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Category Archives: Dinner

Rosemary Chicken Pressure Cooker

Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.

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Pressure Cooker Salisbury Steaks

This is a good casual meal. It takes some effort, but not too much.

Total time: 2 hours, some down time

Ingredients:

  • 1 1/2 lbs Ground Beef
  • 3 TBSP Whole Milk
  • 1 TB Worcestershire sauce
  • 1 clove Garlic, minced
  • 1/3 cup Panko Breadcrumbs
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 TBSP Butter

Gravy:

  • 8 oz Baby Portabella Mushrooms, sliced
  • 1 med Onion, diced
  • 2 cups Beef Broth
  • 1 TBSP Tomato Paste
  • 1 TBSP Dijon Mustard, or 1 tsp Ground Mustard
  • 2 TBSP Minced Parsley
  • 1 tsp Salt
  • 1/2 tsp Thyme
  • 1/2 tsp Black Pepper
  • 2-3 TBSP Water
  • 2-3 TBSP Corn Starch

Serve with any of the following:

  • Potato
  • Egg Noodles
  • Corn
  • Broccoli

Directions:

  1. In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
  2. Form six separate patties, and set aside.
  3. Chop Mushrooms and Onions. Set aside
  4. Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
  5. Turn the pressure cooker to Saute.
  6. Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
  7. After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
  8. Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
  9. Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
  10. Once pressure cooking complete, allow to natural pressure release for 15 minutes.
  11. After pressure release, remove steaks to a plate.
  12. Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.

Swedish Meatballs

Alton Brown’s Swedish Meatballs

Ingredients:

  • 2 slices fresh white bread
  • 1/4 cup milk
  • 3 tablespoons clarified butter, divided
  • 1/2 cup finely chopped onion
  • 1 tsp kosher salt
  • 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 2 large egg yolks
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/4 cup heavy cream

Directions:

  1. Preheat oven to 200 degrees F.
  2. In a small mixing bowl, tear the bread into pieces mix with the milk. Set aside.
  3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter.
  4. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
  5. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
  6. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
  7. Heat the remaining butter in the saute pan over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
  8. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes.
  9. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency.
  10. Remove the meatballs from the oven, cover with the gravy and serve.

Fake Pho Beef

Ingredients

  • 2 containers Pho broth (Big Y)
  • Chuck roast (2-4 lbs)
  • Broccoli
  • Matchstick carrots
  • Sprouts
  • Chopped peanuts
  • Rice (made with Pho broth, butter, ginger, etc).

Method

  1. Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
  2. Pressure cook 30-40 minutes. Slow release.
  3. Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
  4. Add broccoli, pressure cook 2-3 minutes, quick release.
  5. Serve over rice with veggies and peanuts.

Pressure Cooker Korean Beef

Ingredients

  • 1 cup low sodium beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 lbs sirloin steak tips, cut into 1″ chunks
  • 2 tablespoons (or more) cornstarch
  • Sesame seeds
  • Green onions, chopped

Method

  • Turn pressure cooker to saute. Add all ingredients up to steak tips. Allow to dissolve.
  • Pressure cook 45 minutes. Shut off pressure cooker, allow to depressurize naturally.
  • Add cornstarch/water mixture to thicken as desired over saute setting.
  • Serve over rice with sesame seeds and green onions.

Ruhrei – German Scrambled Eggs

Ingredients

  • 4 tablespoons flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 1/2 tablespoon butter

Method

  1. Mix flour and milk into a smooth paste, making sure there are no lumps.
  2. Add the eggs and salt. Mix well into a thin batter.
  3. Melt butter in a frying pan, add batter. Cut and turn with a spatula until form and cooked through.

Cheese stuffed potato cottage pie

This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post,  so check out the post and the original recipe.

Ingredients:

  • 5 lbs Russet potatoes
  • 1 stick + 6 TBSP butter, melted
  • 3/4 cup Half and Half
  • 8 oz Vermont Sharp cheddar, cubed
  • 1 TBSP Vegetable oil
  • 2.5 lbs Sirloin tips, cut into 1 inch cubes
  • 1 TBSP Butter
  • 1 onion, diced
  • 1 tsp garlic, minced
  • 3 TBSP flour
  • 2 cups red cooking win
  • 1 1/2 cups Beef stock
  • 2-3 sprigs Thyme
  • 1 TBSP strained tomatoes
  • Salt and Pepper

Directions:

  • Make mashed potatoes ahead of time
    • Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
    • Add in melted butter, stir well
    • Add in Half and Half, stir well
    • Salt and pepper to taste
    • Set aside and allow to cool, can refrigerate if needed

To make the Cottage Pie

  • Preheat the oven to 400 F, grease a 9×11 baking dish
  • In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
  • Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
  • Stir in the Flour and mix well. Add the beef back in.
  • Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
  • Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
  • Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
  • Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.