Archive for the ‘Poultry’ Category

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Instant Pot Indian Butter Chicken

September 11, 2018

This Indian butter chicken recipe is rapidly becoming part of our regular dinner rotation. We love serving it with a little rice and some toasted pita or naan bread. It’s even better as leftovers (and it is toddler approved!).

20180814-butter-chicken-02.jpg

You will need:

  • 1 can (14.5 oz) crushed tomatoes
  • 3 inches fresh ginger, peeled and grated (recommend using a microplane zester to create a grated ginger paste)
  • 3 cloves garlic, minced
  • 3 t garam masala
  • 1 1/2 t turmeric
  • 1 1/2 t paprika
  • 1 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 1 lb chicken breast, cubed into bite-sized pieces
  • 1/4 c chicken stock
  • 8 T unsalted butter, cut into chunks
  • 1/2 c light cream
  • 1/4 c chopped cilantro

Then you will…

  1. In your Instant Pot, mix together the tomatoes with the ginger, garlic, garam masala, turmeric, paprika, cumin, cayenne and salt.
  2. Stir in the chicken and chicken stock.
  3. Cook on manual (or pressure) for 10 minutes.
  4. Allow to cool for 10 minutes before releasing the pressure.
  5. Mix in the butter, cream and cilantro.
  6. Serve with your favorite rice.
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Taco Skillet

September 3, 2018

This a yummy and versatile dish. It is great on its own, and it would be equally tasty on top of nachos or in a tortilla. We made it with chicken, but if you want a vegetarian version, substitute mushrooms instead.

20180722 Taco SKillet 03

You will need:

  • 1 lime, zested and juiced
  • 1/2 c sour cream
  • 1/2 t cumin
  • Salt and pepper, to taste
  • 4 T olive oil, divided
  • 1 sweet potato, peeled and chopped into 1/2-inch cubes
  • 1 lb chicken breast, chopped into bite-sized pieces (or 16 oz baby bella mushrooms, quarter for a vegetarian meal)
  • 2 packets low sodium taco seasoning
  • 1 yellow onion, chopped
  • 1 can (15 oz) low sodium black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained and rinsed (or use 4 ears of fresh corn cut off the cobs if in season)
  • 1 can (4 oz) diced green chiles
  • 1 c cherry tomatoes, halved
  • 1 bunch scallions, trimmed and chopped
  • 1 c salsa
  • 2 c shredded cheddar cheese

Then you will…

  1. In a small bowl, mix together half of the lime zest, half of the lime juice, the sour cream, and cumin. Season with salt and pepper to taste. Set aside until ready to serve.
  2. In a large nonstick skillet, heat two tablespoons of the olive oil over medium heat.
  3. Saute the sweet potato until softened and starting to brown, about 8-10 minutes.
  4. Transfer to a plate and set aside.
  5. In the same skillet, heat the remaining two tablespoons of olive oil over medium heat.
  6. Saute the chicken for 5 minutes.
  7. Add the onion and saute until the chicken is cooked through, about another 5 minutes.
  8. Stir in the remaining lime zest, lime juice and taco seasoning.
  9. Stir in the beans, corn, chiles, cherry tomatoes, scallions and salsa.
  10. Allow to heat through.
  11. Mix in the shredded cheese and heat until starting to melt.
  12. Remove from the heat.
  13. Serve with the lime cream.
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Chicken Queso Pockets

August 6, 2018

Who doesn’t like a flaky crust filled with savory chicken and cheesy yumminess? This is especially great if you need to pack a picnic meal for lunch or dinner, because you won’t need any silverware. They are great warm and equally delicious at room temperature. You could shape them in smaller pieces if you wanted more of a snack-size than a meal-size.

You will need:

  • 2 T olive oil
  • 1/2 lb chicken breast
  • 1 t cumin
  • 1 t chili powder
  • 1/2 t pepper
  • 1/4 t salt
  • 4 oz reduced fat cream cheese, room temperature
  • 1 can (4.5 oz) diced green chiles
  • 1 small bunch scallions, chopped
  • 1/2 c shredded cheddar cheese
  • 1 package refrigerated pie crust, both circles of dough (if you want extra lusciousness, try it with two sheets of puff pastry)

Then you will…

  1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large nonstick skillet, heat the olive oil over medium high heat.
  3. Saute the chicken, sprinkled with the cumin and pepper and salt, until cooked through to 165 degrees (about 4-5 minutes per side).
  4. Remove from the pan and shred.
  5. In a large mixing bowl, combine the cream cheese with the chiles, scallions, and cheese.
  6. Mix in the shredded chicken.
  7. Cut both pie crusts into 8ths.
  8. Place 1/4th of the filling onto eight of the dough pieces.
  9. Top with the remaining eight dough pieces after stretching them slightly.
  10. Use a fork to seal around the edges.
  11. Transfer to the prepared baking sheet.
  12. Optional: gently sprinkle the tops with a little salt and pepper.
  13. Bake 15-18 minutes, until the dough is cooked through and golden.
  14. Allow to cool 5-10 minutes before serving (the wait is tough, but they will hold up better and be tastier).

20180716 Queso Pockets 02

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Instant Pot Sweet and Spicy Chicken Thighs

July 23, 2018

Check out this Instant Pot recipe for an easy and flavorful entree. If you don’t want any spice, you can omit the sambal oelek…however give it a whirl! Sambal oelek is an Indonesian chile paste made from crushed raw red chiles, vinegar, and salt. Most grocery stores carry it in the international foods section.

20180710 Sweet Chicken Thighs 01

You will need:

  • 1/3 c honey
  • 3 cloves garlic, peeled and minced
  • 1/2 c tamari (or can substitute low salt soy sauce)
  • 1/2 c ketchup
  • 2 T Worcestershire sauce
  • 1-3 T sambal oelek (add based on your spice preference)
  • 2 T dried oregano
  • 4 T sesame seeds, divided
  • 1/2 t pepper
  • 1/4 t salt
  • 3 T sesame seed oil
  • 2 lb boneless, skinless chicken thighs
  • 1 bunch scallions, trimmed and chopped

Then you will…

  1. In a medium mixing bowl, combine the honey with the garlic, tamari, ketchup, Worcestershire, sambal oelek, oregano, 2 tablespoons of the sesame seeds, salt and pepper.
  2. Set your Instant Pot to saute and warm the sesame seed oil.
  3. Sear the chicken 3 minutes per side.
  4. Pour the sauce mixture on top of the chicken.
  5. Close your Instant Pot.
  6. Cook on manual (or pressure) for 10 minutes.
  7. Wait for 10 minutes before releasing the pressure.
  8. Shred the chicken and mix back into the sauce.
  9. Serve topped with the remaining sesame seeds and the scallions.
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Instant Pot Creamy Sun-dried Tomato and Spinach Pasta

June 14, 2018

20180525 Sundried Tomato Pasta 02

We are still exploring the wonders of our Instant Pot. D and R seem to particularly enjoy the noodle dishes, including this one. It is full of sun-dried tomatoes and mushrooms, and then you stir in fresh spinach at the very end. It also has a bunch of cheese to make it creamy and amazing.

You will need:

  • 2 c unsalted chicken stock
  • 3 T Dijon mustard
  • 1 t garlic powder
  • 1 t dried basil
  • 1 lb dried noodles, preferably something spiraled like cavatappi or rotini
  • 3 T sun-dried tomato oil (from the jar of tomatoes)
  • 8 oz low fat cream cheese, cut into chunks
  • 8 oz sun-dried tomatoes, drained and chopped (oil saved per above)
  • 8 oz baby bella mushrooms, roughly chopped
  • 1.5 lb chicken breast, cut into bite-sized pieces
  • 3/4 c milk
  • 1 c grated Parmesan cheese
  • 3 c fresh baby spinach, roughly chopped
  • Salt and pepper, to taste

Then you will need…

  1. In your Instant Pot, mix together the stock, mustard, garlic powder, and dried basil.
  2. Stir in the noodles and sun-dried tomato oil.
  3. Top with the cream cheese, sun-dried tomato and mushrooms.
  4. Top with the chicken pieces.
  5. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  6. Allow to rest for 10 minutes after done before doing a quick release.
  7. Stir the milk and cheese into the noodle mixture.
  8. Stir in the fresh spinach and allow to wilt.
  9. Season with salt and pepper to taste.
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Instant Pot Cordon Bleu Noodle Casserole

May 10, 2018

D gifted me an Instant Pot this winter, so we’ve been playing around with it at dinner time for the past few months. We are still figuring it out but this dish is one of his new favorites (and our toddler loves it too!). We also enjoy how easy it is to put together, since we have an infant at home these days.

You will need:

  • 3 c unsalted chicken stock
  • 2 cloves garlic, minced
  • 3 T Dijon mustard
  • 1 lb shaped pasta (we’ve tried penne and orecchiette)
  • 8 oz reduced fat cream cheese, cut into large segments
  • 8 oz cubed pancetta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 3 T olive oil
  • 2 t garlic powder
  • 1 c breadcrumbs
  • 6 oz of shredded Swiss-Gruyere mix
  • 1 c grated Parmesan cheese
  • 1 c heavy cream
  • Salt and pepper, to taste

IMG_0013 2

Then you will…

  1. In your Instant Pot, mix together the stock with the garlic and mustard.
  2. Stir in the dry pasta.
  3. Put the cream cheese segments on top of the pasta.
  4. Sprinkle the pancetta on top of the pasta.
  5. Sprinkle the chicken on top of the pancetta.
  6. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  7. Allow to rest for 10 minutes after done before doing a quick release.
  8. Meanwhile, warm the olive oil over medium heat in a nonstick skillet.
  9. Mix in the garlic powder and breadcrumbs and toast until golden, about 3-5 minutes. Set aside.
  10. Stir the cheeses and cream into the noodle mixture.
  11. Season with salt and pepper to taste.
  12. Serve with a sprinkling of the toasted garlic breadcrumbs on top.

 

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Parmesan Chicken with Zucchini

April 17, 2018

20180312 Parmesan Chicken 02We LOVED this dinner. It was so juicy and flavorful, and it was on the table in very little time. It was a perfect option for a weeknight dinner.

You will need:

  • 1 lb chicken breast (cut to half thickness) or tenders
  • 4 T unsalted butter
  • 1/2 c Panko bread crumbs
  • 1/2 c plus 2 T finely grated Parmesan cheese, divided
  • 1/4 c all-purpose flour
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 2 medium zucchini, cut in half lengthwise and then into 1/2-inch thick, half-moon slices
  • 2 cloves garlic, minced

Then you will…

  1. Melt the butter and pour onto a plate or shallow dish.
  2. In another shallow dish/plate, combine the Panko with 1/2 cup of the Parmesan, the flour, the pepper, and garlic powder.
  3. In a large nonstick skillet, heat a few tablespoons of olive oil over medium heat.
  4. Dredge the chicken in the melted butter and then coat the chicken in the Panko-Parmesan mixture.
  5. Cook the chicken in the skillet, about 4 minutes per side, until it is crispy and cooked through.
  6. Remove the chicken from the skillet and set aside on a plate.
  7. Add the zucchini and minced garlic to the hot skillet (add a touch more olive oil if needed).
  8. Saute, scraping up the browned chicken bits, about 4 minutes or until tender. Add the remaining 2 tablespoons of Parmesan and season with salt and pepper to taste.
  9. Serve the chicken alongside the zucchini.
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