Category: <span>Main Dishes</span>

Instant Pot Pot Roast

Instant Pot Pot Roast

Pot roast is high on our comfort food list. The Instant Pot makes is so easy to sauté and pressure cook in one pot for quick cooking and easy clean up.

Ingredients

  • 3 pounds beef chuck roast (I cut mine in two or three pieces)
  • Salt and pepper to taste
  • 4 tablespoons olive oil – divided
  • 2 cups beef broth
  • 1 packet dry onion soup mix
  • 1 white or yellow onion, coarsely chopped
  • 1 pound baby potatoes or cut up russet potatoes
  • 1 cup baby carrots

Instructions

  • Sprinkle pot roast with salt and pepper and set aside. Add 2 tablespoons olive oil to Instant Pot (I use a 6-quart pot) and set to “Saute”. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side. Turn Instant Pot off.
  • Pour the beef broth into the Instant Pot around the beef.
  • Mix together the vegetables, the last 2 tablespoons of olive oil and onion soup mix. Stir until all the vegetables are evenly coated. Put vegetables in the Instant Pot and distribute evenly around roast.
  • Place lid on the Instant Pot with steam valve closed. Switch Instant Pot setting to “manual” and set for 60-80 minutes (depending on the size of the roast) on “high” pressure. Do a natural release for at least 10 minutes, then quick release.
  • Remove roast from Instant Pot, slice, and serve with vegetables. Use extra drippings from the instant pot to make gravy or au jus.

Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken

This recipe is even better as leftovers if there is any left at all! Very flavorful. It can be served over pasta or a baked potato for a complete meal.

Ingredients:

2 tablespoons olive oil
4 skinless, boneless chicken breast halves or boneless, skinless chicken thighs
Salt and pepper to taste
1 onion, thinly sliced
4 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ cup balsamic vinegar
2 cans crushed tomatoes
1 small can tomato paste

Directions

1. Drizzle olive oil into the slow cooker. (Use a slow cooker plastic liner bag for easy cleanup)
2. Place chicken on top of oil. Season each piece with salt and pepper.
3. Combine the dry spices in a small bowl and set aside.
4. Top chicken with onion slices, garlic, and dry spice mixture.
5. Combine crushed tomatoes and tomato paste in a bowl and set aside.
6. Drizzle balsamic vinegar over onions and chicken.
7. Top with tomato mixture.
8. Cook slow cooker on high for about 4 hours until chicken is no longer pink in the middle.

Recipe modified from a basic allrecipes.com recipe.

Sheet Pan Parmesan-Dijon Chicken Thigh Dinner

Sheet Pan Parmesan-Dijon Chicken Thigh Dinner

Parmesan-crusted chicken thighs, potatoes, and veggies all cook together in this sheet pan dinner so your entrée and sides are ready all at once. Perfect for busy nights when you need an easy and delicious meal.

Ingredients

  • ½ cup panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • 4 (5 ounce) bone-in, skin on chicken thighs (or skinless and boneless)
  • ¼ cup melted butter
  • 2 tablespoons Dijon mustard
  • 1 ½ pounds tri-color baby potatoes (red, gold, and purple)
  • 1 pound fresh green beans, trimmed
  • 1 teaspoon dried thyme
  • freshly cracked salt and pepper to taste

Directions

 Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.

  • Mix breadcrumbs and Parmesan cheese in a small bowl. Set aside.
  • Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
  • Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the breadcrumb mixture onto the top of the chicken thighs.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

© Copyright 2021 allrecipes.com by fabeveryday

Cranberry Maple Shredded Chicken

Cranberry Maple Shredded Chicken

This slow cooker recipe is perfect for an easy winter day dinner. The house smells great while it’s cooking. Serve with a salad or coleslaw. Serves four.

Sauce:

¼ cup chopped onion
1 cup jellied or whole berry cranberry sauce
½ cup maple syrup
¼ cup ketchup
¼ cup cider vinegar

Mix the sauce ingredients together. Note: Double the sauce recipe if you want extra sauce to serve on the side.

Chicken – use two large boneless skinless chicken breasts or four-five boneless skinless chicken thighs

Directions:

Place the chicken in the slow cooker. Use a liner for easy clean up. Pour the sauce over the chicken. Cook on high for 4 hours or until done.

Remove the chicken from the slow cooker when done. Shred the chicken and place in a bowl. Pour the sauce over the chicken to serve.

Serve on a bun or over a baked potato.

Parmesan Chicken Tenders

Parmesan Chicken Tenders

Adults and children will both love these crunchy, moist and perfectly-seasoned chicken tenders. If you are lucky enough to have leftovers, they are great for lunch.

1 cup panko (Japanese-style breadcrumbs)

2 oz. parmesan cheese, grated (about ½ cup)
½ cup mayonnaise
1 Tbsp. Dijon mustard
1½ tsp. finely chopped fresh flat-leaf parsley
1 tsp. kosher salt
1 tsp. black pepper
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. onion powder
Cooking spray
1 lb. boneless skinless chicken tenders (about 8)

  1. 1.Preheat oven to 425°. Stir together panko and parmesan in a shallow dish. Stir together mayonnaise, mustard, parsley, salt, pepper, paprika, garlic powder and onion powder in a separate shallow dish.
  2. Insert a rack in a large-rimmed baking sheet; spray with cooking spray. Coat chicken tenders in mayonnaise mixture; gently roll in panko mixture, pressing to adhere. Place coated tenders on rack. Spray tenders with cooking spray.
  3. Bake chicken until cooked through and golden, about 15 minutes.

Serves: 4

Recipe by Ayesha Curry in People Magazine 2019

 

 

Winter Chicken Bake

Winter Chicken Bake

 This is an easy one-dish recipe is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes.

Ingredients

  • 1 sweet potato
  • 1/2 medium sweet onion, chopped
  • 1 medium apple – peeled, cored, and chopped (I used Fuji)
  • 3 carrots, peeled and chopped
  • 2 skinless, boneless chicken breast halves
  • ¼ cup barbecue sauce or more (I used Sweet Baby Ray’s Barbecue Sauce)
  • 1 cup dried cranberries

Directions

  1. Preheat oven to 375 degrees. Lightly grease a baking dish or line with non-stick foil for easy cleanup.
  2. Pre-bake the sweet potato in the microwave. After rinsing in water, pierce several times with a knife. Wrap in a paper towel. Bake in microwave on potato setting.
  3. Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Drizzle barbeque sauce over the mixture and stir to moisten.
  4. Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks. Scatter into the baking dish. Sprinkle the cranberries over the dish.
  5. Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.

 

Adapted from Allrecipes.com  Recipe by Cageincali

 

Sheet Pan Vinegar Chicken

Sheet Pan Vinegar Chicken

 Perfect for an oven-roasted winter dinner. Smells wonderful while in the oven and the flavor combination is perfect.

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar or ¼ cup red wine
2 cups mixed color cherry tomatoes
3/4 cup pitted Kalamato olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

  1. Preheat the oven to 450 degrees.
  2. Toss the onions with 1/2 tablespoon of the oil on a large-rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika, salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
  3. Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
  4. Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

Please note: I’ve modified the original recipe from Valerie Bertinelli’s Food Network home-cooking site. The episode containing her original recipe is It’s Cat-urday

Steelhead Trout Bake

Steelhead Trout Bake with Dijon Mustard

This is one of our favorite baked fish recipes. Very flavorful with the mustard, dill weed, and lemon-pepper combination.

Cooking spray or non-stick foil

1 pound skinless steelhead trout fillets (or salmon fillets)
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

  • Preheat oven to 400 degrees. Spray a 9×13-inch baking pan with cooking spray or line with non-stick foil.
  • Arrange trout fillets in the baking dish. In a bowl, mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning. Spread over the fillets letting some run underneath the fish.
  • Bake in oven until the fish is opaque and flakes easily. About 15 minutes depending on the density of the fillets.

Visit allrecipes.com for the original recipe and nutrition information.

Instant Pot Beef Stew

Instant Pot Beef Stew from The Salty Marshmallow by Nichole

 This mouthwatering and easy to make Instant Pot Beef Stew is sure to become one of your favorite Instant Pot recipes!  Tender beef is simmered in a super flavorful and hearty broth that’s packed with veggies!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 1/2 Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut in Slices
  • 1 Pound Peeled Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 10-Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water

Instructions

 Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.

  1. Cook the meat until browned on all sides.
  2. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  3. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  4. Close the lid and steam valve on the instant pot.
  5. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  6. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Crock Pot Maple Dijon Chicken Drumsticks

Crock Pot Maple Dijon Chicken Drumsticks

 Crock Pot Maple Dijon Chicken Drumsticks is an EASY slow cooker chicken dish made with only 6 ingredients, including the salt and pepper! Kid-friendly and delicious – the chicken literally falls off the bone!

Ingredients:

  • 8 skinless drumsticks
  • 1/4 cup pure Maple syrup
  • 2 tbsp balsamic vinegar
  • 1/4 cup Dijon mustard
  • 3/4 tsp garlic salt
  • Fresh cracked pepper

Season chicken with garlic salt and pepper and place in slow cooker. Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth. Pour over the legs, making sure the chicken is covered. Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.

Recipe from www.skinnytaste.com