Re: Pressure Cooker Chat coming 4/6 with The Blue ... - Page 12

BlueJeanChef · ‎06-10-2015

@MacDUFF wrote:

@beach-mom

Do you have a link or will you post Jill's Sante Fe Glazed Chic recipe? TIA!

Hi @MacDUFF. I don't have a link, but maybe if you reach out to Jill on Facebook you can find it.

ML

BlueJeanChef · ‎06-10-2015

@kennyboy wrote:

Thanks Merideth for the info on the silcone rack system for the 4 qt pressure cooker. i just odered it in black and look forward to using it. since purchasing this pressure cooker i have really IMO become quite a better cook. This pressure cooker is so easy to use and with your recipes as a guide it has become quite a pleasure to cook. I want to try your cheesy beef mac but can't find the recipe. Can you guide me as to where to find it? Thanks again.

Thanks, @kennyboy! It's on my blue jean chef facebook page, but I will try to repost it when I get a minute - it might take me a day or so!!

ML

BlueJeanChef · ‎06-10-2015

@BlueJeanChef wrote:

@MacDUFF wrote:

@beach-mom

Do you have a link or will you post Jill's Sante Fe Glazed Chic recipe? TIA!

Hi @MacDUFF & @beach-mom, I found the recipe!

ML

Santa Fe Glazed Chicken with Goat Cheese

Jill's Note:

Almost everyone likes chicken. So, simple, flavorful recipes like this are perfect for entertaining—especially if you're cooking for new people. If you're worried that the Goat cheese might be too gamey for some, you can always use a milder cheese like Feta or Queso Fresco.

Santa Fe Glazed Chicken with Goat Cheese

Ingredients:

1/2 cup flour
1/2 tsp salt
1/2 tsp ground black pepper
6 boneless, skinless chicken breasts
3 Tbsp butter
3 Tbsp olive oil
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
2 Tbsp flat leaf parsley, chopped
1/4 cup chicken stock
1 (10-oz) jar red chile jelly
1 cup goat cheese, crumbled

Preparation:

Combine the flour, salt, and pepper in a large bowl. Roll the chicken in the flour mixture and shake off excess. Set aside.
In a heavy skillet, heat the butter and oil over medium heat. Lightly sauté the celery, onions, and parsley. Remove the veggies from pan with a slotted spoon and reserve.
In the same pan, sauté the chicken until lightly browned in the remaining butter and oil. Sprinkle the reserved vegetables on top of each chicken breast. Add the stock, then cover and simmer for 6 minutes.
Remove the skillet from the heat and spread each breast with jelly and sprinkle with cheese. Broil until the jelly melts. (The cheese won't melt, but will brown slightly.)

bettsl · ‎03-30-2014

Is the non-stick insert pfoa and ptfe free?

JoFla · ‎01-27-2011

Thank you, Meredith. My family and I have all of your cookbooks. This recipe looks delicious!

KkinCA · ‎04-06-2016

There is a pressure cooker/slow cooker out there that makes yogurt with a push of the button. Do you have a yogurt recipe for the Cook's Essential machine?

BlueJeanChef · ‎06-10-2015

@bettsl wrote:

Is the non-stick insert pfoa and ptfe free?

Hello @bettsl -

The non-stick in this cooker is an FDA -approved PTFE coating, which is the most durable coating you can have on cookware. The pressure cooker does not reach temperatures high enough to warrant PFOA-free non-stick. PFOA-free non-sticks are needed when temperatures exceed 500ºF. The cooker's thermofuse shuts off when the pressure cooker reaches 271.4ºF. Even with residual heat increase, the cooker will only get as hot as 356ºF so there is no danger or trouble to worry about.

Hope that helps answer your question.

ML

Debbie diamonds · ‎03-05-2012

Hi Meredith

I have the new 6 quart. Can I put 3/4 to 1 pound of pasta in place of the 1/2 pound that is in your new recipes? Then put in the rest the ingredients in your recipes for the 4 quart? Also how long do I pressure cook it for?