Last night, I made this Beef and Mushroom Ragu . We didn’t have any Spaghetti squash, so I just served it over pasta (yeah, I didn’t take any photos of the sauce over the pasta, sorry….). YUM! It was SO GOOD! Thanks again Julie for sharing this recipe link with me! It’s another great thing about knitting friends…..It’s not just knitting they know…..they know good food too!
If you’re a pasta lover like me, I’ve found some more pasta recipes that you might want to try in your Multi-cooker….
Now, that’s a YUMMY looking list of Pasta Recipes! Let me know if you try any. I LOVE to hear feedback on food!
Over the weekend, I did a little “meal prepping” by cooking a few chicken breasts. These will be great for lunches for me for a few days this week (as Mr. Muddling doesn’t care for chicken). I’ll chop these up and add them to salads or mix them with some cooked veggies and rice for a chicken rice bowl. Earlier in the week, I had seen someone on TV (not sure what I was watching Food Network? A different cooking show? the local news’ cooking segment?)cook Lemon Chicken by roasting it on a sheet pan. That sounded SO GOOD. But. I was a little afraid that roasting the chicken breasts I had in the freezer might get a little dried out.
Since I now own an Instant Pot, and since I know I can cook frozen chicken breasts without thawing (and they come out perfect….) I decided to try Lemon Chicken in the Instant Pot. Here’s my “Recipe”….
I started by adding a little olive oil to the bottom of the pot (mostly because I was going to brown the chicken breasts a little before pressure cooking them….that was BEFORE I remembered I had FROZEN chicken breasts…..). I added 1 cup of water to the bottom of the Instant Pot. Put 4 chicken breasts (Remember, mine were frozen, but you could also use fresh, you’d just want to adjust your cooking time) into the bottom. Seasoned with salt and pepper. Squeezed the juice of one lemon over the top of the lemon breasts. Cut a second lemon into slices and layered over the chicken breasts.
I found a cooking time for chicken breasts for 8-10 minutes. Then, because my chicken breasts were frozen, I added 50% more cooking time. I set the “Manual” setting for 15 minutes. Put the lid on, making sure the lever was set to “sealing”. Then went about doing other things (maybe it was cleaning or maybe it was knitting….although, odds are, it was knitting…). After it was done cooking, I did a little taste test to make sure it was good. It was SO GOOD! Now, I wonder why you couldn’t put rice beneath the chicken breasts and make Lemon Chicken and Rice….h-m-m-m-m-m….something to try….
When I was doing research before purchasing my Instant Pot, I read several posts about how fabulous making rice in the Instant Pot was. I have to say, I was a little skeptical. I’ve made rice in the Slow-cooker and it was less than a success. So….could making rice in a Multi-cooker make that big of a difference? I’m here to tell you, YES, it can! So far, I’ve just followed the recipes/cooking times in the recipe section that came with my Instant Pot. But every time the rice has been fluffy and perfect. The best part, I don’t have to babysit it on the stovetop either!
Want to get started making rice? I’ve rounded up some of the best recipes for you to try….
Hope you get a chance to make some rice in your Multi-cooker soon!
Recently, I tried something new to me (cooking-wise). Roasting vegetables and meat together on a Sheet Pan. I used this Rosemary-Crusted Tenderloin Recipe. It was incredible! Although, next time, I think I’ll add the green beans a little closer to the end of the cooking time…..
They were a little over-done.
Then, because it worked so well with the pork, I baked a couple of small turkey breasts with vegetables. Similar to this Chicken recipe. Yum!
Because I’m so happy with this method of cooking, I can’t wait to try this Baked Pesto Salmon, with vegetables, of course. Give it a try sometime. You won’t regret it!