30 minute meals – J. Delawcious

One Hour Beef Stew in the Ninja Foodi

My husband’s beef stew is a very special meal for me. It was one of the first meals he ever made while we were dating. Jay’s beef stew is very delicious but it takes a really long time.

This time instead of using the slow cooker method, he used the Ninja Foodi. The Ninja Foodi is a high technology multi-function appliance that will help you eliminate most of your other counter-top gadgets. Its capabilities are pressure cooking, slow cooking, air frying, rice cooking, dehydrating, and so much more.

It also sautees and bakes! You can make a cake in the Ninja Foodi, wow! Yesterday, I asked my husband to make his famous stew as our first meal and the results were incredible! You won’t believe how easy this device is to use.

Jay used the pressure cooking setting to cook the meal. It was so perfect you would have thought it was pure sorcery. Ninja Foodi has made pressure cooking no longer scary. The home cooks can be completely confident while using it. Inside were well-explained directions on how to use this setting and others. Prior to cooking, we did the pressure test to ensure the device worked.

Ninja Foodi is very transparent about the cooking times and has safety identifiers that communicate to you that you’re using it properly. If you would like to learn more about this device and how it can help you clean the clutter of appliances check it out. This Ninja Foodi post is not sponsored. It is merely a review.

However, if you want them to send me a check let them know! lol

Let’s get into the recipe!

Prep Vegetables:

Jay used an array of vegetables. However, if you’re making this please remove or add whatever veggies you like. He used chopped portabella mushrooms, chopped onions, chopped celery, chopped carrot, green peppers, jalapeno, and frozen spinach. I would suggest keeping the veggies chopped on the bigger side to keep their integrity.

Note: Prep these items first to help with quicker and more efficient cooking.

Prep the Meats:

First, you want to buy a piece of beautiful marbled chuck roast and not so lean lamb. You want to see nice fat lines going through the chuck roast to ensure juiciness. Cut the roast and lamb into 1-inch pieces. Uniform pieces will encourage even cooking.

Seasoning/Browing the Meat:

Secondly, season the meats with salt, and pepper as desired. Massage the seasoning into the meat as seen here. Massaging the seasoning into the meat will allow it to adhere to the meat during the browning process.

If you don’t necessarily trust yourself with the ability to season well, take the guesswork out of it and buy my seasoning. It’s delicious and only a few shakes will do you!

Jay seasoning the meat prior to browning

Ninja Foodi does have a sautee setting, however, a hard sear is required for this recipe so we opted to brown the meat in a cast iron. Cast Iron skillets are wonderful tools to brown meat due to their ability to hold even heat throughout the pan.

12 inch Cast Iron Pan Cooking Chuck Roast Beef

You want to cook the meat cubes on medium-high heat for 2 minutes each side. While the beef and lamb are cooking try not to mess with them so they can develop a deep sear on the meat. Once you’re done, you should have a piece of meat with a nice browned not burned crusty exterior.

Sear beef in a 12 inch cast iron pan — Seared Beef

Don’t overcrowd the pan. Crowding will encourage steaming and not searing. Cook the meat in batches for good browning. After all the meats are browned, use a tsp of condensed beef broth and red wine to deglaze the pan. Scrap the bits from the bottom of the pan and then add water.

Stir for 2 minutes and pour into a measuring cup then sit aside.

Ninja Foodi Pressure Cooking:

Pour the deglazing liquid into the Ninja Foodi along with the meat and any accumulated juices. Put on the pressure cooker lid on and cook for 20 minutes. Once the 20 minutes is up, release the pressure by turning the valve to vent. The steam will release into the air. Allow all steam to release and then safely remove the lid.

Note: Do not remove pressure cooker lid until all steam has been released. This is the safest way to handle this machine while using this setting. Be patient and wait. The timer will appear once you release the pressure. The timer just counts up as it switches to a warming setting.

Second Pressure Cook:

Add in your vegetables, roasted tomatoes, and tomato sauce. Season with salt, pepper, and garlic powder. Mix well. Then place the pressure cooker lid back on and cook for an additional five minutes.

After five minutes you will come out with this:

This stew can be served with noodles or rice. It’s your preference. You do whatever makes you feel good.

This dish brought back wonderful memories and it didn’t take all day to do. I give the Ninja Foodi a 10 out 10 I would recommend.

Want me to test more recipes? Leave a comment down below and I will.

Happy Cooking!

J. Delawcious

This recipe is printable down below. Share with friends and me on Instagram @jdelawcious

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One Hour Beef Stew

by: J. DELAWCIOUS

Ninja Foodi Easy Beef Stew

Difficulty:Easy
Prep Time:15 mins
Cook Time:45 mins
Serves:6
Freezable:Yes

Nutrition per portion

Ingredients

2 Pounds of Beef Chuck
2 Pounds of Lamb
1 Large Chopped Onion
2 Chopped Green Peppers
1 Chopped Carrot
1 Pint of Sliced Portabella Mushrooms
1 Sliced Jalapeno
2 Stalks of Chopped Celery
2 Tbsp of Garlic Paste
1 Tsp of Salt
1 tsp of Black Pepper
1 Tsp of Garlic Powder
1 Can of Fire Roasted Tomatoes
1 Small Carton or Can of Tomato Puree
1/2 Cup of Red Wine
1/2 Cup of Water
1 Tsp of Condensed Beef Broth (Better than Bouillon)
2 Tbsp of Canola Oil

Method

Prep vegetables by chopping largely and sit aside. Cut the beef and lamb into one-inch cubes. Season meats with salt and pepper as desired then sit aside. In a large skillet add canola oil on medium-high heat. Once you see a small puff of smoke line beef and lamb cubes in the skillet with space. Back heat down to medium to control heat retained once it is up to temp. Cook the meat in batches 2 minutes each side. Place meat into a bowl and set aside. Add the garlic paste to the hot skillet and then stir until fragrant. Then pour the red wine in and scrap the skillet with a wooden spatula. Scrap all the bits off the bottom until it feels smooth. Add the condensed beef broth and water. Stir for two minutes and then sit aside. Place the meats and the accumulated juices into the Ninja Foodi pot. Pour the deglazed liquid on top and stir gently to incorporate. Then place the pressure cooker lid on top of the Ninja Foodi to lock in place. Once the lid is locked, switch the valve to seal.

On the display panel, select the HI pressure setting. Change the time to 15 minutes and press start. The Ninja Foodi will show cycling lights on the display to show the machine is coming up to pressure. During this process, you will see some steam escape but not to worry it is how the machine works. Once the machine is up to pressure the time will begin. After the Ninja Foodi is done pressure cooking, you will use an oven mitten and switch the valve to vent. Then the steam will release. Once it is done releasing you can remove the pressure cooker lid. When you open the lid the meat will be perfectly tender. Add your chopped vegetables, fire-roasted tomatoes, tomato puree, and seasonings (salt and pepper). Then mix well. Place the pressure cooker lid back on the pressure cooking setting for five more minutes on HI. While your meat and veggies are pressure cooking you can make any rice or noodles to accompany your stew. You can also eat this plain and it will be just as delicious. After the five minutes of cooking time simply repeat the same steps by turning the valve to vent, releasing the steam completely and then removing the pressure cooker lid.

Mukbang: Pork Belly Shrimp & Broccoli & Shrimp Tempura

Chinese, Food J. Delawcious

IT’S A MUKBANG…

I finally indulged in the cult phenomenon Mukbang on YouTube. Me, my mother, and husband sat down to some very easy recipes we prepared. Instead of ordering asian it is so simple to make at home. Down below I will explain how to make Pork Belly, Shrimp & Broccoli, and Shrimp Tempura.

Shrimp and Broccoli, White Rice, Pork Belly, and Shrimp Tempura

Asian Pork Belly

This recipe will feed 5 people comfortably

4 pounds of Pork Belly
8 scallions cut into large pieces
6 whole garlic cloves
1 large quartered onion
1 Star Anise
1 inch of sliced ginger
8 cups of cold water
4 tbsp of canola oil

The Sauce

1/2 Cup of Hoisin
3 Cups of Reserved Pork Broth
1/4 Cup of Scallions
2 minced Garlic
1 tsp of Crushed Red Pepper
1/3 Cup of Dark Soy Sauce
1 tbsp of Corn Starch
2 Tbsp of Water

Tools

1 large stock pot with lid
1 wooden spoon
Large Bowl
Small Bowl
Large Sheet Pan
Paper Towel

Optional

Sesame Seeds

Prep the Sauce

Add the hoisin, pork broth, scallions, garlic, red pepper, garlic, and dark soy sauce. Stir until well combined. In a small bowl, add the corn starch and water mix well then sit aside.

Cooking

Place the pork belly, scallions, garlic, onions, star anise, and ginger into the large stock pot. Pour the cold water over the contents in the pot. Turn the pot on medium heat and slow simmer for 1 hour. Remove Pork Belly and disregard the other contents (onions, scallions, star anise, and ginger.) Place the pork belly on the sheet pan and pat dry with paper towel.

Or you can pat dry and leave on the counter for 30 minutes to make it the driest. Making the pork belly dry will ensure that during the fry it will not pop. Reserve 3 Cups of Broth from the stock broth. The remainder of the broth you can freeze for next time or make a really tasty to soup.

Add the canola oil to the same dry stock pot. Let it heat up for 3 minutes. Then add the pork belly. Allow the pork belly to cook for until crispy and brown. Once brown, pour off any excess oil. After the oil is pour off the pork belly add the sauce mixture to the stock pot. Turn the stock pot down low and let the pork belly tenderize for 45 minutes to an hour. Stir with spoon occasionally. After an hour pour the corn starch mixture over the pork belly. Stir until the corn starch water is well combined. This will allow the sauce to thicken. Once thicken remove from heat and serve. Shake sesame seeds and scallions over top to garnish. This is perfect with white rice.

Shrimp and Broccoli

3 pounds of large shrimp peeled and deveined
4 cups of Fresh Broccoli
2 tbsp of Canola oil
1 clove of minced garlic

The Sauce

1/2 Cup of Hoisin
1/2 Cup of Chicken Broth
1/4 Cup of Scallions
2 minced Garlic
1 tsp of Crushed Red Pepper
1/3 Cup of Dark Soy Sauce
1 tbsp of Corn Starch
2 Tbsp of Water

Tools

Wok
1 wooden spoon
2 Large Bowl
1 Small Bowl

Prep the Sauce

Add the hoisin, pork broth, scallions, garlic, red pepper, garlic, and dark soy sauce. Stir until well combined. In a small bowl, add the corn starch and water mix well then sit aside.

Cooking

In the large bowl add broccoli and place in the microwave for 4 minutes. In another large bowl add cold water and ice. Put the broccoli in the ice bath and stop the cooking process. Leave in for 3 minutes and remove from bath. Place back in the bowl it was microwaved in and sit aside.

Heat the wok to medium high, and add canola oil/garlic. Once the garlic becomes fragrant add the shrimp. Cook shrimp until almost opaque about 1 minute. Add the broccoli and stir fry for 30 seconds. Add the sauce and stir for 30 more seconds. Once it is at a boil, add the corn starch mixture. Mix until the sauce has thicken. Remove from heat and serve right away.

Mom’s Shrimp Tempura

Four pounds of peeled/deveined large Shrimp (keep tails on)
1/2 Cup of Wheat Flour
1/2 Cup of AP (All purposed)
1 Tbsp of Baking Powder
Pinch of Salt
Pinch of Pepper
1 beaten egg
1 bottle of beer or club soda
4-6 Cups Canola Oil
1 Tbsp of garlic powder

Tools

Wok
Tongs
1 Cold Large Bowl
Cutting Board
Knife
Cooling Rack and Sheet pan
Oil thermometer
Whisk

Prep:

Put the large bowl in the freezer. Using a steel bowl will allow it to hold the cold temp longer. However, glass will do the trick as well.

On the cutting board, take one shrimp and lay flat. With the knife, make small shallow slits along the shrimp’s body. With a delicate hand, pull the shrimp to stretch. The shrimp will appear longer and bigger. Continue until each shrimp is completed. Sprinkle the garlic powder over the top and sit aside.

Cooking:

In the wok, add the canola oil. Add the thermometer to the side of the wok and let it heat on a medium to 350 F. While the oil is heating take the cold bowl out of the freezer. Add into the bowl the flours, baking powder, salt, and pepper. Mix with Whisk until incorporated. Once mixed well add the beer and beaten egg. Mix well and sit back in the freezer. Keep the batter cold.

Once the temp is at 350 F, remove the cold bowl from the freezer. Dip the shrimp into the batter and shake the excess. Place the shrimp into the hot oil away from you and fry for 2 minutes. Fry between 6-8 at a time depending on the size of your wok. Remove the shrimp from the oil and lay cooked shrimp on cooling rack. Repeat until shrimp is fried completely. Serve these shrimp with prepared Thai sweet chili sauce.

Make sure you share these recipes with the people you love. Remember be the best possible version of yourself!

Happy Cooking 🙂

Jersey

Watch our Mukbang here:

Quick Ramen Soup

Chinese, Food, Soups J. Delawcious

I know it has been a long time but I thought I would share this quick ramen recipe! I was totally craving some asian delights in a bowl with extreme flavor and I did not want to buy it. I knew I could make ramen that was restaurant quality in my own home. I am not talking about doctoring your own pack of noodles. I am talking about flavorful broth made with vegetables and minimal ingredients.

What you will need:

2 Bone Broth (Chicken)

1 inch of Ginger cut in chunks

4 cloves of Garlic

4 Cut Stalks of Green Onions

1 Tsp of Fish Sauce

1 Tbsp of Maggi flavoring

2 Cups of Water

2 Boiled Chicken Breast Boiled

1 Package of Raw Thinly Sliced Beef

Pound of Large Stemmed Shrimp

1 Box of Ramen Noodles

4 Halved Hard Boiled Eggs

1 Chopped Green Onion

1 Bag of Shredded Carrots

1 Pint of Brown Thinly Sliced Mushrooms

1 Package of Bean Sprouts

The Broth:

In a large stock pot add bone broth, ginger, garlic, and green onions. Allow to simmer slowly for 15 minutes. Then add fish sauce, Maggi flavoring, and 2 cups of water. Allow the broth to continue to simmer for 20 minutes on low. After 20 minutes,discard the ginger, garlic, and green onion from the broth.

Noodles:

While the broth is simmering cook noodles as directed on the box. I always stop cooking them 1 minute shorter than instructed for that classic ramen texture. After cooking shock them in cold water to stop the cooking.

Build the Bowl:

Place the noodles in the bottom of the bowl. Then add mushrooms, carrots, bean sprouts, chicken, shrimp, and beef. Add these items in the corners of the bowl to make sure you can see the contents. Then ladle the hot broth on top. Fill the bowl to the top to cover the contents. Then place the halved egg and green onions on top. You can add some of your favorite condiments like siracha or hoison to give the broth a little extra flavor.

However, you should taste the broth before adding the hot sauce to really get that FLAVOR!

If you make this ramen please #jdelawcious on social media or @jdelawcious on IG.

Happy Cooking ♥

J. Delawcious

Super Easy Ravioli Using Egg Roll Wrappers

Italian, Seafood J. Delawcious

My mom and I came up with this really cool recipe for egg roll wrapper ravioli. Who has the time to roll out dough and make it perfectly thin? We don’t! This is EASY NO KNEAD RAVIOLI! Egg roll wrappers are super easy to use and versatile. Did you know they have fewer calories than pasta? It is basically guilt free! 3 Small egg roll wrappers are 16 calories?!?!?! Are you convinced yet? Let’s do this!! Continue Reading “Super Easy Ravioli Using Egg Roll Wrappers”

Buffalo Chicken Cauliflower Mac & Cheese

Chicken, Soul Food, Vegetables J. Delawcious

Facebook had this video being shared virally of Buffalo Chicken Mac & Cheese and it looked AMAZING! However, when you are on a diet and typically trying to watch your weight you know that this is something you really can’t have or can you? I started to think why can’t I make a lighter version without all of those calories? I came up with Buffalo Cauliflower Mac & Cheese. Let me show you how I make it.

Continue Reading “Buffalo Chicken Cauliflower Mac & Cheese”

Healthy Chicken Kabobs

BBQ, Chicken J. Delawcious

It’s Grilling Time….

The weather is getting warmer and it is time to break out those grills for some healthy chicken kabob! Chicken kabob are yummy, easy, and fun to eat. The combination of veggies or meats/veggies are endless. Today I am going to show you my no fail chicken kabob recipe.

All you need is a few simple ingredients and you have a very satisfying meal. For all my veggie friends this recipe works for you too! I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the recipe and just skip the meat and use your favorite veggies. Just make sure you cut them large enough to hold up to the grill. Anyway, let’s jump right in to this chicken kabob recipe!

What you will need:

4 Cubed Chicken Breast

8 Portobello Mushrooms

4 Bite Sized Chopped Onions

10 Cherry Tomatoes

Spice Mix:

1 tbsp of Onion Powder

1 tsp of Pepper

1 tsp of Salt

1 tsp of Ground Mustard

1 tsp of Crushed Red Pepper

Oil Dressing:

4 Tbsp of Avocado Oil

2 Fresh Minced Garlic Cloves

2 tsp of Fresh Thyme

2 tsp of Fresh Parsley

3 tsp of Fresh Oregano

Tools:

Skewers Metal or Wood (please soak wood skewers for at least 45-60 minutes prior to use)

Cooking Brush

Assemble:

Preheat grill.

Mix the spice blend and sit aside. Mix the oil dressing and sit aside.

Separate chicken, onions, mushrooms, and cherry into different bowls. You can place veggies and chicken as instructed in the video below or in your own pattern. These veggies are interchangeable as well. Please use whatever veggies or meats you like best.

Vegan Friendly Option:

If you are going vegan or vegetarian, use sturdy veggies that can hold up to the heat, I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the same steps and grill until veggies are tender. I would pre-boil potatoes for about 6 minutes prior to placing on the grill. This way it will cook at the same pace as the other veggies you choice.

Cook:

Once all the meats and veggies are on the skewers place on a hot grill. Sprinkle generously the spice mix over the top of the veggies and chicken. After the first 3 minutes turn brush on the oil based dressing on top and turn over.

Sprinkle the other side with spices and brushes on the oil dressing. Cook kabob on each side for about 3 minutes or until an internal temp of 165F.

Remove from the grill and brush the remaining dressing and spices on top.

Serve:

You can serve this with salad, rice, or a nice pasta. The sides are endless!

I hope you enjoy!

xoxo

J. Delawcious

Watch the full tutorial here: