Journey's End Vegetable Soup

Source: Journey's End Restaurant, Mundelein, IL
Yield: About 9 cups

Thank you for 33 great years; we will miss you all.  We hope you enjoy making our soup as much as we did!

• 1/4 cup bacon drippings or margarine

1. 1/2 cup peeled and diced carrot
2. 1/2 cup diced onion
3. 1/2 cup diced celery
4. 1/4 tsp. oregano
5. 1/4 tsp. Italian seasoning
6. 1/8 tsp. basil
7. 1/8 tsp. thyme
8. 1/8 tsp. rosemary
9. 1 clove minced garlic
10. 1 bay leaf

• 7 cups beef stock
• 1 cup canned chopped tomatoes
• 1-2 tbsp. tomato paste
• 2/3 cup peeled and diced potato
• 1/3 cup peeled and diced turnip
• 1/4 cup cooked red kidney beans
• 1/4 cup cooked navy or lima beans
• 2 tbsp. soup pasta
• 1 tbsp. chopped parsley
• 1 tbsp. barley
• 1 tbsp. split peas*
• 1 cup chopped spinach
• 1 cup chopped cabbage

Heat bacon drippings or margarine in heavy saucepan over medium heat.

Add next ten ingredients and cook until vegetables soften, stirring frequently.  Add 1/4 cup flour to form a roux, stirring until smooth.  Add all remaining ingredients; cover and cook for approximately 50 minutes.  

Season with salt and pepper.

*No longer in our version, but in the original

Instant Pot Orange Chicken & Rice

Source: https://iwashyoudry.com/instant-pot-orange-chicken-rice/ 

• 2 lbs. chicken thighs, cut into 1 1/2"pieces
• 1 Tbsp. olive oil
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. ground ginger (or 2 tsp. minced ginger)

Sauce

• 1 1/2 tsp. fresh orange zest
• 2 Tbsp. fresh orange juice
• 3 Tbsp. soy sauce
• 1/3 cup sugar
• 1/3 cup dry sherry (or chicken broth)
• 1/3 cup chicken broth
• 2 Tbsp. water
• 2 Tbsp. corn starch

Rice

• 1 1/2 cups white rice (I use Jasmine), rinsed until the water runs clear, drained
• 1 1/2 cups water
• sliced green onions for garnish, optional

1. Set the Instant Pot to saute´funtion and increase to high heat.
2. Add olive oil and sesame oil to the inner pot to heat up.
3. Season the chicken with salt, garlic powder and ginger. 
4. Add chicken to the inner pot once hot and cook 2 to 3 minutes, browning on all sides. Turn the Instant Pot to the off position.
5. Meanwhile, whisk together the ingredients for the sauce: orange zest, orange juice, soy sauce, saugar, sherry, and broth. Pour over chicken and stir to coat.
6. Place trivet over the chicken in the Instant Pot.  Combine the rinsed rice and water in an oven-safe  dish (Make sure it is only half way filled as the rice will expand.) 
7. Place the rice filled dish on top of the trivet and close the Instant Pot lid, making sure the vent on top is in the sealed position.
8. Press MANUAL & HIGH PRESSURE for 4 minutes.  Let the pressure naturally release for 10 minutes after cooking (Do not release pressure immediately after cooking, do not turn off IP.)
9. Once 10 minutes is up, quick release of pressure.
10. Carefully remove the rice and fluff with a fork.
11. Meanwhile whisk together the 2 Tbsp. water with 2 Tbsp. cornstarch and turn IP to saute´ mode again.
12. Stir in cornstarch mixture and cook until sauce thickens (about 3 to 4 minutes).  
13. Serve over chicken over rice and garnish with sliced green onions if desired.  Enjoy!

Notes:

• If you want to make the sauce spicy, add a pinch of red pepper flakes and a tablespoon of Siracha sauce to the sauce mixture.
• Janet's notes: Made exactly as written, except subbed water + Better Than Bouillon for the broth and sherry.  Here are some tweaks to try:

1.  Marinate chicken in cornstarch and egg white, then saute´.  Probably could omit the final slurry...
2. Use fresh ginger and garlic and increase amounts for more flavor.
3. Add some cayenne pepper

Creamy Chicken Italiano

• 4 boneless, skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup water
• 8 oz. cream cheese, softened
• 10 3/4 oz. cream of chicken soup
• 4 oz. mushrooms, drained

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water.  Pour over chicken.
3. Cover and cook on low for 3 hours.
4. Combine cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.
5. Cover and cook on low 1 hour, or until chicken juices run clear.  
6. Serve over noodles or rice.

Adapted for the Instant Pot and healthier ingredients, sub all organic, clean versions of each ingredient:

Layer in the Instant Pot in order:

• 1 cup chicken broth
• 2 - 3 pounds boneless, skinless chicken breasts
• 1 envelope Simply Organic dry Italian salad dressing 

Melt in a saucepan 

• 3 T grassfed butter

Then add:

• 4 T flour

Stir and cook until bubbly, then add

• 1 cup whole milk or cream
• 1 tsp. Better than Bouillion Chicken Flavor

Heat until slightly thickened, then layer on top of the chicken in the Instant Pot.  

Top with 

• 4 oz sliced mushrooms
• 4 T butter
• 8 oz cream cheese

Cook on high pressure for 8 minutes with natural release. 

Stir and serve over rice, cauliflower rice, or pasta.  

(You can leave the chicken in pieces or cut it up.)