Instant Pot Archives - A Well Seasoned Kitchen

Slow Cooker Pulled Beef Recipe – for Sandwiches

Lee Clayton Roper — Mon, 17 Jun 2024 19:32:10 +0000

Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy, smoky BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your kitchen.

(Photo by Rick Souders)

Why This Slow Cooker Pulled Beef Sandwich Recipe is a Winner

This recipe, a gift from my excellent cook cousin Barb Keller, is a game-changer for BBQ lovers. Barb’s secret weapon? The slow cooker (or crock pot)! It transforms chuck roast into juicy, fall-apart perfection, bursting with flavor. The slow cooking coaxes out rich, deep notes that mingle beautifully with the tangy BBQ sauce. Every bite is a symphony of sweet, savory, and smoky deliciousness.

Whether you’re hosting a backyard barbecue, feeding a hungry crowd at a holiday gathering, or simply meal prepping for future lunches, this great recipe has got you covered!

What is Pulled Beef

Pulled beef is a dish made with shredded beef that’s been slow-cooked until it’s incredibly tender and flavorful. It’s typically made with a tougher cut of beef, like chuck roast or brisket, which benefits from the long, slow cooking process. This allows the connective tissue to break down, resulting it incredibly tender meat that’s easy to shred with forks.

Ingredients for Slow Cooker Pulled Beef Recipe

To create this amazing slow cooker pulled beef, you’ll need just a handful of key ingredients that work together like magic to produce a dish bursting with flavor and tenderness:

Boneless chuck or arm roast – well-marbled meat works best in a slow cooker to deliver a moist and tender result.
Kosher salt
Fresh ground black pepper
Neutral, high-smoke point oil (vegetable, canola, or avocado oil) – for searing the meat before slow cooking.
Beef broth (or water)
Worcestershire sauce – while an optional ingredient, it adds depth of flavor, and the acid in it helps to break down the muscle fibers in the beef, resulting in a fork-tender texture.
4 cups Oklahoma BBQ Sauce – both sweet and tangy, this is the best BBQ sauce ever! It has just the right amount of spice from three different kinds of ground peppers, and it perfectly complements the pulled beef.

How to Make Slow Cooker Pulled Beef

Here’s all you have to do to prepare this delicious pulled beef. I recommend starting the day before serving because the total cook time is anywhere from 8 to 16 hours:

Prep roast.
Rinse meat and pat dry with paper towel. Season all over with salt and pepper.
Sear roast.
Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
Put all ingredients in slow cooker; cook.
Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
Drain, shred.
Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid. Shred the meat with two forks.
Cook shredded meat with sauce.
Return shredded beef to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours.
Adjust seasoning.
Taste and stir in more sauce if desired.

Tips for Achieving Tender and Flavorful Pulled Beef

Achieving tender and flavorful pulled beef requires attention to detail and a few key tips to ensure the best results:

Select the right cut of beef. Opt for a well-marbled cut like chuck roast, as the intramuscular fat will melt during cooking, keeping the meat moist and tender.
Don’t skip the searing step. This caramelization not only adds flavor but also helps to lock in the meat’s natural juices.
Be patient. Low and slow is the key to tender pulled beef. Resist the urge to rush the cooking time, as this can result in tough, chewy meat.
Pick the right BBQ sauce. If you opt for another homemade barbecue sauce (or purchased) instead of our recipe, choose a high-quality, tangy sauce that complements the richness of the beef and enhances its savory notes. Try to find one that has a touch of sweetness, too, to balance out the flavors.

Serving Suggestions and Side Dishes

My favorite way to serve this recipe is as BBQ beef sandwiches. Brioche buns, pretzel buns, or even ciabatta rolls are excellent choices that are sturdy enough to hold the meat. Whatever kind of bun you use, brush the insides with butter and lightly toast before filling.

Here are some recommended side dishes that pair perfectly with these BBQ Beef Sandwiches for a delicious meal:

Dorothy’s Potato Salad
Lemon Mayonnaise Coleslaw Recipe
Green Bean Salad with Feta and Mint Vinaigrette
Easy Corn Pudding Recipe
Corn and Prosciutto Salad
Tossed green salad with Dijon Mustard Vinaigrette
For a large gathering, add our Turkey Sloppy Joes as a second sandwich option for non-beef eaters.

For more ideas on what to serve at a BBQ, check out my post 5 Menus for Your Next BBQ.

Variations and Substitutions for Slow Cooker Pulled Beef Recipe

While I think these BBQ Beef Sandwiches made with pulled beef are amazing as is, here are a few ways you can modify this recipe to make it your own:

Use beef brisket instead of chuck roast.
Go even further and use shredded pork shoulder, pork roast or pork butt for a BBQ pork sandwich (see our recipe for Pulled Pork Sandwiches!
Substitute apple cider vinegar for the Worcestershire sauce.
Simply use water to slow cook the beef instead of beef broth.
Use your own homemade BBQ Sauce or purchased.

And, here’s another way to serve this pulled beef: as a quesadilla. Sprinkle shredded gouda or pepper jack cheese inside a large flour tortilla. Fill with pulled beef. Top with more cheese, then a second tortilla. Place in a hot, large skillet sprayed with cooking spray and cook on one side until browned and cheese is melting. Flip over and cook until the cheese is fully melted and the second side is browned.

Storing and Reheating Leftover Pulled Beef

If you make this pulled beef recipe ahead of time or have leftovers, allow it to cool to room temperature then place in an airtight container and refrigerate, It will last for up to 4 days.

To reheat, place pulled beef in a saucepan with a splash of beef broth or water. Cover and heat over low heat, stirring occasionally, until the beef is warmed through. Alternatively, reheat the pulled beef in the microwave, using short intervals and stirring in between to ensure even heating.

BBQ Beef Sandwiches

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Print Recipe

Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your kitchen.

Prep Time: 5 minutes
Cook Time: 720 minutes
Total Time: 12 hours 5 minutes
Yield: 8 to 10 servings

Ingredients

4 pounds chuck or arm roast – can also use brisket
Kosher salt
Fresh ground black pepper
2 tablespoons neutral, high smoke point oil
2 cups beef broth – can use water instead
1 tablespoon Worcestershire sauce – can also use apple cider vinegar
4 cups Oklahoma BBQ Sauce, divided use
10 hamburger buns
1/4 cup melted butter

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Instructions

Rinse meat under cold running water and pat dry with paper towel. Season all over with salt and pepper.
Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid.
Shred the meat with two forks; return to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours.
Taste and stir in more sauce if desired.
Brush the insides of the hamburger buns with butter and lightly toast. Pile BBQ beef on the bottom bun and then add top bun, serving the remaining BBQ sauce on the side.

Notes

Make ahead: Pulled beef can be fully prepared up to 4 days ahead, placed in an airtight container, and refrigerated. Can also prepare through slow-cooking beef up to 24 hours ahead. Cool, place in an airtight container, and refrigerate (also refrigerate the reserved cooking liquid). Place beef, reserved liquid, and 2 cups BBQ sauce in the slow cooker, cover, and cook on low for 4 to 6 hours.

Author: From “Fresh Tastes” by Lee Clayton Roper
Category: main dish, BBQ, slow cooker, easy entertaining
Method: slow cooker
Cuisine: American

Note: this recipe was originally posted in June 2011 and then significantly updated with more information in June 2024.

The post Slow Cooker Pulled Beef Recipe – for Sandwiches appeared first on A Well Seasoned Kitchen.

Instant Pot Red Potatoes Recipe with Herb Butter

Lee Clayton Roper — Thu, 05 Oct 2023 17:59:31 +0000

Are you looking for a quick and easy, delicious side dish that you can have on the table in less than 15 minutes? Look no further than Instant Pot Steamed Potatoes! These little gems are the perfect shortcut to a mouthwatering side. Cooked to perfection, all they need is melted butter, chopped parsley, and a sprinkle of salt to finish and serve. So, whether you’re serving them with a juicy steak or roasted salmon, these Instant Pot potatoes are sure to please.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why Choose Instant Pot for Steamed Potatoes

The Instant Pot has become a staple in many kitchens, and for good reason. Its ability to cook food quickly, while still locking in flavor and nutrients, is unmatched. When it comes to cooking red (also called “new”) potatoes, the Instant Pot is a game-changer.

With the Instant Pot’s pressure cooking capabilities, you can have perfectly steamed red potatoes in a fraction of the time it takes to cook them on the stovetop. This means you’ll spend less time in the kitchen and more time with your friends and family!

Not only does the Instant Pot save you time, but it also ensures that your red potatoes are cooked evenly. The pressure cooking method allows for even distribution of heat, resulting in potatoes that are cooked to perfection.

What are New Potatoes?

Red potatoes are in fact a variety of new potatoes. And, new potatoes are a potato that is harvested early in its growth cycle, usually around 2 to 3 weeks after the potato plants have flowered. Because they are harvested young, they have thin, delicate skin. Depending on the variety, new potatoes come in various colors – red, yellow, white, or even purple. Moreover, they are typically smaller in size, ranging from around 1 to 3 inches in diameter. I love them because they are easy to cook, buttery, and slightly sweet with a creamy texture.

Health Benefits of Red Potatoes

Red potatoes not only taste delicious, but they also offer a plethora of health benefits. These small, round potatoes are packed with nutrients that can support a healthy diet:

High fiber content. Fiber is essential for digestive health and can help prevent constipation. It also helps regulate blood sugar levels and can aid in weight management.
Good source of vitamin C. Essential for a healthy immune system, Vitamin C helps protect the body against damage from free radicals. It also plays a role in collagen production, which is important for maintaining healthy skin, hair, and nails.
Other important nutrients including potassium, vitamin B6, and antioxidants. These nutrients work together to support overall health and well-being.

Instant Pot Red Potatoes Ingredients

All you need is two ingredients – red potatoes and water, that’s it! After steaming, to flavor them per my recipe you’ll need melted butter, chopped fresh parsley, kosher salt, and (if desired) fresh ground pepper. Quantities are provided in the recipe card below. (For other seasoning ideas, see the “Variations” section below.)

Red Potatoes Instant Pot Variations and Substitutions

While these potatoes are delicious simply following this easy recipe, here are a few suggested substitutions and variations to make this dish your own:

Substitutions

Use small (1 1/2 to 2 inch) Yukon Gold potatoes, or fingerling potatoes, instead of red potatoes.
Use chicken broth or vegetable broth in place of the water when steaming.
Season with chopped fresh chives or green onions in place of the parsley.

Variations

Garlic Herb Red Potatoes. Season the cooked potatoes with olive oil, chopped fresh herbs (e.g., parsley, rosemary and/or thyme), Parmesan cheese, garlic powder, salt, and pepper. If you don’t have fresh herbs, use Italian seasoning.
Mashed Red Potatoes. Mash the cooked potatoes with a potato masher or fork until smooth. Add butter, milk or cream, and season with salt and pepper to taste. For extra flavor, add sour cream and/or mix in chopped fresh herbs.

Hot to Cook Potatoes in an Instant Pot

Select fresh red potatoes that are around the same size (1 1/2 to 2 inches in diameter), firm, and free from any soft spots or blemishes. If not prewashed, wash the potatoes under cold water to remove any dirt or debris.
Slice the potatoes in half crosswise.
Place the steamer basket (or trivet) in the Instant Pot and add 1 1/2 cups of water to the pot (up to but not touching the bottom of the basket).
Add the potatoes.
Close the lid of the Instant Pot and ensure the vent is set to the sealing position. Select the “Pressure Cook” function, set the pressure to “High”, and set the timer to 7 minutes.
Once the cooking time is complete, quick release the pressure by pressing down on the valve (venting button). Be cautious of the hot steam.
Once the Instant Pot is fully vented, carefully open the lid and use a fork to test the doneness of the potatoes. They should be tender and easily pierced. If they’re not quite done, close the lid and cook for an additional 1 to 2 minutes.
Once the potatoes are cooked to your liking, carefully remove them from the Instant Pot and place in a large bowl.
Pour melted butter over the potatoes. Sprinkle with parsley, salt, and pepper (if using); gently toss to combine. Serve immediately.

Quick Tip

I recommend purchasing the Steamer Basket accessory for your Instant Pot. It’s perfect not only for steaming new potatoes, but also other vegetables including broccoli, cauliflower, and green beans.

Tips for Steamed Potatoes in an Instant Pot

To ensure that your Instant Pot potatoes turn out perfectly every time, here are a few tips to keep in mind:

Choose the right size potatoes. Select red potatoes that are similar in size to ensure even cooking. I recommend using potatoes that are 1 1/2 to 2 inches in length.
Adjust cooking time. Cooking times may vary depending on the size and quantity of potatoes. If you don’t cut your potatoes in half (as directed in my recipe), or you use potatoes larger than 1 1/2 to 2 inches, you will need to increase the cook time from 7 to 10 minutes.
Use Quick pressure release. Immediately releasing the pressure helps prevent the potatoes from becoming overcooked.

What to Serve with Instant Pot Red Potatoes

The beauty of these potatoes is that they are the perfect side dish with almost any entrée! Here are some suggestions of main dishes I like to serve them with:

How to Store Instant Pot Steamed Potatoes

If you have leftover potatoes, place them in an airtight container and refrigerate. They will last up to 4 days. Reheat in the microwave.

Steamed Potatoes (Instant Pot Recipe)

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Quick and easy to prepare in less than 15 minutes, Instant Pot Red Potatoes are the perfect shortcut to a mouthwatering side dish. Cooked to perfection, all they need is melted butter, chopped parsley, and a sprinkle of salt to finish and serve. So, whether you’re serving them with a juicy steak or roasted salmon, these Instant Pot potatoes are sure to please.

Prep Time: 5 mins
Cook Time: 7 mins
Total Time: 12 minutes
Yield: 4 servings
Diet: Gluten Free

Ingredients

2 pounds small ( 1 1/2 to 2 inches in diameter) red skin potatoes (can also use yellow/Yukon Gold)
1 1/2 cups water
4 tablespoons butter (salted or unsalted), melted
2 tablespoons finely chopped fresh parsley
Kosher salt, to taste
Fresh ground black pepper (optional)

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Instructions

Slice the potatoes in half crosswise.
Place the steamer basket (or trivet) in the Instant Pot and add 1 1/2 cups of water to the pot (up to but not touching the bottom of the basket).
Add the potatoes. Close the lid of the Instant Pot and ensure the vent is set to the sealing position. Select the “Pressure Cook” function, set the pressure to “High”, and set the timer to 7 minutes.
Once the cooking time is complete, quick release the pressure by pressing down on the valve (venting button). Be cautious of the hot steam.
Once the Instant Pot is fully vented, carefully open the lid and use a fork to test the doneness of the potatoes. They should be tender and easily pierced. If not quite done, close the lid and cook for an additional 1 to 2 minutes.
Once the potatoes are done, carefully remove them from the Instant Pot and place in a large serving bowl.
Pour the melted butter over the potatoes. Sprinkle with parsley, salt, and pepper (if using); gently toss to combine. Serve immediately.

Author: Lee Clayton Roper
Category: Quick and easy, side dish
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1/4 of potatoes (1/2 pound)
Calories: 262
Sugar: 3 g
Sodium: 198.5 mg
Fat: 11.9 g
Saturated Fat: 7.3 g
Carbohydrates: 36.4 g
Fiber: 4 g
Protein: 4.5 g
Cholesterol: 30.5 mg

Steamed Potatoes Instant Pot FAQs

Can I use other types of potatoes in the Instant Pot?

Yes, you can use other types of potatoes such as Yukon gold or russet potatoes in the Instant Pot. Adjust the cooking time accordingly based on the size and type of potatoes.

Can I cook red potatoes without the skin in the Instant Pot?

Absolutely! If you prefer peeled potatoes, simply peel them before cooking. The cooking time will remain the same.

How long to steam potatoes in Instant Pot?

It depends on the type and size of potato you are cooking – and if they are whole or cut. For this recipe, the cooking time is 7 minutes followed by quick-release venting. With larger potatoes, or if not cut in half, you’ll need to increase the cook time.

The post Instant Pot Red Potatoes Recipe with Herb Butter appeared first on A Well Seasoned Kitchen.

Steamed Broccoli with Lemon & Curry Mayo

Lee Clayton Roper — Sun, 09 Oct 2022 22:46:10 +0000

Steamed Broccoli with Lemon and Curry Mayo is a great recipe for busy cooks who want a delicious side dish in just minutes. In fact, it’s so easy to make that I often turned to it while camping in our Airstream. Make sure to try this recipe out soon; it’s going to quickly become a favorite among your friends and family.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Steamed Broccoli Made Easy

Broccoli was one of my mom’s favorite vegetables. Why? Well, it’s readily available at the grocery store, quick and easy to prepare, good for you and full of both fresh flavor and vibrant color. She often would just steam or roast it, but occasionally she wanted to jazz it up a bit – so she created this 3 ingredient sauce of mayonnaise, sour cream and curry powder. I’ve modified it a bit, switching out the sour cream for nonfat Greek yogurt. This Indian-inspired sauce adds a bit of tang and earthy spice to the sweet, flavorful steamed broccoli – a perfect pairing!

What You’ll Need

Here’s all you’ll need to make this quick and easy broccoli recipe:

Fresh broccoli
Mayonnaise
Greek yogurt or sour cream
Curry powder
Lemon
Kosher salt
Ground black pepper
Red pepper flakes (optional)

In terms of equipment, you’ll need a steamer basket that fits inside a large saucepan or Instant Pot cooker.

Equipment

Steamer Basket (for pan/pot)

Sauce Pan (4 quart)

Instant Pot Steamer Basket

Instant Pot

Swaps and Substitutions

If you can’t find good quality fresh broccoli, substitute frozen.
In place of water, steam the broccoli with chicken or vegetable broth for added flavor.
To make this recipe your own, add toasted sesame seeds, chopped walnuts or pecans just before serving.
A sprinkle of chopped cooked bacon would be delicious.
Lastly, you could omit the curry sauce and add some grated Parmesan cheese instead!

Tips on How to Steam Broccoli Perfectly Every Time

Broccoli is a nutritious vegetable that contains lots of vitamins and minerals. And, when steamed properly, it becomes tender and delicious. Here are some tips for cooking broccoli perfectly every time, either in a steamer basket or in an Instant Pot (see detailed instructions by cooking method in the recipe card below).

1. Buy Fresh Broccoli

Fresh broccoli is best, but frozen broccoli also works well. To ensure freshness, stalks should be firm and straight, with no sign of wilting or yellowing. Stalks and leaves should be bright green in color, florets tight and dark green.

2. Cut into Broccoli Florets

Starting with a fresh head of broccoli, cut the broccoli florets off from the stalk, leaving some of the stem. Then slice the larger florets in half or quarters. Cutting the broccoli into pieces helps it cook faster and more evenly. You can peel and slice the stalks into 1/2-inch pieces and steam them, too – or save them for another use (like Healthy Broccoli Soup).

3. Steam Broccoli Properly – Don’t Overcook

Place in steamer basket (over boiling water in a covered saucepan or in an Instant Pot) and steam broccoli until it turns bright green and just starts to soften. Don’t overcook it; broccoli should be crisp tender (I provide recommended times in the recipe card).

4. Season With Lemon Juice

Lemon juice gives broccoli a bright citrusy flavor. Sprinkle a squeeze of lemon juice over cooked broccoli right after removing it from the heat.

How to make Curry Mayo at Home

Curry Mayo is a popular condiment used in Indian cuisine. It is made by combining yogurt with a variey of spices. My mom came up with her own easier version of this savory sauce that you can easily make at home. And, it only has 3 ingredients! Simply stir together Greek yogurt (or sour cream, that’s what mom used), mayonnaise and curry powder. How easy is that? (Specifics provided in the recipe card below).

Steamed Broccoli with Lemon & Curry Mayo Serving Suggestions

This versatile side dish goes with almost any grilled, roasted or sautéed main dish. Here are a few recommendations to try:

Steamed Broccoli FAQs

How do I Choose Broccoli?

1. Look for Firm Stalks. Broccoli stalks should be firm and straight, with no sign of wilting or yellowing. They should be bright green in color.

2. Check the Leaves. Look for bright green leaves that aren’t wilted or browned.

3. Check the Florets. They should be compact and dark green, with no yellow or brown spots.

How Do I Store Broccoli?

Store fresh broccoli in the refrigerator, in a loose bag to allow air to circulate around it. If you want it to last for several days, place the end of the stalk in a glass of water and loosely cover with a plastic baggie (this is also how I store my fresh parsley and cilantro).

How Long Does it Take to Steam Broccoli?

Depending on the size of the florets and your altitude, it will take around 4 to 6 minutes to steam broccoli in steamer basket over around 1 inch of boiling water, in a covered saucepan.

Can I Steam Frozen Broccoli?

Yes you can steam frozen broccoli. Total cook time will be 3 to 5 minutes, depending on the size of the florets, your altitude and how crispy you like broccoli.

Steamed Broccoli with Lemon & Curry Mayo

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Print Recipe

Steamed Broccoli with Lemon and Curry Mayo is a great recipe for busy cooks who want a delicious side dish in just minutes. In fact, it’s so easy to make that I often turned to it while camping in our Airstream. Make sure to try this recipe out soon; it’s going to quickly become a favorite among your friends and family.

Prep Time: 10 mins
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

Ingredients

1/2 cup mayonnaise
1/3 cup nonfat Greek yogurt (or sour cream)
teaspoon curry powder, or more to taste
1 pound fresh broccoli
1/2 lemon
Kosher salt, to taste
Fresh ground pepper, to taste
Red pepper flakes, optional

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Instructions

In a small mixing bowl, stir together mayonnaise, yogurt (or sour cream) and curry powder. Cover and refrigerate to allow the flavors to blend.
Cut broccoli into florets; save stems for another use.

A. Steamer Basket in Saucepan Method

Place florets in a steaming rack over boiling water; cover and steam for 7 to 10 minutes or until crisp-tender (time needed depends on size of florets and altitude where you live).

B. Instant Pot Method

Pour 1 1/2 to 2 cups water into inner pot of cooker. Insert steamer basket (water should be below the basket). Place florets in basket; seal. Set on Pressure Cook for 0 minutes. As soon as the timer beeps, quick release the steam.

Serving

Place broccoli on a serving platter or individual dinner plates.
Squeeze fresh lemon over the top.
Season to taste with salt and fresh ground pepper. Spoon some sauce over the top, passing remaining sauce on the side.

Notes

Make ahead: Sauce can be made up to 2 days in advance, covered and refrigerated.

Roasted broccoli variation: Place broccoli florets in a bowl and drizzle with a tablespoon or two of olive oil. Season with kosher salt and fresh ground pepper. Place on a large rimmed baking sheet and roast in a 400 degree oven for 5 to 6 minutes. Stir broccoli; continue cooking for an additional 7 to 10 minutes, or until crisp-tender.

Author: From “Fresh Tastes” by Lee Clayton Roper
Category: Side dishes
Method: Steaming
Cuisine: American

Nutrition

Serving Size:
Calories: 237
Sugar: 2.5 g
Sodium: 371.4 mg
Fat: 21.2 g
Saturated Fat: 3.3 g
Carbohydrates: 9.1 g
Fiber: 3.5 g
Protein: 4.7 g
Cholesterol: 12.1 mg

The post Steamed Broccoli with Lemon & Curry Mayo appeared first on A Well Seasoned Kitchen.

Hungarian Chicken Paprikash with Dumplings

Lee Clayton Roper — Mon, 04 Jan 2021 01:12:49 +0000

Delectable Hungarian Chicken Paprikash is rustic comfort food at its best. Chicken pieces are stewed until fork-tender in a richly colored, ambrosial saucecof onion, tomatoes, spicy peppers, paprika and sour cream. I’ve included directions for cooking in an Instant Pot, Slow Cooker or on your stovetop. Plus, I’ve also shared tips and tricks I learned at a cooking class in Budapest, Hungary!

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Hungarian Chicken Paprikash Recipe

I’ve been making Chicken Paprikash for years. Like most peasant food, it’s easy to prepare with simple, readily available ingredients that magically blend together to form something divine. This dish is a classic of Hungarian cuisine, where chicken pieces are simmered in a flavorful sauce of onions, paprika and sometimes tomatoes, garlic and/or peppers, then finished off with sour cream. In Hungary, it’s traditionally served with Hungarian Dumplings, also known as Nokedli.

What is Chicken Paprikash?

Chicken Paprikash is a traditional Hungarian recipe in which chicken pieces are stewed in a sauce spiked with lots of paprika, and then finished off with sour cream. Many variations abound; most often they include onions, tomatoes and some sort of pepper.

What does Paprikash taste like?

The spice Paprikash, or paprika, has a mild, sweet, earthy, sometimes musty flavor. Note that there are different types of paprika – sweet (called for in this recipe), spicy and smoked.

Learning to make Authentic Chicken Paprikash

I’d always thought my recipe for Chicken Paprikash was missing something. So, a few years ago while on a bike trip along the Danube River, I encouraged Robert and our friends Paul Maxwell and Evie Haskell to take a cooking class with me at Chefparade Cooking School in Budapest, Hungary. Fortunately, they agreed – and I’m so glad they did. We learned a lot about traditional Hungarian cooking ingredients and methods, and I discovered how to perfect my Chicken Paprikash recipe, ensuring tender chicken in a rich, savory paprika sauce for the ultimate comforting dish. (I also learned how to make Hungarian Dumplings – a.k.a. Nokedli!)

Me and cooking instructor at Chefparade Cooking School in Budapest, Hungary

Best Ingredients For Chicken Paprikash

My key takeaways from the cooking class about perfecting my Chicken Paprikash recipe are largely about the ingredients:

Good Quality, Sweet Hungarian Paprika. It’s the true star of the dish, and can make or break it. I purchase my paprika at Savory Spice in Denver. You can order from them online, too. FYI, “sweet” doesn’t mean it has a super sweet flavor; it just differentiates it from “hot” or “smoked” paprika.
Bone-in, Skin-on Chicken Drumsticks or Thighs.These chicken pieces provide the most flavor, have the best texture, and stay moist after stewing. Chicken breasts tend to get dried out when slow cooked – yes, even when cooked in a sauce. Also, keeping the skin on helps the chicken pieces hold their shape.
Tomatoes. Some Paprikash recipes include tomatoes, others don’t. Fresh or canned, tomatoes add another layer of tastiness – their acidity enhances the chicken’s rich, savory flavors.
Hungarian Hot Wax Peppers. Several US versions of Paprikash include green peppers (as did my old recipe). In Hungary, if peppers are used, it’s most often the Hungarian Wax Pepper. These peppers are not sweet but spicy. On the heat index, they are comparable to jalapeno peppers. If you can’t find them, look for Caribe peppers (I found these at my local Kroger grocery store, in the produce section, by the jalapenos). Jalapeno or Serrano peppers are also a good substitute.

Hungarian Wax Pepper

Caribe Peppers

Substitutions and Variations

While this recipe is delicious as is, you can vary the ingredients to suit your tastes or dietary needs. Here are a few suggestions:

Chicken – You can use skinless chicken thighs if desired; just keep in mind they may fall apart when done as the meat is very tender. If you’re not a fan of dark chicken meat, use chicken breasts. Bone-in, skin-on will deliver the best flavor and shape; however, boneless skinless chicken breasts will also work.
Hungarian Wax (or Caribe) Peppers – As mentioned above, if you can’t find these peppers, jalapeno pepper would be a good alternative.
Sour cream – you can substitute Greek yogurt for a healthier option.

How to Make Chicken Paprikash

In the recipe card below, I provide three different methods for preparing Chicken Paprikash – on the stovetop, in an Instant Pot, and in a Slow Cooker. Here are the steps involved in the stovetop method, which is the traditional approach (and how I learned to make it in Hungary):

Prep pan.
Heat oil in a large skillet (cast iron works well) over high heat.
Prep chicken.
While oil is heating, place 2 tablespoons flour in a large baggie; add the chicken pieces one at a time and shake to coat chicken with flour. Set aside.
Brown chicken pieces.
Place chicken in a single layer in hot oil in skillet, skin side down. Sauté until golden brown, around 4 to 5 minutes. Flip over and cook other side for 3 minutes. Remove chicken from heat and set aside. Don’t clean out pan!
Cook onions.
Turn temperature down to medium and add chopped onions. Cook, stirring occasionally, just until soft – around 4 to 5 minutes. Stir in paprika.
Add liquids, tomatoes, pepper, salt and chicken; cook.
Place chicken broth in a 1 cup measuring cup. Add reserved tomato juice to make 1 cup liquid. Stir into onion mixture. Add diced tomatoes, yellow pepper and salt. Nestle chicken pieces in sauce. Cover pan and cook on low heat until chicken is very tender cooked through (165 degrees on an instant read thermometer), around 45 minutes.
Remove chicken; finish sauce.
Remove chicken pieces from sauce and set aside, leaving the sauce in the pan. Place 3/4 cup sour cream in a small bowl; whisk in remaining 2 tablespoons flour. Whisk in 3 spoonfuls of the sauce from the chicken, one spoonful at a time. Stir mixture into sauce in the pan and simmer for 3 to 4 minutes. Season to taste with salt and pepper. If desired, add more sour cream to taste.
Reheat chicken; serve.
Place chicken back in sauce. Spoon some of the sauce on top of the chicken pieces and simmer until the chicken is heated through.

Tips to Ensure Your Hungarian Paprikash Comes Out Perfectly

Sear chicken pieces in hot oil before adding the sauce. This is my addition – we didn’t do this in the class. I find searing meats over high heat before braising, baking, stewing, etc. not only provides a rich brown color on the outside, it brings out the natural umami flavors.
Sauté onion before adding to other ingredients. When slow cooking, I’ve found that first sautéing onions provides a deeper flavor to the finished dish.
Mix flour into sour cream before adding to sauce. When finishing the dish, we learned in class to whisk flour into the sour cream, for two reasons. First, the flour ensures a nice thick sauce. Second, putting it into the sour cream ensures even distribution in the sauce – no lumps!
Mix some of the sauce into sour cream mixture before adding. Similarly, to ensure the sour cream is evenly incorporated into the sauce, mix a few spoonfuls of sauce into the cream before adding.

What to Serve with Chicken Paprikash

The traditional side dish with Chicken Paprikash is homemade Dumplings, also called Nokedli. Similar to German Spaetzle, they are basically a small egg pasta. They are surprisingly easy to make, and I think their rustic look pairs perfectly with this dish.

If you don’t want to make the dumplings, I recommend serving with egg noodles or mashed potatoes.

What Do You Drink With Hungarian Chicken Paprikash and Dumplings?

I like to pair this dish with one of my good friend Nimrod Kovacs’ wines from Hungary. His winery is named for him – Nimrod Wines. For a rich, deep and full bodied red, check out his blend Rhapsody Bikaver.

And for a white, I recommend either his Furmint or Chardonnay. Unfortunately, they are so popular it’s difficult to always find them in the U.S. Check his website and you can find out where they’re available. In a pinch, substitute a nice un-oaked Chardonnay from France or the U.S., or a nice dry Riesling (yes, not all Rieslings are sweet!).

How to Store, Freeze, and Reheat this Paprikash Recipe

Place leftovers in an airtight container and refrigerate for up to 4 days. Store noodles separately.

To freeze, place chilled Paprikash in an airtight container in the freezer; it will keep for up to 2 months. Note that the texture of frozen sour cream can be grainy when thawed, so if preparing ahead for later, freeze before adding our cream. Thaw in refrigerator overnight before proceeding.

Reheat Chicken Paprikash in a saucepan over medium heat until warmed through; follow directions for adding sour cream (if frozen without it).

Hungarian Paprikash Recipe FAQ

How do you thicken Chicken Paprikash?

I love the technique I learned in my Hungarian cooking class for thickening this sauce. Place sour cream in a small mixing bowl and whisk in flour until smooth. (This ensures the flour gets completely incorporated and doesn’t form lumps.) Whisk spoonfuls of the sauce into the sour cream mixture. Now stir the sour cream mixture into the sauce and simmer until thickened.

What is the difference between goulash and paprikash?

Both goulash and paprikash are stews. Goulash traditionally includes beef, veal, pork or lamb and Paprikash features chicken. Goulash also contains more vegetables and sometimes potatoes, with no sour cream added. Paprikash features fewer vegetables (usually onion, peppers and tomatoes) and always sour cream.

How do you use Hungarian paprika?

Paprika can be used in many, many recipes. The Hungarians put it on everything! Chicken Paprikash and Hungarian Goulash are the two more popular dishes. Add liberal amounts to diced onions when sautéing; sprinkle on top of deviled eggs to add color as well as a pop of flavor.

Hungarian Chicken Paprikash

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Print Recipe

Delectable Hungarian Chicken Paprikash is rustic comfort food at its best. Chicken is stewed until fork-tender in a richly colored, ambrosial sauce of onion, tomatoes, spicy peppers, paprika and sour cream. Directions for cooking in an Instant Pot, Slow Cooker or on your stovetop included. Serve with Hungarian Dumplings (Nokedli).

Note: Prep and cooking times are for cooking on the stove top.

Prep Time: 5 mins
Cook Time: 65 mins
Total Time: 1 hour 10 minutes
Yield: 4 to 6 servings
Diet: Gluten Free

Ingredients

2 tablespoons organic canola or vegetable oil
4 tablespoons all-purpose flour, divided
1 3/4 to 2 pounds bone-in, skin-on chicken thighs (and/or drumsticks) – see Note
2 cups chopped yellow onion
4 heaping teaspoons sweet Hungarian paprika – See Note
1/2 cup chicken stock or broth
1 can (14.5 ounce) diced tomatoes, drained and juices reserved
1 (2 to 3 inch) Hungarian hot wax pepper (or caribe pepper), seeded, deveined and finely chopped – see Note
1/2 teaspoon kosher salt, plus more to taste
3/4 to 1 cup sour cream
Fresh ground pepper, to taste

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Instructions

Instant Pot directions

Place the oil in Instant Pot, heat on High on Sauté setting.
While oil is heating, place 2 tablespoons flour in a large baggie; add the chicken pieces one at a time and shake to coat chicken with flour. Set aside on a plate.
Add chicken to hot oil, skin side down, and sauté until golden brown, around 3 to 4 minutes. Flip over and cook for 3 minutes. Remove chicken from heat and set aside. Don’t clean out pan!
Turn temperature down to medium and add chopped onions. Cook, stirring occasionally, just until soft. Stir in paprika.
Place chicken broth in a 1 cup measuring cup. Add reserved tomato juice to make 1 cup liquid. Stir into onion mixture.
Add diced tomatoes, yellow pepper and salt to sauce. Nestle in chicken pieces. Place glass Instant Pot lid on Pot, switch setting to Slow Cook, on Medium; cook for 6 to 8 hours, or until chicken is very tender.
Remove chicken pieces from sauce and set aside, leaving the sauce in the pan.
Place 3/4 cup sour cream in a small mixing bowl; whisk in remaining 2 tablespoons flour. Whisk in 3 spoonfuls of the sauce from the chicken, one spoonful at a time. Stir mixture into sauce in the pan and simmer for 3 to 4 minutes.
Season sauce to taste with salt and pepper. If desired, add more sour cream to taste. Place chicken back in sauce to heat through.
Serve over Hungarian Dumplings, egg noodles or other pasta.

Slow Cooker Instructions

Heat oil in a large skillet over high heat.
While oil is heating, place 2 tablespoons flour in a large baggie; add the chicken pieces one at a time and shake to coat chicken with flour. Set aside on a plate.
Add chicken to hot oil, skin side down, and sauté until golden brown, around 3 to 4 minutes. Flip over and cook other side for 3 minutes. Remove chicken from heat and set aside.
Turn temperature down to medium and add chopped onions. Cook, stirring occasionally, just until soft. Transfer to slow cooker. Stir in paprika.
Place chicken broth in a 1 cup measuring cup. Add reserved tomato juice to make 1 cup liquid. Stir into onion mixture. Add diced tomatoes, yellow pepper and salt. Nestle chicken pieces in sauce. Place lid on slow cooker and cook on low for 6 to 8 hours, or until chicken is very tender.
Remove chicken pieces from sauce and set aside, leaving the sauce in the pan.
Place 3/4 cup sour cream in a small mixing bowl; whisk in remaining 2 tablespoons flour. Whisk in 3 spoonfuls of the sauce from the chicken, one spoonful at a time. Stir mixture into sauce in the pan and simmer for 3 to 4 minutes.
Season to taste with salt and pepper. If desired, add more sour cream to taste. Place chicken back in sauce to heat through.
Serve over Hungarian Dumplings, egg noodles or other pasta.

Stove Top Directions

Heat oil in a large skillet (cast iron works well) over high heat.
While oil is heating, place 2 tablespoons flour in a large baggie; add the chicken pieces one at a time and shake to coat chicken with flour. Set aside on a plate.
Add chicken to hot oil, skin side down, and sauté until golden brown, around 3 to 4 minutes. Flip over and cook other side for 3 minutes. Remove chicken from heat and set aside. Don’t clean out pan!
Turn temperature down to medium and add chopped onions. Cook, stirring occasionally, just until soft. Stir in paprika.
Place chicken broth in a 1 cup measuring cup. Add reserved tomato juice to make 1 cup liquid. Stir into onion mixture. Add diced tomatoes, yellow pepper and salt. Nestle chicken pieces in sauce. Cover pan and cook on low heat until chicken is very tender cooked through (165 degrees on an instant read thermometer), around 45 minutes.
Remove chicken pieces from sauce and set aside. Leaving the sauce in the pan.
Place 3/4 cup sour cream in a small mixing bowl; whisk in remaining 2 tablespoons flour. Whisk in 3 spoonfuls of the sauce from the chicken, one spoonful at a time. Stir mixture into sauce in the pan and simmer for 3 to 4 minutes.
Season to taste with salt and pepper. Place chicken back in sauce. Spoon some of the sauce on top of the chicken pieces and simmer until the chicken is heated through.
Serve over Hungarian Dumplings, egg noodles or mashed potatoes.

Notes

Gluten Free: use gluten free flour.

Note on paprika: it’s important to use good quality, Hungarian paprika. It’s the true star of the dish, and can make or break it. I get mine at Savory Spice in Denver; you can order from them online, too.

Note on chicken: use bone in, skin on chicken drumsticks or thighs. These chicken pieces provide the most flavor, and have the best texture after stewing. Chicken breasts tend to get dried out when slow cooked – yes, even when cooked in a sauce. Also, keeping the skin on helps the chicken pieces hold their shape.

Note on Hungarian Hot Wax Peppers: These peppers are not sweet, but spicy. If you can’t find them, look for Caribe peppers (I found these at my local Kroger grocery store). Jalapeno or serrano peppers are also a good substitute.

Author: By Lee Clayton Roper
Category: main dish, poultry
Method: Instant Pot, Slow Cooker, Stove Top
Cuisine: Hungarian

Nutrition

Serving Size:
Calories: 421
Sugar: 7 g
Sodium: 339.3 mg
Fat: 30.3 g
Saturated Fat: 8.9 g
Carbohydrates: 19.9 g
Fiber: 3.4 g
Protein: 18.2 g
Cholesterol: 109.1 mg

The post Hungarian Chicken Paprikash with Dumplings appeared first on A Well Seasoned Kitchen.

Best Broccoli Salad Recipe Ever

Lee Clayton Roper — Wed, 08 Jul 2020 23:02:54 +0000

I have to say, this Broccoli Salad Recipe is the best I’ve ever made. An updated twist on a traditional recipe, it’s creamy, light and refreshing. No mayonnaise, bacon or Cheddar cheese here! My version features a tangy, lemon-y Caesar Dressing that complements the broccoli flavors perfectly. Surprise and delight your friends and family at your next BBQ, picnic or potluck with this crisp, fresh, make ahead Broccoli Salad!

This Truly is the Best Recipe for Broccoli Salad!

I’m always looking for new and fun side dishes to serve at BBQs and picnics, or to take to potlucks – dishes that are familiar, but with a twist. Like my Coleslaw with Lemon-Mayonnaise Dressing, or Curried Pea Salad with Cashews and Bacon. Or this amazing Broccoli Salad with Caesar Dressing.

Ingredients for Broccoli Salad

Homemade Caesar Dressing
Fresh Broccoli Florets
Black Olives
Red Onion
Red Bell Pepper
Parmesan Cheese
Kosher Salt
Fresh Ground Pepper

I love broccoli, but the classic broccoli salad recipe is a bit heavy and rich for me. By replacing the mayo, bacon and Cheddar filled dressing in the traditional recipe with a tangy, lemon-y Caesar, I was able to make the salad lighter and more refreshing. (Especially using our Caesar Dressing recipe, which is very thick and flavorful, so you need less!)

Scattering pieces of chopped red bell pepper and slivers of red onion amongst the broccoli florets adds color and crunchy texture. Sliced black olives bring a bit of briny, salty flavor. Lastly, a sprinkling of freshly grated Parmesan cheese finishes it all off.

How to Store the Best Broccoli Salad Recipe

Can you make broccoli salad ahead of time?

Yes, it definitely can be made the day before. And, the Caesar Dressing can be made up to 3 days ahead. Both should be stored covered, in the refrigerator.

How long does broccoli salad last?

While I think it’s best to serve this salad within 24 hours of preparing, it will last 2 to 3 days in the refrigerator. It does lose some of its crunchy texture over time.

Easy Broccoli Salad FAQs

Do you blanch broccoli for broccoli salad?

I think that this Broccoli Salad tastes best if the broccoli is blanched – cooked or steamed for a very short time, then immediately plunged in ice water. Blanching removes the raw taste, and enhances the broccoli’s sweetness, while the ice water bath preserves its vibrant green color.

What to Serve with This Recipe for Broccoli Salad

Here are some main dishes I like to serve with this scrumptious and colorful salad:

Old Fashioned Cold Broccoli Salad

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Print Recipe

This make ahead Broccoli Salad is the best! An updated twist on a classic recipe, it’s creamy, light and refreshing, featuring an easy to make tangy, lemon-y Caesar Dressing. Perfect for your next BBQ, picnic or potluck.

Note: the blanched broccoli and other ingredients need to be very dry, so the salad doesn’t get watery after tossing with the dressing.

Yield: 8 servings
Diet: Vegetarian

Ingredients

1 1/4 cups Homemade Caesar Dressing

Broccoli Salad

6 cups fresh broccoli florets (about 3 large bunches), larger pieces cut in half
1/2 cup sliced black olives (2 2.25-ounce cans)
1 medium red onion, cut in half and thinly sliced, larger pieces cut in half
1 medium red bell pepper, cored, seeded and chopped into 1/2-inch squares (can also thinly slice)
1/3 cup grated Parmesan cheese
Kosher salt, to taste
Fresh ground pepper, to taste

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Instructions

Prepare Caesar Dressing; cover and refrigerate while blanching and cooling the broccoli.

Blanch Broccoli – Conventional method

Steam the broccoli just until crisp-tender, 2 to 3 minutes.
Plunge immediately into a bowl of ice water to stop the cooking and preserve the vibrant green color.
Drain and place on a paper towel to dry.

Blanch Broccoli – Instant Pot method

Place the steamer basket inside Instant Pot liner. Fill with water to just below the basket (no water in the basket, just under). Fill with broccoli florets. Lock lid in place and set on “Pressure Cook”, high, for 0 minutes, turn off “keep warm” and hit start.
As soon as it signals that it’s done, quick release the steam. When steam is completely released, remove broccoli and plunge immediately into a bowl of ice water to stop the cooking and preserve the vibrant green color.
Drain and place on a paper towel to dry.

Broccoli Salad Assembly

Place cooked broccoli florets in a large serving bowl and gently toss with olives, onion and pepper.
Gently toss with 1/2 of the Caesar dressing and the Parmesan cheese, if using. (Can also serve Parmesan on the side.) Add additional dressing as needed.
Season to taste with salt and pepper.
Chill for at least 2 hours before serving.

Notes

Make ahead: Salad can be prepared up the day before, and will last up to 3 days covered and refrigerated. The dressing can be made up to 3 days ahead, covered and refrigerated.

Variation: salad can also be served with dressing and Parmesan cheese on the side.

Author: (by Lee Clayton Roper)
Category: Side dishes, salads, make ahead
Cuisine: American

The post Best Broccoli Salad Recipe Ever appeared first on A Well Seasoned Kitchen.