Kelly's Kitchen

Home cooking, kitchen tips, and menu planning for the average cook

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IP Turkey Orzo Soup

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  • 1 large white onion, diced
  • 4 medium carrots, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 3 – 4 cups, leftover turkey, diced
  • 10 cups chicken broth
  • Salt & Pepper, to taste
  • 1.5 cups dry orzo pasta
  • 2 lemons, or ¼ cup lemon juice (optional)
  • 2 tablespoons chopped fresh parsley
  1.  Turn IP to ‘Saute’.  When hot add olive oil.  When oil is hot add onion, celery, carrots and garlic and cook until onion is translucent.  Add diced turkey, salt & pepper (to taste) to pot and then chicken broth.
  2. Turn IP off and then turn on ‘Soup’ function and cook for 30 minutes.
  3. When timer goes off do a quick release (QR).
  4. Add orzo, lemon juice (if using) and parsley stir and turn IP to ‘Manual’ and cook for 3 minutes.
  5. Do a quick release (QR) and serve.

Fancy-Dancy Green Beans

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  • 2 (15-oz) cans green beans, drained
  • 4-6 strips of bacon, chopped
  • 1/3 cup brown sugar
  • 2 tablespoons butter
  • 1/4 cup low-sodium soy sauce
  • 3/4 teaspon garlic powder
In a large skillet, cook bacon until almost done but not too crispy.  Add green beans to bacon and drippings, stir well.
Heat soy sauce and butter in microwave until butter is melted.
Sprinkle brown sugar & garlic powder over green bean mixture.  Stir well.  Add soy sauce mixture, stir to combine all.  Simmer over medium low heat for about 20 minutes.
Filed under Recipes, Side Dishes

Instant Pot Sesame Chicken

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  • 4 large boneless skinless chicken breasts, diced (about 2 lbs.)
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 teaspoons sesame oil
  • 1 cup honey
  • 1/4 teaspoon red pepper flakes, optional
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Sesame seeds, toasted
  1. Salt and pepper chicken. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
  2. Add soy sauce, ketchup, and red pepper flakes (optional) to the pot and stir to combine. Set pressure to high and cook for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
  3. Combine sesame oil & honey and add to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens, stirring occasionally.
  4. Serve over rice sprinkled with sesame seeds.

Chunky Cheesy Potato Soup

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  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 – 2 cups of chopped ham
  • 2 14 oz. cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons dried parsley
  • 6 cups peeled and cubed potatoes
  • 2 peeled and sliced carrots
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (can use fat free but soup will be thinner)
  • 1 cup frozen corn
  1. Select Saute and add butter to your Instant Pot.  When butter is melted, add the onion and cook, stirring occasionally until the onion is tender.  Add 1 can chicken broth, salt, pepper, and parsley to the onions.
  2. Put the steamer basket in the pressure cooker pot. Add the diced potatoes and carrots.  Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, do a 5 minute NPR (natural pressure release) and then do a quick release of all remaining pressure.  Carefully remove potatoes and steamer basket from the pressure cooking pot.
  3. In a small bowl, dissolve cornstarch in 2 tablespoons of water.  Select Saute and add cornstarch mixture to the pot stirring constantly.  Add cubed cream cheese and shredded cheese.  Stir until cheese is melted.  Add remaining can of chicken broth, half and half, corn and cooked potatoes and carrots, and heat through but do not bring to a boil.
Filed under Recipes, Soups & Stews

Cheesy Scalloped Potatoes And Ham

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2-4 cups ham, diced

4 cups potatoes, thinly sliced

1 can cream of celery soup

1/2 cup heavy cream

4-6 ounces Velveeta cheese, cubed

Pepper to taste

*I don’t add salt as the ham and cheese has plenty

  1.  Saute onions and ham
  2. Combine onions, ham and potatoes and let cool
  3. Add soup, heavy cream and Velveeta to the potato mix, blending well.
  4. Add mixture to greased (I use Pam) baking dish.
  5. Bake at 350 for 1 hour.
Filed under Pork, Recipes
January 2017
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