With Carassauga being this weekend, we decided to make our favorite traditional Filipino Adobo! To save time, we did another Pot-In-Pot recipe using our InstantPot to cook both our Chicken and our Steam Rice at the same time. We will be using our 6 qt. InstantPot DUO to do this. Below is the stove top version we used to use if you'd like to try it this way.
Prep Time 15 minutes
Cook Time 2 minutes Saute Mode then 8 minutes High Pressure in the InstantPot
+ Natural Release for 10 minutes = 20 minutes total
Slurry Post-InstantPot to thicken up the sauce
Rice (Only if you're gonna try a Pot-In-Pot)
Depending on the size of your pot to put in (either oven-proof glass or stainless steel), the ratio of water and rice should be 1:1. We recommend either 1 cup or 1 1/2 cups of rice cleaned with an equal ratio of water.
Instructions for Making this in the InstantPot
How We Used to Do It ~ The Stove Top Way
We would like to give credit to Amy & Jacky and C. Domingo for their original recipes that we slighly modified.
We're really starting to love using our Instant Pot. It's been kind of like the FitBit - a motivational tool that as encouraged us to use our kitchen more and create wholesome food vs. restaurant bought food. Here's another great recipe that we've come across and the beauty of it is that we experimented with the Pot-In-Pot so we were able to make some steam rice at the same time our main dish was cooking. We're hoping that you enjoy it too! Just a reminder that the InstantPot that we use is a DUO 6 qt.. We have provided the alternate Non-Instant Pot user recipe on the bottom and how to make this using a slow cooker instead.
Prep Time 15 minutes
Cook Time 5 minutes in the InstantPot
+ Natural Release for 10 minutes = 15 minutes total
Instructions for Making this in the InstantPot
Instructions for Making this in the Slow Cooker
Even though the slow cooker has been our best bud in the kitchen for many years, it seems that our InstantPot has taken over. You definitely can't compare the tenderness of the meat, the speed at which it cooks food and the ability to cook multiple items at once. It has been quite the time saver for our family of 5.
Thank you for reading our Recipe Corner!
We would like to give Sweet & Savory Meals credit for the original recipe we adjusted.
Who doesn't like a good rack of ribs? We've always been a fan of "fall-off-the-bone-ribs" and definitely enjoy trying and testing out new and savory recipes especially when it gives us an excuse to use the newest member of our kitchen - our InstantPot. Although the recipe and images provided are for creating these ribs in the InstantPot, we will shortly be testing this recipe out in our crockpot (slow cooker).
Prep Time 15 minutes
Cook Time 25 minutes in the InstantPot
+ Natural Release for at least 10 minutes = 35 minutes total
Dry Ingredient List for the Rub
What Goes in the Pot
What You'll Need Post Instant-Pot or Post Slow Cooker
For you savvy cooks, you can make your own BBQ Sauce to brush on or if you're like me and always in a rush, you can use your favorite store bought BBQ sauce.
Instructions for Making this in your Instant-Pot
Thank you for reading our post!
We would like to give credit to Jo Cooks for this awesome recipe!
We will be trying this in the Slow Cooker because not everyone has an InstantPot and then updating directions for making it using this.
So after hesitating for a couple of months on whether or not to purchase the InstantPot (we purchased the 6qt. DUO), we took a leap of faith and finally did it and purchased this wonderful kitchen machine about a week ago. It has been a great experience so far and we're happy to say that this thing can do about anything. We've made Roasts in it, Pasta in It, Rice in It, Chicken and Shrimp in it, Ribs and quite a bit more since it has been an addiction to use it since we got it. It's kind of like not realizing the capabilities of a smart phone until you get it and then realizing how on earth did you survive without it before. Anyhow, to test its limits we decided that we would make a Chocolately Cheesecake.
Total Prep time - for us it was 15 to 20 minutes only because we were making it with two kids assisting us.
Cook time - 28 minutes on high pressure and 15 minutes on natural release
Ganache topping and garnish done the next day - 5 minutes
Overnight Refrigeration is required so if you're going to make it for a party - plan on doing it the day before
To create this we needed a 7" Spring Form - I purchased one made for the InstantPot only because I didn't have one since I am not a baker by any means and I'm glad I did as it is made of silicone and glass which is perfect for not sticking so you won't need to grease anything.
The ingredients you'll need are:
For the base or crust:
For the Cheesecake:
For the Ganache
The Base Layer or Crumble
Creating the Cheesecake
Ganache - Next Day
Stay Tuned as we will be posting a video shortly!!!
We hope that you enjoyed this recipe. We sure did! Thank you and we hope to bring you more from our Recipe Corner!
So I came across a video of a fun way to make lasagna using a glass bowl. Click here for the link to the video of their UpSideDown Lasagna. After searching high and low I couldn't find the exact ingredients or the recipe BUT decided to try it anyways. To my surprise, it turned out really well and Dr. Lee was definitely happy with dinner that evening. I had to modify things a bit but here goes.
Boil hot water, add salt so the pasta won't stick together. Boil 12-16 pieces of lasagna pasta until al dente (about 10-12 minutes).
During this time, cook ground beef and ground chicken until there is no pink left, see video here. Drain the water from the pan. Add in the Oregano and the Basil. Stir into the ground meat and then add in the tomato sauce. Add this in incrementally as you don't want the mixture to be too liquid. Remove from heat.
Preheat the oven to 375F. I didn't have a glass bowl so I used a pie dish. Spray the bottom of the dish with non-stick cooking spray or use some oil and spread it around so that the lasagna does not stick. Lay your bowl or dish on top of a clean kitchen towel or paper towel. This is the tricky part if you're using a pie dish because the noodles are a bit slippery and may want to slide down as you layer them into the dish. Layer them like this.
Once you have layered your lasagna, add 1/2 cup shredded mozzarella, then 1/4 cup parmesan, your ground meat, and 1/2 the tub of ricotta. Cut some of the leftover lasagna and put it over these layers. Repeat the process but save some of the mozzarella as a topping. After your layer of ricotta, fold over the outer lasagna pieces as in the photo below.
Bake covered for 35 minutes to 40 minutes. Remove the cover and put the remaining mozzarella on top. Broil for a few minutes until the shredded mozzarella is a golden colour. Wait 5 minutes to cool, cut with a knife and use a pie server to lift it onto your plate. Enjoy!!!
By Sue Ellen Umali-Lee & Dr. Samson Lee
The Chinese New Year (the lunar year of dog) is on February 16, 2018.
I came across this delicious and balance meal recipe. Hope you enjoy it and bring you treasure and fortune.
Chinese New Year's celebrations feast all the senses, especially at banquet time. This colourful mixture of Ontario vegetables gets stir-fried with chicken and then piles onto crunchy lettuce leaves. Roll them up and eat by hand as a delicious first course. Hoisin sauce is a dark oriental sauce, available in the Asian food section of many grocery stores. Recipe courtesy of Food land Ontario.
45 ml each soy sauce and white wine
15 ml cornstarch
10 ml rice or white vinegar
2 boneless skinless chicken breasts, very thinly sliced
25 ml vegetable oil
15 ml minced fresh ginger root
2 cloves garlic minced, peeled and sliced carrots
1 sliced onion, green onion
250 ml shredded cabbage, sliced mushrooms
500 ml bean sprouts
1 or 2 heads lettuce separated
125 ml Hoisin sauce
Combine soy sauce, wine, cornstarch and vinegar; transfer generous 1 tbsp(15 ml) to bowl and set remainder aside.
Add chicken to bowl and toss to coat. In large nonstick skillet, heat oil over medium heat; cook ginger, garlic and onion for a few minutes until starting to brown.
Stir in chicken; cook until no longer pink. Add carrots, cabbage, red pepper and mushroom; cook, stirring until vegetables soften but still crisp.
Stir reserved soy sauce mixture; add to pan along with green onion and sprouts; gently stir-fry until sprouts and translucent and sauce is thickened, 2 to 3 minutes.
Place bowl of lettuce leaves, bowl of warm vegetable mixture and bowl of the Hoisin sauce in center of the table.
Each diner then takes lettuce leaf, spreads it evenly with a few spoonfuls of the Hoisin sauce and tops it with some of the vegetable mixture; gently fold and roll lettuce into bundle to eat.
Now as the weather gets colder and the days are shorter, we need to make every second count. As working parents ourselves, we know how exhausting it can be to work all day then having to come home and try and get a nutritious meal on the table in 30 minutes.
To help your evenings go a bit smoother, we recommend this Crock-Pot Chili recipe for a healthy meal that is ready to eat as soon as you get home.
We hope this helps warm your bellies and helps you conquer your day, enjoy!
This recipe is from allrecipes.com