I’ve updated my Chicken and Dumpling recipe for the Instant Pot/Multi-Pot version.
Creamy Chicken & Dumplings
- 2 boneless chicken breasts*
- 4 boneless chicken thighs*
- 1 tbsp olive oil
- 2 sprigs of parsley
- 2 stalks of celery, chopped, w/leaves
- 8 oz carrots
- 1 small onion, chopped
- 2 tsp salt
- ½ tsp pepper
- 32 oz chicken broth or water
- 1 tbsp flour
- 1 tbsp butter
- 1 cup milk or cream
Instant pot (I have a Multi-Pot)
Cut chicken into large pieces. Heat oil with the saute feature, add chicken and brown. Add remaining ingredients (except flour, butter & milk). Set to soup setting and pressure cook for 20 minutes. Let pressure release naturally. Continue reading
The chicken marinade was black bean/garlic sauce, Thai sweet chili sauce, Chinese cooking wine, mushroom soy, and sweet soy sauce plus a lot of minced ginger and fresh garlic.The veggies steamed concurrently with the chicken cooking in the wok and everything was timed to be ready when the rice was done. And it happened just that way! I dumped the veggies into the chicken to coat with the sauce. Yay!
Every year, around Thanksgiving, I ask my Christmas Eve guests what they want at our annual soiree.
This year we settled on fairly simple, yet tasty menu:
Oven Fried Buttermilk Chicken
This will be a tweaked recipe – kind of combining two of my favorite recipes. I’ve done a couple of practice batches – can’t have too much oven fried chicken! – and once I have it perfected, I’ll post.
Loaded Mashed Potatoes
I’m doing my no boil mashed potatoes (recipe here) and serving it fully loaded with sour cream, bacon and cheddar cheese. Also gravy.
This will be a spicy mix of sausage, bacon, minced chicken hearty gravy.
Bacon, Tomato, Green Beans
Pretty simple – tossing green beans with bacon (and bacon grease) and sliced grape tomatoes in a skillet until tender.
And finally, dessert will be the ever popular Ice Cream Sundae Bar
Premium vanilla bean ice cream served with choice of toppings – caramel, chocolate, peanuts, walnuts and sliced bananas
Photos and recipes to follow.
I am seriously going to start a new cooking blog – it will have one simple recipe. Take item, season lightly with seasoning of your choice, cook on wood grill to appropriate temperature. Serve and enjoy the deliciousness.
Nothing has turned out badly on the new wood grill . Tonight’s roast chicken is no exception.
My multi-pot electric pressure cooker is 6 qt, so I like to fill it up when I’m using it. I bought a large package of boneless chicken breasts and instead of freezing half, I decided to cook them all up. I used the steaming tray and add just enough water to come up to the bottom of the tray. I also added 1/4 cup of red wine vinegar. I seasoned the breasts with salt, pepper and garlic.
I layered them in the pot and pressed the chicken setting and walked away. That’s my favorite part of this, I don’t have to babysit it. It even has a warming feature if I need to be away from it for a while after it depressurizes.
Once it had depressurized, I divided the chicken in half, shredded both halves. I removed the liquid from the pot and saved it to add to my next broth session.
I added half the chicken back to the pot, stirred in a generous amount of barbecue sauce (we like Sweet Baby Rays here) and turned on the slow cooker feature. I let it simmer on the low setting for a couple of hours, just to get the flavors good and incorporated. I then used it for BBQ Chicken Sandwiches.
The remainder of the chicken, I put into a bowl, coated with hot wing sauce – I happened to try Sweet Baby Rays wing sauce and it’s pretty good. I then refrigerated it and had for lunches as a Buffalo Chicken Salad, tossed with blue cheese dressing, and paired with my new favorite soup, Creamy Roasted Poblano, recipe here.
Ramen has a rap about it being a cheap as dirt staple of starving students. While absolutely true, it makes a very tasty base for more upscale dinners. I like poaching an egg or two in the broth. I put a daub of sambal in mine.You could leave the egg in the simmering broth long enough to get beyond the runny yolk phase but that is not something I would do. The yolk adds a richness to the broth that is hard to beat.
Fried rice is one of the easiest things, but be sure to use older rice that has dried out some. This lunch was the happy result of finding a baggie of rice in the back of freezer beyond during an exploration this morning. I also used up a single link of garlic pepper sausage left over from a breakfast a few days past. Saute the sausage or ham or whatever in sesame oil, add the peas and carrots and chopped green onions and sweat those for a few minutes, add the rice and warm that up. Lastly stir in some oyster sauce and a little soy sauce. I usually add in some scrambled egg but this time I didn’t.The chicken was dredged in flour, fried, and set aside. It has a sauce of honey, garlic, ginger, chili paste, and soy sauce that was simmered to warm and reduce. Add the chicken to it and toss to coat. The green beans were steamed and chilled, then re-warmed in a pan with garlic and sesame oil.
This was a cross between biscuits and gravy and chicken pot pie. I went with this recipe for the biscuits. I’ve made it before but this time I used an 8×8 inch glass pan. I should have stayed with my larger hotel pan because the biscuits took way longer to bake than the recipe indicated. After I took the pic I tried to plate some biscuits for the dinner but they were not yet done, I had to give them 10 more minutes past the 25 I had set the timer for and they were still not quite right.
The chicken was leftover from the “Winner, Winner..” post the other day, and the gravy was just a simple white sauce with powdered mustard, a few ounces of Parmesan, plus the remaining chicken gravy. I steamed some more veggies to add to it. I was hungry when I put the biscuits into the oven and ravenous by the time they were finally done.