Instant Pot Beef Stew Recipe

 Nothing is more comforting than a bowl of warm, hearty beef stew, especially on a cold winter day. The rich, savory flavors, tender chunks of beef, and perfectly cooked vegetables make this dish a classic.

With an Instant Pot, you achieve all of this goodness in a fraction of the time it takes to make traditional stovetop or slow-cooker beef stew. Here is the recipe Fran and I use to whip up beef stew in our Instant Pot.

Why Use an Instant Pot?

The Instant Pot is a game-changer for recipes that require long cooking times. Its pressure cooking technology locks in the flavors while drastically reducing the cooking time. Our beef stew was finished in about an hour and it was so delicious. The meat was so tender and the vegetables were cooked just right.

Ingredients:

1.5 to 2 pounds of chuck roast cut into 1-inch cubes

2 tablespoons olive oil

1 large onion diced

2 clove garlic minced

3 medium carrots, sliced and cut into chunks

3 medium potatoes, peeled and cut into cubes

2 cups of fresh green beans, cut into1 or 2-inch lengths

2 cups low-sodium beef broth

2 tablespoons Worcestershire Sauce

1 teaspoon dried thyme

1 package McCormick Slow Cooker Pot Roast Seasoning

1 teaspoon dried rosemary

2 to 3 tablespoons cornstarch

Salt and pepper to taste

Vegetable Options:

Celery stocks chopped

Peas

Sliced mushrooms

Instructions: 

1. Set your Instant to Saute and add the olive oil. Once the olive oil is hot, season the beef cubes with salt and pepper. Add the meat cubes and turn them with a wooden spoon until all sides are browned. Remove the beef and set it aside.
2. Add the diced onions and garlic and cook for about 2 minutes.
3. Return the beef and add all other ingredients (except the cornstarch)
4. Secure the Instant Pot lid and set the valve to the sealing position.
5. Select the "Pressure Cook" or "Manual" setting and set the timer for 35 minutes.
6. Once the cooking time is up, allow the pressure to naturally release for 10 minutes.
7. After 10 minutes carefully pull the quick release.
8. Remove the lid add the cornstarch and stir until the stew thickens.
9. Taste and adjust the seasoning with more salt and pepper if desired.
10. Ladle into a bowl and enjoy.

With this Instant Pot beef stew recipe, you'll have a hearty meal on the table, in one hour or less. Your family and friends will love it. Give it a try and let us know how it turns out!

Amazon has a variety of sizes and price ranges for Instant Pots

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Pumpkin Rolls a Fall Favorite

 Pumpkin rolls are a fall treat that captures the essence of autumn. Fran makes these sweet, spiced pumpkin rolls every year for Thanksgiving. This is one treat that everybody in the family waits for every year.

Fran's pumpkin rolls and pumpkin squares are in the photo. These two treats grace our Thanksgiving table every year.

You can probably find pumpkin rolls in your local grocery store bakery, but I can assure you there is nothing better than making them homemade. Pumpkin rolls are made in two parts, the cake, and the sweet creamy filling.

Ingredients for the Cake:

• 3 large eggs
• 1 cup white sugar
• 2/3 cup of pumpkin puree
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon nutmeg
• 3/4 cup of all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Powdered sugar for dusting

For the Filling:

• 8 oz. Cream Cheese, softened
• 1 cup powdered sugar
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375 degrees. Grease a 15x10-inch cookie sheet. We use Baker's Joy to grease our cookie sheet.
2. In a separate bowl, beat the eggs, sugar, and lemon juice until it becomes thick. Then mix in the pumpkin puree.
3. Gradually fold in the dry ingredients until all are combined.
4. Spread the batter evenly on the prepared cookie sheet. Bake for 15 minutes.
5. Layout a clean kitchen towel and dust with powdered sugar.
6. While the cake is still warm, carefully turn on the towel. Roll the towel with the cake, set aside, and let it cool completely. We place ours in the refrigerator.
7. Make the Filling, Beat the cream cheese, powdered sugar, butter, and vanilla until it's smooth.
8. Assemble the Roll, Carefully unroll the cooled cake. Spread the filling evenly over the surface. Re-roll the cake without the towel. Wrap the roll tightly with plastic wrap. Chill for at least one hour before serving. Dust with more powdered sugar before slicing.

This is our cake right out of the oven before it's turned onto the kitchen towel. Since we make our pumpkin rolls a few days ahead of Thanksgiving we place them in the freezer after wrapping them in tin foil, and then plastic wrap.

Whether you are a seasoned baker or trying your hand at pumpkin roll for the first time, this dessert is sure to impress your family and friends. 

Crispy Eggplant Caprese Stacks

 Summer is the perfect time to enjoy fresh vegetables right from the garden. One of our favorites this time of the year is these crispy eggplant caprese stacks. Fresh eggplants, tomatoes, basil and mozzarella. These are simple and perfect for any occasion.

These are on the menu at a local restaurant we frequent. Fran ordered them last week, but they were out of the eggplant. She immediately called our daughter Jamie and said, we are making these tomorrow, and we did. Enjoy the recipe.

Eggplant Caprese Stacks Ingredients:

2 medium-sized eggplants (Peeled and sliced to 1/4-inch thick)

2 or 3 tomatoes (sliced 1/4-inch thick)

8 oz. mozzarella (sliced 1/4-inch thick)

Fresh basil leaves

Balsamic glaze

Ingredients for Frying the Eggplants:

2 cups or more of flour

4 large eggs (beaten)

2 cups or more of seasoned bread crumbs

Olive oil or vegetable oil for frying

Instructions for frying:

1. Add the flour, and bread crumbs into two shallow dishes, and the beaten eggs into a bowl.
2. Coat the eggplant slices in the flour, then dip them into the eggs, and then coat them in bread crumbs. 
3. Place the breaded eggplant slice on a cookie sheet lined with parchment paper.
4. Prepare a frying pan with oil and heat to 350 to 375 degrees.
5. Fry the eggplant slices until they are golden brown on both sides.
6. Place them on a cookie sheet lined with paper towels.

Building the Eggplant Stacks:

Start with the first eggplant slice, then a slice of tomato, next a slice of mozzarella, and then fresh basil leaves. Repeat this 3 times for a complete stack. Top off the stacks with another slice of tomato and fresh basil leaves.

Drizzle the stacks with balsamic glaze and serve.

Slice the eggplant into 1/4-inch slices

Slice the tomatoes and mozzarella and set aside

Coat the eggplant slices in flour then egg, and then coat with bread crumbs

Fry the eggplant slice until golden brown on both sides.

We used a Hamilton Beech Electric Fryer

Fried eggplant slices on a paper towel ready to build the stacks. I like eating the eggplant just out of the fryer with a little salt and pepper.

Why You'll Love This Recipe:

Healthy and Light: Packed with fresh vegetables, this dish is both nutritious and satisfying.

Easy to Make: With a few simple steps, this is ready in no time.

Versatile: Serve it as an appetizer, side dish, or even a main course.

Flavorful: The combination of eggplant, juicy tomatoes, creamy mozzarella, and fresh basil is simply delicious.

Hamilton Beach Electric Skillet with PFAS-Free Durathon Ceramic Coating, Removable 12x15” Pan, Adjustable Temperature, Reversible Design, Tempered Glass Lid, Black Nonstick Surface (38531)

Easy Crusty Italian Bread

 There is something truly magical about the aroma of freshly baked bread throughout the house. And when it comes to Italian cuisine, few things are as iconic and satisfying as a loaf of crusty Italian bread. This culinary delight is so simple to recreate at home.

This crusty Italian bread is perfect for dipping in olive oil mixed with savory Italian seasoning, serving it alongside your favorite pasta, or simply enjoying it all on its own with butter.

Ingredients:

• 4 cups of all-purpose flour
• 1 Package of Active dry yeast or rapid-rise yeast
• 1-1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon sugar

Instructions:

If using the active dry yeast, combine it in a small bowl with the warm water and let it sit for about 5 minutes until it becomes foamy. (If using the rapid-rise yeast just combine it with the flour.)

I used my KitchenAid Stand Mixer. Combine the flour, salt, olive oil, and sugar in the mixing bowl. Add the yeast and water mixture and mix on low speed using the dough hook. Mix until the dough forms, remove the dough to a floured surface, and knead a few times. If the dough is too sticky add a little more flour, but not too much.

If you are mixing by hand, combine the dry ingredients in a large bowl. Make a well in the center and pour the yeast mixture and olive oil in the middle. Mix with a wooden spoon or your hands until the dough forms.

Lightly coat the dough with oil, place it in a large bowl, and cover. Let it rise for 1 to 2 hours.

After the dough has risen, gently press down and shape it into an oval. Or, you can divide the dough into two small loaves. 

Place the shaped dough on a parchment-lined baking sheet or a lightly greased baking sheet. I baked mine in my 10-inch cast iron skillet. cover and let it rise for another 30 minutes.

Preheat the oven to 450 degrees while the dough is rising. Once the oven is preheated, place a small pan with one cup of hot water on the lower rack. The steam will help create a crispy crust.

Just before baking, use a sharp knife to make 2 shallow slashes on the surface of the dough. This helps the bread expand while baking.

Bake for 20-25 minutes until it's golden brown and sounds hollow when tapped on the bottom. Allow the bread to cool on a wire rack for 30 minutes before slicing.

Here is my crusty Italian bread just out of the oven in my 10-inch cast iron skillet. So, roll up your sleeves, gather some ingredients, and get ready to savor the taste of Italy.

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Peas and Meatballs Soup

 Looking for a hearty soup to warm you up on a chilly day? This tomato-based peas and meatball soup perfectly fits a cold day.

My cousin Jimmy and his wife Carmie are just as passionate about preserving old family recipes as I am.

My cousin sent me this recipe about a year ago, and honestly, I wasn't that impressed. But Jimmy was persistent and insisted that we try this soup. We finally gave in and gave this recipe a try, and we're so glad we did. 

It was so good especially served it with fresh Italian bread. This recipe makes a large enough pot of delicious soup to have leftovers for another day.

We come from an Italian family and have many favorite recipes from our parents and grandparents. I never remembered this soup from our family, but this is a recipe that Carmie grew up with. Carmie's mother Anne made this soup and Carmie carries on the family tradition of peas and meatballs soup.

Ingredients for Meatballs:

• 1 lb. of ground beef
• 1/4 cup seasoned bread crumbs (moistened with water or milk to form a paste)
• 1 egg
• 1 tablespoon parmesan cheese
• 1/2 teaspoon of oregano
• 1/2 teaspoon of basil
• 1/2 teaspoon parsley
• 3/4 teaspoon pepper
• 3/4 teaspoon salt
• 2 teaspoons chopped garlic
• 1/4 cup oil for frying

Ingredients for Soup:

• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cand of regular sweet peas undrained
• 4 cups of water
• Salt and pepper to taste

Directions:

1. Moisten the bread crumbs then add to ground meat. Add the egg and mix well.
2. Add the remaining seasonings (except the oil) and mix thoroughly.
3. Form miniature meatballs (as for wedding soup) about the size of a marble.
4. Fry the meatballs in the oil until they are brown and cooked through.
5. In a large saucepan place the the meatballs with the oil they were cooked in and all other ingredients.
6. Bring to a full boil, then reduce the heat to a slow simmer and cook until the sauce thickens. (About 1 and a half to 2 hours)
7. Serve with fresh Italian bread.

The photo above shows the size of the meatballs. You could make them a little smaller than this. You can also bake the meatballs in the oven, but you won't get the added flavor from frying them in the soup.

More recipes on my blog from my cousins Jimmy and Carmie:

Canning and Preserving EggplantsHow to Make Roasted Red Peppers

 

Simple Caprese Salad

 This simple Caprese salad is the perfect way to use up those fresh tomatoes from your garden.

Caprese Salad is an Italian favorite. Made with thick slices of fresh tomatoes, fresh slices mozzarella, and fresh basil leaves.

Topped off with extra virgin olive oil, Italian seasoning, Balsamic glaze, and salt and pepper to taste.

It is simple but oh! so delicious. Serve this salad with any meal or have it for a quick lunch. Your friends and family will be impressed.

You will want to use the fresh soft ball of mozzarella cheese for this, not the sliced mozzarella you buy in a package. 

• Cut thick slices of the tomatoes and mozzarella. 
• Layer them on a plate.
• Add fresh basil leaves.
• Drizzle olive oil and balsamic glaze, over the top.
• Sprinkle some Italian Seasoning over the top.
• Salt and pepper to taste.

There you go you have made the perfect Caprese Salad to serve to your family and friends.

Italian Fried Pepper and Egg Sandwich

 

There is nothing better than taking fresh garden peppers and frying them up with some eggs. Then, get some fresh Italian bread and make the perfect sandwich.

This was a family favorite when I was growing up. My dad would pick the fresh peppers from the garden, and my mother would fry them with eggs. 

We would get fresh Italian bread from the local bakery and make these delicious pepper and egg sandwiches.

If you don't have a garden that's okay, because this time of year most grocery stores will carry produce from local farmers. 

What kind of peppers should you use to make fried peppers and eggs? I like to use these sweet banana peppers. These peppers are also great for stuffing with bread or meat stuffing. I prefer the bread stuffing.

How to make Fried Peppers and Eggs:

Wash, slice, and seed the peppers, you can leave them in slices or cube them. In a medium fry pan add some olive and one minced clove of garlic. Add the peppers, cover, and cook over medium heat until they are tender or to your liking.

In a separate bowl beat one or two large eggs. Add the eggs to the cooked peppers and mix until the eggs are cooked. Add some salt, pepper, and Italian seasoning to taste and enjoy.

If you want to spice up your fried peppers and eggs a little try adding a couple of hot peppers.

I always like using my cast iron skillet and Lodge Cast Iron is my go-to skillet.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

 

Instant Pot Blackberry Jam

 

This Instant Pot Blackberry Jam is so easy to make. This sweet and tangy treat is a perfect topping for biscuits, crackers, waffles, french toast, or pancakes. 

Where ever you like a sweet and tangy jam, this is the perfect fit. Try drizzling this jam over some vanilla ice cream.

All you need is an Instant Pot and a few ingredients and in about 30 minutes you'll have a sweet and tangy jam to enjoy.

Here in Western New York, blackberries are in season from the middle to the end of July. You don't have to wait until the blackberries are in season. You can find fresh blackberries at your local grocery store.

Blackberry Jam Ingredients:

• 6 cups of fresh blackberries (rinsed and pat dry)
• 1 1/2 cups white sugar
• 1/4 cup fresh lemon juice (4 tablespoons)
• 2 teaspoons vanilla extract
• 3 tablespoons cornstarch
• 2 tablespoons water

Directions:

1. Place the blackberries in the Instant Pot, and cover them with sugar, lemon juice, and vanilla. Let them set for 10 minutes. Note: Step one is very important.
2. Place the lid on and lock it into place, and make sure sure the release valve is set on the seal.
3. Cook on manual pressure for 4 minutes.
4. While the blackberries are cooking, mix the cornstarch and water in a small bowl. Set this aside.
5. After the 4 minutes let the instant pot naturally release the pressure for about 10 minutes.
6. Then carefully release the remaining pressure with the release valve.
7. Open the lid and stir in the cornstarch and water.
8. Continue to stir until all of the cornstarch is dissolved. 
9. Let cool for a while and transfer to jars.
10. Refrigerate after the jam has completely cooled.

This is step one, after covering the berries with sugar, lemon juice, and vanilla wait 10 minutes. This step starts to break down the fruit and release the natural pectin in the blackberries.

This only needs 4 minutes on the manual pressure setting in the Instant Pot.

This recipe yielded about 32 ounces of blackberry jam. I gave half of it to my daughter and grandsons. 

This jam will last about two weeks in the refrigerator. If this is too much, just cut all of the ingredients in half, but leave the cooking time at 4 minutes. You will get about 14 to 16 ounces of jam.

If you don't have an Instant Pot you can do this on the stovetop. In a covered saucepan bring the berries to a boil on high heat. Remove the lid when it starts to boil and cook for 40 to 50 minutes.

If you would like a smoother jam, use an immersion blender or potato masher to blend the jam to your desired consistency.

Thanks for stopping by and I hope you enjoy it.

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Homemade Restaurant - Style Salsa Recipe

 There is nothing that I like better than restaurant-style salsa. Lately, I've had a craving for chips and salsa. I've been buying it weekly at our local grocery store. Salsa and chips are a great snack and perfect to have on hand for a party or when friends stop by.

Well, I thought it was time to try my hand at making my own homemade salsa. We have a Mexican restaurant down the street from our house. We love their food but especially love their salsa. So, I did my best to try to duplicate it and I must say it was a success. 

I used all fresh ingredients cilantro, onions, jalapeno, garlic, and fresh lime juice. 

Ingredients:

2 cans - 10 ounces each Rotel diced tomatoes and green chiles (Mild)

1 can 28-ounce whole plum tomatoes with the juice

1 bunch of fresh cilantro (about one cup)

1/2 cup white onion chopped

1 bunch of green onions (about 6 onions)

2 cloves fresh garlic

1 small jalapeno including seeds

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 of a whole lime, juiced

Directions:

1. Cut the leaves from the bunch of cilantro including some of the stem.
2. Cut 1/2 of a white onion into quarters.
3. Cut the green onions into 3 sections.
4. Cut the stem off of the jalapeno and cut it in half.
5. Peeled 2 cloves of fresh garlic.
6. I added all of the above ingredients into my KitchenAid 3.5 cup Food Chopper and pulsed it about 4 times just enough to chop everything.
7. I put all of the chopped ingredients into a small bowl.
8. Using my Ninja Food Processor I added 1 can of diced tomatoes and green chilies, 1/2 can of whole tomatoes, and 1/4 teaspoon of each cumin, salt, and sugar. Then, added 1/2 of the chopped ingredients. Pulse about 10 to 12 times until you get the consistency you like.
9. Then, I added the salsa to a large mixing bowl and repeated the process for the remaining ingredients this time I squeezed the lime juice into the processor.
10. Added the second batch to the large bowl and mixed with a spoon.

Note: I did this in two batches because my food processor is not big enough. If your food processor or blender is 12 cups or larger you can mix everything all at once. 

This is a mild salsa, if you would like medium to hot just add one or two more jalapenos.

Refrigerate the salsa for at least one hour before serving. I have to tell you it is really good after being refrigerated overnight. 

This seems like a lot of salsa, but I have to tell you it doesn't last very long in my house. If you think it's too much you can cut the recipe in half.

Sealed in a jar or plastic container the salsa will last 5 to 7 days in the refrigerator.

Thanks for stopping by and I hope you enjoy it.

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Cast Iron Skillet Garlic Butter Pork Chops

 These garlic butter pork chops are so easy to make with so much flavor. They are so tender and will melt in your mouth, your family will love this easy-to-make meal.

It's no secret that I love cooking in my cast iron skillets. These pork chops are so easy to make, you can have a meal on the table in about 30 minutes. I used my Lodge 12-inch cast iron skillet for this delicious recipe. Browned on the stovetop and then oven baked with the garlic butter.

What I used for Garlic Butter Pork Chops:

2 pork chops 3/4 to 1-inch thick

2 tablespoons olive oil

3 tablespoons butter (Melted)

4 cloves garlic (3 cloves pressed into butter 1 clove minced in pan)

2 cups sliced mushrooms (Optional)

Salt and Pepper to taste.

Directions for Garlic Butter Pork Chops:

1. Melt the 3 tablespoons of butter in the microwave, and using a garlic press add 3 cloves of garlic and give it a good stir. Set aside for later.
2. Add the olive oil to the bottom of the skillet and let heat up over medium heat.
3. Salt and pepper the pork chops to taste.
4. Preheat your oven to 400 degrees.
5. Add the clove of minced garlic to the pan and then the pork chops.
6. Brown the pork chops for about 2 to 4 minutes per side.
7. Add the mushrooms after the 1st side is browned. 
8. Pour the garlic butter over the pork chops and place the pan in the oven.
9. Bake until the internal temperature of the pork chops is at least 145 to 150 degrees.

I love mushrooms, but if you are not a fan of mushrooms try using fresh green beans or even brussel sprouts. I served the pork chops with mushrooms and baked potatoes. Click here for my Air Fryer Baked Potatoes.

As always thanks for stopping by and I hope you enjoy it.

If you don't have a cast iron skillet you will find a great selection of Lodge Cast Iron skillets on Amazon.

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Hickory Smoked Turkey Breast

 You don't have to wait for Thanksgiving dinner to enjoy turkey. This hickory smoked turkey breast is tender, juicy, and full of flavor. This bone-in smoked turkey breast makes a perfect Sunday dinner your family and friends will enjoy.

I started with a 6.5 lbs. bone-in turkey breast, you can use boneless but I prefer bone-in. This made a perfect meal for six people with just a little left over. 

I only used two ingredients to season my turkey breast. Tony Chachere's Injectable Butter, and Cuisinart Roasted Chipotle Garlic Seasoning.

When you buy this butter it comes with an injector so you don't have to worry about going out to buy one. I injected the butter in two places on both sides of the turkey breast.

Then, I rubbed the seasoning all over and under the skin of the turkey breast. It is best to do this the night before, but if you can't, do it at least two hours before you are going to smoke it.

I prepared my fire box on my Char-Griller Smokin Champ using charcoal and hickory wood splits and brought the temperature to 250 degrees.

I smoked my turkey breast between 225 and 250 degrees for four hours until the internal temperature was 165 degrees.

When I took it off of the smoker I covered it with tin foil and let rest for about 30 minutes before slicing it.

This was a perfect Sunday family dinner, everyone loved this smoked turkey breast. It was so tender, juicy, and full of flavor. I will definitely use the injectable butter again on turkey or chicken. You can certainly make this in your oven but you won't get that hickory smoked flavor.

As always thanks for stopping by and I hope you enjoy it.

ThermoPro TP20 500FT Wireless Meat Thermometer with Dual Meat Probe, Digital Cooking Food Meat Thermometer Wireless for Smoker BBQ Grill Thermometer

Homemade Double Chocolate Chip Cookies

 

These homemade double chocolate chip cookies are the best. Made with milk chocolate, and dark chocolate chips. Every chewy bite is filled with rich chocolate. They are so easy to make, and no need to chill the dough like some other recipes call for.

We had a couple of bags of chocolate chips leftover from our holiday baking. So, I thought it would be a great idea to make some cookies. 

Double Chocolate Chip Cookie Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 cup light brown sugar

1 cup salted butter (softened)

2 large eggs

2 teaspoons vanilla extract

1 cup chocolate chips

1 cup dark chocolate chips

Instructions:

1. In a bowl mix flour, baking soda, baking powder, and salt. Set aside
2. Cream together butter, white, and brown sugar until combined.
3. Beat in the eggs and vanilla (I used our KitchenAid Stand Mixer)
4. Mix in the dry ingredients until the batter is combined
5. Add the chocolate chips and continue to mix until the dough is stiff.
6. Preheat the oven to 375 degrees
7. Scoop onto cookie sheets lined with parchment paper. (I used my 1-1/2 tablespoon cookie scoop)
8. Bake at 375 degrees for 10 minutes.
9. Let them stand for a couple of minutes then move to a cooling rack.

Using my 1-1/2 tablespoon cookie scoop I yielded 46 cookies from this recipe. You could use a 2 or 3 tablespoons scoop to make them bigger. You will probably get 36 cookies.

These cookies are easy to freeze with freezer bags so you can just take one or two out at a time to enjoy. Although they never last that long in my house to make it to the freezer.

Click here for more Sweet Treats on Sam's Places

As always thanks for stopping by and I hope you enjoy it.

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