Thursday, February 21, 2019

"Instant Pot" Whole Roasted Chicken

Someone gave me some whole chickens, smaller than our home grown birds.  I'd been hearing that I can make a roast chicken in my electric pressure cooker, so I thought I'd give it a try!

Folks, if you have an Instant Pot or equivalent, you have to try this!

First, I used my favorite seasoning rub on the bird:  1 Tbsp. salt, 2 tsp. paprika, 1 tsp. onion powder, 1 tsp. dried thyme, 1/2 tsp. black pepper, and 1/4 tsp. garlic powder.  I left out the cayenne pepper, and probably could have used twice the garlic powder.  The result was still tasty.

Put a small amount of olive oil in the pressure cooker, and heat it a bit before browning the neck end of the chicken in it.  Then, turn the chicken on its back or as best you can fit it in the pressure cooker, add 1 c. chicken broth, cover and seal.  Set timer to cook for 25 minutes, then allow for a natural release.  Remove and serve!

Wednesday, January 30, 2019

Chicken Taco Soup (link)

We enjoy this meal!  Last night I made it in the pressure cooker (Instant Pot style) instead, using 2 large cans of chicken instead of chicken breasts and cooking for 5 minutes with a quick release.  Delicious! 

I have used the beer recommended in the recipe, and I have subbed 2 c. chicken broth for it, too.  Either way.  We have one family member that doesn't like beer taste.

Slow Cooker Chicken Taco Soup

(not my image)

Thursday, January 24, 2019

Old-Fashioned Custard Pie

Nothing fancy, just tasty and smooth.

Custard Pie 
  • 9 inch unbaked pie shell 
  • 4 eggs 
  • 2/3 c. sugar 
  • 1/2 tsp. salt 
  • 1/4 tsp. nutmeg 
  • 2 2/3 c. scalded hot milk (use part heavy whipping cream for an extra rich pie) 
  • 1 tsp. vanilla 
Heat oven to 450°F.  Beat eggs slightly, then beat in rest of ingredients.  Pour into pastry-lined pan.  Bake 15 minutes, then (without opening oven door) reduce heat to 350°F and bake 10 - 15 minutes more, until a knife inserted into the filling 1" from side comes out clean.   The center may still look soft but will set later.  TOO LONG baking time makes the custard "weepy" or watery-looking.  Serve slightly warm, or cold. 
Note:  can also bake at 425°F for 25 - 30 minutes instead of switching temps.

Wednesday, January 23, 2019

60 Minute Cinnamon Rolls

Cinnamon rolls are a delicious compliment to your hot beverage on a cold morning.  These actually take a little longer than 60 minutes to make, but they're worth it!  I let them rise a little longer than the recipe says, and carefully watch them in the oven so they don't get too dark.

60 Minute Cinnamon Rolls
  • 4 1/2 tsp (2 pkt) yeast
  • 1/4 c. warm water
  • 1 Tbsp. sugar
  • 2 c. warm milk
  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 tsp. salt
  • 6 c. flour
Dissolve yeast in 1/4 c. warm water with sugar, in a small bowl. Pour warm milk over butter, sugar and salt. Cool a little. Add 6 cups flour and yeast mixture. Knead in bowl for 5 minutes. Let stand for 15 minutes in a warm place. Roll out into large rectangle with rolling pin or your hands.
Mix: 1 1/2 c. sugar, 4 tsp. cinnamon and 1 c. raisins (optional) Brush dough with a bit of melted margarine and sprinkle with sugar mixture. Roll up, starting with long edge and seal edge. Using dental floss or a very sharp serrated bread knife, cut into slices. Place slices in greased pan(s) and let stand in warm place for 15 minutes. Bake at 375 degrees for 25 minutes. When done, top with powdered sugar glaze while still warm.

Powdered sugar glaze:
  • 1 Tbsp. butter, soft
  • 1 c. powdered sugar
  • milk, a tsp. at a time

Work the powdered sugar into the butter.  To be honest, it won't look like anything resembling a glaze yet.  Add milk until spreading/drizzling consistency.  You may have to add a bit more powdered sugar.  Drizzle/spread over slightly warm cinnamon rolls.