I wasn’t going to make corned beef this year – I’m a so-so fan of it. I really have to be in the mood. But I found a great deal on a premium corned beef, so I impulsively purchased it.
I decided to up my game a bit and use my mom’s version, where she used to finish it in the oven with a nice glaze. It was definitely worth the effort.
I decided I would also make it an instant pot version – which is very similar to my stovetop pressure cooker recipe. Continue reading
Cool weather has settled in and I’ve had a pot of soup on most days. Today I felt like some simple, quick chicken noodle.
Easy Chicken Noodle Soup
- 8 cups water
- 12 oz sliced carrots (I used frozen)
- 2 stalks of celery, sliced
- 1 lb boneless chicken breast, cubed
- 1/2 onion, diced
- 2 tsp crushed garlic
- 2 tsp dried poultry seasoning
- salt and pepper to taste
- 8 oz egg noodles
electric pressure cooker (instant pot, multi-pot, etc), blender Continue reading
I created this after having it at a restaurant one night, never really had a recipe. Told my mom about it and she asked me to give her the recipe, so then I had to make a recipe. It’s really good stuff. Mix it with cream cheese, serve on crackers. I’m sure it would amazing on ice cream, but we never seem to have enough leftover to try that. 😊
I actually tried this on NY Strip tonight and it was very good. I used the last of my sirloin working on a Mongolian Beef recipe.
Grilled Sirloin with Spicy Blueberry Sauce
- 2 cups frozen blueberries (unsweetened)
- 1/4 cup sugar + 1 tbsp
- 2 tsp white wine vinegar
- 1/2 to 1 tsp red pepper flakes (depending on how hot you want it)
- pinch of chili powder
- 1lb Sirloin, cut into 4 pieces
- Fresh ground pepper (opt)
Variations on a spicy theme. Hot dogs topped with hot giardiniera, a side of kimchi, and a wee bowl of tangy, sweet, chilled coleslaw.
The red posole this time, made with pork and various dried red chilis. This batch was from frozen – not sure when I made it. I poured the stew into plastic containers to freeze, and then took the frozen blocks out of the plastic and vacuum sealed them. Not sure how long they will last like that but I think these spent nearly a year in those seal a meal type bags.This is my new favorite way to warm tortillas, just plop them on the burner and flip before they catch fire.
Skinless, boneless chicken breasts for the win. I’m not thrilled with the batter. It was OK but I wanted it to be better. It’s flour and cornstarch with an egg and some water plus seasonings. The dip wasn’t any better. I tossed it together from mayo, mustard, a squirt of lemon juice, and honey. Needs more research.
That said, there were no leftovers.