Instant pot Chicken Spaghetti

1/2 cup chopped green pepper 

1/2 cup chopped red pepper (optional)

1 cup chopped onion 

16oz package thin spaghetti noodles (or any noodle but I love the thun spaghetti in this) 

6-8 chicken tenderloins (frozen or raw but I use frozen)

1 tap season salt

1/2 tsp garlic powder 

/4-1/2 tap cayenne pepper 

4 cups chicken broth 

8oz cream cheese cut into pieces 

1 cup shredded cheddar cheese. 

Sauté peppers and onions in some oil in the instant pot. 

Turn off sauté and add the noodles. If using spaghetti noodles break them in half and layer them in opposite directions so they don’t stick together. 

Place chicken breasts on top of the noodles. 

Sprinkle the seasonings on top of the chicken.

Pour the broth over the chicken and noodles. 

Add pieces of cream cheese on top. 

Cook on high pressure for 12 minutes. 

Release. When done.

Remove chicken and shred or cut into bite size pieces. Stir back into noodles and add the shredded cheese. 

Serves 8

Oatmeal Raisin Cookies

 

This is my version of Levain Bakery’s Oatmeal Raisin cookies!! Probably the best cookies I’ve ever made. Can also be made with chocolate chips,but you’re just ruining a good raisin cookie! 

1 cup butter, cold straight from the fridge, cut into tablespoons 

1 1/4 cup light brown sugar 

1/2 cup sugar 

2 eggs, cold from the fridge 

2 3/4 cup flour 

1/4 cup cornstarch 

1 1/2 cups old fashioned oats 

1 tsp baking soda 

1/2 tsp salt 

1/2 tsp cinnamon 

1 3/4 cup raisins

1. Preheat oven to 375 degrees F.

2.  In a large mixing bowl or kitchen aid fitted with the paddle attachment, mix together the sugars. Take your cold butter out of the fridge and cut into tablespoon sized pieces and throw them into the sugar. Beat on medium for 4-6 minutes. The pieces of butter will fly around for the first few minutes but eventually they will start molding with the sugar. When finished it should be a thick pasty consistency.

3. Beat in cold eggs until well combined about 2 minutes scraping sides as you go. 

4. Measure the flour using the spoon and level method and place into a sifter. Add corn starch, soda, and salt. Sift ingredients together. 

5. Slowly add the sifted  ingredients to the wet ingredients along with the oats and cinnamon.  Pulsing a few times. Fold in the raisins. 

6. Lightly spray cookie sheet with oil spray. Measure out extra large 4oz size balls of dough. Place 7 onto 1 baking sheet. Bake for 9-10 minutes. The tops should be starting to turn a little brown. Let cool on pan for 10 minutes. 

Enjoy!

If you want to use chocolate chips, withhold the cinnamon and instead add 1 tsp of vanilla. And ALWAYS use semi sweet chocolate chips. 

Instant Pot Sausage Rice Casserole

1/2 cup chopped onion 

1 cup diced carrots 
1 cup diced celery 
1lb sausage, I use Jimmy Deans original 
1 1/2tsp creole seasoning
1 tsp garlic powder 
2 cups white jasmine rice (I use calrose) rinsed and drained
3 1/3 cups broth or a mixture or broth and water 
1 bay leaf

Turn instant pot to sauté. Add some oil and start to brown the onion and celery for a minute or 2. Add in the sausage and brown. Turn off sauté.  Drain any excess grease.  

Add in the seasonings, rice, and broth/water. The amount of water should just cover the rice and sausage. Add the bat lead on top. 

Cook on manual for 8 minutes. Release pressure whenever. 

*The amount of broth/water you need depends on the type of rice you use. I add 1/3 cup more of liquid then I do for my normal rice amount. So if you want to use brown rice you could substitute the liquid amounts and then add another 1/3 cup.