Monday, January 2, 2017

Brown Sugar Vanilla Pork Tenderloin

5 lb pork tenderloin (fat trimmed)
1\2 c. Brown sugar
2 tsp. Vanilla extract
2 tblsp. Orange juice
1\2 tsp. Ground cinnamon
1 1\4 c. Beef stock

Combine brown sugar, vanilla, orange juice and cinnamon in a small bowl. Mix to form a grainy style rub.

Cut slits in meat on both sides. Slather with rub and coat well.

Place on rack in the pressure cooker pot. Add broth to bottom of the pot.

Secure lid on cooker and close pressure valve. Press 'meat' button then change the cook time select button in the middle of the panel to 'medium/brown.' Let cook for 45 minutes.

Wait for natural release then remove lid. Slice and serve.

Saturday, August 6, 2016

Apple Jelly BBQ Country-Style Pork Ribs

2 lbs ribs
1 c. water
1 c. BBQ sauce 
1 c. apple jelly
Applewood dry seasoning rub (as much or as little as you prefer)
1/4c. Dried minced onion

Place all ingredients in pressure cooker. Place lid on cooker and close valve. Cook on 'Meat' setting for 40 minutes. Let release naturally or quick release (being careful not to burn yourself.)

Smokin' Sweet Tea Pork Ribs

 In your pressure cooker, add 3-lbs of boneless pork ribs, 1 packet of Grill Mates Smokin' Sweet Tea marinade 1/4 c. oil and 1 cup vegetable broth.

 Place lid on cooker and close valve. Cook on "Meat" setting for 20 minutes. Release pressure naturally or quick release (being careful not to burn yourself.)

Creamy Garlic Chicken w/ Rotini pasta

4.5lbs boneless chicken breasts
2/3 of a carton chicken stock
Minced garlic
Cracked black pepper
Italian seasoning
Crushed red pepper
12oz dry rotini pasta
1 pouch Campbell's garlic cream sauce

Lightly grease bottom of cooking pot. Layer chicken, sauce pouch, stock and seasonings. Layer pasta evenly on top of chicken mixture. Close lid and pressure valve. Cook for 17 minutes on CHICKEN setting. Release steam and serve hot.

Spicy Jalapeno Rigatoni

In your pressure cooker add the following ingredients: 

1 box uncooked rigatoni noodles
1-lb cooked seasoned ground beef (I had left overs from another dish so mine was already ready)
1-lb cheddar jalapeno sausage links
1 jar pasta sauce of your choice
1 pasta jar of water (to swish out any remaining sauce in jar)

Stir to mix. Place lid on cooker and close valve. Set to "pasta" setting and cook for 6 minutes. Let pressure release naturally or do a quick release (being careful not to burn yourself.) Serve with grated Parmesan or crumbled feta cheese. 

Sunday, April 24, 2016

Beef Stew

2-lbs. beef stew meat
1-lb peeled baby carrots
2-c. peeled, cubed potatoes
1 jar beef gravy
1 large carton beef stock
1 envelope dry onion soup mix
1-Tblsp minced garlic
1-tsp dried minced onion
1 (4-oz) can sliced mushrooms; drained
cracked ground pepper to taste
1 1/2-tsp Alamo all purpose seasoning
1/2 tsp. McCormick's hamburger seasoning

In the cooking pot of your pressure add all ingredients and stir to mix. Place cooking pot into the pressure cooker & cover with lid; making sure to place in locked position. Close pressure valve. Cook on soup/stew setting for 48 minutes. Either quick release or natural release. Serve alone or over cooked rice.

Saturday, April 23, 2016

Calico Casserole

1-lb. roll ground turkey breakfast sausage
1 box macaroni & cheese with cheese sauce (not powder mix)
1 family size can ranch style beans (1/2 of the juice drained)
1 10-oz can ro-tel
1 10.75-oz can cream of chicken soup
1/2 of a 9-oz can Fritos jalapeno cheddar dip

Prepare macaroni noodles according to package directions. Drain and set aside. Do not stir in cheese yet.

In a skillet, crumble and cook sausage until no longer pink. Drain fat.

In a 9x13 oval casserole, combine cooked sausage, cooked & drained macaroni noodles, soup and ro-tel. Stir to mix. Squeeze cheese sauce into casserole and stir. Stir in beans and jalapeno cheese dip until well combined.

Bake in a 350* oven for 20 minutes or until all ingredients are hot and bubbly.