Whole Chicken

1 cup water
20 minutes High pressure

Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
4 Tbsp. butter, melted
4 Tbsp. sugar

Combine the above ingredients, and press evenly into the bottom of the springform pan.  Bake at 350 deg until lightly browned, about 10-12 minutes.
Remove to cool.

    * 20 ounces cream cheese (2 1/2- 8 ounce packages)
    * 1 3/4 cups granulated sugar
    * 2 teaspoons pure vanilla extract
    * 3 eggs
    * 3 tablespoons cornstarch
    * 1 pint heavy whipping cream
    * 1/2 teaspoon salt
    * 2 tablespoons lemon juice (I like to use fresh) (about 1 lemon)

Make sure all ingredients are room temp. before starting.

   1. Cream together cheese, sugar, and vanilla.
   2. Add eggs, one at a time. Mix well.
   3. Add cornstarch, whipping cream and salt.
   4. Mix on high speed for 3 minutes.
   5. Add lemon juice.
   6. Pour into prepared 10 inch crust in springform pan.
   7. Bake at 350 deg for 15 minutes.  Lower the temperature to 200 deg, and bake for 1 hour and 10 minutes, or till the center no longer looks wet or shiny, or wiggles very much when you shake the pan.  Remove the cake from the oven and run a knife around the inside edge of the pan.  Turn the oven off and place the cake back in the oven, with the oven door propped open (sometimes I use a wooden spoon to keep it open.  Let the cake sit in the oven while it cools, about another 30 minutes-1 hour
   9. Remove and cool on rack until cheesecake reaches room temperature.
  10. Chill 12 hours before removing from pan.
  11. Top with desired fruit.

Veggie Soup

1 Cup Bob's Red Mill Vegi Soup Mix
4 Cups water
chopped veggies
(meat as desired)

High pressure 15 minutes
15 min NPR

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.

Easy and Fast Black Beans

1 Can Black Beans
Splash of Red Wine Vinegar
Cumin, Salt, garlic to taste

Just add it all to a sauce pan.  Don't drain the beans first. The key is the RWV.  Seriously yummy and a great side for any mexican dish!

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.