Tried and True

2 pounds pork loin roast kosher salt or sea salt (, to taste) fresh cracked black pepper (, to taste) 2 Tablespoons butter 1/2 medium onion (, diced) 4 cloves garlic (, minced) 2 medium carrots (, chopped) 2 stalks celery (, chopped) 1/2 cup broth ( or apple juice) 2 Tablespoons Worcestershire sauce 1 Tablespoon brown sugar 1 teaspoon yellow mustard 2 teaspoons herbs of choice- dried or fresh ((rosemary, basil, oregano, thyme etc…)) 1 Tablespoon corn starch 1/4 cup water Season pork with salt and pepper. Turn Instant Pot on “Sauté”, and add butter and melt. Add the pork loin and sear the sides of the pork loin to a nice golden brown.  Add the onions and garlic and cook until soft, about 2 minutes.Stir in the carrots, celery, broth or apple juice, Worcestershire sauce, brown sugar, mustard, and herbs. Close the lid, set to high pressure, and after the pressure cooker reaches full pressure,  cook for 15-30 minutes *depending on size ...

This roast is so easy and so delicious. I've fixed it twice now and it's been a hit both times. I found the recipe on Pioneer Woman's Tasty Kitchen website. * 1 whole Beef Roast, 1 1/2 To 2 Lbs. * ½ teaspoons Salt * ½ teaspoons Coarsely Ground Black Pepper * ½ cups Beef Broth * ¼ cups Soy Sauce * 4 cloves Garlic Chopped * ½ teaspoons Crushed Red Pepper Flakes * 2 Tablespoons Freshly Squeezed Lemon Juice Place roast (thawed or frozen) in a 2.5 to 4 qt. slow cooker, and season with salt and pepper. Add remaining ingredients (except the lemon juice) over the beef. Cover and cook on low for 8 to 10 hours. Sprinkle with lemon juice, shred into large chunks, and remove from the slow cooker. Serve beef and juices over mashed potatoes, rice, or noodles. If you wanted to make shredded beef sandwiches, just take the beef out a little early, shred it, return it to the slow cooker and cook for another 20 to 30 minutes.

1 (2 lb) pork tenderloin 1 envelope dry onion soup mix 1 cup water 3/4 c red wine 3 T minced garlic 3 T soy sauce freshly ground black pepper to taste Place pork tenderloin in a slow cooker with the contents of the soup packet.  Pour water, wine and soy sauce over the top, turning the pork to coat  Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.  Sprinkle with pepper.  Cover and cook on low setting for 4 hours.  Serve with cooking liquid on the side as au jus.

1 1/2 lb ground beef 1 1/2 t ground cumin 1 T chili powder 1/4 t garlic powder 1/4 t red pepper 1 t salt 1 t black pepper 1 can diced tomatoes 10-12 corn tortillas 2 c small curd cottage cheese 1 egg 1/2 c cheddar cheese 1 c Monterey jack 2 c shredded lettuce 1/2 c chopped fresh tomatoes 3 green onions chopped 1/4 c black olives Brown beef, drain.  Add spices and tomatoes.  Cover bottom and sides of baking dish with tortillas.  Pour beef mixture over tortillas, place layer of tortillas over meat mixture and set aside.  Combine eggs, cottage cheese and Monterey jack/cheddar.  Pour over tortillas.  Bake at 350 for 30 minutes. Remove, sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives.

Jambalaya Over Rice Ingredients: * 1 onion (diced) * 1/2 green bell pepper * 1/2 yellow bell pepper * 1/2 red bell pepper (cut small strips then cut in half for all bell peppers) (I used all green bell peppers because of the price) * 1 whole garlic clove(diced) * 2 cans diced tomatoes * 1 small can tomato sauce * 6 Polish Sausages (chopped into bite sized pieces) * 15-20 jumbo whole shrimp * 2 cans red beans * 1 can corn niblets * 1/2 cup vegetable oil * Worcestershire sauce (to flavor) * Creole seasonings (to flavor) * 1 Tbsp. parsley flakes * 1 cup rice (uncooked) Cooking Instructions * Start with oil heated, add onion, garlic, and sausage... sautee with sauces and spices * Add all peppers * Let simmer untill onions and peppers soften. * Add tomatoes and 1-2 cans of water. * Let it come to a boil, then add beans, corn and parsley flakes. * Boil rapidly and flavor to taste. * When sausage rises to top, add shrimp and simmer for 20-30 minutes. * Serve over ric...

I found two recipes via Pinterest and tried them on our latest adventure. The first one is a foil-pack recipe. I love using these on the campfire. Easy prep and easy clean-up. Santa Fe Chicken Foil-Pak Ingredients 1 can (15 oz each Black Beans, drained, rinsed 2 cups frozen whole kernel corn (I used canned corn) 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained 1/2 teaspoon ground cumin PAM® Original No-Stick Cooking Spray 4 boneless skinless chicken breasts (5 oz each) (I used chicken breast tenders because they were smaller and cooked a bit more quickly.) 1/2 cup shredded Mexican cheese blend Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Br...

4 to 5 lbs beef brisket 2/3 c soy sauce 1/2 c white vinegar 1 T ketchup 1/2 t garlic powder 1/4 c black pepper Combine soy sauce, vinegar, ketchup, and garlic powder. Place meat in shallow dish and pour marinade over. Turn occasionally. Place in refrigerator overnight or 6-8 hours. The next morning, remove meat and spread pepper firmly into meat. Wrap securely in foil (heavy duty works best). Place in baking dish. Bake for 3-4 hours at 275 to 300 degrees. Cool completely and slice thinly across grain (slices best when cold from the fridge). I reserve some of the juice produced when baking it. After meat is sliced, I place in shallow dish, pour juices over it and reheat in oven. This takes about two days to complete, but sooooo worth it. It will be the most flavorful, tenderest meat you've eaten in a long time! Enjoy!