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

Baked Teriyaki Chicken

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t chicken 2

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

Instant Pot Cajun Pork and Rice

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one dish pork recipe

I used my Instant Pot for this recipe but I’m sure any good electric pressure cooker would work out just as well.

This is a simple one dish recipe and because it is cooked in the pressure cooker it doesn’t take all that long to prepare.

Instant Pot Cajun Pork and Rice
 
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Author:
Recipe type: Pressure Cooker
Serves: 3-4
Ingredients
  • 1 teaspoon olive oil
  • 1 medium green bell pepper (julienned)
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • 1 ½ pound boneless pork loin chops
  • 1 can Petite diced tomatoes (14.5 ounces)
  • 1 small onion (finely chopped)
  • 1 celery rib (chopped)
  • 1 small carrot (sliced)
  • 1 garlic clove (crushed and minced)
  • ½ teaspoon hot sauce
  • ¼ teaspoon salt
  • ¾ chicken broth
  • 1 ½ cups instant rice
Instructions
  1. Select sauté setting on Instant pot and adjust to high heat. Using the oil cook the green pepper until crisp tender – remove and set aside, and push cancel.
  2. In a small bowl mix together the cumin and chili powder. Rub 2 teaspoons of the spice mixture into the chops and place them in the pressure cooker.
  3. In another bowl mix together the tomatoes, garlic, onion, salt, hot sauce, and the remaining cumin and chili powder mixture. Pour the mixture over the chops and seal the lid making sure the vent is closed. Pressure cook at high pressure for 6 minutes.
  4. Let pressure normally release for 5 minutes – and then quick release the remaining pressure.
  5. Stir the broth into the Instant pot braking up the pork as it is mixed in. Set the instant pot to sauté – normal setting, bring mixture to a boil, stir in the rice and cook until rice is tender. (about 5 minutes stirring as needed)
  6. Serve topped with the green pepper.

Adapted from Taste of Home magazine

 

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 Honey Barbecued Chicken

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BBQ highs

BBQ highs 2

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)

 

Grilled Pepper and Onion Hot Dogs

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hot dog recipe picture

This recipe is super simple with amazing taste. 10 minutes of prep time and 15 minutes on the grill, and your hot dogs are ready to serve.

Grilled Pepper and Onion Hot Dogs
 
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Author:
Recipe type: Grilling
Cuisine: Italian
Serves: 8
Ingredients
  • 1 medium green bell pepper (cut into strips)
  • 1 medium red bell pepper (cut into strips)
  • 1 small sweet onion (sliced)
  • ¼ cup Zesty Italian dressing
  • 1 package of hot dogs
  • Hot dog buns
Instructions
  1. Prepare and preheat grill to medium heat
  2. Place peppers and onion on a large sheet of heavy duty aluminum foil and drizzle the dressing over the top. Fold the foil over the vegetables to form a packet.
  3. Grill vegetables for 15 minutes or until crisp-tender.
  4. After 6 minutes start grilling the hot dogs, grilling them until heated through. (Turn packet and hot dogs occasionally while grilling) this is also a good time to toast the buns if you wish to do so.
  5. Remove the foil packet from the grill and cut a few slits in the top to release the steam, and then open carefully. Serve the hot dogs topped with the vegetable mixture

hot dog picture 3

 

Slow Cooker Stuffed Cabbage Casserole Recipe

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green pepper rice recipe picture

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Using the slow cooker made this recipe real simple to put together. There is a little prep time involved, but nowhere near as much as when you actually have to stuff the cabbage.

All the flavors are there, they are just taking on a different form, and because it is cooked in the slow cooker it frees up a lot of time to get some other things done.

Slow Cooker Stuffed Cabbage Casserole Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • ⅓ cup chopped onion
  • 4 cups chopped cabbage
  • 1 medium green pepper (coarsely chopped)
  • 1 cup uncooked instant rice
  • 1 cup water
  • 1 can tomato paste (6 ounces)
  • 1 can diced tomatoes (14.5 ounces)
  • ½ cup ketchup
  • 2 tablespoons cider vinegar
  • 1 to 2 tablespoons sugar – optional
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
Instructions
  1. In a large skillet cook burger and onion until burger is no longer pink inside; drain if needed. Place the burger mixture in the bottom of the slow cooker and mix in the cabbage, green pepper, and rice.
  2. In a large bowl mix together the water and tomato paste, and the mix in the rest of the ingredients. Add the mixture to the slow cooker and mix until well combined.
  3. Cook on low for 4-5 hours or until rice and vegetables are tender.
  4. Serve hot.

 

Slow Cooker Angel Chicken Recipe

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angel chicken recipe

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This Slow Cooker Angel Chicken Recipe only requires a few ingredients with very little prep time. Outside of having to cook the pasta it is pretty much a set it, and forget it recipe.

I thought it was really good, and my wife loved it! Give this one a try.

Slow Cooker Angel Chicken Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 ounces cream cheese
  • 1 can condensed cream of mushroom soup
  • ¼ cup Tuscan House Italian dressing
  • ¼ cup dry white wine
  • 1 ½ pound boneless skinless chicken thighs (cut into bite size pieces)
  • 8 ounces angel hair pasta or thin spaghetti
  • 2 tablespoons fresh parsley (optional)
Instructions
  1. In a medium size bowl mix together the cheese, soup, dressing, and wine until thoroughly combined.
  2. Arrange chicken pieces in the bottom of the slow cooker and pour the soup mixture over the chicken.
  3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours or until chicken is done.
  4. Just before chicken is done cook pasta according to package directions; drain.
  5. Serve chicken and sauce over pasta, and garnish with parsley; if using.

Adapted from Kraft Recipes

Shepherd’s Pie for Two

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This Shepherd’s Pie for Two is a delicious one dish recipe, and just the right amount for two people. It does require a little time to put it all together but it is well worth the effort.

I used frozen peas and carrots in this recipe and cooked them from the frozen state and it worked out real well.

Shepherd’s Pie for Two
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • 1 pound potatoes peeled and cut into 1 inch pieces
  • Salt and pepper
  • 5 tablespoons unsalted butter (divided)
  • 1 ½ cups frozen peas and carrots
  • 1 small onion (finely chopped)
  • 12 ounces lean ground beef
  • 1 tablespoon tomato paste
  • 1 large garlic clove (minced)
  • ¼ teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 teaspoons soy sauce
Instructions
  1. Place potatoes in a medium sauce pan covered with water and 1 tablespoon of salt. Cook until tender; drain. Add the half and half and 4 tablespoons of butter to the potatoes and mash until smooth. Cover and set aside.
  2. Using the remaining tablespoon of butter in a 10 inch skillet cook the onion, peas, and carrots, until softened. Add the ground beef, ½ teaspoon salt, ½ teaspoon pepper and cook breaking burger up until burger is no longer pink inside.
  3. Stir in the tomato paste, garlic, and thyme; cook until fragrant (about 1 minute) stir in the flour and cook for 1 more minute. Mix in the broth, wine, and soy sauce and cook until mixture is slightly thickened.
  4. Spoon dollops of mashed potatoes over the top and spread it out in a layer over the filling. Drag fork tines over the top to create the ridges.
  5. Place oven on broil and move skillet to the oven, about 5 inches from the element, broil until potato topping is golden brown.

shepherds pie picture 2

Adapted from Cooks Country