Elizabeth's PORK LOIN Instapot recipe

Instant Pot Pork Chops and Potatoes - Corrie Cooks

Gravy was mushroom soup in the olive oil and butter that seared the pork chops for 4 minutes a side and chicken soup and onions from the bottom of the instapot.

CHICKEN BREAST IDEAS

 Four split chicken breasts (99 cents a lb) fit nicely in the Instapot.

Then I sliced a breast length wise, added lacy swiss, serious cheddar, hot peppers from Jack cooked in olive oil, some butter, paprika, ground pepper and Benson's salt.

2 minutes in the microwave, even if the breast comes out of the refrigerator the next day cold.

Other ideas:  Use Kickin' Chicken spice, use turmeric, use thyme.

May 3 2023

Three chicken breasts with skin.  Put them on parchment in a glass oven dish.  Used Poultry magic, Benson's, black pepper and a spray of canola.  Cooked in oven at 380 for about 40 minutes and then at 350 for another 20 minutes.  I did not baste, but that would have been a good idea.  Delicious.

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Did 11 minutes in instapot plus 10 letting off steam for three split breasts.  Needed more time.  

Put one in the large cast iron roasting pan after slicing it to allow better seasoning..

Coated with half can of cream of chicken soup

3 scoops of sour cream

a quarter stick of butter

tanduri powdered spice

California garlic blend

tumeric powdered spice

black pepper

Benson's salt

parsley dried

a dozen mushrooms whole

About three cups of frozen peas later in cooking process.

Covered and cooked in olive oil on low for a half hour.  This takes care of the undercooked chicken and blends the flavors.

HAMBURGER PATTIES

 jULY 19, 2022

I took the hamburger and made patties to freeze.  I saved a good bit of money by making them myself.  I used the circle molds, placing the thinner edge down on a cutting board.  Then I turned them over to put them in the waxed paper lined freezing container.  I think it will work fine.  I had a half burger left over and ate that.  It was good.  Perhaps I could make the burgers thinner.  The meat was just 80%, but I liked it fine.

STUFFED PEPPERS

 

INGREDIENTS

• 4 large red, orange or yellow bell peppers
• 2 tablespoons olive oil
• 1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
• 1 cup finely chopped yellow onion (about 1 small)
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon red-pepper flakes
• 1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
• ¾ cup dry white wine, chicken broth or vegetable broth
• 1 (14-ounce) can diced fire-roasted tomatoes
• 1 ½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 cup cooked white or brown rice
• ¼ cup grated Parmesan
• 2 tablespoons minced fresh parsley, plus more for serving (optional)
• 1 cup shredded mozzarella, provolone or other semifirm cheese

IFROM NEW YORK TIMES

PREPARATION

1. Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
2. In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
3. Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
4. Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
5. Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
6. Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.