Steak and Cabbage

So this is a dish we had growing up that reminded my parent's of their childhood.  Cheap cut of meat cooked for a long time, it was perfect for the struggling family.  It's also incredibly delicious and imagine my surprise when it came out just as awesome in the Instant Pot!

This is also seriously low carb and healthy!

I'll include regular and pressure cooker instructions, but I'll tell you what....I'll never stand at the stove for 50 minutes again when I can do it in 8 minutes!

So I think any of you regular visitors to my blog have figured out that food photography is not my forte....I kind of like my wonky photography - some of those blogs that have all the lighting and lets face it talent put up pictures that frankly misrepresent what you can accomplish in the kitchen.  Just know this - your food will turn out looking way better than my pictures...lol

Ingredients:

1.5 pounds tenderized round steak

1 small head of cabbage, core removed, quartered

3 teaspoons Wildtree Rancher Steak Rub (Or Montreal Steak Rub found in grocery store or just liberal salt and pepper)

1 tablespoon olive oil

1 cup Bulgar Wheat (found in the International aisle at the grocery store)

2 1/2 cup beef broth

Method of Preparation:

Season steak liberally with seasonings:

Cut into 1 inch strips, being sure to keep them all the same size:

Set your Instant Pot to Saute Mode, drizzle oil  and wait for it to read hot.  Working in batches so not to crowd the pan give each piece a steak a good browning.

Once all the steak is done remove from pan and add the broth  Scrape the bottom of the pan and get all those delicious bits off and melted into your broth.  Add Bulgar.

Stir to incorporate

Next layer cabbage on top of bulgar/broth.

Give it a pinch of salt and then layer steak on top.

Close lid and cook on manual mode for 8 minutes.  Let naturally release for 10 minutes, and release any remaining pressure.  Stir all ingredients together, and if it still is a little juicy return to saute mode for a few minutes.  Enjoy!

Now if you want to cook this on the stove top:

You will not use the bulgar.  I use this to sop up the extra juice in the pan for this, and I love bulgar.  You will be stirring to much to do it this way.  

So instead of putting your ingredients in your Instant Pot, you will put them in your pan on the stove.  You need a very deep pan, and to be honest I usually use my stock pot.  I brown the steak just like above, add only 1 cup of broth, then return all - steak and cabbage to the pan.  cook on low for at least 50 minutes, stirring about every 5.

I used Wildtree products on this recipe.  As usual I've given subs for them, but if you'd be interested in ordering my website is here.  I appreciate the support!

Mozzarella Stuffed Meatballs - Freezer Friendly

So I'm on a mission to get together a great freezer meal workshop together that will allow me to create about 10 meals to place in my freezer, ready to cook when my day has been just to crazy.  It's taking me a while because I want to be sure to test them and make sure they are delicious and hold up to the freezing process.

Yesterday I posted Meal # 1, Italian Beef Sandwiches, that turned out amazing!  I'm trying to keep the same spice profile on part of these to cut down on groceries, so I decided on Meatballs for my second go round.

They turned out just as delicious as the beef.  The wonderful part about these is they can go straight from the freezer to your pressure cooker!  You can also do these in a slow cooker!  How versatile is that?  I also froze them in a way that I could take out as many as I like - no need to cook 40 meatballs all at once!  I also made this recipe super easy.  Yeah, if I'm cooking on the weekend I'll saute onion and peppers and all that jazz, but this is meant to be super quick, super easy, and super delicious!

I use Wildtree spices in all my recipes, but I always give substitutions for those who are not interested.  If you would like to know more about Wildtree or to order products you can Check out my website.  

Mozzarella Stuffed Meatballs (makes 40):

Ingredients:

1 pound ground pork

1 pound ground beef 90% lean

1 egg

1/4 cup milk

1/2 cup panko bread crumbs

2 tablespoons Wildtree Hearty Spaghetti Sauce Blend (or Italian Spice Blend -in the spice isle)

2 teaspoons Wildtree California Style Garlic and Pepper Blend (1 1/2 teaspoon garlic powder 1/2 teaspoon black pepper)

1 teaspoon onion powder

20 fresh small mozzarella balls, deli style, cut in half or large ball cut into 40 1/2 inch cubes

At mealtime (for 12 meatballs):

2 15 oz cans crushed tomatoes

2 tablespoons Wildtree Spaghetti Sauce Blend

1 teaspoon Wildtree Califonia Style Garlic Pepper Blend

or 30 oz your favorite spaghetti/marinara sauce

Method of Preparation:

Put all ingredients except mozzarella into a bowl and mix thoroughly.  I really get in there will my hands and mush away because I like these to be tender, like a Swedish meatball.  If you don't want that consistency, mix gingerly until all incorporated.

I used a 2" cookie scoop to measure my meatballs so they would all be the same size and shape.  Measure your meat, place in your hand and flatten out.  Place one piece of mozzarella in the middle and form the meatball around the cheese, making sure is it all encased.

Place on a sheet pan lined with parchment paper. continue until all the meatball mixture is gone, which should be about 4 meatballs.

Place sheet tray of meatballs in freezer for at least 3 hours and no more than 8.

Transfer meatballs to a zip top bag, being sure to remove as much air as possible.  Freeze until you are ready to use.

I am the world's worst food blogger photographer!

There are only 3 people in my house so I took 12 meatballs out for my first try.  I chose to cook mine in my Instant Pot, but you could also do this with a slow cooker if you do not have a pressure cooker.

Add crush tomatoes, spaghetti and garlic blend seasoning to pot.

Stir to incorporate.

Place frozen meatballs in sauce.

Place your cover on your Instant Pot and set for manual mode for 15 minutes.  Once done do a 10 minute natural release and then release the pressure.

For the slow cooker place in your pot and cook on low for 6 hours.  With both methods please be sure to check your internal temps to be sure your food is safe :)

These are great with pasta, polenta, or just on a toothpick for an appetizer.  

I just fished my meatballs out, added 6 ounces of noodles and a 1/2 cup of water and had this:

I hope you enjoy!  If you want to keep up to date on my freezer meal progress be sure to like my Facebook page.  I plan on having a downloadable grocery list, bag labels, and recipes so you can shop and make 10 meals for the freezer at once!

If you'd like to order the Wildtree products for this recipe they are item numbers 10570 and 10197.

You can order here.

Italian Beef Pressure Cooker Sandwich Freezer Meal

So I love freezer meals.  I work at least 60 hours a week, usually more.  If I'm not prepared or just plain wore out after a long day it is nice to have things in my freezer that I can just throw in my Instant Pot when I get home.

Right now I'm developing a freezer meal workshop that will have the grocery list, labels for the bags, and you can do 10 meals at once.  If this interests you be sure to like my Facebook page so you don't miss it when it's done!

Some of them you can cook frozen, but I don't do that with larger cuts of meat.  This recipe uses a 3 pound rump roast so I take it out the night before.  If you put it in a bowl with just room temperature tap water it'll defrost in just a few hours!

This was my Mom's recipe and in my opinion could hold it's ground with any of those awesome Chicago Italian Beef sandwiches!  I use Wildtree products, and I do sell them, but I always put a substitution for people that aren't interested in Wildtree.  I want everyone to enjoy them :)

Italian Beef

Ingredients:

3 pound rump roast

3 tbs Wildtree hearty spaghetti sauce blend  (or spaghetti sauce packet found by the gravy packets in your grocery store)

2 tsp Wildtree California Style Garlic Pepper Blend (or 1 1/2 tsp ground garlic with 1/2 teaspoon black pepper)

1 tsp kosher salt

1 12 oz jar mild banana rings

1 12 oz jar pepperoncini peppers chopped

At cook time:  

2 cups good beef stock

6-8 hoagie rolls or your preferred bread

Optional:  2 cups mozzarella cheese

Get out a large gallon freezer bag.  Add the whole jar of mild banana rings, juice and all.  Open the pepperoncini peppers and add 1/4 of jar.  Now if you like spice you can add some of the juice and more of the peppers.  If I'm making this for all adults I'll add at least half of the jar and half of the juice, but it is spicy.  I like spicy :)  Make it your own!

Add spices to your bag and swoosh around to incorporate.  Add the rump roast and squeeze as much air out as is humanly possible mixing the liquid with the meat.  I always put my bags in a large plastic container so that I don't have to hold the bag while I'm adding ingredients.

Freeze.....

Defrost this the night before you are going to make it in the refrigerator.  I can't lie, mine only stayed frozen for one day because I couldn't wait!  I wouldn't keep this in the freezer for more than a month or two, so be sure to date your bag!

Add two cups of broth to the Instant Pot and contents of freezer bag.  Hit manual and adjust time to 65 minutes.  Once the time is up do a natural release, which took 15 minutes for me.

Check internal temp of beef and make sure it is at a safe level.  Mine was well above, but I always check my meat because I'm paranoid like that :)

Remove roast and let sit for 10 minutes.  I always keep my pot on saute and adjust to low while I'm letting my beef rest.  Shred and return to pot.  If you have a meat slicer you can put it in the refrigerator for a couple of hours and slice thin.  I don't have time for that!

Slice your rolls and fill them up!  You can place a ramekin of the juice with your sandwich.  It doesn't need it but oh my is it delicious!  I like to wrap mine in foil with the top open, place on a cookie sheet, and put it under my broiler for a couple of minutes to get the bread all toasty.  It is also awesome if you top it with 1/4 cup mozzarella cheese and toast it up.  The foil makes it much easier to eat without destroying your clothes, because it is messy!

This sandwich has such great flavor!  My mouth waters while I eat it, it's so good.  I hope you enjoy it!

So yeah I use Wildtree and sell Wildtree.  As I said earlier I put subs in place so that people who aren't interested in Wildtree can make my recipes also.  I use Wildtree because they are organic and natural.  No preservatives or any of that...No GMO...Responsibly harvested...I could go on and on but I won't :)

If you are interested in trying the Wildtree version you can order the spices here.   They are items 10570 and 10197.  Take a look around my site!  Everything is delicious and there are so many recipes for all of our products.

You can also check out how to start your own Wildtree business if that kind of thing floats your boat.  I love love love my business and it has enriched my life so much!  A business was the last thing I was looking for when I stumbled upon Wildtree, but after being a customer for a while I just saw the potential and of course wanted the discount!

You can email me if you have any questions!

Pork Roast Marinated with Coffee and Molasses

So I was watching Good Eats and thought that Alton Brown's coffee and molasses marinated Pork Chops looked really good.  I loves me some anything made with molasses, so I decided to turn this into a pressure cooker recipe, and also do a roast instead of chops.  Why not glaze some carrots to go with it, and make a delicious sauce?  All with one pot!

It turned out freaking delicious!  I used Wildtree Seasonings substitutions but I'll include "regular" ingredients also.

Ingredients:

3 pound Pork Roast
1 12 oz bag baby carrots
1 teaspoon Garlic Grapeseed Oil or your favorite oil

For the Marinade (mix in large zip top bag):

2 cups strong coffee - cooled
1 cup Molasses
4 tablespoons Apple Cider Vinegar
2 tablespoons Dijon Mustard
1 tablespoon Wildtree California Style Garlic Pepper Blend
                 or sub 2 minced garlic cloves and 1/4 teaspoon Pepper
1 teaspoon ground Ginger
1 teaspoon Thyme
t teaspoon Kosher Salt

Gently swoosh all of the marinade ingredients in a zip top bag until well combined.  Add Pork Roast and squeeze out as much air as you can.  I always twist the top of the bag until the entire surface of the meat is covered.  Store in refrigerator for at least 2 hours up to over night.

Turn Instant Pot on Saute and wait until it reads HOT.  Add teaspoon of Garlic Grapeseed oil and gently swoosh pan to coat bottom.  Place your roast in the pot to brown.

Remember you have molasses in that marinade so it will burn if left on one side for to long.  Rotate roast every minute or so until all sides have been browned.  Remove from pot.

Pour the remaining marinade in your Instant Pot and stir, removing any of the brown bits left from your roast.  Place the trivet that came with your pressure cooker in the bottom of the pan and gently lower roast back into the pot, the side with the most fat up.

Turn off your Instant Pot and secure the lid.  Push the Meat/Stew and raise the time to 60 minutes.  When the time is up turn pot off and let come to a natural release, about 15 minutes.

Carefully remove roast and place on a platter.  I always do a quick temperature check to make sure it is above 145 F.  It always is, but better safe than sorry!

Add Carrots to the pot, secure the lid, and press manual.  Lower the time to 2 minutes.  The awesome thing about this is your roast needs to rest to let the juices redistribute, so this one pot meal works wonders!

Do a quick release when the pot is done and remove the carrots.  Return to saute mode, stirring every once in awhile and fishing out any floating bits as you go.  You can start carving your roast while you are reducing your liquid, and by the time you are done with that your liquid should have reduced by half and you are good to go!

I do like my sauce thicker, so you can fish out 1/2 cup of liquid and add 2 teaspoons of corn starch, mix until well combined and add back to the pot.  This is purely preference sake.

Enjoy!

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Interested in the Wildtree Products I use?  They are organic and natural and I love love love them!  Check out my Wildtree Site to check out the products or learn about starting your own business :)

S'Mores Ice Cream Cake

It's hot here, has been hot and is supposed to be hot through fall.  Fall is my absolute FAVORITE time of year....The weather, the holidays, the food....One of my favorite things in the fall is all things S'More.

It's to hot to bake here.  My poor air conditioning barely keeps up with the windows covered and cooking mainly in my #InstantPot.  I saw an episode of Sweet Julia on cooking channel where she made Baked Alaska.  I decided to try and turn that into a S'Mores Ice Cream Cake to get my fall fix and boy am I glad that I did.

Isn't that a thing of beauty?  It is so simple and needs zero baking.  Yeah, I used some processed stuff like Little Debbie's Brownies but hey, Cheat Day is Cheat Day!

I also used Wildtree Coconut Oil so along with the Calcium from the ice cream it kinda of counts as health food, right?

Cheat Day is only one day, so I made a small one.  It is the perfect size for dessert for a family, with a little left over.  You could make a big one by using a full size bundt or angel food pan.  I just picked up a Hefty EZ Foil pan at my store - the 6 cup variety.

The beautiful thing about this is you can experiment!  The next time I make this I think I might make the riff on the Dairy Queen Cake Fudgy-Crumbly goodness with graham crackers instead of the Little Debbie's.

This does take freezing time for sure, but the beauty of this dessert is you can make it days ahead of time!

S'mores Ice Cream Cake

Ingredients:

2 cups your favorite chocolate ice cream

2 cups your favorite vanilla ice cream

1/4 cup Pillsbury Marshmallow Frosting

1/2 cup Graham Cracker crumbs/chunks

For the Fudge Layer:

8 Little Debbie's Brownie packages divided
2 cups chocolate chips
1/4 cup coconut oil

For the Frosting:

1 3/4 cup sugar
1/3 cup water
6 egg whites

To start prepare you pan.  I used a 6 cup Hefty EZ foil, but you can use whatever you want and adjust the measurements accordingly.  I love this because without the need for seasonings you can just play!

Line the pan with plastic wrap like so:

Just make sure all of the surface of the pan is covered and you have plastic wrap on the outside of the pan so that you can pull it off.

Get your chocolate ice cream all melty.  It doesn't have to be liquid, but melted enough that you can mold it into your pan.

Stir in 1/4 cup of the crushed graham crackers.  I just put mine in a sandwich bag and beat the bejesus out of it with my rolling pin.  I left some chunks in it so that you would get a crunchy bit every once in awhile.  You can really have fun with this part - add chocolate chips, marshmallows, pretzels....Lots of things you can do!  Just remember to adjust the measurments so you have enough room in your pan!  If you add 1/4 cup chocolate chips, use 1/4 cup less ice cream.

You want to work fast at this point so that the crackers don't get soggy.  Pour/spoon into the bottom of the pan and mold with your spoon to an even layer, making sure the ice cream is compacted down to a solid layer.

Yeah, I'm a computer administrator, not a food photographer but you get the picture, right?

Immediately put into the freezer for at least 2 hours.  Hey, I said it was easy, not fast.

Next you need to make the fudge layer.  Now what I'm really making is Magic Shell - You know that stuff you drizzle on ice cream and it becomes rock hard?  A friend of mine worked at DQ as a teenager and told me they just took their brownies and mixed in a bit of the magic shell to make that layer, so I decided to give it a go.  I've seen people use oreos or other chocolate cookies, but using the Little Debbie's (closest I could find to those dairy queen brownies) really did the trick!

Ok, here we go.  So there are two ways you can do this.  Add the chocolate chips and coconut oil into a microwave/heat safe bowl.  You can either microwave in burst of 10 seconds, stirring between each burst until smooth, or slap a pot of water onto the stove, bring it to a boil, reduce it to a simmer, and place your bowl on top, stirring until smooth.

You'll have a lot left over, but the beauty is you can store in an air tight container in the fridge and melt in the microwave when you want some magic shell on your ice cream!

Of course I use Wildtree Organic Coconut Oil but any will work!

Pulse 4 packages of Little Debbie's in your food processor.  If you don't have a food processor you can always just break them into little bitty bits with your hands.

Now this part takes some experimenting...I used 5 tablespoon of Magic shell and mixed with the brownies, but I would recommend 3.  It will come out more crumbly and more like the DQ layer in their cakes.

Mix the crumbled brownie with the magic shell until it's all coated and slightly crumbly.

Take your pan out of the freezer and spread mixture evenly over the chocolate ice cream layer.  Put back into the freezer immediately.  Freeze for at least 1 hour.

Just like the chocolate layer, you will want to get your vanilla ice cream a bit melty so you can manipulate it.  Add the marshmallow frosting (not necessary but gives the cake a bit more of a marshmallow kick) and 1/4 cup of graham cracker crumbs to the vanilla ice cream and mix until incorporated.

You now the drill by now, add on top of the chocolate fudge layer making it compact and smooth.

Freeze at least two more hours, then repeat the chocolate fudge layer for the bottom of your cake.  TaDa!  The cake part is done!  I let it freeze for 4 hours before frosting, just to be safe that it was rock solid.

Now for the only part of this recipe that really involves any type of skill.  I followed Julia Baker's recipe to the T and it worked perfectly! You can find the original recipe for Baked Alaska here.

For the Italian Meringue:

Place the egg whites in a stand mixer or use a hand mixer and beat on high until soft peaks form.  This takes between 3-4 minutes.  The whites will mound, but not form sharp tips when you remove your beater and turn it upside down.

In a heavy bottom sauce pan combined the water and the sugar.  Do not stir.  Do not touch.  Just heat it on medium heat until it reaches soft ball stage, 236 F.  Yep, you will need a candy thermometer for this.

Once the eggs are at soft peaks and your sugar mixture is at softball stage, you need to combined them.  Please be very, very careful and make sure all obstacles are removed as sugar at 236 degrees will cause some serious damaged.

Slowly drizzle the syrup into the egg whites with the mixer on low.  Once all the syrup is in turn the mixture to high and beat until the bowl is cool to the touch.

You'll have double what you need, but have no fear!  You can drop it by the tablespoon onto a baking sheet and bake for an hour at 300 F and you'll have nice little cookies!  Or, if you are like my household during a hot streak the fam will gather around the bowl and shovel it into your mouths by the tablespoon :)

Icing the cake is fun and requires little skill or attention span and it will still look amazing!  Take your frozen cake out of the freezer, and pull up on your plastic wrap freeing your cake.  Place it on your favorite cake plate, or like me, a salad plate.

Not so pretty, eh?  It doesn't matter....You are going to cover it with all of that Italian Meringue goodness and it'll look fabulous!

Cover your cake with the frosting until no ice cream shows through.  Then take your spatula and do little swirlies, adding more frosting as you go.  You can also just touch your spatula to the cake and pull away to make little spikes.  There is no wrong here, go crazy!

Mine looked so pretty I almost didn't want to torch it, but what is a S'more without some torch?  It's a pretty sad S'more I'd say.

So you torch it!  Move the torch along the cake like you are airbrushing a painting.  When finished put back into the freezer until ready to serve.  The frosting will not freeze, it's like some kind of pastry miracle!

Isn't it beautiful!  It'll look like you slaved away making some fancy dessert when really it takes very little actual work time.  If it wasn't for the freezing stages you could whip this up in no time flat!

I hope all who read enjoy this recipe and use it as a base to create your own fabulous ice cream cake!  If you'd like to see other concoctions I come up with be sure to like my facebook page.

I use Wildtree products a lot.  I love this organic, natural company.  If you'd like to try some or would like to learn how you can start a nifty little business. please visit my website here!  They are an amazing company with amazing products!

Instant Pot Pressure Cooker Chocolate Banana Nut Bread

It's super hot today, so baking isn't in the cards.  I love to bake.  Like anything - savory, sweet, anything cooked in the oven. I had seen how people had done baked goods in their Instant Pot, so I figured I'd try it out.  I can do my favorite type of baking even if it's 95 out?  Yes please!

My Mom used to make banana nut bread in empty cans, so I thought I'd try that recipe out. Turns out, it's delicious and doesn't heat up my whole house!

Ingredients:

Dry team:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon cloves

Wet team:

1 egg

3/4 cup sugar

1/4 cup melted butter or coconut oil

1 teaspoon vanilla (or butter vanilla emulsion if you can find it)

3 large very ripe bananas mashed

Add ins:

1/2 cup mini chocolate chips

1/2 cup roasted walnuts

Materials needed:

Three empty cans cleaned.  Be sure to get all paper and "glue" from the outside of can. Spray with non-stick spray and place in your freezer while you mix your batter.

Whisk your egg and sugar together until it turns to a butter yellow color and falls off your whisk in ribbons.  Whisk in your melted butter.  Make sure it is not "hot" as you don't want scrambled eggs!  Even if mine is only a little warm I go slowly, raising the temp of the eggs at a slow rate so that this doesn't happen.  Add vanilla and bananas and mix until fully incorporated.

Add the items of your dry team to another bowl and whisk to combined.  Add the wet team and fold until just incorporated - do not over mix!  Even if you see a little flour it's ok!  Fold in your chocolate chips and walnuts.

Fill your cans 3/4 of the way.  Tap cans on counter to get all that gooey deliciousness even in the can.

Add 2 cups of water to your Instant Pot and put the trivet in.  Cover your cans with foil.

Place your cans on the trivet, close the IP and set to manual 30 minutes.  When finished turn the pot off and let it sit 10-15 minutes for a natural release.  Carefully remove foil with tongs, being sure to dump any excess water to the side so that it does not go into the bread.  Remove to a cooling rack for 10 minutes, then turn upside down and gently tap until break loaf comes out.

These are awesome with a little butter, cream cheese, or hell with nothing!  So delicious!  These freeze really well to so I usually double the recipe and make a bunch!

Be sure to like my Facebook Page for more recipes!

Instant Pot Polenta?? Yes Please!

To say I was skeptical that you could make decent #Polenta in a pressure cooker is about the understatement of the year.  I love my Polenta, I just hate standing at the stove stirring the bejezus out of it for 20 or more minutes.

So I finally decided to jump in and try it in my Instant Pot.

Whoah.

It's good.

And easy.

It's like I found a beautiful unicorn.

I wanted to make some garlicy, lower calorie Polenta.  This is all I did:

Ingredients:

4 cups Beef Broth
1/2 teaspoon Salt
2 teaspoons Wildtree California Style Garlic Pepper Blend
1 tablespoon Butter
1 cups Corn Meal
1/2 cups hot water

Put beef broth, salt, butter, and California Style Garlic Pepper Blend in the Instant Pot and turn it to saute.

Once it is hot enough to start bubbling, slowly add the Corn Meal and whisk away or it will get clumpy!

Once all the Corn Meal is incorporated add the 1/2 cups of hot water, give it a good stir, and place your lid on the Instant Pot.  Set to manual for 7 minutes.  Quick release (carefully, in spurts in case you have foamage happening)

You get creamy, garlicy Polenta.  So good.  So delicious!  Helpful tip:  remove from Instant Pot immediately and soak.  Mine did not burn, but did stick a bit on the bottom and if I wouldn't have soaked it right away I probably would have had a hard time getting the bottom clean.  As it was it cleaned up like a champ!

You could replace the Wildtree seasoning with something from your local grocery store, or you could check out my Wildtree Site.

Interested in starting a business with an organic, natural company?  Click Our Opportunity on my site and see how you can join for $49.99!  Best decision I ever made!

Questions?  Email Me.