We had delicious, juicy, grass-fed NY strip steaks from Little Creek Ranch, seasoned with salt, pepper, and Trader Joe’s 21 Seasoning Salute.
On the side, we had steamed broccoli with a little grass-fed butter, salt, and pepper.
And finally, some delicious pressure cooker carrots. The carrots were so amazing, I have to share the recipe with you!
If you try it, let me know what you think!
Pressure Cooker Carrots
12 regular carrots, peeled, ends removed
1/2 C water
2 TBS grass-fed butter
1 tsp dill weed
1 tsp thyme
2 TBS honey
Chop carrots into 2-inch pieces. Place in the pressure cooker (on the tray insert, if you have one) with 1/2 C water. Seal the cooker and and wait for the regulator to start rocking. Once it does, set a timer for 4 minutes.
Once carrots are done, set the cooker in a sink full of cold water until the pressure releases. Carefully open the lid, dream the carrots, and place back on the stove on MEDIUM heat. Add the butter, herbs, and honey. Stir as it heats.
These are quick and delicious! Enjoy!