Posts tagged: Onion Powder

Spicy Honey Chicken

By , December 2, 2012

Submitted by Robin R.

Spicy Honey ChickenIngredients:

  • 8 boneless skinless chicken thighs, about 2 lbs
  • Glaze
  • 2 t granulated garlic
  • 2 t chili powder
  • 1/2 t onion powder
  • 1/2 t coriander
  • 1 t cumin
  • 1/2 C Honey
  • 1 Tablespoon Cider or Balsamic Vinegar

 Instructions:

  • Preheat oven to 400 degrees or preheat gas grill or prepare briquets for grilling
  • Place chicken thighs in Instant Pot. Do not add liquids, the chicken will produce plenty of broth for the Spicy Honey Sauce.
  • Place lid on and press the POULTRY button.
  • When Instant Pot signals that the chicken is finished cooking, remove lid and place chicken on a baking sheet. Then place chicken in oven or on the grill for 15 minutes or until skin is crispy.
  • Remove chicken from oven or grill and set aside in a baking dish to keep warm.
  • While chicken is in the oven or on the grill, strain the chicken broth into a bowl, place broth back into the pot, push SAUTE button.
  • Add honey, Balsamic or Cider vinegar and seasonings to the chicken broth. Stirring occasionally, simmer the sauce  until it thickens and coats a spoon like syrup, may take from 10-15 minutes.
  • After sauce has thickened, turn pot off, adjust seasonings to your taste and pour the sauce over the chicken, coating each piece evenly.

We serve with multi-grain rice and a salad or vegetable.

Easy Osso Bucco

By , March 27, 2012

Submitted by Frank R.

Ingredients: Serves: 4

  • 4 veal or lamb shanks cut to size for the pressure cooker
  • ¼ cup flour
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp thyme
  • 1 tsp rosemary
  • ¼ cup olive oil
  • 1 Tbsp butter
  • 2 medium carrots chopped in large chunks
  • 2 stalks celery cut into large chunks
  • 1 medium to large onion chopped
  • 2 cloves crushed garlic
  • 1 to 2 cups chicken broth (keep in mind of the size of the pressure cooker)
  • 2 lbs red potatoes (washed)
  • 2 Tbsp butter

Instructions:

Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together. Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking. Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce.

Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes.

Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter. Salt and pepper to taste.

Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes.

Hungarian Lazy Woman Soup and Dumplings

By , March 27, 2012

Submitted by Pamela F.

Hungarian Lazy Woman Soup and Dumplings 300x225 Hungarian Lazy Woman Soup and DumplingsThe Hungarian Soup:

Ingredients:

  • 1 ½ pounds – Round Beef Steak (if you prefer, you may use Chicken) Veggies are 1 cup each of fresh: Cauliflower, Broccoli, (you may add others if you wish. Cabbage will take over this broth though.)
  • 3 – large Carrots
  • 1 – Red Pepper (sliced in half)
  • 4 – Celery stalks
  • 1 – Medium Onion
  • 4 – Potatoes
  • ¼ cup – Soy Sauce (our secret ingrediant)
  • 3 tbs – Hungarian Paprika (or any Paprika)
  • 1 – Quart of regular Tomato Juice (not V8)
  • 2 – cups of water (Note: You may add more if the Dumplings makes it to rich.) Salt and Pepper to taste

Instructions:

  1. Do not cut up the vegetables. Just throw them all into the Instant pot with the seasonings and Beef Steak.
  2. Put on the lid and set the Instant Pot cook for 35 minutes on the “Meat” setting.
  3. Release steam and carefully take out all vegetables and Beef Steak. You want a smooth soup. You may blend them up if you wish and re-add them. In this soup though, I typically save them for some another soup and freeze them.
  4. Cut up the Beef Steak and add it back in the broth.
  5. Sent the Instant Pot to Sauté and let the broth heat up and simmer.
  6. Add the dumplings. (Directions below)

The Hungarian Dumplings:

While the soup is cooking – you will want to make the dumplings. (You may cut this recipe in half if you wish)

Ingredients:

  • 1 – stick of Butter softened
  • 12 – Eggs
  • 1 – softened large Potato (you may use ½ cup of Instant potato too)
  • 3-5 – cps Flour
  • ½ tsp – each – Paprika, Garlic and Onion powder
  • 1 1/2 – tsp – Salt
  • ¼ tsp – Pepper

Instructions:

  1. Whip up the butter until lightly fluffy
  2. Add the rest of the ingredients one at a time and mix them until a soft dough-ball starts to form. You want your dough to be slightly sticky to the touch so only add enough flour to form a very soft dough. Mix (or knead) until the dough is smooth.
  3. When the finished soup broth is simmering on the Sauté setting, drop the Dumplings into the hot Broth with a teaspoon. I use two of them. One to grab dough, the other to push it off the spoon. Make sure the Soup remains simmering. In other words, don’t drop them to fast or they will stick together and cause the soup to cool.
  4. Once fully cooked, the Dumplings will float. Continue cooking for another 15 minutes to let the soup flavorings absorb into the wonderful Dumplings!

Note: I top my soup with a sprinkle of Parsley and a dollop Sour Cream! You may add cheese too. :-)

Enjoy!