Candied Peanuts

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Candied Peanuts
 
From Southern Plate Blog
 
 
 
Ingredients
  • 1 cup sugar
  • ½ cup water
  • 2 cups raw peanuts (skin on)
 Instructions
  1. Preheat oven to 300. In a medium saucepan, combine sugar and water. Place over medium heat and stir until sugar dissolves.
  2. Add peanuts to sugar water and continue to cook over medium heat, stirring constantly, until the peanuts are completely sugar coated and no sugar syrup remains, about thirty minutes.
  3. Pour out onto ungreased cookie sheet and spread out a bit. Bake for 30 minutes, stirring every ten minutes. Allow to cool on cookie sheet and then store in sealed container.

Chicken and Lentil Soup (Pressure Cooker)

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Made this last night and it definitely going into the soup rotation.Recipe was adapted from Skinny Taste website

INGREDIENTS:

1 lb dried lentils
3-4 boneless skinless chicken breasts (whole)
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion
1/4 cup chopped cilantro or freeze-dried
3 cloves garlic fresh or  from pre-minced
1 can diced tomatoes
1 can corn kernels drained
1 tsp garlic powder1 tsp cumin
1/4 tsp oregano1/4 tsp ground paprika
salt, to taste

DIRECTIONS:In a large pot combine all ingredients stir. Set Instant Pot to Soup setting for 30 minutes.  When done natural release pressure, remove chicken breasts, shred and add back to soup. Stir well and serve.

Makes 11 cups and will freeze

Insta-pot Chicken Vegetable Soup

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Created by me using a few different ideas I had read on-line.

1 Tablespoon butter
1 large onion
2 cups frozen mixed vegetables (anything you like)
1 large celery stock, sliced
6 cups chicken stock (store bought or home-made)
2 cups boneless Chicken breast, raw, cubed
1 teaspoon salt
1 Bay leaf
1-2 tablespoons fresh chopped parley or freeze dried parsley
Fresh Ground Pepper to taste
Pasta of choice - Barley is yummy but rotini, egg noodles or rice will work.

Steps:Select saute, melt butter then add onions and celery and cook for 1-3 minutes until soft
Add chicken stock, frozen vegetables, bay leaf and chicken.  Stir well.Lock lid in place. Select High pressure set for 9 minutes.When timer goes off let rest for 5  minutes then use quick release.  Add salt and pepper to taste.

Serve over cooked pasta.

Makes 5-6 nice size servings. This will freeze great. Just thaw, heat on stove or microwave over fresh batch of pasta.

Ziti With Ground Beef And Cheese

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From Val's Kitchen

  • 1 1/4 lb ground beef
  • 16 oz ziti
  • 1 small onion
  • 24 oz jar pasta sauce
  • 4 oz shredded mozzarella
  • salt and pepper

InstructionsSaute the onion.Add the ground beef and brown that.Add the 24 oz jar of sauce, as well as 24 oz of water.Add the ziti.Set to steam for 5 minutes.Add the 4 oz shredded mozzarella.Serve with salt and pepper to taste.