Note: You need an Electric Pressure Cooker to make this recipe.
Monterrey Chicken Foil Packets
Stars of the recipe:
- 1 lb. boneless and skinless chicken thighs
- 1/2 c. barbecue sauce
- 1/2 c. shredded cheddar cheese
- 1/2 c. bacon bits or 2 or 3 bacon slices cooked and crumbled
- Cut the foil into 12-inch by 12-inch squares. You’ll need 4 squares.
- Lay a piece of chicken in the middle of the foil.
- Sprinkle each piece of chicken with cheddar cheese and bacon.
- Pour barbecue sauce over the chicken, cheese, and bacon.
- Wrap the foil around the chicken so that it is sealed.
- Pour a cup of water into the electric pressure cooker. Carefully place the trivet on top of the water. Gingerly add the foil packets.
- Manually set the electric pressure to 35 minutes on high. Place the lid on it making sure the vent is set to seal.
- Once cooked, allow to naturally release for 10 minutes and then open the seal so that it can finish releasing the pressure.
- Remove the lid and take the packets out of the pressure cooker carefully.
- Enjoy with extra cheese on the chicken.
Have a magical day,
As I stated in my Menu Planning blog post, I’m part of the launch party for Eat at Home’s newest cookbook. (For more information about the cookbook, click here.)
Tonight Hubby and the boys are going to have the Memphis BBQ Chicken Tacos before heading to either work or our town’s block party. The recipe calls for cooked chicken. I used my Instant Pot to poach the chicken.
Since our area has a heat advisory, it was nice not having to warm up the kitchen in order to poach the chicken.
I used fresh chicken breasts today but you can use frozen chicken breasts instead.
What is needed for this recipe:
- chicken breast or thighs, fresh or frozen
- water or chicken broth
- seasoning: 21 Seasoning Salute, Trader Joe’s seasoning salt, Everything but the bagel seasoning, or salt and pepper
- 1 lb. chicken breasts or thights
- 1 c. water or chicken broth
- 1/2 Tbsp. to 1 Tbsp. seasoning (See What is needed for this recipe for ideas)
- Place chicken breasts in Instant Pot.
- Sprinkle with seasoning.
- Pour water or broth over the chicken.
- Manually set the Instant Pot for 10 minutes or 12 minutes. (10 minutes for fresh, 12 minutes for frozen)
- Once cooked, allow the pressure to naturally release.
- Shred with forks or use your Kitchen Aid.
- Enjoy in your favorite recipe.
Have a magical day,
When I went grocery shopping last Sunday, I got some boneless pork ribs. I almost bought a bottle of lemon garlic marinade for the ribs but decided not to get it.
I decided to make my own lemon garlic marinade for the ribs instead of buying that bottle.
When I served dinner last night, Hubby was delighted with the ribs. Since there were a couple left over, he claimed them as his own for our left over night. So I think this marinade is a winner.
This marinade would be good on pork chops, boneless pork ribs, pork roast, or even chicken breast.
Bonus: It’s Whole30 friendly.
Oh, and I finally figured out how to make my recipes printer friendly. That’s been a big problem during the 7 years I’ve had this blog.
Lemon Garlic Marinade
-1 lemon, zest and juiced
-1 clove of garlic, minced or 1 Tbsp. minced garlic
-2 Tbsp. extra virgin olive oil
-1 tsp. Salt
-1 tsp. Pepper
-2 tsp. oregano
- In a gallon sized ziploc bag, add the ingredients. Close the bag. Knead the bag until the ingredients are combined.
- Add either boneless ribs, pork chops, or chicken breast.
- Allow meat to marinade for 4 to 12 hours or freeze for up to 3 months.
- Preheat the oven to 425 degrees. Place meat in a baking dish.
- Cook the pork or chicken for 20 to 30 minutes.
- Once cooked, remove from the oven and allow to rest for 10 minutes before serving.
- Serve and enjoy!
The pork should be cooked to an internal temperature of 145 degrees and chicken should be cooked to an internal temperature of 165 degrees.
Since I’ve been sick with a bad cough for the past week, I wanted to find a soup that would help me feel better. This soup really hit the spot. Continue reading “Get Well Chicken Soup (Gluten Free)”
I’ve made this dish twice. The first time, we ate it but didn’t quite enjoy it. After we had it the second time, the Wee One thanked me for cooking it. The next day, he ran out to my car after I pulled up in the driveway after work. He wanted to eat the left overs for dinner that night.
Continue reading “Forgotten Chicken”
Welcome to Day 16 of 31 Days of Slow Cooking.
Jump to the recipe
Yesterday was a beautiful day in Ohio. I had a hair appointment. Afterwards we went to the Air Force Museum. Then we went shopping at Fresh Thyme and Barnes and Nobles. Later we had a family birthday party.
All in all, it was a great day.
Cafe’ Rio is a Mexican restaurant. I’ve never been there before. However, I found this recipe and decided to try it. It is delicious as the protein for the meal or in a taco with your favorite toppings.
Cafe’ Rio Chicken
Stars of the Recipe:
- 4 to 6 chicken breasts
- ½ c. Italian dressing
- 1 packet of dry Ranch dressing (3 Tbsp.)
- ½ c. water
- ½ Tbsp. minced garlic
- ½ Tbsp. chili powder
- ½ Tbsp. ground cumin
- Place chicken in the slow cooker.
- In a medium bowl, combine the dressing, ranch dressing, water, garlic, cumin, and chili powder.
- Pour over the chicken.
- Cook on low for 4 to 6 hours.
As I was cooking this chicken, the Wee One walked into the kitchen. He asked me what smelled so good. I showed him the chicken that was already cooked. The Wee One wanted to eat the chicken right then and there.
Once I told him dinner was ready to be eaten, he began to eat one of the pieces of chicken as he was loading up his plate. He ended up eating two pieces of chicken. For him, that is a big deal. He has a small appetite.
The Wee One kept talking about how delicious the chicken tasted. I think that means this marinade is a keeper. Continue reading “Yummy Chicken Marinade”
I’ve had this recipe in my files but hadn’t shared it with you. If you make the crockpot chicken or buy a rotisserie chicken, you can use the left over chicken to make this delicious chicken salad.
When I made this chicken salad, I shared some with my mother-in-law. She also loved this chicken salad. She especially loved the addition of the dried cherries.
It’s good as on a bun or eaten with crackers. It would also be good just eaten with a fork.
Fruity Chicken Salad
Adapted from Add a Pinch
Stars of the recipe:
- 1 pound or 2 c. cooked chicken chopped or shredded
- 1 c. chopped celery
- 1 c. red grapes, halved or quartered depending on the size of the grapes
- 1/2 c. dried cherries or cranberries
- 1/2 c. chopped pecan pieces
- 1 c. mayo (I use an olive oil based mayo.)
- salt and pepper, to taste
- Add all the ingredients to a large bowl.
- Mix to combine.
- Enjoy with crackers or on a bun!.
During January, I was sick for half of the month. During the time I was sick, I was not hungry for any food. Towards the end of my sickness, I ended up craving BBQ chicken wings. I sent Hubby out to get me some frozen chicken wings so I could cook them up in the pressure cooker. They were delicious! I ended up eating a whole bunch of the chicken.
We still had a few of the frozen chicken wings leftover so I cooked up some more last Saturday when our boys were with their grandma. Hubby gave me some tips to make them even better. I’m sharing the improved recipe.
Continue reading “Pressure Cooker BBQ Chicken Wings”
This sheet pan was so yummy! The leftovers were even better the next day.
These past few weeks have been off and on with great meals. I’ve been so busy writing Individualized Educational Plans (IEPs), teaching, and being sick that I’ve cooked meals that haven’t been stellar.
Last Wednesday, I left work on time and got home in time to make a more involved meal. Actually this was very involved. The rolls I made were more involved then this dish.
This meal is easy to put together. I think it took me 10 minutes tops to get it into the oven once I got home. It takes 30 – 40 minutes to bake.
Balsamic Chicken and Potatoes (Sheet Pan Meal)
Stars of the recipe:
- 1 pound of chicken breasts or tenders (The chicken I used was a huge breast. I cut it into smaller pieces.)
- 1 pound of potatoes, cubed (I peeled mine)
- 1 to 2 Tbsp. balsamic vinegar
- salt and pepper to taste
- 2 tsp. Italian seasoning (Add if desired.)
- 2 Tbsp. Extra Virgin Olive Oil (EVOO)
- Preheat the oven to 425 degrees. Spray a cookie sheet with cooking spray or line it with parchment paper.
- In a mixing bowl, place the cubed potatoes. Pour EVOO over the potatoes. Sprinkle with Italian seasoning. Mix until all the potatoes are coated. Place the potatoes on half of the cookie sheet.
- On the other half of the cookie sheet, place the chicken. Season with salt and pepper. Pour the balsamic vinegar over the chicken. Turn to coat both sides of the chicken.
- Cook at 425 for 15 minutes. Flip the chicken and potatoes.
- Cook for an additional 15 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees and the potatoes are fork tender.
- Remove from oven and allow the chicken to rest for 5 to 10 minutes.