Instant Pot Mississippi Chicken

Another great Instant Pot recipe.  As I have said before I love my Instant Pot.  It cooks food quickly and is so easy to use. This recipe for Mississippi Chicken cooks under 15 minutes and the result is delicious.  Tender bites of chicken cooked in a flavorful sauce of  Pepperoncini peppers and their juices, chicken broth, butter, Ranch Dressing mix, and Au Jus Gravy mix.

You can serve with rice and some veggies or make yourself a delicious Chicken Sandwich on a butter toasted bun.
Instant Pot Mississippi Chicken
From Simply Happy Foodie Adapted Slightly From My Southwest Kitchen



Ingredients
2-3 lbs Chicken Breasts  (Boneless/skinless. Fresh or frozen. Cut breasts in half, if possible)
1/2 cup Chicken Broth
1/2 16oz jar Pepperoncini peppers (with juice)
(1) 1oz packet Au Jus  Mix
(1) 1oz packet Ranch Dressing/Seasoning Mix
1/2 stick Butter (4 Tbsp) or more to taste

Instructions
1. Put chicken in the bottom of the inner pot of the Instant Pot.
2. Add all of the other ingredients and close the lid and lock it in place. Turn the steam release knob to the sealing position.
3. Select the Poultry setting on your Instant Pot. If you do not have a Poultry setting press the Pressure Cook/Manual Button (or use dial) and use the + or - button to select 10 minutes (if using frozen breasts that you can't cut in half, set time to 15 minutes).
4.When the cook time is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure.
5. Carefully open the lid away from you.  Remove the chicken breasts and shred.  Return the shredded chicken to the sauce and stir well.  Serve.

Serves 6

Slow Cooker Barbecue Beef Sandwiches

Barbecue Beef Sandwiches are a great meal and an easy one to prepare. You just need to put the ingredients in a slow cooker, cover, cook, and go on with your day.  When you are ready for dinner just shred the meat, return to the sauce, stir in the beef to get it coated with the delicious sauce and pile high on rolls.  Serve with red onion slices and/or dill pickle slices.  I usually have sides of beans, corn, and Cole Slaw.

Slow Cooker Barbecue Beef Sandwiches
From My Recipes

Ingredients

5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 (1-pound) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2 1/2-ounce) submarine rolls, halved or Hamburger Buns -  butter toasted
Red onion slices (optional)
Dill pickle slices (optional)

Directions:

1. Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks.
2.Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours.
3. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce.
4.Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.

Serves 10

Banana Pudding

Banana Pudding- a very simple and delicious dessert.   This dessert originated as a Southern Classic.  Today it is enjoyed by all.   A dessert perfect for any meal or any gathering.  I love the rich banana flavor in a creamy pudding with vanilla wafers in every bite.


Banana Pudding
From Cooking Light Adapted Slightly by From My Southwest Kitchen

Ingredients:

1/3 cup all-purpose flour
Dash of Salt
2 1/2 cups whole milk
1 (14-ounce) can sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 vanilla wafer, divided
4 large egg whites at room temperature
1/4 cup sugar

Directions:
1. Preheat oven to 325 degrees F.
2. Combine flour and salt in a medium saucepan.  Gradually add the  whole milk and the sweetened condensed milk.  Add in the egg yolks and stir well.  Cook over medium heat for about 8 minutes or until the milk mixture is thick  stirring constantly.  Remove from heat; stir in the vanilla extract.
3. Arrange 1 cup of the banana slices in the bottom of a 2-quart baking dish.  Spoon one-third of pudding mixture over banana slices.  Arrange 15 vanilla wafers on top of the pudding.  Repeat the layers twice, arranging the last 15 vanilla wafers around the edge of the dish. Push the vanilla wafers into the pudding.
4.  Beat egg whites at high speed of a mixer until foamy.  Gradually add the sugar, 1 tablespoon at a time.  Beat until stiff peaks form.  Spread the meringue evenly over the pudding, sealing to the edge of the dish.
5.  Bake at 325 degrees F for 25 minutes or until golden brown.

Note:  The pudding may be bit soupy when you first remove it from the oven.  Let it cool at least 30 minutes before serving.

Serves 10

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.

 

HAPPY FOURTH OF JULY

Iced Sweet Peach Tea

It seems as if the hot days of summer are upon us.  By mid morning I am just trying to stay cool.   I have found a glass of iced tea to be extremely refreshing.  Add a twist to the traditional recipe and you have yourself one refreshing beverage.  This recipe uses fresh ripe peaches, ginger, and lemon with a simply syrup and brewed black tea.  Wonderful - in fact I am enjoying a glass as I write this post.

Iced Sweet Peach Tea
Ingredients:
8 cups water, divided
7 tea bags
1 1/4 cups  sugar
1 lemon, washed and sliced
1 (1 1/2-inch) piece of ginger, peeled and crushed
2 ripe peaches, peeled and pureed
Rosemary or mint sprigs for garnish

Directions:
1. Bring 4 cups of water to a boil.  In 2 heat proof measuring cups add 2 cups boiling water in one cup and 2 cups boiling water in another  cup.
2. Place the tea bags, lemon slices, and ginger in one of the measuring cups of boiling water.  In the other  make a simple syrup by adding the sugar and stirring until dissolved.
3. Steep  the tea mixture for 20 minutes.
4. Pour the remaining 4 cups of water into a large pitcher.  Stir in the pureed peaches and simple syrup.
5. Remove the tea bags, ginger, and lemons from the remaining measuring cup and pour into the pitcher.  Stir well.
6. Pour over ice or put it in the fridge for later.  Garnish with a rosemary or mint sprig.

Makes 8 servings

Slow Cooker Beef Bourguignon

Beef Bourguignon is a delicious French Stew.  Succulent and tender bites of beef that have been cooked in a red wine sauce for 8 hours.  The aroma as it cooks is intoxicating.

I first got introduced to Beef Bourguignon by Julia Child.  I fell in love with the first bite.  This recipe is cooked in a slow cooker and the results are just as delicious as if it were cooked in a Dutch Oven.

Slow Cooker Beef  Bourguignon
From epicurious
INGREDIENTS

6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck cut in 1 1/2" cubes
1 large carrot peeled and cubed
1 medium onion cubed
3 T flour
10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic minced
1 t whole thyme
1 whole bay leaf
1/2 lb white pearl onions peeled
1 lb mushrooms, sliced
2 T butter
1 1/2 t salt
1/8 t black pepper
1/2 cup red wine, preferably Burgundy or Cote du Rhone

PREPARATION

Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

Serves 8