Thursday, December 6, 2018

Freezer Breakfast Burritos

Somehow I've managed to get myself involved in a monthly freezer meal group. I start out thinking that I'm going to be a supportive friend and then wonder how I got myself into these kinds of things.'s been a good thing and I've thoroughly enjoyed it....when I'm not panicking because I don't have a plan for what my meal is going to be.

This time I decided to do Breakfast Burritos, because who DOESN'T like a good burrito filled with eggs and cheese and other good things? I made mine with sausage, bacon, and ham because I love the mixed breakfast burritos at Betos. These aren't as big but that's probably a good thing.

Breakfast Burritos
Jill Hansen

1 dozen eggs
¼ c. cream or milk
Your choice of protein (sausage, bacon, ham)
Tater tots or hash browns
Enchilada sauce
Burrito sized tortillas

1.      Bake tater tots according to package directions.
2.      Break eggs into blender, add milk or cream. Whip together.
3.      Scramble eggs in skillet. I like to make them a little more “dry” than I would normally.
4.      In tortilla assemble burrito. I add approx. 1 egg, 4 tater tots, 2-3 T enchilada sauce, meat according to your taste or not at all, and ¼ c. cheese.
5.      Roll into tortilla. Wrap in foil
6.      Freeze in a single layer in the freezer. Add to freezer bags when frozen.
7.      To eat: Unwrap foil. Wrap in a damp paper towel and microwave 1-2 minutes, until warmed through, or heat in regular oven at 350 degrees for 12-15 minutes.

Saturday, October 21, 2017

Instant Pot Beef Stew

The instant pot experiments continue...This was a do again. The meat was not as tender as I would have liked so maybe a couple minutes longer on the meat but overall it was really good. Note to self: remember to shut the pressure valve when you put the vegetables in...

Instant Pot Beef Stew
servings: 8-10
Time: Start to finish about 1 1/2 hours

2 lb chuck roast cut into 1 inch pieces or stew meat
1/3 c. flour with salt, pepper mixed in
3 cups beef stock
3 T. Worcestershire sauce
2 cloves garlic minced
1 lg onion chopped
2 lbs potatoes (I used 3 large russets)
1 lb carrots, chopped
3 stalks celery cut into chunks
1 bag peas
2 cans tomato sauce
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 T. dried parsley
2 T. beef boullion

1. dredge beef in flour and turn instant pot to saute. Using a few T. butter or olive oil, brown the meat until all edges are no longer white.
2. add garlic and beef stock
3. turn instant pot to manual and cook meat for 35-37 minutes. Let the pot naturally release pressure for 15 minutes and then open the pressure valve.
4. Add all remaining ingredients, no need to stir. Put lid back on pot, shut the pressure valve and cook on steam for 7 minutes.
5. Quick release the pressure when timer is done.
6. If the stew isn't the right consistency, take about a cup of liquid from the pot and make a slurry with 1 T cornstarch. Leaving pot on warm, with the lid off let simmer until it's thickened. (I didn't do this part)

Monday, October 16, 2017

Instant Pot Potato Soup

Potato soup from start to finish in under an hour? It's totally possible. It took as long to peel and cut the potatoes as it did to cook. Do again? Absolutely. 

Instant Pot Potato Soup
Serves 8-10

4-5 lbs potatoes; peeled and cut into similar sized pieces
5-6 cups chicken broth
1 onion chopped or a couple tablespoons dried onion
4 oz cream cheese
1/2 c. sour cream
4 T. butter
2 cups shredded cheese
1 1/2-2 cups milk
1 pkg bacon cooked and crumbled

1. put potatoes, onion and enough chicken broth to just cover the potatoes in the instant pot. Cook on manual for 9-10 minutes (If you're using red potatoes do 8). When timer is done release pressure
2. mash potatoes in pot. I like it more chunky but if you would like it smooth that works too.
3. add cream cheese, sour cream, butter, cheese and mix. Add milk until soup is the consistency you prefer. 
4. Stir in bacon. You can reserve some for topping

*if you are cooking in the crock pot cook on low for 5-6 hours.