Slow Cooker Chicken Tetrazzini

I made the most amazing dinner last night in my crock pot.  Chicken Tetrazzini - so creamy, cheesy and just delicious.  This is a very easy recipe to make - just put the majority of the ingredients in your crock pot and set it on low and cook for 8 hours.  After the 8 hours, put in some cream cheese, shred the chicken and add some cooked pasta.  Top with some mozzarella cheese, cover and cook about 20 minutes or until the cheese has melted.

Dinner is ready.  I served the Chicken Tetrazzini with a small salad and some French Bread.  A dinner so simply, easy and best of all delicious.



Slow Cooker Chicken Tetrazzini
The Magical Slow Cooker

INGREDIENTS
1.5 lbs. chicken breast fillets
½ tsp. sea salt
¼ tsp. garlic powder
¼ tsp. black pepper
1½ tsp. dried tarragon
1 cup diced white onion
2 cups sliced mushrooms
1 cup chicken broth
1 (8-oz.) pkg. cream cheese, ⅓ less fat or regular
½ pound dried spaghetti noodles (1/2 a box), cook according to package directions
1 (8-oz.) pkg. mozzarella cheese, grated (reduced-fat or regular)

INSTRUCTIONS

1. Add the chicken, sea salt, garlic powder, pepper, tarragon, onions and mushrooms. Pour over the chicken broth. DO NOT ADD THE CREAM CHEESE OR SPAGHETTI YET. Cover and cook on LOW for 8 hours, or HIGH for 4 hours without opening the lid during the cooking time.
2. Cut the cream cheese into squares and add the slow cooker, cover. In the meantime cook the spaghetti according to the package directions.
3. After the cream cheese has had some time to melt. Take 2 forks and shred the chicken. Stir the sauce and chicken together. Add the cooked and drained pasta. Stir. Add the mozzarella cheese over the pasta and sauce. Cover for about 10 more minutes or until the cheese has melted. Serve and enjoy!

Serves 6

Seared Scallops

Seared Scallops are a very quick and easy dinner to prepare.  There are two types of scallops you can purchase at the market.  Wet (soaked) or dry  scallops. This recipe calls for dry scallops.   "Soaked"  scallops have been soaked in a bath of phosphates. Soaked scallops are a bright white in color.    Dry scallops have not been soaked in phosphates.  They are superior in taste and they also caramelize beautifully.

This recipe is from Alton Brown, one of my all-time favorites.    It is an easy and delicious recipe.

Seared Scallops
From Alton Brown

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Instant Pot: Asian Boneless Beef Short Ribs

I made another great tasting recipe in my Instant Pot.  Asian Boneless Beef Short Ribs.   They are tender, flavorful and better that you can get in any restaurant.  As with most Instant Pot recipes, this was easy and quick.

You begin by placing some oil in your Instant Pot and place on the sauté  setting.  Cook some garlic and ginger for about 1 minute.  Add some hoisin sauce, soy sauce, sherry, scallion white and cayenne.  Stir well and then add the beef. I turned my beef so both side could be coated with the sauce.

Set your Instant Pot on high pressure and cook for 35 minutes.  Once the ribs are cooked naturally release the pressure for about 15 minutes.  Vent the remaining pressure and transfer ribs to a platter and tent with foil. Strain the sauce and return to the Instant Pot.  Set on sauté and add the cornstarch mixture to the sauce.  Bring to a boil and cook for about 1 minute.  Pour the sauce in a small bowl.

Serve the ribs with the sauce, rice and top with the scallion greens if desired.

Asian Boneless Short Ribs
From Copycat Recipes Adapted Slightly by From My Southwest Kitchen

Special Equipment:  Instant Pot or Other Electric Pressure Cooker

Ingredients: 
1 tablespoon vegetable oil
4 garlic cloves, minced
1 (2-inch) piece ginger, peeled, sliced into 1/4" thick rounds
1/2 cup hoisin sauce
2 tablespoons soy sauce
4 scallions, white parts coarsely chopped, green parts thinly sliced
1/4 teaspoon cayenne pepper
6 (8 ounce) boneless beef short ribs, trimmed
2 tablespoons corn starch
2 tablespoons water
Cooked rice
Directions:
1. Set the Instant Pot to the Sauté setting.  Add the oil to the pot.  Heat for about 1 minute and the add the garlic and the ginger.  Sauté for about 1 minute or  until fragrant.  Stir in the hoisin sauce, soy sauce, sherry, scallion whites, and the cayenne pepper.
2. Place the short ribs in the sauce and turn to coat both sides.  Place the lid on the Instant Pot.  Be sure the valve is set to the Sealing setting.   Set the pressure on high and cook for 35 minutes.
3. Naturally release the pressure for about 15 minutes.  Move the valve to venting position to release the remaining pressure. Once the pressure is released carefully open the lid away from you.
4. Remove the ribs and place on a platter.  Tent with foil.  Strain the sauce and return to the pot.  Place Instant Pot on Sauté setting.
5. Place the cornstarch and water in a small bowl.  Mix well and gradually add to the pot.  Stir until the mixture comes to a boil  Cook for 1 minute.  Pour the sauce in a small bowl and serve with the ribs.
6.  Place some rice on a plate.  Top with a rib and some sauce.  Sprinkle with scallion tops.

Makes 6 servings