Month: August 2020

This is a quick 3 part process. Not quite “throw it in and walk away”, but close to it. Compared to stove top Risotto this is a snap!
The Old Bay seasoning adds a tad bit of kick to take it up a notch. I can feel the spice a bit but, my husband still adds hot Sauce. Arborio rice makes this one happen.
You may also be interested in my Risotto with Broccoli and Mushrooms…link here. Risotto with Broccoli & Mushroom. IP

Serves 2 large servings with some leftovers

1-16 oz Bag of raw Frozen Shrimp (I use peel-ON Shrimp) You will need to partially thaw them in cold water just until they are peel-able and partly thawed. It’s ok if they thaw before you put them in but they need to be really cold because they cook fast. ( 3-5 min).
1 c onion Chopped into small pieces
3 cups Chopped Broccoli (smaller pieces).
1 c Arborio Rice.
2 Tbsp Garlic.
2 Tbsp Costco’s Better than Bullion Chicken and 2 3/4-3 c water (or 2 3/4- 3 c Chicken Broth + 1/4 tsp Salt and 1/4 tsp sugar) 3 cups makes it creamier.
3/4 stick Butter.
1 Tbsp Evoo.
1 tsp Old Bay seasoning (more if you like it more spicy but it has salt in it so adjust elsewhere for salt if you use more)

Optional: 1/2 c Parmesean to be stirred in at the end.
Hot peppers ? for garnish if you like heat .

Turn Pot to Sauté Low, (Low prevents browning Butter and Rice on the bottom) and toss in the EVOO and Butter, let it melt, then stir before adding the Onion and Garlic. Stir around for a few seconds and let them cook for about 2-3 minutes then throw in the Arborio Rice .
Stir a few times and let set and sizzle for about 2-3 minutes. Add the Old Bay and Then the water/broth/ bullion and deglaze any brown that may have formed on the bottom.

Set time for 4 min/ 10 min NPR. While it’s cooking
Turn the Pot off and Back onto Saute..

Stir Risotto, add Broccoli and stir It in… put the lid on for a 3 minutes, and let it set to cook a bit. You may have to toggle between sauté and off so that the rice doesn’t burn. Do this next part fast so that not too much steam escapes….Take the lid off quickly and stir the Risotto, then add the Shrimp and bury them Deep into the Rice and Broccoli . Put the lid back on and turn the pot completely off. You will have to toggle between off and on to sauté again, turning it back on and then off a couple of times. Leave the Shrimp to cook for 3 minutes. Stir again and bury any undone Shrimp… It will still be bubbling. Once the Shrimp are all done, Open the lid and add Parmesan Cheese if your using it. Stir once more scraping the bottom to get any browning rice off.
Serve up and enjoy.

This is a Meal in itself!

Makes enough for 2 with leftovers.
If you don’t have Cooked Chicken, use Raw and throw it in on top of the noodles.

FOR THE SAUCE:
1 cup Cooked Butternut Squash.
1 clove Garlic
2 Eggs.
1 Tbsp Costco’s Better than Bullion Chicken
1/2 c Heavy Whipping Cream.
1/8 tsp Nutmeg.

DIRECTIONS:.
Using a Food Processor, toss in the Garlic and give it a good spin. Add the Butternut Squash and pulse a few times until it breaks down, then add the Cream, Better than Bullion Chicken and Eggs. Process until the sauce is creamy. ?
Pour the Sauce into a Sauce Pan and heat slowly, stirring constantly, over medium heat until it thickens enough to coat the back of a spoon . Do not boil. Set aside.
See Below For Pics.

FOR THE CARBONARA :
2 pre cooked Chicken Thighs chopped
(use Raw if you don’t have cooked. Just chop into 1” pieces and toss in on top of the noodles to cook with them).
5 pieces of pre Cooked Bacon Chopped (even though it’s cooked, I Crisp it)
1 c Onion Chopped finely.
2 c fresh chopped Spinach.
2 c sliced Crimini Mushrooms
8 oz Spaghetti Noodles broken in half.
1 1/2 c water (Your Onion and Mushrooms will add more liquid to cook the Noodles).
2 Tbsp Butter.
1/4 tsp Salt.
1/4 tsp Pepper.
1/4 c Parmesean Cheese ( for after its done).

DIRECTIONS:
Set the Chopped Bacon and Chicken aside. (If using Cut up raw Chicken, put it in on top of the Noodles)
Pour the Water into the Pot, add the Noodles in a staggered pattern and swish it around in the water to get them all wet, then add the Onion and Mushrooms, along with the Garlic, Salt, Pepper and the Spinach on top. Do Not Stir.
Set the Time on the Pot for 3 min. Use QR. Let set 1 min before opening lid.
After opening the Lid, let the Pasta set if it needs another minute to absorb the rest of the water that it will.
Pour the Squash Sauce in with the cooked Pasta and add the Chicken (if you didn’t put raw chicken into the pot to cook).
Stir to heat the Chicken. Do not Boil. Add Cheese. Stir and add Bacon Last. Serve up.

This recipe is for the 8 q but can be revised for the 6
if your making Rice at the same time then you will need a long legged trivet as shown in pic or you can use a lotus steamer.

4-6 frozen Chicken Thighs

2 c Onion chopped

6 cloves Garlic

1 Tbsp Cumin

1/2 tsp Anise

1 c Mole paste

1 1/2 c Water 2 Tbsp Costco’s Better than Bullion Chicken ( you may need to add more after the Chicken is done Depending on how much liquid it releases)

Put the Onions, Garlic in first, Cumin and Anise and then the Chicken, Mole and better than bullion.
If your making Rice, this is the time to put another long legged, Trivet on top of the Chicken, and then the stainless Bowl of Rice and it’s liquid. use 1 C Rice to 1 c water MINUS 1 Tbsp per cup that you add. make sure to rinse the Rice and drain it extremely well.
Set the time for 25 min, and let it NPR for 20.

Open the lid, and remove the Rice, (If you made some), then the Trivet, it’ll be a mess but shake it off. Your mole paste will still be setting on top of the Chicken, so scrape it off, and remove the Chicken. Remove the chicken from the bones. Stir up the Mole Sauce taste it, and add more seasoning if needed. and Put the chicken back in. Also, now is the time to adjust the flavor. If you think that there is too much mole paste in the sauce, you can add chicken broth to it, It will thin it down a bit and add more chicken flavor (Costco’s Better than Bullion Chicken and water).

I use a Bundt Pan for this so that it takes less time and cooks evenly. A straight sided pan would work best but I don’t have one. If you don’t have either a Bundt or straight sided Bundt pan, add 5 min of cook time to the Instant Pot.
Add cheese to the top and then set under the broiler or in this case the Air Fryer Lid to the Duo Crisp plus Air Fryer. I serve it on its side like a slice of Bundt Cake.

6 large Eggs.
1/2-2/3 C Heavy Whipping Cream.
1/2 C Grated Cheese plus more for the top.
1/3 c Bisquick (or use 1/3 c Self-rising Flour and 1 Tbsp powdered Milk).
1 Tbsp Butter.
1/2 sliced Mushrooms.
1/2 chopped Ham.
1/2c Ground Sausage Cooked (If using raw, see cooking instructions below ).
1/4- 1/3 c Chopped cooked Bacon (if using raw, see cooking instructions below).
1/2 c Cooked Spinach (see instructions below for cooking if you don’t have it cooked already).
1/2 c Finely Chopped onion.
1 /4 tsp Salt.
1/8 tsp Pepper

OPTIONAL: 1 Tbsp thinly sliced Serrano Pepper or a few dashes of Red Pepper Flakes.
NOTE: [If you want to do this all in the Instant pot you can. Also if using raw sausage and bacon, Turn the pot to Sauté, Sauté the sausage And Bacon together Sauté, and then drain the grease off leaving a Tbsp in the pot, then toss in the Butter, Onions and Mushrooms and stir then add the Spinach and stir. Let the Spinach wilt down. Pour it into a bowl while you remove the pot and rinse out. Cool stainless Pot down, dry and replace It back into the Instant Pot Base. Add recommended amount of water and continue on to Beating the Eggs in instructions below.*

FOR STOVE TOP: … In a frying pan on Med heat, if you are using precooked ground Sausage and Bacon set that aside, if not, now is the time to Sauté it together, drain all but 1 Tbsp of the grease off. Spoon the Bacon and Sausage out into a bowl to cool a bit and then set aside.
In the same frying pan, saute the Onion and Mushrooms in the Bacon grease and Butter until soft and Onions are translucent. Add the Spinach and let it wilt down. Set aside to cool a bit.

*Beat the Eggs and add the Cream, then add the Salt and Pepper and Bisquick, Then stir quickly but don’t over mix or you will flatten the baking powder in the Bisquick. Next, add the Onions, Mushrooms, Spinach and the rest of the ingredients and just fold them in evenly.
Spray the sides column and bottom of your Bundt Pan well so that it doesn’t stick. (I had some trouble getting it out of my non stick surface so I ran a skinny Knife like silicone spatula that is for the Vitamix around the edges).

Pour recommended amount of water into the stainless Pot. In my case it is 1 1/2 c In my 8 qt.
Cover the Bundt Pan with paper towel and using a long handled Trivet, lower it into the IP.
Set the time for 15 min and then give it 5 min NPR. Open the Pot and sprinkle more Cheese on top. Switch the lid to the Air fryer Lid. Set it to 400° for 5 min until the cheese melts and bubbles. If you don’t have the Air fryer lid you can just use your Broiler.

Remove Bundt Pan from the Pot and let set for about 3 minute. Run a silicone Spatula the size of a knife between the edges to release the quiche from the sides. Invert a plate on top of the Bundt Pan and then Flip it over, onto the plate and lift the Bundt Pan off. Slice the Quiche and serve the slices on their sides.