Chunky Potato Cheese Soup

 

From Pressure Cooking Today

 

Yield: 6-8 servings

Ingredients

• 2 tablespoons butter
• 1/2 cup chopped onion
• 6 cups peeled and cubed potatoes
• 2 14 oz. cans chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 tsp red pepper flakes
• 2 tablespoons dried parsley
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 oz. cream cheese, cut into cubes
• 1 cup shredded cheddar cheese
• 2 cups half and half (can use fat free but soup will be thinner)
• 1 cup frozen corn
• 6 slices crisp-cooked bacon, crumbled

 

Directions

 

1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.
2. Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
3. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.

Pressure Cooker - Chicken and Dressing

Amazon put the Instant Pot Pressure Cooker on sale for Prime Day for $69.99 and I just had to order it.  I had been watching this for a few months after reading all the rave reviews on a  few message boards I read and saw the over 8000 5 star ratings on Amazon.We made our first meal in it last night and it was a total winner.  Four frozen chicken breasts straight from freezer to plate and in our bellies in 50 minutes.I used the recipe below.  Next time I will season the chicken as it goes into the pot and prepare chicken gravy to go with it, bit other than that it was very good and we will do it again soon.  Updated: We have repeated this recipe three times now and each time it has been equally yummy!

Instant Pot Chicken and Stuffing recipe ingredients:

4 large frozen chicken breasts
1 cup chicken broth
1 large can (23 oz) Cream of Chicken soup (or two small cans)
1 bag of cornbread stuffing (14 oz)

Instant Pot Chicken and Stuffing recipe directions:

You place the chicken breasts (stacking them in the bottom of the pressure cooker over lapping them as needed) and add 1 cup of chicken broth. Set the vent to “seal” and press the manual button for 14 minutes. Once it’s does, do a quick release on the valve and wait for all the steam to release before opening the unit. Press the cancel button to turn off the unit.

Check to make sure the chicken is fully cooked. There will be a lot of liquid at the bottom. You will need this liquid for the cornbread stuffing.  Open the bag of cornbread stuffing and place it directly over the top of the chicken breasts (leave all that liquid in there). Pour the cream of chicken soup over the stuffing, covering it completely.  Replace the lid and set the manual button for another 4 minutes. This will allow you to heat the stuffing.  The machine won’t pressure cook again because the stuffing is soaking up all of the hot juices.  It’s only heating the process.  When it’s done, check the quick release the valve to release any pressure before opening the lid. Mix all of the ingredients together. When you mix it all together you will notice the chicken start to shred with very little effort. Serve it immediately and enjoy!

Recipe from:  http://www.isavea2z.com/instant-pot-chicken-and-stuffing-recipe/

Pork Roast on Smoker

We hadn't used the smoker in several weeks and since we knew we would be home all day we decided it was a perfect time to do so.

We took a Smithfield's 3.5 Pork loin, rubbed it with Rosemary Garlic Salt and a little pepper and then smoked it for 6 hours at 225. Once out of smoker we let it sit covered with aluminum foil while we made the corn on the cob and green beans to go with and it was perfect. Turned out to be one of the best Pork Roasts we have made (and we make lots of pork roasts).I used the leftovers for lunch today with my salad.

Our Perfect Pork Roast Recipe

We discovered this recipe a few years ago and it is now the only way we cook a Pork RoastPreheat oven to 500 degrees.  Yes 500 degreesWhen it reaches temperature place your seasoned (we use various seasonings depending on our mood) foil wrapped and bake EXACTLY 5 1/2 minutes PER POUND.  When timer goes off turn oven OFF and whatever you do, do NOT open the oven door. Keep in oven for exactly 60 minutesRemove and let roast sit for 5-10 minutes before carving.  It will be perfect!! The before and after

Stir Fry with Chicken and fresh pineapple + brown rice!

Stir Fry with Chicken and fresh pineapple + brown rice!

2 servings:

Chicken marinated in:

1 single chicken breast

1/2 teaspoon sweet paprika

1/2 - 1 teaspoon cayenne pepper

2 cloves garlic

1 tablespoon lemon juice or lime

1 tablespoon grated ginger

Pineapple marinade:

1 small or medium-sized fresh pineapple

2 tablespoons soy sauce

1 tablespoon liquid honey

2 teaspoons of brown sugar

2 tablespoons rice vinegar (you can use regular vinegar)

Juice of 1/2 lime or lemon

You will also need:

2 tablespoons olive oil (I use extra virgin olive oil)

1 large chili pepper

Chives (you can skip it if you want)

Preparation

Cut chicken into strips, put into a bowl, add the marinade ingredients: a pinch of salt, paprika, grated garlic, lemon juice, ginger. Mix and allow to stand for half an hour (or longer - until the meat reach room temperature).

* In The second bowl: put the pieces of peeled pineapple and add the remaining marinade ingredients: soy sauce, honey, sugar, rice vinegar, lime juice. Mix and set aside for half an hour.

I do mine in the Wok! Pour 1 tablespoon of oil or olive oil, heat, add the chicken pieces from the marinade and fry for about 3 - 4 minutes stirring occasionally. At the end of cooking add the chopped fresh chili and chives cut into 4 cm pieces or chopped spring onions. Remove everything from the wok and place on a plate.

Put pineapple in the wok, without the marinade (do not pour marinade!), Add 1 tablespoon of olive oil or oil and fry for about 2 - 3 minutes.

Pour the marinade, add chicken, keep still on fire for a moment to the flavors merged.

Crispy Chicken

From:  LilLuna.com

Ingredients

• 3 large chicken breasts
• 2-3 cups Panko bread crumbs
• ¾ cup flour
• ½ tsp salt
• ½ cup milk
• 6 TB olive oil
• 1 - 12 oz package farfalle noodles

Sauce

• 8 oz cream cheese
• 1 tsp Italian seasoning
• ¼ tsp granulated garlic
• ½ tsp oregano
• ¼ tsp seasoned salt
• 1 tsp chicken bullion granules
• 1 TB butter
• 1 can cream of chicken
• 1 cup chicken broth
• ½ cup milk

 

Instructions

1. Combine ½ tsp salt and ¾ cup flour in a bowl/pie pan (we use the pie pan because it's easy for dipping the breasts in) and set aside.
2. Prepare for the breading process by putting the crumbs, flour and milk each into their separate bowls or pie/bread pans. Set aside.
3. Place chicken in a gallon sized ziplock bag. Pound the chicken flat with a meat mallet. Remove chicken and slice each breast in half.
4. Dip your chicken in the flour, covering all sides. Lay onto a small cookie sheet and set in freezer for about 5 minutes.
5. Start cooking your pasta according to box directions.
6. Place oil in skillet on medium heat.
7. Remove chicken from the freezer and place into the bowl/pie pan of milk and then into the crumbs. Carefully add chicken to the oil and cook on both sides until golden brown (about 3-5 minutes each). Add more olive oil as needed.
8. Reduce heat and cover pan. Let the chicken cook through for an additional 5-7 minutes, being careful not to burn bottoms.
9. When your chicken has been cooked through, remove from heat, and cover with tin foil.
10. In a small bowl, microwave 8 oz of cream cheese for 30 seconds. Add italian seasoning, garlic, oregano, salt and bullion and stir to combine.
11. In your skillet, melt 1 TB butter. Add 1 can of cream of chicken, chicken broth, milk and seasoned cream cheese. Whisk over medium heat until it starts to bubble. Let cook for about 2 minutes. Pour noodles into sauce and mix until well coated.
12. Cut your chicken into strips and place over your cooked pasta and sauce. ENJOY!