Adventure Begins in the Kitchen
Homemade ribs are one of those dishes that seem out of reach for busy-bee, apartment-dwelling folks. Without a grill and a few hours to spare, impossible is the first word that comes to mind. But what if someone told you that super tender baby back ribs could be finished in just 35 minutes?
You wouldn’t believe it, but you’d try it – right?
And then you’d fall even more in love with a pressure cooker, because..
Fall-off-the-bone ribs, 35 minutes, minimal mess.
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Prior to a pressure cooker showing up on my doorstep, I didn’t know much about them. I poked around the internet and asked some knowledgeable foodie friends for input. But ultimately, I couldn’t get the “I can cook a turkey!” advertisement I saw on the Power Pressure Cooker website out of my head. Not in need of an entire turkey, I decided my first take should be with a whole chicken.
I started simply with some broth, seasoning, and careful reading of instructions. I say careful because pressure, steam, and the heftiness of the lid felt a little intimidating at first. But the list of instructions was short and clear {the way they should be!} and after I pushed the time adjustment button, I felt like a pro.
I was blown away that a chicken that would ordinarily take over 90 minutes in the oven was ready in a mere 30. And in that 30 minutes, the meat was even more tender than the 90 minute version. Within a week, I’d go on to make wayyy more pressure cooker chicken dinners than anticipated and decide that the pressure cooker earned a permanent spot on the kitchen counter.
The pressure cooker chicken recipe below is perfect for nights that you don’t have 90 minutes to spare or didn’t have the foresight to fire up the slow cooker earlier in the day. And after you make chicken in the pressure cooker, you just might not go back to the oven or slow cooker versions again!
Things I love about the Power Pressure Cooker:
Things I don’t love about the Power Pressure Cooker:
Although I received compensation to review the Power Pressure Cooker, the opinions in this post are completely my own and based on my experience.
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Can you believe it’s been over two years since I’ve made my favorite granola recipe?? The same recipe that I’ve raved about a lot lately. As if I made it all the time. As if I made it just the other day..
I parked myself in the kitchen over the weekend and whipped up a batch. I munched here, I munched there. I made granola desserts with milk, strawberries, and bananas. I made açaí smoothie bowls topped with granola, mango, strawberries and bananas. And before I knew it, I was left with crumbs. I had eaten my way through a seemingly impossible-to-finish jar of granola. And two years later, I’m just as pleased with this granola recipe as I was from the very start.
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Sweet potatoes are one of those foods that don’t take a ton of effort to go from good to great. Take the time to oil and salt the skin. Take the time to pop them in the oven. And while that’s all happening, why not spend a few minutes of that time mixing up compound butter with fresh garlic and basil?
I picked up a basil plant at the grocery a few weeks ago and, although it’s almost naked, managed to find four decently sized leaves to chop. I crushed a couple cloves of garlic and found that I’d taken care of all the hard tasks. Making compound butter is a chore that barely takes minutes and is so worth the reward.
Garlic and basil compound butter went wonderfully with sweet potatoes but would also make white potatoes, steaks, and seafood extra delicious!
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