Instant Pot Mini - Cornish Game Hen

https://www.simplyhappyfoodie.com/instant-pot-mini-cornish-game-hen/

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Much like a rotisserie chicken, this Instant Pot Mini - Cornish Game Hen cooked in the 3 quart electric pressure cooker, comes out juicy and tender. A fast dinner with a smaller portion size.

Course: Dinner, Main Course

Cuisine: American

Servings: 1 - 2 servings

Author: Sandy Clifton

Ingredients

• 1 2lb Cornish Game Hen (aka Cornish Rock)
• 1 Tbsp Cooking Oil
• 2 Tbsp Butter, softened
• 1 tsp Salt
• 1/4 tsp Pepper
• 1 tsp Poultry Seasoning
• 1 tsp Garlic Powder
• 1/2 small Onion, sliced
• 1 small Lemon, cut in eighths, divided in half
• 1 sprig Fresh Rosemary (optional) or fresh thyme, or both
• 1/3 cup Water
• 2 small Potatoes, cut in half (optional) If they are very small, leave whole and pierce with a fork

Gravy

• 2 Tbsps All Purpose Flour (use 3 if you like thicker gravy)
• 2 Tbsps Butter, softened (use 3 if you like thicker gravy)

Instructions

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1. Dry the game hen with paper towels.
2. Rub the outside, and under the skin with butter.
3. Sprinkle with salt, pepper, poultry seasoning, and garlic powder. Be sure to get some seasoning inside the cavity.
4. Stuff the cavity of the game hen loosely with half of the lemon wedges, and the sprig of rosemary, if using.
5. Turn on the Sauté function. When display reads “Hot” add the oil.
6. Place the game hen in the pot, breast side down and let it cook for about 3 minutes undisturbed. Then use tongs to flip it over and brown the other side for 3 minutes.
7. Remove the game hen to a plate and add the onion slices to the pot. Cook, stirring occasionally, for a few minutes, scraping the bottom of the pot to get the brown bits up.
8. Add the water and stir.
9. Place the game hen back in the pot with the breast side up.
10. Toss in the potatoes, if using.
11. Cancel the Sauté function.
12. Squeeze remaining half of the lemon wedges over the game hen and discard them.
13. Place the lid on the pot and set the steam release knob to Sealing.
14. Press the Manual (or Pressure Cook) Button, or dial on Ultra. Set time to 12 minutes using the + or - button.
15. When cook cycle ends, let pot naturally release pressure for 10 minutes. Then manually release any remaining pressure by turning the knob to Venting (there may not be any pressure left, and that's okay).
16. When the pin in the lid drops, it is safe to open the lid. Open and take out game hen with tongs and place on a baking sheet (if you are going to broil to crisp up the skin), or a plate (if not broiling).
17. Turn on your broiler to 400 degrees (F) and broil the game hen until desired browning occurs.
18. If you are not going to brown it, serve immediately.

To Make the Gravy

1. If you want to make gravy with the drippings, turn the pot on to Sauté again. If you don't want the onion slices in your gravy, use a slotted spoon to remove them.
2. Mix the flour and butter together to form a soft paste. You may need to microwave it just 5-10 seconds to soften it. Add to the simmering drippings and stir well until the gravy thickens. Turn off the pot and serve over the game hen and potatoes (if using).

White Chocolate Peppermint Bark Cheesecake

Ingredients

Crust
• 12 Oreo cookies
• 3 tablespoons butter, melted
Cheesecake
• 1 pound (16 ounces) cream cheese
• 1/4 cup sugar
• 2 large eggs
• 1 egg yolk
• 4 ounces white chocolate, melted and cooled
• 1 tablespoon AP flour
• 1 teaspoon vanilla
• 3 ounces peppermint bark, chopped
Mousse
• 2 oz white chocolate, melted and cooled
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 4 ounce cream cheese, softened
• 1/4 teaspoon peppermint extract

Instructions

1. Spray the 7" springform pan with cooking spray.
2. Add two cups of water to the instant pot and place the rack on the bottom.
3. Make a tin foil sling to lift the cheesecake in and out of the instant pot.
Crust
4. In a food processor combine the whole Oreo cookies and the butter.
5. Pour the crumb butter mixture into the bottom of the pan and pat until even. Put in freezer for 10 minutes.
Cheesecake
6. In a food processor, mix the cream cheese with the sugar.
7. Once combined, add eggs one at a time followed by the egg yolk.
8. Add the melted chocolate.
9. Continually scrape the bowl down. Add vanilla and flour and mix until creamy.
10. Stir in the peppermint bark by hand.
11. Pour mixture into the springform pan and smooth with a spatula.
12. Place pan on the tin foil sling and slowly lower into the Instant Pot.
13. Cover cheesecake loosely with a piece of foil to prevent moisture from getting on to the top of the cake.
14. Set Instant Pot to maximum pressure for 27 minutes.
15. Once done, turn machine off and let it return to normal pressure for 15 minutes.
16. Unlock lid and use sling to transfer pan to cooling rack for an hour.
17. Chill in refrigerator overnight.
Chocolate Mousse
18. Melt chocolate and let cool.
19. Whip heavy cream to soft peaks and then add sugar. Continue mixing on high until stiff peaks.
20. In another bowl, whip cream cheese until smooth. Add chocolate and peppermint extract.
21. By hand, fold cream cheese mixture into whip cream mixture. Do not overmix.
22. Spread onto the cheesecake and let set.
Recipe Source: SerenaLissy.com

Beef Meatballs in Mushroom Gravy from Sweet and Savory by Shinee (pinterest)

Beef Meatballs in Mushroom Gravy

Juicy tender meatballs are first pan-fried for deliciously crispy exterior and then smothered in hearty mushroom gravy! Plus, learn how to make ton of meatballs for your freezer, step by step.

yield: 4LBS MEATBALLS, +4 SERVINGS

Ingredients:

For make-ahead meatballs: ( I use frozen from Costco)

• 1 ½ cups (90gr) Panko (Japanese breadcrumbs)
• 4lbs (2kg) ground beef
• 5-6 garlic cloves, pressed
• 3 eggs
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Italian seasoning
• 4 teaspoons salt
• 2 teaspoons ground black pepper

For meatballs in mushroom gravy:

• 1lb (450gr) meatballs
• 2 tablespoons olive oil
• 6oz (170gr) mushrooms
• 2 garlic cloves, pressed
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups (700ml) beef stock
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons chopped parsley, if desired
• Mashed potatoes for serving

Directions:

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1. To make the make-ahead meatballs, pulse the panko in a food processor until fine crumbs.
2. In a large bowl, mix together Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt and pepper. With clean hands, mix the beef mixture until well combined.
3. Using a medium cookie scoop, shape the meatballs and arrange them on baking sheets, lined with parchment paper. Place in the freezer until completely frozen. Then divide into four 1-lb portions and place in freeze bags, or vacuum seal for longer storage.
4. To make the meatballs in mushroom gravy, we’ll use only 1lb of meatballs.
5. Slice the mushrooms.
6. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place 1lb meatballs (frozen or fresh) in one layer and brown from all sides, turning each meatball using a tong. Meatballs don’t need to be cooked all the way, we’re just browning for now. Remove onto a plate.
7. Pour the remaining 1 tablespoon of olive oil into the same skillet and add mushrooms along with garlic. Cook the mushrooms stirring frequently for about 3 minutes, or until they’re nice and brown. Remove onto a plate.
8. In the same skillet, melt the butter and stir in the flour. Cook the flour mixture for at least 2 minutes, whisking constantly. (That’s how we make roux to thicken the gravy. If you don’t cook the roux long enough, you will taste raw flour in your gravy, so don’t rush this step.)
9. Slowly pour in the stock and Worcestershire sauce and bring it to a boil, whisking frequently.
10. Add browned meatballs and mushrooms and cook for additional 8-10 minutes. If the gravy thickens too much, add a little bit of water, or stock. Salt and pepper to taste. If desired, add chopped parsley before serving. Serve over mashed potatoes for a complete meal.