How to Cook Frozen Chicken Breasts in the Pressure Cooker

I can't really remember now of course how I did it but this is what I think I did last time?

put in 4 frozen chicken breasts, 1 cup water, (I think I added a tsp chicken boullion too), and cook for 10 min then quick release.

Chocolate Chip Cookies

These are not healthy. But I absolutely love the softness and flavor. These are worthy of sharing and it makes maybe 48. Got recipe from Ashley Demille.

3/4 c. Brown Sugar
3/4 c. White sugar
1 egg
1/2 cup butter-flavored Crisco or butter
1/2 cup margarine
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 tsp  Baking soda
1 bag semi-sweet chocolate chips (use as much as you like)

Beat sugars, butter/marg/shortening and egg. add vanilla and mix. then in separate bowl combine other ingredients except choc. chips. mix into sugar mixture. then add choc chips and stir until just mixed. 
Bake at 350 degrees for 8

The Best Bluberry Muffins

I just made these this morning and they were so good! They were good enough that if I were ever asked to take muffins somewhere, I would definitely choose these.  I even made them whole wheat.  I made them easier by just adding 2 cups of frozen blueberries at the end of mixing (you have to defrost them in the microwave first or your muffins won't be done where the berries are). I didn't make the blueberry syrup. I also didn't take the time to make the lemon sugar topping.  For the buttermilk, I did a tsp. short of one cup of milk plus a tsp of lemon juice and let it sit for a few minutes together before I added to the mixing bowl.

http://www.melskitchencafe.com/lemon-sugar-crusted-blueberry-muffins/

The Best Blueberry Muffins

YIELD: MAKES 12-16 MUFFINS

Note: I’ve made these with fresh or frozen blueberries…both work great but use fresh, if you can. I’ve also made them eliminating the blueberry syrup step and tossing both cups of blueberries in with the flour mixture. You don’t get the delicious blueberry syrup effect on top of the muffin, but they do come together more quickly and are packed with blueberries (still top them with the lemon-sugar mixture).

INGREDIENTS

Lemon-Sugar Topping:
• 1/3 cup sugar
• zest from one lemon
Muffins:
• 2 cups frozen blueberries (or 2 cups fresh)
• 1 1/8 cups (8 ounces) plus 1 teaspoon sugar
• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 4 tablespoons butter, melted and cooled slightly
• 1/4 cup oil (vegetable or canola)
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

Report this ad

1. For the topping, stir together sugar and lemon zest in a small bowl and set aside.
2. For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
3. Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.
4. Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
5. Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Recipe Source: adapted from Cook’s Illustrated

Breadstick and Pizza Casserole

http://www.melskitchencafe.com/breadstick-and-pizza-casserole/

This was really good.  I was actually excited about eating leftovers the next night.  I used her breadsticks recipe and then cooked the extra breadsticks it made and we had extras to dip in the casserole. I only used one zucchini because I thought two looked like too many.  The more work you do ahead of time the better. I already had grilled green peppers, cooked onions, and cooked ground and seasoned sausage left over from Mark's breakfast he made for the elder's quorum so that saved me alot of time.

Breadstick and Pizza Casserole

YIELD: SERVES 6-8

Note: This recipe is really adaptable for filling ingredients. If zucchini aren't in season, sub easily with another type of vegetable (corn, winter squash, green beans, etc.). The meat can also easily be subbed with ground beef or turkey, pepperoni, cooked chicken, etc. Even though this recipe only uses 1/2 of this homemade breadstick recipe, I make the full batch and bake the other half of the dough as normal breadsticks because seriously, who doesn't want extra breadsticks hanging around?

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, green, red or yellow
• 2 medium zucchini, cut into rounds
• 2 cloves garlic, chopped
• 2 cans (14.5 ounces each) diced tomatoes, drained
• 16 ounces tomato sauce
• 9-12 ounces fully cooked chicken or turkey sausages, sliced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 recipe homemade breadstick dough (see note above)

DIRECTIONS

Report this ad
1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking dish and set aside.
2. In a large non-stick skillet, heat the oil over medium heat. Add the onion and diced pepper. Cook, stirring occasionally, for 4-5 minutes, until the onion is translucent and the pepper is tender. Add the zucchini and garlic. Cook for 2-3 minutes, until just tender. Stir in the drained tomatoes, tomato sauce, chicken sausage, basil, oregano, thyme, salt and pepper. Cook for 5 to 7 minutes until the liquid is somewhat reduced. Add 2 tablespoons Parmesan cheese and stir into the mixture. Spoon half of the sauce mixture into the prepared dish. Sprinkle 1 cup mozzarella cheese over the top. Spoon the other half of the sauce over the top of the cheese and sprinkle another 1/2 cup mozzarella over the top. Arrange bread sticks in a lattice pattern (see pictures below) over the sauce, trimming to fit, if necessary. Sprinkle remaining Parmesan and mozzarella on top.
3. Bake 25-30 minutes, until the breadsticks are golden brown and cooked through and the filling is hot and bubbly. Let stand 5-10 minutes before serving.

Harvest Pasta Sauce

This was a great healthy pasta recipe. I added a little extra salt at the end and it made it tons better. I did mine in the pressure cooker and made her recipe for divine breadsticks as the side.  I used two cans diced tomotoes instead of crushed and whole milk instead of half and half.
http://www.melskitchencafe.com/harvest-pasta-sauce-trader-joes-copycat/

Harvest Pasta Sauce {Trader Joe’s Copycat}

Yield: Serves 6-8

Make sure the butternut squash is cut into small enough pieces so it doesn't take an extra long time to cook through - I go for about 1/2-inch pieces. The cooking times given for each method are not only to cook the squash but mostly to allow the flavors time to blend.

I've only ever made this in the pressure cooker (in the Instant Pot), but I have included slow cooker and stovetop methods since the simple recipe is easy to modify. Keep an eye on the sauce to make sure that it doesn't reduce too much using the stovetop (adding liquid as needed).

The leftovers of this sauce freeze great!

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 cup chopped carrots (about 4 medium)
• 28-ounce can crushed tomatoes
• 15-ounce can cooked pumpkin puree (NOT pumpkin pie filling)
• 2 to 3 cups diced butternut squash (about 12 ounces)
• 1/2 cup chicken broth or stock
• 1 tablespoon granulated or brown sugar
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/2 teaspoon Italian seasoning (I used a Tuscan blend from Penzey's)
• 1/4 teaspoon black pepper
• Pinch cayenne pepper
• 1/2 cup half and half or cream (or try milk)
• Hot, cooked pasta for serving
• Parmesan cheese, for serving

Directions

1. Pressure cooker: Heat the butter using the saute function (in the InstantPot) or by heating the pressure cooker over medium heat on the stove (for stovetop pressure cookers). Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.
2. Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine. Close the pressure cooker and bring to high pressure. Cook for 20 minutes. Let the pressure cooker naturally release for 10 minutes, then release the rest of the pressure.
3. Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.
4. For the slow cooker: Combine all the ingredients, except the half and half or cream, in a slow cooker and cook on low for 4-6 hours until the squash is tender and flavors have combined well. Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.
5. For the stovetop: Heat the butter in a 4- or 5-quart pot (or similar size) over medium heat. Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.
6. Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine. Bring the mixture to a gentle simmer and cook, covered, for 50-60 minutes until the squash is tender, stirring every once in a while to make sure the sauce doesn't stick (reduce the heat as needed). If it looks like it's reducing while cooking, add another 1/2 cup of broth or so.
7. Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.

Recipe Source: from Mel’s Kitchen Cafe

Chocolate Zucchini Cake

This was my favorite homemade chocolate cake I have made. It was so moist and fluffy and best of all--easy! I cooked mine in a bundt cake. It was done a couple minutes earlier than stated. http://www.melskitchencafe.com/best-chocolate-zucchini-cake/

Pumpkin Chocolate Chip Cookies

We, Thalmans, really liked these and it makes so many I was able to run them around to all the new neighbors. Next time, for us, I will substitute some wheat flour and use applesauce instead of butter.  

http://www.foodiecrush.com/pumpkin-chocolate-chip-cookies/

Pumpkin Chocolate Chip Cookies

These cookies are just like the variety I see pop up every fall at my local Harmon's grocery store. They're soft, pillowy and filled with chocolate chips.

Serves: makes 60 cookies

Ingredients

• 3 cups granulated sugar
• 1 (29-ounce) can pure pumpkin
• 1 cup butter, melted
• 1 teaspoon vanilla
• 2 eggs
• 4 tablespoons pumpkin pie spice
• 6 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon kosher salt
• 5 cup all-purpose flour
• 1 (12-ounce) bag semi-sweet chocolate chips

Instructions

1. Preheat the oven to 375 degrees F.
2. In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth. Add the eggs and beat for 1-2 minutes.
3. Whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl and add to the wet ingredients. Mix well. Mix in 2 cups of the flour, then 2 more cups and then the final cup. Add the chocolate chips and mix just until incorporated.
4. Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart.
5. Bake cookies for 12-15 minutes. Let rest on cookie sheet for 2-3 minutes then move to a cooling rack to cool completely.

Notes

slightly adapted from Chaney's Charming Kitchen