Another Instant Pot… You can find the original recipe idea at sweetcsdesigns.com for her One Pot Garlic Chicken Thighs and Mushrooms.
- 4 tbsp butter, divided
- Season Salt and Pepper
- 4 chicken thighs, bones removed (skinless or with skin OK)
- 6-10 cloves garlic, sliced in half or finely diced (I like minced instead)
- 8 oz cremini mushrooms, stems removed and wiped clean
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
- ½ cup diced Parsley (optional)
- 2 tbsp lemon juice
- ¼ cup grated Parmesan cheese
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
6 large carrots
1/2 cup grated Parmesan
1/4 cup Olive oil
salt and pepper
Cut carrots into strips. Mix together all of the other ingredients in a bowl. Add the mixture to the carrots.Toss gently to coat evenly.Spread evenly on a baking sheet. Preheat the oven to 400 degrees, bake for about 15 minutes, then turn, baking for another 10-15 minutes or until crispy.My plate with the shredded BBQ Chicken.
These tasted a lot like sweet potato fries, but not as sweet. I really liked them. Carrots are always available, and these make a nice vegetable side alternative.
Another Instant Pot recipe. 🙂
6 chicken thighs
1/2 cup chopped onion
1/2 cup tomato sauce
5 tbsp Maggie
4 tbsp Worcestershire
Season Salt & garlic power
1/4 cup red wine vinegar
1/2 cup Angry Orchard Cider
Grated orange zest
4 shakes of Tabasco
Mix together in a bowl, tomato sauce, Maggi, Worcestershire, brown sugar, Tabasco, garlic powder, orange zest. Stir until well blended.Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder. Sear chicken on both sides, and remove from the Instant Pot.Saute the onion, and once translucent, add the cider and vinegar.Stir, and scrap the bits from the bottom of the pot. Add the chicken and the sauce mixture then add the parsley.Pressure cook for 15 minutes. Manually release, and remove chicken. Shred with two forks.Add chicken back into the pot and pressure cook for an additional 7 minutes. Manually release pressure. Stir well.My plate. I liked this. Need to get rolls for the boys, but it had great flavor, and super easy. I would also suggest serving this on chips or nachos.
I do this weekly.
It stings, but doesn’t hurt. I hate doing this, but I know it helps me.
Lupus, Rheumatoid Arthritis, Sjogren’s Syndrome, Raynaud’s Syndrome—crap. So…life.
One of the websites I follow is the Baritriceating.com. They posts recipes that are surgery friendly, and help with reset. I found this recipe there and modified it a bit.
- vegetable cooking spray
- 6 large eggs
- 1/2 cup ricotta or cottage cheese
- 1/2 cup milk
- 2 cups cooked broccoli tops (used roasted)
- 4 ounces shredded cheese (I used Swiss)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a few grates of a fresh nutmeg
- Ground Mustard – I love this in my quiches or breakfast casseroles.
Spray a glass or ceramic baking dish with the vegetable cooking spray. Preheat oven to 325 degrees.I had leftover roasted broccoli that I used.Whisk eggs, ricotta, milk, seasoning in a large bowl until well blended and light colored. Stir in broccoli and cheese. Pour into baking dish, and bake 35-40 minutes or until knife testing the custard near center comes out clean. Center should still have a bit a of wiggle and top slightly puffed and golden. Cool slightly, serve warm rather than hot. Yummy. I didn’t miss having a crust at all. Moist, and the broccoli being roasted added more of a nutty flavor to it.
I will make this again.
I discovered some tricks with the Brussels Sprouts today and decided to share. I cooked bacon earlier for the recipe so I left some of the fat on the sheet pan. I added the Brussels Sprouts and drizzled some additional bacon fat to them. Baked for about 45 minutes at 325 degrees.
Getting them into a bowl was easy as well by using the foil as a funnel. The sauce or bacon vinegarette…well I added sherry wine, apple cider vinegar, balsamic vinegar and butter. Emeril’s recipe calls for Sherry vinegar, so I thought I would add the above? It worked!!
Sprouts, bacon then dressing….
David’s plate with the Beef Ribs (another post). This redo was really good, and I loved the one pan clean up!
Again, another Instant Pot recipe, but this time from Skinnytaste. What is great about their site is that they share Weight Watcher points, and nutrition values. I have included it in my post today.
8 Smart Points, 338 calories
Quick and easy stuffed cabbage – without all the work!
- cooking spray
- 1 lb 93% lean ground beef
- 1 1/4 teaspoon kosher salt
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon dried marjoram (used Oregano)
- black pepper, to taste
- 8 ounce can tomato sauce
- 1/2 teaspoon Hungarian paprika
- 1 cup less sodium beef broth
- 2 tablespoons raisins (used currants)
- 1 cup cooked brown rice (didn’t use this in the recipe as I can’t eat it, so served rice for David and Stephen)
- 1 medium head cabbage, cored and chopped (9 cups)
INSTANT POT: Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes.
Add the onion, garlic, marjoram and black pepper and stir.Add the tomato sauce, paprika, beef broth and raisins (we used currants), cover and cook high pressure 15 minutes.Quick release, add the rice (we didn’t add the rice to the cooker as I can’t eat it), and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
STOVE TOP DIRECTIONS:
- Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
- Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.
Yield: 4 Servings, Serving Size: 1 1/2 cups
- Amount Per Serving:
- Smart Points: 8
- Points +: 8
- Calories: 338
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 71mg
- Sodium: 808mg
- Carbohydrates: 36g
- Fiber: 8g
- Sugar: 5g
- Protein: 30.5g
David’s plate with it served over rice.
I forgot to take a before with my dish. This is a cup measurement, and I had eaten about half of it. The flavor is spot on, and it didn’t take long at all.
We keep looking for other recipes for the Instant Pot. I understand now what all of the talk is about. It was super scary at first (I am afraid of it exploding!), but after this recipe and just following the directions —I love it!
David loves vinegar. My cucumber salad never has enough vinegar. He also loves potatoes. So when I came across this recipe from Gail Simmons, we had to try it.
2 lbs. small red- or white-skin new potatoes
1 cup plus 2 tsp. malt vinegar, divided, plus more for brushing
5 tbsp. kosher salt, divided, plus more for sprinkling
2 tbsp. unsalted butter
½ tsp. coarsely cracked black pepper
2 tbsp. finely chopped fresh chives, divided
1. Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes.2. Preheat oven to 450º. Line a rimmed baking sheet with parchment paper.
3. Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved. Add 2 cups ice. Using a slotted spoon, transfer cooked potatoes to ice water. Let stand 30 seconds; drain and pat dry. Allow potatoes to cool slightly.4. Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives (I always have dried chives – so this is what we used). Remove from heat and whisk in remaining 2 teaspoons vinegar. 5. Use heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.6. Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.
I think it needs additional butter as I like my potatoes crispier. The vinegar taste was there, and we really never thought of boiling potatoes in vinegar.Overall, a tasty dish. We served the potatoes with mini meatloaves. My plate below. One meatloaf and two smaller potatoes.
David loved this.