My Favorite Rare Roast Beef

After taking several weeks off trading cooking time for crafting time for the holidays I’m happy to get back to my blog and sharing the recipes I make.

I have had successes and fails over the years trying to make the perfect roast beef in the oven. We enjoy our roast beef rare to medium rare. I know there are many folks who don’t enjoy it this way but for those of us who do I’d like to share how I now make roast beef in the Instant Pot. Surprised? Me too. I never imagined how this could be possible but believe me it is and turns out terrific, and is simple to make.

Instant Pot Rare Roast Beef and Gravy

3 – 4 lb beef roast
salt and pepper as you prefer
1 Tbsp oil
1 1/2 cups beef broth (or use Better Than Bullion Beef)
1 tsp Worcestershire sauce
1 tsp soy sauce
3 cloves garlic, minced
1 tsp dried herbs of your choice (I like using Italian Seasoning)

For the Gravy 1/2 cup water or beef broth
2 1/2 Tbsp flour

This recipe works in a 6 Qt Instant Pot

Directions
Season the roast with salt and pepper as you prefer
Hit the Saute button and when the display says Hot, add the oil. Brown the roast well on all sides for a nice rich, beefy flavor.
Transfer the roast to a plate. De-glaze the pot by adding the beef broth, the Worcestershire and Soy sauce to the pot. Scrape all the browned bits off the bottom and into the liquid. Add the garlic and any dry herbs you like. Put the trivet in the Instant Pot and place the roast on the trivet.
Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and adjust the time using the + and – buttons to get to 3 minutes. Yes, just THREE minutes! When it beeps that it’s done, leave it in the Instant Pot for 25-60 minutes natural release (on Keep Warm).

You can use an instant-read thermometer for this roast. Open the pot after the minimum time and check the temperature with your thermometer. If it’s not quite there, close the pot for another 5 minutes or so. The residual heat will continue to cook the roast.

Here is a doneness reference chart. The roast will continue when left in the Instant Pot just remember to keep checking the temperature.

Rare115 – 120ºF
Medium Rare125 – 130ºF
Medium130 – 135ºF
Medium Well140 – 145ºF
Well Done150-155ºF and up

For a 3-pound rare roast, start check after 20 minutes natural release. For a 4 pound roast, leave it for a little longer, but start checking after 40 minutes. For a 4 lb roast that is longer and thinner rather than round and thick, check it after 20 minutes.
It’s not just the weight that counts, it’s the thickness of the meat.

When it’s done to your satisfaction, transfer the roast to a plate and cover with aluminum foil while you make the gravy. Resting it first is important this way the juice will distribute through out the entire roast.

The Gravy
Whisk together the flour and water until completely smooth. Remove the trivet and hit the Saute button. When it’s boiling, add about half the flour/water slurry to thicken. If you want it thicker, add a little more. Add salt and pepper to taste.

Slice and serve with your favorite biscuits, butter and honey. A favorite vegetable, baked or mashed potatoes.

Thank you again for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and what see what you are making.

Homemade Gifts – Christmas Toffee Crack

I love the old fashioned ways of Christmas celebrating most of all. There is something special about homemade Christmas gifts. Sometimes you have to bring something to gathering at a friends home or maybe contribute to your office holiday party. This is a favorite recipe I have been making for the past several years. It’s has that sweetness that nearly everyone craves and it’s hard to turn down taking a second piece. Enjoy!

Christmas Toffee Crack

This is an easy recipe to make but wonderfully delicious. I pack them in holiday containers to give as gifts.

Ingredients

  • 4 ounces saltine crackers with salted tops (about 40 crackers)
  • 1 cup butter
  • 1 cup dark brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped pecans, walnuts or crushed pretzels. Colorful sprinkles add a fun touch too

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Giving Thanks – Holiday Sausage Stuffing

“Give thanks not just on Thanksgiving Day, but every day of your life. Appreciate and never take for granted all that you have.” “If the only prayer you said in your life was ‘Thank you,’ that would suffice.” “Yesterday’s the past, tomorrow’s the future, but today is a gift.

I love this season, from the crispness of the Fall air to the Halloween decorating that brings us joy when we get to entertain the neighborhood children. The fun we have getting together with our family for Thanksgiving dinner and just sharing conversation and catching up over a wonderful meal. Autumn reminds me to remember to be thankful for our backyard garden and how we enjoyed the vegetables Mother Nature’s earth allowed us to grow through the Summer, no matter how large or small the garden was that year. For those who take the time to read my musings let us remember to be thankful for our kitchens where we get to make our favorite baked goods and meals for ourselves and our loved ones every season of the year.

Wishing you all a very Happy Thanksgiving.

I love all the many dishes that are prepared for the Thanksgiving family dinner but the one thing my family loves is the sausage stuffing I have been making for years. My mother made a similar stuffing (or dressing as some prefer to call it) but when I had my own kitchen I changed it up a bit and this is the recipe I have stuck to. Whether it’s used in the bird or not it tastes great either way.

Thanksgiving Sausage Stuffing

Serves 10-12

Ingredients

2 lb of Day Old Bread, cubed (weight is approximate) Several days before I try and bake a large size loaf of Brioche bread and use that but you can use your favorite store bought bread cubes which is about 1 large bag of bread cubes.

2 Medium size Onions, diced

4 Stalks of Celery, chopped I like to include the tops of the celery too)

8 ounces mushrooms, sliced (optional)

Olive Oil

1/2 cup of Butter plus a bit more is needed for greasing the pan

1 lb of Italian Sausage, casings removed, crumbled up

4 Eggs, whisked

About 1 Quart of Chicken Stock

1 tsp of Poultry Seasoning

Salt and pepper

1/4 cup of chopped Parsley

1) Preheat your oven to 325 degrees. Slice your bread into large cubes, toss with a little olive oil and salt and pepper and pop it in the oven for about an hour making sure to give it a toss every 20 minutes. Once the bread is toasted, increase the temperature to 375 degrees.

2) Start with a large pot as everything will get tossed in. First start to cook the crumbled sausage in a touch of olive oil until it begins to change color then add the diced onions, chopped celery and sliced mushrooms.

Add a pinch of salt and allow to cook on medium heat for about 7 to 10 minutes the vegetables are soft and the sausage is golden and a bit crispy.

3) Stir in the poultry seasoning, cook it for about 30 seconds, then add the toasted bread cubes, then slowly start adding the chicken stock. Toss to mix and make sure you add more stock as needed, as it gets absorbed in the bread.

4) Stir in the whisked eggs and add the parsley, to the bread mixture in the pot. Put the entire mixture in a buttered casserole dish. (I like to use a 9″x13″). Cover with aluminum foil and bake covered for 30 minutes.

Remove the foil and continue to bake for another 30 minutes or until golden brown and crispy on top.

Thank you again for visiting!
Please share this site with your family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter what size your kitchen is.
Please Like and leave a comment, I would love to hear from you and what see what you are making.

When Your 1960’s Casserole is Calling – Old Fashioned Chicken Noodle Casserole

I haven’t done a whole lot of cooking lately as I get caught up in a few things one is my crafts, whether I am crocheting or doing a variety of arts and crafts and the other is computer gaming. Even at my age I love computer gaming and my current obsession is Farm Together. If you are a computer game lover you understand how it is easy to get sucked down into the proverbial “Rabbit Hole” where hours can just whiz by. So I haven’t made much time for cooking other than fast easy meals. So last week we purchased a rotisserie chicken and from it I made a basic pot of soup with chicken and tortellini and with the remaining chicken I made a chicken noodle casserole my mom used to make. It’s nothing special other than 1960’s comfort food recipe so here it is, it does use what some people refer to as the “dreaded canned soup” but it wouldn’t be mom’s casserole without it. It’s an easy meal for when you want something other than burgers and gets you back to what else you would rather be doing.

My mom’s Chicken Noodle Casserole recipe

Mom’s Chicken Noodle Casserole Recipe

This is the basic recipe I always use. All my measurements are approximate I adjust as I go along, never seem to make it the same way twice.

2 (10 3/4 ounce) can Campbell’s Cream of Chicken and Herb soup (I some times mix and match the cream of chicken soup with cream of celery soup or cream of mushroom – use what ever you either have on hand or you can choose what you like) 

1 soup can of milk 

10 oz pkg frozen peas and and or carrots or mixed vegetables

1 1/2 to 2 Cups leftover cooked chicken

1 pkg (16 oz) medium or wide egg noodles – cooked

Few dashes of Worcestershire sauce to taste (optional)

1 small can of sliced mushrooms, drained (optional)

½ cup dry breadcrumbs 

4 tablespoons butter, melted 

Stir soup, milk, peas & carrots, chicken, Worcestershire sauce and noodles together. Put in a lightly greased 9×13 casserole dish. (You can use Pam spray for this). Mix bread crumbs with melted butter in a cup and sprinkle over chicken mixture

Bake at 350°F for 30-40 minutes, until hot and bread crumbs are golden brown.

Happy Halloween – Bubble Pizza

Even though our children are grown and no longer living at home we enjoy Halloween. We decorate our front yard and look forward to the trick-or-treaters and seeing their costumes. This year however it may end up being a wash out as it has been raining all week and more predicted for today. So we will just roll with it and hope we can hand out most of the treats we have.

So tonight I’ll be making Bubble Pizza. It’s a quick easy version of pizza and can be lots of fun when you add your favorite toppings. Not sure who actually created the recipe but this is the version I adapted for our family. I make it all different ways and you can too. It can be made easily at home, great for a Friday night or family night not just for a holiday, Make several different versions if you have a small gathering or kids sleep-over.

Bubble Pizza

Servings: 8 

Ingredients:

1 pound ground beef

1 (14-16 ounce) jar pizza sauce or favorite tomato sauce

Add about 1/4-1/2 teaspoon of dry Oregano to the sauce if not using pizza sauce

1 or 2  packages Grands refrigerated buttermilk biscuit dough (depending how large you like your crust. (1 for a thinner crust, 2 for a thicker crust)

* Note – Toppings below are up to you and only suggested in the recipe – the possibilities are endless. You can also use your favorite cheese or cheese mixture.

1/4 pound sliced pepperoni sausage (optional)

1/2 onion, sliced and separated into rings

1 (10 ounce) can sliced black olives

1 (4.5 ounce) can sliced mushrooms

1 thinly sliced green pepper

2 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish or slightly larger. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni (optional), and cook until browned. Drain excess fat. Stir in the pizza sauce. Remove from heat, and set aside.
  2. Cut biscuits into quarters, and place in the bottom of baking dish. Spread the meat/sauce mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms, peppers, what ever you like.
  3. Bake uncovered in preheated oven for 25 minutes.
  4. Remove from the oven and top with shredded mozzarella cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.
Veggie Bubble Pizza
Sausage & Mushroom Bubble Pizza with a thick crust (sort of a Sicilian Style pizza)

Easy Weeknight One-Pot Sausage, Peppers and Pasta

I remember those Autumn weeknights where there was a crisp chill in the air and we would look forward to a warm hearty dinner after a long day at work or school. I would get dinner going as the kids would be doing homework at the dining room table. Later we would gather around the same table, enjoy a delicious meal and catch up on everyone’s day.

Those days haven’t changed too much, parents are are still working, kids are still doing home work and after school activities. Life is busier than ever before. I hope this recipe will give you some help on those busy days at dinnertime.

One-Pot Sausage, Peppers and Pasta

Ingredients

1 lb. your favorite short pasta

1 tablespoon olive oil

6-8 sweet Italian sausages or a combination of sweet and hot is delicious!

1 red bell pepper, large, diced

1 green bell pepper, large, diced

1 yellow bell pepper, large, diced

1 small to medium onion, sliced (yellow or white)

3 cloves garlic, sliced

28 oz. can of diced tomato

1 teaspoon Italian Seasoning

1 teaspoon salt

1 teaspoon black ground pepper

Instructions

1. Bring a large pot of water to a rolling boil, add a generous amount of salt, cook until not quite al dente. (You want the pasta a bit underdone as it will finish cooking when the dish is put together)

2. Strain pasta and set aside. Toss it with a small amount of olive oil to prevent sticking

3. In the same pot or large skillet if your prefer, heat 1 tbsp. of olive oil and fry the sausages, working batches as needed, until well browned on all sides.

4. Remove sausages, slice into pieces (about 5 pieces per link), and set aside.

5. Sauté all of the bell peppers, onion, and garlic for about 2 minutes.

6. Add the canned tomatoes, all the spices, and the sausage slices to the pot.

7. Simmer about 10 minutes.

8. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue to simmer until pasta is al dente.

9. Serve with grated parmesan.

10. Mangia Bene!

Chinese Eggplant and Chicken in Spicy Garlic Sauce made in the Instant Pot

I thought this week I would share one of my Instant Pot recipes. This is an easy dish to make, doesn’t take much time at all and tastes as good as if it were from your local Chinese take-out. I usually have my rice cooker set up and going as I prepare this dish so both are finished in about the same time but you can make the rice ahead of time.

Chinese eggplant and chicken

Instant Pot Spicy Eggplant & Chicken or Pork in Garlic Sauce

Servings: 4-6

A mildly spiced chicken or pork and eggplant in a savory garlic sauce

Ingredients

3-4 Chinese eggplant (depending on size) cut down the middle and quartered then into 2 inch long pieces

1 pound ground chicken or ground pork

1 tablespoon cooking oil

4 large cloves of garlic, minced

1 green onion, chopped

1/2 inch fresh ginger peeled and finely minced

1/2 teaspoon red pepper flakes (add more if you prefer a spicier dish)

1/4 cup chicken broth

Sauce

1 teaspoon sesame oil

3 tablespoons low sodium soy sauce

3 tablespoons Hoisin Sauce (you can also use oyster sauce if you prefer)

1 tablespoon sugar

2 teaspoons corn starch

Cooked white or brown rice for serving

 Instructions

Mix in a bowl the sesame oil, soy sauce, hoisin sauce, sugar, and corn starch well and keep aside.

Turn the Instant Pot to Sauté mode and heat oil. Add garlic. ginger, green onion, and red pepper flakes. Cook for 30 secs.

Add chicken or pork, cook for 4 minutes breaking up the meat with a wooden spoon.

Add 1/4 cup of chicken broth then stirring to making sure nothing is sticking to the bottom and add the cut-up eggplant. Close the Instant Pot lid with pressure valve to sealing.

Set on Pressure Cook High for 2 min then do a Quick Release.

Open the Instant Pot and set to Sauté mode. Add the sauce and stir everything together. Adjust salt and pepper to taste if necessary.

Bring to a gentle boil as you allow it to thicken and then turn off the Instant Pot.

Serve over white or brown rice.

Unstuffed Cabbage Rolls in a Skillet

Well, the temperatures have been a bit cooler here in the northeast so I’m looking forward to digging out some recipes and doing some cooking. As you know I’m not one to make many long involved complicated meals, I’ll leave those dishes to the experts. I like to think if you have a good recipe with a handful of ingredients, cooking can be a breeze. My version of unstuffed cabbage rolls made in a skillet is one of those types of dishes. You have all the flavor of the traditional recipe but takes considerably less time to prepare. I hope you will give it a try.

Skillet Unstuffed Cabbage1

Unstuffed Cabbage Rolls in a Skillet

4 to 6 servings

Ingredients

1 to 1 1/2 pounds lean ground beef

1 large Onion (diced)

1 Green or Red Bell pepper (diced)

2 cloves of Garlic (minced)

2 Tablespoons Fresh Flat Leaf Parsley (or 1 Tablespoon Dried Parsley)

1 Small Head of Cabbage (shredded or chopped)

2 cans (14.5 ounces) Diced Tomatoes

1 can (8 oz.) Tomato sauce

Kosher Salt and Freshly Ground Black Pepper

Cooked White or Brown Rice

  1. Heat a large, deep skillet or sauté pan (or Dutch oven) over medium heat. When the pan is hot, add about 1 tablespoon of vegetable oil then add the ground beef. Break up the beef with a spoon and cook, stirring, for about 3 to 5 minutes. Add the diced onion, green pepper, parsley, and garlic and continue cooking, stirring, until the beef is no longer pink and the onion is translucent and the green pepper has just begun to soften.
  2. Add the chopped cabbage to the ground beef mixture along with the diced tomatoes and tomato sauce. Cook, stirring, for about 5 minutes or until the cabbage is slightly wilted. Season with Salt and Pepper to taste.
  3. Reduce the heat to low, simmer about 15-20 minutes or until the cabbage is tender. Adjust any salt and freshly ground black pepper if needed.
  4. Serve over cooked white or brown rice

 

skillet unstuffed cabbage 4

 

Thank you again for visiting.

Share this site with family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter how small it may be.

Please Like and leave a comment, I would love to hear from you and what you are making.

Easy Weeknight Chicken Croquettes with Gravy

I love to make a nice plump roasted chicken on a Sunday for dinner then I can have leftovers for another meal during the week. This past week I made a roasted chicken by just stuffing the cavity with a quartered lemon and a handful of rosemary from the garden, oh so flavorful. There was still plenty of chicken leftover for another meal so all I had to do was decide which recipe to make. I use this croquette recipe in several ways, it’s super easy for a weeknight dinner after a long workday. You can easily swap out the chicken for cooked salmon, tuna, ham, turkey or anything you like really, just adjust the portions of meat to stuffing to your liking.

IMG_2502

Easy Weeknight Chicken Croquettes

Ingredients:

  • 1 Box of Stove Top Stuffing (6 0z box)
  • Leftover roast chicken shredded approximately 3-4 cups, not tightly packed down
  • 1 egg, beaten

Directions:

  1. Grease a baking sheet and pre-heat the oven to 375 degrees.  Also, have an ice cream scoop handy.
  2. Pull and shred by hand the leftover roasted or rotisserie chicken
  3. Prepare the stuffing according to box directions
  4. Add the shredded chicken to the stuffing and add the beaten egg.
  5. Mix all the ingredients well
  6. Using the ice cream scoop portion out the croquettes on to the greased baking sheet. (The ice cream scoop I have makes 9 croquettes)
  7. Put into the hot oven and bake for 15 minutes
  8. While croquettes are baking prepare the chicken gravy.
  9. Remove from the oven and enjoy!

Simple Chicken Gravy

Ingredients:

  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups chicken broth or stock
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/2 tsp Poultry Seasoning

Directions:

  1. Melt the butter over medium heat in a saucepan.
  2. Add flour and blend thoroughly.
  3. Slowly add in the broth, mixing with a whisk,
  4. Add salt, and pepper and Poultry Seasoning.
  5. Allow to simmer and continue to mix with the mix until mixture thickens.
  6. Serve!

I hope you will enjoy this dish and thank you for visiting my blog. Please Like and Comment, I love hearing from you. Also, share this site with family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be.

 

A Dish from the Garden. Summer String Bean Salad with White Zinfandel Salad Dressing.

Since my husband retired last year he was looking forward to starting up a vegetable garden again. Really just the basics to pique his interest. Roma tomatoes, cherry tomatoes, cucumbers, snap peas, yellow wax beans, and string beans. The zucchini plants didn’t make it this year otherwise I’d be posting one of my many versions of zucchini bread. The herb garden did well with lots of fresh Basil, Parsley (flat and curly), Rosemary, Chives and some Oregano. I hope to expand it a bit more next year. This dish starts with great produce from the garden or your local vegetable stand. Here is my delicious Summer String Bean Salad with White Zinfandel Salad Dressing.

This recipe has no measurements. You can make as much as you need and season to taste. It’s a very flexible recipe.

IMG_2412

Summer Bean Salad

Fresh Blue Lake Green Beans, cook or steam but leave a bit firm.  (I used a combination of green beans and yellow wax bean this time)

Cherry Tomatoes sliced in half

Mozzarella cut into small bite-size cubes (You can also use Feta cheese or any semi-soft cheese to your liking cut into small bites)

Fresh garlic, grated fine on a Microplane. How much you use is up to your personal taste

Add your favorite herbs of choice. The dish in the photo has a chiffonade of some basil and parsley. Salt and pepper to taste.

Toss the bean salad with your favorite Oil & Vinegar dressing, or a squeeze of fresh lemon.

Here is one of my favorite ways to make salad dressing.

 

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White Zinfandel Salad Dressing

1/4 cup White Wine Vinegar (I used Colavita)

3 Tbsp. Water

1 pouch Good Seasons Italian Salad Dressing

1/4 cup Extra Virgin Olive Oil

1/4 cup White Zinfandel Wine

Pour Vinegar, Water, Olive oil and white zinfandel into a Salad Shaker. Then add contents of the Good Seasons Italian salad dressing mix. Shake until well blended. Let it sit in the refrigerator for a few hours before using it.

I hope you will enjoy this dish and thank you for visiting my blog. Please share this site with family and friends.