GET SOME FOOD IN YOUR FACE!! :: TWO RECIPES YOU NEED RIGHT NOW

YOU GUYS I CAN'T STOP COOKING

But here have some recipes that are awesome.

First one up is Roast Chicken. Don't remember what it's actually called. This recipe comes from in the little recipe booklet included with the Power Pressure Cooker XL. It's the very first recipe that my mom made with hers, and is the recipe that sold me and begun the domino effect into the dangerous (aka AWESOME) world of pressure cooking with my sisters and friends.

As per usual, there are some adjustments to the original recipe here, for simplicity's sake. Thanks to my Ma for that! She's so smart. And pretty. And she has a good singing voice. And she's nice. You should meet her. I'm glad I have her genes.

ANYWAY! Here we go. Roast Chicken Deliciousness.

Ingredients

• 4 skinless, boneless chicken breasts (Ma & I recommend Smart Chicken brand - most fat already trimmed)
• 4-6 chicken thighs (skin on or off, your preference)
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1/3 tsp. dried rosemary
• 1/3 tsp. dried thyme
• 1 tbsp. salt
• 1 tbsp. black pepper
• 2 tbsp. olive oil

Directions

• Mix all spices together & season the chicken well.
• Select "CHICKEN/MEAT" and heat oil in pot until sizzling.
• Brown all chicken pieces in the pot on both sides.
• Once all chicken is browned, add all chicken to pot and seal the lid. Select "CANCEL/KEEP WARM."
• Make sure pressure release valve is closed.
• Select "CHICKEN/MEAT" and "TIME ADJUST" to 30 minutes.
• When timer beeps, release pressure. Serve.

SO EASY.
Now, I decided to serve this with one of my favorite side dishes, "Zucchini Noodles." Found here:
http://mydietadventurefunrecipes.blogspot.com/2013/10/zucchini-noodles.html

Mmmmmmmmmmm

So tasty. So fabulous. Even your dog will like it.

"I *DO* like it!"

This is also great as leftovers. I found it was super yummy reheated, then shredded up and tossed into a fresh salad!!

Enjoy!!

***

Next up.

I got this great book from Amazon cus it had tons of excellent reviews, and I've learned to trust Amazon reviews quite a bit. It's definitely paid off with this recipe book.

I literally laid in bed the night I got it and flipped through the whole thing, folding page corners down on all the ones I couldn't wait to try. I've made a few so far, and will post a few more later.

For now, I want to share the one I just made last night: Orange Glazed Pork Chops.

You guys.

THIS RECIPE.

IT'S SO GOOD.

Bob Warden, you are a genius.

Let's get started.

GATHER ALL THE THINGS!!

There's honey in this picture. You don't actually need honey. I got excited after the grocery store.

*NOTE*

The orange glaze this makes is absolutely delicious. Like, phenomenal. I would recommend DOUBLING the glaze ingredients to make more. I served my pork chop with white rice and the glaze made the rice extra tasty, and so I ended up spooning quite a bit out and didn't have enough left for all four pork chops.  The ingredients below are directly from the recipe, so definitely consider adjusting up.

Also, buy actual oranges for your zest and juice, and use extras for garnish slices.


Base Ingredients

• 1 tbsp. vegetable oil
• 4 thick-cut pork chops
• salt & pepper
• 1 cup chicken stock/broth
• 1 tsp. fresh orange zest
• 1/4 tsp. dried thyme
• 1/4 tsp. onion powder

Glaze Ingredients

• 1/2 cup orange marmalade
• 2 tbsp. fresh orange juice
• 1 tbsp. apple cider vinegar
• 2 tsp. soy sauce
• 1 tsp. cornstarch

Directions

• Select "CHICKEN/MEAT" and heat oil in pot until sizzling.
• Generously season the chops with salt & pepper, place in the cooker & brown on each side.
  *this was a bit of a tight fit in my cooker... but it worked. I got boneless chops, so if you have any bigger pork chops you may need to do them two at a time or whatever*

 

 

• Add the chicken stock, orange zest, thyme, and onion powder to the cooker and securely lock the cookers lid. Select "CHICKEN/MEAT." (15 min cooking time)
• When the timer beeps, release pressure. Remove chops and let rest under foil.
• Drain & discard all liquid in pot.
• Select "CHICKEN/MEAT" and stir all remaining ingredients into the pot to create a glaze. Let cook until simmering (I let it boil a bit to make sure it was a nice thick glaze). Toss pork chops in glaze before serving. 

sizzly, bubbly glaze

 

Make some Minute white rice while these cook, do like I suggested and double the glaze recipe, squeeze some fresh orange slices over the final dish, and you and your taste buds can thank me later.

I want my leftovers right now.

 

GO AND COOK AND BE MERRY

PF Chang's ain't got ish on me.

Do you like Mongolian Beef? Of course you do.

Make some for yourself and be a winner.

PS have you bought a pressure cooker yet? I mean, if you're here reading my posts about pressure cooker recipes and you don't plan on making any of them I don't get it.

Well, that's not entirely true. You could be here simply for my sparkling personality and charming wit, which I absolutely understand 100%. I am delightful.

But let's get down to brass tacks.
Brass tacks? Ohhhh...I didn't bwing any.
(if you get this reference.. marry me)

Our latest PPCXL adventure comes to us from pressurecookingtoday.com ...again. I told you it'd be frequent. As with the last recipe, I made some adjustments for my brand of pressure cooker, and for simplicity as well. So.

GATHER YOUR INGREDIENTS AND LET'S GET TO COOKING!

Ingredients

• 2 pounds flank steak
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced or pressed
• 1/2  cup soy sauce
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1/2 teaspoon minced fresh ginger
• 2 tablespoons cornstarch
• 3 tablespoons water
• 3 green onions, sliced into 1-inch pieces

I'd like to cut in here (on myself, makes sense) and say that I find it interesting that before like two weeks ago I'd never cooked with ginger before in my entire life, and now I've made 3 recipes with it. It's delightful. Also, I don't follow directions well so my green onions were cut into itty pieces instead. I DO WHAT I WANT!

Moving on.

Directions

• Pour yourself a nice glass of wine to enjoy while you cook, because obviously.

Be like me. Buy wine based off how cool the bottle looks.

• Cut beef into 1/4" strips (Note - take time first to cut off as much of the outer fat as you can. Also, my strips were not all 1/4" thin. Big knives that close to my fingertips make me a little nervous. Shut up.)

Pics like this remind me why I'm not a vegetarian.

• Heat oil in med-high heat on stovetop skillet. When oil is hot, brown meat in batches until all meat is browned - do not crowd. Transfer meat to plate when browned.
• Sauté the garlic in a skillet for ~1 minute. Add to pressure cooker pot.
• Add soy sauce, 1/2 cup water, brown sugar, and ginger to pressure cooker pot. Stir to combine.
• Add browned meat to pot.
• Close lid and ensure pressure valve is closed. Select CHICKEN/MEAT. (Will build pressure for 10-17 minutes before 15 minute cooking time.)
• Use cooking time to prepare any side dishes as desired. I made brown rice as that's what I usually have with my Mongolian beef at PF Chang's. Quinoa or whatever else your little taste buds desire would be perfect as well.
• When cooking is done, carefully release pressure.
• Transfer meat to a plate.
• Combine cornstarch with 3 tablespoons water, stirring until smooth. Add cornstarch mixture to sauce in the pot, stirring constantly.
• Select CHICKEN/MEAT to heat pot. Bring sauce to a boil, stirring constantly until sauce thickens (~2-3 minutes? I didn't time this. The sauce should slide easily off the bottom of the pot as you stir when it is thick enough).
• Select CANCEL/KEEP WARM. Add meat back into pot and cover with sauce.
• Stir in green onions & serve.

James Patterson reading material optional, but highly recommended.

Now let me take a second here and talk about a product that Delilah recommended to me and has made all cooking I've done with garlic cloves SO EASY. It's this Pampered Chef garlic press. If you cook with garlic ever (which if you cook at all, you probably do so frequently) you need one of these.

If you don't cook with garlic, I'm going to assume you're a vampire and I can't be friends with you anymore. Not because I'm vampophobic, I just cook with garlic all the time and you'll probably go into anaphylactic shock if you dine with me. Or melt or turn to ash or whatever vampires do.

Anyway buy one here:
http://www.amazon.com/The-Pampered-Chef-Improved-Garlic/dp/B001UC4VAW
Or wherever else I'm not Googling further for you.

Alright I think that's about it. Go stuff your faces.
Oh here's Olivia.

"Drop some food. Do it. Doooo iiiiitt."