melt in your mouth potatoes

October 23, 2020

prep time: 10 minutes
cook time: 45 minutes
total time: 55 minutes
makes 6 servings

ingredients
3 lbs. yukon gold potatotes, peeled
6 T butter, melted (or for dairy-free, use margarine)
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
1 c chicken broth
2-3 cloves garlic, peeled and crushed
2 T fresh chopped parsley

directions

  1. preheat oven to 475 degrees. cover a large rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
  2. in a small bowl, combine melted butter/margarine, thyme, rosemary, salt, and pepper.
  3. cut potatoes into 3/4 – 1 inch thick pieces or slices (either works). toss potatoes in butter mixture. arrange in a single layer on prepared baking sheet.
  4. roast potatoes for 30 minutes.
  5. add the broth (watch out, it may splatter a little bit ! i just left the baking sheet in the oven and pulled it out some in order to pour the broth in) and garlic to the pan and carefully return to oven.
  6. roast for an additional 15 minutes or until potatoes are tender.
  7. sprinkle with parsley and serve.

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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 !

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prep time: 10 minutes
cook time: 15 minutes
total: 25 minutes
servings: 4-6

ingredients
1 head of cauliflower
2-3 T extra virgin olive oil (EVOO)
2 tsp basil
2 tsp turmeric
2 tsp garlic powder
2 tsp garlic salt
3-4 cloves of garlic, minced (optional)
1 tsp paprika
1 tsp coriander
1 T salt
pepper

directions

  1. trim stem and leaves of cauliflower. rinse well.
  2. make a mixture with EVOO, basil, turmeric, garlic powder, garlic salt, paprika, coriander, salt, and pepper and brush evenly all over the head of cauliflower.
  3. add 1 cup water to the instant pot.
  4. then, put the cauliflower on a trivet into the instant pot.
  5. hit “pressure cook” and cook on “more” “high pressure” for zero minutes with quick release and don’t “keep warm.”
  6. once the timer rings (about 10-12 minutes later) on the instant pot, open the vent.
  7. once all the air is vented, open the lid and take the cauliflower out immediately, so it doesn’t continue cooking.

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prep time: 30 minutes       cook time: 45-50 minutes       total time: 75-80 minutes
makes 2 loaveszucchini-bread-slice
ingredients
1 1/4 c vegetable oil
2 c sugar
4 eggs
1 T vanilla extract
2 medium zucchini (about 3 c zucchini) –  [i used 4 small zucchini. the ones she used in the video were pretty big, even though she said 2 medium zucchini, so i figured 4 small would equal to the 2 large ones she used.]
3 c flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 c chopped nuts (optional)
directions
  1. preheat oven to 350 degrees. lightly grease 9×9 pan (or 2 loaf pans).
  2. whisk vegetable oil, sugar, vanilla extract, and eggs until smooth. (wet ingredients)
  3. shred zucchini (in food processor or using a shredder). place shreds in a kitchen cloth. wrap and squeeze excess water out. Set aside for later.
  4. mix flour, cinnamon, baking powder, baking soda, and salt until combined. be careful not to over mix. (dry ingredients)
  5. fold chopped nuts into zucchini.
  6. mix wet ingredients, dry ingredients, and nuts/zucchini just until combined.
  7. pour into pan(s) and bake for 45-50 minutes.
  8. cool for 15-30 minutes before serving.

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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.

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