Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
These Instant Pot Hawaiian Chicken Tacos are out of this WORLD. Juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.
Full recipe:
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Crockpot Bourbon Meatballs are some of the best meatball recipes, I've tried. These meatballs are soaked in that delicious Bourbon Sauce. You can't stop eating them. Great appetizer for your next gathering.
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Measurements Used:
1.5 to 2 pounds Ground Beef
2 cup BBQ Sauce
1 cup Bourbon
1/2 cup Honey
1/3 cup Molasses
1/4 cup Sweet Chili Sauce
1 tablespoon Worcestershire Sauce
Fresh Parsley (garnishment)
1 onion Chopped
1 tablespoon Minced Garlic
1 Egg
1/2 teaspoon Black Pepper
1 tablespoon Cajun Seasoning
1/2 cup to 1 cup Panko Bread Crumbs
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EASIEST INSTANT POT CHICKEN RECIPE | BEST INSTANT POT CHICKEN RECIPE
Easiest Instant Pot Chicken Recipe. It's a savory, tender, juicy, quick, and easy instant pot chicken recipe. It's the perfect meal for busy weeknights and the best instant pot chicken recipe to make your family ask for seconds.
Ingredients for Instant Pot Chicken:
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How to Make Crock Pot Ham | Coca Cola Ham | Cook With Me | KitchenNotesfromNancy
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My name is Nancy and I am from a small town in Alabama, but currently reside in Tuscaloosa, AL. I am a wife, middle school teacher and proud ovarian cancer survivor. I love making delicious recipes and sharing those recipes with my friends and family. Thanks for visiting my channel!
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BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
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Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
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INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
????RELATED VIDEO - Homemade Wonton Wrap -
Videography / Editing by Austin Schargorodski -
Chicken and Biscuits
Easy to make from scratch! From making stock to ready to eat. Nothing beats comfort food on a cold wintery day.
Chicken Stock:
(instant pot, but you can make on your stove top)
4 cups cold water
1 rib of celery
1/4 onion
1 carrot (or 6 baby carrots)
1 bay leaf
1 bone in chicken breast (** was frozen solid)
+ I added some leftover air fried chicken wings
** seasoning of your choice. I use roasted garlic and herb
Pressure cook for 15 minutes, let steam release. Remove cooked chicken & let cool. Then remove vegetables from stock & discard.
Chicken & Biscuits. ( for 2)
4 cups of chicken stock or broth
1 cooked chicken breast shredded
1/4 cup diced onions
1/4 cup diced celery
1/4 cup diced carrots
1 bay leaf
1 TBSP better than bouillon; roasted chicken
2 tsp roasted garlic and herb seasoning
1/2 cup frozen peas ( don't add until 20-30 minutes prior to eating.. don't want mushy peas)
make a slurry of 1/2 cup cold water & 3 TBSP FLOUR.
Cook in slow cooker or stove top until veggies are tender. Salt & pepper to taste. 30 minutes prior to eating, add your peas cook 10 minutes, then add slurry to thicken into gravy.
While that is hanging out. Make up some biscuits of your choice!
Today I tried something different.. I used Bisquick for the first time! ( my husband requested it)