Instant Pot Chicken Adobo

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This is a great recipe if you are new to Instant Pot. It doesn’t require that many ingredients and cooks fairly quick. There is a little bit of extra time involved reducing the sauce.

If you like Asian food give this one a try, it’s really good.

4 chicken leg quarters separated legs and thighs (I purchased 1 package of legs and 1 package of thighs because they were on sale cheaper than buying the leg quarters)

Instant Pot Chicken Adobo
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • ⅓ cup soy sauce
  • ¼ cup sugar
  • ¼ cup white vinegar
  • 5 cloves garlic (crushed and minced)
  • 2 bay leaves
  • 1 large onion (sliced)
  • 2 green onions (sliced)
  • Cooked rice
Instructions
  1. Generously salt and pepper the chicken. Place the oil in the Instant Pot, set to hot sauté, and brown chicken in 2 batches. (about 7 minutes)
  2. Place all the chicken in the instant Pot and add the soy sauce, sugar, vinegar, garlic, bay leaves, yellow onion, and ½ teaspoon pepper.
  3. Attach lid, close vent, and pressure cook on high for 8 minutes. Carefully fast release pressure and remove the lid when Instant pot is ready being careful not to get burned. Turn Instant Pot back to high sauté setting, bring mixture to a boil, and continue cooking until sauce is dark brown and fragrant.
  4. Serve over rice garnished with the green onions.

Adapted from Food Network

Chicken Garden Medley

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With summer coming to an end I thought it was a good time to past an end of the summer garden recipe.

I thought this Chicken Garden Medley dish was really good and my wife absolutely loved it. Give this one dish recipe a try before the summer vegetables are history for the year.

Chicken Garden Medley
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1-pound boneless skinless chicken breasts cut into strips
  • 1 garlic clove (minced)
  • ¼ cup butter (divided)
  • 1 small yellow squash (cut in half and then sliced)
  • 1 small zucchini (cut in half and then sliced)
  • 1 medium red bell pepper (julienned)
  • 1 medium green pepper (julienned)
  • ¼ cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup chicken broth
  • ½ cup half and half
  • 8 ounces’ angel hair pasta (cooked according to package directions and rinsed)
  • ¼ cup shredded parmesan cheese
Instructions
  1. Preheat oven to 350F
  2. In a large skillet using 2 tablespoons of the butter cook chicken and garlic until chicken is no longer pink inside, add the vegetables and continue cooking until crisp tender; remove from skillet and set aside.
  3. Add the remaining butter to the now empty skillet and stir in the salt and flour to form a paste. Mix in the chicken broth and continue stirring until thickened and then stir in the cream.
  4. Place the pasta in a 13 x 9 casserole dish sprayed with cooking spray and mix in the vegetable mixture and sauce, sprinkle with the cheese, cover with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 5 minutes.
  5. Serve hot.

Adapted from Taste of Home Magazine

Slow Cooker Hot Dogs and Beans

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This Slow Cooker Hot Dogs and Beans recipe requires very little prep time and makes a great one dish meal your family will love.

I you want to free up some time by using the slow cooker give this one a try.

Slow Cooker Hot Dogs and Beans
 
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Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ¾ cup ketchup
  • ⅓ cup brown sugar
  • ¼ cup molasses (do not use blackstrap)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 6 slices bacon (cut into ½ inch pieces)
  • 1 medium onion (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 can pinto beans (rinsed)
  • 1 can navy beans (rinsed)
  • 8 hot dogs (cut into ½ inch lengths)
Instructions
  1. Place beans and hot dogs in the slow cooker.
  2. Cook bacon, onion, and garlic in a large skillet over medium high heat until onion starts to brown and place mixture in the slow cooker.
  3. In a sauce pan mix together the chicken broth, ketchup, brown sugar, molasses, mustard, vinegar, hot sauce, chili powder, salt, and cayenne pepper. Bring mixture to a boil and add the sauce mixture to the slow cooker; mix to combine.
  4. Slow cook on high for 4 hours or on low for 6.

Adapted from Cooks Country

Baked Teriyaki Chicken

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This recipe looked so good and easy I had to give it a try. It requires a sauce that can be put together in just a few minutes, and there is a good chance you will have all the ingredients on hand.

The original recipe served the chicken and sauce over rice, but I decided to serve it with hash brown patties instead.

For a simple recipe it turned out super good – give this one a try.

Baked Teriyaki Chicken
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 8-12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (crushed and minced)
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 8-12 skinless chicken thighs (I did 8 and it came out about right but there is enough sauce to do 12)
Instructions
  1. Mix all the ingredients together in a sauce pan except for the chicken. Bring the mixture to a slow boil over low heat stirring frequently until mixture thickens – off heat and set aside.
  2. Place chicken in a 13 x 9 baking dish lightly sprayed with cooking spray. Using a brush coat chicken Preheat oven to 425F.
  3. on both sides with the sauce.
  4. Bake chicken for 30 minutes brushing with sauce every 10 minutes. Flip chicken and bake for about another 30 minutes continuing to brush with sauce every 10 minutes. Cook until juices run clear or to a temperature of 185F.
  5. Serve over rice.

Adapted from Allrecipes.com

Chicken and Rice Dinner

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This chicken and rice casserole recipe caught my eye because it doesn’t have the typical canned soup ingredients which in my mind makes it a lot healthier.

This recipe requires very little prep time and there is a good chance you will have all of the ingredients on hand.

Chicken and Rice Dinner
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 cut up chicken (3 ½ to 4 pounds)
  • ⅓ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2⅓ cups water
  • 1 ½ cups long grain white rice
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 350F
  2. Place four in a shallow dish like a pie plate and roll chicken in flour to coat. Using the oil in a large skillet over medium high heat cook chicken until browned on both sides.
  3. While chicken is browning mix the rest of the ingredients together in a large bowl and pour the mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray.
  4. Arrange the chicken over the rice mixture, cover with aluminum foil, and bake for 50 – 60 minutes or until rice is done and dark meat registers 180F.
  5. Let rest for 10 minutes and serve hot.

Adapted from Taste of Home Cookbook

 

Cream Cheese Blueberry Muffins

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It is a great year for blueberries in upper Michigan this summer. I decided to put some of the berries to good use and put together these blueberry muffins. These blueberry muffins are moist and delicious.

I think I went overboard with the blueberries a little bit, but no matter they are so good; but 1 cup would be just right. I also used Splenda instead of sugar.

Cream Cheese Blueberry Muffins
 
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Author:
Recipe type: Breakfast
Serves: 6-12
Ingredients
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar (I used Splenda)
  • ⅔ cup whipped cream cheese
  • ½ cup half and half
  • 2 eggs
  • ¼ cup vegetable oil plus 1 teaspoon
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350F.
  2. Lightly spray muffin tin with cooking spray – 12 regular or 6 jumbos; can also use paper liners.
  3. In a large bowl whisk together all the dry ingredients – I included the sugar in this mixture.
  4. In another bowl mix together the eggs, cream cheese, half and half, and vegetable oil until well combined. Pour the dry ingredients into the wet ingredients and mix until batter is smooth and then gently fold in the berries.
  5. Divide batter evenly between the muffin cups and bake until golden brown and a tooth pick inserted comes out clean. (10 – 15 minutes for regular – 20 -30 minutes for jumbo)

Adapted from Allrecipes.com

Simple and Delicious Ricotta Meatballs Recipe

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These Ricotta Meatballs are moist and delicious. This recipe doesn’t require many ingredients and is very simple to put together. The Ricotta cheese make the meatballs nice and moist so you can get away with using very lean ground beef; I used ground round for this recipe.

Simple and Delicious Ricotta Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • ½ medium onion (finely chopped)
  • 4 tablespoons olive oil (divided)
  • 3 cloves garlic (crushed and minced)
  • 1 pound of lean ground beef
  • 1 cup whole milk Ricotta cheese
  • ¼ cup chopped Italian parsley
  • 1 egg (beaten)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper or to taste
  • ⅓ cup dry breadcrumbs
  • 1 jar marinara sauce (24 ounces)
  • 1 cup water
Instructions
  1. In a large nonstick skillet using 2 tablespoons of the oil cook onion until translucent. Add the garlic and continue cooking until fragrant; place onion mixture in a large bowl. Mix in the ground beef, Ricotta cheese, parsley, egg, salt, pepper, and cayenne pepper until just combined. Add the bread crumbs and mix until thoroughly combined. (Hands work great for this.)
  2. Measure out about 2 tablespoons of the meat mixture for each meatball; form and set aside.
  3. In the same skillet using the remaining olive oil brown meatballs over medium heat on all sides; and then drain any excess fat if needed. Add the sauce and water to the meatballs, bring mixture to a boil, and then reduce the heat to a high simmer. Cook until meatballs are no longer pink inside – stirring occasionally while cooking. (about 30 minutes)
  4. Serve over spaghetti.

meatball recipe picture

Adapted from Allrecipes.com

Slow Cooker Moist Chicken Drumsticks Recipe

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I had a lot of yard work to get done so I needed to free up some time. This slow cooker recipe from Taste of Home cookbook looked pretty good so I decided to give it a try. It requires only a few ingredients with almost no prep time.

Slow Cooker Moist Chicken Drumsticks Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 3 pounds’ chicken drumsticks
  • 1 can tomato sauce
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 2 garlic cloves (sliced thin)
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
Instructions
  1. Place drumsticks in a slow cooker lightly sprayed with cooking spray.
  2. In a small bowl mix together the tomato sauce, soy sauce, brown sugar and garlic and pour the sauce mixture over the chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear. (internal temp. of 185F)
  3. Remove the chicken to a serving platter and pour the juices into a small sauce pan.
  4. In a small glass mix together the cornstarch and water.
  5. Skim any fat from the surface of the sauce, bring the mixture to a boil, and then stir in the cornstarch mixture. Stir and cook until mixture thickens.
  6. Serve sauce with the chicken.

 

 

Slow Cooker Honey Barbecued Chicken

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This Honey Barbecued Chicken is simple to put together and delicious. It only takes about 4 hours in the slow cooker with just a little prep time. There is a good chance you will have everything on hand to put this recipe together.

Slow Cooker Honey Barbecued Chicken
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 – 6 bone in chicken thighs (skin removed)
  • 1 tablespoon olive oil
  • 1 small onion (sliced)
  • 1 cup barbecue sauce
  • ½ cup ketchup
  • ¼ cup honey
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon liquid smoke
  • Pinch of red pepper flakes
Instructions
  1. • In a nonstick skillet over medium high heat, using the oil, cook chicken on both sides until nicely browned; arrange chicken on bottom of slow cooker. Arrange the sliced onion around the chicken thighs.
  2. • In a medium size bowl mix together the remaining ingredients.
  3. • Pour the barbecue mixture over the chicken, cover, and cook for 4 – 5 hours on low or until chicken is almost fall off bone tender.
  4. • Layer a boiler pan with aluminum foil. Place the chicken on the foil and spoon some additional barbecue over the top. Place chicken about 8 inches below the element and broil on high until chicken starts to brown.
  5. (Note: this recipe is very good even if you skip the broiler step)

 

Instant Pot Chicken Thighs in Wine Sauce

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Quick and delicious; This Instant Pot Chicken Thighs in Wine Sauce recipe requires very little prep time and cooks quickly in the pressure cooker. If you need to put a quick supper together give this one a try.

(I used an Instant Pot for this recipe but I’m sure any other brand of electric pressure cooker would work well)

Instant Pot Chicken Thighs in Wine Sauce
 
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Author:
Recipe type: Pressure Cooker
Serves: 4 - 6
Ingredients
  • 1 tablespoon butter
  • 1 can baby portabella mushrooms (4 ounces)
  • 4 -6 bone-in chicken thighs (depending on number you are serving – skin removed) I served 4 and it was just right for 2 adults.
  • ¼ teaspoon salt
  • ¼ teaspoons pepper
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅓ cup all-purpose flour
  • ½ cup chicken broth
  • ½ cup white wine
  • 3 green onions (thinly sliced)
Instructions
  1. In a shallow dish whisk together the flour, Italian seasoning, paprika, salt, and pepper; set aside.
  2. Preheat Instant Pot by pressing the sauté button and setting for normal heat. Roll chicken in the flour mixture until well coated; shaking off any excess flour. Add the butter to Instant Pot and cook chicken until nicely browned on both sides. (if cooking six do 3 at a time) Remove from Instant Pot and set aside.
  3. Add the wine and broth stirring to scrape any dripping off the bottom. Let mixture boil for about 3 minutes. (raise the temperature if needed) Press cancel – place the chicken back in the pot and add the mushrooms and green onions. Lock the lid and close the vent, pressure cook for 10 minutes.
  4. Naturally release pressure for 10 minutes and then carefully quick release the rest of the pressure.
  5. Serve chicken with sauce – I served this over hash brown patties – it was delicious.