I guess most of you will have guessed that I am obsessed with my Instant Pot. It is so easy to use and you can walk away and forget it or have a snooze or anything. Today, Tuesday, I receive my glass lid for it and am looking forward to using it in conjunction with my steamer basket.
For a change, this has been a very quiet day. Just been pottering with things - planned to reheat the liver in the Iscas dish I posted a day or so ago, so I microwaved some bacon. When I got the liver out of the fridge, realised I had saved bacon anyway. Oh well, we had lots of bacon. Did some of my Air Fryer Sauté Potatoes and the Herbed Peas which we both enjoy. Must order some more liver. Thank you Portugal for letting me enjoy liver.
Of course I am also obsessed with asparagus.Whatever that is!! Matt swears the temps are increasing. Today was the greyest of days, my knees hurt so can't get down and ask for decent weather. Unfortunately, looking at the forecast, it is slightly warmer, but.... It's May, it's May, the lovely month of May.
Tomorrow (sorry, today to you) I go to see the endocrinologist. She is the one I have only seen once and works in a part of town I am unfamiliar with. Wish me luck.
Six Sisters put out some good recipes, but this one is extra special, three ingredients. Will be trying this as soon as I have some more pineapple. Especially as I made my own barbecue sauce.
INSTANT POT HAWAIIAN BBQ CHICKEN
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz can Pineapple Chunks (do not drain - you need the juice so it will pressurize!)
1. Place frozen chicken breasts in the Instant Pot and cover with sauce. Empty can of pineapple chunks and juice on top. Close the lid and turn the knob to SEALING.
2. Set the timer to 25 minutes if your chicken is frozen or 18 if you chicken is thawed.
3. When it is done, turn the knob to VENTING. When the pressure is released, take the lid off.
4. Shred chicken and return to the Instant Pot so the chicken will be well coated with sauce. Serve over rice or cauliflower rice.
5. Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.
Source: Six Sisters
Have a great day
For a change, this has been a very quiet day. Just been pottering with things - planned to reheat the liver in the Iscas dish I posted a day or so ago, so I microwaved some bacon. When I got the liver out of the fridge, realised I had saved bacon anyway. Oh well, we had lots of bacon. Did some of my Air Fryer Sauté Potatoes and the Herbed Peas which we both enjoy. Must order some more liver. Thank you Portugal for letting me enjoy liver.
Of course I am also obsessed with asparagus.Whatever that is!! Matt swears the temps are increasing. Today was the greyest of days, my knees hurt so can't get down and ask for decent weather. Unfortunately, looking at the forecast, it is slightly warmer, but.... It's May, it's May, the lovely month of May.
Tomorrow (sorry, today to you) I go to see the endocrinologist. She is the one I have only seen once and works in a part of town I am unfamiliar with. Wish me luck.
Six Sisters put out some good recipes, but this one is extra special, three ingredients. Will be trying this as soon as I have some more pineapple. Especially as I made my own barbecue sauce.
INSTANT POT HAWAIIAN BBQ CHICKEN
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz can Pineapple Chunks (do not drain - you need the juice so it will pressurize!)
1. Place frozen chicken breasts in the Instant Pot and cover with sauce. Empty can of pineapple chunks and juice on top. Close the lid and turn the knob to SEALING.
2. Set the timer to 25 minutes if your chicken is frozen or 18 if you chicken is thawed.
3. When it is done, turn the knob to VENTING. When the pressure is released, take the lid off.
4. Shred chicken and return to the Instant Pot so the chicken will be well coated with sauce. Serve over rice or cauliflower rice.
5. Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.
Source: Six Sisters
Have a great day
Had pasta with asparagus last night, but made it with frozen asparagus. Not the same, but it must do for now. They had some lovely young asparagus in the stores before Easter, but now it is old and woody looking. It is supposed to be warmer today, but we got drenched with over three inches of rain yesterday, so still cannot work outside.
ReplyDeleteThat's something we can't get here Denise, frozen asparagus. Used to get it in NC. I quite liked it but that was before I came across farm asparagus.
DeleteThe weather is absolutely ridiculous at the moment isn't it?
Love asparagus, just bought more yesterday. Sorry weather isn't great for you yet, ours is almost perfect, for the moment. I looked up the Air fryer. I'd never heard of one. Sounds like I might need to make a new purchase! Happy May day!
ReplyDeleteMe too Lisa, but the weather will not get warmer so the asparagus stays tucked up in bed. Love my air fryer and love my Instant Pot too. So easy to use. Happy May Day to you too.
DeleteI can see a lot of air fryer asparagus in your future...
ReplyDeleteLooks like it's going to be a far off future though Alex. The weather is pretty chilly at the moment.
DeleteI really need to look into getting an Instant Pot.
ReplyDeleteIf you do Diane, contact Ivy (The Happy Whisk) she makes all kinds of non dairy things as she cannot eat meat, fish or dairy.
DeleteThe instant pot is intriguing me. Not a liver fan though I don't hate it. I'm blaming the weather for my knees hurting too but it's probably more than that.
ReplyDeleteI love mine Susan, you can do so many things really quickly and/or easily and you can walk away and forget the pot once you have set it. I have never liked liver until I found the recipe above, it is delicious. I think it might well be a little more than the weather, but it doesn't help.
Delete