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Archive for the category “Meat”

Indoor/Outdoor Cookout – Bison and Ribs!

Well, we had friends over last night and our usual fare is chicken on the grill.  For a change of pace, I suggested to the hubby that we grill up the buffalo patties we’ve had in the freezer, and I saw a delectable recipe for baby back ribs on Pinterest (and I’m not usually that interested in ribs but these looked pretty darn good) that I wanted to try.  So, bison and ribs it was.

The hubby took the patties and remade them into his own concoction.  Since I wasn’t looking over his shoulder I don’t know the exact amounts, but these very yummy bison burgers were made with:

1 1/2 lbs of ground bison

chopped onion

1 egg

2 egg whites

bread crumbs

a few dashes of worchestershire sauce

Basically he created the recipe with his hands, using texture to determine the necessary amounts until he felt it was the right consistency.  He then grilled these babies up and they were very good!  Moist!  They stayed nice and thick since buffalo is so lean.  And the worchestershire sauce gave them a great flavor.

My contribution to the meal was the slow cooked ribs.  Very easy to make, and they turned out great.  I followed the recipe exactly.  I used about 4 1/2 lbs of ribs and slow cooked them for about 6 1/2 hours.  The BBQ sauce I used was Famous Daves’ Rich and Sassy.  I tried to be careful with them for the 2nd step which was to put them in the broiler, but as with all meat in the slow cooker, these really were falling right off the bone.  So as you can see I had them in quite a few pieces.  But it didn’t matter…they still tasted very good!

And yes, I set off the alarms.

Here are my ribs, and here is the recipe from the Mmm is for Mommy blog.


Slow Cooker Sunday – Awesome Crockpot Roast Beef

I should have bought a bigger roast, as I never seem to have as much for leftovers as I anticipate!  This is a SUPER easy recipe.  Five ingredients total, and that includes the water that goes into the pot.  Literally you dump the 3 dried flavor packets over the meat (and I put my meat in frozen, too) and pour the water around it.  It’s THAT simple.

I wanted some veggies without the hassle, too, so I tossed in some cut up carrots and potatoes about 1/2 way through the cooking time, and they turned out just right.  I would make this again.  I have never used brown gravy packets before, but I think I’ve found my new best friend.  There was no need to do the flour or cornstarch and water trick to thicken the gravy.  It was perfect as is.  When the hubby says “you should make this again” I know it’s good!

Here’s the recipe, and my photo below.

Stuffed Peppers – for the very first time!

I have never eaten, let alone made, stuffed peppers.  But the recipe out of the cookbook Deni Pressure Cooking Cookbook  sounded pretty good, and pretty easy, so I decided to make them for dinner tonight.

The recipe called for a pound of ground beef, but I used ground chicken instead.  Other ingredients were bread crumbs, salt, pepper, an egg.  It was kinda like a mini-meatloaf inside of a green pepper.  I’m assuming that’s what they’re supposed to be like?   The pepper turned out tender and was done just right.  The instructions said 10-12 minutes at high pressure.  Being a little paranoid about chicken “doneness” I set it for 15 minutes instead.  The hubby said they were pretty good, but to “spice” them up next time we should try using  the recipe for Rachel Ray’s Chicken Parm Meatballs (which we’ve made before and they ARE yummy!) and stuff red peppers with that.  Hmmm…maybe have to give that a try.

The only liquid used in the recipe was a can of diced tomatoes and a can of tomato paste….and so today I had my first experience with food burning on the bottom of the pot.  However, it cleaned up pretty easy, which was a huge relief.  I remember spending quite a bit of time trying to chisel charred bits of food off of my stove-top pressure cooker.

Here’s my photo…of the stuffed peppers, of course, not the crap burnt on the bottom of the pot.  😉



Made a rookie mistake….but still a success

Well, I made a rookie mistake tonight that I hope will not be repeated.  My recipe for tonight’s dinner was Beef Ragout from the book Deni Pressure Cooking Cookbook  (You can read my review of this book if you follow the link.)  I had to brown the meat on the stove since my Instant Pot pressure cooker does not have a browning feature.  So, I did all that, added the meat and veggies to the pressure cooker (having figured out how to get the lid on!) and set it.

When it was all done, I realized I hadn’t closed the vent.  😦  It did reach full pressure, but little did I know that steam had been escaping the whole time.  I held my breath, opened it up and tested the veggies.  Whew!  The carrots and potatoes were tender and the meat was done.  The meat I had used had been in my freezer for a while.  It wasn’t as tender as I had hoped it would be, but that could have been due to my mistake, or maybe it was just the meat.  I will probably give this a try again.  It was pretty tasty, but the hubby suggested next time adding in diced tomatoes.

There are other recipes from this book I want to try…so I’ll be back here eventually posting about those too!  And I’ll be sure to close the vent next time!  Augh!

Beef Ragout made in my electric pressure cooker

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