Chicken salsa Verde 

Well, I guess I keep everything on my Facebook album for all the stuffs I cook. I was looking for how I made this chicken salsa Verde and could not find it here. It is my son’s favorite. I usually serve them with cilantro lime rice. He does not really like rice plain, but this cilantro lime rice…boy he loves that.

Ok there’s 2 way of making this chicken salsa Verde, which also good with pork. The cheating way is using jar salsa Verde. If I do that, I usually use 1 jar with 2 bone in chicken breast. And that’s it. Put everything in, manual 15 minutes, done. Just have to shred the chicken breast and put them back into the sauce. Add 1 tablespoon fish sauce and you are super mom, at least for my son. 

The long way to make it, hahaha longer way because it is all from scratch and the preparation takes longer than open the jar. But it is so worth it. 

Into the pot:

1 onion sliced

3 garlic smashed

5 tomatillo quartered

2 Anaheim pepper seeded if you don’t like too much heat, this goes for all pepper below. 

3 seranno pepper

1 or 2 jalapeno

2 chicken breast bone in

2 teaspoon salt

1 teaspoon pepper, I like white pepper 

1 to 2 teaspoon cumin 

Next ingredients for after it’s cooked:

Handful of cilantro

1 tablespoon fish sauce

All in the Pot, no water because the chicken and all peppers and onion will release the juices under pressure. Who doesn’t lol. 

Closed the lid and vent and press manual 15. 

When it beeped, let it sit until all pressure is gone, open the lid, take the chicken out and you can shred them. Before you put them back in the pot, add a handful of cilantro and a tablespoon of fish sauce. Use a hand blender or dump the sauce in a blender and blend until smooth. Put the chicken back in the sauce and serve with cilantro lime rice with sliced avocado, cheese.

For the cilantro lime rice, cook the rice of your choice as you would your rice.  I like jasmine rice equal mount of rice and water 12 minutes in Instant pot. Usually I do 2 cups rice with 2 cups water. Once it is cooked, add 1/4 cup fresh squeezed lime juice, a pinch of salt and a handful of chopped cilantro. Toss them and serve with the chicken salsa Verde on top.

I think you can easily make this in the crock pot, though I highly suggest you get the Instant Pot. I am affiliated with Amazon so if you decided to purchase by clicking on the link I gave you, then I will get a little percentage,  not big, just enough to cover my blog maintenance fee.

Imagine cooking time 4 or 8 hours in crockpot being reduced to 15 minutes? Can’t beat that. And it is fresh ingredients. By using the pressure cooker, the nutrients is trapped inside the food and it is also packed with flavor.  Try it, you won’t regret it. It does take time to come to pressure and for you to get to know each other and how pressure cooker works. It is not a matter of wiggling your nose and it’s done. Think about ribs, my best one that my son love is the one I did in crockpot for 8 hours. He loves that and did not want ribs from restaurant anymore. He said they are not as tender and flavorful like mine. Then I made them in Instant Pot for 25 minutes and just brown under broiler, just to get the charred…finger licking good it was. Oh here is the ribs we just had couple nights ago.

And last night we did wings and drumstick with honey garlic sauce in 10 minutes.

And tonight, chicken tortilla soup in the menu. I think 15 minutes as well. We’ll see. And I will post the recipes for the ribs, wings and chicken tortilla soup later.

Meatroll

Had a semi productive day yesterday and today. Had a good meeting with client and stayed until 4 in the office with so much work done. It was pouring when I left work, then stopped and poured again. Stopped by at Wal-Mart after picked my husband up. I went in to get stuffs for my cake order. By the time I was done shopping, it was madness. Soaked wet to get into the car. Umbrella did not even work its purpose. 

Stayed up until 2 am working on the cake. It was a last minute order. I saw a post on next door app. Someone looking for a cake decorator. So I offered to help as they have not find anyone to do it for them after couple days they posted. Just basic cake with a mix of 3 different flavors, chocolate, strawberry and vanilla. With buttercream and water color effect in the 2 colors theme on the sides and flower decoration in blue and pink. So here it is.

Delivered the cake today. Hope they like it. 

Dinner time just creeping on me. I was watching tv and saw the time it was 6:24. Oh boy..what’s for dinner? I hate to suggest take out since we did yesterday. 

I know I have ground beef in the fridge, so I thought, meatloaf. I have potatoes and carrots. No greens though. Mix my meatloaf in kitchen aid.

2 lbs ground beef

4 eggs

2 teaspoons Salt

1/2 teaspoons Pepper

1 teaspoons Nutmeg

3 tablespoons worchesthire sauce

2 tablespoons ketchup

1/2 medium yellow onion chopped

1 garlic finely chopped

2 pieces bread cut up into small pieces

1/2 cups milk

All mix well in the kitchen aid with paddle attachment.

Shape them into the loaf and spread sauce on top. Well, that was the plan, until I could not find my aluminum foil loaf pan nor the aluminum foil. Hummm what to do? I have parchment, so I thought … roll them into log. I divided the mixture into 4 and rolled on the parchment and twist the end. Stacked them on the rack in Instant Pot and add 2 cups water under the rack. Closed the lid and vent and press 25 minutes. 

Well since I can’t put the sauce on top of the meatloaf..errr..meatroll, I decided to make the sauce and drizzle on top the rolls after it’s done cooking. 

Sauce is a mixture of 1/4 cup ketchup, 1/2 cup worchesthire sauce and 3 tablespoons brown sugar. Heat up 1/2 stick of butter and sauteed 1/4 medium onion finely chopped until translucent, then add in the sauce mixture. Cook until bubbly. Turn heat off and set aside.

By now the meatroll is almost done. Time for the potatoes and carrots. Peeled the potatoes and carrots, washed and arrange them in the pot. Add water just enough to cover the potatoes half way. I did both whole, not cutting them up. Thought I’d just cut them up when they are done. Closed the lid and vent. Manual 3 minutes. Just to cook the c carrots first. When it beeped, release pressure, take carrots out and closed the lid again and run manual 5 minutes to continue cooking the potatoes. 

They were done at the same time.

Took the meatroll out, unwrapped and sliced. Arrange on the plate with the carrots and potatoes.

Drizzle the sauce over meatroll, add salt and pepper on the veggies. I did it on purpose not adding any seasoning for the potatoes and carrots so that I can share some with Max the puppy.

It was so filling and good. My boys both had clean plates, I mean cleaned. Meatloaf is one of our comfort food. And meatroll too hahaha. Definitely a keeper. 

Mac and cheese 4 minutes

Comfort food..when it rains outside, the dark sky and all the good stuffs that comes with the rain, all I can think of is snuggle and comfort. 

Mac and cheese is one of the food that I love. I used to grab the box because it was so easy. However, ever since I had a craved for it at work one day, and the easiest way is to walk to Walgreens and grabbed the Instant, microwaveable Mac and cheese, I never do it anymore. I got a bad headache after eating that and checked the sodium on the box, I almost fainted.  Never again. 

Then when I started my love story with Instant Pot and figured out I can make Mac and cheese in 4 minutes from scratch, no more instant boxes. This is instant and from scratch..beat That!

So, my son had been asking for mac and cheese and he got it. I like trying different kind of cheeses. This time white cheddar. 

All you need are these below. 

These group goes first in the pot:

16 oz box of elbow macaroni

4 cups broth or water

1 tablespoon mustard

1 teaspoon salt

1/2 teaspoon pepper

4 tablespoons butter

2 cloves garlic crushed.

These goes next:

1 – 1 1/2 cups heavy cream or milk or evaporated milk, I prefer heavy cream. 

2 cups shredded cheese, we love white cheddar. Kraft has a new one smoked bacon cheddar which is good too.

Topping:

4 tablespoons butter

1 1/2 cups panko bread crumbs 

1 tablespoons dried parsley

1/4 cups grated parmesan

So here how I made ours.

Put Mac, broth, butter and seasoning in the Instant pot. Closed the lid and sealed position for the vent. Then press manual 4 minutes.

In the meantime, make the topping. Melt the 4 tablespoons butter, I like to add 1 clove garlic, crushed sometimes. Add dried parsley and Panko bread crumbs,  keep stirring until golden yellow on medium heat. When it started turn golden, add the parmesan keep stirring until all golden brown. By the time the topping is done, you will hear the beeping from the Instant pot. It is ready. Gradually release the pressure. Why Gradually? Sometimes when you cook starch, it could squirt foam so you want to watch it.  That’s why opening the vent gradually is the way to do this

Now you are done, turn it off and press sautee function. Add the next ingredients, which are heavy cream and cheeses. Stir until cheese melted. This will take less than minute. There you have it. Scoop in a bowl and topped with the bread crumb topping mixture. How easy is That?

Try it! You won’t use the box anymore or that fake cheese :).

Another parmesan mushroom risotto?

Why not. It was gloomy outside. I was gonna go to the store to get ribs but the crazy thunder and rains stopped me from going.

I know I bought a big pack of baby Bella mushroom and need to use that before it goes bad. And have leftover Arborio rice in the pantry. A little leftover white wine, I think it’s enough for making this. So 5 pm I started chopping my onion, half small onion, and 3 cloves of garlic. Sauteed in instant pot with a little olive oil and 2 tablespoons butter just until the onion translucent. Then added the mushroom, which I wash and dried, and 2 cups Arborio rice. Mix them until all mushroom kinda coated with the rice. Turn off the Instant pot. Add 1 cup white wine. I was right.  It was just enough for this risotto, emptied.  And 4 cups of chicken broth. Closed the lid and vent sealed. Then back to the couch and hang out with this lil stinker after I pressed manual 7 minutes.

I have been hanging out with him is at since 7:30. We played, we snuggled, and watched tv. And made breakfast for us, hard boiled egg in the you know…Instant Pot. I had mine with strawberries and sausage links while he had his eggs and strawberries. 

For lunch today I made ham and cheese french toast. Got the Italian bread at Wal-Mart for $0.68. Sliced them thick and filled with ham and white cheddar cheese. Then dipped them in a mixture of eggs, cream, salt, pepper, sugar and pan fry with butter. It was filling, my son said after his 1 sandwich and 4 strawberries.

Oh it is beeping…time to add my butter 2 tablespoons and seasoning (salt, pepper and thyme, dry parsley) and parmesan cheese a whole 6 oz pack. Stir and served.  Sprinkle more cheese and parsley.

Never thought I will be making risotto ever. Thanks to Instant Pot, definitely make cooking is a breeze.

Parmesan mushroom risotto in Instant Pot + shrimp 

Risotto, that dish somehow scares me. Not that I don’t like it, but it is a dish that always been broadcast and finicky, hard to make, hard to get the right consistency. And that was on food network, every time I watch someone making them, the chefs always make that comment and critics. So when I heard people make risotto in Instant Pot, I wasn’t jump into it right away.  7 minutes, really? in instant pot? I personally doubted that. My friend been telling me how good it is when she made it. And I wasn’t convinced still. I have bought the Arborio rice, sitting in my pantry, staring at me every time I open the pantry. I bought the ingredients and ended up using it to make something else, over and over again. 

One day, I bought a big jumbo shrimp at a very good price and was delivered to my house, 10 lbs of them. And I have baby Bella mushroom in the fridge. So I thought heck..why not trying it. So there I went to the kitchen,  open the pantry and face my nemesis, the Arborio rice.

In the pot, 3 tablespoon butter and 2 tablespoon olive oil, 1 shallots and 4 cloves garlic, finely chopped. Saute until shallot translucent, then add a whole pack of baby bella, 3 cups Arborio rice until all covered in the butter and shallots garlic mixture. Add 1/2 cup white wine, chopped tarragon, salt and pepper cook for couple minutes. Turn the pot off. Add 6 cups chicken broth. Covered and press manual 7 minutes.

Once it beeped, QR, switch to sautee function, stir and add 2 cups broth and +/- 2 cups shredded parmesan cheese (Asiago would be good too). Stir just until cheese melted, serve warm with the shrimp. If you don’t want to use the shrimp, this is just as good..mushroom risotto.

For the shrimp, I just saute 2 tablespoon of butter with a tablespoon garlic with a little salt and pepper and add a splash of white wine towards the end.

Ohemgee, it was a perfection on a plate. My picky water actually had second then third. And it made the gave list to make for him.

NOTE: I have 2 big boys who eats a lot LOL this only left us 1 cup leftover

22ndEasy Saturday…I hope

After being sick for almost 2 weeks, and still not well I surely hope that my Saturday will be an easy and lazy one. Start with boiling eggs for breakfast.
Not sure if the process is boiling the egg though as I am using my Instant Pot. By putting on the dozen eggs on the rack and put 1 cup (Instant Pot cup) water underneath it. I think that is what we call steaming. Oh well..perfect everytime and I don’t have to watch the water boiled over and guessing if I get it right this time or not. It’s perfect every time. I like mine soft boiled, runny yolk. But my boys prefer hard boiled egg. So we, well I, compromise and do medium boiled egg. see..it’s perfect. no greenish ring around the yolk. creamy yolk..oh so yummy.

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This was done 3 minutes in high pressure and I did not do the ice bath. Just run cold water in the pot and peeled. If I want the soft boiled with runny yolk then I immediately let them into the ice water bath and only use 1/2 cup of water to cook them, the Instant Pot cup it is.

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Just for rice, egg, spaghetti, soup it is worth the purchase. Rather than having multiple appliances. It’s so easy to use. Yes you will need to get use on how to work it and how to time the food you cook, after a while you will get the hang of it and everything is a breeze. They are back on sale, The 6 quarts 7 in 1 Instant Pot, however I think they are not in stock, so you have to wait for couple months for it to be ship. It is that good ya’ll!.

I personally have 4 of these, what I called Impulsed clicking lol. It was on sale on Black Friday and I just can’t resist the price. I think it was $59. You know I mentioned that the reason I got my second one was that my rice cooker decided to retired and I searched for the replacement. The one I really want as a rice cooker was over $200 and I thought..why would I spend that much just for a rice cooker? So I ended up getting my second Instant Pot the 6 quarts 7 in 1 / Duo style. Then it’s like an addiction I want more of it. It is that good, at least for me and my family. I am tempted to get the 8 quarts though. The thought of able to do 10 lbs turkey in and cook it for less than 1 hour, I think I saw someone mentioned 30 minutes. Imagine cook turkey in less than 1 hour..Thanksgiving? no more stress. I was not stress on my last Thanksgiving cooking saga last year. I used Instant Pot to do all my side dish and SpatchCock my turkey in the oven. So easy, so good, laid back cooking process. I was binging on Netflix while cooking..yeah and all started the morning of Thanksgiving and everything was ready by 11 am. I started at 7 I believe..with 2 Instant Pot. I have 4 now ha!.

Now the 8 quarts that I want, I heard since it’s bigger, it takes longer to comes to pressure than the 6 quarts and longer to release the pressure. Other than that it’s as awesome as its siblings the 6 quarts. And it is still on sale for the 8 quarts 7 in 1 Instant Pot. Keep having the conversation in my head between head 1 and head 2. Get it, don’t get it. I want it, you don’t need it. Argh..what should I do?

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8 minutes Spaghetti

Ever Since I tried to cook spaghetti in Instant Pot, I never go back to the stove method anymore. I mean why using 2 pots when you can use just 1 pot? There was time I was thrilled to be able to cook my spaghetti in the microwave using my Pampered Chef Deep Covered Baker, until I the microwave gave up on me. I guess I use them too much. Well no more 2 pots needed when making my spaghetti. Whether you are using the jar sauce or your homemade sauce, the way to do it is the same. All you need is a jar of pasta sauce like 32 oz, a jar of water 32 oz (after you dumped the sauce, fill the jar with water or broth), 1 cup of red wine (optional), 2 lbs ground beef, chopped onion like 1/2 small onion and 5 glove garlic finely chopped, 1 lbs spaghetti (1 box). You can add mushroom if you like. Or if you don’t want to do ground beef, you can use homemade or frozen meatballs.

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So first, browned the ground beef in the pot using saute function, and add the onion and garlic, stir or mix until beef is browned and onion translucent.

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Then add seasoning if you like (salt, pepper, oregano, nutmeg, I always add nutmeg to mine, i just love the flavor with nutmeg). Then pour in the 1 cup red wine if you are using to deglazed the bottom. Pour the sauce, the water or broth, stir and then dump the spaghetti.

I found the one they call it pot size spaghetti, so we don’t have to break it in half. Kinda pat it down and then closed the lid and vent.

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Press manual 8 minutes and just wait for it. While typing on your blog and watch the Golden Girls. I named my Instant Pot : Dorothy, Blanche, Rose and Sophia :)). Dorothy is doing the spaghetti. I am using Rose for dessert and yogurt only.

Yes I have 4 Instant Pots. And it just beeped on me. Spaghetti is done. I am leaving it NPR.

See how easy it is? 1 pot 8 minutes and my son loves the spaghetti ini Instant Pot. I agree with him it’s more flavorful.

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Happy new year! Welcome 2017!

Happy new year! Cheers to a better year!

Tradition ia we have to have some blacked eyed pea for the new year. So we went ti Walmart last night to grabbed some. Whilst we were there, B overheard a couple where the wife got pretty upset with her husband as they could not find any canned black eyed pea on the shelf. He could not believe that she got pretty mad about it. Not to worry when you have Instant Pot as your secret weapon. Who needs canned stuffs when you can make it from those hard raw beans fast. We grabbed a bag of the beans. I presoaked my beans since we have the time. Cooked them in with my ham, onion, oregano, bayleaf, salt, pepper for 30 minutes. Then let the pressure down naturally. Add carrots and kale, cook again for 3 minutes and we are done.

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So many traditions. We had one which I believe was passed on as my Chinese descent tradition. On December 22, which is mother’s day in indonesia, where I was born and raised, we have to eat these cute little balls made if glutinous rice flour boiled and them served with a lemon gingery syrup. It usually comes in white, red and green color. Though these days people are so crafty. What was told before not to play with your food is no longer apply. I saw people make this glutinous dough into fun animal shapes instead of just a simple little balls. Which what I decided to do. Been over 10 years since I moved to Texas, I have never try to even make this. But last year, 2016, I decided to give it a try. Thought my boys not gonna like it. I made just a little. I was wrong,  they actually enjoyed that as well.

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Busy month December through February. Another thing that we always have for special days is the layer cake. We call it lapis legit. There’s also a three layers one, lapis surabaya. They both made of 30 to 45 egg yolks and tons of butter with very little flour and some sugar. The lapis legit has some spices added to it, speculas made of a mixture of cinnamon, clove,  cardamom,  nutmeg and allspice. It’s  made by baking layer by layer, 2 -4 tablespoonfuls batter for each layer. The baking process could take 3 to 4 hours. Hideous it is. But it worth all the works. People sell this lapis legit a lot of bucks. The good one could sold for 2 million Indonesian rupiah or like $200 for an 8″ size cake. Since it is so rich, we served thin slices of this cake. Trust me, it is good. This kind of cake that taste even better after few days.

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The 3 layers one originally made by sandwiching the chocolate layer in between the vanilla. Though the creative bakers make so many different variance to this cake. There’s green tea or pandan flavor instead of chocolate, there’s the lapis legit in between the vanilla layers. There’s orange flavor. The sky is the limit actually. If it’s not because the amount of yolks being use to make this cake, I would be slaving in my kitchen making and testing different variations.

It is very common in Indonesia to use this 3 layers lapis surabaya as the base for birthday or wedding cake, like the birthday cake I made last night for one of my friend’s son.

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I love traditions. Don’t you?

Ham and pineapple fried rice in Instant Pot

Second round of utilizing leftover ham. Simple, easy one pot dinner. I made fried rice in instant pot before but I can’t remember what or how I did it. I browse online, and found one recipe using brown rice and Multigrain function which take 40 minutes. I am using jasmine rice so I don’t think I should use that function.

So what I did was make the scrambled egg in the pot using the Sautee function. Sautee the chopped 3 cloves of garlic in a little olive oil and 2 tablespoons of butter, add the ham around 1 1/2 cups, sliced of 2 green onion. Then add 3 cups of rice with 3 cups of water. Seasoned with 1 teaspoon salt,1/2 teaspoon pepper, 1/2  tablespoon fish sauce, 3 tablespoons sweet soy sauce. Stir and cook in the rice function, 12 minutes.

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Once it beeped, add a handful of  frozen veggies anf a handful of pineapple bits. Use the sautee function to warm the frozen veggies and pineapple through.

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Served warm…

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A little east meet west in a bowl

What to do with leftover ham or turkey after the celebration? That’s always a question. So many ideas out there for it.

I like to wing it as I cook. It depends on what I have and what I am craving on that moment.

Since last night I have the crave for bubur Ayam or chicken porridge. Well no chicken in the house. I do have the leftover ham from yesterday. I remember my mom made chicken porridge and then she made like an omelette with ham and served the chicken porridge with a slice of that ham omelette.  So I am thinking this morning to make those. But again no chicken in the house.  I do have the chicken broth in the freezer that I made in instant pot. There you go, wing it. Thawing the broth, cut up the ham, scoop 2 instant pot cup rice and add 12 cups broth. Add the ham in the pot with the rice and broth, add salt, white pepper, garlic powder. Close the lid and vent and press porridge,  it said 20 minutes. Done and time to binge on netflix again.When it finally beeped, I let it sit until lunch time.

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Scoop some of the porridge into my bowl, topped with cilantro, green onion,  dried raddish, chunk of ham. Remember I said I love spicy food. So I always add this sambal, spicy salsa sorta kind. Made of Thai chili, garlic, vinegar and sugar. So there half tablespoon of that and my lunch is completed. It was yummy and only 1 pot to wash. Can’t wait for my boys to try it. Yepp they are still asleep, I enjoy my quiet time though😉.

So there ham porridge for you..err me. Enjoy…!

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