This is the easiest soup recipe I know of. I can whip it up in less than 5 minutes. It is one of Mark's favorites and perfect to serve with Chinese food or a quick dinner of wontons for a busy weeknight meal.
The Absolute BEST Instant Pot Roast
This was an AMAZING roast - Mark said the best we have ever done. I think you could season it with whatever seasonings you want but the worcestershire ingredients down really make it. Also, putting each of the vegetables into their own foil packet and placing on top of the roast mean the veggies are cooked the PERFECT amount (not mushy). It has a lot of liquid so can be served in a bowl (like a stew) with bread or, you can use a slotted spoon and dish up the pieces without as much juice. This would also be amazing served over mashed potatoes.
- 3-5 lb chuck or London Broil roast MARBLED3 to 5 lb chuck or London Broil roast MARBLED
- 2 tsp of Lawry's seasoned salt2 tsp of Lawry's seasoned salt
- 1 tsp Montreal steak seasoning1 tsp Montreal steak seasoning
- 2 tsp of garlic powder2 tsp of garlic powder
- 2 tbsp of extra virgin olive oil2 tbsp of extra virgin olive oil
- 1 tbsp of salted butter1 tbsp of salted butter
- 2 yellow onions, sliced longways into thick wedges2 yellow onions, sliced longways into thick wedges
- 2 tbsp of Worcestershire sauce2 tbsp of Worcestershire sauce
- 6-8 oz of Portobello mushrooms, sliced6 to 8 oz of Portobello mushrooms, sliced
- 2 cups of beef broth2 cups of beef broth
- 1 cup of a dry red wine (cheap cooking wine is fine)1 cup of a dry red wine (cheap cooking wine is fine)
- 3 tbsp of cornstarch + 3 tbsp of water to form a slurry3 tbsp of cornstarch + 3 tbsp of water to form a slurry
- 1 oz packet of any beef gravy or au jus flavor1 oz packet of any beef gravy or au jus flavor
- VEGGIES TO BE WRAPPED IN SEPARATE FOIL:subheading: VEGGIES TO BE WRAPPED IN SEPARATE FOIL:
- 4 large carrots, sliced4 large carrots, sliced
- 1 lb of baby red potatoes, quartered1 lb of baby red potatoes
- Any other veggies of your choosing - wrapped in separate foilAny other veggies of your choosing - wrapped in separate foil
- Rub the roast all over with the seasoningsRub the roast all over with the seasonings
- Add the olive oil to the Instant Pot and hit “Sauté”. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plateAdd the olive oil to the Instant Pot and hit “Sauté”. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1 to 2 mins on each side. Remove the roast when done searing and set aside on a plate
- The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to itThe bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the Worcestershire sauce and stir for another 2 to 3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
- Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everythingPlace the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything
- Lastly, securely wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast.Lastly, securely wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast.
- Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick releaseSecure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release
- Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few momentsOnce the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments
- Go back to the pot, hit cancel, and then hit “Sauté” and bring the sauce to a bubble. Add the cornstarch and gravy mix.Go back to the pot, hit cancel, and then hit “Sauté” and bring the sauce to a bubble. Add the cornstarch and gravy mix.
- Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Allow to bubble for one minute and then turn the pot off.Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Allow to bubble for one minute and then turn the pot off.
- Slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stirSlice up the pot roast against the grain in strips about ¼ inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir
- Serve on a plate or in bowls with some crusty bread (for soaking up the sauce) or over Garlic Mashed Potatoes
Elle's Mexican Shrimp Cocktail
This is such a refreshing appetizer or light lunch. So many delicious flavors and textures that stand-out with every bite. Definitely a great summer time dish and easy to serve with guests.
Elle's Mexican Shrimp Cocktail
- 2 Pounds Cooked Frozen Shrimp peeled *save some whole with tails on for garnish2 Pounds Poached Shrimp peeled and diced *save some whole with tails on for garnish
- 1 Large Cucumber, peeled and diced1 Large Cucumber finely diced
- ¼ Cup Red Onion diced¼ Cup Red Onion finely diced
- ½ to 1 Bunch Cilantro½ Bunch Cilantro
- 2 Limes zested and squeezed2 Limes zested and squeezed
- 1 Small Avocado diced1 Small Avocado diced
- 1 12 oz. Jar Cocktail Sauce (I usually use 6 oz - or make my own from ketchup and horseradish or at least add horseradish to a bottled cocktail sauce)1 12 oz. Jar Cocktail Sauce (I usually use 6 oz - or make my own from ketchup and horseradish or at least add horseradish to a bottled cocktail sauce)
- Dash of SaltDash of Salt
- Hot sauce or jalapeno (depending on heat desired and how much horseradish you have used)Hot sauce or jalapeno (depending on heat desired and how much horseradish you have used)
- Combine all the ingredients. Stir in cocktail sauce and add as needed to get desired consistencyCombine all the ingredients with the cocktail sauce.
- Season with a pinch of salt.Season with a pinch of salt.
- Add the hot sauce and/or the jalapeno pepper.Add the hot sauce and/or the jalapeno pepper.
- Refrigerate for an hour so the flavors can develop and marry together.Refrigerate for an hour so the flavors can develop and marry together.
- Mark likes LOTS of shrimp, a full cucumber and not as much avocado whereas I LOVE avocado. Adjust to your tastes.
Scripture #1 - Memorizing Scripture
This is my scripture that I have picked for the first week of our four weeks of memorizing scripture. You need to pick a verse that resonates for you - it could be the same as mine but please share what your verse is for this week.
The reason I picked this verse is it captures so much - Paul was in a Roman prison facing a possible death sentence when he wrote this. Wow. That puts my 'troubles' into perspective but also makes me realize your faith helps you pick your attitude - he has written so many encouraging scriptures from his time in prison. It also captures so much:
1. Don't worry
2. Pray about everything
3. Ask for what you need
4. Be grateful for all things
I want this verse imprinted in my heart. What is your verse for week one?
Sunday Chat: Memorize Scripture
Elle's Most Amazing Snickerdoodles
I love experimenting. It isn't because something isn't good but I am just always on a quest. I have one more snickerdoodle recipe I would like to try one day but, these are just so good I don't know that I will ever move past these. When I have tried other recipes, I regret it and come back to these. Anyone who tries these asks for the recipe.
- Snickerdoodle Dough:subheading: Snickerdoodle Dough:
- 2 ¾ cups all-purpose flour2 ¾ cups all-purpose flour
- 2 ½ teaspoon cream of tartar2 ½ teaspoon cream of tartar
- 1 teaspoon baking soda1 teaspoon baking soda
- ½ teaspoon salt½ teaspoon salt
- 1 cup unsalted butter just softened1 cup unsalted butter just softened
- 1 ½ cups sugar1 ½ cups sugar
- 2 eggs2 eggs
- 1 teaspoon vanilla extract1 teaspoon vanilla extract
- Cinnamon Sugar Coating:subheading: Cinnamon Sugar Coating:
- ⅓ cup sugar⅓ cup sugar
- 3 tablespoons cinnamon3 tablespoons cinnamon
- Preheat oven to 350°F.Preheat oven to 350°F.
- In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
- With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.
- Make cinnamon mixture by combining the two ingredients in a small bowl.Make cinnamon mixture by combining the two ingredients in a small bowl.
- In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
- Using a small cookie scoop or a tablespoon to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.Using a small cookie scoop or a tablespoon to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.
- Place 2 inches apart on an ungreased cookie sheet.Place 2 inches apart on an ungreased cookie sheet.
- Bake for 10 – 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.Bake for 10 to 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
- Store in a cookie tin. If they dry out, add a slice of moistened bread to the tin to rehydrate the cookies or, eat them faster.
Chocolate Bundt Cake
This is an easy cake but with the chocolate bits and the bundt pan, it makes it seems like it is more decadent and work than it is!
- 1 Cake Mix1 Cake Mix
- 1 – 4 serving box Pudding1 to 4 serving box Pudding
- 4 Eggs4 Eggs
- ¼ cup Oil¼ cup Oil
- 1 cup Water1 cup Water
- You can use any flavor you like.You can use any flavor you like.
- You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.
- I almost always add 1 cup mini chocolate chips to my chocolate cakes.I almost always add 1 cup mini chocolate chips to my chocolate cakes.
- You can use any flavor you like.You can use any flavor you like.
- You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.
- I almost always add 1 cup mini chocolate chips to my chocolate cakes.I almost always add 1 cup mini chocolate chips to my chocolate cakes.
- Mix with beatersMix with beaters
- Pour into greased and floured Bundt cake panPour into greased and floured Bundt cake pan
- Bake 350F for 35 to 45 minutesBake 350F for 35 to 45 minutes
- Cool 15 minutesCool 15 minutes
- Turn over onto a plate
Instant Pot Mashed Potatoes
I never though I would be doing something as simple as 'mashed potatoes' in the instant pot as I thought it was easy on the stove. HA! It is so much easier in the Instant Pot and no possibility of boiling over. Not to mention the fact that you don't boil them, they retain so much more flavor. That being said, you can use with regular 'stove top' potatoes and use the additional ingredients in this recipe to your conventional mashed potatoes - so good! Enjoy.
Ingredients
- 2 pounds potatoes washed, peeled, and cut into 1 inch cubes (Yukon, Russet or Red Potatoes all work)2 pounds potatoes washed, peeled, and cut into 1 inch cubes (Yukon, Russet or Red Potatoes all work)
- 1 cup water or chicken broth1 cup water or chicken broth
- 1/2 cup butter (1 stick)½ cup butter (1 stick)
- 1 cup half and half warmed1 cup half and half warmed
- salt and pepper to tastesalt and pepper to taste
- good dollop of sour creamgood dollop of sour cream
- parsleyparsley
- In Instant Pot, place prepared potatoes in a steamer basket or on the trivetIn Instant Pot, place prepared potatoes in a steamer basket.
- Pour water or broth into the potPour water or broth into the pot.
- Lock and seal the lid then cook on manual high pressure for 7 minutes (Add additional time for larger potato cubes, about 2-5 minutes)Lock and seal the lid then cook on manual high pressure for 7 minutes (Add additional time for larger potato cubes, about 2 to 5 minutes)
- Perform a quick release to release all the steam and pressurePerform a quick release to release all the steam and pressure.
- Open the lid and check the potatoes with a knife. If there is any resistance, the potatoes are not cooked all the way. Add 1 more cup of water, replace the lid, and cook for an additional 2 minutesOpen the lid and check the potatoes with a knife. If there is any resistance, the potatoes are not cooked all the way. Add 1 more cup of water, replace the lid, and cook for an additional 2 minutes.
- Drain the water out of the Instant Pot. If you placed the potatoes straight into the pot (no steamer basket or trivet), you should not have any additional liquid in the pot, but if you do, drain itDrain the water out of the Instant Pot. If you placed the potatoes straight into the pot (no steamer basket), you should not have any additional liquid in the pot, but if you do, drain it.
- In a bowl, microwave the butter till melted, add the milk or half and half and mic for an additional 10 to 15 seconds to warm. Mash potatoes to your desired consistency. Add butter, milk, salt and pepper, sour cream and mix inIn a bowl, microwave the butter till melted, add the milk or half and half and mic for an additional 10 to 15 seconds to warm. Mash potatoes to your desired consistency. Add butter, milk, salt and pepper, sour cream and mix in.
- The potatoes may be kept on "keep warm" in the Instant Pot until ready to serve
Sunday Chat: Make This Year About Love
Elle's Two Minute EASY Fudge
This is so delicious and easy. Put the sweetened condensed milk (NOT evaporated) and the semi-sweet (not milk but you could use dark) chips into a bow and microwave. Do not microwave too much after step #4 as if you heat it too much it won't work. Other than no over heating, this is a no-fail fudge! I am making up batches of these to give to friends and neighbors. They think it is 'gift shop' fudge. Shhh! Don't tell them how easy it really is.
- 14 ounces Sweetened Condensed Milk14 ounces Sweetened Condensed Milk
- 12 ounces Semi-Sweet Chocolate Chips12 ounces Semi-Sweet Chocolate Chips
- OPTIONALOPTIONAL
- 1 C walnuts1 C walnuts
- 1 C toffee bits1 C toffee bits
- Mix milk and chips.Mix milk and chips.
- Microwave for 30 secondsMicrowave for 30 seconds
- StirStir
- Microwave for 30 secondsMicrowave for 30 seconds
- StirStir
- ONLY if needed, microwave for 15 second increments and stir till meltedONLY if needed, microwave for 15 minute increments and stir till melted
- Add additional optional ingredientsAdd additional optional ingredients
- StirStir
- Press into 8 x 8 parchment lined panPress into 8 x 8 parchment lined pan
- Put in fridge for several hours or overnightPut in fridge for several hours or overnight
- Pull out and let get to room temperaturePull out and let get to room temperature
- Put into a sealed plastic bag so it doesn't dry outPut into a sealed plastic bag so it doesn't dry out
- At room temperature, it is delicious and 'fudgy'. Enjoy!