It's Good Though…

Yield: 10 Servings

Basilmomma.com / Hurst

Tasty soup for a nice cold day. Instant Pot or not, this is at least two hours to table. Prep is about 30 minutes, 20 minutes for Instant Pot to come to temperature, 45 minutes to cook, and 30 minutes for pressure to release.

• 1bag HamBeens® 15 BEAN SOUP®
• 8cups stock or water
• 8oz diced ham
• 3cloves garlic, chopped
• 1small sweet onion, chopped
• 1red bell pepper, seeded and chopped
• 2stalks celery with tops, chopped
• 2carrots, peeled and chopped
• kosher salt and fresh black pepper to taste
• ½tsp of ground red pepper
• 1dried bay leaf
• 2-3sprigs of fresh thyme
• 114.5 oz can petite diced tomatoes, undrained
• juice of 1 lemon
• 1TBS olive oil

Sort, rinse, and drain dried beans.

In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes and lemon juice. Note: add the olive oil last!

Seal Instant Pot and set to MANUAL HIGH pressure for 45 minutes.

It will take a few moments to come to pressure and then cook for 45 minutes.

Let pressure release naturally (about 30 minutes). Remove lid,  stir in tomatoes and lemon juice and adjust seasoning.

Lightly mash a few beans if you want to.

Serve.

Yield: One 10-inch loaf

Adapted from Anna Painter / Food & Wine

Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread.

• 3cups bread flour
• 1⅓cups dark rye flour
• ½cup cornmeal
• ¼cup whole-wheat flour
• ¼cup unsweetened cocoa powder
• 1TBS kosher salt
• 2cups milk
• 1½TBS dark brown sugar
• 1TBS active dry yeast
• ¼cup un-sulphured molasses
• 3TBS unsalted butter, softened, plus more for greasing

Proof yeast: In a microwave-safe bowl, warm ¾ cup of the milk at high until warm, about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let stand at room temperature until foamy, about 5 minutes.

Mix dry ingredients: In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder and salt.

Mix: In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 ¼ cups of milk. Mix at low speed until the just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl, about 6 minutes. Add the softened butter and increase the mixer speed to medium; beat until the butter is incorporated and the dough is clinging to the hook, about 6 minutes more. (The dough will look greasy.) Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch, about 8 minutes. Transfer the dough to a buttered bowl and cover with plastic wrap. Let stand at room temperature until double in bulk, about 45 minutes.

Prepare pan & proof dough: Lightly butter a 10-by-5-inch loaf pan. On a lightly floured work surface, pat the dough into a 10-inch square. Roll the dough into a cylinder and pinch the seams together. Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more.

Bake: Preheat the oven to 375°F. Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let stand for 10 minutes. Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer.

The pumpernickel bread can be wrapped in plastic and foil and kept at room temperature for 3 days.

Yield: 4 to 6 Servings

Adapted from Simply Recipes

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done.
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight!

• 1lb boneless skinless chicken breast, cut into slices ½-inch thick and 2-3 inches long
• 2TBS olive oil
• ¼tsp salt
• ¼tsp black pepper
• 1small yellow onion, diced
• 2cloves garlic, minced
• 1tsp dried oregano
• 1tsp dried basil
• 1½cups long-grain white rice, rinsed well
• 3-4cups chicken stock
• 1cup frozen sweet peas
• Fresh parsley, garnish

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

 

Yield: 4 to 6 Servings

/ Simply Recipes

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done!
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

• 1lb boneless skinless chicken breast, cut into slices ½-inch thick and 2-3 inches long
• 2TBS olive oil
• ¼tsp salt
• ¼tsp black pepper
• 1small yellow onion, diced
• 2cloves garlic, minced
• 1tsp dried oregano
• 1tsp dried basil
• 1½cups long-grain white rice, rinsed well
• 3-4cups chicken stock
• 1cup frozen sweet peas
• Fresh parsley, garnish

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Reheating leftovers: Leftovers keep great in the fridge for up to five days. Reheat in the microwave in 30-second bursts on high or in a skillet over medium-low heat with a splash of water. You can also freeze the chicken and rice for up to three months.

Yield: 4 servings

Chef John / AllRecipes

“I’m not going to say this chicken Kiev is ‘easy to make.’ It’s really not. So, why try? Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.”

• 2cloves garlic, minced
• salt & pepper
• 2TBS chopped fresh flat-leaf parsley
• 6TBS unsalted butter
• 4(8 oz) boneless, skinless chicken breast halves, pounded to ¼-inch thickness
• salt and pepper to taste
• 1cup AP flour
• 2tsp salt
• 2eggs, beaten
• 2cups panko bread crumbs
• 1pinch cayenne pepper
• 2cups vegetable oil for frying, or as needed

Potatoes:

• 12oz potatoes
• olive oil

Roast Vegetable Medley: (Substitute any vegetables as desired)

• 4oz red onion
• 4oz green beans
• 4oz carrots

Build Kievs:

Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completelyincorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.

Season chicken breasts with salt and pepper. Place ¼ the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth, and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

Prep vegetable medley:

Adjust rack to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim beans, peel and cut carrots into ½-inch thick diagonal pieces, peel, halve and slice red onion into ½-inch wedges.

Add carrots, beans and red onion to sheet pan with a large drizzle of oil, salt, and pepper.

Roast on top rack for 22 minutes.

Cook Potatoes:

Peel, if desired, and chop potatoes into 1/2-inch pieces. Add potatoes to medium saucepan and fill with water to cover by 1 inch, add 1 tsp salt. Bring to a boil, partially cover and reduce heat to a soft boil. Cook for 15-20 minutes until fork tender. Reserve 1/2-cup potato cooking liquid and drain.

Cook Kievs:

Whisk flour and 2 tsp salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko breadcrumbs into another bowl.

Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into breadcrumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

Heat oil in a large saucepan to 350°F. Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Working in batches, cook chicken, gathered side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165°F. Let rest for 5 minutes before serving.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add 1 1/2 TBS sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Serve:

Divide Kievs, mashed potatoes and vegetables between plates.

Side dish suggestions:

Vegetables	Starches
Green Beans & Mushrooms	Couscous
Roasted Asparagus	Mashed Potatoes
Broccoli	Rice Pilaf with Peas
Roast Vegetable Medley	Noodles

Yield: 10 Servings

Adapted from Food.com

Red Lobster Biscuit knock-off. Would fool me.

• 2cups AP flour
• 1TBS plus 2 tsp baking powder (HA: 1 TBS)
• 1TBS sugar
• ½tsp Kosher salt
• 3TBS vegetable shortening at room temperature
  
• 4TBS cold unsalted butter, cut into ½-inch pieces
• 6oz shredded sharp cheddar cheese
• 1cup buttermilk
  

Seasoned butter:

• ¼cup butter, melted
• 1tsp fresh parsley, chopped
• 1clove garlic, smashed

Preheat oven to 450°F.

Seasoned butter: Melt the butter with the garlic in a small saucepan over medium heat, cook for 1 minute.

Mix biscuits:

Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter, pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the buttermilk and pulse just until the mixture is moistened and forms a shaggy dough. Working on a lightly floured surface, knead the dough 3- to 4-times until it comes together. Using a rolling pin, roll the dough into a 1¼-inch thick rectangle. Cut out 10-12 rounds using a 2½-inch biscuit or cookie cutter.

Place on a baking sheet 2 inches apart, and bake until golden, 15 to 20 minutes. Set on a rack to cool.

Serve: Brush the biscuits with the seasoned butter and serve warm.