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Zucchini Pizza Boats

January 14, 2020 by Susie Weinrich Leave a Comment

Zucchini Pizza Boats are a great way to get your pizza fix and add a lot more veggies to your diet! Fresh zucchini takes the place of the pizza crust, they are hollowed out to resemble a boat and then loaded with all your favorite pizza toppings.

zucchini pizza boats in a row with all the toppings

If you love this idea you will also love these Enchilada Zucchini Boats! And definitely give these Pizza Burgers a try at some point during grilling season.

Healthier Pizza Option

I don’t think I have met anyone that doesn’t like pizza. But with each slice of “supreme” pizza weighing in at 380+ calories sometimes you need a healthier alternative to your favorite take out pizza!

glasses of wine and white plates with a casserole pan full of zucchini pizza boats

A pizza zucchini boat is going to be at least HALF the calories of traditional loaded pizza. Since the crust is being replaced by fresh zucchini.

To lower the calories even more you could use turkey sausage or leave the meat out completely.

Marinara vs. Pizza Sauce

Pizza sauce is a little thicker and has less water content than marinara. However, their flavors are very similar. Use whichever you have or whichever you buy at the store! I always have marinara in my pantry so I choose to use that for this recipe.

How to Make Zucchini Boats

Prep 9×13 Pan

Start by preheating your oven to 350 degrees.

Prep a large casserole dish by coating the bottom with ½ cup marinara or pizza sauce. If you have a dish larger than 9×13, use that, or you may have to use two pans to fit all the zucchini.

Cut Zucchini

Cut the ends off the zucchini. Then cut them in half, lengthwise. Using a spoon hollow out the inside. You will mostly be scraping out the seeds and pith.

Create a dish or boat in the middle of the zucchini, this will hold your pizza fillings. See the photos below for a visual guide:

showing how to make zucchini boats by hollowing out the center

Make Italian Sausage Filling

In a skillet over medium heat brown and crumble your Italian sausage until it is cooked through. Stir in ½ cup onions, 3 garlic cloves, 1 teaspoon dried basil, and 1 teaspoon dried oregano.

Heat through on medium low heat for about 4 minutes to slightly soften the onions. Pour in 1 cup of marinara or pizza sauce. Stir to coat the sausage.

Assemble the Zucchini Pizza Boats

Place your hollowed out zucchini in the prepared dish. Fill each zucchini with the sausage mixture, dividing it equally. Then top with the pizza toppings and cheese.

zucchini boats filled with Italian sausage

zucchini boats filled with Italian sausage and topped with mushrooms, peppers, and black olives

zucchini boats filled with Italian sausage and topped with mushrooms, peppers, black olives, and cheese

Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.

Let cool for a few minutes then serve!!

Baked Pizza Zucchini Boats in a glass pan

Make Ahead

You can make these ahead! Simply prepare them up to the point that you cover the pan with foil. Then do not cook, instead pop them in the fridge.

When you are ready to have them for dinner take them straight from the fridge to the oven. You may need to add a minute or two to the cooking time to cook through.

Storing & Reheating

Store any leftover Zucchini Pizza Boats in the fridge in an airtight container for up to 4 days.

To reheat simply microwave each portion for a minute or two. Or you can place them in a 350 degree oven for 15-20 minutes, until warmed through.

More Zucchini Recipes

If you love zucchini recipes, or if you have a garden that is over producing zucchinis, here are a few great recipes that call for fresh zucchini:

Listen To The Recipe

You can listen to this full recipe, including all the tips and tricks on the Let’s Make Dinner Podcast! It is a short, under 10 minute episode. You can find it on your favorite podcast player or head over to the show notes page that includes an audio player.

More Italian Inspired Dinner Recipes

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Crescent Cinnamon Rolls

January 11, 2020 by Susie Weinrich Leave a Comment

Crescent Cinnamon Rolls are delicious homemade pastries made easily by using store bought crescent dough. This is a great 5 ingredient cinnamon roll recipe (including the frosting)! It is especially wonderful when you don’t have the time or energy to make your own cinnamon roll dough.

crescent cinnamon rolls on a white plate with frosting in the background

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How to Make Deviled Eggs

January 10, 2020 by Susie Weinrich 5 Comments

This is a CLASSIC Deviled Egg recipe made with mayo, mustard, vinegar and a little sugar. We are not adding bacon or relish or wasabi or anything crazy…This is probably the way your Grandma made deviled eggs!

Classic Deviled Eggs garnished with paprika

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I have a very long history of making deviled eggs for family gatherings, BBQ's, super bowl parties, NYE parties, and more. If there is one thing I know it is when you bring these Deviled Eggs to a party, they will be the first to go (so you better double or triple the recipe). I've perfected a version that's as classic as it is delicious. This recipe comes straight from my own kitchen so you can trust the flavor is spot on and it will turn out perfectly every time.

Easy Deviled Egg Ingredients

Hard Boiled Eggs – This recipe calls for 6 hard boiled eggs, which will make 12 deviled eggs. But you can definitely double or triple the recipe. Our favorite way to cook hard boiled eggs is using the 5-5-5 Instant Pot Method.

Mayonnaise – Use a good mayo that you like the flavor of, we generally use Hellmann's or Aldi. The mayo mixes with the cooked egg yolks to make the deviled egg filling.

Mustard – Just a bit of yellow mustard helps cut the mayo, also adds a bit of tang.

Sugar – A little sugar added to the filling balances the tang of the mustard and vinegar.

White Vinegar – This is a STRONG ingredient so start with a very small splash and add more as needed.

Kosher Salt – The recipe has salt to taste. Add at the end and then give it a little taste. Remember you can always add more, but removing it is not an option.

Step 1: How to Boil Eggs for Deviled Eggs

If you want the very best hard boiled eggs that are FOOLPROOF use the Instant Pot 5-5-5 method. Your eggs will literally slip right out of the shell!

If you do not have an Instant Pot and want to cook your hard boiled eggs on the stove top follow these instructions.

Place 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.
Bring the pot to a rolling boil.
Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.

Step 2: How to Make Deviled Egg Filling

Here are a few tips I have learned through my many years of making deviled eggs!

Seperate the cooked egg yolks from the egg whites.
Place the cooked egg yolks in a bowl or in a food processor – NOTE the food processor will make for smoother filling.
Process the eggs down to a very fine crumb, either pulsing in the food processor or mashing with the back of a fork. NOTE if you are using the fork method, you will get it mashed finer if you do it while the eggs are still a bit warm.
Now add in the mayo, mustard, sugar, vinegar, and a pinch of kosher salt – either stir or process until it is completely mixed and smooth.
Taste for additional seasoning.
Divide the mixture evenly between the egg whites, filling up the divot where the egg yolk was.

how to cut hard boiled eggs for deviled eggs

Step 3: How to Fill Deviled Eggs – The Easy Way

Filling the deviled eggs is a delicate process. I have a great kitchen tip to get this done easily and without mess.

Put a ziplock baggie into a tall drinking glass, sticking one corner of the bag down in the bottom of the glass- so it looks like a piping bag. Fold the top of the baggie down around the lip of the glass. Now fill the baggie with the egg yolk mixture. Pull it out of the glass, grabbing the bag right above the filling. Now clip about a ¼ inch off the bottom corner, right under the filling (watch the video below for a visual demonstration). This creates a disposable piping bag. No clean up.

You’re welcome.

Best Deviled Eggs FAQs

How long to boil eggs for deviled eggs?

Cook time will depend on the method you choose to use to make your hard boiled eggs. For the Instant Pot Method you will use a 5 minute cook time, 5 minute natural release and a 5 minute ice bath. For the stove top you will bring the eggs to a boil in water, then turn off the heat and let them sit it the hot water for 10-12 minutes, then do a 5 minute ice bath.

How long are deviled eggs good for?

Your deviled eggs will keep in the fridge, in a covered container for about 4 days. A deviled egg storage container will help keep your deviled eggs looking nice without them slipping around.

What is the best mustard for deviled eggs?

We happen to think that classic yellow mustard is the best for deviled eggs. It adds a nice tang, but doesn't change the flavor or texture of the filling too much, like a stone ground or Dijon mustard would.

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Classic Deviled Eggs Recipe (+ Video)

A traditional recipe for classic deviled eggs using mayonnaise and mustard . A super easy recipe with tips for piping the filling into the eggs.

5 from 7 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: filled deviled egg

Calories: 63kcal

Author: Susie Weinrich

Ingredients

▢ 6 hard boiled eggs - see notes for cooking your eggs in the Instant Pot or stove top
▢ 3 tablespoon mayonnaise
▢ 1 teaspoon yellow mustard
▢ ¼ teaspoon sugar
▢ ¼ teaspoon white vinegar - up to ½ teaspoon for more zing
▢ kosher salt to taste
▢ optional garnish- paprika, chives, or parsley

Instructions

Hard boil 6 eggs, peel, and cut in half from top to bottom. Remove the yolks and place in a bowl.
Remove the yolks and place in a bowl or in a food processor.
Using the back side of a fork mash the egg yolks until they are a very fine crumble or you can pulse them in a food processor until they are a fine crumble.
Add mayo, mustard, sugar, vinegar, and salt to the yolks and stir (or process) until smooth and well combined.
Fill a disposable Ziplock baggie with the yolk mixture. Clip a tiny piece from one corner of the baggie. Pipe the yolk mixture into the cooked egg whites.
Garnish with paprika, chives, or parsley.

Storing

Keep deviled eggs in a covered container, in the fridge for up to 4 days.
A deviled egg storage container is a great way to keep them from sliding around!

Recipe Tips and Notes:

For stove top hard boiled eggs:

Place 6-12 eggs in a pot and cover with water by 1-2 inches over.
Bring the pot to a rolling boil.
Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.

For Instant Pot hard boiled eggs:

5-5-5 Instant Pot hard boiled eggs

Did you make this recipe?Connect with me and let me know by commenting below!

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Originally Posted April 2017 – Copy & Photos updated January 2020

Instant Pot Cheesy Chicken, Broccoli, & Rice

January 9, 2020 by Susie Weinrich 7 Comments

Instant Pot Chicken and Rice is a great dinner to make when you need a little comfort food. The bonus is that this is basically a one pot meal. You have your starch, protein, veggie, and dairy all in one! What is really great is this chicken and rice recipe is done in about 30 minutes in your electric pressure cooker!

Two bowls of Instant Pot Chicken and Rice with an Instant Pot in the background

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Damn Good Instant Pot Chili

January 8, 2020 by Susie Weinrich 10 Comments

Instant Pot Chili tastes like it has been simmering all day on your stove top, when actually it is done in a fraction of the time- just 30 minutes in your electric pressure cooker! This is some damn good chili!

Ground beef is seasoned with herbs and chili spices and mixed with onions, celery, and peppers, then blended with chili beans and northern beans in a tomato base.

Instant Pot Chili in two bowls topped with cheese, sour cream and fritos

This Instant Pot Chili recipe will be your new go-to when you want a big bowl of chili on a cold night. Just add some cornbread, buttermilk cornbread, cornbread muffins, or cinnamon rolls (it's a Midwestern thing… pick these Halloween cinnamon rolls during the fall) and you have a perfect dinner.

Why This Recipe is So Great

Then it makes amazing leftovers. Just like traditional Chili, it gets more flavorful with time. This is a great make-ahead Instant Pot dinner. Save it in your fridge for up to 5 days and reheat portions as needed.

Chili Beans

We are not trying to reinvent the wheel over here. This chili recipe calls for store-bought canned chili beans in sauce. Which are usually red beans or pinto beans in a chili flavored sauce. I generally buy Mild Brooks brand, but if you like spicy chili buy the spicy beans.

Do not drain your chili beans. The sauce is flavored perfectly for your chili and adds the right amount of liquid for the recipe.

I know that there is some controversy as to whether or not chili should have beans. I vote for beans, so obviously this recipe has beans! If you hate the bean- check out this recipe for true Texas Style Chili with no beans.

How To Make Instant Pot Chili

Start with your pot on sauté, add 1 tablespoon olive oil. Then crumble and brown 1 lb of ground beef. It doesn't need to be completely cooked through. It will continue to cook under pressure.

Drain any excess grease before moving on.

Stir in 1 diced yellow onion, 2 chopped celery stalks, and 3 chopped garlic cloves. Sauté for just a few minutes.

Add the seasonings:

1 ½ tablespoon sugar
1 heaping tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
pinch of each: ground allspice or clove, and some red pepper flakes

Stir to coat the beef & veggies.

ADD THE NEXT INGREDIENTS IN ORDER, AND DO NOT STIR- ½ cup water, 1 can drained northern beans, 1 can chili beans (NOT drained), 16 oz tomato sauce, 15 oz can diced tomatoes (not drained).

Pop the lid on and set for 10 minutes chili/bean mode (or manual pressure/high), do a 5 minute natural release and then do a quick release for any remaining pressure.

Stir, let cool for a few minutes and serve!

Spice Level

I would say that this chili recipe is mild in spiciness. If you like a real kick of heat when you eat chili you have a couple options:

When you add all the spices add more red pepper flakes and cayenne pepper.
Use spicy chili beans in sauce.
Add a jalapeno pepper (the seeds and ribs carry the majority of the heat) with the celery, and onion.
Dash in some hot sauce while you are eating.

a bowl of chili made in the instant pot with jalapenos, fritos and sour cream on top

Thickening Chili

If you like your broth a little thicker you can pop your Instant Pot on sauté mode (low or normal) for about 5-10 minutes to simmer out some of the water content and concentrate the flavors.

Toppings

If you are a chili purist and like it just as is, skip this section. But if you like "loaded" chili, here are some great topping ideas:

sour cream or plain Greek yogurt
green onions or red onions
jalapenos
cilantro
cheese
fritos or chili cheese fritos
crumbled cornbread
hot sauce

Variations

There are so many different types of chili from chili con carne to veggie chili. Here are some great variations for this Instant Pot Chili to make it your own:

Use ground turkey or ground chicken in place of the beef. (or check out this Hearty Turkey Chili Recipe)
Add a jalapeno with the onion and garlic to make it a little spicier.
Sub in 1 chopped bell pepper in place of the diced green chilies.
Try different beans in place of the Northern Beans: something like black beans or red kidney beans can work here!
Instead of serving as a soup, pour it on top of a baked potato!

No Instant Pot??

No problem, bounce over to this recipe for Classic Chili. This one is made the old fashioned way on the stove top for that simmered all day flavor.

More Chili Recipes

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Easy Chicken and Biscuits

January 5, 2020 by Susie Weinrich 4 Comments

We LOVE a good down-home recipe here at Mom’s Dinner, and I don’t know that it gets more down-home than this Chicken and Biscuits Casserole. I recently updated this recipe and it is better than ever…like make you weak in the knees, delicious! This recipe is like a mic drop. Nothing else needs to be said. It’s THAT good. Promise 🎤

You will start by making one of the best chicken stews ever. Start with butter, which is always a good start. It’s full of carrots, peas, onions, garlic, celery, and seasonings. A roux is made with Better Than Bouillon Chicken Base and a little flour. Then chicken broth and heavy cream make it a “stew”. Bake it all in the oven topped with store bought biscuits and viola, dinner is ready.

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Why You Are Going To Fall In Love with This Recipe

If it’s comfort food, we take it very seriously here at Mom’s Dinner! BUT we also believe that really good food doesn’t need to be complicated. Here are 8 other reasons (like you needed more reasons) to make this recipe asap:

Perfect dinner for a cold night. Aren’t cozy dinners the best!?
The chicken filling is bursting with flavor from the chicken base.
A little heavy cream added to the filling makes it extra luscious.
The recipe has the perfect amount of filling to biscuit ratio.
Use a store bought biscuit to make dinner a little easier.
Make Ahead Friendly! Instructions below.
Great recipe for a rotisserie chicken (Helloooo Costco) or leftover shredded chicken.
The chicken filling is the perfect amount of thickness. It is creamy and hearty without being gluey and glumpy.

someone serving a portion of chicken n biscuits

Chicken N Biscuits Ingredients

Chicken – this is a great time to use a rotisserie chicken from the store or leftover chicken! If not you can cook up a combo of chicken breasts and chicken thighs to shred for the filling. Poached chicken or Instant Pot Chicken works really well too. I find that I prefer shredded chicken over chopped chicken for the stew.

TIP for shredding warm chicken easily –

Place the cooked WARM chicken breasts/thighs in the bowl of a stand mixer fitted with the paddle or whisk attachment. Turn the mixer on to low speed and let it run for 20-30 seconds, or until the chicken is shredded to your desired consistency. Can do with a hand mixer as well.

Biscuits – this recipe calls for store bought biscuits, but you can certainly make your own biscuits, if you prefer that. This Easy Drop Biscuit Recipe would be a great option. The biscuits stay a little “wet” on the bottom, which makes them like a biscuit/dumpling combo. If you are totally opposed to that you can cook the biscuits separate and place them on top of the stew for serving.

Ingredients for making chicken and biscuits casserole on a table

Butter – Perfect start to the recipe, the veggies cook up beautifully in the butter. It also makes a roux with the flour to thicken the stew. Salted butter is the only butter we recognize here at Mom’s Dinner. If you use unsalted butter you will want to add an extra dash or two of salt to the dish.

Onion, Carrots, Celery – along with the frozen peas, these are the veggies for the Chicken and Biscuit filling. Cut the veggies all about the same size (similar to the peas). I have found that this veggie chopper does a great job!!!!

Frozen Peas – make sure to use frozen peas, not canned peas. If you use canned peas they will be too mushy once everything is cooked. No need to thaw your peas, they will warm through in the oven. Add the peas last into the stew so they retain their texture and color.

Seasonings – a mix of kosher salt, black pepper, onion powder is all you need to season the chicken stew perfectly. You want the flavor of the chicken and veggies to shine.

Chicken Base – SECRET INGREDIENT, always!!! If I am making any kind of chicken stew, chicken soup or chicken casserole, you better bet there is going to be Better Than Bouillon in it! It is a staple in my kitchen. This is what gives this Chicken and Biscuit recipe a blast of flavor.

Chicken Broth – you can use a chicken stock or chicken broth for the filling. A stock will have a little more flavor than a broth. If you make your own chicken stock from leftover rotisserie chicken bones, that is great too!

Heavy Cream- this helps thicken the chicken stew and makes it more luscious when it cooks in the oven.

How to Make Chicken and Biscuits

This is a quick overview of how to make this Chicken and Biscuit Casserole. For more detailed instructions and ingredient amounts, pop down to the recipe card.

carrots, celery and onions sautéing in butter

Step 1

Melt the butter in a large pot, over medium heat. Sauté the onions, carrots and celery for 15 mins.

better than bouillon chicken base added to chicken and biscuits filling

Step 2

Add the garlic, chicken base and seasonings. Stir to coat.

chicken broth being stirred into veggies with a flour roux

Step 3

Sprinkle in the flour and cook for 1 minute. Whisk in the chicken broth and simmer for 5 mins.

making chicken and biscuit filling on the stove top

Step 4

Add in the heavy cream, peas and chicken. Simmer another 5 minutes.

chicken and biscuit filling in a 9x13 pan

Step 5

Pour into the prepared baking dish. Bake at 350°F for 15 minutes.

raw biscuits on top of chicken and biscuit casserole, ready for the oven

Step 6

Top with the biscuits and cook another 20 minutes. Tent with foil if the biscuits are getting too dark on top.

a 9x13 casserole pan with chicken and biscuits

Step 7

Let cool for about 10 minutes before serving. It will be hot, and it will thicken a little as it cools.

How To make Ahead

This can be a great meal prep or make ahead meal for a family dinner.

Make the chicken filling completely.
Pour into a 9×13 baking dish and let cool.
Cover and pop in the fridge for up to 2 days.
Place on a rimmed baking sheet and place in a 350°F oven for 25 minutes.
Remove from the oven and top with biscuits. Bake for another 20 minutes.

Storing

Store any leftover Chicken and Biscuits in the fridge, covered, for up to 4 days. The stew will thicken as it sits in the fridge. It will thin when you reheat.

How To Reheat

To reheat the stew, simply microwave each portion in a microwave safe bowl for 1 minute. I like to cover with a damp paper towel. Give it a stir and add a biscuit on top, microwave for an additional 15-20 seconds.

spooning the chicken filling out of a casserole pan of chicken and biscuits

To reheat the whole casserole, cover with foil and place in a 350°F oven for 20-25 minutes. Make sure the center is warmed through before serving.

Chicken and Biscuit Recipe FAQ’s

These are some common questions we get about Chicken and Biscuits. I hope this helps!

How To Thicken The Stew?

If you follow the recipe as written the stew should be perfectly thick. But I know that things don’t always go as planned in the kitchen.

If you haven’t baked the Chicken and Biscuits yet and want to thicken the stew a little more, you can add some more heavy cream and simmer a little longer. Another options is to stir in a mixture of 1 tablespoon cornstarch combined with 1 tablespoon cool water (called a cornstarch slurry) while the stew is simmering, that will thicken it very quickly.

If you have already cooked the entire dish and the stew doesn’t seem thick enough, wait about 10 minutes. As it cools the stew should thicken up perfectly.

If you waited the 10 minutes and it still isn’t thick enough, remove the biscuits from the top, pour the stew into a pot over medium heat, in a separate bowl stir together 1 tablespoon cornstarch and 1 tablespoon cool water. Once the stew simmers stir int he cornstarch slurry. It should thicken up very quickly. Reassemble the dish and serve!

Can I Use Crescent Rolls?

The answer here is two fold…You can use crescent rolls BUT I wouldn’t recommend baking the crescent rolls ON TOP of the Chicken and Biscuits. They are a more delicate roll that may stay too soggy if cooked on top. BUT you can cook them separately and then serve them on top.

Can I Use Homemade Biscuits?

Hell yeah, you can use homemade biscuits. Can I come over for dinner? Use any homemade biscuit recipe you would like. However, if the cook time for those biscuits is more than 20 minutes, adjust the cook time after you add them to the top of the casserole.

What Spices & Seasonings Enhance Chicken and Biscuits?

You really want the chicken, veggies and biscuits to shine here, so this is not the time for curry or paprika etc… We think that the Better Than Bouillon Chicken Base adds such amazing flavor to the stew. Then just some of the standby’s are great seasoning – salt, pepper, onion powder, garlic powder. However, if you still want to add some extra flavor, here are some things that will work:

Extra Black Pepper
Thyme
Rosemary
Sage
Poultry Seasoning
Chicken Stock instead of Chicken Broth
Garlic Powder

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Instant Pot Rotisserie Chicken

January 4, 2020 by Susie Weinrich 4 Comments

Instant Pot Rotisserie Chicken is one of the easiest ways to cook a whole chicken. The chicken will be done in under an hour and is tender, moist, and flavorful. Your Instant Pot will make fast work of cooking up a whole chicken. I like to pop one in my IP on Sunday and have shredded cooked chicken in my fridge to use in easy chicken recipes for the crazy weekdays!

making a whole chicken in the instant pot

There is no easier way to get dinner on the table then having tender cooked chicken leftover in the fridge, ready to go. You can make everything from chicken enchiladas to chicken noodle soup. Or pop over to this post for Leftover Rotisserie Chicken Recipes for Dinner This Week.

If you would rather roast your chicken in the oven head over to this Ultimate Guide for Roast Chicken.

Ingredients

To make this juicy and tender chicken you only need a few simple ingredients.

Whole Fresh Chicken– I recommend buying a chicken that is around 4-5 lbs. and has been “air chilled” which will be written on the label. Here in the Midwest we have Smart Chicken which is air chilled and always delicious.
Onion– you can use white or yellow.
Garlic – use as much as you like. In fact I like to just cut a whole head of garlic in half!
Lemon – adds a nice acid balance to all the savory and salty ingredients.
Seasonings – If you don’t have a favorite chicken seasoning then I recommend using kosher salt, black pepper, garlic powder, onion powder, dried basil, and dried oregano.
Water or Chicken Broth

Instant Pot Cooking Times

Since you cook the chicken as one whole piece you need to use the weight to estimate how much time it will take to cook. Before you unpackage your chicken make note of the total weight.

Whole fresh chickens are cooked at 6 minutes per pound in the Instant Pot or Electric Pressure Cooker.

3 lbs. – 18 minutes.
4 lbs. – 24 minutes.
5 lbs. – 30 minutes.
6 lbs. – 36 minutes.

Then finish with a 15 minute natural release .

A natural release is when the cook time is finished, the pot beeps and then the time starts to count back up. The “keep warm” light may even be illuminated. The heating element is no longer on and the pressure starts to dissipate, but the chicken is still cooking during this process so don’t skip it!

Step By Step Instructions

There are 3 main steps in making an Instant Pot Whole Rotisserie Chicken:

Preparing
Seasoning
Pressure cooking

1. Prep The Chicken

It is very important that you remove the gizzards and neck from the inside of the chicken. Sometimes they are contained in a plastic bag and you do NOT want to cook that!

So reach in, pull out all the loose bits and pieces and then get started! You can save the neck and gizzards to make Gravy or Stock!

Remove any excess skin or fat around the openings and any feather pins left on the chicken.

Pat the whole chicken dry with paper towels.

Pro Tip: you do not need to rinse your chicken! It is actually a cross-contamination hazard and is not recommended.

2. Season The Chicken

Mix together 2 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon onion powder. Sprinkle ⅓ of the seasoning into the inner cavity of the chicken.

Quarter an onion, cut the garlic clove in half, and slice half a lemon into wedges. Stuff as much as you can into the cavity of the chicken.

Sprinkle the remaining seasoning on the outside of the chicken.

whole chicken that has been seasoned and stuffed with aromatics

3. Pressure Cooking

Pour 1 ½ cups water (or chicken broth) into the bottom of the Pot. Place the metal trivet in the pot. Put the seasoned whole chicken, BREAST SIDE UP, on top of the trivet.

Close the Instant Pot and set it to cook on high pressure mode for 6 MINUTES PER POUND. For example I had a 5 lb chicken so I set my cook time to 30 minutes.

At the end of cooking time do a 15 minute natural release and then quick release any remaining pressure.

chicken that has been cooked in the Instant Pot

Pro Tip: Use the trivet handles to pull the whole chicken out of the Instant Pot and place on a rimmed baking sheet. (this will catch any juices that spill out)

Let the chicken rest for about 20 minutes before cutting and serving.

Storing

Keep any cut or shredded cooked chicken in the fridge in an airtight container for up to 4 days.

You can also freeze your cooked chicken and it should be good for up to 3 months!

8 Piece Chicken

There are 8 pieces on a whole chicken, and two types of meat: white & dark meat.

White meat is located in the two chicken breast and two wings. The white meat is traditionally considered the healthier of the two, yet can be drier when overcooked.

Dark meat is located on the legs and thighs. This meat is considered more flavorful and juicier, yet higher in fat content.

The majority of the meat will come from the breasts and thighs.

How to Cut a Rotisserie Chicken

Here are the simple steps to remove all 8 pieces from your rotisserie style chicken:

(if you are a visual learner you can watch this video on how to cut a rotisserie chicken.)

Start by cutting the breasts off of the chicken.

cutting the breast from a rotisserie chicken

Run your knife along the breast bone located at the very top middle of the whole chicken.

showing how to cut a breast from a rotisserie chicken

Run the knife between the leg and the breast to cut the skin. Lastly, run the knife between the breast and the wing.

The breast should now pull away easily. Repeat on the other side.

The wings will just pull away once you cut the breasts out.

To remove the leg/thigh combo pull the leg away from the whole chicken. You will crack the bone that holds it to the carcass. You may have to run your knife between the leg and the whole chicken.

rotisserie chicken cut into parts- breasts, thighs, legs, wings

Lastly, pick any remaining chicken meat stuck to the carcass.

Tips For Shredding

If you are going to use your rotisserie chicken to make other recipes then you will want to cut or shred your chicken.

Easily Shred Cooked Chicken

The easiest way to shred your chicken is with a hand held blender or stand mixer with a paddle attachment. Place the warm/hot chicken in the stand mixer and run for about 30 seconds. The chicken shreds up perfect!

How to Brown & Crisp your Rotisserie Chicken Skin

You will notice when your chicken comes out of the Instant Pot that it definitely does not have crispy skin! If you want to serve your rotisserie chicken whole, you will probably want to brown/crisp the skin.

Once it comes out of the Instant Pot simply place it on a rimmed sheet pan, brush with a little olive oil or melted butter and place under the broiler for about 3 minutes. Watch it carefully so it doesn’t burn.

Favorite Recipes for Leftover Chicken

There are endless ways to use your chicken to make dinner. There are plenty of chicken recipes on Mom’s Dinner to look through and a great post on Leftover Chicken Recipes. But here are a few of my favorites that would make a great dinner!

More Delicious Chicken Recipes

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Homemade Chocolate Sheet Cake & Chocolate Frosting

December 31, 2019 by Susie Weinrich 6 Comments

Chocolate Sheet Cake, sometimes called Texas Chocolate Sheet Cake or Texas Skip Cake… a whole lot of names for one cake recipe. It is a rich, moist, chocolatey cake topped with one of the best boiled chocolate frostings you have ever had!

Chocolate sheet cake cut into squares and placed on a cake pedestal

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Creamy Cajun Pasta with Beef Sausage

December 22, 2019 by Susie Weinrich 2 Comments

Cajun Pasta is a delicious dinner that is made with penne pasta, peppers, onions, smoked beef sausage and lots of cajun seasonings. It all gets tossed in a creamy cajun sauce. This is such an easy dinner recipe it will be your new go-to Cajun Pasta Recipe!

cajun pasta with peppers and sausage topped with parsley

Cajun Seasoning

There are quite a few options when it comes to cajun seasoning. The Louisiana Fish Fry Cajun Seasoning is the one that I like to use. But do note that if you use this brand it does contain salt, so you will not want to add additional salt to your dish.

If you choose a seasoning blend that does not contain salt you can add salt to taste.

If you like this seasoning you should also check out my recipes for Cajun Rice with Chicken & Sausage (Instant Pot), and Skillet Dirty Rice & Beans.

Cajun Food

Cajun food is traditionally rural food born out of the swamp lands of Louisiana. It is the hearty comfort food that country folk would make for their families. The counterpart to cajun food is Creole. Creole food is more known for its blend of southern style with a European flair. It is also considered more of an urban cuisine.

two bowls of creamy cajun pasta with peppers and sausage

A lot of cajun dishes also begin with what is known as the holy trinity: onions, celery, and peppers. In this Cajun Pasta Recipe we do utilize the onions and peppers, but no celery!

How to Make Cajun Pasta

Start by prepping your veggies and sausage. Slice the peppers and onions in similar sized strips. Cut your sausage into ½ inch rounds.

yellow peppers and red onions cut into strips

Boil a pot of salted water and cook the ½ pound of penne to al dente, following package instructions. Drain and set aside. It is best not to rinse your pasta because the starch will help thicken the sauce at the end.

In a large skillet (with high sides), over medium heat, add 1 tablespoon of olive oil. Saute the red onions, peppers, and garlic, stirring occasionally, for about 4-5 mins. Add the sausage and cook for an additional minute.

penne pasta, beef sausage, peppers and onions coated in cajun seasoning and spices

Stir in the drained diced tomatoes, cooked pasta, 1 heaping teaspoon cajun seasoning, 1 heaping teaspoon smoked paprika, pinch of red pepper flakes (or cayenne pepper for more heat), ½ teaspoon each – onion powder, garlic powder, and dried oregano. Stir around the pan for a minute to coat the pasta and warm the spices.

Creamy Cajun Pasta in a high sided skillet

Add 1 ¼ cups heavy whipping cream and let it simmer over medium heat until the cream thickens and coats the pasta, about 5-10 minutes.

Taste for additional seasoning and serve!

penne pasta, smoked sausage, onions and peppers in a cajun cream sauce in a large white bowl garnished with parsley

Pasta Dinner

If you love pasta for dinner here are a couple other recipes worth checking out!

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Traditional Christmas Cornflake Wreaths

December 21, 2019 by Susie Weinrich 4 Comments

Cornflake Wreaths are a cute traditional Christmas cookies that look like green wreaths made to mimic a holly wreath. These holiday treats are similar to rice krispie treat but instead of puffed rice cereal they use cornflake cereal, dyed green, shaped into a wreath and then topped with red “berries”.

Christmas Cornflake Wreath Cookies on a piece of wax paper

Some other traditional Holiday treats that we love are Fruitcake Cookies, Peanut Butter Cup Cookies, and Saltine Toffee!

Ingredients & Tools

These Cornflake Wreaths are made with really simple ingredients like cornflake cereal, butter, and marshmallows. Here are some tips on a few ingredients and supplies:

Wax Paper

You will want to line your counter or a baking sheet with wax paper. This is the best option as it is kind of “slick” and ensures the sticky treats don’t stick to the paper.

Non Stick Spray

Since these treats are SO STICKY you will need something to keep your hands clean. either a non-stick pan spray, sprayed on your hands or wet your hands with a little water. Both will work!

You may also want that non-stick spray for your measuring cup, this will allow the sticky cornflake mixture to fall out of the cup easily.

Cornflake Cereal

Make sure you buy CORNFLAKE CEREAL and not Frosted Flakes. The frosted version will be a little too sweet for this treat.

Food Coloring

In any treat that calls for food coloring we always prefer a gel food coloring. It tends to have more pigment so you can use less and not water down your recipe. This green gel food coloring is great!

Red Berries on the Holly Wreath

It is traditional to use red hots candy but I find that kids don’t LOVE red hots. I like to use mini M&M’s you can find them in the holiday section in little tubes and they are only colored red and green.

Step by Step with Tips

Start by lining a baking sheet or two with wax paper. Set aside so they are ready for the wreaths.

Measure out 6 cups of cornflakes into a bowl. Set aside.

In a large pot over medium-low heat melt 1 stick of butter and the 12 oz bag of marshmallows, stirring often so the marshmallows don’t burn to the bottom of the pan.

Once all the marshmallows are completely melted stir in 1 teaspoon of green food coloring (if you have gel food coloring you may only need ¼ tsp). Add a little at a time if you want a stronger green color.

marshmallows, butter and green food coloring in a pot

Pour in the cornflakes and stir until every cornflake is coated with the green marshmallow mixture.

Cornflakes coated in green marshmallow mixture

Drop the green cornflake mixture by the ¼ or ⅓ cup portions into little heaps on the wax paper.

Pro Tip: spray your measuring cup with a little non-stick spray to help the sticky mixture fall out.

Coat your hands with the non-stick spray OR wet them under a little running water so the marshmallow coated cereal doesn’t stick to your hands while you form the wreaths.

Push your finger in the center of the mound. Wiggle it around so that it forms a hole in the center. Then shape the wreath into a nice circle. They do not have to be perfect!!

showing how to make cornflake wreaths by placing your finger in the center

Place 3 red M&M’s together on the wreath so they mimic the holly berries. You will want to do this while they are still warm so they stick to the sticky marshmallows.

Cooling & Storing

Let the Cornflake Wreath Cookies cool and set for about an hour or so. Store on the wax paper, at room temperature, in an airtight container for up to 5 days.

These make an excellent cookie for a Holiday cookie exchange! They are so festive and scream Christmas!! Attach this FREE PRINTABLE GIFT TAG and you have a great edible gift. Here are a few other great cookies to consider making at the Holidays:

Pin TV Episode

You can watch these Cornflake Wreaths being made on an episode of Pin TV, it's an hour long episode of no-bake holiday treats.

I also make Peppermint Bark Oreos, Peanut Clusters, and Microwave Fudge in this episode.

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Traditional Christmas Cornflake Wreaths Recipe

A traditional Christmas treat, similar to a rice krispy treat, but they are made with cornflake cereal. They are dyed green and shaped into "holly" wreaths then topped off with 3 red "holly" berries (M&M's or red hots)

5 from 4 votes

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Prep Time: 20

Cook Time: 10

Cooling/Setting: 1

Total Time: 1 30

Servings: cookies

Author: Susie Weinrich

Equipment

▢
wax paper
▢
¼ or ⅓ cup measuring cup

Ingredients

▢ ½ cup butter - salted or unsalted
▢ 12 oz bag marshmallows
▢ 1 teaspoon green food coloring - you may want a little more for stronger color (or use gel food coloring and start with just ¼ tsp)
▢ 6 cups cornflake cereal
▢ 45 mini red M&M's - see notes
▢ cooking/pan spray

Instructions

Line a baking sheet or two with wax paper. Set aside.
Measure 6 cups of cornflakes into a large bowl. Set aside.
6 cups cornflake cereal
Melt the marshmallows & butter together. In a large pot over medium low heat, melt 1 stick of butter and the entire 12 oz bag of marshmallows. Stirring often so the marshmallows don't burn to the bottom of the pan.
½ cup butter, 12 oz bag marshmallows
Stir in the food coloring & cornflakes. Mix in 1 teaspoon of green food coloring (if using gel food coloring start with ¼ tsp) and the 6 cups of cornflake cereal. Stir to completely coat the cornflakes with the marshmallow mixture.
Form into wreath cookies on the wax paper. Drop the cornflake mixture by the ¼ or ⅓ cup mounds on the wax paper.
Pro Tip: spray the inside of the measuring cup with non-stick spray so the sticky cereal mixture will come out easily.
Coat your hands in nonstick spray or wet with a little running water, this will prevent the marshmallows from sticking to your hands. Push your finger into the center of the cookie and wiggle it around to form a hole. Then form the wreath so it is a complete circle.
Add the "holly berries". Place 3 mini red M&M's together on the wreath to mimic holly berries. You can also use red hots.
45 mini red M&M's
Cooling & Storing. Let the wreath cookies cool and set for at least an hour. Then store them on the wax paper at room temperature in an airtight container for up to 5 days.

Recipe Tips and Notes:

For the holly berries you can use any mini candy that is red.

red hots
red M&M’s – you can buy the little tubes of mini Christmas M&M’s. They only have red and green M&M’s.
red sixlets

FREE PRINTABLE GIFT TAG

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Serving: 1cookie

How To Make Snow Ice Cream

December 19, 2019 by Susie Weinrich 1 Comment

Snow Ice Cream is a delicious homemade ice cream that only uses two ingredients: clean snow & sweetened condensed milk. There is no better snow day activity than making “snow cream” with the kids.

snow ice cream in a glass dessert bowl topped with pink and white sprinkles

If you are fresh out of snow you can make a no-churn ice cream that is super delicious! Try this mango ice cream or key lime cookies and cream no churn ice cream.

Or if you want a fun science experiment to do with the kids, grab this 3 ingredient ice cream recipe made in a zip lock baggie!

Just grab two ingredients: clean snow and sweetened condensed milk!

Step by Step Instructions

This recipe could not be easier. But be ready to work fast before the snow melts in your warm house.

Simply take a large bowl outside after a fresh snow and in a clean, untraveled area scoop up 12-14 cups of snow.

Quickly take the snow inside and pour an entire 14 oz. can of sweetened condensed milk over the snow.

Stir vigorously until the snow starts to clump into “ice cream”.

stirring the snow ice cream ingredients together - showing how it clumps together

You can stir in sprinkles if you have them!

Serve it as soon as it is ready, before it melts. This is not a “save for later” type of ice cream. It will not refreeze well.

Amount of Snow

If you want to have sweeter true ice cream texture then plan to scoop up 12 heaping cups of snow for your snow cream.

If you want a fluffier, lightly sweetened, “I can still tell there is snow in there” grab 14 heaping cups of snow.

three bowls of snow ice cream with pink sprinkles

Variation and Toppings

Just like a big bowl of vanilla ice cream everyone likes to have different flavors added and different toppings. Here are some variations and toppings to try:

Add 1 teaspoon of almond extract for a wedding cake like flavor.
Add 1.5 teaspoon vanilla extract for an extra kick of vanilla.
Pour some chocolate syrup over top for a sundae
and of course, sprinkles are always encouraged!

More Kid Friendly Recipes Perfect for a Snow Day

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overhead shot of snow ice cream in a dessert bowl topped with sprinkles

How To Make Snow Ice Cream

Snow Ice Cream made with two ingredients. A simple and delicious snow day activity.

5 from 1 vote

Print Pin Rate Save

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 255kcal

Author: Susie Weinrich

Equipment

▢
large bowl

Ingredients

▢ 12-14 cups fresh, clean snow - (heaping cups)
▢ 14 oz can sweetened condensed milk

Instructions

Bring the clean fresh snow inside in a large mixing bowl.
*12 heaping cups for sweeter and creamier snow ice cream
*14 heaping cups for less sweet and fluffier snow ice cream
Pour the sweetened condensed milk over the snow.
Stir vigorously until the snow starts to clump into ice cream (snow cream).
Serve immediately before it melts!

Recipe Tips and Notes:

OPTIONAL ADD INS

Add in sprinkles or serve them over top.

Drizzle chocolate syrup over top.

Stir in 1.5 teaspoon vanilla extract for additional flavor.

Stir in 1 teaspoon almond extract for a sweet almond flavor.

Did you make this recipe?Connect with me and let me know by commenting below!

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Goat Cheese Chicken

December 18, 2019 by Susie Weinrich 10 Comments

Goat Cheese Chicken is such a delicious chicken dinner recipe. Tender chicken breasts are baked in a delicious tomato and red wine sauce then topped with tangy goat cheese. Serve this baked chicken dish with crusty bread and a caesar salad or over pasta, it is excellent for entertaining or just a family dinner.

Goat Cheese

Goat Cheese, also known as chevre, is a soft cheese that is made from goat’s milk. It can come crumbled or formed in a log (4oz or 8oz). For this recipe you are looking for the log of goat cheese, it will have more moisture and soften a little better in the oven.

In the photos I used a plain goat cheese, however I have also used herbed and garlic. Both were delicious!

There is not a great sub for goat cheese. It has such a distinct flavor that you cannot truly match it with other cheeses.

How to Make Goat Cheese Chicken

Preheat your oven to 400 degrees.

Start by slicing each chicken breasts in half lengthwise, so you end up with 2 thinner chicken breasts. This helps the chicken cook quicker and more evenly.

Chicken breasts in a tomato sauce topped with goat cheese

Season both sides of the chicken breasts liberally with salt and pepper

Brown the Chicken

Grab an oven safe skillet, dutch oven, or large cast iron skillet. Place over medium – medium/high heat on the stove top. Drizzle 2 tablespoons of oil into the pan.

Brown both sides of the chicken, about 4-5 minutes per side. Do not force the chicken from the pan, once it is browned it will release. Note: You may have to brown the chicken in two batches to not overcrowd the pan.

Remove the browned chicken from the pan and set on a plate.

Make the Sauce

In the now empty pan place one small onion, chopped, and 3-4 chopped garlic cloves (add a little oil to the pan if it is dry). Saute, stirring constantly for about 2 minutes.

garlic onions and red wine simmering in a skillet

Add ½ cup red wine to the pan and scrape up any browned bits. You will want to use a red wine that is bold in flavor:

cabernet sauvignon
merlot
malbec

Let the wine simmer for about 1 minute. Then add the 28 oz can of crushed tomatoes, drained capers, salt, dried basil, dried oregano, smoked paprika, sugar, red and pepper flakes. Give it a good stir to combine.

tomato red wine sauce in a pan for goat cheese chicken

Add the chicken back to the pan and nestling it down in the sauce.

Browned Chicken breasts nestled down in a red wine tomato sauce

Bake the Chicken + Goat Cheese

Place in the oven and bake at 400 degrees for 20 minutes.

Remove from the oven, crumble the goat cheese over the chicken breasts and return to the oven for 5-8 minutes, or until the chicken reaches 165 degrees.

Chicken breasts in a tomato red wine sauce topped with goat cheese

If you are already a huge goat cheese fan, definitely check out this recipe for Crispy Chicken with Goat Cheese and Sun Dried Tomatoes

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