Crock Pot Lemon Garlic Chicken

The classic combination of lemon and garlic proves it's a winner yet again in this mouthwatering chicken dish.

Crock Pot Lemon Garlic Chicken

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Crock Pot Lemon Garlic Chicken can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/crock-pot-lemon-garlic-chicken

Notes:

*I find I need to use more butter and use 4 tablespoons.

*If you prefer a bold lemon flavor, use 1/2 cup of lemon juice.

This chicken is delicious served over brown rice, and I have 2 foolproof recipes for it!

Perfect Pressure Cooker Brown Rice:   http://www.easyaspiecanbe.com/2019/09/perfect-pressure-cooker-brown-rice.html 

Baked Brown Rice:  http://www.easyaspiecanbe.com/2018/09/baked-brown-rice.html

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Baked Brown Rice

Foolproof, deliciously perfect brown rice...baked in the oven!

 

Baked Brown Rice

Food Network is a wonderful place to find a large collection of chefs' recipes.  Alton Brown's Baked Brown Rice can be found there:  https://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197#!

Notes:

*I recommend Riceland natural long grain brown rice.  No matter what variety, the Riceland brand cooks perfectly every time.

*I use salted butter.

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Rootitoot Cheesecake

Cheesecake is so easily made in a pressure cooker...no water baths, no overly brown tops, no cracks...just pure perfection.

Rootitoot Cheesecake

Yield:  6-8 slices

Approximate Total Time:  26 hours 

       (1 hour, 45 minutes and then 24 hours of cooling time)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-cheesecake/

Gail Rose Lam's Cheesecake 101:

A member (Gail Rose Lam) of an Instant Pot Facebook group to which I belong, makes the most beautiful cheesecakes you've ever seen.  She was kind enough to share her technique with me, which is what I used to create the cheesecake in the post photo.  Here are her tips in no particular order along with some I've gleaned along the way:

• I use a 6-qt. pressure cooker.
• Use Nabisco Honey Maid graham crackers for best results.
• I use a Fat Daddio's 6x3 springform pan available here:  https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Springform/dp/B001VEI05G/ref=sr_1_1?ie=UTF8&qid=1536686269&sr=8-1&keywords=fat+daddio%27s+6x3+springform
• Baking or freezing the crust is not necessary.
• Pat crumbs firmly in place using a flat-bottomed glass, measuring cup, or tamper.  Stagger the sides to create varying heights.
• There is no need to warm the filling ingredients to room temperature if you have a food processor.  Put all the cold ingredients (including the eggs) into the food processor at one time and process on high until the sugar is dissolved and everything is incorporated scraping the sides down occasionally.  This will take a few minutes.  No air will be incorporated into the cheesecake filling, so there won't be air bubbles after the cheesecake cooks.
• For the Creme Fraiche layer:  Whisk together the sour cream or yogurt, sugar and vanilla; spread on the hot cheesecake.  Let cool on wire rack for at least one hour. Lightly cover and place in refrigerator overnight. After the cheesecake has cooled for 24 hours, you can remove the sides and use the back of a spoon dipped in hot water to smooth any side or top imperfections.
• I use this jumbo spatula that has a thin metal edge to move the cheesecake to a serving piece:  https://www.amazon.com/Wilton-570-1161-Jumbo-Cookie-Spatula/dp/B003CN5SVI/ref=sr_1_15?ie=UTF8&qid=1536687273&sr=8-15&keywords=wilton+cookie+spatula
• I have two silicone gaskets for my pressure cooker, since the silicone gaskets tend to retain odor.  I use my clear gasket for savory dishes and my red gasket for sweet dishes.

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Pressure Cooker Steel Cut Oats

Perfectly cooked steel cut oats in a little over 30 minutes without babysitting a pot?  It's a snap in a pressure cooker!

Pressure Cooker Steel Cut Oats

Yield:  4 regular or 2 large servings

Approximate Total Time:  35 minutes

Electric Pressure Cooker Size:  6 quarts

1 cup traditional steel cut oats (not quick-cooking)

1/4 tsp. salt

2 1/2 cups cold water

Add all ingredients to the pot and stir to combine.  Close the lid and set the steam vent to sealing.  Pressure-cook for 13 minutes on HIGH pressure.  Release pressure naturally, which will take about 12 minutes.  Open the lid carefully and stir.  Serve with toppings of your choice.

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