one 2 lb to 3 lb rump roast or chuck roast, cut into 4 pieces
1 tbsp salt
2 tsp black pepper
1 tbsp cumin
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp red chili flakes
1 tbsp olive oil
1 large onion peeled and diced
1 red bell pepper cut into 1/2 inch chunks
1 small hot pepper, diced
1 tomato, cut into 1/4 inch chunks
3 cloves garlic minced
half a bunch cilantro chopped
juice of 1 lime
2 heads of chopped romaine
Crumbles Mexican Cheese
Thaw your roast out until almost thawed. You can thaw it completely, but I like to have it still a little frozen because it’s easier to cut.
Combine all the seasonings (salt thru chili flakes) in a small bowl, then rub thoroughly over your four roast chunks.
Add the olive oil to the bottom of your instant pot or to a cast iron skillet on medium-high heat. Saute the four seasoned chunks of roast until medium brown on all sides. I fried mine two at a time rather than all four at once because the instant pot is too small for all four.
Once the meat is browned, remove from the pan. Add a bit more olive oil if needed, then add the onions. Saute for a minute until they start to caramelize, then add the pepper and jalapeno. Saute for another 1-2 minutes until lightly brown.
Add the tomatoes, garlic, cilantro, and the beef roast chunks to the instant pot, slow cooker, or roaster.
Instructions for Instant Pot:
At this point, just put the lid on the instant pot and turn it to the manual setting. Don’t add any more liquid. Set the time to 1 hour, and set the valve to “sealing.” And that’s it! Just let it go for an hour until it beeps. At that point, make sure it’s off and then set the valve to “venting.”
Step away while it’s venting, then when it stops (you’ll hear it stop making noise), carefully open the lid. Again, don’t let the steam get in your
There will be quite a lot of liquid (sadly inevitable when dealing with the instant pot). Remove your four big roast chunks and place them on a cutting board, then use forks to shred. Return to juices and stir around to allow juices to coat the meat. Then spoon the mixture into a serving dish or plastic container (if you’re saving to reheat later). As you’re spooning, pick up the meat, tomatoes, and peppers but leave about half of the liquid behind. You can use this leftover liquid in a soup or simply discard.
And that’s it! Serve on tacos, over rice, or in a taco bowl.
Instructions for Slow Cooker or Roaster: Once you have all your ingredients in the slow cooker or roaster, add about 1/4 inch of water to the bottom. Place lid on and turn to medium heat on the slow cooker or to around 200 degrees F on the roaster. Slow cook/roast for around 6 hours until meat is tender (checking water level occasionally to maintain at 1/4 inch).
Remove, shred, and serve or transfer to container.
This cake come from the NYT! It’s supper moist and easy! Next time I would use 2 c butter for the butter cream.
1 c unsalted butter softened, plus more for preparing the pan
3 c all-purpose flour
1 ⅓ c whole milk
¼ c fresh lemon juice
1 ¼ tsp baking powder
¾ tsp baking soda
1 tsp salt
2 c sugar
4 tsp packed finely grated lemon zest
4 large eggs, at room temperature
FOR THE BUTTERCREAM:
¾ c unsalted butter (1 1/2 sticks), softened
1 1/4 confectioners’ sugar
1 tsp finely grated lemon zest
4 to 5 tbsp fresh lemon juice
Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
Meanwhile, prepare the frosting: Combine the butter, confectioners’ sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
In a bowl, sprinkle in the baking soda and salt with the self-rising flour. Please note, you do not need the baking soda but I added it just to get a little extra lift in the bagels. Add the Greek yogurt and mix with spoon until good and sticky lumpy . Flour your countertop and knead the dough thoroughly.
At this point, if you wish to add the diced jalapeno and cheddar do this now and knead it into the dough.
Divide the dough into 6 equal balls. Using your hands, roll into breadstick like shapes. Form into a circle and place on a greased baking sheet. I had a bagel form which I found at Meijer and I used nonstick spray.
Brush the tops with egg wash if desired and sprinkle on the everything bagel seasoning. Place into the oven and bake for 25 to 28 minutes. They will be golden brown when they are done. Enjoy!
***If you want to make slightly larger bagels, divide the dough into four. This will be three points each ***
We have so many pears from our tree it’s nuts! This is a good way to use a LOT of pears and who doesn’t love a crisp?
6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tbsp fresh lemon juice
1/3 c sugar
1 tbsp cornstarch
1 1/2 tsp ground cinnamon, divided
1/3 c flour
1/2 c packed brown sugar
1/2 tsp salt
4 tbsp chilled butter, cut into small pieces
1/3 c regular oats
1/4 c coarsely chopped walnuts
Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Place flour, 1/2 tsp cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 min or until pears are tender and topping is golden brown. Cool 20 min on a wire rack; serve warm or at room temperature.
This is so easy and so yummy, thank you Bon Appetite for this winner! You can use whatever cheese you have on hand I had some firm goat cheese.
½ tsp. kosher salt, plus more
10 oz. baby spinach
1 14-oz. can artichoke hearts
1 large garlic clove, finely chopped
2 oz. Parmesan, finely grated
2 Tbsp. mayonnaise
Juice of ½ lemon
Dash or 2 of hot sauce
Freshly ground black pepper
2 oz. soft goat cheese, crumbled
4 slices country-style bread
4 slices hard goat cheese
Heat broiler. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
Drain artichoke hearts and press out as much liquid as you can. Toss all the ingredients except bread and hard cheese into a food processor and processor and pulse till chopped and combined.
Spread on bread, top with cheese and broil for 5 minutes until the cheese is melted and bubbling.
Thinly sliced Shawarma meat has always been one of my things. I’m not moving toward a vegetarian lifestyle, and this vegan meat dish has all the crunchy, seasoned flavors of Shawarma without the meat! What?!! So good for body and soul. If your not vegan, give it try! It’s quite tasty!
This recipe comes from Bon Appetite – with some minor adjustments. I used soy sausage, use regular chorizo if you prefer. It makes for great leftovers too.
2 cups wheat berries
4 tbsp olive oil, divided
12 oz soy sausage, casings removed
1 garlic clove, finely grated
1/2 c plain Greek yogurt
2 tbsp lemon juice, divided
2 tsp za’atar, plus more for serving
Salt and pepper
1/2 c pomegranate seeds
1/4 c coarsely chopped min
1 bunch scallions, thinly sliced, divided
3 Persian cucumbers, thinly sliced into rounds
Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.
Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar. Sprinkle with pine nuts.
So easy and so tasty – this is quick pantry staple dinner.
1 tsp olive oil
2 shallots, sliced thin
2 cloves garlic, chopped
2 – 12 oz jars water packed roasted red peppers, chopped
1 qt chicken or veggie stock
4 tbsp pecorino romano
4 oz Orzo or fergoli
In a medium pot heat oil over medium heat add shallots and garlic and cook until golden. Transfer to a blender add red peppers, stock and cheese – and purée. Return to pot over medium heat add pasta and cook according to directions. Serve with a little grated cheese. Serves 4.