INSTANT POT CAJUN CHICKEN AND RICE

INSTANT POT CAJUN CHICKEN AND RICE

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
Author: Leelalicious
Yield: 4-5 servings

INGREDIENTS

• 1 lb. chicken breast
• 1 tablespoon Cajun seasoning, divided
• 1 tablespoon oil (olive or avocado)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1.5 cups rice, rinsed (I used parboiled)*
• 1 bell pepper, cut into large chunks
• 2 cups chicken or vegetable broth

INSTRUCTIONS

1. Cut the chicken breasts in half lengthwise to make then thinner. Season well from both sides with Cajun seasoning (about 2 teaspoons).
2. Heat the Instant Pot by pressing the ‘Sauté’ button. Once display shows ‘HOT’ add the oil and sauté the onion and garlic until lightly browned. Turn off Instant Pot by pressing ‘Cancel’.
3. Stir tomato paste into the pot. Then add rinsed rice, bell peppers, and 1 teaspoon Cajun seasoning (or more to taste and more heat). Stir until well combined.
4. Pour the broth over the rice mixture and carefully arrange the chicken breast halves over top.
5. Close the lid and turn the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 10 minutes.
6. Let the pressure release naturally (NPR) for 10 minutes, then release remaining pressure by turning the valve to ‘Venting’.
7. Once the pin drops, carefully open the lid. Shred the chicken with two forks, then stir to combine the Cajun chicken with the rice. You can adjust the seasoning to taste at this point.
8. Serve with chopped cilantro.

source:http://leelalicious.com

LEMON RICE PILAF

LEMON RICE PILAF

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
Author: Nagi | RecipeTin Eats
Recipe type: Sides
Serves: 5-6

INGREDIENTS

• 1½ tbsp extra virgin oil (or butter)
• 1 garlic clove, minced
• ½ onion, finely chopped (white, brown, yellow)
• 1½ cups white rice, long grain (uncooked) (Note 1)
• 1¼ cups chicken broth
• 1 cup water
• 1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
• 3 tbsp finely chopped parsley
• 3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
• Salt and pepper

INSTRUCTIONS

1. Heat oil over medium heat in large saucepan or small pot.
2. Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
3. Add rice and stir until rice turns mostly translucent.
4. Add broth and water. Place lid on, bring to simmer then turn heat down to low.
5. Cook for 12 minutes or until water is evaporated.
6. Remove from from stove and rest for 10 minutes (keep the lid on).
7. Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
8. Lovey served warm or at room temperature.

NOTES
1. Long grain is the best for this but it will also work with medium and short grain rice. It will also work with basmati and jasmine rice. Do not use risotto or paella rice. With brown rice, top up water and cook for longer per packet directions.
2. Nutrition per serving, assuming 6 servings (3/4 cup packed per serving).

source:http://www.recipetineats.com

Grilled Honey Mustard Chicken Skewers

Grilled Honey Mustard Chicken Skewers

prep 10 mins
cook 15 mins
inactive 1 hour
total 1 hour, 25 mins
author natasha
yield 2-4
courses bbq
cuisine american

Ingredients

• 2 large chicken breasts
• 1/2 cup yellow mustard
• 3 tablespoons liquid honey
• 1 clove garlic, minced
• Salt & pepper, to taste

Instructions

1. If you're using wooden skewers, it's a good idea to soak them for at least half an hour to help prevent splintering and burning.
2. Cut the chicken into fairly small pieces and trim off any fat/gristle. Place it in a medium-to-large bowl.
3. Add the mustard, honey, garlic, and salt & pepper to a bowl (or just stir it right into the measuring cup you used to measure the mustard in). Stir until smooth. Pour it over the chicken, and give the chicken a stir so it's coated.
4. Refrigerate the chicken for at least an hour, preferably 2+ hours. If marinating overnight, cover it with plastic wrap.
5. Once your chicken is done marinating, oil your BBQ/grill's grate and pre-heat it to high. Thread the chicken onto skewers (I had 5 skewers). Pour any extra marinade over them.
6. Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it's cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down.
7. Notes
8. As with any BBQ/grill/grill pan, use your best judgment on what heat/how long to cook these for. My instructions should be taken as a guideline only.

source:https://www.saltandlavender.com

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

PREP 8 mins
COOK 12 mins
TOTAL 20mins
Makes 4 Servings

YOU WILL NEED

• 4 medium zucchini (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 2 medium tomatoes, chopped, see note (about 12 ounces)
• 1/2 cup shredded parmesan cheese, plus more for serving
• 1 cup basil leaves, torn into pieces
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• Salt, to taste

DIRECTIONS
PREPARE NOODLES

1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
4. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

TO FINISH

1. Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
2. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

source:http://www.inspiredtaste.net/

Baked Broccoli Cheese Balls

Baked Broccoli Cheese Balls

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings: 3
Calories: 374 kcal
Author: Nagi

Ingredients

• 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
• 1 cup panko breadcrumbs
• 2 eggs
• ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
• 2 shallots / scallions , finely sliced
• 2 cloves garlic , minced
• ¼ tsp salt
• Black pepper
• Olive oil spray
• Garlic Lemon Yoghurt Sauce:
• 2/3 cup plain yoghurt
• Zest of 1/2 lemon
• 1 tbsp lemon juice
• ½ garlic clove , minced
• 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 200C/390F (all oven types).
2. Line tray with baking / parchment paper. (Note 2)
3. Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
4. Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
5. Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
6. Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
7. Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Recipe Notes
1. This can be made with fresh or frozen broccoli. If using fresh, you'll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.
Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.
2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.
3. Pictured in the photo in post with: Lemon Rice Pilaf and quick sautéed kale (tear off a few handfuls of kale, rip leaves off the tough centre stem, tear into bite size pieces. Saute in a bit of oil with a handful of pre shredded carrots (I always have Just Veg from Woolies on hand), season with S&P and finish with a sprinkle of crushed almonds.
4. GLUTEN FREE OPTION: Sub breadcrumbs with 3/4 cup almond meal.
5. Nutrition is for 1/3 of the recipe which is a meal size serving (for an adult). Gluten free option: increases to 387 calories, carbs decreases to 17g.

source:http://www.recipetineats.com

SHEET PAN BLUEBERRY-BALSAMIC SALMON

SHEET PAN BLUEBERRY-BALSAMIC SALMON

Ingredients

• 1 cup fresh blueberries, divided
• 2 tablespoons balsamic vinegar
• 2 tablespoon honey
• 1/4 cup fresh lemon juice, divided
• 2 (6-ounce) salmon fillets, skin on
• 1 pound baby yellow potatoes, cut into 1/2-inch-thick rounds
• 3/4 pound green beans, ends trimmed
• 1/2 head cauliflower, florets trimmed into pieces
• 2-1/2 tablespoons olive oil, divided
• 1/2 tablespoon fresh thyme leaves
• 1/2 teaspoon salt, plus extra to season the salmon
• 1/4 teaspoon ground black pepper, plus extra to season the salmon
• Aluminum foil
• 2 lemon slices

Instructions

1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
2. Add the potatoes, green beans, and cauliflower to a large bowl and add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
3. Transfer to the baking sheet and spread out in a single layer. Cook for about 20 minutes, tossing once or twice. Remove from the oven and set aside.
4. As the vegetables are cooking, add 1/2 cup of the blueberries to a saucepan along with the balsamic vinegar, honey, and remaining 2 tablespoons of lemon juice. Cook on medium-high heat (stir a bit to help dissolve the honey) for about 10 minutes or until the blueberries burst and the mixture thickens slightly. Remove from the heat. Divide the mixture in two.
5. Pat the salmon fillets dry and drizzle with 1/2 tablespoon of olive oil. Season with a bit of salt and black pepper.
6. Brush half the blueberry glaze over the fillets and place on the baking sheet, skin side down, with the vegetables surrounding them.
7. Sprinkle the thyme leaves over the vegetables and salmon. Place one lemon slice on each piece of salmon. Add the remaining blueberries scattered with the vegetables.
8. Cook for 10-12 minutes, or until the salmon is cooked through.
9. Remove and use the remaining glaze to brush over the salmon.
10. Serve warm.

source:http://www.azgrabaplate.com

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

YIELD: SERVES 2 TO 4
TOTAL TIME: ABOUT 35 MINUTES
PREP TIME: 5 MINUTES
COOK TIME: ABOUT 30 MINUTES, DIVIDED

INGREDIENTS:

• about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• about 1/4 cup balsamic reduction or glaze (I used Trader Joe’s or make your own balsamic reduction)
• 1 tablespoon light brown sugar, packed
• parmesan cheese, optional for garnishing
• toasted pistachios, optional for garnishing

DIRECTIONS:

1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn’t make them taste sweet, but if you’re adverse to adding sugar, it can be omitted.
4. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

source:https://www.averiecooks.com

Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

ingredients

• 1 pound sea scallops (about 1 inch thick)
• 2 teaspoons cajun seasoning
• 1/2 tablespoon butter
• 1/2 tablespoon oil
• 1 clove garlic, chopped
• 1/2 cup heavy/whipping cream
• 1 tablespoon dijon mustard
• 2 teaspoons cajun mustard (or grainy mustard)
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1 tablespoon parsley, chopped

directions

1. Pat the scallops dry and press on the cajun seasoning.
2. Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
5. Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.

source:http://www.closetcooking.com

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

Prep Time 10 mins
Cook Time 35 mins
Total Time 40 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 424 kcal

Ingredients

• 1 pound baby red potatoes
• 8 ounces (1/2 of a 16-ounce bag) petite baby carrots
• 1 teaspoon of EACH dried basil, dried thyme, dried oregano, and paprika
• 1/2 teaspoon onion powder
• Salt and cracked pepper
• 1/4 cup olive oil separated
• 8 ounces (2 cups) asparagus
• 1/2 large yellow onion
• 1 package (13 ounces) skinless smoked sausage (we use turkey sausage)
• 1 tablespoon minced garlic
• 1/3 cup freshly grated Parmesan
• Optional: fresh parsley

Instructions

1. Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).
2. Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
3. Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
4. Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage.
5. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots.
6. Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired.
7. Enjoy immediately.

source:https://www.chelseasmessyapron.com

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

Ingredients

• 4 pounds russet potatoes, peeled and cut into quarters
• ½ cup sour cream
• ¼ cup butter
• ¼ cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chicken bouillon powder
• ½ teaspoon garlic salt
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese
• 1½ cups grated cheddar cheese
• 12 slices of cook bacon, crumbled and divided in half
• ¼ cup green onions sliced

Instructions

1. In a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
2. Preheat oven to 350 degrees F.
3. Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.
4. Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
5. Pour potatoes into a 9x13 baking dish.
6. Place in oven at 350 degrees F for 25 minutes.
7. Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.
8. Remove from oven and sprinkle with green onions and serve.

source:https://www.chef-in-training.com