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Pressure Pot Italian Beef

It's hurricane season here in Florida, that means eating down the freezer so you have limited loss during an extended power outage. While at work the other day, I was in the meat department where one of my co-workers was putting together ready- to- cook, slow cooker Italian beef. A search of the freezer revealed a chuck roast perfect for creating some delicious beef sandwiches. Growing up outside Pittsburgh, I have eaten my fair share of Italian beef sandwiches, and everyone had a different recipe. Here is my version. Ingredients: 1 two pound chuck roast 2 cups low sodium beef broth 1-8 ounce can no salt added tomato sauce 2 packages Herb-Ox no salt beef broth 1/2 cup mild banana peppers 1/4 cup of banana pepper juice 4 cloves garlic 1 teaspoon onion powder 3 tablespoons Italian seasoning I didn't have time to defrost the roast, so this is the perfect job for the electric pressure cooker. Combine all the ingredients in the cooker pot, close the lid a

Individual Peach Cobbler

This is one my favorite times of year. Georgia peaches are in season. It is my favorite fruit. If I am going through Georgia on I 75, I will buy a box at Lanes Orchards.  Sweet and juicy, they go with everything. This is a quick cobbler that is a perfect dessert served in mini cast iron pan. Ingredients: 1 Georgia peach 1/2 cup pastry flour 1 tablespoon butter 1/8 teaspoon baking soda 1/8 teaspoon baking soda 3 tablespoons buttermilk 1 teaspoon sugar 1 teaspoon cane syrup sprinkle of cinnamon pinch of salt Begin by cutting butter into the pastry flour. I use a food chopper to make it quick and easy. Pour mixture into a small bowl and add the buttermilk, salt, sugar, baking powder, and baking soda. Combine into a stiff dough.  With a floured rolling pin, flatten to about an eighth of an inch thick. Cut two squares to fit the bottom of your pan. Chop peach and add cinnamon and cane syrup. Place mixture on top of cobbler bottom. Roll o

Pressure Pot Beef Stew

After being impressed with the turkey breast cooked in my new pressure cooker, I decided to experiment. I was going to smoke a pork roast, but the rain created other plans. Although I am told it makes incredible ribs, the purist in me says they need to go on the smoker.  After a quick trip to the store, I decided beef stew would be a great dinner. As with most of my recipes, this is a reduced sodium recipe. Ingredients: 1 1/2 pounds stew meat 1 medium Vadalia onion diced 6 potatoes diced coarse 1 cup baby carrots 4 cups reduced sodium beef broth 3 packs Herb-Ox no salt beef bullion 2 tablespoons flour 1 tablespoon butter 2 cloves garlic 1 tablespoon sun-dried tomato paste Begin by coating the meat with flour. I use a large bowl and toss until covered. If the beef is not totally covered don't worry, the flour will help to slightly thicken the broth. Brown the meat with melted butter, either with the saute setting, on in a skillet on the stove, stirring fre

Spicy Peach Baby Back Ribs

In Florida, it's always grilling season. The weather never gets cold enough to close up the grill. It's used year round, except during a hurricane. It does, however, becomes the main cooking source after a storm. This recipe takes advantage of fresh Georgia peaches, but during the off season you can use frozen. Ingredients: 1 rack of baby back ribs 2 tablespoons of your favorite rib rub 2 fresh peaches diced (about 1 cup) 1/2 teaspoon paprika 1 tablespoon Frank's Red Hot wing sauce 1 teaspoon minced garlic 1/4 cup Frank's Red Hot Sweet Chili sauce 1 teaspoon peach infused white balsamic vinegar 1 tablespoon olive oil In a small sauce pan combine peaches, paprika, hot sauce, garlic, vinegar,olive oil and sweet chili sauce. Bring to a low boil, and cook until peaches start to break down. Blend well with an immersion blender. Allow to cool. Rinse ribs and pat dry. Add rub, wrap ribs in plastic wrap, and  refrigerate for an hour. Rem

Cinnamon Peach Pancake Topping

Living in Florida, we have access to lots of fresh fruits and vegetables. We have several seasons of great produce. Strawberry season just ended, and peaches are just coming to the market. My wife came home with a half dozen, after a trip to the produce stand. This is a quick recipe that is great for pancakes and waffles. It also pairs well with 4Rivers bourbon maple syrup, for those lucky enough to have a smokehouse near you. (For the record, I am not connected in any way with 4Rivers.) Ingredients: 3 ripe but firm peaches 1/4 cup water 1/8 teaspoon cinnamon dash ginger dash nutmeg Start with the peaches. The ones I have are slightly smaller than usual. Simply peel, remove the pit, and dice into small pieces. Add water and bring to a boil. Reduce heat, and add the spices. Simmer until the fruit softens and the water reduces to a thick syrup. Remove from heat. I like to add a drizzle of syrup, a heaping spoonful of peaches , and a dollup of whipped cream.

Old Guy's No Salt Added Spaghetti Sauce

I grew up outside of Pittsburgh, in a multi-ethnic area. My first real job was driving the delivery car for a local pharmacy. Two of our regular customers were an elderly Italian couple. If I was lucky, I would get to their house at dinner time. Mrs F. always had a pot of spaghetti at every meal. I loved hearing her say, "come in and have a taste". Her idea of a taste was a huge bowl of the best spaghetti and sauce I have ever eaten. I have tried to duplicate that delicious sauce for years. This is my version, minus added salt. There is some salt from the tomatoes naturally, and the bacon, but the sodium is minimal. Ingredients: 1 pound ground beef 1/2 pound ground pork 3 pieces precooked low sodium bacon 4 cloves of garlic 2 stalks of celery, on from the center with leaves 1 small sweet onion 1 carrot 1/2 cup of bell pepper 1 teaspoon dry basil 1 teaspoon dry oregano 1 tablespoon dry Italian seasoning 1 teaspoon white pepper 1/4 teaspoon ground r

Cinnamon Pancakes With Caramel Apple Sauce

For the last couple of months, I have been helping prepare the men's breakfast at the church. Now that I have the quirks of the oven,  and the layout of the kitchen down, it's time to get creative with new recipes. The inspiration for these pancakes came from a restaurant chain in the Pittsburgh area. Kings Family Restaurant had my favorite dessert, hot apple pie with cinnamon ice cream. I probably have consumed 20 pies and who knows how many gallons of ice cream in my late teens. This recipe is a flip of that great combination, with the cinnamon in the pancakes, and the apples in a slightly gooey caramel sauce. Begin by combining: 1 cup baking mix 1 tablespoon sugar 1 egg 1/2 teaspoon baking powder 1 tablespoon softened butter 1/2  cup milk 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 pinch of ginger Stir until combined, but don't over mix. Caramel Sauce: 1 cup light brown sugar packed 1 stick bu