Smoked Alabama White Sauce Chicken

When I first got an electric smoker, this was the first recipe I tried and it’s still my favorite.

Smoked Alabama White Sauce Chicken

Ingredients

  • 12-18 Chicken Drumsticks or use thighs or any other chicken pieces
  • Dry Rub

Alabama White Sauce

  • 2 cups mayonnaise
  • 1/2 cup apple cider vinegar
  • 1/4 cup ground black pepper
  • 1 tsp cayenne pepper

Instructions

  • Dry off chicken with paper towels and place in a pan in the fridge uncovered for several hours
  • Mix up mayo, vinegar, black pepper and cayenne in a bowl
  • Separate half the sauce and set aside for later
  • Coat chicken with white sauce and then with dry rub and place in a pan to prevent mess
  • Smoker should be preheated around 225-240°F
  • Place chicken directly on smoker grate with a little space around them so smoke can flow
  • Smoke for about 30 minutes at 225-240°F
  • After 30 minutes brush with some of the remaining white sauce and continue to cook. If you can increase the temperature to around 275-300°F do so.
  • About every 15 minutes brush the chicken with white sauce. Try to minimize the time the smoker is open so that it doesn't loose as much heat.
  • Cook until the internal temperature reaches at least 165°F but preferably 180°F. Because of the door being opened regularly it may take longer than usual, 2+ hours at least.

Notes

Avoid adding water to a water pan for this recipe, it’s better to have a dry smoke for the outer crust.  

Instant Pot Chicken Tikka Masala

I’ve made this Tikka Masala for years in the Crock Pot, but anytime you make chicken that way there’s a chance it gets over done. This basically ruins it, the chicken’s texture just is too dry.

Thankfully my Instant Pot rendition of it should fix this! I start with thawed chicken that I brown a bit, then just 8 minutes under pressure, 5 minutes of natural release and a few minutes of adding in cream and you’ve got this amazing Tikka Masala! Seriously try this! It’s best served over basmati rice with some naan bread!

Instant Pot Chicken Tikka Masala

Cuisine: Indian
Keyword: chicken, indian, instant pot, instantpot

Ingredients

  • 5 boneless chicken breasts cut into cubes (about 3 lbs)
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp ginger, minced (can substitute powder)
  • 1 can tomato puree (29 oz can)
  • 1.5 cups plain yogurt
  • 2 Tbsp olive oil
  • 2 Tbsp garam masala
  • 1 tsp tumeric
  • 1 Tbsp cumin
  • 1/2 Tbsp paprika
  • 2 tsp salt
  • 3/4 tsp ground black pepper
  • 1-3 tsp cayenne pepper (depends how hot you want it)
  • 2 bay leaves
  • 1 cup heavy cream (or use coconut cream)
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice

Instructions

  • Turn Instant Pot to saute, then add the olive oil and brown the chicken for a few minutes until it is no longer pink on the outside
  • Turn off saute.  Stir in onion, garlic, ginger, tomato puree, yogurt, garam masala, tumeric cumin, paprika, salt, cinnamon, black pepper and cayenne pepper.  Make sure everything is combined well and the chicken is well coated.  Scrape the bottom of the pan to get any bits of chicken that are sticking to the bottom.  Place the bay leaves on top.
  • Turn on pressure cooking on high pressure for 8 minutes.
  • Allow to naturally release for 5 minutes then quick release the remaining pressure.  Place the instant pot on saute.
  • In a medium bowl, whisk together heavy cream and corn starch, then pour in and stir into the instant pot.  Allow to cook for 5 minutes.  
  • Stir in lemon juice.

Notes

This is best served over basmati rice! 
Be careful of the cayenne pepper; too much can make this dish really spicy!

Instant Pot Cowabunga Pizza Soup

Instant Pot Cowabunga Pizza Soup

This is a simple and delicious soup that gives you the tastes of a supreme pizza, in a bowl. It will satisfy all the little ninjas in your life.

My girlfriend told me about a pizza soup she gets once in a while at her work cafeteria, but it’s been a really long time since they had it. So I decided to try putting something together that would be similar to what she described. It’s basically a chili but has no beans, and most of the ingredients are things you’d find in a slice of pizza!

Cowabunga Pizza Soup ingredients

It works great in the Instant Pot, but could easily be made in a Crock Pot or slow cooker as well.

Cowabunga Pizza Soup

This soup is a pizza party in a bowl, and everybody is invited!
Course: Soup
Cuisine: Italian

Ingredients

  • 1 lb ground hot Italian sausage (thawed) (use mild if you don’t like the heat)
  • 2 cloves garlic (minced)
  • 1 onion (diced)
  • 1 green pepper (diced)
  • 1 Tbsp oregano
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 Tbsp tomato paste
  • 1 can sliced black olives (drained)
  • 1 can sliced mushrooms (drained)
  • 1/2 package pepperoni (cut into quarters)
  • 3 cups beef broth
  • crushed red pepper (optional)
  • 1 cup mozarella cheese

Instructions

  • Turn Instant Pot to saute function and brown the sausage.  Drain if needed.  As it nears completion, add the garlic, onions and green pepper to let them cook together for a few moments.  Use a spatula and make sure to scrape up any bits that are sticking to the bottom of the pot.
  • Stir in oregano, tomato sauce, diced tomatoes, tomato paste, black olives, mushrooms, pepperoni and beef broth.
  • Close the Instant Pot lid, and set to high pressure cook for 15 minutes.  
  • After cooking is finished, allow it to naturally release for at least 10 minutes before doing a quick release.  
  • Serve topped with crushed red pepper (if desired) and mozzarella cheese.

Hogwart’s House Sugar Cookies

These cookies will be enjoyed by wizards and muggles alike! I’ve been listening to the Harry Potter audiobooks (and I highly recommend them, Stephen Fry does an amazing job with the voices!). When I saw this set of Harry Potter cookie cutters I knew it would be a great fit for the first post of this site!

Hogwarts House Sugar Cookies

This recipe for sugar cookies can be transmogrified into any number of different shapes and styles depending on your cookie cutters!

Ingredients

  • 1.5 cups butter flavored Crisco, softened (or use real butter)
  • 2 cups white sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 5 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

Instructions

  • In a large bowl user a mixer to blend the butter and sugar until they’re smooth
  • Beat in the eggs and the vanilla
  • Mix in the flour, baking powder and salt
  • Cover the bowl and place in a refrigerator to chill for an hour or so
  • Preheat your oven to 400F
  • If you are using food coloring:
    – Split the dough evenly into 4 sections.
    – Put on your gloves, and take one section of dough at a time.
    – Pound out the dough to spread it out and put several drops of food coloring on the dough
    – Use your hands to work the color through the dough until it is even
    – Repeat for each color
  • Spread flour out on a flat surface and roll out one of your sections of dough to be about 1/4 to 1/2 inches thick
  • Cut your shapes with the cookie cutter, and place about an inch apart on an ungreased cookie sheet
  • Recombine and repeat with any leftover dough until you cannot make any more full shapes
  • Bake 5-8 minutes (depends on your thickness). It’s better to be on the lower side to prevent them getting overly hard.
  • Remove from oven and let them sit for a minute or so, then transfer to a cooling rack.

Welcome to Fantastic Feasts!

Welcome to the new cooking blog, Fantastic Feasts!

So this blog came about as an idea I had while prepping for Thanksgiving and all the baking that goes along with it.  I’ve always been interested in cooking, and am often one tasked with doing some baking for holidays.  I’d like to just share some fun recipes and maybe I can put a little bit of a fun spin on them.  We’ll see how it goes!

For now please follow us on Twitter @fantfeasts and keep an eye on this page for more!