Ground Beef Stroganoff

We’re doing a lot of cooking at home during this COVID pandemic. Last night Traci whipped together this fantastic beef stroganoff. It was quick and easy to make. And it helped to use up lots of stuff we already had open, like a box of pasta, so that made it even better! It was definitely a delicious warm confort meal that really hit the spot.

Ground Beef Stroganoff

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Prep Time 30 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Russian
Servings 8 servings

Ingredients
  

  • 2 tbsp butter
  • 1 package 8 oz sliced baby portabella mushrooms
  • 1 cup chopped onions
  • 2 cloves garlic finely chopped
  • 1 lb lean ground beef at least 80%
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup All-purpose flour
  • 1 cup Sour Cream
  • 6 cups Egg noodles, cooked
  • Chopped Italian flat-leaf parsley, if desired

Instructions
 

  • In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  • Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  • Serve with cooked noodles. Garnish with parsley.

Notes

It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.
If you don’t have egg noodles, you can substitute pasta.
A sprinkle of fresh parsley or green onion adds to the visual appeal and fresh flavor of an everyday skillet dinner.
Using ground beef speeds up a dish that usually takes much longer; stroganoff is usually made from chunks of beef that benefit from a long slow braising.
Using mushrooms and Worcestershire sauce helps boost the beefy, savory flavor .
Cook your noodles while you’re preparing the stroganoff, and your dinner will be ready to serve in 30 minutes.
 
Original Recipe: https://www.bettycrocker.com/recipes/ground-beef-stroganoff/d6e8b87f-fbaf-4d58-a44b-ddbc1d69699d
Keyword Beef, Noodles
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Category: Main Courses | LEAVE A COMMENT

Instant Pot Perfectly Hard Boiled Eggs

Eggs are great! They are one of my favorites dishes. Really they are, I could them everyday. Hard boiled eggs are easy to enjoy by themselves as a meal or a snack. Or if you don’t want them that way, you can always make them into deviled eggs or a delicious egg salad. The Instant Pot makes it so easy to make perfect hard boiled eggs every time, whether you are making 1 egg or over a dozen eggs. Give it a try!

Instant Pot Perfectly Hard Boiled Eggs

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Ice Bath 5 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12 servings

Equipment

  • Instant Pot

Ingredients
  

  • 12 Eggs
  • 1-1.5 cup Water

Instructions
 

  • Add the water to the inner pot of the Instant Pot. Make sure it's at least one cup, add more if it's an 8qt Instant Pot.
  • Add steamer rack or silicone egg rack into Instant Pot.
  • Carefully set as many eggs as desired onto your rack.
  • Place lid on pressure cooker and set the cook time for 5 minutes on High Pressure.
  • After the cook timer has finished, let sit for 5 minutes then do a Quick Pressure Release.
  • Carefully remove the eggs from the Instant Pot and place in an ice bath for 5 minutes to cool.
  • Remove eggs from water bath.
  • Peel eggs from shell.
  • Store in fridge for up to 7 days.

Suggestions

  • Can do 1 egg or up to 16 eggs in a 6qt Instant Pot
  • Best to peel eggs before refrigerating.
  • Lets eggs come to temp to prevent cracking.
  • Use cold water, warm or hot will change cook time
Keyword Eggs, Instant Pot
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Category: Appetizers & Snacks, Breakfast & Brunch, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Instant Pot Potato Corn Chowder

We’re currently adhering to a State of Hawaii and a City of Honolulu stay-at-home order to try to limit the spread the corona virus. That means it’s the perfect time to make a hearty soup to feed us for a few days. This Instant Pot chowder is really going to hit the spot, and it pairs deliciously with some sour dough bread toast. We stocked up on all of the ingredients we would need before the order went into effect, so we wouldn’t have to run back out needlessly to the store.

Instant Pot Potato Corn Chowder

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings

Equipment

  • Instant Pot, 6qt or larger

Ingredients
  

  • 4 slices Bacon diced
  • 3 cloves Garlic minced
  • 1 Onion diced
  • 4-5 Red Potatoes
  • 1 16oz bag Corn Kernels, frozen
  • 4 cups Vegetable Broth chicken broth also works well
  • 1 tsp Thyme dried
  • 1 pinch Cayenee pepper
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3/4 cup Heavy Cream
  • 3 tbsp All-purpose flour
  • 3 tbsp Fresh Chives chopped, can substitute green onion

Instructions
 

  • Set Instant Pot to saute. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel lined plate.
  • Add garlic and onion to the Instant Pot. Cook until onions have become transparent, stirring frequently, about 2-3 minutes.
  • Stir in broth, corn, bacon, potatoes, thyme, cayenne pepper, and season to taste with salt and pepper.
  • Set Instant Pot to High for 10 minutes, and make sure to close the valve on top. When finished, open the quick-release valve on top.
  • In a small bowl, whisk together the heavy cream and flour. Set aside.
  • Set the Instant Pot to Saute. Bring soup to a boil. Stir in the heavy cream mixture, stirring frequently, until slightly thickened, about 4-5 minutes. If it is too thick, add more broth to reach desired consistancy.
  • Serve ganished with chives.

Notes

Original recipe: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
Keyword Instant Pot
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This was super easy to make. It tasted fantastic, and we are looking forward to having it a few dinners. Definitely worth making if you want a hearty chowder. Some sourdough toast was the perfect thing to mop it up with.

Category: Main Courses, Side Dish, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Banana Bread

Who doesn’t love banana bread? Especially when it is hot and fresh. With coffee or with ice cream, it’s one treat that is hard to say no to.

With all the ripe bananas accumulating in our freezer, we needed to make room and use them up. One of my co-workers, Tammy, often makes delicious banana bread and brings it in to share with everyone at the office. I decided it was time to ask her for her recipe so could free up some of our freezer space. Luckily enough for me, she was happy to share her recipe.

At the end of the recipe, I’ve included a few other additions/substitutions that i found recommend on a few recipes sites. I haven’t tried any of them, so I can’t attest to how good or bad they are. As we get a chance to make them, I try to come back and report how they worked out. Until then…. Enjoy!

Banana Bread

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Course Breakfast, Snack
Cuisine American
Servings 0

Ingredients
  

  • 2 cups Sugar
  • 1 cup Shortening can substitute vegetable oil
  • 4 Eggs tempered, soak in hot tap water for 5 minutes
  • 2-6 Bananas very ripe
  • 2.5 cups Flour
  • 1 tsp Salt
  • 2 tsp Baking Soda
  • .5 cup Nuts optional
  • .5 cup Chocolate Chips optional

Instructions
 

  • Mix sugar and shortening until light and fluffy. Add well beaten eggs. Add bananas
  • In a medium bowl, combine dry ingredients. Add nuts to dry ingredients. Stir then add to the banana mixture. Mix gently – folding the flour in, only until combined.
  • Bake at 350 for 15 to 20 minutes for muffins or 45 minutes in multiple loaf pans. (I bake for 55 minutes for 9 x 13 pan.)

Notes

For the optional nuts and chocolate chips, can mix-and-match, use up to 1 cup total. 
Other optional additions to try: 
  • 1/2 cup plain/vanilla yogurt or sour cream to make it more decadent
  • 1 tsp vanilla extract
  • pinch of cloves and/or cinnamon
  • substitute rolled oats for half the flour
 
Keyword Bread, Muffins
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Category: Appetizers & Snacks, Breakfast & Brunch, Desserts | LEAVE A COMMENT

Instant Pot Keto Queso Chicken Soup

It’s been a while since we made this, but I’m just getting around to posting it…. Just from the name alone you can tell that this is going to be a good recipe! IP, Keto friendly, Queso, Chicken, Soup – I think I like every one of those keywords. LOL. This soup was really easy to make, and it tasted as good as you’d expect. It’s literally a cheese soup with chicken added. It’s like a fiesta in your mouth!

Instant Pot Keto Queso Chicken Soup

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine American, Mexican
Servings 0

Ingredients
  

  • 1 lb chicken breast
  • 3 cups chicken broth
  • 1 tablespoon avocado oil
  • 2 10oz can Rotel with diced green chiles
  • 1 tablespoon taco seasoning
  • 8 ounces cream cheese
  • 1/2 cup heavy cream or whole milk
  • Salt to taste
  • Pepper to taste

Instructions
 

Stove top:

  • In a cast iron dutch oven (or normal poheat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
  • Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
  • Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.

Instant Pot:

  • Cook the chicken in the IHere is our IP Chicken recipe. Once cooked, set on side. Later, shred the chicken while you wait on the soup to come to together.
  • Set you IP to saute and heat the oil. Stir in the Rotel and taco seasonings, cooking for a minute until the spices are toasted.
  • Add in the broth, cream cheese, and heavy cream into the soup. Let cook for about 15-20 minutes.
  • (OptionaTransfer soup to blender and pulse until smooth. You can also use an immersion blender, if you don’t have a Vitamix or equivalent. Add it back to the IP.
  • Add your shredded chicken back to the soup base in the IP, and cook for about 5 minutes to reheat the chicken. Season with salt and pepper to taste.

Notes

Original Recipe: https://www.castironketo.net/blog/keto-queso-chicken-soup

Nutrition

Serving: 5g
Keyword Keto
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Category: Main Courses, Side Dish, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Oven Bacon

There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.

Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.

Bacon in the Oven

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 0

Ingredients
  

  • Bacon thick cut is better

Instructions
 

  • We recommend using 400 F to cook your bacon… But your bacon may vary.
  • If using thicker bacon, always lean towards the lower temp.

Oven set to 350 F

  • Bake your bacon for 22 to 27 minutes.

Oven set to 375 F

  • Bake your bacon for 20 to 25 minutes.

Oven set to 400 F

  • Bake your bacon for 18 to 23 minutes.

Oven set to 425 F

  • Bake your bacon for 15 to 20 minutes.

Notes

Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
Keyword Bacon
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Category: Appetizers & Snacks, Breakfast & Brunch, Comfort Food, Main Courses, Sauces, Seasonings, Dressings and Condiments, Side Dish | LEAVE A COMMENT

Maple Bacon Brussels Sprouts

These are fucking delicious! They are one of Traci’s favorite, and when ever I make them she reminds me about 20 times an hour about how much she likes them. They’re so good, that we have to make them with the large 2 pound Costco bag of them if we want to have any leftovers for lunch or dinner the next day. Sometimes, instead of having them as a side dish, we just make them to have as out main course.

The way the flavor of the maple melds with the bacon and caramelizes the brussel sprouts, mmmmm… Sorry, let me wipe this drool off my face. Give them a try, you won’t be disappointed!

Maple Bacon Brussel Sprouts

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine American
Servings 0

Ingredients
  

  • 2 pound Brussels sprouts trimmed
  • 1/2 cup Avocado oil or oil of choice
  • 6 tablespoons pure maple syrup
  • 8 slices bacon cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Prep brussel sprouts by trimming the bottom off.
    Depending on their size, cut them in to halves or quarters, and toss into a large bowl
  • Drizzle with the oil and maple syrup; stirring to coat them all
  • Place Brussels sprouts in a single layer in a baking dish.
  • Sprinkle with bacon; season with salt and black pepper.
    (Pro tip: Grab the bag of bacon crumbles from Costco to make your life easy!)
  • Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Notes

This recipe scales really easily.
Original recipe: https://www.allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/
Keyword Bacon, Brussel Sprouts, Maple Syrup
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Category: Main Courses, Side Dish | LEAVE A COMMENT

Tofu Tacos

One of my vegetarian co-workers shared this recipe with me. I figure I’d give it a shot, and to be honest… It was really tasty! There is lots of flavor from all the spices and the tofu ends up having an almost meaty texture, similar to crumbled beef. Baking it I feel is what really makes it work, as it helps to dry out the tofu. I could easily eat these any day of the week and not miss the “real” meat.

Tofu Tacos

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 2 people

Ingredients
  

  • 14 oz extra firm tofu 1 block, drained
  • 3 tablespoons low sodium soy sauce
  • ¼ cup tomato sauce
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1 pinch cayenne
  • olive oil for drizzling
  • 4 small corn tortillas

Instructions
 

  • Preheat the oven to 400ºF (200ºC).
  • Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
  • Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
  • Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
  • Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.

Notes

Original recipe: https://tasty.co/recipe/tofu-tacos
Keyword Vegetarian
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Category: Healthy & Light, Main Courses, Vegetarian & Vegan | LEAVE A COMMENT

Miso Maple Roasted Veggies

You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.

The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.

Miso-Maple Roasted Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 pounds root vegetables cut in roughly 1/2-inch pieces
  • 2 tablespoons miso paste see above
  • 2 tablespoons maple syrup or honey, if you prefer
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons Sesame Oil Any avocado or canola oil will work

Instructions
 

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
  • Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
  • Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
  • Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
  • Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.

Notes

Root vegetables work great in this recipe, but don’t be afraid to try other veggies you like. Things like carrots, parsnips, potatoes, cauliflower, and broccoli all taste great with this recipe. We also liked the taste of everything better when used sesame oil.
Original recipe: https://food52.com/recipes/26507-miso-maple-roasted-roots
Keyword Maple Syrup, Miso, Vegetarian
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Category: Healthy & Light, Main Courses, Side Dish | LEAVE A COMMENT

Instant Pot Mexican Quinoa

Our friend had gaven us their Costco size bag of quinoa, so I was tasked with finding tasty ways to use it up. After googling around for quinoa, and various other ingredients we already had on hand, I stumbled upon this recipe.

I’m a lover of less dishes when cooking, so using our Instant Pot to a make a one-pot meal… Sign me up! This recipe is a true winner when it comes to one-pot meals as well as easy and tasty Instant Pot recipes.

I’ve been using it for meal prepping what i like to call deconstructed burrito bowls. I can portion and fill a few bowls and we can eat this for lunch or dinner for a few nights. (Yeah less cooking on week nights!)

It has all of the flavor of everything you’d want in a really filling and delicious plate of Mexican food. This has become a bookmarked recipe in our house!

Instant Pot Mexican Quinoa

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 0 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small red onion chopped
  • 3 garlic cloves chopped
  • 1 jalapeno chopped, de-seed for less heat
  • 14.5 oz can fire roasted tomatoes
  • 3/4 cup corn kernels I used frozen and added them to warm water for 5 minutes
  • 15 oz can black beans drained and rinsed
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red chili powder or to taste
  • 3/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper
  • 1 cup quinoa uncooked, 180 grams
  • 1-1.25 cups water or vegetable broth use 1 cup if you want quinoa grains more separated
  • 2-3 tablespoons chopped cilantro
  • 1 lime juice of 1 lime
  • 1 avocado diced

Instructions
 

  • Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.
  • Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot. [Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes].
  • Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.
  • Add the quinoa and toss until well combined. Then add the water or vegetable broth and mix.
  • Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. Let the pressure release naturally.
  • Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.
  • Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!

Notes

Original Recipe: https://www.cookwithmanali.com/instant-pot-mexican-quinoa/
Keyword Instant Pot, Vegetarian
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Category: Main Courses, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT