Thanksgiving Turkey - Instant Pot

 

INGREDIENTS

• 7 lb bone-in skin-on turkey breast
• 1 stick butter
• 1 tbsp Italian Herbs Blend
• 1 tsp pink sea salt
• 1 tsp fresh cracked pepper
• 2 cups chicken broth
• Optional Aromatics:
• 1 medium onion chopped into large slices
• 4 garlic cloves
• 2 sprigs Thyme
• 1 orange or lemon, sliced thin

INSTRUCTIONS

1. Pat turkey dry with paper towels.
2. Generously rub turkey breast with softened butter - rub butter all around turkey, and carefully lift up skin to rub butter under turkey skin, too.
3. Stuff turkey breast cavity with aromatics.
4. Add chicken stock to the bottom of Instant Pot.
5. Coat turkey breast with herbs and spices.
6. Place on can lifter and lower into Instant Pot.
7. Place lid on Instant Pot.
8. Set valve the sealing.
9. Press "manual", set timer to 35 minutes High Pressure.
10. When the INSTANT POT is done cooking, let pressure release naturally... don't manually release pressure. IT WILL KEEP THE TURKEY JUICY
11. Remove turkey from Instant Pot (be sure to take care when opening pressure cooker, even if you think all pressure has been released, and always open away from your face) and place on a baking sheet.
12. To Cisp up the skin, set oven to Broil at 440 degrees F.  Broil until skin is golden and crispy, watching the turkey the whole time.  You may have to rotate the pan during broiling.
13. Tent with foil for at least 10 minutes before carving.
14. To make the gravy, drain the pan drippings through a sieve to catch the onion and garlic.  You can also press them through it to get all the flavor into the gravy.  Measure out two cups of the liquid and place back in the instant pot insert. Add a mixture of 2 tablespoons of cornstarch with 1/4 cup of coldwanter and whisk well.  Saute until it thickens

Cinnamon Rolls

Dough Ingredients

• 1 1/2 cups of milk
• 3/4 Cup + 1 Tablespoon sugar
• 1 egg
• 1 Tablespoon salt
• 2 Tablespoons yeast
• 2 cups warm water
• 9-10 cups of all purpose flour
• 1 cup butter

Filling Ingredients

• 1/2 cup butter almost melted
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream (for pouring over risen rolls)

Frosting Ingredients

• 1/2 cup butter softened
• 8 ounces cream cheese
• 4 cups confectioners'/powdered sugar
• 2 teaspoons vanilla extract

Directions

1. Scald 1 1/2 cups of milk, 3/4 cup sugar, and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes.  Cutting the butter into pieces helps it melt faster.  There will probably be some little cubes of butter still floating in the hot mixture, they will melt
2. Stir in 1-2 cups flower, then add 1 egg and 1 tablespoon of salt, and leave it to cool for a couple of minutes.
3. Meanwhile, in a measuring cup, dissolve 2 tablespoons of yeast in 2 cups of warm water and 1 tablespoon of sugar.  Let it sit for a couple of minutes until it is bubbly.
4. Make sure your milk mixtures is just warm (if it is too hot it could kill the yeast), and add the yeast mixture.
5. Using a fork or wooden spoon, gradually stir in 7-9 cups of flour (for a total of 9-10 cups with what was in the milk mixture).  Only add 2 cups at a time and stir in-between.  The rolls turn out so much better when they are mixed by hand. At the end of the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flout if needed.  Be sure not to add too much flour.  
6. Smooth the dough out and cover the bowl with plastic wrap.  Leave it in a warm place and let it rise.  Let the dough rise until it has doubled in size.  
7. Cover your working area in flour to prevent the dough from sticking.  Dump your dough out.  Roll out the dough into a giant rectangle.
8. Mix the butter, brown sugar, and cinnamon in a bowl.  Spread the mixture onto the dough. 
9. Roll up the dough into a spiral. Cut the spiral into 1-2 inch rolls.  
10. Preheat the oven to 350 degrees. Place the rolls into greased pans and let rise again on top of the oven (if possible).  Pour the heavy cream over the rolls
11. Bake the 1-2 pans of rolls for 10-15 minutes until they are golden brown.  It make take longer depending on how hot your oven cooks.  Keep a close eye on your first pan to get the right time for others.  
12. Mix the butter, cream cheese, powdered sugar, and vanilla extract.  Spread over the cooled rolls.  

Creamy Chicken Soup - Instant Pot

 

Ingredients

• 1 lb (450g) boneless skinless chicken breast
• 1 small jar (220g) sun-dried tomatoes, drained from oil
• 1 tablespoon oil
• 1  medium onion, chopped
• 1 tablespoon minced garlic
• 1  red bell pepper, sliced
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon chipotle or Cayenne chili powder, optional
• 1 teaspoon  paprika
• 1 1/2 cups (375ml) chicken stock
• 1 cup cream
• 1/2 cup cream cheese
• 1 cup shredded cheddar cheese
• Salt and fresh cracked pepper, to taste
• Fresh Cilantro leaves, for garnish

DIRECTIONS

1. To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes. 

2. Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”

3. Remove chicken breast from the Instant Pot and transfer to a cutting board. Shred cooked chicken breast with 2 forks then return back into the pot.

4. Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to saute mode to heat up the chicken soup while stirring until cream and cheese are melted and the soup is smooth. Adjust seasoning with salt and pepper and ladle the chicken soup into bowls and garnish with fresh cilantro. Enjoy!

Chicken Noodle Soup - Instant Pot

Ingredients

• 2 tbsp butter unsalted
• 1 large onion chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 1 tsp salt or to taste
• 1 tsp pepper or to taste
• 1 tsp thyme dry, 1 tbsp if using fresh, chopped
• 1 tbs parsley dry, 1 tbsp if using fresh, chopped
• 1 tbs oregano dry, 1 tbsp if using fresh, chopped
• 4 cups chicken broth no sodium added
• 2 lbs chicken with skin and bones, use at least 1 chicken breast
• 4 cups water
• 5 oz egg noodles uncooked, (about 2 cups)

Instructions

• Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
• Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
• Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water. 
• Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
• Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
• Remove the chicken pieces from the soup and shred with two forks.
• Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. 
• Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.

 https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/

Creamy Chicken Pasta - Instant Pot

Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic cloves, chopped
8 ounces crimini mushrooms, cut in half
2 chicken breasts or thighs, cut into 1/2-inch pieces
1 can chicken stock
1 cup milk or heavy whipping cream
1 pound pasta
8 ounces cream cheese
parmesan cheese, grated (to garnish)
basil, chiffonade (to garnish)
black pepper (to garnish)

Directions

1. Set an Instant Pot or an electric multi-cooker to the sauté setting add the olive oil and butter. Sauté the garlic for a few minutes, until caramelized and fragrant.
2. Add the mushrooms, and sauté until softened, about 3 to 5 minutes.
3. Add the chicken, stock, pasta, and cream, and cancel cooking. Close and lock the Instant Pot and set to manually pressure cook on high for 5 minutes.
4. Release the pressure and remove the lid. Stir in the cream cheese.
5. Garnish with parmesan, basil, and freshly cracked black pepper.

https://www.brit.co/instant-pot-creamy-chicken-pasta/

Cake Batter Cookies

Description:

Easy Cake Mix Cookies are a fun way to mix and match cake flavors to add-ins! My kids LOVE to make these!

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Ingredients:

• 1 (18.25 – ounce) box cake mix
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup add-ins like chocolate chips or M&M’s (if adding in sprinkles use 1/2 cup)

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
3. Mix in desired add-ins until evenly incorporated.
4. Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
5. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

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Notes:

Store in an airtight container for up 3 days.

Use any flavor cake mix you would like and mix and match add-ins!

If you can’t find the 18- ounce size of cake mix and can only fid the 15 ounce, just add in 1/4 cup extra all purpose flour.

https://cookiesandcups.com/cake-mix-cookies/print/39193/

S'more Cookie Cups

Ingredients

• 1 cup finely crush graham cracker crumbs (about 7 whole graham crackers)
• 1/4 cup powdered sugar
• 6 tablespoons butter, melted
• 12 marshmallows (regular size, not mini marshmallows)
• 2 full size Hershey's Chocolate Bars, unwrapped and divided into 24 pieces

Instructions

1. Preheat oven to 350F.
2. In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
3. Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
4. Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.
5. Cut each marshmallow in half to make 24 round marshmallows. Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.
6. Set the oven to broil. Place the pan of s'mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted. Note: the marshmallows can burn fast, so watch them very closely.
7. Top each marshmallow with one piece of the Hershey's Chocolate Bar. Allow the s'mores to cool for 15 minutes, then use a butter knife to lift them from the pan.

https://kitchenfunwithmy3sons.com/smores-cookie-cups/

Broccoli Salad

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins/craisins
1/2 cup sunflower kernels

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

https://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-2065359

Cinnamon Roll Cookies

Cookies
¾ c (1 ½ sticks) butter, softened
¾ c sugar
¼ c powdered sugar
2 lg eggs
½ t vanilla
2 ½ c flour
½ t salt
1 t baking powder

Cream in a large bowl and cream together the butter and granulated sugar and powder sugar for 3-4 minute until light and fluffy. Add eggs and vanilla and mix well. Add one cup of flour, baking powder and salt. Mix Add remaining flour and mix JUST until flour is incorporated and dough is smooth and soft. Flatten the dough into a disk. Wrap in plastic and chill for at least 1 hour.

Filling
4 T butter (softened)
½ c brown sugar
1 t. cinnamon

Combine the brown sugar and cinnamon in a small bowl. Not the butter

Rolling Directions –
Separate the dough into 2 pieces, working ½ at a time. Roll out into ¼” thick and 15” long. Gently spread ½ butter on top of dough. Sprinkle the cinnamon sugar mixture on top. Lightly press into dough. Starting on the long edge, roll the dough into a tight log.

Cutting and preparing the cookies –
Using a pizza cutter of knife, cut dough into 1” slices. Place cookies 2” apart on cookie sheet. Repeat with other ½.

BAKE 350 degrees for 9-11 minutes. Do not overbake. Should be pale in color. Cool for 1-2 minutes, transfer to wire rack.

Glaze
2 T cream cheese (softened)
2 T butter (softened)
1 c powdered sugar
½ t vanilla
1-2 T milk

Prepare the Glaze –
Mix together butter, cream cheese with powdered sugar until thick and smooth. Mixer. Add the vanilla and 1 T of milk at a time until the glaze is thick and pourable. Drizzle over cooled cookies. Store in an airtight container.

Make ahead – make and bake, do not frost. Keep in freezer for up to a month or 7 days in fridge.

Freeze the dough – Prepare the dough and roll it up tight in plastic wrap. Thaw overnight.


Share by Vicki Walker