Easy Recipes


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Chipotle Lime Shrimp Kabobs

Chipotle Lime Shrimp Kabobs

Testing Note: This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound/ 460g or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.

Prep time: 45 minutes (includes marinating)
Cook time: 6 minutes
Serves: 4

Marinade Ingredients:

1/4 cup. extra virgin olive oil
1/4 cup. freshly squeezed lime juice (2 limes)
1 Tbs. lime zest
1 ts. chipotle chili pepper
1/2 ts. smoked paprika
1 ts. garlic powder
1 ts. onion powder
1 Tbs. honey (preferably local)
salt and black pepper, to taste

Remaining Ingredients:

1-1/4 lbs. extra-large peeled deveined shrimp 4 skewers*

*Preparation Note: I prefer to use four 12-15” metal skewers for this recipe. If using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.    

To Serve: This is best served hot right off the grill. I like them as an appetizer, on top of a fresh garden salad, or in shrimp tacos.

Optional Garnish: Fresh parsley or cilantro and lime slices.

Butterflied Cranberry Orange Pork Tenderloin



Tip: Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice. To butterfly, place tenderloin on a large piece of plastic wrap on a cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through. I find the best results are achieved when you cut 2/3 of the way through, leaving 1/3 of the overall thickness of tenderloin. Open the tenderloin like a book. Cover with the 2nd sheet of plastic wrap and pound it out with the flat side of a meat mallet or press it out with a rolling pin to an even thickness.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

1½ lbs/680g. pork tenderloin patted dry
Sea salt and black pepper, to taste 2 ts. avocado or extra virgin olive oil 1/2 cup. orange juice
1-1/2 ts. Dijon mustard
1 Tbs. light brown sugar
1 Tbs. fresh rosemary leaves, finely chopped 1/4 cup. dried cranberries 1 Tbs. unsalted butter


Directions:

  1. Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
  2. Combine orange juice, mustard, brown sugar and rosemary. Set aside. 
  3. Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.
  4. Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half (2-3 minutes. Remove from heat and whisk in butter just until it melts.  

  5. Thinly slice meat and place on serving platter.  Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!
Butterflied Cranberry Orange Pork Tenderloin

San Marino Chicken Fideo Soup

San Marino Chicken Fideo Soup

This light and favorable soup are perfect for lunch or as a light dinner paired with a fresh garden salad and crusty bread.

Testing Notes: Fideo is a short-cut spaghetti noodle. If you are unable to find them at your local market, vermicelli broken into 1” pieces is a good substitute.  For best results, cook the Fideo separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use. Cooking the Fideo in chicken stock instead of water adds an extra layer of flavor. For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients:

3 Tbs. extra virgin olive oil, divided
1 medium sweet onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced (leaves reserved)
1 Tbs fresh thyme, crushed
1 lb/450g. boneless skinless chicken breasts cut into 1” cubes
salt and black pepper, to taste
8 cup. low-sodium chicken stock, divided
1 cup Fideo noodles, cooked and drained 1 Tbs fresh lemon zest 1 Tbs fresh lemon juice 1/4 ts. ground or freshly grated nutmeg Freshly grated Parmesan cheese, to taste

Optional Garnish: Fresh parsley and thyme

Directions:

  1. Heat 2 T. olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté 2 minutes until just beginning to soften. Add carrots, celery (including leaves) and thyme and sauté 4 minutes.
  • Add chicken, salt, pepper and 4 cups chicken stock.  Partially cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.
  • While soup is simmering, cook Fideo according to package directions in remaining broth until al dente.  Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
  • Just before serving, add Fideo to Dutch oven. Stir and remove from heat.
  • Add lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to desired consistency.
  • To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese.
  • Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired.   Serve with hot crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy!

One-Skillet Lemon-Rosemary Chicken Thighs with Broccoli

This one-skillet recipe is packed with flavor and is oh-so-easy to prepare. The classic pairing of fresh rosemary and lemon is the centerpiece of this dish, while the addition of sautéed shallots adds a subtle depth to the flavors. When paired with frozen broccoli, you have the makings of a satisfying, low-carb meal that will soon become a new family favorite.

Tip: Organic lemons are recommended for this dish because the skin is not removed prior to cooking.

Prep time: 10 minutes

Cook time: 30-35 minutes

Serves: 4-6

Ingredients:

3 Tbs. unsalted butter, divided
6 boneless, skinless chicken thighs
Sea salt and black pepper, to taste
2 medium shallots, sliced thin

1 cup. chicken stock, preferably organic
1½ Tbs. fresh rosemary leaves, finely chopped
1 16-oz. bag frozen broccoli

1 medium organic lemon, sliced and cut into small, thin wedges

Directions:

  1. Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.

  2. Unroll chicken thighs and season each side with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.

  3. Reduce heat to medium and add remaining butter and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.

  4. Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.

  5. Return chicken and its juices to the skillet, along with the frozen broccoli and thin lemon wedges. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp tender and chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).

  6. Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!
One Skillet Lemon-Rosemary Chicken Thighs with Broccoli
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Hearty Minestrone Soup with Fresh Arugula

Hearty Minestrone Soup with Fresh Arugula

This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta. Although this recipe is delicious as written, don’t be afraid to experiment a bit with the ingredients. This dish is a great way to use up any extra fresh herbs and vegetables you have available. 

Tip: For best results, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.

Prep time: 15 minutes

Cook time: 50-55 minutes

Serves: 6-8

Ingredients:

3 Tbs. extra virgin olive oil, divided

2-3 cloves garlic, finely minced

½ medium yellow onion, finely chopped

3 medium carrots, finely chopped

3 large stalks celery, finely chopped

1 28-oz. can petite diced tomatoes, undrained

1 15.5 oz. can cannellini beans, drained and rinsed

4 cup. organic vegetable broth*
2 whole bay leaves

1 Tbs. fresh rosemary leaves, finely chopped (or 1 t. dried)

1 Tbs. fresh thyme leaves (or 1 t. dried)
1 Tbs. fresh oregano leaves (or 1 t. dried)
½ Tbs. crushed red pepper flakes
Sea salt and black pepper, to taste
Optional: 3” Parmesan cheese rind
2 cup. Fusilli pasta
2 cup. fresh green beans, cut into ½” pieces
2 cup. fresh arugula

Optional Garnish:
¼ cup. fresh parsley leaves, chopped

Freshly grated Parmesan cheese

* Use additional vegetable broth to reach desired consistency, if needed

Directions:

  1. Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.

  2. Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.

  3. Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
  • While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.

  • Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.

  • Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.

  • To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!

Grilled Herb-Rubbed, Bone-In Pork Chops

Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink or red inside, pork needs to be more uniformly cooked throughout. Therefore, use medium direct heat while grilling pork so the inside cooks evenly with the outside.

Keep in mind when assembling the ingredients for the herb rub that it is more of a template than a hard-and-fast rule. We aren’t going for dainty precision with this technique, just a uniform infusion of robust herbal flavors.

Ingredients:

            2 Tsp. kosher salt
            6-8 large fresh basil leaves, torn into pieces

2 stems fresh rosemary, leaves stripped from stems and crushed

2 T. fresh thyme leaves, crushed with fingers

3 cloves garlic, smashed, peeled, and roughly chopped

1 Tbs. black Hawaiian salt 

4 thick-cut bone-in pork chops, approximately 1” thick


Directions:

Combine salt, basil, rosemary, thyme, garlic, and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.

Scrub grill grates with a wire brush prior to starting. Preheat grill to medium before adding pork chops over direct heat. Cook for 7-8 minutes turning once, but otherwise, keep the lid closed as much as possible.  If your chops are thinner or thicker than 1”, adjust cook time accordingly.

Remove chops from heat, cover, and let rest for 3 – 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.

Grilled Herb-Rubbed, Bone-In Pork Chops

White Bean Dip with Seasoned Pita Chips

White Bean Dip with Seasoned Pita Chips

This delicious white bean dip is a great addition to any party menu. It is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite. It is perfect with mildly seasoned pita chips or vegetable crudités.

Tip: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired.

Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.

Yield: 6 servings
Total Prep Time:
15 minutes

Ingredients:

Seasoned Pita Chips:

6 pitas
3 Tbs. extra virgin olive oil
Salt and black pepper, to taste

White Bean Dip:

1 15-oz. can cannellini beans, drained and rinsed

3 cloves fresh garlic, peeled
2 Tbs. fresh lemon juice
2 – 3 large fresh sage leaves
1/3 cup. extra virgin olive oil

Salt and black pepper, to taste
1 T. high-quality extra virgin olive oil

Dash cayenne pepper


Directions:

Preheat oven to 375°F.

Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on a lined baking sheet.

Season pita with salt and pepper before placing in the oven. Bake for 5-6 minutes before turning each wedge. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.

Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.

Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.

Broiled Angel Food Cake with Maple Whipped Cream

Once you’ve tried broiled angel food cake, there is a good chance you’ll never want it any other way. With a crisp, golden-brown crust reminiscent of toasted marshmallows and that tender melt-in-your-mouth interior you’ve come to expect from angel food cake, this is sure to become one of your favorite go-to dessert recipes for fast and delicious results.

This recipe can be made with your favorite homemade angel food cake recipe or with the store-bought variety. However, if you buy a pre-made cake, look for one that is not packaged inside a disposable baking pan. The exterior of cakes sold like this tends to be very sticky, which makes them more difficult to slice. Look for one that is packaged with just plastic wrap around it for protection, instead.

Ingredients:

1 pint heavy whipped cream
1-2 T. real maple syrup

1 angel food cake, homemade or purchased
5 Tbs. unsalted butter, melted
1 pint fresh strawberries, washed, hulled, and cut into chunks or slices

½ pint fresh blueberries washed

Directions:

In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.

Place your oven’s top rack on the highest setting and turn the broiler on high. 

Due to its round shape, angel food cake is normally cut into a series of wedges. However, the pieces will not brown evenly under the broiler if cut like this. Instead, carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2” wide cuts, starting on one side of the cake and working toward the opposite side. Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly.

Place the angel food cake slices on a rimmed baking sheet lined with parchment paper, and brush the top with melted butter. Turn over each piece and repeat on the other side.

Place baking sheet under the broiler until a golden-brown crust starts to form. (You may need to rotate the baking sheet to get uniform results). Keep a close eye on the cake during this time because it can burn very quickly. Once toasted, remove the baking sheet from the oven and turn over each piece of angel food cake. Place back under the broiler and toast the remaining side until golden brown.

To serve, arrange toasted slices on individual serving plates and top with maple whipped cream and fresh berries.  

Broiled Angel Food Cake with Maple Whipped Cream

Carrot Cake Smoothie with Coconut Whipped Cream

Carrot Cake Smoothie with Coconut Whipped Cream

This healthy and delicious smoothie tastes more like a decadent dessert than a nutritious way to start the day. The natural sweetness of the orange and carrots are balanced by a trio of complementary spices, while a spoonful of homemade coconut whipped cream serves as the perfect finishing touch.

Tip: For best results, use coconut milk that does not contain guar gum to make the whipped cream.

Prep time: 10 minutes        
Serves: 2

Coconut Whipped Cream Ingredients:


1 13.5-oz. can coconut milk, chilled
1-2 T. maple syrup (optional)
1 t. orange zest (optional)

Smoothie Ingredients:


1 c. coconut milk
1 large banana, cut into chunks and frozen
2 large stalks of celery, roughly chopped
1 large orange, peeled
4 large carrots, roughly chopped
¾ t. cinnamon
¾ t. ground allspice
½ t. ground nutmeg
4-6 ice cubes

Optional Garnish:
Ground cinnamon
Finely chopped walnuts

Directions:

  1. Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.

  2. Add maple syrup and orange zest, if desired, to mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in refrigerator until ready to use.

  3. Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.

  4. Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy, approximately 1-2 minutes.

  5. Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!

Instant Pot® Buffalo Chicken Wings

Nothing beats the convenience of an Instant Pot® for quick, easy, and healthier chicken wings. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.

You can save time by purchasing already-trimmed wings. However, you can save some money by trimming them yourself. See the photo for the approximate location of where to cut each whole wing. They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken stock later.

Note: This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.

Prep time: 10 minutes

Active cook time: 14-16 minutes (+ time to come to pressure)
Natural release: 10 minutes

Serves: 4-6

Ingredients:

4-4½ lbs. chicken wings 1 ts. garlic powder, divided
Salt and black pepper, to taste
1 cup. water
Sliced celery, for serving


Buffalo Wing Sauce Ingredients:

1 c. Frank’s original hot sauce
½ c. unsalted butter, melted
½ t. garlic powder

Directions:

  1. Sprinkle wings with the garlic powder and season with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and adjust the “Manual” setting to 8 minutes.

  2. While the wings cook, whisk the Frank’s hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.

  3. When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer
    wings to a large bowl. Set aside until just cool enough to handle.  

  4. Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

  5. Pour 1/3 of the buffalo sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.

  6. Remove baking sheet from oven and toss the wings with half of the remaining buffalo sauce. Serve immediately with sliced celery and the remaining sauce on the side for dipping. Enjoy!

Buffalo Chicken Wings

Instant Pot® Vegan Vegetable Soup

Vegan Vegetable Soup

This delicious and easy soup recipe can be adapted in countless ways to incorporate whatever fresh vegetables and herbs you have available. Be sure to add a splash of fresh lime juice right before serving to brighten the flavors!

Prep time: 15 minutes

Active cook time: 7-8 minutes (+ time to come to pressure)
Natural release: 10 minutes

Serves: 4-6

Ingredients:

1 T. extra virgin olive oil
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
1 t. garlic powder
1 t. chili powder
Sea salt & black pepper, to taste
6 vegetable broth, preferably organic
1 lb. red potatoes, quartered
2 whole bay leaves
1-pint cherry or grape tomatoes, chopped
2 c. baby kale, roughly chopped
2 T. fresh lime juice

Directions:

  1. Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.

  2. Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.

  3. Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.

  4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

  5. Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately. Enjoy!

Instant Pot® Garden Vegetable Soup

This flexible “clean out the refrigerator” recipe can be adapted in countless ways to include whatever fresh vegetables and herbs you happen to have on hand.

Tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).

Prep time: 20 minutes

Active cook time: 7-8 minutes (+ time to come to pressure)
Natural Release: 10 minutes

Serves: 4-6

Ingredients:

1 T. extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
¼ t. crushed red pepper flakes
Sea salt & black pepper, to taste
6 c. chicken or vegetable broth, preferably organic
1 lb. red potatoes, quartered
2 whole bay leaves
1-pint cherry or grape tomatoes, chopped
2 c. fresh arugula
2 T. fresh lime juice
Parmesan cheese, freshly shaved or grated

Directions:

  1. Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.

  2. Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.

  3. Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.

  4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

  5. Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.

  6. Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!
Garden Vegetable Soup

Instant Pot® Sesame Garlic Wings

Instant Pot® Sesame Garlic Wings

Nothing beats the convenience of an Instant Pot® for quick, easy, and healthier chicken wings. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.

Tip: You can save money by trimming your wings yourself. (See photo for the approximate location of where to cut each whole wing). They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken stock, if desired.

Note: This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.

Prep time: 10 minutes

Active cook time: 14-16 minutes (+ time to come to pressure)
Natural release: 10 minutes

Serves: 4-6

Ingredients:

4-4½ lbs. chicken wings
Salt and black pepper, to taste
1 c. water
White sesame seeds, for garnish

Sesame Garlic Sauce Ingredients:

¼ c. coconut aminos (or soy sauce if not gluten-free)
2 T. sesame oil
3 T. honey, preferably local
1 T. unsalted butter
2 t. fresh ginger, very finely minced
1 t. garlic powder

Directions:

  1. Season wings with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.

  2. To prepare the sesame garlic sauce, heat the coconut aminos, sesame oil, honey, butter, ginger, and garlic powder in a small saucepan over medium heat. Cook, stirring frequently until butter is melted and the mixture is thoroughly combined. Remove from heat and set aside. 

  3. When cook time on Instant Pot® is complete, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Remove lid and transfer wings to a large bowl. Set aside and cool slightly.

  4. Meanwhile, position the top oven rack in the top position and pre-heat the broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

  5. Pour 1/3 of the sesame garlic sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place them under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat on the remaining side.

  6. Remove from the oven and toss the wings with half of the remaining sesame garlic sauce. Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side. Enjoy!

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My recipe Notebook: Recipe Notebook

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