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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Brisket Tacos

Miss F loves tacos and watching Pioneer Woman. When she saw the episode that included brisket tacos, she knew she wanted to have them for dinner as soon as possible.  She was obsessed with these tacos.  We used the leftover meat for quesadillas and tacquitos, I think she had the leftovers lunch and dinner the following day.  This recipe couldn't be any easier and would be great to feed a crowd at a party, just leave the shredded brisket in the crockpot with it set to warm and set out all the fixings, it's taco party time!

Brisket Tacos

2 cloves garlic
1 onion sliced
2 pound brisket, trimmed of most of the fat
1 teaspoon ancho chile powder
½ teaspoon salt
1 15 ounce can red enchilada sauce
12 tortillas
Guacamole


Place the garlic and onions on the bottom of the crockpot and place the brisket on top. Sprinkle the chile powder and salt over the brisket, pour in the enchilada sauce. Cover and cook on low for 8 to 10 hours. Remove the brisket from the crockpot and shred with two forks. Return the meat to the crockpot and toss with the sauce. Serve on warm tortillas with guacamole.

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Creamy Tortilla Soup

We could live on tortilla soup in our house, doesn't matter the variety.  I always make a huge batch so that both C and Miss F have plenty of leftovers for their lunches, I always take some too.  This recipe was fantastic and was a huge hit.  I only wish their wasn't such an avocado shortage right now, it pains me to pay nearly $3 an avocado, even though they are totally worth it, I much prefer the normal $1 price.  This recipe was adapted from Cooking Classy.

Creamy Tortilla Soup

1 tablespoon canola oil
1 onion, chopped
1 jalapeño, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound boneless skinless chicken breasts
1 (15 oz) can diced tomatoes with green chilies
2 cups half and half
¼ cup flour
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 cup frozen corn
¼ cup sour cream
For serving:
Shredded cheese, diced avocados, corn tortilla chips

Heat the oil in a Dutch oven over medium heat. Add the onion and jalapeno, sauté for 3 minutes. Add the garlic and sauté 30 seconds more. Add the broth, chili powder, cumin, salt and pepper. Add the chicken breasts, bring the mixture to a boil, cover and reduce heat to low. Simmer for 15 minutes, remove the chicken and let rest for 5 minutes. Add the diced tomatoes. Whisk ½ cup of the half and half with the flour. Pour the half and half mixture into the pot, stirring constantly. Stir in the remaining half and half and cook for 3 minutes, until the soup has thickened. Dice the chicken, add it to the pot along with the black beans, pinto beans and corn. Stir in the sour cream just before serving. Serve topped with cheese, avocadoes and tortilla chips.

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Spicy Corn Chowder

We were in Colorado this past weekend, where it actually felt like fall...and then winter.  A huge winter storm rolled in on Sunday and we made it out of town just in time.  Vail Pass was closed overnight because of the poor driving conditions and the next morning our neighbors reported that we had gotten over a foot of snow!  Hopefully this is a good omen for ski season.  And then we returned to the land of eternal summer, but I can still pretend it is fall and make all sorts of soups for the 90 degree weather.  This recipe is adapted from The Neelys on Food Network.

Spicy Corn Chowder

4 pieces thick-sliced bacon, chopped
1 medium onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
2 cloves garlic minced
¼ cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup half and half
16 ounces frozen corn
¼ teaspoon cayenne pepper
1 bay leaf

In a Dutch oven over medium heat, cook the bacon until, remove the bacon with a slotted spoon to a paper towel lined plate. Add the onions and red pepper, sauté until tender, about 5 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic, saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the half and half, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

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Crockpot Hatch White Chicken Chili

Crockpot Hatch White Chicken Chili

1 pound boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
¾ teaspoon oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 yellow onion diced
2 cloves garlic minced
3 cups chicken broth
3 to 4 roasted hatch chiles, chopped
1 package frozen corn
4 ounce cream cheese, softened
¼ cup half and half
sliced avocados
tortilla strips
shredded Monterey Jack cheese

Add chicken breasts to bottom of slow cooker, sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top the chicken with the onion, garlic, broth, Hatch chiles and corn, stir to combine. Cover and cook on low for 8 hours. Remove the chicken and cut into chunks. Return the chicken to the crockpot, add the cream cheese and half and half, stir, cover and cook on high for 20 minutes more. Serve with avocadoes, tortilla chips and cheese.

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Rigatoni all'Amatriciana

C is semi-obsessed with Mario Batali. Every time he visits New York City, he has to go to Babbo. His main obsession is the olive oil cake, but he loves every dish he has ever been served there. We are going to NYC in a few weeks, it will be Miss F's first ever visit, and he was sure to make reservations at Babbo as soon as possible. The funny part is that he has seen Batali twice on the street, once in Aspen and once in NYC, and he didn't have the courage either time to stop and say hello. This recipe from Batali was a huge hit in our family and it might be the best tomato sauce I have ever made. It was truly amazing.

Rigatoni all'Amatriciana

2 pounds fresh tomatoes
1 pound rigatoni
¼ pound thick-cut bacon, sliced crosswise ¼ inch thick
½ red onion, halved and thinly sliced
¼ cup tomato paste
2 teaspoons crushed red pepper
½ cup freshly grated pecorino cheese, plus more for serving
½ cup chopped parsley, plus more for garnish

Seed and chop the tomatoes, add to a small saucepan over medium heat. Heat for 5 to 7 minutes, until the tomatoes release their liquid, stirring often. Press the tomato mixture through a mesh strainer, making sure to extract as much of the liquid as possible. Discard the skins, reserve the strained liquids.

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a large saucepan, add the bacon and cook over moderately high heat, stirring occasionally, until the bacon is beginning to brown, 5 minutes. Add the onion and cook 3 minutes moe. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer.

Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the ½ cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

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Emeril’s Shrimp Etouffee

Emeril’s Shrimp Etouffee

2 tablespoons unsalted butter
2 ½ tablespoons flour
½ cup onions, chopped
½ cup green bell pepper, chopped
3 cloves garlic, minced
3 Roma tomatoes, seeded and diced
1 bay leaf
½ teaspoon salt
2 teaspoons Cajun seasoning Emeril's Original Essence
1 ½ cups vegetable stock
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a large sauté pan over mmedium heat, melt the butter. Add the flour, stirring continuously to make a roux. Stir until the roux is peanut butter colored, about 5 minutes. Add onions, peppers and garlic to roux, cook stirring often for about 5 minutes. Add the tomatoes, bay leaf, salt and 1 teaspoon of the Cajun seasoning. Cook for 2 minutes. Add the vegetable stock, whisking well to incorporate the roux. Bring to a boil, reduce heat to low and cook for 20 minutes, stirring occasionally. Season the shrimp with the remaining Cajun seasoning. Add the shrimp to the pan and cook for 5 minutes, until the shrimp are cooked through. Serve over rice.

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Thai Basil Shrimp

Long time, no post... It's been a crazy month or so. We took an amazing vacation to Thailand, Cambodia and Laos for two and a half weeks and then drove up to our house in Colorado, where we will be spending the next five weeks.  It made for lots of amazing eating, but not so much in the way of cooking.  Miss F devoured basil shrimp when we were in Thailand, she couldn't get enough, so I decided to try and replicate the recipe at home and I think I was pretty successful.  I used a mild Fresno chile, but feel free to amp up the heat if you are so inclined.  This dish was successful, the rice, not so much.  Cooking rice at nearly 9000 feet is proving to be very tricky.

Thai Basil Shrimp

2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons brown sugar
½ cup basil leaves
2 tablespoon vegetable oil
¼ cup minced onion
3 cloves garlic, minced
2 teaspoons minced ginger
1 chile, seeded and chopped (I used Fresno)
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a small bowl, stir together the fish sauce, soy sauce, brown sugar and basil leaves. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger and chiles to the skillet, sauté for 1 minute, until fragrant. Add the shrimp, stir fry 2 minutes more. Pour the sauce over the shrimp, stir fry 2 to 4 minutes more, until the shrimp are cooked through. Serve over rice.

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Instant Pot Barbecue Brisket

I love making barbecue brisket in the crockpot, but I really wanted to try it in the Instant Pot for a quicker weeknight summer meal.  The brisket cooks beautifully in the Instant Pot and comes out very tender.  Miss F despises barbecue sauce, so she topped hers with mustard instead.  She will put mustard on nearly any type of meat (and vegetables!)  The brisket was also great leftover on a sandwich made with Texas toast.  With plenty of pickles, of course.  This recipe makes a good amount of brisket, so be sure to count on leftovers from it.

Instant Pot Barbecue Brisket

1 teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon pepper
1 fresh beef brisket (2-1/2 to 3 pounds), trimmed
2 cups beef broth
Barbecue sauce

Combine the salt, chili powder, garlic powder, onion powder, celery seed and pepper in a small bowl. Rub the spice mixture all over the brisket. Pour the broth into the Instant Pot, then add the seasoned brisket to the pot. Set to “Meat” for 60 minutes. Allow the pressure to release naturally, remove the brisket. Slice against the grain and top with your favorite barbecue sauce.

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Oven Baked Chicken Parmesan

Miss F saw oven baked chicken parmesan on an episode of Pioneer Woman, but I didn't love the recipe at all. She really wanted to make it, so I decided to make up my own version. This recipe seems like it has lots of steps, but it is really quite easy. And it makes a ton. I served it with a pound of spaghetti...leftovers for days!  I hate frying in my kitchen and this chicken turned out nearly like the original recipe, which requires even more pans and lots of oil.  This is going into regular rotation for our dinner around here.

Oven Baked Chicken Parmesan

1 tablespoon olive oil
½ onion, finely chopped
1 clove garlic, sliced
¼ cup red wine
1 can tomato paste
2 14.5 ounce cans diced tomatoes
1 teaspoon basil
½ teaspoon oregano
1 tablespoon brown sugar
½ teaspoon salt

1 pound boneless skinless chicken breasts
1 egg
¼ cup water
1 cup Italian seasoned breadcrumbs
6 tablespoons grated Parmesan
1 cup shredded Mozzarella

In a large saucepan, heat oil over medium high heat. Saute the onion for 2 minutes, until soft. Add the garlic and sauté 30 seconds more. Deglaze the pan with the red wine, then add the tomato paste. Stir in the diced tomatoes, basil, oregano, brown sugar and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.

Preheat the oven to 400 degrees. Slice the chicken breasts into ½” thick pieces. In a shallow bowl, whisk together the egg and water. In another shallow bowl, stir together the bread crumbs and 2 tablespoons of the Parmesan cheese. Grease a 9x13 baking dish with cooking spray. Dip each chicken piece in the egg, then into the breadcrumb mixtures, tossing well to coat completely. Place the chicken into the prepared baking dish. Spray each chicken breast with cooking spray. Bake for 30 minutes. Remove the chicken pieces from the dish, add the prepared tomato sauce to the dish. Nestle the chicken breasts into the sauce. Top the chicken with the remaining Parmesan cheese and the Mozzarella cheese. Return to the oven and bake for 15 minutes more. Serve.

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Flat Iron Steak with Red Wine Sauce

I have been going through a flat iron steak obsession right now...they have so much flavor and are quite easy to cook.  I was the only one in the family who enjoyed the sauce with my steak, no one else was interested in having any.  Oh well, their loss.  We are still working with Miss F and eating asparagus.  She was happy to have her steak, she still refuses any and all potatoes, but she was content to only eat the stalks of the asparagus.  Such a strange child.  This recipe is inspired by Giada de Laurentis.

Flat Iron Steak with Red Wine Sauce

1 pound flat iron steak
1 tablespoon olive oil

3 tablespoons cold butter
½ onion, thinly sliced
¼ teaspoon salt
1 ½ teaspoons minced garlic
½ teaspoon dried oregano
2 tablespoons tomato paste
1 ¼ cups dry red wine


Pat the steak dry with a paper towel. Add the olive oil to the skillet, cook the steak 5 minutes per side for medium rare. Allow the steaks to rest 10 minutes before slicing thinly against the grain.

While the steak is resting, melt 1 tablespoon of the butter in a saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Add the salt, garlic and oregano, sauté for 30 seconds more. Stir in the tomato paste and cook for 2 minutes. Whisk in the wine, simmer for 5 minutes or until reduced by half. Strain the sauce into a small bowl. Discard the solids and return the sauce to the pan. Bring to a simmer, then stir in the remaining 2 tablespoons of butter into the sauce. Salt and pepper to taste.

Serve the sliced steak topped with the red wine sauce.

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Lobster Risotto

Does it get any better than lobster risotto? According to Miss F, it's the best. But it's the best as long as you pick out the peas, or even better, don't bother to add any peas to the dish at all. This lobster risotto is incredibly easy, I purchase one of the cooked lobsters from Kroger, but feel free to steam your own. The lobster stock is incredibly simple to make, but adds a real lobster flavor to the dish, moreso than using any store bought stock.  The key is using the hot stock in the risotto.  It makes the stock absorb very nicely into the arborio rice.  Your hand may get a bit tired from all the stirring, but it is completely worth it when it comes time to eat.

Lobster Risotto

1 whole Maine lobster, cooked
4 cups water
3 tablespoons butter
1 tablespoon minced onion
1 cup Arborio rice
½ teaspoon salt
1 cup peas

Remove the meat from the tail and claws of the lobster, chop into bite sized pieces and set aside. Add the lobster shell to a sauce pan with the water. Bring to a boil over high heat, reduce heat to low and simmer for 15 minutes.

Meanwhile, in a sauce pan, melt the butter over medium-high heat. Add the onion and sauté until translucent, about 2 minutes. Add the rice and sauté until translucent, about 4 minutes, stirring constantly. Stir in the salt. Ladle ½ cup of the water from the saucepan with the lobster shells into the saucepan with the rice. Stir constantly until all the liquid is absorbed, then add another ladle full and repeat. Keep adding the water from the lobster shell pot until there is none remaining, making sure to allow the rice to absorb all the liquid between each ladle. Stir in the reserved lobster meat and peas, cook for 3 minutes more, stirring. Serve.

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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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Lobster and Shrimp Paella

Firstly, let me apologize for my extended absence.    We have been travelling a ton and life has just gotten a bit crazy... Whenever C goes out of town, it is a seafood extravaganza around here.  I had originally planned on making paella for a dinner party, one seafood and one chicken & sausage.  I decided that might have been a lofty goal, so I decided to make it for Miss F and my parents one night while C was out of town for work.  This paella couldn't be any easier, it is brimming with shrimp and lobster, which are the standouts of paella for me.  Now that I know how easy it is to make, I will be making this for a dinner party in the future.  This recipe was inspired by Ina Garten.

Lobster and Shrimp Paella

¼ cup olive oil
1 yellow onion, chopped
1 red bell pepper, sliced
3 cloves garlic
2 cups white rice
5 cups chicken broth
2 tomatoes, chopped
½ teaspoon saffron threads, crushed
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 lobster tails, split in half
1 pound shrimp, peeled and deveined
½ teaspoon paprika
¼ cup white wine
1 (10-ounce) package frozen peas
1 lemon, cut into wedges

Preheat the oven to 425 degrees. Heat the oil in a large Dutch oven, add the onions and cook over medium-low heat for 5 minutes. Add the bell peppers and cook for 5 minutes more. Add the garlic and cook for 30 seconds. Stir in the rice, chicken broth, tomatoes, saffron, red pepper, salt and pepper. Bring to a boil, cover the pot and place in the oven for 15 minutes. Remove the lid, stir the rice gently and nestle the lobster tails and shrimp into the rice and sprinkle with the paprika. Return the pot, uncovered, to the oven and bake for 15 minutes more. Return the pot to the stove top over medium heat. Stir in the wine and peas, stir until the wine is absorbed. Turn off the heat, cover the pot and let rest for 10 minutes. Serve, garnished with lemon wedges.

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Sriracha Shrimp Stir Fry

I wanted to make my most favorite stir fry ever, Ultimate Sriracha Chicken Stir Fry, with shrimp. I knew it would be great and I knew Miss F would gobble it up.  I was right on both accounts.  Miss F celebrated Lunar New Year this past week at her school, they had take out Chinese food and she was thrilled they had dumplings, but quite disappointed that there weren't any shrimp dishes.  Thank goodness we can have it at home whenever we like, as long as C isn't hope to complain about the seafood smells.

Sriracha Shrimp Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound shrimp, peeled and deveined
½ onion, chopped
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the shrimp, onion, bell pepper, broccoli and mushrooms. Sauté for 5 minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.

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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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Crockpot Cuban Shredded Beef

This recipe was a massive hit in our family. Miss F, C and I all really enjoyed this meal. I didn't partake in the beans, but I was just as happy to have the beef over rice alone.  Make sure you add a generous squeeze of lime juice before you eat it, it makes a huge difference.  We used the leftovers in quesadillas the next night, but the qould be equally good in tacos, burritos or taquitos. The meat is amazingly tender, thanks to being cooked low and slow all day.  Next time I will try and prepare it in the Instant Pot, for a dinner when I don't have time to mess with the crockpot in the morning.  Thanks to Little Spice Jar for the amazing recipe.

Crockpot Cuban Shredded Beef

2 to 2 ½ pounds beef chuck roast
6 cloves garlic
1 tablespoon oil
2 (8 ounce) cans tomato sauce
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 (4 ounce) can chopped green chilies
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons salt
1 tablespoon cumin
1 tablespoon white vinegar
½ teaspoon red pepper flakes
¼ cup chopped cilantro
white rice
black beans
1 lime, cut into wedges

Using a paring knife, score three small “X” marks into the meat, press one garlic clove into each “X”. Heat the oil in a large pan over medium-high heat. Add the roast and sear on each side for 5 minutes.

Chop the remaining cloves are garlic. Add the chopped garlic, tomato sauce, bell pepper, onions, chilies, tomato paste, oregano, salt, cumin, vinegar, red pepper flakes and cilantro to the crockpot. Add the seared roast, cover and cook on low for 8 hours. Shred the beef with two forks and stir into the sauce. Serve with white rice, black beans and lime wedges.

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Meatball Pasta Bake

Miss F loves two cooking show: Master Chef Junior and Pioneer Woman. I have tried to get her to watch Barefoot Contessa with me, but she gets bored with it, but I guess I can see that with an eight year old attention's span. As soon as she saw the Pioneer Woman that included this Meatball Pasta Bake, she wanted to make it. I adapted the original recipe quite heavily to better suit it to my cooking style and taste.  This recipe was a huge hit with the family.  I served it with a big salad, it was a great and filling meal.

Meatball Pasta Bake

1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
1 6-ounce can tomato paste
1 28- ounce can crushed tomatoes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried oregano
1 teaspoon salt

1 pound ground beef
½ cup grated parmesan
½ cup breadcrumbs
1 egg

1 pound rigatoni, prepared per package instructions and drained.
1 pound fresh mozzarella, cut into cubes
¼ cup grated parmesan

Heat the oil in a Dutch oven over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 30 seconds more. Add the tomato paste, stirring constantly for 2 minutes. Stir in the crushed tomatoes, brown sugar, basil, parsley, oregano and salt. Bring to a simmer, reduce the heat to low. Let the sauce simmer while you prepare the meatballs.

Preheat the oven to 400 degrees. Stir together the beef, parmesan, breadcrumbs and egg. Grease two 24 cup mini muffin tins with cooking spray. Scoop the meatball mixture using a heaping teaspoon, roll into a ball and place into the muffin tin. Repeat with the remaining meat mixture. Bake for 10 minutes. Remove from the oven and set aside, reduce the oven temperature to 350 degrees.

Toss the prepared pasta with the tomato sauce. Grease a 9x13 glass baking dish with cooking spray. Spread half of the pasta into the dish. Add half of the mozzarella and half of the meatballs to the dish. Top with the remaining pasta. Nestle the remaining mozzarella and meatballs into the pasta. Sprinkle the parmesan cheese over top. Cover the pan with aluminum foil. Bake for 30 minutes, remove the foil and bake for 5 minutes more. Let cool for 5 minutes before serving.

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Instant Pot Chipotle Shredded Beef

I am still learning on perfecting my skills with the Instant Pot, but I do very much love the results when I cook with it. The only thing I wish is that I had a better grasp of how long it will take to come to pressure and for how long it will take to release the pressure naturally.  When I have other things cooking for dinner, like the cheesy refried bean casserole, it would be very helpful to know exactly how many minutes before the Instant Pot is done.  If you do things well in advance, there is no worry since the Instant Pot switches to an easy "keep warm" mode.  This beef was amazing.  We had tacos the first night and then into quesadillas with the leftovers.  This recipe was adapted from Taste and Tell.

Instant Pot Chipotle Shredded Beef

1 pound beef chuck roast
1 tablespoon olive oil
1 chipotle in adobo, chopped
1 teaspoon dried cumin
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
½ onion, peeled and quartered
½ green bell pepper, seeded and cut into large chunks
½ cup water

Set the Instant Pot to saute. Add the olive oil. Brown the roast in the heated oil, about 3 minutes per side. Spread the chipotle over the roast, then sprinkle with cumin, oregano, salt, pepper and chili powder. Add the onion and bell pepper, pour the water around the edges of the roast. Close the Instant Pot and set for high pressure for 35 minutes. Allow the natural pressure to release when complete. Remove the meat from the Instant Pot and allow to rest for 5 minutes. Shred the meat with two forks and return to the Instant Pot, stirring into the liquid. Serve in warmed tortillas.

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Ginger Soy Chicken Kebabs

I love kebabs. I do wish we had a grill for cooking them, but the broiler works just fine and they cook up just as quickly. I invested in a broiler pan and that makes everything so easy.  Miss F loves skewering, she always makes herself a skewer heavy on the meat and without a single mushroom.  Feel free to add whatever vegetables you have on hand to the skewer.  Zucchini, summer squash, cherry tomatoes...I've even used new potatoes.  I serve these over rice, rice noodles or even over ramen noodles.

Ginger Soy Chicken Kebabs

1 large garlic clove, minced
1 tablespoon vegetable or canola oil
1 tablespoon fresh minced ginger
2 tablespoons soy sauce
1 teaspoon Sriracha

1 pound chicken boneless skinless breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 pound of whole mushrooms
1 onion, cut in 1 inch pieces

Pre-soaked bamboo skewers

Whisk together the garlic, oil, ginger, soy sauce, and Sriracha together in a large bowl. Add the chicken bell peppers, mushrooms and onion; toss to thoroughly coat. Allow to marinate at room temperature for 20 minutes. Thread chicken on skewers alternating with the bell pepper, mushroom and onion. Brush the vegetables with some of the excess marinade. Grill over medium heat, turning every few minutes, for 8 minutes or until cooked through. Alternatively, broil on high for 8 minutes, turning half way.

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