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Tuscan Chicken Pasta – Power Pressure XL

February 28, 2018

Prep time: 10 minutes

Cook time: 3 minutes (plus time to build pressure and a 5 minutes Natural Pressure Release)

Yield: 5 servings

2 T. butter

1 pound uncooked, boneless, skinless chicken breast, cut into bite size pieces

8 oz. pasta of your choice

2 cups chicken broth

4 – 8 oz. sliced mushrooms

1/2 tsp. garlic granules

1/4 tsp. pepper

4 oz. cream cheese

3/4 cup milk

1 1/2 cup grated Parmesan cheese (not the kind in the green can)

4 oz. sun-dried tomatoes, rinsed, drained and chopped

1 T. fresh chopped basil or 1 T. of basil in the squeeze tube or 1/2  tsp. dried basil

2-3 cups baby spinach, roughly chopped

Melt butter in the bottom of the pot.

Add the chicken, noodles, and  broth to the pot.  Try to cover the noodles as much as possible with the liquid.

Cover the pot and secure the lid.  Make sure valve is closed.  Set for 3 minutes.

When the timer beeps, let the pot sit for 5 more minutes.

Move the valve to venting.  If foam starts coming out, move it back to sealing and wait a few more minutes and try again.  Once all the pressure is released, remove the lid.

With the lid off, use the Stew/Soup button and add the mushrooms, garlic granules and pepper.  Stir to allow the mushrooms to cook a bit before adding the cold ingredients.

Add the cream cheese and milk.  There will seem to be a lot of liquid in the pot but don’t worry.

Once the cream cheese is melted, add in the parmesan cheese and stir until melted.

Add in the sun-dried tomatoes, basil and spinach.  Stir until the spinach is cooked down.

NOTES:

Chicken:  cooked chicken or a rotisserie chicken can be used.

Recipe Source: Revised from 365 Days of Crock Pot.com

 

Mississippi Pot Roast Pitas – Power Pressure XL

February 22, 2018

2 pounds chuck roast or cross rib roast

2 T. butter

1/2 cup water

1 T. Better Than Bouillon Beef Base

1/2 cup pepperoncini juice

5 pepperocinis, cut in small pieces

1 tsp. onion powder

1 tsp. garlic granules

1/4 tsp. thyme

1/4 tsp. pepper

pitas

Monterey Jack cheese

Grilled onions and mushrooms

Cucumber sauce (Tzatziki sauce)

 

Prepare meat by cutting out the big pieces of fat.

Heat 2 T. of butter in a skillet and brown each side of meat for 5 minutes, without moving it. After it is browned, remove to a plate.

Deglaze the skillet with the water.

Add the Better Than Bouillon and dissolve it in the water.

Add in the pepperocini juice.

Add all of this to the pot.

NOTE:  All of this can be done in the pot, but with the amount of meat and the small bottom surface of the pot, it would take too long to brown all the meat.  I just thought it was faster to do it all in a skillet.

Add the roast back into the pot.

Add the chopped pepperocinis.

Sprinkle the seasonings over all.

Cover the pot. Make sure that the valve is closed.

Set time to 60 minutes.

After the 60 minutes is up, let the pot sit for another 15-20 minutes so the pressure can naturally release.  If there is still pressure in the pot after 20 minutes, open the valve.

Remove the roast and shred with 2 forks and then return to the pot.  Stir it in with the juices.  NOTE:  There is a lot of juice.  When serving, remove meat to a serving dish, shaking off the juice.

If desired, grilled onions and mushrooms.

Serve on pitas or in pita pockets with Monterey Jack cheese, grilled onions and mushrooms. Top with Cucumber sauce.

Recipe Source:  Revised from 365 Days of Crock Pot

 

 

 

Honey Lime Salmon

February 6, 2018

2-4 salmon fillets

seasoned salt and pepper to taste

1/4 cup butter, melted

2 limes (juice of one, slices for one)

2 T. honey

1 1/2 tsp. minced garlic

2 T. cilantro, roughly chopped (optional)

Preheat oven to 350 degrees.

Line your baking dish with foil.  Spray with cooking spray.

Lay sliced lime on the bottom of the baking dish.

Season one side of salmon, lay on limes and season the other side with salt and pepper.

Stir together butter, lime juice, honey and garlic.  Pour mixture over salmon.

Fold sides of the foil up over the salmon.  Don’t worry if it doesn’t cover the salmon completely.

Bake for 15-20 minutes, depending on the thickness of the salmon.

Open up the foil and broil for an additional 5 minutes.

Sprinkle cilantro over the top.

Note: I served this with rice and broccoli.  The lime butter tasted fantastic on both!

Recipe Source: revised from Creme De La Crumb found on Pinterest

 

Creamy Italian Chicken – Power Pressure XL

January 20, 2018

Total cooking time: 20 minutes

1 – 8 oz. block of cream cheese, softened

1 – 7 oz. package Good Seasonings Italian salad dressing dry mix

1/2 cup chicken broth

1/4 tsp. garlic granules

4 boneless, skinless chicken breasts, cut into stripes

Add cream cheese, Italian dressing, chicken broth and garlic in pot and whisk until smooth.

Add chicken to the pot.  Mix so the chicken is covered with sauce.

Close the lid and set for 8 minutes.

Once the pressure cooker beeps, quick release the steam.

This tastes delicious served over rice. (I make the chicken first and let it sit and thicken up while I am cooking the rice.)

Recipe Source: Revised from Power Pressure Cooker XL Cookboook – 5 Ingredients

Chicken Stew – Power Pressure XL

December 31, 2017

This recipe could also be made in the Crock Pot.

1/4 cup onion, chopped and sauteed

1 can cream mushroom soup

2 cans cream chicken soup

1 cup chicken broth

1 tsp. celery salt

1 tsp. seasoned salt

4 chicken breasts, cubed

1 tsp. organic seasoning (Costco)

4 chicken breasts, cubed

1 cup carrots, chopped

1 cup celery, chopped

1 cup mushrooms, sliced

3 cups potatoes, cubed

Saute onion in small fry pan or pressure pot.

Add soups, broth and seasonings to pot. Mix well and taste. Season accordingly.

Add chopped vegetables and chicken.  Mix all together.

Set pressure time for 4 mins on High.

Allow for Full Natural Pressure Release. (This took about 30 minutes)

Total time approximately 4-45 minutes.

Tastes great with Pillsbury Grand Flaky Biscuits.

 

 

Clay Sugar Bear

October 26, 2015

This little clay bear really works!  Soak the bear in water for about 10 minutes and push it down into your brown sugar.  It helps keep your brown sugar moist.

These clay animals can be purchased at most kitchen stores.

Milk Chocolate Banana Brownies

October 19, 2014

1 Milk Chocolate Banana Brownies (1)

 

Preheat oven to 350 degrees.

Grease a 9 inch square baking pan.

1  3/4 cups (11.5 oz package) Milk Chocolate Chips, divided

Microwave 1 cup chocolate chips in a small, uncovered, microwave safe bowl for 45 seconds.  Stir.  If necessary, microwave an additional 10 – 15 second intervals, stirring until smooth.  Cool to room temperature.

 

1/2 cup flour

1/2 cup whole-wheat flour

3/4 tsp. baking powder

1/2 tsp. salt

Combine flour, whole-wheat flour, baking powder and salt in a small bowl.

1 cup light brown sugar

1/2 cup (1 stick) butter

Beat brown sugar and butter until creamy.

2 large eggs

1 tsp. vanilla

Add eggs and vanilla. Beat well.

Beat in melted chocolate.

Gradually beat in flour mixture.

2 medium ripe bananas

Stir in bananas and remaining 3/4 cup of chocolate chips.

Spread into prepared baking pan.

Bake for 40 – 45 minutes or until toothpick inserted in center comes out clean.

Cool completely in pan on wire rack.

Sprinkle with powdered sugar if desired.

Cut into bars.

 

FULL RECIPE WITHOUT PICTURES —

MILK CHOCOLATE BANANA BROWNIES

1  3/4 cups (11.5 oz package) Milk Chocolate Chips, divided

1/2 cup flour

1/2 cup whole-wheat flour

3/4 tsp. baking powder

1/2 tsp. salt

1 cup light brown sugar

1/2 cup (1 stick) butter

2 large eggs

1 tsp. vanilla

2 medium ripe bananas

Preheat oven to 350 degrees.

Grease a 9 inch square baking pan.

Microwave 1 cup chocolate chips in a small, uncovered, microwave safe bowl for 45 seconds.  Stir.  If necessary, microwave an additional 10 – 15 second intervals, stirring until smooth.  Cool to room temperature.

Combine flour, whole-wheat flour, baking powder and salt in a small bowl.

Beat brown sugar and butter until creamy.

Add eggs and vanilla. Beat well.

Beat in melted chocolate.

Gradually beat in flour mixture.

Stir in bananas and remaining 3/4 cup of chocolate chips.

Spread into prepared baking pan.

Bake for 40 – 45 minutes or until toothpick inserted in center comes out clean.

Cool completely in pan on wire rack.

Sprinkle with powdered sugar if desired.

Cut into bars.

Zebra Bars

October 12, 2014

1 Zebra Bars (1)

Very tasty, rich brownies.  Easy to make since the bottom layer is made with a cake mix.

1 Zebra Bars (2)

Preheat oven to 350 degrees.

Bottom Layer:

1 chocolate cake mix

1/2 cup butter, melted

1 egg

1/2 cup chopped nuts (optional)

Mix dry cake mix, butter and 1 egg.

Add nuts, if desired.

1 Zebra Bars (3)

1 Zebra Bars (4)

NOTE: The mix will be very thick.

Spread into a greased 9 x 13 pan.

1 Zebra Bars (5)

Top Layer:

1 pound powdered sugar

8 oz. cream cheese

2 eggs

Beat powdered sugar, cream cheese and remaining 2 eggs.

1 Zebra Bars (6)

1 Zebra Bars (7)

Spread over bottom layer.

1 Zebra Bars (8)

Bake 40-50 minutes or until golden brown.

1 cup milk chocolate chips. 

Remove from oven and sprinkle milk e ships over the top.  As they melt, spread them over the top.

1 Zebra Bars (9)

Cool completely and cut into squares.

 

FULL RECIPE WITHOUT PICTURES —

ZEBRA BARS

Preheat oven to 350 degrees.

Bottom Layer:

1 chocolate cake mix

1/2 cup butter, melted

1 egg

1/2 cup chopped nuts (optional)

Mix dry cake mix, butter and 1 egg.

Add nuts, if desired.

NOTE: The mix will be very thick.

Spread into a greased 9 x 13 pan.

Top Layer:

1 pound powdered sugar

8 oz. cream cheese

2 eggs

Beat powdered sugar, cream cheese and remaining 2 eggs.

Spread over bottom layer.

Bake 40-50 minutes or until golden brown.

1 cup milk chocolate chips. 

Remove from oven and sprinkle milk e ships over the top.  As they melt, spread them over the top.

Cool completely and cut into squares.

 

 

 

 

 

Watermelon cutting

September 27, 2014

1 Watermelon cutting (5)

I love cutting a watermelon like this.  It is so fast and easy and makes for great finger food.

1 Watermelon cutting (2)

1.  Cut watermelon in half

1 Watermelon cutting (3)

2. Turn watermelon over and cut in 1 inch slices.

1 Watermelon cutting (4)

3. Turn and cut in 1 inch slices in the other direction.

1 Watermelon cutting (1)

VIOLA!!!  Watermelon finger food !!!

 

Farfalle with Chicken and Mushrooms

August 3, 2014

1 Farfalle with Chicken and Mushrooms (5)

 This is a delicious pasta dish with chicken and mushrooms.  The sun-dried tomatoes and prosciutto ham give it an incredible flavor!

1 Farfalle with Chicken and Mushrooms (7)

NOTE:  I doubled this recipe  – so the pictures below show twice the ingredients.  Ingredients stated is for a single recipe.

Prepare all ingredients ahead of time so they are ready to add when stated.

Cook and slice chicken, boil pasta, slice sun-dried tomatoes, slice mushrooms, dice prosciutto ham, measure all other ingredients.

1/2 pound Farfalle – (which is the fancy name for bow tie pasta) boiled to al dente (about 11 – 12 minutes), drained

6 T. butter

3 T. flour

1  – 14.5 oz. can 99% fat free chicken broth

1/2 cup half-and-half

1  1/4 cups grated parmesan cheese

2 chicken breasts, cooked and sliced or cubed

8 oz. mushrooms, sliced

1/3 cup  sun-dried tomatoe brochette  

1  1/2 oz. prosciutto ham

1/4  tsp.  seasoned salt

1/4 tsp. garlic granules

1/4 tsp. pepper

3 T. shredded Parmesan cheese for topping

 

1 Farfalle with Chicken and Mushrooms (9)

I cut the chicken breasts in half  lengthwise and cooked them in a non-stick frying pan (no oil added).  I seasoned them with pepper and garlic granules.

Heat oven to 350 degrees.

6 T. butter

Melt butter in a skillet over medium heat.

1 Farfalle with Chicken and Mushrooms (10)

 

3 T. flour

Whisk in flour to make a rue.

1 Farfalle with Chicken and Mushrooms (11)

1  – 14.5 oz. can 99% fat free chicken broth

Gradually stir in chicken broth.  Heat and simmer for a few minutes to thicken.  Remove from heat.

1 Farfalle with Chicken and Mushrooms (12)

 

1 Farfalle with Chicken and Mushrooms (13)

1  1/4 cups grated parmesan cheese

Stir in parmesan cheese.

1 Farfalle with Chicken and Mushrooms (14)

1/2 cup half-and-half

Stir in half-and-half.

1 Farfalle with Chicken and Mushrooms (15)

1/4  tsp.  seasoned salt

1/4 tsp. garlic granules

1/4 tsp. pepper

Stir in seasonings.

1 Farfalle with Chicken and Mushrooms (16)

1/3 cup  sun-dried tomatoes brochetta

Note:  The original recipe called for  1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips, which is shown in the picture.  By mistake, the second time I made this, I bought sun-dried tomato bruchetta.  It gave it such a great flavor – now I buy this all the time.  It is quite oily so I blot it with a paper towel to absorb some of the oil.

Stir in tomatoes.

1 Farfalle with Chicken and Mushrooms (17)

8 oz. mushrooms, sliced

Stir in mushrooms.

1 Farfalle with Chicken and Mushrooms (18)

1  1/2 oz. prosciutto ham

Stir in prosciutto ham.

1 Farfalle with Chicken and Mushrooms (19)

1/2 pound Farfalle – (which is the fancy name for bow tie pasta) –  boiled to al dente (about 11 – 12 minutes), drained

Add pasta a little at a time, stirring after each add in.

1 Farfalle with Chicken and Mushrooms (20)

2 chicken breasts, cooked and sliced or cubed

Carefully stir in chicken.

1 Farfalle with Chicken and Mushrooms (21)

Spoon into a 9 x 13 baking dish.

1 Farfalle with Chicken and Mushrooms (22)

Sprinkle with 3 T.  parmesan cheese.

1 Farfalle with Chicken and Mushrooms

Bake, uncovered, about 30 minutes or until hot in the center.

THIS RECIPE FREEZES VERY WELL.

 

FULL RECIPE WITHOUT PICTURES —

FARFALLE with CHICKEN and MUSHROOMS

1/2 pound Farfalle – (which is the fancy name for bow tie pasta) boiled to al dente (about 11 – 12 minutes), drained

6 T. butter

3 T. flour

1  – 14.5 oz. can 99% fat free chicken broth

1  1/4 cups grated parmesan cheese

1/2 cup half-and-half

1/4  tsp.  seasoned salt

1/4 tsp. garlic granules

1/4 tsp. pepper

1/3 cup  sun-dried tomatoes brochetta

Note:  The original recipe called for  1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips, which is shown in the picture.  By mistake, the second time I made this, I bought sun-dried tomato bruchetta.  It gave it such a great flavor – now I buy this all the time.  It is quite oily so I blot it with a paper towel to absorb some of the oil.

8 oz. mushrooms, sliced

1  1/2 oz. prosciutto ham

2 chicken breasts, cooked and sliced or cubed

3 T. shredded Parmesan cheese for topping

Prepare all ingredients as stated above.

Heat oven to 350 degrees.

Melt butter in a skillet over medium heat.

Whisk in flour.

Gradually stir in chicken broth.  Heat and simmer for a few minutes.  Remove from heat.

Stir in parmesan cheese.

Stir in half-and-half.

Stir in seasonings

Stir in tomatoes.

Stir in mushrooms.

Stir in procuiutto ham.

Add pasta a little at a time, stirring after each add in.

Carefully stir in chicken.

Spoon into a 9 x 13 baking dish.

Sprinkle with 3 T.  parmesan cheese.

Bake, uncovered, about 30 minutes or until hot in the center.