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Instant Pot Mongolian Beef

Ingredients

  • 2lb marbled chuck steak (whole)
  • Onion, minced
  • Shallot, minced
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 stalks green onions
  • Peanut oil
  • 1 cup beef bone broth
  • 1/4 cup brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil

Method

  1. Season steak generously with salt and pepper. Heat Instant Pot on Sauté (hit adjust to max). Add peanut oil and brown steak 7 minutes on each side, then remove and set aside.
  2. While browning, mix soy sauce, sesame oil, brown sugar, and bone broth in glass measuring cup.
  3. Sauté onion and garlic in IP until softened. Add ginger.
  4. Deglaze pan with stock mixture. Turn off heat.
  5. Cut steak into small bites. Return to IP along with any juices.
  6. Pressure cook for 12 minutes, then natural release 12 minutes more.
  7. Thicken sauce with cornstarch/water mixture and serve over rice.

Instant Pot Short Ribs

Ingredients

  • 6-10 pieces bone-in short ribs (try boneless? Sirloin tips?)
  • 6 cloves garlic, crushed and chopped
  • 2 small onions, minced
  • 200g matchstick carrots, processed with…
  • …2 ribs celery
  • 2 tablespoons tomato paste.
  • 1 cup red wine
  • 1 cup beef bone stock
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • Olive oil
  • 2 bay leaves
  • Dried thyme leaves
  • Mashed potatoes

Method

  1. Heat on Sauté (hit adjust to high if needed). Season ribs with salt and pepper. Brown, in batches, 4 minutes per side. Remove and set aside.
  2. Saute onion and garlic until softened.
  3. Add processed carrot/celery mixture, tyme, bay leaves, and tomato paste. Sauté for an additional two minutes.
  4. Deglaze instant pot with red wine. Scrape up fond. Simmer until alcohol evaporates.
  5. Add soy and fish sauces, brown sugar, balsamic vinegar, and bone broth. Return ribs (and any juices) to pot.
  6. If making mashed potatoes in pot, add potatoes to small metal bowl and nestle on top of ribs.
  7. Pressure cook for 45 minutes, naturally release pressure for 15, then quick release.
  8. Remove potatoes and mash. Thicken sauce with cornstarch/water. Season to taste.

Honey Lemon Sheet-pan Chicken

1.5 lbs Chicken tenders
Flour
1 cup Plain breadcrumbs (Panko)
1/2 cup Parmesan, grated + more for sprinkling
1 tsp Dried Parsley
1/2 tsp Garlic Powder
3 Lemons, juiced (split 5 TBSP and 6 TBSP)
2 tsp Lemon zest (split half and half)
11 TBSP Butter, melted (split 5 TBSP and 6 TBSP)
Asparagus
Broccoli
6 TBSP Olive Oil
6 TBSP Honey

Instructions:

  • Dredge the chicken in flour then chill in the fridge for 20 mins
  • Preheat oven to 400 F
  • Breadcrumb mixture: In a bowl, combine 1 cup Breadcrumbs, 1/2 cup Parmesan, 1 tsp Dried Parsley, and  1/2 tsp Garlic Powder.
  • Lemon Butter mixture: In a separate bowl, combine 5 TBSP lemon juice, 1 tsp Lemon Zest, and 5 TBSP Melted Butter. Reserve 4 TBSP of this mixture in a separate bowl for the vegetables.
  • Dip the floured chicken into the Lemon Butter mixture, then into the Breadcrumb mixture. Arrange chicken tenders down the center of a baking sheet so they are close, but not touching.
  • Bake in the oven for 10 minutes.
  • Remove from the oven and flip the chicken. Add Asparagus and Broccoli to the sides of the baking sheet. Spoon the reserved Lemon Butter over the vegetables then toss them in the mixture. Top veggies with Parmesan cheese.
  • Bake in the oven for another 10-15 minutes until chicken is cooked through and veggies are done.
  • Sauce: Meanwhile, mix together remaining 6 TBSP Lemon juice, 1 tsp Lemon zest, 6 TBSP Melted Butter, 6 TBSP Olive Oil and 6 TBSP Honey.
  • Spoon sauce over chicken, vegetables, and sides when serving. Serve with rice or roasted potatoes

French Onion Stew

Ingredients

  • 2 lbs onions, peeled and sliced
    • Use a variety: Vidalia, yellow, white, red, shallot, etc
  • Butter
  • 2 teaspoons balsamic vinegar
  • 2 lbs boneless, skinless chicken thighs, cubed and rubbed with salt, pepper, and ground thyme
  • Splash of red wine
  • 3 cups beef bone broth
  • 1/2 cup flour
  • 1 cup shredded Gruyere
  • 1 baguette, sliced

Method

  1. Melt 3-4 tablespoons of butter, add onions and a pinch of salt in a Dutch oven. Caramelize, stirring frequently, for 1-2 hours.
  2. Meanwhile, sauté chicken in butter until well-browned. Drain and set aside.
  3. After caramelized, add balsamic vinegar to onions.. Be careful not to deglaze pan, if possible. Remove onions from pan and set oven to 350F.
  4. Deglaze pan with a splash of red wine. Add another 3-4 tablespoons of butter and melt. Add flour, whisk into a blond roux.
  5. Add bone broth a little at a time, whisking constantly. KEEP SMOOTH. Adjust flavor with salt and pepper and ground thyme as desired.
  6. Add chicken and onions. Mix thoroughly. Top with cheese.
  7. Bake until cheese is golden brown.
  8. Put baguette slices into bowls. Spoon stew over the top.

Pressure Cooker Pork Chops

Ingredients

  • Bone-in pork chops
  • Olive oil
  • Salt and pepper
  • Onion, chopped
  • 2 garlic cloves, minced
  • Splash of red wine
  • 1 envelope Ranch Dressing mix
  • 1 envelope Brown Gravy mix
  • 1 can Cream of Chicken soup
  • 2 cups beef broth
  • Cornstarch for thickening

Method

  1. Rub chops in salt and pepper. Sear in oil until browned. Set aside.
  2. Sauté onion and garlic until softened.
  3. Deglaze with red wine.
  4. Add dry mixes, cream of chicken, and beef broth. Blend thoroughly. Add chops.
  5. High pressure, 10 minutes. Natural release, 10 minutes, then quick release.
  6. Remove chops. Thicken sauce with cornstarch slurry.
  7. Serve over potatoes/corn.

Pressure Cooker Cheesy Chicken Rice

Ingredients

  • Skinless, boneless chicken thighs cut into small pieces
  • 2-3 TBSP butter
  • Salt and pepper
  • Onion, chopped
  • Garlic
  • 2 cups rice
  • Chicken bullion cube
  • 3 cups chicken broth
  • Fresh broccoli
  • Ground thyme (to taste)
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

Method

  1. Set Instant Pot to saute. Melt better. Salt and pepper chicken, then brown.
  2. Add onion and garlic, saute until soft. Add rice and coat in butter.
  3. Add rice, bullion cube, chicken broth, ground thyme, and broccoli. High pressure, 8 minutes. Quick release pressure.
  4. Add cream of chicken soup, mix thoroughly. Add cheese, mix until melted and incorporated.

Pesto Cream Linguine

Ingredients

  • 1 lb linguine
  • Olive oil
  • Small onion, chopped
  • 1/2 cup butter
  • 2+ tbsp flour
  • 2 cups milk
  • 1.5 cups grated Romano
  • 1 cup prepared basil pesto
  • 1 lb+ chicken thighs, diced, coated in flour/salt/pepper
  • Spinach (?)

Method

  1. Prepare linguine parallel to sauce.
  2. Saute chicken until well browned. Place in warmer.
  3. Saute onion in olive oil until tender and translucent.
  4. Add flour, stirring continuously for 30 seconds.
  5. Add milk a bit at a time (like adding to traditional roux).
  6. Simmer for four minutes, stirring constantly, or until thickened slightly.
  7. Add Ramano, stir until melted.
  8. Add pesto, stir until heated.
  9. Toss with pasta and chicken until evenly coated. Serve immediately.