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Pressure Cooker Thai Chicken Thighs

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup chicken broth
  • 1/4 cup (UNSALTED!!!!) peanut butter
  • 1/4 cup soy sauce
  • 1 tablespoon freeze dried cilantro
  • 2 tablespoons lime juice
  • Red pepper flakes (to taste)
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 1/4 cup chopped peanuts

Method

  1. Turn Instant Pot to saute. Addbroth, peanut butter, soy sauce, cilantro, lime juice, red pepper flakes, and ginger. Stir until peanut butter dissolves.
  2. Add chicken thighs, pressure cook for 15-20 minutes. Quick release pressure.
  3. Remove chicken with slotted spoon and shred. Turn Instant Pot to saute, bring to a boil, add cornstarch mixture to thicken.
  4. Serve over rice.
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Italian Pot Roast

Ingredients

  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • .7 ounce package dry Italian-style salad dressing mix
  • 5 lb pot roast
  • 3-5 tablespoons of cornstarch dissolved in water
  • Flat pasta

Method

  1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in sauce pan. Stir well and bring to a boil. Remove from heat.
  2. Place roast in slow cooker and pour broth mixture over the meat.
  3. Cover and cook on low for 10-12 hours.
  4. Remove meat from slow cooker and shred.
  5. Dump braising liquid into fat separator. Pour 90% of mixture (excluding fat) into a saucepan.
  6. Return meat to slow cooker. Pour remaining braising liquid into meat and stir. Set slow cooker to keep warm.
  7. Bring remaining braising liquid to a boil and reduce 10-15%. Add cornstarch/water mixture until thickened as desired. Pour gravy into slow cooker and mix with meat.
  8. Serve over flat pasta.

Carolyn’s Dill Dip

Again, no clue where this recipe came from, but my Aunt Carolyn used to make it at family events. Simple and very tasty for veggies and such.

Ingredients:

  • 8oz Sour Cream
  • 8oz Mayo (Helman’s)
  • 1 TBSP Beumonde
  • 1 TBSP Parsley
  • 1 TBSP Dill Weed
  • 1 TBSP Dried Onion

Directions:

  1. Mix together.
  2. Refrigerate for a few hours.

Crock Pot Cheesy Chicken, Bacon, and Tater Tot Bake

INGREDIENTS
  • One 32 ounce bag frozen tater tots
  • 6 slices thick-cut bacon
  • 3 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups (8 ounces) shredded cheddar cheese or Colby jack cheese blend
  • 2/3 cup 2% milk (whole milk would be fine too)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
INSTRUCTIONS
  1. Cook bacon in a large skillet over medium heat until crispy. Remove to a paper towel lined plate to drain. Once bacon cools, crumble it into small pieces, and set it aside.
  2. Coat the inside of your crock pot with non-stick cooking spray.
  3. Dump half the frozen tater tots into the crock pot, and spread into an even layer. Top tots with 1/3 of the cheese and 1/2 the crumbled bacon.
  4. Place uncooked chicken on top of the tater tot layer. Sprinkle chicken with salt and pepper. Top chicken with 1/3 of the cheese.
  5. Spread remaining tater tots over the chicken layer. Top with remaining bacon and cheese. Pour milk over the top of the dish.
  6. Cover your crock pot and cook on HIGH on 3 hours, or until chicken is no longer pink in the center. Serve warm.

Easy Buttermilk Corn Bread

This recipe goes perfectly with Chili.

Ingredients:

1/2 cup Butter
2/3 cup Sugar
2 large Eggs
1 cup Buttermilk
1/2 tsp Baking soda
1 cup Cornmeal
1 cup Flour
1/2 tsp Salt

Directions:

  • Preheat oven to 375 F. Grease and 8×8 in pan.
  • In a measuring cup, combine baking soda and buttermilk, set aside. In a separate bowl combine cornmeal, flour, and salt, set aside.
  • Melt butter in a large skillet.
  • Remove from heat and stir in sugar.
  • Quickly add eggs and beat until well blended.
  • Add in the buttermilk mixture, stir well.
  • Add in cornmeal mixture, mix until well blended and few lumps remain.
  • Pour batter into prepared pan.
  • Bake for 30-40 minutes

Olive oil dipping sauce

Please play with the quantities of each of these ingredients… just be careful and use very little garlic. As a VERY little bit goes a long way.

1 EVOO
Oregano
Salt
Rosemary
Basil
Ground pepper

Mix together and enjoy!

Hello world!

Ummmm, so this is not a crazy pictured food website.  I only wanted to keep my favorite – and altered- recipes in one site so that when I wanted to cook them, I didn’t have to open 5 cook books and 3 websites.  So… here goes!

Happy blogging!