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

Slow Cooker Country Captain Chicken

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This Slow Cooker Country Captain Chicken is has pretty much the vegetable ingredients as chicken cacciatore, but uses much different spicing. The sauce is a little on the sweet side, has a little bit of heat incorporated into the spicing associated with chutney.

If you looking for a good dish that is a little different, give this one a try. This is a recipe that is simple to put together and because it is cooked in the slow cooker it will free up some your time while it is cooking.

Slow Cooker Country Captain Chicken
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 bone in chicken thighs
  • 1 medium onion (coarsely chopped)
  • 1 green bell pepper (chopped)
  • 1 cup chicken broth
  • 1 can diced tomatoes (14.5 ounces)
  • 5 tablespoons tomato paste
  • 1 jar chutney (8 ounces)
  • 4 cloves garlic (crushed and minced)
  • 2 tablespoons curry powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • Salt and pepper
Instructions
  1. Salt and pepper chicken. Using the oil in a skillet over medium high heat cook chicken on both sides until nicely browned; set aside on a plate.
  2. In the same skillet reserving about 1 tablespoon of the fat cook the onion and green pepper seasoned with ½ teaspoon salt until softened. Stir in the broth, tomatoes, and tomato paste; simmer until mixture is thickened and smooth. Off heat and mix in the chutney, garlic, curry powder, paprika, thyme, and cayenne pepper.
  3. Remove the skin from the chicken and arrange the chicken over the bottom of the slow cooker; pour the sauce over the top.
  4. Cook on low for 6 hours or on high for 3 hours – serve over cooked rice or noodles. (chicken should be at least 185F)

 

Adapted from cookscountry

Basic Instant Pot Stew Recipe

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I have seen many different versions of stew recipes created in an Instant Pot some a little more complicated than others. I decided to keep it simple. I started with the meat and just piled on the rest of the ingredients. Mixed everything up good, sealed the Instant pot, and pressed the stew button. Once the instant pot reached pressure the timer automatically set for 35 minutes – for me the end result was perfect, but I like my vegetables real tender. If you prefer your vegetables a little on the firm side you may want to reduce the time to 25-30 minutes.

Basic Instant Pot Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound stew meat (cut into one inch cubes-I used round steak in this recipe)
  • 1 pound fresh baby carrots
  • 2 medium potatoes (cut into 1 inch cubes)
  • 2 medium onions (cut into wedges)
  • 1 cup diced tomatoes (drained)
  • 1 cup beef broth
  • 1 celery rib (cut into ½ inch pieces)
  • 3 tablespoons quick cooking tapioca
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
Instructions
  1. Place all ingredients into Instant Pot; mix thoroughly.
  2. Seal pot and press the stew button.
  3. When Instant pot is done cooking let rest for 10 minutes and turn the valve to quick release. ( being carful so you don’t burn yourself)

instant pot beef stew 2

Slow Cooker Smothered Chicken with Bacon and Onions

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This Slow Cooker Smothered Chicken with Bacon and Onions is one of my favorites. It is cooked in the slow cooker so the chicken is fork tender and the sauce is rich and creamy; loader with bacon and cream cheese.

You and your family will love this one.

Slow Cooker Smothered Chicken with Bacon and Onions
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 8 slices of bacon cut into ½ inch pieces
  • 2 medium onions (sliced)
  • ⅓ cup all- purpose flour
  • ½ teaspoon pepper
  • 8 bone-in chicken thighs (skin and fat removed)
  • 4 cups egg noodles (uncooked)
  • 8 ounces whipped cream cheese
  • 2 tablespoons milk
  • ½ teaspoon garlic powder
Instructions
  1. In a large skillet cook bacon until crispy. Remove bacon to a plate covered with toweling to drain; drain the skillet reserving about 2 tablespoons of fat in the skillet. Place the onions in the skillet and cook until onions are soft and start to brown. Whisk in the flour and pepper, mix in ½ the bacon and the broth and cook until mixture thickens.
  2. Arrange chicken thighs in the bottom of the slow cooker and pour the onion mixture over the top. Cook on low for 4 – 5 hours or 3 – 4 on high.
  3. Mix together the cream cheese, garlic powder, and milk until well blended.
  4. Cook egg noodles according to package directions; drain and spread the noodles on a serving platter. Arrange chicken thighs on top of the noodles and lightly cover with aluminum foil to keep warm.
  5. Mix the cream cheese mixture into the onion mixture in the slow cooker, stir until well combined and heated through.
  6. Pour cream cheese sauce over the chicken and noodles and then sprinkle with the remaining bacon.

Adapted from Kraft.com

Small and Simple Pickled Beets Recipe

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pickled beets recipe

pickled beets 2

One of my wife’s friends gave her a few beets from the garden, and seeing that it has been years since I have canned pickled beets, I decided to prepare a couple of jars. I used a canning recipe and decreased the ingredients to an amount suitable for the number of beets I had on hand.

I used 3 beets in this recipe about medium size – the amount of brine was just right.

Small and Simple Pickled Beets Recipe
 
Author:
Ingredients
  • 3-5 small beets
  • ¼ cup sugar
  • ¼ cup water
  • ¼ cup white vinegar
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon whole cloves
Instructions
  1. Cover beets with water and cook until fork tender; drain and set aside. After beets have cooled enough to handle peel and slice beets into ¼ inch slices. Place beets into canning jars.
  2. In a small sauce pan mix together the sugar, water, vinegar, and spices. Bring mixture to a boil, reduce heat to simmer, and simmer for ten minutes.
  3. Pour hot liquid over the beets leaving about a ¾ inch space from the top. Top with sterilized lids, let cool and refrigerate for at least a couple of weeks before serving.
  4. Note: these are not processed so they must be refrigerated. If you wish to process them cook them in a boing water bath for 12 minutes.

 

Mini Meatloaves for Two Recipe

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This has to one of the best Meatloaves I have ever eaten and just the right amount for two people.  It does take a little bit of time to put it together but it is well worth the effort.

If you are just feeding two people put this one on the supper menu it’s delicious!

Mini Meatloaves for Two Recipe
 
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Author:
Serves: 2
Ingredients
  • Ingredients for glaze
  • ¼ cup ketchup
  • 2 tablespoons dark brown sugar (packed)
  • 2 teaspoons cider vinegar
  • Ingredients for Mini Meatloaves
  • 4 teaspoons vegetable oil
  • 1 small onion (finely chopped)
  • 1 small garlic clove (crushed and minced)
  • ¼ teaspoon dried thyme
  • ½ cup panko Italian bread crumbs
  • ¼ cup fresh parsley (chopped)
  • 3 tablespoons milk
  • 2 tablespoons Worcestershire sauce
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound meatloaf mix or ½ pound ground pork and ½ pound lean ground beef
Instructions
  1. Direction for glaze – mix all ingredients together in a small bowl.
  2. Directions for meatloaf
  3. Preheat oven to 350F.
  4. In a large oven proof nonstick skillet using 2 teaspoons of the vegetable oil over medium heat cook onion until soft and starting to brown. Add the garlic and thyme and cook for about 1 more minute; transfer mixture to a large bowl and wipe the skillet clean with paper toweling.
  5. In the bowl with the onion mix in the panko, parsley, milk, Worcestershire sauce, egg yolk, mustard, salt, and pepper and then using your hands mix in the ground meat until thoroughly combined. Divide into equal amounts and form into 2 loaves.
  6. In the now empty skillet using 2 teaspoons of vegetable oil cook loaves on both sides over medium high heat until nicely browned on both sides. Top each loaf with the glaze.
  7. Transfer skillet to the oven and bake for 20 – 25 minutes until done. (160F) let rest for 5 minutes and serve hot.

mini meatloaf picture 2

Adapted from Cooks County Cooking Two CookBook

Chicken Marsala with Chanterelle Mushrooms

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We have had a lot of rain here in Upper Michigan which has made the wild Chanterelle Mushrooms very plentiful. I have a large number on hand so when I saw this Chicken Marsala with Chanterelle Mushrooms recipe I decided to use some of them and give this recipe a try. The mushrooms, tarragon, and Marsala are a perfect combination of flavors.

Give this Chicken Marsala with Chanterelle Mushrooms recipe a try; it’s delicious.

Chicken Marsala with Chanterelle Mushrooms
 
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Author:
Serves: 2-3
Ingredients
  • 2-3 skinless, boneless, chicken breast halves
  • 3 tablespoons all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon paprika
  • 6 tablespoons butter (divided)
  • 8 ounces Chanterelle Mushrooms (sliced)
  • Salt and pepper
  • 1 cup chicken broth
  • ½ cup dry Marsala wine
  • 1 teaspoon dried tarragon (crushed)
Instructions
  1. Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add the mushrooms to the skillet and cook until mushrooms have given up most of their moisture and start to brown; remove mushrooms from the skillet and set aside.
  2. Chicken Marsala with Chanterelle Mushrooms prep 1
  3. In a wide dish such as a pie plate mix together the flour and paprika. Reserve 1 tablespoon of the flour mixture and set aside. Roll the chicken breasts in the flour mixture to coat. Add the remaining 4 tablespoons of butter to the skilled and cook chicken over medium high heat until nicely browned on both sides and then salt and pepper to taste.
  4. Chicken Marsala with Chanterelle Mushrooms prep 2
  5. Place the mushrooms back into the skillet and mix in the broth, Marsala wine, 1 tablespoon of reserved flour, and tarragon. Reduce heat to a high simmer, cover, and cook until sauce is thickened and chicken is done. (About 20 minutes – chicken breasts should be at least 165F.)
  6. Serve sauce over chicken.
  7. I served over spaghetti.

Chicken Marsala with Chanterelle Mushrooms recipie 2

Adapted from Allrecipies.com

Blueberry Crumbles for Two

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I love the fresh berry season and blueberries are one of my favorites. This Blueberry Crumbles for Two recipe is just right for two people. This recipe requires very little prep time and bakes in less than a half an hour. Serve it warm with ice cream and it is a delicious desert.

Blueberry Crumbles for Two
 
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Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • ¼ cup granulated sugar
  • ½ teaspoons cornstarch
  • Salt
  • 2 cups blueberries
  • ½ cup all-purpose flour
  • ⅓ cup old fashion rolled oats
  • ¼ cup light brown sugar (packed)
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter (cut into 4 pieces and chilled)
Instructions
  1. Preheat oven to 375F.
  2. In a medium bowl gently mix together the blueberries with the granulated sugar, cornstarch, and a pinch of salt. Divide blueberries between 2 - 12 ounce ramekins.
  3. In another medium size bowl mix together the oats, flour, brown sugar, cinnamon, and a pinch of salt. Using your hands work the butter into the mixture until dime size clumps form; sprinkle the mixture over the top of the blueberries.
  4. Place ramekins on a cookie sheet and bake until bubbly around the edges and topping is a deep golden brown.
  5. Let cool 15 minutes before serving.

Adapted from Cooks Country Cooking for Two Cookbook

Slow Cooker Spicy Beans with Smoked Turkey Sausage

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Slow Cooker Spicy Beans with Smoked Turkey Sausage recipe picture

Slow Cooker Spicy Beans with Smoked Turkey Sausage 2

This is a great one dish recipe if you want to free up some time. There is very little prep time and once it’s in the slow cooker it will take care of itself until supper time.

This recipe uses salsa as one of the ingredients, I used mild, but if you want to turn up the heat a little bit use medium or hot.

Slow Cooker Spicy Beans with Smoked Turkey Sausage
 
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Author:
Serves: 6
Ingredients
  • 1 package smoked turkey sausage (12-16 ounces cut into 1 inch pieces)
  • 1 can kidney beans (16 ounces drained and rinsed)
  • 1 can black beans (16 ounces drained and rinsed)
  • 1 can great northern beans (16 ounces drained and rinsed)
  • 1 ½ cups frozen corn
  • 1 ½ cups salsa
  • 1 large green pepper (chopped)
  • 1 large onion (chopped)
  • ¾ cup water
  • 1 teaspoon garlic powder
  • Teaspoon ground cumin
Instructions
  1. Mix all ingredients together in the slow cooker. Cook on low for 5-6 hours or until vegetables are done and sausage is cooked through.
  2. Serve hot.

Adapted from tasteofhome Slow Cooker cookbook

Slow Cooker Pulled Pork Recipe for Two

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This Slow Cooker Pulled Pork Recipe for Two has very little prep time and doesn’t require many ingredients.

You can have the pork in the slow cooker , ready to cook, in a matter of minutes.

Slow Cooker Pulled Pork Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • ½ cup chicken broth
  • 2 slices bacon
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons chili powder
  • 1 tablespoon paprika
  • salt and pepper
  • 1 pound boneless county style ribs
  • ¾ cup barbecue sauce
Instructions
  1. Lightly spray slow cooker with cooking spray. Pour the broth into the slow cooker and add the bacon.
  2. In a medium size bowl mix together the brown sugar, chili powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper.
  3. Rub the seasoning mixture into the ribs and arrange them into the broth in the slow cooker.
  4. Cook until pork is tender. 5-6 hours on low or 3-4 hours on high.
  5. Remove pork from the slow cooker, let cool slightly, and pull apart into bite size pieces using a fork.
  6. Pour broth into a fat separator and reserve ½ cup of the broth. Mix together the broth and the BBQ sauce. Place the pork back into the slow cooker and gradually mix in the BBQ sauce mixture to desired consistency. (I used all the sauce with a little over a pound of pork)

Adapted from Cooks Country Cooking for Two Cookbook.