prep time: 20 minutes
cook time: 30 minutes
total time: 50 minutes
makes 6 servings

ingredients
1/3 c honey
4 cloves garlic, minced
1/3 c soy sauce
1/3 c ketchup
1 T oregano
1 T parsley
1 tsp sesame oil
2 T canola oil
4-6 bone-in (or bone out), chicken thighs
salt & pepper, to taste
sesame seeds (for garnish)
sliced green onions (for garnish)

directions

  1. in a small mixing bowl, combine honey, minced garlic, soy sauce, ketchup, oregano, parsley, red pepper flakes, and a dash of sesame oil. add about 1/3 c water. mix and set aside.
  2. heat the instant pot in saute mode.
  3. add canola oil to the pot.
  4. season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2-3 minutes per side. scrape the bottom of the pot well to avoid burn notice. can even add some cooking wine to help deglaze.
  5. add the prepared honey garlic sauce to the pot; cover, lock the lid, and set to seal.
  6. cook in poultry mode for 20 minutes. (it takes about 10 minutes for the pressure cooker to get to full pressure.)
  7. turn off the pot and quick release, about 5 minutes.
  8. transfer chicken to a serving plate and spoon the sauce over the chicken.
  9. garnish with toasted sesame seeds and green onions.
  10. serve hot !

source

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crockpot tikka masala

April 13, 2020

prep time: 10 minutes       cook time: 7-8 hours       total: 7 hours 10 minutes – 8 hours 10 minutes        servings: 8-10easy-chicken-tikka-masalaimg_8253

ingredients
5-8 frozen chicken breasts
1 large onion, diced
1 14.5 oz. can diced tomatoes
1/3-1/2  15 oz. jar of patak’s tikka masala curry simmer sauce (medium spice level)
1.5 c heavy cream
1 T basil
salt and pepper, to taste
cilantro (optional)

directions

  1. in a large crockpot, place frozen chicken breast, onion, tomatoes, and tikka masala sauce.
  2. cook on low for 7-8 hours.
  3. about 30 minutes before serving, shred chicken with two forks, and add heavy cream. add salt and pepper to taste.
  4. serve over rice and garnish with cilantro.

source

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slow cooker chili mac

December 8, 2019

prep time: 15 minutes      cook time: 6 hours      total time: 6 hours 15 minutes       servings: 6chili-mac_exps_tohdj20_13394_e08_07_3b-696x696

ingredients
1 lb. lean ground beef, cooked and drained
1 (16 oz.) can beans, undrained
2 large green bell peppers, chopped
1 large onion, chopped
1 (8 oz.) can tomato sauce (could also substitute with diced tomatoes and some spaghetti sauce)
1 (16 oz.) can of corn
2 T chili seasoning mix
2 garlic cloves, minced
———————————-
1 pkg. elbow macaroni, cooked and drained
salt and pepper to taste
shredded cheese, sliced jalapeno pepper, sour cream, and salsa (optional)

directions

  1. in a slow cooker, combine the first 8 ingredients (above dotted line).
  2. cover and cook on low for 6 hours or until heated through.
  3. stir in macaroni.
  4. season with salt and pepper.
  5. if desired, top servings with cheese, jalapeno, sour cream, and salsa.

source – taste of home, december/january 2020

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prep time: 15 minutes       cook time: 30 minutes (if you don’t let it simmer for hours), 2-3 hours (if you want to let the tastes meld)20141204-slow-roasted-bolognese-01

ingredients
3 T EVOO
1 medium onion, minced (about 1/2 c)
1 medium carrot, peeled and cut in coins
1/2 c celery, minced
2 tsp kosher salt
1 lb ground beef
1 lb ground pork
1/2 c dry red wine
1 can tomato paste
2 14-oz. cans diced tomatoes
4 dried bay leaves
ground pepper, to taste

directions

  1. heat olive oil in a 3 to 4-quart pan over medium heat. stir in the onion, carrot and celery, season them lightly with salt and cook, stirring, until the onion is translucent.
  2. crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
  3. pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 minutes.
  4. stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.
  5. cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. this will take about 2-3 hours – the longer you cook it, the better it will become. (most likely, a noticeable layer of oil will float to the top toward the end of cooking. once finished, the oil can be removed with a spoon or reincorporated into the sauce, which is what is traditionally done.)

source

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prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4summer-smoked-salmon-chowder-f5730d10-0619_horiz

ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces

directions

  1. season salmon with salt and pepper and set aside.
  2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
  3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
  4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
  5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

sourcemartha stewart living, july/august 2019

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