Pressure cooker Bacon chicken ranch

Today was as good as any to use my pressure cooker for another meal.  I made beef in sauce once and the beef was tender and both hubby and I enjoyed it so today it was an easy chicken dish/meal for the taste test.

I am still learning a lot about pressure cooking and I keep the instruction book handy by my side. You should too!

It is a very good guide to helping you when you are starting a new adventure in cooking and because I have never had or even tried using one so I quite honestly was frightened of it exploding in my face. That is the truth.

My pressure cooker aka instant pot is generic. I bought it at Aldi's market. For $39.99 I felt it was worth the gamble on if I would use it or not. The quality appears very good in every aspect and cooking is very simple following instructions until you know it by heart.

I like the fact that in this particular cooker I can saute first. I like to see a little color in my food and when I use my crockpot I most always brown or sear in another pot before placing in my crockpot so this saves a step which I personally like a lot.

The meal below was cooked in 23 minute from start to finish. I did have my ingredients handy and chicken cut up before turning on the cooker.

1 lb. chicken breast cubed
2 strips bacon crumbled

1 cup sour cream
1 clove garlic minced
2 1/2  cups chicken broth
1 cup sour cream

1/2 package dry ranch dressing 

1 1/4 cups dry penne pasta
grated pecorino romano cheese

Sauté bacon on fast cook without lid until crispy.  Remove from pressure cooker and drain.

 Wipe pressure cooker out slightly.  Add cubed chicken, a little olive oil and cook until slightly browned.

In a separate bowl place cooked bacon, minced garlic , ranch dressing, sour cream and 2 cups chicken broth. Whisk until blended.

Pour over cooked chicken. Lock lid and fast cook for 15 minutes.

Note: all pressure cookers are not the same. Follow instruction book on your pressure cooker to familiarize yourself with it. I have to use my booklet until I start cooking with it more.  This is only my second meal and I love everything about it . Although cleaning it takes a little time.

I have made beef and now chicken with it and am pleased with the results.

After the chicken and ingredients were cooked I then allowed the steam pressure to release them removed the lid and add 1 1/4 cup dry penne pasta and set timer to 8 minutes and the meal was perfect.

If it is too thick you can thin it with the extra 1/2 cup chicken broth. Serve with grated cheese and a side salad and you’ve got a delicious meal.

White Bean and spinach stew

I'm reposting a really nice recipe today for white bean and spinach stew..

I thought today would be a great day to try this recipe once again. We loved it  on the first try!!  So good!  

 Mom used to make greens and beans and it was a very tedious job.  This recipe seemed a lot easier than my mom's greens recipe so I thought I'd try it and it was very tasty and super easy to prepare. It's a keeper.  Enjoy!!! This is a great soup/stew type meal for a cool day.  

Remember to bookmark this.  Fall is here and winter isn't too far away.  It will make a great addition to your traditional type meal.


Happy Baking and Cooking from my kitchen to yours! 

1 tablespoon olive oil
12 oz. cooked Italian chicken sausage(sliced)
4 cloves minced garlic
1/4 cup dry white wine(optional)
1 32 oz. container chicken broth(low sodium)
4 oz. ditalini pasta or small pasta
1 15 oz. can cannellini or other white beans(rinsed)
Black pepper
1 10 oz. bag spinach, stems removed(washed)
1 oz. Pecorino romano cheese grated

Heat oil in large sauce pan over medium heat.  Add sausage and cook stirring occasionally until browned.  Transfer the sausage to plate.  Add garlic to pan and cook slowly..do not let it brown..add wine and simmer scraping up any brown bits.cook for a minute..Add the broth and pasta..Bring to a boil..Reduce heat and simmer until pasta is tender..about 8 minutes or so..Add beans, sausage and 1/4 tsp. pepper and cook until heated through, about 2 minutes..Remove from heat and add washed spinach..stirring gently until it starts to wilt..Serve with grated cheese..Note:  I would remove sausage casing the next time..I felt it was a little tough...sausage was tasty.

From my kitchen to yours,

1/19/12
1/19/16

I'm feeling a cold coming on! Beef Soup w barley

It started the same way as a cold usually does for me, scratchy throat, headache and now the stuffy nose..

I rested  most of the day but as one o'clock approached I started thinking soup.

Early in the day I was going the Lipton soup route but after I looked through my freezer I came across a nice piece of chuck I had bought and froze so it's beef soup and its' Beef Barley Soup today. 

I'm hoping this soup does the trick for my stuffy nose.  Why not make some and freeze what's leftover?  Winter's on it's way and soup is great meal on a cold winter day!

  Enjoy!  Happy Cooking!

Beef, carrots, barley and rice

First bowl before addition of barley and rice

1 to  1 1/2 lb. beef chuck with or without bone
lots of celery or celery tops
1 onion
1 bag leaf (optional)
1 tablespoon salt
1 tablespoon dried parsley
3 carrots peeled
6 to 7 quarts cold water
1/2 pkg. or 8 oz. small noodles(optional)

In a large stockpot place beef in water.  Add celery, parsley, salt and carrots..

Over medium heat bring to slow boil..Cover slightly so not to boil over or evaporate liquid..

Simmer until beef and vegetables are tender.About 2 hours.  Take beef out of broth shred or chop in pieces...Cut carrots in small pieces..Strain soup..Serve with noodles of choice..We had small bow ties..



Note:  After I strained my broth and served one bowl I decided to add 1/2 cup barley to pot and 1/2 cup cooked rice, beef and vegetables..Simmering until barley was thoroughly cooked..

From my kitchen to yours,

12/14/11
11/3/16

Stuffed Pepper Soup! My adapted recipe

It's seems I always have to add my touch to recipes that I come across.  I love stuffed peppers so this stuffed pepper soup really attracted my attention.

I have seen lots of recipes and several have tomato soup added. I don't care for adding tomato soup so the below recipe that I adapted worked to my liking.  Hope you'll try it and let me know your opinion.

 

• 2 pounds ground beef *(1 1/2 lb.)
• 2 quarts water (*2 cups)
• 1 can (28 ounces) tomato sauce( *1 -8 oz.)
• 1 can (28 ounces) diced tomatoes, undrained*( 1-28 oz.crushed tomatoes)
• 2 cups cooked long grain rice( *1 1/4 cup long grain rice)
• 2 cups chopped green peppers(*I used green, orange, red and yellow)
• 1/4 cup packed brown sugar(*2 T)Note: If you would like it sweeter add 4 T
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules( *1- 14 oz. beef broth)
• 1 teaspoon pepper

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers and rice are tender.  *If soup is too thick add more water to thin.
•  
• * the asterisk is my recipe

 
From my kitchen to yours,

 

9/24//2
9-16-13
11/7/16

2016 Christmas Menu ! Wedding Soup

I'm doing early prep each week so I'll be able to enjoy Christmas with the gang! Today it is the prep for wedding soup. 

Note: either make homemade chicken broth/soup or use organic or Swanson. I'd definitely use either in a pinch. Add some dried parsley and a grated carrot to soup for color. Enjoy!

Mini Meatball recipe.

1 lb. ground beef
Italian seasoned bread crumbs
Grated Italian cheese
Salt and pepper

acne de Pepe or rice approx. 8 oz. cooked or you can cook in broth but watch amount...they will thicken.

I'm sorry no specific amount in additions. Use your own judgement. Cheese and breadcrumbs about 1/2 cup or less. Salt is usually 1 tsp. Per lb. of meat. Pepper pinch or two!!😚

Work all ingredients with hands, occasionally wetting hands under cold water. When mixed pinch small pieces and either drop right in soup or bake meatballs 350 degrees for about 5 to 7 minutes. Cool completely and freeze until ready to use. It's easy!!!!

Happy Cooking from my kitchen to yours,

12/6/16