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Instant Pot Swiss Steak

dtbarne 1 Comment
  • 2 pounds sirloin roast, cut into individual sized pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons oil
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 2 (16 ounce) cans diced tomatoes 
  • 8 ounces water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  1. Combine flour, salt & pepper and dredge meat pieces to get a nice coating of the flour mixture on each piece of meat.
  2. Turn IP to sauté.   When it is HOT add oil and a couple of pieces of meat.  (Too many pieces of meat at once and it won’t brown)  Brown on both sides and remove from IP.  Continue until all of the meat has been browned.  Turn the IP off.
  3. Combine green pepper onion, tomatoes, water, salt and pepper in a bowl.
  4. Return all of the meat to the bottom of the IP and cover with the tomato mixture (gravy/sauce).
  5. Place the lid on the IP, ensuring that the pressure relief valve is set to sealing.
  6. Set the IP to Meat/Stew or high pressure; set timer for 30 minutes.
  7. Once timer goes off let the pressure release naturally for about 15 minutes; after 15 minutes manually release any remaining pressure.

Swiss Steak

Pecan Pie Cobbler

dtbarne 1 Comment

I am not a baker.  I don’t care to bake.  I’m not sure why…perhaps it’s the amount of ingredients necessary or the number of steps involved but baking is just not my thing.  However, this recipe is easy peasy and sinfully delicious.  For this particular dish…I don’t mind baking one bit!

The recipe below is for a 9×13 inch pan, however, there is now way Michael and I could eat all that so the recipe is easily halved.

  • 1 box refrigerated pie crust (package of two)
  • 2-1/2 cups light corn syrup
  • 2-1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 tsp vanilla
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • Cooking spray
  • 2 cups pecan halves
  • Vanilla Ice Cream for topping
  1. Preheat oven to 425.  Lightly grease a 13″ x 9″ glass baking dish and set aside.  Roll out one of the pie crusts to fit the baking dish.  Trim the edges, if needed.
  2. In a large bowl, whisk together the corn syrup, brown sugar, butter, vanilla and eggs until well combined. When nice and smooth, stir in the chopped pecans.
  3. Pour or spoon half of the filling into the crust.
  4. Roll out the second pie crust to fit the baking dish and place over the top of the filling.  Lightly spray pie crust with cooking spray.
  5. Bake 14-16 minutes or until browned. Remove from the oven.
  6. Reduce oven temperature to 350 and carefully spoon or pour remaining pecan filling over the crust. Arrange the pecan halves over the top and bake another 30 minutes or until the center is set. Let cobbler cool for 15-20 minutes. Serve with vanilla ice cream.

Fresh from the oven

Oh yeah….ready to eat

Cheesy Orzo with Broccoli

dtbarne Leave a comment

Serves 3-4

Ingredients:
1 cup orzo
1-1/2 cups chopped broccoli florets
1/4 cup shredded cheddar cheese
2 Tablespoons grated parmesan cheese
1 Tablespoon butter
1/4-1/2 cup 2% milk
salt

Directions:

Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.

*I’ve used asparagus or green beans in place of the broccoli and both are just as yummy.