GARY’S BONELESS SKINLESS CHICKEN THIGHS

INGREDIENTS:

· 1 – 2 tablespoon canola oil (coconut oil)

· 2 lbs. boneless, skinless chicken thighs, (about 8or 9)

· Club House – Montreal Chicken seasoning
· Club House – Season Salt
· 1-1/2 cups chicken broth
· 1/3 cup White Wine
· 1 can – Campbell’s Cream of Bacon Soup (or any Cream Soup)
· 1 heaping tablespoon corn starch
· 3-4 tablespoons cream (milk optional)
· green onions or shallots, chopped for garnish, optional
DIRECTIONS:
Season thighs with Season Salt and Montreal Chicken seasons (or any seasoning of your choice)
Select “Sauté”. When inner pot has heated sufficiently, add the oil to the pot. When oil is hot, brown the meat on both sides 3 or 4 at a time in single layer. Set the browned chicken aside on a plate or platter.
When all the chicken is browned, deglaze bottom of pot with white wine.
Add chicken broth and Cream of Bacon Soup. Wisk mixture to combine.
Add the browned chicken back to the pot, along with any juices that have collected on the plate/platter. Place cover onto Instant Pot and lock into place. Ensure pressure valve is in “Sealing” position.
Select High Pressure for 9 minutes cook time. (It will take approx.10 minutes to reach desired internal pressure and start the 9-minute cooking countdown).
Upon completion (9 minutes cooking time) turn Instant Pot “OFF” and use a Quick Pressure Release. Remove chicken thighs from the pot retaining the sauce.
In a small cup, dissolve cornstarch with the cream. Add cornstarch/cream mixture to the sauce in the pot. Select “Sauté” and bring to a boil stirring constantly until
thickened (10 minutes approx.). After sauce thickens, add chicken thighs and coat with the sauce.
Sprinkle with green onions.

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Before reading this I did not realize this could be bad for me !!!

https://wellnessmama.com/25999/echinacea-benefits-uses/

Pressure Cooker Lasagna Soup

Pressure Cooker Lasagna Soup

Instant Pot Ribs Recipe

My Brother sent me this recipe today sounds good ! I plan on trying this recipe soon.

Easy recipe for  Ribs.

• 1 full rack baby back ribs
  
  
  
• 1.5 cups apple juice
• 2 tbsp apple cider vinegar (optional)
• dry rub for ribs
• BBQ sauce of choice

Remove the silver skin from underside of ribs.

Season ribs to taste with any dry rub or just salt & pepper.

Place Trivet in Instant Pot (metal rack that came with Instant Pot)

Pour Apple Juice and vinegar in pot

Select Saute to heat liquid.

Once heated turn Instant Pot off.

Roll ribs up to fit onto trivet standing up thick side down. 

Place cover and turn pressure knob to Sealing position

Next select the Meat selection and enter 30 minutes (for fall off bone ribs)

Either let Instant Pot naturally release pressure or rapid release after 12 minutes.

Place ribs on an aluminum covered oven pan.

Cover with BBQ sauce  and broil for 10 minutes

Enjoy

Gary V. Smith

7-Up Biscuits

Bisquick, sour cream, 7-up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is:

4 cups Bisquick

1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown @ 350