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Wednesday, October 19, 2016

Electric Pressure Cooker Cheesy Chicken and Rice


Woke up this morning to fog.  We knew beans wouldn't be cut very soon today. Then Dave sent me this picture of the beautiful sunrise this morning.



We have been using the electric pressure cooker very often, it has a permanent spot on our counter. Harvest has been running smoothly, and we sometimes use Sunday evenings to make a few extra meals to get us and the kids through a  few extra days.

I have made the Crock Pot version of the Chicken and Rice since we have been married.  I wanted to see how well this recipe works with the electric pressure cooker.





I used over 2 pounds of chicken breasts in this recipe.  I cut them in half because they were frozen. Added salt and pepper.  



If you would look in my cabinet, you will find lots of cream of chicken and cheddar cheese in inventory.  I always have this recipe in mind when I am thinking about the week's menu.  Preparing this meal in the electric pressure cooker gives me the flexibility to make it even on a busy evening.



This is what the meat and soup mixture looks like after it is pressure cooked after 30 minutes.  


The only thing I would do different, is put the cream of chicken and the cheddar cheese soup on the bottom and the chicken on top of the soup mixture. It protects the meat from searing at the bottom of the pan.    


Be careful of the hot pot, but you can use two forks and shred the chicken in the pot, or take it out and shred it and add it back to the pot.   It also is delicious served over rice! Try it, you will love it!



Electric Pressure Cooker Cheesy Chicken and Rice

Ingredients:
2- 3 pounds chicken breast
2 10.75 oz cream of chicken soup
2 10.75 oz cheddar cheese soup
Salt and pepper to taste
Directions:
1. Place chicken breast, cream of chicken soup and cheddar cheese soup in electric pressure cooker.  2. Add salt and pepper to taste.
3. Set pressure cooker to 30 minutes.
4. Let pressure cooker naturally vent.
5. Shred chicken and add back to the pressure cooker.

Serve over rice.

PRINT RECIPE HERE







I linked up to Meal Plan Monday #34 and Watcha Crockin' crock pot recipes Week #14 and The Country Cook Weekend Potluck #246.




Wednesday, October 05, 2016

Crock Pot Fiesta Crack Chicken


I love chicken. I love the crock pot, so anything with crock pot and chicken, is something our family will eat! I had Sunday to prepare a few dinners to prepare us for a busy week of harvest.



We had rain over the weekend, it has really slowed down farmers the beginning of the week.  Some are trying to get back in the bean fields, and it took 2-3 days for beans to dry down.  Bean yields are coming in high, corn yields are still variable.  We will still have a great crop in Northwest Indiana.

Crock Pot Fiesta Crack Chicken is another meal we enjoy during the busy week.  It is easy to warm up, and eat a sandwich on the go, or home after a late night.





This was my first time "cooking" bacon in the oven. Cook on 400 degrees,  I put in on a cookie sheet and 10 minutes later, I flipped the bacon, and put back in oven for a few more minutes.  No greasy mess on the stove.  Win for me.



Place your chicken breasts in the bottom of the crock pot.  Add your softened cream cheese, and ranch seasoning.  I used Fiesta Ranch for an extra kick.




If you don't want the extra kick, use regular ranch seasoning.  I cooked on high for 4-5 hours. Keep a eye out on the cream cheese, and make sure it is evenly distributed over the chicken. If you like a special flavored cream cheese, go for it.




The chicken was so tender, I was able to shred it in the crock pot.



Husband asks, "How did you get the chicken so creamy?"  At what point do you tell him it's the cream cheese?


These buns are awesome too. We picked these homemade buns from our local bakery. These are the buns that sell out in a hurry.  Dave remembers his grandma using these buns for cheeseburgers! Sounds so good!

This recipe is easy, and delicious.  Enjoy!

Crock Pot Fiesta Crack Chicken


Ingredients:
2 lbs chicken breasts
2 8 oz cream cheese
2 packets fiesta ranch seasoning
12 slices of cooked bacon


Directions:
Spray crock pot


Lay the chicken breasts in the bottom of the crock.  Add the cream cheese and the ranch seasoning.

Cook on high for 4 hours, or low 6-8. Shred the chicken and add the crumbled bacon. Serve warm on buns.

PRINT RECIPE HERE

I linked this recipe up with Whatcha Crockin Week 11. Lots of great recipes!

I linked up this recipe with Weekend Potluck at The Country Cook and Meal Plan Monday 48.


Monday, October 03, 2016

Pumpkin Spice Pull Apart Bread



Do you think September went by fast?  October is going to go by even faster. It's pumpkin time.  And while I do not have any pumpkins at my house because we are waiting for work to be done on our front porch, and the front sidewalk poured.  The kids can enjoy pumpkins at the grandparents house for now!


It was time to get a pumpkin inspired recipe done this weekend.  I have been craving pumpkin, and knew with the weekend off because of the  wet fields, I better get my baking done!


Get a can of grands biscuits, cut them in half and lay them out.  


On each biscuit, layer pumpkin, butter, and sugar/spice mixture.


It almost looks like mini pumpkin pies here! 


Love all the butter!  You know its going to be good!


 Stack them up to get ready to place in the pan. 



It's easier to tilt the pan when you stack all the biscuits in the pan, it will fill up the pan.




If you have any leftover butter, or sugar mix, add it here.


Bake for 40-50 minutes.


Mix powdered sugar, milk and vanilla to the consistency you would like for the icing. Use the remaining icing when you are serving.



Pumpkin Spice Pull Apart Bread


Ingredients:
1 can grands biscuits
1 can pumpkin
1 ½ teaspoon pumpkin spice
¾ c sugar
4 tablespoons butter, melted
2 cups powdered sugar
¼ cup milk
1 tsp vanilla


Directions:
Preheat oven 350 degrees.


Cut up grand biscuits in half and lay out. Use pumpkin filling and spread 1 tsp on each biscuit, then put melted butter, followed with the sugar/pumpkin spice mixtures.  


Stack the biscuits, then place in a loaf pan.  Hold the pan at an angle until all biscuits are in the pan.  Top with any remaining butter or sugar/pumpkin spice mixture.


Cook in 350 degree oven 40-50 + minutes, depending on the pan.


Remove from oven.  Mix powdered sugar and milk and vanilla with a whisk.  Spoon over bread, and use remaining icing when serving.  

PRINT RECIPE HERE


I linked here:
Meal Plan Monday #36
The Country Cook Weekend Potluck #251