Saturday, May 23, 2020

Dutch Oven Beef Stroganoff

Beef stroganoff is the ultimate comfort food. This version is hearty and delicious and oh so tender. I hope you enjoy it as much as we did!

Dutch Oven Beef Stroganoff

Ingredients:
2 lbs beef chuck roast, cut into 2 inch chunks
1/3 cup all-purpose flour
1 large onion
1 cup sliced portobella or baby bella mushrooms
3 cloves garlic
3 tablespoons butter
1 tablespoon olive oil
1 tsp thyme
1 cup white wine
2 cups beef broth
1 cup sour cream
1 package egg noodles, cooked to package directions

Directions:
Preheat oven to 350.

In a large bowl or gallon bag coat the beef with flour. Remove from the flour and set aside on a plate.

In a large dutch oven melt the butter and add the oil. Brown the meat in small batches and set aside.

In the remaining butter/oil cook the onions until soft and slightly browned. Add the garlic and mushrooms and saute until garlic is lightly golden. 

Deglaze the pot with 1 cup of wine and simmer for 4-5 minutes. Add the beef to the pot, sprinkle in the thyme, and cover with the beef broth. 

Cover and place in the oven for 35 minutes or until beef is soft and tender. 

Stir in the sour cream until smooth. Serve over egg noodles.


Tuesday, May 19, 2020

Instant Pot Chicken Carnitas

These carnitas came to be when the chicken I planned to use for a different dinner was still frozen. I have successfully cooked shredded chicken from frozen in the Instant Pot, so I started to brainstorm what I could do with shredded chicken. A glance in the pantry led to tortillas and there it was! 

The crazy easy cooking process of the Instant Pot is aided by placing the chicken under the broiler to crisp a bit. Adding the thickened sauce keeps the chicken moist and lick-the-plate flavorful.



Instant Pot Chicken Carnitas
Ingredients
2lbs chicken breast
1 large onion, thinly sliced
1 cup chicken broth
1/4 cup lime juice
1/4 cup orange juice
3 cloves of garlic crushed 
2 tablespoons chipotle chili powder
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon paprika
1 tablespoon corn starch

Directions
Place the chicken and onion in the instant pot. In a small bowl combine the garlic and seasonings, leaving out the corn starch. Cover the chicken with the seasoning mixture. Pour the broth, lime juice, and lemon juice over the chicken.

Set the instant pot to high pressure and cook for 15 minutes and natural release for 10 minutes.

Using a slotted spoon remove the chicken and place on a rimmed sheet pan. Place the chicken under oven broiler for 5 minutes. Stir and place under the broiler 5 more minutes.

While chicken is under the broiler set your instant pot to sauté. Whisk the corn starch in to thicken and bring to a boil. Stir until thickened.

Once you remove the chicken from the oven pour some of the sauce over the chicken and toss to coat.

Serve and enjoy!

Saturday, May 9, 2020

Wake Me Up Before You Go-Go Espresso Banana Smoothie


If you're looking for a fast, easy, and delicious breakfast that also peps you up for the day, look no further. Filling and tasty, the addition of espresso (or coffee, should you choose) brings you a caffeine jolt to start your day right.

Wake Me Up Before You Go-Go Smoothie

Ingredients:
1/ 1/2 frozen bananas broken into chunks
2 shots espresso
1/2 teaspoon vanilla coffee syrup or maple syrup
1/4 cup rolled oats
1 tablespoon almond butter
milk of choice

Directions:
Combine all ingredients in a blender. Add milk of choice until you get the texture desired.

Enjoy!