Instant Pot Chicken Alfredo Penne Pasta

This recipe is from Six Sisters. https://www.sixsistersstuff.com/recipe/instant-pot-chicken-alfredo-penne-pasta/#wprm-recipe-container-119120

Instant Pot Chicken Alfredo Penne Pasta 

2 Tablespoons olive oil

1½ pounds boneless, skinless chicken breasts (cut into small slices)

1 teaspoon salt

ground black pepper, to taste

2 garlic cloves minced

1 teaspoon dried parsley

5 cups low-sodium chicken broth

12 ounces penne pasta uncooked

8 ounces cream cheese 1 package

1 cup shredded Mozzarella cheese

¼ cup shredded Parmesan cheese

2 Tablespoons water

1 Tablespoon cornstarch

freshly grated Parmesan cheese optional topping

fresh basil optional topping

Press "SAUTE" on the Instant Pot and let it heat up for a few minutes, then add in the oil.

Sprinkle both sides of the chicken breasts with salt and pepper, then add to the Instant Pot. Brown chicken for about 3 minutes on each side.

Add garlic, parsley, and chicken broth to the Instant Pot, being sure to scrape the bottom of the Instant Pot with a wooden spatula to remove any burnt bits or pieces from the chicken.

Add the pasta on top of everything and press it gently down into the liquid with a spatula (don't stir it in with the other ingredients). The liquid should barely cover the pasta.

Place the lid on the Instant Pot and turn the valve to "sealing."

Press the "MANUAL" button and cook for 4 minutes.

When the Instant Pot is finished cooking, move the valve to "venting" and do a quick release of the pressure. Remove the lid.

Press the "SAUTE" button and add in the cream cheese, mozzarella cheese, and Parmesan cheese.

In a small bowl, mix together water and cornstarch, then add into the Instant Pot. Stir together until sauce reaches desired thickness and serve.

Top with fresh Parmesan cheese and basil, if desired.

Instant Pot Turkey Breast

Instant Pot Turkey Breast

3 lb. turkey breast

1 onion, cut in chunks

2 stalks celery

4 cloves garlic

1 to 2 T. olive oil

1 t. paprika

1 t. pepper

1 t. salt

2 t. Italian seasoning or herb seasoning

1 t. granulated garlic and or onion

1 T. chicken bouillon 

1 to 2 c. water or chicken broth

Place the onion, celery and garlic in the cavity of the turkey and place on a rack in the instant pot breast side up.  Rub oil and seasonings into the turkey breast.  Pour water/broth around the edges.  Seal and pressure for 24 minutes.  (8 minutes per pound = 24 minutes for 3 lbs. ) Natural Release or Quick Release after 10 minutes.  Remove and cover with foil to rest for 10 minutes before slicing.  

If desired you can crisp up the skin by place on a broiler pan in the oven.  Set oven to broil for 440 degrees and watch closely until golden and crispy.  

Gravy leave broth in instant pot on Saute setting.  Add thickening and cook & stir until desired consistency.  

Larger turkey breasts up to 7 pounds I set for 35 minutes and natural release.  Temperature should read 165 degrees on meat thermometer in thickest part of breast.

Instant Pot - Pot Roast

 Pot Roast

2 lb. pot roast

1 envelope onion soup mix, divided

1 onion, cut into chunks

carrots, cut into chunks

potatoes, cut into chunks

2 c. beef broth

Place roast in the instant pot and sprinkle with 1/2 of the onion soup mix.  

Add onion, carrots and potatoes and sprinkle with the remaining soup mix.  

Pour in beef broth.  Seal and pressure for 60 minutes.  Natural release.  

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings
6 Qt. Instant Pot -

1 T. butter

1 t. olive oil

1 onion, diced

3 stalks celery, diced

1 c. baby carrots

1 c. potatoes, diced

2 large chicken breasts, bite sized pieces

4 c. chicken broth, divided

1 t. granulated garlic

1/2 t. salt

1/2 t. pepper

1/2 t. sage

1 t. garlic and herb seasoning or poultry seasoning

8 jumbo biscuits, cut into 6 pieces each

1 c. cream

1 c. frozen peas

Turn instant pot to SAUTE and add butter, oil, onion, celery.  Stir and saute until tender.

Stir in carrots, potatoes, chicken, 2 c. broth and seasonings.  Cancel Saute setting.  Seal and cook on high pressure for 15 minutes.  Quick Release.  

Open and add remaining 2 c. broth.  Spread biscuit pieces over the top.  Seal and cook on high pressure for 10 minutes.  Quick Release. 

Open and return to the SAUTE setting.   Carefully stir in the cream and peas.  Saute for a few minutes to thicken.  

Potato Casserole for a Crowd

I am forever revising this favorite recipe to feed more and more......So here are all the versions all in one place.  

Potato Casserole (10 to 12 servings) 

2 lbs. frozen hashbrowns, mostly thawed

1 cube melted margarine/butter 

1/2 c chopped or pureed onion or 2 T. dried minced onions 

1 t. 2 T. salt

1/2 t. pepper 

10 3/4 oz. cream of chicken soup

2 c. sour cream (2 cups per lb.)

2 c. grated cheese 

Bake in oven in 9x13 at 350 for 1 hour.  or place in crock pot on low for 3 to 4 hours, stirring often. 

**If using a Roaster Oven Liner…..put in the pan and put WATER under the bag in the roaster oven…..read the box directions!!!!   Makes for easier clean up if used properly.  

 Potato Casserole  (approximately 40 to 50 servings)  This will fit in an 18 qt. roaster

10 lbs. frozen hashbrowns, mostly thawed

5 cubes melted margarine/butter 

3/4 c. dried minced onions 

2 T. salt

1 1/2 t. pepper 

50 oz. cream of chicken soup

10 c. sour cream (2 cups per lb.)

8 to 10 c. grated cheese 

Cook at 350 for 2 ½ hours, stirring often.  If cooking too fast turn it down.  

 Potato Casserole  (approximately 75 servings)  Preferably use a 22 qt. roaster oven but it may fit in a 18 qt. roaster

12 to 15 lbs. frozen hashbrowns, mostly thawed 

12 to 15 cubes melted margarine/butter 

3 c. onion, chopped or pureed or ¼ c. onion powder

2 T. salt

2 t. pepper 

70 oz. cream of chicken soup

12 to 15 c. sour cream (2 cups per lb.)

12 c. grated cheese (3 to 4 lbs.) 

Cook at 350 for 2 ½  to 3 hours, stirring often.  If cooking too fast turn it down.  

Ward Christmas Party 2018  = 30 lbs. hashbrowns (2 – 22 qt. roasters full) 150 people served – not much left (a small bowlful)

For camp I would make 3 roasters full using 54 lbs. of hashbrowns (3 - 18 lb. boxes) serving about 250

Camp Largest recipe – Potato Casserole   (must have a 22 qt. roaster for this to fit)  served 85 adults

18 lbs. frozen hashbrowns, mostly thawed 

18 cubes melted margarine/butter

4 c. onion, pureed or 3/8 c. onion powder

3 T. salt

1 T. pepper

2 - 50 oz. cream of chicken soup

5 lbs. grated cheese 

Cook at 350 for 3 hours, stirring often.  If cooking too fast turn it down. 

Instant Pot White Beans and Ham

 Instant Pot White Beans and Ham

2 pounds White Beans (4 cups)

2 t. garlic powder

1 t. salt

1 t. pepper

1 T. ham bouillon

1T. chicken bouillon

1 t. dry mustard

1/4 c. apple cider vinegar

1 large onion, pureed

4 cloves garlic, pureed

8 c. water

ham and/or ham bone

12 oz. evaporated milk

Place all ingredients in the instant pot except for the evaporated milk.  Seal and pressure for 45 to 60 minutes.  Natural release for 10 to 15 minutes and then release pressure.  Remove ham bone and chop up large pieces and add back in.  Stir in the evaporated milk.  Serve.  Steve says, you must serve this with chopped onions and dill pickles and corn bread or rolls.  

For 2 pounds of beans you will definitely need an 8 quart instant pot.  

Dutch Oven Lasagna

Sturgeon fishing Fall 2021 

Dutch Oven Lasagna

2 lbs. hamburger

1 c. water

2 - 26 oz. Spaghetti Sauce

1 t. basil

1 t. oregano

1 large onion, pureed

4 cloves garlic, pureed

16 oz. Lasagna Noodles

3 c. Cottage Cheese

3 c. Mozzarella Cheese, grated 

3 c. Cheddar Cheese, grated

1/2 c. Parmesan Cheese

Brown Hamburger in large cast iron skillet.  Add water, sauce, seasonings, onion and garlic and simmer for 10 to 15 minutes.  Place 1/4 of sauce in bottom of sprayed 12 inch deep dutch oven.  Then a layer of uncooked Lasagna Noodles.  Then 1/3 of cottage cheese.  Then 1/4 of grated cheeses.  Repeat layers 2 more times and then pour remaining sauce over the top, sprinkle with remaining cheese and then sprinkle with parmesan cheese.  Gently pour about 1/2 c. water over the top to steam the noodles.  Put on lid.  

Place dutch oven over 12 coals with 24 coals on top.  Bake 60 minutes.  Check for doneness, bake longer if needed.  Remove from coals and let rest for about 10 minutes.  Serve 

I have also baked this in an oven at 350 for 60 minutes, or in a crock pot on low for 3 hours.  

Serve with garlic bread, green beans and wedge salad.  

Dutch Oven Enchilada Casserole & Spanish Rice

Sturgeon fishing Sept. 2021

Dutch Oven Enchilada Casserole

Brown 2 lbs. hamburger

Puree:  one onion and 4 cloves of garlic.  Add to browned hamburger.

Add:  1/4 c. taco seasoning

1/2 c. water

Simmer while making the sauce. 

Sauce

Place in blender:

30 oz. pinto beans

6 oz. tomato paste & 3 cans of water

1/4 c. taco seasoning

Pour some of sauce into the bottom of a  sprayed 12 inch deep dutch oven.  Add the rest of the sauce to the hamburger mixture.  

Cut 15 to 20 tortillas into strips.  Place 1/3 of strips on top of the sauce in dutch oven.  Then 1/3 of sauce.  Then 1 cup of  mexi cheese.  Repeat layers 2 more times.  

Place over 12 coals with 24 coals on top.  Bake 45 to 60 minutes until heated thru and the cheese is melted.  Serve with sour cream and taco sauce and/or salsa.  

Spanish Rice

Place in Instant Pot:

4 c. long grain white rice

Puree:  1 onion and 4 cloves of garlic and add to instant pot 

5 c. water

1 t. salt

1 1/2 t. chili powder

1 t. cumin

1/2 t. garlic powder

1/2 t. oregano

15 oz. tomato sauce

Stir and seal.  Pressure for 4 minutes.  Natural release for 10 minutes and then vent.  

Served these with a wedge salad and chips and salsa.  

Popcorn Class

 

Sept. 2021 Garden Club
Popcorn: The snack with even higher antioxidants levels than fruits and vegetables.
Popcorn may be the perfect snack food. It is 100 percent unprocessed whole grain. One serving of popcorn will provide more than 70 percent of the daily intake of whole grain. The average person only gets about half a serving of whole grains a day, and popcorn can fill that gap. The way YOU prepare and serve popcorn can quickly determine its healthful image. [by Karla Kimball, AMFSA]

HEALTHY POPCORN
Place in a paper bag:
1 t. coconut oil
½ t. salt
½ c. popcorn kernels
Place in microwave 2 ½ to 3 minutes on High.

Homemade Spray Butter
1 T. melted butter (must be butter, not margarine)
1 t. HOT water
Put in spray bottle and use immediately.
Spritz your popcorn with butter and sprinkle with popcorn sprinkles.

Popcorn sprinkles…..jello, instant pudding mixes, garlic salt, ranch dressing mix, powdered cheese mix, cinnamon sugar, crushed peppermint or spearmint or butterscotch candies, etc.

Popcorn add ins……milk duds, M&Ms, chopped candy bars, crushed or mini oreos, peanuts, marshmallows, etc.


MORTON POPCORN SALT = SUPER FINE – MY FAVORITE SALT FOR MANY THINGS

HONEY BUTTER POPCORN

Place in bowl & microwave for 1 minute, stirring once.
2 T. butter
2 T. Honey
Pour over the bag of popcorn. Shake well. Sprinkle with salt if desired. Shake again. Enjoy!!

HONEY CARAMEL POPCORN
1 c. unpopped popcorn kernels
½ c. butter or coconut oil
½ c. honey
½ c. brown sugar OR sucanat
1/8 T. salt
½ t. baking soda
1 t. vanilla
Pop the popcorn and place it in a large bowl.
In a medium saucepan, melt the butter, brown sugar, honey, and salt. Bring to boil and boil one minute.
Remove from the heat and stir in the baking soda and vanilla. Pour over the popcorn and stir well with a wooden spoon.

Popcorn Cake
5 to 6 qts. Popped popcorn (1 c. un-popped)
10 oz. mini marshmallows (6 cups)
1 cube butter
1 tsp. butter extract
¼ t. salt
Candy corn, M&Ms, gum drops, etc
Place popcorn in large bowl and set aside. Place in 8 c. glass measure, marshmallows, butter, extract and salt. Microwave on high for 1 ½ minutes. Stir & microwave for 1 to 2 more minutes until melted. Pour over popcorn and stir well. Stir in candy if desired. Place in sprayed angel food cake pan. Once set up remove from pan. Cover with foil to help keep moist.

** This can be decorated with decorator’s icing if desired.

*** This can also be formed into popcorn balls and wrapped in waxed paper.

Crispy Popcorn Bars
3 qts. Popped popcorn
1/3 c. butter
4 c. mini marshmallows
1 t. vanilla
1 c. semi-sweet chocolate chips
Place popped popcorn in large bowl. Place butter & marshmallows in 8 cup glass measure and microwave for 1 ½ minutes. Stir and microwave 1 more minute or until melted together. Stir in vanilla. Pour over the popcorn and stir well. Press into a 9 x 13 baking dish. Melt chocolate in microwave at 50% power for 1 minute, stir and repeat until melted. Place melted chocolate in heavy duty ziplock bag, snip the corner and drizzle over the top. Chill until set. Cut & Serve.

Holiday Popcorn Mix
2 bags microwave popcorn, popped OR pop 2 bags of Healthy Popcorn (see above)
about 3 c. Bugles (just dump some in)
about 2 c. pretzels (just dump some in)
1 c. Reese's pieces candy
4 squares melted almond bark
Mix together in large metal bowl: popcorn, Bugles, and pretzels. Melt almond bark in microwave at 50% power, stirring every 60 seconds until melted. Drizzle over the popcorn mixture and stir well. Stir in the candy pieces. That's it!! For Christmas I used Corn Chex Cereal instead of the Bugles and M&Ms instead of Reese's pieces.

RANCH POPCORN
¼ t. onion powder & garlic powder
½ t. dill weed
1/8 t. salt
¼ t. pepper
1 bag popped popcorn
Mix together spices & sprinkle into bag of popcorn. Shake well and serve.

Popcorn Crisp
3 qts. Popped popcorn (1/2 c. un-popped)
½ c. brown sugar
½ c. butter
1 c. salted nuts (optional)
Place popcorn in 18x13x2 inch pan. Cream together with hand mixer, brown sugar & butter. Drop spoonsful over top of popcorn. Sprinkle the nuts over the top if adding them. Bake for 10 to 15 minutes, stirring twice. Popcorn should be lightly browned and crisp.

Snacker’s Delight
2 qts. Popped popcorn
1 c. raisins or craisins
1 c. peanuts
1 c. coconut
1 c. sunflower seeds
1 c. M&Ms
Mix together and serve.

Meatloaf
1 ½ lbs. Hamburger
¼ c. onion, chopped
¼ c. milk
2 eggs
2 T. Worcestershire sauce
1 t. salt
1/8 t. pepper
3 c. finely ground, popped popcorn
Ketchup & parsley for garnish
Combine all ingredients (except the ketchup & parsley). Place in ungreased glass loaf pan. Microwave at 60% power for 10 minutes. Cover the top with ketchup and sprinkle with dried parsley and return to microwave for 8 to 10 minutes more at 60% power. Let stand for 5 to 10 minutes to finish cooking inside. Do not overcook.

THESE LAST 4 MAY NOT BE THE HEALTHIEST BUT THEY ARE SOME OF MY FAVORITES!!! SO I THOUGHT I’D SHARE THEM……

CARAMEL POPCORN
1 c. unpopped popcorn, popped
1 c. light corn syrup
1 c. butter
1 c. brown sugar
1 c. sugar
Cook in saucepan, stirring occasionally and boil for 1 minute. Remove from heat.
Stir in: 1 t. vanilla
Pour over popped popcorn. Stir and enjoy!

Sticky Popcorn
1 2/3 c. sugar
1 c. butter
2/3 c. Karo syrup
1 t. butter extract
½ t. vanilla
6 qts. Popcorn
Mix all together in saucepan. Cook 10 minutes, stirring constantly. DO NOT LET IT BOIL! Pour over popcorn.

CARMELLOW CORN.........AKA: KARL MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
In 2 qt. bowl, microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls. FAST, EASY, and GOOD!!!

Jello Popcorn Balls
6 qts. Popped popcorn
1 c. karo syrup
1 c. sugar
3 oz. Jello (any flavor)
Place popcorn in large bowl and set aside. Place in saucepan, karo, sugar & jello. Heat over medium heat just until it comes to a boil (don’t overcook). Pour over popcorn and stir well. To form balls put WATER on hands (not butter). Wrap each popcorn ball in waxed paper.

** I like to microwave them for about 10 seconds and then eat them.

Corn Class Recipes

Corn is rich in fiber and plant compounds that may aid digestive and eye health.  In moderation, corn can be part of a healthy diet. Corn is considered a whole grain, that is high in fiber and can help lower your cholesterol, according to the American Heart Association. Apr 24, 2017

Corn on the Cob Is Healthier Than You Think!  Nothing Says Summer Like Corn on the Cob!!

• Corn is low in calories — yet filling. 
• Corn is good for diabetics. 
• Corn helps prevent eye diseases. 
• Corn promotes colon health. 
• Whole grain foods like corn protect against cardiovascular disease. 
• Corn's antioxidants help prevent cancers.   ( Karla Kimball –AMFSA)  Sept. 2021 Garden Club 

Corn Dip
2 c. frozen corn or 4 ears of grilled sweet corn
8 oz. cream cheese, softened
1 c. sour cream
4 green onions, sliced or ¼ c. chives, snipped
1 ½ c. Mexican blend, cheddar, Monterey Jack cheeses
1 t. cumin
½ t. paprika
¼ t. cayenne pepper
½ t. salt
¼ t. pepper
2 T. lime juice
Several dashes Tabasco hot sauce (optional)

Place in a mixing bowl: cream cheese, sour cream, green onions/chives and beat well with flat beater. Mix in the cheeses, seasonings and lime juice. Finally add the corn and mix well. Add hot sauce or other variations, if desired. Cover and refrigerate for at least 2 hours to meld the flavors. Serve with tortilla chips.

Variations:
Add ¼ c. cilantro
Add 1 seeded diced jalapeno
Use this filling to make a quesadilla. Spread between 2 tortillas and grill with cooking spray until golden and cheese is melted.


Spicy Butter for Corn/Corn on the Cob
1 c. butter, softened
3 T. Montreal seasoning (or seasoning mix of your choice)
¼ t. cayenne pepper

Corn Gravy
4 slices bacon, chopped **
2 to 4 ears of corn on the cob or 1 small bag of freezer corn
2 c. water or milk
¼ c. regular clear jel or corn starch
Salt, pepper & butter to taste

Fry the bacon and leave in the grease. Cut corn off the cob into the frying pan. Scrape the cob with a knife to make it juicy. Mix together the water/milk and clear jel to make a thickening. Add to corn mixture. Cook until corn is tender (about 10 minutes). Season with salt, pepper and butter. Serve over sliced tomatoes and/or toast for a garden supper.

** Can use bacon grease and real bacon bits in place of the bacon.

Black Bean and Corn Salsa Salad
Place in mixing bowl:
15 oz. black beans, drained and rinsed
7 oz. canned corn, drained and rinsed
1 orange or yellow pepper, seeded and diced
¼ c. red onion, finely chopped
1 c. cherry tomatoes, halved
Salt and pepper to taste
Make Dressing in mini food processor:
2 cloves garlic
3 T. lime juice
2 t. salt
¼ t. chili powder
¼ c. cilantro, chopped
¼ c. olive oil
Blend and pour over beans and veggies.