Pot Roast

Season roast with salt and pepper on all sides; coat

roast with flour (reserve leftover flour for gravy).
Melt shortening in a pressure cooker over medium-high
heat. Brown roast on all sides in hot shortening. Sprinkle
onion soup mix over the roast. Pour in at least two cups
of water; use 1 to 2 cups more if the beef is a tough cut
or to reach the minimum amount recommended by the
pressure cooker's manufacturer.
Seal the lid and bring the cooker up to full pressure over
high heat. Reduce the heat to low, maintaining full
pressure, and cook for 1 1/2 to 2 hours.
Release the pressure and test for doneness; the meat
INGREDIENTS: should be fork-tender. Add potatoes and onions, making
2 (10.75 ounce) cans condensed cream sure the vegetables are submerged in the cooking liquid.
(You may need to rearrange the roast on top of the
of mushroom soup 1 (1 ounce)
vegetables or add more water.) Seal the lid and return
package dry onion soup mix 1 1/4
the pressure cooker to full pressure.
cups water 5 1/2 pounds pot roast Reduce heat to low, maintaining full pressure, and cook
for 10 minutes. Release the pressure; transfer meat and
vegetables to a serving platter.
To make gravy, bring the cooking liquid to a boil. Whisk
reserved flour into 1/2 cup cold water; whisk the flour
mixture into the boiling broth. Cook until thickened,
stirring occasionally, about 3 minutes. Serve gravy with
pot roast and vegetables.
 Turkey Goulash

INGREDIENTS:
1 POUND LEAN GROUND TURKEY
1(14 ounces) can stewed, diced
1. In a large skillet over medium heat,
tomatoes
cook the turkey until browned
3 cloves garlic (minced)
2. Stir in stewed tomatoes, garlic,
1 cup tomato sauce
tomato sauce, sugar and basil, and
2 teaspoon white sugar
then simmer for about 20minutes
1/2teaspoon dried basil
3. Bring a large pot of lightly salted
1(16 ounce) package bow tie pasta
water to a boil. Add pasta and cook
for 8-10 minutes or until al dente, and
then drain. Combine pasta and turkey
mixture; toss and serve.
 Beer and Brown Sugar Kielbasa &
Beef Enchiladas
Sauerkraut

1. Combine the beer and brown

12 ounces beer (can or bottle) sugar in a small saucepan over
medium heat, until the sugar
1 cup brown sugar (light or 1. In a small bowl,
melts stir
andtogether the garlic,
the mixture is chili powder, cumin,
3 cloves garlic, minceddark) coriander, sugar and salt.
slightly thickened; set aside.
3 tablespoons3 chili powder
pounds polish kielbasa2. Heat the oil 2.in a Dutch
Cut oven over
the kielbasa into medium-high
links heat until
2 teaspoons1 ground shimmering. Sprinkle the meat with salt and cook until browned
bag (or cumin
jar) sauerkraut (32 and place in a slow cooker.
on both sides, about 6 to 8 minutes.
Cover with the drained Remove the meat to a
2 teaspoons ground coriander
ounces), drained plate. sauerkraut. Pour the beer and
1 teaspoon granulated sugar brown sugar mixture over top.
3. Reduce the heat to medium, add the onions to the pot and
1 teaspoon salt Cook on high for 4 to 6 hours,
cook until golden brown, about 5 minutes. Stir in the garlic
or on low for 8 to 10 hours. (We
1¼ pounds boneless chuck steaks, mixture and cook until fragrant, about 1 minute. Add the
ended up doing a combination
tomato sauce and water and bring to a boil. Return the meat
trimmed of fat - high for 3 hours and then low
and any accumulated juices to the pot, cover, reduce the heat
for another 3 or so. Definitely
1 tablespoon vegetable oil to low, and simmer until the meat is tender and can be broken
the longer it cooks the better it
apart easily, about 1½ hours.
2 yellow onions, finely chopped tastes!)

1 (15-ounce) can tomato sauce 4. Preheat oven to 350 degrees F.

3. Serve on its own or on your
½ cup water 5. Strain the favorite sandwich
beef mixture over roll.
a medium bowl. Transfer the
meat and any other solids to a separate medium bowl and
4 ounces Monterey Jack cheese,
break the beef into small pieces. Mix together with half of the
shredded, divided shredded cheeses, the cilantro and the jalapeños.
4 ounces sharp cheddar cheese, 6. Spread ¾ cup of the sauce in the bottom of a 9x13-inch
shredded, divided baking dish. Microwave the tortillas according to package
directions to soften. Spread about ⅓ cup of the beef mixture
⅓ cup chopped fresh cilantro down the center of each tortilla, roll up tightly, and place in the
¼ cup chopped canned pickled baking dish seam-side down. Pour the remaining sauce evenly
over the enchiladas and spread to ensure that all of the ends
jalapeños are covered in sauce.
12 (6-inch) corn tortillas
7. Sprinkle the remaining cheese over top of the enchiladas,
cover the baking dish with foil and bake for 25 minutes.
 Meatloaf

For the Glaze:

½ cup ketchup
4 tablespoons light brown 1. Make the Glaze: In a small saucepan, whisk together the
sugar ketchup, brown sugar and vinegar; set aside.
4 teaspoons cider vinegar
2. Make the Glaze: Preheat oven to 350 degrees F. Heat oil
For the Meatloaf: in medium skillet over medium heat. Add the onion and
2 teaspoons vegetable oil garlic and sauté until softened, about 5 minutes. Set aside
1 medium onion, finely diced to cool while preparing the remaining ingredients.
2 cloves garlic, minced
3. In a large bowl, whisk together the eggs, thyme, salt,
2 eggs
pepper, mustard, Worcestershire sauce, cayenne and milk.
2 teaspoons Dijon mustard
Add the ground meats, crackers, parsley and cooked onion
2 teaspoons Worcestershire
mixture; mix with a fork until evenly blended.
sauce
1 teaspoon salt 4. With wet hands, pat the mixture into a 9-by-5-inch loaf
½ teaspoon ground black shape. Place on a foil-lined rimmed baking pan (you could
pepper also use a 9x5-inch loaf pan with a perforated bottom).
½ teaspoon dried thyme Brush with half of the glaze.
⅛ teaspoon cayenne pepper
½ cup whole milk 5. Bake loaf until it is cooked through (it should register 160
1 pound ground beef degrees F on an instant-read thermometer), about 1 hour.
½ pound ground pork Cool at least 20 minutes. Simmer the remaining glaze over
½ pound ground veal medium heat until thickened slightly. Slice the meatloaf and
16 saltine crackers, crushed serve with extra glaze.
⅓ cup minced fresh parsley
Coconut Shrimp with
Mango Dipping Sauce

For the Shrimp:

1 pound extra-large shrimp (21 to 25 count),
peeled and deveined 1. Make the Mango Dipping Sauce: Place all of the dipping
1 cup all-purpose flour sauce ingredients into a food processor or blender and process
½ teaspoon paprika until completely smooth. Place in an airtight container in the
½ teaspoon ground white pepper refrigerator until ready to serve (will keep for 1 week).
¼ teaspoon cayenne pepper
¼ teaspoon table salt 2. Make the Shrimp: Whisk together the flour, spices, salt and
¼ teaspoon sugar sugar in a shallow dish or pie plate. Lightly beat the eggs with
2 eggs the water in another shallow dish. Combine the coconut and
1 tablespoon water panko in a third shallow dish.
1 cup unsweetened shredded coconut 3. Heat the vegetable oil in a Dutch oven or other large pot over
1 cup panko bread crumbs medium-high heat until it reaches 350 degrees.
1 to 2 quarts vegetable oil, for frying
4. Meanwhile, coat and bread the shrimp. Working with several
For the Mango Dipping Sauce: shrimp at a time, drop them into the flour mixture and turn to
1 cup frozen mango chunks, thawed coat. Shake the excess flour from the shrimp, then dip the
1 cup mayonnaise shrimp into the eggs, turning to coat well, and allow the excess
¼ cup fresh cilantro leaves to drip off. Drop the shrimp into the coconut-panko mixture, and
2 tablespoons honey press the coconut lightly to adhere. Shake off any excess
1 teaspoon lemon juice coconut and place the shrimp on a wire rack set over a rimmed
6 to 8 drops Sriracha sauce (add more if you baking sheet. Repeat with the remaining shrimp.
like it a bit more spicy)
5. When the oil reaches 350 degrees F, gently place half of the
shrimp in the oil and fry, stirring frequently to prevent sticking,
until golden, about 2 1/2 minutes. Using a slotted spoon, spider,
or tongs, transfer the shrimp to a wire cooling rack placed over
a baking sheet and repeat with the remaining shrimp. Serve
immediately, accompanied by the mango dipping sauce.
 Frito Pie

For the Chili: 1. Make the Chili: Heat the oil in a large Dutch oven
over medium heat until it is shimmering. Add the
2 tablespoons vegetable oil onions, bell pepper, chili powder, cumin, cayenne
2 yellow onions, finely chopped and ½ teaspoon of the salt. Cook until the vegetables
1 red bell pepper, stemmed, have softened, about 7 minutes. Stir in the garlic and
seeded and finely chopped cook for another 30 seconds.
¼ cup chili powder
1 tablespoon ground cumin 2. Add the beef and increase the heat to medium-
½ teaspoon cayenne pepper high. Cook , breaking up the beef with a wooden
1 teaspoon salt, divided spoon, until no longer pink, about 10 minutes. Stir in
6 garlic cloves, minced the beans, diced tomatoes (with their juice), tomato
2 pounds ground beef (85-90% puree and the remaining ½ teaspoon salt. Bring to a
lean) simmer, then reduce the heat so it maintains a slow
2 (15-ounce) cans dark red kidney simmer, cover and cook for 45 minutes.
beans, drained and rinsed
1 (28-ounce) can diced tomatoes 3. Remove the lid and continue to simmer for an
1 (28-ounce) can tomato puree additional 45 minutes. Season with additional salt
and pepper to taste.
For the Frito Pie:
1 (10.25-ounce) bag Fritos corn 4. Assemble the Frito Pie: Preheat oven to 375
chips degrees F. Transfer some or all of the chili to a baking
16 ounces sharp cheddar cheese, dish or individual ramekins. Top with Fritos, pressing
shredded them lightly into the chili. Sprinkle cheddar cheese
2 green onions, thinly sliced over the top and bake until the cheese is melted and
the chili is bubbling, about 30 minutes. Sprinkle with
sliced green onions and serve immediately.
 Skillet Meatball

1. Make the Meatballs: In a large bowl, combine

For the Meatballs:
all ingredients and mix with your hands until
1 pound meatloaf mix (mixture thoroughly combined. Shape into 2-inch
of ground beef, pork and veal) meatballs.
⅓ cup (37 grams) Italian
2. Heat the olive oil in a large ovenproof skillet
seasoned breadcrumbs
over medium-high heat. Add the meatballs and
2 tablespoons grated Romano
cook, turning frequently, until browned all over,
or Parmesan cheese
about 10 minutes. Use a slotted spoon to remove
1 tablespoon finely minced
the meatballs to a plate.
yellow onion
1 clove garlic, minced 3. Reduce the heat to medium. Add the onion and
½ teaspoon dried parsley red pepper flakes, and cook, stirring occasionally,
2 eggs until the onion is tender, about 4 minutes. Add
Salt and pepper, to taste the tomatoes and basil leaves; reduce the heat to
maintain a simmer and cook, stirring frequently,
For the Remaining Dish:
until the sauce is slightly thickened, about 8
2 tablespoons olive oil
minutes.
½ small onion, finely chopped
Pinch red pepper flakes 4. Return the meatballs (and any accumulated
1 (28-ounce) can whole peeled juices) to the skillet, cover and simmer, turning
tomatoes, pureed once, until the meatballs are cooked through,
4 leaves fresh basil about 20 minutes.
8 ounces fresh mozzarella,
thinly sliced 5. Preheat the broiler. Arrange the mozzarella
slices on top of the meatballs. Broil until the
mozzarella is melted, 2 to 3 minutes. Garnish with
additional fresh basil, if desired. Serve warm.
 Greek Lamb Gyro

For the Gyro Meat: 1. Make the Gyro Meat: In a medium bowl, combine the
1 pound ground lamb ground lamb, salt, pepper and oregano leaves with your
2 teaspoons kosher salt hands, mixing until all of the seasonings have been
½ teaspoon freshly ground evenly distributed. Cover and refrigerate for at least 1
black pepper hour, or overnight.
2 tablespoons fresh oregano 2. Preheat oven to 300 degrees F. Place the lamb mixture
leaves in the bowl of a food processor and add the onion, garlic
½ yellow onion, cut into 1-inch and bacon. Process until a smooth puree is formed, 30
chunks seconds to 1 minute, scraping down the sides of the bowl
1 clove garlic, sliced as necessary.
3 ounces slab bacon (or 5
slices sliced bacon), cut into ½- 3. Line a rimmed baking sheet with aluminum foil. With
inch pieces moistened hands, shape the lamb mixture into a
rectangle about 8 inches long and 5 inches wide. Bake
To Serve: until the center of the loaf reaches 155 degrees F on an
Pocket less pita bread instant-read thermometer, 30 to 35 minutes. Remove
Tzatziki Sauce from the oven and allow to rest for 15 minutes.
Tomato, coarsely chopped
Yellow onion, thinly sliced 4. Adjust the oven rack to the highest position (1½ to 2
inches below broiler element) and preheat broiler. Slice
the loaf of lamb meat crosswise into very thin pieces
(they should be about ⅛-inch thick; no more than ¼-inch
thick). Lay the strips on a rimmed baking sheet lined with
aluminum foil and broil until edges are browned and
crispy, 2 to 4 minutes. (I did this in two batches, as I
couldn't fit all of the sliced meat on one baking sheet.) Be
sure to keep an eye on it, as the broiler works quickly!

5. Serve the Gyros: Warm up the bread either in the

microwave (30 seconds), on the stovetop or in the oven.
Top each with ¼ cup of tzatziki sauce, chopped tomatoes,
sliced onions and gyro meat. Wrap with foil and serve.
 Sloppy Joes

2 tablespoons olive oil 1. Heat the olive oil over medium heat in a large skillet. Add
1 medium yellow onion, diced the onion and pepper and sauté until soft and translucent,
5 to 8 minutes. Season with salt and pepper while cooking.
1 green pepper, diced Add the minced garlic and cook for 30 seconds longer.
4 garlic cloves, minced Remove from the pan to a bowl.
2 pounds ground beef 2. Add the ground beef to the pan, increase the heat to
2 cups tomato puree medium-high and cook until the beef is completely
browned, breaking it up with a wooden spoon as it cooks. If
1 cup ketchup the beef has released a lot of fat, drain off most of it.
1 tablespoon brown sugar
3. Add the vegetables back to the pan and stir in the
1 teaspoon chili powder tomato puree, ketchup, brown sugar and chili powder.
Season with salt and pepper and simmer until slightly
Salt and pepper, to taste
thickened, about 10 minutes. Remove from heat and serve
Hamburger buns, to serve on hamburger buns. Leftovers can be kept in an airtight
container in the refrigerator for up to 4 days.
 Shepherd’s Pie

2 tablespoons olive oil 1. Preheat oven to 350 degrees F.

1 large sweet onion, finely chopped 2. Heat the olive oil in a large skillet over medium
1½ carrots, finely chopped heat. Add the onion and carrots and cook for 8 to 10
minutes, until soft but not browned.
1½ pounds ground lamb
1 tablespoon tomato paste 3. Increase the heat to high, add the lamb, and cook
until it is well-browned. Stir in the tomato paste and
1 teaspoon Dijon mustard mustard, then add the stock. Reduce the heat to
1 cup beef, lamb or chicken stock, low, season with salt and pepper, and simmer for 15
to 20 minutes, or until the stock is mostly (but not
warmed completely) evaporated.
Salt and pepper, to taste
4. Transfer the meat mixture to a 1½-quart casserole
4 cups prepared mashed potatoes) dish. Cover with the mashed potatoes. Brush the top
of the mashed potatoes with the melted butter. Bake
1 tablespoon unsalted butter,
for 50 minutes, or until evenly browned on top.
melted Leftovers can be stored in the refrigerator for up to 4
days.
 Turkey Pot Pie

1 tablespoon olive oil

1 cup chopped yellow onion
1. Preheat oven to 400 degrees F, with the rack in
12 ounces white mushrooms, the upper third of the oven.
sliced
2. Heat the olive oil in a large skillet over medium
1 tablespoon chopped fresh heat until shimmering. Add the onion, mushrooms
and thyme to the skillet and season with salt and
thyme leaves
pepper. Cook, stirring often, until vegetables are
Kosher salt and freshly ground golden brown and softened, about 12 minutes.
Sprinkle flour over the vegetables and cook,
black pepper, to taste
stirring, until the flour is pale golden, about 2
3 tablespoons all-purpose flour minutes. Stir in the broth, scraping up any brown
bits on the bottom of the skillet, and simmer until
1¾ cups chicken broth
thickened, about 4 minutes. Stir in the turkey and
3 cups cooked turkey meat, peas. Season with salt and pepper.
skin removed, cut into bite-size 3. Transfer the turkey mixture to a 2-quart baking
pieces dish or eight broiler-proof 8-ounce ramekins; set on
a rimmed baking sheet. Spread the potatoes over
1 cup frozen peas the turkey mixture. Bake until the filling is bubbling
4 cups mashed potatoes and the potatoes are golden in spots, about 20
minutes.

4. Turn on the broiler and move the rack to the top

position. Broil until the potatoes are evenly golden,
about 2 to 3 minutes. Let cool 10 minutes before
serving.
 White
Chicken Chili

2 tablespoons vegetable oil

2 medium yellow onions, finely
chopped
2 jalapeño peppers, seeded
and finely chopped
2 poblano peppers, seeded and
finely chopped
2 Anaheim peppers, seeded
and finely chopped
1 tablespoon ground cumin 1. Heat the oil in a large Dutch oven over medium heat until it
1½ teaspoons chili powder is shimmering. Add the onions, peppers, cumin, chili powder,
¾ teaspoon smoked paprika paprika, cayenne and ½ teaspoon of the salt. Cook until the
½ teaspoon cayenne pepper vegetables have softened, about 7 minutes. Stir in the garlic
1 teaspoon salt, divided and cook for another 30 seconds.
6 garlic cloves, minced
2 tablespoons all-purpose flour 2. Add the flour and stir until no raw flour remains and it emits
4 cups chicken stock a nutty aroma, about 1 minute. Slowly stir in the chicken
3 (15-ounce) cans cannelini stock. Add 1 can of the beans and, using a potato masher,
beans, rinsed, drained, and mash the beans in the pot, creating a thicker texture.
divided
3 cups chopped cooked 3. Stir in the remaining beans, the chicken, lime juice and
chicken remaining salt, and bring to a simmer. Reduce the heat to low
1 tablespoon lime juice and simmer for 20 minutes. Stir in the heavy cream and warm
½ cup heavy cream for an additional 5 minutes. Serve immediately with additional
lime wedges, shredded Monterey Jack cheese, cilantro or sour
Garnishes: cream. Leftovers can be stored in the refrigerator for up to 4
Lime wedges days.
Monterey Jack cheese
Cilantro
Sour cream
 Cheesy Sauage Spinach Breakfast
Casserole

1 package (6 ounces) herb- 1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking
flavored stuffing mix dish; set aside.

1 pound bulk breakfast 2. Prepare the stuffing according to package directions; set
aside.
sausage
¼ cup chopped scallions 3. Cook the sausage over medium heat in a large skillet,
breaking it up as it cooks. Add the scallions and cook until
1 clove garlic, minced the meat is no longer pink. Add the garlic and cook for
1 package (10 ounces) frozen another minute, or until the garlic is fragrant. Drain any fat
from the pan.
chopped spinach, thawed and
squeezed dry 4. Add the prepared stuffing and the spinach to the skillet
with the sausage and mix together until thoroughly
8 ounces Monterey Jack combined. Transfer to the prepared baking dish and sprinkle
cheese, shredded with the Monterey Jack cheese.

1½ cups half-and-half 5. In a small bowl, whisk together the half-and-half and eggs
3 eggs and pour evenly over sausage mixture. Rap the dish against
the counter once or twice to make sure the liquid is evenly
2 tablespoons grated Parmesan distributed.
cheese 6. Bake for 30 minutes, or until a thermometer inserted in
the center reads 160 degrees F. Sprinkle with Parmesan
cheese and bake for 5 more minutes, or until bubbly. Let sit
for 10 minutes before serving.
 1. Add the broth to a medium saucepan and bring to
a simmer over medium heat. Cover and reduce the
5 cups chicken broth heat to low.
2 tablespoons salted butter 2. In a large heavy saucepan or Dutch oven, melt
8 ounces Italian sausage, the butter over medium heat. Add the sausage and
saute, breaking it up with a wooden spoon as it
casings removed cooks, until golden brown and cooked through,
½ medium yellow onion, finely about 5 minutes. Add the onion, pepper and
mushrooms, and saute until tender, stirring
chopped occasionally and scraping up the browned bits on
1 red bell pepper, seeded and the bottom of the pan, about 8 minutes. Season with
salt and pepper.
finely chopped
4 ounces white button 3. Add the rice and stir to coat. Add the wine and
simmer until the wine has almost completely
mushrooms, coarsely chopped evaporated, about 1 minute.
½ teaspoon salt
4. Add ½ cup of the simmering broth and stir until
¼ teaspoon freshly ground almost completely absorbed, about 2 minutes.
Continue cooking the rice, adding the broth ½ cup at
black pepper
a time, stirring constantly and allowing each
1½ cups Arborio rice addition of broth to absorb before adding the next,
until the rice is tender and the mixture is creamy,
¾ cup dry white wine
about 25 to 30 minutes total. Remove from the heat
½ cup grated Parmesan cheese and stir in the Parmesan cheese.
1 tablespoon chopped Italian 5. Transfer the risotto to a serving bowl and sprinkle
parsley with the parsley. Serve immediately with additional
Parmesan cheese to pass at the table.