Cooking
Instant Pot Greek Chicken
I bought an Instant Pot a few months ago and have just been too busy to try it. FINALLY with the nudging and encouragement of Bethany, I experimented with my first creation in the Instant Pot. We loved the result and I will be experimenting with many more ideas for my Instant Pot in the future. This recipe was easy and quick. I did learn you must factor in about 10-15 minutes for the Instant Pot to warm up before your allowed timer starts to count off the cooking time and you must add about 15 minutes for the Pot to cool down and release the steam. Fortunately I had that extra time as I was waiting for my hubby to get home from work.
So here is my first Instant Pot recipe….
Ingredients
2 pounds of chicken-boneless, skinless breasts or thighs
½ red onion
3 cloves garlic smashed
1 green pepper chopped into small pieces
1 Tablespoon olive oil
½ cup fresh squeezed lemon juice (2-3 lemons)
1 (6 oz) jar marinated artichoke hearts
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons basil
1 teaspoon dill weed
1 cup chicken broth
Saute the vegetables in 1 Tablespoon olive oil. You can use the sauté mode in the Instant Pot or saute on the stovetop.
Place vegetables into your Instant Pot, if you sauteed them in a pan over the stove. Place chicken on top of vegetables.
Sprinkle seasoning on chicken.
Pour jar of marinated artichoke hearts on top of seasoned chicken.
Pour lemon juice and broth on top of all.
Place top on Instant Pot and secure for cooking.
Press Poultry button and set for 15 minutes. The Instant Pot takes about 10 minutes to heat up, 15 minutes to cook …
Vegetarian Mexican Lasagna
This vegetarian Mexican casserole is a show stopper. Combining all the delicious flavors of an enchilada casserole with the unique flavors of roasted vegetables makes one of the best Mexican dishes. Using mozzarella cheese adds a flare and thus the name…Vegetarian Mexican Lasagna. I first tasted this at a friend’s home and she was eager to share her recipe. I made a few healthy adaptations and viola…..
Ingredients
4-5 cups butternut squash
3 tablespoons olive oil
1 teaspoon salt
1/2 onion, chopped
1 green bell pepper, chopped into cubes
1 red bell pepper , chopped into cubes
3 teaspoons cumin
2 teaspoon chili powder
1 can corn, rinsed
1 can black beans, rinsed and drained
1 cup salsa (we used Pace)
12 corn tortillas, 6 inch diameter
1 ½ cups greek plain yogurt
1 bottle Trader Joes enchilada sauce
1 ½ cups Mozzarella cheese
Preheat the oven to 375 F.
Prepare the vegetable filling:
- Peel the squash and slice it into 3/4 inch cubes. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
- Put butternut squash on a roasting sheet pan and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.
- Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and saute the vegetables and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.
Assemble the casserole:
- Use a casserole dish either 9×13 or 11
Italian Roasted Chicken and Vegetable Soup
On a cold winter night a big bowl of this hearty soup served with a crusty piece of bread and a salad is a wonderful dinner for family and friends. We had some special friends over last week and I served this and it was a hit. You can roast your vegetables ahead of time and cook your chicken in the crockpot or use leftover shredded chicken. Bethany tried a very similar recipe from www.againstallgrain.com and let me taste it. I loved the Italian spices because it reminded me of the food we ate on our anniversary trip this fall so I made some Growing Weisser adaptations to make it our own. Here are the ingredients I used…
- 4 garlic cloves, minced
- 4 carrots, peeled and cubed
- 6 stalks celery cut into ½ inch slices
- 1-2 leeks washed and cut into ½ inch rounds
- 3 cups butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 2 yellow onion
- 3 tablespoons extra virgin olive oil
- 8 cups chicken stock, store-bought or homemade
- 2 pounds uncooked chicken breasts
- 2 teaspoon dried parsley
- 2 teaspoons sea salt
- 2-3 teaspoons dried thyme
- 2-3 teaspoons dried rosemary
- 2-3 teaspoons dried oregano
- 2 teaspoon seasoned pepper
- 3-4 zucchini cut into ¼ inch slices
- 4-6 cups baby spinach
I chose to cook my chicken the day before in a crock pot. I used a box of chicken bone broth from Costco to add protein and a richness in flavor. I cooked the 4 large frozen chicken breasts on high in the crockpot for 4-5 hours. If your chicken is fresh or thawed you can probably cook on low for 4 hours or on high for 2-3 hours. While the chicken was cooking I roasted my vegetables by cutting the onion in cubes and tossing …
Read MoreFruit and Nut Healthy Snack Bars
Fruit and Nut Healthy Snack Bars will be your new go-to snack for on-the-go nutrition. Packed full of antioxidant and anti-inflammatory foods, this bar will be a new family favorite. They are easy to make and they freeze easily. Have fun adding other dried fruits and nuts that you like for a variety of flavors. You can substitute apple sauce or pumpkin puree for the banana. I love having an easy snack to reach for in the mid-afternoon that will curb my sweet-tooth and give me a quick dose of high energy food. For so many of us that over extended in many ways during the holidays (excessive lack of sleep, overindulgence in activities and over eating) , this healthy snack bar is a great option. Bake up a batch and enjoy!
Ingredients
1 cup oats
1/2 cup sunflower seeds
1/2 cup toasted wheat germ
1/2 cup dried apricots
1/2 cup walnuts
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup coconut flour (nonfat dried milk can be used)
1/4 cup ground flax seed meal
1 1/2 teaspoon cinnamon
1/3 cup maple syrup
2 large eggs
1 ripe banana, peeled mashed (unsweetened applesauce can replace banana)
1 teaspoon vanilla extract
Preheat the oven to 350ºF. Coat a 9 × 13-inch baking pan with nonstick spray. Combine the oats, sunflower seeds, wheat germ, apricots, pecans, raisins, cranberries, coconut flour, flax seed meal, and cinnamon in a food processor. Pulse until the mixture is finely chopped. In a separate bowl combine the syrup, eggs, mashed banana, and vanilla and mix until well combined. Add dry ingredients from food processor to wet mixture in the bowl and stir until combined. Transfer the mixture to the pan and press down. Bake 20-25 minutes until the mixture is golden brown and firm to the …
Read MoreSweet and Spicy Chex Mix
Happy New Year! We are back with many wonderful ideas to share. Even though it is a week past New Year’s Eve and most of us have put away all our holiday decorations…there may be a gathering or two that pop up this month and you may need a sweet and savory snack to take to share with friends and family. Here is a tasty and somewhat healthy easy to make snack to make and take.
Chex Mix has been an American favorite for years. This special sweet and savory version is an adaptation from a recipe that a dear friend makes every year. We were recipients of this snack mix for many years before I decided to ask if she would share her secret concoction. I have adapted it so that it is a bit healthier.
8 cups dry cereal (Wheat Chex, Corn Chex, Rice Chex, Crispix)
1 cup goldfish
1 cup mini twist pretzels
3 cups unsalted mixed nuts
1 ½ sticks of unsalted butter
6 Tablespoons brown sugar
1 teaspoon chili powder
1-2 teaspoons worchestershire
3-4 cloves garlic smashed (or 2 teaspoons garlic powder)
1-2 Tablespoons curry powder
Mix all dry ingredients in a large bowl. Melt butter in a small saucepan (or in the microwave0. add brown sugar, chili powder, worchestershire sauce, garlic and curry powder. Stir until all flavors are blended and the butter is melted. Pour melted flavored butter sauce over dry ingredients and mix carefully to coat all. Pour mixture into a large shallow baking tin or two and spread out so chex mix will cook evenly. Bake in a 250 degree oven for 1 ½ hours. Stir every ½ hour. Remove from oven and let cool. Store in an airtight container. Lasts for a few weeks. This is one of our favorite …
Read MoreCandy Cane Oreo Cookie Cheesecake
Bekah found this recipe and we decided to try it. Our cheesecake connoisseur, Ashkon, said he would prefer to have the candy canes only as decorations on the top rather than mixed into the cheesecake because it change the texture of the cheesecake to have crunchy candy inside. So do what you prefer candy canes can be mixed into the cheesecake or just used as topping. The flavor of the cheesecake and the consistency are absolutely perfect. Here is the original recipe. Change it as you like…..
Ingredients
30 oreo cookies or Trader Joe’s chocolate JO-JO’s
1 Tablespoon butter, melted
25 candy canes crushed and divided
4 (8oz) packages of Philadelphia cream cheese, room temperature
1 cup sugar
4 eggs
4 oz Baker’s semi-sweet chocolate
2 oz white chocolate
Heat oven to 325 degrees
Pulse 18 cookies until finely ground.
Pour into bowl and add melted butter and mix and press into 9 inch spring form pan.
Bake for 10 minutes.
Crush up 20 candy canes. Cut up 10 cookies. Mix cream cheese and sugar in a large bowl of kitchenmaid or mix master at medium speed until whipped thoroughly. Add eggs one at a time and mix thoroughly. Stir in crushed candy canes and cut up cookies and pour over crust.
Bake 55 minutes until center is almost set. cool and refrigerate 4 hours minimum.
Crush remaining 5 candy canes. Cut up 2 remaining cookies. Set aside. cover baking sheet with parchment paper. Melt chocolates separately according to package directions. (I melted in the microwave stirring after each 15 second interval until melted). Spread semi-sweet chocolate on parchment paper making a thin layer. Spoon white chocolate on top by spoonfuls and swirl to make a marble effect. Sprinkle candy canes and cookies on top and refrigerate until hardened.
When …
Mint Brownies
Christmas wouldn’t be Christmas without baking cookies and preparing delicious family traditional recipes. These mint brownies are one of our family favorites…..Rich and delicious dark chocolate with a creamy minty frosting and dark chocolate glaze…
Ingredients
6 squares bittersweet chocolate
1 ½ cups butter
4 eggs
2 cups sugar
2 teaspoons peppermint extract
1 cup flour
½ teaspoon salt
1 cup chopped walnuts
2 cups powdered sugar
2 Tablespoons milk
3-5 teaspoons green food coloring
Melt 4 squares chocolate and 1 cup butter in the microwave. Start with 20 seconds and stir well them continue 15 second intervals stirring after each microwave until melted. Mix eggs, sugar, ½-1 teaspoon peppermint, flour and salt into a mixing bowl. Pour chocolate melted mixture into bowl and stir until blended. Add chopped nuts and stir. Pour into greased 9 x 13 pan for thin brownies or a 9-inch square pan for thick brownies. Bake in a 350 degree oven , 25-30 minutes for thin brownies and 40-45 minutes for thick brownies. Test with a toothpick to make sure they are done in the middle. Cool and frost.
Frosting
Mix 4 Tablespoons soft butter, 2 cups powdered sugar, ½-1 teaspoons peppermint extract, milk and green food coloring. Stir until soft and spreadable. Spread on cooled brownies. Melt remaining 2 squares of bittersweet chocolate with 4 Tablespoons butter. Stir until pourable. Drizzle chocolate glaze over frosting.
Chill and cut into small squares.
- 6 squares bittersweet chocolate
- 1 ½ cups butter
- 4 eggs
- 2
Pumpkin Spice Protein Balls
During the holiday season I’m thankful and grateful to simple and nourishing grab and go snacks.
This is a great one to add to your favorites!
Pumpkin Spice Protein Balls
1/2 c peanut butter
1/2 c Pumpkin Spice Protein
3 TBS maple syrup
1 tsp vanilla
1/4 c oats
1 tsp cinnamon
1 TBS flax seed meal
1 TBS hemp seeds
(optional ADD Chocolate chips)
Combine all ingredients. Refrigerate 30 minutes. Roll into balls. Eat some. Save some. Store in refrigerator.
…
Grateful for Gathering
Women love to GATHER!!! We gather for play groups for our children. We gather for coffee to catch up with friends. We gather to hike or exercise together. We gather for counsel, encouragement, advice and support from women who have walked the road before us-in dating, courtship, marriage child-rearing, caring for aging parents….the list is endless. We find every and any excuse to gather because together we are stronger.
I am so grateful for my women friends. Those who lead me and challenge me to be the best version of myself. I am grateful for those who trust me enough to follow when I invite them into my life and share my passions. As I grow in my relationships with other women I have confidence to do brave things. I have strength to go out of my comfort zone. I have courage to love those difficult people in my life that cause me stress and anxiety. When my girl friends are cheering for me in my balcony and praying for me, I can do the hard but RIGHT things, I can love without limits, I can accept the hard stuff in my life.
So this week I am grateful for GATHERING!!!
Tonight we had a gathering of women from our church. We have a new campus and have a desire for building community. We shared a meal together and we were encouraged to answer a few questions that helped us get to know one another better. We will continue this tradition throughout this next year, once a month, to help get our women connected, have a place to belong and learn how we can serve one another in our church, serve our family and make an impact in our community.
I offered to bring a crock pot of soup to …
Read MoreApple Butter
One of my favorite things to do in the Fall is go to Apple Hill and pick or buy apples. When I get my favorite apples home, I love to make apple butter. This has been my tradition for many years. I have a special buddy that I usually cook with but this year she is out of town and I have a new kitchen. So I decide to do some canning to get a jump on our Christmas gifts.
Ingredients
1 gallon apple cider (I use Trader Joe’s unfiltered natural apple juice)
4 quarts apples (about 7-8 pounds)
1 cup sugar
¾ cup brown sugar
2 Tablespoons cinnamon
2 teaspoons cloves
2 teaspoons allspice
I double or triple this recipe…..Start by brining apple cider to a boil in a very large pot. Turn to simmer and cook down for about 1-2 hours. Place all canning jars in dishwasher and wash on light wash setting so they will be dry within the 1-2 hours while apple butter is cooking. Place tops in a large bowl and cover with boiling water close to the time you begin to ladle apple butter into jars.
Cut and core apples. (No need to remove skin because it cooks down but feel free if you prefer)
Chop apples in Cuisinart.
Add apples to large pan by batches. Continue to stir and simmer apple juice/apple mixture as you cut, core and chop all the apples. Keep on a low setting so apples begin to break down as they cook. Stir constantly so the apple compote does not stick to bottom of pan.
Mix sugar and spices in a separate bowl. When apples are glossy and mixture looks like applesauce, add the sugar and spices. Stir constantly on low heat so all the sugar dissolves. 
Turn off …