Pressure Cooker Pot Roast with Vegetables

Of three options that Tom and I had planned for dinners this weekend, pot roast was selected for tonight. A brief, yet predictable, search on Pinterest yielded a recipe for Pressure Cooker Pot Roast with Vegetables.

Pressure Cooker Pot Roast with Vegetables

Ingredients

• 3 pounds boneless beef sirloin tip roast
• 2 tablespoons vegetable oil
• 4 large potatoes, peeled and quartered
• 4 large carrots, cut into 2-inch pieces
• 1 large onion, cut into wedges
• 2 cups water
• 1 teaspoon beef bouillon granules
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Directions

1. In a pressure cooker, brown roast in oil on all sides. Add potatoes, carrots, onions and water.
2. Close cover securely and place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 40 minutes (pressure regulator should maintain a slow, steady rocking motion; adjust heat if needed).
3. Remove from the heat and allow pressure to drop on it's own. Remove meat and vegetables and keep warm.
4. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. Combine cornstarch and cold water until smooth, then stir into juices. Bring to a boil, cook and stir for 2 minutes or until thickened.
5. Serve with roast and vegetables.

Now, I, of course, made a few changes. I used a chuck roast, about 1½ pounds of baby red potatoes, a tiny bit of celery (instead of carrots), a ¼ cup of diced onions, a bouillon cube and about 1½ ¼ cup measures of flour instead of cornstarch. And I seasoned the roast with the salt and pepper prior to browning it. I thought it was the best pot roast that I've made since I got this pressure cooker. There doesn't seem to be enough gravy for leftovers, so I just added another 2 cups of water, the salt, pepper and bouillon cube, and the flour to what we hadn't used, yet, and there you have it!

Classic Southern Fried Pork Chops

Tonight's dinner was going to be pork chops, so after looking through Pinterest for some ideas, I came across a recipe for Classic Southern Fried Pork Chops that looked like it could be good.

Classic Southern Fried Pork Chops

Ingredients

• 4 bone-in pork chops
• 1 Tbsp Dijon mustard
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp cayenne pepper plus more to taste
• 4 bacon strips
• ½ cup vegetable oil
• ½ cup all-purpose flour

Instructions

1. In a small bowl, combine granulated garlic, onion, salt, black pepper and cayenne pepper.
2. Pat dry pork chops with a paper towel. Using your hands, rub Dijon mustard all over the pork chops.
3. Sprinkle the spice mix and evenly rub into the chops on each side.
4. Dredge in flour really well on both sides and set aside.
5. Preheat a large, about 12-13-inch, heavy (cast iron is recommended) frying pan over medium-high heat.
6. Fry the bacon strips, on both sides, until crisp and fat has rendered out. Remove the bacon and reserve for other uses.
7. Add vegetable oil to the frying pan. Let the oil warm up to cooking temperature, about 325F.
8. Dredge each pork chop in flour again, making sure each side is covered really well. Place in the frying pan and cook over medium heat about 4-5 minutes per side, until deep golden brown and the internal temperature of the pork reached 145F. Cooking time will depend on the thickness of the pork chops you are using.
9. Remove pork chops, place on a platter and cover with foil and let rest for 3 minutes before serving.

Tom thought that they were good, but he wanted a crispier coating. I thought that the flavor was good, too, but the pork chops were so big that I couldn't finish mine.

Dad

Thank you for giving me life, and being in my life.

Apple Jelly

I made quick work of this one! After completing the Peach Jam motif, I got right on the Apple Jelly in Wild Olive's Jam of the Month Club, and was able to finish it in less than eight hours. Of course, that time was mixed up with doing other things, but not much else.

I'm ready to start the next one!

Peach Jam

I can't believe how long it's been since I've completed a cross-stitch motif! But, between going back to work, kind of, and just plain forgetting that I still had this hanging, I've finally finished the Peach Jam motif in Wild Olive's Jam of the Month Club.

This one was pretty simple and the mouth turned out okay...

Lemon Butter Tilapia

When I got home from work, Tom was sitting by the picnic table, enjoying the weather and the view of our yard. I thought it would be nice to eat dinner outside and needed something quick and easy to fix for dinner, so I chose to make Baked Lemon Butter Tilapia.

Baked Lemon Butter Tilapia

Ingredients:

• ¼ cup unsalted butter, melted
• 3 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice, or more, to taste
• Zest of 1 lemon
• 4 (6-ounce) tilapia fillets
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside.
3. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture.
4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
5. Serve immediately, garnished with parsley, if desired.

We set up the picnic table and had a very nice dinner. I was surprised that Tom really liked the fish, I was afraid that it might have too much lemon for his taste. We also established this evening that Tom's new favorite wine is Gallo Moscato. I think that his tastes are evolving ;-)

Potato Salad

It has become our annual tradition to have steaks on the grill with our neighbors, Mario and Sally, on July 4^th. This year, in addition to steaks and roasted ears of corn, Tom requested that I make Potato Salad, so I found a recipe that looked like it would remind me of what my parents might make, and went with it.

The BEST Potato Salad

Ingredients

• 3 pounds Yukon Gold, Russet, or red potatoes, cut into 3/4-inch cubes
• 2 tablespoons apple cider vinegar
• 1 1/4 cups mayonnaise
• 1/3 cup dill pickle relish (optional)
• 1 teaspoon celery salt
• 1 teaspoon Dijon mustard
• 4 hard-boiled eggs, diced
• 2 celery stalks, diced
• half of a small red onion, thinly sliced
• sea salt and freshly-cracked black pepper
• optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs

Instructions

1. Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
2. Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
3. Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
4. Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
5. Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
6. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
7. Serve chilled, or refrigerate in a sealed container for up to 3 days.

I ended up splitting the recipe in half - Tom wanted his without egg - but all else remained pretty much the same. I think everyone enjoyed it, I know I did. This recipe's definitely a keeper!