Instantpot Beef Stroganoff

 Based on the recipe found here.

INSTANTPOT BEEF STROGANOFF

2 lbs. stew meat

1 medium onion, sliced

1 c. sliced mushrooms

3 Tbsp. butter

2 tsp. garlic, minced

2 Tbsp. flour

3 c. beef broth

1/4 c. Worcestershire sauce

10-oz. egg noodles

1/2 c. sour cream

2 Tbsp. corn starch

Turn pressure cooker on Saute mode. Add meat, onions, mushrooms and butter to hot pressure cooker. Once butter is melted and meat is browned, add garlic and stir until fragrant. Sprinkle the flour and stir to coat. Add beef broth, Worcestershire sauce. Cover with steam valve turned to sealed position. Set to Pressure Cook for 15 minutes. Do quick release and add egg noodles. Pressure cook for 3 minutes and do quick release. Stir in sour cream. Make slurry from 1/4 c. broth and corn starch and stir into stroganoff. Turn on to Soup setting if additional heat is needed to thicken. Add salt & pepper as needed.

Whole Wheat Waffles

 Based on the recipe found here.

WHOLE WHEAT WAFFLES

1-1/2 c. whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 Tbsp. sugar

1 egg

1-1/2 c. milk, lukewarm

5 Tbsp. butter, melted (or 1/3 c. vegetable oil)

Whisk together dry ingredients. In separate bowl stir together wet ingredients. Combine wet and dry ingredients just until incorporated. Cook according to waffle iron manufacturer directions.

Beans and Rice with Kielbasa

 Based on the recipe found here.

BEANS AND RICE WITH KIELBASA

1 Tbsp. olive oil

14 oz. package kielbasa, diced

1 medium onion, diced

3 cloves garlic, minced

1 c. white rice

14-oz can pinto beans, drained and rinsed

1/2 tsp. Italian seasoning

1/4 tsp. red pepper flakes

2 c. chicken broth

salt & pepper to taste

In large skillet heat oil over medium-high heat. Add kielbasa and onion. Saute until onions are translucent and sausage is browed. Add garlic. Stir in rice and stir until aromatic. Add beans, seasoning and chicken broth. Cover, reduce heat to medium-low and simmer for 20 minutes (until rice is done).

Fish Tacos

Based on a recipe found here.

FISH TACOS

24 small corn tortillas

1-1/2 lb. white fish

1/2 tsp. cumin

1/2 tsp. cayenne pepper

1 tsp. salt

1/4 tsp. black pepper

1 Tbsp. olive oil

1 Tbsp. butter

1 small package angel hair shredded cabbage

2 medium avocados, sliced (or basic guacamole)

2 tomatoes, diced

1/2 diced red onion

1/2 bunch cilantro, chopped

4 oz. cotija cheese, crumbled

1 lime, cut into wedges

1/2 c. sour cream

1/3 c. mayonnaise

2 Tbsp. lime juice

1 tsp. garlic powder

2 tsp. Sriracha sauce

Preheat grill to approximately 375 degrees. Lightly spray sheet of aluminum foil with oil. In small dish combine cumin, cayenne pepper, salt and pepper. Sprinkle over fish. Place fish on foil and drizzle with olive oil and place small pat of butter on each piece. Place foil with fish on grill and cook for 8-12 minutes. 

Combine sour cream, mayonnaise, lime juice, garlic powder and Sriracha to create taco sauce.

Heat tortillas in dry skillet over medium heat. Assemble tacos with fish, cabbage, avocado, tomato, onion, cilantro, cheese and sauce. Squeeze lime wedge over the top.

Lemon Buttermilk Sorbet

 1-1/2 c. sugar

1/2 c. lemon juice

2 Tbsp. lemon zest

4 c. buttermilk

Stir sugar, lemon juice and zest in a medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Freeze according to ice cream maker directions. Serve with blackberry sauce and Lemon Butter Cookies.

Blackberry Sauce

1 lb. frozen blackberries

5 Tbsp sugar

Combine and put into refrigerator overnight.

Lemon Butter Cookies

 3/4 c. butter, softened

2/3 c. sugar

2 Tbsp. lemon zest

1 egg

1 tsp. vanilla

1/4 tsp. salt

2 c. flour

powdered sugar

Beat butter in large bowl until light. Beat in sugar and lemon zest. Add egg, vanilla and salt. Beat until well blended. Add flour (one cup at a time) beating until just blended after each addition. Divide dough in half, flatten into disk, wrap in plastic and refrigerate until firm--about 30 minutes.

Roll first disk on well-floured surface to 1/4" thick. Cut and place on uncreased cookie sheet. Bake at 375 degrees for 8 minutes. Cool on racks for 30 minutes and dust with powdered sugar.

Serve with Lemon Buttermilk Sorbet.

Crock Pot Dinner

 1 lb. ground beef

3/4 lb. bacon, diced

1 onion, diced

2 cans pork n' beans

1 can kidney beans

1 can butter beans

1 can chili beans

1 c. ketchup

1/4 c. brown sugar

3 Tbsp. vinegar

1 tsp. salt

1/2 tsp. pepper

Combine ingredients in slow cooker and set to low for at least 4 hours.