Instant Pot Beef Gyros

On By sarafillmerIn EntreeLeave a comment

slow-cooker-gyros-with-beef-and-tzatziki-sauceEver since I gave myself an Instant Pot for Christmas I have been in love. Every single recipe I have made has turned out wonderfully and I haven’t even scratched the surface of what it could do. This next recipe is for one of my favorite sandwiches, the gyro. Traditionally lamb meat is used, but as that can get expensive quick, I used flank steak. I also made homemade Tzatziki sauce which I will include in a separate post. Recipe and photo courtesy of 365daysofcrockpot.com.

  • 1 1/2 lbs beef chuck roast or beef cross rib roast, sliced into thin quarter inch strips across the grain
  • 1 large onion, sliced very thinly
  • 2 tablespoon olive oil
  • 2 teaspoon garlic powder
  • 2 teaspoon oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon fresh lemon juice
  • 1/3 cup beef broth
  • Soft pita bread
  • Lettuce
  • Tomatoes
  • Feta
  • Tzatziki sauce

Add beef, onion, oil, garlic powder, oregano, salt, pepper, lemon juice and broth to the Instant Pot. Cover and turn the valve to “sealing.” Press manual/pressure cook button and set the timer for 25 minutes (high pressure). Once the time is up let the pot sit undisturbed for 15 minutes. Then move the valve to venting. Open the pot and stir. Season to taste with salt and pepper. Make the tzatziki sauce. Serve beef over pita folds with Tzatziki sauce, onions, tomatoes, lettuce and feta.

Chocolate Pie

On By sarafillmerIn Dessert, PieLeave a comment

chocolate-meringue-pie-20This pie is a favorite of my mother and father-in-law. They make it at Thanksgiving and it never lasts very long. I got the hankering for it the other day and had my mother-in-law send it to me. You can use a pre-made pie crust or use my all butter pie crust recipe. Either way, make sure to use pie weights when blind baking to ensure the crust doesn’t shrink.

  • 1/4 cup cocoa
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1  1/4 cup sugar
  • 2  1/3 cups milk, scalded
  • 1/4 cup butter, melted
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1/2 teaspoon cream of tartar
  • pinch of salt
  • 9″ pie crust

Preheat your oven to 400. Bake your prepared pie crust for 10 minutes, using pie weights to prevent shrinking. In a sauce pan, heat your milk until scalding. In a small bowl, mix the cocoa, flour, salt and sugar and then add to your scalded milk. Blend together 1/4 cup of butter and 4 egg yolks, whisking til smooth. Temper your egg mixture with a little bit of the scalded milk mixture, then add the egg mixture to the saucepan. Stir continuously until thickened. Add in the vanilla. In a separate clean, dry bowl, beat your egg whites and cream of tartar until they start to get foamy. Slowly add in the sugar and salt until soft peaks form. Pour your hot filling into the baked crust and top with the meringue. Bake at 400 for 4-5 minutes until the top is lightly browned. Allow to cool and set before serving.

*You might notice that as the pie cools there is a liquid that seeps onto your crust. This is the meringue losing some of its moisture. There are a number of reasons that this can happen, but don’t worry, your pie will still taste great.

*If you egg whites refuse to whip for whatever reason, you can top with lightly sweetened whip cream.

How To: Cream Cheese Frosting

On By sarafillmerIn How ToLeave a comment

downloadThis next post is another entry in my how to series. I use this for basic frosting or garnish recipes that can be used for any recipe. Cream cheese frosting is delicious on some many different desserts: carrot cake, pumpkin muffins, banana blondies.

  • 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, or to taste

Cream together the cream cheese and butter until light and fluffy. Add in vanilla and mix until incorporated. Gradually add in the powdered sugar until you reached the desired sweetness. I tend to use less powdered sugar than most recipes call for, but be sure to taste as you go so you can make it just how you like it.

Carrot Cake Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

carrot-cake-cookies-with-cream-cheese-frosting-main-newThese cookies came together very quickly and were so delicious. Make them today! Recipe and photo courtesy of twosisterscrafting.com

  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 1/4 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups grated or chopped raw carrots
  • 1 batch cream cheese frosting
  • 1  cup chopped pecans

Grate and chop 2 cups of raw carrots. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Mix in cinnamon, baking powder, baking sold and salt and mix well. Add flour and mix until combined. Add in 2 cups of carrots. Bake the cookies in a 375 degree oven for 13-15 minutes or until golden brown around the edges. Allow cookies to cool. Frost with cream cheese frosting. Apply chopped pecans around the edges of cookies.

Savannah Sloppy Joe’s

On By sarafillmerIn EntreeLeave a comment

The-Best-Sloppy-Joes-Culinary-Hill-3-660x990My brother introduced me to this Paula Deen recipe and I just love it. It is hearty and easy and filling and perfect for a cold winter night. It also makes great leftovers. The recipe recommends using Paula Deen branded sauces, but I have had just a good results with Sweet Baby Ray’s and A-1.

  • 3 lbs ground beef chuck
  • 1 cup chopped sweet onion
  • 1/2 cup chopped green pepper
  • 6 tablespoons all purpose flour
  • 1 jar Paula Deen BBQ Sauce*
  • 2 tablespoons Paula Deen Vidalia Onion Steak Sauce*
  • 8 slices American cheese, optional
  • onion hamburger buns
  • to taste salt and pepper

Cook ground beef, onion and pepper until beef is no longer red, stirring to break up. Sprinkle flour over beef; stir to blend thoroughly. Add the barbeque and steak sauce and simmer, stirring often, for 15 to 25 minutes, or until thickened. Salt and pepper to taste. Note: If mixture becomes too thick, just add a little warm water to thin out. To serve, top the toasted buns with a large scoop of the hot sloppy joe mixture and a single slice of cheese.

Peanut Butter Cream Pie

On By sarafillmerIn Dessert, PieLeave a comment

easy-peanut-butter-pie-5I love peanut butter and when a colleague requested a pie I liked the simplicity of this one. It can be completely no-bake if you buy a pre-made graham cracker crust, but I prefer to make my own. Recipe and photo courtesy of dearcrissy.com.

  • 9-inch graham cracker pie crust
  • 1 package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 container whipped topping, thawed
  • 2 tablespoons powdered sugar
  • 1 tablespoon peanut butter

Begin by baking your crust at 350 for 10 minutes. After the crust is baked and cooled, beat the cream cheese and the peanut butter in a bowl until well blended and smooth. Add the powdered sugar and beat until well blended. Gently fold in 1 ½ cups of the whipped topping just until combined. Pour into the crust and spread evenly. Spread the remaining whipped topping over the top. To make the peanut butter crumbs, blend together the powdered sugar and peanut butter with a fork until incorporated then sprinkle on top of the pie. Chill for a minimum of 2 hours or overnight.

Brown Butter Bourbon Pecan Chocolate Chip Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

brownbutterbourbonpecanchocolatechunkcookies-1-of-1I don’t bake with alcohol very often, mostly because I have this notion that you won’t taste the flavor of the alcohol, just the alcohol itself. Well, I’m glad that I put that aside for these cookies because they are delicious. Just be prepared to do some dishes, because while no one step is difficult, you will get a few pans dirty making the different components.

For the Buttered Pecans:

  • 1 1/2 cups pecans, finely chopped
  • 1 1/2 tablespoons butter

For the Cookies:

  • 2 sticks unsalted butter, melted until browned
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon
  • 2 large eggs
  • 12 ounces semi-sweet OR dark chocolate chips
  • pecan halves, optional

To begin, melt your two sticks of butter in a small saucepan over medium-heat, stirring frequently until the color turns a rich brown and you have lovely brown bits on the bottom of your pan. This always takes me longer than I think, so don’t be surprised if it takes up to 10 minutes. Also, keep a close eye on it because it can go from perfect to burned very quickly. Once your butter has browned, put it in a heat safe container to solidify at room temperature. You can also rapidly cool it in the fridge. You will know it’s ready when you press on the top and it makes a small indention.

After your butter is ready, toast the pecans in a skillet on the stove. Melt the butter and add the pecans, stirring frequently til they are toasted and smell wonderful, about 5 minutes. Now you are ready to mix together the rest of the batter.

Preheat the oven to 375. In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.  Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. (Do not over-bake! When you pull them out of the oven they should look a little raw still. I did 9 minutes and they were perfect.) Repeat with all cookie dough. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.

Dark Chocolate Pecan Bars

On By sarafillmerIn Bars, DessertLeave a comment
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I found this recipe in the Christmas edition of Food Network magazine. I used to not be much of a pecan person, but as I’ve aged I grow to like them more and more and these bars are so so good. The original recipe called for bittersweet chocolate, but since that’s not really my jam, I used dark chocolate chips instead. Feel free to use bittersweet in your bars if you prefer.

For the Crust:

  • 1/3 cup pecans
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) cold butter, cut into cubes

For the Filling:

  • 3/4 cup dark corn syrup*
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 1/2 cups pecans, roughly chopped
  • 3 ounces dark chocolate, chips or roughly chopped

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse the pecans in a food processor until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the cold butter and pulse until the dough starts clumping together (it will still be crumbly). Transfer to the baking dish and press into an even layer with your fingers. Bake until golden brown and set, 25 to 30 minutes. Meanwhile, make the topping: Whisk the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt in a large bowl until smooth, then stir in the pecans. Spread the topping over the warm crust and sprinkle evenly with the chocolate. Return to the oven and bake until the top is set and no longer jiggly, 25 to 30 minutes (took me 40). Transfer to a rack and let cool completely in the pan. Remove and cut into diamonds or squares.

*If you are like me and don’t always have dark corn syrup, I used 1/2 cup light corn syrup and 1/4 molasses.

Lemon Blueberry Bundt Cake

On By sarafillmerIn Bread, Dessert2 Comments

I made this cake yesterday to take to my firelemon-blueberry-bundt-cake-1 station for training. It was super delicious and I’m glad that I made the cream cheese frosting instead of the glaze I was originally planning on making because it just made it next level. Recipe and photo courtesy of celebratingsweets.com.

Cake:

  • 1 cup butter
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour*
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda*
  • 1/4 tsp salt
  • 1 cup buttermilk, (if you don’t have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
  • 2 cup fresh or frozen blueberries

Frosting

  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 tablespoons heavy cream
  • 3 cups powdered sugar

Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. Set aside. In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. In a separate bowl combine flour, baking powder, baking soda, and salt, mix well. Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes. Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. Using a butter knife or spoon, push blueberries down into the cake batter a little bit. Bake at 350 for 50-55 minutes or until toothpick comes out of center clean. Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gently shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting.

For the frosting, combine all the ingredients in the mixing bowl and mix on medium speed until fully combined and fluffy. Spread over cooled cake and top with fresh blueberries.

*If you are baking this at altitude, leave out the baking soda and increase the flour to 3 cups.

Loaded Chicken and Potato Casserole

On By sarafillmerIn EntreeLeave a comment

loadedI have made this recipe off and on for the past couple of years and figured it was time to get it on the website. Being a one-dish meal means this is the perfect weeknight recipe. Recipe and photo courtesy of stockpilingmoms.com.

  • 1 pound boneless chicken breasts cubed 
  • 6-8 medium red potatoes leave the skin on and cut in cubes or 4-5 large Idaho potatoes
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoon garlic powder
  • 2 tablespoon hot sauce, or to taste
  • 2 cups Mexican blend cheese
  • 1 pound crumbled bacon

Preheat oven to 400 degrees. Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray or olive oil. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Place the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 50-60 minutes, stirring every 20 minutes, until cooked through. The potatoes will be crispy and browned on the outside. Do not cover. While the potatoes are cooking, fry your bacon until crispy. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover. You can serve with sour cream or ranch dressing, if desired. This is a great way to bring the heat down and tastes delicious.