Food With Phil

Category: Cooking

  • Chicken & Rice

    Ingredients

    • 1 – Chicken Breast (1″ Cubes)
    • 1/8 cup – Peas & Carrots (Frozen)
    • 1/2 – Onion (Diced) or 1/4 tsp – Onion Powder
    • 4 tbsp – Butter
    • 1/4 tsp – Sea Salt
    • 1/4 tsp – Pepper
    • 1 tbsp – Garlic (Minced)
    • 2 tbsp – Chicken Bouillion
    • 2 cups – Water
    • 1 cup – Rice
    • 3/4 cup – Cheddar Cheese
      • Try:
        • 1/4 cup – Cheddar Cheese
        • 1/4 cup – White American Cheese
    • Original (DO NOT ADD)
      • 1/4 cup – Parmesan Cheese

    Instructions

    • Set instant pot to saute on high heat. Melt 2 tbsp butter & saute peas, carrots & onions until softened. About 5 mins.
    • Add 2 tbsp butter, chicken, salt & pepper and cook until chicken is done. About 10 mins.
    • Add garlic & rice. Stir to prevent sticking and cook until rice is just starting to get some color. About 5 mins.
    • Add chicken bouillion and water. Stir to deglaze the bottom of the pot.
    • Cover and pressure cook on high for 10 mins. Instant release once complete.
    • Add half of the cheese and stir to incorporate and release rice from bottom of pan. Add the other half of the cheese and stir to incorporate.

    Notes:

    • Try some white american cheese instead of the cheddar to simulate ACP from mexican restaurants.

  • Italian Pork Chops

    Ingredients

    Instructions

    • Marinate pork chops in enough italian dressing to completely cover. Keep in marinate at least 24 hrs.
      • Most people only do a couple hours, which doesn’t allow the marinate to penetrate.
    • Remove from marinade, season with SPG.
    • Sautee in a skillet over medium/high heat.
      • The sauce should start to darken in the pan as the chops are finishing. Slide the chops around to coat before removing from the skillet.

  • Mint & Lime Simple Syrup

    Ingredients

    • 1 cup – Sugar
    • 1 cup – Water
    • 50 – Mint Leaves (about 5 small sprigs)
    • 3 – Limes (juiced)
      • Try: Lime Zest

    Instructions

    • Add Mint leaves & Lime juice to a small pot & muddle.
    • Add sugar & water. Heat on medium-low until all sugar is dissolved. Whisking occasionally.
    • Let cool & store in a jar in the fridge.
  • Mojito

    Mojito

    Ingredients

    • 1/4 cup – Mint & Lime Simple Syrup
    • 10-20 – Mint Leaves
    • 1 – Lime (cut into 4-6 wedges)
    • 4 cubes – Ice
    • 1 can – Soda Water

    Instructions

    • Add Simple Syrup, Mint Leaves & Lime wedges into glass and muddle.
    • Add ice & soda water.
    • Stir & enjoy!

  • Pink-a Colada

    Ingredients

    • 1 cup – Pineapple Juice
    • 1/2 cup – Cream of Coconut
    • 1 – Lime (juiced)
    • 2 – Cherries
    • 4 – Large Ice Cubes

    Instructions

    • Combine all ingredients into a blender and blend until smooth.

    Notes

    • I get a can of pineapple chunks in juice and blend that for the pineapple juice.
    • I blend the can of Cream of Coconut before using because the can will likely have a liquid and solid portion. Blending incorporates all of this for easier measuring.

    Variations

  • Pina Colada

    Ingredients

    • 1 cup – Pineapple Juice
    • 1/2 cup – Cream of Coconut
    • 1 – Lime (juiced)
    • 4 – Large Ice Cubes

    Instructions

    • Combine all ingredients into a blender and blend until smooth.

    Notes

    • I get a can of pineapple chunks in juice and blend that for the pineapple juice.
    • I blend the can of Cream of Coconut before using because the can will likely have a liquid and solid portion. Blending incorporates all of this for easier measuring.

    Variations

  • Drunken Noodles

    Ingredients

    Chicken Marinade

    • 2 – Chicken Breasts (Sliced into strips)
    • 1/4 cup – Soy Sauce
    • 1/4 cup – Sugar
    • 1 cup – Water
    • 1 tsp – SPG Seasoning
    • 1 tbsp – Basil (from tube)
    • 1 tbsp – Ginger (from tube)
    • Try: 1/4 tsp – Red Pepper Flakes

    Pressure Cooker

    • 1 – Yellow Onion (Sliced)
    • 1 – Green Bell Pepper (Sliced)
    • 1 – Red Bell Pepper (Sliced)
    • 1 tbsp – Garlic (Minced)
    • 16 oz – Rice Noodles (Fettucini Style)
    • 5 tbsp – Chicken Bouillion
    • 5 cups – Water

    Sauce

    • 6 tbsp – Soy Sauce
    • 1 tbsp – Oyster Sauce
    • 1 tbsp – Fish Sauce
    • 1/2 tbsp – Mirin
      • Substitute: 1/2 tbsp White Wine Vinegar & 1/2 tbsp Sugar
    • 2 tbsp – Brown Sugar
    • 1 tbsp – Basil (from tube)
      • Try: 2 tbsp – Basil (from tube)
    • 2 tsp – Ginger (from tube)
      • Try: 2 tbsp – Ginger (from tube)
    • 1/4 tsp – Red Pepper Flakes

    Directions

    • Pressure Cook 4/3
      • Try: 2/6

  • SPG Seasoning

    Ingredients

    • 2 tbsp – Salt (Coarse Kosher)
    • 2 tbsp – Granulated Garlic
    • 1 tbsp – Black Pepper (Coarse Ground)

    Directions

    • Combine all ingredients in a jar and shake.

    How To Use

    • Great on Steaks, Pork Chops, Chicken, French Fries, anywhere you would typically use salt.

    Note

    • Do not put this mixture through the coffee grinder. The course texture works better when seasoning meat.

  • Cilantro Rice

  • Black Beans

    Ingredients

    • 1 cup – Black Beans (dried)
    • 2 cups – Water
    • 1/2 tsp – Onion Powder
    • 1 tsp – Granulated Garlic
    • 1/2 tsp – Cumin
    • 1/2 tsp – Chili Powder
    • 1 tsp – Salt (Coarse Kosher)
    • 2 tsp – Chicken Bouillion
    • 2 tsp – Apple Cider Vinegar

    Instructions

    1. Rinse beans to remove any dust. Check for small pebbles while rinsing.
    2. Add beans, water, onion powder, granulated garlic, cumin & chili powder to the instant pot.
    3. Cook for 37 mins on high pressure. Allow natural release (approx 20-25 mins).
    4. Add salt, bouillion & vinegar. Stir.

    Notes

    • Don’t add salt before cooking beans. It prevents them from softening.