Easy Butter Chicken

Butter Chicken s a favorite dish eat my house. I must admit, I didn't try to make buttered Chicken until recently.  I y tried this recipe and was pleasantly surprised.  It  is easy to make and the taste is delicious.  I regretted that I didn't make the recipe sooner.  

I found this recipe on the Tasty website.  This recipe was easy to follow and the dish came together easily.   The dish was better than any take out we had tried.  The chicken was tender and flavorful and the sauce had some spice to it.  If the dish is too spicy for your taste, reduce the cayenne pepper.  Overall, this is a delicious dinner which is easy to prepare and doesn't take a lot of prep time.  My family enjoyed this dish and I will be making it again.  

Butter Chicken

From Tasty

Ingredients

for 4 servings

• 2 lb boneless, skinless chicken breast, cubed
• salt, to taste
• pepper, to taste
• 2 teaspoons chili powder, divided
• ½ teaspoon turmeric
• 6 tablespoons butter, divided 
• 1 ½ cups yellow onion, diced
• 3 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 cinnamon, 3 inch (8 cm) stick
• 14 oz tomato sauce
• 1 cup water
• 1 cup heavy cream
• rice, for serving
• fresh cilantro, chopped for garnish

Preparation

1. In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
2. Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
3. Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
4. Add the tomato sauce and bring to a simmer.
5. Add the water and cream and return to a simmer.
6. Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
7. Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
8. Serve the chicken over rice and garnish with cilantro.
9. Enjoy!

Crock Pot Stuffed Peppers

Usually when I suggest I have Stuffed Peppers for dinner, I get groans from the family.  I finally decided I was going to make them anyway.  There were gobbled up in no time.  This was a very tasty recipe that required little prep time. The peppers are stuffed with a ground beef, rice, cheese, Rotel mixture seasoned with onion, salt, pepper, and Worcestershire sauce. The peppers are cooked on low for about 6 hours in the crock pot.  About 15 minutes before serving they are topped with cheese.  Delicious.

The family really enjoyed this dish.  I see more Stuffed Peppers for dinner in our future.

CROCK POT STUFFED PEPPERS

From The Country Cook

Ingredients

6 bell peppers

1 lb lean ground beef (90/10)

1 cup cooked rice

1 (10 oz) can Rotel, or tomato sauce

1 cup pimiento cheese (or shredded cheese)

1 tsp dried minced onion

1 tsp salt

1/2 tsp black pepper

1 tsp Worcestershire sauce

shredded cheese, for topping

Instructions

1. In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.

2. Cut the tops off the peppers and remove the ribs and seeds.

Add 1/4 cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)

3. Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.

4. Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.

About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.

Serves 6

Spanish Rice

Spanish Rice is a great side dish to serve with your meals.  Rice with a southwestern flair.  This recipe is made on the stove and is very easy.  The important thing you need to remember is to read your rice package to determine the amount of liquid you need.  Your rice will come out perfect.



Spanish Rice
Simply Recipes

INGREDIENTS
2 tablespoons extra virgin olive oil (can use up to 1/4 cup)
1 onion, finely chopped (about 1 cup)
1 garlic clove, minced (about 1 teaspoon)
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock for vegetarian version)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of dried oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.


METHOD
1 Brown the rice: Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.
2 Add onion, garlic: Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.
3 Combine broth, tomato, oregano, salt, and browned rice and onions: To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.
4 Combine the rice and broth mixture:  Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.
5 Simmer, cover, cook until the rice has absorbed the stock: Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package.
Remove from heat and let sit for 5 minutes.

Fluff with a fork or spoon to serve.

Serves 6

All-Purpose Seasoned Salt Blend

You can find seasoned salts at your local supermarket.  Did you know you can make your own at home for a lot less money.  Seasoned salts are also very easy to make.  This recipe is for an All-Purpose Seasoned Salt Blend.  The suggested use for this salt is a rub for raw chicken or pork.  Sprinkle it onto steamed vegetables or raw avocado, tomato, and cucumber.  Use it at the table  to season cooked meats, vegetables, eggs, rice, and pasta.

All-Purpose Seasoned Salt Blend
From Cook's Country Magazine

Ingredients:
1/4 cup kosher salt
1 tablespoon pepper
1 teaspoon granulated garlic
1 teaspoon onion flakes
1/4 teaspoon red pepper flakes

Directions:
Combine all ingredients in a small bowl.

Makes about 1/4 cup

Store the salt blend for up to six weeks

Instant Pot Spanish Rice

When we eat Mexican Food, I like to have a side of rice or papitas. This recipe for Spanish Rice is very easy to make.  You just need rice, chicken broth, onion powder, salt and salsa.  Mix them together in the liner of the Instant Pot, lock the lid and select Rice setting.   When the rice is done, I let it do a natural release for about 5 minutes followed by a quick release.  Remove the lid, and fluff the rice with a fork and you are ready to eat.

Instant Pot Spanish Rice

Ingredients:
 1 cup long grain white rice
 1 1/4 cup chicken broth
1/4 teaspoon onion powder
1/4 teaspoon salt
 1/2 cup mild salsa


Instructions:
1. Rinse rice under cold water.  Place in Instant Pot liner.  Add the chicken broth, onion powder, salt, and salsa.
2. Stir well.  Place the lid on the Instant Pot and lock.  Be sure the valve is on the seal setting.  Select rice setting.
3. When the Instant Pot is done, let it do a natural release for 5 minutes followed by a quick release.
4. Remove the lid and fluff rice with a fork.  Serve

Instant Pot Chicken and Rice

Ever need an idea for dinner that is quick, easy, and delicious?  I have a recipe for you.  This Chicken and Rice that is made in an Instant Pot is easy, quick and delicious.   Just cut up some chicken, sauté it in the pot liner, add some veggies and sauté a little longer.  Pat the chicken and veggie mixture down in the pot liner and spread the rice over the chicken.  Next pour a delicious sauce over the rice - being sure the rice is immersed in the sauce.  Place the lid on the Instant Pot and Cook for 10 minutes at high pressure.  The original recipe called for 5 minutes at high pressure but my rice was a little underdone (crunchy).  The 10 minutes worked great.

Once the Instant Pot beeps that your meal is done, let it do a natural release for 10 minutes, and then do a quick-release.  Fluff the rice  with a fork and  mix with the sauce.  Dinner is ready.  It is that easy.


Instant Pot Chicken and Rice
From Simply Recipes Adapted Slightly by From My Southwest Kitchen

For the sauce:
1/4 cup dry sherry
3/4 cup chicken broth
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
For the casserole:
1 tablespoon olive oil
1 medium onion, diced
1/2 pound crimini mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds (5 to 6) boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 1/2 cups long grain jasmin rice
To serve:
1/4 cup chopped parsley



METHOD
1 Whisk together the sauce: In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set aside.
2 Sauté the vegetables in the pressure cooker: Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.
3 Add the chicken: Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).
4 Add the rice and the sauce: Use your spatula to pat the chicken and vegetables down into a fairly even layer. Sprinkle the rice over the top of the chicken in an even layer.
Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.
5 Pressure cook the chicken and rice: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 10 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)
The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.
6 Let the pressure release naturally for at least 10 minutes, then quick-release the pressure by immediately moving the vent from “Sealing” to “Venting." Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.
The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

7 Serve the casserole: Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Instant Pot Cheesy Rice and Broccoli

I am continually amazed at how wonderful my Instant Pot cooks.  I have cooked all sorts of meals in it and the majority have turned out wonderful.  This recipe is no exception.  The rice is cooked to perfection as is the broccoli.  When the cheese is added at the end of the cooking time, everything blends together nicely.  Small bites of broccoli in rice coated with delicious cheese.  In my book, cheese makes everything better.

This is a great side dish to serve with your main meal.

Instant Pot Cheesy Broccoli and Rice
From Pillsbury Adapted by From My Southwest Kitchen

Ingredients:
1 1/2 cups chicken broth
1 cup uncooked long-grain white rice, rinsed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 (10-ounce) package broccoli florets
1 cup shredded sharp Cheddar cheese

Directions:
1.  Mix  first 4 ingredients in insert of the Instant Pot.
2.  Add in the broccoli florets and stir.  Secure lid; set pressure valve to sealing.  Select manual and cook on high pressure for 10 minutes.
3. Move pressure valve to vent when done cooking.
4. Stir in cheese.  The broccoli will break down when stirring.  Serve

Serves 4

Instant Pot Rice

I have found a fool proof way to make outstanding rice - in my Instant Pot. I did a lot of research before   I found a recipe on the NYT Cooking website that resulted in perfect rice.

Start out by rinsing your  rice in a fine mesh sieve until the water runs clear.  Add your rice to the Instant Pot with water and some sea salt.  Stir and place the lid on your Instant Pot.  Place the valve on seal and choose the rice option on your Instant Pot.  Once the rice is done let the rice rest for 5 minutes and then move the valve to the vent setting.    Fluff the rice with a fork, let it rest, and serve.  Perfect rice.


Instant Pot Rice
From NYT Cooking School Website

Ingredients:
1 cup white rice or short grain rice
1 1/4 cups water
1/4 teaspoon sea salt

Directions:
1.  Rinse rice in  a fine mesh sieve until the water runs clear.
2. Combine the rice, water, and salt in the inner pot of the Instant Pot.
3. Secure the lid on the Instant Pot and be sure the valve is on the seal setting.  Select the Rice setting.
4. Let the rice rest for 5 minutes once it is done.  Move the valve to the vent setting.  Remove the lid and fluff the rice with a fork.
5. Cover the rice with a dish towel and loosely put the lid back on the Instant Pot.  DO NOT LOCK IT IN PLACE.  Let the rice rest for 10 minutes.
6. Serve.

Serves 4-6

PF Chang's Style Mongolian Beef

Mongolian Beef is one of my favorites to order when I go to PF Chang's.   I love the flavor of the beef and the tenderness.  It is my go to dish.   I was super excited when I found this recipe as I was doing some random searching.

I made this recipe for dinner last night and it was every bit as good  as PF Chang's.  The meat was tender and the sauce was very tasty with a slight garlic and ginger taste.  Better than take out any day of the week.





PF Chang's Style Mongolian Beef
From Spend With Pennies


Ingredients:
2 teaspoons + 2 tablespoons oil (vegetable or olive)
1/2 teaspoon ginger , minced
4 cloves garlic , finely minced
1/2 cup soy sauce (low sodium is best)
1/4 cup water
1/2 cup packed brown sugar
1 lb flank steak (or your favorite cut of beef thinly sliced)
1/3 cup cornstarch
2 green onions , sliced

Directions:
1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
2. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
3. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

 

Instant Pot Honey Sesame Chicken

Another great meal prepared in my Instant Pot - Honey Sesame Chicken.  Tender bites of chicken cooked in a flavorful sauce served over cooked rice and sprinkled with  toasted sesame seeds.  A very satisfying meal which cooks in 3 minutes and takes only 20 minutes from beginning to table.

To begin cook the chicken in the Instant Pot on the saute setting for about 3 minutes.  Next add some soy sauce, ketchup, and red pepper flakes to the pot.  Pressure cook on high for 3 minutes.  When the chicken is done you add the sesame oil and honey to the pot.  Add some cornstarch and water to the pot and simmer until the sauce thickens.  Serve over rice and sprinkle with toasted sesame seeds.

Note:  The recipe calls for chopped green onions which I omitted - the family isn't a fan of green onions.


Instant Pot Honey Sesame Chicken
From Pressure Cooking Today

Ingredients:
4 large boneless skinless chicken breasts, diced (about 2 lbs.)
Salt and pepper
1 tablespoon vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup soy sauce
1/4 cup ketchup
2 teaspoons sesame oil
1/2 cup honey
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch
3 tablespoons water
2 green onions, chopped
Sesame seeds, toasted

Directions:

1. Salt and pepper chicken. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.

2. Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.

3. Add sesame oil and honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions.

Serve over rice sprinkled with sesame seeds.

Serves 6

  

Instant Pot Rice Pudding

Rice Pudding is a wonderful comfort dessert.  A rich pudding made with milk, rice, raisins, vanilla extract and some cinnamon.   This recipe made in the Instant Pot is truly one of the best recipes for Rice Pudding I have made.  The rice is cooked perfectly, the pudding is not too runny, and has wonderful vanilla flavor.  I did not put any cinnamon in the pudding.  I let individuals sprinkle it on top of the pudding after I served it to their taste.

This is a easy tasty recipe to serve.


Instant Pot Rice Pudding
From Pressure Cooking Today

INGREDIENTS:
1 1/2 cups Arborio rice
3/4 cup sugar
1/2 teaspoon salt
5 cups milk (I used 1%)
2 eggs
1 cup half and half
1 1/2 teaspoons vanilla extract
1 cup raisins
Ground cinnamon for garnish

DIRECTIONS:
1. Combine rice, sugar, salt, and milk in Instant Pot. Select Saute and bring to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place.  Be sure the valve is set to sealing.  Select Low Pressure and set timer for 16 minutes.
2. While rice is cooking, whisk eggs with half and half and vanilla.
3. When beeps sound, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Turn valve to venting setting. Carefully remove the lid. Stir the rice in pot.
4. Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins.
5. Serve immediately, or put into serving dishes and chill. When serving serve with some ground cinnamon.  Note:  The pudding thickens as it cools.



Serves 8

Instant Pot Orange Ginger Chicken

I found another great Instant Pot recipe - Orange Ginger Chicken from Our Best Bites.  This was one of the best Orange Chicken recipes I have made.  It is a very easy recipe to make and one the family will ask for again and again.

Instant Pot Orange Ginger Chicken
Our Best Bites
Ingredients
2 lbs boneless, skinless chicken breasts (frozen OR thawed)
1/3 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 tablespoon honey
3 tablespoons water, broth, or orange juice
2 tablespoons chopped fresh ginger
6 cloves garlic, minced
3 teaspoons cornstarch
Cooked rice

Instructions
1. Place chicken breasts in pressure cooker (see notes below for alternate cooking methods).
2. In a small mixing bowl, whisk together: marmelade, vinegar, soy sauce, honey, water, ginger and garlic. Pour mixture over chicken. Secure lid on pressure cooker and cook at high pressure for 15 minutes (15 minutes is the cooking time once under pressure.) When finished, release steam according to pressure cooker instructions and use an instant-read thermometer to make sure meat has reached 165 degrees. (If it has not reached temperature, simply return shredded chicken to sauce and simmer until cooked through.)
3. Remove chicken breasts and place on a cutting board. Bring remaining sauce in pan up to a simmer (use the saute feature on an electric cooker). Combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Simmer until sauce is thickened and the turn off heat.
4. Shred chicken and return to pot with sauce.  Serve over rice.

Yields about 4 cups shredded chicken