Instant Pot Honey Garlic Chicken

Recipe from familyfreshmeals.com

Ingredients:

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/3 cup onion, diced
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 3 teaspoons cornstarch dissolved in 1/4 cup water
  • Sesame seeds & green onion for topping
  • Rice for serving


Directions:

Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.

Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.

Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.

Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

The whole family loves this recipe!

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Berry Cheesecake Salad

Recipe adapted from cakescottage.com

Ingredients:

  • 1 box (3.4 oz) cheesecake pudding mix
  • 12-16oz whipped topping
  • 3 (6oz each) strawberry yogurts
  • Fresh strawberries, sliced
  • Black berries
  • Raspberries

You can add mini marshmallows as well I usually forget.


Directions:

Add whipped topping, yogurts and pudding mix to a bowl. Mix together. Place in fridge at least one hr prior to serving.

When ready to serve add berries and marshmallows. Stir gently to combine.

Serve immediately.

This recipe has been loved wherever I have taken it. A true “crowd pleaser”.

Aloha Chicken Kabobs

Ingredients:

1-2 chicken breasts

1 c red bell peppers, chopped

1 c yellow sweet onions, chopped

1 cup fresh pineapple cubed

1 TBS soy sauce

1/2 TBS honey

1 tsp olive oil

1 tsp rice vinegar

1/2 tsp minced garlic

1/2 tsp ground ginger

Salt and pepper

2 TBS unsweetened shredded coconut

Rice

Full fat canned coconut milk ( used in place of liquid for rice)


Directions:

Heat oven to HI Broil.

Cook rice according to package using coconut milk in place of the liquid with a pinch of salt.

Skewer chicken, pineapple, peppers and onions in a desired pattern. Place on greased broiler pan. Set aside.

Combine honey, soy sauce, olive oil, rice vinegar, olive oil, garlic, and ground ginger in a small bowl. Baste the skewers with the mixture and then sprinkle with salt, pepper, and shredded coconut.

Broil for 10-15 minutes, flipping halfway.

Enjoy warm over coconut rice.


I double the sauce if I’m using 2 large chicken breasts just do make sure the flavor is strong. Completely up to preference. Just depends on the amount of food I have.

Also I have just skipped the skewers and placed the chicken, pineapple and veggies straight in the pan.

Chicken Coconut Curry

I found this recipe on Food52’s website under a section of cheap meals. Supposedly the cost per person for this meal is around $2.50. Sara and I like Indian cuisine a lot, and normally this would be like $10 per plate, so it’s a pretty good deal to make it at home. The original recipe was not very spicy and we like some kick to our food, so it’s been adapted for that reason, if you want more or less spice, adjust accordingly.


2 T Vegetable Oil

2 cloves garlic, minced

1 Yellow Onion, chopped

2 1/2 tsp Curry Powder, divided 1 tsp into spice mix, 1 1/2 tsp into a bag with the chicken

2 tsp Ground Cumin

1 tsp Crushed Red Pepper Flakes (original recipe called for 1/4 tsp)

1 tsp Ground Turmeric

A Pinch of Chili Powder (original recipe didn’t call for this, so leave it out for less spicy, bigger pinch for more spicy)

2 Chicken Breasts, cubed

1 1/2 tsp tomato paste

1 cup Coconut Milk

1 tsp Salt


1. Prep everything, because the cooking part goes pretty fast and you don’t want stuff to burn, so mince your garlic, chop your onions, and measure your spices out (I mix all of the spices into a small cup or bowl since they all get added at the same time. Put chicken into ziploc bag with remaining curry powder and use salt and pepper to taste.

2. Heat your oil in a wok or large fry pan on medium-high heat. Start with onions for a few minutes then add garlic for a minute or so.

3. Add spice mix and tomato paste.

4. Add chicken and brown for about 5 minutes.

5. Add coconut milk, the fat will make it creamy so if it has separated be sure to get some of the fat in there. Simmer for another 7 minutes or until the chicken is cooked through. Usually a can of coconut milk is about 13 oz, so if your liquid has cooked down too much add some more.

6. Serve over rice, you’re done!

Chicken Coconut Curry


Rosemary Focaccia Bread

So, earlier this week while Sara was making some delicious cinnamon rolls, I was making some bread to go with our cheesy broccoli soup for dinner. I got the recipe from my wonderful mother.


1 Tbsp yeastIMG_3262

1 Tbsp sugar

1 cup warm water

Stir together to activate the yeast (it gets bubbly).


Then add:

2 cups flour

1 tsp salt

2 Tbsp rosemary

1 Tbsp butter

Mix and knead for five minutes and let rest in an oiled bowl until the size is approximately doubled (about 1 hour).


Punch down the dough, divide into two and shape into round loaves. Brush with 1/2 Tbsp butter for each loaf. Sprinkle with rosemary and sea salt. Let raise for another 45 minutes or so.

Bake at 375°F for 15-20 minutes.


Thanks Mom!