Instant Pot Shredded Lemon Chicken over Orzo

 I wanted to give my Instant Pot more use so I gave this recipe a try.  The chicken was extremely flavorful and would work well over pasta, rice, zoodles, spinach, in a taco or sandwich, or just by itself.  I chose to serve it over orzo pasta.  We currently have a lot of fresh spinach in our garden, so I paired the dish with a Greek salad and homemade Vinaigrette (recipe below).  It was quick and easy to make, and I'll definitely keep this recipe in my binder to make again.  The shredded chicken is very versatile and I think it would freeze well for future use if you made a large batch.

Instant Pot Shredded Lemon Chicken

Serves 4-6 (Depends on the amount of chicken)

Ingredients:

2 tablespoons olive oil

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 tablespoon paprika

1/2 tablespoon salt

1 teaspoon black pepper

1/2 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1/8 teaspoon red pepper flakes

1&1/2 to 2 pounds boneless, skinless chicken thighs

1/2 cup chicken broth

1/3 cup lemon juice

1 tablespoon cornstarch

1 tablespoon water

Directions:

Using the Sauté setting on the Instant Pot, heat the oil and garlic for 1-2 minutes.   In a small bowl, mix together the oregano, paprika, salt, pepper, thyme, cinnamon, and red pepper flakes.  Add to the pot and sauté for another minute.  Add the chicken thighs to the pot and toss with the spice mixture to coat.  Add the broth and lemon juice and stir.  Make sure the chicken is arranged in a single layer in the pot.

Secure the lid and set the Instant Pot to Pressure Cook on high for 15 minutes.  

While the chicken is cooking, prepare your pasta, rice, salad, or whatever you want.

When the pressure cooking is complete, do a quick release of pressure.  Use a slotted spoon to remove chicken to a plate.  Use two forks to shred chicken.

While chicken is out of the Pot, set the Instant Pot back to Sauté mode.   In a small bowl, combine cornstarch and water and stir until cornstarch is completely dissolved.  Add the cornstarch mixture to the juices in the Instant Pot and cook and stir for 2 minutes until slightly thickened.  Add the chicken back into the Pot and stir to coat with the sauce.  Press Cancel to turn off the Pot.  Serve chicken over orzo pasta, rice, or anything you want.

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Greek Salad Vinaigrette - shake it all up in a small jar

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/2 tablespoon red wine vinegar

pinch oregano

pinch sugar

pinch salt

pinch pepper

 

Basil-Honey Dressing

This dressing is fabulous.  Sweet and herblicious without being overpowering.  I currently have an excess of basil in my garden, so this was a delicious way to use it.  I used it on a salad I threw together, but I think it would be good tossed with pasta or veggies or even as meat marinade.

Basil-Honey Dressing
Found online at webpage: Shockingly Delicious

Ingredients:
1/2 cup packed fresh basil leaves (I probably used more)
1/4 cup honey
1/4 cup apple cider vinegar
1/3 cup olive oil
pinch salt

Directions:
Blend it all together with blender, food processor, immersion blender, whatever.  Serve.   Keeps for 1 week stored covered in the fridge.

Asparagus, Broccoli, and Orzo Salad

I combined a couple different recipes to make this veggie-packed pasta salad with asparagus spears, broccoli, cherry tomatoes, and tri-color orzo.  I thought the balance of lemon to olive oil was not quite right for the dressing somehow, but I still liked the dish overall.

Anne's Asparagus, Broccoli, and Orzo Salad

Ingredients:
1 pound thin asparagus, trimmed and cut into 1-2" pieces
1 small head broccoli, cut into 1" florets
salt and pepper
1 heaping cup dry orzo (I used tri-color)
1/4 cup lemon juice + 1 tablespoon
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
1 shallot, minced
handful of cherry tomatoes, halved
2 tablespoons fresh basil, chopped

Directions:
Bring 4 quarts water to a boil in a large pot.  Add the asparagus and broccoli and 1 tablespoon salt and cook until veggies are crisp-tender, about 2 minutes.  Meanwhile, fill a large bowl with ice and water.  Using a slotted spoon, transfer the veggies to the ice bath and let cool 2 minutes.  Remove from ice water and let dry.

Return the pot of water to a boil and add orzo.  Cook, stirring occasionally, until tender.  Drain, rinse with cold water, then drain again, leaving just a little wet.

Meanwhile, whisk together 1/4 cup lemon juice, garlic, shallot, 1 teaspoon salt, and 3/4 teaspoon pepper.  Whisking constantly, drizzle in the olive oil.  Add the remaining tablespoon lemon juice.   Drizzle over the orzo.  Stir in the asparagus, broccoli, tomatoes, and chopped basil.  

Grilled Chicken Salad with Homemade Balsamic Vinaigrette

I really like this homemade salad dressing.  For the salad, I tossed together spinach, kale, cucumbers, carrots, broccoli, grilled chicken breast, and a little bit of the dressing.    It made for both a delicious and nutritious lunch.


Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Whisk it all together.   May refrigerate in a glass container for up to 1 week.

Pear and Pomegranate Salad (2012- Week 32)

Week 32 Featured Ingredient: Pomegranates

Pomegranates are now in season for the holidays, so I decided to make a recipe using this fruit for our large Thanksgiving family gathering.   I was in charge of bringing a salad, so I found a delicious-looking salad recipe online that used both pomegranate seeds and pomegranate juice. 

The salad itself was really good.  My relatives seemed to enjoy it.  I strayed from the original recipe by adding spinach and green kale to the arugula instead of romaine and I left out the pistachios because I knew our gathering included at least one person with a nut allergy.  I liked the crunch and sweetness that the pears and pomegranate seeds added, and the crumbled feta had a nice soft contrast.  It was a nice balance and an elevated salad for a special occasion.

Regarding the vinaigrette, the original recipe called for pomegranate molasses.  I checked 4 different grocery stores, but it was clear that I wasn't going to find this strange ingredient anywhere.  So I decided to make this special molasses by reducing pure pomegranate juice.  It didn't work, mostly because I started with way too much juice in the pot.  I ended up using a couple tablespoons of the juice in the vinaigrette anyway, as is.  The vinaigrette was good, but I couldn't detect the pomegranate flavor.

Pear and Pomegranate Salad with Pomegranate Vinaigrette
(Anne's Recipe-- adapted from Food 52 Online)
Serves ~8-10

Salad:
4 cups fresh baby spinach
4 cups fresh baby arugula 
2 cups fresh green kale
3 ripe pears, cored and cut into 1/2" cubes
1/2 cup pomegranate seeds
3 ounces feta cheese, crumbled
pomegranate vinaigrette

Pomegranate Vinaigrette:
1 large shallot, chopped
2 tablespoons pomegranate molasses (reduce 1/2 cup pomegranate juice to a thick syrup)
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepepr
1/3 cup extra virgin olive oil
Directions:
In a small bowl, combine the shallot, pomegranate molasses, vinegar, salt, and pepper and whisk until the salt is dissolved. Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.

Combine the greens, pears, and half of the pomegranate seeds in a large bowl.   Crumble half of the goat cheese over the ingredients in the bowl.  Whisk the vinaigrette until uniform and add a little bit to the salad, gently tossing to coat to your liking. Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds over the top. Serve immediately.

Grilled Greek Pork Chops, Blueberry Salad, and Cheesy Biscuits

I think I gave up on my "new ingredient" challenge for awhile.   I really want to start making recipes from the large collection of cookbooks I've amassed.  If it includes a new ingredient, great.  If not, oh well.

It was a beautiful night for grilling.  The Greek Pork Chops were delicious.  The pork was juicy and the marinade seasoning was perfection.  I have no idea what makes them Greek pork chops, but that's what the magazine called them.

The vinaigrette on the salad was good.  It got a little thick after sitting awhile, but I read that I can add more olive oil or fruit juice to thin it out.

I've made the cheesy garlic biscuits before.  They remind me of the ones at Red Lobster. Mmmm. 

Greek Pork Chops

From Taste of Home Grill It! Magazine

Ingredients:
2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon ground mustard
4 boneless pork loin chops (~3/4" thick)

Directions:
In a large resealable plastic bag, combine the first nine ingredients; add the pork.  Seal the bag and turn to coat.  Refrigerate 8 hours or overnight.

Drain and discard marinade.  Grill pork, covered, over medium heat for 4-5 minutes each side or until a thermometer reads 145º.  Let stand 5 minutes before serving.

*****

Berry Salad with Homemade Blueberry Vinaigrette

Vinaigrette Ingredients:

1/2 cup fresh blueberries

1 garlic clove, chopped

1 teaspoon onion

2 tablespoons good vinegar (I used balsamic)

1/2 teaspoon sugar

2 tablespoons olive oil (may need extra)

Directions:

In a blender or food processor, whiz the berries, garlic, onion, vinegar, and sugar until berries are liquified.  Add olive oil until you reach the desired consistency (After 2 tablespoons of olive oil, if you need more oil, you can substitute fruit juice for a thinner dressing).  Run through a mesh sieve, and drizzle over salad greens with fresh berries, caramelized onions, roasted pecan bits.

*Dressing is 40 calories/tablespoon (using 2 tablespoons olive oil)

*****

Easy Garlic-Cheese Biscuits

From Betty Crocker's New Cookbook

Ingredients:

2 cups Bisquick baking mix

2/3 cup milk

1/2 cup shredded Cheddar cheese (2 oz)

1/4 cup stick butter, melted

1/4 teaspoon garlic powder

Directions:

Combine baking mix, milk, and cheese to make a soft dough, beating vigorously for 30 seconds with a spoon.  Drop dough by 10-12 spoonfuls onto an ungreased cookie sheet.  Bake at 450º for ~8 minutes until golden brown.    Mix butter and garlic powder; brush onto warm biscuits.  Serve warm.

Grilled Pluot Salad & Dino Egg Crumble (2012 - Week 22)

Week 22 Featured Ingredient: Dinosaur Eggs (Pluots)

 I went to the grocery store intending to make a Thai Star Fruit Tropical Salad, but the store didn't have any Star Fruit in stock.  What they DID have were 5 or 6 different varieties of a fruit they were calling Dinosaur Eggs.  HUH?!  I had never seen them before, but they looked a lot like a plum.  Turns out they are a hybrid fruit--a pluot, a cross between a plum and an apricot.  Different varieties were different colors, ranging from yellowish to deep purple.  They had samples available, so I tried a slice --or two or three (yum!), and promptly put a couple different varieties in my cart.

Now, Jeremy and I just bought a grill-- and when I say "just", I mean Jeremy was taking it out of its box and putting it together while I was at the grocery store discovering dinosaur eggs.  (I am SOOO excited about all the new grilling options that have now opened up for me...!!)   So, I decided I wanted to GRILL everything for our meal.. including the pluots... why not?!  I found a cool salad recipe online, and it was pretty delicious.  I really liked the dressing.   And then I came up with my own quick pluot crumble recipe for dessert because I had accidentally grilled too many pluots.  Yum again.

Grilled Pluot Salad
Taken from Pig of the Month BBQ Website

Ingredients:
4 pluots, halved and pitted
olive oil for brushing
6oz bag of baby spinach
1/4 cup chopped walnuts
shallot, sliced (optional)
Dressing:
1/3 cup olive oil
1/3 cup honey
3 tablespoons sherry vinegar
3 tablespoons Dijon mustard
pinch of salt and pepper

Directions:
Brush halved pluots with olive oil.  Place cut side down on grill.  Grill over medium-high heat for 3-5 minutes.  Let cool and cut into wedges.   For the dressing, whisk all ingredients together.  Toss spinach with dressing (you may have a lot of leftover dressing).  Transfer salad to plates and top with pluot wedges and walnuts.

Anne's Quick Dino Egg Crumble

Ingredients:
pluots, pitted and sliced
panko bread crumbs
walnuts
cinnamon
sugar
ice cream or whipped topping (optional)


Directions:
Place pluot slices in a ramekin.  Combine other ingredients and sprinkle a little bit over pluots.  Bake in oven for 10-15 minutes.  Serve with ice cream or fat free whipped topping if desired.

Garbanzo Bean and Zucchini Salad (2012 - Week 2)

2012 Week 2 Mystery Ingredient: Chickpeas (aka Garbanzo Beans)

I didn't like the Hummus, so I decided to try a second recipe using the mystery ingredient.  This recipe was MUCH more to my liking.   It's just a really tasty and refreshing salad, quick and easy to make.  I enjoyed it.

Garbanzo Bean and Zucchini Salad

Recipe from Everyday Italian with Giada De Laurentiis
4 servings

Salad Ingredients:
1 cup garbanzo beans, rinsed
2 medium zucchini, diced 
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced
5 romaine lettuce leaves, cut crosswise into 1/2" strips
1-ounce Parmesan, crumbled into 1/4" pieces

Vinaigrette:
2 tablespoons fresh lemon juice (squeezed from 1/2 lemon)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Directions:
Place the beans, zucchini, corn, onion, and lettuce in a large salad bowl.  Whisk together the vinaigrette and toss with the salad.  Garnish with the crumbled Parmesan cheese and serve.

Chicken Asian Noodle Salad with a Ginger Dressing

4 Healthy Salads:
1. Tenderloin Salad with Rosemary-Balsamic Dressing
2. Orange-Cranberry Chicken Salad with Poppyseed-Yogurt Dressing
3. Pan-Seared Salmon and Asparagus Salad with Peach-Basil Dressing
4.Chicken Asian Noodle Salad with a Ginger Dressing

This is the 4th salad we made at the cooking class.  I didn't care for the ginger dressing.  I think we added way too much ginger root for my taste and I'm just not a fan of soy sauce in general.  I took this salad "to go" and that's the less attractive photo you see here.  I forgot to take a picture after plating it at home.

Chicken Asian Noodle Salad with a Ginger Dressing

Anne's Salad Ingredients:
Chicken breast, cooked
Asian noodles
Spring lettuce mix
tomatoes, sliced
red peppers, sliced thinly
sprouts
carrots, shaved into small sticks
crispy noodle ?  i have no idea what we used on top

Asian Ginger Dressing:
2 cloves garlic, minced
3 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
1/3 cup chopped cilantro
salt and pepper to taste

Directions:
In a bowl or food processor, combine all dressing ingredients and mix well.

The Asian Ginger Dressing is pictured in the middle....

Pan-Seared Salmon and Asparagus Salad with a Peach-Basil Dressing

4 Healthy Salads:
1. Tenderloin Salad with Rosemary-Balsamic Dressing
2. Orange-Cranberry Chicken Salad with Poppyseed-Yogurt Dressing
3. Pan-Seared Salmon and Asparagus Salad with Peach-Basil Dressing
4.Chicken Asian Noodle Salad with a Ginger Dressing

This was the 3rd healthy salad recipe we made at the cooking class.  The Peach-Basil Dressing was really interesting and something different than I've ever had before... and it turned out to be absolutely delicious!  And I got to use the hand-held emulsifier which was fun.  Now that I got one of those nifty gadgets for Christmas, I can make this at home.  :)

Pan-Seared Salmon and Asparagus Salad 

with a Peach-Basil Dressing

Anne's Salad Ingredients:
Salmon filets
fresh spinach leaves
asparagus spears
tomatoes, sliced
cucumber, sliced
sprouts

Peach-Basil Dressing:
2 peaches, peeled and sliced
3 tablespoons fresh Basil leaves
2 tablespoons honey
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt & pepper

Directions:
In a large skillet, saute the asparagus spears in oil until crisp-tender.   Sear the salmon filets in oil in the skillet until it reaches desired doneness.

To make the dressing, process all ingredients in a blender until smooth, or use a hand-held emulsifier.

The Peach-Basil Dressing is on the far right below.    Really yummy.

Orange-Cranberry Chicken Salad with Yogurt-Poppyseed Dressing

4 Healthy Salads:
1. Tenderloin Salad with Rosemary-Balsamic Dressing
2. Orange-Cranberry Chicken Salad with Poppyseed-Yogurt Dressing
3. Pan-Seared Salmon and Asparagus Salad with Peach-Basil Dressing
4.Chicken Asian Noodle Salad with a Ginger Dressing

Here is the 2nd salad I made at the chef's class I recently attended with some friends.   As before, be wary of the dressing recipe because we took random liberty with the measurements.   This was my favorite salad of the four we made, probably due to my sweet tooth.  I just loved the dressing.

Orange-Cranberry Chicken Salad 

with Yogurt-Poppyseed Dressing

Ingredients:
Chicken breast, cooked
Fresh spinach leaves
Mandarin/clementine orange sections
Dried cranberries
Cucumber, sliced
Pecan halves

Yogurt-Poppyseed Dressing:
With a wire whisk, mix all ingredients: 
1 cup yogurt
1/8 cup orange juice
1 teaspoon salt
2 tablespoons honey
1 tablespoon poppy seeds

Tenderloin Salad with a Rosemary-Balsamic Dressing

4 Healthy Salads:
1. Tenderloin Salad with Rosemary-Balsamic Dressing
2. Orange-Cranberry Chicken Salad with Poppyseed-Yogurt Dressing
3. Pan-Seared Salmon and Asparagus Salad with Peach-Basil Dressing
4.Chicken Asian Noodle Salad with a Ginger Dressing
 
I was lucky enough to be invited to a cooking class with some friends, and the chef showed us how to make 4 different healthy salads and dressings.  I had an absolute blast at the class!  I had mixed thoughts about whether or not to post the recipes because I wasn't sure if it was shareable information. But it was all very simple and anyone could google search similar versions of the dressing recipes.  We really didn't follow the instructions very well anyway because we didn't have any measuring spoons or cups at this class.  We approximated everything and did everything to taste.  I have no idea how accurate the measurements really are.  So I decided it should be okay to post.   But be wary of the recipes.

Here is my first creation.   When I tasted the dressing by itself, I wasn't impressed at all.... but I was happily surprised when I tasted it on the actual salad.  It was magically transformed into a very delicious dressing!!  I really enjoyed this salad.  Yum!

Tenderloin Salad w/ Rosemary-Balsamic Dressing

Ingredients:
Tenderloin, cooked on stovetop to desired doneness
Spinach/Spring Mix
Blue Cheese, crumbled
Red Potato, cooked, seasoned, and cut into small pieces
Avocado, sliced
Red Onion, julienne cut

Rosemary-Balsamic Dressing:
1 sprig fresh rosemary, finely chopped or crushed
1 sprig fresh garlic
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

In a medium bowl, combine the rosemary, garlic, and vinegar.  Add the oil in a slow stream, mixing well with a wire whisk.  Add salt and pepper to taste.

The 4 salad dressings we made-- The Rosemary-Balsamic Dressing is on the far right.

Mis en place

Anne chows down... a delicious, healthy, and filling lunch!