Tag: Water

Pressure Cooker Chicken Broth

I don’t know if it’s just me, but I go through a ton of chicken broth and stock — I never seem to be able to keep enough on hand!

So when I was making my Pressure Cooker Whole Chicken, I knew homemade Pressure Cooker Chicken Broth would be the natural next step.

Making your own broth or stock is a super easy (and affordable) way to get the most out of your whole chicken!

Just a quick summary on the difference between stock and broth: both simmer bones and/or meat in water with onions, carrots, celery, and aromatics but stock is left unseasoned (no salt) while broth is seasoned.

Ingredients:

  • 1 medium sized onion, quartered
  • 2 carrots, cut into large chunks
  • 2 stalks celery
  • 6 cloves garlic
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 10 whole peppercorns, omit for stock
  • 1/2 teaspoon salt, omit for stock
  • the bones of 1 chicken carcass
  • 8 cups water, or as needed

Note: If you’re making this immediately following making a chicken in your Pressure Cooker, you won’t need as much water.

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Thai Basil Chicken Stir Fry

I have been having a crazy couple of weeks, so despite cooking a bunch of weeknight-friendly meals, I haven’t had much of a chance to write any posts to share those recipes! This one is too tasty to not share right away though.

 

This Thai Basil Chicken Stir Fry from Cooking Light’s latest issue is super simple and really flavorful. I served it with Cashew and Green Onion Rice (because I didn’t have any bulgar on hand) and it was an awesome complement!

 

The whole recipe took about 20 minutes to make (including the rice) so it’s a nice option for busy weeknights. I made a couple of substitutes to the original recipe, so be sure to check out the original to see if it’s more your style.

 

Ingredients:

  • 1/4 cup hoisin sauce
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1 poblano chile, thinly sliced
  • 1 lb skinless, boneless chicken breast halves, cut into bite sized pieces
  • 2 red bell peppers, sliced
  • 1 onion, vertically sliced into thin slices
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lime juice

 

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Pom Collins Cocktail

It’s that time of year again, East Passyunk Avenue’s “Flavors of the Avenue” is almost here! From noon to 4 pm on Saturday, April 26, the best of East Passyunk’s restaurants will be offering samples of their signature dishes and drinks.

Twenty eight restaurants are participating, including: Belle Cakery, Birra, Brigantessa, Cantina Los Caballitos, Chiarella’s, El Zarape, Fond, Fuel, Garage, Ippolito’s, Izumi, Laurel, Le Virtu, Lucky 13, Mamma Maria Ristorante, Marra’s, Ms Goody Cupcake, Noir, Noord, Palladino’s, Paradiso, Plenty, POPE, Stateside, Stogie Joe’s, Townsend, Tre Scalini and Will BYOB.

General admission for the Food Tent opens at 1pm and includes Skinny Girl wine and Samuel Adams beer. Outside of the tent enjoy a free street festival with live music by We Are Fauna and The Drive-Ins, vendors and the April Showers craft show at the Fountain hosted by Crafty Balboa.

 

Tickets are $30 for General Admission but are going fast, so be sure to pick up your tickets ASAP! VIP tickets are actually already sold out!

 

I attended a media night to sample some of the offerings and am so excited for the main event. I attended the actual event last year and it did not disappoint! I have a review of some of the samples I had during the media event but also wanted to share my version of a drink recipe that was served by Stateside called a Pom Collins cocktail – a spin on a Tom Collins with pomegranate juice. Unfortunately this delicious drink will not be served at Flavors of the Avenue … you’ll have to stop by Stateside after to enjoy it!

Pom Collins Cocktail:

  • 2 oz gin
  • 1 oz pomegranate juice
  • Juice from 1/2 a lemon
  • 1.5 tablespoons basil simple syrup (recipe below)
  • 2 oz club soda
  • ice
  • basil, for garnish

Basil Simple Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup fresh basil

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