SANDRA'S INSTANT POT CHICKEN THIGHS, POTATOES and CARROTS with GRAVY

All are cooked at the same time in your Instant Pot;

an easy recipe to learn to cook three things at the same time...

Servings: (4)

Prep: 10 Mins.

Pressure build: 10 Mins.

Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer

Pressure release: 10 Mins naturally, then 1 Min. quick release

INGREDIENTS

Spice Rub Mixture

1/2 tsp Onion Powder

1/2 tsp Freshly Ground Black Pepper

1/4 tsp Poultry Seasoning

1/2 tsp Garlic Powder

1 tsp Paprika

1tsp Johnny's Seasoning Salt

For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep

2 Tbsp Olive Oil

4 Chicken Thighs (I use skin on, bone in)

1 1/2 cups low-sodium Chicken Broth

4 Medium Russet Potatoes peeled, and cut in fourths

3 Medium Carrots scrubbed, and cut in thirds

1 teaspoon dried rosemary

1 Tbsp Lemon Juice

For Gravy (slurry)

2 Tbsp cornstarch

1/4 cup cold water

METHOD

Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs.

Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.

Add 4 chicken thighs, skin side down, and brown on both sides, about 4 minutes per side, using long tongs to do so. Set aside on a plate.

When thighs are browned, carefully remove any remaining oil from the pot, reserving brown bits on bottom. Add broth to pot (still on Sauté mode), then deglaze by stirring while scraping remaining brown bits from bottom of pot.

Add potatoes, and rosemary.

Place trivet over potatoes, add chicken thighs on top of trivet.

Squeeze lemon juice over chicken.

Close Instant Pot lid and set steam release knob to Sealing position.

Cancel sauté mode.

Press Poultry, and use the - button to choose 13 minutes.

When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. (No longer.)

Turn off the Instant Pot.

Manually release the remaining pressure, (takes about 1 minute) and when the pin in the lid drops, carefully open the lid, facing it away from you.

Carefully remove steamer basket, including the chicken to a plate.

Carefully remove the trivet.

Remove potatoes and carrots with a slotted spoon placed aside from the chicken (not on top).

Make gravy from the drippings, turning the Instant Pot to sauté mode to make gravy.

Add the cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch with 1/4 cup cold water), and whisk it into the hot liquid in the pot while scraping bottom). Keep stirring, just until it boils and thickens.

Turn off the Instant Pot; serve gravy over potatoes and/or carrots, with chicken thighs along side. ~ Enjoy!

SANDRA'S ALASKA WILD DUCK with SECRET SAUCE over STEAMED RICE

A wonderful Alaskan 'comfort food' recipe I created this evening

that consists of one Pintail and another Mallard duck.

~ Thanks to my husband! ~

We'll be looking forward to having this fine dinner again and again...

Servings: (8)

Prep: 30 Mins.

Cook: 1 Hr.

INGREDIENTS

1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings)

4 Alaska wild duck breasts, brined (See below*)

= Must be brined 3 days prior

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

Vegetables-herbs-spices:

2 cups sliced celery

1 cup chopped yellow onion

1/4 teaspoon dried sweet basil

1/8 teaspoon dried marjoram

1/8 teaspoon dried ground sage

1/2 teaspoon dried parsley

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 tablespoon all-purpose flour

Sauce:

1 can cream of mushroom soup

1 pkg dry brown gravy mix

2 tablespoons white wine vinegar

3-4 cups water (depending on sauce consistency)

1 tablespoon worcestershire

1/8 teaspoon freshly ground pepper

1 dry bay leaf

--Prepared steamed rice

METHOD

*Brine duck breasts 3 days prior to preparing recipe, as follows:

Clean and dress by boning and skinning two Alaska wild ducks.  Place four whole breasts in medium-size, clean, glass bowl in brine consisting of 1 tablespoon table salt and 4 cups cold water, cover and refrigerated for 3 days. Rinse brined duck breasts with cold water until water runs clear; pat dry. Remove any remaining silver skin, cut in half lengthwise, then slice into 1/2" thick pieces.

In a large heavy-bottom stainless steel skillet, over medium-high heat, brown the bacon. Using a slotted spoon, remove bacon to a paper towel-lined plate to drain; set aside. (Retain drippings and bacon grease in skillet).

Add duck pieces to the hot skillet, including granulated garlic and onion, and sauté until browned. Using a slotted spoon, remove duck pieces to another paper towel-lined plate to drain; set aside. (Retain drippings and remaining grease in pan).

Add celery, onion, basil, marjoram, sage, parsley, granulated garlic and onion to skillet and sauté until onions are translucent. Sprinkle in flour and sauté for 1 minute longer.

In the meantime, whisk all sauce ingredients in medium bowl; add to skillet. Also, add the reserved bacon and duck pieces, and bay leaf; bring to boil. Reduce heat to low to gently simmer, covered, for 1 hour, while occasionally stirring. Check sauce consistency when stirring, adding additional water, if needed.

Meanwhile, prepare steamed rice, according to package directions.

Serve over steamed rice with your favorite vegetable alongside. ~ Enjoy!

SANDRA’S HERB SLOW-COOKER FROZEN ROAST with GRAVY and BABY CARROTS

I served this super meal with

mashed skin-on red potatoes and gravy
drizzled on top,

a side of ‘hot’ horseradish for the roast,

including the lovely baby carrots alongside....

Servings: (6 to 8)

Prep: 10 Mins.

Slow-Cook: 8 Hrs. on Low

INGREDIENTS

2 cups baby carrots

1 yellow onion, cut into 8 wedges

4 lb. roast (I used moose)

--[Venison, beef, elk, caribou, pork, etc.

are wonderful alternatives as well]

4 cups low-sodium beef broth

1 (10.75 oz.) cream of mushroom soup

4 garlic cloves, minced

1 tablespoon worcestershire

2 tablespoons white wine vinegar

2 tablespoons honey

2 teaspoons dried rosemary

1 tablespoon dried parsley

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

METHOD

Place baby carrots and onion wedges in bottom of a 6-qt. 'cold' slow cooker.  Place frozen moose roast of top of carrots and onions. 

In a medium bowl, whisk together the remaining ingredients and pour over roast.

Turn slow cooker to low and cook for a minimum of 8 hours. ~ Enjoy!

SANDRA’S SUCCULENT YOSHIDA SLOW-COOKER MOOSE ROAST

A nice 'fix it and forget it' recipe  where you pull a frozen roast
out of the freezer and 10 hours later you have a terrific meal,
including gravy as an added bonus...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: 8 to 10 Hours on High or 5 Hours on High and 2 Hours on Low

INGREDIENTS

Frozen Roast and Veggies:

1 large yellow onion, cut into 6 wedges

2 large carrots, scrubbed and chopped into 2" pieces (or baby carrots)

4 cloves garlic, roughly minced

2 stocks celery, cut into 2” pieces

2 tablespoons chopped fresh parsley

3 lb. frozen boneless moose roast (or venison, beef, or pork)

Gravy:

1 (10.75 ounce) can cream of mushroom soup

1/4 cup *yoshida sauce (See: Tip below)

1-1/2 cups low-sodium beef broth
1 tablespoon cider vinegar
2 teaspoons worcestershire

Freshly ground pepper, to taste (no salt needed)

---------------------

Serving options:

-- Prepared steamed rice; and

-- Sauteed green beans

METHOD

Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. 

Place the roast on top of the vegetables.  

Whisk the gravy ingredients in a medium bowl and pour over roast. 

Cover slow cooker and cook on low for 8 to 10 hours or 5 Hours on High and 2 Hours on Low.

Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and crisp-tender sauteed green beans ~ Enjoy!

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Tip:  For homemade *yoshida sauce, click on the following link:  Sandra's Homemade Yoshida Sauce.

SANDRA'S MOOSE SOS over STEAMED RICE with SAUTÉED GREEN BEANS

I grew up eating SOS and most
recipes I've tried from others in my hometown of
Yakutat, Alaska tend to be fairly similar -
simply a comforting soul food...

Servings (6)
Prep./Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

1 pound lean moose burger
--(Or venison, beef, or buffalo)
½ red onion, chopped
2 stalks celery with tops, sliced
1 teaspoon garlic powder
1/4 cup all-purpose flour
1 cube beef bouillon
½ teaspoon kosher salt
¼ teaspoon ground pepper
2-1/4 cups milk
2 teaspoons worcestershire sauce
1 tablespoon dried parsley
--Par-steam, then sautéed Fresh Green Beans (Click here  for recipe: Sandra's Sauteed Fresh Green Beans)
--Prepared steamed rice

METHOD

Begin steaming rice so it is done the same time and the SOS and green beans.

Brown the burger ¾ the way in a large skillet over medium-high heat, add the onions and celery, and continue cooking until the onions are translucent. Add the garlic powder, flour, bouillon, kosher salt and pepper; stirring while sautéing until all the flour has been incorporated and the flour flavor has cooked out, about 5 minutes. Gradually stir in milk and worcestershire sauce. Bring all to a gentle boil, and reduce heat to medium-low to simmer, uncovered, while stirring occasionally until thickened, about 7 to 10 minutes.

To serve, place the SOS over steamed rice, and the green beans along side. – Enjoy!

SANDRA'S TURKEY DINNER IN ONE HOUR

I was craving a turkey dinner (for lunch), 

so I whipped this up meal with ingredients 

I had on-hand today, and it was scrumptious...

Servings: (4)
Prep: 30 Mins. |
Cook/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

***Turkey:
1 (1.5 lb.) fully-cooked, extra lean ¼-hickory-smoked turkey breast, cut into ½” thick slices
sprinkling of poultry seasoning

***Deviled Eggs:
4 eggs
1 tablespoon mayonnaise
1 teaspoon sweet pickle relish
pinch of garlic powder, and onion powder
¼ teaspoon lemon juice
kosher salt and ground pepper, to taste
--garnish: paprika, and freshly chopped parsley

***Dressing:
1 (6 oz. bag) seasoned dressing cubes
2 tablespoons butter
½ cup onion, finely chopped
½ cup celery, finely chopped
¼ teaspoon poultry seasoning
1-1/2 cup low-sodium chicken broth (more if you like moister dressing)
--garnish: freshly chopped parsley

***Smashed Potatoes:
2 large russet potatoes, peeled, and cut into ½” cubes for faster boiling
¼ cup milk
2 tablespoons butter
2 tablespoons sour cream
½ teaspoon garlic powder
kosher salt and ground pepper, to taste

***Gravy:
1 (10.75 oz. can) cream of mushroom soup (save can to measure broth & milk)
1/3 can low-sodium chicken broth
1/3 can milk
¼ teaspoon poultry seasoning
pinch of ground garlic powder, ground onion powder, and ground pepper
¼ teaspoon worcestershire sauce

***Sweet Potatoes:
1 (9.3 oz. can) cut sweet potatoes, drained, reserving ½ the liquid
½ tablespoon brown sugar
¼ teaspoon pumpkin pie spice
¼ cup miniature marshmallows

***Cranberry Sauce:
1 (14.oz. can) cranberry sauce (whole berries, or jellied)

METHOD

Begin by boiling the eggs in a small saucepan, covered, for 15 minutes. When done, let cold water run over them in the saucepan placed in the sink so they cool quickly.

While eggs are cooking, in a medium saucepan, melt the butter over medium-high heat. Add the onions, and celery, and poultry seasoning, and saute until onions are translucent. Add the chicken broth and bring to boil, and let simmer for 3 minutes. Stir in the bread cubes in with a fork and combine until moistened. Spray a small baking dish with butter spray, add the dressing, and sprinkle with parsley. Cover with tin foil, and set aside.

When the eggs are cooled, peel and cut them in half lengthwise and pop out the yolks into a small bowl. Smash the yolks with a fork, then add mayonnaise, relish, garlic and onion powders, lemon juice, kosher salt, and ground pepper to taste; mixing to combine. With a teaspoon, fill each of the egg white halves equally. Place on a small plate, and sprinkle with paprika and parsley, cover with plastic wrap, and refrigerate.

Preheat the oven to 350 degrees.

Place the cranberry sauce in a decorative dish, and cover with plastic wrap, and then place in refrigerator to cool.

Place the sweet potatoes and half of the sauce into a small baking dish, and add the remaining ingredients in order listed, and set aside (uncovered).

Place the smoked turkey breast slices in a 9”x9” baking dish, and sprinkle with poultry seasoning, cover with a glass lid (or tin foil), and place in oven. Also, place the uncovered sweet potatoes, and the covered stuffing in as well. Bake all for 30 minutes (I like to baste the turkey in it’s own juices about ½ way through the baking process).

Place the potato cubes in a medium saucepan, cover the potatoes with water, and add a ½ teaspoon kosher salt and a drizzle of oil, and bring to boil. Tilt the lid so it is ajar to prevent them from boiling over, and cook for 20 minutes, until tender. Drain, and add remaining ingredients, and smash to your desired consistency.

Meanwhile, prepare the gravy by adding all the ingredients into a small saucepan, whisk to combine until smooth. Cover, and bring to a slight boil, and reduce the heat to warm, just until potatoes and the remaining dishes are done.

Serve family style, and don’t forget your deviled eggs and cranberry sauce in the refrigerator. - Enjoy!


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Tip: A fruit salad, rolls, whole olives, and pumpkin pie for dessert would be nice side dishes as well ;-)

MAX'S BRAISED CHICKEN and MUSHROOMS with ROASTED ASPARAGUS

This method of cooking the poultry is what 
makes it very tender and oh so flavorful...

Servings: (6)
Prep: 5 Mins. |
Cook: Just slightly over 1 Hr.

Posted by of Max via Sandra

INGREDIENTS

*Braised Chicken and Mushrooms
1 tablespoon olive oil
6 medium-size boneless, skinless chicken breasts, cut in half lengthwise
kosher salt and ground pepper, to taste
1 garlic clove, minced
2 (10.75 oz. cans) cream of mushroom soup (Campbell Brand)
1 (0.87 oz. pkg.) dry pork gravy mix (McCormick Brand)
1 cup celery, chopped
8 fresh crimini mushrooms, sliced
2 tablespoons yoshida sauce, (or for recipe, click here: Sandra's Homemade Yoshida Sauce)
1 tablespoon red wine vinegar
1 teaspoon poultry seasoning, (or for recipe, click here: Sandra's Poultry Seasoning Blend)
1 handful fresh parsley, chopped

--3 cups prepared steamed rice

***Roasted Asparagus
1 bunch of pencil-thin asparagus, tough ends removed (roasting time may vary, depending upon thickness)
olive oil
kosher salt and ground pepper, to taste

METHOD

*Braised Chicken and Mushrooms:
Heat olive oil in a dutch oven, or large heavy-bottom skillet, to medium-high heat. Add the halved chicken pieces, and sprinkle with kosher salt and ground pepper, to taste, and sear on each side, until golden brown. Remove excess grease with a spoon, while retaining 1 tablespoon in dutch oven.  Add the garlic and saute for 30 seconds. Add all the remaining ingredients, and bring to boil, and then reduce heat to a low simmer, cover, and continue cooking for 1 hour, while occasionally stirring.  Taste for seasonings, adding additional kosher salt and ground pepper, if need be.

**Prepare the steamed rice, and the following Roasted Asparagus; so they finish cooking at the same time the Braised Chicken and Mushroom mixture is due to be done.

***Roasted Asparagus:
Preheat oven to 350 degrees. Remove rough stems from ends of asparagus by bending them to find their natural breaking point. Place in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with kosher salt and ground pepper, to taste. Toss to coat, and spread out asparagus spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness.

To serve, place the steamed rice on a plate, and ladle the Braised Chicken and Mushroom mixture over the top, along with placing the Roasted Asparagus on the side – enjoy!


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Tip: Max says this recipe also works excellent using most poultry as well.