John found this recipe online and made it to go with a taco recipe. I love that even though he doesn't like spicy things, he makes them for me anyway!
2 tomatoes, chopped
2 cups chopped pineapple
1 jalapeno pepper, chopped
2 habanero peppers, chopped
½ onion, chopped
¼ cup chopped cilantro
Juice of 1 lime
1/2 tsp Salt
Add all of the ingredients to a large bowl. Mix well. Chill for one hour; taste to adjust salt and lime juice. Store overed in the refrigerator.
John made this recently and it's definitely a keeper!
Author: Rachel Gurk, www.rachelcooks.com/
Ingredients
1 tablespoon olive oil
3 pounds bone-in chicken thighs and drumsticks
1 teaspoon kosher salt, divided
¼ teaspoon coarse ground black pepper
1 cup pearl onions (about 8 oz)
2 or 3 carrots, peeled and cut in ¾-inch slices
8 ounces mushrooms, washed and cut in half or quartered
1 clove garlic, minced
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
½ cup dry white wine such as Chardonnay or Sauvignon Blanc
1 ½ cups reduced sodium chicken broth
1 tablespoon freshly squeezed lemon juice
½ cup heavy cream
3 tablespoons minced fresh dill 1 or 2 teaspoons dried dill weed
Instructions
Preheat oven to 400ºF.
Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
Discard extra oil/fat in pan, leaving about 1 tablespoon.
Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.
Put this tapenade on the brie and bake it till soft
·
Olive Tapenade
1 cup pitted black olives
1 cup pitted green olives
1 clove garlic
1 tsp capers
1/4 cup roasted pepper
1/4 cup crumbled feta cheese
Olive oil as desired, optional
Place in bowl of a food processor and pulse
until garlic is chopped. Add feta cheese and stir to mix. If you like, add
some olive oil.
Serve with crackers or small toasted rounds of
french bread.
I put any leftovers back into the olive jar and
refrigerate.
Ingredients
6 boneless, skinless chicken thighs
2 T olive oil
3/4 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
1 T lemon juice
2 T dijon mustard
2 T chopped fresh tarragon
2 T chopped chives or green onion
Instructions
Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper, then brown for about 5 minutes per side. Remove from skillet.
Deglaze the pan with the wine, scraping the bits from the bottom of the pan. Allow to reduce to about half. Whisk the broth, cream, and mustard into the pan. Simmer for about 5 minutes, stirring occasionally. Stir in the tarragon and chives or green onions.
Return the chicken to the pan and spoon sauce over. Cook until chicken is heated through.
Serve chicken with sauce spooned on top.
I found the idea for this recipe on the internet, but it was for chicken and the only thing in my recipe that's the same is the can of pineapple! We had pork country ribs in the freezer and I was looking for something different that our usual way of cooking them.
I cooked the peppers separately because not everyone in our household likes them. I think the roasted peppers were way better than they would have been cooked in the pot. If you want to add them to the pot, I'd add after the pressure cook when it's set to sauté, so they don't turn into mush. Different colored peppers would add a pretty touch! I took this picture before I mixed mine in.
We absolutely loved this and will definitely make it again - maybe even with chicken!
Ingredients
2 lbs. boneless country pork ribs, cut in bite size chunks
1 can pineapple tidbits with juice
1/3 c soy sauce
3 cloves garlic, minced
2 t ginger, minced
1 small onion, diced (1/2 large)
1/2 cup barbeque sauce
1 T cornstarch
1 large bell pepper, cut in large chunks
Instructions:
Sauté onions and garlic in the Instant Pot with 1 T olive oil for 5 minutes; add meat and saute for 5 more minutes.
Add all remaining ingredients EXCEPT cornstarch and peppers. Mix well so meat is thoroughly coated.
Pressure cook for 20 minutes - quick release, then set on sauté with lid off.
Meanwhile, toss the pepper chunks with 1 T olive oil. Roast in oven for 10-15 minutes, turning halfway through.
In a small bowl, whisk the cornstarch with about 3 T of the hot liquid from the pot. Add to the pot and stir constantly for one minute until thickened. Turn pot off.
We served with riced cauliflower. Delicious!
