Month: January 2020

Categories
appetizer chicken

Instant Pot Garlic Parmesan Chicken Wings

These Instant Pot Garlic Parmesan Chicken Wings are going to be your new favorite chicken wing recipe! They’re tender on the inside, crispy and golden on the outside, and there’s no frying involved.

Servings: 12 servings

Ingredients
To Toss Before Pressure Cooking:
  • 3 pounds chicken drumettes/wings (whichever you prefer) *See Note
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup water

To Toss Before Baking:
  • 5 large garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ teaspoon salt

To Toss Before Serving:
  • 1/3 cup Parmesan cheese
  • ½ teaspoon salt
  • 2 tablespoons parsley (optional)

Instructions
  1. Add the drumettes to a large mixing bowl and toss with garlic powder, onion powder and 1 teaspoon salt and pepper.
  2. Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom of the Instant Pot.  Add the chicken wings, seal the lid, and pressure cook on high pressure 6 minutes (the IP will take 15-17 minutes to come to pressure).  Meanwhile, move your oven rack to the middle position and preheat the oven to 525 degrees F.
  3. When pressure cooking is complete, carefully do a Quick Release of the pressure. It normally takes 2-3 minutes to release pressure.
  4. Remove wings from the IP and place in a large bowl.  Add the melted butter, olive oil, minced garlic, and salt to a small bowl and stir together.  Pour over cooked chicken wings and toss.
  5. Place the chicken wings skin-side down on a parchment-lined baking sheet, and bake for 8 minutes. Then broil 2-3 more minutes without opening the oven.
  6. Remove the wings from the oven and toss with parmesan cheese, salt and parsley while still hot.  Serve and enjoy.

For full information kindly visit tasteandsee.com.
Categories
appetizer dinner soup

CREAMY BUTTERNUT SQUASH SOUP

Yield: 4-6

INGREDIENTS
  • 2 tablespoons olive oil
  • 1 lb butternut squash, peeled, seeded, and diced
  • 1/2 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 large carrot, peeled and diced
  • 1 tablespoon garlic, minced
  • 1 small granny smith apple, peeled, cored and diced
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of nutmeg
  • 5 cups vegetable stock
  • 1/2 cup heavy cream
  • salt to taste

INSTRUCTIONS
  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot, stirring occasionally. Cook until somewhat softened and onion is starting to become translucent, about 15 minutes.
  2. Add garlic, stirring frequently, and cook for 2 more minutes.
  3. Add the squash, apple, cinnamon, ground ginger, and nutmeg to the pot. Cook for 4-5 minutes, stirring frequently.
  4. Add the apple cider vinegar and scrape up any browned bits on the bottom of the pot.
  5. Add 4 of the 5 cups vegetable stock and heavy cream. Bring to a boil, then reduce down to a simmer.
  6. Cover the pot and simmer for 1 hour, until squash and carrots easily fall apart when cut with the side of a spoon.
  7. Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add the last cup of stock if necessary to reach desired consistency and salt to taste.

For full information kindly visit aberdeenskitchen.com.
Categories
japanese food maindish

Oyakodon (Japanese Chicken & Egg Rice Bowls)

Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!

Servings: 3

Ingredients
  • ⅔ cup dashi stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces)
  • 1 medium onion (thinly sliced)
  • 2 large eggs (beaten)
  • 2 1/2 cups Steamed medium grain rice
  • 1 scallion (chopped)

Instructions
  1. In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.
  2. Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.
  3. Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
  4. Serve over freshly steamed rice and garnish with chopped scallions.

For full information kindly visit thewoksoflife.com.
Categories
appetizer Cheese spinach

Spinach Artichoke Bread Recipe

Spinach Artichoke French Bread – a deliciously cheesy appetizer!! French bread covered in cheeses, sour cream, spinach, artichokes, and seasonings! SO yummy!

Servings 16

Ingredients
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8 oz cream cheese divided
  • 1 cup Parmesan Cheese
  • 1 tsp minced garlic
  • 1 cup spinach frozen, thawed and drained
  • 8 oz artichoke hearts drained and chopped
  • 1 cup mozzarella cheese
  • 1 French bread loaf

Instructions
  1. Preheat oven to 350.
  2. Mix sour cream, mayo, cream cheese, 1 cup Parmesan cheese, and garlic until smooth. Stir in artichoke hearts and spinach.
  3. Place bread, cut sides up, onto a baking sheet lined with parchment paper. Spread the spinach artichoke mixture evenly over the bread slices. Top with mozzarella cheese.
  4. Bake for 10 minutes, broiling for the last minute.
  5. Serve warm.

For full information kindly visit lilluna.com.
Categories
appetizer chicken

Easy Crockpot Chicken Enchilada Chili

A simple and tasty creamy slow-cooked chicken enchilada chili. No cream of “x” soups needed!

Servings: 6 servings

Ingredients
  • 1 can (10 ounces) red enchilada sauce*
  • 1 can (14.5 ounces) petite diced tomatoes with green chilis**
  • 1 can (15 ounces) chili beans in mild chili sauce
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (15 ounces) corn drained
  • 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
  • 1 cup chicken stock or chicken broth (for a thinner chili, use 2 cups)
  • 1 package (8 ounces) cream cheese, very soft

Seasonings
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 tablespoons chili powder
  • Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

Instructions
  1. In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
  2. I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I’m cooking this on high (cooks faster/more evenly in my crockpot).
  3. Add in the chicken stock and all of the seasonings. Stir well.
  4. Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
  5. Remove the chicken from the crockpot and shred in another bowl using two forks.
  6. Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
  7. Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
  8. Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!

For full information kindly visit chelseasmessyapron.com.
Categories
salad Vegan

Nutty Green Veggie Crunch Salad

This nutty green veggie crunch salad ranks among my all-time favorite recipes. It’s chock-full of nutritious green vegetables and so, so fun to eat. The best of both worlds wrapped up in one crisp, refreshing salad!

Servings 4

Ingredients
Salad
  • 1/2 large head romaine, washed, patted dry, and shredded
  • 1/2 to 3/4 large head green cabbage, cored and shredded
  • 2–3 mini cucumbers, thinly sliced
  • 1 bunch scallions, ends trimmed and thinly sliced
  • 1/2 to 1 bunch cilantro, stemmed and finely chopped
  • 1 cup shelled edamame*
  • 1/2 cup chopped peanuts, almonds, or sunflower seeds (or a mix of all three—my favorite), plus more for topping
  • 2 tablespoons sesame seeds (optional)

Nutty Sesame Dressing
  • 3 tablespoons creamy peanut butter, almond butter, or sunflower butter
  • 1 1/2 tablespoons pure maple syrup
  • 1 1/2 tablespoons tamari**
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons toasted sesame oil

Instructions
  1. For the salad: Add all salad ingredients to a large serving bowl.
  2. For the dressing: In a medium mixing bowl, vigorously whisk together all dressing ingredients until completely smooth and emulsified.
  3. Pour as much of the dressing over the salad as desired, and toss to coat.
  4. Serve immediately and top with more nuts and seeds, if desired.

For full information kindly visit blissfulbasil.com.
Categories
pasta Vegan

VEGGIE LOVER’S BAKED RIGATONI

Veggie Lover’s baked rigatoni packed full of delicious vegetables and two kinds of cheese. A delicious vegetarian pasta recipe!

YIELD: 6-8 SERVINGS

INGREDIENTS
  • 5 oz container of fresh spinach (or 4-6 cups of loose spinach)
  • 10 oz container of cherry tomatoes
  • 1 large onion, diced
  • 2 portobello mushroom caps, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, diced
  • 9 cloves of garlic, minced
  • 1 lb rigatoni pasta
  • 25 oz pasta sauce (I used mushroom flavor)
  • 1 teaspoon salt
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1 3/4 cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • olive oil

INSTRUCTIONS
  1. Preheat oven to 400 degrees
  2. Toss cherry tomatoes with 1/8 cup of olive oil and place in an even layer on a baking sheet
  3. Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst
  4. Cook Rigatoni according to instructions and set aside
  5. In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil
  6. Sautee on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down
  7. Add spinach and wilt (2-3 minutes)
  8. Add sauce and stir well
  9. Add the cooked tomatoes to the sauce with the other veggies
  10. Mix the mozzarella and parmesan cheeses together in a bowl
  11. Add 1 cups of cheese mixture to the sauce/veggie skillet and stir
  12. Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish
  13. Top with remaining cheese
  14. Bake at 425 degrees for 10 minutes, or until cheese is bubbly and beginning to brown

For full information kindly visit buildyourbite.com.
Categories
appetizer chicken dinner mexican

Creamy Poblano Chicken Enchiladas

Chicken rolled up in corn tortillas and topped with a creamy poblano-cilantro sauce. The richness of the sauce is balanced by the fresh herbs and squeeze of lime juice just before serving. A store-bought rotisserie chicken makes these easy to make.

Yield: 12 enchiladas

INGREDIENTS
  • 3 tablespoons unsalted butter, divided
  • 3 cloves of garlic, peeled and smashed
  • 2 poblano peppers, seeds and stems removed and chopped
  • 1/4 cup all-purpose flour
  • 1 1/4 cup chicken broth
  • 1 1/4 cup whole milk
  • 1/2 cup chopped cilantro
  • 1 teaspoon kosher salt
  • 4 cups shredded rotisserie chicken
  • 12 corn tortillas, warmed (see note)
  • 8 ounces shredded pepper jack cheese
  • Juice of 1/2 lime
  • 1 tablespoon chopped cilantro, for garnish

INSTRUCTIONS
  1. In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook them in the butter until they’ve softened, about 10 minutes.
  2. Add 2 tablespoons of butter and, once it’s melted, sprinkle the flour over the top of the peppers and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.
  3. Add chicken broth and stir until there are no clumps of flour. Using an immersion blender (see note), puree the mixture until smooth. Bring the mixture to a simmer. Add the milk and stir. Keep the sauce at a low simmer (don’t let it boil) and stir until it’s thickened. You know it’s ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro and salt, stir, and turn off the burner.
  4. Preheat the oven to 375°F. While the oven is preheating, assemble the enchiladas. Coat the bottom of a 9×13″ baking dish with a light layer of sauce. Place some shredded chicken on a tortilla, roll it up and place it in the baking dish. Repeat with the rest of the tortillas and chicken.
  5. Pour the sauce over the top of the tortillas in the baking dish. Sprinkle the shredded cheese in an even layer on top. 
  6. Bake the enchiladas, uncovered, for 15 to 20 minutes or until the cheese has melted and the sauce is bubbling. Squeeze lime juice over the top of the enchiladas and garnish with cilantro before serving.

For full information kindly visit girlgonegourmet.com.
Categories
chicken dinner noodles soup

Creamy Instant Pot Chicken Noodle Soup Recipe

This Creamy Instant Pot Chicken Noodle Soup Recipe is a healthy dinner recipe that’s easy enough for any day of the week! It’s made in the pressure cooker which means BIG flavour and quick cooking. Loaded with vegetables and easily made dairy free or vegetarian.

Servings: 4 servings

Ingredients
  • 3 large carrots peeled and sliced (not too thin)
  • 2 ribs celery sliced
  • 1 cup chopped spinach
  • 1 boneless skinless chicken breast chopped (fresh or frozen)
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 1 cup short pasta such as Ditalini or Orzo
  • 1 cup 1% milk
  • 2 tablespoons corn starch

Instructions
  1. To the Instant Pot, add carrots, celery, spinach, chicken, parsley, salt, thyme, garlic powder, black pepper and chicken broth. Stir well.
  2. Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on High pressure, and use the arrows to select a cook time of 4-5 minutes (4 minutes for veggies with more bite, 5 minutes for tender veggies). It will take about 10 minutes to come to pressure and start counting down.
  3. When the cook time is over, turn the Instant Pot off. Do a quick release of the pressure and open the lid.
  4. Turn the Instant Pot to saute and add the pasta. Cook and stir for 4-5 minutes until pasta is al dente.
  5. Whisk together the milk and corn starch and stir into the soup.. it will thicken immediately and continue to thicken as it sits and cools. Serve.

For full information kindly visit thereciperebel.com.
Categories
salad Vegan

Pear & Gorgonzola Salad

This pear and gorgonzola salad combines crispy lettuce leaves with the sweetness of pear and the acidity of cheese to reach the perfect bite.

Servings: 4 side salads

Ingredients
For the salad dressing
  • 3 tbsp olive oil
  • 1.5 tbsp apple cider vinegar
  • 1/2 tsp honey or agave
  • 1/2 tsp Dijon mustard
  • 1/4 tsp oregano
  • salt and pepper to taste
  • Squeeze of lemon juice

For the salad
  • 2 cups wild lettuce mix or arugula
  • 1 small pear diced
  • 3 tbsp crumbled gorgonzola or blue cheese
  • 2 tbsp chopped walnuts lightly toasted
  • 2 tbsp dried cranberries roughly chopped

Instructions
  1. Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
  2. To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
  3. Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
  4. Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached.
  5. Serve immediately.

For full information kindly visit afoodloverskitchen.com.