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Tortilla Soup

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August 7, 2021

This recipe seems like a bit of wizardry. By starting with frozen quesadillas, you can transform enchilada sauce and broth into a fast tortilla soup. The recipe works because the filling in those quesadillas (the vegetables, meat, cheese, chiles, and whatever else) falls out and adds body to the soup while the tortillas thicken the enchilada sauce as they expand and thaw. When you open the pot, you’ll find the tortillas on top have puffed up. Don’t worry– you’ll cut them down to smaller bits. Use either corn or flour quesadillas– and any variety you like. We found this soup worked best with the frozen quesadillas that come two to a 12-ounce package. But in the end, since this dish is a soup, not a stew, there’s leeway for the types and sizes of quesadillas you can use.

INGREDIENTS

2 1/4 cups red enchilada sauce 19â€‘ounce can
2 cups chicken or vegetable broth
1 tsp stemmed fresh thyme leaves or 1/2 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground cumin
6-8 frozen quesadillas or gluten-free quesadillas of any flavor

INSTRUCTIONS

Press the button SAUTÃ‰. Set it for HIGH, MORE, or CUSTOM 400 °F and set the time for 10 minutes.
Stir the enchilada sauce, broth, thyme, cinnamon, and cumin in an Instant Pot. Cook, stirring occasionally, until several wisps of steam come up off the sauce. Add the frozen quesadillas to the sauce without pushing them to the bottom of the pot. (The tops of a couple of the quesadillas will perhaps not be touched by the sauce.) Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick- release method to return the pot’s pressure to normal. Unlatch the lid and open the pot. Use cleaned kitchen shears to cut up the quesadillas, or pull them to rough shreds with two forks. Serve the soup by scooping up the broth with bits of the tortillas and their (former) filling.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must increase the broth to 3 cups.
– For a heartier soup, add one drained and rinsed 15-ounce can of black or red kidney beans or one drained 15-ounce can of corn to the pot after you release the pressure and cut up the quesadillas. Simmer on the SAUTÃ‰ function at MEDIUM, NORMAL, or CUSTOM 300 °F for 2—3 minutes, stirring often, just to heat the beans and corn through.

– For a thicker stew, add one of those cans of vegetables mentioned above, plus up to 1 pound chopped, skinned,and deboned rotisserie chicken meat. Simmer in the same way.

Source:- Cosorithis

Simple Steamed Salmon Fillets

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August 7, 2021

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Over the last year, we’ve seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can be overcooked in a flash. We find the best technique is to steam them on a rack because they don’t sit in the liquid (which can break them apart, especially during the furious boil inside the pot when the pressure is released). Our timing here is for medium-rare to medium salmon fillets. If you like them cooked more thoroughly, add 1 minute to the timing for either the MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces each) is very important for the timing given; see the Beyond if you have larger fillets.

INGREDIENTS

1 cup water or dry white wine of any sort
2 frozen skinâ€‘on salmon fillets (6â€‘ounces each)
4 paper- thin fresh lemon slices any seeds removed
1/2 tsp ground black pepper
1/4 tsp table salt

INSTRUCTIONS

Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 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. Use a metal spatula to transfer the fillets one by one to serving plates

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must use 1 1/2 cups water or white wine. You can also use three<.sa> frozen 6-ounce fillets. (Four would be too many and begin to stack on top of each other.)
– You can add lots more flavor by sprinkling 1 â„2 teaspoon dried seasoning blend on each fillet before adding the lemon slices.
– If you’ve got frozen 8-ounce fillets, cook them at MAX for 6 minutes or at HIGH for 7 minutes, followed by a quick release.
– These salmon fillets are great over riced cauliflower or on top of a kale Caesar salad

Source:- Cosorithis

Chicken Suzie

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August 7, 2021

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Chicken Suzie is a tender chicken breast rolled around asparagus spears and baked in a Marsala wine sauce.

It was Awesome and I am a beef guy…
It isn’t what we had planned.
You know how things just happen.

But it was real good eatin, and the smoked garlic gave me the idea for the garlic pie I made.

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Enjoy,
Ken & Patti

Ingredients

Chicken Suzie

Prep Time: 15 minutes

Cook Time: 35 minutes @ 350 F

Ingredients:

4 chicken breasts, boneless, skinless

12 fresh asparagus spears

1 can cream of chicken soup

1 cup Marsala wine

1/4 cup crushed garlic

3 teaspoons rosemary

1 teaspoon white pepper

Preparation

1. Directions: Chicken Suzie

2. Preheat oven to 350 degrees.

3. Roll each breast around 4 spears of asparagus and place seam side down in a greased baking dish.

4. Wash your hands.

5. Combine remaining ingredients in a small bowl. Pour over the chicken, lifting it a little to distribute the sauce.

6. Bake for 35 minutes.

Credit: Foodista

Cod Fillets with Tomatoes andZucchini

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August 6, 2021

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The flavors here are sort of like ratatouille, but minus the eggplant. However, the final consistency of the vegetables surrounding the fish is more like a sauce because the vegetables are just about melted down by the pot’s pressure in the two-step cooking process. If you find the sauce is too thin after cooking, remove the fish from the pot and boil the sauce down with the SAUTÃ‰ function on MEDIUM, NORMAL, or CUSTOM 300 °F for a few minutes. Even so, we find that a little bit of, well, wateriness in the sauce brings a lightness to the overall dish. One note: It may seem strange, particularly in an 8-quart cooker, that there’s no additional liquid with the tomatoes and other vegetables. The zucchini will throw off so much liquid that the pot will come to pressure without any burn notice. Just remember to use only diced tomatoes packed in juice.

INGREDIENTS

28 ounces diced tomatoes packed in juice 3 1/2 cups
10 ounces frozen sliced zucchini; or 1 medium zucchini sliced into 1/4- inch-thick rounds, 2 cups
1/2 cup frozen chopped onion or 1 small yellow or white onion, peeled and chopped
4 ounce diced pimientos (1 jar); do not drain
1 tbsp dried ProvenÃ§al or Mediterranean seasoning blend
4 frozen skinless cod fillets 6 ounces each

INSTRUCTIONS

Stir the tomatoes, zucchini, onion, pimientos, and seasoning blend in an Instant Pot. Lock the lid onto the cooker.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 4 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. Nestle the cod fillets into the sauce. Lock the lid back onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
Again, use the quick- release methodto bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a large cooking spoon to transfer the fish and sauce to serving bowls.

RECIPE NOTES

Beyond
– If you don’t want to use a ProvenÃ§al or Mediterranean seasoning blend, substitute 1 teaspoon lemon pepper seasoning, 1 teaspoon dried marjoram, and 1 teaspoondried thyme.
– Garnish each serving with 1 tablespoon butter or a generous drizzle of extravirgin olive oil.
– Substitute four frozen 6-ounce halibut or tilapia fillets for the cod.
– Garnish with finely grated lemon zest and/or drained and rinsed capers. Or skip those and garnish each serving with a little tapenade. And don’t forget garlic toast!

Source:- Cosorithis

Butter-Poached Mahi-Mahi

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August 6, 2021

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This recipe is the only “PiP” (that is, in Instant Pot terminology, “pot in pot”) recipe in this book. We found that technique too fussy for a book about getting dinner on the table straight from the freezer. However, in this one case, our last recipe, we felt the extra step was warranted because mahi-mahi is a thicker, meatier fish and takes longer to cook. It’s also expensive and we wanted to make sure the fish remains moist and delicate. When the fillets were set right on the cooker’s bottom or even in a rack, they tended to turn mushy, given the time the pot needs to stay under pressure to thaw and cook the fish. Watch the size of the frozen fillets. They must lie flat in a 7-inch baking dish.

INGREDIENTS

1/2 tsp mild paprika
1/2 tsp onion powder
1/2 tsp table salt
1/2 tsp ground black pepper
1 1/2 cups Water
4 frozen skinless mahi-mahi fillets 6 ounces each; 5â€‘6â€‘inch- long
8 tbsp butter 1 stick

INSTRUCTIONS

Mix the paprika, onion powder, salt, and pepper in a small bowl until uniform.
Pour the water into an Instant Pot. Set the pot’s rack (with the handles up) or a pressure-safe trivet inside the pot. Set a pressure safe 7-inch round baking dish in the cooker. (A springform pan will leak and should not be used.) Stack the fillets in the dish, sprinkling each with an even coating of the spice mixture (about 1/2 teaspoon on each). Set the stick of butter on top of the fillets and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 7 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Pressure cook or Manual on High pressure for 8 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 silicone cooking mitts or thick hot pads to transfer the baking dish to a heat-safe work surface. Use a metal spatula to transfer the fillets one by one to serving plates or a platter. Spoon some (or all) of the buttery “sauce” in the baking dish over the fish.

RECIPE NOTES

Beyond

– If desired, substitute four frozen 6-ounce, 5- or 6- inch-long halibut or tilapia fillets for the mahi-mahi.
– This dish is great over a bed of steamed asparagus (particularly with all that butter sauce).

Source:- Cosorithis

Chicken Strips With Tasty Rice!

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August 6, 2021

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This is a great treat for everyone and really very easy. Go ahead a try this you will love it. Enjoy with Lots of Love,Catherine

Ingredients

2 pounds Boneless Chicken Breast — sliced into strips

Marinade:

1 Juice of lemon

5 cloves of garlic — crushed and chopped

Handful of cherry tomatoes — halved

Handful of fresh basil- chopped

Handful of fresh parsley — chopped

Sprig of fresh rosemary

1 Long Hot pepper — chopped with seeds

1/4 cup of olive oil

Coating:

2 cups Flour — about

4 Egg wash — about eggs beaten well

3 cups Breadcrumbs —- seasoned with dashes of paprika, cayenne,

Vegetable Oil- for frying

Rice:

1 cup rice

Dashes of turmeric

1/2 red onion — sliced

Preparation

1. Place chicken in the marinade and leave it covered in the refrigerator for one hour to overnight.

2. Remove the chicken from the marinade and set the marinade aside for the rice.

3. Dip the marinated chicken in the flour then the egg wash and then the breadcrumbs.

4. In a large frying pan heat about 1 inch deep of vegetable oil. Carefully place the chicken in the oil and let it fry to a golden color before carefully turning over. Only turn the chicken once! It will take about 3-4 minutes on each side, depending on how thick you sliced the chicken.

5. Place the chicken on paper towels as it is finished cooking.

6. Prepare the rice as directed and add a dash or two of turmeric to the water to give the rice a beautiful color.

7. Place the left over marinade with the tomato, basil, parsley, garlic, rosemary and hot pepper, plus the sliced red onion in a frying pan with a drizzle of olive oil and sautÃ© until the onion is soft.

8. Add the rice and toss. Serve with the chicken strips.

Credit: Foodista

Tater Tot Soup

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August 5, 2021

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Here’s the fastest cheese-and-potato soup we can imagine! The Tater Tots break apart– even break down– under pressure, leaving you with little potato shreds, as if you’d grated a potato into the soup. Those potato bits also thicken the soup, particularly as it sits a few minutes after cooking to melt all that (absolutely necessary) cheese. The frozen hash brown cubes then give you more little bits of potato throughout the soup for a better overall texture. Dried herbs work better than fresh here. They have an earthier flavor that matches the Tater Tots and cheese. And one other thing: Heat the liquid up before you add the Tater Tots. Otherwise, they fall to the bottom of the pot in the (colder) liquid. You’ll end up with a burn notice, no question.

INGREDIENTS

6 cups chicken or vegetable broth 1 1/2 quarts
2 tbsp butter
2 tsp peeled and minced garlic
2 tsp dried basil oregano, or thyme
1 tsp onion powder
1/2 tsp ground black pepper
1 lb frozen unseasoned hash brown cubes (3 cups, NOT frozen shredded hash browns
5 cups frozen Tater Tots or potato puffs; 1 1/4 lbs
2 cups shredded mild or sharp Cheddar cheese; 8 ounces

INSTRUCTIONS

Press the button SAUTÃ‰. Set it for HIGH, MORE, or CUSTOM 400 °F and set the time for 10 minutes.
Mix the broth, butter, garlic, dried herb, onion powder, and pepper in an Instant Pot. Heat, stirring occasionally, until wisps of steam rise from the liquid. Stir in the hash brown cubes and Tater Tots. Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press SOUP/BROIL or Pressure Cook (Manual) on High pressure for 4 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. Stir in the cheese. Set the lid askew over the pot for a couple of minutes until the cheese melts. Stir again, then serve hot.

RECIPE NOTES

Beyond
– For an 8-quart Instant Pot, you must increase the broth to 2 quarts (8 cups).
– For a richer soup, stir up to 1 cup heavy or light cream into the soup before you add the cheese in step 5.
– For a sweeter soup, use half regular tots and half sweet potato tots (sometimes called “puffs”).
– Garnish the servings with crumbled bacon, sour cream, and/or minced chives (or the green part of a scallion). Or crisp Tater Tots in a skillet,
toaster oven, or an air fryer and use them as a garnish on the soup

Source:- Cosorithis

Ziti with Sausage and Peppers

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August 5, 2021

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The best sausage for this sort of easy pasta casserole are the fat links that come five or six to a package. (Or, of course, honest-to-God Italian sausages from an Italian butcher. But who would freeze those instead of grilling them right up and snarfing them down?) If you haven’t thought in advance to slice the sausages into 1-inch bits before freezing them, don’t worry. Sausages are so full of fat that they slice easily, even when frozen.

INGREDIENTS

1 lb frozen hot or mild Italian sausage (pork or turkey; gluten- free if that is a concern), cut into 1â€‘inch pieces
3 cups plain marinara or spaghetti sauce 24â€‘ounce jar
2 cups chicken broth
1 tbsp dried Italian seasoning blend
1 lb frozen bell pepper strips 4 cups, any color
12 ounce dried ziti or gluten- free dried ziti
6 ounce shredded mozzarella cheese (1 1/2 cups)

INSTRUCTIONS

Press the button SAUTÃ‰. Set it for HIGH, MORE, or CUSTOM 400 °F and set the time for 10 minutes.
Mix the sausage, marinara, broth, and seasoning blend in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the liquid. Turn off the SAUTÃ‰ function; stir in the bell pepper strips and ziti. Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 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. Stir in the shredded cheese. Set the lid askew over the pot and set aside for 5 minutes to melt the cheese and let the pasta continue to absorb excess liquid. Serve by the big spoonful.

RECIPE NOTES

Beyond
– Use any frozen vegetables you like. But since pepper strips are classic, don’t ditch them entirely, even if you want to add other frozen vegetables.
Consider 8 ounces frozen bell pepper strips plus 8 ounces of another vegetable, even frozen chopped onion.
– Skip the purchased Italian seasoning and make your own blend: Combine 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon fennel seeds.
– Garnish the servings with stemmed and minced fresh herbs, particularly parsley and oregano.
– And/or drizzle a little balsamic vinegar over each serving.

Source:- Cosorithis

Chicken Spatchcocked

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August 5, 2021

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Love roasted chicken and it is always welcomed with open arms in our family. This time I wanted to do something a bit different and seeing that I never made spatchcocked, the time to do it finally came.

Rubbing salt under the skin of the chicken, added tons of flavor to the meat. The butter intensified that flavors. I wanted to not let the chicken sits on the juices and the rendered fat, therefore using the wire rack which truly kept the chicken moist and added the bold lemon — garlic — onion flavor, yet not overpowering it at all. The chicken cooking was quicker and more even this way. The skin, my favorite part, nice and crisp.

Ingredients

5 pounds whole chicken

3 lemons, sliced

Fresh thyme springs

1 2-inch piece ginger, peeled and sliced

1 Vidalia onion, peeled and sliced

6 garlic cloves, peeled, hard end removed

3 tablespoons unsalted butter, cut into 4 pieces

2 cups chicken stock

1 cup white wine

salt

pepper

Preparation

1. Preheat the oven to 375F.

2. Place the chicken breast side down on a cutting board. Using a chef’s knife or poultry sheers, cut along each side of backbone, separating backbone from the chicken. Remove backbone and save it for stock or discard.

3. Turn the chicken, breast side up facing you, on a cutting board. With the heel of your hands, press firmly against the breastbone until it cracks, and it becomes flat.

4. Start at the neck and loosen and lift skin around the breasts and around the tights part of the chicken. Gently pushing between skin and meat (be careful not to detach skin completely) rub salt under the skin. Place the cut butter under the skin. Sprinkle generously salt and pepper all over the cavity and the all over skin.

5. In a large cookie sheet spread the lemon, thyme, sliced onion, garlic and ginger to cover the bottom. Sprinkle with salt. Place the wire rack over the lemon onion mixture and place the flatten chicken, breast side up, in the middle of the rack. Add the wine and the 1 ½ cup of the chicken stock.

6. Roast the chicken in the preheat oven. Add more chicken stock to the cookie sheet if it starts to dry out. Rotate the chicken halfway through roasting time. Poke gently with a fork the breast at the tight junction to let out any juices. Bake for 1 to 1 ½ hours. Remove from oven and let rest for 10 minutes before carving.

Credit: Foodista

Vortex Plus – Crispy Honey BBQ Wings

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August 4, 2021

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On-the-bone wings cooked to crisp perfection without oils or starches, then coated in a homemade honey BBQ sauce. (Ace Blender recipe included, with a stovetop alternative).

INGREDIENTS

Ingredients
2 lbs chicken wingettes and drumettes
1/2 cup ketchup
3 tbsp White vinegar
2 tbsp molasses
2 tbsp honey
1/2 tsp liquid smoke
1/4 tsp paprika
1/4 tsp garlic powder
cayenne a Pinch of; for taste

INSTRUCTIONS

Divide the wings onto two cooking trays, leaving space between each piece.
Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 380 °F and the time to 25 minutes, then touch START.
When the display indicates “Add Food” insert one cooking tray in the top-most position and one tray in the bottom-most position.
When the display indicates “Turn Food” turn the food over AND switch the cooking trays so that the one that was in the top-most position is now in the bottom-most position, and vice-versa.
Meanwhile, in an Ace Plus Blender, combine remaining ingredients and cook on Soup 1 for 10 minutes (or alternatively, simmer in a saucepan, stirring occasionally for 10 minutes).
When the AirFry program is complete, toss with the sauce and serve hot.

Source:- Cosorithis

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INGREDIENTS

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