Greek Chicken Sheet Pan Dinner

Ingredients
1 pound baby Dutch yellow potatoes (small red potatoes cut in half) (the smaller size the better)
1 pound green beans
1 head broccoli cut into florets
1 15-ounce can petite diced tomatoes (Fire roasted)
2 pounds chicken breasts
2 1/2 lemons (1 1/2 juiced, and 1 sliced)
8 cloves garlic (4 minced, and 4 sliced)
2 teaspoons salt & pepper
1 1/2 teaspoon Mural of Flavor
1 teaspoon smoked paprika
2 tablespoons olive oil
4 ounces feta cheese (sheep or goat's milk preferred) (2oz Mediterranean Herb)
1 large onion (medium)
2 tablespoons fresh oregano (or 1 1/2 teaspoons dried) (Mexican oregano dried)
2 tablespoons fresh parsley (plus more for garnish) (omitted)
12 pitted Kalamata olives (omitted)
Instructions
• Preheat oven to 450 degrees.
• Cut each chicken breast into 4-5 even-sized strips.
• In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, Mural of Flavor, and 2 tablespoons olive oil.   Mix together well and set bowl aside while you prepare the veggies.
• Rinse beans, snip off the end with the hard nub/stem, and place them in another large bowl.  The other end should have a dainty little tail that is soft and thin and doesn’t need to be removed.
• Cut bite-sized florets from a medium head of broccoli, add to the beans.
• Chop one large (medium) yellow onion and add to the beans and broccoli.
• Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.
• Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, parsley, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil.
• Pour the mixture onto a large baking sheet, add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450 degrees for 20 minutes.
• Pull the pan out from the oven but don't remove.  Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees with a meat thermometer.
• Serve while it's hot and garnish with chopped parsley.

Before

After

Original recipe from: tasteandsee.com 
Purple text: my changes

Instant Pot Greek Chicken Bowls

Ingredients
1/2 teaspoon dried oregano (Mexican oregano)
1/2 teaspoon Spanish paprika (smokey paprika)
1/2 teaspoon Old World Seasoning
Pinch crushed red pepper flakes (omitted)
1/4 cup plus 2 tablespoons olive oil
3 cloves garlic, grated (chunky garlic paste)
1 1/2 pounds boneless, skinless chicken breasts, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper (Florida seasoned pepper)
1 cup couscous  (1 box Near East Roasted Garlic & Olive Oil)
1 cup full-fat Greek yogurt (5% fat)
Juice of 1 lemon
1 English cucumber, chopped (and peeled)
1 cup cherry tomatoes, quartered (Roma, chopped)
1/2 cup pitted Kalamata olives, chopped (omitted)
1/2 cup crumbled feta (Mediterranean herb feta) 
2 tablespoons chopped fresh dill (dried, to taste)
Directions
Special equipment:
 a 6- or 8- quart Instant Pot® multi-cooker
1. Whisk together the oregano, paprika, red pepper flakes, Old World seasoning, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot®. Add the chicken, 2 teaspoons salt (omitted) and a few grinds of pepper (Florida seasoned pepper) and toss until well coated.
2. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. (While the chicken is cooking peel and chop the cucumber and chop the two Roma tomatoes, place in a bowl.  Put the 2T of olive oil over the cucumber and tomato pieces, add dry dill weed, Florida seasoned pepper, and salt to taste, stir. Let sit until it's time to plate)
3. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. (Empty couscous and seasoning packet into pot, mix into the liquid. No salt or pepper added)  Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork. (Putting the regular lid back on works just as well if, like me, you don't have the glass lid) 
4. Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. (skipped the water, added a bit over 1/2 t dry dill weed) Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta.  Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.  I plated differently - yogurt, couscous, chicken, cucumber/tomato mix, crumbled Mediterranean herb feta, done.

Original recipe from: https://www.foodnetwork.com

             

Instant Pot Honey Butter and Herb Roasted Chicken

Ingredients
1 whole chicken, about 4 pounds, giblets removed
1 bunch fresh poultry herbs (sage, rosemary, thyme)
Salt and pepper, to taste
1 lemon, halved
1/2 onion, quartered
1 cup chicken stock
4 tablespoons unsalted butter, room temperature
2 tablespoons honey
5 sprigs fresh thyme
Instructions
• Pat dry the exterior of your whole chicken and season with salt and pepper. And set on a large plate or cutting board.
• Wash your hands then put the poultry herbs into the cavity along with the onions and lemon halves.
• Place the whole chicken into the insert of your 6-quart pressure cooker then add chicken stock around the chicken.
• Using manual mode on your pressure cooker (I have an Instant Pot), change your pressure to high pressure and cook time to 35 minutes.
• While chicken is cooking, preheat oven to 450 degrees. In a small bowl, mix together butter, honey, and thyme.
• Once chicken is done, you can either do a quick-release of pressure or let it manually release. Either way, once the pressure is released, carefully lift out the chicken and place on a large casserole dish. Leave the liquid in the insert as you can make a gravy out of it later!
• Using your brush or your hands (if you deem that the chicken is not too hot), spread the butter mixture all over the chicken. Making sure it gets in the nooks and crannies and the inside cavity.
• Bake in the oven for an additional 15-20 minutes to get the exterior nice and brown. You can choose to broil the exterior, too, but watch it as it takes less time.
• Let chicken rest for 15 minutes before carving and serving.
• For the liquid that is still in the pressure cooker insert: turn your pressure cooker to the saute function (if you don't have that, you can pour the liquid into a small saucepan and this on the stove) then add 2-3 tablespoons of flour to the mixture to thicken into a gravy-like consistency. If you like it thicker, add more flour. Season with additional salt and pepper, to taste.

Original recipe from: https://www.tablefortwoblog.com

Instant Pot Pork Chops with Gravy

Ingredients
5 Pork Chops Bone in or out (6)
1 Tablespoon Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Pepper
Penzeys Revolution (instead of salt, pepper, and garlic powder)
1 Envelope Ranch Dressing Mix (omitted)
1 One Ounce Envelope Brown Gravy Mix
1 10.5 Ounce Can Cream of Chicken Soup (Campbell’s cream of chicken & mushroom)
Medium onion sliced (cut slices in half)
2 Cups Beef Broth
2 Tablespoons Cornstarch
2 Tablespoons Water
Instructions
Pat pork chops dry and season on both sides with the salt, garlic powder, and pepper. (Penzeys Revolution)
Add the olive oil to the instant pot and turn on to saute.  When the oil is hot brown the pork chops on each side for 2-3 minutes just until browned. (Since my instant pot is small I do this in a separate skillet - easier and faster) 
Remove the pork chops from the instant pot.
Add onions to instant pot with a drizzle with olive oil (if you browned the chops in the pot you may not need extra oil). Set instant pot to saute. Let onions cook until semi tender, stirring occasionally to keep from sticking or burning.
Pour 1/4 cup of the beef broth (this doesn't have to be exact) into the instant pot and use a wooden spoon to deglaze the bottom of the pot.
Turn the instant pot off and add the pork chops along with the ranch dressing mix, brown gravy mix, cream of chicken soup, and remaining beef broth to the pot.
(I removed the onions from the pot to a separate bowl before deglazing the pot. Using the bowl the onions are in mix the gravy mix and soup together with the onions then gradually add the rest of the broth while stirring with a whisk. Place the chops in the pot and pour the broth mixture over the chops)
Place the lid on the pot and set the valve to sealing.  Cook on manual for 8 minutes. Allow for 10 minutes for the pot to come to pressure, 8 minutes of cook time, and 10 minutes to natural pressure release.
After 10 minutes of natural pressure release, release any remaining pressure from the pot and remove the lid.
Remove the pork chops from the pot to a serving plate.
In a small bowl whisk together the cornstarch and water.  Turn the instant pot on to saute and whisk in the cornstarch mixture.  Whisk constantly until gravy is thick, then, turn off the instant pot.
Serve the pork chops with the gravy and your favorite side dishes.
NOTE:  This recipe has been tested in a 6 quart and 8 quart Instant Pot.

New Year's Meal 1/1/20

Purple text - the changes/additions I made to the original recipe
Original recipe from: thesaltymarshmallow.com

Slow-Cooked Whiskey-Molasses Shredded Beef

1 beef Bottom Round Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
1/2 cup whiskey
1/4 cup plus 2 tablespoons apple cider vinegar, divided
1 can (6 ounces) tomato paste
4 tablespoons packed brown sugar, divided
1/4 cup molasses
1-1/2 teaspoons salt
1/2 teaspoon ground red pepper (omitted)
1 tablespoon Dijon-style mustard (Hellmann's Dijonnaise)
2 cups shredded carrots (coleslaw mix)
2 cups diced granny smith apple (julienned)

COOKING:
Place beef Bottom Round Roast in 4-1/2 to 5-1/2 quart slow cooker.  Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast.  Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker.

To make the slaw: Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons brown sugar and mustard in large bowl.  Add carrots and apples; mix well. Season with salt and black pepper, as desired.  Refrigerate until ready to serve. Serve beef with slaw.
Cook's Tip: Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.

ALTERNATE COOKING METHOD
This recipe can be made in a 6-quart electric pressure cooker. Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Shred beef; return to pressure cooker. Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan. Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Original recipe can be found here Slow-Cooked Whiskey-Molasses Shredded Beef

Juicy Oven Baked Chicken Breasts

Chicken Seasoning Blend
1/4 teaspoon salt (optional)
1/4 teaspoon fresh ground pepper (Penzeys California Pepper)
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil (Pampered Chef Sweet Basil Rub)
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley (optional)
1 1/2 T brown sugar
fresh chopped parsley, for garnish (optional)

Instructions
Preheat oven to 425F.
Combine first 11 ingredients in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
Pat chicken dry with paper towels.
Place the chicken breasts in a baking dish and rub the olive oil (garlic infused olive oil) all over each chicken breast.
Sprinkle seasoning blend evenly over the chicken breasts on all sides, gently rub it in to cover the entire piece of chicken. You don't have to use the entire seasoning blend; use as much as you like.
Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
Remove from oven and transfer chicken breasts to a serving plate.
Let chicken rest for 10 minutes before cutting.
Garnish with fresh chopped parsley and serve.

Recipe Notes
HOW TO STORE COOKED CHICKEN BREASTS
Refrigerate cooked and completely cooled chicken breasts in an airtight container for up to 4 days.
HOW TO FREEZE COOKED CHICKEN BREASTS
Wrap each cooked chicken breast in plastic wrap, then add a layer of aluminum foil over the plastic wrap. Transfer the wrapped chicken breasts to a freezer bag and freeze for 4 months.
When ready to use, remove from freezer and set in the fridge overnight to thaw out.

Original recipe that includes a brine can be found here Juicy Oven Baked Chicken Breasts

Caprese Chicken Stuffed Peppers

1 tbsp. extra-virgin olive oil

1 lb. boneless skinless chicken breasts

1 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper
Other seasonings to taste

2 c. cherry tomatoes, halved

2 1/2 c. shredded mozzarella, divided

3/4 c. ricotta

1/3 c. shredded fresh basil, plus more for garnish

2 cloves garlic, minced

4 bell peppers, halved (seeds removed)

1/2 c. low-sodium chicken broth

Balsamic glaze, for drizzling

DIRECTIONS

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning, salt and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.

In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with salt and pepper.

Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender and cheese melty, 40 to 45 minutes.

Garnish with more basil, drizzle with balsamic glaze, and serve.

Recipe from: www.delish.com