Instant Pot Beef Short Ribs Braised in Tomato Sauce aka More Meat

Instant Pot Beef Short Ribs Braised in Tomato Sauce

2 slices of bacon, cut into lardons
1 ½ pounds boneless beef short ribs, cut into 3” pieces
½ onion, diced small
3 carrots, diced small
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon oregano
½ cup red wine
¼ cup water
1 (14.5 ounce) can crushed tomatoes

Set the Instant Pot to “saute.” Add the bacon and cook until just starting to crisp. Add the short ribs in a single layer and sauté for 2 to 3 minutes per side, turning until all sides are browned. Remove the ribs from the pot. Add the onion, carrots and garlic to the pot. Cook for 5 minutes until softened. Return the short ribs to the pot. Stir together the tomato paste, salt, oregano, wine, water and tomatoes; pour over the short ribs. Cover and set to the “meat/stew” function for 45 minutes. Allow the pressure to release naturally, shred the meat with two forks and stir into the sauce. Serve over mashed potatoes or polenta.

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Cheesy Chicken Corn Chowder

When I saw this recipe on Tide and Thyme, I knew I wanted to make it. Even though I have a ton of chicken chowder recipes, this one looked very special.  Unfortunately, the weather in Houston hasn't been very chowder friendly.  We had basically a three day winter and that has been it.  This is a great weeknight meal, it comes together quickly.  Don't make my mistake though, I served it without stirring in the cream.  It was sitting on the counter, pre-measured and all, and it just slipped my mind.  After a taste, I instantly realized my mistake, luckily, it was easily correctable.  I try to get everything organized for busy weeknights, but even when I try my hardest, there can often be mistakes.

Cheesy Chicken Corn Chowder

2 tablespoons vegetable oil
2 large carrots, peeled and diced
½ onion, peeled and diced
1/3 cup flour
6 cups chicken broth
1 teaspoon salt
½ teaspoon pepper
2 white potatoes, peeled and diced
1 (12 ounce) package frozen corn kernels
2 boneless skinless chicken breasts
1 cup cream
2 cups shredded cheddar jack cheese

In a large Dutch oven, heat the oil over medium-high heat. Add the carrots and onions, sauté for 2 minutes to soften. Sprinkle in the flour, stirring constantly, until a light roux is formed. Slowly add the chicken broth, stirring to incorporate. Bring the mixture to a boil, add the corn and chicken. Cover, reduce heat to low and simmer for 20 minutes. Remove the chicken and shred with two forks, return the chicken to the pot. Stir in the cream and cheese, simmer for 5 minutes more. Serve.

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Homestyle Chicken and Noodles

We had our full three day winter here in Houston, temperatures are now back in the 80s, though we may get another "cold" front this week.  And this is the perfect meal for a cold front, even if it really isn't that cold (high is still in the 60s.)  The whole family approved of the meal and I was shocked how quickly it came together, it tasted like it was simmering for hours.  Thanks to Elly Says Opa for the amazing recipe!

Homestyle Chicken and Noodles

6 bone-in chicken thighs, skin removed
1 onion, chopped
1 pound carrots, peeled and sliced
2 bay leaves
1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon pepper
3 cups chicken broth
12 ounces frozen egg noodles
1 cup frozen peas
1 cup milk
2 tablespoons flour

In a Dutch oven, add the chicken, onion, carrots, bay leaves, thyme, salt and pepper. Pour the broth over top. Bring to a boil over medium-high heat, reduce to a simmer. Cover and simmer for 30 minutes. Remove the chicken, shred the meat and discard the bones. Return the broth to a boil over medium-high heat. Add the egg noodles and cook for 15 minutes. Add the peas and cook 5 minutes more. Whisk together the milk and flour. Pour the milk mixture into the pot, stirring constantly. Simmer for 3 minutes until the mixture has thickened. Return the chicken to the pot and simmer until warmed through. Serve.

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Pork “Lo Mein” Ramen

I was obsessed with ramen when I was a kid. I would have a bowl nearly every day after school. I would drain the noodles and toss them with La Choy Lite Soy Sauce. It had to be La Choy Lite Soy Sauce, there was no substitution. In college, I learned to make the noodles in the microwave since I didn't have access to a stove. After college, I would come home to my loft nearly every day for lunch. One of my go tos for lunch was a grilled cheese sandwich and a bowl of beef ramen soup, dubbed the KT special. I always preferred ramen noodles to rice for serving stir fry, so I wanted to try using them in a lo mein recipe. It was fantastic! Totally curbed my ramen craving and added a little healthiness with a nice helping of fresh vegetables.  One thing I have yet to try is a fancy ramen noodle restaurant...I think I would be disappointed.

Pork “Lo Mein” Ramen

1 tablespoon cornstarch
1 teaspoon minced ginger
1 teaspoon Sriracha
2 tablespoons soy sauce
½ cup chicken broth
2 packages ramen noodles, flavor packets discarded
1 tablespoon canola oil
½ pound pork loin chops, sliced thin
½ pound mushrooms, sliced
¼ pound snow peas
½ green bell pepper, julienned
½ cup carrots, julienned
1 clove garlic, minced
½ teaspoon sesame oil

In two cup measure, whisk together the cornstarch, ginger, Sriracha, soy sauce and chicken broth. Prepare the ramen per package instructions, drain and set aside. Heat the oil in a large skillet or wok over medium-high heat. Stir fry the pork, mushrooms, snow peas, bell pepper and carrots for 3 to 5 minutes. Add the garlic and sauté 30 seconds more. Pour the broth mixture over the chicken and vegetables, bring to a boil and cook for a minute more. Add the noodles and sesame oil, toss well to coat completely. Serve.

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One Pot Chicken Pot Pie

I was quite wary of a chicken pot pie that could be made with only one pot. My usual recipe dirties at least three pans, four if you include the baking sheet to catch the drips from the pot pie.  I was so wrong to be wary.  This recipe is AMAZING.  And it really only dirties one pot.  I used my largest disher to drop the biscuits, which was incredibly easy and made them all equal in size.  C and I may have indulged in two biscuits each, they were so incredibly delicious.  This recipe was adapted from Community Table.

One Pot Chicken Pot Pie

3 tablespoons butter
1 pound boneless skinless chicken breast, cut into bite size pieces
½ teaspoon black pepper
½ teaspoon kosher salt
¼ cup flour
3 cups chicken broth
1 cup cream
2 cups frozen mixed vegetables
3 ounces fresh Parmesan cheese, grated
1 teaspoon dried parsley

Cheesy Drop Biscuits:
2 cups all-purpose flour
2 ounces fresh Parmesan cheese, grated
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon kosher salt
½ cup butter, melted
1 cup whole milk

Preheat the oven to 450 degrees. Melt the butter in a 12 inch oven safe skillet or Dutch oven over medium-high heat. Add the chicken and sprinkle with the salt and pepper. Cook until the chicken is browned, about 2 minutes per side. Add the flour and whisk to combine. Whisk in the chicken broth and cream until well combined. Stir in the vegetables, parmesan and parsley. Reduce the heat to medium.

In a large mixing bowl, combine the flour, parmesan, baking powder, sugar and salt. Add the butter and milk, stir to combine. Drop the batter by heaping tablespoons on top of the simmering skillet. Place the skillet on a cookie sheet and bake in the oven for 10 to 12 minutes, until the biscuits are golden brown. Allow to cool for 5 minutes before serving.

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Creamy Chicken and Noodles

I am loving the one pot trend for cooking pasta and sauce all together, how was this not discovered sooner? So I was happy to try it in a pasta dish that wasn't so pasta-esque. I adore the frozen egg noodles, they cook up just as well as homemade and are a heck of a lot easier to prepare.  A complete meal was ready in under thirty minutes.  Feel free to use frozen or fresh carrots, it really doesn't matter.  This recipe was inspired by Baked at Midnite.

Creamy Chicken and Noodles

1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite sized pieces
3 cups chicken broth
1 bag frozen egg noodles
1 cup sliced carrots
1 cup peas
¼ cup water
2 tablespoons flour
½ cup cream

Heat the oil in a large skillet with a lid over medium heat. Add the chicken and sauté until no longer pink, about 3 minutes. Add the broth and bring to a boil. Add the noodles, carrots and peas; bring to a simmer. Cover and cook for 15 minutes, stirring occasionally. Whisk together the water and flour, stir into the skillet slowly, then stir in the cream. Bring to a boil and simmer for 5 minutes more. Salt and pepper to taste, serve.

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Lobster Pot Pie

Considering how much Miss F loves crawfish (still her most favorite food,) it is not surprising how much she loves lobster. I had ordered paella at Artista before we saw Mary Poppins, I don't think I got a single bite of the lobster from my plate, she stole nearly every single piece.  She requested lobster for dinner while C was out of town.  I decided to try making lobster pot pie, which was incredibly delicious.  Miss F said it needed more lobster, which isn't surprising at all.  A tip: if you are serving it to kids, be sure to take it out of the hot ramekin before serving, don't let them get anywhere near the hot crock...and it helps to cool the filling faster.  This recipe was adapted from Cosmopolitan magazine.  I am sure under the heading "how to trap yourself a man" or something equally silly.

Lobster Pot Pie

2 tablespoons unsalted butter
½ onion, diced
1 carrot, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
½ pound cooked lobster meat, cut into bite sized pieces
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
1 sheet frozen puff pastry, thawed

Preheat the oven to 375 degrees. Melt the butter in a medium skillet over medium heat. Add the diced onion and carrot. Cook, stirring occasionally, for about 5 minutes, then add the corn and peas. Stir in flour, and cook 1 minute more. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.

Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Cut the puff pastry into two circles the size of a two cup oven safe ramekin. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 30 minutes.

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Crockpot Pot Roast

It seems like there is never enough time for dinner on nights when Miss F has dance class. By the time we get home from dance, it is nearly 6 pm and dinner still needs to be made. Enter the crockpot. I am a huge fan of the crockpot for soups, any sort of shredded meat and one dish meals like pot roast. The best part of this meal is that it lasts for a couple days worth of meals.  C had a last minute happy hour, so Miss F and I enjoyed the first serving of it and C had leftovers the next night when I went out.  This dish was inspired by Yummy Healthy Easy.

Crockpot Pot Roast

6 to 8 new potatoes, quartered
6 carrots, peeled and sliced
1 onion, cut into chunks
3 pound chuck roast
¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
½ cup red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
1 bay leaf

Spray the liner of the crockpot with cooking spray. Add the potatoes, carrots and onions to the bottom of the crockpot. Coat the roast with the flour, salt and pepper. Heat the oil in a large skillet over medium high heat. Sear the roast on both sides, about 5 minutes a side. Place the roast over top of the vegetables. Deglaze the skillet with the red wine and cook for 2 minutes, until reduced by half. Stir in the broth, Worcestershire and basil; bring to a boil. Pour over the roast, cover and cook on low for 10 hours. Serve.

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Hearty Beef Stew

I find Tide and Thyme to be my cooking kindred spirit. She lives in Maryland, which is where I am from originally, and even better, lives on the wonderful Eastern Shore.  I have several beef stew recipes, two years of Colorado living will do that, but as soon as she posted this recipe, I knew I needed to try it.  Even though "winter" now means a cold snap in the 60s (brrrr...) is rolling through town.  Miss F picked out all the potatoes, naturally, but C and I really enjoyed this aptly titled hearty beef stew.

Hearty Beef Stew

1 ½ pounds beef chuck roast, trimmed and cut into 1 inch cubes
Salt and ground pepper
1 ½ tablespoons vegetable oil, divided
¼ teaspoon salt
1 onion, chopped
2 garlic cloves, minced
2 tablespoons flour
½ cup dry red wine
1 cup beef broth
1 bay leaf
½ teaspoon dried thyme
3 red potatoes, peeled and cut into 1-inch cubes
½ pound carrots, peeled and sliced ¼ inch thick
1 cup frozen peas

Season beef generously with salt and pepper. Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add the meat so that pieces are not touching and cook not moving until brown, about 2 to 3 minutes. Use tongs and rotate pieces until all sides are browned, about 5 minutes more. Transfer beef to medium bowl.

Reduce heat to medium and the remaining oil to now empty pan and swirl to coat bottom. Add onions and ¼ tsp salt and cook, scraping bottom of pan for brown bits until softened, about 5 minutes. Add garlic and continue to cook for 30 seconds more. Stir in the flour and cook until lightly colored, about 1 minute more. Add wine, scraping the bottom and stirring until thick and flour is dissolved. Slowly add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour. Add potatoes and carrots, leave uncovered, increase heat to medium and cook for additional hour. Add the peas, reduce heat to low, cover and simmer for 5 min. Discard bay leaves, and season with salt and pepper to taste before serving.

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Poblano Chicken Chowder

I have had this recipe pinned forever. I love poblano peppers, they add a nice spice without being too overpowering.  Miss F was thrilled that there was no potatoes in this chowder recipe, she despises potatoes, especially in soup.  This soup was full of flavor, I didn't even need to add any hot sauce to my bowl.  Miss F still did, she loves Tabasco.  We haven't had much of a winter here in Houston this year, so I have been enjoying soup in 80 degree weather.  At least I got to spend last weekend in Aspen and get some exposure to real winter.

Poblano Chicken Chowder

2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into ½ -inch dice
3 large carrots, cut into ½ -inch dice
2 cups frozen corn kernels
½ onion, cut into ½ -inch dice
3 cloves garlic, minced
1 Poblano pepper, seeded and cut into ½ -inch dice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin, or more to taste
¼ teaspoon dried thyme, or more to taste
6 cups chicken broth
¼ cup butter
½ cup all-purpose flour
½ teaspoon hot sauce, or more to taste
½ cup heavy cream

Heat the oil in a stock pot over medium heat. Add the chicken, carrots, corn, onion, garlic, poblano, salt, pepper, cumin and thyme. Saute for 8 minutes, until the vegetables soften. Add the chicken broth and cook for 12 minutes more, stirring occasionally. Melt the butter in a small skillet over medium heat. Whisk in the flour and cook for 4 minutes. Ladle one cup of the broth from the stockpot into the flour, whisk until smooth. Pour the skillet mixture into the stockpot and stir well to combine. Cook for 5 minutes more, stir in the hot sauce and cream. Serve.

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Crockpot Chicken and Corn Chowder

This recipe originated from Damn Delicious, but I kept very little except the ingredients the same.  I didn't see any need to prep the bacon hours in advance, especially since whenever I cook bacon I smell bacon for hours and I want to eat everything in my sight.  I was also wary of adding cut up chicken to the crockpot, it's much easier just to shred it after it is done simmering away all day.  Chop up some carrots, onions and potatoes is all the morning prep work necessary and you come home to a warm crock of soup.  It couldn't be any easier!

Crockpot Chicken and Corn Chowder

1 pound boneless, skinless chicken breasts
12 ounces red potato, diced
½ onion, diced
3 carrots, peeled and diced
2 cups corn kernels, frozen, canned or roasted
4 cups chicken broth
1 clove garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper
¾ cup half and half
2 tablespoons cornstarch
4 slices bacon, chopped
½ cup shredded cheddar cheese

Add the chicken, potato, onion, carrots and corn to the crockpot. Stir in the broth, garlic, thyme, oregano, cayenne, bay leaf, salt and pepper. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours.

30 minutes before done, remove the chicken breasts and shred with two forks and return to the crockpot. In a small bowl, whisk together the half and half and corn starch, stir into the crockpot. Raise the heat to high if you have been cooking on low. Sauté the bacon in a small skillet over medium heat, drain. Serve, topped with bacon and cheese.

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Cider Brined Pork Loin

I always make a crockpot of apple cider for Thanksgiving. C always makes fun of me because it is usually only his mom and I drinking it. I always have a ton leftover, but this year was even more than normal since my mother-in-law didn't join us for dinner. So, I perused the internet to find ways to use it beyond my normal apple cider pancakes (which I made a couple times.)  This recipe was inspired by Bon Appetit, but I made a ton of changes.  This is a fantastic one pot meal, perfect for winter.

Cider Brined Pork Loin

2 cups apple cider, divided
2 tablespoons kosher salt
2 tablespoons brown sugar
1 bay leaf, torn into small pieces
½ teaspoon whole black peppercorns

1 cup apple cider
½ teaspoon cornstarch
1 teaspoon water

1 (2 pound) center-cut boneless pork loin roast
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1 pound carrots, peeled and chopped
1 pound fingerling potatoes, halved
½ small onion, chopped

In a small saucepan, bring 1 cup cider, salt, brown sugar, bay leaf and peppercorns to a boil. Removed from the heat and stir in 2 cups water and 1 cup cider. Cool to room temperature. Place the pork loin in a 1 gallon plastic bag, pour the brine over and seal the bag. Refrigerate overnight.

Preheat the oven to 325 degrees. Bring 1 cup cider to a boil over medium high heat. Cook until reduced to ¼ cup, about 10 minutes. Stir in the corn starch and water.

Remove the pork from the brining liquid. Rub the garlic, rosemary, salt and pepper over the pork. Heat 1 tablespoon of the oil in a ovenproof skillet over medium high heat. Sear the pork on all sides, about 5 minutes per side. Brush the pork with the cider reduction. Toss the carrot, potatoes and onions with the remaining oil, salt and pepper to taste. Add the carrot, potatoes and onions to the pan with the pork. Place it in the oven and roast for 15 minutes. Brush again with the cider reduction and roast 20 minutes more, until the pork reaches a temperature of 140 degrees. Remove the pork from the oven and tent with foil on a plate. Return the carrot, potatoes and onions to the oven, increase the temperature to 400 degrees and roast for 15 minutes more, while the pork is resting. Slice the pork and serve with the carrot, potatoes and onions.

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Chicken Lo Mein with Vegetables

I love cooking lo mein, as a kid, I hated rice. So whenever my mom would make a stir fry of any kind, I would boil up a pot of ramen to serve with mine, so that I didn't have to have the rice. I now love rice, but I am still a noodle girl at heart. One of my favorite snacks to this day is drained ramen tossed with lite soy sauce. I used to have it after school all the time, it is a comfort food for me. Miss F loves lo mein, but we couldn't get her to try the mushrooms, she was happy to send hers over my way.  This dish is heavy on vegetables, there are more veggies than there are noodles.  Which makes it tasty and a bit healthy.  Nice to have after days of turkey, gravy, butter and pie!

Chicken Lo Mein with Vegetables

1 tablespoon cornstarch
1 teaspoon minced ginger
1 teaspoon Sriracha
¼ cup soy sauce
½ cup chicken broth
8 ounces uncooked Asian noodles
1 tablespoon canola oil
2 boneless, skinless chicken breasts, thinly sliced
½ pound mushrooms, sliced
¼ pound snow peas
1 large red bell pepper, julienned
½ cup carrots, julienned
1 teaspoon sesame seed oil

In two cup measure, whisk together the cornstarch, ginger, Sriracha, soy sauce and chicken broth. Prepare the noodles per package instructions, drain and set aside. Heat the oil in a large skillet or wok over medium-high heat. Stir fry the chicken, mushroom, snow peas, bell pepper and carrots for 3 to 5 minutes. Pour the broth mixture over the chicken and vegetables, bring to a boil and cook for a minute more. Add the noodles and sesame oil, toss well to coat completely. Serve.

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Crockpot Bolognese Sauce

I had planned to make my usual Bolognese, but our life had other plans.  There was just no way to make the cook time work with our schedule.  We had a house showing and not enough time to get the sauce made, not to mention we had a huge TexMex lunch.  So Bolognese was pushed off until the next day, which necessitated finding a recipe for the crockpot...and one that also aligned well with the ingredients I had purchased for my usual recipe.  I used a Skinnytaste recipe as my inspiration, but I made quite a few changes.  It was a huge hit and I loved that it simmered in the crockpot all day instead of simmering on the stove for a couple hours...much easier for me.

Crockpot Bolognese Sauce

3 slices bacon, cut into lardons
½ white onion, minced
2 carrots, minced
1 tablespoon tomato paste
1 pound lean ground beef
¼ cup white wine
1 - 28 oz can crushed tomatoes
1 bay leaf
salt and fresh cracked pepper
¼ cup half & half

In a skillet, cook the bacon on low heat until crisp, about 5 minutes. Add onions and carrots, cook on medium low until soft, about 5 minutes more. Add the tomato paste, sauté for one minute more. Increase the heat to medium-high, add the ground beef and sauté until browned. Drain off the fat, then add the wine, cook for 3 minutes more. Add the meat mixture to the crockpot, along with the tomatoes and bay leaf. Stir to combine, salt and pepper to taste. Cover and cook on low for 6 hours. Stir in the half and half, taste and add any additional salt and pepper needed, then serve over pasta.

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Crockpot Guinness Beef Stew

I am doing a fantastic job imagining it's fall around here. Even though the thermostat reads in the 90s. And I am pretty sure that after we close on our new house this week, we will go swimming in the pool this weekend.  Crockpot stew is an easy way to pretend it's fall.  I loved making it in Aspen, it was perfect to come home to after a day of skiing.  Though here in Houston, it is more like a day of swimming, in October.  I adapted this recipe from Blissfully Delicious.

Crockpot Guinness Beef Stew

1 pound stew beef
¼ cup flour
2 teaspoons vegetable oil
½ onion, chopped
1 cup chicken broth
¾ cup Guinness Draught
2 tablespoons tomato paste
1 tablespoon light brown sugar
½ teaspoon dried thyme
1 bay leaf
5 carrots, peeled and cut into 1-inch chunks
1 russet potato, peeled and cut into 1-inch chunks
4 mushrooms, quartered
2 cups frozen peas
¼ cup unbleached all-purpose flour

Toss the stew beef with the flour, turning well to coat. Heat the oil in a large skillet over medium heat, add the beef and crown on all sides. Transfer the beef to the crockpot. Add the onions to the skillet and cook for 5 minutes. Add the broth, Guinness, tomato paste, sugar, thyme and bay leaf. Bring to a simmer and scrape up any browned bits from the bottom of the skillet. Transfer the skillet contents to the crockpot and add the carrots, potatoes and mushrooms. Cover and cook on low for 8 to 10 hours, stir in the peas for the last 20 minutes of cook time. Season with salt and pepper to taste, serve.

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Crockpot Balsamic Pot Roast

We have had a cold winter this year, it was 75 degrees yesterday, but overall, it has been cool for Houston. On Mondays, I don't get home until after 5pm because of Miss F's dance class. Crockpot meals are such an easy way to have a home cooked meal even when we get home late in the evening. I thought for sure C would call out the vinegar usage, but he didn't recognize it at all, thank goodness. He even took leftovers for lunch the next day.  This makes a large amount of food, so we both got to enjoy leftovers. I adapted this recipe from Julie's Eats and Treats.

Crockpot Balsamic Pot Roast

1 cup beef broth
¼ cup brown sugar
2 tablespoons balsamic vinegar
2 tablespoons flour
1 tablespoon soy sauce
¼ teaspoon crushed red pepper flakes
2 cloves garlic, pressed
3 pound beef roast
1 pound carrots, peeled and chopped
1 pound red potatoes, quartered
1 small onion, chopped

In a small bowl, whisk together the beef broth, brown sugar, balsamic, flour, soy sauce, red pepper and garlic. Set aside. Spray the bowl of the crockpot with cooking spray, place the roast in the bowl. Top with the carrots, potatoes and onion. Pour the broth mixture over top, cover and cook on low for 8 hours.

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Crockpot Garlic Rosemary Beef Stew

Stew is always a great winter dish, especially when I make it in the crockpot. Mondays are usually crazy because Miss F's dance class isn't over until nearly 5 pm, which means there isn't much time to get dinner on the table. This stew is fantastic, I made a few changes from the original, mainly the addition of peas. I love adding peas to stew.  The stew's sauce was so rich and had a great depth of flavor from the soy sauce and brown sugar.  Of course Miss F refused the potatoes, but she gobbled up the rest of the dish.  The original recipe can be found on Budget Bytes.

Crockpot Rosemary Garlic Beef Stew

6 carrots, peeled and sliced
½ onion, diced
1 pound new potatoes, chopped in 1" cubes
1 pound stew beef
¼ cup flour
2 tablespoons olive oil
3 cloves garlic, minced
½ cup red wine
2 cups beef broth
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon dried rosemary
½ teaspoon dried thyme
2 cups frozen peas

Add the carrots, onions and potatoes into the bowl of the crockpot. Toss the stew beef with flour, season with salt and pepper. Heat the oil in a large skillet over medium heat. Saute the garlic for 30 seconds, then add the meat and flour mixture. Saute the meat about a minute a side until all sides are browned. Add the meat to the slow cooker, then deglaze the pan with the wine. Bring to a simmer and stir in the broth, mustard, Worcestershire, soy sauce, brown sugar, rosemary and thyme. Salt and pepper to taste. Pour the broth mixture into the crockpot and stir. Cover and cook on low for 8 hours, stir in the peas for the last 20 minutes of cooking.

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Braised Short Ribs with Parmesan Gnocchi

This recipe was a compilation from Martha Stewart and The Hopeless Housewife.  I love gnocchi, so does C.  Miss F took some convincing and I still don't think she was sold on it.  She just isn't a fan of potatoes, she doesn't even love French fries!  No worries, she didn't go hungry at all.  She calls short ribs, "more meat!" because that is what she always proclaims whenever we have it.  I don't think I will ever eat leftover mashed potatoes again, they will always be reserved for making gnocchi.  I have this nifty gnocchi roller that works perfectly for adding the grooves to the pasta.

Braised Short Ribs with Parmesan Gnocchi

1 to 1 ½ pounds boneless short ribs
1 teaspoon salt
1 teaspoon freshly cracked pepper
2 teaspoons vegetable oil
6 carrots, peeled and chopped
1 onion, chopped
2 cloves garlic
1 6-ounce can tomato paste
1 ½ cups red wine
2 cups beef broth
1 teaspoon thyme
1 bay leaf

2 cups mashed potatoes
1 large egg
1 cup flour
¼ cup grated Parmesan
¼ teaspoon salt

fresh basil

Preheat the oven to 275 degrees. Season the short ribs with salt and pepper. In a dutch oven, heat the vegetable oil over medium high heat and sear all sides of the short ribs, about 2 to 3 minutes per side. Remove the short ribs and set aside. Pulse the carrots, onion and garlic in a food processor four or five times, until roughly minced. Add the carrots, onion and garlic to the dutch oven and saute until tender, about two minutes. Stir in the tomato paste and saute for a minute more. Add the wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in the beef broth, thyme and bay leaf. Return the short ribs to the pot and cover. Place in the oven and cook for 3 hours, until tender. Remove the short ribs from the pot and shred the meat with two forks. Return the meat to the pot and stir to combine, salt and pepper to taste.

Boil 6 quarts of water in a large pot. Stir together the mashed potatoes and egg yolk, then stir in the flour, Parmesan and salt. If the dough it still quite sticky, add more flour a tablespoon at a time. Place the dough on a floured surface and knead a couple times. Divide the dough into four equal pieces, then roll each into ½" diameter logs. Cut into 1" long gnocchis, the use a fork to add grooves to each. Place the gnocchi into the large pot and cook until they rise to the top. Remove with a slotted spoon and top with the short ribs and basil.

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Chicken and Dumplings

I love dumplings. They were one of my favorites as a kid, whenever my mom made beef stew, I always filled up on dumplings and ate very little of the stew itself. And whatever stew I did eat, I dipped it in ketchup, even the carrots.  This recipe from Smells Like Home is a classic chicken and dumplings recipe.  I can still pretend it is fall, even though the temperatures are still in the 80s and 90s around here.  I used my disher to scoop out the dumplings and it really made things quite easy.

Chicken and Dumplings

2 ½ pounds bone-in, skin-on chicken thighs and legs
2 teaspoons canola oil
4 carrots, peeled and sliced ¼ inch thick
2 ribs celery, sliced ¼ inch thick
1 onion, minced
¼ cup flour
1 tablespoons dry sherry
3 cups low-sodium chicken broth
¼ cup milk
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
1 cup frozen green peas

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3 tablespoons butter

Pat the chicken dry and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Add the chicken, skin side down and brown both sides. Remove the chicken from the pot and remove the skin from the chicken. Add the carrots, celery, onion and ¼ teaspoon salt to the pan. Cook until the vegetables have softened, about 7 minutes. Stir in the flour, then whisk in the sherry, scraping up any browned bits. Whisk in the broth and milk, then add the thyme, parsley and bay leaves. Return the chicken to the pot, cover and simmer on low for one hour. Remove the chicken and bay leaves from the pot. Discard the chicken bones and then shred the meat. Stir the shredded chicken into the stew, add the peas, then salt and pepper to taste.

Stir the flour, baking powder, and salt together in a medium bowl. Add the milk and butter to a two cup measure, microwave for one minute. Stir the milk into the flour mixture just until combined. Scoop out golf ball sized pieces of batter and gently lower them into the stew. Reduce the heat to low, cover and simmer for 15 to 18 minutes. Serve.

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Sriracha Soy Chicken and Vegetable Vermicelli

I much prefer stir fries with noodles instead of rice. As a kid, I hated rice. I am not quite sure when I came around to it, probably around the same time I started eating sushi (in my 20s.) I would always prepare a plate of ramen noodles instead of rice whenever I ate any sort of stir fry dish. Nowadays, I use rice noodles instead of ramen, which I love even more. I was really wary of the ketchup in the recipe I pinned from STL Cooks. But there was no need to be scared, it was amazing. I didn't even hear any complaints from C about the use of fish sauce, which is quite a win. Feel free to add whatever vegetables you have on hand.

Sriracha Soy Chicken and Vegetable Vermicelli

1 package (10.5-12 ounces) rice noodle vermicelli
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 head broccoli, cut into bite sized pieces
2 carrots, peeled and diced
3 tablespoons soy sauce
2 to 3 teaspoons Sriracha
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon grated ginger
1 ½ teaspoons fish sauce
2 teaspoons sesame seeds

Prepare the vermicelli per package directions. Heat the canola oil in a wok or cast iron skillet and add the chicken strips, bell pepper, broccoli and carrots; saute until the chicken is cooked through, 3 to 5 minutes.

Whisk together to soy sauce, Sriracha, ketchup, sesame oil, ginger, fish sauce and sesame seeds in a large bowl. Toss the noodles in the sauce, stir in the chicken and vegetables.

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