Instant Pot Teriyaki Apricot Chicken

“MOM, chicken AGAIN????!!” How many times have I heard that? Ugh. I came up with this boneless chicken recipe to change things up a bit. It’s an easy one-pot meal that the whole family will love. Feel free to change up the fruit you use, I used the apricots because I happen to have a can of apricots that I didn’t know what to do with. I thought you could easily substitute pineapple or mandarin oranges, whatever YOU happen to have in your pantry!

*NOTE* The key to successfully making recipes in the Instant Pot without getting a BURN notice is to NOT STIR the ingredients that you are going to pressure cook. Carefully stack the ingredients on top of each other (even the sauce!) and you will not have a problem.

Ingredients

• Boneless chicken breasts (I used 6, but you can add or subtract from that) If you use thin breasts, they can be FROZEN!!
• 2 Cups White Rice with 2 Cups Water
• Medium sized Onion, diced
• 2 tsp Ginger
• 1 Tbsp Cumin
• 4 Tbsp Minced Garlic
• 1/2 tsp Red Pepper Flakes
• Can of Apricots (chunks)
• 3/4 Cup Teriyaki Sauce (I used Sweet Baby Ray’s brand)
• 1/3 Cup Light Brown Sugar
• 3 tsp Apple Cider Vinegar

SLURRY INGREDIENTS

• 3 Tbsp Corn Starch
• 4 Tbsp Cold Water

1. Rinse rice well and put in instant pot with 2 Cups of water.
2. Using stacking technique, (see NOTE above), Add meat, spices, onion and apricots (fruit). DO NOT STIR.
3. Add Teriyaki Sauce. DO NOT STIR.
4. Cook on High Pressure for 6 minutes, with a 10 minute Natural Release.
5. Add Brown Sugar and Vinegar. Stir.
6. Change Instant Pot function to SAUTE.
7. Make Slurry: Combine Corn Starch and Water and whisk together.
8. Add Slurry to thicken while you carefully stir mixture and chicken.

Any questions? Did you make this recipe? Please leave feedback/comments below! I would love to hear from you! ENJOY!!!

Suzy

Thanksgiving Leftover Meatballs

It’s that time of the year again. Turkey, turkey and more turkey. My mom used to get through it by making her (in)famous “Turkey Tetrazzini”, AKA Cream of Mushroom soup and leftover turkey on noodles. Okay, so she wasn’t a very imaginative cook, but, in her defense, she did have to feed 7 of us while working most days. My dad wasn’t big on eating out, so it was cooked meals 7 days a week.

I thought up these meatballs as a way of using up not just the turkey, but the mashed potatoes, stuffing, cranberry sauce and gravy too!!

Ingredients

• 5 Cups Turkey, stripped off bird
• 3 Cups prepared Mashed Potatoes
• 3 Cups prepared Stuffing
• 1 Cup Cranberry Sauce (Optional)
• 1 or 2 Cups Turkey Gravy
• 3 Large Eggs

Preheat Oven to 400F Degrees

1. Using blender or food processor, chop turkey until it’s the consistency of ground meat. Put in large bowl.
2. Add stuffing to blender or food processor and puree until smooth. Add to bowl.
3. Add potatoes, cranberry sauce (optional), and eggs to mixture in bowl. Mix well, use a hand mixer if you want!
4. Make individual meatballs by forming into 2 inch balls. I use an ice cream scooper, but whatever method you prefer is fine. Put on greased cookie sheet.
5. Bake at 400F Degrees for 20 minutes.
6. OPTIONAL STEP: If you would like to have your meatballs more firm and brown on top, raise oven temperature to 450F Degrees, move rack up one notch in oven and bake an additional 10 minutes. I did this to ours, as shown in picture, as we prefer them this way.
7. Serve with Gravy over noodles or rice.

*Yields approximately 35 meatballs, ready to serve and/or freeze*

Any questions or opinions? Please leave comments below and I’ll be sure to answer. I would love to hear from you!! ENJOY!!

Suzy

Instant Pot Taco Bowls

This is a great weeknight dinner that can be made hands-off, so you can get some other stuff done while it’s cooking. It’s a little unusual, because I don’t saute the meat, I cook it in a block (like it comes in the package), essentially steaming it. A big PRO is that you can cook the meat FROZEN, just in case you didn’t get it out of the freezer in time to cook! (Oh no, none of us would do THAT, now would we? wink wink!!)

Ingredients

• 2lbs Ground Beef, Chicken or Turkey (frozen or thawed)
• 1 bag Corn Chips (or Pre Made Taco Bowls-a bit pricey!)
• 2-15oz cans Black Beans, drained
• 24oz jar of Salsa
• 12oz jar Chili Con Queso
• 1lb bag frozen Corn
• 1 cup Water

1. Add water to bottom of inner pot, and place ground meat on trivet
2. Cook meat. FROZEN: 25 mins on High Pressure, THAWED: 15 mins on High Pressure. Natural release for 10 mins. Check meat temperature to ensure safe cook (Beef: 145F-165F, Turkey/Chicken: 165F)
3. Remove trivet. DO NOT DRAIN WATER. Crumble meat in pot.
4. Stir in beans, salsa, corn and con queso with meat.
5. Pressure cook 0 (YES ZERO) mins on High Pressure, IMMEDIATELY Quick Release.
6. Line serving bowls with a layer of corn chips and spoon mixture over them. Add toppings, if desired.

SUGGESTED TOPPINGS: Sour Cream, shredded Cheddar Cheese, Taco Sauce, Avocados, Diced Onions or Chives.

Any questions? Please leave comments below and I’ll be sure to answer any questions you may have. I’d love to hear from you!! Enjoy!!

Suzy

Cool Summer Pasta Salad

This is one of those recipes that you can use your Instant Pot for or not. I did use mine, since it’s summertime here in New Jersey, and the humidity is over the top. No boiling noodles, and you can assemble and serve it all in one pot! There’s no photo of this, as my family ate it all up in one sitting!!

Ingredients

Salad

• 1 lb uncooked Pasta (I used Rigatoni, but you can use whatever you have on hand)
• 6 Cups Water (to cook pasta)
• 15 oz. Canned Corn, drained
• 6 oz. Cheddar Cheese, cubed
• 1 Medium Onion, diced
• 1 Large Cucumber, diced
• 2 cans Tuna, drained

Dressing

• 3 Tbsp. Honey
• 2 Tbsp. Dried Basil (I used 2 short stalks of fresh basil)
• 1 Tbsp. Dried Oregano
• 2 Tbsp. Minced Garlic (or 2 cloves, minced)
• 1/2 Cup Olive Oil
• 1/3 Cup Balsamic Vinegar
• 1/2 Cup Parmesan
• Salt and Pepper, to taste

1. Boil pasta. If using your Pressure Cooker, use 6 cups of water per 1 lb. of pasta, and cooking time is 1/2 of what is on the box, minus 1 minute. (EXAMPLE: If box says 10 minutes, then 5 minutes is half time minus 1, so 4 minute cook time)
2. Drain pasta and cool in freezer for 15 minutes. You could also put it in an ice water bath, which is quicker but more hands on.
3. Add remaining “Salad” ingredients and stir well, until everything is incorporated into pasta.
4. In small bowl mix together Dressing ingredients. You can use a handheld blender, small food processor, or a whisk for this. Sauce should be smooth and creamy.
5. Pour sauce over ingredients in bowl and mix well. Store any leftovers in refrigerator. YUM!!

Have you made this recipe?? Please leave any comments or questions below, as I would love to hear from you! Enjoy!!

Suzy

 

Instant Pot Honey Mustard Chicken Sausage

I made this last night for dinner in my 6 Qt Instant Pot. Quick prep and clean up, and it was delicious! As with most of my Instant Pot recipes, if you don’t have the sausage, you can do substitutions. Pork Chops, Boneless Chicken Breasts, or Chicken Thighs, just to name a few! After all, it’s all about the sauce!!

Ingredients

• Chicken Sausage or substitution meat
• 1 Cup Water
• 1 1/2 Cups Mayonnaise
• 1/2 Cup Honey
• 1/2 Cup Spicy Mustard

1. Place meat on rack in pot. Add water. Pressure cook for 6 minutes on High, Natural Release, 5 minutes.
2. Remove meat, drain all but 1/2 Cup of water.
3. Whisk together Mayonnaise, Honey and Mustard in a bowl, and add to water. Whisk until smooth and add meat, coating in sauce.
4. Saute mixture until it starts to bubble ( 3-5 minutes-keep an eye on it!). Set Instant Pot to Keep Warm and cover for 15 minutes.

This smooth and creamy sauce is a great alternative to the usual jarred sauces (so much SALT!!). Enjoy!!

Suzy

PS- Yeah, I like ground pepper LOL

Cheesy Pizza Bean Chili

This recipe is a twist on original chili, using some pizza ingredients to make it special. It’s perfect comfort food for these trying times. Cooks up fast and freezes great, so you can make a large batch and have it another night so you don’t have to cook!!

Ingredients

• 2 cans (15 oz) Pizza Sauce
• 1 cup Water
• 2 tbsp Oil
• 2 cans (15 oz) Black Beans or Red Kidney Beans
• 2 cups grated Cheddar Cheese
• 1/2 lb (8 oz) sliced Mozzarella Cheese
• 1/3 cup Garlic Powder OR 3 tbsp Minced Garlic
• 1/3 cup Dried Basil OR Fresh Basil
• Black Pepper to taste
• 1 cup Sliced Green/Yellow/Red Peppers (whichever you prefer!)
• 1 large Onion, sliced
• 1 lb bag of Frozen Corn

PREHEAT OVEN TO 400F degrees

1. Rinse beans in colander (removes salt)
2. Saute onions, peppers and spices in oil in hot pan
3. Add corn and continue to saute
4. Add pizza sauce, water and cheddar. Stir well, turn off heat
5. Arrange mozzarella slices on top of mixture
6. Bake at 400F degrees for 30 min, or until cheese melts and is brown
7. Serve with bread or over rice to stretch for large family!!

FREEZES WELL!! Enjoy!

Suzy

Salsa Chicken One-Pot

I really love to make one-pot meals, not just for the easy cleanup, but the fact that you can make large portions and freeze them for another day. This is a great ‘leave it and forget it’ recipe, but you sure don’t have to leave it for long, as it cooks in only 6 minutes after pressure buildup. A great 30 minute (or less!) meal idea. Since this recipe has so many great flavors, you really don’t need to spend too much on the salsa ingredients, (jarred store brands will do) or, even better, if it’s the growing season, you can use soft tomatoes and peppers that you might find marked down at the grocery or,  (even better) in your own backyard garden!

Equipment Necessary

• 6qt or larger Electric Pressure Cooker

Ingredients

• 2lbs Ground Chicken
• 1 Large Onion, diced
• 2 (15oz) cans Black Beans, drained
• 1 (12oz) jar of Salsa
• 1 (15oz) jar of Salsa Con Queso
• 1lb Dry Ziti Pasta
• 1 (6oz) can Tomato Paste
• 1 (8oz) cup jarred Taco Sauce
• 3 Cups Water
• Sour Cream (optional)

1. Saute the Ground Chicken and Onion using the Saute option on your pressure cooker.
2. Cancel Saute function, add rest of ingredients.
3. Cook on High Pressure for 6 minutes, then do a Quick Release. Serve with dollop of Sour Cream, if desired. YUM!

Leftovers freeze great, and a quick one-pot cleanup. Please leave any comments or questions below, I would love to hear from you! Enjoy!

Suzy

How to Stay on Budget at the Grocery Store

You head out to the grocery store, with every intention of sticking to your budget. It starts out well with you going through the produce aisle and then the breads, past the deli counter. And then it all comes to a screeching halt. The ‘reduced (non-food) items’ shelf, the “wow, these are such a good deal I better buy extra” items, and the “Must buy 8” (to get the sale price) items. Not to mention the “Oh yeah, I forgot we need this” stuff!  Before you know it, you’re halfway done and already over budget. Believe me, you’re not alone. My husband and I have a running joke that I need to send him to the store alone when our bank account is low, because I can’t walk out of the food store without spending $100, even if I just go for eggs and milk. And I’m assuming that I am not the only one that has this issue.

After doing some research, I decided to make a list of tips that you (and I!) can follow to help stretch those $$Bucks$$ while we grocery shop.

 

•      MAKE A LIST AND PREPARE BEFORE YOU GO!     

To me, this is the most essential piece of advice in order to have a money saving kitchen. I plan my meals by what the store has on sale that week and the items I already have at home. It is sustainable because I am always rotating what I’m buying, and most of it (if not all) is on sale! Read the weekly sale flyer and organize your paper and/or digital (download that app!!) coupons as well. By doing this, (and sticking to it), you can easily save upwards of $30+ if your weekly order is $100 or more.

• STICK TO A FAMILIAR STORE!                

Be sure to know the layout of the store you are going to. Going to a new store with a sale list can really be hard and time consuming. Grocery stores are known for constantly moving items from here to there, just to get the customers wandering around and buying items they don’t really need, so at least being at a familiar store will help with this. Being consistent helps as well, as you will start to recognize these tactics and (hopefully!) not fall for them as often.

• CHECK DIFFERENT PARTS OF THE STORE FOR THE SAME ITEM!  

In my experience, I’ve found that you can find everyday items in several areas of the store. For instance, Minced Garlic (in a jar) can be found in the Produce section as well as what my store calls the “Ethnic” aisle. The difference is the price. A small 6 oz. jar of the garlic is $3.29 in Produce, whereas a short walk to the aisle and I purchased a 32 oz. jar for just $3.59! Many stores place smaller, more expensive items in a more ‘convenient’ spot for customers, to make for a quick buy.  By doing some research in your store, I’m sure you will find a few of these hidden gems down the aisles and save yourself a few dollars!

• REPEAT AFTER ME: I DO NOT HAVE TO FILL MY CART!

Grocery carts have grown larger over the past few decades, and so have our waistlines. I think of this as the “eat everything on your plate” thing. Carts are pretty big, and when full, can really hit your wallet hard. So just stick to that list and don’t be disappointed if at the end of the last aisle it’s not full.

• DO NOT EXPECT TO USE ALL OF YOUR COUPONS!      

When I make my list I take the coupons I need (and set up the digital ones) just for that trip, but I don’t always use them all. Once I get in the store and see the item and the sale, sometimes I change my mind. Perhaps they are sold out of the flavor/size/combo that I wanted, or maybe after thinking about it, I realize that it isn’t as good a deal as I had thought. Sometimes I have found a Manager’s Special that is an even BETTER deal, so I just scrap the whole coupon idea totally on an item. Just remember, it’s important to be flexible, because once you get to the store, you could possibly find a better deal. No biggie. Put that coupon back in your pocket or purse and use it another day!

 

I know it can be really hard to stick to a budget when shopping, but it’s not impossible. I always remind myself that no matter how small my budget for the week is, there is someone out there who has none, so be sure to make the most of it. I hope these tips have helped. If you have more, please feel free to leave a comment below! I would love to hear from you!

Happy Shopping!!

Suzy

Kitchen Essential Utensils

The tools we use in our everyday cooking varies, and with so many choices out there, it can be hard to choose what is best. However, there are a few items that are must-haves, at least to get started. It took me some time to come up with this list, as I had to do some reminiscing to recall what I started with nearly 30 years ago, in my small apartment kitchen. As a freshly married, non-experienced cook who was living paycheck to paycheck, I relied on Yard (Tag, Garage) Sale finds and hand-me-downs from my Mom’s kitchen. So this is the list I came up with:

Essential Utensils

• Meat Thermometer. Ideally, an Instant Read, but they can get pricey, so choose within your budget. Even the most seasoned cook needs this, for safety reasons.
• Whisk(s). Preferably a set of 3 (Small, Medium, Large). If I could only get one, I would pick Small (the larger ones don’t seem to catch as much of the food for me), and be sure it is METAL. Do not waste your money on cheap plastic when it comes to whisks. Much too flimsy!
• Wooden Spoons or Spurtles. When I started cooking, I never went without a small set (3 or 4) wooden spoons. I have since graduated to a large set of both wooden and silicone Spurtles, which are tools that have been used in Scotland for centuries (although the design has changed). Think of a spoon and a spatula all in one, shaped like a paddle,  in different sizes. These are a matter of what your budget can handle, because a set of wooden spoons will do just as well. *Remember to always hand wash and DRY (not air dry) all wooden utensils and cutting boards, as they will get covered in mold and bacteria and have to be thrown out!
• Tongs. These are one of the few exceptions, (although other cooks may disagree), I have found that I need not spend a lot on tongs to get a useful pair. In fact, the tongs I have in my kitchen now I bought at the dollar store! My only suggestion is that they are metal handled, and have silicone heads as to not scar your pots and pans. It’s important to have tongs for turning meats and cooking stir fry vegetables and tossing pastas.
• Measuring spoons and cups. It’s hard to avoid needing to have a set of these. I’m one of those cooks who ‘wings’ it a lot by just guessing, but for some recipes, it is imperative that you follow the directions. Cooking (and baking) are a SCIENCE, so you need to measure carefully!!
• Knives. Duh! Of course I need knives, Suzy!! Right? Yes, but what knives? A whole bunch? This is one of those things that cooks will differ. For my kitchen, I use my Utility knife, Carving knife (and Fork), and Paring knife the most. I’ll also include a Peeler in this category (because I’m too clumsy to use a paring knife for peeling!)  If I had to choose one, it would be the Utility knife (also known as a Chef’s knife). Capable of doing most jobs,(if sharpened well), although I would hesitate to peel with it!
• Colander. Not a utensil, but definitely a Kitchen Essential! I use my colander/drainer every time I cook. It is so important to be sure and clean any fresh vegetables/fruits/dried beans thoroughly before you begin cooking your meal. If storage is an issue, I have a set of  two (2) silicone collapsible colanders that I bought for less than $20 (and they came with bowls!)
• Cutting Board. Again, not a utensil, but I had to include it here, just to let you know my preference. Over the years, I have used Silicone, Wood (Bamboo, etc), and Glass cutting boards. I have come to mostly settle on the glass, because I don’t have to keep replacing them, so for me, that’s the most economical choice of the three. I have also found that I use my cookie sheet that came with a set of stoneware baking dishes. Stoneware is so versatile, and many years ago was a staple in many kitchens. Freezer to table, Oven Safe to 500F Degrees, Dishwasher Safe, AND Scratch Resistant! A great addition to any kitchen.
• Scissors. A good pair of kitchen (only!) scissors is a great time-saver. I have several pair that all have a different job. Cutting vegetables and meats and opening (frozen or fresh) packages are just a couple of things I do with them. I separate the scissors for certain jobs, however, and only use them for that purpose, and I always clean them in the dishwasher or soak them, especially when using them for raw meat.
• Pen and Paper. Over the years I have come to find that I simply must have a notepad and pen or a whiteboard nearby when I’m cooking, because many times I find that I have to tweak a recipe (that I want to make again) with substitute ingredients (to save $$!!) or fix errors. In my case, I’m working on a cookbook, so it’s a must have!

When I started to compile content for this post, I began to realize that each cook is unique. A chef’s personal essential tools will change over time, but I am hoping this list will be helpful to new cooks or cooks who want to compare what you have in your kitchen and use on a daily basis. Please share your ideas and comments below. I would really love to hear about your kitchen essentials!!

Suzy

Pressure Cooker Lentil Mushroom Soup

I made this soup in my Instant Pot last night and it came out delicious, so I naturally wanted to share it with all of you. My family has decided to try (and stick to) a one night a week Meatless night, so this was our first week. The soup is not vegan, but I suppose if you use Vegetable Stock instead of Chicken Stock, it would be! It always amazes me how quick dried beans cook up in the pressure cooker! It’s fast, simple, very economical to make, and I fed 4 of us and still have plenty of leftovers for lunches.

Equipment Necessary

• 6 Qt or Larger Electronic Pressure Cooker
• Handheld Immersion Blender (Optional)

Ingredients

• 1 lb. bag of dried Lentils (I used green, but there are yellow if you prefer those!)
• 1 Pkg fresh whole Mushrooms, washed well and quartered
• 1 lb. bag of frozen Carrots (or fresh, washed and sliced)
• 1 large Onion, diced
• 2 stalks Celery, washed and cut into chunks
• 28 Oz can of crushed Tomatoes (or fresh chunked)
• 1 Teaspoon Italian Seasoning (or 1/2 Teaspoon each of Dried Basil and Oregano)
• 3 Tablespoons minced Garlic
• 4 Cups Reduced Sodium Chicken or Vegetable Stock
• Black Pepper

1. Fill Pressure Cooker with Lentils, Mushrooms, Carrots, Onion, Celery, Garlic, and Seasonings.
2. Add Stock and Tomatoes, and stir gently. Just make sure everything in the pot is mixed into the liquids. (Essential for pressure cooking!!)
3. Cook on High Pressure for 18 minutes with Quick Release.
4. (OPTIONAL) Use an immersion blender to Puree finished soup. (My son doesn’t like the texture of Lentils, so I do this to make it more palatable for him.)
5. If desired, serve with Parmesan (or your favorite cheese) and bread (French, Sourdough, etc) YUM!

NOTE: This recipe is very similar to my Pressure Cooker Pea Soup

As I mentioned, this makes a whole pot (6 quarts) of soup, which is great for leftovers or freezing. If you don’t need so much, you can easily half it for a more manageable size. Please leave your comments below if you have any questions. Enjoy!!

Suzy