Ingredients 2 lbs boneless skinless chicken breast 1 small onion, chopped 1/2 yellow bell pepper, chopped 2 tablespoons butter or ghee for Whole30 1 teaspoon cumin 1 teaspoon coriander 2 teaspoons garam masala 1 teaspoon turmeric 1/4 teaspoon cayenne pepper (or more to taste) 1 1/2 teaspoon sea salt 15 oz can diced tomatoes 1/2 cup full fat coconut milk 3 cloves garlic, minced 1 teaspoon grated fresh ginger Directions Set your …
Ingredients 1.5 lb center cut boneless pork chops 1/2 medium onion sliced 2 garlic cloves minced 2 tablespoons olive oil 1 cup heavy whipping cream 1 oz cream cheese 1/3 cup chicken broth 1/3 cup parmesan cheese 1/2 cup cheddar cheese 1 tablespoon Italian seasoning 1/2 teaspoon pepper salt to taste Directions Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large …
- 4 boneless skinless chicken thighs (about 18 ounces total)
- oil for frying
- 2 large eggs
- 2 tablespoons heavy whipping cream
- 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
- Add 1 to 2 inches of oil to a pot over medium-high heat. Heat the oil to 350 F, and frequently monitor to maintain the temperature by adjusting the flame during frying.
- In a bowl, add eggs and heavy cream, beating until well-mixed. In another bowl, stir together all breading ingredients until well-mixed. Set aside.
- Cut each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
- Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and carefully lower into the hot oil. Fry until deep brown and cooked through, about 5 minutes, and drain on paper towels.
- Repeat with the other chicken pieces. You may want to work in batches to avoid overcrowding in the pot — I usually have 6 chicken pieces frying simultaneously in a 8-inch wide pot.
- Serve immediately while hot and crispy.
Source – https://www.savorytooth.com/
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 …
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 Set instant pot to sauté. Add olive …
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
Prepare your biscuits and turn the oven on to bake them.
Turn your Instant Pot to the saute setting, adjust it to “more.” Add the sausage and bacon to the pot. Break up the sausage with a wooden spoon. Brown the sausage for about 5 minutes. Do not drain the grease. Add in the chicken broth.
Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Set the manual button (pressure cook button) to 5 minutes.
Bake your biscuits.
While the timer is counting down on your Instant Pot get out a medium bowl. Whisk together the flour and milk.
When the timer beeps indicating that the 5 minutes are up move the valve to “venting.” Open the pot when you are able.
Turn your Instant Pot to the saute setting on “more.” Pour in the milk mixture. Add in the salt and pepper. Stir until the gravy is thick and bubbly. Turn the Instant Pot to the Keep Warm setting.
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 …
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 …
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 teaspoon cayenne pepper
6 tablespoons unsalted butter, cut into pieces
1 15-ounce can tomato puree (about 1 1/2 cups)
1 1/2 teaspoons sugar
3/4 cup heavy cream
Chopped fresh cilantro, for topping
Naan or rice, for serving
Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl.
Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice. Source: FoodNetwork.com
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 …