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Archive for the ‘Chicken’ Category

Okay, you’re probably wondering WHAT THE HECK?  Chinese and Coca-Cola???  That’s an odd combination for a description. I know, I know, but that’s the whole point.  That’s what caught my attention with this particular recipe and I just had to try it so I can say I did.  I love cooking food with an off-the-wall ingredient.  It reminds me of the old fairytale folk story I read a long time ago in grade school.  I’m sure many of you have heard of it.  It’s called STONE SOUP.  The main ingredient was a piece of rock!!!

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Finally, it’s cooking time.

It was like the universe was against me and they just did not want me to make this dish for some reason.  I had it all planned for last weekend but then stuff got side-tracked.  Then I had planned to make it this weekend and I realized I forgot my Canon camera at my office.  DOH!  And THEN I started running a fever on and off this weekend.  I mean COME ON!!!

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This will be our third recipe for the International Pressure Cooking adventure.  And when I say adventure, I really mean it!  I am learning so much about what needs to be done to tweak or fix a recipe when it needs to be adapted to be cooked in a pressure cooker.  So my imagination and my cooking skills have really been coming into play, especially here for this recipe.

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This will be our first recipe of the brand spanking new year!  And the second recipe to our International Pressure Cooking Adventure.  Spanish Paella with Seafood, Chicken and Chorizo.  Happy 2011 everyone!!!

Traditional paella is usually made on the stove-top in a special cooking pan.  But we’re going to give it a try in the good old pressure cooker.  I’m told that usually rice made in the pressure cooker is very soft, almost like a risotto.  And paella is more on the dry side like fried rice, and most commonly known for its “soccorat”, the hard chewy crust at the bottom of the pan.  But we’re going to actually use the browning feature in the pressure cooker to make this crust at the bottom.  For a more in depth description and the history about paella, click here.

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This is one of my favorite recipes to make.  It makes chicken breasts unbelievable soft, juicy and tender without running the risk of it becoming dry and flavorless.  I’ve made this several times since I’ve had my pressure cooker and it’s time I share it here on the blog.  I think I would rate the difficulty level at about a 6 because of the list of ingredients and the amount of prep work before pressure cooking.

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I’ve never made or eaten any white chicken chili before so please be gentle.  It’s my first time.

I’m going to a SoCal cooking club meet this weekend and it’s a Tailgating theme! I figured let’s make some hot spicy yummy chili!  Except I wanted it to be different.  I didn’t want to make the usual red chili with red beans and beef.  I remember coming across a recipe exactly what I wanted and it was from the Pioneer Woman blog.  Oh how I love the Pioneer Woman.  She is so coo-coo for coco puffs, but it’s what makes us bosom buddies….except she doesn’t know that I exist.

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