I made this last night and while the chicken was good there wasn't a lot of flavor. Probably needs the cheese that it calls for in the original recipe... so add something extra to give extra flavor.
3-4 lb chicken (whole) or 4-6 chicken breasts or chicken thighs
1 cup water
1 can cream of mushroom
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced carrot
1/2 Tbs minced garlic
1 Tbs dried basil
1 Tbs dried oregano
1/2 cup Parmesan cheese
Prepare the chicken by salt and peppering it. I score the top and bottom to help flavors seep in.
In the pressure cooker set to saute and add the onions, garlic, carrot, and mushrooms for 5 minutes or until the onion is becoming translucent. Then add the basil and oregano. Stir and turn off.
Now pour in the water and cream of mushroom soup (I mix them together first and then add). Put the chicken in and lock the lid. Make sure to check that your valve is closed.
Program the cooker on high pressure for 25 minutes if the chicken is completely thawed and 30 minutes if it is slightly frozen and 15 minutes if you are using 4-6 chicken breasts or chicken thighs. Then push start.
When cooking meat it is said to be a good idea to do a slow release with it so the meat absorbs all the flavors. You can even leave it all day if you are good enough to prepare it in the morning.
Before serving boil your noodles and serve hot.
Original recipe click here. It has more cheeses in it and Marsala dry wine.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, September 26, 2013
Meat Loaf with Potatoes and Carrots
Meat Loaf
2 eggs
1 1/2 lbs ground meat (can use beef, veal, or pork)
1 cup finely chopped onion
3/4 cup quick oats
1/2 catsup or chili sauce
1 tsp salt
1/2 tsp garlic
pepper to taste
Mix all the ingredients for the meat loaf. Form it into a circle smaller than the size of pressure cooker insert, and set on a large piece of tin foil and wrap it up.
Putting it all together - Cover the bottom of pressure cooker with potatoes. Maybe 3-5 red potatoes depending on the size. Then lay the meat loaf on top. In another sheet of tin foil cut up some veggies like carrots or whatever you want and wrap them. Set on top of the meat loaf.
Set on HIGH pressure for 10 minutes. When it is done release the quick release valve and remove food. The meat loaf looks really ugly so turn on your broiler and stick it in for 3-5 minutes. Serve. This is so yummy!
Original recipe has parsley in it but I don't usually have parsley on hand so I omitted it. LaDene M. Denniston gave this recipe to me when taking a class from Kitchen Kneads.
2 eggs
1 1/2 lbs ground meat (can use beef, veal, or pork)
1 cup finely chopped onion
3/4 cup quick oats
1/2 catsup or chili sauce
1 tsp salt
1/2 tsp garlic
pepper to taste
Mix all the ingredients for the meat loaf. Form it into a circle smaller than the size of pressure cooker insert, and set on a large piece of tin foil and wrap it up.
Putting it all together - Cover the bottom of pressure cooker with potatoes. Maybe 3-5 red potatoes depending on the size. Then lay the meat loaf on top. In another sheet of tin foil cut up some veggies like carrots or whatever you want and wrap them. Set on top of the meat loaf.
Set on HIGH pressure for 10 minutes. When it is done release the quick release valve and remove food. The meat loaf looks really ugly so turn on your broiler and stick it in for 3-5 minutes. Serve. This is so yummy!
Original recipe has parsley in it but I don't usually have parsley on hand so I omitted it. LaDene M. Denniston gave this recipe to me when taking a class from Kitchen Kneads.
Sunday, March 10, 2013
Beef or chicken Schnitzel
So... I of course changed this recipe too...
(4-6)Some thin pieces of meat (if you have a thick piece of meat slice it in half)
1 egg
1 tablespoon water
2 cups dry breadcrumbs (more or less with the amount of meat you have)
2 tsp garlic powder
2 tsp salt
1/4 cup grated Parmesan cheese
some oil to cook the schnitzel in.
After you get your thin pieces of meat pound both sides with a meat tenderizer thing. (thin pieces of meat make it easier to cook)
Mix egg and water in one bowl. Mix breadcrumbs, garlic powder, salt, and cheese in another bowl. Coat the meat well with egg mixture first then breadcrumbs then put in pan with oil (make sure pan is heated with oil in it.
Cook until cooked through and the schnitzel is browned. It is really good :)
Original recipe is found here.
(4-6)Some thin pieces of meat (if you have a thick piece of meat slice it in half)
1 egg
1 tablespoon water
2 cups dry breadcrumbs (more or less with the amount of meat you have)
2 tsp garlic powder
2 tsp salt
1/4 cup grated Parmesan cheese
some oil to cook the schnitzel in.
After you get your thin pieces of meat pound both sides with a meat tenderizer thing. (thin pieces of meat make it easier to cook)
Mix egg and water in one bowl. Mix breadcrumbs, garlic powder, salt, and cheese in another bowl. Coat the meat well with egg mixture first then breadcrumbs then put in pan with oil (make sure pan is heated with oil in it.
Cook until cooked through and the schnitzel is browned. It is really good :)
Original recipe is found here.
Monday, January 7, 2013
Chicken and Rice (pressure cooker)
1 1/2 cup rice
1 1/2 cup water
1 can cream of chicken soup
1/2 pkg of onion soup mix
1/2 chopped onion
Put all of it in the pressure cooker and cook on high pressure for 3 minutes. When it is done, set the timer for 7 more minutes and keep it on warm. When it's done move the release valve to relieve pressure. Let sit for a little while and then enjoy! Done in 15 minutes!
1 1/2 cup water
1 can cream of chicken soup
1/2 pkg of onion soup mix
1/2 chopped onion
Put all of it in the pressure cooker and cook on high pressure for 3 minutes. When it is done, set the timer for 7 more minutes and keep it on warm. When it's done move the release valve to relieve pressure. Let sit for a little while and then enjoy! Done in 15 minutes!
Friday, January 4, 2013
Chicken Noodle Soup (by Mel)
2 large carrots
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk
Saute carrots, onion, and celery together with a little virgin olive oil. Once veggies are softened add chicken broth and take it to a soft boil. Add chicken.
For the noodles add 2 eggs, milk, and flour. Then more flour until a dough you can roll onto the cupboard. Cut into strips and add into boiling water. Noodles will cook and when you taste them and they are not doughy it is ready to eat. Yummy yummy. Thanks Mel :)
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk
Saute carrots, onion, and celery together with a little virgin olive oil. Once veggies are softened add chicken broth and take it to a soft boil. Add chicken.
For the noodles add 2 eggs, milk, and flour. Then more flour until a dough you can roll onto the cupboard. Cut into strips and add into boiling water. Noodles will cook and when you taste them and they are not doughy it is ready to eat. Yummy yummy. Thanks Mel :)
Monday, December 31, 2012
Sweet n Sour Chicken
From my Sister-in-Law Stephanie DeFilippis
Prep time: 30 min Bake time: 30 min
Chicken:
3 lbs chicken, cut into strips
1/2 cup flour
1/2 cup corn starch
2 eggs
garlic salt
vegetable oil
Sauce:
1/4 tsp salt
1 cup water
3/4 cup sugar
1 tsp chicken bullion in 1/4 cup water
1/2 cup ketchup
1 T soy sauce
Mix flour and corn starch. In a separate bowl, beat eggs. Dip chicken strips in eggs, then coat in flour mixture. Fry in oil in a pan on the stove until coating is browned. Add garlic salt to taste.
Place chicken in casserole dish. Combine sauce ingredients in a saucepan and cook until thickened. Pour sauce over chicken. Bake in oven at 350 for 30 minutes.
Prep time: 30 min Bake time: 30 min
Chicken:
3 lbs chicken, cut into strips
1/2 cup flour
1/2 cup corn starch
2 eggs
garlic salt
vegetable oil
Sauce:
1/4 tsp salt
1 cup water
3/4 cup sugar
1 tsp chicken bullion in 1/4 cup water
1/2 cup ketchup
1 T soy sauce
Mix flour and corn starch. In a separate bowl, beat eggs. Dip chicken strips in eggs, then coat in flour mixture. Fry in oil in a pan on the stove until coating is browned. Add garlic salt to taste.
Place chicken in casserole dish. Combine sauce ingredients in a saucepan and cook until thickened. Pour sauce over chicken. Bake in oven at 350 for 30 minutes.
Thursday, December 6, 2012
Hawaiian Haystacks & Enchiladas
Jenn gave me this recipe and so I dedicate this to her :)
3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy
Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.
Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.
With the leftovers:
Mix all the leftovers together and roll up in tortillas.
Bake at 350 degrees for about 45 minutes in a foil covered pan. Sprinkle with cheese and/or enchiladas sauce before cooking if you want.
3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy
Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.
Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.
With the leftovers:
Mix all the leftovers together and roll up in tortillas.
Bake at 350 degrees for about 45 minutes in a foil covered pan. Sprinkle with cheese and/or enchiladas sauce before cooking if you want.
Wednesday, July 21, 2010
Grecian-Style Chicken
(Better Homes and Gardens)
Start to finish: 30 minutes
¼ cup toasted wheat germ or fine dry bread crumbs
4 medium skinless, boneless chicken breast halves (about 1 pound)
2 Tbl olive oil or cooking oil
1 small zucchini, halved lengthwise and sliced (1 cup)
½ of a medium green sweet pepper, chopped
½ of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 tsp salt
Dash ground black pepper
2 medium tomatoes cut into wedges
2 Tbl water
4 tsp lime juice or lemon juice
3 cups hot cooked orzo, couscous, or rice
½ cup crumbled feta cheese (2 ounces)
Directions
Place wheat germ or bread crumbs in a shallow bowl; coat chicken with the wheat germ or bread crumbs. In a large skillet heat 1 Tbl of the oil over medium heat; add chicken and cook for 10 to 12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; keep warm.
In same skillet heat remaining oil; add zucchini, sweet pepper, onion, garlic, salt, and black pepper and cook for 3 minutes. Add tomato wedges, water, and lime or lemon juice; cook for 1 minute more. Remove from heat.
Te serve, divide orzo, couscous, or rice among four dinner plates. Spoon vegetable mixture over; place chicken on top of vegetables. Sprinkle feta cheese over chicken. Makes 4 servings.
Start to finish: 30 minutes
¼ cup toasted wheat germ or fine dry bread crumbs
4 medium skinless, boneless chicken breast halves (about 1 pound)
2 Tbl olive oil or cooking oil
1 small zucchini, halved lengthwise and sliced (1 cup)
½ of a medium green sweet pepper, chopped
½ of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 tsp salt
Dash ground black pepper
2 medium tomatoes cut into wedges
2 Tbl water
4 tsp lime juice or lemon juice
3 cups hot cooked orzo, couscous, or rice
½ cup crumbled feta cheese (2 ounces)
Directions
Place wheat germ or bread crumbs in a shallow bowl; coat chicken with the wheat germ or bread crumbs. In a large skillet heat 1 Tbl of the oil over medium heat; add chicken and cook for 10 to 12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; keep warm.
In same skillet heat remaining oil; add zucchini, sweet pepper, onion, garlic, salt, and black pepper and cook for 3 minutes. Add tomato wedges, water, and lime or lemon juice; cook for 1 minute more. Remove from heat.
Te serve, divide orzo, couscous, or rice among four dinner plates. Spoon vegetable mixture over; place chicken on top of vegetables. Sprinkle feta cheese over chicken. Makes 4 servings.
Friday, March 26, 2010
Chicken Cordon Bleu Casserole
I substituted mozzarella in place of the swiss. This is GOOD!!!!
Chicken Cordon Bleu Casserole
Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer - thawed it in the microwave before using)
2 tablespoons butter, melted
Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don't overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.
Chicken Cordon Bleu Casserole
Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer - thawed it in the microwave before using)
2 tablespoons butter, melted
Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don't overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.
Friday, February 26, 2010
Baked Chicken Toes
I got this recipe off of the food network. I changed it a little, so if you want the original recipe you can go here. I just had this with mashed potatoes and gravy, but I thought the barbecue sauce looked good. I might try it some time. 1 pound was plenty for my family, and the kids really like it.
Ingredients
Ingredients
- 1 cup corn flakes
- 1 cup plain bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 pound chicken breast tenders, cut into 2-inch pieces
- 1/3 cup all-purpose flour
- 2 eggs, beaten
Turn the oven on to 375 degrees F.
In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the corn flakes up with your hands. Mix in bread crumbs, salt, pepper. Drizzle about 3 tablespoons vegetable oil evenly over the mixture, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.
Cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, then the eggs and then in the corn flake mixture. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.
* Can dip in this mixture
- 1/4 cup honey mustard
- 1/4 cup barbecue sauce
Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.
Tuesday, February 23, 2010
Chicken with Herb Sauce
I got this recipe a couple of years ago at an enrichment night. It's way easy, and can be used as a base for several different meals. I find that it serves way more than 4-6 people...I once served it to a group of about 10 adults and several kids without any problems.
Typically, I'll make this one night for Hawaiian Haystacks. Then, I toss the leftover rice and whatever veggies we've used (shocking that I use veggies, I know ;) into the leftover chicken mixture and roll it into tortillas to make enchiladas for the next day. The second night is even better because all I have to do is put the enchiladas into the oven!
3-4 lbs. frozen chicken tenders
1 can Cream of Chicken with Herbs
1 can chicken gravy
Place frozen chicken tenders in bottom of crockpot. Add soup and gravy (do not dilute). Cook on low for 6 hours, or until chicken is tender. Serve over rice. Serves 4-6
Typically, I'll make this one night for Hawaiian Haystacks. Then, I toss the leftover rice and whatever veggies we've used (shocking that I use veggies, I know ;) into the leftover chicken mixture and roll it into tortillas to make enchiladas for the next day. The second night is even better because all I have to do is put the enchiladas into the oven!
3-4 lbs. frozen chicken tenders
1 can Cream of Chicken with Herbs
1 can chicken gravy
Place frozen chicken tenders in bottom of crockpot. Add soup and gravy (do not dilute). Cook on low for 6 hours, or until chicken is tender. Serve over rice. Serves 4-6
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