Friday, March 22, 2019

Garlic Lemon Butter Salmon

Garlic Lemon Butter Salmon - the easiest foil-wrapped salmon recipe ever with crazy delicious salmon in garlic lemon butter sauce. So good!


We eat a lot of salmon in our home.

First of all, salmon is very accessible and secondly, it’s healthy and loaded with omega 3, a brain food which is great for little G.



Baked Salmon with Foil

Baked Salmon with Foil is the easiest way to cook salmon in the oven.

First of all, the salmon will remain moist, juicy and flavorful.

Secondly, there is no dirty dish to clean.

It’s so easy!

This foil-wrapped Garlic Lemon Butter Salmon has become one of my favorite recipes whenever I want a quick dish for dinner.



Farmed Salmon or Wild Caught Salmon

There are many types of salmon in the market, wild caught, farmed, in different cuts.

I always buy wild caught salmon if they are available.

Even though farmed salmon is cheaper, there are reports about unethical farming of the dish.

For this recipe, I chose a wild-caught salmon fillet which is not too thick.

This ensures that the salmon cooks evenly in the oven.



Garlic Lemon Butter Sauce

Garlic lemon butter sauce is an amazing sauce that you can make at home and it goes well with just about any protein.

My version is sweetened with honey, making this salmon dish even more tantalizing. The best thing of all, the active time is 10 minutes and the oven is doing the rest!

Side Dishes To Serve with Salmon

As salmon can be fishy, I like tomato-based side dishes that would help with the fishy after taste.

Below please find my favorites.


4.31 from 53 votes

Garlic Lemon Butter Salmon Recipe

Garlic Lemon Butter Salmon - the easiest foil-wrapped salmon recipe ever with crazy delicious salmon in garlic lemon butter sauce. So good!

 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings 2
 Calories 462 kcal
Ingredients
  • 1 lb salmon fillet
  • 3 cloves garlic minced
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons honey
  • 2 tablespoons butter melted
  • 3 dashes cayenne pepper
  • 1/4 teaspoon salt
  • 1 tablespoon chopped parsley
  • Sliced lemon for garnishing

Instructions
  1. Preheat oven to 400F.
  2. In a small bowl, mix the garlic, lemon juice, honey, butter, cayenne pepper and salt together. Whisk to combine well.
  3. Rinse the salmon with cold water and pat dry with paper towels. Transfer the salmon to a big sheet of aluminum foil and drizzle the garlic lemon butter mixture on the salmon. Coat well. Top with parsley. Wrap the salmon up tightly and bake for 20 minutes, or until the salmon is cooked through.
  4. Unwrap the foil, garnish with sliced lemon and serve immediately.

Nutrition Facts
Garlic Lemon Butter Salmon Recipe
Amount Per Serving    (2 g)
Calories 462 Calories from Fat 231
% Daily Value*
Total Fat 25.7g 40%
Saturated Fat 9.4g 47%
Cholesterol 131mg 44%
Sodium 477mg 20%
Total Carbohydrates 15.4g 5%
Dietary Fiber 0.4g 2%
Sugars 13.4g
Protein 44.7g 89%
* Percent Daily Values are based on a 2000 calorie diet.


 


source:rasamalaysia.com

Lemon and Dill Barbecue Salmon Kabobs

Lemon and Dill Barbecue Salmon Kabobs. Vinegar, lemon juice and zest add a nice zing to salmon. Dill works it magic by adding a sharp, pickled undertone.

It’s always a perfect time for a barbecue and enjoying food with others; these Lemon and Dill Barbecue Salmon Kabobs are splendid for grilling, rain or shine.


That’s not a typo or some embarrassing iPhone auto-correct in that last sentence by the way; we’re cooking salmon kabobs in this recipe. Typically I’ve stuck with familiar favorites like chicken, beef and shrimp for grilling. As a food blogger and food fanatic in general, you come across interesting new ideas for recipes.

Salmon grills to moist, flaky and crisp perfection on a barbecue. The trick is skewering them accordion-style so they stay on and don’t fall into the grill (insert sad face here). This also helps them cook evenly throughout, preventing uncooked or burnt areas. Vinegar, lemon juice and zest add a nice zing to the salmon. Dill works it magic by adding a sharp, pickled undertone.

Just mix together a few ingredients in a bag to make the marinade, add the salmon, and let the flavors soak in. Skewer with fresh zucchini, grill, and you’re all set to enjoy the rest of your summer afternoon with this fresh, healthy Lemon and Dill Barbecue Salmon Kabob recipe.



How to marinate salmon kabobs

  • Marinades with acidic properties like vinegar and citrus add flavor, while helping to tenderize meat by breaking down proteins.
  • Don’t marinade meats in an acidic marinade more than 30 minutes, or it will start to cook the meat.


Products used in this Barbecue Salmon Kaboks recipe

Pyrex 3-Piece Mixing Bowl Set
Stainless Steel Measuring Cups and Spoons Set
12-Inch Stainless Steel Barbecue Skewers
Char-Broil 3-Burner Gas Grill


5 from 3 votes
Lemon and Dill Barbecue Salmon Kabobs
 Vinegar, lemon juice and zest add a nice zing to salmon. Dill works it magic by adding a sharp, pickled undertone.
 Course Seafood
 Cuisine American, Seafood
 Keyword barbecue salmon kabobs, easy baked salmon, lemon salmon kabobs
 Prep Time 40 minutes
 Cook Time 10 minutes
 Total Time 50 minutes
 Calories 51kcal
 Servings 6
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.
Ingredients
  • 16- ounces fresh or frozen salmon fillets
  • 1/2 cup white wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon fresh grated lemon zest
  • 2 tablespoons fresh chopped dill
  • 1 large zucchini, sliced into 1/8-inch pieces
  • Metal or wood skewers, if using wood, soak in water for at least 30 minutes to prevent burning
  • Salt and pepper to taste
  • 2 tablespoons cooking oil
Instructions
  1. Thaw salmon if frozen. Rinse salmon and pat dry with paper towels, cut crossway into 1/2-inch wide strips and place in large ziplock bag. Add vinegar, lemon juice and zest, and fresh dill to bag. Seal tightly and shake to combine. Marinade in refrigerator for 30 minutes at most (do not marinade longer or the vinegar will start to cook the salmon).
  2. Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinate. Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
  3. Wet a paper towel with cooking oil and rub onto grill to prevent sticking. Immediately place skewers on grill. Cook uncovered for 6-10, rotating every few minutes, until grill marks appear and fish is flaky when tested with a fork. Optional: squeeze more lemon juice on top when serving.
Nutrition Facts
Lemon and Dill Barbecue Salmon Kabobs
Amount Per Serving
Calories 51 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 93mg 3%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 1.5%
Vitamin C 8.4%
Calcium 0.5%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.



source:www.platingpixels.com

Food || The Best Salmon Marinade Recipe EVER!


I was lucky enough to grow up just down the road from the Fraser River in BC, Canada & some of the best Salmon fishing in the world. Our freezer is always stocked & salmon is a staple in this house.




This recipe is copied out of my Mom’s handwritten recipe book, so unfortunately I don’t know it’s origin. Every year, my Mom tries out various salmon recipes that she comes across, and each and every time we tell her to stop it and just use this one. It’s stood the test of time and is a family favorite.




Ingredients
Serves 4-6.

  • 1/2 salmon fillet or 6 steaks
  • 1/4 cup soy sauce
  • 1/4 cup fresh lemon juice OR 2 tbsp concentrated lemon juice (I use Realemon)
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic finely chopped or 1 tbsp pre-chopped garlic
  • 2 tbsp parsley, finely chopped (fresh or dried)
  • 1 tsp tarragon




Directions

1 – Mix all of the above ingredients, aside from the salmon.

2 – Rinse salmon and pat dry. Place in foil-lined shallow pan

3 – Pour Marinade over salmon, cover and put in fridge. Let it sit in the marinade for at least one hour, but can be left longer (overnight even).




4 – Preheat oven to 400 degrees or turn on BBQ (I prefer BBQ, but it tastes just as good in the oven).

5 – Drain excess oil/marinade from pan or remove salmon and place onto a new tin-foil lined pan *Important, we aren’t liable for any grease fires.

6 – Cook salmon for 10-15 minutes. DO NOT overcook, it will get hard and dry.

7 – Enjoy!

If you’ve tried it out, let me know how it turned out in the comments below!




source:humanisthome.com

INSTANT POT SWEDISH MEATBALLS RECIPE


I’m sharing #SausageFamily in my life as part of a Johnsonville sponsored series for Socialstars™ This post may contain affiliate links. As always, all opinions are my own.

Have you caught the Instant Pot craze yet? My feed on Facebook and Instagram is filled with friends that are talking about their new Instant Pot – either asking for the best Instant pot recipes or just general advice on how to use their new electric pressure cooker.

I’ve been a big fan of my slow cooker for years! I figured that I’d give the electric pressure a try, since it cooks much faster than the slow cooker. So, I finally gave into the Instant Pot mania, and ordered one from Amazon a few weeks ago.

I’ve been using my new pressure cooker constantly, and I’m always on the hunt for fun, fresh new Instant Pot recipes to try out for my busy family. This Swedish meatballs recipe came out UH-mazing! I love the simplicity of being able to dump a bunch of stuff into it, shut the lid, and walk away. When the timer is up – dinner is done! How awesome is that?! A delicious one pot dinner that you’ll make over and over again…



I’ve tried beef, pasta, and today I’m showing you how to make Instant Pot Swedish Meatballs, which is also kind of like a meatball stroganoff…whatever you call it, there won’t any be leftovers of this dish! I used Johnsonville Meatballs for this recipe. They’re frozen, made from premium cuts of pork, and fully cooked, which makes them a great choice. They’re available in three flavors: Original Italian, Homestyle, and Three Cheese – I used the Homestyle in this recipe.

Ready to get started on your new favorite dinner? Here’s what you’ll need…

INSTANT POT SWEDISH MEATBALLS RECIPE

INGREDIENTS

  • – 1.5 cups low sodium beef broth
  • – 1 cup milk
  • – (2) 12 oz boxes cream of mushroom soup (mixed with only 1 box of water for both)
  • – 16 oz egg noodles
  • – (1) 24oz bag (frozen & fully cooked) Johnsonville Homestyle Meatballs
  • – 1 cup sour cream

INSTRUCTIONS

1. First, add beef broth, milk, cream of mushroom soup and water into the Instant Pot.



2. Next, add in the package of egg noodles into the Instant Pot.

3. Layer the meatballs on top of the egg noodles in a single layer.



4. Manually set the Instant Pot to cook for 12 minutes, sealed.

5. When there’s 2 minutes of cook time remaining, carefully (using a kitchen hand towel – the steam is super hot!) release the steam valve to venting.

6. Once the steam has completely released, carefully open the lid of pressure cooker away from you. What you’ll have will look like the photo below:



7. Stir in one cup of sour cream and mix thoroughly.



You’ll now have a creamy, dreamy pile of the most delish Swedish meatballs ever. A quick, simple one pot dinner that your family is sure to love! Enjoy!




Instant Pot Swedish Meatballs Recipe

Ingredients

  • 1.5 cups low sodium beef broth
  • 1 cup milk
  • (2) 12 oz boxes cream of mushroom soup (mixed with only 1 box of water for both)
  • 16 oz egg noodles
  • (1) 24oz bag fully cooked frozen meatballs
  • 1 cup sour cream
Instructions

  1. First, add beef broth, milk, cream of mushroom soup and water into the Instant Pot.
  2. Next, add in the package of egg noodles into the Instant Pot.
  3. Layer the meatballs on top of the egg noodles in a single layer.
  4. Manually set the Instant Pot to cook for 12 minutes, sealed.
  5. When there's 2 minutes of cook time remaining, carefully (using a kitchen hand towel - the steam is super hot!) release the steam valve to venting.
  6. Once the steam has completely released, carefully open the lid of pressure cooker away from you.
  7. Stir in one cup of sour cream and mix thoroughly.
  8. Serve & enjoy!




source:wildlycharmed.com

AWARD WINNING INSTANT POT CHILI RECIPE

We recently attended a chili cook-off which kicked my obsession with finding an Award Winning Instant Pot Chili Recipe into high gear.



It’s all about chili today, our award winning instant pot chili recipe. It took us 10 years to discover an award winning chili recipe and this is finally it, plus it’s an instant pot chili!!



We will talk about how to make chili in a slow cooker or crock pot or of course, how to make chili in our new obsession, an instant pot. Oh, and who could forget, can you freeze chili. So much to talk about, so let’s get going!





First, we attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It’s a pretty unhealthy soup, but I heard a rumor that if you don’t eat it alone the calories don’t count.



Pretty sure that’s true.



Oh! And listen to this, a couple of people brought muffin tins and then a sample scoop of chili was placed in each well so they could try them all and vote without going back or over eating. GENIUS. That’s seriously the smartest thing ever. Next to figuring out this award winning instant pot chili recipe, right?!

We hurried and made you all a video to help with the questions. Thank you for all of your love and support with this recipe!




HOW TO MAKE CHILI IN AN INSTANT POT

Making chili in an instant pot is really easy because there’s an actual setting for chili and beans. That pretty much takes all of the thinking out of this award winning instant pot chili recipe, doesn’t it. Because of this awesome setting there isn’t much you need to do other than dump everything in the pot, but because we  don’t want to dirty any other dishes I’m also going to show you how to brown your beef and cook your bacon right in the instant pot.



18 minutes is all it took to cook the chili but you could push to 30 minutes for even more flavor, and I have no reason for rushing, it was purely because instant pot is in my head so I want it instantly done.



Only some of the bacon gets added to the pot, while the rest we will use as a garnish. If you don’t care for garnishes, just add it in, but there is something really yummy about the different textures with the bacon on top.


 

WHY MAKE SOUP AND CHILI IN AN INSTANT POT

THE FLAVOR!!

When you pressure cook something not only does it make it super tender but oh how it enhances flavor!! Our award winning instant pot chili recipe totally proves that a little pressure can be a really good thing!



HOW TO BROWN MEAT IN AN INSTANT POT

Alright, start with your bacon.



Always.



Whenever bacon is going in a dish we crisp it first, drain the fat and leave the browned bits in the pan. All it does is add extra flavor to whatever comes next.



Start by pressing the saute button and once you can feel the heat, add the chopped bacon, stirring occasionally until crisp. Remove to a paper towel lined plate and drain the fat.



Next, grab your ground beef. Any kind is fine for chili since other flavors are in there, but there’s more flavor in an 80/20 versus 90/10, though you will need to drain out the fat before continuing on.



Make sure you stir occasionally in order to crumble the meat instead of having big chunks. Chili shouldn’t be big and chunky. Leave that to the hippopotamuses.  (Totally had to spell check that one. Who knew hippos could be so difficult.)





AWARD WINNING INSTANT POT CHILI

There’s nothing crazy about this award winning instant pot chili. It’s the real deal. The best classic chili recipe we’ve ever had. It’s easy to add more heat to, red chili flakes, minced habaneros, whatever you want to add and later die from. Ha, kidding, you won’t die, but  I would because I HATE spicy. 🙂



The bacon adds fantastic flavor without tasting like bacon. The three beans add heartiness, texture and a great variety of flavor as well while the remaining spices all work together beautifully for a chili that’s full of flavor and aromas.



This chili might not be the one that we entered into the competition but it certainly is the one we will enter next time and it’s definitely and award winning chili recipe after hunting for the past 10 years. 10 years! That took forever!



There’s nothing like a favorite, classic chili recipe to keep us warm through these bitter cold months, especially this award winning instant pot chili!



BURN NOTICE ON INSTANT POT



We’ve had a lot of questions, comments and concerns about the burn notice on the instant pot.

Cooking the Bacon Burn Notice- Is your bacon extra thin or lacking fat? Both of these can cause the bacon to stick to the bottom of the pot and cause a burn notice. Those browned bits stuck to the pot because of the lack of flat can make the instant pot think that you’ve walked away and left meat to burn.
To counter this, please use a good quality bacon and stir often to keep it from sticking.



Prior browned bits on the pot- If your pot had previous food stuck to the bottom of the pot it will continue to cook and confuse the pot to thinking that something is burning. Clean your pot well after every use. Bar Keeper’s Friend is my go-to cleaner for browned bits in pots and pans.


Burn notice after the chili has been combined- If your chili has been combined and then you get the burn notice you probably didn’t thoroughly stir everything together or something is stuck to the bottom of the pot. This is why that bacon step is important. if you added those heavy ingredients and added the lid something will probably stick and burn. Stir well, make sure you measured properly.
We have not ever had a burn notice. If you’re getting quite a few, make sure that pot is clean, stir things well, adding oil while cooking the bacon if it appears that there isn’t much fat, and if none of that works, you should contact instant pot as you may have a model that needs to be replaced.







HOW TO FREEZE CHILI

Chili is really easy to freeze as there isn’t any dairy or fibrous vegetables to mess with texture and flavor. Cool your chili completely and store in ziplocs with all the air pressed out, or we prefer to use our Food Saver as the chili tastes as fresh as the day it was made.



HOW TO MAKE CHILI IN A SLOW COOKER OR CROCK POT

To make slow cooker chili (I linked up to the brand and model we prefer) or of course make chili in a crock pot if that’s what you have, you’ll need to  cook the bacon and ground beef in a pan, then add the peppers and onions to saute them all nice and tender. Then dump it all in a slow cooker and we prefer 5-6 hours on low or 3 hours on high, though I have probably only used the high function twice. Low and slow really allows the spices to bloom, or in other words to open up and really do their thing. Before snagging the recipe, check out this cheesy ground beef enchilada chili recipe!



AWARD WINNING INSTANT POT CHILI RECIPE

YIELD: 8 SERVINGS
INSTANT POT AWARD WINNING CHILI RECIPE
total time: 50 prep time: 10 cook time: 40
We recently attended a chili-cook which kicked my obsession with finding an Instant Pot Award Winning Chili Recipe into high gear.



INGREDIENTS:
  • 1 1/2 Pounds Ground Beef
  • 6 Strips of Bacon, chopped
  • 1 Can (15 ounces) Kidney Beans, drained
  • 1 Can (15 ounces)  Pinto beans, drained
  • 1 Can (15 ounces) Black beans, drained
  • 1 Can (15 ounces) Fire Roasted diced tomatoes with juice
  • 1 Can (6 ounce) Tomato paste
  • 1 large Red onion, chopped
  • 1 Red bell pepper, seeded and chopped
  • 1 Jalapeño, seeded and minced *optional
  • 2 Cups Beef stock
  • 1 Tablespoon Dried oregano
  • 2 Teaspoons ground cumin
  • 2 Teaspoons Kosher salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon Smoked Paprika
  • 2 Tablespoons chili powder
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon Minced garlic
FOR GARNISH
  • Sour Cream
  • Cilantro
  • Cheese, shredded

DIRECTIONS:
  1. Turn your instant pot to sauté and add the bacon.
  2. Cook until crisp, stirring often to cook evenly.
  3. Remove the bacon to a paper towel lined plate.
  4. Add the onions and peppers and cook until tender.
  5. Add the meat and cook until browned.
  6. Drain off any excess grease, we just tilt the pot and use a large spoon.
  7. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
  8. Turn the instant pot to chili (if you don’t have a “chili” settng, use the “manual” setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
  9. Serve with limes, sour cream, cheese, and a little bacon!
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.

For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.

Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.

To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.




NUTRITION INFORMATION Yield: 8 servings, Serving Size: 1 bowl
Amount Per Serving:  Calories: 505 Calories Total Fat: 27.3g Cholesterol: 74mg Fiber: 12.3g Sugar: 8.1g Protein: 29.3g
All images and text ©Carrian Cheney for Oh Sweet Basil.






source:ohsweetbasil.com

INSTANT POT CASHEW CHICKEN: WHOLE30, PALEO, 30 MINUTES

This instant pot cashew chicken tastes like the familiar Chinese takeout we all love, but in a better-for-you, Whole30, Paleo, gluten-free version that only takes 30 minutes. No more waiting for your delivery full of MSG! This instant pot paleo cashew chicken is a family friendly meal, I promise even those who don’t adhere to a real food diet will love it.

My recipe for instant pot cashew chicken is the closest I could get to the real deal. Many healthy cashew chicken recipes out there have a bunch of veggies added (which is great! duh!). But when I’m craving those takeout cartons of cashew chicken, it’s the chicken, cashews and rice I want, you know?! I wanted to have a go-to recipe that I know will satisfy those cravings in a healthy, Paleo way so being tempted to eat crappy isn’t even worth it!

Especially when I can have it ready to eat in only a half hour.. much less time than it takes to order in. The recipe itself is super simple and would be great for a quick weeknight meal. While it looks like there’s quite a few ingredients, I assure you it’s largely the spices, seasonings and Paleo/Whole30 substitutes you already have hanging out in the pantry.


Some of the things you’ll need is an instant pot, of course. But I’m assuming you already gathered that. The cashew chicken recipe also calls for coconut aminos, raw cashews (roasted or lightly salted is fine, whatever floats your boat), arrowroot flour for thickening, sesame oil and ketchup. Most of this can be found in the grocery store or cheaper on Thrive Market. You can also make your own Paleo and Whole3o ketchup, or grab a bottle of Primal Kitchen’s Whole30 Approved ketchup.

It’s by far the best healthy, sweetener-free ketchup that’s available. I’m not even just saying that. My (not Paleo) boyfriend goes through it constantly and won’t touch the old stuff anymore. It’s available at Whole Foods, or online on their website for 5 bucks (save 10% off your order with code “PALEOBAILEY” at checkout). I also really recommend not skipping out on the Chinese Five Spice either.

This spice, often just label “five spice” in the grocery store, is one that really adds so much flavor to Chinese-inspired dishes. It’s what gives East Asian inspired recipes that familiar tangy-sweet flavor and basically it’ll take your meals up a notch. Pretty much every grocery store has this, from Target to Whole Foods to Walmart either with all of the spices or the international items. I’ve linked it here so you can see what it looks like, but it’s much more expensive on Amazon than it is in stores and I recommend grabbing it from there next time you’re grocery shopping.



If you’re on a Whole30, you can omit the sweeteners for the instant pot cashew chicken. Instead, you can opt for 2-3 tablespoons of fresh orange juice. If you’re not currently doing a Whole30, the recipe calls for coconut sugar and honey. If you wanted to use only one, you can add an additional tablespoon of coconut sugar to replace the honey. I’ve tried it both ways or without both while testing this recipe, but I found that the honey helps make the sauce and chicken a bit more “sticky” and thicker. The coconut sugar adds a deeper, slightly sweet flavor to balance out the vinegar.


instant pot cashew chicken: whole30, paleo, 30 minutes

This instant pot cashew chicken tastes like the familiar Chinese takeout we all love, but in a better-for-you, Whole30, Paleo, gluten-free version that only takes 30 minutes. No more waiting for your delivery full of MSG!

author: bailey
prep time: 10
cook time: 12
total time: 22 minutes
yield: serves 4-6 1x
category: chicken
method: instant pot
cuisine: chinese

★★★★★
4.9 from 16 reviews


Ingredients
  • 1.5–2 lbs boneless, skinless chicken breasts, cut into 1“-1.5” pieces
  • 2 tbsp sesame oil, divided
  • 1/2 cup coconut aminos
  • 3 tablespoons sugar-free ketchup
  • 3 tbsp rice vinegar
  • 1 tbsp coconut sugar*
  • 1 tbsp honey*
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp arrowroot flour, divided
  • 1/2 tsp Chinese Five Spice powder
  • 1/2 tsp red pepper flakes, or to taste
  • 1/4 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 2 tbsp water
  • 1 cup cashews
Instructions
  1. In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, coconut sugar, honey, garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.
  2. In a bowl or baggie, coat chicken pieces with 1 tbsp of the arrowroot flour, salt and pepper. Add 1 tbsp sesame oil to the bottom of the instant pot and turn it to “sauté”.
  3. Allow oil to heat up and then sear chicken for 1-2 minutes. Press “cancel” and pour the sauce into the instant pot. Stir the sauce in with the chicken to evenly distribute. Cover, set the valve to “sealing” and press “manual” and adjust the time to 10 minutes.
  4. Right before the instant pot is done, combine 1 tbsp arrowroot flour with 2 tbsp water and stir well to dissolve. Once the instant pot is done, do a quick release and open the lid. Press the “sauté” button and pour the water and flour mixture into the instant pot and whisk into the sauce.
  5. Add the cashews and then continue stirring until the sauce has thickened. If you’d like it thicker after 1-2 minutes, add an additional 1/2 tbsp arrowroot dissolved in 1 tbsp water. Once the sauce has thickened, add any additional salt and pepper and serve.
  6. Serve over broccoli, cauliflower rice, on it’s own with a side, over spaghetti squash “lo mien” noodles, etc. Garnish with any additional cashews, green onion, or sesame seeds
Notes
  • *Omit for Whole30. Optional substitutions include 3 tbsp freshly squeezed orange juice, or 1-2 medjool dates, pitted and pureed in a food processor with 1/4 cup water to help blend.
  • If sauce gets too thick, you can easily thin it back out again by adding a few tablespoons of water. Only do a few at a time until at your desired consistancy.
keywords: cashew chicken, instant pot, asian

nutrition facts:
CALORIES: 322
SUGAR: 11
FAT: 16
CARBOHYDRATES: 19
PROTEIN: 26



This Whole30 instant pot cashew chicken post may contain some links that are affiliate links, though products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.






source:www.wholekitchensink.com

INSTANT POT CREAMY SHELLS AND BEEF

Instant Pot Creamy Shells and Beef is an easy pressure cooker dinner recipe made with ground beef and pasta in a tomato cream sauce. Perfect for busy days!




If you’re looking for an easy dinner recipe made with ground beef and pasta, you’re going to love this delicious Instant Pot Creamy Shells and Beef. It’s like homemade Hamburger Helper, and it’s super kid friendly. Best of all, it’s a one pot dinner, so there’s hardly any clean-up!

Have you bought an Instant Pot yet? I’ve been seeing so many Instant Pot recipes on Pinterest and just about everywhere lately, so of course I was curious. I finally gave in and bought one of these modern pressure cookers on Cyber Monday — I got a smokin’ deal!  And friends, let me tell you, that I’m definitely in love!

If you’ve never made dinner or anything else in a pressure cooker, it can be tricky at first. There’s definitely a learning curve here! But once you get the hang of it, you’re going to love cooking with your Instant Pot!

I’ve been doing a lot of experimenting with different Instant Pot recipes, and I was able to convert some of my favorite one pot dinner recipes to pressure cooker dinner recipes. Yea — Go me!

This Creamy One Pot Shells and Beef  is not only one of my family’s favorite ground beef recipes, but it’s also one of the most popular recipes on the blog. It’s basically just pasta, beef and marinara sauce, along with a little bit of cream. It’s super easy to make on the stove, but I had to change some things to make it work in the pressure cooker.

And in case you’re wondering — Yes, you can make pasta in the Instant Pot! You just have to make sure that you also add enough liquid to make it all work!

You start off by sauteing an onion in the Instant Pot, and then, you add some lean ground beef. Add some flavor, and when that’s done, you add your uncooked shell pasta, some marinara sauce and water.




You have to make sure that the pasta and everything else is completely covered with water and sauce. You don’t need to stir it all together, but you can push it all down with a spatula or spoon, just to make sure the liquid is covering the pasta.

Next, you use the pressure cooking function. Pasta cooks in the Instant Pot for about half the time it cooks on the stove. I set the timer to 5 minutes, which gives you a softer texture, but you could do 4 minutes or even 6 minutes.

It takes about 10 minutes or so for the pot to come to pressure, and then, the Instant Pot starts cooking and counting down the minutes until the pasta is done

When 5 minutes are up, do a quick release by turning the valve to release. Be sure to wear an oven mitt or use a spoon to be on the safe side. Remove the lid, stir in the cream and Parm, and you’re done!



One of the best thing about cooking with an Instant Pot is that you don’t have to babysit a pot on the stove. Just let the pressure cooker do the work, and come back when the time is up!

It’s quick and easy to prepare, and dinner is made in just one pot for easy clean up! My family loves the texture of the pasta, too. In fact, my kids couldn’t get enough of this creamy shells and beef! They literally ate it all up!



Tips for Cooking Pasta and Meat in the Instant Pot

Make sure pasta and meat are completely covered by liquids
Don’t stir the mixture before pressure cooking
Cook pasta for about half the cook time on the box of pasta
Add milk or cream at the end, right before serving


Recipe for Instant Pot Creamy Shells and Beef




Instant Pot Creamy Shells and Beef is an easy one pot dinner made entirely in the pressure cooker. It's like homemade hamburger helper, with ground beef and pasta in a tomato cream sauce and very kid friendly!
5 from 62 votes

Course: Main
Cuisine: American
Keyword: instant pot creamy shells and beef, instant pot ground beef recipes, instant pot recipes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8
Calories: 304kcal
Author: Dee


Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 pound lean ground beef
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 1-pound box medium shell pasta
  • 1 24-ounce jar marinara sauce
  • 3 cups water
  • 1 1/2 cups heavy cream
  • 1 cup shredded Parmesan cheese
Instructions
  1. Turn Instant Pot to saute setting, and wait for the display to turn to HOT
  2. Add olive oil and onions, and cook until slightly soft
  3. Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn't stick to pot
  4. Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEl
  5. Add shells over ground beef, then add the marinara sauce and water. Do not stir, but press lightly with spoon to ensure pasta is completely covered with sauce and water
  6. Place lid on Instant Pot, close, and make sure vent is set to SEALING position
  7. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta
  8. When pressure cooking is done, do a quick release, then remove lid and hit CANCEl to turn cooker off
  9. Stir in heavy cream and Parmesan cheese, and serve
Notes
Recipe was made with Bertolli brand marinara sauce.
You can add another 1/2 to 1 cup water for a thinner sauce
Nutrition
Calories: 304kcal



My family is crazy about this easy Instant Pot Creamy Shells and Beef. Let me know how you like it!

Happy Cooking,


source:www.meatloafandmelodrama.com

Thursday, March 21, 2019

INSTANT POT CHICKEN BURRITO BOWL

This recipe for Instant Pot Chicken Burrito Bowl is packed with flavor and so easy to make. Boneless, skinless chicken breast, Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks right in the Instant Pot. This better-than-take-out burrito bowl is going to become a family favorite.

 
Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

For this recipe, I used the Non Stick Instant Pot Inner Cooking Pot for the 6 QT slow cooker. Currently it looks to be out of stock on Amazon but in stock on the Instant Pot website.


Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

I started by browning the chicken on the Saute function set to More (which is the high heat). Just brown the chicken to give added flavor. It doesn’t need to cook through since it will continue cooking in the Instant Pot. There isn’t a lot of surface area for browning in the Instant Pot, so I recommend browning the chicken in two batches.



Once the chicken is browned, add onions and let soften 1-2 minutes. Add additional olive oil followed by uncooked rice. Stir to toast rice.

 
Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

Add drained and rinsed beans, drained canned tomatoes, low-sodium chicken broth and spices.




Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes. It will take about 15 minutes to come to pressure, then countdown from 7. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.



Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

Top with cheese and recover with lid just to let cheese melt. Top with your favorite toppings. I love fresh tomatoes, green onions, avocado and sour cream.




Instant Pot Chicken Burrito Bowl

  • 5 from 17 votes
  • Prep Time
  • 10 mins
  • Cook Time
  • 7 mins

Ingredients
  • 1 pound boneless skinless chicken breasts, diced into bite sized pieces
  • 3 tablespoons of olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked extra-long grain rice
  • 1 14.5 oz can of fire roasted diced tomatoes drained
  • 1 15 oz can of black beans drained and rinsed
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of paprika
  • 2 teaspoons of chili powder
  • 1 teaspoon of cumin
  • 2 1/4 cups of low-sodium chicken broth
  • 2 cups of reduced fat colby jack monterey jack or cheddar cheese
  • kosher salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  • guacamole
Instructions
  1. Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Once oil is hot, add chicken to pot in two batches to encourage browning.
  4. Once chicken is browned, add onions and cook until they start to soften.
  5. Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin.
  7. Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
  8. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
  9. Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.







 source:www.number-2-pencil.com

INSTANT POT LOADED POTATO SOUP

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. There’s also a slow cooker version if you’d rather prepare it that way!

 My family LOVES this Instant Pot Loaded Potato Soup. It's so creamy and full of flavor; plus ready in a flash!

Hello and happy New Year! I don’t know about you, but if your weather has been anything like ours lately, then soup is about all I want to eat!

Where we live in Texas was absolutely frigid last week! We took a short trip to Dallas to visit some friends and family before school started back for the kids, and it felt more like we had taken a flight to northern Alaska!


My family LOVES this Instant Pot Loaded Potato Soup. It's so creamy and full of flavor; plus ready in a flash!

While we were in Dallas, we ate at some pretty amazing restaurants. If you’re ever there visiting or in the area, check out Whistle Britches for some incredible fried chicken.

I got their biscuit with fried chicken, honey butter, and jalapeño jam and I am craving another one so bad I almost want to make the three hour drive again just for that!

We also had some outstanding barbeque from a place called The Pecan Lodge. I highly recommend the ribs, pulled pork, Mac and cheese, and collared greens (holy moly were those good!)



My family LOVES this Instant Pot Loaded Potato Soup. It's so creamy and full of flavor; plus ready in a flash!
 
After returning from our chilly trip though, all I wanted to do was put on some warm fuzzy socks and curl up with a bowl of this Instant Pot Loaded Potato Soup. I’ve been busy creating recipes for my Instant Pot and am super excited about this one.

This recipe is an adaptation of the Slow Cooker version shared by Carrie of Kenarry: Ideas for the Home on my site, and it came out so good and was ready in a flash! She also has a great recipe for Slow Cooker Cabbage Roll Soup here, and you can visit her site to check out my Crockpot Cheeseburger Soup, too!



INSTANT POT LOADED POTATO SOUP (WITH A SLOW COOKER VERSION)

4.94 from 62 votes

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot.

  •  Course Main
  •  Cuisine American
  •  Keyword instant pot loaded potato soup, instant pot potato soup, instant pot soup, loaded potato soup, potato soup recipe
  •  Prep Time 15 minutes
  •  Cook Time 18 minutes
  •  Total Time 33 minutes
  •  Servings 6
  •  Calories 481 kcal
  •  Author Ashlyn | Belle of the Kitchen
Ingredients
  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
  • 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
  • 1 1/2 teaspoons salt (or more/less to taste)
  • black pepper to taste (I like a lot of pepper)
  • 1 cup milk
  • 1 tablespoon flour
  • 2 cups shredded cheddar cheese (I use sharp cheddar)
Garnish:
  • 5-6 slices bacon (cooked and chopped)
  • sliced green onions
  • shredded cheddar cheese
Instructions
  1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
  2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
  3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
  4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!



 






source:belleofthekitchen.com