Pressure Cooker Artichoke Chicken

Artichoke Chicken is a savory dish ready in about 30 minutes from start to finish.  If you like marinated artichokes, you will love this recipe.

One jar of artichoke hearts is shown, but we prefer two.

Pressure Cooker Artichoke Chicken

Yield:  4 servings

Approximate Total Time:  35 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Artichoke Chicken can be found:  https://www.pressurecookingtoday.com/pressure-cooker-artichoke-chicken/

Pressure Cooker Artichoke Chicken 101:

1)  I brown the breasts in a 5-qt. sauté pan on the stove so that I can do them all at once and save time.  I cook them about 3 minutes per side.  They do not get very brown but will cook up nice and tender in the pressure cooker.  I don't season the chicken until I've already cooked one side.  After turning the chicken, I then season the lightly browned top.  After placing the chicken into the pressure cooker, add the drippings, too.

2)  I make my own chicken broth by using chicken Better Than Bouillon.  I use 2 tsp. per 14.5 oz. of water to equal the 14.5 oz. can of broth.

3)  The recipe calls for a 14-oz. jar of marinated artichoke hearts.  I can't find that size locally, but we like more artichoke hearts in the recipe anyway, so I use 2 12-oz. jars.

4)  After the chicken has pressure-cooked, I remove it to a platter so that I have plenty of room to stir the cornstarch mixture into the sauce.  After the sauce has thickened, I stir in the drained artichoke hearts, place the breasts back into the sauce, and serve.

5)  Long grain rice is a great accompaniment to Artichoke Chicken, and I have two easy recipes for it!

Easy Long Grain Rice made in the microwave:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

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Ice Cream Sandwich Dessert

 

This Ice Cream Sandwich Dessert looks and tastes like you spent lots of time making it, but it will be your secret how very quick and easy it is to make.

Ice Cream Sandwich Dessert

12-24 frozen ice cream sandwiches*

1 (8 oz.) carton frozen whipped topping, thawed

Roasted, salted cocktail peanuts

1 (approximately 12 oz.) jar hot fudge topping

Arrange a layer of ice cream sandwiches in the bottom of an ungreased 9x9 baker cutting to fit.  (See image below.) Spread with half of the whipped topping. Sprinkle with desired amount of cocktail peanuts.  Spoon half of the fudge topping by teaspoonfuls onto the peanuts/whipped topping layer.  Repeat layers with ice cream sandwiches (cutting to fit), remaining whipped topping, desired amount of peanuts, and the rest of the hot fudge topping.  Freeze without covering for at least 3 hours.  Once frozen, cover.  Remove from freezer 20 minutes before serving.  To make clean slices, run a sharp knife under hot water, wipe dry, then slice and serve.  Store in freezer.

*My 9x9 baker widens at the top, so I have to use 16 ice cream sandwiches to fill it.  You may need less or more depending on the actual dimensions of your baker.

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Ice Cream Sandwich Cake 101:

*Cut ice cream sandwiches to fit:

*You can use caramel topping instead of, or in addition to, the hot fudge topping.  You can use mini M&M's, sprinkles, chocolate chips, toffee bits, Crushed Oreo cookies, or anything else you desire instead of the peanuts.

*Enjoy this easy dessert!

Slow Cooker Sausage and Potatoes

Slow Cooker Sausage and Potatoes is easy, filling, and has a bit of kick!

Cornstarch, salt, and parsley not shown.

 

Slow Cooker Sausage and Potatoes

1 (1.5 lb) bag Little Potatoes (Terrific Trio or Baby Boomer) or Baby Dutch Yellow Potatoes**

1 small yellow onion, finely diced

1 (13 oz.) package fully-cooked smoked sausage, kielbasa, or turkey sausage, sliced

1 (10.5 oz.) can cream of mushroom soup, undiluted

Slightly rounded 1/4 tsp. cajun seasoning (more or less to taste)

1-1/2 to 2 tbsp. cornstarch

Salt to taste

Chopped parsley, if desired

Slice potatoes in half.  Place potatoes, onion, and sausage in a 6 qt. slow cooker.  Combine mushroom soup and cajun seasoning; add to slow cooker and stir.  Cover with lid and cook on low for 4 to 6 hours or until potatoes are tender.  

In a small bowl, mix 1-1/2 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Add the cornstarch mixture to the slow cooker stirring well.  If sauce becomes too thick, add more water.  If sauce is too thin, add additional cornstarch/water.  Salt to taste and serve with chopped parsley, if desired.

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*Recipe adapted from thecountrycook.net:  http://www.thecountrycook.net/2016/07/crock-pot-sausage-little-potatoes.html

**Any small potato brand or variety will work.  Most will be sold in a 1.5 lb. bag.

Easy Baked Ziti

Easy Baked Ziti- the name says it all!

Easy Baked Ziti

1 (1 lb.) box ziti pasta (penne or rigatoni may be substituted)
1 lb. ground beef
1/2 cup chopped onion
2 (24 oz.) jars pasta sauce
1 (16 oz.) jar Alfredo sauce*
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.  Spray a 9x13 baker with cooking spray.  Prepare pasta according to directions.  Meanwhile, brown ground beef and onion in a large skillet.  Drain, return to skillet, and stir in one jar of pasta sauce.  Keep mixture warm until pasta is done.  

When pasta is finished, drain thoroughly.  You want the pasta to be as dry as possible.  Return pasta to its pot (with heat off) and pour in the jar of Alfredo sauce.  Combine until thoroughly coated and pour into the bottom of the 9x13.  Cover pasta with ground beef/pasta sauce mixture.  Top with mozzarella cheese, cover with foil, and bake at 350 for 15 minutes.  Remove foil and bake for another 15-20 minutes until cheese is melted and edges are bubbly. 

Let rest for 5 minutes after taking from oven.  While ziti is resting, heat the other jar of pasta sauce to serve on top of individual servings of ziti.

*I highly recommend Ragu Roasted Garlic Parmesan Cheese Creations Sauce.

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If made as written and 93/7 ground beef is used, each serving has:

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Slow Cooker Beef Tips and Gravy

Slow Cooker Beef Tips and Gravy is the definition of comfort food--easy, tender, and delicious!  Wait until you smell the tantalizing aroma!

Slow Cooker Beef Tips and Gravy

1.5 to 2.5 lbs. beef tips or stew meat

1 packet dry onion soup mix

1 (10.5 oz.) can cream of mushroom soup (lower sodium--look for 17% on the label)

1 (14.5 oz.) can beef broth (low sodium)

3 tbsp. cornstarch for the gravy

Put beef tips or stew meat in a 5 or 6 qt. slow cooker.  In a medium bowl, combine dry onion soup mix and mushroom soup.  Slowly add beef broth stirring well.  Pour soup mixture over beef.  Cover and cook on low for 8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid. Turn the slow cooker on high, and stir in the cornstarch mixture.  (If using a larger amount of meat, you may need to add additional cornstarch/water.) Put the lid back on.  When the gravy starts to boil around the edges, take the lid off so that the gravy can thicken a bit more.

Serve over rice, mashed potatoes, or egg noodles. 

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Slow Cooker Tamale Pie

Slow Cooker Tamale Pie is a southwest-style main dish with a hearty filling of meat, beans, corn, and spices topped with cornbread and cheese...all made in the slow cooker.  Olé!

Slow Cooker Tamale Pie

1 pound ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes with mild green chilies, undrained (Rotel)
1 (15.25 oz.) can whole kernel corn, drained
1 (10 oz.) can enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 (8.5 oz.) pkg. corn muffin mix
2 eggs
Shredded Mexican cheese blend or shredded sharp cheddar cheese
Optional toppings:  sour cream, black olives, and additional minced fresh cilantro

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the cumin, salt, chili powder, and pepper.  Transfer to a 4 qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro.  Cover and cook on low for 6-8 hours or until heated through.

In a medium bowl, combine muffin mix and eggs; spoon over meat mixture.  Cover and cook for 1 to 1-1/2 hours longer or until a toothpick inserted near the center comes out clean.  Sprinkle with cheese; cover and let stand for 5 minutes.  Serve with optional toppings if desired.

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Note:  I make this in a 3.5 qt. round Crock Pot.  Because it's narrower than a 4 qt, my corn bread layer is thicker and takes 1 1/2 hours to cook.



 

 

Pressure Cooker Old-Fashioned Egg Custard

Sweet, creamy, comforting egg custard is just minutes away in the pressure cooker with no water bath and perfect results every time.

Cinnamon and nutmeg not shown.

Pressure Cooker Old-Fashioned Egg Custard

Yield:  4 servings

Approximate Total Time:  40 minutes 

Electric Pressure Cooker Size:  6 quarts

1 1/2 cups whole milk, divided

7 Tbsp. sugar

1/4 tsp. salt

3 large eggs

1 tsp. vanilla

Ground cinnamon and/or nutmeg

In a microwave-safe bowl, combine 1 cup whole milk, sugar, and salt.  Microwave 30 seconds to 1 minute stirring to makes sure the sugar and salt dissolve.  Stir in the remaining 1/2 cup of whole milk and let cool to room temperature.  Meanwhile, in a 4-cup glass measuring cup or comparable-sized bowl, beat eggs well.  While whisking the eggs, slowly pour the milk mixture into the eggs.  Stir in the vanilla mixing well.

Using a fine mesh strainer, pour the custard mixture through twice.  After straining, pour the custard mixture into 4 glass 6-ounce custard cups.  Cover each custard cup tightly with foil.

Pour 1 cup of water into the pressure cooker pot.  Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet. Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the float valve. If a second trivet isn't available, the other 2 custard cups can be cooked after the first 2 have completed cooking.

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 4 minutes on High pressure.

When the cook time ends, let the pressure release naturally, which will take 6-8 minutes. When the valve drops, remove lid. Select CANCEL. Using tongs, remove custard cups. Uncover. The middle may be a little jiggly, but a knife inserted into the center should come out clean. Allow to cool for at least 15 minutes before serving. Serve hot, warm, or chilled, but just before serving, dust with a light sprinkling of cinnamon and/or nutmeg.

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Pressure Cooker Old-Fashioned Egg Custard 101:

Pour 1 cup of water into the pressure cooker pot.  Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet:

Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the floating valve:

Here are links to the custard cups and trivets I use.  The custard cups can also be found on Amazon, and the trivets can be found at Kohl's, Bed, Bath, & Beyond, and other retailers.

Custard Cups:  https://www.bedbathandbeyond.com/store/product/anchor-hocking-reg-6-ounce-custard-cups-set-of-4/1011303331?keyword=custard-cups

Trivets:  

OXO Bakeware Sling:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1554654430&s=gateway&sr=8-1-spons&psc=1

OXO Roasting Rack:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B074G9FGYX/ref=sr_1_1_sspa?keywords=oxo%2Bsling&qid=1554654430&s=gateway&sr=8-1-spons&th=1

Soft and Chewy Oatmeal Cookies

Crispy edges with a soft and chewy center--that's what oatmeal cookies are all about. 🍪

Soft and Chewy Oatmeal Cookies

3/4 cup (3/4 stick) Butter Flavor Crisco 

1 1/4 cups firmly packed light brown sugar
1/3 cup milk

1 1/2 tsp. vanilla

1 egg

1 cup flour

1/2 tsp. salt

1/2 tsp. baking soda
1/4 tsp. cinnamon

3 cups old-fashioned (rolled) oats
1 to 1 1/2 cups raisins

1 cup coarsely chopped pecans or walnuts (optional)

Preheat oven to 375 degrees.  Place sheets of foil on counter top for cooling cookies.  Beat Crisco, brown sugar, milk, vanilla, and egg in large mixing bowl at medium speed of electric mixer until well blended.  

Combine flour, salt, baking soda and cinnamon.  Beat into creamed mixture at low speed just until blended.  Stir in oats, raisins, and nuts.

Drop rounded tablespoonfuls of dough 3 inches apart onto baking sheets sprayed with cooking spray.  Bake one baking sheet at a time at 375 degrees for 10 to 12 minutes or until lightly browned.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.  Yield:  about 36 cookies

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Burrito Bake and Tutorial

Reminiscent of taco pizza, Burrito Bake is easy, fast, and filling!

Burrito Bake

1 pound ground beef

1/4 cup chopped onion

1 (16 oz.) can refried beans

1 envelope taco seasoning mix

1 (8 oz.) tube refrigerated crescent dough sheet or crescent rolls

Shredded cheddar cheese

Optional toppings:  chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives, sour cream, salsa, etc.

Preheat oven to 350 degrees.  In a large skillet, brown ground beef and onion; drain.  Stir in beans and taco seasoning mix.  Mixture will be thick.  Unroll crescent dough.  Press onto bottom and up the sides of a greased 9x13 baking dish; seal seams and perforations if using crescent roll dough.  Spread beef mixture over crust; sprinkle with desired amount of cheddar cheese.  Bake, uncovered, until golden brown, about 30 minutes.  If desired, sprinkle with toppings.

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*Recipe adapted from tasteofhome.com:  https://www.tasteofhome.com/recipes/burrito-bake/

Burrito Bake 101:  Press crescent dough sheet or rolls onto bottom and up the sides of a greased 9x13 baking dish; seal seams and perforations if using crescent roll dough: 

Spread beef mixture over crust; sprinkle with desired amount of cheddar cheese:

Easy Garlic Bread Cheesy BBQ Sloppy Joes

Easy Garlic Bread Cheesy BBQ Sloppy Joes are everything you think they would be!  A delicious Sloppy Joe filling is placed on top of hot garlic Texas toast and smothered with cheese.  How could this not become a family favorite of Sloppy Joe fans?

Sugar is optional.

Easy Garlic Bread Cheesy BBQ Sloppy Joes

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Easy Garlic Bread Cheesy BBQ Sloppy Joes can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/cheesy-bbq-sloppy-joes/

Note:  Even though sugar is pictured and is a recipe ingredient, Brandie notes that sugar may not be needed if using a sweet barbecue sauce.  I personally don't use it.  I also let the mixture cook down a little longer than 10 minutes to really thicken the sauce.

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St. Patrick's Day Recipes

 

Click on the link below for my collection of fabulous St. Patrick's Day recipes. It will take you to my Facebook St. Patrick's Day album page. Click on the desired photo, and then click on the recipe link to take you to the corresponding blog page. I hope you find some lucky favorites! ☘️

St. Patrick's Day Recipes

Watergate Salad

Watergate Salad is also known as Pistachio Delight, Green Fluff, and other names.  No matter what you call it, this classic salad is a tasty side dish or dessert!

Watergate Salad

1 (3.4 oz.) pkg. instant pistachio pudding

1 (8 oz.) whipped topping, thawed

1 (20 oz.) can crushed pineapple in juice, undrained

1 cup miniature marshmallows (fruit flavored or regular)

1/2 cup chopped pecans
Optional toppings:  extra whipped topping and chopped pecans

Fold dry pudding mix into whipped topping.  Stir in pineapple with juice, marshmallows, and pecans.  Refrigerate 1 hour before serving.

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*Recipe created by Kraft:  http://www.kraftrecipes.com/recipes/watergate-salad-53771.aspx

My mom made this for holiday dinners all the time while we were growing up.  The salad was invented by Kraft in 1975--the same year they developed pistachio pudding.  According to Wikipedia:  "When the recipe for Pistachio Pineapple Delight was sent out, an unnamed Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column.  Neither the article nor editor has been tracked down, however.

The Denver Post, in the Empire Magazine of June 27, 1976, published a recipe for Watergate Salad. Rumor has it that Watergate salad was a concoction thought up by a sous chef at the Watergate Hotel, and it was then served at brunch on most weekends. Watergate Salad took off in popularity during and after the presidential scandal which shares the same name."

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Crock Pot Swedish Meatballs

Creamy and tasty...Crock Pot Swedish Meatballs is like Swedish meatballs and stroganoff combined.  And since you use frozen meatballs and make it in your slow cooker, this recipe is a hit all the way around.

Crock Pot Swedish Meatballs

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Crock Pot Swedish Meatballs can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/crock-pot-swedish-meatballs/#wprm-recipe-container-20894

Crock Pot Swedish Meatballs 101:  I like a thicker sauce, so after the meatball mixture has cooked, stir in the sour cream.  In a small bowl, mix 2 tablespoons of cornstarch with just enough cold water to make the mixture a liquid.  Stir the cornstarch mixture into the meatballs, turn the slow cooker on high, and cover until ready to serve.

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Sausage Pancake Muffins

 

Served with syrup, Sausage Pancake Muffins are reminiscent of McDonald's Sausage McGriddles™.  These can be easily reheated for a delicious quick breakfast, too!

Sausage Pancake Muffins

1 pound pork sausage

2 cups flour

1/4 cup sugar

1 tsp. salt

3 tsp. baking powder

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 egg, beaten

2 Tbsp. vegetable or canola oil

2 cups milk

2 Tbsp. honey

Syrup and/or butter

Preheat oven to 350 degrees.  Spray 12 standard size muffin cups with a baking spray like Baker's Joy.  In a skillet, brown sausage on medium heat crumbling it into small pieces; drain and set aside.  In a large mixing bowl (I use a 4-qt. bowl), stir together the flour, sugar, salt, baking powder, nutmeg, and cinnamon.  In a smaller bowl, combine the beaten egg, vegetable oil, and milk.  Add to flour mixture and stir until combined.  Add the honey and stir.  Fold in the sausage.

Fill each muffin cup almost to the top.  (You may not use all of the batter.)  Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean. Allow muffins to cool in pans on a wire rack for 15 minutes.  Run a knife around the muffins, and then remove the muffins from pans to a wire rack for further cooling.  Serve warm with syrup and/or butter.  Refrigerate or freeze any leftovers.

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Pressure Cooker Chinese Lemon Chicken

Skip the take-out with this lower-calorie version of Chinese Lemon Chicken.  Made in the pressure cooker, it can be on your table in 45 minutes.

Pressure Cooker Chinese Lemon Chicken

Yield:  4 servings

Approximate Total Time:  45 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Chinese Lemon Chicken can be found:  https://www.pressurecookingtoday.com/pressure-cooker-chinese-lemon-chicken/

Pressure Cooker Chinese Lemon Chicken 101:

*Zest one lemon before starting the recipe.  Lemons are next to impossible to zest if they've already been cut and squeezed.

*2 lemons should provide enough juice.  If they don't, add enough bottled lemon juice or water to equal 1/2 cup.

*I have never had success cooking the rice with this recipe as the author suggests.  I prefer to cook rice using one of these simple methods that turn out perfectly every time!

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html 

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Pressure Cooker Chinese Lemon Chicken calories per serving without rice:

Chocolate Mousse

 

This easy chocolate mousse recipe is a perfect special occasion dessert!  The presentation and taste is reminiscent of what an expensive restaurant would serve but at a fraction of the cost.

Chocolate Mousse

1/2 cup semi-sweet chocolate chips

2 tbsp. brewed coffee

2 large egg yolks, beaten

1/4 tsp. salt

1 tbsp. vanilla

1 pint (16 oz.) heavy whipping cream

2 tbsp. sugar

Optional toppings:  whipped cream (recipe below), raspberries, chocolate shavings, mini chocolate chips, etc.

In a 2-qt. or smaller saucepan, combine chocolate chips and brewed coffee.  Melt over low heat stirring until smooth.  Meanwhile, stir together beaten egg yolks and salt.  Gradually whisk 1 tablespoon of the warm chocolate mixture into the egg mixture.  Return all to saucepan, stirring constantly.  Cook and stir over medium-low heat for 2 minutes until slightly thickened.  Remove from heat, and stir in the vanilla.  Stir occasionally until completely cooled.

Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes.  Pour 1 cup of the whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails.  Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks.  (See whipped cream 101 below.)  Gently fold the cooled chocolate mixture into the whipped cream with a spatula making sure that there are no streaks of whipped cream or chocolate. 

Distribute the mousse between 4, 4- to 6-oz. ramekins.  Cover and refrigerate for at least 2 hours up to 2 days.  Garnish with desired toppings before serving.
 

Easy Whipped Cream

1/2 cup heavy whipping cream

1 tbsp. + 1/2 tsp. sugar

Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes.  Pour whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails.  Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks.

Whipped Cream 101:  Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails.  The longer you whip, the thicker and more noticeable these trails become.  Most recipes call for either soft or stiff peaks.  For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound.  For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted. For a great visual guide, click here.

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