The lemon and herb chicken looks mouth-wateringly delish.
Posted on 04/26/2018 4:07:24 PM PDT by Jamestown1630
Congratulations!
That looks scrumptious! Are the potatoes sweet or sweet/salty?
Kinda sweet.......a bit salty. Perfect.
We haven’t tried a chicken yet, but there are lots of articles online from people who have:
https://amindfullmom.com/how-to-make-a-whole-chicken-in-the-instant-pot/
Here’s a recipe from the IP website:
https://recipes.instantpot.com/recipe/instant-pot-lemon-and-herb-chicken/
The lemon and herb chicken looks mouth-wateringly delish.
I’m curious to try it and see if you really get the browned, crispy-looking skin. Maybe next weekend.
Yeah, I wondered about that......unless the recipe calls for slathering with butter/oil BEFORE cooking.
That might do it.
Most recipes like that call for sauteeing the chicken first, and since the pressure cooker isn’t exactly like a crock pot, it might work. I’ll let you know.
I’ve seen chefs use kitchen brulee torches to brown and crisp various items.
If the I/P recipe is that good, might be something to look into.
Praline Pumpkin Mousse
MOUSSE Whisk 2 min cup cold milk, cooked pumpkin equal to 15 oz can plain pumpkin, 2-3.4 oz pkg
JELL-O Vanilla Instant Pudding, 1-1/4 tsp pumpkin pie spice (will be thick). Fold in 2 c thawed COOL WHIP.
Chill in footed dessert glasses 4 hours.
SPRINKLE w/ Praline just before serving.
PRALINE saute 1/2 cup chp nuts in Tb melted butter, 1/3 c br/sugar. Cool, then spread out on parchment
I had never thought of that - did a spaghetti squash last night in the oven, and would have been much faster.
Here’s a how-to; I think I’d pierce the pumpkin here and there, though:
https://hip2save.com/2017/10/11/easily-cook-and-puree-a-pumpkin-in-the-instant-pot/
I searched and searched and finally came up w/ this.
An inviting lo-carb snack. Your own street food cart serving; jicama and
cucumber sticks, drenched in lime juice, then dipped in chili powder.
NOTE This is similar to Japanese restaurants' sunomo (cucumber salad)....their version is a bit more assertive.
There you go......piercing is a good idea....to let the internal steam escape.
CAKE ING •4 ounces almond paste •½ cup sugar •½ cup butter •3 large eggs
Cream Cheese Topping: •4 ounces cream cheese •¼ cup conf •½ cup h/cream •¼ tsp almond extract
Berries: •½ pound strawberries (hulled and sliced) •cup raspberries •cup blueberries or blackberries •2 Tb conf
PREP Grease/flour 9" round tart pan w/ loose bottom (foil outside), or nonstick 9" round cake pan.
CAKE Crumble 4 oz almond paste into processor. Pulse in 1/4 c sugar til fine-ground. Add 1/2 c softened butter; process smooth. Add 3 lg eggs; process/combine. Add •½ cup flour•½ tsp. b/powder •¼ tsp salt; proc/ blend. Spoon evenly into prepared pan. Bake 375 dg 20 min (browns/springs back pressed lightly in center). Cool completely in pan on rack. If using a cake pan, cool in pan 10 min, then invert on rack to cool completely.
TOPPING elec/mixer four oz cr/ cheese smooth. Add quarter cup conf; beat well. Add 1/2 c h/cream, droplets almond extract, increase to high; beat light/fluffy. Fridge/Covered til needed.
BERRIES Steep 10 min 1/2 c strawberries, cup ea raspberries, blueberries or blackberries, 2 tb conf.
FINAL Remove pan sides; loosen cake w/ knife; place on server. Spread on top to ½" from edge ¼ cup seedless raspberry jam (stirred up well to make spreadable). Spoon on cream, spread/cover all but edges. Spoon berry mixture over cream.
SERVE immediately.
Roasted Cauliflower / Whipped Goat Cheese
PREP-- BTB 2 1/2 c dry wh/wine, 1/3 c ol/oil, 1/4 cup k/salt, 3 tb l/juice, 2 tb sweet butter,
tb ea crushed red pepper flakes, sugar, bay leaf, 8 c water. Add whole cauliflower.
Simmer tender, turn occa, 15-20 min. Liftout to rimmed sheetpan, drain well.
FINAL Roast 475 DEG, rotating halfway, 30-40 min til browned; plate.
SERVE topped with a flourish of whipped goat cheese, a sprinkle of sea salt, and a drizzle of ol/oil.
CHEESE proc/smooth 4 oz fresh goat cheese, 3 oz ea cr/cheese, feta, 1/3 c h/cream; add coarse sea salt.
Elderflower Lemon Bundt Cake
Ingredients
Bundt Cake
1 1/2 cups unsalted butter, softened
3 cups sugar (or caster sugar if you have it)
5 large eggs room temperature
2 Tbsp elderflower syrup (or liqueur)
1 Tbsp Lemon zest from 2 lemons
3 cups all purpose flour
Lemon Elderflower Glaze
1/2 cup powdered sugar (more as needed)
2 Tbsp elderflower syrup
2 - 3 tsp lemon juice (more if needed)
Elderflower Lemon Cream
2 cups heavy whipping cream
4 Tbsp elderflower syrup (more as desired)
1 teaspoon clear Vanilla (not vanilla bean)
3 - 4 tsp Lemon zest, freshly zested
1/2 cup powdered sugar (more if desired)
Dried Elderflowers
1 or 2 lemons, freshly zested
(Add fresh lemon zest and dried Elderflowers just before serving)
Directions
Bundt Cake
Preheat oven to 350°F.
Prepare Bundt pan with oil and flour.
Beat butter on medium speed with stand mixer until creamy. Gradually add sugar, and beat until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
Stir in liqueur and zest. Add flour and Elderflower syrup alternately to butter mixture, beginning and ending with flour, beating on low speed just until blended after each addition.
Pour batter into a prepared 10-inch Bundt pan.
Bake for 60 minutes: Tent with non-stick aluminum foil after 45 - 50 minutes to prevent excessive browning, if necessary.
Cool in pan on a wire rack 15 minutes; invert cake onto rack, and cool completely, about 30 minutes.
Lemon Elderflower Glaze
Add glaze ingredients together. Mix icing sugar, syrup, and lemon juice together in bowl until reaching desired consistency. If glaze is too thin, add more icing sugar. If too thick, add few more drops of lemon juice or Syrup.
Spoon Lemon-Elderflower Glaze over cake.
Now to top it off, you must make Lemon Elderflower Cream!
Lemon Elderflower Cream
Add all ingredients but sugar to very clean, preferably chilled mixing bowl. Whisk with stand mixer {fitted with whisk attachment} or use handheld mixer until Cream starts to hold stiff peaks. Add sugar to taste and continue whisking to achieve desired peaks.
Before serving, sprinkle a bit of lemon zest and dried Elderflowers on top of Elderflower Cream. It’s a wedding, after all!
http://dyingforchocolate.blogspot.com/2018/05/elderflower-lemon-bundt-cake-for-royal.html
Coronation Chicken Salad for a Royal Wedding
Dressing
1 tablespoon butter or oil
1 medium onion, chopped
¼ cup red wine
3 tablespoons mango chutney
2 tablespoons tomato paste
1 ½ tablespoons curry powder
Juice from ½ lemon
1 bay leaf
Chicken Salad
½ cup mayonnaise
Salt, pepper to taste
2 pounds cooked chicken breast
1 ½ ounces dried fruit (chopped apricots in the original but I used ¼ cup currants)
Rolls or lettuce for serving.
Instructions
Heat butter or oil in a small saucepan. Add chopped onion and cook until translucent. Add remaining dressing ingredients and simmer until sauce is thickened, about 8-10 minutes. Discard bay leaf and place dressing in refrigerator to cool.
When dressing is cool, stir in the mayonnaise. Add salt and pepper to taste. Chop the chicken into bite sized pieces, then add to the dressing along with the dried fruit. Stir to combine.
Serve on soft buns, bread or croissants — or over lettuce. Will also work dolloped on cocktail-sized bread as tea sandwiches or appetizers.
Notes
I cooled my dressing in the freezer, stirring occasionally, to hasten the process.
http://artofnaturalliving.com/2018/05/17/coronation-chicken-salad-for-a-royal-wedding/
ARTICHOKE AND SCALLOP CHOWDER
METHOD Saute/sweat 5 min 2 tbl melted butter, tbl ol/oil, chp red
onion/minced gar/cl. Add 2 tb l/juice; simmer/evaporate. Add 3 c ea clam
juice (or chix broth), h/cream, 1 1/2 c diced plain artichokes, 2 1/2 lb bay
scallops; simmer 4 min (do not boil). Add s/wp, cayenne, dash nutmeg.
That looks very good.
The ironstone tureen sure makes the dish, doesnt it?
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