This is a recipe I found in a community cookbook and have tweaked it to our liking and now I’m sharing it with you.
1 lb lean ground beef 2 eggs 1/4 cup rolled oats 3 Tbsp onion soup mix 1/2 tsp salt 2 tsp butter 1 can cream of mushroom soup 1/2 cup milk ham Swiss, ,Gruyère cheese, emmental or mozza bread crumbs
mix beef, 1 egg, rolled oats, onion soup mix, and salt. shape into thin patties about 3″ in diameter. place ham and cheese in each. roll up jelly roll style covering ham and cheese. beat egg, dip in egg, then bread crumbs. fry in butter. brown on all sides.
transfer to over and bake at 350 for 25 min.
meanwhile mix mushroom soup and milk and heat on the stove.
Serve beef roll ups with the mushroom soup mixture like a gravy.
We have tried a lot of different ways to make pork ribs and I’m pretty sure this makes the best fall off the bone ribs.
Start by removing the membrane off the back of the ribs if your butcher hasn’t already done that for you. It really makes a huge difference in how tender your ribs are.
Next season with your favorite spices. We like blackened Saskatchewan, cayenne pepper, black pepper, steak spice and a little chilli powder.
Start your smoker and leave it on smoke. Once it has fired and is ready to go place your ribs curved side down (meaty side up) on the smoker and leave smoke for 3 hours.
Pull the ribs off and set your smoker to 200-225. Wrap your ribs in tinfoil with beer and seal. I usually do 2 racks, so I use 1/2 a beer in each and wrap them tightly and then put them back on the smoker for 2 hours.
Take the ribs out of the tinfoil (be careful the steam from the beer will be hot) and place them back on the smoker. They will be easy to break apart at this point so be very careful when moving them.
Now the easy part…baste repeatedly for an hour with your favorite barbeque sauce. We generally use our homemade bbq sauce, but whatever you like works perfectly.
After an hour they should be ready to take off the smoker and enjoy.
1/3 cup plus 1 Tbsp warm water 3/4 tsp yeast 1 tsp sugar 1 cup bread flour 1/2 tsp salt 1/2 tbsp olive oil add oregano and parmesan to dough
I triple this recipe so that we can have leftovers the next day
mix first 3 ingredients in bowl and leave for 5 min
put rest of ingredients in bread machine, add yeast mixture and run through dough cycle
place in bowl and refrigerate overnight
take dough out and let it get to room temperature for 2 hours before using
If you are in a rush you can use it the same day, we did tonight and the calzones were still great.
The filling can be a mixture of whatever you like. Tonight we made a pizza mixture, you chop up everything you would put on a pizza, cube your cheese, add in a small amount of pizza sauce (just until everything is coated) and we always add a little parmesan and Italian seasoning.
Roll your dough into small circles, about 1/8” thick, put your filling in, fold and pinch, make slits and then put an egg wash on top. We also sprinkled Italian seasoning and parmesan on the dough.
Bake at 425 for 15-20 min (or until golden brown).
This is a fast easy meal that we have enjoyed for years.
1 can condensed beef broth (aka beef consume)
1/2 cup water
2 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp crushed red pepper
2 tbsp peanut oil
4 cups broccoli florets
1 cup white onions, sliced
1 lb boneless beef sirloin steak, thinly sliced
Thinly slice your steak (or you can use a roast if you are making a bigger batch). This is easier if the steak is partially frozen.
Once steak is sliced brown in a little oil. Add in broccoli and onions, fry for a bit and then add soy sauce and condensed beef broth and crushed red pepper. Can add more if you like it spicier. Once that has simmered for a bit thicken with water and cornstarch.
Serve over egg noodles, pasta of your choice or mashed potatoes.
Instant pot opinions:
Use your instant pot to saute your thinly sliced steak, once sauted add in your beef consume and soya sauce and pressure cook on high for 15min, then natural release for 10min. Add rest of ingredients and saute until broccoli is partially cooked and then thicken with cornstarch and water.
There are a lot of ingredients in this recipe, but trust me it’s worth it. My husband and I have searched for the perfect barbecue sauce for years and tried numerous recipes. We finally each found one that we thought was pretty good, just not perfect. Then we had the brainwave to mix them together. Success, the perfect barbecue sauce.
2 tbsp oil
1 medium onion, finely chopped
4 cloves of garlic minced
1 jalapeño finely chopped
1 cup ketchup
1/2 cup beer
1/4 cup apple cider vinegar
1/4 cup soya sauce
1/2 cup spiced rum
1/2 cup chili sauce
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1 tsp dry mustard
1/2 tsp cayenne pepper
1 Tbsp paprika
1 Tbsp Chipotle sauce
black pepper to taste
Sauté onions and garlic in oil until caramelized, add jalapeño then add dry spices and brown sugar and mix.
add rest of ingredients and simmer until it reduces down to desired thickness.
You can refrigerate the remaining sauce if you don’t use it all. It’s great on ribs, chicken, pork and I love my sausage dipped in it. I also really enjoyed it mixed into my scrambled eggs.
This Easter we tried something different with our turkey, we didn’t just roast it in the oven, or smoke it on the smoker, we tried a brine instead. I have to say it was one of the most flavourful and moist turkeys we have had. It’s pretty easy, just needs a little extra prep time. We actually put the frozen turkey in a cooler with the brine and it was perfect. We put it in Friday at noon and put it in the oven Sunday at noon.
1 gallon vegetable stock
1 cup brown sugar
3/4 cup salt
Fresh thyme bunch or 1 Tbsp dry
Fresh rosemary or 1 Tbsp dry
Boil for a few minutes
Then add 1 gallon ice water to whatever container you are going to put the turkey in and soak 24 hrs.
Roast as normal in the oven. We always stuff butter under the skin and did that again with this one.
They say you can also do it with a chicken, you just soak it for less time. I haven’t tried that yet. But when I do I will be sure to share.
I’m sure by now you have all seen the instant pot recipe for egg rolls in a bowl…I had looked through numerous versions, but none of them seemed like they needed the instant pot, and they didn’t sound as appealing as my sister in laws spring rolls (she is from Thailand and makes the BEST springrolls). I have helped her make springrolls a few times, and I suck at it. They are a lot of work and I’m too slow at rolling them. By the time I’m done making them we would have caved and ordered something 🙂 So I figured I would take her recipe and just make it into the egg roll in a bowl that everyone is sharing on social media. We had them last night, and they were amazing. I also think they are much healthier because nothing is deep fried.
1 lb ground beef or pork
2 cups bean sprouts
1 cup chopped fresh mushrooms
1/2 cup shredded carrots
1/2 cup broccoli slaw
2 small packages of rice vermicelli
2 small pckg of beef oxo
2 tsp seasoning salt
1 tsp black pepper
1 tbsp oyster sauce
1 pckg egg roll wrap
put vermicelli in a big bowl with warm water for 15min and drain
fry ground pork or beef until no longer pink
add all remaining ingredients (minus wrappers) and fry until vegetables are tender, once veggies are tender add the vermicelli noodles in and mix well
while that is cooking slice the wontons into wide strips, brush with oil and bake at 350 for ~10min until crispy
serve with your favourite spring/egg roll dipping sauce.
place the beer in the bottom of the instant pot, then place the roast in.
sprinkle the rest of the packages on top and around the roast
close the instant pot and seal it.
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.