Instant Pot “Melt In Your Mouth” Chicken

 

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (10.75 oz.) can cream of chicken soup
• 1 1/4 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tablespoon Italian seasoning
• Kosher salt and freshly ground pepper, to taste
• Egg noodles or rice, for serving

PREPARATION

In a medium bowl, whisk together soup, water, garlic powder, onion powder and Italian seasoning, then season with salt and pepper.
Place chicken in instant pot and pour soup mixture on top.
Seal lid on instant pot and cook on manual for 10 minutes.
Allow for a natural pressure release for 15 minutes, then quick release remaining pressure.
Remove chicken and cut or shred into pieces, then serve with rice or noodles. Top with remaining sauce and serve hot.
Recipe adapted from Recipes That Crock

Cuban Marinated Steak

 

Ingredients:

• 1/2 teaspoon cumin seeds
• 1/4 cup orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons Montreal-style steak seasoning
• 2 1/4 teaspoons lime juice
• 1 1/2 teaspoons dried oregano
• 1 1/2 pounds beef rib-eye steaks.

Directions:

Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Hungarian Chicken Paprikash Chicken and Dumplings

 

Ingredients

• 3 Tbsp vegetable oil
• 1vidalia onion, chopped
• 1whole cut up chicken (skin intact)
• 2 Tbsp sweet paprika
• 3 chicken bullion cubes (or more to taste; 1 per cup of water added)

ADD LATER TO BROTH:

• 1 pt sour cream
• 1/2 pt water
• 4 Tbsp flour (or more to thicken if you like)
• 3 tsp Lawry’s seasoning salt (optional, but adds flavor!)

FOR THE DUMPLINGS:

• 4 eggs
• 3 c water
• 6 call-purpose flour
• 1 tsp salt

Directions

If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don’t want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.)

NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don’t cube for every one cup of water… just eyeball it). Also, add the Lawry’s seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn’t tell us about that until we saw her add it one day! 😉 Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth.

OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! 😉
FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse.
It makes a lot of dumplings! But that is ok, they will be gone in no time!
Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive… truly a wonderful comforting food!

The Best Oven-Fried Chicken

 

INGREDIENTS

• 3 chicken breasts, cut in strips (I get about 3 out of one breast)
• 4-5 tbsp butter
• ¾ cup flour
• ½ cup Panko breadcrumbs
• ½ tsp salt
• 1 tbsp seasoning salt (I use Lawry’s)
• ½ tsp pepper
• 2 tsp paprika

INSTRUCTIONS

Preheat oven to 425 degrees F. Place butter on a large baking sheet and place in the oven to melt (once the butter is melted, remove it from the oven so it doesn’t burn!).
Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.
Take your baking sheet out of the oven once the butter has melted and place your chicken on it, leaving a space between each strip. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10-12 minutes.
Be sure to check to make sure your chicken is cooked, as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 5-10 minutes if needed.
Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.
SOURCE ALLRECIPES

Oven Baked Meatball Sandwiches

 

What You’ll Need

• Sandwich rolls (cut with one side intact)
• Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
• Pasta Sauce (homemade or jarred)
• Shredded Mozzarella Cheese

How to Make It

Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
Bake until cheese is melted, hot, and bubbly
Recipe Source : Home Cooking Memories

Aloha Chicken And Rice

 

INGREDIENTS

• 1-1 ½ pound chicken tenders, diced into 1-inch pieces
• ¾ cup low sodium chicken broth
• ½ cup low sodium soy sauce
• ½ cup honey
• 2 cloves garlic, minced
• 1 ½ cups instant rice, uncooked
• 1 medium yellow onion, diced
• 1 bell pepper (any color), diced
• 1 (20 oz) can pineapple chunks
• 1 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped green onions, garnish
• 3-4 slices cooked bacon, chopped

PREPARATION

Preheat oven to 425°F. Coat a 9×13-inch baking dish with cooking spray.
In a separate bowl, whisk together chicken broth, soy sauce, garlic, and honey (add crushed red pepper flakes, if using).
Add rice, chopped onion, bell pepper, and pineapple chunks with juices, and chopped chicken pieces to baking dish. Pour soy sauce mixture over top.
Cover with foil and bake for 20 minutes. Stir ingredients together, then top with bacon pieces and return to oven, uncovered, for 10 minutes.
Toss again before serving and garnish with chopped green onions.

No Peek Chicken

 

Ingredients

• 1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can water
• (You can add another can of water for moister rice.)
• 5 Chicken breasts or tenders

Directions

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!

Momma’s Creamy Baked Macaroni and Cheese

 

Ingredients

• 16 ounces elbow macaroni (about 3 cups)
• 3 tablespoons butter or margarine
• 1 ½ cups milk, divided
• 2 large eggs, lightly beaten
• 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
• 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
• 8 ounce shredded Kraft Monterrey Jack Cheese
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

Heat oven to 375 degrees F.Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot .

Looking For An Easy Cake Recipe? Try This Holy Cow Cake Recipe

 

Ingredients

Cake:

• Vegetable oil spray for misting the pan
• 1 package (18.25 ounces) plain devil’s food cake mix
• 1-1/3 cups water
• 1/2 cup vegetable oil
• 3 large eggs

Topping:

• 1 jar (8 ounces) caramel topping
• 1 can (14 ounces) sweetened condensed milk
• 4 Butterfinger candy bars (2.1 ounces each), crushed
• 1 container (12 ounces) frozen whipped topping, thawed
• 1 package (8 ounces) cream cheese, at room temperature

Instructions

Preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.
Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes.
Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy.
Sprinkle the remaining candy pieces on top.
Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
Store this cake, covered in waxed paper, in the refrigerator for up to 1 week

Crumbed Chicken Tenderloins (Air Fried)

 

Ingredients

• 1 egg
• ½ cup dry bread crumbs
• 2 tablespoons vegetable oil
• 8 chicken tenderloins

Directions

Step 1: Preheat an air fryer to 350 degrees F (175 degrees C).

Step 2: Whisk egg in a small bowl.

Step 3: Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.

Step 4: Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into the crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins into the basket of the air fryer. Cook until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chicken spinach and mushroom low carb oven dish

 

Ingredients

• 6 thin sliced chicken breasts
• 1 container green onion cream cheese
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms
• 1 small bag fresh baby spinach
• 1 dash Weber Herb and Garlic Seasoning
• 1 dash pepper
• 8 oz shredded mozzarella cheese

Method

In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.

Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Slow Cooker Pineapple Barbecue Meatballs

 

INGREDIENTS

• 1 (16 oz.) frozen meatballs
• 1 (18 oz.) bottle preferred BBQ sauce
• 1 (20 oz.) can pineapple chunks
• 1/2 cup brown sugar
• 1 teaspoon garlic powder
• Reserved pineapple juice

PREPARATION

Place meatballs in the bottom of slow cooker.
Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.
Add brown sugar and garlic powder and stir everything together.
Cover slow cooker and cook on high for 2 hours, or until meatballs are fully warmed through.

CREAMY CHICKEN & RICE CASSEROLE

 

Ingredients

• 1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
• 1 can Cream Of Mushroom Soup (10 Ounce Can)
• 1 container Sour Cream (8 Ounce Size)
• 1 whole Rotisserie Chicken
• 1 container French-fried Onions (6 Ounce Can)

Directions

Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.
When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish (9-by-13-inch pan), but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.
Remove from oven, cover with the french-friend onions and bake for 5 more minutes. Remove from oven and try not to eat the whole thing.

AMAZING FORGOTTEN CHICKEN

 

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 cups Minute rice (I used brown rice)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can of water (use one of the soup cans)
• 1 tbsp. butter
• 1 envelope Lipton onion soup mix

How to make it

Using the 1 tbsp. butter, butter a 9 x 13 baking pan.
In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.
Pour mixture into buttered pan.
Place chicken breasts on top of mixture.
Sprinkle Lipton onion soup evenly on top of chicken breasts.
Cover pan with foil and place in a preheated oven, 350.
Cook for about 1- 1 1/2 hours, or until the chicken is cooked through.

Cheesesteak Eggrolls

 

Ingredients

• 1 tablespoon vegetable oil 1 onion, chopped
• 1 (12.5 ounce) package frozen sandwich steak meat
• 1 (14 ounce) package egg roll wrappers
• 4 slices American cheese, halved
• 2 cups oil for frying, or as needed
• 1/4 cup ketchup

Directions

Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.
Nutrition Facts
Per Serving: 779 calories; 39.2 g fat; 66.3 g carbohydrates; 38.6 g protein; 106 mg cholesterol; 1213 mg sodium.

SIZZLING CHICKEN PEPE

 

Ingredients

• 2 (10 ounce) cans cream of chicken soup
• 1 cup milk
• 1 (1 ounce) packet taco seasoning
• 1 (4 ounce) cans chopped green chilies
• 1 (10 ounce) packages corn tortillas or 1 (10 ounce) packages tortilla chips
• 5 -6 cooked boneless skinless chicken breasts
• 1 (16 ounce) packages shredded monterey jack cheese

Directions

Preheat over to 325 degrees.
Combine soups, milk, taco seasoning and green chilies in bowl.
Make 2 layers of following ingredients in 9×13 inch glass baking dish: chips, cubed chicken, soup mixture and cheese.
Bake for 1 hour.
Source : food.com