Culinary Goods

This was fantastic. We served it on fresh sourdough toast.  A few things. I would take half of the sauce away next time because our roast was small and we had tons of gravy/sauce. If you had a really big roast, it would probably be fine. I would also add some fresh pepperoncini sliced peppers if you serve it sandwich style. So, I saw a recipe on Pinterest that I used as an inspiration, and damndelicious also had a good one. Here is what I did. 2 1/2 lb. chuck roast 6 whole garlic cloves 1 Tbs. garlic 1 small onion 3/4 packet of dry   Ranch Dressing Mix 1 packet of Onion Soup mix 6 chopped Pepperoncini peppers 1/4 cup liquid from the pepperoncini jar 1 cup beef broth 1/2 tsp. salt 1/4 tsp. red pepper flakes 1 Tbs. Worcestershire sauce So, you put the pressure cooker on Saute and then when it's really hot you sear the roast (you might have to cut it in smaller portions). It's like 2-3 minutes per side. Take that out, throw in an onion, add some beef broth to scrape up the caramel

This is 2 different recipes, but they're great combined. I love this flavor, and it tasted fresh and light. Definitely a keeper and gets an 8. It came from cookingclassy.com 4   (6 oz)   boneless skinless chicken breasts* 1/4   cup   olive oil 2   Tbsp   fresh lemon juice 1   Tbsp   minced garlic   (3 cloves) 1   Tbsp   peeled and minced fresh ginger 1 1/2   tsp   ground cumin 1   tsp   ground coriander 1   tsp   paprika 1/2   tsp   ground cinnamon 1/4   tsp   turmeric 1/3   cup   chopped fresh cilantro,   plus more for serving Salt and freshly ground black pepper https://www.cookingclassy.com/grilled-moroccan-chicken/#jump-to-recipe Couscous with Roasted Vegetables 1 large red bell pepper,   cored and diced 2   medium carrots,   halved through length and sliced fairly thin 1   small red onion,   diced into 1-inch chunks 1   medium zucchini,   halved through the length and sliced 4   Tbsp   olive oil,   divided 2   Tbsp   fresh lemon juice 2   tsp   minced garlic   (2 cloves) 1   t

  Brit found this recipe (not sure from where) about 13 years ago, and it's a good one. The picture you see doesn't accurately represent it since I used tilapia instead of chicken, and I added beets and brown rice. The salsa is especially good, but it all has great flavor.  1 TBS ground ginger 1 TBS ground coriander 1 ½ tsp. turmeric 1 ½ tsp. garlic powder 3 Tbs. vegetable oil 1 Tbs. Asian chile paste (like sambal oelek) 1 Tbs. brown sugar 2 tsp. kosher salt 2 ½ lb. of chicken 2 cups small-diced fresh mango (2 mangos) ½ cup diced red bell pepper ½ cup salted peanuts, coarsely chopped 1/3 cup thinly sliced green onions (one bunch) 3 Tbs. chopped cilantro 1 Tbs. seeded, minced jalapeno 3 Tbs. fresh lime juice     Mix ginger, coriander, turmeric, and garlic powder in bowl. Heat 2 Tb. of oil in skillet over low heat. Add spices to the hot oil and heat until they bubble and become fragrant, about 30 to 60 seconds. Return spice blend to bowl; stir in chile past, brown sugar and salt.