Dreary forecast messing with your weekend BBQ plans? You may not be able to fire up the grill, but we’ve got you covered with 5 delicious Instant Pot recipes to save your rainy day BBQ plans!
Here in Florida, afternoon thunderstorms are the norm. It’s often too rainy, or too plain hot, to fire up the grill. So, when we visited my in-laws for Memorial Day, rather than hauling along our grill, we brought our Instant Pot and surprised them with an indoor BBQ feast.
For Independence Day, we’re hitting the road and crossing three state lines to visit family. You better believe we’re taking along our Instant Pot, and several of these recipes!
5 Delicious Indoor Rainy Day BBQ Recipes for the Instant Pot:
Unless you own 5 Instant Pots, making a couple of recipes in advance is the way to go. Make these sides the day before, then cook the main dishes the day of!
It’s true what they say: happy wife, happy life. I am so blessed with both! And one thing that keeps my wife smiling is an occasional filet mignon for dinner. When we first got married, almost four years ago, she was a well-done kinda girl. But I’m happy to report that she has seen the light! She now knows the beauty and perfection of medium rare. I feel so accomplished.
A Cheaper Way to Date Night
Man, I really love going out to eat. But since we started having kids, our date nights look a lot different. By the time we pay for a babysitter, order two meals and a couple drinks, we’re looking at $200 easily. Well, it’s a good thing I like to cook! And that I’m pretty decent at it. It also helps that our kids are usually in bed by 7pm every night. That’s plenty of time to enjoy a great filet, mushroom risotto, and a bottle of Pinot Noir.
I only use two tools to cook filet mignon: a Cast Iron Skillet and a pair of tongs. I mean, you will need to baste the steak as it cooks. So you could use a spoon to do that, but I just use the rosemary and thyme like a basting brush. And technically you don’t need to use a cast iron skillet, but no other pan on Earth will give you a sear as great. So just go ahead and get one already!
Remove filets from refrigerator at least 20 minutes before cooking. Once near room temperature, season well on all sides with salt and pepper.
Preheat oven to 425 degrees.
Heat skillet over high heat. Once it begins to smoke a little, add oil. Then swirl around pan for about 15 seconds.
Add filets to screaming hot pan and sear on all sides (top, bottom, and all around sides), 2-3 minutes each side. After the first turn, add butter, thyme, rosemary, and garlic to pan. Baste steaks constantly during the searing process.
Transfer skillet to oven. Cook times - rare: 5 minutes; medium rare: 6 minutes; medium: 7 minutes; anything else: just don't. Halfway through cook time, turn steak for even cooking.
Remove skillet from oven and transfer filet to plate to rest for at least 5 minutes before slicing.
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Aren’t we always on the lookout for the best pound cake recipe? I know I am. And no matter what’s on the table for our monthly family dinner, we pretty much always have pound cake for dessert. Along with the occasional sweet potato pies!
The Secret Formula
When I was a kid, my mom taught me the secret recipe to pound cake. I never forgot it.
2 + 2 + 2 = 6
2 sticks of butter, 2 cups of sugar, 2 cups of flour, equals 6 eggs. And that’s it – the base for a great pound cake.
The Variations are Endless…
The fun part about this pound cake recipe is making it your own. You get to choose the cheese (if you want any at all) and the flavor. We tend to stick in one of two lanes – cream cheese with vanilla flavor or (my personal favorite) lemon. The easy way is to use a couple teaspoons of extract. But if you want authentic flavor, don’t be afraid of scraping the seeds out of a vanilla bean!
As I’ve started experimenting more, I recently tried something that I loved. I’m planning on changing this is on my family to see if they’ll notice. I’m switching from cream cheese to mascarpone! If you don’t know about it, do your life a flavor and check it out.
This Pan is Amazing!
I’ve cooked with many cake pans in my lifetime. But this was by far the best one. It’s so sturdy and well-made that you’ll feel like a baker for sure. And even better, the grooves in this pan pretty much slice the cake for you. If you slice along the grooves, you will get perfect portions all the way around – half small slices and half large.
Why the Berries and Cream?
I don’t know why, but I’ve always felt like pound cake needs something to go with it. I’m not a big fan of that powdered sugar frosting you see so often. Or even worse, just plain powdered sugar. I also don’t want my cake to become soggy if I need to walk away and refresh my coffee.
So berries and cream is one of my favorite desserts of all time – especially if the cream is custard. But obviously, the custard would be too much to pair with cake. One day, while eating strawberry shortcake, my inner fat kid thought, “Why not combine my two favorites into one dessert?” So that’s what I did. And I’m so glad I did.
Recipe for the Berries and Cream
For the berries…
Take whatever assortment of berries you like and rinse well. Place them in a large bowl and sprinkle with 1/4 cup of sugar. Mix well, then set aside at room temperature (for about 2 hours) to allow berries to release their juices. Mix every half hour.
For the cream…
In a large mixing bowl – add 2 cups heavy cream, 1/2 cup sour cream, 1/2 cup sugar, and 1 Tbsp. vanilla extract. Whisk with hand mixer until peaks form.
There are few dishes as elegant and luxurious as Beef Wellington. So when I decided to start throwing dinner parties, there was only one thing that had to be on the menu: Beef Wellington! Now, at that point, I had never even eaten it before. But I had seen so many episodes of Hell’s Kitchen that I felt like I knew what it tasted like.
So what did I do? I took to YouTube to watch the man himself make it. Over and over and over again…
I mean, I must have watched those videos 30 times each.
But I was determined to nail it!
And the result…
A mess. But actually, I was so proud of it. I ended up making it 3 or 4 more times, with the same loose, soggy result. Then, as I was watching a more recent season of MasterChef, I noticed something different. They were adding a layer of crepe! I’m not sure when (if ever) GR modified the recipe, but I found no record of it on his website where I got the original recipe (except in the photo, which I noticed while writing this) or in the YouTube tutorials. Until…
This past Christmas, I received the Gordon Ramsay Masterclass as a gift. My family knew this was the perfect gift for me, and I highly recommend the $90 investment. And low and behold, what did I find? The missing steps to the recipe!
It’s all about the crepe. That layer will absorb the moisture and protect your puff pastry from becoming mush. The mushrooms are also prepared differently, which I definitely prefer. Now, I feel like a pro. But don’t get me wrong… It is a lot of work.