HukiLau Bannana Pancakes = Heavan

Sorry its not a pressure cooker recipe... but I just get too many requests for this one!

Kids Eat these up!!!

While living in Hawaii... learned a few things.

And I can tell you one of the best things I learned

Banana Pancakes.

Spending many mornings at the HukiLau Cafe I learned a whole new brand of breakfast and a whole new meaning to the word "PANCAKE"

So I got what they would give and mixed it with a little of my own!

and here is the result:

Banana Pancakes

(Can be doubled or so on...

this recipe makes about 10 pancakes!)

Ingredients

• 1C flour
• 3tsp Baking Powder
• 1tsp Salt
• 2 Eggs
• 2-3 Bananas (depending on how much you like)
• 1C Milk
• 1T Oil

Step 1

Combine Flour, Baking Powder, and Salt in a mixing Bowl #1

Step 2

Separate 2 Eggs putting whites in one smaller bowl(#2) and yokes in bowl with dry ingredients(#1)

Step 3

In bowl #1 add milk , oil and One smashed up bannana

and beat til mixed evenly

Step 4

Beat whites till they are as fluffy as you think they can get...

and pour into Bowl #1

Step #5

Do not Beat together!!

Stir together till mixed sufficiently and begin to cook on griddle

Step #6

While cooking on first side take sliced banana pieces and place in mix then flip when ready! Sometimes they stick to surfaces so you may want to spray before you cook.

Step #7

FEAST!

*If your like my husband you load on some peanut butter... then your syrup!

*Or If your like me... I like to use Xagave Sugar Free Syrup that is sweeter than honey!

Love it!

Hope you enjoy! Let me know how it works out!

Cream Cheese Fajita's

Prep Time: 2min 50 sec

Cook Time: 7-to 14 min
(depending on wether tenders or breasts are used.)
Serves: 4
(can be doubled or tripled to desire)

So yummy.... let's be honest... what isn't when it involves Cream Cheese!

Grocery List:

• 1 Yellow 1 Green & 1 Red Bell Pepper
• 7-9 Frozen Chicken Tenders or 4 frozenChicken Breasts
• 1 Packet Lawry's Fajita Seasoning
• 1 Packet Ranch Powder Dip Mix
• Olive Oil
• Cream Cheese
• Tortillas
• Queso (that's cheese if your not from the southwest)

1. Cover bottom of pressure cooker in Olive Oil ( just a film so Chicken Does not stick)and turn stove on med to heat pan.
   
2. Slice Bell peppers and put in pan with chicken
3. Pour Evenly the packets of seasonings (fajita and ranch) **DO NOT STIR AFTER THIS STEP**
   
4. Place glass lid on until steam is built up, once you feel there is a thick steam, replace glass lid with pressure lid and hold Black Knob until pressure holds it up for you. (this should take about 30 seconds to 1.30 depending on your stove)
   
5. Wait for pressure to lift knob to 2nd Red Ring (or full pressure) and start timer for 7 min with Chicken Tenders and 13 min with Chicken Breast

**IF YOU HEAR HISSING OR WISTLING - dont be afraid... it wont explode... just press knob to release a little pressure... and turn down the heat slightly.**


While this is cooking ... spread Cream Cheese on your tortillas witha litte mexican mix of Queso on that .

6. Once timer goes off... remove from heat and let drop naturally for best results (if your in a hurry run water along outside of lid and it will release pressure faster)

7. When Knob is dropped completly, twist and open lid and
it should look like this...Well after you take your pancake flipping spatula to chop of the hott chicken( dont use your knife... it will hurt you pan :( )

Then BON APPETITE!!


Enjoy!

Vegetables - The Basics of Pressure Cooking

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food. All times are for 15psi pressure using a cooking rack. For most vegetables, the cold water release method is recommended for tender-crisp results, and the quick release will produced a more 'cooked' result. Dense vegetables like whole potatoes and yams, or winter squash can benefit from the natural release. Vegetables Cooking Times Liquid Release Artichokes, small whole, trimmed 4 to 5 minutes 1/2 cup Cold water or Quick Artichokes, medium whole, trimmed 6 to 8 minutes 1/2 cup Cold water or Quick Artichokes, large whole, trimmed 9 to 11 minutes 1/2 cup Natural release Artichoke, hearts 2 to 3 minutes 1/2 cup Cold water or Quick Asparagus, thick whole (fresh or frozen) 1 to 2 minutes 1/2 cup Cold water or Quick Asparagus, thin whole 1 to 1 1/2 minutes 1/2 cup Cold water or Quick Beans, green, or wax, (fresh or frozen) 2 to 3 minutes 1/2 cup Natural release Beets, small whole 12 minutes 1/2 cup Natural release Beets, large whole 20 minutes 1 cups Cold water or Quick Beets, 1/4 inch slices 4 minutes 1/4 cup Cold water or Quick Broccoli, florets (fresh or frozen) 2 - 3 minutes 1/2 cup Cold water or Quick Broccoli, spears 3 minutes 1/2 cup Cold water or Quick Broccoli stalks, 1/4" slices 3 to 4 minutes 1/2 cup Cold water or Quick Brussels sprouts, large (fresh) 4 to 5 minutes 1/2 cup Cold water or Quick Brussels sprouts, small (fresh or frozen) 3 minutes 1/2 cup Cold water or Quick Burdock Root; cut 1 inch thick 10 minutes 1/2 cup Cold water or Quick Cabbage, any variety - shredded 2 - 3 minutes 1/2 cup Cold water or Quick Cabbage, any variety - quartered 3 to 4 minutes 1/2 cup Cold water or Quick Carrots, whole 3 to 5 minute 1/2 cup Natural release Carrots, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Carrots, 1/4 inch slices 1 minute 1/2 cup Cold water or Quick Cauliflower, florets 2 to 3 minutes 1/2 cup Cold water or Quick Cauliflower, whole 6 minutes 1/2 cup Cold water or Quick Celery, 1 inch slices 3 minute 1/2 cup Cold water or Quick Corn, kernels (fresh or frozen) 1 minute 1/2 cup Cold water or Quick Corn on the cob (fresh or frozen) 4 minutes 1/2 cup Cold water or Quick Eggplant, sliced 1/8- to 1/4 inch slices 2 to 3 minutes 1/2 cup Cold water or Quick Eggplant, 1/2 inch chunks 3 minutes 1/2 cup Cold water or Quick Endive, thickly cut 1 to 2 minutes 1/2 cup Cold water or Quick Escarole, coarsely chopped 1 to 2 minutes 1/2 cup Cold water or Quick Greens, Beet, coarsely chopped 1 to 4 minutes 1/2 cup Cold water or Quick Greens, Collard coarsely chopped 5 minutes 1/2 cup Cold water or Quick Greens, Kale, coarsely chopped 1 to 2 minutes 1/2 cup Cold water or Quick Greens, Kohlrabi, cut in pieces 3 to 4 minutes 1/2 cup Cold water or Quick Greens, Mustard, cut in pieces 3 to 4 minutes 1/2 cup Cold water or Quick Greens, Swiss chard, coarsely chopped 2 minutes 1/2 cup Cold water or Quick Greens, Turnip greens, coarsely chopped 4 minutes 1/2 cup Cold water or Quick Leeks, Whole, large (white part only) 3 to 4 minutes 1/2 cup Cold water or Quick Leeks, Whole, small (white part only) 2 to 3 minutes 1/2 cup Cold water or Quick Mixed Vegetables, frozen 2 minutes 1/2 cup Cold water or Quick Okra, small pods 2 to 3 minutes 1/2 cup Cold water or Quick Onions, whole 7 - 9 minutes 1/2 cup Cold water or Quick Onions, quartered 3 minutes 1/2 cup Cold water or Quick Parsnips, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Parsnips, 1/4 inch cubes 2 minutes 1/2 cup Cold water or Quick Peas, shelled (fresh or frozen) 1 minute 1/2 cup Cold water or Quick Pepper, whole sweet, or Bell (green, red, yellow), mild Mexican chilies 3 minutes 1/2 cup Cold water or Quick Potatoes, new, or small (2 inch diameter), whole 8 minutes 1/2 cup Natural release Potatoes, red, whole 10 minutes 1/2 cup Natural release Potatoes, red, halved 6 minutes 1/2 cup Natural release Potatoes, red, cubed 4 minutes 1/2 cup Cold water or Quick Potatoes, large baking-size russets, whole 25 minutes 1 cups Natural release Potatoes, russet, peeled & quartered 8 minutes 1/2 cup Natural release Potatoes, russet, 1 1/2 inch chunks or slices 5 minutes 1/2 cup Cold water or Quick Potato, Sweet, sliced or chunks 5 minutes 1/2 cup Cold water or Quick Potato, Sweet, whole 18 minutes 1/2 cup Natural release Potatoes, white, whole 7-10 ounces 16 minutes 1/2 cup Natural release Potatoes, white, half 10 minutes 1/2 cup Natural release Potatoes, white, cubed 4 - 5 minutes 1/2 cup Cold water or Quick Pumpkin, 2 inch chunks 3 to 4 minutes 1/2 cup Cold water or Quick Pumpkin, half of a 7-8 inch 10 minutes 1/2 cup Natural release Find Out All About Winter Roots And Try Some New Recipes Rutabagas, 1 inch chunks, peeled 4 minutes 1/2 cup Cold water or Quick Rutabagas, 2 inch cuts, peeled 6 - 8 minutes 1/2 cup Natural release Spinach, (fresh or frozen), coarsely chopped 1 minute 1/2 cup Cold water or Quick Spinach, fresh, whole leaves 0 minute 1/2 cup Cold water or Quick Find Out All About Winter Squash Varieties And Try Some New Recipes Squash, Acorn, halved 8 minutes 1/2 cup Cold water or Quick Squash, Banana, cubed 3-4 minutes 1/2 cup Cold water or Quick Squash, Butternut, 1 inch chunks 4 minutes 1/2 cup Cold water or Quick Squash, Butternut, halves 6 minutes 1/2 cup Cold water or Quick Squash, Chayote or merliton, halved 5 minutes 1/2 cup Cold water or Quick Squash, Chayote or merliton, peeled, 1/2 inch sliced or cubed 2 minutes 1/2 cup Cold water or Quick Squash, Hubbard 1 inch chunks 8 - 10 1/2 cup Cold water or Quick Squash, Patty Pan, sliced or cubed 0 minutes 1/2 cup Cold water or Quick Squash, Spaghetti, 2 lbs. whole or halves 9 minutes 1/2 cup Cold water or Quick Squash, Summer, or Yellow, 1/2 inch slices 0 minutes 1/2 cup Cold water or Quick Squash, Zucchini, 1 1/2 inch slices 2 to 3 minutes 1/2 cup Cold water or Quick Tomatoes, quartered 2 minutes 1/2 cup Cold water or Quick Tomatoes, whole 3 minutes 1/2 cup Cold water or Quick Turnips, small, quartered 8 minutes 1/2 cup Cold water or Quick Turnips, 1/2- inch chunks 5 minutes 1/2 cup Cold water or Quick Yams, 1/2 inch slices 6 minutes 1/2 cup Cold water or Quick

Thanks to miss Vicki For Chart

Chicken - The Basics of Pressure Cooking

To Cook chicken for any dish here are the rules-

When cooking chicken only, always place olive oil on bottom of pan.
(unless using waffle bottom)

From FROZEN

• Tenders - 6 min
• Breasts - 8-10 min

From RAW

• Tenders - 3-4 min
• Breasts - 5-7 min

To Shred - Tenders Only

• Remove from pressure cooker while still SUPER HOTT and place in bosch with wire whips in place. Starting with 4 and adding 1 at a time pulse speed and shredd chicken! Speeds up prep so much!!

Rice - THe Basics of Pressure Cooking

Bring water to a boil before adding rice. Stir Well and place pressure lid on and bring the pressure to second Red Ring. Pressure depending on type of rice. Allow Pressure to drop on its own.

**Tricks** -

• you can just use min. rice use minute rice. it takes about 3 min to
  
• always add beef or chicken broth instead of just plain water

Brown Rice or Basmati Rice (1 cup)
- 2 cups water mixed with 1/4 cup broth powder
-25-30 min
White Long Grain Rice, Arborio, Wild Rice (1 cup)
- 2 cups water mixed with 1/4 C Broth
-7-10 min
before & after

Why the blog?

Basically...
this is for all you gals (mainly my sisters out of state) who have pressure cookers and are looking for edible recipe's for all ages to eat!
I love converting my favorite recipe's into pressure functional family meals... cutting down more than half the time usually for prep and cooking! So here we go!

Not to mention my favorite thing about pressure cooking
(and you will hear me mention in plenty of times...)
You can make any chicken meals on the spot from
FROZEN CHICKEN
in just
7MIN.

amazing right...
Saves me on those busy days that I just don't have time to think about dinner then all of the sudden it needs to be ready quick...

So do enjoy! Hey and just comment or whatever with questions... ill be happy to oblige...