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Pot Roast In 30

First of all, let me just say, I have MISSED blogging so very much!  This last year has brought so many changes for us, specifically with me and my decision to return to the workforce.  Going back to a 40+ hour work week has been pretty rough on me and my attempt to juggle life.  Between work, my education, family, and Lord only knows what else – my website was sent to the back burner.  I plan on changing that!

Around my birthday time, my Dad sent me this new contraption.  When I opened the box, my husband took one look at box then back at me and I am pretty sure he rolled his eyes at me.  This was kind of hilarious, if you know me, you know I have SO many small kitchen appliances already.  What’s one more, right?  My Dad pestered me FOREVER about using this cooker, finally, I gave in and picked a recipe.  I decided to see if a pot roast really could be cooked in 30 and taste the same as one slow cooked for the day.

Power Cooker

Let’s take a peek at what this contraption is.  If you search out the Power Cooker, you will find all sorts of information.  Click here and you will be taken directly to product page.  The page suggests that the Power Cooker will:  lock in vitamins and nutrients, infuses flavor without fats, 10x faster than slow cookers, and saves time and money.  I have to say, this post roast came out DELICIOUS!  Pa and I were very impressed, took about 45 minutes with prep and cooking.  Definitely a plus to our collection of gadgets.

Finished Plate

Ingredients:
2-3 pound Chuck Roast
2 tablespoons oil
1 medium onion, chopped up
1 carrot, peeled and cut into pieces
1 celery stack, cut into small pieces
6-8 red potatoes
1 tablespoon tomato paste
1-1/3 cup beef broth
3 cloves garlic, I use minced garlic
Rosemary leaves
Basil leaves
Gotta Have It Steak Rub
1/4 cup red wine

Ingredients 1

First thing you want to do is prep everything.  For me, this helps to make sure everything is ready to go when I need it.

Ingredients 2

Ingedients 3

Seasoning the meat is something I never really measure.  It comes down to taste and I always taste the seasoning I am working with prior to applying to the meat I am cooking (or grilling).  I happen to love the salty-garlic taste of Gotta Have It Steak Rub.  I make sure to give the meat a good rub down, but I try not to over do it.  Again, it really depends on your preference.  I pretty much cover the meat.

Ingredients 4

Following the directions of the Power Cooker, I placed the inner pot into the cooker and then added the oil.  I used vegetable oil for this one.  Then I added the meat to the pot and pressed the browning button for chicken/meat.  You want to make sure you brown the meat on all sides, which means you will be standing there, tongs in hand.  But let me tell you, this thing cooks pretty FAST!

Ingredients 5
Ingredients 6
Once the meat has browned, remove from pot and reserve.

Ingredients 7

At this point I added the vegetables into the pot and cook for 2-3 minutes.

Ingredients 8

After the veggies have had a chance to cook, add the tomato paste and cook for 1 more minute.  Then you want to add the herbs, wine, and broth.  The original recipe (which you can find here – calls for 1 bay leaf and 1 sprig of rosemary, I didn’t have those so I used basil and rosemary).

This is the time I added the meat back into the pot, added the lid, and closed the pressure release valve.  Reset the cooker to Beef/Chicken, select Time Adjustment and set for 25 minutes.  Then walk away.  When the timer has reached 0 the machine will switch to Keep Warm.  Open the pressure release valve.  Once the steam has completely released the dish is ready to serve.

FB Sneak Peek

Ma and Pa’s Side Note
I was quite impressed by this cooker.  The food came out great and was easy to use.  Pa said he could cut the roast like butter!  The kiddos cleaned their plates and asked for more.  I am not gonna lie, I was very skeptical about the cook-time claims made by the manufacturer, but it proved to be right on the money.  Now I need to find where I placed the cook book the cooker came with so I can plan our next meal!

 
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Posted by on June 9, 2014 in Beef-alicious, Uncategorized

 

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Minute Steak w/Garlic Parsley Butter and Southern Style Green Beans

I have been receiving this cooks magazine for a few months now, Cook’s Country.  Frankly, I absolutely love it!  Not just for the recipes, but for the helpful tips and tricks.  The magazine also has some great info on ingredients and tools that work and one’s that fall pretty short in the kitchen.

I decided to make Wednesdays my day of the week to compile recipes for my weekly menu.  Yes, I said weekly.  Once upon a time I would write out a monthly menu.  That is all fine and dandy.  But, now with more of a limited budget, the weekly menu works best.  I base that menu primarily on what I have in the freezer and pantry.  I then break up my weekly shopping list even further.  Therefore I am hitting the store more often (about every other day), but I am making my money go further.  Previously, while stocking up on everything I needed all at once, I ran the risk of family members possibly grabbing something that was meant for a meal.  Plus, seeing as how we downsized, I really don’t have all the storage space I used to have.

Now about this recipe.  I decided on this recipe because of the green beans, then I found the steak recipe.  I live in a house full of carnivores, of course they were gonna love it.  But would I??  I have never made a really good chicken fried anything.  Well, let’s give this bad boy a whirl!!!

Minute (Cubed) Steak with Garlic Parsley Butter
from the April/May 2012 issue of Cook’s Country, page 15

2 tablespoons unsalted butter, softened
1 teaspoon minced parsley (you can use fresh, I use dried)
2 garlic cloves, minced (I use  my PC Garlic Press)
1 teaspoon Worcestershire sauce
Gotta Have It Steak Rub
1 cup all purpose flour
4 beef cube steak (approx 6oz each)
1/4 cup vegetable oil

Step by Step…

  • In a small bowl, mix together the butter, parsley, garlic, Worcestershire, and about 1/4 tsp of steak rub.  Set aside.  Place flour in a shallow dish, I used a square plastic tub.
  • If your steaks are not already thin, place between plastic wrap and pound down to about 1/4″ thick.  Then season with steak seasoning.  There is no real measurement for the seasoning, use as much as you want.
  • Heat 2 tablespoons of oil in skillet over med-high heat.  I was able to cook 2 steaks at a time in my skillet.  Coat steaks in flour, shake off excess, and move to skillet.  Cook for 3 minutes on one side, just until browned.  Flip and cook on second side for another 1-2 minutes or until browned.
  • I transferred my steaks to my PC Large Bar Pan, topped with some of the seasoned butter, and tented with foil.  To keep warm, I also put the bar pan in the oven set to warm.
  • Wipe out the skillet with paper towels.  Repeat with the remaining 2 tablespoons of oil, steak, and butter.

Southern Style Green Beans
from the April/May 2012 issue of Cook’s Country, page 7

5 slices of bacon (I am pretty sure I used something like 8 slices)
1 large onion, sliced thin
2 pounds green beans, trimmed
2-1/2 cups water
salt and pepper
1 teaspoon sugar

Let’s do this……

Cook 4 slices of bacon in dutch oven over medium heat until crisp, approx 6 minutes.  I do not have a dutch oven, so opted to use my large stock pot.  Transfer bacon to a paper towel lined plate.  Make sure you leave fat in the pot!

  • Add onion to pot and cook until softened, about another 6 minutes. Add green beans, water, remaining uncooked bacon, 2 teaspoons of salt, and sugar.  Bring to a boil.

  • Cover, reduce heat to medium-low, and simmer.  Be sure to stir, occasionally.

  • Simmer for about 45 minutes.

  • Remove lid and discard bacon (Pa decided he needed to sample the bacon at this point).  Increase the heat to medium-high and cook so that some of the liquid burns off.  Should take approx 5 minutes.

  • Season with salt and pepper to taste.  Make sure you stir very gently.

  • Transfer to a serving platter and crumble reserved bacon over the dish.

Ma’s Side Note……
The steaks were fabulous and the beans wonderful!  I do not think I will make the beans again.  Even though they tasted very good, they were a bit ‘soggy’ for my taste.  I might reduce the cook time on them next time, if I do make them again.  The flavor was very pleasing.  Again, the kiddos cleaned their plates and begged for seconds! **Beans were not good at all when heated up the next day as leftovers.

 
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Posted by on September 8, 2012 in Beef-alicious, Side Show

 

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Alfredo Lasagna Roll-Ups

Lasagna is another one of my favorite dishes.  But for some reason I always thought making lasagna was just too difficult.  Therefore, I haven’t ever really made any.  However, lasagna roll ups are totally easy!   I have made these before, just a slightly different variation.

Gather the goods:

6-8 lasagna noodles
Alfredo sauce
2-3 chicken tenderloins, cubed into bite size pieces
Italian seasoning
Gotta Have It Steak Rub
cheese (I used mozzarella & Parmesan)

Time to get rolling:

  • Lightly spray a baking dish with cooking spray.  Pour just enough Alfredo sauce in dish to cover the bottom.  Season the chicken with steak rub and Italian seasoning.  This would also be a good time to start heating up the water for the noodles.  Cook chicken until juice runs clear.
  • When the water reaches a rolling boil, add noodles, and cook until al dente.  Usually that takes about 6-8 minutes.  When noodles are done, drain, and rinse in cold water. **RINSING is very crucial!!  Lay out noodles on wax paper and blot dry.
  • Spread a bit of Alfredo sauce over noodle.  Sprinkle with a bit more Italian seasoning.  Take about a tablespoon of chicken and spread along noodle.  Sprinkle with cheese.  Time to roll, start at one end and roll over mixture.  If the noodles are wet they won’t roll up very easy.
  • Place the rolls seem side down in baking dish.  Pour more Alfredo sauce over the rolls.  Sprinkle with cheese and bake for approximately 30 minutes at 350*F.

Ma’s Side Note…..
These rolls are packed with yummy flavor.  The kiddos devoured them.  They were a bit tricky rolling up, but not too bad.

 
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Posted by on February 15, 2012 in Flavorful Fowl

 

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Crispy Baked Chicken

I try not to make chicken dinners very often.  Why?  Well, my hubby is so terribly tired of having chicken.  Oh, darn.  Chicken was on the menu.  I absolutely love friend chicken and any variation of fried chicken.  There is just one problem.  I have NEVER been very good at making fried chicken.

I ran across this recipe in one of my favorite recipe magazines.  You can find it here from the Taste Of Home October 2011 issue.

Here’s what we need:

2 cups mashed potato flakes (I used Idahoan Cheesy flakes)
2 Tbsp grated Parmesan cheese
2 tsp Gotta Have It Steak Rub
1/2 cup butter, melted
3 chicken breasts (I butterfly mine)

On to the kitchen:

In a shallow dish, combine potato flakes, cheese and steak rub.  Place butter in another shallow dish.  Dip chicken in butter then coat with dry mixture.

Place coated chicken in a lightly greased baking dish.  Bake uncovered, at 375* F for 50-60 minutes or until juices run clear.

Ma’s Side Note…..
Mouth watering folks!!!  The potato flake mix was just down right delicious.  Even the hubby liked it.  And the kids, well, they scarfed it up.  I don’t do a lot of fancy side dishes, well occasionally I will, but the kids aren’t fans of too many new things on their plates.  So, for this dish, I stuck with familiar green beans and mashed taters.

 
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Posted by on February 13, 2012 in Flavorful Fowl

 

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Turkey Day Green Bean Casserole

Before I was married, I would have NEVER had green bean casserole for Thanksgiving dinner.  And then of course, I got married and now we have green bean casserole with every holiday meal. There really isn’t much improvement to be made to the French’s Green Bean Casserole, but, you know me.  Always a twist to be found in any recipe that makes its way to my kitchen.

Here’s what you need:
1 can (10oz) cream of mushroom soup
2 cans (14oz) fancy cut green beans
3/4 cup milk
1/2 tsp Gotta Have It Steak Rub
2 cups FRENCH’S® Original

Time to get this dish cookin':
Preheat oven to 350* F.
Mix together all ingredients (reserve 1 cup fried onions) in baking dish.
Bake for 30 minutes.
Remove from oven and top with remaining fried onions and bake for another 5 minute.
Viola!  Green Bean Casserole to perfection!

Ma’s Side Note….
Not much to say about this tried and true dish.  I have grown to love it as well as the rest of the family.

 
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Posted by on January 20, 2012 in Side Show

 

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Crock Pot Comfort Chowder

So what exactly constitutes comfort chowder?

Well, for me, it’s anything with POTATOES!

And tis the season for something to warm you up.

I could so curl up with a bowl of this chowder RIGHT now!

This recipe is based off the Crock Pot Corn Chowder from BubbleCrumb.com.

Let’s gather the goods:

1 med bag of shredded hash browns (approx 28oz)
2 1/2 cups milk
1 can creamed corn
1 can cream of chicken soup
1 can cream of mushroom soup
1 small bag of frozen corn kernels (approx 16oz)
1 large onion diced
1 cup diced ham steak
3 tsp Gotta Have It Steak Rub
2 Tbs butter

This recipe is pretty close to a ‘dump’ recipe.  You pretty much dump all the ingredients in the crock pot, set it and go!  See, totally simple – even a Wookie could do it.

And here we go:

Pour the bag of shredded potatoes (ie – hash browns) into your crock pot.

Add in the cans of creamed corn, cream of chicken & cream of mushroom soups.

Next, add onion (I buy my onions in bulk once a month, chop and freeze), butter, steak rub and frozen corn.

Finally, add ham.  Set crock pot on low and let it go!

Cook on LOW heat for up to 6 hours.  Stir thoroughly and enjoy!!!

Ma’s side not….

Really, what’s not to like??  Another smash hit.  And absolutely NO left overs.  Well, maybe just enough for hubby to take to work the next day for lunch.  The consistency of the chowder was heavenly.  There was plenty of flavor to bring you back home.

 
 

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Perfect Pot Roast

I must say, I borrowed this recipe from The Pioneer Woman!

I have heard great things about this site and her cooking.

So, I just thought it couldn’t hurt!!!!

Here’s what we need…..

4lb chuck roast

2 Tbsp olive oil

2 onions, quartered

4 carrots, chopped

Gotta Have It Steak Rub to taste

1 cup red wine

2 – 3 cups beef broth

thyme & rosemary to taste

Here’s what I did…..

Heat the olive oil in a large pan.  Saute the chopped onions for about 2-3 minutes.  Remove and set aside.

Saute the carrots in the same pan for about 3-5 minutes.  Add more olive oil if needed.  Remove carrots and set aside.

Sear seasoned roast in the same pan you sautéed the onions and carrots in.  When roast is browned on all sides, move to slow cooker.

With the pan on high heat, add wine (or beef broth) to deglaze.  Be sure to scrape the pan to get all that yummy goodness!

When the bottom of the pan is deglazed, pour liquid over roast in the slow cooker.  Add onions, carrots, herbs and beef broth to slow cooker.  Be sure to just cover the roast with liquid.

Cover the cooker, set on low and cook for 6 hours.  Remove roast and serve up with onions and carrots!

Ma’s Side Note…..

Perfect is such an understatement!!!  Hubby went to town on this bad boy and the boys, they actually asked for seconds!  Talk about a flavorful home run.  I obviously did this dish a bit different from how it was prepared by Ree.  Still, definitely one you have to try!

 
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Posted by on December 22, 2011 in Beef-alicious

 

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