etteluap70PC
Gold Member
- 3,657
How can I elevate my power cooking recipes with new flavors and ingredients?
- Thread starter etteluap70PC
- Start date
Click For Summary
Discussion Overview
The thread centers around the anticipation of new Power Cooking recipes, particularly focusing on chicken dishes, and participants share their thoughts on potential recipes and personal cooking experiences.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant mentions hearing about new Power Cooking recipes becoming available online on September 1st but could not find them.
- Another participant, identifying as a consultant, shares that they have not heard of new recipes but recalls US consultants discussing a release in October.
- Several participants express excitement about the potential new recipes, with one noting they heard it would be October 1st.
- One participant suggests various chicken dishes they would like to see, including Tetrazzini, Stroganoff, and using a whole bird for soup.
- Another participant shares their experience of preparing multiple chicken dishes ahead of time, mentioning recipes like Marsala, Alfredo, and casseroles.
- One participant describes their method for making a casserole with shredded chicken, egg noodles, and cream of mushroom soup, noting it is popular with their children.
- Another participant provides a simple pot pie recipe, detailing ingredients and preparation steps, while also mentioning their approach to making a stew.
Areas of Agreement / Disagreement
Views differ regarding the availability of new recipes, with some participants believing they will be released in October while others are uncertain. There is no clear consensus on the specific recipes that will be included.
Contextual Notes
Participants share personal cooking experiences and preferences, focusing on chicken dishes and the use of various ingredients and seasonings.
Who May Find This Useful
Consultants interested in exploring new recipe ideas and cooking methods for Power Cooking may find the shared experiences and suggestions beneficial.
stefani2
- 1,681
susanr613
Gold Member
- 2,010
Paulette, do you mind if I hijack and ask....
What does everyone think the chicken power cooking recipes will be? What would you like them to be? Just off the top of my head:
- Tetrazzini (sorry to butcher the spelling)
- Stroganoff
- something with turkey tenderloin
I would be thrilled if they include using the whole bird then making soup from the bones.
What say you?
What does everyone think the chicken power cooking recipes will be? What would you like them to be? Just off the top of my head:
- Tetrazzini (sorry to butcher the spelling)
- Stroganoff
- something with turkey tenderloin
I would be thrilled if they include using the whole bird then making soup from the bones.
What say you?
etteluap70PC
Gold Member
- 3,657
Ok October then.... Ugh... I really wanted them for this month!
And Susan... Hijack away!
Chris.... Love the avatar! Sory I missed last months meeting. Dont know If I will make next week either. I have A GS meeting the same night. Not to mention it gets lonely driving down there all by myself...
And Susan... Hijack away!
Chris.... Love the avatar! Sory I missed last months meeting. Dont know If I will make next week either. I have A GS meeting the same night. Not to mention it gets lonely driving down there all by myself...
confusedturtle
Gold Member
- 101
Just off the top of my head I'd say:
Cook 3 pkgs chicken breast ahead of time then use them to make either Marsala, Alfredo, casserole, enchilladas, or chicken w steamed veggies. Or use 2 whole chickens to make roasted chicken w/mashed potatoes, chicken soup (like you said above), chicken salad sandwiches or chicken pot pie. Just a few I could think of, I was working on a power cooking show with chicken before we moved, now that we are here I haven't met very many people to try it out on. I do these myself at home they and they do save time and money.
Cook 3 pkgs chicken breast ahead of time then use them to make either Marsala, Alfredo, casserole, enchilladas, or chicken w steamed veggies. Or use 2 whole chickens to make roasted chicken w/mashed potatoes, chicken soup (like you said above), chicken salad sandwiches or chicken pot pie. Just a few I could think of, I was working on a power cooking show with chicken before we moved, now that we are here I haven't met very many people to try it out on. I do these myself at home they and they do save time and money.
etteluap70PC
Gold Member
- 3,657
confusedturtle said:Just off the top of my head I'd say:
Cook 3 pkgs chicken breast ahead of time then use them to make either Marsala, Alfredo, casserole, enchilladas, or chicken w steamed veggies. Or use 2 whole chickens to make roasted chicken w/mashed potatoes, chicken soup (like you said above), chicken salad sandwiches or chicken pot pie. Just a few I could think of, I was working on a power cooking show with chicken before we moved, now that we are here I haven't met very many people to try it out on. I do these myself at home they and they do save time and money.
I have never made any of these so do not have recipes....
Oh I have a great Pot pie recipe... Well it's not really a recipe. It's different everytime depending on what I have on hand. Still do not know how I would do it as a power cooking. Ohhh... Maybee as a stew! Add biscuits. Hmmm More ideas anyone?
confusedturtle
Gold Member
- 101
Marsala, Alfredo, casserole, enchilladas, or chicken w steamed veggies
When I do this at home here is how I do it. Instead of chicken breasts (too pricey) I use boneless skinless thighs. I boil or bake one of those really long packs from the store, about 12 in each. Then I shred it up and divide it up into 4 packets. With the enchilladas you need about 4 thighs and just follow the instructions on the back of the enchillada seasoning. I have done it from scratch but the packets are easy in a pinch.
For the casserole you need about 4 as well. I put them in layers: cooked egg noodles on the bottom, shredded cheese, meat, steamed veggies, 1/2 of a large can of cream of mushroom soup then more shredded cheese. Then repeat the layers with the rest of the ingredients. Even my kids love this, you can salt and pepper to taste, I don't add any to my kids casserole but I do with mine.
I don't remember which website I found my Marsala and Alfredo recipes on, (check foodnetwork.com) but these are really easy too. I can't find my recipes right now and those I do not make often so I can't remember them off hand but they are great for selling the exec set. I will post the recipes when I find them
Im actually making the chicken with steamed veggies tonight. For the chicken I cook them in the exec skillet with about 1 tbsp of olive oil. I just add the new salt & pepper (ground out from grinder I love it!!!!!) and cook until done. I don't have a micro cooker yet so I use my trusty asian steamer (not PC) to steam my veggies. Tonight it is asparagus, broccoli, carrots, peppers, and mushrooms.
When I do this at home here is how I do it. Instead of chicken breasts (too pricey) I use boneless skinless thighs. I boil or bake one of those really long packs from the store, about 12 in each. Then I shred it up and divide it up into 4 packets. With the enchilladas you need about 4 thighs and just follow the instructions on the back of the enchillada seasoning. I have done it from scratch but the packets are easy in a pinch.
For the casserole you need about 4 as well. I put them in layers: cooked egg noodles on the bottom, shredded cheese, meat, steamed veggies, 1/2 of a large can of cream of mushroom soup then more shredded cheese. Then repeat the layers with the rest of the ingredients. Even my kids love this, you can salt and pepper to taste, I don't add any to my kids casserole but I do with mine.
I don't remember which website I found my Marsala and Alfredo recipes on, (check foodnetwork.com) but these are really easy too. I can't find my recipes right now and those I do not make often so I can't remember them off hand but they are great for selling the exec set. I will post the recipes when I find them
Im actually making the chicken with steamed veggies tonight. For the chicken I cook them in the exec skillet with about 1 tbsp of olive oil. I just add the new salt & pepper (ground out from grinder I love it!!!!!) and cook until done. I don't have a micro cooker yet so I use my trusty asian steamer (not PC) to steam my veggies. Tonight it is asparagus, broccoli, carrots, peppers, and mushrooms.
confusedturtle
Gold Member
- 101
Could I get your pot pie recipe? I usually make ones I find on recipe.com or foodnetwork.com, I can make them alright but I feel like it is missing something and I can't put my finger on it. I haven't made it in awhile either and I would love to have a good recipe for the comfort food season LoL!
etteluap70PC
Gold Member
- 3,657
All I do for pot pie is chop up 2 or 3 chicken breasts. (may have to switch to thighs, never thought of it!)
Dump in a bowl 1 can cream of chicken soup. (If you can find cream of Chicken and herbs it is really good!)
fill can with a cup of milk, add it to bowl
whatever veggies I have on hand
Chopped carrots, Onions, Brocoli, frozen peas, corn ... (whatever you like and have)
salt and pepper
I am always trying new seasonings. Either the PC Itialian is good or the PC rosemary & herb. (Maybee a tsp?)
Mix it all up
pour into pie dish
top with pie crust or biscuits
bake at 350 for an hour
This is also basically how I do a stew but I add broth or bullion.
Dump in a bowl 1 can cream of chicken soup. (If you can find cream of Chicken and herbs it is really good!)
fill can with a cup of milk, add it to bowl
whatever veggies I have on hand
Chopped carrots, Onions, Brocoli, frozen peas, corn ... (whatever you like and have)
salt and pepper
I am always trying new seasonings. Either the PC Itialian is good or the PC rosemary & herb. (Maybee a tsp?)
Mix it all up
pour into pie dish
top with pie crust or biscuits
bake at 350 for an hour
This is also basically how I do a stew but I add broth or bullion.
Frequently Asked Questions
What are some unique flavor combinations I can try in my power cooking recipes?
Experimenting with unique flavor combinations can elevate your dishes significantly. Consider pairing sweet and savory ingredients, such as adding a touch of honey or maple syrup to roasted vegetables. You can also try combining spices like smoked paprika with citrus zest for a refreshing twist. Don't hesitate to mix herbs like basil with fruits such as strawberries for a vibrant salad.
How can I incorporate international flavors into my power cooking?
Incorporating international flavors can bring excitement to your meals. Try using spices and sauces from different cuisines, such as adding curry powder for an Indian flair or soy sauce and ginger for an Asian-inspired dish. You can also explore using ingredients like miso paste, sriracha, or chimichurri to enhance your recipes with bold flavors.
What are some ways to use fresh herbs to enhance my recipes?
Fresh herbs can brighten up your dishes and add depth of flavor. Consider adding chopped herbs like cilantro, parsley, or basil at the end of cooking to preserve their freshness. You can also create herb-infused oils or butters to drizzle over finished dishes. Additionally, using herbs in marinades or dressings can elevate the overall taste of your meals.
Can I use seasonal ingredients to add variety to my power cooking?
Absolutely! Seasonal ingredients not only taste better but also add variety to your meals. Visit local farmers' markets or grocery stores to find fresh produce that’s in season. For example, use summer squash and tomatoes in the warmer months, and root vegetables like carrots and parsnips in the fall. Incorporating these ingredients can keep your power cooking exciting and flavorful.
How can I use sauces and condiments to enhance my power cooking recipes?
Sauces and condiments are a great way to add flavor without much effort. Consider using store-bought options like pesto, barbecue sauce, or salsa to quickly elevate your dishes. You can also make your own sauces, such as a creamy garlic sauce or a tangy vinaigrette, to drizzle over proteins or vegetables. Experimenting with different sauces can transform a simple meal into something extraordinary.
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