Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs

My son loves meatballs. Therefore, we have them at least once a week in our house. Since we have them so much, I get a little meatballed out. So I decided to make a little twist on the traditional meatball. I stuffed them with soft and gooey mozzarella cheese. These mozzarella stuffed meatballs are amazing! They are a must try, and have become the go to meatball recipe for our weekly meatball meal.

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Corn and Black Bean Chili

Corn and Black Bean Chili

With the sudden drop in temperature and the start of football season, I have been craving chili.  I have made a ton of chili recipes, but wanted to create one that emphasized corn and black beans.  The combination of corn and black beans just intrigues me.  So I went through my spice cabinet and started grabbing spices. After a few changes, I got the flavor that I was craving.  This chili ended up being one the tastiest that I have made.  The addition of the corn kernels added a nice texture and flavor.  You have to try this chili.

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Standing Rib Roast

Standing Rib Roast

In the last few weeks since Black Friday, there have been crazy deals on everything from toasters to turkeys.  One ad that we saw had Standing Rib Roasts for $4.99 a pound.  Not too shabby.  So, this year Dana and I thought that we would change things up a bit and cook a Standing Rib Roast for our holiday meal.  It was the best decision that we made.  It was freaking awesome!  Who doesn’t love a huge hunk of meat covered in a fresh herb rub and roasted to perfection!

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Crock-Pot Sirloin Tips with Mushrooms

Crock-Pot Sirloin Tips with Mushrooms

The other week I went into the local super market and found some Sirloin Tips on sale.  I love sirloin tips.  They are tender and delicious!  I have been extremely busy, so I figured I would experiment with making them in the crock-pot.  That way I can enjoy some delicious Sirloin Tips with mushrooms without much effort.

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Hamburger Seasoning

Hamburger Seasoning

I love a good old hamburger. Nothing screams “America”, like a burger!  I find that simple is the way to go. Ground beef with a good seasoning.  I have been working on my seasoning for a couple of years.  I have finally come up with the perfect go to seasoning.  It is simple, but hits all of the right notes. This upcoming labor day, you have to try this seasoning on your burgers.

Burger Seasoning

Hamburger Seasoning

I have tried a ton of different combinations but have found that this combination of simple ingredients enhances the flavor of the beef the best.

In a bowl combine the ingredients.  Stir or mix until well blended.

Burger Seasoning

To use, form your favorite ground beef into 1/4, 1/3 or 1/2 pound patties.  Sprinkle both sides of the patties liberally with the seasoning.

Season

Grill over direct heat until you see the juices start to pool on the top side of the burger.  I used a set of grill grates to get a perfect sear.  I must say that I have never gotten such perfect grill lines so easily.  I will have a full review of the grill grates next week.

Place on the grill

Flip and continue to grill until your burger reaches your desired doneness.

Flip

Medium Rare 130-135°Fahrenheit
Medium 135-145°Fahrenheit
Medium Well 145-155°Fahrenheit
Well done more than 155°Fahrenheit

Remove and eat with your favorite toppings.

Hamburger Seasoning
Author: 
Recipe type: Burger Seasoning
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
The best way to bring out the All American Beef flavor from your burgers!
Ingredients
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • ½ tsp ground mustard
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp cayenne pepper
Instructions
  1. Combine all of the ingredients in a bowl. Mix until fully combined.

This seasoning complements the beef perfectly.   It enhances the meat without overpowering it.  It is a must try!

Garlic and Ginger Beef Stir-fry

Garlic and Ginger Beef Stir-fry

My wife and son love steak, especially filet mignon.  So I have been buying whole beef tenderloins, when they are on sale, and cutting them up into steaks.  Saves me a ton of money, they end up being about $6 each.  Not to shabby for 1.5 inch thick steaks. When doing this I end up with some trimmings that are not quite steak worthy, but are still totally worthy of eating.  Heck, it is beef tenderloin.  So I save up the trimmings, freeze them and when I get enough, we have a nice beef stir-fry.  The simplicity of this recipe is what makes it delicious.  You can use any cut of beef, just make sure to cut it into thin strips.  If you don’t have beef tenderloin trimmings lying around, try using top round.  Either way it makes a nice garlic and ginger beef stir-fry.

Garlic and Ginger Beef Stir-Fry

Garlic and Ginger Beef Stir-fry

Slice your beef into thin strips.  I like to do this with the meat partially frozen.  That way you can cut it extra thin without too much effort.  Just place the beef in the freezer for about an hour before slicing.

Slice thin

In  a bowl, mix together 2 tbs of cornstarch, 2 tbs of water and 3 cloves of garlic.  Then add the sliced beef.  Toss to fully coat.

Coat the beef

Preheat a large fry pan or wok over high heat.  Add two tablespoons of oil to the hot pan and then immediately add the beef mixture.  Stir-fry the beef until browned.

Cook the beef

This will take roughly 5-6 minutes.  Remove the beef to a bowl and set aside.

Set aside the beef

Add 1 tbs oil and the frozen mixed vegetables to the hot wok and cook for 6-8 minutes or until softened.

Cook the frozen veggies

While the vegetables are cooking mix the 1/3 cup soy sauce, 1/2 cup water, 1 1/2 tbs of cornstarch,  2 tbs brown sugar, 1 tsp ground ginger, and remaining two cloves of garlic in a bowl.

Add the beef back to the stir-fry

Once the vegetables are softened, add the beef back to the wok and mix.

Add the garlic ginger sauce

Add the sauce, bring to a boil and cook until thickened.  Roughly 3-5 minutes.

Garlic and Ginger Beef Stir-Fry

Remove from the heat and serve over warm rice.

Garlic and Ginger Beef Stir-fry
Author: 
Recipe type: Stir-fry
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The perfect ginger and garlic beef stir-fry. Hunks of beef, mixed veggies and an amazing ginger garlic sauce.
Ingredients
  • 1 pound beef tenderloin, top round or sirloin (sliced into thin strips)
  • 3½ tablespoons cornstarch
  • 5 cloves garlic, finely chopped
  • ½ cup plus 2 tbs water
  • 3 tbs vegetable oil
  • 4 cups frozen stir-fry veggies
  • ⅓ cup soy sauce
  • 2 tbs brown sugar
  • 1 tsp ginger
  • 2 cups Cooked rice
Instructions
  1. Slice your beef into thin strips. I like to do this with the meat partially frozen. That way you can cut it extra thin without too much effort. Just place the beef in the freezer for about an hour before slicing.
  2. In a bowl, mix together 2 tbs of cornstarch, 2 tbs of water and 3 cloves of garlic. Then add the sliced beef. Toss to fully coat.
  3. Preheat a large fry pan or wok over high heat. Add two tablespoons of oil to the hot pan and then immediately add the beef mixture. Stir-fry the beef until browned. This will take roughly 5-6 minutes. Remove the beef to a bowl and set aside.
  4. Add 1 tbs oil and the frozen mixed vegetables to the hot wok and cook for 6-8 minutes or until softened.
  5. While the vegetables are cooking mix the ⅓ cup soy sauce, ½ cup water, 1½ tbs of cornstarch, 2 tbs brown sugar, 1 tsp ginger, and remaining two cloves of garlic in a bowl.
  6. Once the vegetables are softened, add the beef back to the wok and mix.
  7. Add the sauce, bring to a boil and cook until thickened. Roughly 3-5 minutes.
  8. Remove from the heat and serve over warm rice.
Notes
Adapted from http://www.tasteofhome.com/recipes/beef-broccoli-stir-fry

This might be the best dish I have made from scraps.  I guess it always helps when the scraps come from the most tender part of the cow.  MMM.  Cow!  

 

The Best Meatloaf

The Best Meatloaf

Dana and I love meatloaf.  Meatloaf is a delicious dish that is savory and rustic all in one.  We have been experimenting with various Meatloaf Recipes and this is quite possibly the best meatloaf recipe I have ever tasted.  The meatloaf was moist, tender and delicious.  Sometimes when you make/order meatloaf, you get a brick of meat.  This is not that meatloaf.

The Best Meatloaf

Easy Meatloaf

Prepare the loaf

Preheat your oven to 350 degrees.  Cover a jelly roll pan/cookie sheet with parchment paper and set aside.

Add the ingredients

In a large bowl mix together the Parmesan Cheese, milk, egg, salt, pepper, black pepper, dried parsley, thyme, granulated garlic, onion and bread crumbs.

Mix the ingredients

Add the ground beef and mix lightly with your hands.  Mix just until the pre-mixed ingredients are fully dispersed into the ground beef.

Form the loaf

Using your hands form the meatloaf into a nice oval loaf.   Make sure to lightly form the loaf and not to press it too hard.

Perfect meatloaf

Place the loaf on the parchment lined pan.

Prepare the Topping

In a small bowl, mix together the ketchup, brown sugar, mustard and cider vinegar.

The meatloaf topping

Pour the topping over the formed loaf.

Pour the topping over the meatloaf

Cooking the Meatloaf

Place the loaf in the preheated 350 degree oven for 1 hour 20 minutes or until the center of the loaf reads 155 degrees.

Remove from the oven

Remove the loaf and let it sit for 10 minutes.

Perfect amazing best meatloaf

Slice and serve.

The Best Meatloaf
Author: 
Recipe type: Meatloaf
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The best meatloaf I have ever made!
Ingredients
The Best Meatloaf
  • 2 Pounds Ground Beef
  • 1 Cup Parmesan Cheese
  • 1 Cup Milk
  • 2 Eggs
  • ½ onion finely diced
  • ¾ cup plain bread crumbs
  • ¾ tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp Seasoned Salt
  • 2 tbs Dried Parsley
  • ½ tsp thyme
  • ½ tsp granulated garlic
The Best Meatloaf Topping
  • 1 cup Ketchup
  • ⅓ cup Brown Sugar
  • 1 tbs Apple Cider Vinegar
  • 1 tsp Prepared Mustard
Instructions
Prepare the loaf
  1. Preheat your oven to 350 degrees. Cover a jelly roll pan/cookie sheet with parchment paper and set aside.
  2. In a large bowl mix together the Parmesan Cheese, milk, egg, salt, pepper, black pepper, dried parsley, thyme, granulated garlic, onion and bread crumbs.
  3. Add the ground beef and mix lightly with your hands. Mix just until the pre-mixed ingredients are fully dispersed into the ground beef.
  4. Using your hands form the meatloaf into a nice oval loaf. Make sure to lightly form the loaf and not to press it too hard. Place the loaf on the parchment lined pan.
Prepare the Topping
  1. In a small bowl, mix together the ketchup, brown sugar, mustard and cider vinegar.
  2. Pour the topping over the formed loaf.
Cooking the Meatloaf
  1. Place the loaf in the preheated 350 degree oven for 1 hour 20 minutes or until the center of the loaf reads 155 degrees.
  2. Remove the loaf and let it sit for 10 minutes.
  3. Slice and serve.

 

Shepard’s Pie

Shepard’s Pie

With the Polar Vortex bearing down on us last week, I was craving some comfort food.  Nothing says comfort like, Shepard’s Pie.  A hearty meat stew topped with potatoes.  Delicious! This recipe was so delicious that I found myself going for thirds.  Yep, take that seconds.  Hopefully you will enjoy as much as we did.

Shepard’s Pie

Boil 2 pounds of peeled potatoes until tender.

Potatoes

Drain and mix with milk, butter, salt and pepper. Mash until creamy. Set aside.

Mash

Pre-heat oven to 400°F.

Saute carrots in the olive oil in a large skillet until they start to get tender, Roughly 5 minutes.

Saute the carrots

Add in the onions and saute for two minutes.

Add the onions

Fold in the meat, black pepper and thyme. Chop it up until browned.

Fold in the meat

Fold in the butter and frozen peas. Then sprinkle the flour over the top. Stir to combine.

Add the thickener

Once the flour is incorporated, add the tomato paste, wine and Worcestershire sauce.

Paste it up

Simmer for 5 minutes to reduce and then add the chicken stock.

Time to simmer

Bring to a boil and reduce to a simmer. Simmer until the sauce thickens. As you can see from the pics, you can pull the spatula through the sauce and it leaves a clean trail.  Well a clean trail for at least a couple of seconds.

Nice and thick

Season with salt and pepper to taste. Then remove the stew from the heat.

Pour into an oven safe dish

Grease 9×13 Pyrex dish with vegetable spray and then add the stew.

Top with the spuds

Layer the reserved mashed potatoes over top of the stew with a spoon.  Do the best that you can.  I found that if I did two layers of potatoes that I ended up with a clean layer on top.  Just spoon half of the potatoes over the stew.  Smooth them out, then spoon a second layer over the top.  Once the potatoes are on the stew, use a fork to etch a little texture into the potatoes.  This will give the potatoes a little area to brown up and give you a nice crispy texture.

egg wash

Brush the potatoes with the egg wash and sprinkle with Parmesan cheese.

Place a sheet pan underneath the dish to catch any tasty bits that boil over. This can save you some scrubbing if the dish boils over a bit.

Shepard's Pie

Bake for about 20 minutes or until the potato is nice and browned on top.

Let sit for 5 minutes and then serve.

Shepard's Pie
Author: 
Recipe type: Comfort Food
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A quick and easy Shepard's Pie.
Ingredients
The Stew
  • 1 pound ground beef (80/20)
  • 1 large onion, diced
  • 4 carrots, diced
  • 1 cup peas, frozen
  • 1 tsp thyme, dried
  • 2 tbs flour
  • 1 tbs butter
  • 8 oz red wine
  • 2 tbs tomato paste
  • 2 tbs Worcestershire sauce
  • 1 cup chicken broth
  • 1 tbs olive oil
  • ½ tsp kosher salt
  • 1 tsp black pepper
Mashed Potatoes
  • 2 lbs Russet potatoes
  • ⅓ cup whole milk
  • 3 tbs unsalted butter
  • ¾ tsp kosher salt
  • ¼ tsp freshly ground black pepper
Egg Wash
  • 1 egg
  • ¼ cup grated Parmesan cheese
Instructions
  1. Boil 2lbs of potatoes until tender.
  2. Drain and mix with milk, butter, salt and pepper. Mash until creamy. Set aside.
  3. Pre-heat oven to 400°F.
  4. Saute carrots in the olive oil in a large skillet until they start to get tender, Roughly 5 minutes.
  5. Add in the onions and saute for two minutes.
  6. Fold in the meat, black pepper and thyme. Chop it up until browned.
  7. Fold in the butter and frozen peas. Then sprinkle the flour over the top. Stir to combine.
  8. Once the flour is incorporated, add the tomato paste, wine and Worcestershire sauce.
  9. Simmer for 5 minutes to reduce and then add the chicken stock.
  10. Bring to a boil and reduce to a simmer. Simmer this until the sauce thickens. As you can see from the pics, you can pull the spatula through the sauce and it leaves a clean trail.
  11. Season with salt and pepper to taste. Then remove the stew from the heat.
  12. Grease 9x13 Pyrex dish with vegetable spray and then add the stew.
  13. Layer the reserved mashed potatoes over top of the stew with a spoon.
  14. Once the potatoes are on the stew, use a fork to etch a little texture into the potatoes. This will give the potatoes a little area to brown up and give you a nice crispy texture.
  15. Brush the potatoes with the egg wash and sprinkle with Parmesan cheese.
  16. Place a sheet pan underneath the dish to catch any tasty bits that boil over. This can save you some scrubbing if the dish boils over a bit.
  17. Bake for about 20 minutes or until the potato is nice and browned on top.
  18. Let sit for 5 minutes and then serve.

Recipe adapted from http://www.food.com/recipe/traditional-irish-shepherds-pie-302120

Memorial Day Onion Slice Burgers

Memorial Day Onion Slice Burgers

Onion Slice Burger

Happy Memorial Day!  A special thanks to all of the Veterans and current service members out there.  Thanks for your service to this country.  In honor of Memorial Day I wanted to create a simple and delicious burger.  Something that anyone can make.  To do this I created a burger with a slice of onion embedded in each side.  So simple that I couldn’t believe that I have never done it before.  The burger ended up being the best burger that I have ever had.  The onion flavor permeated the burger and the onion caramelized to add a sweetness that was unique.  This is a must make burger for Memorial Day!

Onion Slice Burger

Divide 1 1/3 pounds of 80/20 ground beef into four 1/3 pound patties.  Then slice a whole yellow onion into 1/8-1/4 inch slices.

Onion and Burger Meat

Then place a slice of onion down on a flat surface, add the 1/3 pound of ground beef and then top with another slice of onion.  Then push the onion down to form a patty that has the onion embedded in it.

Make the patties

I used a Burger Press to get uniform patties, but you can do this by hand.  If you are having a little trouble getting a nice flat burger without a press, place a piece of plastic wrap over the burger/onion and then place a cutting board over it.  Then press down and form the patties.

The perfect patty

Preheat your grill to medium/high heat.

Season both sides of the burger with seasoned salt.

Place on the grill

Place the burger over the heat and grill until you start to see juices bubbling up around the top piece of onion.  Then Flip.

Perfectly cooked

Grill until the burger is finished to your liking.  I would give you a specific amount of time, but it varies based on burger thickness, grill temp and desired doneness.  I like my burgers medium so I usually cook for another 4 minutes after the flip.  Once again, this varies based on the burger and grill.

The Perfect Burger

Remove and serve with your favorite toppings.

Memorial Day Onion Slice Burgers
Author: 
Recipe type: Burger
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The ultimate burger, with onion slices embedded in the patty.
Ingredients
  • 1⅓ pounds 80/20 ground beef
  • 1 large yellow onion
  • 2 tsp seasoned salt
  • 4 hamburger buns
  • desired toppings
Instructions
  1. Divide 1⅓ pounds of 80/20 ground beef into four ⅓ pound patties. Then slice a whole yellow onion into ⅛-1/4 inch slices.
  2. Then place a slice of onion down on a flat surface, add the ⅓ pound of ground beef and then top with another slice of onion. Then push the onion down to form a patty that has the onion embedded in it.
  3. Preheat your grill to medium/high heat.
  4. Season both sides of the burger with seasoned salt.
  5. Place the burger over the heat and grill until you start to see juices bubbling up around the top piece of onion. Then Flip.
  6. Grill until the burger is finished to your liking. I would give you a specific amount of time, but it varies based on burger thickness, grill temp and desired doneness. I like my burgers medium so I usually cook for another 4 minutes after the flip. Once again, this varies based on the burger and grill.
  7. Remove and serve with your favorite toppings.
Notes
I used a Burger Press to get uniform patties, but you can do this by hand. If you are having a little trouble getting a nice flat burger without a press, place a piece of plastic wrap over the burger/onion and then place a cutting board over it. Then press down and form the patties.

 

These burgers were amazing I hope that you get a chance to try them out.  Make sure to let me know what you think.

 

 

Mom’s Enchiladas

Mom’s Enchiladas

Mom's Enchiladas

Over the holiday season Dana and I went to visit my family in Michigan.  While there, my Mom made us some enchiladas.  These were a tad bit different from my normal enchiladas.  They were meaty and delicious.  I had to have the recipe.  So I asked my Mom for it and she happily gave it to me.

Mom’s Enchiladas

In a large skillet brown 2 lbs of ground beef over medium high heat.

Brown the ground beef

Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning.  Mix together and heat thoroughly.

Mix in the chili and seasonings

Preheat the oven to 350 degrees Fahrenheit.  Grease a large lasagna pan.

Warm 8 large burrito style flour tortillas.

Fill the tortilla

Take each tortilla and fill it with roughly 2/3 cup of the meat filling.

Fold over one edge

Then fold the tortilla like a burrito.  Fold the end up over the meat.

Fold up the sides

Fold the sides over up and over the first fold.

Roll to form a burrito

Then roll the wrap forward until you have a perfect little burrito.

Fill the greased pan

Place into the greased pan.  Then pour a 15oz can of enchilada sauce over the top of the enchiladas.

Top with enchilada sauce

Finally top with 8 oz of mild cheddar cheese.

Top with cheese and bake

Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.

Remove from the oven and serve

Remove pan from the oven and serve.

One large enchilada

Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.

The perfect little enchilada

These meaty packets are the most delicious and simple thing to make.  You have to try them.

Mom's Enchiladas
Author: 
Recipe type: Enchilada
Cuisine: Tex/Mex
Serves: 8
 
Perfectly meaty and delicious enchiladas.
Ingredients
Enchiladas
  • 2 pounds ground beef
  • 15 oz can Hormel Chili with Beans
  • 10.5 oz can Hormel Chili without Beans
  • 2 tbs taco seasoning (packaged or see below)
  • 8 oz mild cheddar cheese
  • 15 oz can enchilada sauce
  • 8 large flour tortillas
Toppings
  • chopped lettuce
  • chopped tomatoes
  • cheddar cheese
  • sour cream
  • enchilada sauce
Taco Seasoning
  • Taco Seasoning
  • 3 tbs paprika
  • 2 tbs chili powder
  • 1 tbs sugar
  • 1 tbs garlic powder
  • 3 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • ¼ tsp chipoltle pepper ground, optional
Instructions
  1. In a large skillet brown 2 lbs of ground beef over medium high heat.
  2. Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning. Mix together and heat thoroughly.
  3. Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.
  4. Warm 8 large burrito style flour tortillas.
  5. Take each tortilla and fill it with roughly ⅔ cup of the meat filling.
  6. Then fold the tortilla like a burrito. Fold the end up over the meat.
  7. Fold the sides over up and over the first fold.
  8. Then roll the wrap forward until you have a perfect little burrito.
  9. Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.
  10. Finally top with 8 oz of mild cheddar cheese.
  11. Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.
  12. Remove pan from the oven and serve.
  13. Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.

 

Eric’s Chili

Eric’s Chili

Eric's Chili

The other week Dana and I went up to DC to visit our Friends Eric and Laura. Both of us have infants so it was a chance to get out of the house and talk to some adults. For lunch Eric made this great chili that included black beans and corn. It was delicious. So I asked for the recipe and asked for permission to put it up on the web. I had to share it as it was delicious!

Eric’s Chili

In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.

Brown the sausage and beef

About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.

Add the onions and peppers to the mixture

Once the meat is browned and the veggies are softened, add the mixture to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.

Add the corn and beans

Then add the beer. Finally add the beef stock until the liquid just covers the mixture.

Add the spices

Give it a good mix and set it on low for 6-8 hours.

Add the liquid

Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.

Awesome Chili

If you like it spicy, add about a 1/2 cup of Sriracha to the mix, but if you’re serving a crowd forgo this and just have it available to add individually.

Eric's Chili
Author: 
Recipe type: Chili
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A great chili that includes beef, sausage, black beans and corn. Delicious!
Ingredients
  • 1 pound ground beef
  • 1 pound hot pork sausage
  • Salt and pepper to season meat
  • 2 red onions, chopped
  • 2 green peppers, seeded and chopped
  • 2 jalapenos, seeded and chopped
  • 4 cloves of garlic, minced
  • 3 tablespoons cumin
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon tomato paste
  • 12 ounces dark beer
  • 2 cans of diced tomatoes
  • 1 can of black beans, drained and rinsed
  • 1 cup of frozen or canned corn
  • 1 can beef broth, low sodium
Instructions
  1. In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.
  2. About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.
  3. Once the meat is browned and the veggies are softened, add it all to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.
  4. Then add the beer. Finally add the beef stock until the liquid just covers the mixture.
  5. Give it a good mix and set it on low for 6-8 hours.
  6. Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.
Notes
If you like it spicy, I add about a ½ cup of Sriracha to the mix, but if you’re serving a crowd I usually forgo this and just have it available to add individually.

 

This is a great chili recipe.  Hopefully you get a chance to try.  If you do, let me know what you think?

Pressure Cooker Short Ribs

Pressure Cooker Short Ribs

Pressure Cooker Short Ribs

Ever since I found the pressure cooker in our garage, I have been thinking of various dishes to make with it.  So when I went to the store and found that short ribs were on sale, I knew I needed to make short ribs.  Braising short ribs takes forever.  At least 3 hours at a minimum.  That doesn’t even account for prep time.  So I figured this would be perfect for the pressure cooker.  I was totally right.  Don’t mean to pat myself on the back or anything, but if my arm was a bit longer I would.  These short ribs were awesome.  Plus they only took about an hour to make.

Pressure Cooker Short Ribs

Trim any excess fat off the short ribs.  Don’t trim all of the fat, just anything that is over a 1/4 inch thick.

MMM Short Ribs

Place the flour in a shallow dish and season with salt and pepper. Season the ribs and then lightly coat each rib in flour.

Flour the short ribs

Add the butter and olive oil to the pressure cooker over medium-high.

Brown the Ribs

Brown the ribs on all sides in the pressure cooker, about 8 minutes. Make sure to do this in batches so that each rib gets browned. Transfer the browned ribs to a plate.

Add the onions and garlic to the pan

Add the onion, garlic, and thyme sprigs and saute until soft, roughly 5 minutes.

Deglaze the pan

Once the onions are softened, deglaze the pan with the red wine, water and beef base. Continue to cook for about a minute cook, stirring making sure to mix in the beef base.

Place the ribs back into the cooker

Return beef to pressure cooker.

Secure the pressure cooker lid and bring to high pressure over medium-high heat. Adjust the heat once pressure is reached and cook for 50 minutes.

Remove the lid and glance at the wonder that is Short Ribs

After the 50 minutes, remove from heat and let the pressure come down naturally before removing the lid.

Remove to a platter

Transfer the short ribs to a platter and strain the remaining liquid into a gravy separator.

Awesome Short Ribs

Serve the short ribs over mashed potatoes, rice or even a parsnip puree.  Drizzle each portion with the remaining liquid.

Fall apart short ribs

Enjoy!

Pressure Cooker Short Ribs
Author: 
Recipe type: Entree - Pressure Cooker
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Fast and easy short ribs. The use of a pressure cooker takes these from a 3 hour snoozefest to a week-night gourmet meal.
Ingredients
  • 1 tbs unsalted butter
  • 1 tbs olive oil
  • ½ cup all-purpose flour
  • 3 lbs beef short ribs (about 6 ribs)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme sprigs
  • ¾ cup dry red wine, such as Cabernet Sauvignon
  • ¼ cup water
  • 1 tbs beef base
  • Salt and pepper
Instructions
  1. In 6-8 quart pressure cooker, add the butter and olive oil to the cooker over medium-high.
  2. Place the flour in a shallow dish and season with salt and pepper. Season the ribs and then lightly coat each rib in flour.
  3. Brown the ribs on all sides in the pressure cooker, about 8 minutes. Make sure to do this in batches so that each rib gets browned. Transfer the browned ribs to a plate.
  4. Add the onion, garlic, and thyme sprigs and saute until soft, roughly 5 minutes.
  5. Once the onions are softened, deglaze the pan with the red wine, water and beef base. Continue to cook for about a minute cook, stirring making sure to mix in the beef base.
  6. Return beef to pressure cooker.
  7. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Adjust the heat once pressure is reached and cook for 50 minutes. Remove from heat and let the pressure come down naturally before removing the lid.
  8. Transfer the short ribs to a platter and strain the remaining liquid into a gravy separator.
  9. Serve the short ribs over mashed potatoes, rice or even a parsnip puree.
  10. Enjoy!
Notes
If you do not have a pressure cooker, you can make these in a dutch oven with a heavy lid. Instead of cooking for 50 minutes, bring to a boil, reduce and simmer for 3-4 hours.

These were some of the best short ribs I have ever eaten.  They were delicious!  If you do not have a pressure cooker, you can make these in a dutch oven with a heavy lid.  Instead of cooking for 50 minutes, bring to a boil, reduce and simmer for 3-4 hours.

Shredded Beef

Shredded Beef

Shredded Beef

I recently discovered that Dana and I received a pressure cooker for our wedding.  I know it has been a couple of years since we received the gift, but it was awesome!  It was like discovering a $5 bill in the dryer.  I was so happy.  So I decided to try my hand at making some shredded beef.  It is noted that this recipe can be made in a heavy lid dutch oven.  See alternate instructions in the recipe notes below.

Shredded Beef

Trim off the excess fat from the roast.  Then season with salt and pepper.

Season the meat

Heat up the pressure cooker base or a dutch oven over medium/high heat.  Add two tablespoons of olive oil and then add the roast.  Brown the roast on all sides.

Brown the meat

Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.

Add the liquid and seasonings

Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes.  If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.

Cook under pressure

After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding.  Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.

Remove the meat

Use two forks to shred the meat.

Shred the meat

After you shred the meat, slowly ladle the reduced liquid back over the meat.  Adding as much liquid as you would like.

Add the liquid to the meat

I prefer about 1/4 cup of liquid per 3/4 cup of meat.

Shredded Beef

Serve the meat on a bun or as is with a side of mashed potatoes.

Pressure Cooked Shredded Beef
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Shredded beef is as good as beef gets.
Ingredients
  • 2-3lb sirloin roast
  • 15oz can beef broth
  • 8oz can tomato paste
  • ½ cup red wine
  • 1 tbs garlic, minced
  • 1 tsp beef base
  • 1 tsp thyme
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
Instructions
  1. Trim off the excess fat from the roast. Then season with salt and pepper.
  2. Heat up the pressure cooker base or a dutch oven over medium/high heat. Add two tablespoons of olive oil and then add the roast. Brown the roast on all sides.
  3. Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.
  4. Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes. If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.
  5. After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding. Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.
  6. After you shred the meat, slowly ladle the reduced liquid back over the meat. Adding as much liquid as you would like. I prefer about ¼ cup of liquid per ¾ cup of meat.
  7. Serve the meat on a bun or as is with a side of mashed potatoes.
Nutrition Information
Serving size: 283g Calories: 379 Fat: 21.8 Saturated fat: 9.5 Carbohydrates: 8.5 Sugar: 4.8 Sodium: 1080mg Fiber: 1.7 Protein: 34g Cholesterol: 80mg

This was one of our favorite meals.  Not only did it take about 1 hour to make, it was delicious.  Plus we have leftovers for lunch tomorrow.  I can not wait for a shredded beef sandwich.  I still can’t believe that I forgot that we had a pressure cooker.  It is awesome!  I am going to have to start using it more.  The food is quick, fast, delicious and uses a single pot.  I am sold on using pressure cookers.