Subj : Re: Bacon bits To : Dale Shipp From : Dave Drum Date : Tue Apr 11 2023 05:06:00 -=> Dale Shipp wrote to Dave Drum <=- DS> <> DS> This recipe really needs the real bacon. DS> MMMMM----- Recipe via Meal-Master (tm) v8.05 DS> Title: Chicken Smothered With Black Eyed Peas REVISE DS> Categories: D/g, Cajun, Chicken, Beans DS> Yield: 6 servings DD> Real bacon is usually preferable to the ersatz item(s). I cook bacon DD> in the nuker 3 pounds at a time. Then divide and sucky bag what is not DD> for immediate (within a week) use. DS> In that particular recipe, real bacon is needed because of using the DS> bacon grease. For adding to salads we prefer the Baco Bits. They do DS> not create any mess and they have a very long shelf life. I save off the grease from the bacon and store it in the ice box to prevent it going rancid (and to keep the ants out of it). DS> Of course, many will substitute chicken thighs for the breasts in this DS> recipe. Either way, it is good. Raises hand for thighs. Bv)= DS> MMMMM----- Recipe via Meal-Master (tm) v8.05 DS> Title: Santa Fe Chicken DS> Categories: Crockpot, Easy, Frozen, Tested DS> Yield: 4 Servings DS> Cover and cook on HIGH for 3 1/2 hours then spoon some of the bean DS> mixture on top of the chicken and continue cooking until the chicken DS> is tender and fully cooked about another half hour . Do not overcook DS> or the chicken will toughen. One of the advantages (to me) of crockpot cooking is "set it and forget it". This probably would do very well in an "instant pot". DS> Sprinkle cheese over the top of the chicken, cover and cook another DS> five minutes or until the cheese melts. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Instant Pot Honey Lime Salsa Verde Chicken Categories: Poultry, Citrus, Vegetables, Herbs, Chilies Yield: 6 Servings 2 lb Chicken tenders * 1 tb Olive oil 1 1/2 ts Chilli spice mix 1 1/2 ts Kosher salt +=OR=+ 1 ts Salt 1 ts Onion powder 1 ts Garlic powder 1/2 ts Smoked paprika 1 ts Cumin 1/2 ts Black pepper 1 c Mild salsa verde 1/4 c Honey 1/2 c Fresh lime juice * or you can use boned, skinned chicken breasts sliced into the size of chicken tenders. (UDD would use thighs) Add the chicken and oil into the Instant Pot. Stir to coat the chicken in the oil. Then add in the chilli spice, salt, onion powder, garlic powder, smoked paprika, cumin and black pepper. Toss to coat the chicken in the seasonings. Pour the lime juice into the pot and stir. Dump the salsa verde and honey on top of the chicken. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When the time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid. Use tongs to place the chicken on a platter. Then turn the Instant Pot to the saute setting and let the juices boil and reduce down for 10 minutes. You don't need to stir. Turn off the Instant Pot and then stir the chicken back into the pot and coat the chicken with the juices. Serve and enjoy! RECIPE FROM: https://www.365daysofcrockpot.com Uncle Dirty Dave's Archives MMMMM .... That's just common courtesy ..... an uncommon commodity --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .