Instant Pot Steak Chili

Instant Pot Steak Chili

Like most I cook pretty much the same things over and over with small changes here and there. I was in a rut, sort of and wanted something different. I had some wholefoods stew meat in the freezer and had recently cooked one of my instant pot favorites Thicker Instant Pot Chili so beef stew was not on my list. I remembered the Texas chili I made and said maybe I’ll make a variation of that. I looked at some recipes for ideas and went to work.

 

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INGREDIENTS:

  • 1 1/3 pounds stew meat, diced into ½ to 3/4-inch cubes – I had a little over 1 pound
  • Kosher salt and freshly ground black pepper, to taste
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • Big spoon full of sliced jalapeños for the jar, then minced
  • 1 (14.5-ounce) can diced tomatoes
  • About a cup of Lyn’s pasta sauce – got to use what’s on hand. (subbed for tomato sauce)
  • 2 tablespoons chili powder
  • 1 (15-ounce) cans kidney beans, drained and rinsed
  • Shredded Monterey Jack cheese, for serving
  • Sour Cream, for serving
  • Chopped Avocado, for serving

 

DIRECTIONS:

  • Season stew meat with salt and pepper, to taste.
  • Let sit for about 10-15 minute
  • Pat dry with paper towel
  • Heat olive oil In Instant pot on sauté
  • Add stew meat and sear until browned, about 2 -4 minutes. Add onion, garlic and jalapeno, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1 to 1 ½ cups water.
  • Seal the instant pot and choose Chili button set for  30 minutes
  • Let natural release

Serve with shredded Monterrey Jack cheese, a dollop of sour cream and avocado maybe corn bread or chips, if desired.

I only had some left over Garlic toast and you got to use what you have, Mike, my son came over to do his taxes and laundry he did not mind at all.

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It’s hard to say where the heat came from but I might try less chili powder or jalapeños next time. Mike likes it hot said it was really good. I would like to make it a little thicker just my tastes.

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Leftover Turkey Day Chili

Leftover Turkey Day Chili

I looked at the container with the leftover turkey that was left for us. I had already had two or three left over sandwiches and could not bear the thought of another after all it has only been 2 days and Lyn and I had cooked a turkey for leftovers on Wednesday so it was really been 4 days. Wendy’s Dave did that for our family once when we decided to go out to a restaurant for Tday and we figured with original count at 13 we should do the same.  Anyway back to the Chili this was make shift and quick so the measurements are a guess.

Ingredients

  • 2 cups finely chopped turkey
  • small onion chopped
  • 1 garlic clove minced
  • 1 small green pepper
  • 1 can pinto beans
  • 1 can diced tomatoes
  • 1 tablespoon chili powder
  • ¼ to ½ cup Lyn’s pasta sauce

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How

Sauté the onion for about 4 minutes add the green pepper for another 2 minutes add garlic until you can smell about 30 seconds.

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Add the rest of the ingredients bring to a boil and simmer until you’re hungry.

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With the pasta sauce I just added enough until it look like a good amount.

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Broiled BBQ-Spiced Rubbed Salmon

Broiled BBQ-Spiced Rubbed Salmon

Eastover Sunday rolls around but once a year in years past we used to have larger crowds but with everyone spread out all over the country and others watching from above well we are a smaller group these days. That’s fine with me because two of my favorite people came. Laurel and Mike (our son). In our combined families there are tons of Mikes so I have to distinguish which one when talking about a Mike. Laurel fills the air with excitement this visit she was showing off their new couch (pictures) and later the sweater she was knitting. She enjoys cooking as much as we do and show the correct amount of excitement when I pull out my new carving knife, yes a true foodie. Mike turned Lyn on to Snap Chat a program where you send a still or a 10 second video that once viewed by the recipient disappears forever. She gets so excited and nervous at the same time when she receives on and is remembering to keep pressing to view. She announced this morning that “I got a Snap Chat with Laurel modeling her new sweater!!” I teased and said let me see it. Each year we say the same thing this was the best meal since last Eastover and to me the company made it!  For us this recipe was originally in Sonoma Diet cook book, I can’t believe I never posted it we make it often. When you Google it, it shows up under many names and faces and it should it is quick easy and simply delicious spread the news.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, celery root, turnips and carrots, Fennel salad and asparagus.

Ingredients

  • 6 – 4-ounce fresh or frozen skinless, boneless salmon fillets, about 1 inch thick
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika or ground ancho chile pepper
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 3 tablespoons extra-virgin olive oil

Ingredients  Salmon

Note: This rub is good on steaks also.

How

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Set aside.

In a small bowl combine sweet paprika, smoked paprika, chili powder, kosher salt, garlic powder, black pepper, cumin, and oregano. Transfer spice mixture to a piece of waxed paper. Gently roll fish fillets in spice mixture to coat.

BB Spice Rub 1BB Spice Rub 2 Salmon and RUB

Brush about half of the olive oil in the bottom of a broiler pan or 15x10x1-inch baking pan. Place fish fillets in prepared pan; turn any thin portions under to make uniform thickness. Drizzle tops of fish with remaining olive oil. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling. Whoops I forgot to do this, this time no wonder Lyn and I remembered crispy skin.

Broiled BBQ-Spiced Rubbed Salmon

This picture does not do it justice, sorry.

Spicy Oven-Baked Fish and Sweet Potato Chips

Spicy Oven-Baked Fish and Sweet Potato Chips

Lyn got to choose 2 of her meals that are not from her strict diet this week, she reached her half way goal and that is what they do for you at that point. Let you taste real food as she calls it. Heck, it is working, every week she losses a pound or more and that is the good way it stays off. Now I like her just the way she is but get a Yes Dear look if I say something. Anyway she chose Pan Seared Sea Scallops but whole foods also had Haddock on sale and while surfing the net she found this recipe. As I am not that adventurous when it comes to fish, Haddock should be fish and chips, swordfish and tuna steaks should be grilled, salmon well there are a lot of ways that my palate  has been introduced to  so when she showed me this recipe I said why not give it a try on Sunday. It was our pregame meal which turned out to be disappointing, the game not the meal this was light, flaky and just right.

Spicy Oven-Baked Fish and Sweet Potato Chips

From BHG.com

Makes: 4 servings

Prep 20 minutes Bake 425° 20 minutes to 25 minutes

Ingredients:

  • 1 pound fresh or frozen white fish fillets, about 1/2-inch thick
  • nonstick cooking spray
  • 1 pound sweet potatoes, cut into ¼ to ½ inch sticks
  • 1 tablespoon olive oil
  • 1 teaspoon Old Bay seasoning or seafood seasoning
  • ¾ teaspoon salt
  • ½ teaspoon chili powder
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup fine dry bread crumbs
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 2 tablespoons butter, melted
  • Lemon wedges and fresh parsley (optional)
  • We added homemade Tatar sauce

How:

  1. Cut fish into 3 x 2-inch pieces. Rinse fish; pat dry with paper towels. Cover and chill until needed.
  2. Preheat oven to 425 degrees F. Line a large baking sheet with foil; lightly coat with nonstick cooking spray; set aside.
  3. For chips, pat potatoes dry with paper towels; place sweet potatoes in a large bowl. Add olive oil, Old Bay seasoning, 1/2 tsp. chili powder and 1/2 tsp. salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 10 minutes.
  4. Meanwhile, for fish, place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, 2 tsp. chili powder, paprika, 1/4 tsp. each salt and pepper. Add melted butter; stir until combined.
  5. Dip fish pieces in milk; coat with flour. Dip again in the milk, then in the bread crumb mixture. Remove baking sheet from oven. Using a spatula, carefully turn potatoes over. Place fish on the other half of the hot baking sheet; return to oven. Bake for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily with a fork. Serve fish with lemon wedges and fresh parsley, if desired.
Cut fish, prepare milk flour and bread crumbs

Cut fish, prepare milk flour and bread crumbs. Place the sweet potato fries in oven on 1/2 cookie sheet.

ready to cook 2

Dip in Milk, Flour back to Flour and then coat with bread crumbs

add the fish

Add the fish to the other half of cookie sheet and return to oven.

done

20-25 minutes until fries are golden brown and fish flakes with fork

Spicy Oven-Baked Fish and Sweet Potato Chips

Serve it up

Other recipes from stevesacooking.com you might find interesting

Almond-Crusted Salmon

Dijon Myer Lemon Glazed Wild Salmon

Almond-Crusted Salmon

Grilled Salmon with Herb Crust

Big Fat Cod potato pancakes

Mexican Lasagna Recipe

Mexican Lasagna Recipe

Still on the fend for myself diet, but I am proud of Lyn she is sticking to her strict diet the woman has will power. After all she has to avoid my cooking most of the time that is hard to do. So I am taking advantage of this whenever I can and trying to stay eating healthy. I think everyone likes TexMex inspired meals so when I saw this on Pinterest I grabbed it and decided to make it as healthy as I could so white turkey breast, organic black beans and corn but I refused to use low-fat cheese it just does not melt right ya know what I mean? BTW she was right this was a great meal.

Anyway after making this I believe adding fresh chopped cilantro to the mixture after cooking just before spreading it in the baking dish would add a nice addition.

I just copied her recipe below except I used turkey.

Ingredients:

  • 3 Tablespoons olive oil
  • 2 pounds ground turkey breast
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 cup taco sauce
  • 1 (15-ounce) can black beans, drained
  • 1 cup frozen corn
  • salt
  • 8 (8 inch) soft corn or flour tortillas
  • 2 1/2 cups shredded Cheddar cheese
  • sliced black olives for topping
  • low-fat sour cream for topping

 

How:

1.  Preheat oven to 425 degrees F.

2.  Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.

3.  Add ground turkey and season with chili powder and cumin. Brown the meat (about 5 minutes).

4.  Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.

5.  Coat a shallow baking dish with remaining Tablespoon of olive oil.

6. Cut the tortillas in quarters for easy layering.

7. Start with a layer of the meat mixture, then layer with tortillas and then cheese.Repeat for a second layer, ending with cheese.

8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.

9. Remove from oven, top with sliced black olives and serve.

   

International Night – Makeshift Chili and Quesada

Beet Greens & Fresh Baby Corn In Fiery Red...

We came up with a plan bought a fancy dancy calendar to plot it out.  Frist we were going have each day have a planned meal Breakfast, Lunch and Dinner, there was even spots for snacks I did say fancy dancy did I not. Our theory was that with the week planned out this way we could easily draw up a shopping list. As we looked at it reality began to sink in, I have oatmeal every morning and a salad for lunch the only thing that changes up for me is dinner and maybe breakfast on the weekend. Lyn was in a similar situation so dinners it was. I felt or Lyn felt I felt stifled being held to a specific dish I am a more of a cook from the gut kind of guy, open the cabinets and see what I have.  So we settled for dinner theme of the day Mondays is Sandwich night, Tuesdays leftovers, Wednesdays Vegetarian, Thursday International, Friday breakfast, Saturday is fish except its St. Patrick’s this Saturday so corn beef and Genesis, Sunday – special whatever hits our fancy while shopping.

So let me tell you since we decided this on Sunday night when Thursday came and I panicked on the way home what the heck did I have in the house that would qualify? I got home open both the freezer and frig wide and stared. My eyes caught 2 frozen chopped sirloin burger patties,½ Red bell pepper, onions, some left over tomatoes sauce, cheddar cheeses,  3 whole wheat wraps, baby portabella mushrooms, kale, 1 scallions mmmmmm…..the bell went off in mind Chile and Quesada with some of that left of guacamole Lyn made.   I was not sure how this would come out so I did not measure of take pictures.

I grabbed the patties and semi defrosted in the micro wave, in the meantime I sautéed about a ¼ of a cup of the onions roughly chopped and ¼ of a cup of the red peppers for a few minutes added the meat and broke it into small pieces while browning. When it was browned I added a good double pinch of chili powder, ancho pepper powder, Mexican oregano,  a couple of good shakes of cayenne powder, salt and pepper. Then I added the tomatoes sauce maybe was about a cup and half. Brought to boil and simmer over low it was reduced about half a nice thicker side chili.

While that was simmering I chopped the scallion, 3 mushroom, cilantro and small piece of leftover chicken and shredded the cheddar (divided). I placed all ingredients on ½ of the whole wheat wrap folded and heated up in a nonstick fry pan until the cheese was melted then top with some of the cheddar cover with top to melt the cheese.

I had planned to serve with some of the guacamole but Lyn came home in the meantime and we munched on it with some chips.

I have to say and she will back me up this came out really good that I am kicking myself for not writing it down or taking pictures. Oh well there is always next time.