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Keto Fried Chicken

Keto Fried Chicken

Ingredients 4 boneless skinless chicken thighs (about 18 ounces total) oil for frying Egg Wash: 2 large eggs 2 tablespoons heavy whipping cream “Breading”: 2/3 cup blanched almond flour 2/3 cup finely grated parmesan cheese 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/2 teaspoon cayenne Directions Add 1 to 2 inches of oil to a pot over medium-high heat.…

Cauliflower Instant Pot Soup

Cauliflower Instant Pot Soup

Ingredients 1 tablespoon olive oil 1 large yellow onion, diced 2 cloves garlic, minced 1 head cauliflower, coarsely chopped 1 green bell pepper, chopped (optional) 1 tablespoon onion powder salt and ground black pepper to taste 1 (32 fluid ounce) container chicken stock 2 cups…

Instant Pot Mashed Cauliflower with Garlic and Chives

Instant Pot Mashed Cauliflower with Garlic and Chives

Ingredients

1 large head cauliflower core removed and roughly cut into florets

1/2 tablespoon olive oil

4 cloves garlic smashed

1 1/2 cups chicken broth

1/2 tablespoon butter

1 tablespoon sour cream

1/2 teaspoon salt or to taste

1/4 teaspoon fresh ground pepper or to taste

1/2 cup freshly grated parmesan cheese

1/2 teaspoon chopped fresh chives plus more for garnish

Instructions

  1. Set instant pot to sauté.
  2. Add olive oil to instant pot and heat it up.
  3. Stir in smashed garlic cloves; mix and stir until garlic is golden brown on all sides, about 1 minute.
  4. Stir in chicken broth and cook for 1 minute.
  5. Turn off the “sauté” mode and place steamer basket inside your Instant Pot.
  6. Transfer prepared cauliflower to the basket inside the Instant Pot.
  7. Close the lid and set the valve to sealing.
  8. Set on manual setting and cook on high pressure for 3 minutes.
  9. Use the quick release function to release the pressure. Open up the lid half way and let stand 3 minutes. 
  10. Drain out all of the liquid and transfer the cauliflower and garlic to a food processor or blender. You can also put it in a large bowl and use a potato masher.
  11. Add butter, sour cream, salt, and pepper to the blender; process until blended and creamy. I recommend using the pulse function because you have more control over how creamy or chunky you want your mashed cauliflower.
  12. Transfer the cauliflower mixture to a mixing bowl or serving dish.
  13. Stir in parmesan cheese and chives. Taste for seasonings and adjust accordingly.
  14. Garnish with fresh chives and serve.

Source – Diethood.com

Instant Pot Sausage Gravy

Instant Pot Sausage Gravy

Ingredients 1 pound ground sausage 2 slices uncooked bacon, diced 1/2 cup chicken broth 1/2 cup all purpose flour 3 cups milk 1/2 tsp salt 1/2 tsp black pepper Homemade or canned biscuits Directions Prepare your biscuits and turn the oven on to bake them.…

Sheet-Pan Pork and Potatoes

Sheet-Pan Pork and Potatoes

Ingredients 1 1/4 pounds small red-skinned potatoes, halved or quartered 2 yellow and/or red bell peppers, sliced 1/4 cup fresh cilantro, chopped (leaves and tender stems separated) 5 tablespoons extra-virgin olive oil 1 1/2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 pork…

Macaroni and Cheese

Macaroni and Cheese

Ingredients

  • 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
  • 6 tablespoons salted butter
  • 1/3 cup grated yellow onion
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 3/4 cups heavy cream
  • 2 teaspoons Worcestershire sauce
  • 4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
  • 6 tablespoons salted butter
  • 1/3 cup grated yellow onion
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 3/4 cups heavy cream
  • 2 teaspoons Worcestershire sauce
  • 4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Directions

Preheat oven to 350°F. Prepare pasta according to package directions for al dente.

Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.

Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

Serves: 10

Source: Southern Living

Instant Pot Indian Butter Chicken

Instant Pot Indian Butter Chicken

Ingredients 1 1/2 pounds skinless, boneless chicken breasts (about 3), cut into 1-inch chunks Kosher salt and freshly ground pepper 2 cloves garlic, grated 1 teaspoon grated fresh ginger 1 teaspoon garam masala 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/8…

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Ingredients: 2 tablespoons toasted sesame oil or chili sesame oil 2 carrots, roughly chopped 2 stalks celery, thinly sliced 3 tablespoons finely chopped peeled fresh ginger 3 scallions, sliced Kosher salt and freshly ground pepper 1 pound thin chicken cutlets 4 cups low-sodium chicken broth…

Chicken Francese

Chicken Francese

Ingredients
1 pound boneless skinless chicken breasts
1 large Eggland’s Best egg, beaten
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Lemon Sauce:
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Lemon slices

Directions
Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.


In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.


For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.


Nutrition Facts
1 serving: 318 calories, 19g fat (3g saturated fat), 111mg cholesterol, 806mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 27g protein.

Source: Taste of Home

Stir-Fried Udon with Chicken and Vegetables

Stir-Fried Udon with Chicken and Vegetables

Ingredients 18 to 20 ounces fresh or frozen udon noodles 1/4 cup mushroom broth 2 tablespoons sake 2 tablespoons soy sauce 1 1/2 teaspoons sugar Kosher salt and freshly ground pepper 8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick 2 tablespoons vegetable oil…