Instant Pot Spicy Honey Sesame Chicken

Cookhacker's Instant Pot Garlic Honey ChickenI’m becoming obsessed all over again with the Instant Pot  I’m still amazed how efficient this pressure cooker can be and how it can turn out great tasting dishes in a matter of minutes (not including the time it takes to get to pressure) with minimal prep…and clean-up is so easy.

The prep time on the Honey Sesame Chicken was about ten minutes and the actual cooking time was only 3-5 minutes. All-in-all, from start to finish, this was on the table in 30 minutes…and it was as good as any take-out chicken I’ve ever had…just click the Read More below for the printable recipe.

And if you like quick and easy spicy chicken dishes with minimal clean-up, you’ll love my Easy Chicken Fajitas in Foil Packet.

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Delicious One-Pan Chicken, Sausage and Brussels Sprouts

Chicken, Italian Sausage, Brussel Sprouts and Shallots One Skillet DinnerThis amazing recipe from SeriousEats, a fantastic one-skillet dish, is reprinted exactly because there was absolutely no need to change anything…it’s perfect as-is. If it’s not an original recipe I’m writing about, and I get it from someone else, I’ll give them credit and then I’ll usually tweak it, make some changes or substitutions to try and improve it, but I can’t imagine anything that would make this any better than it is.

The prep was easy, the chicken was moist with a crispy caramelized skin, the sausages were spicy (I used hot Italian sausages), the brussel sprouts had a savory, crunchy exterior, the shallots were perfect and clean-up (one pan!) was a breeze. Give this one a try…I can pretty much guarantee it will end up as one of your go-to dishes.

And if you own an Instant Pot you will want to try my Delicious Instant Pot Chicken Adobo…it’s another awesome quick and easy chicken dish.

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Quick and Easy Instant Pot Chicken Adobo

Instant Pot Chicken Adobo on RiceEasy, quick and delicious…three things that make me want to make a recipe again and again (especially the delicious part!). This recipe is a very slight variation on one found on thekitchn.com (thank you!). The chicken thighs are fall-off-the-bone tender and taste like they’ve been marinated for hours and cooked low and slow, but through the magic of one of my absolutely favorite new kitchen tools, the Instant Pot, they’re ready in about 30 minutes.

This is a based on Filipino adobo (adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce”), which is  a cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns (I added a little Sriracha because, well, I like to add Sriracha to everything), which is then browned in oil, and simmered in the marinade.  It has sometimes been considered as the unofficial national dish in the Philippines. The Instant Pot has made this dish faster, easier to prepare and much more accessible, without sacrificing any of the flavor.

Like most popular ethnic dishes, there are many differing opinions as the right way to make adobo. In my opinion, as long as the results taste great, any recipe is a great recipe. This is my version, it’s incredibly delicious, and I’m sticking to it.

For the printable recipe, please click…

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Easy Chicken Fajita Foil Packets

chicken fajitas in foil
Ready to be sealed
Hot out of the oven
On a deformed homemade tortilla

These healthy, spicy Chicken Fajita Packets are incredibly easy to prepare and serve…and the clean-up is a breeze! All the ingredients are sealed in a foil packet and cooked together in the oven. Serving can be as easy as plating the packet, opening it up and digging in or go the real fajita route and slice the spicy chicken and top with onions, peppers and black beans in a warm tortilla, and garnish with avocado, sour cream and cilantro. For the printable recipe, just click…

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Super Bowl Party Oven Baked Buffalo Chicken Wings with Deep Fried Flavor

Buffalo Chicken WingsOne more great Super Bowl Party Recipe repost (actually this is a much  better version with updated recipe tips)…but first, the backstory. Back in 1976, I was working at The Foundry restaurant in DC and one of the waiters, Michael Murphy, who happened to be from Buffalo, told us of the amazingly simple way they prepared, of all things, chicken wings, up there at a place called the Anchor Bar. We started giving away the Buffalo Chicken Wings during Happy Hour and immediately the place became packed each day at around 4:45 pm with everyone waiting for the wings to come out of the kitchen…and the rest is culinary history. It seems that every bar today has chicken wings on the menu, and for good reason…when they’re made right, they’re incredibly and addictingly (if that’s even a word) good! They’re actually very simple to make…cut 12 wings into three pieces at the joints (discard the wing tips or keep them for preparing stock) and just deep fry the flats and drummettes for 10-12 minutes in 375 degree oil (preferably peanut) until they’re crispy and golden brown, toss them in Frank’s Red Hot Sauce and serve with celery and bleu cheese dressing…that’s it…nothing else is needed. The problem is that it’s really a pain (and a greasy mess) to deep fry at home, but there is a not-so-secret way to avoid that mess, while still getting that great Buffalo Chicken Wing crunch and flavor……just bake them in the oven.

But there are REAL SECRETS to making incredibly delicious Oven Baked Buffalo Wings, and here they are :

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Oven Baked Buffalo Chicken Wings – A Great Super Bowl Party Recipe

Buffalo Chicken WingsOne more great Super Bowl Party Recipe repost…but first, the backstory. Back in 1976, I was working at The Foundry restaurant in DC and one of the waiters, Michael Murphy, who happened to be from Buffalo, told us of the amazingly simple way they prepared, of all things, chicken wings, up there at a place called the Anchor Bar. We started giving away the Buffalo Chicken Wings during Happy Hour and immediately the place became packed each day at around 4:45 pm with everyone waiting for the wings to come out of the kitchen…and the rest is culinary history. It seems that every bar today has chicken wings on the menu, and for good reason…when they’re made right, they’re incredibly and addictingly (if that’s even a word) good! They’re actually very simple to make…cut 12 wings into three pieces at the joints (discard the wing tips or keep them for preparing stock) and just deep fry the flats and drummettes for 10-12 minutes in 375 degree oil (preferably peanut) until they’re crispy and golden brown, toss them in Frank’s Red Hot Sauce and serve with celery and bleu cheese dressing…that’s it…nothing else is needed. The problem is that it’s really a pain (and a greasy mess) to deep fry at home, so here is the secret to the best way to avoid that mess, while still getting that great Buffalo Chicken Wing crunch and flavor… Read More …

Easy Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir FryThis is a great one skillet recipe for an easy, incredibly delicious and healthy stir fry. It does have a lot of ingredients, but as with most recipes like this, feel free to substitute your favorite vegetables for the ones you may not care for…just make sure to cut the pieces about the same size so they cook evenly…that’s all there is to it. Also, if you don’t have hoisin sauce on hand (and Kikkoman is the store brand I recommend, with Lee Kum Kee a close second) ), here is a simple Hoisin Sauce recipe that produces a pretty good substitute that works really well with this recipe. Serve over rice or rice noodles, and make a big batch, because it tastes just as good the second (or even third) day.

And if you like this Chicken and Vegetable Stir Fry, you’ll also love this amazing One-Pan Chicken, Sausage and Brussel Sprouts recipe. It’s a simple prep, incredibly delicious meal with easy clean-up (one pan!)

Please click here for the printable Stir Fry recipe.

Click here for the printable Homemade Hoisin Sauce recipe.

Roasted Chicken and Cauliflower – Easy, Quick, Healthy and Cheap

Roasted Chicken and Cauliflower This is my favorite kind of recipe…Easy, quick, healthy and cheap…but best of all, it just tastes great. It’s easy because it uses just a few basic ingredients…it’s quick, with a prep time of about 15 minutes and a total time of about 40 minutes…it’s healthy because cauliflower is high in fiber and a good source Vitamin C and folate…and cheap, well, because the ingredients don’t cost too much. If you prefer the flavor of Balsamic vinegar, you can substitute that for the Sherry vinegar in the final step…either way, it’s delicious!

Please click here for the printable recipe.