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Chicken Fricassee Abruzzo

CWEB

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July 10, 2021

Amazing Abruzzo-style chicken fricassee w/garlic, chopped rosemary, Kalamata olives, hot cherry peppers, cherry tomatoes, & white wine. Hearty, healthy, one-pot comfort food.

Ingredients

8 chicken thighs, skin on and bone in, excessive fat trimmed

2 tablespoons olive oil

8 large peeled garlic cloves, halved

2 tablespoons rosemary, finely chopped

salt and pepper

1 cup white wine

½ cup chicken stock

10 ounces cherry tomatoes

24 kalamata olives

3-4 hot cherry peppers, seeds and stems removed, chopped

Preparation

1. Sprinkle chicken with salt and pepper. Add olive oil to a skillet large enough to hold all chicken pieces in one layer without crowding (use two skillets if needed). Turn heat to high and add chicken, skin side down. Cook until well browned, 7-8 minutes. Turn chicken over and cook the other side for 7 minutes. (If too much fat has rendered in the pan, remove some with a spoon. You need about 2-3 tablespoons to be left in the pan.)

2. Add the halved garlic cloves, flip after two and a half minutes and add the olives, rosemary, and peppers.

3. Stir in the wine and chicken stock. As it bubbles, scrape any residue loose with a wooden spoon.

4. Reduce heat to medium-low, add tomatoes, and cook for 10 more minutes, stirring occasionally, until chicken reaches 165 degrees. If the juices in the pan reduce too much, add 2-3 tablespoons of chicken stock or wine. Chicken should be very tender and tomato skins should begin to crack.

5. Transfer to a platter and serve.

Credit: Foodista

Chicken Florentine Casserole

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July 9, 2021

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This Chicken Florentine Casserole has prosciutto, spinach, mushrooms and onions, all blended with two different cheeses and the perfect touch of Italian seasonings. It’s a taste of Italy for sure!

Ingredients

2 tablespoons olive oil

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6-8 boneless, skinless chicken breasts, approximately 3 lbs

½ teaspoon pepper, or to taste

2 oz prosciutto

1 (6 oz) package fresh baby spinach

8 tablespoons butter (reserving 6 tablespoons for the sauce)

1 (8 oz) package of sliced mushrooms

½ medium onion, finely chopped

6 cloves garlic, minced

1 (22.6 oz) can Campbell’s ® Condensed Cream of Mushroom Soup

1 cup cream (we used half and half)

2 tablespoons fresh lemon juice, (approximately ½ lemon)

1 tablespoon Italian seasoning

1 ½ teaspoon dried parsley (reserve ½ teaspoon for the top)

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

Preparation

1. Grease an 11″ x 11″ baking dish.

2. Lightly pepper one side of the chicken breasts then add them to a hot skillet with the olive oil. Over medium high heat brown and cook the chicken breasts approximately 10 minutes on each side. Cover with a lid and continue to cook over medium high heat for 5 minutes. Remove from skillet and set aside.

3. Preheat oven to 400 º F.

4. Add the prosciutto to the hot pan and cook until just a little crispy. Set aside, cool and chop into pieces.

5. Continuing over medium high heat, add the spinach to the hot skillet, stir and cook just until wilted. Remove from heat and lay the wilted spinach evenly in the greased baking dish.

6. Add 2 tablespoons butter to the hot skillet, along with the sliced mushrooms and continue to cook over medium high heat until the mushrooms are lightly browned, approximately 5 minutes. Add the onions and cook until translucent, approximately 2-3 minutes. Add the garlic and cook one minute, just to release the garlic flavor.

7. Add the Campbell’s ® Condensed Cream of Mushroom Soup, the cream, lemon juice, Italian seasonings, dried parsley, Parmesan cheese and the remaining 6 tablespoons of butter. Stir and cook until all ingredients are well blended and melted together.

8. Pour ½ of the sauce over the wilted spinach, then add the chicken breasts. Spoon the remaining sauce over the chicken, making sure to cover the chicken. Add the chopped prosciutto, then layer the shredded mozzarella cheese and sprinkle the reserved ½ teaspoon dried parsley.

9. Bake in a preheated 400 º F oven for 20-25 minutes, or until bubbly and golden brown.

Credit: Foodista

Vegetarian Chili

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July 9, 2021

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INGREDIENTS

1 tbsp oil
1 medium red bell pepper seeded and chopped
1 medium yellow onion chopped
1 large sweet potato cut into 1/2 inch chunks (about 2 cups)
1 cup Water
1 can black beans drained and rinsed, 15 1/2 ounces
1 can diced tomatoes undrained, 14 1/2 ounces
1 cup frozen whole kernel corn
1 package McCormick ® Original Chili Seasoning Mix

INSTRUCTIONS

Heat oil in Instant Pot on SAUTÃ‰ function. Place pepper and onion in pot. Cook and stir 3 minutes. Add sweet potatoes; cook and stir 2 minutes. Add water. Stir in beans, tomatoes, corn and Seasoning Mix. Close lid. Set Valve to Seal.
Select PRESSURE COOK (MANUAL); cook 7 minutes on HIGH PRESSURE. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)

Source:- Cosorithis

Easy Chicken and Rice

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July 9, 2021

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Looking for a recipe for chicken and rice? Our Instant Pot ® Easy Chicken and Rice makes comfort food easier than ever to prepare. All you need are a few ingredients that you probably have on hand plus our cream of chicken soup to bring the flavor. The Instant Pot ® locks the flavor and moisture into this one-pot meal for an easy chicken dinner. For perfect results be sure to layer the ingredients as directed in the recipe.

INGREDIENTS

1 1/4 lbs boneless skinless chicken breasts, cut up (about 1 1/2 inch pieces)
1/2 tsp onion powder
3/4 cup uncooked long-grain white rice
1/2 cup shredded Cheddar cheese
1 1/3 cups Swanson ® Chicken Broth or water
1 can Campbell’s ® Condensed Cream of Chicken Soup 10 1/2 ounces
3 cups fresh small broccoli florets

INSTRUCTIONS

Season the chicken with salt and pepper. Layer the chicken, onion powder, rice and 1/4 cup cheese in a 6 quart Instant Pot ®. Pour the broth over the cheese and spoon the soup on top (the order is important, so don’t stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Close the lid and let stand for 10 minutes or until the rice is tender and the broccoli is tender-crisp. Season to taste.

RECIPE NOTES

Nutrition Values Per Serving : Calories 455, Total fat 14.4 g, Saturated fat 5.1 g, Cholesterol 126 mg, Sodium 997 mg, Total carbohydrate 37.0 g, Dietary fiber 0.5 g, Protein 40.4 g, Vitamin A 253 %DV, Vitamin C 55 %DV, Calcium 13%DV, Iron 12 %DV

*Pressure Cook and Manual buttons are interchangeable

Source:- Cosorithis

Chicken Fajita Burrito Bowl

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July 8, 2021

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Get all you want from a burrito and fajitas without the flour tortillas! Make this Chicken Fajita Burrito Bowl!

Ingredients

4 Boneless Chicken Breasts

1 1/2 teaspoon chili powder

1 1/2 teaspoon smoked paprika

1 1/2 teaspoon cumin

1 1/2 teaspoon salt

1 red bell pepper, diced

1 green bell pepper, diced

1 white onion

4 garlic cloves

1 1/2 cup pico de gallo

3 cups cooked brown basmati rice

1 ripe avocado

1 tablespoon of olive oil

fresh cilantro for garnish

Pico De Gallo:

6 roma tomatoes, diced

1/2 small red onion diced

1/2 jalapeno diced

1 teaspoon salt

juice from one lime

1 bunch of cilantro

hot sauce to taste

Preparation

1. Pre-heat oven to 400 degrees.

2. Put on rice to cook.

3. Mix together 1 teaspoon of: cumin, chili powder, paprika, salt. Season both sides of the chicken with seasoning and bake in oven for 20-40 minutes, until chicken is fully cooked*

4. Meanwhile, heat olive oil in a deep saute pan and then add garlic and onions. Cook for 2-3 minutes until fragrant and then add peppers and add 1/2 teaspoon of salt. Cook on medium to high heat, stirring often for about 15 minutes.

5. Make pico by add tomatoes, onion, jalapeno, and cilantro to a bowl. Mix well. Add salt, and then squeeze lime juice over salt and mix again. Add hot sauce to taste.

6. When rice is done and peppers are cooked through, add rice to saute pan with peppers and onion. Turn heat down to medium. Then add 1/2 teaspoon of: cumin, paprika, and chili powder. Mix well. Add 1 1/2 cups of pico de gallo and mix well again. Taste and adjust seasonings to liking. Add hot sauce if it needs a bit more kick.

7. When chicken is done, slice (or chop dependent upon preference) and set aside.

8. Add rice and peppers to a bowl** and top with sliced or diced chicken and top with more pico and fresh avocado.

9. Enjoy!

10. Size of the chicken breast will determine cook time. If ever unsure if chicken is cooked, test with meat thermometer- it should be at least 165 degrees.

11. Add shredded cheese or black beans or crushed tortilla chips or anything else you’d have in a burrito!

Credit: Foodista

Shrimp Gumbo

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July 8, 2021

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Shrimp’s popularity makes it easy to find in almost every grocery store. If you are able to source fresh shrimp from your fishmonger then use those, but frozen shrimp will work just as well. If using fresh shrimp, buy them the day you plan to cook them. Before cooking store fresh shrimp in a large bowl filled with crushed ice to preserve their freshness.

INGREDIENTS

1/4 cup vegetable oil
1/4 cup all-purpose flour
4 stalks celery chopped
1 large yellow onion peeled and diced
1 large green bell pepper seeded and diced
2 garlic cloves peeled and minced
1 can diced tomatoes 14.5 ounce
1/4 tsp dried thyme
1/4 tsp cayenne pepper
2 bay leaves
1 tbsp fileÌ powder
2 tsp Worcestershire sauce
4 cups Seafood Stock
1 lb smoked sausage sliced
1 lb medium shrimp peeled and deveined
1/4 tsp salt
1/4 tsp ground black pepper
2 cups cooked long-grain rice

INSTRUCTIONS

Press the SautÃ© button on the Instant Pot ® and heat oil. Add flour and cook, stirring constantly, until flour is medium brown in color, about 15 minutes.
Add celery, onion, green pepper, garlic, and tomatoes and cook, stirring constantly, until the vegetables are tender, about 8 minutes. Add thyme, cayenne, bay leaves, fileÌ, Worcestershire sauce, and stock and stir well, making sure nothing is stuck to the bottom of the pot, then add sausage. Press the Cancel button.
Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 8 minutes. When the timer beeps, quick release the pressure. Open lid and stir in shrimp, salt, and black pepper. Press the Cancel button, then press the SautÃ© button and cook for 8 minutes, or until shrimp are cooked through. Discard bay leaves. Serve hot over rice.

RECIPE NOTES

PER SERVING
CALORIES: 389
FAT: 22g
PROTEIN: 19g
SODIUM: 1,194mg
FIBER: 2g
CARBOHYDRATES: 22g
SUGAR: 3g

*Manual and Pressure Cook buttons are interchangeable

Source:- Cosorithis

Vegetable Beef Soup

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July 8, 2021

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Learn how to make vegetable beef soup with our Instant Pot ® Vegetable Beef Soup recipe, which makes preparing a savory, comforting soup faster and easier than ever. This flavorful soup has tender beef, vegetables and pasta that cook all together in the Instant Pot ®, so prep and cleanup are easy. Beef broth provides the rich base while tomato paste, thyme and parsley round out the complex flavors of this delicious and hearty soup.

INGREDIENTS

1/2 lbs boneless beef chuck roast or stew beef cut into bite-sized pieces
1 tbsp vegetable oil
2 tbsp tomato paste
4 cups Swanson ® Beef Broth
2 carrots peeled and diced (about1 cup)
1 Yukon gold potato unpeeled, cut into cubes (about 1 cup), 6 ounces
4 oz green beans trimmed and cut into 1/2 inchpieces (about 1 cup)
1/2 cup uncooked ditalini pasta small tube shaped
1 tbsp chopped fresh thyme leaves
1 cup frozen peas thawed
2 tbsp chopped fresh parsley

INSTRUCTIONS

Season the beef with salt and pepper. On a 6 quart Instant Pot ®, select the Saute setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel.
Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the peas. Season to taste and sprinkle with the parsley before serving.

RECIPE NOTES

Time-Saving Tip: Save on prep time by substituting frozen vegetables for fresh. Instead of adding the carrots with the broth, add frozen peas and carrots and frozen green beans at the end, and cook on the Saute setting for 5 minutes or until hot.

Nutrition Values Per Serving : Calories 197, Total fat 5.4 g, Saturated fat 1.3 g, Cholesterol 27 mg, Sodium 658 mg, Total carbohydrate 23.7 g, Dietary fiber 3.6 g, Protein 13.5 g, Vitamin A 465 %DV, Vitamin C 15 %DV, Calcium 3 %DV, Iron 13 %DV

*Pressure Cook and Manual buttons are interchangeable

Source:- Cosorithis

Chicken Enchilada Rice Casserole

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July 7, 2021

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All the makings of a cheesy, bold, chicken enchilada in a comforting rice casserole form.

Ingredients

3 chicken breasts, boneless, skinless

2 cups dry Basmati rice

4 cups water

1 tbsp butter

2, 10 ounce cans enchilada sauce

1 can refried beans

2 cups Mexican blend shredded cheese

1 red bell pepper, diced

4 green onions, chopped

1 tbsp chili powder

1/2 tsp cumin

1 cup frozen corn

cilantro, for garnish, optional

Preparation

1. Preheat oven to 350. Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through. Let cool in pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.

2. Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.

3. Keep oven preheated at 350. In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.

4. Add in the rice, seasonings, red pepper, and green onions. Mix well.

5. Transfer mixture into a large casserole dish. Top with the frozen corn and remaining cheese.

6. Bake for 35-40 minutes, or until cheese is melted and bubbly. Garnish with cilantro and serve warm.

Credit: Foodista

Potato Soup

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July 7, 2021

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Learn how to make a baked potato-style soup with our Instant Pot ® Potato Soup recipe that transforms everyday ingredients into the ultimate comfort food. This recipe delivers everything you love about loaded baked potatoes in a creamy, delicious soup that you can customize with your favorite baked potato toppings! Chicken broth provides the perfect savory base for the soup, and the Instant Pot ® makes preparation fast and easy.

INGREDIENTS

4 slices bacon diced
1 large yellow onion chopped (about 1 cup)
2 cloves garlic minced
2 lbs russet potatoes peeled and cut into 1/2 inch pieces (about 6 cups)
4 cups Swanson ® Chicken Broth
1/4 cup sour cream
1/2 cup shredded Cheddar cheese
2 green onions sliced (about 1/4 cup)

INSTRUCTIONS

On a 6 quart Instant Pot ®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.

RECIPE NOTES

Ingredient Note: We like to use russet potatoes in this soup because their starchiness provides great body and texture.

Nutrition Values Per Serving : Calories 232, Total fat 7.8 g, Saturated fat 3.8 g, Cholesterol 22 mg, Sodium 778 mg, Total carbohydrate 31.6 g, Dietary fiber 2.5 g, Protein 9.1 g, Vitamin A 25 %DV, Vitamin C 13 %DV, Calcium 9 %DV, Iron 10 %DV

*Pressure Cook and Manual buttons are interchangeable

Source:- Cosorithis

Chicken and Dumplings

CWEB

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July 7, 2021

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The homemade flat dumplings in this stew are like a thick noodle in texture. If you prefer the fluffy biscuit-style dumplings, you can use store-bought biscuit mix. Prepare the mix for dumplings, drop them by heaping tablespoons into the pot, and cook as directed in the recipe. Be sure to gently stir dumplings to avoid breaking them up.

INGREDIENTS

1 1/3 cups all-purpose flour
2 tbsp unsalted butter
2 tsp baking powder
1/2 tsp salt
2 large eggs beaten
1/4 cup whole milk
2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
1 medium onion peeled and chopped
2 stalks celery chopped
1 medium carrot peeled and chopped
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp poultry seasoning
1 bay leaf
4 cups chicken stock
1/2 cup half and half
1/2 cup frozen peas

INSTRUCTIONS

In a large bowl combine flour, butter, baking powder, and salt. With your fingers rub the butter into the flour mixture until it resembles coarse sand. Add eggs and milk and mix until mixture forms into a dough ball. Roll out to 1/8 inch thick and cut into 1 inch
Place chicken, onion, celery, carrot, salt, pepper, poultry seasoning, bay leaf, and stock in the Instant Pot ®. Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 15 minutes . When the timer beeps, let pressure release naturally, about 20 minutes.
Press the Cancel button, open lid, discard bay leaf, and add prepared dumplings. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes. When the timer beeps, quick-release the pressure. Open lid and stir in half-and-half and peas. Let stand, uncovered, on the Keep Warm setting for 10 minutes. Serve hot.

RECIPE NOTES

PER SERVING
CALORIES: 287
FAT: 8g
PROTEIN: 31g
SODIUM: 513mgFIBER: 1g
CARBOHYDRATES: 17g
SUGAR: 3g

*Manual and Pressure Cook buttons are interchangeable

Source:- Cosorithis

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