Instant Pot Chicken and Dumplings

My Instant Pot has become one of my most used, and favorite kitchen gadgets. 

I use it 2 to 3 times a week, basically use it, wash it and use it again.  From breakfast, to lunch, to dinner, I know I can get a meal going quickly and in no time, we are sitting down to eat.

 

This chicken and dumplings recipe is another, that has made getting dinner on the table, a breeze.  I got the recipe from one of my favorite Youtube Channels, The Moss Family TV.  The minute I saw Falon making it, I knew I had to try it, and boy am I glad I did.

 

The whole family loved it, and it is now printed out and in my recipe binder.  That's when you know a recipe is successful.

 

So give it a try and let me know what you think.

 

 

Instant Pot Chicken and Dumplings 

 

 

2 tablespoons vegetable oil 

2 lb boneless, skinless chicken breast, cubed 

1 cup diced yellow onion 

1 cup sliced carrot 

3 cloves garlic cloves, minced 

1 teaspoon salt 

5 tablespoons unsalted butter 

6 tablespoons all-purpose flour 

6 cups chicken broth 

½ cup heavy cream

2 bay leaves 

1 ½ cups frozen peas 

4 tablespoons fresh parsley, minced 

 

DUMPLINGS 

2 cups all-purpose flour 

1 tablespoon baking powder 

½ teaspoon salt 

½ teaspoon pepper 

1 ⅓ cups heavy cream 

 

Turn Instant Pot onto the saute setting, pour in vegetable oil. Add the chicken and cook until browned on both sides. Add carrot and onion and cook until just tender, about 3 minutes. Add the garlic and stir for another minute, until fragrant. 

 

Add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken broth, cream, thyme, and bay leaves. Add the frozen peas. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. 

 

Stir until mixture comes together into single mass of dough. 

 

Form the dough into small round balls about 1 inch.  Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. 

 

Seal the lid and cook on high pressure for 8 minutes. Let it do a 10 minute slow release and then release any remaining pressure.

Creamy Oregano Chicken

 

Hello?

 

Anyone still out there?

 

First and foremost, my sincerest apologies for neglecting my little corner of blogland.  Life got in the way, and I fell off the updating and cooking wagon, only to find it extremely hard to jump back on.

It's been a bit hard, but I am trying to get back on track, start sharing great recipes with you all again, and continue rebuilding my recipe stash here on Full Bellies, Happy Kids.

If you're still following, please leave me a comment down below, just letting me know if you see this post and if you're still around.

 

The recipe I'm sharing with you today is a variation on my Chicken in Cream Sauce that is already here on the blog.  I just changed it up slightly and the result was delicious.  Hope you enjoy!

 

 

Creamy Oregano Chicken

 

4 chicken breasts, skinless, and pounded down to 1/2 inch thickness (I usually will take the breasts and slice them in half lengthwise)
Milk and bread crumbs for dredging
1/4 cup butter or margarine
1/3 cup chicken broth

Minced garlic
3/4 cup whipping cream

Black pepper to taste and oregano to taste

Parmesan cheese 

Dredge the chicken breasts in the milk and then in the flour. 

In a skillet, melt the butter and then fry the chicken until done.  It will take about 10 minutes, flipping over halfway through.  Set aside and keep warm.

When done, scrape all the bits from the bottom of the skillet, add in the chicken broth and garlic, and cook for about a minute.  Add in the heavy cream, black pepper and oregano, and finish off with some Parmesan cheese to taste.

Combine well and let it thicken slightly, over slow heat.  Pour over the chicken and serve immediately.

I served ours with egg noodles, and a side salad.

Chocolate Chip Cranberry Bread

 I picked up a Taste of Home Magazine a while back, mainly because the recipe on the cover caught my eye.  Chocolate Chip Cranberry Bread, yum!

I have never been a huge fan of cranberries, but I do enjoy a cranberry muffin sometimes, and of course I love chocolate, so this seemed like the perfect combination.  And it was!

What you end up with is a super soft and fluffy sweet bread.  You have the sweetness of the chocolate running through but then you get that tartness of the cranberries, that creates just the right combination in each bite.

Since we all have cranberries in our fridges, at this time of year, why not throw a few into this delicious dessert.  Your family will thank you for it.  It is so good, especially with a hot cup of coffee or tea.

 

 

Chocolate Chip Cranberry Bread

Source:  Taste of Home

2 cups all-purpose flour 

3/4 cup sugar 

2 teaspoons baking powder 

1/2 teaspoon salt 

1 large egg, room temperature 

3/4 cup 2% milk 

6 tablespoons butter, melted 

1 cup fresh or frozen cranberries, halved 

1 cup miniature semisweet chocolate chips 

STREUSEL: 

1/3 cup packed brown sugar 

2 tablespoons all-purpose flour 

1/8 teaspoon ground cinnamon 

2 tablespoons cold butter 

3/4 cup confectioners' sugar 

2 to 3 tablespoons whole milk 

 

 

 

1. Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. 

 

2. In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan. 

 

3. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. 

 

 

4. Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. 

 

Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. 

 

 

 

Everyone has their favorite breakfast casserole. That one you keep for special occasions, such as Christmas morning, or when you have family or friends staying over. 

 

I have tried many casseroles, some were good, some were ok.  So it's safe to say that I am always trying new versions, always on the look out for a different one.  

 

But there is a prerequisite for me to give a breakfast casserole a try, they have to be easy, and they have to use ingredients I already have on hand.  

 

 

 

This one comes from one of my newer Gooseberry Patch Cookbooks. 

It was super quick to make, although the recipe calls for refrigerating overnight, but I didn't, I bake it right away.

It got huge thumbs up from the family and I think it could be easily adapted to whatever ingredients your family prefers, or whatever you have on hand.

The only thing I changed was that I used two different cheeses, and I also added parsley and green onion to the egg mixture.

Give this one a try, and let me know what you think.  

 

Hearty Breakfast Casserole

Source: Gooseberry Patch Cookbooks

6 to 8 bread slices 

3-oz. pkg. ready-to-use bacon crumbles

1 lb. cooked ham, diced, or ground pork sausage, browned (I used pork sausage)

2 c. shredded Cheddar cheese (I used mozzarella and cheddar)

10 eggs, beaten 

1 c. milk 

1 t. salt 

1 t. pepper 

 

 

Arrange bread slices in a single layer in a greased 13"x9" baking pan; top with bacon and ham or sausage. Sprinkle with cheese. 

 

Whisk together remaining ingredients. Pour egg mixture over top. 

 

Cover with aluminum foil and refrigerate overnight. 

 

Bake, covered, at 350 degrees for 45 minutes to one hour, until center is set. Serves 12.

Crack Chicken Pierogie Casserole

 

Chicken, Ranch, Bacon, Cheese. I think that is pretty much the best combination on earth.  

 

When you throw it into a casserole, it goes to a new level.  

 

Crack Chicken Pierogie Casserole is another one to add to my fave list.  It was very easy to make, used only a couple of ingredients and the result was a creamy, cheesy, yummy dinner.  I served with it a side salad.

 

Verdict:  Another big thumbs up from the family

 

Crack Chicken Pierogie Casserole

Source:  Plain Chicken

 

 

Ingredients: 

 

2 (16-oz) packages frozen Classic Cheddar Pierogies, thawed 

2 (15-oz) jars Alfredo sauce 

3 cups chopped cooked chicken 

¾ cup cooked chopped bacon 

2 to 3 Tbsp Ranch dressing mix 

1½ cups shredded cheddar cheese 

 

 

Instructions: 

 

Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large bowl, combine Alfredo sauce, chicken, bacon, 1/2 cup cheddar cheese and Ranch dressing mix. Add pierogies and toss to coat. Pour pierogies into prepared pan. 

 

Top with remaining cheddar cheese. Bake, uncovered, for 35 to 45 minutes.