25 Instant Pot Flavorful Recipes To Try + Sweet Tea in the IP!

25 Instant Pot Flavorful Recipes To Try + Sweet Tea in the IP!

Try out some new flavors of recipes in your Instant pot - from breakfast, to dessert and your favorite beverage that helps you get the most out of your time in the kitchen with minimal work. Enjoy learning what your Instant Pot is capable of making and enjoy quick and easy recipes on the table for homemade meals!

Read More

Crockpot Turkey Rice Soup

Crockpot Turkey Rice Soup

Dan and I lead probably the most unconventional lives on the planet. Our schedules are all over the place and they change with the seasons. Between the two of us, we have approximately eight jobs. It suits us well, though. We both work really hard so we can do the things we love, and I think that is an important lesson for our boys. We are in the midst of an exciting time right now.

Read More

Delicious Slow Cooker Chicken Rice Soup Recipe

Delicious Slow Cooker Chicken Rice Soup Recipe

Good ol' Daylight Savings. This is the week every year when I become depressed driving home from work in complete darkness, and also when I am awakened very early in the mornings by my already-early-rising boy, Elijah. Sunday morning he was ready to start the day at 3:30! "Mom! Is it time to get up?"

Read More

Easy Armenian Rice Recipe

This Armenian Rice dish is similar to rice pilaf, a side dish that not only is the perfect addition to Salmon, but also the perfect dish to push you outside of your comfort zone. Pasta pieces, pine nuts and rice combine with sprigs of mint for a delicious side. Learn to double the recipe because everyone will want seconds!

I made this side dish for the sole purpose of pairing it with my Pomegranate-Glazed Salmon. Because Armenian Rice is what the recipe book recommended I eat the salmon with. My whole reason for taking on this cooking challenge is to step away from my comfort zone. In the case of this rice dish, I most definitely did that. Never in a hundred years would I have picked this recipe out of a cookbook on my own. When I read through the ingredients, I knew it must be fate. It required the EXACT amount of pine nuts I had sitting on the shelf in my spice cupboard. I refuse to let those expensive nuts go to waste!

So, here you go. Armenian Rice. A side dish that helped me to expand my cooking horizons.

(Source: Food & Wine Annual Cookbook 2010)

In a large pot (or skillet), melt 1 1/2 sticks of butter.

Stir in:

3 oz. vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)

1/2 cup pine nuts

Cook over high heat until golden brown, about 3 minutes.

Add:

4 cups long-grain white rice

8 cups chicken stock, warmed

1 teaspoon kosher salt

1 teaspoon freshly ground white pepper

Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.

Uncover, fluff with a fork and cover again. Let stand for 20 minutes.

Stir in half of a 1/3 cup of fresh, thinly sliced mint leaves (reserve the other half). Season with salt and pepper.

Garnish with the remaining mint and serve!

Armenian Rice

A side dish that no only is the perfect addition to Salmon, but also the perfect dish to push you outside of your comfort zone. This is that cookbook recipe you will no longer skim over!

Contributed by Megan Porta from pipandebby.com.

Published Jan 05, 2011

Print Friendly and PDF

Serves: 8-10

Total time: 1 hr

AremenianRice

Ingredients:

  • 1 ½ sticks unsalted butter
  • 3 oz. vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
  • ½ cup pine nuts
  • 4 cups long-grain white rice
  • 8 cups chicken stock, warmed
  • Kosher salt and freshly ground white pepper
  • 1/3 cup thinly sliced mint leaves
Instructions:
  1. In a large pot, melt the butter. Stir in the vermicelli (or angel hair) and pine nuts and cook over high heat until golden brown, 3 minutes. Stir in the rice. Add the chicken stock, 1 teaspoon of salt and 1 teaspoon of white pepper. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.
  2. Uncover, fluff with a fork and cover again. Let stand for 20 minutes.
  3. Stir in half of the mint; season with salt and pepper. Transfer to a bowl, garnish with the remaining mint and serve.

Comforting Chicken Rice Avocado Soup Recipe

Chicken Rice Avocado Soup is the ultimate bowl of soup with all the colorful, good-for-you vegetables in a your bowl. Filled to the brim with flavor, each bite offers comforting, warm, delicious soup!

There are a handful of things about this time of year that I do not enjoy. The long, snowy commutes to and from work. The way the insides of my nostrils freeze together on really cold days. The fact that I rarely see daylight. Slipping on ice. On most days, I classify these as slight annoyances, thanks to the many wonderful things this time of year brings. Christmas cookies. Cuddling in bed with snuggly warm babies. Playing in the snow. Skiing. Christmas decorations. Christmas movies. Christmas music. The joy of gift-giving. Time with family. And SOUP! Tomato Basil Soup, Beef and Barley Soup, and White Chili give me all the comforting, warm, wintery feels! AHHHH SOUP!

I love those winter evenings where my boys and I are all at home, snuggled inside our warm, cozy, Christmas-lit house. Maybe we have music playing or perhaps a Christmas-themed show is on tv. The smell of a simmering soup surrounds us and makes the house even cozier.

Uhh, and then a tantrum occurs and baby screams drown out the lovely Christmas music and I say, "Is that SOUP DONE YET?" Because eating a bowl of warm soup is so very comforting.

This soup especially. It is one of the most delicious, comforting, satisfying soups I have made in a while.

In a large skillet or saucepan, heat 3 tablespoons of olive oil over medium-high heat. Season 4 boneless chicken breast halves with salt and pepper and add to the skillet.

LEARN HOW TO CUT UP AN AVOCADO IN THIS HOW-TO VIDEO BELOW

Cook 3-4 minutes, or until golden brown, on each side.

Transfer chicken to a work surface and cut into bite-size pieces.

Add 3/4 of a small, chopped ren onion to the skillet and cook over medium heat for 2-3 minutes (save the other 1/4 of the onion for later).

Add 1 pound of cubed red potatoes and cook for 1 more minute.

Return cubed chicken to the skillet.

Add:

1/2 cup uncooked white rice

32 oz. chicken broth (4 cups)

3 cups water

Bring to a boil.

Let simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Stir in:

Salt and pepper, to taste

1/2 cup chopped fresh parsley

1 peeled, cubed avocado

Scoop into bowls and top each with:

A pinch of chopped fresh parsley

Chopped red onion

A dollup of sour cream

Prepare to be comforted and all-around pleased.

Chicken Rice Avocado Soup

Comforting, warm, delicious soup!

Contributed by Megan Porta from pipandebby.com.

Published Dec. 01, 2010

Print Friendly and PDF

Serves: 4

Total time: 50 min

ChickenRiceAvocadoSoup

Ingredients:

  • 3 Tbsp. olive oil
  • 4 boneless chicken breast halves
  • Salt and pepper, to taste
  • 1 small red onion, chopped and divided
  • 1 lb red potatoes, cubed
  • ½ cup white rice, uncooked
  • 32-oz. container chicken broth
  • 3 cups water
  • Salt and pepper, to taste
  • ½ cup plus 2 Tbsp. fresh parsley, chopped and divided
  • 1 avocado, cubed
  • 4 Tbsp. sour cream
Instructions:
  1. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and add to skillet. Cook 3-4 minutes, or until golden brown, on each side. Transfer chicken to a work surface and cut into bite-size pieces.
  2. Add ¾ of red onion to skillet and cook on medium heat for 2-3 minutes. Add potatoes to skillet and cook for 1 minute. Return cubed chicken to skillet, along with rice, chicken broth and water. Bring to a boil. Let simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  3. Season with salt and pepper and stir in ½ cup parsley and avocado.
  4. Scoop into four bowls and top with 2 tablespoons parsley, remaining red onion and 4 tablespoons sour cream (all divided).