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Snappy Sweet Pickles

Canning sweet pickles using pint jars, cooling down after 15 minutes hot water bath.
Canning Snappy Sweet Pickles in pint jars.

How to preserve cucumbers into sweet pickles:

Preserve those fresh from garden cucumbers by making them into pickles. My favorite pickle recipe is Snappy Sweet Pickles. The pickling process takes some time to achieve a nice crisp pickles. After years of making batches of pickles, and trying many different pickling methods, the following techniques works the best. Some of my valued taste testers would eat these prized pickles by the bowl. Snappy sweet pickles are great with any type of BBQ meats or sandwiches.

How to achieve crispy pickles:

Iced down salted sliced cucumbers, onions, sweet peppers and cayenne pepper pieces.
Salted and iced down cucumbers, onion, peppers for 3 hours

The key in making crisp pickles takes a few steps of processing. First step is to wash all fresh cucumbers scrubbing them well with cold water. Draining all excess water off all the cucumbers. Next slicing cucumbers evenly to about three eighths inch thick, then putting them in a colander. Continue by julienne the onions and peppers, slice chilies, put these vegetables with the sliced cucumbers. The key to achieve a great crispy pickle is to salt the cucumbers, vegetables then place lots of ice over top. The salt draws out excess moisture from cucumbers to helping them to become more crispy.

Making a good brine.

Sweet Pickle Brine

The magic happens when all the right ingredients are when the brine is boiling. Balance of the vinegar with sugar, garlic and spices is making of great pickles. The golden hue of the brine comes from turmeric, but also has excellent antioxidants. Favorite spices to use in the brine is mustard seeds, celery seeds, whole cloves, turmeric and red chilies flakes. This year cayennes peppers slices made a great addition to the snappy sweet pickles.

Cider vinegar that has 5%, which gives the brine a better flavor profile. Sweet pickles has a higher sugar to vinegar ratio, of 5 to 3 leaving a nicely sweet balanced of taste to the pickles.

To make the sweet pickle brine add all the spices, garlic , chilies, sugar and vinegar together in large stock pot. Bring this brine mixture to boil for a few minutes to dissolve all sugar.

The cucumbers, onions, sweet peppers and chilies are added to brine.

Finishing Pickling the Cucumbers:

The actual pickling process is bringing the sweet pickle brine and prepped cucumbers vegetables to boil in large stockpot. Use a heavy duty stainless steel lined stockpot preferably Triply Allclad. The stainless steel is important that doesn’t react to brine. Allclad is very he heavy duty pot will have more even heat distribution. Use any good 8 to 12 quart heavy duty stockpot works great. Cook the pickles for good 2 to 5 minutes, the color of pickles will change from bright green to darker green as pickles start curing. Green vegetables will always be effected by acidic brine and change colors.

Canning the pickles:

Filling the Snappy Sweet Pickles with canning funnel.

Canning snappy sweet pickles takes time but well worth all the effort. Don’t try and skip steps. It’s extremely important to sterilize jars, lids and rings by boiling them in water for a good 15 minutes. Sanitize work area, work clean and organized. Have a wire rack to put sterilized jars, and clean towel for lids and rings.

Before filling jars place 1/4 tsp pickles crisp into each pint jar.

Important step is to put 1/4 teaspoon of pickle crisp (calcium chloride) into each pint jar, or 1/2 teaspoon of pickle crisp into each jar. This really help make pickles super crisp.

Filling the jars with canning funnel keeps the canning processing mess minimized. Filling the jars with pickles to 1/2 to 3/4 inch from top of the jar. Then tamp with wooden spoon or tamper to push excess air out of the jared pickles.

wiping each jar with vinegar damp paper towels

Wipe each of the jars after filled with paper towels dampened with white vinegar. This removes all brine, cleaning jar rim so makes a perfect seal during canning processing. Next place sterile lid on each jar, then secured with ring band. Note do not over tighten, just secure lid onto jar, this will allow the air to escape in processing. When jars cool they from vacuum.

Boiling filled jars in water bath

Careful placing each jar into boiling water, remember to remove excess water as jars displace water. Have at least 1/2 inch of water over top. Boil pickle filled jars for 15 minutes for pints and 20 minutes for quarts. When finished careful pulling jars out of the boiling water, use a canning jar tongs to remove the jars. Place jars onto wire rack spacing them out for good air flow. Notice as jars cool there will be a clicking sound of lids sealing. Also notice the lid dimples will be clicked downwards.

Make a label for each snappy sweet pickles, be sure to put date prepared On the label. This is fun process be creative on naming pickles and drawing fun pictures. This label has a lazy happy pickle on slice of bread, with butter pat pillow and pepper comforter.

Enjoy preserving cucumbers with this recipe, having a nice crisp crunchy texture, that is sweet and a bit spicy.

Snappy Sweet Pickles
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These sweet pickles have crunchy, sweet heat that keeps you coming back for more. Refrigerate after opening jar Snappy Sweet Pickles and they will have have super crunchy texture. These pickles are perfect for BBQ meats and sandwiches.
  • CourseCondiments
  • CuisineAmerican
  • KeywordSweet Pickles
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Snappy Sweet Pickles
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Rating: 0
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Rate this recipe!
Print Recipe
These sweet pickles have crunchy, sweet heat that keeps you coming back for more. Refrigerate after opening jar Snappy Sweet Pickles and they will have have super crunchy texture. These pickles are perfect for BBQ meats and sandwiches.
  • CourseCondiments
  • CuisineAmerican
  • KeywordSweet Pickles
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Ingredients
Sweet Pickle Vegetables
  • 25 Medium Cucumbers Washed and trimmed
  • 4 Medium Sweet Onions Trimmed, halved and sliced
  • 4 Medium Red Sweet Peppers Trimmed, seeded and diced
  • 4 Medium yellow bell pepper Trimmed, seeded and diced
  • 1/2 Cup Pickling salt
Brine
  • 3 Cups cider vinegar
  • 5 Cups sugar
  • 9 Cloves garlic Minced
  • 2 Tablespoons Yellow mustard seeds
  • 1 Tablespoons Brown mustard seeds
  • 1 1/2 Teaspoon celery seed
  • 1/2 Teaspoon Whole Cloves
  • 1 Tablespoons Turmeric
  • 1 Teaspoon red pepper flakes
Crisping Agent
  • 1/4 Teaspoon Pickle Crisp Or sodium chloride for each pint jar
Servings: Quarts
Units:
Instructions
  1. Wash cucumbers and scrub well to remove any debris off each cucumber. Slice cucumbers 3/8 inches thick, place in colander. Julienne onions and place them into colander with sliced cucumbers. Next wash sweet peppers, remove seeds and core of the peppers then medium dice sweet peppers, add them to the colander with cucumbers and onions. Now add pickling salt to cucumber mixture in the colander mixing well to distribute salt throughout the vegetables. Finally top the cucumber mixture with ice. Cover with plastic wrap and place colander in empty sink to drain off moisture. Let cucumber mixture rest in sink for a good 3 hours. This draws off excess moisture from cucumbers and vegetables.
  2. Meanwhile make the pickling brine by combining cider vinegar, sugar, garlic, yellow and brown mustard seeds, celery seeds, whole cloves, turmeric and chili pepper flakes together in 8 quart stock pot. Bring the brine to a boil and cook for 5 minutes.
  3. After 3 hours of cucumbers mixture resting, remove any excess ice left. And rinse cucumber mixture with cold water well, allowing the water to drain off cucumbers mixture. About 2 minutes should remove excess water.
  4. Meanwhile wash the canning jars, lids and rings In soapy water, rinse with water. Place jars, lids and rings in large stock pot 12 quarts or more. Cover with water the canning jars, lids and rings. Bring water to boil and sterilize canning jars for 15 minutes. Then place jars on wire rack for easy filling.
  5. To make sweet pickles add the drained cucumbers mixture to the brine. Stirring well to combine cucumbers mixture with the brine. Bring the mixture to boil and cook 2 minutes.
  6. Meanwhile add 1/4 tsp pickle crisp (sodium chloride) to each pint jar or 1/2 tsp pickle crisp (sodium chloride) to each quart jar. The pickle crisp helps make the pickles nice and snappy crisp.
  7. Turn the heat off sweet pickles mixture and place near canning jars.
  8. Using a canning funnel placed in canning jar, then scoop sweet pickles mixture into each jar filling just to 3/4 inch from top of the jar. Tamping down pickles with spoon removing excess air.
  9. After filling canning jars wipe with paper towels soaked in white vinegar. This removes any excess spills on jars.
  10. Now place lid onto each filled jar and secure with collar ring. Lightly securing lid, do not over tighten. If too tightly secured the jars will not seal properly.
  11. Place the filled jars back into boiling water bath. Note you will need to remove some of the boiling water, because of displacement of full jars. Boil for 15 minutes for pint jars and 20 minutes for quart jars.
  12. Remove jars from boiling water bath after proper processing time. Place on wire rack to cool. Listening for popping noise as lids seal. Notice that the canning lid dimples are down. After cooled to room temperature tightening ring collars again to maintain a good seal.
  13. Finally make labels for snappy sweet pickles, be sure to have date. Store in dry cool place where not too much light. These pickles should be able to be stored for at least 2 years in proper storage.
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Black Bean and Sweet Corn Salad

Black Bean and Sweet Corn Salad:

Sweet Corn is everywhere in Iowa, we have fields of corn so it’s perfect for salads. The black beans is perfect healthy addition to corn salad, adding complex carbohydrates and vegetable protein. This salad is perfect for those summer BBQ that works well with all types of grilled meats and fish.

Preparing the fresh sweet corn:

My favorite way to make this salad is by grilling ears of sweet corn on my Green Egg. This gives corn nice grilled flavor and carmelize the corn kernels boosting that BBQ flavors. Just hard wood charcoal over medium heat about 350°f works fine. Watching carefully that kernels don’t burn turning ears corn often for about 10 to 12 minutes. I tried using apple wood chunks as grill and flavors where too harsh, with too much smoke flavor to salad. Just using hard wood charcoal works best good BBQ flavor profile with hint of smoky flavor.

Making the Black Beans:

Black beans are simple to make if you pre-soak the beans. It only takes 15 minutes in the Instant Pot saving you time easy to use without having to worry about burning the beans. There is also supermarket short cut buying canned black beans, but they lack flavor and often have canned taste If you do use canned black beans be sure to rinse off brine they are packed with.

The perfect ratio to make black beans is 1 part dry black beans to 2 parts cold water using the Instant Pot. Season with BBQ spice or garlic pepper using 1 tablespoon to every cup of dry black beans. Be sure to pick through black beans looking for foreign materials, and rinse the dry beans before soaking. I use the same soaking liquid to cook beans. This preserves the black color in beans, if you drain off soaking liquid you will loose some of color of beans.

For best result soak beans overnight, but a quick soak will work also, just bring black beans to boil reduce heat cook 1 minute. Turn heat off beans and cover with lid, let beans soak in hot liquid for 11 hour. Then place soaked beans liquid and all in Instant Pot add seasoning. Place lid on Instant pot with valve closed. Push select beans preset which should be 15 minutes. Then let the pressure come down naturally. This should take about 20 to 30 minutes totally. Cool the black beans and they are ready to use in salad. I always start the black beans first and by the time beans are cooked and cooled  , everything can be mixed together.

 

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Black Bean and Sweet Corn Salad

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Black Bean and Sweet Corn Salad is perfect recipe to accompany those BBQ Foods. It’s healthy, colorful and also mighty tasty addition to any BBQ Meats.
  • CourseSalads
  • CuisineMexican
Servings Prep Time
8 Cups 15 Minutes
Cook Time Passive Time
20 Minutes 1 Hour

Servings Prep Time
8 Cups 15 Minutes
Cook Time Passive Time
20 Minutes 1 Hour

Photo of Black Bean and Corn Salad

Black Bean and Sweet Corn Salad

Votes: 0
Rating: 0
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Rate this recipe!

Print Recipe

Black Bean and Sweet Corn Salad is perfect recipe to accompany those BBQ Foods. It’s healthy, colorful and also mighty tasty addition to any BBQ Meats.
  • CourseSalads
  • CuisineMexican
Servings Prep Time
8 Cups 15 Minutes
Cook Time Passive Time
20 Minutes 1 Hour

Servings Prep Time
8 Cups 15 Minutes
Cook Time Passive Time
20 Minutes 1 Hour

Ingredients

  • 2 Large


    Sweet Corn Shucked and silks removed

  • 1 Tsp


    canola oil To coat ears of corn

  • 1 Tsp


    garlic pepper

  • 2 Cup


    Black beasns Cooked and drained

  • 1/4 CupCup


    Red Sweet Peppers Small dice

  • 1/4 Cup


    yellow bell pepper Small dice

  • 1/2 Cup


    onion Small dice

  • 2 Tablespoons


    honey

  • 2 Tablespoons


    cider vinegar

  • 2 Tablespoons


    canola oil

  • 1 Tablespoons


    cilantro Finely chopped

  • 1/2 Teaspoons


    Salt and pepper To taste

  • 1 Large


    Garlc clove Minced

  • 1 Medium


    lime Juiced and zested


Servings: Cups

Units:

Instructions
Prepare Corn
  1. Shuck the husks off ears of sweet corn and remove silk, raise well with cold water. Then trim ends of corn with sharp chef’s knife.

  2. Coat each ear of corn with canola oil, I like to us the EVO sprayer to evenly coat ears of corn with oil. Next sprinkle garlic pepper over each ear of sweet corn.

  3. Grill seasoned sweet corn over 450°F direct heat, turning corn often to prevent kernels from burning. This should take about 10 minutes. Remove from grill and allow corn to cool.

  4. Cut the grilled sweet corn kernels off the cob and place cut corn in mixing bowl.

Black Bean & Corn Mixture
  1. If using canned black beans drain liquid and rinse with cold water. Or cook dried black beans for 15 minutes in Instant Pot, 1 cup dried black beans soaked to 2 cups water and 1/2 tsp salt. Then drain and rinse cooked black beans with cold water. Note be sure to drain beans well after rinsing.

  2. Place the drained and rinsed black beans in the mixing bowl with cut corn.

  3. Small dice the red and yellow peppers and onions. Place red, yellow peppers and onions in with black beans and corn bowl. Toss mixture with spatula to evenly mix vegetables.

  4. Combine together the honey, cider vinegar, oil, cilantro, lime juice, lime zest and garlic whisking well to create emulsion. Season with salt and pepper to taste, Pour this dressing over black bean and corn mixture and stir well until all vegetables are coated.

  5. Adjust seasoning with salt, pepper, lime juice and honey.

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Italian Chicken and White Beans using Electric Pressure Cooker

Italian Chicken and White Beans made in electric pressure cooker in about 30 minutes time. I even used dry white beans that have been pre-soaked for better flavor. Trying both electric pressure cooker and stove top pressure cooker with same results, but stovetop pressure cookers has to be watched all through the cooking process.

By using white beans gives you more protein and better more complex carbohydrates, then if we were to use some pasta. My favorite types of white beans to use are great northern beans and cannellini beans, which are often used in Italian dishes.

If you like to do all prep work to this dish will take about 15 minutes time. I like to build flavors in cooking process for more flavorful results. Short cuts can be taken by just dumping everything into pressure cooker container and let it cook. It produces good results in 30 minutes, more then likely when your hungry you would even notice slight flavor profile change. I am old school using every step to build good flavors, it’s worth the extra effort.

This could be done in slow cooker for about 8 hours cooking time, same results just a longer time and a slower process of cooking. This could be a dish start in morning and enjoy at dinner time.

This is totally tasty dish, full of flavors, great textures and you well be very satisfied. Enjoy!

 

Italian Chicken and White Beans
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Italian Chicken and White Beans made in electric pressure cooker in about 30 minutes time. I even used dry white beans that have been pre-soaked for better flavor.
  • CourseMain Dish
  • CuisineItalian
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Italian Chicken and White Beans
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Rating: 0
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Italian Chicken and White Beans made in electric pressure cooker in about 30 minutes time. I even used dry white beans that have been pre-soaked for better flavor.
  • CourseMain Dish
  • CuisineItalian
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Ingredients
Italian Chicken & White Beans:
  • 1 lb chicken breasts boneless, skinless
  • 1 tbsp Italian Sausage Seasoning
  • 2 tsp Extra Virgin Olive Oil
  • 1 medium onion medium dice
  • 2 cloves garlic minced
  • 1 medium yellow bell pepper medium dice
  • 1/2 bulb fresh fennel bulb julienne
  • 1/2 cup red wine to deglaze the pan
  • 14 oz artichoke hearts quarters juice drained
  • 8 oz tomato sauce
  • 2 cups chicken stock
  • 1 cup dry white beans pre-soaked over night
  • 1 tsp kosher salt
  • 1/2 tsp black pepper ground
  • 1 tsp italian herbs
Garnishes:
  • 2 oz Parmesan cheese freshly grated
  • 4 sprigs fresh fennel ferns to garnish
Servings: people
Units:
Instructions
  1. Prepare all ingredients getting them organized before start cooking. I like to soak my dry beans overnight for quicker better cooking results. Cut the chicken into large stew size pieces.
  2. Turn on pressure cooker and add the garlic and olive oil to cooking container. Cook until garlic is flagrant.
  3. Mix the Italian Sausage Seasoning with large diced chicken stirring until the chicken is well coated.
  4. Add the seasoning Italian Chicken pieces to the cooking container, stirring occasionally to brown all the pieces of chicken.
  5. Remove seared Italian Chicken Pieces and place on resting plate. Then place sweet peppers, onions and fennel pieces into cooking container, sweat vegetables for 2 minutes. This builds another layer of flavor.
  6. Deglaze chicken with red wine.
  7. Next add to sweated vegetables the soaked white beans and stir them together.
  8. Finally add the artichokes, stock, tomato sauce, Italian Herbs, salt and pepper. Stir well to incorporate all ingredients together.
  9. Close the lid and set the timer for 15 minutes cooking. It will take a good 10 minutes to build up pressure, then it will cook for 15 minutes automatically. When finished it will beep and go into holding temperature and slow release the steam. This is best results, but you can quick release to achieve cooking time in 30 minutes time.
  10. Remove lid when pressure released and plate into wide rim bowls. Garnish with freshly grated parmesan cheese and fennel ferns. Enjoy!
Recipe Notes

For Italian Sausage Seasoning link.

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Italian Chicken Pasta

The Italian Chicken Pasta is a one pot dish, adapted to be made in a electric pressure cooker. The recipe only takes about 30 minutes to make and get it onto the table. To achieve the 30 minute time short cuts have to be taken. To accomplish this quick meal be sure to  have the chicken breasts thawed and trimmed. Purchase vegetables pre-cut ready to use, and have all ingredients ready to be prepared. If you like to prep your own ingredients, and trimming the meat, will take about 50 minutes from start to finish. By doing your own prep work, gives you slightly better taste and satisfaction doing everything from scratch. This is a very tasty Italian Chicken Dish that can be modified many different ways. You will never get board with it’s endless possibilities. For the Italian Sausage Seasoning mixture link.

Italian Chicken and Pasta
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Italian seasoned chicken and pasta dish that can be made in 30 minutes using electric pressure cooker, with happy smiles to satisfy hungry family.
  • CourseMain Dish
  • CuisineItalian
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
7 minutes 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
7 minutes 30 minutes
Italian Chicken and Pasta
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Rating: 0
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Italian seasoned chicken and pasta dish that can be made in 30 minutes using electric pressure cooker, with happy smiles to satisfy hungry family.
  • CourseMain Dish
  • CuisineItalian
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
7 minutes 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
7 minutes 30 minutes
Ingredients
Italian Chicken Pasta
  • 16 oz chicken breasts with skin and fat removed, cut into cubes
  • 8 oz rigatoni pasta
  • 2 tbsp Italian Sausage Seasoning
  • 14.5 oz diced tomatoes
  • 8 oz tomato sauce
  • 1 small onion medium dice
  • 1 medium yellow bell pepper cored, seeded and medium diced
  • 1 tsp italian herbs
  • 2 oz red wine
  • 2 cups chicken stock
  • 14 oz artichoke hearts quarter drain liquid off artichokes
  • 1 large fennel bulb trim ferns off, cut into thin strips
  • 2 cloves garlic minced
  • 2 tsp Extra Virgin Olive Oil
Garnishes for Italian Chicken Pasta
  • 1 oz Parmesan cheese grated
  • 4 tbsp fennel ferns cut into small sprigs
Servings: people
Units:
Instructions
Mise en place:
  1. Gather all ingredients ready for preparation.
  2. Trim chicken breasts into 1" pieces, place in mixing bowl. Sprinkle Italian Sausage Seasoning over chicken pieces, mix until coated. Set aside.
  3. Cut onions into medium dice and yellow bell peppers into medium dice. Place onions and yellow bell peppers into bowl, set aside.
  4. Trim the ferns off the fennel bulb, then cut fennel bulb into 1/4" thick strips. Place in bowl and set aside.
  5. Mince garlic and place in small bowl, pour olive oil over garlic. Set aside.
  6. Open all cans of tomatoes and artichokes. Drain just the artichoke liquid.
Pressure Cooking Pasta Dish
  1. Set pressure cooker for 7 minutes cooking time.
  2. While the pressure cooker is heating with lid off add the minced garlic and olive oil to container, stir.
  3. When garlic is flagrant add the Italian Seasoned Chicken Pieces to pressure cooker container and spread evenly over bottom of the cooker. Allow the chicken to brown on one side. Then with spatula turn chicken pieces over to brown on the other side.
  4. After chicken is browned add the onions, yellow pepper, and fennel bulb strips to pressure cooker container and stir. Cook the vegetable and chicken for 2 minutes.
  5. Add to pressure cooker container the red wine to deglaze all flavors from bottom of container, stirring with spatula. Then add to the container, diced tomatoes, tomato sauce, drained artichoke hearts, stock and Italian Herbs. Sir well.
  6. Finally add the pasta to pressure cooker pushing pasta under cooking ingredients to cover pasta. Place lid of pressure cooker on and secure lid on properly. Made sure pressure knob is set for steaming.
  7. Now Italian Chicken Pasta is cooking it will take about 5 minutes to build up pressure. Then Electric Pressure Cooker will count down set time and beep when finished.
  8. Quick release the valve to allow steam to come out. Leave the lid on for 5 minutes.
  9. Remove Lid of pressure cooker, give Italian Chicken Pasta a stir and serve in pasta bowls.
  10. Garnish with parmesan shavings and sprigs of fennel ferns.
Recipe Notes

A link to make Italian Sausage Seasoning

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