Recipe of the Week: Honey-Ginger Grilled Salmon

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Honey-Ginger Grilled Salmon

Ingredients

  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • ¼ cup honey
  • 1 green onion, chopped
  • 1 (1.5 lb) salmon fillet

Directions

  • In a large self-closing bag, combine ginger, garlic, soy sauce, orange juice, honey and green onion; mix well.
  • Place salmon in bag and seal tightly. Turn bag gently to distribute the marinade.
  • Refrigerate for 15 to 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Remove salmon from marinade, shake off excess, and discard remaining marinade.
  • Grill for 12-15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Notes:

  • I had a large fillet and used a 9×13 pan for marinating.

 

Source: https://www.allrecipes.com/recipe/29460/honey-ginger-grilled-salmon/

Recipe of the Week: Avocado Chicken Burgers

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Avocado Chicken Burgers

Ingredients

  • 1 pound ground chicken
  • 1 large ripe avocado – cut into chunks
  • 1 clove chopped of garlic
  • 1/3 cup Panko crumbs or Almond meal to keep it Paleo and Whole30 friendly
  • 1 minced Poblano or Jalapeño pepper optional but recommended
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Add all ingredients to a large bowl and toss gently.
  • Shape into desired size patties.
  • Grill 4-5 minutes on each side on an indoor grill pan or an outside grill at medium heat or until the internal temperature reaches 165 degrees

Notes:

  • I like to put my burger on half a mashed sweet potato and top with salsa.
  • Could also consider adding fresh cilantro to the burgers when mixing the ingredients.

 

Source: https://laughingspatula.com/chicken-avocado-burger/#wprm-recipe-container-5656

Recipe of the Week: Chicken and Rice Burrito Bowls (Instant Pot)

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken and Rice Burrito Bowls (Instant Pot)

Ingredients

  • 1 ½ tbsp cooking oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 ½ tsp ground cumin
  • 1 cup low-sodium chicken broth, divided
  • 1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 (16 oz) jar salsa
  • 1 cup long-grain white rice
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup coarsely chopped fresh cilantro

Directions

  • Add the oil to the pot, turn on sauté setting, heat until the oil is shimmering.
  • Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes
  • Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds
  • Add ¼ cup of broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits and simmer for 1 minute.
  • Season the chicken with salt and pepper.
  • Add the chicken, beans, corn, salsa, and stir to combine.
  • Sprinkle the rice on top and pour the remaining ¾ cup broth on top of the rice, but do not stir.
  • Using the manual setting, set the pressure to HIGH for 10 minutes.
  • When cooking is complete do a quick release of the pressure
  • Gently stir everything together.
  • Divide between bowls and top with the cheese and cilantro.

Notes:

  • I use chicken breast in place of chicken thighs.
  • I use brown rice in place of white rice.
  • I use homemade chicken stock (recipe provided previously)

 

Source:      https://www.thekitchn.com/recipe-instant-pot-weeknight-chicken-and-rice-burrito-bowls-248311

Recipe of the Week: Chicken Tortilla Soup (Instant Pot)

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken Tortilla Soup (Instant Pot)

Ingredients

  • 25 lbs raw boneless skinless chicken breasts (about 3-4 breasts)
  • 10 oz. diced tomatoes with green chilies
  • 5 oz. diced tomatoes (no salt added)
  • 1 cup from corn, thawed
  • 1 cup black beans (no salt added), drained and rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 2 gloves garlic, minced
  • 4 cups low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • ¼ tsp. black pepper

 

Directions

  1. Toss all the ingredients for the soup into your pressure cooker and give it a stir.
  2. Turn onto manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the steam stops, carefully open the lid and shred the chicken with two forks.
  3. Enjoy with toppings such as sour cream/greek yogurt, cheese, avocado, tortilla stips/chips, cilantro

 

Notes:

  • I don’t worry about thawing the frozen corn.
  • I use a whole can of black beans.
  • It took my Instant Pot more like 20-25 minutes to come to pressure (in case you’re timing it for dinner).
  • I let is slow release and it turned out great.

 

Source:      https://confessionsofafitfoodie.com/2017/01/instant-pot-chicken-tortilla-soup-21-day-fix/

Recipe of the Week: Apple Spice Instant Pot Steel Cut Oats

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Apple Spice Instant Pot Steel Cut Oats

Ingredients

  • 1 cup steel cut oats (gluten free, if needed, NOT quick steel cut oats, rolled oats, or quick oats)
  • 1/2 cup unsweetened plain applesauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 cups water
  • 1 small apple, chopped
  • 1/2 cup raisins (optional)
  • chopped nuts, or fresh diced or sliced apples for garnish (optional, walnuts or pecans work well)
  • milk (enough to reach desired consistency, I use unsweetened almond milk)
  • sweetener, to taste (optional, I like to use maple syrup)

 

Directions

  1. Add steel cut oats, applesauce, ground cinnamon, ground nutmeg, salt, and water to your Instant Pot. Stir to combine all the ingredients.
  2. Lock the lid in place and make sure the steam release handle is closed. Set to manual high pressure for 10 minutes. Instant Pot will take roughly 10 minutes to build pressure, timer will start counting down after it has reached pressure.
  3. After the time has ended, let the Instant Pot naturally release the pressure. This will take roughly 20 minutes.
  4. Once the pressure has been released naturally (you will know pressure has been released when the float valve has dropped back down), slowly unlock and remove the lid. Stir the oats so everything recombines.
  5. Add the apples and, if using, raisins, and stir. Let sit for a minute or two so apples (and raisins) can warm up.
  6. Add desired amount of milk and stir. (see note about milk below).
  7. Add sweetener, to taste. Sprinkle nuts and/or fresh fruit on top for garnish, if using.

 

Notes:

  • Oats will thicken as they cool off, add milk for a looser and creamier texture. I add 1/2 cup of unsweetened almond milk, but feel free to leave it out, or add more or less.
  • If you add raisins, you may find that it is sweet enough as-is. Taste the oats after everything has been stirred in and add as much or as little sweetener as you like. When I do add sweetener, I like to use maple syrup.
  • This recipe makes 4.5 cups of apple spice Instant Pot oats, and can be split into two large servings, 3 medium servings, or 4 small servings. For safety reasons, I do not recommend doubling this recipe. Make separate batches, if needed.
  • Oats can be pre-made, cooled off and then refrigerated. When ready to serve, warm up and add a splash of milk or water to loosen it up.

Source:      https://delightfuladventures.com/apple-spice-instant-pot-steel-cut-oats/#wprm-recipe-container-4066

Recipe of the Week: Salsa Fresca Chicken

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Salsa Fresca Chicken

Ingredients

  • 2 lb chicken breast
  • ¼ tsp cumin
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup monterey jack cheese, shredded
  • Fresh cilantro, chopped

 

Directions

  1. Preheat oven to 375
  2. Lay the chicken flat in a large baking dish and sprinkle evenly with the seasonings
  3. Cover chicken with pico then top with cheese
  4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165F)
  5. Garnish with chopped cilantro and serve hot with your favorite side dish.

 

Notes:

  • I like to use homemade taco seasoning in place of the individual seasonings

Source:      https://easyfamilyrecipes.com/salsa-fresca-chicken/

Recipe of the Week: White Bean Chicken Chili Slow Cooker

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

White Bean Chicken Chili

Slow Cooker

 

Ingredients

  • 1 lb chicken breast
  • 16 oz jar salsa
  • 3-4 cups chicken broth/stock
  • 1 cup frozen corn
  • 1 large can diced green chilies
  • 1 large jar great northern beans
  • Chili powder
  • Garlic powder
  • Paprika
  • Shredded cheese
  • Sour cream
  • Diced jalapenos

 

Directions

  1. Combine chicken, salsa, broth/stock, corn, green chilies, beans and spices in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3-4 hours, or until chicken is tender.
  2. Remove chicken from Crock-Pot and shred..
  3. Serve into bowls and top with shredded cheese, sour cream, diced jalapenos, cilantro, crushed chips, etc.

 

Notes:

  • We love to use tortilla chips and scoop up the chili
  • I don’t measure the spices, I just add until I think it’s red enough

 

Source:     

Recipe of the Week: Crock-Pot Chicken Enchilada Soup

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Crock-Pot Chicken Enchilada Soup

 

Ingredients

  • 1/2 Onion, finely chopped
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 can (19 oz) red enchilada sauce
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 lb. boneless, skinless chicken breasts, cut into thirds
  • 2 1/2 c. chicken broth
  • 1/3 c. cheddar cheese, plus more for serving
  • 1/4 c. heavy cream
  • Sour cream, for serving
  • Chopped cilantro, for serving
  • Sliced lime, for serving
  • Crushed tortilla chips, for serving

 

Directions

  1. Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
  2. Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
  3. Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

 

Notes:

  • I would double the seasonings

 

Source:    http://www.delish.com/cooking/recipe-ideas/recipes/a56797/crock-pot-chicken-enchilada-soup-recipe/  

Recipe of the Week: Browned Butter Honey Garlic Salmon

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Browned Butter Honey Garlic Salmon

Ingredients

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup (4 tablespoons) honey
  • 3 cloves garlic, minced
  • 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
  • 4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
  • Lemon wedges (to serve)
  • Salt, to taste

Directions

  1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
  2. Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
  3. Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
  4. Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
  5. Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
  6. To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

Notes:

 

Source: https://cafedelites.com/browned-butter-honey-garlic-salmon/    

Recipe of the Week: Quick and Easy Pressure Cooker Chicken and Black Bean Stew Recipe

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Quick and Easy Pressure Cooker Chicken and Black Bean Stew Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 8 ounces smoked sausage, such as andouille or kielbasa, sliced into 1/4 inch disks
  • 1 medium onion, diced (about 1 cup)
  • 2 teaspoons ground cumin
  • 2 (4-ounce) cans diced green chilies (preferably Hatch)
  • 8 ounces dried black beans
  • 12 stems cilantro, leaves roughly chopped, stems tied together with a piece of kitchen twine
  • 4 chicken legs, divided into thighs and drumsticks (about 2 pounds)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

Heat oil in a pressure cooker over medium-high heat until shimmering. Add sausage and cook until starting to crisp around edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes longer. Add cumin and cook until fragrant, about 30 seconds. Add chilies, dried black beans, cilantro stems, chicken, and broth. Season gently with salt and pepper and stir to combine.

Seal pressure cooker and bring to high pressure. Cook for 40 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Using tongs, transfer chicken pieces to a bowl. Discard cilantro stems. Return beans to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken from bones and discard skin.

Stir chicken into beans, season to taste with salt and pepper, stir in half of chopped cilantro, and serve, passing sour cream, lime wedges, and remaining cilantro at the table.

Notes:

Can use additional toppings such as jalapenos, avocado etc.

Source: http://www.seriouseats.com/recipes/2015/01/quick-and-easy-pressure-cooker-chicken-black-bean-stew-recipe.html