Instant Pot Butter Chicken

I was remiss in not staging this picture in a more appetizing way. With our rush to eat this magnificent Instant Pot Butter Chicken, I didn't even think about it. I quickly snapped a photo of my husband's plate before he devoured it. :)  Whenever you read a recipe and all of the ingredients sound so amazing and savory, it's definitely a recipe worth making. More than once. 

Ingredients:

- 1, 14 oz. can diced tomatoes

- 3 cloves of garlic, chopped small

- 1 tsp. ground ginger

- 1 tsp. turmeric

- pinch red pepper flakes (more if you really like heat)

- 1 tsp. paprika

- 1/2 tsp. salt

- 1 tsp. garam marsala

- 1/2 tsp. cumin

- 1 lb. boneless skinless chicken breast (feel free to use thighs as well)

- 3 oz. butter

- 4 oz. heavy cream

- 1/3 cup cilantro

In your Instant Pot, add all of the ingredients, except for butter, cream, and cilantro. Select manual, and cook at high pressure for 9 minutes (for thicker chicken breasts). After it's done, let the steam natural release for about 5 minutes, and place a towel over the release vent and do a quick release. Remove chicken and set aside (*you can make sure the chicken is done by inserting a food thermometer into the thickest part of the breast. It should read at least 165 degrees Fahrenheit.)

Transfer diced-tomato mixture to a food processor, or blender. Pulse until most of the mixture is smooth (a few lumps of diced tomatoes are yummy). Add butter, cream, and cilantro and stir until combined. Plate chicken over cauliflower rice, zucchini noodles, or rice; and spoon savory sauce on top. Eat up, enjoy, and go back for seconds! If you'd like a printer-friendly version of this recipe, Click Here. 

"The best part of any meal is seconds." - Anonymous

Oven-Baked Tacos

Taco lovers will melt over these oven-baked tacos with the cheese baked right in! That first heavenly bite of melted cheese with perfectly seasoned taco meat will make you instantly look forward to that second taco!

Ingredients:

- 1 lb. ground turkey or ground beef
- 1/4 cup fat-free refried beans
- 1 envelope taco seasoning
- 4 oz. tomato sauce
- 6 hard taco shells 
- 4 oz. shredded cheddar cheese

Toppings: Whatever you desire!

- lettuce
- salsa
- onions
- tomatoes
- sour cream
- chives

Preheat oven to 375 degrees. 

Over medium-high heat, brown turkey and drain any fat. Add taco seasoning, refried beans, and tomato sauce, stirring until combined. Spray 9x9 pan with cooking spray. Spoon taco filling into taco shells and line them side by side in the pan. Sprinkle cheese over each taco and bake, uncovered, for 13 to 15 minutes. Remove from oven and top with favorite taco toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If you have a problem, let's taco about it." - Anonymous

Pasta, Chickpea, and Chicken Soup with Pesto

Adding a spoonful of homemade pesto and a pinch of parmesan cheese to a bowl of this soup before eating elevates the flavors so much, you find yourself going back for a second bowl. :) 

Ingredients:

- 8 Tbs olive oil, divided
- 1 cup chopped leeks
- 1 cup chopped carrots 
- 6 cups chicken broth or homemade bone broth
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup orecchiette pasta
- 2 cups shredded or chopped chicken breasts or rotisserie chicken
- 1, 15 oz. can chickpeas, drained and rinsed
- 1 Tbs lemon juice
- 1/3 cup raw almonds
- 1 cup packed fresh basil leaves
- 3/4 cup flat-leaf parsley

Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat. Add leeks and carrots and let sauté for about 5 minutes, stirring often. Add broth, salt and pepper. Let simmer about 10 minutes until leeks and carrots are tender. 

Bring broth to a boil and add orecchiette. Stir occasionally, until almost tender, about 10 minutes. Reduce heat and stir in chicken and chickpeas, and cook until pasta is tender and chicken and chickpeas are heated through. Remove from heat. 

Meanwhile, combine lemon juice, almonds, basil, parsley, and remaining 7 tablespoons of olive oil in a food processor. Process until smooth. Serve soup topped with a spoonful of fresh pesto and enjoy! If you'd like a printer-friendly version of this recipe, Click Here. 

"The fall season brings beautiful leaves, cozy sweaters, 

and hot flavorful soups." - Me

Spinach and Artichoke Stuffed Salmon

Spinach and artichoke dip? Yes please!!! This incredible pan-seared stuffed salmon is so quick and easy to make, not to mention, completely mouthwatering!

Ingredients:

- 2, 6 ounce wild-caught salmon

- 2 Tbs olive oil

- salt and pepper

- Spinach and artichoke dip (you can find many recipes to make this homemade, or if you're in a time crunch, buy it already prepared.)

- 1 Tbs butter

In a large skillet, add olive oil and heat over medium-high heat. Sprinkle salt and pepper on each salmon. With a sharp knife, cut a slit on the side of each salmon to create a pocket. Fill pocket with two tablespoons of spinach and artichoke dip. Place salmon in the skillet, skin side down, and let it sear for about 4 to 5 minutes. Carefully turn over and add 1 tablespoon of butter. Let cook another 2 minutes (or until salmon done to your liking). Remove salmon to a plate and enjoy with a few side dishes! The sides in this picture are mashed yellow cauliflower and sautéed asparagus. For a printer-friendly version of this recipe, Click Here.

"Remember, you only live once. Take care of your body so your 

journey will be a long one." - Anonymous

Basil Hummus

Thanks to our daughter for this delicious basil hummus recipe, my husband and I have our dinner for tonight! Addicting and healthy.... just what I love! 

Ingredients:

- 2 cans of chickpeas (garbanzo beans), drained

- 1, 8 oz. jar artichoke hearts, drained

- 1/2 to 3/4 cup fresh basil 

- 1 Tbs white wine vinegar

- 1 Tbs lemon juice

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 2 garlic cloves

- 1/4 cup olive oil

Blend all ingredients, except olive oil, in a food processor and process until smooth. Slowly drizzle in olive oil while the processor still running. Enjoy!!! 

If you'd like a printer-friendly version of this recipe, Click Here.

"A garden is not a garden without fresh herbs!" - Anonymous 

White BBQ Chicken Grilled Cheese Sandwich

Move over regular grilled cheese, there's a new sandwich in town, and it comes with the tastiest homemade white BBQ sauce that will have your palate dancing for joy! 

Ingredients:

- 1 Tbs butter

- 2 slices bread (I used 12-Grain bread)

- 2 slices gouda cheese

- 1/4 to 1/3 cup pulled cooked chicken (I tore up a rotisserie chicken. Mmmm!)

- 1 to 2 Tbs white BBQ sauce (see recipe below)

White BBQ Sauce: (refrigerate leftovers for future sandwiches!)

- 1 cup mayonnaise

- 1 Tbs white wine vinegar

- 1 Tbs onions, diced

- 1 Tbs jalapeños, diced

- 2 Tbs water

- 1/2 Tbs Dijon mustard

- 1/2 tsp. salt

- 1 tsp. sugar

- 1 tsp. Worcestershire sauce 

Combine.

Heat a large skillet over medium heat. Butter one side of each slice of bread and place one slice in the skillet, buttered side down. Top with cheese, chicken, and one to two tablespoons of the white BBQ sauce. Place the other slice of buttered bread on top, butter facing up. Grill until golden brown on both sides. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The best things in life have sauce on them." - Anonymous

Chicken, Shrimp, and Rice Stew

This flavorful stew boasts both rich hearty flavors yet tastes light and fresh all at the same time. Using basmati rice that has been broken into very small pieces by a food processor, it becomes a thickening agent for this dish, turning soup into a creamy stew in minutes.

Ingredients:

- 1 lb. boneless skinless chicken breast, cubed

- 1 tsp. salt

- 1/2 tsp. pepper

- 2 Tbs fish sauce

- 2 Tbs olive oil

- 1/2 of a large onion, chopped small

- 2 tsp. garlic, minced

- 1 tsp. ground ginger

- 1 cup basmati rice

- 8 cups water

- 1 cup bok choy, chopped

- 3/4 cup bok choy leaves, chopped
- 2 cups frozen  peas

- 1 lb. medium to large cooked shrimp, (cut in half)

- 3/4 cup cilantro, chopped

- 1/2 cup scallions, chopped small

- 2 tsp. fresh lime juice, optional

Place chicken in a large bowl. Sprinkle with salt, pepper, and drizzle with fish sauce. Set aside.

In a mini food processor, spice grinder, or coffee grinder, add basmati rice. Process until the rice is broken into very tiny pieces. Set aside.

Heat a large stock pot or dutch oven on the stove over medium heat. Add olive oil. Add onions, garlic, and ginger. Cook until fragrant and the onions and garlic begin to brown (about 2 minutes). Add the chicken. Stir until chicken is browned and almost done, with a touch of pink still left in the middle of each piece. (Continuing to cook the soup will finish cooking the chicken). Add rice and water, stirring often, so the rice doesn't stick to the bottom of the pot. Increase the heat to high, bring to a boil, and cook about 5 minutes. Reduce heat to medium, and continue cooking until rice is tender and liquid has thickened. Stir in bok choy, bok choy leaves, and peas. Cook until the chopped bok choy are tender. Add shrimp, cilantro, scallions, and lime juice. Cook until heated through. Enjoy! 

If you'd like a printer-friendly version of this recipe, Click Here.

"The only real stumbling block is fear of failure. In cooking, you've got 

to have a what-the-hell attitude." - Julia Child

Lenten Appetizer and Entrée Recipes

No-stress delicious Lenten appetizer and meal recipes for you 

to enjoy and share!

- Dill Pickle Cream Soup with Potatoes and Carrots

- Coconut-Curry Collard Greens with Sweet Potato

- Butter-Basted Halibut with Curried Cream Corn

- Quinoa and Broccoli Casserole

- Eggplant Tomato Lasagna

- Seared Scallops with Avocado Parmesan Vegetable Spaghetti

- Pizza Frittata

- Bay Scallop and Tarragon Chowder

- Instant Pot Butternut Squash Soup

- Spinach and Artichoke Stuffed Salmon

- Brown Butter Lobster Bisque

- Creamy Caribbean Sweet Potato Soup

- Chickpea Vegetable Stew

- Shrimp and Broccoli Rolls with Peanut Sauce

- Oyster Soup

- Shrimp Fried Cauliflower Rice

- Lobster Roll Tacos

- Lobster Cup Sensations

- Spaghetti Squash Shrimp Scampi

- Tuna Ceviche

- Pan-Seared Tuna Steak

- Poached Lobster Tails in Spicy Ginger Broth

- Shrimp and Potato Corn Chowder

- Creamy Potato Leek Soup

- Swordfish and Scallops with Creamed Purple Cauliflower

- Mahi Mahi with Pink Peppercorn Tropical Salsa

- Crab Cakes

- Sheet Pan Salmon

- Roasted Red Pepper and Ricotta Soup

- Creamy Purple Potato Soup

- Baked Mahi Mahi over Creamed Spinach

- Breakfast Enchiladas

- Tomato Basil Corn Salad with Miso Shallot Dressing

- Sweet Potato and Quinoa Pilaf

- Sesame Soy Scallops

- Flounder Mediterranean

- Salmon in Smoky Tomato Sauce

- Tuna and Roasted Potato Salad with Avocado Buttermilk Dressing

- Tomato Basil Pasta Soup

- Tomato Zucchini Soup

- Creamy Butternut Squash Soup

- Parmesan-Topped Asparagus Soup

- Avocado Soup with Jumbo Lump Crab

- Tomato Asiago Frittata with Sauteed Arugula and Mushrooms

- Mustard Green Pesto Egg Sandwich

- Tabbouleh Salad

- Spinach Ricotta Dumplings

- Crab Salad

- Ginger-Glazed Mahi Mahi

- Mayo and Panko Mahi

- Penne Pasta with Asparagus and Pistachios

- Avocado Egg Cups

- Eggplant Mozzarella

- Orange Marmalade Shrimp Salad

- Butter-Basted Seasoned Rockfish

- Apple Cranberry Salmon Salad

- Orange-Glazed Salmon with Citrus Salad

- Smoked Salmon Salad with Dill Mustard Lemon Sauce

- Mixed Greens and Mushroom Frittata

- Honey Grilled Shrimp with Creamy Cole Slaw

- Apple Kale Salad

- Fabulous Fish Tacos

- Sweet Potato and Chickpea Cakes with Avocado Salsa

- Bourbon and Brown Sugar Salmon

- Seasoned Scallops with Quinoa

- Watermelon Caprese Salad

- Spinach Lasagna Roll-Ups

- Flounder Florentine

- Lobster Risotto 

- Mini Quiche(minus the bacon)

SUPER BOWL 2018 - FOOD! FUN! FOOTBALL!

Who are we kidding? We all know one of the best things about watching the Super Bowl is all the scrumptious food we get to devour! Here are a few amazing ideas for your Super Bowl party that will definitely score a touchdown with your friends and family! 

EASY INSTANT POT IDEAS -

Zuppa Toscana

Instant Pot Rigatoni and Meatballs

Instant Pot Honey Sesame Chicken

Instant Pot Pulled Pork and Slaw Sandwich

BBQ Chicken Wings

SOUPS AND CHOWDERS -

Creamy Purple Potato Soup

Brown Butter Lobster Bisque

Creamy Caribbean Sweet Potato Soup

Slow Cooker Italian Sausage Cheese Tortellini Soup

Oyster Soup

Shrimp and Potato Corn Chowder

Tomato Basil Pasta Soup

Creamy Avocado Soup with Jumbo Lump Crab

Roasted Red Pepper and Ricotta Soup

Butternut Squash and Kale Chicken Soup

Bacon Cheddar Creamy Cauliflower Soup

APPETIZERS -

Laura Lee's Shrimp and Grits

Shrimp Fried Cauliflower Rice

Spaghetti Squash Shrimp Scampi

Orange Marmalade Shrimp Salad

Bacon Brie Fillo Cups

Crab Cakes

Buffalo Chicken Dip

Spinach and Artichoke Cups

Taco Bites

Mozzarella Skewers

Cheesy Chicken Ring

Walnut and Blue Cheese Grape Bites

Mini Quiche

Prosciutto and Mozzarella Bruschetta

Creamy Crescent Chicken Rolls

Creole Potato Salad

Tomato Basil Corn Salad with Shallot Miso Dressing

Chicken and Sausage Penne Jambalaya

They say a picture is worth a thousand words, but I'm not sure if I could come up with that many adjectives to describe how amazingly delicious this easy skillet dinner tastes.

Ingredients:

- 6 oz. boneless, skinless, chicken breast, cut into small pieces
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbs olive oil
- 2 links Italian sausage, cut into small pieces
- 1 small onion, chopped
- 1/2 Tbs garlic, minced
- 1, 28 oz. can diced tomatoes, undrained
- 2 cups chicken broth
- 8 to 10 oz. penne pasta, uncooked
- 1 Tbs hot sauce, optional
- 2 green onions, chopped 
- fresh cilantro

TIP - I used chicken from a rotisserie chicken I had as well as fully cooked sausage. This cut the cooking time down to a minimum. I added it to the skillet after I sautéed the onions and garlic.

Season chicken with salt and pepper. Heat olive oil in a large skillet and add chicken and sausage. When it starts to brown, add onion and garlic and cook until onion is translucent. Add diced tomatoes, chicken broth, penne pasta, and hot sauce. Stir well. Cook for 15 minutes over medium heat until penne pasta is al dente (not too soft). Garnish with green onions and cilantro. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here. 

"Freely adding and tasting ingredients in your dishes is

 how you grow your palate." - Anonymous 

Instant Pot Zuppa Toscana

Zuppa toscana is a broad-based term meaning "soup in the style of Tuscany".  This is a copycat recipe similar to the recipe used at the Olive Garden restaurant. Made with Italian sausage, potatoes, heavy cream, kale, and other savory ingredients, it's just one of those soup recipes that you'll hold onto so you can make again and again.

Ingredients:

- 2 Tbs olive oil
- 1 lb. ground Italian sausage
- 1 cup diced sweet onion
- 5 garlic cloves, minced
- 1 tsp. dried oregano
- 5 medium/large russet potatoes, diced into about 1/4-inch thick pieces
- 6 cups low-sodium chicken broth, divided
- 4 to 6 cups chopped fresh kale, stems removed
- 1 cup heavy cream
- salt and pepper to taste
- 1/4 cup parmesan cheese, shredded, for garnish, optional

Turn the Instant Pot to Sauté mode. When it reads "hot", add olive oil. Add sausage and brown it for about 5 minutes, stirring and chopping up the sausage the whole time. Add the diced onion, garlic, and oregano. Combine and stir occasionally for about 2 minutes. Add 2 cups of the chicken broth to deglaze the pot, scraping the bottom for any sausage pieces that might be stuck to it. Add the potatoes and the remaining 4 cups of chicken broth. Close the lid, cancel Sauté mode and set to Manual (High Pressure) for 5 minutes. After cooking cycle ends, allow a 10 minute Natural Pressure Release. After 10 minutes, manually release the steam (using a towel to cover vent). Once steam is released, open lid and add kale. Stir well. Cover and let cook through and soften for about 3 minutes. Stir in heavy cream and sprinkle in salt, pepper, and parmesan cheese, if desired. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Vivere una vita bella. (Live a beautiful life.)" - Anonymous

Brown-Butter Lobster Bisque

I found an amazing recipe for lobster bisque! However, the recipe called for about six more ingredients and two more steps for the cooking process. I knew I could make the recipe a lot simpler; so no matter what your cooking level is, anyone could make and enjoy this amazing, creamy, bisque! 

Ingredients:

- 3 fresh lobster tails
- 1 tsp. salt
- 2 Tbs unsalted butter
- 1 small yellow onion, chopped
- 4 garlic cloves, chopped
- 1 cup parsnip, chopped
- 2 celery stalks, chopped
- 1/2 tsp. creole seasoning, optional (for a little kick)
- 1 tsp. Old Bay Seasoning
- 1/2 cup dry white wine
- 1 bay leaf
- 32 oz. seafood stock
- 1 cup cooked rice or quinoa
- 1/4 cup heavy cream
- cilantro and/or chives for a garnish

In a large dutch oven, boil enough water to cover lobster tails. Add salt, and once water comes to a boil, submerse lobster tails and let cook for around 6 minutes. Remove and place the lobster tails directly in an ice bath to stop the cooking. Once cooled, remove the lobster meat, chop into bite-sized pieces, and set aside. 

Spill water out of the dutch oven and add the butter. Cook butter over medium heat, stirring frequently, until it has melted and turned a rich golden-brown color. Add onions, garlic, parsnip, and celery. Turning heat to medium-high, cook for 5 to 6 minutes, stirring frequently, until the vegetables are tender. Add creole, Old Bay, white wine, and bay leaf. Cook for another 5 minutes. Add seafood stock and rice. Stir until heated through. Remove bay leaf. In batches, transfer soup to a blender. Remove center piece from lid so steam can escape. Using a towel to cover the lid, blend soup mixture until smooth. Repeat until all soup is blended. Pour blended soup back into the dutch oven and add heavy cream. Cook until heated through. Ladle soup in shallow bowls and add lobster meat. Garnish with cilantro or chives and enjoy! If you'd like a printer-friendly version of this recipe, Click Here. 

"A Sunday well spent brings a week of content." - Anonymous