Instant Pot Lemon Chicken!

1 lb. chicken breasts

2 T. olive oil

1/4 c. corn starch

salt and pepper

1 large shallot, minced

2 lemons, sliced

1/3 c. madeira wine

1/2 c. chicken broth

2 T. butter

3 T. capers

Butterfly chicken breasts and cut in half.  Season with salt and pepper and dredge in corn starch.  Set Instant Pot to Saute and brown chicken in olive oil in batches.  Remove chicken and add shallot to saute.  Add wine and broth to deglaze the pot.  Add lemon slices and chicken to the pot and set to pressure cook on high for 5 minutes.  Release the pressure, then remove the chicken and lemon.  Add butter to the sauce and whisk to thicken it.  Serve chicken over mashed potatoes and top with the sauce before serving.  

Instant Pot Chicken Enchiladas!

1 T. olive oil
1 small onion, diced
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 c. chicken broth
28 oz. can tomato sauce
2 T. chili powder
1 T. sugar
1 t. cumin
salt and pepper
2 lbs. chicken breast
cilantro
12 small or 8 large tortillas
2 c. shredded cheddar cheese

Set instant pot to saute and add oil, onion, garlic, and jalapeno.  Cook until soft.  Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt, and pepper.  Add chicken breasts to the pot and set to high pressure cook for 10 minutes.  Once done, release the pressure.  Remove the chicken breasts and shred.  Stir 2 T. chopped cilantro into the tomato sauce.  Mix half of the sauce and half of the cheese with the shredded chicken.  Spread 1/4 c. of the remaining sauce on the bottom of a glass dish.  Fill tortillas with chicken and roll up.  Place rolled tortillas in the dish seam side down.  Pour remaining sauce over the enchiladas and top with remaining cheese.  Bake at 400 degrees for 25 minutes.  Garnish with additional cilantro before serving.

Chicken Shawarma Bowl!

For the yogurt sauce:

1/4 c. Greek yogurt

2 T. tahini

2 cloves garlic, grated

2 T. lemon juice

2 t. lemon zest

2 T. water

1/4 t. pepper

For the chicken:

4 cloves garlic, grated

2 T. lemon juice

2 t. cumin

2 t. paprika

1/2 t. curry powder

1/2 t. cinnamon

2 lbs. chicken breasts, cut into pieces

1 T. olive oil

For the rice:

2 c. brown rice

1/2 c. toasted pine nuts

3 T. chopped parsley

1/4 t. pepper

For the zucchini:

2 zucchini, diced

2 yellow squash, diced

1 T. olive oil

1/4 t. salt

1/4 t. pepper

1 t. cumin

2 cloves garlic, minced

In a small bowl, combine the yogurt sauce ingredients.

In another small bowl, combine the ingredients for the chicken spice mixture.  Saute chicken in a large pan with olive oil until cooked through.  Remove chicken and add 1/2 c. water to the pan and stir, scraping the bottom.  Add the spice mixture and cook 2 minutes until sauce thickens.  Add the cooked chicken to the skillet and stir until chicken is well coated.  

Meanwhile, cook the brown rice until done and stir in pine nuts, parsley, 2 T. lemon juice, 1 t. lemon zest, and pepper.

In a separate skillet, sautee zucchini in olive oil with salt, pepper, cumin, and garlic.

Combine rice, chicken, and zucchini in a bowl and serve with yogurt sauce on top.

Rhubarb Chess Pie!

For pie crust:
1 1/2 c. flour
1/2 t. salt
1/2 c. butter, cut into small pieces
1/4 c. cold water

For pie filling:
2 c. rhubarb, chopped
1 1/4 c. sugar
4 eggs, beaten
1/2 c. heavy cream
1/4 c. butter, melted
2 lemons, juiced
1 T. cornstarch
2 t. vanilla
1/4 t. salt

Prepare pie crust by cutting butter into flour and salt with a fork in a large bowl.  Add water 1 T. at a time and mix with a fork.  Once enough water is added, knead the dough into a ball and roll out onto a floured surface.  Place crust into a pie pan and crimp the edges.  Line the crust with foil and bake for 8 minutes at 375 degrees.  Remove foil and place rhubarb on a pan beside the crust and bake for 10 minutes.  Sprinkle rhubarb with sugar and pour into pie crust.  In a separate bowl, mix together the eggs, cream, melted butter, lemon juice, cornstarch, vanilla, and salt.  Pour over the rhubarb and bake for 40 minutes.  Cover with foil and bake for 10 more minutes or until the filling is set.  Let cool for 2 hours before serving.

Cream Cheese Danish!

1 can of refrigerated biscuit dough (makes 8 biscuits)
1 egg, separated
8 oz. cream cheese
1 T. honey
1 t. cinnamon
1 t. vanilla
blueberries
1/4 c. powdered sugar
1 T. milk

Place each biscuit on an ungreased cookie sheet.  Press with a small glass to create a spot for the cream cheese filling.  Brush the edges of the biscuit with egg yolk.  Mix the egg white with the cream cheese, honey, cinnamon, and vanilla and spoon into each biscuit.  Top with blueberries and bake for 20 minutes at 375 degrees.  Mix powdered sugar and milk to make a glaze.  Spoon glaze over the baked pastries and let cool.

Pup Cakes!

1 egg white
1 T. honey
1/2 banana
1/3 c. peanut butter
1/4 c. flour
1/4 c. oats
1/4 t. baking powder
1/3 c. water

Mix all ingredients and fill 3 cupcake liners with batter.  Bake at 350 degrees for 15 minutes.

Sausage Stuffed Squash!

2 acorn squash

1 T. olive oil

1/2 t. salt

1/2 t. black pepper

1 t. rosemary

1 lb. turkey sausage

1 onion, diced

8 oz. button mushrooms, chopped

1 apple, cored and diced

1/3 c. yogurt

1/4 c. Parmesan cheese

Cut each squash in half and scoop out the seeds and pulp.  Brush the cut side with olive oil and season with salt and pepper.  Place cut side down on a baking sheet and bake for 20 minutes at 400 degrees or until tender.  While the squash is roasting, saute the sausage in a large pan with the rosemary, onion, and mushrooms. When the sausage is fully cooked, stir in the apples and cook for 5 minutes more.  Take off the heat and stir in the yogurt and Parmesan.  Fill the squash halves with the sausage mixture and sprinkle more Parmesan on top.  Return the squash to the open and bake for 15 more minutes or until browned.