Instant Pot Butter Chicken

Instant pot BUTTER CHICKEN 

1 lb boneless, skinless chicken breast or chicken thighs

1 medium onion, diced

2 tsp coconut oil

4 cloves garlic, finely minced

1 tsp fresh ginger, finely minced

1 tsp coriander

1 tsp cumin

1 tsp cardamom

½ tsp salt

¼-1/2 tsp cayenne pepper (optional)

1 (14oz) can coconut milk (full fat, please)

1 (6oz) can tomato paste

juice of 1 lime

¼c Cilantro, or to taste

INSTRUCTIONS

1. In the Instant Pot, use the saute setting & heat coconut oil. Add onion and sauté until translucent and fairly tender. Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.
2. Add chicken and mix to incorporate sauce and meat.
3. Cook on manual for 10 minutes with a natural release.
4. Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with your favorite vegetable, rice, or naan.

Recipe adapted from SlowCooker to InstantPop from One Lovely Life by Anna Bergevin.

Jambalaya

1 pkg. Vigo Red Beans & Rice, cooked per package directions
olive oil
2 cloves garlic, minced
2 stalks celery, chopped
1 small onion, chopped
2 bell peppers, chopped
1 Andouille sausage, sliced
1 c. shrimp, deveined and tails pulled off --raw or cooked is fine (I like the salad-size so they're small)
parsley (for garnish-optional)

Get beans & rice going in a large saucepan per the packaging directions.  Put a small amount of olive oil in a frying pan/cast iron skillet and get it hot.  Add garlic and chopped veggies, and cook until onions are translucent, and peppers are soft.  Add sausage slices and turn when browned.  When rice is finished, incorporate veggies and sausage into the rice.  Add the shrimp at the very end; it will only need to warm through quickly since it's already cooked, although you could use raw shrimp and cook it with the sausage if desired.

I came up with this one on my own!

Chicken Picatta

2 boneless, skinless chicken breasts, butterflied and cut in half
breadcrumbs/Parmesan cheese (or a mixture for dredging)
3 Tbs butter
6 Tbs olive oil
Lemon Pepper & salt (to taste)
2 cans chicken broth
1/2 medium onion
2 cloves garlic
8 oz. Uncooked pasta OR 1 c. rice
1 lemon
1 - 8 oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts drained
1/4 c. capers, drained and rinsed
Chopped fresh parsley and grated parmesan cheese (optional)

Season chicken with salt and lemon pepper, dredge in breadcrumbs/Parmesan, and shake off any excess.  Melt butter with olive oil; when it starts to sizzle add two pieces chicken and cook for 3 minutes on each side.  Repeat with remaining two pieces of chicken.  Set aside for later.

Dump out soiled butter/oil mixture and add chopped onion and garlic to large skillet (add more oil if needed).  When onions are soft, pour chicken broth into skillet and heat until comes to a boil.  Add pasta/rice (if using long noodles, break into smaller pieces) to the broth mixture and cook uncovered 7-8 minutes until tender (for pasta) or covered for rice (for cook time, follow the guidelines on your rice package).

Zest lemon rind and then juice lemon to measure at least 2 T (you can add up to 1/3 c. of the lemon juice if you like it more lemony).   Add zest, lemon juice and cream cheese to skillet, stir until cream cheese is fully incorporated.  Add chicken and artichokes to skillet.  Cook covered, 1-2 minutes or until heated through. 

Remove from skillet, add capers (optional) and garnish with  parsley, more Parmesan cheese, or both!


Recipe adapted from Julie Mickelson (one of my very favorite people to work with!)

Crock Pot Creamy Chicken

1/2 stick butter

1 pkg. Italian dressing

2-3 cloves chopped garlic

1 can cream of chicken soup (cream of mushroom works too)

8 oz. cream cheese, softened

mushrooms and/or onions (if desired)

Place chicken in crock pot on low.
Melt 1 stick in butter in crock pot. Place first layer of chicken in the melted butter and sprinkle half of the Italian Dressing mix over the top. Place the rest of the chicken in on the previous layer and sprinkle the rest of the dressing packet over the top. Mix together can of soup & cream cheese. When smooth, pour over chicken. Cook on low for four hours. Serve over rice or noodles. Can be topped with sautéed onions and mushrooms if desired (I usually "desire"). These can also be added into the CrockPot itself, but I prefer the flavor and texture of the sautéed ones.

Recipe adapted by me from Ivins Ward Cookbook.

Chicken & Rice

Chicken
1 pkt Onion soup mix
1 cup rice
3 cup broth
Cream of chicken soup

Place Chicken in 9 x 13 pan. Sprinkle with Onion Soup Mix & rice. Mix chicken broth & Cream of Chicken Soup and pour over chicken & rice.

Cover with foil and bake 2 hours at 350*

Recipe from my great SIL, Amy Warby.

Santa Rosa Valley Salad

I 

• 1 Box seasoned long grain and wild rice mix (like Uncle Ben’s)
• 1 Chicken breast, cooked and diced OR 1 can of cooked chicken meat (omit easily for veggie version)
• 4 Green onions, chopped
• 1 can artichoke hearts, chopped
• 1 (red/yellow/orange) bell pepper, diced
• 3 oz. Chinese pea pods, ends removed
• 1 C. Chopped pecans, toasted
• 1 C. cherry/grape tomatoes

Dressing:
• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil

Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions. Mix with all salad ingredients except pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours. Before serving, add pecans.

Recipe adapted from Cousin Annie