We love our Instant Pot. I think our biggest love comes when making bone broth. I use to spend two days making bone broth in the crockpot every weekend, only to have the house smell up. Needless to say, Instant Pot has taken the smell out of our house and for that, my husband is grateful! The Instant Pot makes cooking easy and a lot more quick! I have taken my husbands favorite meal and turned it into an Instant Pot meal.
This recipe will use two features on the Instant Pot. First, I use the saute feature. This helps to cook down the onions, celery and beef. Then, I switch it to low pressure on the soup options for a short time. This short time helps to lock in the chili seasoning flavors and create an explosion in your mouth!
Spring is here! I’ve seen the birds flying in the sky and we have started to open our windows to allow fresh air in! I’m also starting to smell neighbors cooking on their grills! I love the smell of charcoal and bonfire smoke. The smell of bonfire smoke takes me up north were we spend our time sitting around the bonfire chatting or laughing! If there is a silence among us it is because we have spotted a shooting star!
Often we are the type of family who just throws a piece of meat onto their grill and calls it great! Occasionally, we want our meat to marinate and take on a taste of herbs and spices. This recipe for smokey steak marinade has a great taste with the lemon and smoked paprika, each ingredient it complimenting one another and leaving for a party in your mouth!!
I’m not a pot roast kind of girl. To be honest, I make one and nibble from it. My husband enjoys pot roasts and it will supply him with a few lunches throughout the week. Well needless to say, my plan did not work on this recipe. I ate not one, but two helpings of this onion chuck roast recipe. We cleaned up all 2lbs of meat in one sitting. I’m not sure if that is something to be proud of or embarrassed on.
St. Patrick’s Day is just around the corner and so is spring!! We have enjoyed the warmer weather in Michigan which just arrived. We have started some of our spring cleaning and enjoying the fresh air. I also cracked open the window to allow for some fresh air in the house! My mother use to always make a boiled dinner for St. Patrick’s Day. With St. Patrick’s Day on a weekday, I decided to celebrate it today! However, our left overs are being made into hash for a breakfast for diner meal on St. Patrick’s Day (which I’m very excited for).
When picking out your corned beef, be aware of what goes into your meat. We either get is from our farmer or from US Wellness Meat. If your beef does not come with a seasoning packet, you can use 3 tbsp pickling spices.
Bring on the 21 day sugar detox! You can find more information about the detox from their website. I’m ready and so is my body! I did this back in September and had great results! You can read my post from when I completed it here. The key to success in my opinion is planning. Oh and maybe support! My sister-in-law is jumping on board for this round! Needless to say, we have exchanged a few texts this weekend on our meal planning!!
I’ve got all my meals planned out and I’m happy to report all my prep/cooking is complete!! You can find a picture of my meal plan this week on Instagram or Facebook. Today, I will be enjoying the afternoon outside in the snow! Yes, the snow has finally fell from the sky in the Great Lakes region.
The key to the caramelized onions mini-meatloaves is the caramelized onions. They provide amazing taste! This recipe will melt in your mouth. You can turn this recipe into a large meatloaf or meatballs. I choose mini-meatloaves because I wanted something easy to make!!
Every now and then we get a great craving for Mexican. I’m talking the craving for gluten filled flour tortillas. Although this recipe does not contain any flour, it comes very close to tasting like the real deal. Best part is, my tummy is not in pain after eating these!!
Hardest part to this recipe is submerging the cabbage into a pot of boiling water. A small trick of mine is to place a smaller size lid on top of the cabbage and it sinks down to the bottom (with the cabbage).
I make this recipe for (2) 8×8 pans. I will cook one and freeze one. I often make this recipe on Sunday’s, create the enchiladas and sauce BUT do not pour sauce over the enchiladas until Monday when I’m ready to cook them. I store them in the fridge over night and pull them out an hour before baking.