Lemon Butter Chicken---Instant Pot

This, this is quite possibly an all time favorite way to eat chicken. It was so moist and the flavor was perfect. We served it over rice pilaf, but could easily be served over brown rice, white rice, noodles or even quinoa. 

Lemon Butter Chicken

Chicken bone-in, skin on (I used 2 legs and a large breast)

1 tbsp smoked paprika

1/2 tsp sea salt and fresh ground pepper

5 tbsp butter

4 garlic cloves, minced

1 cup bone broth

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 2 lemons (or 1 big one)

1 tbsp fresh or dry thyme

2 cups spinach, chopped (I used fresh could easily use frozen)

2 tbsp cornstarch

3 tbsp cold water

Set Instant Pot to Saute and Adjust to the hottest Saute mode

Season chicken with paprika, salt & pepper

Once the pot is hot add 3 tbsp of butter to melt

Add seasoned chicken a few at a time skin side down and sear both sides

Remove from pot and drain excess fat & discard

Melt the remaining butter in the empty pot and add garlic until fragrant

Stir in bone broth and heavy cream use wooden or nylon spatula to scrape bottom of pot

Stir in Parmesan, lemon juice from one lemon and thyme

Add the chicken back to the pot skin side up.

Press Cancel, then Press Poultry (or Manual) and adjust time to 8 minutes.

When done allow it to Natural Pressure Release for 5 minutes, then release remaining pressure

Use a thermometer to check chicken is done

Set oven to broil and place chicken in oven skin side up for 2-3 minutes or until golden brown

Press cancel on the Instant Pot, then press Saute

Stir in chopped spinach, stirring until the spinach has wilted

Mix 2 tbsp cornstarch with 3 tbsp cold water

Add to the sauce and wilted spinach and stir until it has slightly thickened. 

Press Cancel

Serve the lemon spinach over rice, noodles, quinoa...etc

Add chicken on top

Squeeze additional lemon juice over the entire dish

Enjoy!!!

Deconstructed Cabbage Rolls

I was looking to branch out, try a few new recipes, mix things up a bit. I can usually read a recipe and know pretty quickly a) if my family would like it and b) how to change it up a bit, if needed. I came across a recipe for Cabbage rolls, honestly never in my life had I had one before, but the ingredients definitely sounded like something that we would like. However I did dread the idea of "rolling the filling into the cabbage." So...I thought on it and realized I could get all the same great flavors out of recipe without having to roll each cabbage leaf individually. So last night we tested my recipe and I will tell you it was fantastic. So good that I don't even have a picture to share, before I knew it we'd eaten the whole batch. So instead I'll share the recipe with you and urge you to try it.

Deconstructed Cabbage Rolls
1 lb ground beef
1 tbsp olive oil
1 lg onion chopped
4 garlic cloves, minced
1 medium head of green cabbage, chopped
1 lg can of diced tomatoes
1 can tomato sauce
1 cup bone broth (or chicken stock if you don't have bone broth)
1 tsp salt
1 tsp pepper
2 tbsp Worcestershire sauce

In large skillet heat olive oil over medium heat, add ground beef & onion
Stir ground beef until browned
Add garlic and cook for another minute
Add chopped cabbage, tomatoes, tomato sauce, bone broth, Worcestershire sauce, salt & pepper
Bring to boil.
Cover and simmer for 20-30 minutes until cabbage is tender

We served over rice. It was delicious.

Fish Bowls

Sharing a easy all time favorite recipe. My family loves fish tacos, one night I had all the ingredients we typically use but didn't have any tortillas and seeing I try sticking to my "one grocery shopping trip a week" motto, I improvised and we used rice instead.  Renaming our fish tacos to "Fish bowls," and we haven't looked back since. It's a favorite, I usually get a request every week for it. So here it is, I'll share.

Fish Bowls
1 lb white fish (have used mahi mahi, cod, swai...etc)
1 jar green salsa (we love Trader Joes, salsa verde because its got great flavor but isn't too spicy for the tiny mouths in our house)
Shredded Cabbage
Shredded cheese
Sour Cream
Guacamole
Green onions
White rice (could use brown too, we just prefer white)

The fish I buy is frozen so I defrost in cold water for about 10-20 minutes
Cook in pan with 1/2-3/4 jar of green sauce (save some to add to fish bowl before eating)
Once cooked serve over rice, add toppings of cabbage, green onions, cheese, sour cream, guacamole and green sauce.
Enjoy!