Instapot Greek Chicken

So Mexico is T-5 weeks.  I've still got extra belly flubber to burn off, and it is coming off slower than I'd like.  However, I am feeling so much stronger in my legs and upper body right now from my dedication to workouts, so I'm going to call it a win and keep going :)  This meal fits in great to help me reach my goals, and HELLO...another instapot recipe for the win!

I was scrolling through Instagram the other day and saw this, and I seriously wanted it right then.  I had every ingredient, so lo and behold it was our dinner that night!  We ate it on pita bread with tzatziki sauce, feta, and cucumbers with a side of fruit and it was tasty stuff :)  The next day for lunch, I heated up some cauliflower rice and ate it over that....and that was even better.  Then I ate it again for dinner, and it was finally gone.  Once drained of the juices it would be great in a wrap as well.

Instapot Greek Chicken

1-2 teaspoons olive oil
1 onion, diced
4 cloves garlic, minced
1.5 - 2 lbs chicken (boneless skinless breasts or thighs)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon dry oregano
1/2 tablespoon basil
1/2 teaspoon dill
1 lemon
1 cup chicken broth (or 1 cup water and 1 bullion cube)
12oz jar roasted red peppers
12 oz jar marinated artichoke hearts
optional: fresh minced parsley

Set electric pressure cooker to saute mode.  Add olive oil, onion, and garlic and stir for 2-3 minutes until softened.  Turn saute mode off.  

Place chicken breasts in pressure cooker and sprinkle in all seasonings.  Add chicken broth and juice from half of the lemon.  Secure lid.  Cook on manual high pressure for 6 minutes.  Let sit for 5 minutes or so on natural release and then quick-release remaining pressure.  (If you're crammed for time, you can quick release immediately after cooking, I just find the chicken turns out a little better if I let it sit for a few.)

Remove chicken and place on cutting board.  Drain juices from roasted peppers and dice, drain juice from artichokes and leave as is or rough chop as desired.  Add both to pot and stir so they can warm through.  Shred chicken and add back into juices.  Add juice from remaining half lemon.  Stir everything together and add parsley if desired.  

Serve on pitas with cucumber and tzatziki, or over rice or cauliflower rice, or in wraps, or whatever you like!  

*If chicken is larger than 1" thick, cut horizontally to make thinner before placing in pressure cooker.

Alternate Slowcooker instructions:  I prefer bone-in breasts for slow-cooking, but you can use whatever you like.  Place all ingredients in slow cooker and cook on low for 4-ish hours until chicken reaches an internal temperature of 165 degrees.

Recipe Source: Our Best Bites    

Grilled Artichokes

This was my first attempt at cooking artichokes whole like this myself...I LOVE artichokes and order them when and where I can, so when I glanced and saw these at the store it clicked that I should finally try them.

 They were really easy, and they turned out really yummy. The balsamic vinegar and the spicy aioli were perfect combo to the grill flavor. These will be made again for sure at this house!

Grilled Artichokes

Marinade:

1/3 cup olive oil
3 T balsamic vinegar
2 T salt
1 T Black pepper
1/2 T white ground pepper (optional)
Cayenne pepper to taste
1/2 T Oregano flakes
+/- 1 1/2 T Lawery’s
1 T minced garlic

 Spicy aoili:

 1/2 cup mayo
tapatio hot sauce {or whatever your fave is.}

Cut the artichoke in half first, {so it doesn’t fall apart later}, then place in boiling water for about 20-25 minutes.

Spoon out the feathery middle part, without hurting the heart, the best part. Spoon the marinade over the insides of the artichoke and let sit for at least 30 minutes. Heat grill or indoor grill pan and cook for 5-10 minutes, turning every few minutes. Remove once there is a nice char.
Recipe Source: Big Red Clifford

Mediterranean Flatbreads

I am all about zucchini lately.  I have made a couple batches of Zucchini Nut Bread, had these Zucchini Sticks, ate them with my feta pork chop skillet, and one of my favorite meals, Copycat Spicy Chicken Teriyaki Rice Bowl with Rumbi Rice.  I was excited when I saw this recipe, though, because Mediterranean cuisine is my new favorite.  Especially since my favorite Mediterranean place is now thousands of miles away and I crave it constantly!

It is a great way to have a vegetarian lunch or dinner without feeling cheated of not having meat. The flavors rock, and I'm pretty sure these will make an appearance on my lunch rotation for myself a few times a week :)

• Mediterranean Flatbreads
• 
  
• 1 package flatbread pitas (Mine were a little to thin, I'll look for thicker ones next time)
• 1 tub of hummus
• 1 bottle of roasted red peppers (you can find these by the pickles in your grocery store)
• 1 bottle of artichoke hearts (also by the pickles)
• 1 carton cherry tomatoes (left these out)
• 2 to 3 small zucchinis
• 1 container of crumbled goat cheese (or tomato and basil feta, or regular feta)

• Cut the zucchini into bite size pieces and saute it in a fry pan with a tiny bit of oil, just until it begins to look cooked (you don't want it to get too soft). Then chop up the roasted red peppers and artichoke hearts into small pieces.
• Take a flatbread pita and generously smother it with a layer of hummus (like you would pizza sauce). Top the hummus with the red peppers, artichoke hearts, zucchini, tomatoes, and then sprinkle all over with goat cheese.
• Place the pizzas on a cookie sheet and place under the broiler until the tops of the pizzas begin to get toasted. This only take a few minutes so watch it closely!

Recipe Source:  Favorite Family Recipes

Tortellini Summer Salad

I am so ready for some summertime BBQs.  I love having potlucks with friends and family this time of year...they are the best!  This salad is yummy AND it helped me use up some ingredients that were about to go bad.  I love it!  I used some lite Ceasar dressing, and it was great.

Tortellini Summer Salad

4-6 chicken breasts (cubed & soaked in Zesty Italian Dressing)

48 oz. Cheese Tortellini

1 cup Sun Dried Tomatoes, chopped

1 cup Sliced Olives

1 cup Artichoke Hearts, chopped

2 cups Baby Spinach

Mix all together in a large bowl & toss with your favorite Caesar Dressing.  Serve chilled or at room temperature.

*Just a suggestion...I waited to put in the spinach until just before serving.  Also, I added half the dressing immediately and refrigerated.  I added more right before serving as the noodles soak up a lot of the dressing.  Enjoy!

Recipe Source:  Our Recipe Club

Tortellini and Asparagus Salad

It's hot, it's humid, it's summer!  Bring on the yummy summer salads!  This one tasted great and best of all, didn't heat up the house.  It works as a main dish, if you ask me.  If you ask the hubby, he will beg to differ...he likes something with a little more meat.  It is very light and flavorful...I will be making it again :)

Tortellini and Asparagus Salad

From:  Our Family Treat

1 package of tortellini

1 cup cubed hard salami (I used some summer sausage this time)

1 cup chopped asparagus (1 inch length)

2 green onions chopped

1 can large artichoke hearts diced

1/2 cup fresh chopped parsley (Italian)

Dressing:

1 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp honey

2 tsp lemon juice

1 tsp lime juice

1 tsp salt

1 tsp pepper

Start by bringing up a large pot of water to a boil.  Chop the veggies, set the asparagus aside, and put green onions and artichokes into a bowl.  In a separate bowl whisk together the ingredients for the dressing.  To the boiling water add the asparagus and the pasta.  Cook together until pasta is done (follow package instructions) remove and shock both the pasta and asparagus in a bowl of ice water.  Add the salami, pasta, and all the vegetables to the large bowl, and toss with the dressing.  Let chill for 2 hrs before serving.  

Grilled Chicken Pesto Pizza

If you missed my last grilled pizza post, click here.  My recipe I've been using for pizza dough is on that last post.  This pizza I've been wanting to try for a while, and it was worth the wait.  It is VERY tasty!  I am going to miss my grilled pizza this winter, it's been so fun to try new things!

1 recipe white pizza dough, found here.

2-3 chicken breast, cooked and diced (I diced mine and cooked it in italian dressing in a skillet)

homemade or prepared pesto

1 small jar artichokes, diced

mozzarella cheese

bacon crumbles

red onions, sliced

Prepare pizza dough, and cook initially using instructions found here.  Use pesto for sauce on top of crust, place some cheese on pesto, then other toppings, then a little more cheese.  Cook on grill for a few more minutes, ensuring not to burn. Finish by putting pizza in broiler for a few minutes to cook top of pizza, until cheese is bubbling.  Enjoy!

Hot Artichoke Dip

We had this tasty dip last week at cooking club (which is a monthly club we have through our Church).  It was a big hit.  I am a big fan of hot yummy dips.  Thanks Lacey Stewart for sharing!

1 Cup mayonnaise
1/2 cup shredded parmesean cheese
1/2 cup mozarella cheese
2 tsp. white wine vinegar
2 splashes tobasco sauce
1 pinch of salt
1 - 14oz can artichoke hearts

Mix all ingredients together in a bowl, put in fridge
Bake @ 350 for 20 min
Serve with crackers