Archive for the ‘Beef’ Category
With 4th of July being over now, I’m pretty sure if you hosted a party you’re left with a few rogue burgers, perhaps some grilled hot dogs and maybe even some bbq chicken, right? And if you’re like me, after 3 days of eating grilled burgers, dogs and chicken you really don’t want to have leftovers…again, right? Well I’m here today as part of Tuesday’s Tip with The Kitchen Whisperer to give you some ideas on how to use up those leftover cookout foods. Today we’ll focus on burgers, dogs and chicken.
So how was your 4th? Did you consume copious amounts of burnt dogs (fyi.. hot dogs need to be charred and blistered topped with ketchup and mustard), enough cheeseburgers that you need your fat pants and let’s not even start on bbq chicken, k? No today let’s discuss how to transform those leftovers into ‘new’ meals. I’m all about repurposing foods.
So I have a confession, ever since I first figured out how to recreate my Mom’s classic pot roast in my pressure cooker, I’ve been going a bit overboard on making it and well.. I ended up with a 3qrt container FULL of cooked pot roast. *blush* And in case you’re wondering how much 3 qrts of cooked pot roast is… it’s A LOT! Like A LOT, a lot! But you have to understand, I LOVE THIS DISH. However Mr. Fantabulous was getting a bit tired of it. Truth be told even I was getting a teensy bit burnt out as well. But that’s a good thing as it ‘forces’ me to revamp my leftovers into new and creative ways! And that’s where this dish came into play.
It was Saturday morning and I was cleaning out my fridge. I had grabbed some containers as I was going to freeze some of the pot roast when I maybe-kinda-sorta snuck a bite. Have to admit, even cold this stuff rocked. However I’m one of those girls that needs breakfast food for breakfast (unless it’s pizza – that stuff I can eat anytime). So I put the roast into the containers then into the freezer. Once I cleaned up the dishes I went to make breakfast but man I could not stop thinking about that pot roast.
…and that’s when I pulled the container I just put in to the freezer, out. I was going to somehow incorporate this into breakfast if it was the last thing I did!
Now I could have easily make a breakfast sandwich out this pot roast (fyi… this on grilled ciabiatta and a dippy egg = AWESOME!) but I wanted something heartier. Plus I was craving home fries. And let’s face it, my home fries are EPIC!
Grab a fork and just dig in. No plate needed!
So Sunday’s in my house was a pot roast kinda day. I can remember getting up super early watching, then eventually helping, Mom make her to-die-for white bread and rolls. She’d then grab 10-15 pounds of chuck roast, throw it into her big pot along with tons of potatoes, carrots, onions and seasonings. She’d then let it cook all day long on the lowest heat. The smell was so rich and inviting that you could literally smell pot roast as you walked up our walkway. Sunday’s were always my favorite day as I loved my Mom’s pot roast. Now granted I’d scoff at eating carrots but I’d end up just mashing them up super small and adding enough butter on them that Paula Deen would be impressed with.
Now even though Mom had whole potatoes in the pot she always made her creamy (and lumpy because that was my favorite and I was Mom’s favorite – regardless of what my siblings said) mashed potatoes. The only downfall of her dish was that it was cooked low and slow ALL DAY LONG. Let’s face it, in today’s world we are ridiculously busy and free time is something we just don’t have that luxury of. Plus if you’re like me you often aren’t home for 8-10 hours straight while the oven is on. I know I’m not. It’s sad as I’m away from my house longer per day than I am in it. It’s the troubles of working really far from the office.
I’d say for the past few years I’ve really grown in my passion for pressure cooking. I conquered that fear Mom put in me that “OMG it’ll explode in your face and you’ll lose an eye” thought she ingrained my brain. One thing I hadn’t tried yet in my pressure cooker was to recreate her phenomenal pot roast recipe but without having to wait all day long for it to cook. However the day had come for me to attempt it because I was so craving it.
All the amazing flavors of Mom’s classic pot roast without having to wait all day for it to slow cook!
Oh Pressure Cooker how I love thee!!! With us being under major house remodeling and my solace, the kitchen, being completely gutted I’ve been pushed to be seriously creative in how I can make real meals (sorry but one can only live on cereal, peanut butter and jello or go out to eat so much). Now using a pressure cooker is old news now for me ever since I took the plunge 2 years ago and purchased my first pressure cooker. That first dish I cooked in it revolutionized the way I cook and the way I preached about it over and over (and over) to you guys. Now look at it! It’s now the hottest thing out there kitchen-porn wise. So today I’m sharing with you 2 things I love – my pressure cooker and beef short ribs. While I have some amazing recipes on here for short ribs, if you are oven-less like I am, you can still make them. So sit back and drool over these Pressure Cooker Beef Short Ribs with Potatoes and Carrots!
Now what’s sad, and kinda funny in an ironic and I’m gonna kill you darling husband if you don’t get that damn kitchen done soon, is when I made this, I literally had to do all of this in a make shift stand in my master bedroom. No, for real — I made this entire dish IN MY BEDROOM! I don’t know if that’s kinky or not but… hey wait a minute. Do you think that’s how it got the name “Food Porn” in the first place??? *GASP!* lol
I’m down with Food Porn, are you?
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BringYourBestBowl #Walmart #CollectiveBias
For me oatmeal was something Mom always made. It was inexpensive, went a long way, was hearty and kept your belly full until lunch time. While the flavors combinations Mom made us changed one thing remained the same; she always used Quaker® Oats. It’s a brand she and my Grandma trusted and one that I do as well. Throughout the years just like the flavor varieties of Quaker® Oats offered I, too, ventured outside my standard milk/sugar/fresh fruit and started to delve into more heartier versions.
When the great folks at Quaker® Oats challenged me to come up with a hearty oatmeal I was super excited! I really wanted to push the limits here and go a totally savory, hearty route. Thus I came up with a Bring Your Best Bowl with Quaker® Oats: Savory Pot Roast and Eggs Hearty Oatmeal recipe. But first, have you entered in their contest yet to “Bring Your Best Bowl” contest yet? OMGosh you have to! Go to the national sweepstakes site to enter for a chance to inspire the next Quaker® Oatmeal flavor. AND not only on top of bragging rights, you could win $250,000!!! Plus top recipe entries will be created and sold in stores for a limited time in Fall 2016! Read here for full National Sweepstakes Rules. Contest Start Date – January 2016, Contest End Date – March 12, 2016 and they Announce Winner – November 2016. Good Luck!