Beef Stroganoff

Browned ground beef patties simmered with garlic, onions and mushrooms added in a creamy sour cream sauce, Delicious

Yields: 4 servings
 INGREDIENTS
1 pound ground beef made into 4 thin patties
1 onion sliced thin
1/2 stick of butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon garlic powder
1 tsp mustard powder
1 tb worcestershire sauce
8 oz fresh mushrooms
1/2 cup sour cream
1/2 can if milk
salt and pepper to taste


DIRECTIONS
In a large skillet over medium heat, saute the ground beef patties over medium heat for 5 to 10 minutes, or until browned. Stir in mustard and worcestershire sauce till mixed. Now melt butter and next add onions and cook till caramelized then add mushrooms and cook about 5 minutes, Remove beef patties to plate add the soup and garlic powder. Simmer for 5 minutes, stirring occasionally.
Remove from heat and combine the  mixture with the sour cream, stirring well. Serve over noodles or toast.

Instant Pot Vinaigrette Potato Salad

This Instant Pot Vinaigrette Potato Salad is light and delicious. With a lemony Vinaigrette dressing, the bright flavors are nothing like the heavy potato salads you are used too. I add a little brown sugar but that is optional.

Ingredients

Potatoes
3 pounds baby red potatoes cut into cubes
2 cups water or vegetable broth
2 teaspoons sea salt

Vinaigrette
1/3 cup extra virgin olive oil
2 tablespoons spicy mustard or dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar(optional)
1 lemon juice and zest
1/4 cup chopped parsley or dill
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper
Salt and Pepper to taste

Potato Salad
1/2 cup finely chopped red onion
1/2 cup chopped celery

Instructions
Cook the Potatoes
Place the trivet or metal steamer basket inside your instant pot.
Add the water to the pot.
Place the potatoes on top of the trivet. Sprinkle with salt.
Lock the lid in place and select high pressure.
Set the cook time for 4 minutes.
When the timer goes off, turn the Instant Pot off and move the steam release valve to vent to release pressure. (Be careful; I always wear a potholder when I do this.)

Drain and transfer to a bowl. Allow the potatoes to cool slightly.
Make the Vinaigrette
While the potatoes are cooking, combine the olive oil, mustard, apple cider vinegar, brown sugar if you like sweetness,lemon juice, lemon zest, parsley, garlic and crushed red pepper in a blender.
Season to taste with salt and pepper and process until smooth.
Mix it up gently
Place the potato in a large bowl and add red onion and celery. Toss with the vinaigrette and serve at room temperature or chilled.

Notes
Variations for this Vegan Potato Salad
Add 1 cup of black or green olives.
Substitute green onion for the red onion and add 3 ounces of crumbled blue cheese.
Add four ounces fresh chopped spinach.
To the vinaigrette, add in 2 tablespoons sweet pickle relish.

Tips for Making Instant Pot Potato Salad
If you like eggs in your potato salad, you can place 4 uncooked eggs on top of the potatoes and cook them with the potatoes.
This potato salad can easily stand it room temperature for two hours, making it perfect for potlucks and grill outs.
I like to add the Vinaigrette to the potatoes when they are still warm so that they soak up all the goodness! (I do let them cool slightly from the Instant Pot so that they are easier to handle and don’t cook the celery and onion.)

Made this tonight for dinner added relish to it and it's delicious along with corn on cob

and open face deli sandwich pairs well together for an easy dinner that is so pretty

Crockpot BBQ Chicken

This recipe makes great sandwiches or little sliders for a party or family gathering, tasty and sweet and just the right spice.

Ingredients
3.5 lbs boneless skinless chicken breast
2 cups BBQ sauce (I use Sweet Baby Ray's)
1/4 cup light or dark brown sugar packed
2 Tablespoons apple cider vinegar
1 Tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼-½ teaspoon crushed red pepper

Instructions
Combine BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker
Place chicken breast in sauce and use a spoon to cover with sauce.
Cover and cook on low for 6-7 hours or high 3-4 hours.  Chicken is done when it is easily shredded
Shred chicken and stir well to coat with BBQ sauce.

Caprese Salad

 
This is such a refreshing easy to make salad you can change ingredients according to what you like
I change my recipe up, with red onions, chives, spinach or what I have in fridge at times.

• Prep time 5 minutes
• Total Time 5 minutes
4 servings

Ingredients:
2 cups red cherry tomatoes, halved
2 cups yellow cherry tomatoes, halved
1 cup chopped fresh spinach
1/2 cup diced red onions
4 to 6 ounces small mozzarella balls
1 avocado, diced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ cup torn or chopped basil leaves

Instructions:
Mix dressing ahead in a small bowl, set aside until ready to serve
Gently toss together all ingredients in a bowl. Serve.

Nutrition Facts
Amount per Serving
• Calories: 250

Spicy Turkey Burgers

Spice up boring turkey burgers by creating incredible flavor with great spices and herbs. Enjoy on a toasted bun with desired toppings and spiced mayonnaise!

Makes 8 patties

What you Need:
2 pounds lean ground turkey
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 fresh green chile peppers, diced
1 medium red onion, diced
1/2 cup fresh cilantro, finely chopped
1 teaspoon salt
1/4 cup low sodium soy sauce
1 tablespoon freshly ground black pepper
3 tablespoons paprika
1 tablespoon ground dry mustard
1 tablespoon ground cumin
1 dash Worcestershire sauce



DIRECTIONS
Preheat the grill for high heat. You can also cook these in a hot skillet as well
In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.
You can cook in a skillet too
You can serve on buns, rolls or without bread, great if you watching calories.

SMOKED TURKEY BREAST

SMOKED TURKEY BREAST

YIELD: 4-6 SERVINGS

Smoked Turkey Breast is a delicious treat, great for holidays or get togethers, summer cookouts. Brined and smoked for the most flavorful and juicy turkey that you've ever tasted.


INGREDIENTS
FOR THE BRINE:
4 quarts warm water
1-2 cups apple cider vinegar
1 onion quartered
4 garlic cloves, sliced
2 sprigs fresh rosemary
1 tablespoon peppercorns
1/2 of a lemon or orange
1 tsp salt and pepper
1 tsp chili flakes

FOR THE TURKEY
5-7 pound bone-in turkey breast
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 teaspoon granulated garlic

INSTRUCTIONS
Add warm water to a stock pot and add salt, stirring until salt has dissolved. Add onion, garlic, peppercorns and fresh rosemary and lemon.
Submerge turkey breast in brine, cover and refrigerate 2-6 hours.
Remove turkey from brine and drain well. Pat with paper towels until dry.
Place on a clean baking sheet and coat with olive oil, rubbing all over skin and in cavity.
Season with salt, pepper and garlic.
Prepare grill or smoker to 300° fire.
Place turkey breast over indirect heat and smoke 2-3 hours
Remove from grill and wrap in peach butcher paper, sealing up like a packet.
Put wrapped turkey back onto grill and continue to cook for one hour or until internal temperature reaches 165°.
Remove from grill and unwrap butcher paper.
Allow turkey breast to rest 10 minutes before slicing.
Carefully save the drippings for gravy.