Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.
Category Archives: Dinner
This is a good casual meal. It takes some effort, but not too much.
Total time: 2 hours, some down time
- 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
- 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:
- Egg Noodles
- In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
- Form six separate patties, and set aside.
- Chop Mushrooms and Onions. Set aside
- Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
- Turn the pressure cooker to Saute.
- Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
- After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
- Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
- Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
- Once pressure cooking complete, allow to natural pressure release for 15 minutes.
- After pressure release, remove steaks to a plate.
- Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.
Alton Brown’s Swedish Meatballs
- 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
- Preheat oven to 200 degrees F.
- In a small mixing bowl, tear the bread into pieces mix with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter.
- Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- 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.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- 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.
- 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.
- 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.
- Remove the meatballs from the oven, cover with the gravy and serve.
- 2 containers Pho broth (Big Y)
- Chuck roast (2-4 lbs)
- Matchstick carrots
- Chopped peanuts
- Rice (made with Pho broth, butter, ginger, etc).
- Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
- Pressure cook 30-40 minutes. Slow release.
- Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
- Add broccoli, pressure cook 2-3 minutes, quick release.
- Serve over rice with veggies and peanuts.
- 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
- 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.
- 4 tablespoons flour
- 6 eggs
- 1/2 teaspoon salt
- 1/3 cup milk
- 1 1/2 tablespoon butter
- Mix flour and milk into a smooth paste, making sure there are no lumps.
- Add the eggs and salt. Mix well into a thin batter.
- Melt butter in a frying pan, add batter. Cut and turn with a spatula until form and cooked through.
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.
- 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
- 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.