Fried Rice

Adapted from Happybellyfoodie.com

Fried Rice in  Instant Pot

Ingredients

• 2 tbsp butter 
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 eggs
• 2 C rice(uncooked)
• 1/2 C soy sauce
• 3 C chicken stock
• 2 C frozen stir fry veggies (rinsed and set out to thaw while rice is cooking)

Instructions

1. Heat the pressure cooker on the saute setting.
2. Place the butter in the pot. Add the onion and garlic. Saute 1 minute.
3. Add the eggs and scramble with the rest of the ingredients for 1-2 minutes.
4. Add the rice, soy sauce and chicken stock and stir well.
5. Place the lid on the unit and set the steam valve to closed.
6. Press the rice option.
7. When the unit is done cooking, carefully release the steam valve.
8. Remove the lid and stir in frozen veggies.

Pork Ragu

• Ingredients
• 
  
• 3 tablespoons olive oil
• 3 pounds boneless pork shoulder cubed(or 4-6 pound bone-in pork shoulder)
• 2 large onions, finely chopped
• 2 large carrots, grated
• 6 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 dried bay leaves
• Pinch of crush red pepper flakes
• 1 cup red wine (or chicken stock with a splash of ACV)
• 1 (28 ounce) can diced tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 cup water
• Kosher salt
• Freshly ground black pepper
• 1 cup fresh basil, roughly chopped optional

INSTRUCTIONS

1. Trim and remove any excess fat from pork shoulder. Cut pork shoulder into 2 inch cubes Using a paper towel, pat the surface of pork so that it's dry, then season generously with Kosher salt and freshly ground black pepper.
2. Heat oil using Saute feature. Sear pork on all sides, approximately 3 minutes a side, until a nice golden brown crust is achieved. Remove seared pork from pot and set aside. Do in batches, if necessary.
3. Lower heat to medium. Add onions and carrots to the pan, season generously with Kosher salt, and cook, stirring occasionally, until vegetables begin to soften, about 4-5 minutes. Add garlic, thyme, basil, oregano, crushed red pepper (if using), and bay leaves, and cook, stirring occasionally, for another 1 to 2 minutes.
4. Stir in red wine. Let cook for approximately 4-5 minutes, until the wine has slightly reduced. Add diced tomatoes, crushed tomatoes, tomato paste, and water. Stir to combine. Add pork back into the pan. The liquid should cover at least ⅓ of the meat.
5. Put on lid and set InstantPot for 35 minutes.  NPR.  When pork is ready, remove from pot into a large bowl. Let cool slightly, then using 2 forks or your hands, shred the pork into bite-sized pieces.
6. Remove bay leaves from sauce and return shredded pork to pan. Let cook on low for at least 30 minutes.
7. When ready to serve, bring a large pot of salted water to a boil. Add in pasta and cook to package directions, making sure to cook to al dente. Drain pasta, then immediatley add to the pork ragu along with the fresh basil. Let cook for 1 minute, allowing basil to wilt slightly and pasta to absorb a bit of the ragu. Serve, with freshly grated Parmigiano Reggiano

Chicken Lazone

• 1/2 tsp salt
• 1 tsp chili powder
• 1 1/2 tsp onion powder
• 2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 2 lb chicken tenders
• 1/8 cup butter
• 1 cup heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders. 

In large saute pan, the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes. 

Pour the cream into the skillet. (Add more butter if needed) Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta, rice or mashed potatoes, if desired.

Shredded Chicken for Tacos

Ingredients: Shredded Chicken

1 1/2lbs. boneless, skinless chicken thighs ( about 4-5 )
4 cups water
1 teas. salt
1/3 teas. pepper
1/2 teas. garlic powder
1 teas. onion powder
2 teas. chili powder
1 teas. dry oregano
1/4 teas. cumin powder

Method: Shredded Chicken

Put all of the ingredients in sauce pan big. Bring it to a boil and boil for about 10 minutes. Reduce heat to low to medium low and simmer for about 30 minutes with the lid cracked. You’re looking for a nice little bubble.

After about 40 minutes, most but not all of the liquid should have evaporated and the chicken should be falling apart when poked with a spoon or spatula. Go ahead and shred it with your spatula or spoon and remove from heat to cool slightly. It’s ready for tacos.

For Instant Pot
Cut chicken into smaller pieces. add 1 cup of water and spices

8 Min Manual 10 min NPR

Asian Pork Marinade

Asian Pork Marinade

This is great for grilling pork chops or for stir fry!

    * 1/4 cup reduced sodium soy sauce
    * 2 tablespoons vegetable oil
    * 2 tablespoons brown sugar
    * 1 garlic clove, minced
    * 1/4 teaspoon ground ginger
    * 1 teaspoon dark sesame oil
    * 4 (5 ounce)  boneless pork chops, about 1 inch thick or for stir fry cut up a pork loin roast (depending on size may want to double marinade)

   1. In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
   2. Add pork.
   3. Marinate in refrigerator 30 minutes- 2 hours.
 

Rosemary Pork Chops

We first had this recipe when Brian and Stesha made it for us.  It has become a family favorite!!

Rosemary Pork Chops

4 Pork Chops
2 T Butter
2 T Oil
Garlic Salt to taste
1/4 t pepper
1 t Rosemary
1 Large can Tomato Sauce
3 T Parsley
salt

Melt butter in Skillet add oil and Garlic Salt and pepper
Rub Rosemary on Pork Chops
Brown pork chops
Add Tomato Sauce (Reserve some if you are serving with Egg Noodles)
add salt if needed
Simmer
Garnish with Parsley

Carnitas

3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes

2 T Olive Oil
1 teaspoon ground cumin
2 teaspoons Kosher salt
1/2 teaspoon Ancho chile powder
1/2 teaspoon pepper

Whisk above together and coat meat.
Saute in Instant Pot to brown the meat

Add:
1 1/2 cup orange juice
1/2 cup lime juice
4 cloves garlic, peeled and crushed

Close and lock lid. Manual 35 minutes NPR.

Remove meat, shred on foil covered baking sheet and drizzle with some of the juice.  Put under broiler for 10 minutes (or until browned to your liking)


For stove-top
Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.

After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.

When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.

Beef Stroganoff

2 lbs Round Steak

1/4 C whole wheat flour

1/3 C butter

1 1/2 tsp salt

1/8 tsp pepper

1/2 C water

1 can cream of mushroom soup

2/3 C sour cream

1/3 C milk

Hot cooked Egg noodles

Cut steak into thin 2 inch pieces.
Coat with flour,
brown meat in butter in large skillet stirring
every once and awhile.  
Add salt, pepper and water.  
Use spoon to scrape drippings off the bottom of the pan.  
Cover and simmer for 45 minutes or until almost tender
stirring occasionally.  Add soup to skillet and stir to combine.
Simmer uncovered 30 minutes or until meat is tender.  
Stir in sour cream and milk, cook until thoroughly heated.  
Serve over noodles.

Crunchy Pecan Chicken

1 C biscuit mix
1/2 C finely chopped pecans
1 tsp paprika
1/2 tsp salt
1/2 tsp Creole Seasoning

8-10 chicken strips
1/2 C buttermilk
1/2 C butter melted

Combine first 5 ingredients in a medium size bowl stir well.  Dip chicken in buttermilk and then dredge in pecan mixture.  Put chicken in an ungreased 9x13 pan.  Drizzle butter over chicken.  Bake uncovered at 350 degrees for 50 minutes or until chicken is done.

Chicken Tetrazinni

Chicken Tetrazinni

6 servings
50 min 15 min prep

1/2 cup butter
2 (10 3/4ounce) cans cream of chicken soup (or cream of mushroom)
2 cups cooked chicken, diced
1 cup frozen broccoli rinsed and pulsed in food processor until finely chopped
1 pint sour cream
1/2lb angel hair pasta
1/4 cup grated parmesan cheese
1/2 cup crushed Croutons or bread crumbs

Melt butter and add soups and broccoli
Mix well.
Remove from heat.
Add chicken and sour cream to soup mixture.
Cook and drain angelhair pasta.
Add to the soup- chicken mixture.
Grease a 13 inch X 9 inch baking dish.
Add mixture and top with grated parmesan cheese and bread crumbs.
Bake at 350 degrees for 30 to 40 minutes or until bubbly.

Crockpot/Instantpot Butter Chicken

Crock Pot/Instant Pot Butter Chicken

4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

15 green cardamom pods (I put them in a tea infuser)
2 tsp curry powder
1 tbsp red curry paste
2 tsp tandoori masala
1 tsp garam masala
1 can coconut milk
1 cup plain yogurt (add after releasing pressure)
1 can tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.

For Instant Pot
Saute in bottom of pot
Add 1/2 cup of water to spice mixture (If needed)
8 minutes then 10 NPR

Black Bean Chicken Enchiladas

This is a recipe that I created by combining several recipes.  We love this one!

Black Bean Chicken Enchiladas

40 min | 15 min prep

SERVES 4 -6

    * 8 flour tortillas
    * 1 can Cream of Chicken Soup
    * 1/2-3/4 Cup Chicken Broth
    * 1 can chopped green chiles
    * 4 ounces cream cheese
    * 3/4 cup sour cream
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground cumin
    * 1/4 teaspoon pepper
    * 1 Can Black Beans rinsed and drained
    * 1 cups shredded chicken
    * 2 cups shredded monterey jack cheese, divided
    * 1 cup shredded cheddar cheese

   1. Heat oven to 350 degrees.
   2. In a large bowl, mix together the cream cheese and sour cream until it is smooth.
   3. Stir in cumin, salt and pepper.
   4. Add the chicken, beans, 1 cup Monterey Jack cheese and the cheddar cheese.
   5. Mix Soup, Broth and green chiles to make enchilada sauce
   6. Dip the tortillas in the enchilada sauce to lightly coat.
   7. Place some of the mixture in the center of the tortillas; roll.
   8. Place the tortillas seam side down in a lightly greased 13x9 pan.
   9. Cover with the remaining sauce.
  10. Bake for 25 minutes.
  11. Sprinkle the remaining cheese and bake for 3 more minutes.

Spaghetti Sauce (and Lasagna)

1 lb Hamburger    
1 onion     Brown & Drain
   
1 tsp. Salt   
32 oz of your favorite Spag. Sauce (I use Prego)
12 oz tomato paste
2 tsp. Italian Seasoning
2 tsp Sugar   
1 clove garlic (minced)
1 Tbsp. Parsley Flakes
   
Cook in Crockpot on Low all day! 
Makes enough to eat and freeze!!
   
to make Lasagna
Make Sauce above
   
Mix below together
3 Cups Cottage Cheese
1/2 cup Parmesan Cheese
2Tbsp Parsley Flakes
2 Beaten Eggs   
2 tsp Salt   
1/2 tsp pepper   
   
Cook 9 Lasagna noodles
   
Layer Noodles, Spag. Sauce, Cheese Sauce in a 9x13 and repeat 3 times
Sprinkle 8 oz of shredded mozzarella cheese on top
Bake at 350 for 45 minutes let cool 10 minutes and serve