Posts filed under ‘Rice Cooker’
Quite frankly, buffalo wings are one of those finger foods I could eat just about every day. Fried, grilled, sweet, tangy… I’ll take them any way you give them to me, on game day or otherwise. But when it comes to perfecting my own wing recipe I haven’t had the best luck. Wings are one of those lazy foods I’d really rather just have brought to my table instead of cooked up in my kitchen. So, when I heard you could cook chicken wings in a rice cooker, I thought the method just had to be too good to be true. No frying, flipping or worrying about burning? It was worth a try. And let me tell you, these messy little morsels are delicious. The rice cooker does all the work for you (just check out how simple the directions are) and creates a slightly browned crust on the bottom of the wing I didn’t expect to achieve. Have a go at them yourself and feel free to experiment with other sauce flavors which I can’t wait to do myself.
RICE COOKER HOT WINGS
1 lb chicken wings
1/2 cup hot wing sauce (like Frank’s Red Hot)
2 tablespoons butter, melted
optional: extra sauce and blue cheese dressing for serving
Place chicken wings in the inner pot of your rice cooker.
Whisk together hot sauce and melted butter and pour over wings.
Set to White Rice. When the rice cooker beeps check for doneness.
Serve with extra sauce or blue cheese dressing, if desired.
Tip: I think these are perfect right out of your cooker but if you need a crispier skin broil wings for 3-4 minutes per side after cooking.
One of the staples I always like to have handy is tomato sauce. When tomatoes are in season or, even better, in season and on sale I go a little nuts and buy bags and bags of them to make my own sauce. It is such a simple thing to prepare and SO much better than the jarred stuff. Plus, it’s the perfect base for tons of different meals in a snap. I love to add ready-made meatballs, vegetables or even just a sprinkle of Parmesan cheese and throw the concoction over some pasta for an on-the-table-in-15-minutes weekday dinner. I store my tomato sauce in freezer bags and thaw as I’m ready to use. And I’m telling you, once you taste your homemade sauce and see how gosh darn simple it is to make you won’t be buying a jar of it again.
1 lb ripe tomatoes, cut into chunks
1 onion, cut into chunks
4 garlic cloves, peeled
2 tblsp fresh oregano
4 tblsp fresh basil
salt and pepper
2 tblsp olive oil
Heat the olive oil in your Aroma Rice Cooker using Sauté-Then-Simmer. Sauté garlic and onion until soft.
Add remaining ingredients and stir. Close the lid and let simmer for 1-2 hrs.
Pureé the sauce and store for a quick fix meal in a pinch.
When it comes to pasta, I’m usually a marinara kind of girl. But there are those times that nothing will satisfy a pasta craving except a creamy, savory, garlicky pile of Alfredo covered noodles and yesterday was one of those days. Instead of firing up the grill, waiting for my pasta pot to boil and dirtying a saucepan, I opted to make everything inside my Aroma Rice Cooker. The result was a decadent bowl of tender noodles and juicy chicken covered in a creamy homemade sauce on the table in just about 30 minutes… and only 1 pan to clean up.
CHICKEN FETTUCCINE ALFREDO
1 lb chicken breasts
1 package fettuccine
1/2 cup butter
3 cloves of garlic, minced
8 ounces cream cheese
3 cups milk
6 ounces Parmesan cheese
salt and pepper
Fill your inner pot halfway full with water. Season chicken breasts with salt and pepper, place in the Steam Tray and steam for 10 minutes.
When the chicken is cooked, remove the tray, add fettuccine to the water and reset to Steam for the cooking time indicated on the package directions. Use the Steam Tray to drain the pasta and set aside.
Tip: If your pasta cooks for 10-12 minutes it can easily be boiled as chicken steams.
Reset to Steam for 15 minutes. Add the butter and garlic to the inner pot. When the butter is melted and garlic becomes fragrant, add the cream cheese and stir until melted.
Slowly add in the milk, 1 cup at a time. Cook the mixture for 5 minutes and add the Parmesan cheese, stirring until melted and well-combined.
Add the chicken and pasta back into the inner pot and toss. Switch to Keep-Warm until ready to serve.
Cinco de Mayo is over but for an avid Mexican food lover like me that doesn’t mean any less Mexican flavors will be spicing up my table this week. Get ready for some massive shortcuts to a delicious Chile Verde that is sure to have you asking for seconds. This tender pork makes great tacos, enchiladas or even pork sliders. Although, I tend to just wolf down a big bowl of the stuff with an extra punch of sour cream and cilantro. Whatever delivery method you choose, I guarantee your first bite won’t be your last.
PORK CHILE VERDE
1 2-3 pound pork roast
1 jar salsa Verde
Optional: tortillas, sour cream and cilantro for serving
Place roast in the inner pot of your Aroma Rice Cooker and cover with salsa.
Set to Slow Cook for 5 hours.
Serve with sour cream and cilantro.
Jalapeno poppers are one my favorite appetizers. Always cheesy and usually deep fried or wrapped in bacon, it doesn’t get much better than that. And what better holiday to offer up some of these deliciously spicy treats than Cinco de Mayo coming up this weekend? I tried out a batch in my rice cooker thinking the steam would work to soften the raw jalapeno and bring all that melty, creamy cheese together in the filling. As you can see in the photo, my predictions were correct… no crispy coating or topping necessary. These things are good, easy and cheesy… I think I’ve mentioned cheesy enough here, haven’t I? So whether your hitting up a fiesta or keeping things low key at home this weekend, you won’t be disappointed by this uber simple and very tasty appetizer to start off your meal.
6 slices bacon, cooked and crumbled
4 oz cream cheese
1/2 cup grated cheddar cheese
Remove stems and slice each jalapeno in half lengthwise. Remove all seeds and any veins.
Combine both cheeses and the bacon until incorporated.
Line your Steam Tray with foil, leaving enough excess to wrap the poppers completely.
Fill each jalapeno half with the cheese mixture and place in your Steam Tray.
Seal foil and set to Steam for 20 minutes.
Remove from cooker, let set for 4-5 minutes and enjoy!
I have always been intimated by risotto. After hearing about all that stirring and various other technical points I could fail to hit, I never had much motivation to try it out. But since my rice cooker came equipped with Aroma’s Saute-The-Simmer function (which I’ve now discovered might as well be renamed the most-amazing-risotto-ever making function) I was finally brave enough to give it a go. The function lets you brown and simmer in one pot, making a lot of non-traditional rice cooker dishes ridiculously easy in your rice cooker… think chili, one-pot meat and rice dishes, stews, etc. But we’re talking risotto here, quick, easy, creamy risotto. And the best part? No stirring required.
RISOTTO WITH STUFFED ITALIAN CHICKEN BREASTS
1/2 cup diced onion
3 garlic cloves, minced
2 cups Arborio rice
6 cups chicken stock
3-4 tblsp butter
1 cup Parmesan cheese
2 chicken breasts
2 ounces mozzarella cheese
1/2 medium tomato, diced
5-6 basil leaves, chopped
Preheat your rice on Sauté-The-Simmer for 3-5 minutes. Melt 1 tablespoon of butter in the inner pot and add the onions and garlic. Sauté until translucent.
Add in rice, stirring to completely cover in butter, adding more if needed. Add chicken stock and close the lid. The rice cooker will automatically switch to a simmer.
Toss together the mozzarella cheese, tomatoes and basil. Slice a pocket lengthwise into each chicken breast. Stuff the filling into each pocket, put in the Steam Tray and set inside the inner pot.
After 18 minutes have passed check the chicken for doneness and remove it from the rice cooker. Wrap in foil and set aside. When the cooking cycle ends stir the remaining 2 tablespoons of butter and the Parmesan cheese into the risotto.
My friend just got back from Hawaii and couldn’t stop talking about Huli Huli chicken. She was so excited about it that she searched all over San Diego so I could experience what she was talking about. When her search didn’t turn up exactly what she was looking for we decided to create our own version at my house. I am not claiming a completely authentic rendition of the Hawaiian specialty but I am guaranteeing happy diners at your next barbeque.
Huli Huli means “turn, turn” in Hawaiian. Originally this dish is cooked in a rotisserie, turning and turning until perfectly cooked. Since I do not possess a rotisserie I thought the Super Pot would be a perfect fit for the job. And my friend ended up thinking I’d cooked the chicken on an actual bbq. I decided to forgo cooking an entire chicken and went for the great flavor and kid-friendly shape of drumsticks. No matter what part of the bird you use, it is important to marinate well and use a bone-in cut for full flavor. Although the recipe gets it’s name from “turn turn” I personally feel the reduced sauce that tops off this bird is the real star. I used my rice cooker to prepare the marinade and topping in a snap.
HULI HULI CHICKEN
For the chicken:
10 chicken legs, skin on or 2 chicken halves
1 cup soy sauce
1 cup water
3 garlic cloves, finely chopped
1 tblsp ginger, grated
For the sauce:
2 cups pineapple juice
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
4 garlic cloves, minced
2 tblsp fresh ginger, grated
2 tblsp red pepper flakes
To make the chicken: Sauté the ginger and garlic in olive oil for 5 minutes or until fragrant. Place in a bowl with the soy sauce, water and chicken and let marinate for 1 -4 hrs.
Heat up your Super Pot to 350 degrees and brown chicken on all sides. Lower to 200 degrees and continue cooking for another 30 minutes with the lid on, turning occasionally.
If you are using half chickens, cook them skin side up for 35-40 minutes. Turn and cook, skin side down, for 5 minutes to get crispy skin and grill marks.
To make the sauce: Place all ingredients in your rice cooker and set to Steam for 30 minutes. Let reduce until thick, stirring occasionally. Drizzle on cooked chicken.
Summer is approaching in my neck of the woods and it always ignites my taste for fresh and easy salads. In this recipe I’ve combined three of my all time favorite ingredients: avocado, shrimp and quinoa. I can’t get enough of them separately and now they are all together in one fresh, yummy dish. I have a soft spot for dishes that combine textures and flavors. Sour, sweet, crunchy, soft… I want it all! Here the dressing is a perfect blend of sour with a hint of sweet honey mixed in. Add the crunchy pear, soft, mellow avocado, sweet shrimp and slight bite of the quinoa and what you get is pure perfection. Is your mouth watering yet? Plus, this colorful dish comes together in less than 20 minutes with the help of your Aroma Rice Cooker.
SHRIMP SALAD WITH QUINOA
1 cup quinoa, rinsed
3 cups water
20 uncooked shrimp
1 avocado, cubed
1 pear, cubed
1 head lettuce of your choice
2 tblsp lime juice
2 tblsp olive oil
1 tblsp honey
1/4 tsp red pepper flakes
salt and pepper
Place quinoa and 3 cups of water or stock into the inner pot. Place the Steam Tray in the cooker and add shrimp. Close the lid and set to Steam for 15 minutes.
Plate your lettuce and layer quinoa on top. Add the shrimp, avocado and pear.
Gently toss the remaining ingredients together and pour on top. Enjoy!
Julia Child was once quoted as saying “A party without cake is just a meeting,” and I tend to agree. Birthdays, weddings and everything in between don’t seem to culminate without it. Recipes come in tons of flavors with countless tips, tricks, secrets and suggestions that have turned cake making into an art form. Now, I’m not fancy enough to bust out a fondant coating any time soon, but I do love cake enough to give it a go in a rice cooker once I heard it was possible. As with most things I put into my Aroma Rice Cooker, it couldn’t have been easier. And the results were surprisingly decadent and delicious. The rice cooker offers an extremely moist and slightly denser version of the dessert staple that turns out in a rounded shape perfect to stack or decorate as you please.
RICE COOKER CAKE
1 box cake mix, any flavor
1/2 cup oil
Mix cake batter according to package directions. Pour batter into the inner pot of your rice cooker and set to White Rice.
When the cooking cycle ends check the cake for doneness. Set to White Rice again if not cooked through.
Invert cake onto a plate. Frost with your favorite icing. Celebrate!
Last night I prepared roasted fingerling potatoes as a side dish using my Aroma Pressure Cooker. The potatoes were crispy on the outside and creamy on the inside. And shhh… we’ll keep the pressure cooker secret between us because nobody was able to tell they weren’t oven roasted. I added garlic cloves and fresh thyme and in 15 minutes I was rewarded with a great side dish.
More than likely triggered by the site of last night’s potatoes leftover in the fridge, I woke up this morning craving a Spanish omelet. A little odd I know, but once you’ve tasted that mixture of crunchy potatoes, eggs and Mediterranean flavor, you’ll know what I mean. I can’t help loving reinvented leftovers that turn into an entirely new meal. It’s kind of like getting a 2-for-1 deal from your favorite store.
1 pound fingerling or other small potatoes
3 tbls olive oil
1 tbls butter
2 sprigs of fresh thyme
6-10 garlic cloves, unpeeled
1/4 cup vegetable broth
Set your pressure cooker to Brown for 10 minutes, add the butter and oil. Brown potatoes, garlic and thyme.
Add the broth, close the lid and set to cook on High Pressure for 5 minutes.
Release pressure, open the lid and remove the thyme sprigs. Squeeze the warm soft flesh from the garlic peels and mix with the potatoes and serve.
5 “roasted” potatoes, sliced
2 slices of deli turkey, chopped
4 eggs, beaten
1 tbls olive oil
salt and pepper to taste
Set your Aroma Rice Cooker to Sauté-Then-Simmer™ and add the oil. Arrange potatoes on the bottom of the pot and sprinkle turkey on top. Let brown for 5 minutes.
Add the eggs, salt and pepper. Close the lid until eggs are set, about 5 minutes.
Invert onto a plate and enjoy.