieces until they begin to get tender, remove from heat. In a crock pot or soup pot mix all ingredients together. Simmer on low for 3-4 hours stirring occasionally.
*add chili powder 3-4 shakes at a time - let chili simmer a while between additions
**all seasonings are to taste, given amounts are starting points
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