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Pineapple Shrimp Stir-fry Sweet & Spicy Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Our bbq Stir-Fry with Shrimp and pineapple packs this stir-fry full of flavor without tons of time or effort! Simple and fast, you can serve over noodles or rice. Sweet pineapple and tangy barbecue Chinese-style shrimp make for a grown-up version of a sweet and sour stir-fry. You can use fresh or canned pineapple. You Will Need 4 Cups Fresh Pineapple (or 1 canned, drained) 1 8oz Bag Sugar Snap Peas 2 Red Bell Peppers Cubed 3 tbs Butter 1/2 Cup Of Your favorite BBQ Sauce 1 16oz bag medium shrimp salt and pepper to taste Other Recipes you might like Crab, Cheese Balls Crab Casserole Crab Ricotta Cheese Appetizers Seafood Pasta Salad Parmesan Potato Bites Sauted Onion and Imitation Crab Directions If using fresh pineapple (cube) If using Canned Pineapple (drain) Remove tails from shrimp and set aside. Add 3tbs of butter to a medium skillet. Add your cubed pineapple, your 8oz bag of sugar snap peas and your red bell pepper. Cook on medium heat for 10 min or until vegetables are almost soft. Add your shrimp and your BBQ sauce and simmer for another 5 to 8 minutes. Remove from heat, serve with rice or noodles and enjoy!

Easy Bacon Mushroom Chicken Casserole Unlock the ultimate comfort food with this Bacon Mushroom Chicken Casserole, A family dinner even the kids will love! Featuring juicy chicken breasts, crispy bacon, a creamy cheese sauce, and perfectly sautéed mushrooms. This versatile recipe comes with both oven-baked and Instant Pot instructions, making it a convenient option for busy weeknights or indulgent weekend dinners. Whether you prefer the rich, golden-baked flavor from the oven or the quick and easy pressure-cooked method in the Instant Pot, this dish is perfect for satisfying your family’s cravings. Ideal for those searching for easy chicken casserole recipes, bacon-loaded dinners, or one-pot chicken meals, this recipe is sure to become a household favorite. Pair it with roasted vegetables or a fresh salad for a complete and unforgettable meal. Share The Best Easy Bacon Mushroom Chicken Casserole As an Walmart Creator, I earn from purchases. Ingredients Chicken breasts: 4 Bacon : 8 slices, cooked and crumbled Mushrooms : 1 cup, finely diced Onion : 1 medium, finely diced Cream cheese : 8 oz, softened Heavy cream : 1 cup Shredded cheddar cheese : 2 cups Shredded mozzarella cheese : 1 cup Garlic powder : 1 teaspoon Onion powder : 1 teaspoon Paprika : 1/2 teaspoon Salt and pepper : To taste Fresh parsley : 2 tablespoons, chopped (for garnish) Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site What can you Serve with our Simple Chicken Casserole? Potato Salad Mashed Potato's and Gravy Roasted Garlic, Parmesan Potatoes Caramelized Brown Sugar, Buttery carrots Buttery Parmesan Corn On The Cob How do you make Bacon Mushroom Chicken In the Instant Pot Instructions: Sauté Mode: Set your Instant Pot to sauté mode and add the diced mushrooms and onions. Cook until tender (2-3 minutes). Remove and set aside. Prepare the Chicken: Season chicken chunks with garlic powder, onion powder, paprika, salt, and pepper. Add 1/2 cup chicken broth to the Instant Pot and place the chicken in a single layer. Pressure Cook: Close the lid and set the valve to sealing. Pressure cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then carefully perform a quick release. Create the Creamy Base: Remove the chicken and set aside. Keep the liquid in the pot. Set the Instant Pot to sauté mode and whisk in cream cheese and heavy cream until smooth. Assemble the Casserole: Add the chicken back to the pot along with the sautéed mushrooms, onions, and crumbled bacon (reserve a little for topping). Stir to combine. Sprinkle shredded cheddar and mozzarella cheese over the top. Melt the Cheese: Cover the pot loosely with the lid (do not seal) and let the cheese melt on sauté mode for 3-4 minutes, or until bubbly. Garnish and Serve: Garnish with the reserved bacon and fresh parsley. Serve directly from the Instant Pot. Tips: If you'd like a crispy cheese topping, transfer the mixture to an oven-safe dish, sprinkle extra cheese on top, and broil for 3-5 minutes until golden. Thank you so much for supporting my site How do you make Easy Bacon Mushroom Chicken Casserole In the Oven? Instructions: Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish. Prepare Ingredients: Sauté the finely diced mushrooms and onions in a skillet over medium heat until tender. Set aside. Make the Creamy Sauce: In a mixing bowl, blend cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and pepper until smooth. Assemble the Casserole: Spread the shredded chicken evenly in the casserole dish. Layer the sautéed mushrooms and onions over the chicken. Pour the creamy cheese mixture over the top. Sprinkle half of the cheddar and mozzarella cheese. Add the crumbled bacon and the remaining cheese. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Garnish and Serve: Sprinkle fresh parsley on top before serving. Thank you so much for supporting my site Join Us for the latest updates: Facebook Pinterest Instagram LinkedIn Twitter

Party Dip Recipes Elevate your party with the best in easy dip recipes for every occasion! From holiday gatherings to tailgating, discover a lineup of adult party foods that will be the talk of the event. Dive into flavorful options like artichoke dip, spinach dip, buffalo dip, and more. Whether you're craving hot dips or chilled sensations like guacamole, these easy party dips are sure to be a hit. Get ready to dip into a world of deliciousness with our top-rated party dip recipes – the perfect addition to your next celebration! 🎉🍽️ Spinach Artichoke Parmesan Cheese dip 🍃 Spinach Artichoke Parmesan Cheese Dip – a delightful blend of spinach, artichoke hearts, and a medley of cheeses, all baked to perfection. It's sure to add a delicious touch to any gathering! 💃🧀 Restaurant Style Guacamole 🥑 Restaurant Style Guacamole – crafted with ripe avocados, fresh tomatoes, onions, cilantro, and a zesty blend of seasonings. This classic guacamole is a perfect companion for your tortilla chips or as a delicious topping for tacos. Elevate your snack experience with this flavorful and freshly-made guacamole! 🌮🍅 Join Us for the latest updates: Facebook Pinterest YouTube Instagram Twitter LinkedIn The best Buffalo Chicken, cheese dip 🍗 Best Buffalo Chicken Cheese Dip – a mouthwatering combination of shredded chicken, tangy buffalo sauce, and a creamy cheese blend. This savory dip is a perfect crowd-pleaser! 🧀🌶️

BBQ Meatloaf Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover the flexibility of my meatloaf recipe, offering three different ways to prepare it: using an Instant Pot, baking it in the oven, or preparing it as a make-ahead freezer meal. Whether you're a fan of quick and convenient cooking in the Instant Pot, love the traditional charm of oven-baked meals, or prefer the ease of preparing ahead for those busy days, our recipe has got you covered. With a flavorful mix of ground beef, savory seasonings, and a hint of Italian flair, you can tailor your meatloaf to your liking. This is the best meatloaf recipe, hands down. Just follow our simple instructions for each method to savor a delicious meal that perfectly fits your lifestyle. It's all about making mealtimes enjoyable and stress-free with my versatile meatloaf recipe. For The Meatloaf 2 Pounds Ground Beef 2 packages Saltine Crackers 1 Medium Onion (diced) Tomato Sauce 1 8oz can of 3 Eggs 1 TBSP Minced Garlic Italian Seasoning 1 Tsp 1/2 tsp Thyme 1/2 tsp Pepper 1 1/2 tsp Salt 1 14.5 oz can Petite Diced Tomatoes (drained) A couple of Pinches of Basil (topping) Thank you so much for supporting my site What Goes Well with BBQ Meatloaf? Ranch Style Mashed Potatoes Beefed Up Green Beans Doctored Bush's Baked Beans Parmesan Canned Corn Parmesan Potato Bites How To Make BBQ meatloaf in the instant Pot In a large mixing bowl, combine ground beef, crushed saltine crackers, diced onion, tomato sauce, eggs, minced garlic, Italian seasoning, thyme, pepper, salt, and drained petite diced tomatoes. Mix until well combined. Shape the mixture into a loaf and place it on a sheet of aluminum foil. Sprinkle the top with a couple of pinches of basil. Create an indentation in the meatloaf using your fingers to hold the barbecue sauce. Create a sling out of aluminum foil to lift the meatloaf in and out of the Instant Pot easily. Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully place the aluminum foil-wrapped meatloaf onto the trivet inside the Instant Pot. Close the Instant Pot lid, set the vent to sealing, and select the "Pressure Cook" or "Manual" mode. Cook the meatloaf at high pressure for approximately 25 minutes per pound of meat. For a 2-pound meatloaf, this would be about 50 minutes. Once the cooking time is complete, perform a quick pressure release. Carefully open the Instant Pot, remove the meatloaf, and let it rest for a few minutes before slicing. Brush the top with your favorite barbecue sauce, slice, and serve. Thank you so much for supporting my site How To Make BBQ meatloaf in the Oven Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the ground beef, crushed saltine crackers, diced onion, tomato sauce, eggs, minced garlic, Italian seasoning, thyme, pepper, salt, and drained petite diced tomatoes. Mix until well combined. Shape the mixture into a loaf and place it in a baking dish or on a baking sheet lined with aluminum foil. You can shape it into a traditional loaf shape. Sprinkle the top of the meatloaf with a couple of pinches of basil. Bake the meatloaf in the preheated oven for about 1 to 1.5 hours. Cooking time will vary depending on the thickness and size of your meatloaf. You can check for doneness by inserting a meat thermometer into the center of the meatloaf. It should read 160°F (71°C) for well-done. About 10-15 minutes before the meatloaf is done, you can brush the top with your favorite barbecue sauce and return it to the oven to caramelize the sauce. Once the meatloaf is cooked through and has reached the desired internal temperature, remove it from the oven and let it rest for a few minutes before slicing. Slice the meatloaf and serve with your preferred side dishes. Enjoy your oven-baked meatloaf! Thank you so much for supporting my site This BBQ Meatloaf is a perfect Make-Ahead Freezer Meal Prepare the Meatloaf Mixture: In a large mixing bowl, combine all the ingredients except the barbecue sauce and the basil topping. Mix everything until well combined. Shape and Wrap: Shape the meatloaf mixture into a loaf shape. You can make one large meatloaf or divide it into smaller individual portions, depending on your preference. Wrap in Plastic Wrap and Aluminum Foil: Wrap the meatloaf tightly in plastic wrap to prevent freezer burn. Then, wrap it in aluminum foil to provide an additional layer of protection. Make sure it's sealed securely to prevent air from entering. Label and Date: Label the meatloaf packages with the date of preparation and any baking instructions (e.g., "Thaw overnight in the refrigerator before baking at 350°F for 1.5 hours"). Freeze: Place the wrapped meatloaf in the freezer. You can store it in the freezer for up to 2-3 months. Baking Instructions (after thawing): Thaw the Meatloaf: When you're ready to prepare the meatloaf, remove it from the freezer and place it in the refrigerator to thaw overnight. Preheat the Oven: Preheat your oven to 350°F (175°C). Bake the Meatloaf: Place the thawed meatloaf in a baking dish and bake in the preheated oven for about 1 to 1.5 hours. Cooking time will vary depending on the thickness and size of your meatloaf. You can check for doneness by inserting a meat thermometer into the center of the meatloaf. It should read 160°F (71°C) for well-done. Caramelize the Sauce (Optional): About 10-15 minutes before the meatloaf is done, you can brush the top with your favorite barbecue sauce and return it to the oven to caramelize the sauce. Rest and Serve: Once the meatloaf is cooked through and has reached the desired internal temperature, remove it from the oven and let it rest for a few minutes before slicing.

Instant Pot Oven and Crock Pot Dr Pepper Pulled Pork Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This is the best pork recipe. It is so juicy and tender and the Dr pepper just gives it a flavor that can't be duplicated. This recipe is perfect for BBQ's , picnics , and get- together s . Add it to our Potato Salad and Parmesan Corn you have a meal your guest will talk about for weeks. Enjoy~ You Will Need 3 Pound Pork roast 3 TBS Zesty Italian Seasoning (divided) 1 Can Dr. Pepper 4 TBS Oil (2 TBS Olive Oil ) (divided) 2 Garlic and Onion Drops 1 Bottle Bulls Eye BBQ Sauce (17.5 oz) 1/4 Cup Honey 1/2 tsp Greek Seasoning If you are not using the garlic and onion drops use, 1 TBS onion Powder and 1 TBS Garlic Powder . What does Dr Pepper do to pork? The soda helps tenderize the meat making it melt in your mouth. It also locks in some flavor. The pork is slowly simmered with the soda. Instant Pot Directions Start by laying your pork on a cookie sheet and covering all sides of pork with olive oil. Cover all sizes with 2 TBSP Zesty Italian Seasoning. Turn your instant pot to sauté ~ and add remaining oil. Brown all sides of your pork. When browned, add 1 can of Dr. Pepper to your instant pot, (scrape all bits off the bottom) Add Onion and garlic drops and return pork to your instant pot . Place your lid on and make sure it is on sealing and not venting. Press Manual 60 minutes with a natural release. For the BBQ sauce In a bowl, add your BBQ sauce, 1/4 cup honey, and Greek Seasoning. Mix well. Set aside. After you have done a natural release on your pork, Open lid and remove pork (shred) Place the pork back into your instant pot and add 2 more TBSP Zesty Italian Seasoning . Place your lid back on, and make sure you are on sealing. Press manual for 15 min with an instant release. When done, place pork on a cookie sheet Add half of your BBQ sauce (mix well) Spread your pork out and broil for 4 min. Add remaining BBQ sauce and devour! I know I did! Crock Pot Dr Pepper Pulled Pork First, you will want to trim some of the access fat from the pork butt. I usually just trim off the larger chunks of fat. Next Rub pork with olive oil and our Zesty Italian Seasoning If not using garlic onion Drops add 1 TBSP Garlic Powder and 1 TBSP Onion Powder Add 1 Dr Pepper To your Crock Pot along with seasoned roast. (for keto use diet) and low carb BBQ Sauce) In a bowl, add your BBQ sauce, 1/4 cup honey, and Greek Seasoning. Set Aside Let the pork cook on low for 10-12 hours. If you are looking to cook your pulled pork quicker, go ahead and set your cooker to high for 5-6 hours time. When done, place pork on a cookie sheet Add half of your BBQ sauce (mix well) Spread your pork out and broil for 4 min. Add remaining BBQ sauce and devour! I know I did! Oven Dr Pepper Roast Use a large pot or dutch oven with lid. Cover the roast with the Dr. Pepper (may require more depending on the size of your pot) Add Spices as shown Cover loosely ( I use aluminum foil) Bring to a boil on the stove top and simmer until tender. 60 to 90 min. Place in shallow baking pan and brush the Sauce over the meat. ( Dr pepper, Sauce) Bake in a pre-heated 350 degree oven. 45 to 90 min. (depends on the toughness of the meat When done, place pork on a cookie sheet and shred Add 1/2 BBQ sauce (mix well) Spread your pork out and broil for 4 min. Add remaining BBQ sauce and devour! I know I did! What sides go with Pork roast? Pulled Pork Sides: Our Go-to List Jalapeno Cheddar Cornbread BBQ Baked Beans Loaded Potato Salad Bacon and onion Collard Greens Southern Deviled Eggs Parmesan Corn For sweet and Spicy Pulled Pork You can add the following: There are may ways to spice up BBQ Dr Pepper Pulled Pork (here are just a few) Please don't use them all at once, unless you want to blow your top. 4 Whole jalapeno's OR 2 or more TBSP Chopped Jalapeno's OR 1 1/2 teaspoons cayenne pepper OR One 18-ounce jar spicy barbecue sauce OR One 11-ounce can chipotle peppers in adobo sauce Or 3 tablespoons hot pepper sauce (like Sriracha )

Instant Pot Help Here we will show you how to cut recipes in half, choosing the right instant pot for you, and the basics of converting recipes. Have questions? Make sure to ask in our comments section, your question could always help someone else looking for the same answer. This page is all about helping you learn the instant pot, converting recipes, substitutions, and choosing what instant pot could be right for you and your family. If you see anything that needs to be added just email me or leave a comment below. How to Cut Your Recipes in half -Baking Substitutions- Amount 1 Cup 3/4 Cup 2/3 Cup 1/2 Cup 1/3 Cup 1/4 Cup 1 TBSP 1 tsp 1/2 tsp 1/4 tsp Half 1/2 Cup 6 TBSP 1/3 Cup 1/4 Cup 2 TBSP + 2 tsp 2 TBSP 1 + 1/2 tsp 1/2 tsp 1/3 tsp 1/8 tsp Baking Substitutions 1 tsp baking powder 1 tsp lemon juice 1 ounce unsweetened chocolate 1/4 cup cocoa 1 tsp cream of tartar 1 cup cake flour 1 cup self raising flour 1 tsp arrowroot 1 tsp lemon zest 1 cup unsalted butter 1 cup corn syrup Substitute 1. 1/4 tsp baking soda + 1/2 tsp cream of tarter 2. 1/2 tsp vinegar 3. 4 TBSP cocoa powder + 1 TBSP butter 4. 1 oz square of unsweetened chocolate 5. 2 tsp lemon juice or vinegar 6. 1 cup all purpose flour 7. 7/8 cups all purpose flour + 1/3 tsp baking powder+ 1/ tsp salt 8. 1 TBSP Flour OR 1 tsp cornstarch 9. 1/2 tsp lemon extract 10. 1 cup shortening 11. 1 1/4 cup sugar 1/3 cup water Thank you so much for supporting my site Choose the size that's right for you 1 to 2 person family Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer 3 to 4 person family Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer 4 + person family Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker and Warmer Thank you so much for supporting my site Converting Recipes How To Convert Recipes To Instant Pot Now that most are using an instant pot or pressure cooker, we all want to know cooking times and how to convert our favorite recipes. If you’re looking to go backwards from an Instant Pot to a slow cooker, it's not hard at all. Converting Recipes, seems like a sort of hit or miss process but there are some way to make sure your recipes work for you and that's by keeping track. Hold off on Dairy till the end Cooking dairy in the instant pot is a lot different then cooking it in a slow cooker or crock pot, milk and cheese tend to curdle if adding to the beginning of your recipe If a recipe calls for dairy ingredients make sure to add them once you have cooked and depressurized your Instant Pot. This is a must when trying to convert to an instant pot recipe. The high heat and pressure cause dairy and milk ingredients to scorch or curdle and that’s an easy way to ruin dinner really fast. Measure Your Recipes To Fit The Instant Pot When you want to convert to instant pot, you need to adjust your recipe to fit in what ever size instant pot you have You should think about how full the Instant Pot will get. If you are using anything that expands - (pasta, rice, beans) you will need to scale the recipe back to make sure it won’t overfill your Instant Pot. Most pasta's need about an 1/2 inch of water to cover them before cooking. Rice expands but if you add 1 cup rice, make sure you add 1 cup water, (or chicken broth) All recipes need 1 cup water to start. Say you are cooking spaghetti, you need to cover your noodles 1/2 inch over the top of your noodles, add your sauce and cook on 8 min. Browning your hamburger first. Pasta normally takes 6 to 8 min depending on how "done" you like your noodles. If they are to done the first time, cut back your time by 1 or 2 minutes until you know "your" cooking time. The instant pot isn't like a crock pot or oven it cooks twice as fast and leaves meats tender. The saute function is great for browning meat before pressure cooking. Or Searing the juices into your roast or pork loin. I even saute bacon in mine. (cooks wonderfully) but always be-careful with oil in your instant pot. It pops high and if you are looking at what you are cooking, it can burn you big time. (especially with bacon) I find using the saute button, cooks just like it would if you were using your stove top, but the heat is much more even. I make gravies in mine all the time. Just using saute. Keep Track Keep track of what works for you and what doesn't. Say you like your macaroni cooked on 6 minutes, (you like the texture) then say you want to make mac and cheese, you would fill your desired amount of macaroni, fill it with water so it covers 1/2 inch over your noodles, and pressure cook for 6 min, with an instant release, but say you want your noodles a little more done, so you would adjust your time for a min or 2 longer next time. When you make goulash, you would use the time you liked for your macaroni. (saute your meat till it's almost done) and then set for 6 min, instant release, (see how it works?) but always take note of what worked and what didn't for your instant pot. I have an 8 qt and a 3 qt) and both cook differently. Keep that in mind. Thank you so much for supporting my site Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

Mexican Tomatillo Tomato Salsa You Will Need 6 Tomatillos 1 med/lg Tomato 1 med/lg Purple Onion (Quartered) 1 Small Yellow Onion (diced small) Olive Oil Spray (or you can brush it on) 1 tsp Garlic Powder 1 4 oz can fire roasted green chili's 1 TBSP Minced Garlic 1 TBSP Cilantro 1 TBSP Lime Juice 2 tsp Salt set/4 Cooking Wines This salsa is simply addicting! It is so easy to make. Made with Tomatillos, Tomatoes, purple and yellow onions and roasted to perfection. Make the salsa and then refrigerate for the flavors to blend, and wow do they! We had a very nice lady gave us Tomatillos at a yard sale, and salsa is what I came up with. I will be caning it tomorrow. Yes! it's that good! (she gave us a whole crate) YUM! I love salsa from Mexican Restaurants , but this is over the top delicious ! Made right in your own home. Don't forget the Over The Border Tortilla chips! Note: if you do not like Cilantro you do not have to add it. Start by peeling your tomatillos, and washing them. Cut your purple onion in quarters, along with your red tomato. Place all of it into the center of a cookie sheet, spray with olive oil, sprinkle with garlic power and sprinkle pepper over the top. Turn your Broiler on, and broil for 6 minutes on each side, after 6 minutes flip them over. Then broil the other side for 6 min (12 minutes total) The first photo is at 6 min and the second one is them roasted turned over for 6 minutes. I have to say my house smelled over the top good. Place into your food processor, ( be-careful it's really hot, no burns please) add Green Chili's, minced garlic, Cilantro, Lime Juice, Jalapeno's and salt . Pulse about 10 times (or until desired consistency ) The second photo is with 10 pulses. After pulsing is finished add diced yellow onion and mix well. Let refrigerate until cold and spices blend. (about an hour) longer if you can LOL!! This recipe is so fast and easy, I prefer it cold, you "can" eat it hot, but.... I wouldn't LOL! it's absolutely amazing cold. Enjoy!~

Shredded Chicken Breast Share Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! You Will Need 4 boneless, skinless chicken breasts (you can adjust for more, but maintain the same cooking time) 2 tablespoons Zesty Italian spice blend 1 1/2 cups water Optional: 4 tablespoons (1 tablespoon per chicken breast) of butter for added flavor and moisture Thank you so much for supporting my site What can you make with Shredded Chicken? Cheesy Broccoli, Chicken potato bowl Chicken Taco Bowls/Burritos Garlic Honey Chicken The b est Buffalo Chicken, Cheese Dip Instant Pot Chicken Breast Season the Chicken: Sprinkle the Italian spice blend evenly over both sides of each chicken breast. If you're using more chicken breasts, make sure to maintain the same ratio of spice blend. Optional: Add Butter for Moisture (Recommended): To keep the chicken moist and add extra flavor, place 1 tablespoon of butter on top of each chicken breast. Prepare the Instant Pot: Place the trivet or a steamer rack at the bottom of your Instant Pot. Add Water: Pour 1 1/2 cups of water into the Instant Pot. Arrange the Chicken: Place the seasoned chicken breasts on the trivet or steamer rack. Ensure they are not stacked on top of each other and have some space in between. Set the Instant Pot: Close the Instant Pot lid and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" function, depending on your Instant Pot model. Set the cooking time to 6 minutes for the chicken breasts. If you are cooking more chicken breasts, maintain the same cooking time. Cook the Chicken: The Instant Pot will take some time to come to pressure, and then it will begin cooking. Once the cooking time is complete, allow the pressure to release naturally. This will take about 10-15 minutes. Open the Lid: Carefully open the Instant Pot lid once the pressure has fully released. Serve or Store: Your perfectly cooked chicken breasts are now ready to be served hot or used in various dishes. You can slice, shred, or use them whole in salads, sandwiches, soups, casseroles, and more. Save the Cooking Liquid: Don't discard the cooking liquid. It can be used to enhance soups or turned into a delicious gravy by thickening it with a cornstarch and water mixture. Enjoy your perfectly cooked chicken breast with Italian spice blend. Thank you so much for supporting my site Stovetop Shredded Chicken Breast Season the Chicken: Sprinkle the Italian spice blend, salt, and pepper evenly over both sides of each chicken breast. Adjust the amount of seasoning based on the number of chicken breasts you are using. Optional: Add Butter for Moisture (Recommended): To keep the chicken moist and add extra flavor, melt 1 tablespoon of butter in the skillet over medium-high heat. Place 1 chicken breast in the skillet and sear it on one side for about 2-3 minutes. Sear the Chicken: Heat a large skillet or frying pan over medium-high heat and add olive oil. Once the oil is hot, add the seasoned chicken breasts (with or without the butter) to the skillet. Cook the Chicken: Sear the chicken on one side for about 2-3 minutes until it develops a golden-brown crust. Use tongs to flip the chicken breasts over and sear the other side for another 2-3 minutes. Reduce Heat and Cover: Reduce the heat to medium-low and cover the skillet with a lid. Continue Cooking: Let the chicken breasts cook for an additional 10-15 minutes, depending on their thickness. Ensure they are cooked through and no longer pink in the center. The internal temperature of the chicken should reach 165°F (74°C). Shred the Chicken: Once the chicken breasts are fully cooked, remove them from the skillet and place them on a clean cutting board. Use two forks to shred the chicken. Hold one fork in each hand and pull the chicken apart in opposite directions. You can also use your fingers if the chicken is cool enough to handle. Continue shredding until all the chicken breasts are broken into small, bite-sized pieces. Save the Pan Juices: Don't discard the pan juices. They can be used as a flavorful sauce for the shredded chicken. Serve or Use in Recipes: Serve the shredded Italian-spiced chicken immediately as a main dish, or use it in various recipes such as tacos, enchiladas, salads, sandwiches, or casseroles. Thank you so much for supporting my site What can you make with Shredded Chicken? Chicken Tacos: Use shredded chicken as a taco filling. Top with salsa, guacamole , sour cream, and your favorite toppings. Chicken Enchiladas: Roll shredded chicken in tortillas, cover with enchilada sauce and cheese, and bake until bubbly. Chicken Salad: Mix shredded chicken with mayonnaise, celery, onions, and your choice of seasonings to make a chicken salad . Serve in sandwiches or lettuce wraps. Chicken Quesadillas: Layer shredded chicken between tortillas with cheese, then cook until crispy and golden. Buffalo Chicken Dip : Combine shredded chicken with cream cheese, buffalo sauce , and shredded cheese for a delicious dip. Bake until bubbly and serve with tortilla chips or veggies. Chicken Soup: Add shredded chicken to your favorite soup recipe for added protein and flavor. Chicken Stir-Fry: Stir-fry shredded chicken with vegetables and your choice of sauce for a quick and healthy meal. Chicken and Rice Casserole: Mix shredded chicken with cooked rice , vegetables, and a creamy sauce. Top with cheese and bake until golden. Chicken Burritos: Roll shredded chicken in large tortillas with rice , beans , cheese, and salsa. Wrap and enjoy! Chicken Pizza: Top your pizza with shredded chicken, barbecue sauce , red onions, and cheese for a unique twist. Chicken Wraps: Fill large tortillas with shredded chicken, lettuce, tomato, and your favorite dressing for a quick lunch. Chicken and Broccoli Alfredo: Combine shredded chicken with cooked pasta, steamed broccoli, and Alfredo sauce for a creamy pasta dish. Chicken Pot Pie: Use shredded chicken as the filling for a homemade chicken pot pie. Top with a flaky pastry crust. Chicken Nachos: Pile shredded chicken onto tortilla chips, then top with melted cheese, jalapeños, and salsa. Chicken Tamales: Make homemade tamales with shredded chicken filling and masa dough. Chicken Pita Pockets: Stuff pita pockets with shredded chicken, hummus, and fresh vegetables. Chicken and Waffles: Serve shredded chicken over crispy waffles with syrup for a sweet and savory meal. Chicken Fried Rice: Incorporate shredded chicken into your fried rice recipe for added protein. Chicken Caesar Salad: Toss shredded chicken with romaine lettuce, croutons, Parmesan cheese, and Caesar dressing.

Chicken Noodle Soup I wanted a basic soup, that was pretty easy and had an amazing flavor. This Chicken Noodle Soup is both! Perfect for a cold night. Add Our Jalapeno Corn Bread and you can't go wrong.It's so simple and taste Delicious ! I was temped (and still might) to get a mug and just drink the broth.. yes! it's that good! Add butter and chicken broth to your instant pot, turn saute on until butter melts. Next add chicken and spices. Place your lid on, and press manual for 25 min, natural release 10 min. Remove chicken and Shred. (discard skin and bones) Spoon out any large pieces of skin that came off your chicken. I had like 4 or 5 Add Shredded Chicken back to pot, add water and carrots, along with spaghetti noodles. Place your lid on, sealing (not venting) and press manual 10 min high pressure. Stir and ENJOY!~ You Will Need 2 Cups Chicken Broth 6 Cups Water 3 Chicken Thighs skin on bone in. 1 Stick Butter 1/2 tsp Basil 1 tsp Onion Powder 1 tsp Garlic Salt 1/2 tsp Black Pepper 1 tsp Oregano 2 Small Bay Leaves 2 tsp salt 1/2 cup Shredded Carrots (or rounds) I used shredded. 1/2 package spaghetti noodles broke in half. Directions 1. Add butter and chicken broth to your instant pot, turn saute on until butter melts. 2. Next add chicken and spices. Place your lid on, and press manual for 25 min, natural release 10 min. Remove chicken and Shred. ( discard skin and bones) 3. S poon out any large pieces of skin that came off your chicken. I had like 4 or 5 4. Add Shredded Chicken back to pot, add water and carrots, along with spaghetti noodles. Place your lid on, sealing (not venting) and press manual 10 min high pressure. Instant Release Stir and ENJOY!~

Cheesy Chicken and Stuffing Stuffed Portobello Mushrooms Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Picture this cozy scene: savoring Stuffed Portabella Mushrooms filled with a hearty blend of chicken, cheese, and savory stuffing. Whether you prefer baking them in the oven or using the trusty Instant Pot, the result is pure comfort. The cheese melts into that inviting, golden goodness, while the mushrooms become tender. The whole house fills with the warm, comforting aroma of this delightful home-cooked dish. You can also use smaller mushrooms for Crowd-Pleasing Appetizers! Baby Bella Mushrooms are perfect for this. There is so many ways to make this dish, even in a casserole dish, by layering mushrooms then placing the stuffing and cheese on top. YUMMY!~ You Will Need Serves 4 5 Medium Portobello mushroom caps 1 box of chicken stuffing mix 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 cup chicken broth 2 tablespoons butter (divided) 1 teaspoon garlic powder 1 teaspoon dried basil 3/4 teaspoon onion salt (adjust to taste) 1 teaspoon dried parsley 3/4 teaspoon salt (adjust to taste) 3/4 teaspoon black pepper (adjust to taste) 1/2 teaspoon celery salt Shredded cheese (optional) Thank you so much for supporting my site What Goes Well Stuffed Mushrooms? Southern Kicked-up Green Beans Doctored Bush's Baked Beans Parmesan Potato Bites The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Southern Creamy Mac N' Cheese How to make Instant Pot Stuffed Portobello Mushrooms with Chicken and Stuffing Please read tips below: if using the Instant Pot Sautéing the Mushrooms: Dice one of the Portobello mushrooms. Set your Instant Pot to Saute mode. Add 1 tablespoon of butter and olive oil. When the butter is melted and sizzling, add the diced mushrooms and a pinch of onion salt. Sauté the mushrooms for approximately 5-7 minutes or until they become soft and browned. Remove from the Instant Pot and set them aside. Preparing the Chicken: In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, and celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts. Pour in the chicken broth into the Instant Pot, and use a spatula to scrape any browned bits from sautéing the mushrooms. Add the seasoned chicken breasts to the Instant Pot. Close the Instant Pot lid and set it to Manual mode for 10 minutes at high pressure. Allow a 10-minute natural release after the timer goes off, followed by a quick release. Carefully remove the chicken breasts, dice them, and set them aside. Preparing the Stuffing: Prepare the chicken stuffing mix according to the package directions. In a large mixing bowl, combine the prepared stuffing mixture with the sautéed mushrooms. Mix well. Assembling and Cooking: Remove the stems from the remaining 5 Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing. Pack each Portobello mushroom cap with the chicken and stuffing mixture, ensuring it's firmly packed to stay in place during cooking. Place each stuffed mushroom on the trivet inside the Instant Pot. Set the Instant Pot to Manual mode for 5 minutes and then perform a quick release. After releasing the pressure, carefully open the Instant Pot lid. If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom. Cover the Instant Pot with the lid again and allow it to stand for 2 minutes, allowing the cheese to melt. Carefully remove the stuffed Portobello mushrooms from the Instant Pot and serve. Thank you so much for supporting my site How to make Oven Stuffed Portobello Mushrooms with Chicken and Stuffing Sautéing the Mushrooms (Optional): Dice one of the Portobello mushrooms. In a pan, heat 1 tablespoon of butter and olive oil over medium-high heat. When the butter is melted and sizzling, add the diced mushrooms and a pinch of onion salt. Sauté the mushrooms for approximately 5-7 minutes or until they become soft and browned. Remove from the pan and set them aside. Preparing the Chicken: In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, and celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts. Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts in a baking dish and add the chicken broth to the dish. Cover the baking dish with foil and bake for approximately 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the oven, dice it, and set it aside. Preparing the Stuffing: Prepare the chicken stuffing mix according to the package directions. In a large mixing bowl, combine the prepared stuffing mixture with the sautéed mushrooms if you sautéed them earlier. Mix well. Assembling and Baking: Remove the stems from the remaining 5 Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing. Pack each Portobello mushroom cap with the chicken and stuffing mixture, ensuring it's firmly packed to stay in place during baking. Place the stuffed mushrooms in a baking dish or on a baking sheet. If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom. Cover the baking dish with foil or use a baking sheet with a foil tent to prevent over-browning. Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender, and the stuffing is heated through. For the last 5 minutes of baking, remove the foil or foil tent to allow the cheese to melt and develop a golden crust. Carefully remove the stuffed Portobello mushrooms from the oven and serve. Thank you so much for supporting my site Select Quality Ingredients: Choose fresh and firm Portobello mushrooms. Use high-quality chicken breasts and a reputable chicken stuffing mix for the best flavor. Prep Work: Ensure you've prepped all your ingredients before you start cooking. This includes dicing the mushrooms, seasoning the chicken, and preparing the stuffing mix. Sauté Mushrooms: Sautéing the diced mushrooms with a bit of butter and onion salt can enhance their flavor and texture. However, it's optional and can be skipped if you prefer. Seasoning: Season the chicken breasts generously with the spice blend for a flavorful result. Adjust the seasonings to your taste preferences. Use a Meat Thermometer: To ensure that the chicken is cooked perfectly and avoid overcooking, use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C). Firmly Pack the Mushrooms: "This is a must for both Oven Method and Instant Pot Method When stuffing the Portobello mushrooms, pack the chicken and stuffing mixture firmly to ensure it stays in place during cooking. Cheese: If you choose to add cheese, use your favorite type, such as mozzarella, cheddar, or Parmesan. It adds a delicious layer of flavor and can be customized to your liking. Baking Variation: If you're baking in the oven, consider basting the mushrooms with some chicken broth or butter halfway through to keep them moist and flavorful. Serving: Serve the stuffed mushrooms hot and garnish with fresh herbs like parsley for a pop of color and flavor. Leftovers: If you have leftover stuffing mixture, you can refrigerate it separately and use it in other dishes or as a side for another meal. Variations: Feel free to get creative with additional ingredients like diced bell peppers, onions, or different herbs and spices to suit your taste. Thank you so much for supporting my site Stuffed Portobello Mushrooms with Chicken and Stuffing Variations Spinach and Feta Stuffed Portobello Mushrooms: Add sautéed spinach and crumbled feta cheese to the stuffing mixture for a Mediterranean-inspired twist. Crab and Cream Cheese Stuffed Portobello Mushrooms: Mix crab meat and cream cheese into the stuffing for a decadent and seafood-inspired filling. Add a sprinkle of Old Bay seasoning for extra flavor. Bacon and Cheddar Stuffed Portobello Mushrooms: Cook and crumble bacon and mix it with shredded cheddar cheese into the stuffing for a rich and indulgent filling. Sausage and Mushroom Stuffed Portobello Mushrooms: Sauté ground Italian sausage and mix it with diced mushrooms, onions, and breadcrumbs for a hearty stuffing. Mediterranean Stuffed Portobello Mushrooms: Add diced tomatoes, Kalamata olives, crumbled feta cheese, and fresh oregano to the chicken and stuffing mixture for a taste of the Mediterranean. Caprese Stuffed Portobello Mushrooms: Layer fresh mozzarella, tomato slices, and fresh basil leaves on top of the chicken and stuffing mixture in the mushrooms. Drizzle with balsamic glaze after baking. BBQ Chicken Stuffed Portobello Mushrooms: Toss the diced chicken in your favorite barbecue sauce before mixing it with the stuffing. Top with shredded cheddar cheese for a smoky, tangy twist. Buffalo Chicken Stuffed Portobello Mushrooms: Toss the diced chicken in buffalo sauce and mix with cream cheese for a spicy and creamy filling. Drizzle extra buffalo sauce on top before baking. Tex-Mex Stuffed Portobello Mushrooms: Use taco seasoning on the chicken and stuff the mushrooms with a mixture of cooked ground beef or turkey, black beans, corn, and shredded Mexican cheese. Herb and Goat Cheese Stuffed Portobello Mushrooms: Incorporate fresh herbs like thyme, rosemary, and chives into the stuffing mixture and add crumbled goat cheese for a savory and creamy filling.

Corn Beef and Cabbage Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This corn beef and cabbage is made with bacon, and is out of this world good! It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. I don't use the seasoning packet that comes with corn beef because biting down on hard round pepper with tender meat is not my ideal meal LOL. Make it in the crock pot or instant pot, we have directions for both Enjoy!~ You Will Need 2.53 Pound Corn Beef 4 Cups Chicken Broth 1/2 Pound Bacon 2 TBSP Minced Garlic 1 tsp Onion Powder 1 tsp Salt 1/2 tsp Pepper 6 Red Medium Potatoes 3 Cups Baby Carrots 1 Lg Onion (quartered) 1 Medium Head Cabbage Thank you so much for supporting my site How to make Instant Pot Corn Beef and Cabbage Start by adding the chicken broth to your Instant Pot. If your broth is frozen, you can use the "Sauté" function to melt it. Stir occasionally until it's fully thawed. Add the corned beef, bacon, minced garlic, onion powder, salt, and pepper to the Instant Pot with the broth. Place the lid on the Instant Pot, ensuring that it's set to the "Sealing" position, not "Venting." Select the "Manual" or "Pressure Cook" function and set the timer for 90 minutes. When the timer goes off, allow the pressure valve to release naturally (NR), which means waiting for the pressure to drop on its own. This may take some time. Once the pressure valve has dropped, carefully do a quick release to release any remaining pressure. Carefully remove the corned beef from the Instant Pot and transfer it to a plate. It will be very tender, so be gentle. Leave the bacon in the cooking liquid, and cut it into small pieces. Cover the corned beef with aluminum foil and let it rest for about 10 minutes. While the corned beef is resting, prepare the vegetables. Quarter the cabbage, chop the red potatoes, measure the carrots, and quarter the onion. Add all the prepared vegetables to the Instant Pot with the cooking juices from the corned beef and bacon. Place the lid back on the Instant Pot and set the timer for 10 minutes. Once the timer is done, do a quick release to release the pressure. While the vegetables are cooking, slice the rested corned beef into thin slices. Transfer the sliced corned beef to a serving platter, placing it in the center. Arrange the cooked vegetables around the corned beef on the serving platter. Drizzle some of the cooking juices over the corned beef and vegetables for added flavor. Serve your delicious Instant Pot Corned Beef and Cabbage and enjoy your meal! Thank you so much for supporting my site How to make Oven Corn Beef and Cabbage Preheat your oven to 325°F (163°C). In a large, oven-safe roasting pan or Dutch oven, place the 2.53 pounds of Corned Beef. Add the 4 cups of Chicken Broth to the roasting pan, ensuring that it partially covers the corned beef. Lay the 1/2 pound of Bacon over the top of the corned beef. Sprinkle 2 tablespoons of Minced Garlic, 1 teaspoon of Onion Powder, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper over the bacon and corned beef. Cover the roasting pan or Dutch oven with a lid or tightly with aluminum foil. Place the covered roasting pan in the preheated oven. Roast for 2.5 to 3 hours, or until the corned beef is tender and can be easily pierced with a fork. The cooking time may vary based on the size and thickness of the meat, so check it periodically. While the corned beef is roasting, prepare the vegetables. Quarter the Cabbage, chop the 6 Red Medium Potatoes, measure the 3 cups of Baby Carrots, and quarter the Large Onion. After the corned beef has roasted for the required time, carefully remove it from the oven. Add the prepared vegetables (cabbage, potatoes, carrots, and onion) to the roasting pan around the corned beef. Cover the roasting pan again with the lid or foil. Return the pan to the oven and roast for an additional 45 minutes to 1 hour, or until the vegetables are tender. Carefully remove the roasting pan from the oven. Transfer the corned beef to a serving platter and slice it. Serve the sliced corned beef along with the roasted vegetables and bacon. Enjoy your homemade oven-roasted Corned Beef and Cabbage! Thank you so much for supporting my site How to make Crock Pot Corn Beef and Cabbage Start by placing the 2.53 pounds of Corned Beef in the bottom of your slow cooker (crock pot). Add the 4 cups of Chicken Broth to the slow cooker. Lay the 1/2 pound of Bacon over the top of the corned beef. Sprinkle 2 tablespoons of Minced Garlic, 1 teaspoon of Onion Powder, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper over the bacon and corned beef. Cover the slow cooker with the lid. Set your slow cooker to the low-heat setting and cook for approximately 7-8 hours. Alternatively, you can cook it on the high-heat setting for about 4-5 hours. The cooking time may vary depending on your slow cooker and the size of the corned beef. While the corned beef is cooking in the slow cooker, prepare the vegetables. Quarter the Cabbage, chop the 6 Red Medium Potatoes, measure the 3 cups of Baby Carrots, and quarter the Large Onion. About 1.5 to 2 hours before the corned beef is done cooking, add the prepared vegetables to the slow cooker. Cover the slow cooker with the lid again and continue cooking until the vegetables are tender. When the cooking time is complete and the corned beef is tender, remove it from the slow cooker and slice it. Serve the sliced corned beef alongside the cooked vegetables and bacon. Enjoy your homemade Slow Cooker Corned Beef and Cabbage! This slow cooker method will give you a tender and flavorful Corned Beef and Cabbage with minimal effort.

Southern Creamy Macaroni And Cheese Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Instant Pot Macaroni and cheese Baked oven directiosn below This Southern homemade mac and cheese is a Instant Pot Favorite. What's not to love? This macaroni dish is made with three types of cheese, milk and seasonings. It’s super easy to make and can easily be doubled or tripled to feed a larger crowd or very hungry kids! and aren't we all kids by heart? You can never go wrong with a cheesy pipping hot dish of homemade macaroni and cheese. After making this homemade mac and cheese you will never want the boxed stuff again.. You Will Need 16 oz Elbow Macaroni 5 Cups Water 1 Stick Butter 1/4 Block Velveeta Cheese 1 cup fiesta Shredded Cheese (divided) 1 Cup Mozzarella Cheese 1 tsp Salt 1/4 tsp Pepper 1 cup Milk Place Macaroni and water into your instant pot, place your lid on, make sure you are on sealing and not venting, press manual (or pressure cook) for 12 min.When your timer goes off wait for your pressure button to go down and open lid. Add Butter, Velveeta cheese, 1/2 shredded cheese, salt, pepper and milk. Mix well What can you serve with macaroni and cheese? Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Ranch BBQ Chicken Wings The Best Bacon Baked Beans Bourbon Chicken Hickory, Honey Chicken Wings Resisting the URGE to take a bite, (lol yah right.) I couldn't (smile) Transfer macaroni to a baking dish, and equally cover with 1/2 Shredded Cheese and Mozzarella. Broil for 4 to 5 minutes ENJOY~! CAN I USE PRE-SHREDDED CHEESE TO MAKE MAC AND CHEESE? yes, and I do for this recipe, when added with Velveeta cheese, it makes a rich creamy sauce. Stove Top macaroni and cheese Cook Macaroni according to package directions Drain Add all ingredients and mix well Place in a baking dish and top with extra cheese Turn on broil until cheese turns a golden brown about 4 or 5 min Enjoy~!