Tag Archives: Low-Carb

Balsamic Chicken with Cauliflower Mash

Balsamic Chicken with Cauliflower Mash

Ingredients

FOR THE CHICKEN

4 Whole chicken legs or breasts

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tsp Olive oil

1 Large yellow onion

3 Garlic cloves

2 tsp Dried oregano

2 tsp Dried thyme leaves

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/4 tsp Crushed red pepper flakes

1 Tbsp Sugar

1/4 cup Balsamic vinegar

1 14.5-oz can Diced tomatoes

FOR THE CAULIFLOWER

1 head Cauliflower

2 Tbsp Salted butter

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Freshly ground black pepper

Chopped fresh parsley

Directions

1. Season chicken the with salt and pepper Add oil to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat oil until hot about four minutes.

2. Add two chicken legs/breasts to pot skin down and cook until dark golden brown on one side about six minutes. Flip and cook until the other side is golden brown. Then transfer chicken to a clean plate.

3. Add the remaining chicken to the pot and cook skin side down until dark golden brown on one side about six minutes. Flip and cook until other side is golden brown, about six minutes. Then transfer to a plate.

4. Add the onion, garlic, oregano, thyme, one teaspoon salt, one and half teaspoon of pepper and cook. Stir while scraping the bottom until the onion begins to soften about three minutes.

5. Add vinegar and sugar and cook, stirring occasionally, while scraping the bottom, until liquid is reduced by about half, about one minute. Add tomatoes and stir to combine. Return the chicken legs to the pot skin side up in a single layer.

6. Place smart cooker steam rack in cooking pot over legs with handles folded under. Lower smart cooker steam basket onto rack, then put cauliflower in basket.

7. Close lid and set to locked position. Set regulator to “Sealed.” Press Start/stop function. Pressure cook on high for nine minutes.

8. Carefully remove basket and rack from the pot and transfer cauliflower to a medium bowl. To a bowl add butter, one teaspoon of salt and one half of teaspoon of pepper, and mash with a potato masher or fork until smooth.

9. Cut thighs and drumsticks apart, if desired, and serve with cauliflower mash and sauce, garnished with parsley and pepper, if desired.

A PICTURE IS COMING SOON.

Source www.chefiq.com

Instant Pot Autumn Apple Chicken

Autumn Apple Chicken

Ingredients

4 bone-in chicken thighs

1/4 tsp salt

1/4 tsp pepper

1 Tbsp. Canola oil

1/2 C. Apple juice

1 medium onion, chopped

1/2 C. barbecue sauce

1 Tbsp. honey

1 garlic clove

2 medium Fuji or gala apples, coarsely chopped

Directions

1. Sprinkle chicken with salt and pepper. Select sauté or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken; remove and keep warm.

2. Add apple cider or juice, stirring to loosen browned bits from pan. Stir in the onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock the lid; close pressure release valve. Adjust to pressure- cook on high for ten minutes. Let pressure release for five minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read 170°.

3. Remove the chicken; keep warm. Select sauté setting and adjust for low heat . Add apples simmer, stirring constantly, until apples are tender, about ten minutes. Serve with chicken.

Source: From a good friend of mine!

Perfectly Cooked Instant Pot Teriyaki Salmon

Instant Pot Teriyaki Salmon

Ingredients

1/2 C. soy sauce

1/4 C. mirin

1/4 C. water

2 Tbsp. brown sugar

1 tsp. sesame oil

2 garlic cloves, minced

1 inch fresh ginger, grated, or finely chopped

1 pound salmon, cut into 4 fillets

2 tsp. cornstarch or all-purpose flour

black pepper to taste

For garnish:

1 tsp sesame seeds

2 green onions, sliced

Directions

1. In a bowl combine the soy sauce, mirin, water, brown sugar, sesame oil, garlic, ginger and pinch of black pepper. Place the salmon filets in a foil pan. Pour ⅓ cup of the soy sauce mixture over the salmon filets and refrigerate for 30 minutes.

2. Place the trivet in the Instant Pot. Add 1 ¼ cups of water to the Instant pot. Place the foil pan with salmon filets on top of the trivet. Close and seal the Instant pot. Turn the venting knob to SEALING.

3. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display. Adjust the timer to 3 minutes. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. Remove the salmon filets from the pot. Remove the trivet and wash and dry the pot insert. Return the pot insert into the Instant Pot.

4. In a small bowl combine the cornstarch and 1 tablespoon of water. Press the SAUTE button on the Instant pot. Add the remaining soy sauce mixture and cornstarch mixture and stir to combine. Cook, stirring frequently, until the sauce has thickened to your liking. Press the CANCEL button. Pour the sauce over salmon filets. Garnish with sesame seeds and chopped green onions and serve.

Source Miss Wish

Flaky Air Fryer Salmon

Air Fryer Salmon

Ingredients

2 -4 salmon fillets about 6 oz each

2 tsp rub with love salmon rub (or any other kind you like)

1 garlic clove

Salt and pepper to taste

1 Tbsp Olive oil

Cooking spray

Directions

1. Season your salmon fillets with olive oil, pressed garlic, salmon rub, and salt (to taste). I like this local salmon rub, but this salmon rub works well too. To make your own salmon rub, combine 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1 tsp smoked paprika, and 1 teaspoon brown sugar.

2. If you’re using an oven air fryer, line the bottom of the baking sheet with foil. If you’re using the basket type do not use foil. Instead, spray the bottom of it with nonstick spray.

3. Bake the salmon at 400 degrees Fahrenheit for 10-15 minutes if using an oven air fryer. If you’re using the basket type, cook for at least 12 minutes and add more time as needed. The cook time will depend on the thickness of your salmon fillet. The thicker the salmon, the longer it will take to air-fry. Always make sure the internal temperature of the thickest part of the salmon is at least 145 degrees fahrehiet.

Notes

Helpful Recipe Tips

• Salmon size– Choose pieces of salmon fillet that are similar in size so they cook evenly and finish baking at the same time.

• Pat it dry– make sure the fillets are blotted dry with a paper towel so that the spices adhere better.

• Check for doneness– insert a meat thermometer into the thickest part of the fish to make sure it reaches at least 145 degrees Fahrenheit.

Source Simply Home-Cooked

Instant Pot Buffalo Chicken Lettuce Wraps

Ingredients

Buffalo Chicken Lettuce Wraps

For shredded buffalo chicken

1.25 lbs boneless skinless chicken breast

2 stalks celery, diced

1 small onion, diced

1 medium carrot, diced

1 cup buffalo wing sauce , see notes for homemade recipe

For serving

12 bib lettuce leaves

1 medium carrot, grated

1 stalk celery, diced

ranch or blue cheese dressing

Directions

For chicken

1. Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce . Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.

2. When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.

For serving

1. Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately

Source Domestic Super Hero

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

INGREDIENTS

3 bananas – medium sized, over ripe

1 ½ cups all-purpose gluten-free flour

1 C. sugar

⅓ C. vegetable oil

1 large egg

⅓ C. old fashioned oats, gluten-free

¼ C. chopped walnuts

1 tsp. baking soda

1 tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. salt

Directions

1. In a large bowl, mix all the dry ingredients – flour, sugar, oats, walnuts, baking soda, cinnamon and salt. Mix together well.

2. In a separate bowl mash the bananas and add the remaining ingredients – vegetable oil, egg, vanilla extract. Mix well and then add to the bowl with the dry ingredients. Mix everything together by hand until its all well incorporated. No need to over mix.

3. Spray each silicone cup with just a little cooking spray. Use a spoon and fill each cup with the batter halfway. Don’t overfill! The batter will rise when cooking. Cover the silicone mold with pressure cooker safe lid or with aluminum foil.

4. Add 1 cup of water to the bottom of the Instant Pot liner. Place silicone mold onto trivet and lower down into Instant Pot. Pressure cook (“manual” on some Instant Pots) for 10 minutes. When cooking time is up, let pressure release for 5 minutes. You can then release the remaining

5. Carefully remove the trivet with and silicone mold and let it sit for about 10 minutes to cool. Banana bites should then pop right out and are ready to enjoy!

Source Recipe Teacher

Taco Stuffed Peppers

Air Fryer Taco Stuffed Peppers

Ingredients

2 red bell peppers

1 lb ground sirloin

1 envelope taco seasoning

3/4 C. salsa

1 C. black beans drained

1 C. corn drained

1/2 C. cream cheese

1/2,C. shredded Mexican cheese blend

Directions

1. Cut the red bell peppers in half, top to bottom. Carefully trim out the seeds and ribs from the inside. Place the four pepper halves, cut side down, in the basket of your air fryer. Cook at 375 degrees F for ten minutes.

2. While the peppers are cooking, heat a non-stick skillet over medium-high heat. Add the ground sirloin and cook until no longer pink, breaking it up with a heat-safe spatula as it cooks. Stir in the salsa and taco seasoning and allow to simmer for a few minutes.

3. Stir in the corn, black beans and cream cheese. Remove from heat and stir until the cream cheese is completely combined. Remove the peppers and fill each of them generously. Return them to the air fryer basket, filling side up. You’ll have extra filling. Make another round of peppers. Or save the filling and mix it into Kraft macaroni and cheese with some extra salsa for another meal.

4. Cook at 400 degrees F for 5 minutes. Open the air fryer, top each pepper with some shredded cheese and heat again at 400 degrees for 1-2 minutes, just until the cheese is melted. Serve the peppers topped with sour cream and taco sauce

Source Foodtastic Mom

Roasted Butternut Squash

Roasted Butternut Squash For One

Ingredients


1 C. butternut squash , peeled and cubed

½ Tbsp. olive oil

⅛ tsp. ground cinnamon

⅛ tsp. ground ginger

⅛ tsp. turmeric

⅛ tsp. kosher salt

⅛ teaspoon coarsely ground black pepper

Instructions

1. Heat oven to 425° F (220° C).
Line a 9&13 baking dish with foil and grease it with cooking spray. Place the butternut squash cubes on a baking sheet and toss with olive oil and spices. Bake for twenty minutes.

Source One Dish Kitchen

Instant Pot buttered cabbage

Instant Pot buttered cabbage

Ingredients


1 head green cabbage

1 C. vegetable stock

2 Tbsp. butter

1 tsp. salt


¼ tsp. ground black pepper

Directions

1. Wash the cabbage, and remove the core. Then cut into cubes and add to the Instant Pot. Using a wooden spoon or your hands, quickly break down the cabbage cubes to separate the leaves into individual pieces.

2. Add the butter, and season with salt and ground black pepper. Add a cup of vegetable stock, or use water. I strongly recommend that you use vegetable stock instead of water as it adds a great flavor to the cabbage.

3. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.

4. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully remove the lid. Stir the cabbage to make sure that the butter and seasonings are evenly distributed, and serve. I recommend serving this cabbage with a squeeze of fresh lemon juice.

Source Little Sunny Kitchen

The Best Seasoned Roasted Cauliflower

The Best Seasoned Roasted Cauliflower

Ingredients

1 head cauliflower

1/4 c. olive oil

1 1/2 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. chili powder

1 tsp. cumin

1/4 tsp. pepper

1 tsp. salt

Directions

1. Preheat your oven to 425 degrees. Line a cookie sheet with parchment or foil paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
Rinse the cauliflower cut the florets off, placing them in a large bowl.

2. Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon. Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about thirty minutes or until the edges are browned and crisp. Stir once or twice during the cooking time. Season with more salt and pepper if desired

Source The Pretty Bee

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