Instant Pot Hawaiian Chicken

3-4 boneless/skinless chicken breasts

2 cups Sweet Baby Ray's BBQ Sauce
3/4 cup pineapple juice
1 cup pineapple chunks
2 Tblsp. soy sauce
1/2 Tblsp. sriracha sauce
1 tsp. dijon mustard
2 Tblsp. cold water
2 Tblsp. cornstarch

Garnish:
sesame seeds
green onions, chopped

Place chicken breasts in bottom of instant pot.  Add BBQ sauce, pineapple juice, pineapple chunks, soy sauce, sriracha sauce, and dijon mustard; stir to combine.

Set release valve to "seal" and pressure cook on high for 15 minutes.  When done, do a quick release.

Remove chicken from instant pot; set aside.

Set instant pot to saute' mode.

In small bowl, add cornstarch to cold water (not the other way around); stir to combine.  Add corn starch mixture to sauce.

Stir sauce until it thickens.  Dice or shred chicken and add back into sauce; stir to combine.

Serve over rice, drizzle with sauce, and garnish with sesame seeds and chopped green onions.
 

Easy Cheater Chicken & Rice Soup

6 cups chicken broth
4 cups water
1 can cream of chicken soup, undiluted
2 large cloves garlic, minced
1 cup chopped yellow onion
1 cup sliced carrots
1 cup sliced celery
1 bay leaf
1 Tblsp. sea salt, more or less to taste
1/2 Tblsp. ground black pepper, more or less to taste
1/2 tsp. dried thyme
2 cups white rice
1 rotisserie chicken, deboned into bite-size pieces

Place all ingredients except rice and chicken in a stock pot and bring to a boil.  Boil gently until vegetables are tender.  Add rice.  Return to a boil; cover and reduce heat to a simmer.  Cook until rice is tender (about 12 minutes).  Add chicken and combine.  Heat through for a few minutes until chicken is hot.

Dump & Bake Chicken Alfredo Pasta Casserole

1 (16 oz.) pkg. uncooked rotini pasta
1 (22 oz.) jar Alfredo sauce
3 cups chicken stock
2 cups diced rotisserie chicken (or other diced cooked chicken)
2 tsp. minced garlic
2 cups shredded mozzarella (or Italian blend) cheese

1-1/2 tsp. salt

1 tsp. pepper

Garnish:
Parmesan cheese, freshly grated
Chopped herbs (such as basil, oregano, and parsley)

Preheat oven to 425 F.

In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, garlic, salt, and pepper. Cover tightly with aluminum foil and bake for 30 minutes.

Uncover baking dish and stir.  Check pasta for doneness.  It should be al dente (firm, but just about finished cooking).  If pasta is still too hard, cover the dish and bake until al dente.

Sprinkle mozzarella cheese over the top.  Bake uncovered for 10 minutes (or until cheese is melted and pasta is tender).

Garnish with freshly grated Parmesan and/or fresh chopped herbs.

From the kitchen of:  The Seasoned Mom
Photo Credits:  The Seasoned Mom

Crispy Fried Chicken

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 tsp. salt
2 tsp. paprika
1 tsp. dried oregano
1 tsp. rubbed sage
1 tsp. pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 lbs. each), cut up
vegetable oil for frying

In a large resealable plastic bag, combine the dry ingredients.

In a shallow bowl, beat eggs and water.  Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated.

Preheat oven to 350 F.

In an electric skillet, heat 1" of oil to 375 F.  Fry chicken, a few pieces at a time, for 3 to 5 minutes on each side or until golden and crispy.

Place in two ungreased 15"x10"x1" baking pans.  Bake, uncovered, for 25-30 minutes or until chicken is tender and juices run clear.

Yields:  12 servings

From the kitchen of Donna Kuhaupt, Slinger, Wisconsin
www.tasteofhome.com
Photo Credit:  www.tasteofhome.com

Hashbrown Casserole

 3-1/2 c. water
1 pkg. (32 oz.) frozen hashbrown (southern-style) potatoes
8 oz. cream cheese, softened
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs
1/8 c. grated parmesan cheese
1-1/2 Tblsp. butter, melted

Bring water and potatoes to a boil; cover and simmer 12 minutes.  Place in bowl and beat until mashed.  Add cream cheese, eggs, salt, and pepper; mix well.

Place in greased 2-quart baking pan.  Refrigerate overnight.

Mix bread crumbs, Parmesan cheese, and melted butter.  Crumble over top of casserole.

Bake at 350 F for 50 minutes.

From the kitchen of:  Grandma Louise Stokes Munoa

Easy Chipotle Elk Chili

You can substitute ground venison, buffalo, or lean beef for the elk in this hearty chili.  Prepare the chili up to a day ahead, cool to room temperature, and refrigerate.  Leftovers can be frozen in individual freezer-safe ziploc bags for up to two months.

1 lb. ground elk
2 c. chopped yellow onion
2 cloves garlic, minced
1 c. dry red wine
1 1/2 c. water
1 Tblsp. chipotle chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 Tblsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 (14.5 oz.) cans diced tomatoes w/chiles
2 (14 oz.) cans beef broth
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained (optional)
1 (15 oz.) can pinto beans, rinsed and drained (optional)

Garnishes:
1/4 c. sour cream
1/4 c. shredded cheese
2 Tblsp. chopped green onions

Saute' elk, onion, and garlic in a large pot until lightly browned.  Drain, if necessary, and return to pot.

Add wine to pot and bring to a boil; cook 3 minutes.

Stir in 1 1/2 c. water, spices, sugar, and beans; bring to a boil.

Partially cover, reduce heat, and simmer for 2 hours.  Add more water if mixture becomes too thick.

Garnish as desired.

Makes 6 servings

Photo credits:  www.myrecipes.com

Favorite Hamburger Stew

2 lb. ground beef
2 medium onions, chopped
4 cans (14-1/2 oz. each) stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 Tblsp. salt
1-2 tsp. pepper
1 Tblsp. beef bouillon granules

ADDITIONAL INGREDIENT (for each batch of leftover stew):
1 cup water

In dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.  Add the tomatoes, carrots, celery, potatoes, 2 c. water, rice, salt, pepper, and bouillon; bring to a boil.  Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened.  Serve.

Leftovers can be frozen in 3-cup portions for up to 3 months.

To use frozen stew:  Thaw in the refrigerator for 24 hours.  Transfer to a saucepan; add 1 c. water.  Cook until hot and bubbly

Yield:  About 5 batches (15 cups total)

Variation of Hamburger Stew, originally published in Quick Cooking, November/December 2003.
Photo Credits:  Taste of Home - www.tasteofhome.com

Rubio's Baja-Style Fish Tacos

Tacos
1-1/2 lb. cod, tilapia, or similar white fish fillets (cut into 1"x5" pieces)
12 tortillas, fresh stone ground corn
Salsa Fresca (see recipe below)
White Sauce (see recipe below)
Beer Batter (see recipe below)
Finely shredded cabbage
3 limes, cut into wedges
2 ripe avocados, peeled, pitted, and cut into slices

Salsa Fresca
3 cups diced tomatoes
1/2 cup finely diced white onion
1-2 jalapenos, seeded and minced
1/2 cup chopped fresh cilantro
1/2 tsp. salt, or to taste
1 Tblsp. fresh lime juice

White Sauce
1/2 cup mayonnaise
1/2 cup yogurt
1/4 cup fresh cilantro, finely chopped

Beer Batter
1 cup beer
1 cup flour + 1/4 cup
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dry mustard
1/4 tsp. garlic salt
1/4 tsp. freshly ground pepper

Combine ingredients for the Salsa Fresca and refrigerate until ready to serve.

For white sauce, mix ingredients until blended.  Refrigerate until ready to serve.

For beer batter, mix flour with salt, oregano, dry mustard, garlic salt, and pepper.  Using a whisk, blend the beer into the flour and spices. Stir the flour mixture and add beer and mix until blended.

Rinse fish and pat dry.

Heat 3-4 inches of oil in deep pan until it reaches 350 F.

Place 1/4 cup flour in shallow bowl.  Coat fish with flour.  Dip fish into batter and coat all sides.

Place several pieces of fish in a single layer in hot oil (try not to let them touch).  Cook fish until batter is crispy and golden brown, approximately 4 minutes.  Repeat with remaining fish.

Heat corn tortillas lightly in a skillet or Mexican comal pan* until they are soft and hot.

To assemble: on each tortilla, layer the fish fillet, white sauce, salsa fresca, avocado, and cabbage. Top off with a squeeze of lime.  Fold tortillas over to serve.

Serves 6

* NOTE:  This is a Mexican comal pan

Recipe/(taco) photo courtesy of  Rubio's Fresh Mexican Grill.
(Recipe may or may not be exactly the recipe Rubio's uses.  I could not confirm the source - and don't believe they normally add avocado slices to their Original Fish Taco.  The recipe was found here:  http://www.rubios.com/images/funstuff/recipe_tacos.pdf.)

Crock Pot Chicken

1 whole chicken, about 5 lb., prepped for cooking
paprika
salt
pepper
poultry seasoning or chicken rub

Make 6-10 small balls of aluminum foil and place in bottom of crock pot.

Season chicken inside and out with paprika, salt, pepper, and poultry seasoning (or chicken rub) according to taste.

Place chicken on top of aluminum foil balls in crock pot.  Cook on high for 4 to 4-1/2 hours and internal temperature of meat reaches 165 F.

Baste with natural juices and let rest for 5-10 minutes before eating.

Photo courtesy of No. 2 Pencil

Almost-Famous Animal-Style Burgers

2 Tblsp. vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayo
2 Tblsp. ketchup
1 Tblsp. sweet pickle relish
1/2 tsp. white vinegar
2 lb. ground beef chuck (preferably 60% lean)
4 hamburger buns, split
1/4 cup sliced dill pickles
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese

Heat 2 Tblsp. oil in a large skillet over medium-low heat.  Add the onions and 3/4 tsp. salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes.  (If the onions brown too quickly, reduce the heat to low.)  Uncover, increase the heat to medium-high and continue to cook, stirring often, until caramelized, about 8 more minutes.  Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan.  Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside.  (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)

Mix the mayo, ketchup, relish, and vinegar in a bowl; set aside.

Shape the beef into 8 patties, about 4" wide and 1/2" thick.

Heat a griddle or skillet over medium-high heat; lightly brush with oil.  Toast the buns on the griddle, split-side down.  Spread each toasted bun bottom with about 1 Tblsp. of the mayo mixture, then top with a few pickles, some lettuce, 1-2 slices tomato, and another dollop of the mayo mixture; set aside.  (Keep the griddle hot.)

Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes.  Spread about 1-1/2 tsp. mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness.  Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up.  Sandwich the double patties on the buns.

Recipe/photo courtesy of Food Network Magazine.

Chicken Taco Salad

DRESSING:
3/4 cups Ranch dressing
1/4 cup salsa
3 Tblsp. finely minced cilantro

Combine all ingredients in a bowl and stir together.  Cover and refrigerate.

CHICKEN:
2 whole boneless skinless chicken breasts
2 Tblsp. seasoning (taco seasoning, or your own mix)
1/4 cup vegetable oil
2 Tblsp. butter

Generously season both sides of the chicken breasts.  Heat oil and butter in a large skillet over medium-high heat.  Cook chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side.  Remove and set aside to cool for 10 minutes, then cut into cubes.

SALAD:
1 large head green leaf lettuce, shredded thin
3 whole roma tomatoes, diced
1/2 cup grated pepper jack cheese
2 ears corn, shucked
2 whole avocados, diced
3 whole green onions, diced
1/2 cup cilantro leaves
tortilla chips, crushed slightly

Place ears of corn into skillet you used to cook chicken; roll it around so that the flavorful oil/butter mixture coats the corn.  Grill corn in skillet until crisp but has color on the outside.  Slice off kernels with sharp knife and set aside.

To assemble salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter.  Drizzle dressing all over the top, serving extra on side if desired.

From the kitchen of Ree Drummond.
The Pioneer Woman

Ranch Crispy Chicken

I haven't tried to make these yet, but it seems to me that it is missing the egg/milk to adhere the breadcrumb mixture to the chicken.  We shall see . . .

"Ranch dressing mix gives a rousing lift to breaded chicken."

8 boneless skinless chicken breast halves
2 (1 oz.) pkg. ranch dressing mix
1/4 cup dry breadcrumbs

Preheat oven to 375 F.

Combine dressing mix and breadcrumbs in a plastic bag.  Add chicken and shake until coated.

Place coated chicken pieces on an ungreased cookie sheet and bake for 25-30 minutes or until chicken is cooked through and juices run clear.

From the kitchen of Christy J at allrecipes.com
Photo credits:  Christy J at allrecipes.com

Cheddar Baked Chicken

"A crunchy and cheesy coating provides an exciting blend of flavors for baked chicken."

1/4 cup butter, melted
1/2 cup all-purpose flour
1 tsp. salt
1 tsp. ground black pepper
1 tsp. garlic powder
1 egg
1 Tblsp. milk
1 cup shredded Cheddar cheese
1/2 cup Italian-seasoned breadcrumbs
1 cup crispy rice cereal
3 boneless skinless chicken breast halves - cut in half
2 Tblsp. butter, melted

Preheat oven to 350 F.  Coat a medium baking dish with 1/4 cup melted butter.

In a bowl, mix flour, salt, pepper, and garlic powder.  In a separate bowl, beat together egg and milk.  In a third bowl, mix cheese, breadcrumbs, and cereal.

Dredge chicken pieces in flour mixture, then in egg mixture, and then press in breadcrumb mixture to coat.  Arrange in prepared baking dish.  Drizzle 2 Tblsp. melted butter evenly over chicken.

Bake 35 minutes or until coating is golden brown and chicken juices run clear.

From the kitchen of Judy at allrecipes.com
Photo credits:  Judy at allrecipes.com

Buffalo Chicken Fingers

"These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a lowfat version of buffalo wings."

4 skinless boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 tsp. garlic powder, divided
1 tsp. cayenne pepper, divided
1/2 tsp. salt, divided
3/4 cup breadcrumbs
2 egg whites, beaten
1 Tblsp. water

Preheat oven to 400 F.  Coat baking sheet with nonstick cooking spray.

In a bag, mix flour, 1/2 tsp. garlic powder, 1/2 tsp. cayenne pepper, and 1/4 tsp. salt.  On a plate, mix breadcrumbs with remaining garlic powder, cayenne pepper, and salt.

Beat egg whites with water and place in a shallow dish/bowl.

Shake the chicken pieces in bag of seasoned flour, then dip in egg mixture, and then roll in seasoned breadcrumb mixture.  So, bag of seasoned flour - then egg mixture - then breadcrumb mixture.  Place on prepared baking sheet.

Bake for about 8 minutes.  Turn pieces over and baking another 8 minutes, or until chicken juices run clear.

From the kitchen of Bobbi Jo at allrecipes.com
Photo credits:  Bobbi Jo at allrecipes.com

Chicken Ruffle Casserole

Definitely another family favorite.  Great for using up leftovers, especially those annoying little tiny potato chips at the bottom of the bag that nobody ever wants.  

I thought I had lost this recipe and I was FREAKING out trying to find it.  Luckily, I had emailed it to my mom at one point about 4 years ago and it came up on a search there.  Phew!  Glad to have it "set in stone" on this recipe blog now.

Serve with a nice big green salad for a weeknight dinner.

3-4 boneless skinless chicken breasts, cooked and diced
2 cans cream of chicken soup, undiluted
1 cup chopped celery
1 medium onion, chopped (or 1/2 bunch green onions, diced)
1/2 cup slivered almonds
3/4 cup instant rice
1/2 cup Miracle Whip
salt and pepper to taste
2 cups crushed Ruffles (wavy potato chips)

Preheat oven to 400 F.

Mix all ingredients (except Ruffles) and press into a 13" x 9" baking dish.  Sprinkle Ruffles over the top.  Bake for 15-30 minutes or until hot and bubbly.

(A little shredded cheese over the top in the last 5 minutes of baking never hurts either!)

Enjoy!

Parmesan Baked Pork Chops

Moist and tender with amazing flavor!

4 boneless pork chops, 1/2" thick
1 Tblsp. olive oil
1 c. Parmesan cheese
1 c. Italian-seasoned bread crumbs
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder

Preheat oven to 350 F.

Combine dry ingredients and cheese in medium shallow bowl.  Rub pork chops with oil and then coat each with cheese mixture.  Place chops in greased baking pan and bake for 40-45 minutes until golden brown and thoroughly cooked.

Cheesy Chicken and Potato Casserole

My poor family endures countless attempts at new recipes from me - this one included.  Everybody loved it!  Two days after I made it, I asked Lucas what he wanted for dinner.  He said, "That cheesy chicken casserole thing with bacon you made the other night."  I guess it's a keeper!

Frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please.

Vegetable cooking spray
1 can (10-3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese or Colby Jack cheese
1/2 cup milk
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1 pkg. (28 oz.) frozen Potatoes O'Brien (hash browns with onions/peppers), thawed
salt
3 cups shredded cooked chicken
4 slices bacon, cooked and crumbled
2 Tblsp. chopped fresh chives or thinly sliced green onion

Heat oven to 375 F.  Spray a 13 x 9 x 2" baking dish with cooking spray.

Stir the soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.

Spread the potatoes in the baking dish.  Season the potatoes with the salt and additional black pepper.  Top with the chicken.  Spread the soup mixture over the chicken.  Cover the baking dish.

Bake for 40 minutes or until potatoes are tender and mixture is hot and bubbling.  Uncover and sprinkle with remaining cheese.

Bake, uncovered, for 5 minutes or until cheese is melted.  Sprinkle with bacon and chives before serving.

From the kitchen of Campbell's Kitchen.
Photo credit:  Campbell's Kitchen.

Aussie Meat Pies

Along with Sausage Rolls, Aussie Meat Pies were one of my favorite foods while I lived in Australia.  This recipe is from an 'old' friend of mine from my high school days there.

"To get the Aussie flavour, there are a few points you need to achieve. 

Okay, whatever you do, DON'T make your meat mixture too dry.  [There] needs to be a nice amount of gravy in there.

When you cook your onions, you need to make sure they carmelize, not just get soft.  This is absolutely critical to the final flavour, so when your onions are ready they should be a nice rich brown colour and soft.  Whatever you do, DON'T burn the onions.

With your mince (ground beef), don't burn it either and make sure it is fine and not clumpy.

Lastly, . . . once you have made your meat mix, adjust your flavour with mild pepper.  If you have Vegemite on hand, you should use this to change [the] salt flavour."

1 tblsp. olive oil

1 medium brown onion, finely chopped

400 g (about 1 lb.) beef mince (lean ground beef)

1 tblsp. cornstarch

3/4 cup beef stock

1/8 cup tomato paste

1 tblsp. Worcestershire sauce

1 tsp. Vegemite, or substitute 1 vegetable stock cube

4 sheets frozen, ready-rolled, pie pastry, thawed

1 egg, beaten

Heat oil in saucepan over medium-high heat.  Add onion and fry for 3-4 minutes or until soft and translucent.  Add mince and cook for 3-4 minutes, stirring and breaking up with a wooden spoon until browned.

Combine cornstarch and 1 tblsp. of the beef stock and stir well; set aside.

To beef, add remaining beef stock, Worcestershire sauce, tomato paste, and Vegemite; stir well and bring to a boil.  Reduce heat to low and simmer for 10 minutes or until thick.  Remove from heat and cool.

Preheat oven to 220 C (425 F).

Place small pie tin upside down on pastry and cut a circle around it.  Repeat 3 times to make four pie tops.  Set aside.

For pie bases, place small (4") pie tin upside down on remaining pastry and cut 4 circles that are 1/2" wider all the way around the pie tin. 

Press pastry bases into pie tins and press up the sides.  Fill each with meat mixture.  Brush rims with water.  Place pie tops over meat and use a fork to press edges and seal.  Trim edges if necessary.  Brush tops with beaten egg.

Place pies on baking tray and bake for 20 minutes or until golden.

Serve with tomato sauce (ketchup).

From the kitchen of Hunter Pryor.

Photo credits:  taste.com.au

Mountain Man Breakfast (Dutch Oven)

An absolute MUST for every camping trip we go on!

1 lb. bacon, cut into 1" pieces
1 lb. breakfast sausage
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 lb. bag frozen hashbrowns
24 eggs, beaten
salt and pepper to taste
1 lb. grated cheddar cheese
1 can refrigerated biscuits

Heat a 12" dutch oven using 18 - 20 briquettes on bottom until hot.  Brown bacon until lightly browned. Add sausage and continue cooking until both meats are nicely browned.  Add onion, garlic and bell pepper; cook until onions are translucent.  Add hashbrowns over meat mixture; spread evenly and season with salt and pepper. 

Cover and bake using 8 briquettes on top and 10 - 12 briquettes on bottom until potatoes are cooked but still firm.

Pour eggs over hasbrowns and season again with salt and pepper.  Sprinkle half of cheese over eggs.  Cover and bake until eggs start to set. 

Arrange biscuits over eggs and sprinkle with remaining cheese.  Cover and bake until biscuits are golden brown and eggs are completely set.

Serve with salsa and/or country gravy.

Serves 8 - 10

Photo credits:  www.thekitchenwitchblog.com

Coca-Cola Chicken (Dutch Oven)



8 boneless skinless chicken breast halves
1 can Coca-Cola
1 1/2 cups ketchup
3 cloves garlic, minced
1 tblsp. onion powder
2 tblsp. chili powder

Arrange chicken breasts in an oiled 12" dutch oven.  In a large bowl, mix remaining ingredients and spoon over chicken. 

Cover oven and bake using 8 - 10 briquettes on bottom and 14 - 16 briquettes on top for 60 - 75 minutes or until chicken is cooked through.  Baste chicken with pan juices every 15 minutes.

Serves 8

From the kitchen of Byron Bills (c) 2003.
Photo credits:  foodgawker.com