My Journey Worth Sharing : May 2023

It’s officially summer time for us, we are looking forward to a much earned and deserved break. It’s been a rough year for us lots going on good and bad, we all need sometime to wind down and enjoy the summer. It’s been a while since I have been cooking in my kitchen and I miss it so much, I miss the fresh ingredients and home cooked delicious meals. Looking forward to getting back on a normal schedule and enjoying some BBQ summer foods. Hope everyone has an awesome healthy week ahead, make good food choices as I need to do the same and enjoy!!!

Thursday, May 4, 2023

New Recipe - Paleo Instant Pot Greek Chicken Thighs

Paleo Instant Pot Greek Chicken Thighs

Servings: 4

Paleo, Whole30, Clean Eating and Keto

Equipment Needed: Instant Pot

Ingredients:

For the marinade/sauce

2 tbsp Avocado Oil or Olive Oil

2 tbsp Oregano

1/4 tsp Salt

1/4 tsp Pepper

1 lemon, juiced

2 lbs Boneless Skinless Chicken Thighs

10 oz Jar of Organic Pitted Kalamata Olives - do not drain

Directions:

1. Place all the marinade ingredients in a zip lock bag, add the chicken thighs to the bag, close it and mix everything together until well coated. Let marinade for a minimum of 30 minutes or up to overnight in the fridge.

2. Add the marinaded chicken and any juices into the base of the Instant Pot, then add the jar of pitted Kalamata olives with the juice from the jar, stir together until everything is coated.

3. Cover your Instant Pot with the lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button, select high pressure and set time for 10 minutes. Do not release pressure once it’s done cooking, let it steam release naturally for about 10 minutes.

6. After 10 minutes do a quick release if the seal is still closed on top, be careful when opening the valve to release any leftover pressure. Once opened make sure to check the temperature of the chicken as it should be 165 degrees inside for it to be ready to eat. You can serve it at this point with a side.

Side note: If there is too much liquid, you can add an extra step by selecting “Sauté” again and cooking for another 5 to 10 minutes and letting the liquid reduce or you can add a mixture of 1 tbsp Tapioca Four and Water to thicken it a bit to make more like a sauce.

Enjoy!!!!

Here is the link the original recipe that is made in one pan vs the Instant Pot. - https://realsimplegood.com/one-pan-greek-chicken-dinner/

New Recipe - Paleo Instant Pot Chicken Breast

Paleo Instant Pot Chicken Breast

Servings: 8

Paleo, Whole30, Clean Eating and Keto

Equipment Needed: Instant Pot and Trivet, Tongs, Plate

Ingredients:

2 tbsp Avocado Oil or Olive Oil - Divided

1 tsp Salt

1/2 tsp Pepper

1 Tbsp Smoked Paprika

1 Tbsp Garlic Powder

1 Tbsp Italian Seasoning

4 Chicken Breast (Just over 2 lbs)

1 cup Chicken Broth

Directions:

1. In a small bowl mix all the spices together and set aside

2. Place chicken breast on a plate and coat both sides with 1 tbsp of avocado or olive oil, add the spice mix to the chicken and rub on both sides to coat it.

3. Select the “Sauté” setting on the Instant Pot, add the other 1 tbsp of oil into the base of the Instant Pot and when “Hot” brown the chicken breast for 2 minutes on each side. Then remove the chicken and place on a place and put a side.

4. Add the chicken stock to the bottom and stir it around to scrape any bits of the seasoning that is stuck to the bottom. Then place the trivet inside the pot in the chicken broth. Place the chicken back in the pot on the trivet, it should be just sitting on top of the liquid and not submerged.

5. Cover your Instant Pot with the lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button, select high pressure and set time for 6 minutes. Do not release pressure once it’s done cooking, let it steam release naturally for about 20 minutes. This will help continue cooking the chicken and keep all the moisture and juices in the breasts.

6. After 20 minutes do a quick release if the seal is still closed on top, be careful when opening the valve to release any leftover pressure. Once opened make sure to check the temperature of the chicken as it should be 165 degrees inside for it to be ready to eat. You can serve it at this point with a side or let it rest for another 10 minutes with the lid off and cut it into slices to be used for salads or whatever else.

Enjoy!!!!