Pressure Cooker Chicken

I got a pressure cooker for Christmas - I had never even heard of one before! Of course I was eager to try this new toy. The recipe we used is from Toula Patsalis's The Pressure Cooker Cookbook by way of Recipezaar (here's the link to the original).

Ingredients:
1/4 cup olive oil
1 large white onion - I didn't have one but I would use it next time
3 garlic cloves - I used 4 scoops minced garlic
4 skinless breast halves - I used chicken tenders
1 red bell pepper
1 green bell pepper
3 cups chicken broth
8 oz. tomato sauce
1 tbsp fresh lemon juice
2 tbsp brown sugar
2 tsp salt
1/4 tsp black pepper
2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp fennel - I eliminated
1 bay leaf - The grocery store didn't have, so I had to eliminate this.
16 oz. egg noodles - My 6 oz. pressure cooker couldn't fit this many, so I used only 8 oz in the pressure cooker. and cooked the rest separately.
1/2 cup fontinella cheese
1/2 cup parmesan cheese

Directions:

Heat oil in pressure cooker. Saute chicken, garlic, onions and peppers for about 3 minutes. Stir in the rest of the ingredients (broth, tomato sauce, lemon juice, brown sugar, salt, pepper, herbs). Add noodles. Secure the lid on the pressure cooker and heat to high pressure (check your cooker's directions - mine has a "rocker" on top that starts to rock at high speed once the pressure is high). Reduce heat to maintain pressure and heat for 10 minutes. Check cooker's directions for how to reduce the pressure (ours included a valve that we could release pressure over time). Mix cheeses and serve with noodles and chicken mixture.

Sausage Egg Casserole

Ingredients

8 slices of bread with crusts cut off
1 lb ground sausage, cooked and drained
8 oz shredded cheddar cheese
3 eggs
Dash pepper
1 tsp salt
2 c milk

Note: Must be chilled overnight

Place bread in the bottom of a greased 9"x13" casserole dish. Place bread on the bottom as the crust. Sprinkle cheddar cheese on top, then sausage. Milk the rest of the ingredients together and pour into the casserole. Chill overnight. Then, bake at 350 degrees for 45 minutes.

Cheesy Potato Casserole

Ingredients:

1 bag hashbrowns
1 (16 oz) container sour cream
1 can cream of chicken soup
1 bag shredded cheddar cheese
1 stick softened butter
1/2 onion chopped
2 c corn flakes
2 tbsp melted butter

Preheat oven to 350 degrees. Mix all ingredients except corn flakes and melted butter. Pour into a 9"x13" casserole dish. Top with cornflakes and drizzle melted butter on top. Cover with aluminum foil for 35 to 45 minutes or until bubbly.

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Beth's Lemon Pepper Fried Shrimp with Tartar Sauce

1 lb fresh shrimp
1 lemon
1 tsp pepper
3/4 c soy flour
1/2 c vegetable oil

1 tbsp sweet relish
3 tbsp mayonnaise

Marinate shrimp with lemon and pepper overnight. When ready to cook, heat oil in a saute pan on medium high. Coat each shrimp in soy flour. Fry, flipping every few minutes, for about 10-12 minutes or until dark golden brown. Serve with "tartar sauce" of sweet relish and mayo mixed together. YUM!

"I have no idea how "low carb" this is so I didn't label as that, but I know its a lot better than most of those frozen prebattered shrimps or fish in boxes at the grocery store. I coated the shrimp very lightly. I didn't have the energy to figure out the carb content though. All I know is that it was totally tasty!!!!"

Beth's Blackberry Brie Chicken

8 chicken tenderloins (smaller strips, not breasts)
1/2 bag frozen unsweetened blackberries, thawed
1.5 c Marsala wine
1 round brie
3 sprigs mint
salt and pepper
1/4 olive oil

Preheat the oven to 350 degrees. Place tenderloins in a casserole dish. Season with salt and pepper. Add oil and 1/2 cup wine to bottom of the casserole dish. Cook for 20 minutes. Place 1/2 bag of thawed blackberries and mint into food processor or blender; blend until smooth (or as smooth as you can get). Put blackberry mix and wine into a small saucepan. Heat on medium low for 15 minutes or less. (Do not overheat - it will boil and spit staining berry juice all over the kitchen - don't ask me how I know this). Cut rind off the brie and slice as well as you can into thin strips. When chicken is done, place cheese slices on chicken and cook for five more minutes or until cheese is melted. Total cook time should be 30-35 minutes. Serve chicken and cheese, and pour small amount of berry wine sauce on top. Decorate with a sprig of mint.

"This is a surprisingly light dish. I had a brie left over from a party when I made that cranberry brie dip. I found a bag of frozen berries in the freezer and wondered what those two might taste like on chicken. I was pretty surprised. I need to call subtitle this blog "Beth's Experimental Recipes". LOL. I might try the sauce over beef for a more hearty taste."