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Category Archives: Dinner

Pressure Cooker French Dip Sandwiches

These tasty sandwiches are perfect for a low key dinner. Paired with french fries, or chips. Takes a bit longer than some other pressure cooker recipes, but is worth it! Recipe

Total cooking time: 2.5 hrs

Ingredients:

  • 2- 2.5 lb chuck roast
  • 1 TBSP of vegetable oil
  • 2 tsp of kosher salt
  • freshly ground pepper to taste
  • 1/2 tsp garlic powder
  • 1 onion, sliced
  • 1/2 cup red wine
  • 1 14 oz can beef broth
  • 1 dried bay leaf
  • 6 hoagie rolls
  • 3 TBSP butter, melted
  • 1/4 tsp garlic powder
  • kosher salt
  • 6 slices provolone cheese

Directions:

  1. Allow the roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, brown the roast on all sides in Instant Pot, then remove and set aside.
  5. Add onions to pot and sauté just until they start to soften.
  6. Add red wine to pot and let simmer until reduced by half.
  7. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  8. Once wine has reduced, add beef broth and bay leaf.
  9. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  10. Hit Meat/Stew function and increase time to 100 minutes.
  11. When done, turn to off then let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  12. Remove lid and transfer roast to a serving plate and shred.
  13. Strain liquid through a fat strainer and serve warm for dipping sandwiches.

Meanwhile….

  1. Set oven to broil and place sandwich rolls on a baking sheet.
  2. Combine melted butter and pinch of kosher salt in a small bowl.
  3. Brush over rolls and toast about 2 minutes, just until gold brown.
  4. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt about 30 sec -1 min

Thai Red Curry

On a recent trip to Vermont, we found an amazing hole in the wall Thai restaurant. Rob got some crispy chicken Pad Thai, while I had to go with Thai Red Curry. This of course set us on a mission to find a good curry recipe that we could make at home!

Thai Red Curry

Ingredients:

  • 1 TBSP Red Curry Paste
  • 15 oz can Coconut Milk
  • 0.75 oz Fresh Basil, chopped
  • 8 oz can Bamboo Shoots, drained   -OR-
  • 8 oz can Water Chestnuts, drained (if you don’t have Bamboo Shoots)
  • 3 Tsp Fish Sauce
  • 1/3 cup Chicken Stock
  • 2 oz (1/2 cup) Mushrooms
  • 1 TBSP Vegetable Oil
  • 1/2 Red Bell Pepper, diced
  • 1/2 Green Bell Pepper, diced
  • 1/2 Yellow Bell Pepper, diced
  • 1/2 Yellow Onion, diced
  • 1 lb Boneless Skinless Chicken Thigh, cut up
  • White Rice

Directions:

  • In a saucepan, combine Red Curry Paste and Coconut Milk. Simmer for 5 minutes until fragrant.
  • Add in Basil, Bamboo Shoots or Water Chestnuts, Fish Sauce, Chicken Stock, and mushrooms. Simmer for 10- 15 minutes.
  • Meanwhile, heat Vegetable Oil in a wok. Saute the peppers, onions, and Chicken until cooked through.
  • Spoon rice into a bowl, add Chicken mixture, top with sauce.

Shredded Barbecue Chicken

This is a really easy and very tasty recipe. It’s a great way to enjoy some barbecued meat on a summer weeknight since the crockpot will do the hard work for you. This recipe comes from our favorite Slow Cooker Book

Total cook time: 4-6 hours
Hands on time: 15 minutes pre slow cooker, 20 minutes after slow cooked

Ingredients:

2 tsp chili powder
1 tsp sweet paprika
1/4 tsp cayenne pepper
Salt and Pepper
1 1/2 lbs boneless skinless chicken thighs
1 1/2 lbs boneless skinless chicken breasts
1 1/2 cups barbecue sauce, divided into 1/2 cup and 1 cup  (we like Sweet Baby Ray’s Hickory Brown Sugar)

Directions:

  • Mix Chili powder, Paprika, Cayenne, Salt, and Pepper together.
  • Rub the mixture over all the chicken. Add the chicken to the slow cooker.
  • Pour 1/2 cup BBQ sauce over chicken, then toss the chicken to coat it evenly.
  • Cover and cook on low 4-6 hours.
  • Transfer the chicken to a large bowl then shred. Cover it to keep warm.
  • Skim the fat off the crock pot liquid.
  • In small saucepan, heat and reduce the barbecue sauce at a simmer for about twenty minutes.
  • Toss the shredded chicken with the reduced barbecue sauce and 1 cup of the crock pot liquid. Add more crock pot liquid as needed to keep moist.
  • Serve on a bun.

Reheating

  • Thoroughly mix some chicken broth with barbecue sauce. Pour over chicken and either microwave or bake.

Skillet Cheeseburger casserole

Ingredients

  • 1lb ground beef
  • 2.5 cups skim milk
  • 1.5 cups hot water
  • 150g elbow macaroni
  • 1 tbsp cornstarch
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp Italian Seasoning
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 tsp paprika
  • Dash cayenne
  • 2 cups shredded cheddar cheese
  • Bacon

Method

  • Brown ground beef and drain.
  • Add pasta, milk, water and spices. Stir to combine. Bring to a boil, then cover and simmer on low.
  • Cook 10-12 minutes or until pasta is al dente.
  • Stir in cheese. Serve immediately.

Lazy Weeknight Dinners

As much as we love cooking elaborate homemade dinners, there are some nights that we simply cannot do that because either we are too busy, too lazy, too tired, or simply just don’t feel like it. So, what do you do on those days? Here is a list of some of our easy, weeknight go-tos that are for the most part pretty easy and quick to cook. Most of these are just thrown together and need no recipe, but there are a few that have recipes scattered on the blog.

On the grill:

  • Marinated Hot Dogs: served with fries, chips, or any mac and cheese
  • Bratwurst: served with fries, chips, etc…
  • Hamburgers: any side dish will do
  • Grilled Chicken: any side dish will do
  • Steak Tips/ ribeyes: served with fries/ baked potatoes/ roasted potatoes 1 or 2mac and cheese/ rice-a-roni, and broccoli/ corn/ salad

On the stove:

  • Tacos
  • Pasta with meat sauce: serve with garlic bread
  • Pasta with sausage
  • Comfort pasta: Pasta with butter and cheese
  • Ravioli/ tortellini
  • Shredded turkey with gravy served over rice and corn
  • Comfort food – literally cooked ground beef added to rice-a-roni
  • Kielbasa: served with sauerkraut, pierogi or broccoli au gratin rice a roni
  • Homemade chicken fingers and salad
  • Adult grilled cheese
  • Quesadillas
  • Steak and Cheese sandwiches

In the oven:

  • Steak pinwheels (store bought): see steak tips for sides
  • Homemade pizza
  • Meatloaf: served with beef gravy, and potato/ mac and cheese/ rice-a-roni, and corn/ broccoli
  • Fish and chips
  • Corned beef casserole
  • Calzones
  • Frozen pizza

Rice Cooker Mac and Cheese

A nice, quick Mac and Cheese. This comes from the Washington Post.

Ingredients:

  • 8 ounces cavatappi
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1.5 cups two or three cheese blend (cheddar, mozzarella, Monterey Jack)

Directions

  1. Combine pasta and broth in rice cooker. Start cooker. Open the lid and stir every five minutes to prevent scorching until the pasta is done.
  2. Add milk and cheese. Close lid and heat until well combined, again opening the lid to stir every five minutes.

Chili

Everyone needs a good chili recipe. Chili is not something that we make very often in this house, but when we do, we want it done right. Here is an excellent chili recipe that we recently found. We have made a few subtle alterations to go with our tastes.

Notes: Use the huge soup pot, it makes a LOT!

Ingredients:
2 lb Ground Beef
1 lb Hot Italian sausage (no casing)
3, 15 oz cans Chili beans, drained
1, 15 oz can Chili beans in spicy sauce
2, 28 oz cans Diced tomatoes with sauce, pulsed quickly in the blender
1, 6 oz can Tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 Green bell pepper, seeded and chopped
1 Red bell pepper, seeded and chopped
2 Jalapeno peppers, seeded and chopped
1 TBSP Bacon bits
4 cubes Beef boulion
1/2 cup Beer
1 cup Golden Tequila
1/4 cup Chili powder
1 TBSP Worcestershire sauce
1 TBSP Minced garlic
1 TBSP dried Oregano
2 tsp ground Cumin
2 tsp Hot sauce
1 tsp dried Basil
1 tsp Salt
1 tsp ground Black pepper
1 tsp Cayenne pepper
1 tsp Paprika
1 tsp White sugar
For Serving:
8 oz Cheddar cheese, shredded
Tortilla chips
Corn Bread (see here)

Directions:

  • In the large pot, brown the ground beef and sausage. Drain excess fat.
  • Add in the remaining ingredients (except those for serving). Stir well.
  • Cover and simmer on low heat for at least 2 hours, or longer if you have time.
  • Serve topped with Cheddar cheese. Use tortilla chips and corn bread for dipping.