Roasted Pumpkin Seeds

Posted by Wine & Spice on 10/30/2018 to Appetizers

Pumpkin seeds are the perfect blank canvas for any seasoning.  Soo simple to make and they are healthy and delicious.  Great with a cold beer as you are passing out candy, or fantastic as a part of your Thanksgiving appetizer spread.


Today I chose to use Honey Chipotle.  This is hand blended with granulated honey, sea salt, chipotle powder, granulated onion, Spanish paprika and Italian seasoning.  Wonderful on salmon, shrimp, veggies chicken, pork and popcorn!  Sweet with a little bit of heat!  Absolutely fantastic!


Mix raw cleaned pumpkin seeds with olive oil if you are using a savory spice and melted butter if you are going to the sweet side.


The most important part of getting crispy, crunchy seeds is to clean them really well and to boil them.  It seems like an unnecessary step but this actually par cooks the seeds and ensures that they cook fully, when baked.  Make sure to display your pumpkin!



Any cold beverage is fantastic with this treat!


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Sweet Potato Quiche

Posted by Wine & Spice on 10/12/2018 to Brunch

Sweet potatoes are generally available all year round, but tend to become really popular during late fall.  Today I decided to make a light lunch using sweet potatoes as the crust for my quiche.  That makes this a low carb and low calorie lunch, light and delicious!


I chose Fish Delish to season the dish.  It is hand blended with thyme, Greek oregano, basil, rosemary, sage, orange zest, lemon zest and fennel.  This blend is fantastic as the "ultimate fish seasoning" of fennel and then the added citrus twist of lemon and orange zest.  Fish Delish is also fabulous on chicken and pork.  It also makes a wonderful salad dressing.  To make 1 cup of dressing mix 1-2 tbsp seasoning in 2 tbsp water, let stand 5 minutes. Whisk in 1/3 cup red wine vinegar and 1/2 cup olive oil.  Place any left over dressing in refrigerator.


Enjoy this quiche as a delightful brunch dish or cut into squares as an appetizer.



A cool glass of Chardonnay pairs beautifully with this dish.


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Apple Strudel

Posted by Wine & Spice on 10/10/2018 to Holiday Desserts


This is the end of apple season here in Colorado.  I was lucky to find some fabulous apples at our local Farmers Market last Sunday, absolutely gorgeous delicious apples!


So we are having a really cold wet week, the kiddos are on fall break, and they wanted to bake.  I had some frozen phyllo sheets so we decided to make an Apple Strudel using New Hudson Apple Pie Spice.  This is hand blended using Saigon cinnamon, ginger root, allspice, nutmeg and cardamom.  Fantastic on anything from plain ice cream, fruit, oatmeal, cookies, cakes, apple desserts or in your coffee! 


This is super simple to make and fancy enough for a holiday desert! 


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Baked Zucchini Coins

Posted by Wine & Spice on 8/30/2018 to Veggies!

Who doesn’t adore the bounty towards the end of summer!  Zucchini has been plentiful and delicious.  I tried something similar to this recipe at a restaurant years ago and thought it would be fun to replicate.


Today I used Louisiana Red Beans & Rice, this is hand blended from onion, garlic, parsley, celery, cumin, cayenne, bay leaf and red pepper flakes. The name is deceiving as you can use this very versatile blend in just about anything!  It is a bit smokey with just a hint of heat and is great in anything from beans (check out Instant Pot Baked Beans) to salad dressing.


This is great as an appetizing on warm summer nights!   I used a ranch dressing to dip the coins in, but you can use any type of dipping sauce to wish…


An iced cold Blue Moon beer paired really great with this.


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Israeli Chopped Salad

Posted by Wine & Spice on 8/13/2018 to Exotic Spices


Mediterranean food always tastes so fresh and healthy!  This chopped salad is no exception.  Luscious cucumber, tomato, red onion, feta cheese, parsley mixed with Zahtar, lemon juice and olive oil.  Soo delicious.  My kiddos adore this.  Great for a quick meal on its own or serve with Sumac-Sheet Pan Chicken.


Zahtar is a middle-eastern/mediterranean spice mix that is hand blended from sesame seeds, coriander, sumac, thyme, cumin and black pepper.  This is fantastic on chicken, fish, vegetables, bread and dips (mix with Feta cheese and olive oil for a great dip with pita chips).


We enjoyed a cold glass of chablis with this salad.


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Greek Lemon Garlic Chicken with Potatoes

Posted by Wine & Spice on 8/10/2018 to Chicken & Poultry


Mediterranean foods are so fantastic, and good for you!  What is there not to love about this simple one sheet pan dinner.  Chicken thighs, lemon, garlic, olive oil and It’s All Greek to Me.  So simple but soon flavorful!  This is a dish sure to please the entire family.


It’s All Greek to Me is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg.  This blend creates a wonderful gyros sauce or use it for marinating your Mediterranean style chicken gyros or beef, lamb, chicken or pork shisk-ka-bobs. Similar to our Mediterranean Dry Rub this blend is outstanding on grilled or baked chicken and fish.


We enjoyed an ice-cold glass of Biblia Chora Ovilos White with this meal.


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Instant Pot Baked Beans

Posted by Wine & Spice on 7/12/2018 to Instant Pot/Pressure Cooker

The Instant Pot has to be one of the greatest invention ever!  I was always too scared to use the old fashioned pressure cookers, this new on is sooo easy!  Baked Beans is a family favorite, and I wanted to try making it in the new pot.  The end results were better than I could have imagined!


Of course it didn’t hurt to use a new spice blend from MSC called Louisiana Red Beans & Rice.  This is hand blended using onion, garlic, parsley, celery, cumin, cayenne, bay leaf and red pepper flakes.   Also great on sautéed cauliflower rice, black soy beans and as a salad dressing.


We are eating healthier, so I chose a nitrate/nitrite free uncured bacon for this dish. Or you can choose a vegan/keto option as well.


A ice cold beer is a perfect compliment to this dish.


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Perfect Chili Oven Roasted Potatoes

Posted by Wine & Spice on 7/11/2018 to Veggies!

This is a super quick side dish to prepare.  Potatoes can handle any seasoning, so be creative.  


Today I am using Perfect Chili Seasoning.  This fantastic mix is hand blended using Ancho chile powder, pasilla negro chile powder, smoked paprika, granulated onion, granulated garlic and cumin.  This blend is fantastic on potatoes, sweet potatoes and corn on the cob.  And, of course Chili!


Of course potatoes is a blend canvass for almost any seasoning.  Try Dillicious, Adobo Lime, Red Beans & Rice and DiDad's Passion for Pepper.


Enjoy!


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Adobo Lime Skirt Steak

Posted by Wine & Spice on 7/11/2018 to Beef, Pork & Lamb

Adobo Lime Skirt Steak with Chimichurri Sauce.  The flavors are truly spectacular.


Adobo Lime is hand blended with fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary.  This blend is great in any mexican recipe, bean soup and even great on fish! 


A nice chilled glass of Merlot pairs really well with this dish.


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Chimichurri Sauce

Posted by Wine & Spice on 7/11/2018 to Quick & Easy

We have had a streak of ridiculously hot weather lately.  A Chimichurri Sauce is an Argentinian herb sauce that can be served with steak, fish, chicken or pork.  It is also fabulous served over roasted or grilled veggies for our Keto/Vegan friends.


I used Red Pepper flakes to add a little heat to this sauce.  Depending on what herbs you have growing in your garden, you can add a little thyme, oregano, basil or rosemary.  You can season this fabulously easy sauce with Adobo Lime, Perfect Chili, Mexican Blast, and if you switch out cilantro with basil use An Evening in Tuscany!


I served this with an Adobo Lime seasoned skirt steak with Perfect Chili Oven Roasted Potatoes.  Click links to see these recipes.


A nice iced cold Corona Light with Lime pairs really well with this dish.


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Pork Tenderloin with Apricot Salsa

Posted by Wine & Spice on 6/27/2018 to Beef, Pork & Lamb


I adore pairing savory with a sweet component.  A perfect example is this wonderful pork tenderloin with a sweet and spicy apricot salsa.  Pork lends itself so well to a sweet accompaniment.  This needs to marinate for 4 - 24 hours....  Also, remember when you are cooking a loin, that you need to cook all 4 sides.  


To season the pork tenderloin today I used Fabulous Fajitas.This adds such a great depth of flavor!  Might just be one of my new favorites for my South of the border cooking.  This blend is hand crafted using cumin, Mexican oregano, sea salt, red pepper, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram, cardamom and basil.  Truly fabulous in any South of the Border recipe.


A nice cold Tecate pairs really well with this dish.


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Everything Better Smoked Salmon Flatbread

Posted by Wine & Spice on 6/14/2018 to Appetizers

It has been ridiculously hot in my neck of the woods, almost 100 for weeks!  As someone who loves to cook I was trying to be creative for a fun and delicious cool meal, yet not too filling!  My family loves lox and bagels, so this is a play on that breakfast favorite.


This would be fantastic on a brunch table as it is amazing at room temperature, or as a light lunch or dinner.


I bought a new blend called Everything Better.  Wow, soo good!  This is made by hand blending delicious California grown and roasted garlic, onion, poppy seed, both white and black sesame seeds and kosher salt.  Really tastes just like a bagel.  This blend is great sprinkled on chicken, avocado toast, eggs, veggies and salads.


A chilled Mimosa would be a perfect match for this dish.


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Baked Mozzarella Crusted Chicken

Posted by wine & Spice on 6/7/2018 to Chicken & Poultry

I was in a hurry for a quick dinner tonight and wanted chicken.  I also had some fresh mozzarella that I needed to use.  I decided to bake the chicken with Johnny Pizza and then top with the mozzarella.  The result was a wonderful tasting chicken, moist and very flavorful.


Johnny Pizza is another spice blend that is extremely versatile.  It is hand blended with Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, crushed red pepper, parsley and marjoram.  It is great on a sprinkle on a pre made pizza, fantastic in a sauce, or my personal favorite, bake it into a homemade crust!  Soo good!


I served it with Italian Baked Rice. Another super simple recipe!


A glass of Chianti was delightful with these dishes.



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Cauliflower Mushroom Risotto

Posted by Wine & Spice on 6/6/2018 to Veggies!

I am loving substituting cauliflower with so many different starches.  Today i decided to try my hand at a risotto using Johnny Pizza.  This flavorful mix is hand blended with Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, crushed red pepper, parsley and marjoram.  Fabulous as an Italian blend or amazing in you pizza sauce or my favorite, bake it into the crust!  You can also use it to add pizzaz to a frozen pizza.


You can vary this recipe to accommodate any diet.  I used parmesan cheese but you can brewers yeast just as well…  If you are using real cheese make sure you get a chunk of parmesan and shred it fresh, it makes all the difference!


This risotto is so rich and creamy!  You will not miss the rice.


A nice glass of Chianti Classico tasted fabulous with this dish.



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Pulled Pork

Posted by Wine & Spice on 5/25/2018 to Beef, Pork & Lamb

Pulled Pork is a basic start to so many dishes.  It cooks long and slow, 12 hours, in a very low oven.  The result is an amazingly tender and juicy pork that shreds almost just by looking at it!


We used Pontiac Trail Pig Powder to season the roast.  This is hand blended with brown sugar, Kosher salt, California paprika, marjoram, sea salt, garlic powder, onion powder, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice.  


I added a layer of BBQ Sauce on top to help seal in the spices and also for moisture. 


You can use the shredded pork for Pulled Pork Sandwiches, as I did today, or in tacos, soups, salads, and stews.  This also freezes really well, which is great because it leaves a lot of left overs…


A ice cold Pale Ale tasted fabulous with this meal.



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Baked Italian Rice

Posted by Wine & Spice on 4/28/2018 to Chicken & Poultry

Johnny Pizza is another spice blend that is extremely versatile.  It is hand blended with Mediterranean oregano, basil, garlic, onion, thyme, fennel seed, red bell pepper, crushed red pepper, parsley and marjoram.  It is great on a sprinkle on a pre made pizza, fantastic in a sauce, or my personal favorite, bake it into a homemade pizza crust!  Soo good!


Today I decided to make an Italian Baked Rice.  Added lots of veggies, this is so easy and very flavorful!  I served this with a Baked Chicken also seasoned with Johnny Pizza and finished with some fresh mozzarella cheese.


A glass of Chianti was delightful with this meal.



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Hemp Seed Falafel with Tikka Masala Sauce

Posted by Natalia C on 4/26/2018 to Keto/Paleo

Many people on a ketogenic or low carb vegan diet are constantly looking for ways to increase protein to hit their macros. This pseudo falafel is made with hemp seeds rather than the traditional chickpeas. Hemp seeds boast a great nutritional profile with 10 grams for just 3 tablespoons. As a bonus, their 14 grams of fat per serving largely come from healthy omega-3 and omega-6 fatty acids.


This recipe uses Tikka Masala which is a fantastic blend of guajillo chile powder, bay leaves, smoked sweet paprika, turmeric, roasted garlic, cayenne, black pepper, ginger, cumin, fenugreek, cardamom, caraway, nutmeg and cloves.  Wonderful on veggies but also great on chicken.



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Keto Vegan Taco Salad

Posted by Natalia C on 4/22/2018 to Keto/Paleo

I adore Mexican food. Ripe avocados, bright red tomato salsa, and aromatic cumin, garlic, and onions create some of the most satisfying dishes for my palate. As I continue to move toward a 100% plant-based lifestyle, I was hard-pressed to find a convincing taco meat substitute that was not riddled with a laundry list of unidentifiable ingredients and didn't break the bank. This paleo/keto/vegan "taco meat" recipe was the perfect solution. The mushrooms add a rich and meaty flavor while the combination of soaked and dry English walnuts helps create the consistency and texture of ground beef. The Mexican Blast blend tied all of the ingredients together to yield a truly delicious and authentic dish. 


Natalia is a new blogger for our website.  We are so happy to have her here!  Here is a little information about her:


Natalia Chung is a professional writer and editor located in central Pennsylvania. She's written for a variety of publications across a range of mediums and is currently the Communications Manager of a environmental non-profit dedicated to supporting K-12 schools through sustainability initiatives, tracking tools, and programs. In efforts to create a more sustainable future she has also become a dedicated plant-based blogger on a mission to create recipes that are both delicious and environmentally friendly. 


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Roasted Garden Glory Cauliflower Steaks

Posted by Wine & Spice on 4/16/2018 to Side Dish

It seems that Cauliflower anything these days is very trendy!  Low carb, low calorie and very nutritious not to mention great flavor and texture.  What is not to love!


I have been wanting to try cauliflower steaks for quite a while.  One of the the newer spice blends that I have purchased is the Garden Glory.  This has a little touch of molasses helps coax out the carmelization, it is hand blended from garlic, salt, paprika, onion, black pepper, thyme, red bell pepper, molasses, oregano, serrano and vinegar.  It is fantastic on roasted root veggies like sweet potatoes and onions. This also makes a great vinaigrette!  Click here for more info on that…


This recipe could not be any easier!  You can also try grilling these!


A glass of Chardonnay went very well with this meal.



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Recado Rojo Marinated Chicken Thighs

Posted by Wine & Spice on 3/30/2018 to Chicken & Poultry

We eat a lot of chicken in our home and I love coming across new and different spice blends.  The Recado Rojo is from Mexican cuisine, especially of the Yucatán and Oaxaca areas. You may be surprised at the flavor quality that the achiote provides, this is also sometimes added to tamales and empanadas for added color and flavor.


You can add Recado Rojo blend with vinegar and a little orange or lime juice and mix until your desired thickness is reached. Hand blended from achiote, coriander, cumin, allspice, Mexican oregano, sea salt, black pepper, garlic, cinnamon, lemon peel and whole cloves.


For this recipe I marinated chicken thighs (with skin) overnight in a little oil and Recado Rojo.  The color and flavor of this blend is truly something special!  Sooo fantastic!  You can use chicken breasts if desired.  It does not get much easier than this!


I served the Marinated Recado Rojo Chicken with a really our Bean Salad with a Honey Chipotle Vinaigrette.  Hope your family enjoys as much as we did!


Happy cooking!


A glass of Argentinian Shiraz went very well with this meal.


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Bean Salad with Honey Chipotle Vinaigrette

Posted by Wine & Spice on 3/10/2018 to Quick & Easy

My girls asked me to come up with something filling and healthy that they could have for lunch and snack on after school.  A bean salad is the perfect quick and easy meal.  Protein, lots of veggies with a tangy delicious vinaigrette.  Lasts in fridge for almost a week, just stir before serving.


I did a three bean combo and truly you can use any combination of beans that appeals to you.  Same with the veggie combo that you choose.  I did a Southwestern spin on this using Honey Chipotle in the vinaigrette.  Honey Chipotle is one of my families favorite blends.  It is hand blended using granulated honey, sea salt, chipotle powder, granulated onion, Spanish paprika and Italian seasoning.  The combination of smokey sweet heat is amazing on salmon, shrimp, chicken, veggies and more.


Now of course you can make your own version of bean salad using beans and veggies of your choice and any spice blend that sounds good to you.  See this handy chart to make your own vinaigrette.


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Vinaigrette Basics

Posted by wine & Spice on 2/22/2018 to Dressings & Vinaigrettes
Salad Dressings and Vinaigrettes


A home made dressing or vinaigrette is so simple to make and the taste is out of this world.  On top of that, you know exactly what it is in it, so healthier too!  We have a terrific selection of spice/herb blends that will make your dressings and vinaigrettes something you will be proud to serve to family and friends.

You can use just about any of the MSC blends.  The combinations are endless, your imagination is the limit.  We would love for you to share your favorite recipes.


Vinaigrettes
Basics

To make a vinaigrette you need 5 ingredients.  An oil, an acid, a Milford Spice Company Herb/Spice Blend,  flavoring and, if needed, a sweetener.

OILS

Olive Oil
Canola Oil
Sesame Oil
Nut oils
Avocado Oil
ACIDS

Rice Vinegar
Balsamic Vinegar
Apple Cider Vinegar
Lemon Juice
Lime Juice

MSC BLEND

Wordhouse Wow
Dillicious
Seoul City BBQ
Zahtar
Mediterranean
FLAVORINGS

Garlic
Mustard
Shallots
Ginger
Soy Sauce
Tahini

SWEETENER
& OTHER

Jams/Jellies
Preserves
Sugar
Salt
Pepper

Basic recipe is 2 parts oil to 1 part vinegar (play with ratio to see what you like, half and half is a popular ratio also).  For example, to make a 1/4 Cup Wordhouse Wow vinaigrette you would use 2 Tbsp Olive Oil, 1 Tbsp Red Wine Vinegar, 1 Tsp Wordhouse Wow and a pinch of salt.  Whisk together and let sit for 5 minutes for the herbs to bloom.  Simple and delicious!  


Salad Dressings
Basics

Although vinaigrettes are technically a dressing, we generally think of more a creamy base for this. You can use the above chart for the basic combinations.  Substitute the Oils for a Creamy base. You can use mayonnaise, buttermilk, yogurt or almond milk.

Making A Great Salad
Tasty and Healthy

To make a great salad you need to please all your senses.  You need leafy greens, veggies and fruits, and crunchy elements for texture.  If you are making your salad a meal, you need protein.

LEAFY GREENS

Lettuce
Arugula
Spinach
Kale
VEGGIES

Cucumber
Tomatoes
Radish
Carrots
Onion
Bell Peppers


FRUITS

Apples
Pears
Strawberries
Orange
Grapes
Mango
Pineapple
TEXTURE

Nuts
Croutons
Feta Cheese
Olives
Pomegranite Seeds
Beans
Tortilla Strips
PROTEIN

Chicken
Beef
Salmon
Shrimp
Cheese
Tofu
Eggs

So,  of course,  this table is a fraction of what you can use but it shows how to layer a great salad.



Beef and Vegetable Soup

Posted by Wine & Spice on 2/9/2018 to Instant Pot/Pressure Cooker

I loved the Perfect Chicken Soup so much I decided to make a Beef Vegetable Soup.  Once again I used the Instant Pot, but you can of course also make this on the stovetop or the slow cooker as well.


For my Beef Vegetable Soup I used the Awesome Onion Soup blend.  This is hand blended with minced onion, parsley flakes, turmeric, onion powder, celery salt, sugar and black pepper.  It is fantastic as a dip, great on roasts, potatoes and as a soup starter.  Today it is a soup enhancer, sooo good and very good for you!


I used the traditional Beef Vegetable Soup veggies for this, English peas, green beans, fingerling potatoes and carrots.  Add the quick cooking veggies almost at the end to keep them from getting mushy.


I also whipped up a caramelized onion grilled cheese sandwich to with soup.  Yum!



A glass of Merlot went very well with this meal.


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Perfect Chicken Soup

Posted by Wine & Spice on 1/28/2018 to Chicken & Poultry

This flu season has been brutal!  Lots of runny noses and coughing at my house, so I decided to make a healing, feel-better, soup.  My Instant Pot is one of my new favorite kitchen tools.  Not only does is cook quick, but it infuses soo much flavor.  The cooked chicken is so tender and juicy, practically falling off the bones.


You can of course make this soup in a crock pot or on the stove top as well.  In a crock pot it takes 8-10 hours on low, stove top simmer for 1 1/2 hours.  Same directions....


For my soup today I am using Perfect Chicken Soup Mix (Perfect Poultry).  It is hand blended with just the right balance of freshly ground marjoram, thyme, oregano, sage and rosemary.  One of my favorite Salt-Free blends.


You can literally use any combination of veggies that you wish.  I used a traditional blend of carrots, celery, onion and peas.  I made noodles on the side and added to my bowl before the soup itself.   I find that if you add the noodles as part of the soup, the soup gets gummy and the noodles mushy.


I think you will love this soup!


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Instant Pot Beef Stew

Posted by Wine & Spice on 1/15/2018 to Beef, Pork & Lamb

The Instant Pot is another of my new favorite tools for the kitchen.  The instant pot infuses an amazing amount of flavor into what you are cooking.


Today I made a Beef Stew and Ravensview Rosemary Garlic rub.  It is hand blended from black pepper, sea salt, black pepper, garlic, onion, chives and rosemary. It is fantastic for lamb and other red meats. Great on beef and pork ribs and roasts. We use it on roasted potatoes and other veggies too. 


This dish takes a little over 2 hours to make, but the time is well worth the wait!  You might think, it is a pressure cooker won't it cook faster? The point here is that cooking it this amount of time makes the meat incredibly tender!


I served this fabulous Beef Stew over mashed potatoes.  Soo delish and healthy too!


A glass of Cabernet Sauvignon is a perfect complement to this dish.


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