Chicken Leg Quarters in the Instant Pot

Hey Y'all,

I'm sorry i haven't been posting.  I have been very busy sewing face masks for healthcare and essential workers.  I've been lucky enough to donate over 300 reusable masks!  Woohoo!  My family has been very understanding (because I haven't been cooking much haha!).  All I do is is sew!  But, thank the Lord, this virus seems to be slowing a little and so has the need for masks.  Let's pray it goes away altogether.

Now, about the Instant Pot.  They are all the rage.  I actually bought one for my Mama for Christmas because she has always loved pressure cookers.  But, she said it was "too fancy" and gave it back! (That's my Mama, folks haha).  So, I have been using and loving it!  I like to use it for meal prep and that's what I did yesterday.  I pressure cooked 4 leg quarters, deboned them, bagged up some of the shredded chicken, then used the rest in a quick recipe.  Bonus, it makes great broth in the process!

Here's how I did it:

CHICKEN LEG QUARTERS IN THE INSTANT POT

4 leg quarters
1 1/2 cups water
salt/pepper
a small piece each onion, celery, carrot (optional)

Season the chicken well with salt and pepper (If you like a little spice also use some creole seasoning). 

Pour the 1 1/2 cups water into the bottom of the pot.   You must have water to pressure cook but it also helps to make a delicious broth. 

To flavor the broth a little more I like to add a few small pieces of onion, celery and carrot.  This is optional but it's worth it in my opinion. 

Then, put the steamer rack in place.

Place the seasoned chicken on top of the rack.

Plug the instant pot in and press the pressure cook button. 

The time you cook the chicken really depends on the size of the leg quarters. 
If they are small, 20 minutes is plenty to cook them and make the meat tender and fall off the bone. 
If they are big, like mine were, go for 25 minutes. 

*Note, if you have bone-in thighs instead of leg quarters, cook for 10 minutes.

Once the time is up, let the steam naturally release for 5 minutes, then carefully open the valve for quick release of the steam.

When the steam has finished releasing you can open the pot and remove the chicken to a platter to let cool.

Once the chicken is cool enough to handle, you can easily pull the meat from the bone. 
You get a lot of chicken!  Plus broth!

I let the broth cool, then pour it through a strainer.  It gives great flavor to anything you're cooking!

Of course you could just eat the chicken right now. Believe me, I wanted to.  But I was meal prepping.

I made skillet chicken pot pie with a biscuit topping using the shredded chicken and broth.  It came together so fast thanks to the shredded chicken I had on hand.  Plus I still have more in the fridge for later!

If you have an Instant Pot, give this a try.  It's simple and can save you a lot of time when supper rolls around.

DIY Hand Sanitizer

Hi y'all,

Things have really gotten crazy in the world lately.  This Corona Virus pandemic has everyone on edge.  We're practicing "social distancing", closing bars and restaurants, and even panic buying everything in the store.  There is no hand sanitizer to be found in south Louisiana!  My husband and I own a shop and we want to keep sanitizer by the register for our employees to use.  But we can't find it anywhere!  So, I went online and found a DIY recipe that uses items you can probably still find at the pharmacy (you might even have them at home, I did).  Bonus, it's only 3 ingredients!

DIY HAND SANITIZER

1 cup 91% rubbing alcohol (make sure it's no less than 91%)
1/2 cup aloe vera gel
15 drops tea tree oil*

You'll also need a container with a pump, like soap dispenser.  If you don't have one, you can put it in any container, like a prescription bottle or a travel spray bottle.

*tea tree oil has anti-bacterial properties but if you can't find it you can use another essential oil like lemon grass, eucalyptus or lavender.

Pour the alcohol into a large measuring cup with a spout (makes it easier to pour into your bottle later).

Add the aloe vera gel and tea tree oil. Whisk it well!  Stirring is not enough, you need to whisk it so it's homogenized it into a gel.

Use some of your leftover alcohol to sanitize your bottles.  Just pour a little in and swirl it around.  Let it evaporate.  Then fill with your homemade hand sanitizer. 

Be sure to label your bottles for safety.

Hope this helps y'all out.  Stay safe and let's all pray this pandemic ends quickly.

Sausage and Potato Sheet Pan Supper

This is a simple supper you can throw together in a flash and pop into the oven.  It's filling and yummy, too.  

Sausage and Potato Sheet Pan Supper

1 lb smoked sausage, cut into thick slices

4 medium sized Idaho potatoes, cut into cubes

1 onion, cut into cubes or thick slices

Vegetable oil

Salt and pepper

Preheat oven to 400 degrees.

Place everything on a sheet pan (with sides).  Drizzle with vegetable oil and season with salt and pepper.  Stir to coat evenly and spread everything out so it's in a single layer (this helps it cook evenly).

Bake at 400 degrees for 45 minutes to an hour, stirring halfway through.

It's done when the potatoes are tender.

Now how easy was that?

I like to serve this with baked beans and a salad.  It's just the thing when you need a simple, yummy supper. 

Banana Breakfast Cookies

Hi Guys!

It's been way too long since I've posted!  Busy doesn't even begin to describe what's been going on around here.  First of all, my daughter moved to New York.  She's a grown-up now.  Not sure how I feel about that yet.  And, we drove her to New York.  You read that right, we DROVE from Louisiana to New York.  Over 1400 miles each way.  With all of her stuff crammed in to the SUV along with Old School Italian Hubby, me, her and her brother in the back seat reverting to younger and more annoying brats with every mile.  It was fun.  But seriously we did have a few silly spats but for the most part it was a great old-fashioned family road trip.  We stopped at fun roadside attractions along the way and made wonderful memories.  Most importantly, we got her moved into her new life and she's happy and thriving.  What more could a Mama want?

We also lost our beloved family dog, Peanut.  He was such a special part of our family and we were lucky to have him for more than 13 years.  I'll miss my little shadow who followed me everywhere and sat at my feet while I cooked, hoping I would drop something yummy.



The other day I noticed that a few bananas in the fruit bowl were very ripe.  Perfect for baking.  I usually use over ripe bananas to make banana nut bread but I thought I'd try something new.  I'm not a huge breakfast eater.  I'm more of a coffee and more coffee kind of gal.  But I've been trying to eat healthier lately so I thought breakfast cookies would go great with my coffee and more coffee.  These are easy to make with just a handful of ingredients. 

BANANA BREAKFAST COOKIES

2 ripe bananas, mashed
1/2 cup smooth peanut butter
1 tsp vanilla extract
2 cups quick-cooking oats
1/2 cup chocolate chips
1/2 tsp cinnamon, optional*

Preheat your oven to 350 degrees.

Line a cookie sheet with parchment paper.  In a big bowl, mix the mashed bananas, peanut butter, vanilla extract, oats and cinnamon (if using) until combined well.  Fold in the chocolate chips until evenly distributed.  Scoop out with 1/4 cup measuring cup (I use an ice cream scoop) and roll into balls.  Place on the lined cookie sheet and flatten each ball.  Bake 15 minutes or until firm and lightly golden on top.  Let cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

These "cookies" have no added sugar and go great with a cup of coffee or tea.  They are healthy and filling.  You can substitute raisins for the chocolate chips if you'd like.  You can also use any nut butter you have.  This recipe is very versatile and a great way to use up over ripe bananas.  They keep for a week in an airtight container, even longer in the fridge. 

Roast Beef Poboys

I was in the mood for a roast beef poboy.  If you're not from Louisiana, you might not know what a poboy is.  It's just a sandwich.  Well, a very good sandwich.  A roast beef poboy isn't just sliced beef on bread.  It's slow roasted tender, shredded beef with gravy on bread.

I ordered a roast beef poboy from a local place (I won't name names) but it was gross.  The beef was way too salty, the gravy was nasty and the bread was tough.  I threw it out.  Very disappointing.  So, I decided to make my own the next day.  Here's how I did it:

The poboy in this pic is not "dressed".  That's what we call it when it has mayo, lettuce and tomato.  I like my poboys dressed (especially shrimp poboys!) but I was in the mood for plain old meat and bread.


ROAST BEEF POBOYS

1 chuck tender roast (3 lbs or so)
12 small cloves of garlic or 6 big ones cut in half (I like it garlicky, you can use less)
3 TBS vegetable oil
All-purpose flour
Salt/pepper/Creole seasoning
Onion powder/garlic powder
3 TBS Worcestershire sauce
Unsalted Beef broth (2-3 cups or so)

Preheat your oven to 325 degrees.

Cut 12 deep slits in the roast (all over it including the underside).  Stuff the garlic cloves into the slits, as far down as they'll go..

Season the roast with salt, pepper, onion powder and garlic powder on all sides.

Season the flour with the Creole seasoning (I like Tony Chachere's).

Dredge the seasoned roast in the seasoned flour on all sides.  Shake off the excess flour.

You'll need a pot with a lid that's oven-proof.  Let it heat up over medium-high heat.  Add 3 TBS oil.  When the pot is hot, brown the roast on all sides.  You want it to have a nice crust on all sides.

Once browned on all sides, remove the roast to a plate and set aside.

Now, we want to get all those brown bits off the bottom of the pot (that adds great flavor to the gravy).  While it's still hot, pour about 1/4 cup of beef broth in and scrape with a wooden spoon.

Return the roast to the pot and add enough beef broth to reach about halfway up the side of the roast.

Then, add 3 TBS Worcestershire sauce.  Now, taste the broth in the pot to see if it needs any seasoning.  I use unsalted beef broth because I like to season it to my own taste.  I usually add a little Creole seasoning at this point.

Bring it to a boil then cover it with the lid and place it in the preheated oven.  Let it roast in the oven for 2 1/2 - 3 hours.  This takes some time but it's easy and well worth it.  You can also transfer everything to your crockpot at this point and cook on high for 4-5 hours or low for 8-10 hours.  But I find the oven works best.

Use 2 forks to shred the meat.  Remove any big chunks of fat and discard.  Stir the shredded meat into the warm gravy in the pot.

Serve on poboy rolls or split french bread.  Spoon extra gravy over if desired.

This beef is so tender and flavorful!  My old-school Italian hubby said it was a little too garlicky for him (he still ate two poboys!) but I love garlic, so I thought it was great. Feel free to use less garlic if you're not a big fan.  You can also stud it with chunks of onion if you prefer.  This makes a lot of shredded beef!  We had leftovers that I used to make quesadillas a few nights later.  Give this recipe a try and let me know what you think.

Chicken Paprika

I've been making Chicken Paprika for over 20 years.  I learned the recipe in a college cooking class.  It isn't difficult to make and it is so delicious!  My Pickiest -Eater -Ever Son absolutely loves it!  I think you will, too.  Here's how to make it.

CHICKEN PAPRIKA

4 boneless, skinless chicken breasts

1 onion, cut into thin slices

3 TBS oil (olive, vegetable, canola, etc)

salt/pepper   

paprika

1 cup chicken broth

1/2 cup sour cream

Saute the onions in oil over medium heat, stirring occasionally, until golden brown.

Meanwhile, season chicken breasts with salt, pepper and paprika.

(I know, this is more than 4 chicken breasts, I made extra because my son will eat it for lunch the next day).

When the onions are golden, remove them from the skillet and set aside.

Brown the chicken on both sides over medium-high heat.

Add the chicken broth and return the onions to the skillet.

Bring to a boil, then reduce heat to a simmer.  Put a lid on the skillet and simmer, covered for 15-20 minutes (my chicken breasts were on the thin side, if you are using real thick ones simmer 20-25 minutes or until cooked through).

 Once it is done simmering, remove the chicken to a plate and tent with foil to keep warm.

Whisk the sour cream into the broth and onions until smooth.  Do not boil it!  It will curdle!  Just gently warm it through.

Whisk it until it is smooth.

Remove from heat once it's warm.  Spoon sauce over the chicken.  I always serve this with angel hair pasta.  The sauce is wonderful over the pasta!

See how easy that was?  You are definitely going to want to give this one a try.  Let me know what you think.

Spicy Chicken & Sausage Pasta

Hi Guys!

I'm back!  I'm six weeks post surgery and doing well.  I had a spinal stimulator implanted to help with the chronic back & ankle pain I've been dealing with for years.  So far so good.  Praise God!

I made a really yummy pasta dish last night and made sure to take some pics so I could share with y'all.  It's pretty quick & easy, too.

SPICY CHICKEN & SAUSAGE PASTA

1/2 lb smoked sausage, sliced into thin pieces
1-2 boneless chicken breasts (or thighs), cut into cubes
1 onion, diced
1/2 a bell pepper, diced
1/2 cup chicken broth
1/2 cup water
1 (10 oz) can Rotel tomatoes & green chilies
1 splash Worcestershire sauce
1 TBS cane syrup (or honey)
salt/pepper
1 lb Rotini pasta (or penne, bow ties, ziti, etc)

Bring a big pot of water to boil for the pasta.  Meanwhile, heat a large skillet over medium-high heat.  Brown the sliced sausage on both sides.

Once browned, remove the sausage to a plate and set aside.  Add the chicken to the rendered sausage drippings.  Season it with salt and pepper and brown on both sides.

Once browned, remove the chicken to the plate with the sausage and set aside.  You should have some brown bits on the bottom of the skillet.  This is called gratin in Cajun cooking.  It adds a ton of flavor to food.  We are going to get those bits up by adding the onion and bell pepper.  While they cook, the water in them will help release the bits from the skillet.
 

Cook the veggies down for about 5 minutes or until softened.

Next, add the chicken broth and the water then scrape the rest of the brown bits up.

Now add the Rotel tomatoes.  I zip them in a blender first because my picky guys don't like chunks of tomatoes.  But you don't have to.

Then add a splash of Worcestershire sauce and 1 Tablespoon of cane syrup (or honey). 

Return the sausage and chicken to the skillet.

Let this simmer for 10 minutes or so until the pasta is done.

When the pasta is cooked, drain it and add it to the skillet.

Stir well to incorporate.  Taste it to see if it needs more salt or pepper.  It has a bit of spice so you may not need any pepper unless you like it really hot.  You can garnish with green onions or parsley.

This dish is warm and filling.  Serve it with a salad or green vegetable for an easy supper.  Give it a try and let me know what ya think.