Instapot Beef Pho

Instapot Beef Pho with Zoodles

  • Difficulty: easy
  • Print

  • 1 standard box of low sodium organic beef broth
  • 1 T of cloves
  • 1 cinnamon stick
  • 1 large sliced sweet oninon
  • 1 T of freshly grated ginger
  • 1 T of garlic-optional
  • 1 filet of top round steak-thinly sliced
  • 2 T of fish sauce
  • Salt & peper to taste
  • 1 package of zoodles- Zucchini noodles
  • 1/2 C of sliced Bella mushrooms
  • fresh leaves of basil
  • lime slices
  • garlic chili hot sauce for garnish
  • 2 green onions -chopped

Add beef stock, cloves, cinnamon, ginger, garlic, fish sauce, seal your instantapot and set to the soup/broth function and set on less to 10 min. Once the broth is cooked, ladle broth into bowl on top of zoodles and place your thinly sliced beef in the hot broth to cook. Add onions, mushrooms, basil. Garnish with a squeeze of lime, salt, pepper & hot sauce to taste Enjoy!

http://www.thewing101.com

Charleston Red Rice

Charleston Red Rice

  • Difficulty: easy
  • Print

  • 5 slices of good bacon
  • 4 ribs of chopped up celery
  • 1 small sweet onion, chopped
  • 1 T of minced garlic
  • 1/2 chopped green bell pepper
  • 2 spinach and feta chicken sausages (fully cooked), roughly chopped
  • 1 cup of steamed white rice
  • 1 can of diced tomatoes
  • sprinkle of oregano & parsely
  • salt and pepper to taste
  • green onions for garnish

Instructions

Cook up bacon in a pot, until crispy and set aside. SautΓ© onion, celery, garlic, and bell pepper for about 5-7 minutes, you want the onions to be translucent. Next add can of diced tomatoes & add oregano, parsley, salt & pepper on medium heat, let simmer for about 3 min. Add the sausage & white rice and turn the stove top off. Mix thoroughly, garnish with green onions & serve along side a beautiful chicken cobb salad such as this one. Enjoy!

http://www.thewing101.com

Gumbo

Gumbo

  • Difficulty: easy
  • Print

  • 1 C flour
  • 3/4 Bacon drippings
  • 1 Package of fresh okra- chopped
  • 1 T of minced garlic
  • 1 package of good kelbsia sasuge
  • 1 carton of reduced sodium chicken brothΒ 
  • 1 T sugar
  • Tony Chachere’s cajun seasoning
  • 1 can diced tomatoes
  • 1 can of tomato sauce
  • 1 T white vinager
  • 1 T worchester sauce
  • 1 chicken breast
  • 1 package of shelled and deveined shrimp
  • White rice to serve on

Instructions

In your pot cook the bacon drippings and the flour, whisk until well blended and then cook the roux for about 20 minutes, stirring constantly. Mix the garlic in the roux and cook for another hour. Whisk in the broth, sugar, cajun seasoning, diced tomatoes, sauce, simmer on medium-low heat for about 5 min. Add whole chicken breast, cover pot and cook for another 25 minutes. After chicken is cooked, remove on a plate- shread chicken and add back to the pot, then add chopped kielbasa, okra and shrimp. Serve over white rice.Enjoy!

http://www.thewing101.com

Fish Pie with Puff Pastry

Fish Pie with Puff Pastry

  • Difficulty: easy
  • Print

img_5249-1

Ingredients

  • 1 sweet onion
  • 2 T of butter
  • 3 T of flour
  • 2 filets of skinless & boneless cod
  • 2 C milk
  • salt & pepper
  • 1 t Coleman’s English mustard
  • dill & parsley
  • 1 C shredded cheddar
  • 1 C of peas & carrots
  • puff pastry

Directions

Melt Butter in a dutch pan, add chopped sweet onion- cook for a couple of minutes until translucent. Sprinkle in 1 T of flour at a time, then whisk into the butter-let the flour cook for about a 30 seconds, each sprinkle. Then add cod to the pan, sear each side for about 1 minute. Next add the milk, salt & pepper, english mustard, dill & parsley. Slowy whisk in cheddar until all combined, and then the peas & carrots at the very end. Top with puff pastry on top- cut some slits to vent and sprinkle some additional cheese & cook at 400 for about 30 minutes until the puff pastry has poofed up and is golden brown.

http://www.thewing101.com

Spaetzle with Beer Cheese Sauce

Spaetzle with Beer Cheese Sauce

  • Difficulty: medium
  • Print

img_4239

Ingredients

  • 1 C of flour
  • 1/4 C of milk
  • 2 eggs
  • 1/2 t of nutmeg
  • salt & pepper to taste

Beer Cheese Sauce

  • 3 T of flour
  • 1/2 C milk
  • your favorite German style lager
  • 1 T of minced garlic
  • 1 Β t of Dijon mustard
  • 4 C of sharp cheddar cheese
  • 1 T of worchester sauce

Directions

Whisk flour, nutmeg, flour & pepper in stand mixer. Add eggs & milk. Press the spittle dough through a spittle maker or chop up as fine as you can get little dumplings or noodles. While bringing a big pot of water to boil. Mix together in a separate saucepan your milk, beer, garlic, mustard, and worchester sauce over medium heat. add the cheese about a handful at a time and whisk until blended. Add the flour about 1 T at a time and whisk until blended to desired constancy. Then add the dumplings to the boiling water and when they rise to the top they are done. I mix the fresh spaetzle with the homemade beer cheese sauce and garnish with fresh parsley and a big hunkin soft pretzel.

http://www.thewing101.com

Beef Stroganoff with Beet Bruschetta

Beef Stroganoff with Beet Bruschetta

  • Difficulty: medium
  • Print

img_3754

Ingredients

  • 1 Top sirloin steak
  • 1/4 Cup of butter
  • Half a bag of Rigatoni Noodles
  • 1 sliced yellow onion
  • 1/2 T of minced garlic
  • 1 1/2 C of chopped baby Bella mushrooms
  • 1 C of good dry white wine
  • 1 1/2 C of beef broth
  • 1 T of Worcestershire sauce
  • 3 T of flour
  • 1/2 C greek yogurt
  • Salt & peper to taste
  • garnish with parsley

Beet Bruschetta

  • sliced & toasted French baguette croistinis
  • honey goat cheese
  • riced beet with a splash of white fig balsamic vinager

Directions

Over medium heat melt 1 T of butter and sear the steak for 3 min on each side and then set aside on a plate to rest. Then sautΓ© onions, garlic & mushrooms in the remaining 3 T of butter for about 4 min until the onions are translucent. sprinkle flour and mix vigorously. Let the mushroom, onion, flour mixture cook for another 2 min, until you cook the flour down a bit. Then add wine & deglaze/ scrape the brown bits of the pan. Stir until well blended and then add the broth & let cook for another min. Cut the steak set aside into bite size and add to the mixture along with the greek yogurt. Salt & pepper to taste, add Worcestershire sauce and then set on low. Cook up your rigatoni pasta & toast your crostini. When toasted, smear the goat cheese on each and top with the riced beet splashed with the fig white finger mixture. Pour steak mushroom sauce over cooked noodles and garnish with parsley.

http://www.thewing101.com