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Thai Shrimp Curry

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August 21, 2021

Why This Recipe Works â€‚Unlike Indian curries, Thai curries almost always contain coconut milk. Also, they tilt the spice balance towards fresh aromatics in the form of a homemade chile paste. For a streamlined Thai shrimp curry dish that was scaled down in effort but not in flavor, we eliminated homemade curry paste and went with a simplified sauce that could be easily assembled in the blender. A little chicken broth cut through the richness of a full can of coconut milk, while easy-to-find Thai staples such as Thai chiles (serrano or jalapeÃ±o chiles make great substitutes), fish sauce, lemon grass, brown sugar, lime juice, cilantro, and basil offered welcome complexity. Quick-cooking shrimp, snap peas, and red bell pepper paired well with our flavorful sauce. For a smooth sauce we found we needed to blend the ingredients first before heating it up in the blender. The vegetables needed a quick spin in the microwave to ensure tenderness and we also drained off excess liquid so as not to dilute our delicious curry sauce. We added the vegetables and the shrimp to the blender partway through the cook cycle. Note that because of the volume in the blender, the temperature of the sauce drops dramatically when you add the vegetables and shrimp–the shrimp effectively poaches at a low gentle temperature until just cooked and tender, while the snap peas and bell pepper remain tender crisp. If you can’t find Thai basil leaves, regular basil will work fine. Serve over rice.

INGREDIENTS

1 can coconut milk 14â€‘ounce
3 Thai chiles stemmed, seeded, and chopped
1/4 cup fresh cilantro leaves
6 garlic cloves peeled and smashed
1 lemon grass stalk trimmed to bottom 6 inches and chopped
1 2-inch piece of ginger peeled and chopped
1 tbsp fish sauce
2 tsp packed brown sugar
1 tsp grated lime zest plus lime wedges for serving
1 tsp ground cumin
6 oz sugar snap peas strings removed
1 red bell pepper stemmed, seeded, and cut into ½-inch pieces
1 tsp vegetable oil
1 lb extra-large shrimp (21 to 25 per pound) peeled, deveined, and tails removed
1/4 cup fresh Thai basil leaves
Lime wedges

INSTRUCTIONS

Place coconut milk, chiles, cilantro, garlic, lemon grass, ginger, fish sauce, sugar, lime zest, and cumin in Ace blender. Lock lid in place, then process on high speed until smooth, about 2 minutes. Scrape down sides of blender jar. Return lid and Select Soup Program 1 (for chunky soups).
Meanwhile, microwave snap peas, bell pepper, and oil in bowl until vegetables are just beginning to soften, about 3 minutes; drain and set aside.
Pause program 12 minutes before it has completed. Carefully remove lid and stir snap peas, bell pepper, and shrimp into sauce until fully submerged. Return lid and replace lid cap with food tamper. Resume program, using tamper as needed to stir ingredients. Once program has completed, stir in basil and season with salt to taste. Serve with lime wedges.

Source:- Cosorithis

Chicken’s Piccata

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August 21, 2021

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Since moving to digital photos years back, I have developed a happy finger when it comes to taking pictures, so going thru all the pictures that I took, not only it’s fun, but I get to re-enjoy the happy moments shared with friends and family.

Going thru memory lane however, made me realize that I never shared this most recent recipe with all of you for Chicken Piccata.

Piccata is almost a staple in our house. I will prepare it with veal, chicken, fish… you name it and I try to pass it along for dinner. Fun and quick meal and you can prepare it with almost any side dishes. Mashed potatoes, pasta with lemon sauce, roasted vegetables…. The possibilities are endless.

Bon Appetit!!Giangi

Ingredients

8 chicken tights, skinless and boneless

Salt and Pepper

2 Tbsp. unsalted butter

1/2 cup dry white wine

1 tsp. minced garlic

¼ cup chicken broth

2 Tbsp. fresh lemon juice

1 Tbsp. capers, drained

Fresh lemon slices (optional)

2 Tbsp. unsalted butter

Chopped fresh parsley

Preparation

1. Season the chicken tights with salt and pepper. In a skillet add the butter and heat over medium-high.

2. SautÃ© the chicken tights for 5 to 6 minutes on one side. Turn them over and sautÃ© the other side 5 to 6 minutes or until nicely browned and no juices are running, 5 go 6 minutes.

3. Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

4. Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.

5. Garnish with chopped fresh parsley and serve.

Credit: Foodista

Vortex Plus Pistachio-Crusted Rack of Lamb

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August 20, 2021

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Vortex Plus Pistachio-Crusted Rack of Lamb

INGREDIENTS

1 rack of lamb trimmed and frenched, not more than 7 inch wide and 7 inch length
1 tsp kosher salt
1/4 tsp pepper
1/3 cup finely chopped pistachios
2 tbsp panko breadcrumbs
1 tsp fresh rosemary finely chopped
2 tsp fresh thyme finely chopped
1 tbsp butter melted
1 tbsp dijon

OrganicGreek.com — Vitamin Bottles

INSTRUCTIONS

Insert the spit into the rack on the meaty side of the ribs, right next to the bone. Use a pointed metal skewer to make an initial hole if needed. Thread the rotisserie forks from each side and tighten the screws to hold the rack firmly in place. Season the rack with salt and pepper.
Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 380 degrees and the time to 12 minutes, then touch START.
When the display indicates “Add Food” use the rotisserie fetch tool to lift the spit into the cooking chamber, using the red rotisserie release lever to secure the ends of the spit. Close the door and touch ROTATE.
Meanwhile, in a small bowl, combine pistachios, panko and herbs, then drizzle on butter and toss to distribute.
When the AirFry program is complete, remove the rack, brush the meaty side with the dijon and press the pistachio mixture firmly on all sides of the meat. Place the rack on a cooking tray, meaty side up.
Using the display panel, select AIRFRY, then adjust the temperature to 380 degrees and the time to 7 minutes, then touch START.
When the display indicates “Add Food” insert the cooking tray in the center position. When the display indicates “Turn Food,” do nothing.
When the AirFry program is complete, check to make sure the thickest portion of the meat reads at least 140 degrees, then remove the rack and let it rest for at least 10 minutes before slicing into individual chops and serving.

Source:- Cosorithis

Ace Plus Blender Chicken Tortilla Soup

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August 20, 2021

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INGREDIENTS

14 oz can diced tomatoes
1/2 tsp ground cumin
3 cloves garlic minced
1-2 chipotles in adobo sauce
1 small onion roughly chopped
2/3 cup diced or shredded carrots
2 cups chicken broth
1 lb chicken breast cut into 1/2” cubes
1 cup frozen corn kernels
3 Corn tortillas cut into shreds
Shredded cheese and diced avocado for garnish

INSTRUCTIONS

Add diced tomatoes, cumin, garlic, chipotles, onion and carrots–in that order–to the blender pitcher and secure the lid.
Touch PULSE, then touch START. After 3 pulses, touch CANCEL.
Add broth, chicken and corn to the pitcher and stir to combine, scraping down the sides and bottom of pitcher.
Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
When Soup program is complete, use a thermometer to ensure the soup is at least 165 degrees and chicken is cooked through.
Add tortilla shreds and pulse once to combine.
Serve hot garnished with cheese and diced avocado.

Source:- Cosorithis

Chicken With Rosemary and Balsamic

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August 20, 2021

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This is a quick and easy dish that goes very well with Parmesan Polenta, pasta or Garlic Mashed Potatoes.

Ingredients

4 to 6 Boneless Chicken Breasts

Olive Oil

Garlic, 6 to 8 cloves, minced

Fresh Rosemary, a couple of tablespoons, snipped

Coarse Ground Pepper

Sea Salt

Balsamic Vinegar

Preparation

1. Using a mallet, pound chicken to a uniform thickness. Putting it inside a big ziploc bag contains the mess nicely.

2. Strip rosemary leaves from stem and snip with kitchen shears until it is moderately fine.

3. Lightly cover the bottom of a large saute pan with olive oil.

4. Heat over medium heat until well-heated but not smoking.

5. Carefully arrange chicken in pan and season with salt and pepper.

6. Cook until the bottom half of each piece turns white and it comes up easily when you turn it with a spatula.

7. Turn chicken and season this side with minced garlic and snipped rosemary.

8. Cook until it again comes up easily when turned with a spatula.

9. Sprinkle generously with maybe a 1/4 to 1/3 cup balsamic vinegar.

10. Reduce heat to low and cook just until chicken is done, turning occasionally.

11. Remove to platter and cover with pan juices, scraping up bits of garlic and rosemary.

Credit: Foodista

Road Map: Bone-In Chicken Breasts

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August 19, 2021

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Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses – and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1— 2 minutes.

INGREDIENTS

1 cup liquid Choose from water, broth of any sort, wine of any sort, beer of any sort, unsweetened apple cider or a combination of any of these.
6 frozen boneâ€‘in skinâ€‘on chicken breasts 12-14 ounces
2 tbsp dried seasoning blend Choose from ProvenÃ§al, Cajun, poultry, taco, Italian, or another blend you prefer or create.
1 1/2 tsp table salt Optional (check to see if the seasoning blend includes salt)

INSTRUCTIONS

Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165 °F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165 °F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick- release method to bring the pot’s pressure back to normal.
Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot,you must use 1 1â„2 cups liquid.You can also fit up to eight 12- to 14-ounce bone-in chicken breasts in the larger pot. There is no change in the cooking timing under pressure (although the pot will take longer to come to pressure).
– If you’ve used water and/or broth, the resulting liquid in the pot is an astounding chicken stock. Don’t throw it out! Save it in a sealed container in the fridge for up to 2 days or in the freezer for up to 3 months. Use it in place of chicken broth in any recipe.
– Consider making the liquid in the pot a 50-50 split of broth and the brine from a jar of pickles, pepperoncini, or pickled jalapeÃ±o rings. In this case, omit the salt. (And the
remaining liquid in the pot won’t be fit to be used as stock.)
*Using a — 20 °F CHEST FREEZER?

Cook under pressure in step 2 for 40 minutes on the MAX setting, or for 45 minutes on the HIGH setting, followed by a quick release.

Source:- Cosorithis

Chicken Fajitas

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August 19, 2021

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Fajitas are so easy when you start with frozen chicken tenders! You may need to cut the tenders into smaller bits before serving them, depending on how stuffed you like the tortillas. We prefer them filled to the brim with whole tenders in the mix. You may want to take more, um, delicate bites. The best way to cut them to bits is to use kitchen shears after cooking. The pickling brine from the jalapeÃ±o rings adds salt and a little sour kick to the dish. The amount you use is not crucial (there’s already enough liquid in the pot). Just stick a tablespoon into the jar and pull out some of the rings with their brine. A little more or less won’t change the overall character of the dish. Unfortunately, because of the way the timing works in this recipe, you can’t use fresh bell pepper strips. They get too soggy with the longer cooking time that the chicken tenders require.

INGREDIENTS

1 large onion peeled, halved, and sliced into thin half- moons
3/4 cup chicken broth
12 ounces fajita seasoning (1 package) (a gluten- free version if that’s a concern)
2 tbsp pickled jalapeÃ±o rings with some of the pickling juice
2 lbs frozen chicken tenders
1 lb frozen bell pepper strips (4 cups

INSTRUCTIONS

Place the onion slices in an Instant Pot. Add the broth, half the seasoning blend, and all the pickled jalapeÃ±o rings with their juice and stir well. Set the pot’s rack (with its handles up) or a large, open vegetable steamer in this mixture.
Set half the chicken tenders on the rack. Sprinkle them with half the remaining seasoning blend (that is, a quarter of the original volume). Top with the remaining chicken tenders and sprinkle with the remaining seasoning blend. Top everything with the bell pepper strips. Do not stir or toss. Lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Poultry, Pressure Cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the pot, letting the chicken fall into the sauce below. Stir well.
Press the button for SAUTE, set it for High, More or Custom 400 °F. Set the timer for 15 minutes.
As the sauce comes to a simmer, use a slotted spoon to transfer the chicken tenders and the vegetables to a serving platter. Boil the sauce, stirring often, until reduced to a glaze, about 10 minutes. Turn off the SAUTÃ‰ function and pour the sauce over the chicken and vegetables before serving.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must either use 1 1/4 cups broth or increase all the ingredients by 50 percent. (The sauce will take up to 5 minutes longer to reduce in step 6.)
– This recipe delivers only the chicken and vegetables for fajitas. You’ll also need warmed flour or corn tortillas; peeled, pitted, and thinly sliced avocados; shredded Monterey Jack, Cheddar, or Swiss cheese (or even a purchased Tex-Mex blend); minced scallions; sour cream; and/or stemmed, minced fresh cilantro leaves.
– If you want to make your own seasoning blend, skip the packet and mix the following in a small bowl: 1 tbsp chili powder, 1 tbsp mild smoked paprika, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tbsp dark brown sugar, and 1 tbsp table salt.
*Using a — 20 °F CHEST FREEZER?
There is no difference in cooking times.

Source:- Cosorithis

Chicken with Peas, Sage and Bacon

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August 19, 2021

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How do you like your chicken? I am always in the quest for a great recipe. With winter very mild here in the South West, the warmth and rich winter fare is not so present in our dinner table. However, this recipe can transport to that cold weather vibe.

An easy sauce that goes perfectly with chicken, mashed potatoes and even poached egg as something new and exciting. Do, however, make it at the last minute as the cream as a tendency to harden and you want it a bit runny. Delicious either way.

Ingredients

1 tablespoon olive oil

2 shallots finely sliced

1 garlic clove smashed

3/4 cup white wine

1 1/3 cup heavy cream

3/4 cup frozen peas

1 tablespoon chopped sage

8 chicken tights, bone and skin on

Preparation

1. Preheat oven at 350F.

2. Remove all the extra fat from the chicken and place skin up in an ovenproof dish. Salt and pepper abundantly and sprinkle a bit of olive oil over the chicken. Bake in a hot oven for 30 minutes.

3. In a large with high side pan, add the olive oil and sautÃ© the shallots, bacon, and garlic. Stir regularly. When the bacon is cooked to crisp add the wine and bring it to a boil. Lower the heat and simmer for 2 minutes and reduce to half.

4. Add the heavy cream and peas. Bring back to a boil before lowering the heat to a simmer. Simmer for 4 minutes stirring occasionally. Add the sage and cook at low heat for another 2 minutes.

Credit: Foodista

Chicken Teriyaki

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August 18, 2021

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Why use bottled teriyaki sauce when it’s so easy to make your own with all the “chicken goodness” in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it’s best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.

INGREDIENTS

3/4 cup chicken broth
1/2 cup regular or reduced-sodium soy sauce or tamari
1/2 cup frozen chopped onion or 1 small yellow or white onion peeled and chopped
3 tbsp light brown sugar
2 tbsp fresh ginger peeled and minced
1 tbsp garlic peeled and minced
3 lbs frozen boneless skinless chicken thighs

INSTRUCTIONS

Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400 °F. Set the time for 15 minutes and if necessary, press START.
Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÃ‰ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot,you must increase all the ingredients by 50 percent.
– Garnish the chicken with minced scallions and/or sesame seeds.
– Or drizzle with toasted sesame oil.
– Serve the chicken teriyaki over sticky, cooked, short-grain white rice (such as sushi rice) or cooked and drained millet.

*Using a — 20 °F CHEST FREEZER?
There is no difference in cooking times.

Source:- Cosorithis

Buffalo Chicken Wings

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August 18, 2021

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Frozen wings are so easy in the cooker! And so delicious. The wings thaw quickly and cook in no time. Although we assume you’ll use both the wingette and the drumette portion of the wing, you can use just one or the other at your preference. At the supermarket, look for individually frozen chicken wings. If you buy fresh wings on sale and want to freeze them, take the wings out of their packaging and freeze them in a fairly condensed hunk in a plastic bag for up to 3 months. In that case, you’ll need to set the hunk on the cooker’s rack, slanting up to the pot’s insert, and cook on MAX for 18 minutes or on HIGH for 22 minutes, followed by a quick release. You’ll also need to break the wings apart when you open the pot. If they’re still not cooked through (because of the density of the mass), cook them for another 3 minutes on either MAX or HIGH followed by a quick release.

INGREDIENTS

1/2 cup red hot sauce preferably Texas Pete or Frank’s Red Hot
1/4 cup chicken broth
4 tbsp butter (1/2 stick) cut into three or four pieces
2 tbsp dried Cajun seasoning blend (a gluten- free version if that’s a concern)
3 lbs not- breaded frozen chicken wings (preferably individually frozen wings (sometimes called “ice glazed”)
1/2 cup mayonnaise regular or low- fat
1/2 cup sour cream regular or low- fat
2 oz crumbled blue cheese 1/2 cup
1/2 tsp onion powder
1/2 tsp ground black pepper

INSTRUCTIONS

Stir the hot sauce, broth, butter, and seasoning blend in an Instant Pot. Set the wings in the sauce and toss well. Lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Poultry, Pressure cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use tongs to transfer the wings to a large serving platter.
Whisk the mayonnaise, sour cream, blue cheese, onion powder, and pepper in a small bowl until creamy. Serve alongside the hot wings as a dip (perhaps with some of the boiled-down liquid from the machine for a second dip).

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
– To make these wings crisp (and thus take them over the top): In step 3, use tongs to transfer them from the cooker to a large, lipped baking sheet. Position the oven rack about 4 inches from the broiler and heat the broiler. Broil the wings until crunchy, basting several times with the pot’s juices and turning once, 2—3 minutes.
– Buffalo wings need celery and carrot sticks!
– Although this blue cheese dip is traditional, we’ll confess we’ve come to like the wings with ranch dressing that’s been mixed with minced pickled jalapeÃ±o rings and minced chives.

*Using a — 20 °F CHEST FREEZER?
There is no difference in cooking times.

Source:- Cosorithis

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INGREDIENTS

INSTRUCTIONS

Ingredients

Preparation

INGREDIENTS

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INGREDIENTS

INSTRUCTIONS

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Ingredients

Preparation

INGREDIENTS

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RECIPE NOTES

INGREDIENTS

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