Category: main dishes

Instant Pot Pork Chops
main dishes · recipes

Instant Pot Pork Chops

klaventure19764 Comments

INGREDIENTS

  • 4 or 5 pork chops
  • seasoning salt
  • pepper
  • 2 cups broth saved from the beef roast recipe
  • 1 can mushroom soup
  • (corn starch or flour to thicken sauce)

INSTRUCTIONS

  1. season the pork chops well on both sides with seasoning salt and pepper
  2. add 1 Tbsp butter to instant pot, put on sauté and when hot add the pork chops. brown on each side and when finished take them out and set on plate.
  3. add some of the broth and deglaze the Instant Pot using a wooden spatula
  4. once pot is deglazed push cancel to shut it off, add the rest of the broth and the can of mushroom soup to the pot (no need to mix)
  5. put the pork chops back into the pot
  6. seal and set for 12min
  7. allow to natural release for at least 10min
  8. remove pork chops, set aside
  9. thicken with a couple tbsp of cornstarch mixed with water and then added to the pot that has been put back to sauté, mixing until thickened. Or make a roux and thicken sauce that way.
Beef Roast in Instant Pot
main dishes · recipes

Beef Roast in Instant Pot

klaventure19761 Comment

INGREDIENTS

  • 5 lb blade or chuck roast
  • 1 pckg gravy mix
  • 1 pckg ranch dressing mix
  • 1 pckg onion soup mix
  • 1 can beer

INSTRUCTIONS

  1. place the beer in the bottom of the instant pot, then place the roast in.
  2. sprinkle the rest of the packages on top and around the roast
  3. close the instant pot and seal it.
  4. press the meat/stew button and set for a 120min cook time. let it decrompress (natural release). remove and serve.

We have made this recipe with many different cuts of roast, it doesn’t seem to matter what cut you use it comes out melt in your mouth tender.

This isn’t rare or even pink, it’s very well done, but falls apart because it is so tender. I use it mostly for the tougher cuts of meat that would take hours to cook in the slow cooker to get mediocre results. This makes the tough cuts fall apart tender. It is also worth mentioning that the liquid makes the best tasting gravy. I generally make a roux and then make the gravy using that.

I also suggest you save 2 cups of the broth from this recipe to use to make these pork chops
https://commonscentsliving.blog/2019/02/21/instant-pot-pork-chops/

You can freeze the 2 cups of broth to use to make the pork chops at a later date.

Grilled pork chops with bacon and mushrooms
main dishes · recipes

Grilled pork chops with bacon and mushrooms

klaventure19761 Comment

A friend of ours shared this recipe with us a while back and I finally got a chance to make it. It is a fantastic way to cook pork chops if you you are looking for something different.

INGREDIENTS

  • 3 to 4 bone in pork chops
  • 2 Tbsp Dijon mustard
  • 2 Tbsp cracked pepper
  • 1 1/2 Tbsp garlic powder
  • 1 1/2 Tbsp oregano
  • 1 Tbsp sea salt
  • 4 slices bacon, diced
  • 1 1/2 cups baby bella mushrooms, sliced
  • 1/4 cups shallots chopped
  • 1/4 cups of white wine
  • 1 1/2 cups of spinach
  • 1 Tbsp lemon juice

INSTRUCTIONS

  1. lather pork cops with Dijon mustard and season with black pepper, garlic powder, dried oregano and sea salt. add chops to skillet and let cook for 8 minutes per side.
  2. while chops are cooking, add bacon to wok and cook for about 5 minutes per side.
  3. when chops are halfway done, add mushrooms and shallots to wok and cook for 2 minutes. finally add white wine and spinach to wok and let simmer another 5 minutes.
  4. stir occasionally and finish with lemon juice on top.
  5. once chops are done, add mushroom sauce on top of meat and enjoy.

just as a side note I just barely sprinkled garlic powder on ours because my hubby doesn’t love garlic and they were still fantastic.

Instant Pot Best Ever Beef Stroganoff
main dishes · recipes

Instant Pot Best Ever Beef Stroganoff

klaventure19761 Comment

Well I have always been a fan of stroganoff, but my hubby is a take it or leave it kinda guy. I have tried a lot of different recipes throughout the years and think I have found the perfect one. And I can honestly say I hate stew, so this is a great way to use it up any stew meat we have around as well.

I found the recipe here: https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/ 

INGREDIENTS

  • 12 oz package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)
  • 1.5 to 2 lbs of beef stew meat
  • Kosher salt, a few generous shakes for seasoning the meat
  • Black pepper, a few generous shakes for seasoning the meat
  • 2 tbsp of salted butter
  • 1 large yellow onion, diced
  • 16 oz of cremini and button mushroom mixture sliced
  • 1 tbsp of crushed garlic
  • 1/4 cup of a dry white wine
  • 1 tbsp of dijon mustard
  • 1 tsp of seasoned salt
  • 1.5 cups of beef broth (I use 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
  • 1 tsp of dried thyme
  • 2 tbsp of cornstarch + 2 tbsp of water
  • 1 packet of dry onion dip/soup mix
  • 1 cup (8 oz) of sour cream
  • 5.2 oz of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )

INSTRUCTIONS

  1. Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside (Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy)
  2. Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well
  3. Add the butter to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all). Remove the meat with a slotted spoon and set aside in a bowl for the time being
  4. Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for another minute
  5. Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it
  6. Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef
  7. Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 12 minutes. Allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release.
  8. When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” so that the bubbles die down
  9. Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!
  10. Place some noodles in individual bowls and then follow with some the beef and plenty of sauce
  11. Enjoy!

again, I found the recipe here https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/, and he isn’t wrong, it is the best stroganoff EVER!!

INSTANT POT TOMATO BASIL SOUP
main dishes · recipes

INSTANT POT TOMATO BASIL SOUP

klaventure1976Leave a comment

As usual I have searched the internet to look for sites that have recipes that look like our family would like, and I have found a winner again with this one. I found it here:
https://www.skinnytaste.com/instant-pot-tomato-basil-soup/#l0KVJaxOCVizBLCK.99

This soup is amazing on its own, or enjoyed with a grilled cheese sandwich (who doesn’t love grilled cheese and tomatoe soup)

Ingredients:

  • 2 teaspoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 2 tablespoons all purpose or gluten-free flour
  • 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
  • 1 3/4 cups reduced fat (2%) milk
  • 28 oz can San Marzano whole plum tomatoes, with juice
  • 1 sprig fresh thyme
  • 1/4 cup fresh basil, chopped
  • 2 bay leaves
  • Parmesan or Romano cheese rind (optional)
  • 1/3 cup grated Pecorino Romano cheese
  • 3/4 teaspoon kosher salt, or more to taste
  • fresh black pepper, to taste

Directions:

  1. Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
  2. Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
  3. Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
  4. Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
  5. To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan

again I found this recipe here: https://www.skinnytaste.com/instant-pot-tomato-basil-soup/#l0KVJaxOCVizBLCK.99

Instant pot creamy mushroom wild rice soup
main dishes · recipes

Instant pot creamy mushroom wild rice soup

klaventure19761 Comment

I finally joined the instant pot craze a few months ago. I can’t say enough good things about it. My husband and I haven’t had anything out of it we didn’t like yet.

I have spent a lot of time finding and then tweaking recipes and figured I’d start to share some of them with all of you.

Ingredients:

for the instant pot:

  • 5 med carrots chopped
  • 5 stalks celery chopped
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1 cup uncooked wild rice
  • 4 oz cremini mushrooms chopped
  • 4 oz white button mushrooms chopped
  • 4 cups chicken broth
  • 1 tsp salt
  • 1 tsp poultry seasoning
  • 1/2 tsp dried thyme
  • 2 raw chicken breasts

for stovetop:

  • 6 tbsp butter
  • 1/2 cup flour
  • 1 1/2 cups milk

Instructions:

Instant pot:

put all ingredients in the first list into the instant pot. cook for 45min manual, high pressure. quick release

stovetop:

when the soup is done, melt the butter in a saucepan. whisk in the flour. let cook for a bit, add salt and pepper. slowly add milk a little at a time until you have a smooth thickened sauce.

take out chicken breasts and shred

add the chicken back into the instant pot.

mix the creamy sauce into the soup mixture in the instant pot.

I found the original recipe here: https://pinchofyum.com/instant-pot-wild-rice-soup

I just tweaked it a little bit, my husband isn’t a huge fan of garlic, so I really reduced that…

Pork tenderloin stuffed with sundried tomatoes and cream cheese
main dishes · recipes

Pork tenderloin stuffed with sundried tomatoes and cream cheese

klaventure1976Leave a comment

I have tried many different versions of stuffed pork tenderloins throughout the years and I think I finally came up with the perfect combination.

Ingredients :

1 medium Pork tenderloin

2-3 Tbsp sundried tomatoes packed in oil

1-2 tsp dried thyme

1/4 onion chopped

5-6 button mushrooms sliced

3 cloves garlic minced

4oz cream cheese

1 cup bread crumbs (or 2 slices of bread put through a food processor)

1 package bacon

Directions :

Slice the mushrooms and add to a frying pan with the onions, garlic, thyme (salt & pepper to taste) and sundried tomatoes (with some of the oil). Saute until partially cooked (you want the mushrooms to release more mositure into the pork when it is cooking).

Add the cream cheese and stir until melted, then add the breadcrumbs. Mix well and set aside to cool.

Made a slit in the top of the tenderloin and then make a pocket that goes as far into the ends as you can. Or you can butterfly it and make it into a jelly roll style wrap.

Once the filling mixture is cooled, stuff the pork with it. And then make a basket weave with your bacon and roll it around the pork tenderloin. I use a cookie sheet and parchment paper to make rolling it easier and then this time I left it rolled in the parchment paper and put it in the oven at 350 for about 1/2 hour, then I unwrapped it and left it for about another half hour for the bacon to crisp up.

It turned out so moist.

Definitely worth trying if you like sundried tomatoes…

Chocolate Chili
main dishes · recipes

Chocolate Chili

klaventure1976Leave a comment

I found this recipe yesterday and tried it out tonight. I made 1/2 because I didn’t want to waste 2lbs of ground beef in case it wasn’t good. But I can honestly say this is the best chili recipe I have ever tried. I’m generally just “okay” with chili. It’s something my husband loves, so I make it more often that I would like to keep him happy. I eat it once and then he gets all the leftovers. However with this recipe I will be happy to eat it the next day.

Ingredients:

2 pounds ground beef
2 onions, chopped
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
2 tablespoons unsweetened cocoa powder
3 cloves garlic,minced
2 jalapeno peppers chopped up
Two 15-ounce cans brown beans in tomatoe sauce, undrained
1 teaspoon cayenne pepper
1 teaspoon dried oregano
Two 15-ounce cans black beans, drained and rinsed
One 15-ounce can diced tomatoes (I used chili style ones, they have some extra spice in them)
4 cups tomato sauce (I used the red hot chili one)
2 cups beef broth
Optional garnishes: Sour cream, shredded cheese, minced chives

In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes. Next, add the onions, chili powder and cumin, and stir together. Add the cocoa, garlic and jalapenos, mix together and cook for 2 minutes. Next, add in the brown beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.
Garnish with sour cream, shredded cheese and chives if desired.

I found this recipe here: https://www.foodnetwork.com/recipes/paula-deen/chocolate-chili-recipe-1972465

and just tweaked it a bit.

Chocolate Chili
main dishes · recipes

Chocolate Chili

klaventure1976Leave a comment

I found this recipe yesterday and tried it out tonight. I made 1/2 because I didn’t want to waste 2lbs of ground beef in case it wasn’t good. But I can honestly say this is the best chili recipe I have ever tried. I’m generally just “okay” with chili. It’s something my husband loves, so I make it more often that I would like to keep him happy. I eat it once and then he gets all the leftovers. However with this recipe I will be happy to eat it the next day.

Ingredients:

2 pounds ground beef
2 onions, chopped
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
2 tablespoons unsweetened cocoa powder
3 cloves garlic,minced
2 jalapeno peppers chopped up
Two 15-ounce cans brown beans in tomatoe sauce, undrained
1 teaspoon cayenne pepper
1 teaspoon dried oregano
Two 15-ounce cans black beans, drained and rinsed
One 15-ounce can diced tomatoes (I used chili style ones, they have some extra spice in them)
4 cups tomato sauce (I used the red hot chili one)
2 cups beef broth
Optional garnishes: Sour cream, shredded cheese, minced chives

In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes. Next, add the onions, chili powder and cumin, and stir together. Add the cocoa, garlic and jalapenos, mix together and cook for 2 minutes. Next, add in the brown beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.
Garnish with sour cream, shredded cheese and chives if desired.

I found this recipe here: https://www.foodnetwork.com/recipes/paula-deen/chocolate-chili-recipe-1972465

and just tweaked it a bit.

Spaghetti sauce
main dishes · recipes

Spaghetti sauce

klaventure19761 Comment

This an old recipe that I found in an Italian cookbook that I have tweaked over the years and is now something I think is fantastic.

Ingredients:

1 lb ground beef
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper (I have used other colors of peppers and it turns out well)
1 clove garlic minced
2 10 3/4ox can of tomato soup
16 oz tomatoe sauce
1 can mushrooms
2 bay leafs (I have made without and it’s fine)
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp thyme
pepper to taste

Directions:

Brown meat and drain excess fat. Add in all vegetables and saute until softened. Add rest of ingredients and simmer for 30min.

Serve over cooked spaghetti, spaghetti squash or quinoa.