Start your weekend off right with the Wake up Crew’s recipe of the week! Every Friday morning during the Free Country Wake Up Crew on WFRE Katie Ryan will feature a new recipe you can make at home!
I am loving my new pressure cooker! I actually have the Magic Chef version and it is amazing!
Last night I made shredded beef tacos in it and it was so quick and easy…I guess that’s the point of the pressure cooker!
I used a 2 lb. boneless chuck roast (if yours is bigger you can slice it in half to make it fit), season it with taco or fajita seasoning on both sides. Turn the pot to sauté mode- add olive oil and brown the chuck roast for about two minutes on each side, then remove and set aside.
Pour 1/2 cup of chicken or beef broth into the pot and scrape the bottom to remove any stuck bits. Then, put the roast back into the pot. Add crushed or diced tomatoes (14oz can), two bay leaves, and the rest of your seasoning mix.
Cook on high pressure, meat mode for 45 minutes (depending on the side of your roast), then allow the pressure to release naturally for 15 mins., then release the rest manually.
Remove the chuck roast and shred with two forks. With a spoon, skim the fat off of the top of your juices and put your pot back on sauté mode and let the juice simmer for 10 minutes to reduce. Put your shredded beef back into the pot and let it soak for few minutes before serving over rice or in tacos with cheese!
- 3 tablespoons seasoning mix (I used a fajita seasoning packet)
- 1 (3-pound) boneless chuck roast
- 1/2 cup beef broth or chicken broth
- 14 ounce can crushed tomatoes
- 2 bay leaves
Brought to you by Catoctin Mountain Orchard.
These are my favorite chocolate chip cookies! Chocolate chips, whit chocolate chips and M&M’s!
Pre-heat the oven to 375.
In a mixing bowl, add 12 TBSP of butter, 1 egg, 1 tbsp. water, 1 tsp. of vanilla extract, 2 cups flour, 1 cup brown sugar, 1 cup of chocolate and white chocolate chips mixed together, 1 cup sugar. Mix into dough.
Form 1 inch. balls with dough and place on a cookie sheet. Next, take red and green M&M’s and gently press into the top of the dough balls. Bake for 10 minutes. Let cool for a few minutes after they finish, before transferring to a cooling rack.
Super quick and easy with common essential ingredients…and I had some cute help to go along with it (see pictures below)!!
-2 cups flour
-12 tbsp. butter
– 1 cup sugar
-1 cup brown sugar
-1 tsp. vanilla extract
-1 tbsp. water
-1 cup mix of chocolate and white chocolate chips
-1 cup Green and red M&M’s
Brought to you by Catoctin Mountain Orchard
I love artichokes, but we probably only have them once or twice a year! Last night, I made them for Tim and I and tried a new and better way of cooking/steaming them.
I had two artichokes- so to prepare them, I washed them and then cut off the top of the artichoke. You can clip the pointy ends of the leaves, if you want, but I did not and it is fine, too.
Then, I stuffed two garlic cloves within the leaves of the artichoke.
Take a large pot and add water to the bottom, enough to cover the bottom of the artichokes stem down. About an inch to 1 1/2.
Before you actually add the artichokes, add juice of two lemons to the water, salt and bring to a boil.
Place the artichokes in the water stem down, cover and turn the heat to medium. Watch that the water doesn’t completely evaporate and turn the artichokes a few times so they steam evenly, cook for about 30 mins.
Once finishes, the leaves should easily pull apart and you should be able to open the artichoke to separate the leaves. I like to sprinkle parmesan cheese all over and serve with melted butter.
This time I tried a new aioli for it, too– take mayonnaise, add minced garlic and lemon juice, then dip your leaves! It was yummy!
- 2 artichokes
- 2 lemons
- 2 cloves garlic
- Mayonnaise- 2 tbsp.
- lemon- juice from half lemon.
- 1 clove minced garlic