Cabernet and Steak night.

It's very rare that I drink Red wine.

I am such a Prosecco girl that I don't drink anything else.

But tonight I felt like some Red wine,

Found this Cabernet at the grocery store.

After looking at all of the Red wine for

unnecessary amount of time.

I just went ahead and grab this. haha!

It was so good!

So happy I got to use my Wine stopper that I got from Cinque Terre.

I knew I would be able to use this!

It was a grilling day.

I cannot wait to do more of this in Spring.

Weather has been so weird and unpredictable so we just take advantage whenever we can.

Hubby made his special parmesan sauce for steak topping.

This Steak seriously doesn't need sauce.

But I missed it so I asked hubby if he could make it.

IT was perfect!

It was a great night, great weekend!

Ready for Superbowl???

Have a great week!

xo

Picadillo

 If you are familiar with 

Pork Giniling

It is absolutely one of my favorites.

And its pretty much similar to Picadillo,

Just few difference with Ingredients.

I just love how these dishes can be unique on their own.

I love Picadillo!

It's a good dish if you want something like Pork Giniling.

Let me know what you guys think!

Ingredients

• 1 tablespoon oil
• 2 cloves garlic minced
• 1 small onion chopped
• 2 pounds lean ground beef or pork or mixed
• 2 tablespoon soy sauce (low sodium if preferred)
• ¼ teaspoon ground pepper
• 4 pieces ripe tomatoes seeded and chopped
• 1 medium potato cubed
• 1 medium carrot cubed
• ½ cup water
• ¼ cup raisins
• ½ cup green olives 
• ½ cup green peas
• salt 

Instructions

• Heat oil over medium heat and saute garlic and onion until aromatic. Add the ground beef and break into smaller pieces with a wooden spoon. Cook until no longer pink. Add soy sauce and ground pepper and stir several times until it turns brown.
• Add the tomatoes and cook until tomatoes become soft and start to break down a bit.
• Add the potatoes, carrots, raisins, olives, and green peas and mix. Pour in water and bring to a simmer until carrots and potatoes are cooked and liquids are almost gone. Season with salt as needed.
• Transfer to a serving dish and enjoy.

So so good!!

xo

Bulalo

Even though its not quite Soup season yet.

In fact it's about 90 degrees outside.

BUT,

You can't just say no to a bowl of Bulalo.

So comforting and perfect with rice.

When we went to the Asian store few days ago,

I saw Beef Shanks and I could not pass up on getting it. 

I know I had to make some Bulalo.

..And It was so good!

Ingredients

• 2 lbs beef shank
• ½ cabbage whole leaf individually detached
• 1 bundle Bokchoy
• 2 cobs corn each cut into 3 parts
• 2 Tablespoons whole peppercorn
• 1/2 cup Green onions cut unto 1 1/2 inch pieces
• Half onion, diced
• 34 ounces water, more if needed
• fish sauce to taste 

Instructions

• In a big cooking pot, pour in water and bring to a boil
• Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours or until meat is tender.
• Add the corn and simmer for another 10 minutes
• Add the fish sauce,cabbage, pechay, and green onion 
• Serve with rice and Enjoy!

 

So so good!

For sure will make this too in a few months again. 

xo

Bistek (Filipino Beef Steak)

 

Bistek.

I cannot believe I haven't made this before.

Its a Filipino version of Beef steak marinated in Soy sauce and lemon juice cooked with a lot

of Onion! (I love it)

So good with rice, One of my childhood favorites. 

I made sure the boys tried it, I just had to cut it in small pieces.

They are not really a fan of onion but they love the flavor. 

Let me know what you guys think!

Ingredients

• 1 pound Beef Sirloin - sliced thinly and pounded
• 1/2 cup soy sauce
• 1/4 cup  lemon juice
• 1 small onion - chopped finely
• 2-3 tablespoon olive oil
• 1 big onion - cut into rings
• 1/2 cup water
• 2 teaspoon cornstarch

 Directions

• Place the beef slices in a bowl or container with lid. Add soy sauce, lemon juice, and chopped onions. Mix well. Cover and let it marinate for at least an hour or overnight for better flavor.
• Squeeze the meat with your hands to remove excess marinade from the meat. Transfer meat into a plate. Set the marinade aside for later use.
• Dissolve cornstarch in half cup of water. Set aside.
• Heat oil over medium-high heat. Add the onion rings and cook according to preference. Just until slightly tender or totally caramelized. Remove from oil and set aside.
•  On the same pan, add the beef and cook for 1-2 minutes on each side. Transfer cooked beef slices on a serving plate. Top with cooked onions.
• In the same pan over low heat, pour the soy sauce marinade. Add the cornstarch mixture and bring to a simmer while stirring constantly. Cook until sauce becomes thicker.
• Pour the sauce over the beef and onions. Serve with rice and Enjoy!

So so good.

Enjoy!

Mississippi Beef and Noodles

 

Have you guys made ( Mississippi Pot Roast )

You are probably here because you probably did, I can't count how many times

we made it especially during Winter.

So easy to make and so comforting during cold days.

This is definitely the other way to make it, to switch it up sometimes.

The noodles is a good change!

Let me know what you guys think!

Ingredients

• 3 lbs beef roast
• 1 Packet Ranch Dressing Mix
• 1 Packet Brown Gravy Mix
• 1/4 Cup Butter 
• 6 Pepperoncini
• 4 Cups Beef Broth
• 24 oz Bag Reames Frozen Egg Noodles

Directions

• Place roast in a 6 quart slow cooker.
• Sprinkle with mixes and place butter in the middle of the roast
• Place pepperoncinis around the roast
• Pour your broth around the outside of your roast
• Cook on low for 8-10 hours until fork tender.
• Taking two forks, shred roast and mix well with juices.
• Add frozen noodles, mixing well to submerge noodles in liquid.
• Cover and cook on high for 1-1.5 hours until noodles are tender.
  
  
  

  
  

  So so good!!

  
  

  
  

  

  
  

  Enjoy!!

  
  

  xoxo

  
  
  

Cowboy Pasta Salad

I made another Yummy Pasta Salad yesterday. 

There is something so fun about making all of these Pasta Salad.

I like making the most Colorful ones!

That could mean it's the healthiest or yummiest right?

Either way I am enjoying it.

The only difference with this Pasta Salad is that 

you can eat it cold or you can microwave it before eating.

I prefer it a little warm.

It sure is good cold though.

What ever you prefer!

I mean..

Look at these Colors!

Ingredients

• 1 pound dried  pasta shells
• 1 pound hickory smoked bacon , diced
• 3/4 pound lean ground beef
• 1 teaspoon cumin
• pinch red pepper flakes
• salt and pepper
• 1 cup mayonnaise
• 1/4 cup barbecue sauce
• 2 tablespoons Spicy Brown Mustard
• 2 tablespoons Worcestershire sauce
• 2 1/2 teaspoons hot chili sauce
• 15 ounce can whole kernel sweet corn, drained
• 2 cups cherry tomatoes, halved
• 1 1/2 cups shredded sharp cheddar cheese
• 5 scallions, diced

Instructions

• Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
• In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
• In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
• Enjoy right away or refrigerate until ready to serve.

The Sauce was definitely so good.

It has Cheeseburger/BBQ flavor to it and we love it!

Double the recipe if you prefer it really saucy!

Let me know what you guys think!

Enjoy!

xoxo

 

Instant Pot Brisket

 

I Finally Joined the Instapot and Airfryer craze. 

While we were in Italy I've been seeing a lot how everybody loved theirs!

I still love my Crockpot of course, but while its still not here its perfect time to try these!

My sweetest hubby got me these!

I'm so excited for all of the awesome food I will learn how to make.

We tried the Airfryer first and omg!

I don't think I'll ever make Fries in the oven ever again, It's the best!

Last Sunday, Since the weather was not good. 

We decided to use the Instapot, perfect time for it.

We picked Brisket for our first dish!!

To be honest, I still love the Crockpot and of course Brisket would

be amazing in the Smoker, but you guys..

This Brisket was amazing.

The Flavors was on point and the meat's tenderness was just right. 

Let me know what you guys think!!!

Instant Pot Brisket 

Ingredients

• 4 pounds beef brisket, trimmed
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 3/4 cup beef broth 

For the Rub 

• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground mustard
• 1/2 teaspoon ground cumin

For the BBQ Sauce

• 1 1/2 cup ketchup
• 1/2 cup apple cider vinegar
• 3/4 cup brown sugar
• 2 teaspoons onion powder
• 2 teaspoons ground mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 3 tablespoons molasses
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (or to taste)

Instructions

• In a small bowl, mix all the rub ingredients.
• Season the brisket all over with the rub. If you have time, let it sit in the refrigerator wrapped in plastic for up to 24 hours.
• In a medium bowl, mix all the BBQ sauce ingredients.
• Turn the instant pot/pressure cooker to "saute". Add the oil and allow it to get hot. Add the brisket to the pot and sear both sides for about 4-5 minutes or until golden brown. Remove the brisket from the pot and place it in a bowl or plate. Add the garlic and cook for about 1 minute, making sure the garlic doesn't burn.
• Press the keep warm/cancel button on the instant pot. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove some of the bits stuck at the bottom of the pot. Add the BBQ sauce. Return the brisket to the pot with any collected juices. Toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 75 minutes. *See Chef's Tips
• Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then do a quick release for the remaining pressure.
• Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 10 -15 minutes.
• Turn the instant pot/pressure cooker to "saute" and cook/reduce the sauce for 5 to 8 minutes, stirring a few times. Press the warm/cancel button.
• Slice the beef brisket against the grain and serve with the BBQ sauce. You can also return the sliced brisket to the instant pot making sure the slices are covered with the sauce (to prevent the meat from drying). Keep it warm until ready to serve.

Notes

• If your IP doesn't have a meat/stew option, choose "Pressure Cook" and set the timer.2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.4 to 5 pounds brisket: Cook on high pressure for 75 minutes.6 to 7 pounds brisket: Cook on high pressure for 90 minutes.
• If your brisket is too big, cut it in half so it fits comfortably into the instant pot.
• I cut my brisket into 2 pieces and seared it one piece at a time not to over crowd the pot.
• If your pressure cooker gets too hot after searing the meat, you can press the warm/cancel button before adding the garlic. The garlic will still get aromatic with the remaining heat.
• Ground mustard is the same as mustard powder or dried mustard.

I mean, look how amazing this looks!

It was so good too. 

Hubby approved Brisket.

Enjoy!!

xoxo