What’s for Dinner? A Link List of What We Are Eating This Week

I spend quite a but of time looking for new dinner inspiration, because my house full of picky eaters must find a balance with my need to try different recipes while also having a modicum of variety in my diet. The Heathens have come a long way, (and the Hubs, if less so), but I still often find myself fighting the need to stab someone with a fork when my answer to “What’s for dinner?” is met with the pained groans of children who think my lovingly prepared meals are a direct and premeditated form of torture.

So, I decided to throw up my plan for dinner this week, just in case you need a little inspiration.

Today: Slow Cooker Korean Beef with rice and sugar snap peas. (This recipe can easily be made in the Instant Pot, and she may have even posted a how-to on that. Kroger had chuck roast on sale this week, so this was a no-brainer for me. The savory-sweet-mild spice of this recipe offers a good compromise for everyone. As for the peas, I just steam them and toss them with a little butter and plenty of salt.)

Tuesday: Glazed Pork Chops with Crash Hot Potatoes and lima beans. (The glaze for the pork chops for this recipe is wayyyyyyyyyy too much, and read the reviews if you don’t believe me. I cut it down by half, which is good for the 6 chops I make with some leftover if needed.)

Wednesday: Sticky Apricot Drumsticks with rice and a yet-to-be determined veggie, probably something for the CCTT post. (Rather than use drumsticks in this recipe, I am going to use boneless, skinless chicken thighs to make it easier for the kids to eat.  This recipe seems weird, but trust me, it works.)

Thursday: Maple-Mustard Flat Iron Steaks with Blue Cheese-Pecan Confetti and Butternut Squash and Caramelized Onion Galette. (Yep, not really kid friendly, so I may add a more appealing side and leave off the blue cheese and pecans on the kids’ plates. However, every once in a while, the person doing the cooking gets to cook something she wants. Using pre-cut butternut squash in the air fryer cuts the prep time on the galette way down).

Friday: Probably going to try this version of Indian Butter Chicken for the Instant Pot. (I am fairly sure skepticism will cause Heathen bitching, but I at least know the husband likes Indian food, or at least what version we can get in NW Louisiana. This recipe seems to have great reviews, so maybe it will be a good gamble.)

So, there ya have it. A few ideas that may be worth checking out, but remember, if you are doing the cooking, it’s ok not to be the picky eater caterer on occasion. They will live, I promise.

Italian Pot Roast in the Instant Pot

I love my slow cooker, and as much as I love my Instant Pot, I believe that they cannot be 100% interchangeable when it comes to recipe outcomes. However, after forgetting to start my Italian Pot Roast yesterday morning, I decided to adapt it to the IP and see what would happen. With a couple of changes, it came out tender and delicious.

The ingredients are simple:

And it only takes about 7 minutes to throw together. While the cook time is a little longer than many IP recipes, I think trying to shorten it would result in meat that is not as tender as it should be.

The Heathens ate it over some egg noodles, and I did not have to pull together a more labor-intensive Plan-B dinner. Sounds like everyone is a winner, and sanity reigned for another day. Can’t beat that with a stick.

Italian Pot Roast

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Ingredients

  • 3-lb chuck roast
  • 2 TBS canola oil
  • 8 ounces sliced baby bella mushrooms
  • 1 large onion, thinly sliced
  • 1 tsp. black pepper
  • 1 envelope dry onion soup mix
  • 1 (14-ounce) can beef broth
  • 1 (8-ounce) can tomato sauce
  • 3 TBS tomato paste
  • 1 tsp. Italian seasoning
  • 3 TBS cornstarch

Procedure

    1. Season roast with pepper on all sides. Set Instant Pot to Sauté setting and let it get hot. Add the canola oil and brown the roast on all sides (this can be a little awkward but it can be done).
    2. Remove roast from IP and set aside. Add mushrooms and onions to the IP, stirring well so they can pick up any browned bits from the bottom of the IP. Return roast to IP. Top roast with onion soup mix, beef broth and tomato paste.
    3. Place lid on IP and switch to Manual mode for 70 minutes at high pressure. When cooking is complete, let it release naturally for 5 minutes, then manually release the pressure. Skim as much fat from the top as you feasibly can.
    4. Switch IP to Sauté mode Add the tomato paste and Italian seasoning. Mix cornstarch with 3 TBS of water and add to the IP, stirring well. Let simmer 5 to 10 minutes until slightly thickened. Shred beef to desired texture. Serve over hot egg noodles and garnish with parsley if you are feeling fancy.

Chicken Fajita Chowder in the Instant Pot

It’s been a bad couple of weeks around here, so comfort food that is nearly effortless is definitely dominating the menu. I adapted my Chicken Fajita Chowder for the Instant Pot. It’s warm, slightly spicy, and the perfect one-pot meal. It starts by sautéing seasoned chicken, onions and garlic:

Then you just dump the remaining ingredients in the IP:

Just 10 minutes of high pressure later, and dinner is served:

 

      • Chicken Fajita Chowder

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          Ingredients

        • 3 T. all-purpose flour
        • 1 envelope fajita seasoning, divided
        • 3 or 4 boneless, skinless chicken breasts, cubed
        • 4 T. olive oil
        • 1 medium onion, chopped
        • 2 to 3 cloves garlic, minced
        • 15-1/4 oz. can Fiesta Corn
        • 15-oz. can black beans, drained and rinsed
        • 4-1/2 oz. can Mexican-style stewed tomatoes, undrained
        • 4-1/2 oz. can chopped green chiles
        • 3 c. chicken broth
        • 1 c. instant brown rice, uncooked
        • 10-3/4 oz. nacho cheese soup
        • Garnish: sour cream, shredded cheese, crushed tortilla chips, green onion
          Procedure

        • Combine flour and  2 tablespoons of the fajita seasoning in a large zip-loc bag. Add cubed chicken and give the bag a good shake to coat the chicken.
        • Set Instant Pot to Sauté setting. Add olive oil, and when hot, add the chicken to the pot. Sauté, stirring occasionally until chicken is lightly browned (Some of the flour coating will probably stick to the bottom of the IP. This is normal, and will be fixed in a minute).
        • Add onions and sauté until soft, about 2 minutes, then add the garlic and cook an additional minute. Add the chicken broth to the pot and use a spoon or spatula to help deglaze the bottom of the pot (i.e scrape the bottom of the pot with your spoon to release those browned bits).
        • Add the remaining fajita seasoning, corn, black beans, stewed tomatoes, green chiles, and rice to the pot.
        • Put the lid on the IP and switch it to manual. Set timer for 10 minutes at high pressure. When the time is complete, do a quick pressure release. Stir in nacho cheese soup. Serve with desired garnishes.

Black-Eyed Peas in the Instant Pot

I made black-eyed peas in the Instant Pot for the traditional New Year celebration. It super easy, and much faster than the usual stovetop method. I did soak the peas in water several hours before cooking them because this little boogers absorb a lot of liquid. The end results were delicious perfection, and plenty to feed a crowd.


Black-Eyed Peas in the Instant Pot

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Ingredients

  • 4 TBS butter
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 pounds dried black-eyed peas, soaked for several hours
  • 7 cups chicken broth
  • 1 ham hock
  • salt and pepper to taste (I’d start with a TBS of salt then add more later of needed)
  • cayenne pepper to taste
  • 2 TBS White vinegar

Procedure

    1. Set the Instant Pot to the saute setting and let it get hot. Add the butter, and when melted, add the onion, celery, and bell pepper and cook, stirring occasionally until soft (about 4-5 minutes). Add garlic and cook for an additional minute.
    2. Add the peas, chicken broth, ham hock, salt, pepper, and cayenne. Switch the Instant Pot to manual, add the lid and check that the value is correctly positioned for sealing. Set time for 20 minutes on Manual mode. (Note–with this much stuff in the IP, it will take about 20 minutes to come to pressure).
    3. When the timer is up and the IP beeps, let the pressure release naturally for 20 minutes, then do a quick pressure release if the pin hasn’t dropped already.
    4. Remove IP lid and stir in vinegar. Check for seasonings and enjoy!

Braised Beef Brisket in the Instant Pot

I am all about comfort food lately, but between shopping, baking, running 1000000000 errands, wrapping gifts, etc., I haven’t had a whole lot of time to enjoy extended cooking sessions. So, I got creative this week and adapted my favorite braised brisket from Guy Fieri’s cookbook for the Instant Pot so I could have what is typically a Sunday dinner on a weeknight. Here’s how I did it:

I seasoned the brisket and browned it with the Instant Pot set on the Sauté setting. It took a little maneuvering, but it worked:

Next, I chopped up some shallots, carrots, onions, celery, and leeks, and put them on top of the brisket:

I combined a bottle of chili sauce with some beef broth and poured it over the top:

Then, I closed the pot, and set it to 60 minutes on Manual. When it was done, I did a quick pressure release. I turned the brisket over, and added a bottle of Shiner Bock beer to the pot, being sure to baste the meat with the sauce and veggies. I closed the pot and set it to 30 minutes on Manual. When it was done, I let it the pressure release naturally for 20 minutes, then did a quick pressure release (however, if you have time, I would let the pressure release naturally and let the brisket rest for another 20 minutes in the pot thereafter for best results. This isn’t necessary per se, but I think braised brisket could always use a healthy rest period).

So, this is what it looked like. I removed the brisket to a cutting board and set aside. I broke out the immersion blender, and blended the juice/sauce/veggies in the Instant Pot until combined into saucy deliciousness. After slicing the brisket, I returned it to the pot for a quick sauce bath, then served with more sauce spooned over the top:

It was dang tasty, and nearly effortless.

Braised Beef Brisket in the Instant Pot

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Ingredients

  • 4 1/2 to 5 pounds beef brisket
  • 1 tablespoon kosher salt
  • 2 tablespoons freshly cracked black pepper
  • 2 tablespoons canola oil
  • 2 yellow onions, cut into 1- inch rings
  • 2 leeks, white and light green parts only, cleaned and cut into thirds
  • 2 shallots, quartered
  • 1 carrot, cut in half lengthwise, then into 1- inch chunks
  • 4 celery stalks, cut into thirds
  • 1 bottle chili sauce
  • 1/2 cup beef broth
  • 1 12-ounce beer, at room temperature ( I like Shiner Bock or Amber Bock)

Season brisket with salt and pepper. Set Instant Pot to the Sauté setting and when hot, add canola oil. Brown brisket on all sides as best you can. Top brisket with onions, leeks, shallots, carrot, and celery. In a small bowl, whisk together chili sauce and beef broth, and pour over brisket. Secure lid on Instant Pot and set to Manual for 60 minutes. When cycle is complete, do a quick pressure release. Turn brisket over, add beer to Instant Pot, and baste brisket with liquid and veggies. Place lid back on pot, and set to Manual for 30 minutes. Let pressure release naturally for 20 minutes then do a quick pressure release.** Remove brisket to cutting board and slice. Using an immersion blender, blend the liquid and veggies in the Instant Pot until smooth. Return brisket to the Instant Pot, cover with sauce, then serve, topping with more sauce if desired.

**If you have the time, let pressure release naturally and let brisket rest another 20 minutes or so after the pin drops**

 

Cajun 15 Bean Soup in the Instant Pot

I survived Thanksgiving week, which ended up being a relaxed, fun holiday despite the fact that I made more food than any reasonable person should. We ate leftovers for days, and I cranked out 4 big casseroles for the freezer with the remaining turkey. For the holiday, my sister brought a Honey-Baked Ham, and afterward, we froze the ham bone (that still had a good chunk of meat on it) for later use.

A leftover ham bone (or leftover ham in general) is the perfect foundation for 15 Bean Soup, which I typically cook on the stovetop with the above mix. However, I decided to adapt it to the Instant Pot so I could get it done, start to finish, after getting the Heathens from school.

First, I did soak the beans for barely a couple of hours, but I think you can get by without that if necessary. I added the ham bone and rinsed beans to the Instant Pot:

Then, I added 8 cups of water. I did not add salt because the ham itself is pretty dang salty, and the seasoning packet to be added later also contains salt. I put the lid on, and set it to Manual for 50 minutes on high pressure (note–with that much liquid in the pot, it takes about 20 minutes to come to pressure, so plan accordingly). Once it beeped, I did the quick pressure release, and removed the ham bone. I carefully removed as much meat from the bone as possible, then returned the meat to the pot while discarding the bone. I then added a minced onion, three cloves of minced garlic, a can of fire-roasted diced tomatoes, the juice of a lemon, and the seasoning packet:

I put the lid back on the pot and reset it to Manual for 10 minutes. Once was it done, I did another quick pressure release, stirred, and served with cornbread:

The original recipe calls for sausage and sautéing the onion and garlic. While you can do this with sausage, ham hocks, or generally any smoked meat, I think the Instant Pot negates the need for unnecessary sautéing steps. Overall, we used up every last scrap of ham, which is a good thing because Honey-Baked Hams are not cheap…which is probably why they are so dang tasty. If you want to stretch this, you can also serve it over rice, but I like it as is and my scale could not justify any more calories…like at all…ever. If you need me, I’ll be at the gym.

15 Bean Soup in the Instant Pot/Pressure Cooker

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  • 1 pkg. Hurst’s Cajun 15 Bean Soup Mix
  • 1 ham bone with leftover ham if possible
  • 8 cups water
  • 1 can fire-roasted diced tomatoes
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • Juice of 1 lemon

Remove seasoning packed from beans and set aside. If desired, soak beans for a couple of hours. Place ham bone and leftover ham in Instant Pot. Add drained beans and 8 cups of water. Place lid on pot and set to Manual for 50 minutes, then do a quick pressure release. Remove ham bone from pot and remove as much ham as possible from the bone. Return ham to the pot and discard bone. Add the tomatoes, onion, garlic, lemon juice, and seasoning packet to the pot and stir. Return lid to pot and set to Manual for 10 minutes. Do a quick pressure release, stir, and serve.

Thanksgiving Menu–2017

Welp, I finalized the Thanksgiving menu. Overall, it’s all do-able, and I’ll make the mashed potatoes in the Instant Pot to free up burner space.  Otherwise, it’s going to be an adventure.

Best be hitting the gym now…