Chicken Piccata

My Chicken Piccata

INGREDIENTS

• boneless, skinless chicken thighs (1 1/2 pound total)
• 1/4 teaspoon salt
• Pinch ground black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 teaspoon basil
• 1 teaspoon garlic powder
• 4 Tbsp olive oil
• 1 Tbsp butter
• 1 small zuchinni sliced
• 1 cup sliced mushrooms
• 1 pepper sliced
• 1 onion chopped
• 1/2 cup diced tomatoes
• 2 cans drained artichokes
• 1 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
• 2 Tbsp lemon juice
• 1 Tbsp corn starch
• 2 Tbsp fresh chopped parsley

METHOD

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.  The cast iron skillet is a good choice for this dish. Brown chicken well on each side, sprinkle salt, pepper, thyme rosemary, basil and garlic powder on chicken while cooking, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.  Fresh herbs are awesome too if you have them, adjust quantities to taste.

Place the chicken in an oven proof dish and keep warm in a 225°F oven while you prepare the veggies and sauce.

Saute veggies until tender crisp in a Tbs oil if needed.  Set aside with the chicken.

Add stock or wine and lemon juice, reduce by half, stir in butter:  Use a spatula to scrape up the browned bits. Reduce the sauce by half.  Use cornstarch if desired to thicken the sauce.

Plate the chicken and veggies and serve with the sauce poured over the chicken. Sprinkle with parsley.

Nice with wild rice.  This recipe is being jotted down after the fact and will have to be tested as written to be sure.  Cooking is a creative process and never needs to be followed perfectly.

Garlic Chipotle Lime Chicken in the Instant Pot

Garlic Chipotle Lime Chicken in the Instant Pot

This garlic chipotle lime chicken is packed with tons of flavor and is incredibly easy to make in the Instant Pot!  The chicken is seared and pressure cooked in spicy/sweet sauce for a result that's sure to make everyone in your family happy!  

Ingredients

Sauce:

• 1/4 cup + 2 Tbsp chicken bone broth
• 2.5 Tbsp raw honey 
• 1/4 cup coconut aminos or soy sauce
• 1 tsp spicy brown mustard
• 1.5 Tbsp fresh lemon or lime juice
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp chipotle powder or cayenne

Chicken:

• 2 lbs chicken thighs
• 1 Tbsp olive oil
• black pepper
• 4-5 cloves garlic minced
• Minced cilantro for garnish optional

To Thicken Sauce:

• 2 Tbsp broth
• 1 tsp corn starch or tapioca flour

1. Whisk together all sauce ingredients in a bowl, set aside (bullet blender works nice)
2. Turn your Instant Pot to “saute” and allow it to heat up, meanwhile, sprinkle your chicken with sea salt and black pepper on both sides.
3. Once pot reads “hot” swirl oil around the bottom to let it heat. Add chicken, skin side down, and cook until golden brown (about 2 mins) then flip chicken with tongs and repeat on second side.
4. Once both sides are golden brown, return chicken to face up. Sprinkle garlic around the chicken and allow it to cook about 30 seconds, until softened, then press “cancel”.
5. Pour sauce mixture over the chicken, secure the lid, place steam release to “sealing” and set on high pressure for 10 mins.
6. Once time is up, quick release the pressure and remove lid. Using tongs, remove chicken to a plate and set aside while you thicken the sauce.
7. Return the pot to “saute” and whisk together the 2 Tbsp broth and starch, then add to sauce and stir. Cook about 3-5 more minutes or until sauce is thickened to preference. Return chicken to pot with its juices and coat with sauce. Turn off pot and allow chicken to sit 5 minutes before serving. Enjoy!

based on recipe found at:  https://www.paleorunningmomma.com/wprm_print/19333

Nutrition Facts

Garlic Chipotle Lime Chicken in the Instant Pot

Amount Per Serving

Calories 340Calories from Fat 207

% Daily Value*

Total Fat 23g35%

Saturated Fat 7g35%

Cholesterol 132mg44%

Sodium 139mg6%

Potassium 271mg8%

Total Carbohydrates 9g3%

Sugars 7g

Protein 21g42%

Vitamin A4.3%

Vitamin C2.1%

Calcium1.4%

Iron5.4%

* Percent Daily Values are based on a 2000 calorie diet.

Coconut Curry Shrimp

Ingredients

• 2 Tablespoons Butter
• 1/2 pound Peeled And Deveined Raw Shrimp
• 1 whole Medium Onion, chopped
• 4 cloves Garlic, Minced
• 1 Tablespoon Curry Powder
• 1 can (13 1/2 Oz. Size) Coconut Milk
• 2 Tablespoons Honey
• 1/4 teaspoon Kosher Salt
• 2 Tb Lime Juice
• 1/2 teaspoon Hot Sauce, Optional
• 12 whole Basil Leaves, Chopped, Plus More For Garnish
• 1/2 Sugar Peas (1 handfull)
• 1 diced Carrot
• 1 C shredded Cabbage
• 1 C chopped Mushrooms
• 1 Green or Color Pepper
• 2 cups Basmati Rice, Cooked According To Package Directions

Preparation

Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. 

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Add other veggies, reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

based on : http://thepioneerwoman.com/cooking/coconut-curry-shrimp/

Pumpkin Crumb Cake Muffins

Ingredients:

• 1 and 3/4 cups Whole Wheat Pastry Flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/4 ground cloves
• 1/4 ground allspice
• 1/2 teaspoon salt
• 1/2 cup coconut oil melted
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 cups butternut squash or pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup milk, at room temperature

Crumb Topping

• 3/4 cup Whole Wheat Pastry Flour
• 1/2 cup packed light or dark brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/4 ground cloves
• 1/4 ground allspice
• 6 Tablespoons butter, melted

Maple Icing (optional)

• 1 and 1/2 cups confectioners' sugar
• 2 Tablespoons pure maple syrup
• 2 Tablespoons milk

Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, spices, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them almost full.
4. Make the crumb topping: Whisk the flour, sugar, and spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F or until a toothpick inserted in the center comes out clean.
6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

based on:  https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/print/

Asparagus Soup

1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 Tb minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander seed
4 1/2 cups vegetable or chicken stock
1/2 pound potatoes, diced
1 teas thyme
1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths

4 ounces spinach
1/2 cup Whole Milk Greek Yogurt
1/2 teaspoon lemon pepper

based on http://www.foodnetwork.com/recipes/asparagus-soup-recipe-1913868

Directions

Heat the oil in heavy bottomed soup pot (or instapot). Add the onions, carrots, and celery and sauté until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. (or add all to instapot and pressure cook on low for 10 minutes) Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add yogurt and lemon pepper, bring to a boil, and then turn down to a simmer. Season with salt and pepper, if desired

Veggie, Rice and Sausage Casserole

Ingredients

1 1/2 cups cooked long-grain brown rice
2 cups diced zucchini , and/or summer squash (about 1 zucchini)

2 cups chopped kale
1 red or green bell peppers, chopped
1 large onion, diced

1 C mushrooms
1 1/2 cups low-fat milk

1 C plain Greek yogurt
1 cups shredded pepper Jack cheese, divided
8 ounces turkey sausage
4 ounces reduced-fat cream cheese, softened, (Neufchâtel)
1/4 cup chopped jalapenos or green chilies

1 teas Mrs Dash or 3/4 teas salt

Directions

Preheat oven to 375 °F

Spray 9-by-13-inch baking dish with cooking spray. 

Mix everything in a large bowl.  Pack in baking dish, top with cheese and peppers for garnish.

Refrigerate for up to 1 day the recipe says, but it was 2 days before I baked it.

Bake at 375°F covered with foil until the casserole is hot and the cheese is melted, about 45 minutes. Remove foil if needed to brown a bit.

adapted from:  http://www.eatingwell.com/recipe/252153/zucchini-rice-casserole/

I thought it could be mixed in baking dish, but it was heaping....

Mix up well, seemed dry, but worked well after veggies cooked

Ready to cover and bake tomorrow or the next day.

Wild Rice & Mushroom Soup

1/2 oz. dried Morel mushrooms
3 Tb sherry
1/2 C butter
1/2 C diced onion
1 celery stalk minced
1 C sliced fresh mushrooms
2 Tb flour
6 C broth
1/2 C cooked wild rice
salt & pepper to taste

Place the morel mushrooms in a bowl and cover with sherry and 1 C warm water.  Let sit for 20 minutes.  Drain, but reserve liquid and slice mushrooms.  Inspect the inside of the mushroom for any debris.  Heat the butter in a saucepan and saute the onion, celery and fresh mushrooms for 5 minutes

Sprinkle the flour in and stir constantly until all the vegetables are coated.  Slowly, 1/2 C at a time, add the broth, stirring so that the flour does not clump.  Add the morels, the reserved mushroom liquid and the wild rice.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Add salt and pepper to taste.

*recipe from Earthy Delights Package of dried Morel Mushrooms