Instant Pot Honey Bourbon Chicken from KANSAS! Magazine

This recipe is included in the Winter 2019 edition of KANSAS! Magazine. It accompanies the article about honey production in the state. The Taste of Kansas section is titled, "Creating the Next Generation of Beekeepers," and follows Rogan Tokach's initial interest in bees to his quest to reverse the statewide decline in honey production. 

ABOUT THE RECIPE

Despite it’s name, this variation of a classic recipe contains NO bourbon; it’s named after Bourbon Street in New Orleans where it originated.  This version is also prepared in an Instant Pot (or any other brand of electric pressure cooker), and is a favorite of Leah Hanson, sister of Lisa Tokach. Leah serves the saucy chicken with rice and steamed broccoli. 

Honey Bourbon Chicken in the Instant Pot    

Serves 4

INGREDIENTS

2 pounds boneless/skinless chicken thighs, diced or whole

1/2 cup diced onion
2 teaspoons minced garlic
1/2 cup low sodium soy sauce

1/4 cup ketchup
1/8 teaspoon salt
1/8 – 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon red pepper flakes   

1 cup honey (Note: this could be reduced by half for a less sweet sauce)
2 tablespoons cornstarch + about 1 tablespoon of water — to thicken sauce

1.   Add chicken, onions and garlic to Instant Pot.

2.   In a small bowl, mix the soy sauce and ketchup; add salt, black pepper and red pepper flakes.

3.   Pour sauce over the chicken mixture and then add honey.

4.   Cooking: Once all ingredients are in the Instant Pot, lock the cover and seal the steam vent.

5.   Cook on high pressure for 15 minutes (if using frozen chicken, add another10 minutes).

6.   Naturally release steam for 5 minutes and then quick release.

7.   Turn Instant Pot to sauté.

8.   Mix cornstarch with water; add to liquid in the pot and continue to cook for a couple minutes until sauce thickens up.

Above - The KANSAS! article features Rogan Tokach, a senior at Kansas State University
majoring in agronomy with a minor in entomology.
Below - Cover of the Winter 2019 edition of KANSAS! MAGAZINE

Recipe without photos . . .

Honey Bourbon Chickenin the Instant Pot    

Serves 4

INGREDIENTS

2 pounds boneless/skinless chicken thighs, diced or whole

1/2 cup diced onion
2 teaspoons minced garlic
1/2 cup low sodium soy sauce

1/4 cup ketchup
1/8 teaspoon salt
1/8 – 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon red pepper flakes   

1 cup honey (Note: this could be reduced by half for a less sweet sauce)
2 tablespoons cornstarch + about 1 tablespoon of water — to thicken sauce

1.   Add chicken, onions and garlic to Instant Pot.

2.   In a small bowl, mix the soy sauce and ketchup; add salt, black pepper and red pepper flakes.

3.   Pour sauce over the chicken mixture and then add honey.

4.   Cooking: Once all ingredients are in the Instant Pot, lock the cover and seal the steam vent.

5.   Cook on high pressure for 15 minutes (if using frozen chicken, add another10 minutes).

6.   Naturally release steam for 5 minutes and then quick release.

7.   Turn Instant Pot to sauté.

8.   Mix cornstarch with water; add to liquid in the pot and continue to cook for a couple minutes until sauce thickens up.

Recipes featured in the Salina Journal's 2019 holiday cookbook

The Salina Journal's 2019 Taste of the Holiday's Cookbook was released today as an insert in their Sunday paper. We feel quite honored that our blog was featured in the center section. These are our holiday recipes that were featured—click on each recipe for a direct online link Or, better yet, pick up a copy of today's 911/17/19) copy of the paper for a hands-on copy of the cookbook.

Salina Journal

333 S. Fourth, Salina KS 67410

785-823-6363

Start your holiday morning off with a treat . . . mix up the batter t
he night before and bake off the donuts in the morning! 

Glazed Pumpkin-Pecan Cake Doughnuts

Toast the holiday with a seasonal cocktail!

Cranberry Martini 

Experiment with a new technique for roasting your holiday turkey—it’s a method that allows the turkey to cook evenly, resulting in a juicy bird with a crisp skin. Cooking time is lessened and it the turkey lays flat so does not take up nearly as much vertical space in your oven.

Roasted Spatchcocked Turkey with lemon-herb butter

Barry uses sour cream and white pepper to create delicious mashed potatoes
 fit for any meal; he adds an optional drizzle of truffle oil to 
add another layer of flavor for the holidays.

Mashed Potatoes with an optional drizzle of truffle oil

Meta infused cranberries with apple and orange flavors for 
a tangy taste that pairs well with turkey or ham. 

Apple Cider Cranberry Sauce

Relish plates were always an addition to holiday meals in Meta’s family and 

her grandmother’s Pickled Peaches were also included.

Grandma Richardson’s Pickled Peaches      

Fresh green beans laced with red peppers and mushrooms offer a 

colorful and lighter alternative to holiday meals.

Festive Green Beans

Mashed sweet potatoes are a seasonal addition in these yummy holiday-inspired dinner rolls. The recipe from Jeanne Freeman earned the “Sweepstakes Award” in a 1990 newspaper cooking contest.

Yummy Yam Rolls  

Two of Barry and Meta’s  favorite flavors are combined in the ultimate holiday pie.

Pecan-topped Pumpkin Pie

And, for the day after, try this berry good sandwich.

Berry Good Turkey Sandwich

Our blog serves as our online recipe box; a place where we can store our favorites and post new recipes deemed worth keeping. Most importantly, it insures we don't have to sift through my vast collection of cookbooks and files to find the recipe that might otherwise elude us.

Theresa’s Rave Review Pumpkin Brownies

Creamy pumpkin filling sandwiched between fudgy brownies—they were a BIG hit at Moose Creek Pumpkin Patch this fall. Theresa Stroda made this yummy recipe for Parents as Teacher families during their annual visit to the Stroda farm for pumpkin picking.  

Theresa found the recipe that earned rave reviews on The Cookie Rookie website. However she uses her favorite brownie recipe rather than a mix,  and of course she uses pumpkin puree made from one of the buckskin pumpkins grown at Moose Creek. 

Greg Stroda shows children the various pumpkins grown at Moose Creek Pumpkin Patch.
Check out Moose Creek Pumpkin Patch on Facebook. 

Theresa’s Rave Review Pumpkin Brownies   Makes a 9” square pan

16 oz. brownie mix or recipe of your choice + ingredients called for on box or in recipe

1/2 cup milk chocolate chips

1/2 of a 15 oz. can of plain pumpkin (not the sweetened kind) or use 7.5 oz. pumpkin puree—that would be slightly less than 1 cup which is equal to 8 oz. (link to recipe)

6 oz. softened cream cheese 

3 tablespoons granulated

1 tablespoon pumpkin pie spice (or to make 1 tablespoon  Pumpkin Pie Spice, use 1 1/2 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, 1/4 tsp. ground nutmeg)

1. Preheat oven according to instructions on the brownie mix box or brownie recipe. Spray an 9” square pan with cooking spray before starting. Note: To make cutting the brownies easy, line the baking pan with foil or parchment paper, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil or paper away and cut into serving pieces.
2. In a mixing bowl, prepare brownies as instructed on box or recipe. Stir chocolate chips to the brownie mixture and set bowl aside. 
   
3. In another bowl, mix the pumpkin, softened cream cheese sugar, and pumpkin pie spice until smooth. 
   
4. Pour half of the brownie mix into the prepared pan and spread evenly over bottom of pan.
   
5. Add pumpkin mixture. You can either spoon the pumpkin filling onto the brownie in chunks or spread it out evenly. 
   
6. Cover the pumpkin layer with the rest of the brownie batter and smooth out the top.
   
7. Bake according to boxed mix or recipe instructions. You may need to add about10 minutes to the directions on the box due to the addition of the pumpkin layer.. To check if brownies are done—insert a toothpick into the center of the brownies; when it comes out clean, they’re done! 
   

Recipe without photos . . .

Theresa’s Rave Review Pumpkin Brownies   Makes a 9” square pan

16 oz. brownie mix or recipe of your choice + ingredients called for on box or in recipe

1/2 cup milk chocolate chips

1/2 of a 15 oz. can of plain pumpkin (not the sweetened kind) or use 7.5 oz. pumpkin puree—that would be slightly less than 1 cup which is equal to 8 oz. (link to recipe)

6 oz. softened cream cheese 

3 tablespoons granulated

1 tablespoon pumpkin pie spice (or to make 1 tablespoon  Pumpkin Pie Spice, use 1 1/2 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, 1/4 tsp. ground nutmeg)

1. Preheat oven according to instructions on the brownie mix box or brownie recipe. Spray an 9” square pan with cooking spray before starting. Note: To make cutting the brownies easy, line the baking pan with foil or parchment paper, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil or paper away and cut into serving pieces.
2. In a mixing bowl, prepare brownies as instructed on box or recipe. Stir chocolate chips to the brownie mixture and set bowl aside. 
3. In another bowl, mix the pumpkin, softened cream cheese sugar, and pumpkin pie spice until smooth. 
4. Pour half of the brownie mix into the prepared pan and spread evenly over bottom of pan.
5. Add pumpkin mixture. You can either spoon the pumpkin filling onto the brownie in chunks or spread it out evenly. 
6. Cover the pumpkin layer with the rest of the brownie batter and smooth out the top.
7. Bake according to boxed mix or recipe instructions. You may need to add about10 minutes to the directions on the box due to the addition of the pumpkin layer.. To check if brownies are done—insert a toothpick into the center of the brownies; when it comes out clean, they’re done! 

Apple Cider Cranberry Sauce

In need of a plate garnish and sauce for an autumn-inspired 2019 cooking class, Meta got creative with the things in the fridge and pantry. The result— cranberry sauce infused with apple and orange flavors for a tangy taste that pairs well with turkey or ham. 

Apple Cider Cranberry Sauce 

3/4 to 1 cup granulated sugar

3/4 to 1 cup apple cider

2 tablespoons apple cider vinegar 

1 (12 oz.) pkg. fresh cranberries

1 cinnamon stick

1 to 2 tablespoons thin orange peel strips

1. Combine first 3 ingredients in heavy medium-sized saucepan over medium high heat. Bring to boil, stirring until sugar dissolves.
2. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. 
   
3. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.

 Make Ahead: Can be made up to a week in advance. Cover and refrigerate.

Recipe without photo . . .

Apple Cider Cranberry Sauce 

3/4 to 1 cup granulated sugar

3/4 to 1 cup apple cider

2 tablespoons apple cider vinegar 

1 (12 oz.) pkg. fresh cranberries

1 cinnamon stick

1 to 2 tablespoons thin orange peel strips

1. Combine first 3 ingredients in heavy medium-sized saucepan over medium high heat. Bring to boil, stirring until sugar dissolves.
2. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. 
3. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.

 Make Ahead: Can be made up to a week in advance. Cover and refrigerate.