Category: Main Course

One Pot American Goulash

One Pot American Goulash is full of delicious tomato sauce and herbal flavors that will make your mouth water as you enjoy the ground beef and pasta textures. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed to the table as it has that come and get it aromatic attraction. I remember the first time I had this dish at one of my mothers friends house as a kid. I was fascinated by the dish and have not forgotten how good and filling it was. If you live in a region when it gets a bit cold outside, this kind of a stew is perfect to heat the kitchen and the tummy. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this a warm bowl of delicious comfort in your today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is one of the best ways to make Goulash and you will appreciate how easy and tasty it is. Thanks for visiting and see you again soon.

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Heat the pan to medium-high. add the oil and meat and cook for 3-5 minutes or until no longer pink.

Add onion, garlic & bell pepper.

Add salt, pepper, paprika, Worcestershire sauce, Italian seasoning, tomato paste, and cook for 1 minute or until fragrant.

Add pasta, beef broth and mix well (make sure to submerge the noodles in the broth). Place the bay leaf, diced tomatoes and tomato sauce on top. DO NOT STIR.

Bring to simmer (about 3-5 minutes). Turn down the heat to medium. Cover with a lid and cook for 12 minutes. 

Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add shredded cheese and then mix everything well.

Season with salt & pepper if needed. Let rest for a few minutes before serving.

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One Pot American Goulash

Hearty and filling meal the entire family will enjoy.
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Ingredients
  

  • 2 lbs ground chuck or beef
  • ½ lb uncooked macaroni or any pasta
  • 2 cups unsalted or low-sodium beef broth
  • 1 cup shredded cheddar cheese
  • 28 oz diced tomatoes
  • 15 oz tomato sauce
  • 3 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp pepper
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 green bell pepper discard seeds & chopped
  • 3 dried bay leaves

Instructions
 

  • Heat the pan to medium-high. add the oil and meat and cook for 3-5 minutes or until no longer pink. Optional: drain grease.
  • Add onion, garlic, bell pepper, salt, pepper, paprika, Worcestershire sauce, Italian seasoning, tomato paste, and cook for 1 minute or until fragrant. Add pasta, beef broth and mix well (make sure to submerge the noodles in the broth).
  • Place the bay leaf, diced tomatoes and tomato sauce on top. DO NOT STIR.
  • Bring to simmer (about 3-5 minutes). Turn down the heat to medium. Cover with a lid and cook for 12 minutes. 
  • Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add shredded cheese and then mix everything well. Season with salt & pepper if needed. Let rest for a few minutes before serving.

Serve immediately & enjoy!

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    Instant Pot Honey Spiral Ham

    Instant Pot Spiral Ham is a simple two step process that is very delicious. The Ham is pressure infused with brown sugar and pineapple flavors that creates a sweet holiday feast that everyone will enjoy. I love to remove the lid of the Instant Pot and watch the steam filled aroma of succulent meat that is infused with natural sweetness advertise the meal to bring the family to attention. This recipe cuts a lot of time off preparation and maintains the taste, texture and flavor that comes with slower cooking methods of preparation. Save yourself some preliminary activities and bring a quality meal to the table that will have your family appreciating the seasonal atmosphere that comes with this sweet succulent holiday ham.

    Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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    Instant Pot Honey Spiral Ham

    Simple to follow delicious Spiral Ham recipe that is perfect for seasonal feasting.
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Holiday Ham, Main Course
    Cuisine American
    Servings 10
    Calories

    Equipment

    Ingredients
      

    • 7-8 lbs spiral ham
    • 1 cup honey
    • 1 cup brown sugar
    • 20 oz pineapple chunks with juice

    Instructions
     

    • Place ham in the cooker. Top with the brown sugar, pineapple chunks (with juice), and honey.
    • Place the lid on. Pressure cook on high for 5 minutes, followed by a natural release (approx. 10 minutes). Follow the manufacture instructions for releasing the pressure. Then remove the lid. 
    • Remove the ham from the cooker and place on a serving tray.

    Serve & enjoy!

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      Instant Pot Recipes

      Pork Recipes

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      Instant Pot Pulled Pork in Chipotle Adobo Sauce

      Instant Pot Pulled Pork in Chipotle Adobo Sauce is perfect for urban street tacos or pulled pork sandwiches. The Adobo Sauce is mouthwateringly delicious and is dripping with flavorful satisfaction. Use your IP to create an affordable and easy to make pulled pork the entire family will be drooling over. Full of flavor rich juicy flavors and scrumptiously chewy textures at a budget price, this is perfect for anytime meal planning. Quick and tasty this recipe permeates with inviting aromas that will advertise good food and bring everyone in the house to the table at neck break speed. My family loves some pulled pork and we particularly enjoy this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a plethora of southwestern inspired pulled pork at the ready today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Our favorite way to enjoy these are on street tacos, see the pictures for some presentation suggestions that are gorgeous and pretty darn good. Thanks for visiting and see you again soon.

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      In a small bowl; combine all the seasonings together.

      Then sprinkle the dry rub over the pork. Place pork in the cooker.

      Pour the orange juice and garlic down the side (careful not to wash off the rub).

      Then top with the chipotle peppers and adobo sauce.

      Pressure cook on high for 90 minutes with a natural release (approx. 25-30 min). Transfer the cooked meat to a bowl/plate.

      Use tongs or 2 forks to shred the meat.

      Return the meat to the pot. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

      Serve with buns, tortillas, nachos, rice or salad.

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      Instant Pot Pulled Pork in Chipotle Adobo Sauce

      Southwestern inspired slightly spicy and extremely savory IP Adobo sauce pulled pork.
      5 from 3 votes
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      Prep Time 5 minutes
      Cook Time 2 hours
      Total Time 2 hours 5 minutes
      Course Main Course
      Cuisine Mexican
      Servings 8
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 4 lbs Boston butt or pork shoulder boneless or bone-in
      • 15 oz chipotle peppers with adobo sauce
      • 1 cup orange juice
      • 1 tbsp salt
      • 1 tbsp ground cumin
      • 1 tbsp dried oregano
      • ½ tbsp black pepper
      • 8 garlic cloves sliced

      Instructions
       

      • Clean and pat the pork dry. In a small bowl; combine all the seasonings together. Then sprinkle the dry rub over the pork.
      • Place pork in the cooker. Pour the orange juice and garlic down the side (careful not to wash off the rub). Then top with the chipotle peppers and adobo sauce.
      • Pressure cook on high for 90 minutes with a natural release (approx. 25-30 min). Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the pot. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

      Serve with buns, tortillas, nachos, rice or salad.

        Toppings: sliced jalapeños, pickled red onions, cilantro, queso fresco (mexican crumble cheese), lettuce, avocado, lime, salsa, guacamole & beans.

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          One Pot Lemon Chicken Leg Quarters with Rice

          Succulent tender chicken leg quarters atop lemon infused rice has never been more user friendly than this recipe. Convenient and affordable this easy to make selection is perfect on any occasion.  The natural flavors of the lemon slices slowly marinate the well seasoned Chicken skin as the rice captures the luscious oils permeating from the meat with a subtle zing from the citrus zest. If you are looking for a one pot delicious recipe, I highly recommend giving this one a try at least once to see for yourself just how delicious it really is.

          Watch the video and follow the instructions below to have a complete ready to serve entree today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This meal also keeps very well and reheats for later use making it an even better choice for a quick to the table meal with all the preliminaries performed at your leisure. Thanks for visiting and see you again soon.

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          In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.

          Cover the chicken with olive oil & dijon mustard being sure to mix well.

          Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.

          Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent.

          Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

          Slowly pour in the chicken broth.

          Then place the marinated chicken in the pot.

          Cover with sliced lemons.

          Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. 

          Optional for crispy chicken skin:broil on high for 4-5 additional minutes in the oven after the liquid has reduced.

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          One Pot Lemon Chicken Leg Quarter with Rice

          Juicy chicken over a bed of succulent rice in a single pot of convenient satisfaction.
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          Prep Time 15 minutes
          Cook Time 45 minutes
          Total Time 1 hour
          Course Main Course, One Pot Meals
          Cuisine American
          Servings 4
          Calories

          Ingredients
            

          • 2 cups uncooked white rice
          • 4 cups chicken broth unsalted, low-sodium, or regular
          • 2 tbsp unsalted butter
          • 1 tbsp olive oil
          • 1 tsp salt
          • 1 onion chopped
          • 3 garlic cloves minced
          • 2 lemon sliced & remove seeds

          Marinate

          • 4 chicken leg quarters
          • 1 tbsp olive oil
          • 1 tbsp dijon mustard
          • 1 tsp dried oregano
          • 1 tsp garlic powder
          • 1 tsp onion powder
          • 1 tsp dried thyme
          • 1 tsp salt
          • 1 tsp pepper

          Instructions
           

          • Clean and pat the chicken dry with a paper towel then place in a large bowl. In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.
          • Cover the chicken with olive oil & dijon mustard being sure to mix well. Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.
          • Preheat the oven to 350°F.
          • Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent. Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.
          • Slowly pour in the chicken broth. Then place the marinated chicken in the pot and cover with sliced lemons.
          • Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. Optional for crispy chicken skin: broil on high for 4-5 additional minutes in the oven after the liquid has reduced.
          • Place chicken on a serving plate. Stir the the rice and sliced lemon together. Then discard the lemon slices. Add a pinch of salt to the rice if you like.

          Serve and enjoy!

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            Grinder Sandwich

            Gargantuan and deliciously full of amazing layers of mouthwatering meats accompanied with a succulent spread this sandwich is very filling and will satisfy any appetite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures this sandwich is very budget friendly and perfect for lunch of anytime you decide to eat one. Best part is how quick and easy this recipe is and everyone will agree it is worth every bite. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this hunk of a sandwich ready today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. If packing for later keep the ingredients separate just prior to eating to help prevent the bread from becoming a bit too soggy. Thanks for visiting and see you again soon.

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            Dressing

            Add the vegetables and mix. Set aside until ready to use.

            Slice the bread in middle and place on a baking sheet.

            Layer the bottom with sliced cheese, ham, salami.

            Pepperoni on the bread.

            Toast for 5 minutes or until the cheese has melted.

            Add tomatoes

            Add salad. Season with fresh pepper.

            Top with the remaining half of the bread.

            Use a bread or sharp knife to slice the sandwich. Enjoy!

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            Grinder Sandwich

            Very filling and tasty, this delicious sandwich has everything you need to fill your hunger.
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            Prep Time 10 minutes
            Cook Time 5 minutes
            Total Time 15 minutes
            Course Lunch, Main Course
            Cuisine American, Italian
            Servings 4
            Calories

            Ingredients
              

            • 1 lb Italian bread/loaf
            • 8 oz provolone cheese
            • ½ lb deli ham
            • ½ lb deli salami
            • ½ lb deli pepperoni

            Salad Mixture

            • ½-1 head iceberg lettuce sliced
            • ¼ red onion thinly sliced
            • â…“ cup sliced pepperoncini
            • ½ cup real mayonnaise
            • 3 tbsp grated Parmesan cheese
            • 2 tbsp red wine vinegar
            • ½ tbsp granulated sugar
            • 1 tsp Italian seasoning
            • 1 tsp dried oregano
            • ½ tsp red pepper flakes
            • 2 garlic cloves grated or minced

            Instructions
             

            • In a large bowl: combine mayonnaise, Parmesan cheese, red wine vinegar, sugar, Italian seasoning, oregano, red flakes, garlic and mix well. Add lettuce, red onions, pepperoncini and mix together. Set aside until ready to use.
            • Preheat the oven to 350°F.
            • Slice the bread in middle and place on a baking sheet. Layer the bottom with sliced cheese, ham, salami, pepperoni on the bread. Toast for 5 minutes or until the cheese has melted.
            • Assemble: remove the bread from the oven. Toss the salad with the dressing. Place on top of the meat. Then add sliced tomatoes. Season with fresh pepper. Top with the remaining half of the bread.
            • Use a bread or sharp knife to slice the sandwich.

            Serve immediately & enjoy!

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              Instant Pot Mississippi Roast

              Delicious shredded beef atop smooth mashed potatoes smothered in succulent au jus is good to the last bite. The Instant Pot takes a traditional recipe and compresses the time to make things a bit more convenient.  Just like the other methods of preparation; the mashed potatoes serve as a filler, that caps perfectly with fork tender shreds of beef, that glisten with an invitation of eye catching delight. We love to enjoy this with fresh french bread but homemade biscuits will also stick to your ribs. I hope you try this and enjoy it as much as we do.

              This easy to follow recipe has a balanced approach to cook times and flavor that make this simple pleasure a must try. Follow the instructions below after watching the short video and you will have added a staple of the south to your growing family offerings. Like and share this or any of my recipes from the growing catalogue of meal suggestions provided in a link at my web page. Leave a comment if you want to talk about good food or let me know what you love to serve this kinda meal with. Hit the subscribe button to stay up to date on the latest eatfoodlicious meals. Thanks for visiting and see you again soon.

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              Place roast, water, pepperoncini juice, au jus gravy, ranch seasoning, butter and 8-10 whole pepperoncini.

              Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure. Note: I used unsalted butter to offset the ranch & au jus high sodium content.

              Remove roast from the cooker. Shred the roast and discard any fat (optional). Cover with plastic wrap.

              In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved. Add to cooker and press the sauté button. Simmer for 10 minutes or until thickens to your liking.

              Then, return shredded beef back to the cooker. Mix everything together.

              Serve with mashed potatoes, mashed cauliflower, bread, rice, pasta or salad. Enjoy!

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              Instant Pot Mississippi Roast

              Deliciously convenient Mississippi Roast that is mouthwateringly succulent.
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              Cook Time 1 hour 30 minutes
              Total Time 1 hour 30 minutes
              Course Main Course
              Cuisine American
              Servings 6
              Calories

              Equipment

              • Pressure Cooker / Instant Pot

              Ingredients
                

              • 3-3.5 lbs chuck roast
              • 1 packet au jus gravy 1 oz
              • 1 packet ranch seasoning 1 oz
              • 8-10 whole pepperoncini
              • ½ cup pepperoncini juice
              • ½ unsalted butter
              • ½ cup water
              • 2 tbsp cornstarch
              • 2 tbsp cold water

              Instructions
               

              • Rinse and pat the beef chuck roast until dry. Cut the chuck into 2"-3" cubes.
              • Place roast, water, pepperoncini juice, au jus gravy, ranch seasoning, butter and 8-10 whole pepperoncini in the cooker.
              • Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure. Note: I used unsalted butter to offset the ranch & au jus high sodium content.
              • Remove roast from the cooker. Shred the roast and discard any fat (optional). Cover with plastic wrap.
              • In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved. Add to cooker and press the sauté button. Simmer for 10 minutes or until thickens to your liking.
              • Then, return shredded beef back to the cooker. Mix everything together.

              Serve with mashed potatoes, mashed cauliflower, bread, rice, pasta or salad. Enjoy!

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