Instant Pot Potato Salad

It’s Sunday afternoon, and I’m smoking some chicken and a brisket for some neighborhood friends who are coming over later. I also have a new batch of Smokin’ Hot Chix sauce that I want them to sample, so this is a perfect side to go with smoked meat!

Here is how I made it:

3 russet potatoes, peeled and cut into 1” chunks

3 eggs

2 stalks celery, peeled and diced

1/4 bell pepper diced

1/2 small onion diced

1/4 c. spicy butter pickles

1 T butter pickle juice

1/4 kosher dill pickle diced

1/2 tsp dill weed

1 tsp sugar

1 T rice vinegar

1 T ground mustard

1/2 tsp mustard seed

1/4 tsp sweet paprika

2 T yellow mustard

1 T mayonnaise

1 T deli mustard

1 T sour cream

2 pieces crumbled bacon, set aside

Salt & pepper to taste

Put the potatoes in a steaming basket in the instant pot, place eggs on the potatoes. Put 1 c. water in bottom of pot. Set to pressure cook for 5 minutes.

While the potatoes cook, assemble the other ingredients except for the bacon into a large bowl and mix well.

When potatoes are finished release the steam. After this, place eggs into an ice bath for about 15 minutes and let the potatoes cool.

She’ll and rinse the eggs and dice well. Add to the sauce mixture, stir gently.

When the potatoes have cooked, dice into the size pieces you like and stir into the mixture.

Garnish with crumbled bacon and a little extra dill weed.

Chill for a couple of hours and serve with some smokin’ hot meat! That’s what I’m gonna do!

Hope you enjoy! ~Debbie

Chix ‘n Dumplings

These are my beautiful chicken and dumplings, I must say these are some of the best I’ve ever made! Not to mention, it’s a cold and rainy day in north central Texas, so a perfect meal for the weather.

I bought a whole roasting chicken, seasoned it with poultry seasoning, sweet paprika, rosemary, salt and pepper, placed on a short rack in the Instant Pot, and poured a 28 oz. container of chicken stock in the pot. I set it to pressure cook for 45 minutes and the meat was falling off of the bones.

Set the chicken aside to cool and save the broth! Then, add the following to a Dutch oven or heavy stock pot:

2 T olive oil, heated

1 white onion, diced

1 large carrot, peeled and diced

2 stalks celery, diced

1/2 tsp poultry seasoning, 1/2 tsp garlic powder, salt and pepper to taste.

Stir until tender, about 10 minutes; then add 2 T flour and stir well.

Next, add 2 c. milk (I used macadamia milk, but Pet milk is really good), and stir until creamy.

Add 1 can cream of chicken and 1 can cream of mushroom soups

Strain the fat from the chicken stock (I use a separater pouring cup), and add broth to the pot.

Add 2 T Better Than Bouillon Chicken paste and stir well. Bring to a low boil and reduce heat to low. Add 2 T butter. The broth will seem a little runny, but this will thicken with the next steps.

While this simmers, add 1 bag of Skinner Dumplings (6 servings) and stir in. You will want to stir occasionally to keep from sticking to the bottom. I would typically make my own pasta, but I didn’t have time for all of that today. While the dumplings are cooking (about 10 minutes), start deboning the chicken and cut into bite-sized pieces or shred, whichever you prefer. Also, I primarily used the chicken breast since there was so much and reserved the rest of the chicken for another day.

When the dumplings are tender, turn off the heat and add the chicken. These are delicious, and the only thing that would have made them better would have been a piece of crusty, buttered homemade bread! Enjoy! ~Debbie

Notcheese Sauce/Dip

Happy New Year, friends! I wanted to share my version of a great cheese sauce alternative recipe that I discovered while experimenting with nutritional yeast. I was skeptical at first, because this is vegan and I don’t have much experience with vegan foods; however, I do have friends who are vegan and vegetarian, so this publication is a nod to them. I am not a fan of processed cheeses, and this does not tastes like one whatsoever. But let’s face it…most of us love creamy cheese sauces and dips, and this is a perfectly healthy alternative to drizzle over pasta, vegetables, or even dip crackers or chips into. Here is the recipe:

1 large potato, peeled and cut into 1/2″ pieces

2 medium carrots, peeled and chopped

Boil the potato and carrots until they are tender, then add to a food processor. Next, add the following:

2 T olive oil

1/4 c. water

2 T lemon juice

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1 can drained green chili (I use Hatch)

1/4 c. nutritional yeast

Blend all of the ingredients together until smooth and creamy. If you want a thinner texture, just add a little more water. If you want more or less seasoning, simply adjust to your taste preference.

I hope that you enjoy this recipe! I can’t wait to try it on some roasted vegetables later!

Keep it smokin’ in 2020! Cheers!

Merry Christmas from Smokin’ Hot Chix, LLC!

Great news! I have now formed a limited liability corporation (LLC) for Smokin’ Hot Chix and will begin the process of bottling and selling my own seasonings and sauces! Stay tuned to my site for more information! Have a Merry Christmas and Happy New Year from our family at Smokin’ Hot Chix, LLC! ~Debbie

Smokin’ Hot Wings

Santa will wish that you had left him a plate of these smokin’ hot wings on Christmas Eve! Let me tell you, they are some kind of good, especially dipped in a little of my Smokin’ Hot Chix BBQ Sauce!

I love chicken, and for me, it’s always a good day to smoke wings. They don’t require a lot of preparation, they cook fast, and the meat is so tender it falls off the bones!

I do like to brine mine overnight, but you don’t have to. I coat mine in a little olive oil, then season with a dry rub, Lowry’s, or Tony Cachere’s. I also hit this batch with a little Tone’s Nashville Hot seasoning, because we do like it spicy around here!

I smoked these for about 2 hours at 225F, removed from the heat, wrapped in foil for about 30 minutes, then crisped in the air fryer at 390F for 5 minutes. Now, if you don’t have an air fryer no worries, just put the wings in the oven at 400F for about 5-7 minutes. You just want to get the skin crispy.

Plate those little flappers and serve while they’re piping hot with your favorite dipping sauce.

I guarantee you’ll love these wings! They are smokin’ hot!


Smokin’ Hot Chix BBQ Sauce

Ready for delivery next week!!

Cheers, and hope your weekend is smokin’ hot!!

This is my signature BBQ sauce. It’s a spicy Carolina sauce, and smokin’ hot, if I do say so myself! Great on meats, but we even eat it on crackers! It’s that good!! Soon to be sold, so let me know if you want to be a first to try it out!!

Hope your weekend is smokin’ hot!

Chicken (or Turkey) Pot Pie

Still have leftover Thanksgiving turkey? Or are you ready to move to the gobbler’s cousin, and my personal fav, chicken? Let’s make a pot pie!

Take your leftover meat and dice into small pieces. You’ll need 2-3 cups depending on the size dish you’re going to bake in. Here is what you’ll need for my recipe which feeds 4 easily:

1 box Pillsbury Pie Crust (Allow to sit out of fridge for about 20 minutes)

1 large carrot, peeled and diced

1/2 white onion, diced

1/4 red bell pepper, diced

2 medium celery stalks, peeled and diced

1/2 russet potato, peeled and diced

1/2 stick butter

1 small can green peas

1 small can cream corn

3 whole mushrooms, stems removed, diced

1/4 c. Evaporated milk

3 oz Velveeta (queso blanco used here)

1/2 tsp. Sweet paprika

1/2 tsp. Dill weed

Fresh ground black pepper to taste

Preheat oven to 425F. Spray a casserole dish or pie plate with cooking spray. Line dish with 1 pie crust, punch holes in bottom with a fork to keep from bubbling up. Dust with a heaping tsp of flour. Bake for about 7-8 minutes and remove from heat.

In a Dutch oven, melt the butter and sauté all raw veggies for about 12 minutes or until potatoes and carrots soften. Add canned vegetables, paprika, pepper and dill weed, stir well. You can add salt, but the canned ingredients and cheese are salty enough for me!

Add the milk and cheese and cook until cheese melts and mixture is creamy.

Pour mixture into pie shell and cover with the second crust. Fold edges inside the dish and mash with fork tines.

Cut vent holes in the top and bake for 15-20 minutes or until the crust is brown and filling is bubbling through the vent holes. Let it sit for about 10 minutes before serving.

This is a great way to start the week after Thanksgiving! I hope you enjoy my smokin’ hot pot pie recipe! Happy Monday!

Happy Belated Thanksgiving from Smokin’ Hot Chix!

I’ve been out of pocket over the past week, so maybe you notice that I haven’t posted in a while? I had a long week at work just before our daughter’s wedding, and now Thanksgiving week! Even though turkey day is behind us now, I wanted to share with you how I brine a turkey or chicken. This is the way to go when you’re going to smoke, grill, oven roast, or fry your bird.

I use pickle juice as a base and work from there. There is a pickle store in Dallas (Pickletopia), and they sell everything pickled including the juice. I bought 2 quarts just for this magic moment! I have also ordered pickle juice from Amazon. It’s about $15 for a gallon and lasts me for several uses. You can also use the juice from store-bought pickles such as Vlasic.

Add 1/4 c. sea salt….that’s all you need because the juice is already very salty.

Add 1/4 c. of black peppercorns. You can use other varieties if you want…it will taste great!

Next, I add 1/2 c. light brown sugar. This takes down the saltiness of the brine.

Add 1/2 c. vegetable oil. This will lock moisture into the poultry and help spices stick to the surface before cooking. Vegetable oil has a high smoke heat, but you can use olive oil if you’re planning to smoke the meat. I have also used melted butter, avocado and coconut oils.

I add a few sprigs of fresh rosemary and some bay leaves to the concoction, give it a good stir (about 1 minute) to dissolve the salt and sugar, and get the bird ready for her bath.

Isn’t this a lovely mixture? It smells amazing!

I had a turkey breast and three turkey legs. Once added to the brine, I topped it off with water just to cover the pieces.

Seal it in the container and refrigerate for 24 hours. If you don’t have 24 hours, 4-6 hours will still pack some flavor into the meat. I remove the pieces and drain well, season with salt, pepper, smoked paprika, and a little BBQ spice, then put on the smoker at 225F for until the internal temp reaches at least 165F.

When it’s done, remove from the smoker and wrap tightly in heavy foil. Bake at 375F for about an hour and remove from the oven. Let it rest for about an hour so that the tendons in the turkey legs break down. If you don’t have a smoker, no worries! Just cook the meat as you normally would. It will be awesome!

I guarantee, you’re gonna love this brined smokin’ hot bird! Enjoy, my friends!

Carrot Tahini Soup

Derived from Pass The Lemons on WordPress

I’ve never been much on carrots until recently. Now I like them raw, roasted, and in soups and stir fry. I found this recipe on Pass the Lemons, and she had found it on Cooking Light. The fun thing about recipes and food sites is that you can adapt recipes to your own personal liking, which is what I’ve done here.

Here is what I did:

1# (bag) of carrots, peeled and diced

1 T olive oil

1 sweet yellow onion, diced

4 cloves garlic, minced

1/2 tsp smoked paprika

1/4 tsp turmeric

1/4 tsp sea salt

1/4 tsp ground black pepper

1/2 tsp dried oregano

1/4 tsp curry powder (optional)

3 c. Vegetable broth

2-3 T tahini paste (could sub with peanut or cashew butter)

2 T roasted pistachios

Heat olive oil in Dutch oven, add onion and garlic, sauté until onions become transparent, and stir often to not burn the garlic.

Add the carrots and spices, stir well and cook for about 5-7 minutes until carrots become semi-soft. Add the broth, bring to a boil, reduce heat and cover partially for 20-30 minutes or until carrots are soft.

Add the tahini and stir well. Next, blend with an immersion blender until smooth and creamy texture. Drizzle with more tahini and pistachios. I dusted mine with a little dried dill weed, too!

Enjoy this smokin’ hot soup, and stay warm!