Mississippi Roast - Instant Pot

 Mississippi Roast - in the InstantPot

3-4 pound chuck roast with marbling

1 cup beef broth

1 jar pepperoncini

1 envelope ranch dressing mix

1 envelope brown gravy mix, gluten free

garlic (I use the kind in the squeeze tube, just put in a squeeze or two)

Add meat on metal rack.  Mix  remaining ingredients and pour over roast.

Add to instant pot:

onion (small, diced)

potatoes

carrots

Lock lid in place. Set valve to sealing. Set to meat and cook 75-90 minutes.  Let pressure release naturally for 15 minutes. Finish with quick release.

Gluten Free Meatloaf

 Gluten Free Meatloaf

2 eggs lightly beaten

3/4 cup milk

1 1/2 teaspoons Worcestershire sauce

1 cup quick-cooking oats

2 tablespoons dried parsley

3/4 teaspoon kosher salt

1 teaspoon ground cumin

1/2 teaspoon mustard powder

2 teaspoons dried onion flakes

1/2 teaspoon garlic powder

 1 cup grated sharp cheddar cheese

2 pounds ground beef

Mix all ingredients and make into 10 patties  

Place parchment paper on a cookie sheet, place meatloaf patties about 2 inches apart from one another on the prepared baking sheet. Place the baking sheet in the preheated oven and bake for 20 minutes.

Remove from oven and top with ketchup and bake another 20 minutes.

Jen's Goulash

 Jen's Goulash

Recipe from Jennifer

1 tbsp Paula Deen House Seasoning (1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder)

3 tbsp soy sauce

3 bay leaves

2 tbsp Italian seasoning

2 (15 oz) cans diced tomatoes

2 (15 oz) can tomato sauce

3 cups water

3 garlic cloves, chopped

1 large onion, chopped

1 tbsp. season salt

2 cups elbow macaroni, uncooked

In dutch oven, brown the beef.  Cook onions and garlic.  Add in other ingredients, cover, cook 15-20 minutes.  Add the elbow macaroni and simmer for 30 minutes.  Let sit 30 minutes before serving.

Serve with garlic bread and salad.

Nacho Casserole

 Nacho Casserole

1lb hamburger

1/2 small bag tortilla chips crushed

8 oz shredded colby/monterey jack cheese

1 can sweet corn, drained

3/4 cup mayo

1 tbsp chili poweder

12 oz salsa

Brown hamburger.  Add corn, mayo, chili powder, and salsa.  In casserole dish, layer 1/2 meat mixture, 1/2 chips, and 1/2 cheese.  Repeat.

Cook in 350 degrees oven until cheese is melted through about 15-20 minutes.

Hamburgers

This is a recipe that I saw on America's Test Kitchen then altered just a tad.

Grilled Hamburgers

For each 1 pound of hamburger mix the following:

1 slice bread (I prefer sourdough) -- crumbled into tiny pieces
2-3 tbsp. milk
2 tbs A-1 steak sauce
garlic powder
salt and pepper

Crumble the bread and add the milk, mix it until it forms a squishy paste.  Then add in steak sauce, and seasonings.  With your hands mix this mixture into the hamburger making sure it's mixed really well.  Make patties.

Cook on grill and enjoy!

Salisbury Steak

For Christmas I received the newest Pioneer Woman cookbook, and last night I tried the Salisbury Steak recipe.   It was really good.  I followed the recipe, except that I added mushrooms to the gravy.  And...the recipe called for 1 1/2 pounds of hamburger and I used 2 pounds, so I just used PW's measurements but "heaped" them to allow for more hamburger. 

Here is the recipe if you'd like to try it.....

Salisbury Steak
Source: Pioneer Woman

Steaks
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
2 tbsp. heavy cream
2 tsp. dry mustard
1 beef bouillon cube crumbled (I used 1 tsp. of the beef bouillon powder)
4 dashes of Worcestershire sauce
1 tbsp. ketchup
1/2 tsp. kosher salt
1/2 tsp black pepper
1 tbsp. olive oil
1 tbsp. butter

Combine the above ingredients (except olive oil and butter.)  Knead mixture until evenly combined.  Then form it into 6 oblong patties.  Heat a large skillet over med-hi  heat.  Add butter and olive oil, when melted and hot add patties and fry  on both sides until nicely crusty on the outside and no longer pink in the middle. (about 4-5 minutes on each side.)  Remove the patties to a plate.

Gravy
1 onion, thinly sliced
sliced mushrooms
2 1/4 cup beef broth
4 dashes of Worcestershire sauce
1 tbsp. ketchup
1 tsp Kitchen Bouquet browning sauce
2 tbsp. cornstarch
kosher salt and black pepper to taste

To make the gravy add the onion and mushrooms to the pan you fried the patties.  Sauté the onion and mushrooms until golden.  Add 2 cups of the beef broth, the Worcestershire sauce, ketchup, and Kitchen Bouquet.  Stir and cook 2-3 minutes to reduce the liquid slightly.  In a small bowl, make a "slurry" by mixing 1/4 cup broth and 2 tbsp. cornstarch.  Pour the "slurry" into the gravy, stir and let it bubble up and thicken for 3-4 minutes.  Taste and add salt/pepper as needed.  Add the beef patties to the skillet and spoon gravy over the top.  Simmer for a  couple more minutes.  Then serve.

I served this with mashed taters and roasted carrots (also Pioneer Woman recipes.)

Tater Tot Casserole

Tater Tot Casserole
Source: Lori Ethridge Hicks

1 1/2 pounds hamburger
garlic powder
onion powder
pepper
salt
2 can of cream of mushroom soup
1 can of cream style corn
milk
shredded cheese
frozen tater tots

Brown hamburger -- season with garlic powder, onion powder, salt and pepper.  Drain grease and stir in 2 cans of cream of mushroom soup and 1 can of cream style corn.  Add enough milk to make it creamy.  Pour in 9x13 pan and add cheese on top.  Top with tater tots, bake at 400 until tater tots are browned.

Blueberry Chili

This recipe is from the wife of a therapist that used to work in my office.  When he said he was bringing blueberry chili I thought he was nuts.  It's surprisingly very good!

Blueberry Chili

2 pounds ground beef
3 cans light red kidney beans (15 oz each)
2 cans tomato paste (12 oz each)
1 can stewed tomatoes (28 oz)
1 can crushed tomatoes (28 oz)
2 cups frozen blueberries or 1 can blueberry pie filling (16 oz)
1 can diced tomatoes with green chilies (14.5 oz)
1/2 cup water
3 tbsp chili powder
2 tbsp parsley flakes
2 tbsp basil leaves
1 tbsp salt
2 tsp garlic powder
2 tsp Creole seasoning
1 tsp oregano leaves
1 tsp ground pepper

Put drained and rinsed kidney beans, crushed tomatoes, tomato paste, diced tomatoes, and water into a large crock pot  Mash the stewed tomatoes and add to the pot.  Add blueberries  (if using pie filling, wash and drain the blueberries).  Brown the ground beef in a skillet, drain and add pot. Warm mixture on low heat for an hour, then add the seasonings.  Heat an additional hour and serve.

Hamburger Goulash

Hamburger Goulash

1 pound ground beef

1 yellow onion, diced

Olive oil

½ tsp seasoned salt

Dash crushed red pepper

½ tsp celery seed

28 oz can diced tomatoes

2 tbsp Worcestershire sauce

¼ cup  chopped parsley

2 cups uncooked macaroni

Cook macaroni according to directions.

In skillet saute chopped onion with a tablespoon of olive oil on medium high heat.   Add ground beef and cook until browned.  Add in all seasonings and tomatoes.  Bring to a simmer and let simmer for 5 minutes.   Mix in the drained and cooked macaroni.  Simmer for another 5 minutes.

Taco Soup

This yummy soup recipe is so good and so easy! My friend Deana shared the recipe with me.  I'm so glad she did.

Taco Soup

1 pound ground beef browned and drained of any grease

1 can black beans
1 can pinto beans
1 can kernel corn
1can rotel
1 envelope taco seasoning
1 envelope ranch dressing seasoning
 
Brown beef and drain then add taco seasoning and water, simmer until absorbed.

Add each can and DO NOT drain.

Add ranch dressing seasoning and stir to combine. 

If additional liquid is needed, add water to preference.

Serve with tortilla chips, shredded Mexican cheese, and sour cream.

Lasagna

This lasagna recipe is easy and most importantly always good.  The recipe was given to Dan's mom by a family friend.

Lasagna

1 box lasagna noodles (I prefer the type that requires boiling)
2 pounds hamburger
1 onion, diced
1 tsp. garlic salt
1 or 2 cans sliced mushroom (optional)
2 cups bread crumbs (We use a bag of croutons and chop them up)
1 tbsp. parsley
1 tbsp. pepper
2 eggs, beaten
1 (24 oz.) container cottage cheese
1 (8 oz.) container of parmesan cheese
8 oz. shredded mozzarella cheese (I usually add more than 8 oz, we love cheese)
1 jar spaghetti sauce

Cooke noodles according to directions on the box.

Brown the hamburger with the onion, mushrooms, and garlic salt. 

Meanwhile, in a large bowl, mix all the ingredients except the spaghetti sauce  and mozzarella cheese.  When the hamburger is done,  stir into this mixture.

Spray a large baking dish with cooking spray.  Add a layer of noodles, layer of hamburger mixture, repeat layers.  Add the jar of spaghetti sauce and cheese.

Bake at 350* for 35-45 minutes.

Pot Roast

Nothing says Sunday dinner like a delicious pot roast.  I have made roasts several different ways and have found the Pioneer Woman's recipe to be my personal favorite.  Her recipe is now the only recipe that I use when making a roast.

Pot Roast
Source: Pioneer Woman

2 tbsp. olive oil
4-5 pound chuck roast
2 whole onions - cut in 1/2
6-8 whole carrots -cut into 2 inch slices
salt to taste
pepper to taste
4 cups beef broth (sometimes I need more than 4 cups)
3 sprigs fresh thyme
3 springs fresh rosemary

Preheat oven to 275*

Peel and cut two onions in half and cut the carrots into 2 inch slices (I don't peel the carrots I just wash before cutting.)

Generously salt and pepper each side of the roast.  Heat a large Dutch oven over medium-high heat.  Add 2-3 tbsp. of olive oil (or you can do a olive oil/butter combination.) When the oil is hot add in the onions browning them on one side then flipping to the other side.  Remove onion to a plate.  Throw in the carrots and toss them around until slightly browned, about 1-2 minutes. Remove carrots and put on plate with onions.  (may need to add a bit more olive oil at this point)  Put the meat into the Dutch oven and sear it for a minute on each side until brown all over.  Remove the roast to a plate.  With the burner on high, pour in 1 cup beef broth to deglaze the pan. (scrape the bottom with a whisk).  When finished with that, add the roast back into the pan and add enough beef broth to cover the meat halfway.  Add in the onion, carrots, thyme, and rosemary.  Cover with lid and roast in a 275* oven for 3 hours (for a 3 pound roast) or 4 hours for a 4-5 pound roast.


**My Dutch oven isn't large enough to add potatoes to a roast which is what my Mom always did.  So I just serve my roast with mashed potatoes.

Tacos - Barry Style

This summer we've started a new thing.  My best-est friend Jennifer and her husband bought a hot tub.  So every Saturday night (well maybe not every Saturday night but almost every one!) we go over for dinner, visiting, and a dip in the hot tub.  Sometimes Barry fires up the fire pit and we roast marshmallows. It's always a great time.  The kids love playing together and it's a relaxing evening for Dan & I.

This past Saturday night, I made an apple pie to take over and Barry made tacos.  His version of tacos are OUT.OF.THIS.WORLD.  Seriously! They are phenomenal.

Taco's Barry Style
Source: Barry Hoofnagle

Butter Crisco
Mission brand flour tortillas (super soft burrito size)

1 pound Hamburger -I brown my hamburger with salt, pepper, and garlic powder. When it's cooked through then add in 4 oz can of tomato sauce and 1 package of Williams taco seasoning. Cook on low for a few minutes to heat up the sauce.

Toppings of your choice, we like:
Sour Cream
Mexican Blend Shredded Cheese
Lettuce
Tomatoes, diced
Onion, diced
Black Olives, sliced
Salsa
Ketchup (I like this and I know it's a redneck thing, I'm okay with embracing my roots.)

So what I did was I assembled all the toppings.  Then I browned my hamburger, once I added in the tomato sauce and seasoning packet I put it on low to simmer and started on my tortillas.  (which is what makes this recipe so special.)

In a large skillet put a dollop of Crisco and heat.  When hot put in 1 flour tortilla.  Cook until brown (but still soft) --- be careful this doesn't take long, then flip and do the same on the other side.  Put on a plate covered with a paper towel.  Then cover with a paper towel and continue until you've cooked all the tortillas that you will need, adding more Crisco as you go as needed.

Per Barry the secret to making these taste so yummy...is this.  Nothing else will be as good.  After tasting his, who am I to argue?

Flip's Cheese Stuffed Burgers

Marcia was telling me that I needed to get Phillip's (aka Flip) recipe for cheese stuffed burgers that he cooks on the grill.  So I texted and got the scoop. 

So here is my sister-in-law's brother in-law's recipe.  (are you confused yet?)

Flip's Cheese Stuffed Burgers
Source: Phillip Courter

2 pounds hamburger
Lawry's Season Salt
Worcestershire Sauce
Maull's BBQ Sauce  (I used the Sweet & Mild)
Mozzarella Cheese (shredded)
Colby Jack Cheese slices

In a large bowl, mix the Lawry's season salt, Worcestershire sauce, Maull's BBQ Sauce, and beef. (just eyeball it and use what looks good.)  Mix well.  Make 1/3 cup patties.  Then put a generous helping of shredded mozzarella in the middle of half and put another patty on top and pinch the edges all together. Grill slowly on lower heat since there is so much meat.  Top with Colby Jack slices.

Beef and Chicken Fajitas

We had dinner with our best-est friends today.  Deana made fajitas that were so good.   We had a fajita bar, guacamole, cheese dip, and fruit salsa with cinnamon crisps. 

Beef & Chicken Fajitas

Source: Deana Magnuson - who found the recipe on Pinterest

1/2 cup bottled Italian dressing
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle seasoning
3 skinned and boned chicken breasts (about 2 lb.)
1 (2-lb.) flank steak

Whisk together first 8 ingredients. Pour half of marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Repeat procedure with remaining marinade and flank steak. Chill 2 hours. (or overnight)

Grill chicken and steak at the same time. Grill steak, covered with grill lid, 10 minutes on each side or to desired degree of doneness; grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.

Remove from grill, and let stand 10 minutes. Cut steak and chicken diagonally into 1/4-inch-thick strips.

Grilled Cheeseburgers

I did something for the very first time this past weekend. I grilled - all by myself - with no help from Dan.  In the past grilling has always been Dan's thing.  Heck, I hadn't even started our grill before!  I kept it pretty simple, I made some hamburgers using a recipe and cooking method from America's Test Kitchen.  Does anyone else love that show?  I love the recipes, I love the taste tests and equipment reviews. 

 

Grilled Cheeseburgers - using a Gas Grill

Source: America's Test Kitchen TV show on PBS
 
1 large slice white sandwich bread, crust removed, bread chopped into 1/4-inch pieces (about 1/2 cup)

2 tablespoons whole milk

3/4 teaspoon table salt

3/4 teaspoon ground black pepper

1 teaspoon garlic powder

2 teaspoons A-1 Steak Sauce

1 pound lean ground chuck (the recipe called for 1 1/2 pounds to make 4 burgers, but I had 1 pound and made 3 burgers)

    Vegetable oil for cooking grate

 sliced cheese

hamburger buns
 

Instructions

1.      Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.
2.   Meanwhile, mash bread and milk in large bowl with fork Stir in salt, pepper, garlic, and steak sauce.
3.   Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 3 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
4.   Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Put cheese on burgers a few minutes before they reach desired doneness.  While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.

Sloppy Joes

I found this recipe several years ago in a magazine.  It was from a lady who lived in Minnesota and she called them Minnesota Sloppy Joes.  I've made this recipe several times and they are really good in Missouri too!

This is the sloppy joe recipe I use when I serve sloppy joes at Katie's birthday parties.

Sloppy Joes

1 pound ground beef
3/4 cup ketchup
1 tbsp. brown sugar
1 tsp. mustard (not dry mustard)
chopped onion, to taste
chopped celery, to taste  (sometimes I leave this out)

In a skillet, cook the meat till done, breaking apart the beef into small clumps as it cooks. Meanwhile collect the remaining ingredients in a slow cooker.  Stir in the cooked meat, cover and cook on high, stirring occasionally for 4-5 hours.  It can be made ahead and rewarmed for later.

For double or triple batches, cook the meat in a couple of skillets for more surface area.

Mom's Hamburger Soup

Hamburger Soup

Source: Mom 

1 pound ground beef

1 medium onion chopped

1 cup diced potatoes

1 cup sliced carrots

2 cups tomato juice

4 cups water

¼ cup cooked rice

¼ cup sugar

Brown ground beef and onion in skillet.  Drain fat.  Place in large plan with other ingredients.  Bring to a boil.  Simmer 1 hour or until done.

Good served with corn bread.  Or fresh homemade bread.

Hamburger Pie

Hamburger Pie

1 lb ground beef

1 cup chopped onion

½ tsp salt

1 cup shredded cheddar cheese (or Mexican cheese blend)

1 cup milk

½ cup Bisquick baking mix

2 eggs

Heat oven to 400.  Grease a 9 inch pie plate.  Cook ground beef and onion in a large skillet until beef is brown.  Drain fat.  Stir in salt.  Spread in pie plate and sprinkle with cheese.

Stir remaining ingredients with a fork until blended and pour into the plate over the hamburger.

Bake 25 minutes or until knife inserted in center comes out clean.

Angel's Chili

When the temperature drops there is nothing like a  pot of chili to warm you up.  My Mom called me yesterday and told me that she had talked to my brother...he lives about 30 minutes north of us and got even more snow than we did.  He was craving some chili....once he could get out they went to the store and he came home with $85 of groceries...but no chili beans...they were sold out!  For some reason this cracked me up so I e-mailed him to see if he had any chili beans I could borrow.  He e-mailed back and said I was a smart ass.  Is that any way to talk to your baby sister??

This morning, Katie asked if she could see Kallen and Donnie.  So I called him and asked if they wanted to come over for lunch and so the kids could play in the snow.  I made a big pot of chili and some brownies.  It was a  hit, there's just enough chili over for one serving and we polished off the whole pan of brownies!

Angel's Chili
2 pounds hamburger
2 garlic cloves, minced
1 white onion, diced
salt & pepper
8 oz can tomato sauce
1or 2 8 oz cans of Rotel tomato sauce with chillies
16 oz can diced tomatoes
28 oz can tomato sauce
2 cans light red kidney beans, drained
1 tsp ground oregano
1 tbsp ground cumin
2 tbsp chili powder

In a large skillet, brown hamburger with garlic and onions.  Season with salt and pepper.  Drain any excess fat.  Add the a can of tomato sauce and the spices.   Transfer the hamburger into a large pot...add remaining tomatoes, sauce, and beans.  Simmer for 1 hour.

Serve with grated cheddar cheese, diced onions, sour cream, crackers, Frito's....or whatever you like.