Dulce De Leche

I'm making Dulce De Leche. Stay tuned!

Amy + Jacky

https://www.pressurecookrecipes.com/instant-pot-dulce-de-leche/
https://www.pressurecookrecipes.com/amy-jackys-story/

Old-Fashioned Gingerbread

Shortening, butter or Baking Spray
2 3/4 cups whole wheat Flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
cloves*
2 teaspoons baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar

2/3 cup corn or veg oil
2 large eggs, beaten

3/4 cup molasses
1 cup lowfat buttermilk
1 tablespoon confectioners' sugar


Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with baking spray. Combine flour, ginger, cinnamon, baking soda and salt in medium bowl; set aside.
Combine sugar, oil and eggs in large bowl; mix well. Gradually pour molasses into sugar mixture; stir until well blended. Alternately add flour mixture and buttermilk to sugar mixture; beat well. Spread batter evenly in prepared baking dish*.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes before serving. Cut into 12 pieces. Optional: dust with confectioners' sugar.
*grease, or butter and dust with flour

Irish Oats, Steel Cut Oats, Pinhead Oats, Groats

The secret to great Irish oats is to cook them with raisins. They plump up and infuse their sweetness into the oats. We used the instant pot today and we made the oats using the pot-within-a-pot method.

We put the trivet inside the instant pot and added water to the bottom of the trivet, placed a stainless steel bowl on the trivet and added the Irish oats, 3 C water, 1 C raisins, 1 teaspoon Kosher salt to the bowl and closed the lid. We set the pressure to 17 minutes and went and walked our dog.

It was hot and ready when we returned.

Easy Instant Pot Whole Chicken from Fresh or Frozen

Easy Instant Pot Whole Chicken from Fresh or Frozen

Easy Instant Pot Whole Chicken from Fresh or Frozen
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Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 1 hour Total time: 1 hr 10 mins

Ingredients

1 (4 pounds) whole chicken
1 1/2 cups chicken broth
6 tablespoons butter (room temperature or use olive oil)

Stuff Chicken (optional):

6 cloves garlic
1 lemon (halved)
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh oregano
3 bay leaves

Buttery Mixture for Broiling:

1/2 cup butter (unsalted)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon thyme powder
1/2 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Proceed to the step where you add the chicken to the Instant Pot.

Remove giblets from chicken if present.

Stuff Chicken:

If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano and bay leaves.
Optional: Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.

Cook:

Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.
Cover with the lid and lock it, point valve to sealed.

Press High Pressure and set the timer to 25 minutes. See the blog post for cooking times based on chicken weight and if using fresh or frozen chicken.
After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.

Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
Turn on the Oven Broiler.

Buttery Mixture for Broiling:

Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt and pepper.

Broil:

Open the pressure cooker lid and remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
Brush the chicken with the Buttery Mixture and place under the broiler for about 5-8 minutes for extra crispy skin.
Watch chicken closely, and if needed rotate the pan, so it doesn't burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
Serve and enjoy!

Calories: 541 Carbohydrates: 5 Protein: 24 Fat: 47 Saturated Fat: 22 Cholesterol: 165 Sodium: 929 Potassium: 369 Fiber: 1 Sugar: 0 Vitamin A: 1340 Vitamin C: 17 Calcium: 64 Iron: 2.3