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Instant Pot Shredded Beef

Instant Pots (Electric Pressure Cookers) have been rising in popularity. I have an old fashioned pressure cooker, but to be honest I did not use it too much. Frankly, it kind of scared me. I had heard some horrific stories, plus I had a hard time calculating length of cooking time.

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Now it is a breeze with the new and improved electric version. I like that mine has a slow cooker capability. I am enthralled. I made ribs on Memorial Day last year using the pressure cooker setting and the ribs only took 30 minutes to cook. They came out tender and perfect. I was overjoyed.

So today I thought I would make some shredded beef sandwiches for lunch. Something warm and comforting for this cold wave that has hit Florida. Can you believe it, possibly snow ( well, not where I live).

There are very few ingredients needed to make the shredded beef.

  • 1 1/2 lbs beef coulette (sirloin roast), chunks
  • all-purpose seasoning
  • 1 tsp garlic, minced
  • 1 1/2 c beef bone broth


Generously season meat. Add garlic and bone broth.

Put lid on and set according to your manufacturers directions. My manufacturer directions say 25 minutes, and it is done. Which is a good thing because I am hungry.

When your beef is done shred with two forks.

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Serve on your favorite bread, hoagie buns or rolls. I used my GF sandwich bread.

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Eat. Enjoy.

Note: I melted some cheese on the shredded meat. It helps keep the shreds in place and it tastes good.

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Steakhouse Meal @ Home

Last night I made us a steakhouse steaks with the sides. When you buy the cuts of steak that you would love to get at your favorite restaurant and make them at home you save $$$. A Filet Mignon can cost you from $25 – $50 per person, a la carte. Then you add on the sides and any type of drink from tea to alcohol and you have spent $100 – $150 for a dinner for two. Oh, and do not forget the dessert. I think you get my point. It can get very expensive.

With only 5 minutes of prep work in the morning you can have a steakhouse steak in the comfort of your own home that night within 20 minutes. Really, only 20 minutes.  Not only will you be eating in less time than it would take you to get your order and something to drink, but you will be saving lots of $$$.

One of the ways that I accomplish this is by purchasing a beef tenderloin and cutting the steaks myself. I like to do this for two reasons :

  1. I get more bang for my buck. More steaks for less money.
  2. Control portion size. I like a fairly thick steak. Cutting it myself lets me control the thickness of the steak.


In a past post I shared how to cook a Steakhouse steak. Here is the link to that previous post. I prepped the steaks just like I did in the previous post, however, I pan seared the steaks in a cast iron skillet over medium-high heat. When the steaks were cooked to our desired temperature I removed them from the heat and set them aside to rest. Then I proceeded to make sautéed mushrooms.

Sauteed Mushrooms:

  • 2 12 oz. packages of sliced mushrooms. (Another time saver)
  • 1-2 c beef broth
  • 1 tsp garlic
  • 3 dashes of fish sauce ( I use this instead of worcestershire sauce)
  • salt and pepper to taste

In the same skillet I cooked the steaks add mushrooms. Cook the mushrooms for a couple of minutes, stirring occasionally and scraping any bits that are stuck on the skillet. Add beef broth and garlic. Stir and reduce broth to desired consistency. Season with salt and pepper to taste. Serve over steaks and greens beans.

Also, here is the link to cook the Green Beans. I made these for Thanksgiving. They were wiped out.

Cauliflower puree can be rather mundane unless you elevate this side dish. I have used this ingredient when I have made a mashed potato casserole. The secret ingredient is – Cream Cheese. It only takes a little bit, but it makes all the difference to take cauliflower puree from ordinary to an extra Yum factor.

Creamy Cauliflower Puree

  • 15 oz. Steam in bag Cauliflower Florets, thawed (this cuts back on time)
  • 3 tbsp butter
  • 2 oz. cream cheese
  • 1 tsp garlic, minced
  • salt and pepper to taste

Cook cauliflower according to package directions. I cooked mine about 7 minutes in the microwave.

In a food processor add cooked cauliflower, butter, cream cheese, garlic, salt and pepper. Blend ingredients until creamy and smooth. Serve. Eat. Enjoy and Save.

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Smokey Southwestern – Lime Jerky

My family has been asking me to make Jerky for months. Hurricane Irma sort of made me do it.

We were out of the country when Irma was forecasted and came back just days before she decided to make landfall. Because we were out of the country and shelves at the grocery were completely empty I used what meat protein I had on hand and made jerky.

Jerky is a great source of protein and will keep for a very long time. Also, it is great for a snack or emergency supplies. It does take a little forethought and preparation. I used a dehydrator, but you could use your oven instead.

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  • 16 oz flank steak, cut into thin strips
  • 1 tbsp Smokey Southwestern seasoning (see website)
  • 2 tbsp coconut aminos
  • 1 lime, juiced
  • 1 tsp apple cider vinegar

Mix seasoning, coconut aminos, lime juice and apple cider vinegar in a large ziplock bag. Add flank steak to marinade. Remove  air from bag and close ziplock bag. Squeeze bag a few times to distribute marinade thoroughly into flank steak. Marinate from 4-24 hours.

Remove flank steak from ziplock and place on top of paper towels to pat dry the flank steak. Set temperature according to dehydrator instructions. Dehydrate for 3 to 5 hours; turning half way through drying time. Share. Eat. Enjoy.


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Gourmet Burgers

Summer is time for burgers, grilling out, picnics and all kinds of fun and carefree things. I remember running around and playing games until dark. Block parties with grills filled with all kinds of good eats. There were so many different smells from the grills. It smelled just like summer. The next time you grill out some burgers give these a try. They have so much flavor and smell so good. You can serve these on some crunchy lettuce wedges, or for those that do not eat paleo some gluten -free buns. Either way your guests are going to want more after one bite.

Mix ingredients. Form into patties (3-4). Cook to desired doneness. Serve. Eat. Enjoy.

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London Broil Salad

London Broil is a temperamental piece of meat. If you do not cook this meat just right it will be a tough and practically inedible. There are two keys to a tasty bite of London Broil. The first is a good marinade. Marinading helps to tenderize and boost the flavor of the steak. The second key is to not overcook the steak. London Broil is best cooked to medium-rare no more than medium.

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  • Marinade/Dressing
  • 8 oz London Broil Steak
  • 1 Romaine Heart, chopped
  • 2 tbsp carrots, shredded
  • 10 cherry tomatoes, halved
  • 1 avocado, chopped

Marinade steak for 24 hours. This length of time helps tenderize and impart incredible flavor to the steak.

I like to use a cast iron skillet to make this steak. Make sure the cast iron skillet is well oiled. Heat skillet up to medium-high heat. You want to get a good sear on both sides of  the steak. This steak only takes a few minutes on each side.  Remove from pan and let rest.

While the steak is resting assemble the salad greens and vegetables. Start your layering with the romaine and work your way down the list of ingredients.

Thinly slice the London Broil against the grain of the steak. This will help to keep the steak tender. Place steak on greens. Serve. Eat. Enjoy.


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Beef Tenderloin Tips with Mushrooms

I had intended to make my Sesame Beef and Broccoli dish, but it was chilly so I switched to this comforting dish. The entire meal took less than 25 minutes from start to finish. Nothing like a quick and comforting meal.

Using the tenderloin tips gives you a tender bite. However, if you want to use a less expensive meat cut you could do this recipe in a slow cooker. Just assemble in the morning and cook on low while you are at work. You will come home with a meal ready to eat and a house that smells divine.


  • avocado oil
  • shallot, diced
  • 2 garlic cloves, minced
  • 16 oz.beef tenderloin tips
  • 8 oz. button mushroom
  • 1/2 lemon, juiced
  • 1 c beef broth

In a large dutch oven drizzle avocado oil over medium high heat. Add shallot, garlic, tenderloin tips and mushrooms. Cook until beef tips are done. Remove beef tips mixture and set aside. Add beef broth and lemon juice. reduce until broth has thickened into a sauce. Return beefs tips mixture and stir. Serve over pureed cauliflower and rainbow carrots. Serve. Eat. Enjoy.

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Taco Salad

I made this salad to try something different. Because I made more protein than called for in the salad I was able to make a planover meal later in the week. I like two for one meals.


  • 1 tsp olive oil
  • 1/2 large onion, diced
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • Smokey Southwestern seasoning
  • 1 tomato, chopped
  • 1 romaine lettuce heart, divided
  • 1 c cherry tomatoes, halved
  • 1/2 c cashew cream
  • 1/4 c favorite salsa
  • 2 tbsp lime gremolata, divided
  • cheddar cheese, optional
  • lime wedges, garnish
  • jalapeno,minced, optional

In a large skillet over medium heat warm olive oil. Add onion and garlic; cook until translucent. Sprinkle Smokey southwestern seasoning over onion mixture Add ground beef and brown. Add more seasoning and tomato. Cook another 10-15 minutes. Set aside

Halve romaine heart and roughly chop into bite size pieces. Place romaine on plates.

Mix together cashew cream and salsa. This will be your dressing.

Sprinkle taco meat on top of lettuce. Add cherry tomatoes, cheese, gremalata, jalapeño and dressing. Serve with a lime wedge. Serve. Eat. Enjoy.


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Sesame Beef and Broccoli Stir Fry

When I made this my husband kept say, “This so good” and “You can make this again”. It really is that good and flavorful. I had all the ingredients either in my pantry or freezer. It really does pay/save to keep your kitchen well stocked.



  • 1 lb. tenderloin tips, cut into small bite size pieces
  • 3 tbsp coconut aminos
  • 2 tbsp red curry paste
  • 4 tsp maple syrup
  • 5 dashes of fish sauce
  • 2 tsp arrowroot
  • 4 tsp toasted sesame oil, divided
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 12 oz. frozen broccoli
  • 1 c beef stock
  • cilantro, garnish
  • 1 tbsp, sesame seeds, garnish

In a large skillet warm two teaspoons of sesame oil over medium heat. Add tenderloin tips to skillet and brown. Remove from heat and set aside.

In a small bowl, whisk together coconut aminos, red curry paste, maple syrup, fish sauce and arrowroot. Set aside.

Heat remaining sesame oil in large skillet over medium heat. Add garlic and ginger and cook until fragrant. Add broccoli and stir to coat.

Pour beef stock over broccoli, raise heat, cover and cook for 5 minutes, until broccoli is tender.

Stir in beef and liquid mixture and simmer for about 3 minutes, until sauce has thickened. Serve. Eat. Enjoy.

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Meat Sauce

I had forgotten how good this smells when this is on the stove for a low simmer. Low and slow is what makes this so good. It lets the flavors meld and develop. This recipe makes a lot of sauce, so use what you need today and freeze the remainder for another night.


  • 2 tbsp olive oil
  • 1/2 large onion, diced
  • 4 garlic cloves, minced
  • Mediterranean Seasoning
  • 1 lb. ground beef
  • 6 oz. tomato paste
  • 32.5 oz. diced tomatoes
  • 29 oz. tomato sauce
  • 2 tbsp maple sugar
  • 2 bay leaves
  • basil, garnish

In a large dutch oven over medium heat cook onion and garlic until onion is translucent. Sprinkle seasoning (about 1/2 – 1 tsp each time) over onion mixture. Add the ground beef and brown; when the ground beef is browned sprinkle more seasoning and stir. Let cook for about 2 minutes to develop the added seasoning.

Add the tomato paste and cook with the meat mixture. Work the paste into the ground beef, melding the flavors. Add diced tomatoes, tomato sauce; stir well. Add more seasoning, maple sugar and the bay leaves. Cook on low for 2-3 hours. Serve over some vegetable noodles. Butternut squash noodles pair very nicely with the meat sauce. Serve. Eat. Enjoy.



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Beef Stew

I had been thinking about making beef stew for a few weeks. The trick to making this especially delicious is actually roasting it in the oven. The ingredient list may seem long; however, if you are cooking paleo you will probably have most of these in your pantry.

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 lb. beef sirloin tips, cubed
  • 1 large onion, diced
  • 1 lb. baby carrots, 3/4 inch cubes
  • 1/2 c celery
  • 1 1b. parsnips, peeled, cubed into 3/4 inch cubes
  • 8 oz. button mushrooms, sliced
  • 6 oz. tomato paste
  • 2 tbsp tapioca flour
  • 2 tbsp all-purpose seasoning, divided
  • 5-8 oz. white wine
  • 4 cups beef broth, 3 c/1 c
  • 3 tbsp arrowroot
  • parsley, garnish (optional)

In large ziplock bag add tapioca flour, 1 tbsp all-purpose seasoning, and beef. Close bag, and shake so that the beef is well coated. Set aside.

Preheat oven to 375 degrees.

In a large dutch oven heat olive oil over medium heat. Add garlic and cook until fragrant. Add beef to garlic and brown meat. Stir occasionally. When meat is browned add onions, carrots, celery, parsnips, and mushrooms. Cook until onions are translucent.

Stir in tomato paste so that it is well incorporated with ingredients in the dutch oven. Add white wine, scraping the cooked bits off the bottom of the dutch oven. This is where lots of flavor will come out. Stir in 3 cups of beef broth. Cover dutch oven and transfer to oven.

Roast in oven for one hour stirring  occasionally; then test tenderness of vegetables. When they are almost to the tenderness you desire make a slurry with the remaining beef broth and the arrowroot. Pour slurry into stew and stir. Cook for another half hour.

Remove form oven, stir well and serve. Eat. Enjoy.