Chicken Fricot



  • 2 lbs boneless skinless chicken pieces (thighs or breast)
  • 6 medium potatoes
  • 2 onions
  • 2 carrots
  • 1 cup spinach
  • 1 cup chicken broth
  • 7 cups water
  • ground pepper to taste
  • 1 tsp poultry seasoning (thyme, rosemary, oregano, sage)
  • 1/4 cup olive oil
  • 1 tbsp flour
  • Bay Leaf
  • Salt to taste (I usually let people add their own)

For dumplings:

  • 1 cup flour
  • 3/4 cup cold water
  • 1 tsp salt
  • 1 tbsp baking powder

This makes 8 tbsp dumplings.


Add olive oil to pot, select Saute.  When oil is hot, add the defrosted or raw chicken pieces to brown.  While chicken is browning, cut up the potatoes, carrots and onions.


When the chicken is browned, remove from the pot.  Add a little water to the pot and deglaze the bottom.  Add the chopped onion to soften.  While the onion is softening, cut up the chicken pieces and remove any bones.


Once the onions are done, deglaze the bottom again if necessary, then sprinkle the 1 tbsp of flour over the top.  Turn off the pot.


Add the vegetables, spices, meat, broth and water.  I used the Soup button with 25 minutes setting (same as Manual for 25 minutes).  NPR for about 5 minutes.


When ready to release the steam, make the dumplings.  Drop them into the pot changing the setting to Saute.  Put the lid on to keep the steam in.  Let cook for about 10 minutes until the dumplings are done and serve.


This recipe is an adaptation from the February page of the 2018 Buy New Brunswick calendar.  I cut down the amount of chicken and water, and added a green vegetable.  I like this recipe because it’s simple which means you can add all sorts of things to it to adapt to your taste.  My thoughts are:  celery, something spicy, corn, okra, paprika, peas, turnip…Maybe not all at the same time but you get the idea.

Note:  Yes, I put the Instant Pot on the stove.  I don’t have anywhere else to put it, but I make sure nothing else is going on the stove (except maybe the 3 qt Instant Pot) so that the burner doesn’t accidentally get turned on.  If you’re in this situation and need to use a burner on the other side I’d recommend removing the burner if you can (like my stove) or using a fireproof cover over the burner on a glass top stove.  I wouldn’t do this at all if I were using a gas stove.  In that case I’d probably break down and buy a stand on wheels or something 🙂




Eggplant Chicken Instant Pot Pasta

20170925_eggplant pasta

This is a one pot meal.  The Instant Pot is great for making spaghetti and sauce meals so why not add fresh vegetables?  Here’s my experiment.


  • 1 lb ground chicken or turkey
  • 1/2 onion chopped
  • 2 cups chopped and peeled eggplant
  • 1 cup chopped zuccinni
  • 1/4 chopped red or green pepper (or both)
  • 1 square of frozen chopped spinach (that’s about a cup frozen or cooked)
  • 1 cup chicken broth
  • Italian Seasoning to taste (I put about 1 tbsp)
  • 1 tsp chopped garlic
  • 1/2 can of diced tomatoes (400 mg/14 oz)
  • 1 tbsp tomato paste
  • 1 cup spaghetti sauce
  • 1 cup pasta
  • 1 bay leaf
  • parmesean, salt, pepper to taste


Cook the ground turkey in oil on sauté (about 10 minutes).  Push the ground meat aside, add a little more oil or liquid if necessary to deglaze the pot, saute the garlic for a minute then add the chopped vegetables and sauté for 3 or 4 minutes just to soften.  Add the spices, liquids and pasta.  Cook manual on high for 8 minutes.  NPR for 4 minutes.

Note:  This is all approximate because it really is to taste – adjust the liquids if you want soupier or drier; also the time should be adjusted depending on the type of pasta and how soft you want it.  Basic thing is 2 cups liquid to 1 cup pasta, in general it’s 8 minutes manual to cook.  I put longer because I was using macaroni and I need to make it on the soft side so when I did 10 minutes it was very soft – 8 is better.



Lady Ashburnham Pickles


There’s a story behind these pickles: .  The reason for me making these is that they are a local signature food, and last year I had purchased a lady ashburnham cucumber out of curiosity because it was huge.  It was also a bit sour so I wondered what purpose they had.

This year I found the story and the recipe so I went back to our wonderful Country Pumpkin  where I found the cucumber last year.  It’s the only place I’ve seen those cucumbers.  They’re also the only place I’ve seen potato squash (delicious, I stocked up this year).

Next was trying the recipe.  There are several versions which is why I’m posting what I did so I can add my middle of the road attempt.  The Barbour Cookbook is one of the sources quoted online as that person’s source.  I’m not familiar with that cookbook but I will look for it.


  • 6 large cucumbers, peeled and seeded
  • 4 cups combination of onion, red pepper, cauliflower
  • 1/4 cup salt
  • 2 cups vinegar
  • 2 cups sugar
  • 3 tbsp flour
  • 1 tbsp mustard powder
  • 1 tbsp tumeric
  • 1 tsp mustard seed
  • 1 tsp celery seed


Wash, peel, seed and chop the cucumbers finely (relish style).  Cover with the 1/4 cup salt and let sit overnight.  Drain and rinse the cucumber.  Put in pot.

In a bowl mix together the spices and sugar, stir in the vinegar.  When well disolved add to the cucumber and the 4 cups of chopped vegetables and bring to boil.  Cook on medium for 1 hour.

20170924 pickle1

Wash and sterilize the jars and lids.  Fill your jars and do a 10 minute hot water bath then tighten lids.  Let sit for a few weeks to set and serve.

Makes 6 500ml (1/2 pint) jars.

Note:  You can chose whatever vegetables such as green peppers and carrots or just use cucumber and onion.  The amount of sugar seems to be to taste because I’ve seen recipes with 4 cups.  Personally I don’t like very sweet pickles so I was pleased with the taste of the 2 cup version when I mixed it together. I found this recipe very liquidy, I’m not sure if I should have used more salt or perhaps smaller pickles but we’ll see later on after it’s set.

Also, if you’re not familiar with making pickles that are jarred (not refrigerator pickles) and aren’t sure how to sterilize or what a hot water bath is, please see this site before attempting any pickling:

Taco Soup


20170903_234653So Jim wanted some soup with flavour that could be puréed in the blender.  He just had oral surgery so is limited in what he can eat.  Liquidy, not too spicy.  He thought the idea of taco soup sounded great so here we are.  In searching for the recipe I realized that there’s as many recipes for this as there are cooks.  So this is what I’ve come up with, written down at Jim’s request.


  • 1 lb ground meat (I used ground turkey)
  • 2 cups broth (I used chicken bone broth)
  • 1 large can of puréed stewed tomatoes
  • 1 can of creamed corn (or put about a cup of frozen corn)
  • 1 cup spaghetti sauce (if you want it spicier, try a cup of salsa)
  • 1 tsp Tex-Mex spice (use more, I toned it down for Jim)
  • 1 tbsp minced cilantro
  • olive oil (to coat bottom of pan)
  • 1 cup cooked kidney beans
  • 1 onion, chopped
  • 1 tsp minced garlic
  • shredded nacho cheese

I made this in the Instant Pot but really any soup pot on the stove would do.

Pour a bit of olive oil in the pan and sauté the ground meat until brown.  Remove from pan and deglaze the bottom with a couple of tablespoons of the broth.  Cook the onions and garlic until the onions are soft.  Add all the remaining ingredients including the cooked ground meat, except the shredded cheese.  Feel free to add whatever spices you like that you would normally add to tacos; taco sauce would be great.

Cook on soup setting for 30 minutes and NPR for 15.  If you’re cooking on the stove I’d bring it to a boil, bring the heat down to simmer and simmer with a lid on for about 45 minutes.

Put the shredded cheese on your bowl and enjoy!  You could also put sour cream and avocado on top, that would be nice.

For Jim, I whizzed it all in the blender and he was a happy guy.  Me, I added a wee bit more spice 😉

Red Beans & Rice


This is an instant pot recipe, but it can be done in a pot on the stove.

  • 1 pound ground chicken (you could use any ground meat)
  • olive oil to coat the pan
  • onion, chopped
  • 1 cup cooked red beans
  • 1 tsp chopped garlic
  • 1 tsp ground pepper
  • salt to taste (I usually leave out the salt)
  • 1 tbsp Tex Mex spice
  • 1 can of diced tomatoes
  • 1 tbsp tomato paste
  • 1 cup chicken broth
  • 1 cup water
  • 1 1/2 cups rice

Heat the oil on saute and coat the bottom of the pan.  Add the ground chicken and cook until brown.  Add the onions and garlic and stir until the onions are translucent.  Add the spices, broth, tomato paste, diced tomatoes, red beans, water and the rice.

In the instant pot cook on manual for 25 minutes then NPR.  On the stove bring to a boil then bring down to a simmer and cook covered until the rice is cooked.

Serve with shredded nacho cheese on top and a salad or other green vegetable.

The spices are approximate, I normally add to taste so keep that in mind.  You could also add hot pepper to make it more spicy.



Instant Pot Salmon Casserole


Salmon Casserole

Still loving discovering what you can do with an Instant Pot.  I have the 6 qt 6-in-1 version.  I’m hunting for a good sale on the 3 qt 7-in-1 version so I can make my yogurt more easily, plus small versions of stew, etc.

Today’s experiment involved 2 frozen pieces of salmon, a can of cream of celery soup, half a bag of egg noodles, chicken bone broth and milk on hand.  Sounded like casserole to me so I adapted a chicken casserole recipe I’d seen to salmon with creamed soup instead of cream.


  • 2 cups chicken broth
  • 2 cups milk (I use 1%)
  • 2 frozen salmon pieces (however large you want)
  • 1/4 cup olive oil
  • ground pepper to taste
  • 1 tsp of minced garlic
  • 2 cups frozen vegetables (I used peas and corn mixed)
  • 1 can of cream of celery soup (you can use any cream soup if you prefer something else)
  • spices to taste:  I used about a quarter tsp of dill, quarter tsp of cilantro paste, about a tstp of Italian spice, about a quarter tsp of poultry seasoning, several grinds of black pepper – I suggest you put whatever you think is best with salmon
  • a shake of ground parmesan

To cook:

  1. Heat the oil in IP on saute until hot.
  2. Add the salmon and cook until white on both sides and defrosted enough to split apart.
  3. Add the garlic and just stir into the oil then deglaze the pot with the broth.
  4. Add the spices, milk, vegetables, noodles and stir.
  5. Add the cream of celery soup on top and just gently stir so it mixed in enough on top to not be clumpy.
  6. Seal and heat on manual for 8 minutes.  Quick release.

IP Salmon Casserole

If you find the broth is a little thin, put the pot on Saute, add either cream or a tbsp of corn starch mixed with enough cold water to melt the powder and pour in.  Stir for a minute or two until the sauce is thick enough.  Serve with ground parmesan on top.

You’ll notice I didn’t add salt – I normally don’t unless it’s essential to the recipe because I like to leave salt preference to the person eating the meal; nothing worse than a meal that’s too salty, and parmesan is normally salty tasting enough for me.



My Best Ever Instant Pot Chili

I don’t have a picture, it was an experiment but I will be doing this again!


  • 1 kg / 2.2 lb ground chicken, turkey or beef (I use chicken)
  • one onion, chopped
  • tbsp chopped garlic
  • 1 cup chicken (or beef) bone broth
  • 2 tbsp concentrated chicken broth
  • Tex-Mex spice to taste (I put about 2 tbsp)
  • olive oil
  • large can of diced or blended stewed tomatoes
  • 3 tbsp tomato paste
  • small can of creamed corn
  • pepper, to taste
  • salt, to taste
  • 2 slices of chopped raw bacon
  • 1 cup of cooked red beans
  1.  Put the instant pot on saute, pour enough olive oil to cover the bottom of the pan.  When hot, place ground meat in the pot and stir until brown.  Remove from pan.  Put pepper, salt and Tex-Mex spice on top of the meat.
  2.  Add a little more olive oil (just enough to make sure its not dry) to the pan and when hot put in the garlic, onions and cut up bacon slices in pan to brown.
  3.  While it’s cooking put the bone broth and chicken broth concentrate in a measuring cup.
  4. When the onions etc are browned, push to the side and pour about half a cup of the broth or diced tomato juice in the pan and deglaze (scrub off any brown spots with your plastic stirer).  Add the rest of the broth, the stewed tomatoes, meat, red beans, the can of creamed corn, then top with the tomato paste (it goes on top so it doesn’t burn on the bottom of the pan).
  5. Set the pot for 20 minutes manual.
  6. While this is cooking, cook rice or macaroni if you wish as a base for the chili.  I like either – tonight I made rice.
  7. NPR about 10 minutes. Release.
  8. Pour over your favorite base or just plain in a bowl.  Top with shredded Nacho cheese to taste.