Tag Archives: Comfort Food

Barbecue Chicken Thighs

Instant Pot Barbecue Chicken Thighs

Ingredients

6-8 2.5 3 lbs chicken thighs or drumsticks bone-in, skin on

1 bottle favorite barbeque sauce

salt and pepper to taste

1 cup chicken broth water can be substituted

2-3 drops liquid smoke optional

1 tsp. garlic powder optional

1 tsp. onion powder optional

1 tbsp. apple cider vinegar optional

Directions

1. Pour one cup of chicken broth and three drops liquid smoke (optional) place steamer basket or trivet in the steamer. Season both sides of chicken with salt and pepper layer chicken in the basket. Close the lid. Pressure cook at High Pressure for eight minutes, Natural Release for ten minutes.

2. Spice up your store-bought barbeque sauce (if you choose) add garlic powder, onion powder, and apple cider vinegar. Place the chicken on a foil-lined baking sheet, generously apply your barbeque sauce.

3. Place chicken under the broiler on high for five-ten minutes until chicken is browned and caramelized. Serve and Enjoy!

Source We Dish It Up!

Easy Creamy Buffalo Chicken Mac and Cheese Recipe

Buffalo Chicken Mac and Cheese

Ingredients

2 Tbsp. olive oil

1 medium onion chopped

3-4 spicy chili peppers chopped, optional

2 cloves garlic chopped

1-1/2 lbs ground chicken

3 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1/8 tsp. cayenne powder

1/4 tsp. paprika

Salt and pepper to taste

1 C. tomato sauce

1 C. Buffalo sauce

2 Tbsp. apple cider vinegar

8 oz cooked pasta

6 oz cream cheese

1 C. shredded pepper jack cheese or more as desired

Directions

1. Heat the oil in a large pan over medium heat and add olive oil. Add the onion and peppers and cook about 5 minutes to soften them. Add the garlic and cook for another minute, stirring.

2. Add the ground chicken and cook about 5 minutes, stirring often, until the meats are cooked through. Stir in the brown sugar, Worcestershire sauce, cayenne, paprika, salt and pepper, tomato sauce, Buffalo sauce and vinegar.

3. Stir and simmer about 5 minutes to bring the flavors together. If your sauce is too thin, cook a bit longer to thicken. You can easily let this simmer and let the flavors develop even more.

4. Next, add the cream cheese with the reserved pasta boiling water and stir until the cheese is melted through.
Add the cooked noodles and stir.

5. Stir in the shredded pepper jack cheese a bit at a time until it is melted through. Remove from heat and sprinkle with fresh herbs and crumbled blue cheese.

Source Chili Pepper Madness

instant pot BBQ Pulled Chicken Sandwiches

BBQ Pulled Chicken Sandwiches

1 Tbsp Light brown sugar

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Kosher salt

1 tsp Smoked paprika

4 Boneless, skinless chicken breasts

1 cup Low-salt chicken broth

1/2 cup Barbecue sauce

1 Tbsp. Canola oil

1 cup Barbecue sauce

4 Hamburger buns

Dill pickle chips

Coleslaw

Prep

1. In a large bowl whisk brown sugar, garlic powder onion powder, smoked paprika and salt. Add the chicken and toss to coat. In a small bowl, mix broth and 1/2 cup barbecue sauce and set aside

Sauté

2. Add oil to cooking pot. Press “START/STOP” to start sear/sauté function. Heat oil until hot approximately three minutes.

3. Add chicken and cook until browned on one side, about four minutes. Flip and add the broth mixture.

Pressure Cook

4. Close the lid and set to locked to position. Set regulator knob to “sealed.” Press “START/STOP” on your unit to begin pressure cook function. Remove lid.

Finish and serve

5. Transfer chicken to a large bowl. Reserve 1/2 cup cooking liquid. Using two forks shred the chicken. Add one cup of barbecue sauce and 1/2 cup reserved cooking liquid and stir to combine.

Serve on buns with dill pickles and slaw, if desired.

Source CHEF iQ app

CHEF iQ

Million dollar Chicken

Million dollar Chicken

Ingredients

½ C. chicken broth (or ½ cup water and ½ tsp better than bouillon)

2 lbs boneless skinless chicken tenders (or boneless, skinless chicken breasts sliced in half horizontally)

2 Tbsp. dry ranch dressing mix (I prefer Hidden Valley)

4 oz cream cheese

1–2 Tbsp. cornstarch

3 Tbsp. mayonnaise

5 slices bacon, cooked and crumbled

1 ½ C. shredded Colby jack cheese

½ C. diced green onions

Instant Pot Directions:

1. Pour in chicken broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.

2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to five minutes. When time is up let the pot sit for five minutes and then move valve to venting. Remove the lid.

3. For this part it’s easiest if you remove the chicken and place it on a plate. Then turn Instant Pot to saute. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together one tablespoon of cornstarch with one-two tablespoons of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the mayo, cheese, bacon and green onions. 

4. Toss the chicken back into the Instant Pot and coat in the sauce. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Slow Cooker Directions:

1. Pour broth into slow cooker. Add chicken into slow cooker. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top. Cover and cook on low for 2-3 hours, or until chicken is cooked to 165° F. 

2. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Stir in the mayo, cheese, bacon and green onions. 

3. Cook on high for 15 more minutes, without the lid, or until sauce has thickened.

4. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Source 365 Days of Crockpot

The Pioneer Woman’s BBQ Meatball Subs

BBQ Meatball Subs

Ingredients

FOR THE MEATBALLS:

Cooking spray

1 1/2 lb. ground beef

3/4 c. quick-cooking oats

1/2 c. milk

1 large egg, lightly beaten

1/2 small onion, minced

1 1/2 tsp. kosher salt

Black pepper, to taste

FOR THE SAUCE:

1 tbsp. salted butter 

1/2 small onion, minced 

1 c. ketchup

3 tbsp. distilled white vinegar

2 tbsp. sugar

2 tbsp. Worcestershire sauce

Dash of hot sauce

FOR THE SUBS:

6 hero rolls, split

12 slices cheddar cheese

Pickle slices and potato chips, for serving

Directions

1. For the meatballs: Preheat the broiler. Line a baking sheet with foil and coat with cooking spray. Mix the beef, oats, milk, egg, onion, salt and plenty of pepper in a medium bowl with your hands. Roll into 18 meatballs (1/4 cup each). Arrange on the baking sheet.

2. Broil the meatballs for 6 minutes, then flip and broil until browned and firm to the touch, about 5 more minutes. Meanwhile, for the sauce: Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes.

3. Stir in the ketchup, vinegar, sugar, Worcestershire sauce and hot sauce. Bring to a simmer and cook, stirring frequently, until bubbling and thickened, about 5 minutes. Add the meatballs to the sauce and toss to coat. Keep warm over low heat.

4. For the subs: Discard the foil from the baking sheet. Place the rolls on the pan. Lay 2 cheese slices in the center of each to cover the split. Broil until the cheese is melted, 1 to 2 minutes. Fill with the meatballs, sauce and a few pickle slices. Serve with potato chips.

Source The Pioneer Woman

Instant Pot Jambalaya

Instant Pot Jambalaya

Ingredients


2 Tbsp. Olive Oil


12 oz Andouille Sausage cut into ¼-inch-thick slices

1 medium Onion chopped

1 medium Green Bell Pepper seeded and chopped

1 medium stalk Celery chopped

3 Garlic Cloves diced

2 tsp. Cajun Seasoning

1/4 tsp ground Thyme

1 C. Long-Grain White Rice regular NOT instant rice

1 14.5-ounce can Diced Tomatoes undrained

1 1/2 C Low-Sodium Chicken Stock

1/2 tsp Kosher Salt

12 oz medium-size Cooked Shrimp (41-60 count)

4 Scallions thinly sliced

Directions

1. Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about two minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

2. Next, add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, approximately three minutes. 

3.  Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

4. Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

5. Lock the lid. Cook on Manual High Pressure for eight minutes, then allow a Natural Pressure Release for five minutes followed by manual release of the remaining pressure. 

6. Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for five minutes in the residual heat.

Source Boulder Locavore

Creamy Garlic Parmesan Chicken and Rice

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients

1.5 lbs chicken breast, boneless, skinless

1 tbsp margarine

2 1/2 C. water

2 C. heavy cream

10.5 oz cream chicken condensed soup

2 C. Long grain white rice

1 tsp. Onion Powder

1 Tbsp. Garlic powder

1 tsp salt

1 tsp pepper

2 tsp. Parsley flakes

2 C. Parmesan cheese, shredded

Directions

1. Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it’s heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.

2. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.

3. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.

4. Once the float valve is all the way down remove the lid. Add the shredded Parmesan and parsley flakes to the pot. Stir well until the cheese is all melted.

5. Enjoy!

Source This is not diet food

Tasty Open-Faced Tuna Melts

Open-Faced Tuna Melts

Ingredients

1 5-oz can White albacore tuna in water

1 Scallion

1/4 cup Mayonnaise

1/2 tsp Garlic powder

1 tsp Fresh lemon juice

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

2 slices Sourdough bread

1 Plum tomato

2 slices Provolone cheese

1 Tbsp Unsalted butter

Paprika

Directions

1. In a medium bowl mix tuna with scallion, mayonnaise, garlic powder, lemon juice, salt and black pepper. Top bread with tuna, tomato and cheese.

2. Add butter to the cooking pot. Press the start/stop on your pressure cooker to begin sear/sautè function. Heat the butter until hot approximately three minutes.

3. Lower sandwiches into the pot. Bread side down. Close the lid and set to locked position. Set regulator to venting.

4. Cook until bread is toasted and cheese is melted about four minutes. Remove the lid. Using a spatula, transfer sandwiches to a plate. Serve sprinkled with paprika.

Source CHEF iQ

Hearty Sausage & Spinach Tortellini Soup

Instant Pot Creamy Sausage & Spinach Tortellini Soup

Ingredients

1 lb ground Italian sausage

1 medium yellow onion chopped

3 large carrots chopped

2 stalks celery chopped

3 cloves garlic minced

1 tablespoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups beef stock

1/4 cup cornstarch or flour

1/4 cup water

3 12 ounce cans evaporated milk

1 10 ounce packet fresh three cheese tortellini found in the refrigerated section of your grocer

2-1/2 cups fresh baby spinach

1 cup regular milk whole, reduced fat, fat free, ect.

Directions

1. Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned. When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about three-four minutes).

2. Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.

3. When the timer is up, quick release the pressure. Turn Instant Pot off and then back onto saute. Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.

4. When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for two-three minutes to thicken.

Serve with crusty bread and enjoy!

Source I don’t have time for that

EASY Frozen Meatballs in Air Fryer

Frozen Meatballs in the Air Fryer

Ingredients

1 lb. pre-cooked frozen meatballs

Non-stick cooking spray (optional)

Directions

1. Preheat the air fryer for three-five minutes at 400 F. If your air fryer doesn’t have a non-stick coating on the rack/basket, spray it with a light coating of cooking spray to keep the meatballs from sticking.

2. Spread the air fryer frozen meatballs out in a single layer on the air fryer rack or in a basket, depending on the type of air fryer you have.

3. Cook the meatballs in the air fryer for six minutes and then flip them or shake your air fryer basket. Continue cooking them for six-seven additional minutes until cooked through.

Source Whole Lotta Yum

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