Instantpot Boneless Beef Ribs

Instantpot Boneless Beef Ribs

About 2 1/3 pounds boneless beef ribs
1 cup water
 Charles Vargo's Rendezvous seasoning or rub of your choice
BBQ sauce, optional

Season ribs with salt
Place ribs in Instantpot and pour 1 cup water on them
Select meat/stew setting for 40 minutes
When timer beeps, unplug cooker and throw a cold wet towel on lid.  Release pressure.
Sprinkle Rendezvous seasoning on ribs and serve.


Slow Cooker Corned Beef

Slow Cooker Corned Beef

1 corned beef brisket
1 seasoning pack
1 onion, quartered
1 apple, quartered
1 12 ounce bottle Guinness beer
1/4 cup cider vinegar
1/4 cup brown sugar
1 Tablespoon dijon mustard
1/4 teaspoon ground cloves
1/4-1/2 teaspoon caraway seed (optional)
Dash of pepper

Place corned beef in bottom of slow cooker, add seasoning pack, the onion, apple and beer.
Whisk vinegar, brown sugar, mustard, cloves and pepper and poor over top.

Cook on regular slow cook setting of InstantPot for 7 hours, or until meat is fork tender.

Serve with boiled red potatoes and veggie of your choice.


One pan meal-chicken, green beans, red potatoes

One pan meal
Chicken, green beans and read potatoes

3 chicken breasts cut up
2 cans of green beans, drained
red potatoes, cut up
I packet dry Italian dressing
*1 stick of butter
In a 9x13 pan, cut 3 chicken breasts in half, add 2 cans green beans on one side and cut up red skin potatoes on the other. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Cover it with aluminum foil and bake at 350 for 1 hour.

*I'm gonna substitute extra virgin olive oil for the butter


bacon, egg, and cheese breakfast casserole

bacon, egg, and cheese breakfast casserole


  • eggs – 6 large
  • milk – 2 cups
  • salt – 1 tsp
  • dry mustard – 1/2 tsp
  • bread – 6 – 9 slices, cubed
  • bacon – 12 slices, cooked and chopped
  • cheddar cheese – 1 cup, grated

how to:

  • Grease a 9″ x 13″ baking dish.
  • Mix together the eggs, milk, salt and dry mustard.
  • Spread the bread cubes in the bottom of the dish, sprinkle over the bacon and cheddar cheese.  Pour the egg mixture over the top.
  • Cover with plastic wrap and refrigerate overnight, then bake at 350 F for 45 – 60 mins.


Broccoli Beef Recipe

Broccoli Beef Recipe
Serves 4 as part of multicourse meal
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets Water, for boiling
2 ½ tablespoons oil 2-in (5 cm) ginger, peeled and sliced
½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper 1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water
  1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
  2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
  3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
  4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
  5. As soon as the Sauce thickens, dish out and serve immediately.

blueberry cream cheese french toast breakfast casserole

blueberry cream cheese french toast breakfast casserole


  • for the casserole:
  • bread – 16 slices, dry, stale – crustless and cubed
  • cream cheese – 2 8 oz packages
  • blueberries – 1 cup
  • eggs – 12 large
  • milk – 2 cups
  • maple syrup – 1/3 cup
  • for the sauce:
  • sugar – 1 cup
  • cornstarch – 2 tbsp
  • water – 2 cups, separated
  • blueberries – 1 cup
  • butter – 1 tbsp

how to:

to make the casserole:
  • Spray a 9″ x 13″ baking dish.
  • Layer with half of the bread cubes, then dollop on the cream cheese and blueberries, then the remaining bread.
  • In a large bowl, mix together the eggs, milk, and syrup then pour this over the bread mixture.  Use the back of a wooden spoon to press down so it is all covered.
  • Cover with plastic wrap and refrigerate overnight.
  • Take out of the fridge 30 minutes before baking, and heat the oven to 350 F.
  • Cover with foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes, or until set.
  • Serve warm, with blueberry sauce.
to make the sauce:
  • In a small saucepan, mix together the sugar, cornstarch and 1 cup of the water.  Bring to a boil over medium high heat and boil for 3 minutes.  Add the second cup of water and the blueberries, then simmer for about 10 minutes.  Stir in the butter and serve.


Slow Cooker Chicken Teriyaki

Slow Cooker Chicken Teriyaki

  • 2 lbs chicken thighs (may use skinless)
  • 1 tbs oil
  • 2 cloves garlic, minced
  • 1 tbs grated fresh ginger or 1/2 tsp ground dry ginger
  • 1/4 cup water
  • 1/3 cup soy sauce
  • 3 tbs honey
  • 2 tbs molasses
  • 1 tbs rice vinegar
  • 1/4 cup sherry (apple juice may be substituted)
  • 4 green onions sliced
  • 1/2 tsp dark sesame oil

  • To thicken:
  • 2 tbs cornstarch
  • 1/4 cup water

Spray or line (with a slow cooker bag) a 5-6 quart slow cooker.

In a heavy large skillet, heat the 1 tbs of oil and brown chicken very well on both sides.  Place browned chicken in slow cooker.

Saute garlic and ginger in the same pan you browned the chicken for about 1 minute.  Add the 1/4 cup water, scraping up all the browned bits at the bottom of the pan.  Add the soy sauce, honey, sherry, molasses and vinegar.  Stir well and pour over chicken in slow cooker.

Cover slow cooker and cook on HI for 4-5 hours (or until chicken is done).

Remove the chicken from the slow cooker.  Add the sesame oil to the remaining slow cooker juices. Mix cornstarch with 1/4 cup water. With slow cooker set to HI, slowly add the cornstarch mixture and stir until sauce is thickened.  Let bubble about 1 minute to swell and cook the cornstarch.

NOTE: You may want to remove the juice to another pan if you used skin-on chicken as there will be fat.  It will be easier to skim the fat if you remove to another pan.

Preheat broiler to high. Place chicken on a broiler pan.  Broil about 3 minutes each side or until chicken surface is slightly caramelized and bubbly.

Place chicken on serving tray and pour sauce over chicken. Garnish with sliced green onions.

Serves 4-6.  Nice with jasmine rice.

Read more: http://www.bakeatmidnite.com/2013/11/slow-cooker-chicken-teryaki.html#ixzz2vFiuUSPh


Split Pea Soup Recipe With Ham

Split Pea Soup Recipe With Ham

Yields 4 servings
1 pound dried split peas, rinsed
1 medium yellow onion, diced
2 smoked ham hocks or 1 petite ham, diced
4 carrots, diced
1 tablespoon whole black peppercorns
Salt and black pepper, to taste
7 cups water
About 3 to 4 hours before you plan to eat, combine all ingredients in 4- to 6-quart cast-iron Dutch oven. Bring to boil, then reduce heat to low. Cover and allow to cook slowly until dinner time, stirring occasionally and adding water to thin, as necessary.
Serve with homemade applesauce and fresh baked bread.