Making Instant Pot Salisbury Steak is a lot easier than it looks. Hearty ground beef patties with bread crumbs and seasoning in a thick mushroom and onion gravy. You will love this delicious dinner.…
Dinner
Hearty Slow Cooker Turkey Stew
Hearty Slow Cooker Turkey Stew is the perfect meal for cold winter nights. With lots of turkey, potatoes, carrots, onion, and celery all in a creamy gravy, it is so good. It is sure to be a crowd-pleaser and so easy to make.
Growing up, you can bet that the week after Thanksgiving we were having Turkey Stew. Although as a child it wasn’t my favorite, as it had too many vegetables now I love it.
Back in the day, my mother wasn’t lucky enough to have a slow cooker/crockpot, she always cooked it on the stove. Personally I think slow cookers are an awesome invention. We use it a lot in our house. If you are looking for slow cooker/ crockpot recipes check out CrockPot Creamy Mushroom Chicken, Slow Cooker Beef Stroganoff, Slow Cooker Red Mashed Potatoes, or maybe Chocolate Cherry Dump Cake.
Making Turkey Stew in the slow cooker is so easy. Basically just cut up the Turkey and vegetables and throw them in your slow cooker with broth or turkey stock, add thickener (flour, corn starch, or as I did store-bought gravy packets.
How to Make Hearty Slow Cooker Turkey Stew :
Ingredients
- Turkey
- Potatoes
- Carrots
- Celery
- Chicken Stock
- Gravy Packets
- Garlic Powder
- Salt
- Black Pepper
Instructions
- Cut Up Turkey and Vegetables
- Pour Chicken or Turkey Broth or Stock
- Whisk in Gravy Packets or another thickener (Flour, Corn Starch)
- Add Garlic Powder, Salt and Pepper Stir Well
- Add Turkey and Vegetables
- Cover With Lid
- Set Timer to High for 4 Hrs or Low For 8 Hrs
Hearty Slow Cooker Turkey Stew
Equipment
- Crockpot, Slow Cooker
Ingredients
- 6-8 Cups Chopped or Shredded Turkey
- 5-6 Large Potatoes
- 1 Large Onion
- 5-6 Stalks Celery
- 5-6 Large Carrots I used mini packaged
- 2 tsp Garlic Powder
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 2 Packets Turkey Gravy Mix
- 4 Cups Chicken Stock
Instructions
- Chop Turkey and Vegetables to the desired size
- Pour 1 Cup Chicken Broth into Slow Cooker
- Whisk In Gravy Packets
- Mix in Garlic Powder, Salt, and Pepper
- Add Turkey and Vegetables
- Pour Remaining Chicken Stock over Turkey and Vegetables
- Cover and set Timer for 4 Hrs on High or 8 Hrs on Low
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Extra Crispy Oven Fried Drumsticks
Extra Crispy Oven-Fried Drumsticks are as tasty and juicy as KFC. In my opinion anyway, however, you can just throw them in the oven at home. Avoiding the drive-thru or door dash.
We eat a lot of chicken in our house. Rotating KETO JALAPENO POPPER CHICKEN CASSEROLE, Awesome Chicken And Biscuits Instant Pot, Buffalo Chicken Tenders. We were always chicken breast eaters until recently we started eating more thighs and legs. We love the Instant Pot Barbeque Chicken Thighs that I started making recently.
In October we went on vacation to California and stayed with my husband’s brother and his wife. My sister in law is an excellent cook. She shared with me, this recipe for these Extra Crispy Oven-Fried Drumsticks. She tells me that only drum sticks work, haha. Not sure if that’s true. Soon I will test it with thighs and see how they come out.
This chicken is very moist on the inside and crispy on the outside. The recipe is very simple, the drum sticks are dipped in melted butter, then battered with a mixture of bread crumbs, parmesan cheese, and a few spices.
This chicken takes about an hour in the oven to cook, the trick to keeping it moist (in addition to the butter) is to keep it tented with aluminum foil. In the second half of the baking, you will want to take it off to let it get crispy.
When we were making these drumsticks it was for a large crowd. We were serving my husband’s brothers and their wives. Nothing better than time with family. If it’s in San Diego that makes it even better. Oh, how I miss the west coast, especially in the winter. My kids and those beautiful grandkids of mine keep me in Ohio.
How To Make Extra Crispy Oven-Fried Drumsticks:
INGREDIENTS:
- Chicken Drumsticks
- Butter
- Bread Crumbs
- Parmesan Cheese
- Paprika
- Garlic Powder
- Salt
- Black Pepper
Making of the Extra Crispy Oven-Fried Drumsticks:
- Pre-Heat Oven
- Melt Butter
- Combine bread crumbs, parmesan cheese, paprika, garlic, salt and pepper in a gallon bag
- Pour Melted Butter in a bowl – Dip drumsticks in butter and completely cover
- Shake in Coating Bag
- Arrange drumsticks on a foil-lined baking sheets
- Tent baking pan
- Bake
- Serve
Raw Chicken
Butter for Chicken
Dipping Chicken in Butter
Chicken on Tray
Storing leftover chicken :
Chicken can be stored in an airtight container in the refrigerator for 3-4 days.- Re-heat in oven or microwave – or eat cold.
Extra Crispy Oven Fried Drumsticks
Equipment
- OVEN
Ingredients
- 8-10 Drumsticks
- 1 cup Butter melted
- 1 cup Bread Crumbs
- 1 cup Parmesan Cheese
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
Instructions
- Pre-Heat Oven 375°
- Melt Butter Pour in Bowl For Dipping
- In a large bag combine bread crumbs, parmesan cheese, paprika, garlic powder, salt and pepper
- Dip chicken in melted butter, completely covering, drop into breading,
- Arrange drumsticks on foil-lined baking pans, tent with foil
- Bake for 30 minutes -remove tenting
- Bake additional 30 minutes
- Serve hot
Slow Cooker Beef Stroganoff
If you are looking for a Slow Cooker Beef Stroganoff recipe, this one is easy and so tasty. Full of tender beef, mushrooms, onions, beefy sour cream sauce over egg noodles. Your family is sure to love it.
Slow Cooker Beef Stroganoff
Beef Stroganoff is a favorite in our house. All of my family loves it. Making it in the slow cooker makes it easy to throw it together and let it cook all day to become tender and delicious. Slow cookers (crock pots ) are great. Have you tried the other crockpot recipes I have shared? CrockPot Creamy Mushroom Chicken, Slow Cooker Red Mashed Potatoes, Slow Cooker Apple Spice Dump Cake and Crock-Pot BBQ Shredded Chicken Sandwich.
In years past, I always made beef stroganoff in a skillet on the stove. When I came across a recipe for a slow cooker version I decided I should give it a try. It came out great the meat was so tender and the sauce was creamy and delicious.
What Do I Need To Make Slow Cooker Beef Stroganoff :
- Stew Meat
- Olive Oil
- Mushrooms
- Diced Onion
- Garlic Powder
- Beef Broth or Consume
- Egg Noodles
- Sour Cream
- Cream Cheese
- Parsley
How To Make Slow Cooker Beef Stroganoff
- Brown Beef ( seasoned with salt and pepper to taste)
- Add Meat to Slow Cooker
- Brown Mushrooms and Onions – Add to Slow Cooker
- Pour Beef Broth on meat and veggies
- Cook for 8 hrs on low or 4 hours on high
- When close to done – cook Egg Noodles
- Mix in Sour Cream and Cream Cheese
- Serve either over noodles or stir noodles in
Slow Cooker Stroganoff
Equipment
- Crockpot, Slow Cooker
Ingredients
- 2 lbs Beef -stew meat or choice of beef
- 2 tsp Olive Oil
- Salt and Pepper to taste
- 1/2 Diced Onion
- 1 8 oz Can Sliced Mushrooms
- 2 Cups Beef Broth or Consume
- 1 Cup Sour Cream
- 4 oz Cream Cheese
- 1 12 oz Pkg
- 2 Tbsps Corn Starch
- 2 Tbsp Parsley Garnish (optional)
Instructions
- Heat the olive oil over medium-high heat in a large pan. When hot add beef seasoned with salt and pepper to taste.
- After browning and seasoning with salt and pepper to taste add the meat to the slow cooker.
- Brown Mushrooms and onions
- Add the mushrooms, and onion to the slow cooker. Add Garlic powder and any other seasoning you choose.
- Pour 1 1/2 cups beef broth into the slow cooker and stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours or high for 4 hours
- Whisk together the remaining 1/2 cup beef broth with the corn starch. Pour the mixture into the crockpot and stir. Cook covered on HIGH for 20 minutes or until the sauce has thickened.
- Uncover the crockpot and add the sour cream and cream cheese, stirring until a smooth sauce forms..-Add cooked Egg Noodles or ladle over noodles - add parsley as garnish (optional)
If you try this recipe, please stop back and let me know how you liked it and if you made any changes.
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Awesome Chicken And Biscuits – Instant Pot
These Awesome Chicken and Biscuits are the perfect comfort food for this time of year. Chicken and biscuits are the perfect comfort food at any time of the year in my opinion. These were made in the instant pot and I used store-bought biscuits. -Easy Peasy
Awesome Chicken And Biscuits
These Awesome Chicken and Biscuits are made in the instant pot. I have shared a few other instant pot recipes, they include – Extra Creamy Instant Pot Mac and Cheese – Tender Barbecue Pork Ribs Instant Pot /Grill and INSTANT POT MISSISSIPPI POT ROAST.
Whenever we go back to New York state where I grew up. We make sure we go to a family-style restaurant that is famous for their chicken and biscuits. Now I’m not gonna claim that these are as good as Beeman’s family restaurant, but they are still pretty darn good. My family absolutely loved them.
For this recipe, the chicken was cooked in the instant pot and shredded, however, if you are in a hurry you could always grab a rotisserie chicken. Store-bought biscuits were also used. Short cuts make life easier.
Ingredients Needed To Make Awesome Chicken And Biscuits :
- Chicken
- Salt
- Black Pepper
- Chicken Broth
- Corn Starch
- Parsley Flakes
- Canned Biscuits (or homemade if you are brave)
How To Make This Recipe
- Cook the chicken -remove from pot
- Thicken gravy
- Return chicken to the pot
- Bake the biscuits as directed on package
- Ladle gravy on biscuits
- Garnish with parsley
Awesome Chicken and Biscuits
Equipment
- Pressure Cooker
- OVEN
Ingredients
- 1.5 lbs Chicken I use a mix of breast and thighs
- 2 cups Chicken Stock
- 2 tbsps Corn Starch
- 1/4 cup Coldwater
- 1/2 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 2 tsp Parsley Flakes
- 1 tube Biscuits
Instructions
- Put the trivet in the instant pot, pour chicken broth in the pot, add chicken, garlic powder, onion powder, salt, pepper -close and seal lid
- Cook on manual pressure for 20 minutes - (if frozen add 5 minutes to cooking time)
- Bake biscuits according to directions on the package
- Do a natural release for 10 minutes - manually release any additional pressure
- Remove chicken shred or chop -set aside
- In a small bowl whisk corn starch into cold water - Turn instant pot on saute - whisk thickener into chicken broth
- Add chicken back to the pot
- Ladle over biscuits -garnish with parsley
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KETO JALAPENO POPPER CHICKEN CASSEROLE
This KETO JALAPENO POPPER CHICKEN CASSEROLE is absolutely delicious and can be whipped up in no time.
KETO JALAPENO POPPER CHICKEN CASSEROLE
Making this chicken casserole is similar to Chicken Bacon Ranch and Cheddar that I shared a while back. However, this version comes with a spicy kick to it. If you are a fan of jalapenos and spicy food, you will love this chicken dish. One of my favorite appetizers is jalapeno poppers and this dish tastes very similar.
I used shredded chicken to make this casserole recipe, it could also be made with diced chicken or whole breasts. Having shredded chicken breasts that I cooked in the instant pot, always comes in handy
As you can see in the above picture, I spice up the chicken with salt and pepper and paprika. This dinner is fabulous and full of flavor regardless if you are doing low carb or keto diet. That is pretty much just a bonus.
If you are thinking of starting the Keto Diet and want to learn more about it, this is just a small outline :
1. What can you eat on a keto diet?-
- Meat and Poultry
- Seafood. Fish and shellfish
- Low-Carb Vegetables.
- Cheese
- Eggs
- Avocados
These are just a few of the things you are able to eat on the keto diet
2. How much can you eat on keto?-
A healthy ketogenic diet should consist of about 75% fat, 20% protein and only 5% or less than 50 grams of carbs per day. Focus on high-fat, low-carb foods like eggs, meats, dairy and low-carb vegetables, as well as a lot of water and other sugar-free beverages
If you would like to learn more -go to https://www.healthline.com/nutrition/ketogenic-diet-101
How to make KETO JALAPENO POPPER CHICKEN CASSEROLE: To make this deliciously spicy chicken dish, you will need -Chicken Breasts (shredded, cubed or whole breasts) garlic powder, cream cheese, jalapeno peppers (fresh) sharp cheddar cheese, and crispy bacon.
KETO JALAPENO POPPER CHICKEN CASSEROLE
Equipment
- OVEN
Ingredients
- 2 lbs Chicken Breasts I used pre-cooked and shredded
- 1 tsp Garlic Powder
- 1 tsp Salt or to taste)
- 1 tsp Black Pepper or to taste
- 5-6 Jalapeno Peppers Slice Peppers
- 8 oz Cream Cheese
- 6 oz Sharp Cheddar grated or shredded
- 1/2 Cup Crispy Crumbled Bacon
Instructions
- Pre-Heat Oven to 375°
- Lay Shredded Chicken in a casserole dish 9x13 - season with garlic powder and salt and pepper to taste -I spray with food release Spread Cream Cheese over chicken
- Next wash and cut tops off jalapenos -if you want it to be spicy leave seeds in, for milder remove,Slice peppers in strips and lay them on top of cream cheese, sprinkle cheddar cheese on top
- Bake for 20-25 minutes - sprinkling bacon on for last 5minutes
- If using raw chicken -add additional 20-25 minutes or until internal temperature reaches 165°
- Any leftovers can be stored in an airtight container in refrigerator for 3-4 days
Nutrition Information is approximate as I am not a nutritionist or dr. It is calculated using a nutrition Ap to the best of my ability-
1 Serving -4oz Chicken plus toppings -Calories 401 -Carbohydrates-3g -Protein 37g -Fat 27g Fiber 1 g-Sugar -2g.
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Easy Sheet Pan Fajitas
These Easy Sheet Pan Fajitas are a quick delicious meal to make if you are in a hurry or need to feed a crowd.
EASY SHEET PAN FAJITAS
Anyone who knows me knows that Mexican food is my all-time favorite thing to eat. If I could eat it for dinner 6 nights a week that would be great. Throw in a pizza on the seventh night and you will have a happy woman.
One of our kids came in and told me the other night, that we are getting a new Mexican restaurant and cantina in town. So exciting. Living in San Diego for 10 years and my husband grew up there, we were used to having an abundance of Mexican restaurants nearby. Now living in Cincinnati they are few and far between.
If going out to eat at a Mexican restaurant we usually eat enchiladas and rice and beans. Along with 2 baskets of chips and salsa and 2 or 3 margaritas. Which ends up resulting in – 3000 or 4000 calories. Fajitas are a little healthier and so versatile, they can be used on salads, in tortillas or just on a plate. Recently we have been skipping the rice and beans and chips. Also, try to go for a skinny margarita.
This sheet pan fajita dinner recipe is made with chicken but can also be made with steak or shrimp. You could even use pork. When making sheet pan meals, everything just gets chopped up and thrown on a pan. ( Line with foil for easy clean up)Who doesn’t love this concept? Hoping to add more sheet pan meals to the site. They are so easy and quick for weeknight meals. If you are looking for other quick meals that you can make when time is limited Buffalo Chicken Tenders, and Chicken Bacon Ranch and Cheddar are also quick and easy choices.
How to make Easy Sheet Pan Fajitas!
Making these fajitas is pretty simple you will need :
-
Chicken Breasts (or meat of choice)
-
Green Peppers ( yellow and orange can also be used)
-
Onion (halved and sliced)
-
Olive Oil
-
Chili Powder
-
Cumin
-
Garlic Powder
-
Red Pepper Flakes
-
Salt
-
Black Pepper
-
Tortillas (optional)
-
Salsa (optional)
-
Sour Cream (optional)
-
Guacamole (optional)
Tips to make Sheet Pan Fajitas:
-
Slice your chicken and veggies about the same thickness to ensure that everything gets done at the same time.
-
Use the convection feature on your oven if you have it, it will brown the veggies nicely. Unfortunately, I’m not lucky enough to have that feature.
-
Line sheet pan with aluminum foil for easy cleanup.
Easy Sheet Pan Fajitas
Equipment
- stove, sheet pan, knife, cutting board
Ingredients
- 1 lb Chicken or meat of choice
- 1 Green Pepper other colors can be used
- 1 Onion halved and sliced
- 1/4 cup Olive Oil
- 3 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Red Pepper Flakes
Instructions
- Preheat Oven to 400°
- In a small mixing bowl combine olive oil, chili powder, cumin, garlic, salt, black pepper, and red pepper flakes
- Toss chicken with oil and spices and lay out flat on a foil-lined baking sheet and spread evenly
- Bake for 25-30 minutes until chicken internal temperature is 165°
- Serve with warm tortillas, sour cream, salsa, guacamole or other favorite condiments
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INSTANT POT MISSISSIPPI POT ROAST
This Instant Pot Mississippi Pot Roast is melt in your mouth tender, full of flavor, delicious and so easy to make.
Instant Pot Mississippi Pot Roast
Since the first time I tried doing the keto diet a couple of years ago, I have been completely obsessed with Mississippi Pot Roast. I mean the ingredients are all my favorite things, beef, ranch seasoning, butter, pepperoncini peppers to name just a few. However, I tried several times making it in the slow cooker. Although it came out pretty good, often I don’t know early in the day what I want for dinner 6-8 hours later.
When I found a recipe for Instant Pot Mississippi Pot Roast, I was excited. Thinking I had found a quick alternative to making this recipe, I planned to make it on a weeknight. When I read the recipe and saw that it said, pressure cook for 60-70 minutes, I thought they were exaggerating the time the roast needed to cook. Taking upon myself to adjust the time to 45 minutes, thinking that would be plenty long enough. Wrong it was a huge fail. The meat was very tough and Joe and I couldn’t even eat it.
So let me give you a few pointers before you try to make this delicious pot roast.
-
Use quality meat, preferably use organic beef, as the meat tends to be extra tender, which is perfect for this recipe.
-
Browning the beef is essential as it will lock the flavor and the beef juices and also elevate the meat flavor.
-
Pressure Cook a full hour with 15 minutes release.
After my practice run in the instant pot didn’t come out well, I tried again and followed the directions and let it pressure cook for the full hour and it was fantastic. Also try, Tender Barbecue Pork Ribs Instant Pot /Grill
To make this Mississippi Pot Roast in the Instant pot you will need a well-marbled chuck roast, beef stock, onion powder, minced garlic, olive oil, butter, pepperoncini peppers, salt, pepper, ranch seasoning packet, and aujus sauce packet or brown gravy packet.
If you are looking for some side dishes to go with this great pot roast head over to the Salty Marshmallow and try her recipe https://thesaltymarshmallow.com/instant-pot-mashed-potatoes/
If you need a dessert to go with your dinner try Cherry Poke Cake or Pumpkin White Chocolate Chip Cookies
Browning the roast
After pressure cooking
Instant Pot Mississippi Pot Roast
Equipment
- cutting board, large butcher knife,
- instant pot or other pressure cookers
Ingredients
- 3-5 lbs Chuck Roast
- 3 Tbsp olive oil
- 9-10 Pepperoncinis
- 1/2 cup Pepperoncini Juice
- 1 Cup Beef Broth (or water) (low sodium suggested)
- 1 (1 0z) Packet Dry Ranch Dressing Mix
- 1 (1 0z) Packet Au jus or brown gravy if preferred
- 1/2 Cup 1 Stick of Butter
Gravy (optional)
- 3 Tbsp Flour
- 3 Tbsp Soft Butter
Instructions
- 1.Turn pot on Sauté mode (normal). When the display reads "Hot" add the olive oil.
2. When the oil heats up, place meat in one layer(cut in chunks if necessary) into the pot and brown meat for at least 5 minutes on each side.3. Remove the meat wrap in foil or put in a dish you can cover. Wrap it to keep it warm.4. Deglaze the pot, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the
bottom of the pot until the bottom is free of the stuck-on brown bits - 5. Add the pepperoncini's and their juice, beef broth, au jus, and ranch packets, and butter.
- 6. Turn Off Saute Mode
- 7. Put the meat back into the pot
- 8.Close the lid and set the steam release knob to the Sealing position
- 9. Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60 minutes High Pressure. It will take several minutes to build pressure..
- 10. When the cooking cycle ends, let the pot sit undisturbed and count up to 15 -20 min (Natural pressure Release.)
- After the 15 minutes NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position. When pin drops -Open Lid
Optional Gravy
- Remove the pot roast to a plate and cover.Turn the Sauté function back on.Mix the flour and butter together until well combined.in separate bowl When the liquid is starting to simmer, add the mixture to the pot, stirring constantly l until thickened. Then turn off the pot and add the roast back in. Enjoy with mashed potatoes or over rice.
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Chicken Bacon Ranch and Cheddar
Is there any better combination of flavors than Chicken Bacon Ranch and Cheddar Cheese?
Chicken Bacon Ranch and Cheddar
I have mentioned before that we eat a lot of chicken in our house. Actually, that is probably a huge understatement. My husband Joe could eat chicken 7 nights a week for dinner. Personally
I love chicken as well but like to think of different ways to prepare it so I don’t get bored with the same thing over and over. I have shared Instant Pot Barbeque Chicken Thighs
Also CrockPot Creamy Mushroom Chicken. Chicken Bacon Ranch is another one of my favorites. This time I made it with Cheddar and on top of the stove in a skillet. Often I change it up and use mozzarella or provolone. It can also be made in the oven or in the instant pot and thrown under the broiler to melt the cheese.
Like my other chicken recipes,, this dinner is low carb and keto diet-friendly. This recipe is actually perfect for the keto lifestyle because of the high-fat content of the bacon and cheese. It always seems so odd that doing keto requires eating high fat. It just goes against everything we’ve ever known about getting thin right? Once you get used to it you will realize that eating foods high in fat fill you up so much quicker. Once in the state of ketosis, your body begins to burns fat.
Ingredients to make Chicken Bacon Ranch and Cheddar:
To make this chicken recipe, you will only need a few things. They are all right in the title making it easy. You will need chicken breasts, bacon, ranch dressing, cheddar cheese and any spices you may want to add. (this also tastes great with barbeque sauce or buffalo sauce added.
How Do You Make Chicken Bacon Ranch and Cheddar :
Start by pounding out chicken breast if necessary. It helps make chicken more tender
Next cook chicken breasts in bacon grease, saved from when bacon was cooked.
When chicken breasts are thoroughly cooked, add ranch dressing and bacon.
Next, add cheddar cheese. Cover with lid until cheese is melted and bubbly.
Chicken, Bacon, Ranch Dressing And Cheddar
Equipment
- stove, large pan, knife, cutting board
Ingredients
- 8 slices thick-cut bacon
- 4 boneless chicken breasts
- 8 tbsp ranch dressing I use Hidden Valley
- 2 cups shredded cheddar slices can also be used
- salt
- pepper
- chives or parsley optional for garnish
Instructions
- In large skillet cook bacon over medium heat -flipping once until crisp. (8-9) minutes. transfer to a paper towel-lined plate. Drain and discard all but 2 tablespoons of bacon grease from your pan.
- Pound out your chicken breasts if necessary, season with salt and pepper to taste
- Return skillet with bacon grease to medium-high heat. Add chicken and cook until cooked through and golden brown -6-8 minutes per side.
- Reduce heat, add 2 tbsp of ranch dressing to each chicken breast. add bacon strips crossing over your chicken. Sprinkle the cheese over the chicken and cover with a lid until cheese is hot and bubbly.
- Serve and enjoy
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Instant Pot Barbeque Chicken Thighs
Making Instant Pot Barbeque Chicken Thighs is a 35 minute or less dinner that you can throw together. They are great on weeknights when you have worked all-day or just don’t feel like taking a long time fixing dinner.
Our house is definitely a mostly chicken home. Leading me to share mostly chicken recipes CrockPot Creamy Mushroom Chicken Buffalo Chicken Tenders. I love a good steak but the hubby rarely veers far from chicken. We always ate mostly boneless skinless breasts because we thought that was the healthiest. It seemed no matter how I prepared the breasts they always seemed to get dried out.
Well, we recently started buying bone-in skin-on thighs and wow! Thighs have so much more flavor. Putting them in the instant pot makes them even moister. That’s what I really love about the instant pot, everything comes out so moist and delicious. Even those breasts that were so dried out, come out of the instant pot so much moister. If looking for instant pot meals I also have my Tender Barbecue Pork Ribs Instant Pot /Grill recipe. I will be adding more in the future but in the meantime, head over to https://www.tasteofhome.com/collection/recipes-you-can-make-in-your-instant-pot/ they have some great quick meals for the pressure cooker /instant pot.
How to Make Instant Pot Barbeque Chicken Thighs :
To make this quick weeknight meal (also great on the weekend.) You will need chicken thighs or drumsticks, I use bone-in skin-on. Your favorite barbeque sauce, store-bought or homemade, Salt, black pepper and chicken broth or water.
Optional add-ins are liquid smoke, garlic powder, onion powder, and apple cider vinegar.
Instant Pot Barbeque Chicken Thighs
Equipment
- Pressure Cooker
- Broiler
Ingredients
- 6-8 2.5 3 lbs chicken thighs or drumsticks bone-in, skin on
- 1 bottle favorite barbeque sauce I made sugar free - recipe coming soon
- salt and pepper to taste
- 1 cup chicken broth water can be substituted
- 2-3 drops liquid smoke optional
- 1 tsp garlic powder optional
- 1 tsp onion powder optional
- 1 tbsp apple cider vinegar optional
Instructions
- 1. Put 1 cup chicken broth and 3 drops liquid smoke (optional) place steamer basket or trivet in the steamer.
- 2. Season both sides of chicken with salt and pepper layer chicken in the basket. Close the lid pressure cook at High Pressure for 8 minutes, Natural Release 10 minutes
- 3. Spice up your store-bought barbeque sauce (if you choose) add garlic powder, onion powder, and apple cider vinegar
- 4. Place chicken on a foil-lined baking sheet, generously apply your barbeque sauce
- 5. Place chicken under the broiler on high for 5-10 minutes until chicken is browned and carmelized
- 6. Serve and enjoy