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Pressure Cooker Potato Corn Chowder

Pressure Cooker Potato Corn Chowder

Fall has come to Kansas. The leaves are changing from green to orange and red. Temperatures are mild during the day and cool at night. It’s the perfect weather to start soup season. One of my new favorite foods is this Pressure Cooker Potato Corn Chowder.

Potato soup is definitely comfort food. The sweetness of the corn and the speediness of using the electric pressure cooker makes this even more comforting.

I remember as a child that when my mom was under the weather she would ask my dad to make her potato soup. When she wasn’t under the weather she made potato soup for herself as the ultimate comfort food.

This Pressure Cooker Potato Corn Chowder was on my 2 week menu plan. However, when I got home from work yesterday and discovered that Daughter Number Four was feeling under the weather I made the decision to make her some comfort food.

Serving this with Grilled Cheese Sandwiches adds protein, plus a little bit of buttery crunch. D4 was delighted to have homemade soup and sandwiches to warm her and help her feel better.

Not only is this easy and delicious, but it tastes amazing the second day, too. D4, who is still feeling a bit under the weather, asked if there was any left for lunch. I gladly heated up the Pressure Cooker Potato Corn Chowder. Today I served it with little corn bread loaves.

You definitely need to give this Pressure Cooker Potato Corn Chowder a try. It is easy and fast, being table ready in about 15 minutes. Also, it has a light creamy texture with just a bit of zip; everything chowder is supposed to be.

Pressure Cooker Potato Corn Chowder

  • ½ medium onion (chopped)
  • 1 tablespoon olive oil
  • 16 ounces vegetable broth
  • 4 potatoes (peeled and cubed)
  • 1 – 12 ounce bag frozen corn
  • 1 cup milk (divided)
  • ½ teaspoon salt
  • 1 teaspoon Old Bay Seasoning
  • 1/3 cup all-purpose flour
  1. Turn on the pressure cooker to soup setting. Add oil and onion. Stir until beginning to become translucent. Add broth and potatoes to the pot.
  2. Place the lid on the pressure cooker and ensure that the valve is closed. Cook on soup setting for 10 minutes. Turn off and open pressure release valve. Allow pressure to fully release before opening.
  3. Add frozen corn, ½ cup milk and seasonings to potatoes. Turn on to soup setting.
  4. In a small bowl whisk together ½ cup milk and flour. Slowly pour this mixture into the pressure cooker, stirring constantly to prevent lumps.
  5. Return the lid to the pressure cooker. Cook for 5 minutes, until boiling. Turn off pressure cooker and open pressure release valve.
  6. Allow to cool slightly before serving.

 
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Posted by on October 13, 2018 in Soup Recipes

 

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Pressure Cooker Orange Chicken

Pressure Cooker Orange Chicken

Although I usually have meals planned and, at least mostly, prepped yesterday did not work that way. My day ended a little later than I had anticipated, so I had no earthly idea what I was going to make for dinner. In addition, I had to hit the grocery store at one of the busiest times. I called The Hubs for inspiration. There was none. He asked Daughter Number Three what she was hungry for; Chinese Food.  I would make Pressure Cooker Orange Chicken.

Of course I know this was not exactly what D3 had meant. However, I had already driven to the store and the Chinese restaurant I like for takeout is clear across town. Not to mention the cost and health aspect of takeout.

I picked up the ingredients that I did not already have at home for Pressure Cooker Orange Chicken. As a special treat I decided I would make Crab Rangoon also.

Once I was in the kitchen the entire meal took about 30 minutes to prepare. I did have a small bit of help from Daughter Number Four, but very little. She stirred the filling for the Crab Rangoon. The family was blown away that I had everything ready to eat in such a short period of time. The Pressure Cooker Orange Chicken is ready in the same time as it takes to make white rice on the stovetop. So does the Crab Rangoon.

This dish is very easy and quick to make. The whole family enjoys it every time I make it. I’m not sure why I don’t serve this more often. I asked D3 if she was still disappointed about not having takeout. She assured me that this meal was a close second. It filled the need. I’m sure the Crab Rangoon was a big part of that, too.

Orange Chicken

Orange Chicken

Again, this dish is one of the reasons I absolutely love my electric pressure cooker. There is no way I would have had Orange Chicken done in the same time without it.

Do you have a takeout favorite that you make at home? What about a go to when you don’t know what to make? I would love to know!

Pressure Cooker Electric Chicken

  • Nonstick cooking spray or cooking oil
  • 2 pounds chicken breast (1” cubes)
  • ½ cup Barbecue Sauce
  • ¼ cup Soy Sauce
  • ½ teaspoon Garlic Powder
  • 8 ounces Orange Marmalade
  • 1 Tablespoon Corn Starch
  • 2 tablespoons chopped green onion (optional garnish)
  • Red pepper flakes (optional garnish)
  • Sesame Seeds (optional garnish)
  1. Dice Chicken breast into approximately 1” cubes. Spray the inside of the electric pressure cooker with nonstick cooking spray, or lightly oil.
  2. Place the chicken in the pressure cooker. Add the barbecue sauce, soy sauce, and garlic powder. Place the lid on the pressure cooker, with valve closed. Cook on ‘meat’ or ‘chicken’ for 15 minutes. Release pressure using quick release.
  3. Remove the lid from the pressure cooker. Remove about ¼- ½ cup of the juice from the pressure cooker. Whisk in corn starch and return the mixture to the pressure cooker. Add the Orange Marmalade and combine gently.
  4. Replace the lid on the pressure cooker and turn on ‘brown’ or ‘sauté’. If your pressure cooker does not have one of these settings use a high setting and cook for about 2 minutes. Quick release the pressure.
  5. Serve immediately over rice or noodles. Garnish with green onion, red pepper flakes, or sesame seeds if desired.

 
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Posted by on April 24, 2018 in Dinner Recipes

 

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Pressure Cooker Chicken Wings

Pressure Cooker Chicken Wings

Friday was a full day. I had things to do for work. There were things to do for family. The entire week has been nonstop. Food was a big part of that. So I decided to take a break. It’s March Madness and some big games were to be played. I opted for something easy that seems typical of watching basketball; chicken wings.

Right now you must be thinking I’m crazy. Chicken wings and easy do not seem synonymous. Have you ever made homemade Buffalo chicken wings?

I can remember as a young person living at home with my parents when my dad first heard of, ate, and then made these at home. That was when chicken wings came from the butcher as an entire chicken wing. Dad had to cut them just right. Then came the soaking, dipping, deep frying, and draining of the wings. More sauce was applied after that. Of course they were not complete without the obligatory homemade Blue Cheese dip, celery and carrot sticks.

While I still love Buffalo wings, they have a bit more kick than my family likes. Tonight I made 2 kinds of wings. Both were easy because I made them, mostly, in the pressure cooker.

The ultimate finished product requires a little baking time followed by a couple of minutes under the broiler.

The first flavor was the obligatory family favorite: barbeque. I got a little bit adventuresome with the second flavor. I made Root Beer wings. Everyone loved the bbq wings. The root beer wings looked odd. They were very pale, even after being under the broiler. I made an executive decision to re-do them. I brushed them with some barbeque sauce and baked them for a little bit longer and then broil them again. This was money. They were so amazing. The sweetness from the root beer combined with the tang and spice of the bbq – so good.

So that’s the recipe I will give you. It is so quick and easy to make that anyone with an electric pressure cooker can do it. Did I mention that I use a package of frozen chicken wings? The pre-cut kind. So, anyone really can make these!

Pressure Cooker Chicken Wings

  • 1 2.5 pound bag of frozen chicken wings
  • 1 cup of Root Beer
  • ¼ cup brown sugar
  • ¼ – ½ cup barbeque sauce
  1. Grease the inside of an electric pressure cooker with nonstick cooking spray. Pour frozen chicken wings into pressure cooker pot. Add brown sugar and root beer. Make sure there is about 1” of liquid in the pot. If there is not, add water.
  2. Preheat oven to 350 degrees. Turn pressure cooker on to the meat / chicken setting. Ensure the pressure valve is closed. Cook until timer goes off. Turn pressure cooker off and open pressure release valve.
  3. Spray a baking sheet with nonstick spray. When pressure has released, carefully remove wings from pressure cooker and place on baking sheet. Brush tops with barbecue sauce. Bake for about 8 minutes. Turn oven broiler to high and broil for 2 minutes. Remove from oven to cool before serving. Sauce suggestions: Barbeque sauce, Ranch dressing, or sour cream.

These also pair well with beer.

 
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Posted by on March 24, 2018 in Appetizer

 

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Baked Ziti

Baked Ziti

Spring always seems to be busy for me and my family. While it’s not quite spring yet, the busy season is definitely upon us. With cheer tryouts, music concerts, projects needing finished at school this week I’d say that is busy. Work is also at a busy time for both me and The Hubs. Did I mention a niece just had her first baby and my oldest nephew is getting married in April? The busyness of life, as I call it, is why I love using my slow cooker and electric pressure cooker. Meals can be made easily with either set it and forget or under pressure. Last night was an under pressure kind of night, so I made Pressure Cooker Baked Ziti with meatballs.

Baked Ziti was one of the first things I made with my pressure cooker when I got it a couple of years ago. It is so easy and delicious that anyone can make it. The original recipe calls for using canned and pre-made foods, which is what I will share with you. You can make it healthier by making your own meatballs to freeze and by using homemade marinara.

This is a snippet of our afternoon / evening. I got home and knew that Daughter Number Four was at cheer tryout practice. The Hubs informed me that D3 had stayed after school to work on something for her anatomy class. D4 would be done with practice by 5:30, but had to be back at the school dressed for a music concert. I asked The Hubs if he would prefer meatballs with the Baked Ziti tonight or not. As an observant wife I noticed he had grilled himself something for lunch. That’s one of the perks for working for himself from home.

Of course he said meatballs. That is not a problem; it just adds time to the cooking. One of the most time consuming pieces of using a pressure cooker is the building of the pressure. That’s how a pressure cooker can cook more quickly and infuses the flavors into what is being cooked; pressure. Frozen meatballs (or anything) take longer to build pressure because it pressurizes when it reaches boiling. I find it takes about 20 minutes for frozen foods to reach pressure.

So, I threw everything in the pressure cooker set the cook time and the cook setting. By the time Daughter Number Four was home, dinner was ready. With the baked ziti I usually just serve a green salad and maybe some Italian bread. Last night, the girls were in such a hurry they didn’t even eat salad. They each took a helping of the hot ziti and gave it a minute to cool before digging in. Time was of the essence.

The baked ziti was delicious as always. In fact, as soon as the girls got home from the concert they asked if they could have some more. It was later than I usually allow them to eat, but knew that they hadn’t eaten much due to the time constraint. They also both had some homework to finish up so they would be up for a little while. Absolutely they could have some more.

The music concert was excellent, too. Our little town has seen quite a few music teachers come and go. This year is the 2nd year with this teacher and he is really bringing the program along nicely. I’m delighted that my youngest gets to be a part of a growing music program.

Tell me, do you have a go-to meal you fix when life is hectic and time is short? I know that grabbing some fast food seems like a good choice, but sometimes making your own meal can be tastier, healthier, and more cost-effective! Try it yourself and tell me what you think.

Baked Ziti (Pressure Cooker Version)

  • 1 24- ounce package frozen meatballs
  • 16 ounces uncooked ziti
  • 4 ounces cream cheese (softened)
  • 1 cup cottage cheese
  • 1 24- ounce jar pasta sauce
  1. Spray the insert of the electric pressure cooker with non-stick cooking spray. Pour frozen meatballs in the bottom of the pot. Add uncooked ziti. Top with cream cheese and cottage cheese. Pour sauce over the top of the noodles and cheese. Fill the sauce jar with water and pour water over noodles and sauce to cover. If noodles are still visible above water, add more water until noodles are covered.
  2. Place the lid on the pressure cooker and shut pressure valve. Set pressure cooker for 18 minutes on rice setting (this may vary with your model).
  3. When timer sounds, turn pressure cooker off and carefully open pressure valve to release pressure. Allow pressure to release fully before attempting to open.
  4. Remove lid carefully and stir gently to combine all ingredients. Noodles should be tender and fully cooked. Allow to cool slightly before serving.

Note: any flavor of meatballs can be used, beef, turkey, chicken, or vegetarian, store bought or homemade. They should be pre-cooked so no cook time adjustment need be made. Pressure cooker tip: Rinse pressure cooker insert as soon as possible to make washing easier.

 
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Posted by on March 14, 2018 in Dinner Recipes

 

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Macaroni and Cheese Recipe

Macaroni and Cheese Recipe

While I have been making homemade macaroni and cheese for most of my life, and I have posted multiple macaroni and cheese recipes previously, it wasn’t until I had my electric pressure cooker that I found the best macaroni and cheese recipe ever.

To me macaroni and cheese is the ultimate comfort food, right up there with mashed potatoes. It reminds me of my childhood plus it incorporates the carby goodness of pasta with cheese. I love cheese.

Most of my life I made what I consider a traditional homemade macaroni and cheese using a white sauce based cheese sauce to pour over my cooked noodles. This new macaroni and cheese recipe doesn’t have the white sauce. It uses evaporated milk, sometimes called canned milk, thickened with corn starch.

The recipe itself calls for cheddar cheese, parmesan, and cream cheese. For the love of cheese! I sometimes reduce the amount of cheddar and add smoked cheddar, smoked Gouda, or even smoked Swiss. Of course Swiss is a bit stringier, so be careful not to add too much of a good thing.

I am touting this as the Best Macaroni and Cheese Recipe not just because I love it so much, but also because my family loves it. The Hubs tells me that it is the epitome of what macaroni and cheese is. All of my daughters love it, including Daughter Number Four, who while she has always loved the mac and cheese out the box, has never been a fan of homemade macaroni and cheese.

Additionally, my brother who is a fabulous cook recently told me that he has started using a recipe for mac and cheese that uses evaporated milk and cornstarch instead of a white sauce. We can’t both be wrong. Seriously.

If you do not own an electric pressure cooker this can be made the more old-fashioned way as well. However, I do not know why anyone would not want to own an electric pressure cooker. Mine has changed the course of my world. It makes everything so much easier and faster and not just delicious macaroni and cheese. From dried beans to flan and so much more it has changed how I cook.

Share with me if you have an electric pressure cooker and what you love about it. I’m curious to find out if you have a favorite electric pressure cooker recipe, or a recipe that you used to make the long way but now make in your pressure cooker.

Macaroni and Cheese

  • 3 cups water
  • 3 cups dry large elbow macaroni
  • 1 14.5–oz can evaporated milk
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard powder
  • 4 cups sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp butter
  • 2 oz cream cheese (room temperature)
  1. Spray the inside of your pressure cook pot with nonstick cooking spray.
  2. Place the water and macaroni in a pressure cooker. Lock the lid into place and pressure cook on manual high for 5 minutes. Turn off the heat and wait 5 minutes before Quick Releasing the pressure.
  3. While the macaroni is cooking, combine the evaporated milk, cornstarch, salt, pepper, onion powder, and mustard in a small bowl.
  4. Remove the lid cautiously and gently stir the macaroni to separate it.
  5. Add the evaporated milk mixture, cheeses and butter to the cooked macaroni. Set the pressure cooker to the warm setting and lightly stir until the sauce thickens and the cheese

Note: Remove immediately from pot to prevent sticking or burning.

 
 

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Cooking For February

Cooking For February

Cooking For February

Alas, my goal is not to share monthly, but that is my pattern so far in 2016. C’est la vie. I’ll catch up with a month of cooking for February.

Apparently, the fast-progressing Fire Monkey has packed my schedule. I have been busy with work (I have a full-time job and a part-time job, and my passion blog(s) Don’t get me wrong, all in, this not more than 50 hours a week). My day job has had me working very full days, and doing a little bit more travelling than I had for several months. Oh, do not get all excited or jealous. When I mention travel for my job it is more about driving hundreds of miles in my lovely Kansas, not jetting off to somewhere exotic. Nonetheless, it has been busier.

Because of the busy work schedule, meaning longer days, I have been so glad to have the electric pressure cooker! I’ve used it at least once a week since Christmas, and February was no exception. I made Pressure Cooker Chicken and Rice (twice), Orange Chicken, Pasta shells and cheese, and Enchilada Pasta. I also used it for prepping dried beans for White Chicken Chili and hard boiled eggs for tuna salad and (wait for it) hard boiled eggs.  It really cuts down on the cook time; the chicken in rice in the oven takes 1 ½ hours, in the pressure cooker it takes 20 minutes. Heck yeah!

My creative part has been busy, too. Food related creativity included the Mardi Gras Feast I made: Shrimp and Grits, Pancakes, and a King Cake (yum).King Cake 2016

I helped Daughter Number Four make Valentine’s Cakes and cupcakes for friends and family, and she decorated them (beautiful).valentines cupcake 2016

Most importantly, creatively, and awesomely – I got to help my mother make some food for a presentation she was doing at a retirement home about The Oscars. For years she had worked as an activities director at nursing homes and then an Assisted Living community. Her favorite part of the job (the best part) was little programs she would do giving some history or background about different events or holidays, and making food to go along with it. Because many Seniors cannot eat popcorn she was having a little struggle of what to serve at this presentation. I stumbled upon this idea on Pinterest and then helped her carry it out. “Popcorn” cupcakes! Cupcakes, decorated to look like popcorn boxes. We had such a good time decorating these cupcakes ~ and they turned out so cute! The people at the Assisted Living really liked them, and I think that mom could make these for birthday parties, carnivals, and so many other occasions!

popcorn cupcake

popcorn cupcake2

The other creative piece I did was the artwork I posted as the lead image. I call it, The Sound of Silence. It represents so many of my own passions in one piece, and the words to one of my favorite songs by one of my favorite groups poured through me and out of me while I was doing it…so it’s a fitting title.

As busy as February was, I can tell you that March is already gearing up to surpass its busy-ness. I will try, though, to make more of an appearance! I’m planning on having many orts and motivation t

 
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Posted by on March 6, 2016 in Uncategorized

 

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