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

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

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

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

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

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

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

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

20 Minute One Pot Cheesy Taco Pasta

Ingredients

• 3 cups small shells pasta
• 1 pound lean ground beef
• 1/2 cup onions chopped
• 2 cloves garlic minced, optional
• 1/4 cup taco seasoning
• 1 cup water
• 1 cup tomato sauce
• 1 cup shredded cheese cheddar or mozzarella
• fresh cilantro chopped, optional

Directions

• Place a large frying pan on medium-high heat.
• Add ground beef and stir until it is no longer pink. Drain fat from the pan.
• Add onions and optional garlic to the beef. Fry for 2-3 minutes until onions are translucent.
• Stir in the tomato sauce, taco seasoning, water and pasta.
• Loosely cover the pan, reduce heat to medium. Cook for 5-10 minutes until the pasta is done, stirring occasionally.
• Remove from heat and stir in cheese and optional fresh cilantro. Serve and enjoy!

 

 

Notes:

I used a whole can of tomato sauce (15 oz) and 2 cups of water

Can use additional toppings such as sour cream, jalapenos etc.

 

Source: https://tipbuzz.com/taco-pasta/  

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Bacon-wrapped Prime Rib

Ingredients

• 5 lb boneless ribeye roast, trimmed
• Salt, to taste
• Black pepper, to taste
• 1 cup butter, softened
• 7 cloves garlic, minced
• 1 tbsp paprika
• ¼ cup chives, chopped
• ¼ cup rosemary, chopped
• ½ cup brown sugar
• 3 lb bacon
• ¼ cup flour
• 2 cups beef broth

 

Directions

• Preheat oven to 250
• Let the ribeye roast come to room temperature. Season with salt and pepper on all sides
• Place the roast in the oven for 3 hours, or until the temperature reaches at least 125 F for an eventual medium-rare cooked prime rib. Let ribeye cool to room temperature.
• Preheat oven to 450
• Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt and pepper in a bowl until evenly combined.
• Rub the butter mixture all over the ribeye roast and set aside.
• On a large piece of parchment paper or plastic wrap, weave together slices of bacon until you have a bacon lattice twice as long and twice as wide as the roast.
• Place the bacon lattice over the roast on a greased, wire rack lined sheet tray. Then place on a roasting tray with a rack.
• Bake the roast for an additional 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important to cook it to the desired doneness when the roast was in the oven the first time.
• Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps and the mixture starts to simmer.
• Add the beef broth and stir until the gravy comes to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾ inch sices, then serve with any sides you like and the homemade gravy!
• Enjoy!

Notes:

I don’t really like rosemary so I omitted that from the recipe.

I didn’t have beef broth so I used vegetable broth and it still tasted great.

Source: https://tasty.co/recipe/bacon-wrapped-prime-rib

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Glazed Sweet Potatoes with Whiskey Pecans

Ingredients

• pounds sweet potatoes (about 4 large)
• 1 cup roughly chopped pecans
• 2 tablespoons unsalted butter
• 2 tablespoons coconut oil
• 2/3 cup honey
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (a bit more if you like a good kick)
• 1/2 teaspoon kosher salt
• 1/4 cup whiskey (see notes section for brand recommendations)
• 2 cups peeled, cored, and 3/4-inch diced tart, firm baking apples, such as Granny Smith or Cortland (about 2 medium or 3 small)

 

Directions

• Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into 3/4-inch chunks and set aside.
• Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add the whiskey—stand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy
• Lightly grease an 9×9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the whiskey-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushy—just fork tender) and the dish is fully warmed throughout.

Notes:

I baked this early in the day and warmed it up in the oven just before serving and it worked perfectly.

Source: https://www.wellplated.com/glazed-sweet-potatoes/