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General Recipes include those that do not need to be done using a special cooking tool like the Instant Pot or Breville Oven. They are usually stovetop or oven baked.
FISH FRY MIX INGREDIENTS:
2 tsp Corn Starch.
2/3 c Flour.
2/3 c Corn Meal.
1 Tbsp Toni Chachere’s Seasoning
1 Tbsp Slap ya Mama Original Seasoning
1 tsp Old Bay Seasoning
2 tsp Johnnies Seasoning or equal
Mix together and use what you need, store the rest in an air tight Sealed Glass Container.
Click here my Hush Puppies Recipe:
Hush Puppies
Traditionally made with dried Sichuan Chili Peppers and oil for the coloring, I use Thai garlic Ginger Sauce and Sesame oil instead.
One Day, seems like about 10 years ago in the Winter time, My Son and I were shoveling our Driveway after a 15” or more Snowfall. My motto is get it quick after it falls if you can because it’s light and easy to shovel when it first falls.
As we finished, I mentioned our recently Widowed Neighbor who was from Japan, still learning to drive since the loss of her husband, spoke very little English and having her hands very full with their Autistic Son, a nice young man, but can not be left alone. So my Son, said nothing, just walked over and Shoveled her Drive way after he had just done ours. My proudness of him grew immensely that day.
Long story short, the next morning she rang our doorbell and handed us this large, beautiful, shallow Japanese Bowl filled with this warm, delicious smelling food! Shocked, I tried to ask her what it was and she said Maybo, or Maypo Tofu….but I struggled to understand. Well, something that surpasses any language barrier is food! It smelled so amazing that I had to taste it right then and there.. it was delicious and my body language gave me away. I loved it, so much so that I kept tasting it, trying to figure out what was in it.
I wrote a note for her to give to her friend the next time she came over…. She could translate the note to ask again what it was and I finally got the name, so I looked it up on the internet and found a recipe that looked close to what I knew was in it, and I did make it, and I did tweek it to get what I was looking for, and then I lost it?????♀️
So this recipe is from the things that I remember putting in, measurements were out the window, so I just did what sounded about right. Some ingredients are just because, and may not be Japanese influence but could be Chinese. I’ll let you be the Judges. This is my Version.
*I have heard that for a Vegetarian version of this, you can substitute Shiitake Mushrooms for the meat in this recipe.
You also may be interested in my Butter Chicken, Pork Red Curry or Tom KA Gai. Links here. Butter Chicken IP, Curry Red Pork IP, Tom Ka Gai IP
Maypo Tofu:
Serves 4
Make Rice ahead of time.
1/2 lb Ground Pork.
2-3 Tbsp Sesame Oil.
6 cloves Garlic minced.
3 tsp Minced Raw Ginger.
3-4 large Scallions chopped. (1 1/2 cups ish) Plus more for garnish.
1 pkg firm Tofu.
2 slices bacon cooked and chopped.. divided.. (save 1/2 out for garnish)
2 Cups rich Chicken Broth. I use homemade (or 1 Tbsp low sodium Better than Bullion chicken and 2 c water). You may want more later.
2 Tbsp Corn Starch.
5 Tbsp Thai Garlic Chili Sauce (More if you want more than 3*Spice).
A few shakes of fish Sauce (1/8 tsp).
2 Tbsp Catsup.
1 Tbsp Miso Paste. (If you use red curry Paste it would end up more red colored)
3 Tbsp seasoned Sushi Rice Vinegar (or Sake).
1 Tbsp Shoyu (Soy Sauce).
In a Medium Bowl, add the Corn Starch and Chicken Broth, Stir, and then add the Chili Sauce, Fish Sauce, Catsup, Miso Paste, Sushi Rice Vinegar and Shoyu, stir well. Taste it, Set this mixture aside.
Use a Large Frying Pan heated to Medium Hi heat.
Add the Sesame Oil and Ground Pork and saute until cooked. You may need to drain the fat depending on your Pork.
Add the Ginger and Garlic. Continue to sauté.
Add the Chicken Broth Mixture. Heat until the Sauce bubbles and thickens. Let simmer for a couple of minutes. Taste your Sauce. Add more Ginger, Better than Bullion, Chili sauce or what you think you may want more of, remembering that the Meat and the Tofu will take a lot of the heat away. You may will want to taste it again after adding them. Add the Scallions, Bacon and the Tofu, fold it in and heat through. Taste it at this point with Tofu and Meat. Add more chili sauce seasoning if you want. Don’t forget to hold some of the Scallions and Bacon out for garnish. Pull the frying Pan off the heat, serve up.
serve over or beside cooked Calrose Rice.
Garnish with Bacon and Scallion.
Preheat your Water Bath to 147° For large eggs. 146° for smaller.
Serves 2 You will have Extra sauce …Enough for 3 servings
3 Gallon sized Zip lock type Baggies.
4 Eggs. Room Temp.
1/2 lb Thinly sliced Ham.
2 English Muffins. (Ciabatta can work too)
Butter for the Muffins
**********.
For the Hollandaise Sauce: *Note for a much lighter eggless version of a creamy lemon sauce with far Less Butter consider this one.Lemon Sauce for white Fish….Creamy & light .. Simple EXCEPT USE 1/2 Tbsp Corn Starch and 1 1/2 Tbsp Flour rather than what is listed in the Recipe.
5 Egg Yolks (AA Large).
10 Tbsp+ 1 tsp. Salted Butter (Melted….not necessary but makes it faster)
3 Tbsp water.
1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if you don’t have quite enough).
Pinch Salt.
Dash Pepper.
A couple Dashes of Hot sauce
Start the Water off by using very HOT tap water. Not hotter than 147° though.
Fill your vessel with water for the Sous Vide Bath. If you turn on the Sauté feature for 2 min, then off and then on to Sous Vide, it will help to heat the cook plate on the bottom and heat up the pot, making the pot come to temp faster
If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp.
For the Hollandaise Sauce:
Pour all Sauce ingredients into a gallon sized Zip lock Baggie.
Put the sliced Ham into another Baggie, and the Eggs can be cracked into seperate baggies so that you can actually see when they are done, or they can go in whole into a seperate basket to hold them or they can just go loose in the Water Bath.
If you have those little “as seen on tv” Egg cookers, (see pics) you can use those it they seem to take a little longer longer to cook… (the whole time.)
After the water comes to 147° Sometimes I quicken the process by turning the pot to Sauté for a couple min but…use a digital and stop at 145° Then turn on to Sous vide…keep a close eye on it)
Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggies into the Water Bath. One at a time, using this displacement method, lower all 3 of the Baggies, into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. It is ok to float a little with the ham but try to submerge the sauce..Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place.
Set a timer for 1 1/2 hours.
Walk away for about an hour and a half, and when your ready, close to the two hours, you can toast the muffing in a toaster but this is how I do it.
I Butter the English Muffins and put them on the griddle for a couple min to heat up well, not toast hard, or use a cookie sheet and then into a Toaster Oven, or under a Broiler until the muffins slightly toasted. Watch careful so they don’t burn.
Preheat your plates under hot tap water or in a warm not hot oven .
Check the Eggs for doneness. (I had an issue one time with the in Shell Eggs, not quite done, so I put a bowl of Hot water in the microwave for a minute or so until the water temp was 160° or a little higher, I cracked Each Egg into a seperate baggie and put the Baggies into that bowl of hotter water just until I could see that they were done.) . …Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath. Get your Muffins out and onto the Plates. Add the Ham slices evenly. Move the ham around making a hole in the middle of the Ham so that it will hold the Egg. Get the Eggs out and do this over the sink or bowl..break the Egg open over a slotted Spoon to let excess liquid drain.
Carefully put one egg per Muffin half, then take the Hollandaise out again and spoon or pour over the Eggs.
Serve up!
Garnish with parsley on the side and Lemon Wedge.
Similar to its Cousin “Chicken” French Onion Soup, the sweetness of the Onions and Chicken Broth set this apart from the It’s other delicious Cousin “Beef” French Onion Soup.
Makes enough for 5- 6 servings. Takes about an hour start to finish. including Prep.
Also, check out my other French Onion Recipes
French Onion Soup IP and Sirloin Tri Tip Roast for French Dip.
French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches
If you have the Air fryer lids to any of the Instant Pots, you are going to love using it with this recipe PRIOR to using the pressure cooking lid.
Also, if you have any Pork Broth from drippings, then use that, but if not then use Chicken Broth, or a combination of 3/4 Chicken and 1/4 Beef Broth.
Another way to serve this is French Dip style Sandwiches…See the Bottom.
You will need:
6-8 good slices of Baguette type of Bread. 1- 1 1/2” thick. English Muffins or Ciabatta Bread Buns works great too.
2 slices of Cheese per piece of Bread to be used of Room temperature Monterey Jack, Provalone, or Gruyere (works best) or, if you don’t have either, and do have Mozzerella Sticks or freshly grated, you can use that. (I don’t use pre-grated because the anti caking agent in it will not allow for the cheese to melt well.). Set aside.
In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add:
2 large White Onions sliced thin
14 Oz Pork Broth. (Chicken if you don’t have it. Or half Beef and Half Chicken)
1 Tbsp Low sodium Better than Bullion Chicken.
1 Tsp Better than Bullion Beef (omit if you already added Beef Broth)
1/2 c Chardonnay * NO more (a dry wine will tone down some of the sweetness from the onions).
3/4 tsp Salt
1/2 Tsp Pepper
2 Tbsp Butter.
2 1/2 lbs thinly sliced Pork Shoulder/Butt
*note, if you don’t want to use Chardonnay, you can use 1 tsp Sushi Rice Vinegar and 1/2 c Chicken Broth. Or if you don’t want the sweetness of the Onions, use a dry White Wine.
I usually sear the Pork until using a frying pan, or use the Air fryer Lid.
If you don’t have the Air Fryer lid, sear them for about 10 min and continue from there, load some of the Onions, then the Pork and then more Onions on top so everything is in the pot. But if you DO have the Air fryer Lid , you will load the Pot different so that the Raw Pork is on top of the All other Ingredients.
Set the time for 4 min and allow 30 min NPR.
Skip the next paragraph and move on to remove the Pork from the Pot and turn it off and back on to Sauté Hi.
If you DO have the Air Fryer lid to your IP, then your gonna love this feature. Instead of searing Pork in a fry pan or the Pot, the Air Fryer lid will work on the Slices of Pork BEFORE pressure cooking.
After adding the Onions and all the other ingredients into the pot, with the Pork on top, put the Air Fryer Lid on the IP and hit air fry 400°. Adjust the time to 15 min. When it’s done, take the lid off and switch it out for the Pressure lid. Set the Pressure Cook setting time on the Pot for 4 min and leave it to NPR for 30. The Pork will be Perfect.
While the Soup is cooking, fix the Bread and Cheese.
For the toasted Bread and Cheese ,
PREHEAT OVEN to Broil.
Butter the slices of Bread on one side and toast it under the Broiler for a couple minutes til lightly Golden browned. Turn the oven off and set the bread in bowls. Lay a piece of cheese on the Bread. Put the bowls in the Oven to stay warm.
Oven needs to be no hotter than about 130° So that the cheese doesn’t melt too much.
When the Pork is done, Remove the Meat with a strainer spoon to a bowl, Set aside.
Turn the pot off and back on to Sauté HI.. let it go for about 10 min to reduce the broth.
Taste the Soup and at this point add more salt or pepper and or Better than Bullion.
Now that your soup is reduced, add the Pork back into the pot and let it re-heat nice and hot…to a boil. Turn the pot off. If you think it will need it, then turn the pot back on to Keep Warm.
Ladle some of the Soup onto the toast, then add some more Cheese…
Here is where you could put it under the Broiler for a couple minutes or…..just spoon a little more Broth with a bit more Pork onto the cheese to get it melting.
Make sure to use enough broth to soak well into the bread.
Hits the spot.?
The meat pieces are bite size and a little larger and break up very easily.
************************************************************
For FRENCH DIP Pork Sandwich:
Use Ciabatta Bread . Butter one side and fry it on the Griddle like Grilled Cheese. Add cheese to the hot toasted side and load up the meat on one side.
Serve with some of the Broth in a Cup.
You may be interested in my Mushroom Cream Sauce recipe …link here for a different type of Sauce with them.
Mushroom Cream Sauce
4-1 1/2” thick Pork Chops.
1 tsp Johnnies Seasoning or equivalent
1/2 tsp Slap Ya Mama.
1/2 tsp Poultry Seasoning
1 1/2 c Water
2 tsp Low Sodium Better than Bullion Chicken.
8 Oz sliced Crimini Mushrooms
1 onion sliced thin (or 1/4 onion and 2 large Scallions.
1 Slice Bacon cut up and sautéed (save grease for the Chops)
For the Slurry:
4 Tbsp heavy Whipping Cream.
4 Tbsp Flour
Mix the seasoning together or just sprinkle it on the Chops…Season them well on both sides.
Using a heavy Cast iron type frying Pan heated on Medium Hi heat, add the Baacon and fry it up, then leave the grease to sear the Chops in. Move the Bacon far to the side or remove from the pan into the IP Add the Chops to the pan, you may need a bit more oil….Evoo. Sear the Chops for about 3 min per side until they are browned on both sides.
While the Chops are browning, slice up the Onion and scallion if using…add them with the Mushrooms and Broth to the IP
Fit the Four chops around on top of the Veggies….(no trivet), see the pic below, they won’t fit around the same in a 6q but will fit tightly in the 8q. So if you have a 6, then stack the last one over holes between the three bottom Chops.
Deglaze the pan with 2 Tbsp of water and get allllll the goodies cleaned up and pour it over the Chops in the Pot.
Set the time for 2 min, (yes 2) and allow for 20 min NPR. Pin will drop at around 6 minutes into the NPR. Don’t open the lid…it’s still cooking.
Test the thickest for doneness with digital thermometer. (If you don’t have one cut it open) remember it will keep cooking for about 7-10 min after they are taken out to rest. If the temp is not at least 145° they can set in the pot for more time to come up to temp. You can cut into one to be sure. Remove Chops to a warm plate to rest.
Turn the Pot off and back On to Sauté hi 30 min. Mix up the Cream and Flour until it’s smooth. Add the Slurry to the Broth and stir quickly with a whisk until bubbly then another couple of minutes in until the Gravy is thickened.
Enjoy.
This recipe is similar to other Vietnamese Brussel Sprout recipes out there but this one is for the Air Fryer and Frying pan combo.
2 c Brussel Sprouts cleaned, trimmed, & cut in half lengthwise.
For the Sauce:
2 ish Tbsp Basalmic vinegar.
2-3 Tbsp Lime Juice
2 ish Tbsp Sushi Rice vinegar.
2 ish Tbsp Fish Sauce.
2ish Tbsp Shoyu
1/4 c Water.
1/2 Tbsp Sugar with
1/2 Tbsp Monk fruit/Erythritol blend.
2 cloves Garlic minced.
3 whole red Thai Chili or Fresno type Peppers chopped fine (Or use 1 jalapeño or Serrano Pepper)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil
3 Tbsp Peanut oil
1/2 c Chopped Cilantro.
Preheat the Oven on Air Fryer setting to 450°
Use a 3 cup Bowl and add all of the Sauce ingredients, stir. Set aside for flavors to Macerate.
Use a medium bowl. Toss the Sprouts in, add the Peanut oil. Carefully Mix well. Use a Cast Iron pan that fits into the Breville that you can brown the flat part of the Sprouts in, and then transfer right into to the Oven for Air Frying. If your not using the Breville. Preheat your air fryer.
Add the Sprouts to the pan, flat side down.
Turn the pan on med hi, and sear them for about 10 min.
When some of the Sprouts turn Brown on the flat side, put the whole pan into the Oven and Air Fry for about 10-15 min. Watch them.
If you are transferring the Sprouts to another Air fryer, follow the directions on cooking Air fried Sprouts.
Pour the Cooked Brussel Sprouts into a bowl and garnish with some of the Cilantro on top before serving. Pour the Sauce over the Sprouts just before Serving.
This one is by request from a sweet Gal that l I met in the Goodwill Store, so here you go Stephanie .
If you choose to leave your Corn Husks on… cut the back side of the Ear off about 1/2” into the ear, nice and flat so the husk can clear the rounded end when you pull it off. When cooking, extend the NPR time to 3 min because of the extra bulk of husk. Just Bull the husk from the front tips to remove silk and all.
Makes sauce for 4-6 Ears
4-6 Ears of your favorite Sweet Corn
3/4 c Best Foods Mayonnaise
1 1/2- 2 tsp Pico Pica HOT Sauce or your own favorite.
1 lg clove Garlic minced.
3/4 c fresh grated Parmesean..(1/2 c for the sauce and the rest to sprinkle on later)
1 1/2 – 2 tsp Chili Powder plus more to sprinkle on corn.
3 Tbsp Aneheim, Jalapeño, Serrano, Fresno or Green Chili pepper of your choice.
2 Scallions Chopped. Divided in 1/2.. (save 1/2 for garnish.)
1/2 c. chopped Cilantro divided, (1/3 c for the sauce and the rest to garnish the top)
1 lime … split. (1 1/2 Tbsp Lime juice). Cut other half into and save quarters
1 1 /2 tsp coarse kosher Salt or just coarse salt.
A few shakes of Fresh ground Pepper plus more to sprinkle on each ear.
A few sprinkles Johnnies seasoning salt or equivalent
IP Add required water. Put the trivet in the bottom.
Rinse the Corn and Sprinkle lightly with Chili Powder and Johnnies seasoning salt.
Add the Corn to the trivet, close the lid and turn the time to Hi pressure 1 minute, when the pot beeps allow for 1 min NPR (Natural Pressure Release).
While the pot cooks the Corn, make the Sauce.
Add Mayonnaise to a small Bowl, add Hot Sauce, minced Garlic, Parmesan, Chili Powder, 2 Tbsp of the chopped Aneheim Pepper, (save the rest for garnish), 1 of the chopped Scallions, 1/3 c Cilantro, 1 1/2 TBSP of Lime Juice, Salt,
To Serve:
Spread about 3 Tbsp of the Sauce onto an Ear of Corn and garnish with the Cilantro, Scallion, Parmesan, Chili Powder, Aneheim Pepper, Black Pepper.
** 2 1/2 stars for heat.. Spicy.
This Delicious Spicy Indian Dish is Basically Chicken Curry. Serve with a small bowl of plain yogurt for people that want a quick relief form this moderately spicy bowl of deliciousness. Leave the Cayanne out entirely if you dont like Spice.
You may also like My Red Pork Curry, and Tom KaGai, or Maybo Tofu links here.
Curry Red Pork IP, Tom Ka Gai IP, Tofu (Mabo Tofu)
It can be made of course with boneless skinless thighs and they can be chopped up if you like, but I choose to leave it intact for the extra flavor. I skim the fat after it’s all cooked. You can also blend up the sauce to smooth it out if you like it better that way.
Serve with Rice or Cauliflower. To make rice at the same time instead of the shown Cauliflower, use the same stainless bowl and trivet and 1:1 water to rice (basmati here) ratio make sure to rinse well and drain really well before adding your liquid.
I have an Friend, born in India who first introduced us to Curry.. and I have made it ever since. We loved to work in the Kitchen together!
This Recipe is for the IP, but can be made stove top as well.
If you have Seeds (Mustard, Cumin, Cardamom, Coriander etc) then by all means use a small pinch of them along with your powdered Spices. It’s nice to bite in to a pop of flavor. I was totally out of Corriander, so I used my Seeds in the Powders place.
INGREDIENTS:
6 med – larger Bone in Skin on Chicken Thighs.
1 onion chopped to fine pieces ( save any juice that they lose).
6 cloves Garlic minced.
4 Roma Tomatoes chopped (catch the juice from cutting them up too…important).
2 Tbsp Tomato Paste.
1/3 c chopped Cilantro.
1 1/2 Tbsp Ginger minced
1 Tbsp Cumin.
1 1/2 tsp Coriander.
1 1/2-1 3/4 tsp turmeric.
1- 1 1/2 tsp Cayenne.
1 1/2 tsp Curry powder.
2 tsp Garam Masada
1 1/2 tsp Cardamom
1 tsp Salt.
1 Tsp Pepper.
4 Tbsp Butter split in 1/2 2 for the frying and 2 for the pot.
1 Tbsp Evoo.
1/2 c Heavy whipping cream or plain Greek yogurt (STIRRED. For ease of mixing in) or use 1/4 c of each.
1 tsp low Sodium Better than Bullion Chicken
1/3 c Water (remember your Tomatoes, Onion and browned Chicken have juice, so about 1 – 1 1/4 cups of liquid are accounted for).
Optional: Thai Chili Peppers can be added in place of some of the Cayanne for more heat.
DIRECTIONS:
In a separate Frying Pan, set to Medium Hi heat.
Melt 2 Tbsp Butter and add 1 Tbsp Evoo to the Pan.
Lightly Salt and Pepper the Chicken on both sides.
Start to Sauté the Chicken Skin side down first until Brown. Flip to slightly Brown the other side. When it’s done you will pour juices and all into the Pot.
Meanwhile chop the Cilantro, then I use my Cuisinart food processor to mince the Garlic first and then chop the Onion.
Add the Tomatoes, to the Food Processor, chopped into 1” pieces so that they will chop up well.
When the Tomatoes are chopped, add them, the Cilantro and Spices to the Pot. Then when the Chicken is done, arrange it around inside the pot On top of the Veggies, do not stir.
Add the Tomato Paste to the tops of the Chicken and don’t stir. Last, pour all of the juices including the fats from frying the Chicken into a bowl to measure it. It will count as liquid when the pot is coming to pressure, as well give flavor …and then most will be scooped off at the end.
Add enough water (the 1/3 c as mentioned) to make up the difference from the Juice of Onion and Tomatoes.. it all adds up, and they will give up more yet…. I only have to add 1/3 c water. Using all the liquid that you gather from sautéing, Chopping and Processing prevents the Curry from being too Soupy. Use the 1/3 Water to deglaze the Pan. Pour the water that you just deglazed the frying Pan with into the pot.
Lock the Lid onto the Pot and make sure vent is to Sealing.
Set the time for 4 min. Allow for 25-30 min NPR. The pin will drop around 12-15 min… don’t open! Let it go for the full 25 min. It’s still finishing up cooking the Chicken. After the 25 min, and pin is down, take the Lid off of the Pot and remove Thighs to a Plate and place somewhere to keep warm. Scoop the fat off the top of the sauce into a bowl, then use and immersion blender to blend Sauce.
Turn the pot to Sauté HI to heat the Blended Sauce to a boil.
Add the remaining 2 Tbsp Butter and Cream.
Taste the Sauce and add more Spices now if you want.
Add the Chicken back to the Pot, and let it bubble for a minute.
Turn the Pot OFF and back to Keep warm HI.
Add the Yogurt on top and stir in as you serve up.
Enjoy over rice or Cauliflower or some of each to keep it low carb.
For Low Carb Die Hards, serve with Cauliflower.
We like this with an added side of Oven Roasted Asparagus seasoned with Slap Ya Mama and EVOO.
Serves 2 with Leftovers
3-4 Bone in Skin on Chicken Thighs
1 tsp Johnnies. (Slap ya Mamma for spicier version)
2 Tbsp Butter. (Use 1 Tbsp for the Chicken and Tbsp for the Mushrooms)
3 Tbsp Evoo. (Use half for Chicken and half for Mushrooms)
3 Tbsp Basalmic Vinegar.
3-4 Tbsp White wine.
3 large Cloves Garlic, sliced thin.
6 leaves Basil chopped (save 1/2 for the end)
1 Scallion chopped (save 1/2 out to Garnish)
2 Oz sliced Mushrooms, (1 c).
1 c Cherry Tomatoes halved.
4 c Fresh Spinach.
2 Pinches Salt.
Pinch Pepper.
Parmesean Cheese.
3-4 slices Muenster Cheese
Season the Chicken Thighs with the Johnnies seasoning Salt.
Using a medium sized cast Iron Frying pan, preheated to Medium Hi heat, pour in 1/2 of the EVOO and Half of the Butter. Sear the Chicken until nice and Golden Brown on Both sides, (about 3-5 min per side). You may turn to med after is starts to cook well depending on your stove it will llet go” when ready to flip.
Remove the Chicken onto a plate and set aside.
(You may not need the rest of the EVOO and Butter but keep it around …mushrooms are funny that way). Add the other 1 Tbsp of Butter and the other 1/2 of the EVOO to the Skillet and then add the Mushrooms, and cook until they start to Brown, you may need to turn toggle the heat to cook it like you want .
When the Mushrooms are starting to brown, add the Garlic, stir the just enough for the Garlic to start to break down, about 30 seconds (careful not to burn it ).
Add 1/2 the Scallion and 1/2 of the Basil, then the wine and Vinegar to deglaze the pan. Return the Chicken to the Skillet, Skin side up, right on top of the Mushrooms, then scatter the halved Tomatoes around the Thighs.
Add the Spinach on top of the Chicken and Tomatoes. Sprinkle with Salt and Pepper. Cover the Skillet and turn the burner heat down to Simmer and cook for 20 min. Before serving, carefully remove the Spinach off of the Chicken. Add a slice of Cheese Per Thigh, set the Lid back on to let the cheese melt.
Add the other half of the Scallion and Basil
To Serve:
Add a bed of Spinach and Tomatoes onto the plate first and then add a piece of Chicken on top of but slightly offset of the Spinach.
Sprinkle with Grate or slivered Parmesan on top.
Enjoy!
Ohhhh Yeah! Delicious. My cheese melted after the photo shoot?.
Check out my other French Onion Recipe Links.
French Onion Soup IP and Sirloin Tri Tip Roast for French Dip.
French Onion Pork Soup or French Dip Sandwich IP.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches
This Recipe is super easy.
If you have the Air fryer Lids to any of the Instant Pots, you are going to love using it with this Recipe PRIOR to using the pressure cooking Lid.
Also, if you have any Pork Broth from drippings, then use that, but if not then use Chicken Broth.
INGREDIENTS FOR ASSEMBLING
4 Pieces Low Carb Bread or Baguette type of Bread. 1 1/2” think. You will stack 2 of the Low Carb Bread slices per Bowl.
English Muffins, Hoagies, Mini French Breads, Ciabatta will all work for you.
2-4 slices Room temp Monterey Jack Cheese, Muenster, Swiss, Gruyere (works best) or, Provalove, if you don’t have either, and do have Mozzerella Sticks or freshly grated, you can use that. (I don’t use pre-grated because the anti caking agent in it will not allow for the Cheese to melt well.). Set aside.
INGREDIENTS FOR THE SOUP.. In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add:
2 thinly sliced Vidallia Onions.
1/2 large Sweet Onion, thinly sliced
1 box of sliced Crimini Mushrooms
1 cup Pork Broth. (Use Chicken if you don’t have it)
1 Tbsp Reduced sodium Better than Bullion Chicken
1/2 c Chardonnay * ( a dry wine will, tone down any sweetness from the onions).
1/2 tsp Salt
1/4 Tsp Pepper
2 Tbsp Butter.
4 larger sized Bone in Skin on Chicken Thighs
*note, if you don’t want to use Chardonnay, you can use 1 tsp Sushi Rice Vinegar and 1/2 c Chicken Broth. Or if you don’t want the sweetness of the onions, use a dry white wine.
I usually sear the Chicken until nice and brown using a frying pan BUT, if you don’t have the air fryer lid, sear them for about 5 min per side until nice and brown and continue from there, load some of the onions, then the chicken and then more onions on top so everything is in the pot. Set the time for 4 min and allow 30 min NPR.
Skip the next paragraph and move on to remove the Chicken from the Pot and turn the pot off and back on to Sauté Hi.
If you DO have the Air Fryer lid to your IP, then your gonna love this feature. Instead of searing Chicken in a fry pan or the Pot, the air fryer lid will work on the Thighs BEFORE pressure cooking. )
After adding all the Onions and all the other ingredients into the pot, with the Chicken on top, skin side up, put the Air Fryer Lid on the IP and hit air fry 400° for 15 min. When it was done, take the lid off and switch it out for the Pressure lid. Set the time on the Pot for 4 min and leave it to NPR for 30. It will be Perfect Chicken.
PREHEAT OVEN TO 130°-150° if it goes that low (if not, 200° for 5 min and turn off…don’t forget it!)
*Either way you have chosen to cook the Chicken, at this point.. Toast your bread, butter it and and keep it warm. you can set it in a bowl and keep both warm in an Oven at 130°
Remove the Chicken and turn the Pot off and back on to Sauté HI.. leave it go for about 10 min to reduce the Broth while you remove the skin from the Meat and then the Meat from the Bones . Break it up into bite sized pieces but don’t shred it .
Taste the Soup and at this point add more Salt or Pepper and or Better than Bullion.
Toast your Bread. Butter it . Put a slice of Cheese on it and Set it in a Bowl. Set aside into a preheated warm 130° ish Oven…see pic (not so hot that it kills the Cheese)
Now your Soup is reduced, so add the Chicken back into the Pot and let it re-heat to nice and hot…barely to a boil.
Turn the pot off. If you think it will need it, then turn the pot back on to Keep Warm.
Ladle some of the Soup onto the toast, then add some more Cheese….
Here is where you can put it under the Broiler for a couple minutes or…..just spoon Broth with a bit more Chicken onto the Cheese to get it melting.
Make sure to use enough broth to soak well into the Bread.
Hits the spot.?
