Chicken Pockets

Ingredients

• Phillsbury Dough (2 cans of 8 croissants) 
• 1 Can Cream of Chicken Soup
• 1/3-1/2 cup of sour cream
• 1/4 cup of sliced olives
• 1/4 cup of chopped onion
• 1/2 cup of shredded cheese
• Shredded or cubed Chicken
• Other ingredients as desired
• Green onion

Directions

1. Preheat oven to 350 degrees.
2. Mix all of the ingredients (except the dough) in a bowl. 
3. Lay out squares of dough (2 croissants).  
4. Spoon mixture onto dough.
5. Cover with another square of dough.
6. Press a fork around the edges to seal.
7. Bake at 350 degrees for 20-30 minutes or until golden brown.  The bigger the pocket the more time is needed.  Look at dough at the center to see if done. 

Cafe Rio Soup - Instapot & Crockpot

My Recipe

Equipment

• Instapot

Ingredients

• 1 onion diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (or more if you like it spicier)
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro finely chopped
• 1/2 lime juiced
• pepper to taste
• 2 boneless skinless chicken breasts (or 1 bottle of chicken)
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil to taste
• pico de gallo
• guacamole
• 2 c. pepper jack cheese
• tortilla strips
• cilantro for garnish
• lime wedges for garnish

Instructions

• In the instapot set to saute, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Add chicken broth, cliantro, lime juice, and pepper to onions.  Put lid on instapot and cook for 10 minutes.  
• In the meantime, combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. If uncooked (not bottled), grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.  
• In individual bowls layer chicken, about 1/3 c. pico de gallo, a scoop of guacamole, and 1/3 c. pepper jack cheese. Ladle about 1 cup of soup directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

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

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/

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

MeatLoaf - Footloaf

3 lb ground beef
1 tablespoon salt
1 teaspoon pepper
2 tablespoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon cayenne
1 large white onion, minced, 10 small slivers reserved
1 medium onion, halved
4 large eggs, beaten
2 cups panko breadcrumbs
½ cup milk
½ cup fresh parsley
2 tablespoons worcestershire sauce
½ cup ketchup

-Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
-In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.
-Split the meat mixture in half and place on the baking sheet. Shape each half into a “foot.”
-Press up to form an ankle and hollow out the top to make room for “ankle bones.” Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make “toenails.”
-Brush around the ankles with ketchup to look like “blood.”
-Bake for 1 hour, until the meat is cooked through.
-Serve warm.

https://tasty.co/recipe/halloween-feet-loaf

Freds Beans

2 large cans of pork-n-beans

1 can kidney beans

1 lb hamburger

1/2 lb bacon

1 onion

1 cup Ketchup 

1/4 c brown sugar

1 Tbsp vinegar

1/4-1/2 tsp liquid smoke

Brown the hamburger, bacon, and onion together.  Mix the remaining ingredients and heat.  

Pizza Casserole

1 lb ground beef
1 package of wide egg noodles
1 can sliced mushrooms
1 can of cream of mushroom soup
grated cheese
1 can tomato soup
16 oz tomato sauce
1 green pepper - optional
1 onion, chopped - optional

Brown hamburger with onions and peppers.  Mix mushrooms, sauces, and soups together.  Cook noodles, drain noodles.  Mix noodles, hamburger and soup together.  Sprinkle cheese on top.  (if everything is hot and cooked, let cheese melt and serve).  Bake in oven at 350ᵒ for 30 minutes.