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Home Blog Page 79

Jerk Chicken and Cornbread

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Jerk Chicken and Cornbread
Photo Credit:- Cosori Air Fryers

INGREDIENTS

Chicken and Cornbread:
  • 8.5  oz  corn muffin mix  1 box, prepared according to package directions
  • 2  tbsp  Thinly sliced scallions
  • 1  jalapeno  seeded and minced
  • 1  tbsp  olive oil
  • 1/3  cup  chicken broth
  • 2  lbs  boneless  skinless chicken thighs
  • Lime wedges and additional sliced scallions  for garnish (optional)
Jerk Mixture
  • 2  tbsp  molasses
  • 2  tbsp  lime juice
  • 2  tbsp  paprika
  • 1 1/2  tbsp  olive oil
  • 1 1/2  tbsp  garlic powder
  • 1 1/2  tsp  allspice
  • 1  tsp  ground nutmeg
  • 1  tsp  kosher salt
  • 3/4  tsp  cayenne  or to taste
  • 1/4  tsp  pepper

INSTRUCTIONS

  1. Prepare corn muffin mix according to package directions, then stir in sliced scallions and minced jalapeno.
  2. Coat the inside of a silicone egg bite mold with nonstick spray
  3. Divide corn muffin batter into the egg bite molds. Tap on the counter to even the batter and release and bubbles. Cover loosely with foil–do not seal.
  4. In a medium bowl, combine the  Jerk Mixture  ingredients and stir until uniform. Reserve half the jerk mixture and set aside.
  5. Add olive oil to the Instant Pot. Using the display panel select the  SAUTE  function.
  6. Coat the chicken thighs in the remaining jerk mixture, then brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  7. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  8. Add chicken to the pot in an even layer, then spread remaining jerk mixture on the chicken.
  9. 9. Insert the steam rack and lower the egg bite mold onto the riser using a foil sling.
  10. Turn the pot off by selecting  CANCEL, then secure the lid, making sure the vent is closed.
  11. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for  10 minutes.
  12. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  13. Serve the chicken with cornbread. Garnish with lime wedges and additional sliced scallions, if desired..

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Chinese New Year Steamed Fish

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Chinese New Year Steamed Fish

This gorgeous red snapper was so big I couldn’t get the tail to fit into the wok! Whole fish sounds like surplus and represent increase in prosperity.

Ingredients

1 1/2 pounds  fish  (granted, mine was twice this size!)
5 slices  ginger,  chopped
3  green onions,  chopped
3 tablespoons  soy sauce
2 teaspoons  rice wine
Vegetable oil

Preparation

1. Put ginger inside fish
2. Sprinkle  salt  in and out of fish
3. Put in  wok  and  steam  on medium high  heat  for 20 minutes
4. Mix  soy sauce, rice wine, and green onions, and pour over  steamed  fish
5. Heat  oil in small pot and pour over fish right before  serving
Credit: Foodista

Savory Barbacoa Beef

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Savory Barbacoa Beef
 Photo Credit:- Cosori Air Fryers

INGREDIENTS

Marinade Mixture:
  • 6  oz  beer  or water
  • 4  oz  diced green chiles  1 can
  • 1  small onion  finely diced
  • 4  cloves  garlic
  • 3  in  chipotlesadobo sauce  or to taste
  • 1/4  cup  lime juice
  • 2  tbsp  apple cider vinegar
  • 1  tbsp  cumin
  • 2  tsp  dried oregano leaves
  • 1  tsp  pepper
  • 1/4  tsp  ground cloves
Savory Barbacoa Beef
  • 1  tbsp  olive oil
  • 3  lb  lbs beef chuck roast  (if more than 2 inch thick, cut into 1chunks)
  • 3  bay leaves
  • 1  tbsp  kosher salt  or to taste
For Serving.
  • tortillas
  • Diced avocado
  • chopped cilantro
  • diced red onion
  • Lime wedges

INSTRUCTIONS

  1. Combine Marinade Mixture ingredients in a blender and process until completely smooth.
  2. Add olive oil to the Instant Pot. Using the display panel select the  SAUTE  function.
  3. When oil gets hot, brown the meat on both sides, 3-4 minutes per side. Meat will not be cooked through.
  4. Add marinade to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add bay leaves, then toss to ensure everything is coated in the marinade.
  6. Turn the pot off by selecting  CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for  60 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Discard bay leaves. Carefully remove the meat from the pot to a cutting board and shred.
  10. (Optional) Skim fat off the top of the sauce using a large spoon or gravy separator.
  11. Return the meat to the pot, add salt and toss to coat.
  12. Serve shredded beef in tacos, salads, burrito bowls, or nachos alongside lime wedges.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Buffalo Chicken Pinwheels

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Buffalo Chicken Pinwheels
Photo Credit:- Cosori Air Fryers

INGREDIENTS

  • 1  lb  boneless, skinless chicken breast  cut into  4 pieces
  • 1/4  cup  Water
  • 1/2  cup  Buffalo-style hot sauce
  • 5  oz  cream cheese  softened
  • 2  tbsp  ranch dressing
  • 1/2  cup  cheddar-jack cheese  shredded
  • 2  tbsp  green onions  thinly sliced
  • 2  cups  loosely packed fresh spinach
  • 2-3  large  “burrito size” flour tortillas

INSTRUCTIONS

  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for  15 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
  6. Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese, and green onions. Stir until well blended, returning to  SAUTE  mode as needed.
  7. Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a  1/2 inch gap around the edge.
  8. Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
  9. Wrap each roll tightly in plastic wrap and refrigerate for at least  2 hours.
  10. When ready to serve, unwrap and cut into  1 inch  wide slices.
Source:- Cosorithis

Chinese Fried Rice | Instant Pot Recipes

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Chinese Fried Rice | Instant Pot Recipes

Welcome to the yummy world of Chinese food. You can make dim sum restaurant at home. Learn how to make Chinese Fried Rice – healthy and delicious – with Eggs and Chicken. Instant Pot allows you to make Chinese Fried Rice recipe much faster. Another huge advantage of cooking in an Instant Pot: it’s really a one pot recipe. Instant Pot will do all the heavy-lifting for you, so just relax, follow step by step instructions and enjoy one of the the best Chinese dishes ever. Add this Instant Pot recipe to your collection of healthy and delicious meals. The best recipes for busy families is the motto of our website. We keep our promise by sharing with you this Chinese fried rice authentic recipe.

Ingredients

1 onion
3 chicken breasts
1 carrot
4 cloves garlic
1 bell pepper
6 tbsp sunflower oil
1 tbsp sesame oil
2 eggs
3 tbsp soy sauce
2 cups of rice
1 1/2 cups water
green onion
3 tbsp oyster sauce
salt and pepper to taste

Preparation

1. Chop onion, cut carrot and bell pepper.
2. Cut chicken breasts into strips 1 inch wide.
3. Select (Sauté) program and then manually adjust time to 20 minutes and set the “Mode Indicator” to “More”.
4. Add sunflower oil as well as chicken strips and minced garlic. Stir well.
5. Add black pepper and salt to taste. Stir well again.
6. Remove the meat from the inner pot and set it aside.
7. Select (Sauté) program and then manually adjust time to 10 minutes and set the “Mode Indicator” to “Normal”.
8. Add sunflower oil.
9. Add cut carrot and onion. Stir well.
10. Add 2 eggs, scramble them and mix them with the fried vegetables.
11. Remove the vegetables from the inner pot and set them aside.
12. Add rinsed rice, 1 1/2 cups of water and 1 tsp of salt.
13. Close the lid, turn the steam release handle to “sealing” position.
14. Select (Rice) program.
15. When time is up, open the lid and add sunflower oil and 1 tbsp of sesame oil.
16. Select (Sauté) program, then manually adjust time to 5 minutes and set the “Mode Indicator” to “Less”.
17. Add the fried chicken, the fried vegetables and chopped  green onion to the inner pot.
18. Add 3 tbsp of dark soy sauce and 3 tbsp of oyster sauce and stir well.
19. Sprinkle the sesame seeds and enjoy the Chinese Fried Rice Authentic.
20. How to make Chinese fried rice with eggs is not a secret for you anymore. It’s ready, so as always enjoy Chinese food at your own dim sum restaurant.
Credit: Foodista

Chicken Teriyaki Meatballs

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Chicken Teriyaki Meatballs
Photo Credit:- Cosori Air Fryers

INGREDIENTS

  • 1 1/4  lbs  ground chicken
  • 2  tbsp  snipped chives
  • 2  tbsp  grated ginger
  • 2  tbsp  oil
  • 1/2  cup  low-sodium soy sauce
  • 2  tbsp  brown sugar
  • 1/2  lb  snow peas
  • 1  cup  frozen shelled edamame  thawed
  • 1  tbsp  cornstarch  optional
  • 1 1/2  cups  rice  cooked

INSTRUCTIONS

  1. In a large bowl, combine chicken, chives, and ginger. Form  16 meatballs.
  2. Add oil to the Instant Pot. Using the display panel select the  SAUTE  function.
  3. When oil gets hot, brown the meatballs,  2 – 3 minuteS  per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. In a small bowl mix soy sauce and brown sugar. Add soy sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put all meatballs back into to the pot and roll gently to coat.
  6. Turn the pot off by selecting  CANCEL  , then secure the lid, making sure the vent is closed.
  7. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for  7 minutes.
  8. When the time is up, then quick-release the pressure.
  9. Divide rice amongst serving bowls. Top with meatballs.
  10. Add the snow peas and edamame to the pot and toss to coat. Close the pot and allow the residual heat to cook the vegetables, about  3 minutes.
  11. (Optional) In a small bowl mix together  1/4 cup  of pot liquid and cornstarch. Stir into the pot until thickened.
  12. Serve vegetables and sauce over meatballs

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Impossibly Easy Cheeseburger Pie

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Impossibly Easy Cheeseburger Pie
Photo Credit:- Cosori Air Fryers

INGREDIENTS

  • 1  lb  ground beef  preferably 93% lean
  • 1/2  cup  finely diced onion
  • 1  tsp  kosher salt
  • 1  cup  finely chopped spinach  optional
  • 1  cup  shredded Cheddar cheese
  • 1/2  cup  baking mix  like Bisquick
  • 1  cup  milk
  • 2  eggs
  • 1  cup  Water
  • Additional shredded cheddar for garnish  optional

INSTRUCTIONS

  1. Add ground beef and onion to the Instant Pot. Using the display panel select the  SAUTE  function.
  2. Brown the meat until no pink remains. Drain and discard liquids.
  3. Spread beef in the bottom of an IP-friendly casserole dish, sprinkle with salt, then layer spinach (if using) and shredded cheese.
  4. In a medium bowl, whisk together baking mix, milk and eggs to form a thin batter. Pour evenly over the meat and cheese. Cover loosely with foil–do not seal.
  5. Rinse out the pot, then pour in one cup of water and insert the steam rack. Carefully lower the casserole on to the steam rack.
  6. Turn the pot off by selecting  CANCEL,  then secure the lid, making sure the vent is closed.
  7. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for  20 minutes.
  8. When the time is up, let the pressure naturally release for  5 minutes,  then quick-release the remaining pressure.
  9. (Optional) Sprinkle additional shredded cheddar and set under the broiler for  3 – 5 minutes  until cheese is bubbly.
  10. Allow the casserole to set up for  5 – 10 minutes  for easier serving.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Chinese Fried Rice From Karachi

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Chinese Fried Rice From Karachi

Chinese Fried Rice are known globally, people are cooking and eating this dish every where. Simple and tasty.

Ingredients

1/2 kilogram  Rice
1/4 kilogram  Boneless  chicken strips
2 cups  Gratted  Carrot
2  Sliced  Capsicum
1 Grated  cabbage  medium size
3  Spring Onion  chopped
4  Garlic cloves  chopped
1 cup  Oil
1 teaspoon  sugar
1 teaspoon Balck  pepper  cutter
Cooking  salt  to taste
2 teaspoons  Chinese  salt
1 tablespoon  Vinegar
2 tablespoons  Soy Sauce

Preparation

1. Soak  Rice in water for 30 minutes then  wash  and drain.
2. Now boil rice in 6 glass of water till near to  tender  adding 2 teaspoon of  salt,  drain and keep aside.
3. Now in a pan  heat  oil add garlic and chicken, saute till chicken is  tender  on low  flame.
4. Then add all ingredients and boiled rice except spring onion, and cook till vegetables are  tender.
5. At last sprinkle spring onion and  simmer.
6. Delicious Chinese  Fried  Rice are ready.
7. Serve  hot with Tomatoes Ketchup/Chilli Garlic Sauce.
Credit: Foodista

Indian Butter Chicken

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Indian Butter Chicken
Photo Credit:- Cosori Air Fryers
Butter chicken is definitely a comforting dish, with its warm, velvety sauce of curry spices coating tender chicken. I use a creamy cashew puree to mellow out the spices and thicken the luscious sauce.

INGREDIENTS

  • 1/2  cup  whole raw cashews
  • 6  tablespoons  ghee or unsalted grass-fed butter
  • 3  pounds  boneless skinless chicken thighs  trimmed of fat and cut into  2-inch  cubes
  • 2  shallots  chopped (about  1/2 cup)
  • 1/2  yellow onion  chopped
  • 1  cup  tomato puree
  • 3/4  cup  tomato paste
  • 3  tablespoons  freshly squeezed
  • lemon juice
  • 4  cloves  garlic  minced
  • 6  green cardamom pods  bruised with the butt of a knife
  • 1  cinnamon stick
  • 2  bay leaves
  • 3  tablespoons  Ginger  peeled and minced
  • 2 1/2  tablespoons  garam masala
  • 1  tablespoon  ground cumin
  • 1  tablespoon  fine sea salt
  • 2  teaspoons  ground turmeric
  • 1  teaspoon  fenugreek seeds
  • Toasted slivered almonds  for garnish
  • chopped fresh cilantro  for garnish
  • Garlic Naan  for serving

INSTRUCTIONS

  1. Bring a kettle of water to a boil. Place the cashews in a bowl and add enough boiling water to cover. Soak for 30 minutes.
  2. Heat  2 tablespoons  of the ghee in an Instant Pot using the  Sauté  setting. Add the chicken, shallots, and onion and sauté for 8 minutes, until the chicken is browned and the onion is translucent. Add the remaining  4 tablespoons  ghee, the tomato puree, tomato paste, lemon juice, garlic, cardamom, cinnamon stick, bay leaves, ginger, garam masala, cumin, salt, turmeric, and fenugreek and stir to combine. Secure the lid and select the meat/stew setting, or select the  Pressure Cook and Manual  setting and cook at  high  pressure for  10 minutes.
  3. Meanwhile, drain the cashews, rinse, and drain again. Combine the cashews and  3/4 cup  water in a blender. Blend on high speed until very smooth and creamy, about 30 seconds in a high-speed blender, or 1 minute in a conventional blender.
  4. When the Instant Pot timer is done, quick release the pressure and stir in the cashew cream. Spoon the butter chicken into serving bowls. Sprinkle with almonds and cilantro and serve with naan on the side.

RECIPE NOTES

Tidbits: Repurpose any leftover sauce by adding it to some sautéed vegetables and rotisserie chicken or cooked shrimp for a quick dinner the next day.

Source:- Cosorithis

Teriyaki Chicken Thighs

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Teriyaki Chicken Thighs
Photo Credit:- Cosori Air Fryers
This 5 ingredient recipe (not counting water) will be one of the easiest Instant Pot recipes you’ll find-and one of the yummiest! Serve it with rice because it’s saucy!

INGREDIENTS

  • 1  tablespoon  vegetable oil olive oil  or ghee
  • 4  chicken thighs  large boneless skinless
  • 1 1/2  cups  Water  divided
  • 1  cup  sesame Teriyaki wok sauce  divided I used Aldi brand and Soy Vay
  • 1 1/2  tablespoon  cornstarch  + 1  tablespoons  water
  • Garnish: sliced green onions  0ptional

INSTRUCTIONS

  1. Push the “Sauté “ button on a 6 or 8 quart Instant Pot multi-function pressure cooker. After 3 minutes, the pot should be very hot. Add the oil and wait 1 minute until the oil is very hot. Add the chicken thigh (rolled up, not flat) and cook about 4 minutes on each side or until browned.
  2. Remove the chicken breasts to a plate (I use paper for less clean up). Add  1/4 cup  water to the pot and scrape the browned bits from the bottom of the pan with a wooden spoon. This is called de glazing the pan. There is so much flavor in this mixture!
  3. Return the chicken thighs back to the pot and add the remaining  1 1/2 cups  water and the teriyaki marinade.
  4. Place the lid on the Instant Pot and turn to seal. Make sure the silicone ring is in place inside the lid before sealing. Turn the pressure valve to “sealing” not “venting”.
  5. Push the button “Pressure Cook”. Some models say “Manual”. Push the +/- button until the number reaches 8. (It will cook for 8 minutes.) It will take about 8 minutes to come up to pressure, then the IP (Instant Pot) will beep and start counting down from 8 minutes. After 8 minutes, it will beep again. At this point, you can push the pressure valve to Venting for quick release, or, let it release pressure naturally-which means do nothing at this time. It will take about 12 minutes for the pressure pin to drop letting you know you can open the lid. If you have very large chicken thighs, the natural release is a good idea but I didn’t notice much difference. The thighs were tender with both methods.
  6. Remove the chicken thighs to a serving plate or place on top of cooked rice.
  7. Push “Sautee” button again. Stir together cornstarch and  1 tablespoon  water in a custard cup. When the sauce mixture is bubbly, pour the cornstarch mixture into the liquid chicken mixture and immediately stir until slightly thickened-about 30 seconds.
  8. Pour the teriyaki sauce over the chicken thighs. Garnish with green onions, if desired.

RECIPE NOTES

If you use bone-in chicken thighs, add 2 minutes on pressure cook time. Note: Soy Vay brand teriyaki sauce is concentrated so a little goes a long way. Other brands can easily be substituted. I love the flavor and it has tons of sesame seeds. I found it at Publix. Aldi has a Sesame Teriyaki that is equally yummy.

Source:- Cosorithis

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