Tag Archives: Family Friendly

CROCK-POT JALAPENO POPPER CHICKEN SOUP

CROCK-POT JALAPENO POPPER CHICKEN SOUP

Ingredients

3/4 Pound center cut bacon Diced

3 Tablespoons unsalted butter

2 Cloves Garlic Minced

1 Medium Yellow Onion Diced

1 Medium Green Bell Pepper Diced

4 oz. Canned Diced Jalapeño Peppers, drained

1 Tsp. Ground Cumin

1 Tsp. Kosher Salt

1/2 Tsp. Black pepper

1/4 Tsp. ground Paprika

1 lb boneless skinless chicken breasts

6 Oz. Cream cheese, softened Softened

3 C. low-sodium Chicken Broth

1/2 C. Heavy Whipping Cream

1 C. Shredded Monterey Jack Cheese divided

1 C. Shredded Cheddar Cheese, divided

3/4 Tsp. All purpose Flour

1 Medium fresh Jalapeño pepper

Directions

1. In a medium skillet on the stove-top, cook the diced bacon, stirring with a wooden spoon, until crispy. Drain bacon on a paper towel lined plate and set aside.

2. In the same pan, melt the butter and saute the garlic, onion, bell pepper, canned jalapeno peppers, cumin, salt, black pepper and paprika until the onions are softened and translucent.

3. Transfer the onion mixture into a six quart or larger slow cooker and add the chicken breasts and chicken broth. Cover slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.

4. Remove cooked chicken from the slow cooker and shred the meat with two forks. Return shredded chicken back into the slow cooker.

5. Add the softened cream cheese, heavy whipping cream, 3/4 cup Monterey Jack cheese, 3/4 cup cheddar cheese and 3/4 of the cooked bacon stirring until the cheese melt.

6. Sprinkle the all-purpose flour over the top of the soup and cook uncovered for 15 to 20 minutes on HIGH to thicken the soup. Stir one final time before serving.

Source Crockpot Ladies

Root Beer Braised Short Ribs

Instant Pot Root Beer Braised Short Ribs

Ingredients

3 1/2 to 4 lbs meaty English-cut short ribs

Salt and freshly ground black pepper

2 Tbsp. Olive oil

1 Medium Onion, sliced

4 medium garlic cloves, thinly sliced

3 Tbsp. Tomato paste

1 (12-oz) bottle good quality root beer

1/2 C. Beef broth

2 Tbsp apple cider vinegar

Directions

1. Select SAUTÉ and adjust to MORE/HIGH heat. Season the short ribs all over with salt and pepper. Drizzle the meaty sides with one tablespoon of oil. When the pot is hot, brown the ribs in batches, meaty-side down, until well browned, approximately five minutes per batch. Transfer the browned ribs to a plate. Press cancel. Pour off the drippings in the pan and return the pot to the appliance.

2. Select SAUTÉ and adjust to NORMAL/MEDIUM heat. Add the remaining one tablespoon of oil and the onion to the pot and cook until tender, four minutes. Add the garlic and tomato paste and cook until fragrant, thirty seconds. Add the root beer and bring it to a simmer, scraping up the browned bits on the bottom of the pot.

3. Pour in the broth and vinegar and stir to combine. Return the short ribs and the accumulated juices to the pot, standing the ribs on their skinny sides so they are partially submerged in the cooking liquid. Lock on the lid, select the pressure cook function, and adjust to HIGH pressure for forty minutes. Make sure the steam valve is in the “sealing position.”

4. When cooking time is up, let the pressure release come down naturally for fifteen minutes and then quick release the remaining pressure. Carefully transfer the ribs to a large serving bowl and cover with foil. A few may fall off the bones; just discard the bones and know that the meat is going to be very tender.

5. Select SAUTÉ and adjust high/more. Liquid fat will pool around the edges of the pot while it’s simmering; use a ladle to skim off the fat and discard it . You may get as much as 1 to 1 1/2 cups fat; short ribs are a fatty cut of beef. Simmer the sauce until reduced by half, about ten minutes. Pour the sauce over the ribs and serve.

Source Instant Pot Miracle 6 ingredients or less

Air Fryer Southwest Buttermilk Chicken Thighs

Southwest Buttermilk Chicken Thighs

Ingredients

1 lb chicken thighs

1 C. Buttermilk

1/2 tsp. Garlic paste

1/4 C Sriracha sauce

Salt and pepper

1 tsp. Cayenne pepper

1/4 C. Cornflour

1/4 all-purpose flour

Directions

1. Pat dry the chicken thighs with paper towels. In a medium bowl combine the buttermilk, garlic paste, sriracha sauce, salt, black pepper and cayenne pepper.

2. Next, place the chicken thighs into a container and pour the buttermilk mixture over the thighs. Close the container tightly and put it in your refrigerator for two hours.

3. Place the flour in another shallow bowl. Coat the chicken thighs with the flour mixture. Cook in your air fryer at 395° (for mine I had it heated up at 400°) for twelve minutes. Bon appètit! 😋

Source Air Fryer Cookbook For Beginners

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 Autumn Apple Chicken

Autumn Apple Chicken

Ingredients

4 bone-in chicken thighs

1/4 tsp salt

1/4 tsp pepper

1 Tbsp. Canola oil

1/2 C. Apple juice

1 medium onion, chopped

1/2 C. barbecue sauce

1 Tbsp. honey

1 garlic clove

2 medium Fuji or gala apples, coarsely chopped

Directions

1. Sprinkle chicken with salt and pepper. Select sauté or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken; remove and keep warm.

2. Add apple cider or juice, stirring to loosen browned bits from pan. Stir in the onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock the lid; close pressure release valve. Adjust to pressure- cook on high for ten minutes. Let pressure release for five minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read 170°.

3. Remove the chicken; keep warm. Select sauté setting and adjust for low heat . Add apples simmer, stirring constantly, until apples are tender, about ten minutes. Serve with chicken.

Source: From a good friend of mine!

Instant Pot Buffalo Chicken Lettuce Wraps

Ingredients

Buffalo Chicken Lettuce Wraps

For shredded buffalo chicken

1.25 lbs boneless skinless chicken breast

2 stalks celery, diced

1 small onion, diced

1 medium carrot, diced

1 cup buffalo wing sauce , see notes for homemade recipe

For serving

12 bib lettuce leaves

1 medium carrot, grated

1 stalk celery, diced

ranch or blue cheese dressing

Directions

For chicken

1. Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce . Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.

2. When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.

For serving

1. Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately

Source Domestic Super Hero

Instant Pot Autumn Apple Pork Chops

Instant Pot Autumn Apple Pork Chops

Ingredients

3 Apples (I prefer a sweet variety, like Red Delicious) sliced about 1/4″ thick

1 Small Sweet Onion (Walla Walla, Vidalia, etc) Cut in half and thinly sliced.

2-4 Pork Chops (I prefer bone-in 3/4″)

Salt

Pepper

1 Tbsp. Vegetable Oil

1/4 cup Plus 1 Tbsp Water (divided)

4 Tbsp. Butter (unsalted)

4 Tbsp. Brown Sugar

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg

Pinch of Salt

2 Tbsp. Corn Starch

3 Tbsp. Cold Water

Optional

2-4 Small Potatoes (to cook with pork chops as a side dish)

Garnish

Chopped Pecans (optional)

Directions

1. Prepare apples by coring, and slicing (peeling is optional. I never do). Set aside. Remove the outer skin of the onion. Cut in half and slice thinly (You will have half circles). Set aside.

2. Season the pork chops with a sprinkling of salt and pepper on each side. Go lightly on the pepper. Set aside while pot warms up. Turn the IP to Sauté mode (Normal heat). When the display reads “Hot” add the oil to the pot.

3. Add the pork chops, two at a time, and brown on each side for about 4 minutes per side. Remove to a plate and set aside. Add the onion and 1 Tbsp water. Cook the onion, stirring frequently and scraping to deglaze the pot (get all of the brown bits off the bottom). I like to use a wooden spoon. When the onions are translucent and tender, add the butter and stir until melted.

4. Add the apples and 1/4 cup water. Stir well. Add the pork chops (and any juices on the plate) back in and just set them on top of the apples. Don’t stir. If you are cooking potatoes with this dish, set them on top of the pork chops. Leave them whole (small potatoes).

5. Put the lid on the pot and set the steam release knob to the Sealing position. Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or – button to select 10 (8 minutes for thinner chops) minutes.

6. ***Yes, the pot will come to pressure with only 1/4 cup of water in it. This is because the apples will release water as the pot is heating up and building pressure, so you will be okay. It’s the same for making applesauce! While the pork chops are cooking, mix together the brown sugar, cinnamon, nutmeg, and a pinch of salt. Set aside.

7. When the cook cycle ends and the pot beeps, don’t do anything to it, just let it naturally release pressure for 10 minutes (the counter will begin counting up). After the 10 minutes is up, turn the steam release knob to manually release the remaining pressure. When the pin in the lid drops, open the lid. Remove the pork chops (and potatoes) to a plate and cover with foil or a lid to keep warm.

8. Turn the Sauté mode back on.
Add the brown sugar mixture to the apple mixture and stir. Mix the corn starch with the cold water. Stir the corn starch slurry into the apple mixture, stirring constantly. When the mixture thickens, turn off the pot. Remove apple gravy to a serving bowl immediately.

9. Serve the pork chops smothered in the warm apple gravy. Yum! Garnish with chopped pecans, if desired.

Source Simply Happy Foodie

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

INGREDIENTS

3 bananas – medium sized, over ripe

1 ½ cups all-purpose gluten-free flour

1 C. sugar

⅓ C. vegetable oil

1 large egg

⅓ C. old fashioned oats, gluten-free

¼ C. chopped walnuts

1 tsp. baking soda

1 tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. salt

Directions

1. In a large bowl, mix all the dry ingredients – flour, sugar, oats, walnuts, baking soda, cinnamon and salt. Mix together well.

2. In a separate bowl mash the bananas and add the remaining ingredients – vegetable oil, egg, vanilla extract. Mix well and then add to the bowl with the dry ingredients. Mix everything together by hand until its all well incorporated. No need to over mix.

3. Spray each silicone cup with just a little cooking spray. Use a spoon and fill each cup with the batter halfway. Don’t overfill! The batter will rise when cooking. Cover the silicone mold with pressure cooker safe lid or with aluminum foil.

4. Add 1 cup of water to the bottom of the Instant Pot liner. Place silicone mold onto trivet and lower down into Instant Pot. Pressure cook (“manual” on some Instant Pots) for 10 minutes. When cooking time is up, let pressure release for 5 minutes. You can then release the remaining

5. Carefully remove the trivet with and silicone mold and let it sit for about 10 minutes to cool. Banana bites should then pop right out and are ready to enjoy!

Source Recipe Teacher

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

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