robirdstx

Chicken Enchiladas Verde and Drunken Beans

Breakfast was just going to be some of the leftover Roasted Potatoes and Green Beans from last night’s dinner, but... Now I am good til tonight!

Yes! Or gumbo! Just added andouille to my grocery list!

The Instant Pot Smothered Pork Chops were great, but the star of the meal was the Roasted Potatoes and Green Beans!

The more I use my Instant Pot, the more I am finding that many times the food cooks a whole lot quicker than the time stated in the recipe. For instance, this morning I used the IP to cook boneless skinless chicken thighs. The recipe I was using as a reference called for breast meat, but also said thighs could be used. My thinking was that thighs would take longer to cook than breasts. However, with a high pressure cook time of 8 to 10 minutes, I decided to go with the shorter time, even though I was cooking thighs. When the pot naturally released after 15 minutes, I practically had to scoop the meat out with a spoon! The thighs were so soft, but delicious, that the tongs were shredding them.

Chicken Carnitas and fresh Pineapple Salsa on a warm Flour Tortilla

Did you do a Quick Release or a Natural Release of pressure?

Could you share a link to the recipe you used? I have not cooked squid in my Instant Pot but I have found that a difference of just a few minutes longer or shorter at pressure can make a big difference in results.

Too many minutes under erasure!

Parmesan & Panko Crusted Chicken Breast, Homemade Fettuccine with Garlic Alfredo Sauce and Steamed Broccoli

http://www.toledoblade.com/Food/2013/06/18/Amish-food-like-any-other-food-has-regional-distinctions.html

Thank you @ElsieD. For the Bok Choy, I heated a tablespoon of grape seed oil in a pan and added several cloves minced garlic, cooked for just a few seconds. Then added 2 tablespoons chicken broth, 1 tablespoon Oyster Flavored Sauce and 1/4 tsp. Cayenne pepper. Stirred that together and added the halved Bok Choy, cut side down. Reduced the heat and covered, let cook for 5 or 6 minutes. Do not overcook. Remove Bok Choy from pan and increase heat to reduce the sauce by half. Return the vegetables to the pan and turn to coat. Plate the vegetable cut side up and spoon on some of the sauce. This recipe for the rice is identical to the one I use, but I add 1/2 tsp. ground Cinnamon to the spices. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=423

The bones from the New Year’s Eve roast. Still a lot of meat there! Steak Carnitas on a warm Flour Tortilla with Salsa.

Sichuan Boneless Chicken (from Martin Yan’s ‘A Wok For All Seasons’), Baby Bok Choy in Oyster Flavored Sauce and Ginger Citrus Rice

Steak and Pepper Jack Soft Tacos with Salsa

New Year’s Day Dinner ~ Black-eyed Peas in the form of Texas Caviar for luck in the new year! Prime Beef Ribeye with Pepper Jack Cheese, Onion and Horseradish Cream Sauce on a toasted Ciabatta Roll.

Happy New Year! First meal of the year: Steak and Egg!

New Year’s Eve Dinner: Prime Rib with Horseradish Cream Sauce and Asparagus. The Baked Potato was still not quite done, so it missed its chance for the photo op.

New Year’s Eve Beast! Ready for the oven. After 5 hours at 170F (lowest my oven could go!). Rested for an hour, then 10 minutes at 500F. Prime Rib Sandwiches for New Year’s Day!

Pre New Year’s Eve Dinner/Snacking ~ Nachos and Tamales

Good to know! Thank you! My first in almost a decade!

It will be just the two of us - at home. I bought a 3lb. 2 Rib Prime Quality Ribeye Roast that I am going to roast using Kenji’s Perfect Prime Rib Recipe from Serious Eats. Shrimp Cocktails, Baked Potatoes, Asparagus and Chardonnay are also on the menu.

Scrambled Eggs and Bacon with Biscuit and Gravy

Citrus Teriyaki Chicken and Vegetables with Ginger Rice

Grilled (Sous Vide) Lamb Chops and Asparagus with Mornay Potatoes