Crock Pot Chicken & Potatoes

 

Ingredients

2 lbs chicken legs , thighs or breasts (or any combination of the three) 

1/2 bottle garlic and herb marinade

6-8 red potatoes, quartered

6 garlic cloves

2 tsp garlic and herb seasoning 

1/2 C water

Directions

1) Place chicken in the bottom of the crock pot and pour the marinade over the top of the chicken. 

2) Place the potatoes and garlic over the top of the chicken. Sprinkle with the seasoning. 

3) Pour water over all the chicken, potatoes and garlic. 

4) Cook on low 6-8 hours. 

Prep: 10 minutes

Cook:  8 hours

Total: 8 hours 10 minutes

Serves: 4

3 Ingredients Meatballs

 

Ingredients

32 oz frozen fully cooked meatballs

18 oz jar Grape Jelly

18 oz bottle BBQ Sauce (any variety) 

Directions

1) Place the grape jelly and BBQ sauce in the slow cooker and mix together. Add the frozen fully cooked meatballs and stir together until evenly coated. 

2) Cook on high for 3 hours. Serve with toothpicks for a great appetizer or over white rice for a simple and easy dinner. 

Prep: 5 minutes

Cook: 3 hours

Total: 3 hours 5 minutes

Serves: 10 

Maple Bacon Pancake Bites

 

Ingredients

3 C all-purpose flour

1/4 C sugar

1/2 tsp salt

1 tbsp baking powder

2 1/2 C milk

1 tbsp white vinegar

2 tsp. vanilla extract 

2 eggs

1/2 stick butter, melted

Icing:

1/2 C cream cheese, softened

1 C confectioners sugar

1/4 C Real maple syrup

pinch of salt

Topping:

1 lb bacon, cooked crisp and finely chopped

real maple syrup

Directions

1) Preheat oven to 425 degrees. 

2) In a large bowl combine the flour, sugar, 1/2 tsp salt, and baking powder. Mix and set aside.

3) In a small bowl, combine the milk and vinegar. Stir and let sit for 1 minute. Whisk in the vanilla, eggs, and butter. 

4) Pour the wet ingredients into the dry ingredients and mix well. 

5) Grease or spray two mini muffin baking pans. Fill cups 2/3 full.

6) Bake for 9-12 minutes or until lightly golden brown on top.

7) While the muffins are baking, in a small bowl, whisk the cream cheese, sugar, and maple syrup until nice and smooth. 

8) Once the muffins are cool enough to handle, dip the tops into the icing and then the chopped bacon. Serve warm with additional real maple syrup. Enjoy!

Prep: 10 minutes

Cook: 12 minutes

Total: 22 minutes

Makes: 48 mini muffins

Brown Sugar Bourbon Crockpot Chicken

 

Ingredients

1 (2 lbs) boneless skinless chicken breasts

1 packet McCormick Grill Mates brown sugar bourbon marinade

Directions

1) Place chicken breasts in the bottom of your crock pot. Follow the directions on the back of the marinade packet and whisk together the ingredients. 

2) Pour all the marinade over the chicken. Cook on high for 4-6 hours or until chicken starts to fall apart. 

3) Remove chicken breasts from the crock pot and discard the remaining sauce. Serve with your desired side dishes. 

Prep: 5 minutes

Cook: 6 hours

Total: 6 hours 5 minutes

Serves: 4

Stuffed Cheeseburger Loaf

 

Ingredients 

1 can refrigerated french bread (11 oz) 

1 lb lean (80%) ground beef

1 tsp Worcestershire sauce

1/4 tsp seasoned salt

2 slices American cheese , cut into small pieces

1/4 C pickle relish (optional) 

ketchup and mustard (optional) 

Directions

1) Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Place French bread on cookie sheet. Bake 23 to 25 minutes or until golden brown. 

2) Meanwhile, in 10-in nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in worcestershire sauce and seasoned salt. Use serrated knife to cut deep V-shape in top of french loaf. Remove V-shape piece of bread. Hollow out center of loaf with spoon. Spoon beef mixture into hollowed-out french loaf. Top with cheese pieces. Bake 3 to 5 minutes longer to melt cheese. 

3) Top with remaining ingredients. Cut into pieces to serve. 

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 4

Garlic Butter Steak and Potatoes Skillet

 

Ingredients 

1 (1 1/2 lb) Flank Steak , sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak) 

1 1/2 lb baby yellow potatoes, quartered

1 tbsp olive oil 

3 tbsp butter, divided

5 cloves garlic, minced

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

1 tsp fresh oregano, chopped

Fresh cracked pepper and salt

Crushed red chili pepper flakes (optional) 

Marinade:

1/3 C soy sauce (or coconut amino for paleo and gluten-free diets) 

1 tbsp olive oil

1 tbsp. Sriracha hot sauce

fresh cracked pepper

Directions

1) In a large bowl, combine the soy sauce, olive oil , pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook the potatoes. 

2) In a large skillet over medium-high heat, mix 1 tbsp olive oil and 1 tbsp butter. When butter is melted, add potato wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer sauteed potatoes to a plate and set aside. 

3) Keep the same skillet over medium heat and add remaining 2 tbsp butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute, until nicely browned -adjust time depending on how you like your steak. 

4) Right before the garlic butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add potatoes back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary. 

5) Remove from heat and serve immediately. Garnish with more crushed red pepper , fresh herbs and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes 

Serves: 4

You can precook the potatoes in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust. 

Air Fryer French Toast Sticks

 

Ingredients 

2 large eggs

1/3 C heavy cream

1/3 C whole milk

3 tbsp granulated sugar

1/4 tsp. ground cinnamon

1/2 tsp. pure vanilla extract

kosher salt

6 thick slices of bread (white loaf or brioche, each slice cut into thirds)

maple syrup, for serving

Directions

1) Beat eggs, cream, milk, sugar, cinnamon, vanilla, and a pinch of salt in a large shallow baking dish. Add bread, turn to coat a few times. 

2) Arrange french toast in basket of air fryer, working in batches as necessary to not overcrowd basket. Set air fryer to 375 degrees and cook until golden, about 8 minutes, tossing halfway through. 

3) Serve toast warm, drizzled with maple syrup. 

Prep: 5 minutes

Cook: 35 minutes

Total: 40 minutes

Serves: 6

Meatball-Stuffed Garlic Bread

 

Ingredients

1 baguette

1 lb. ground beef

1/4 C bread crumbs

2 tbsp fresh parsley, chopped

1/2 tbsp. salt

1/2 tbsp pepper

1 egg

10 slices mozzarella cheese

marinara sauce

Garlic Butter:

3 tbsp butter, melted

3 cloves garlic, minced

2 tbsp fresh parsley, chopped

2 tbsp grated parmesan cheese

Directions

1) Preheat oven to 350 degrees.

2) In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt and pepper. 

3) Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.

4) Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel. 

5) Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).

6) Hollow out the insides of the baguette pieces with a knife. 

7) Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs. 

8) Push the rolled meatballs and cheese into a baguette piece, 

9) Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side by side on a baking sheet lined with foil. 

10) In a small bowl, mix together ingredients for garlic butter. 

11) Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices. 

12) Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown. 

13) Remove the foil and serve with marinara sauce. Enjoy!

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 4

Crock Pot Sweet Chili BBQ Kielbasa

 

Ingredients

2 (13.5 oz pkg or 1 3/4 lb ) kielbasa 

1 C sweet chili sauce

1 C BBQ sauce

Directions

1) Slice kielbasa into 1" rounds then add to a 6 qt. crock pot ( could use a 4 or 5 qt. one as well).

2) Whisk sweet chili sauce and bbq sauce together in a bowl then add to crock pot and stir to combine. 

3) Cook on low for 3 hours or high for 1 1/2 - 2 hours, or until hot. 

4) Let crock pot sit with lid off for 10-15 minutes after cooking to help sauce thicken up a bit. 

Prep: 5 minutes

Cook: 3 hours and 15 minutes

Total: 3 hours 20 minutes

Serves: 10 -12 

This recipe can be easily doubled - just increase cooking time by an hour or until kielbasa is hot!  This makes a great appetizer for an gatherings as well. 

Easy Honey Garlic Pork Chops

 

Ingredients

4 pork chops (bone in or out) 

salt and pepper (to season) 

1 tsp. garlic powder

2 tbsp. olive oil

1 tbsp. unsalted butter

6 cloves garlic, minced

1/4 C honey

1/4 C water (or chicken broth) 

2 tbsp rice wine vinegar (or apple cider vinegar or any white vinegar) 

Directions

1) Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking. 

2) Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side) Transfer to a plate; set aside. 

3) Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Saute garlic until fragrant (about 30 seconds) . Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes) , while stirring occasionally. 

4) Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred. 

5) Garnish with parsley and serve over vegetables, rice, pasta or with a salad. 

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Serves: 4

Baked Pork Chops:

1) Preheat oven to 390 degrees. 

2) Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side-get them crisp. 

3) Remove chops and make your sauce following the recipe above (step 3) 

4) Baste with sauce and bake in the oven for about 10-15 minutes or until reaching your desired doneness.

5) Broil/grill for 2 minutes to get those caramelized edges. 

Easy Mongolian Ground Beef

 

Ingredients

1 lb. lean ground beef

4 tsp. minced ginger

6 cloves garlic, minced

1/2 C low sodium soy sauce

1/2 C beef broth

1/2 C brown sugar

6 tbsp. hoisin sauce

1/2 tsp red pepper flakes

1/2 tsp. black pepper

1 box Linguine noodles 

4 green onions, diced for garnish

Toasted Sesame Seeds, for garnish

Directions

1) In a medium skillet with high sides , brown the ground beef along with the ginger and garlic until beef is cooked through. Use the back of a wooden spoon to make sure meat is broken up well. Drain any fat and return the pan to the stovetop. 

2) While the ground beef is cooking, get a pot of water started for your pasta. Be sure to salt the water well so that your noodles soak up that flavor. 

3) Combine the remaining ingredients - soy sauce, beef broth, brown sugar, red pepper flakes, pepper, and hoisin sauce in a small bowl and pour into the ground beef mixture. 

4) Let them saute in the pan for about 3 minutes to allow the ground beef to absorb the flavors. 

5) Once your pasta is done cooking, transfer the noodles to the ground beef mixture. Mix thoroughly and allow to cook for a couple of more minutes to allow the sauce to thicken.

6) Top with green onions and toasted sesame seeds for the perfect noodle dish!

Prep: 5 minutes

Cook: 15 minutes

Total: 20 minutes

Serves: 8 

Honey Garlic Instant Pot Pork Chops

 

Ingredients

1/3 C honey

1/3 C low sodium soy sauce

2 tbsp. tomato paste (or ketchup)

1 tbsp. apple cider vinegar

2 tsp. sweet chili sauce (optional) 

1 tbsp olive oil

4 boneless pork chops (1 to 1 1/2 in thick) 

black pepper

4 cloves garlic (minced) 

1 tbsp. cornstarch

1 tbsp water

Directions

1) Combine honey, soy sauce, tomato paste, apple cider vinegar and sweet chili sauce in a small bowl and set aside.

2) Heat the olive oil in the Instant Pot using the saute mode until the pot is hot. 

3) Season the pork chops with pepper and add them to the hot pot. Brown the pork chops 1-2 minutes per side and no more. Transfer pork to a clean plate. 

4) Add the minced garlic to the pot, press "cancel" to turn off saute mode, and cook, stirring, for 30 seconds. 

5) Pour the honey soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot.

6) Add the pork chops and any juices released back to the Instant Pot. Close the Instant Pot lid and turn the steam release valve to the sealing position. 

7) Set the pressure cook time to 1 minute on high pressure/manual. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start. When the cook time ends allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by turning the steam release valve to the venting position. 

8) When the pin has dropped down, open the Instant Pot lid. Use an instant read thermometer to check that the internal temp of the pork has reached at least 145 degrees. Remove the pork chops to a clean plate. Press "cancel" to turn the warm setting off. 

9) Combine the 1 tbsp cornstarch and 1 tbsp water in a small bowl. Turn saute mode on and stir the cornstarch mixture into the Instant Pot. Cook, stirring, until the sauce thickens. This should only take 1-2 minutes. Press "cancel" to turn off the Instant Pot and remove the inner pot from the Instant Pot base to immediately stop the cooking process. 

10) Serve pork chops with honey garlic sauce. 

Prep: 15 minutes

Cook: 1 minute

total: 30 minutes

Serves: 4 

If the pork chops are very thick , you may want to increase the cook time to 2-3 minutes plus the 5 minute natural release. If your using a bone-in pork chop you will need to add 2 minutes to the pressure cook time. To cook frozen pork chops skip the step of browning the meat. Saute the garlic in the olive oil and then add the remaining sauce ingredients and pork chops. Pressure cook for 3 minutes followed by a 10 minute natural pressure release. Make sure to always check the the internal temp is 145 degrees.  

Italian Crescent Casserole

 

Ingredients

1 lb. ground beef, browned and drained

1 C basil and garlic tomato pasta sauce

1 (8 oz) can refrigerated crescent rolls

1 1/2 C shredded Italian Cheese blend

1/4 tsp. dried basil leaves

Directions

1) Preheat oven to 325 degrees. In a 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

2) Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 C cheese.

3) Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 C cheese and the basil.

4) Bake 15 to 20 minutes. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 6 

Baileys Irish Cream Brownies

 

Ingredients

Brownies:

1 box fudge brownie mix 9 x13 size , plus ingredients from box or you can use your favorite homemade brownies

Baileys Frosting:

3/4 C unsalted butter, softened

1/3 C Baileys Irish cream

3 C powdered sugar

Baileys Ganache:

3/4 C semi-sweet chocolate chips

2 tbsp. heavy cream

1/2 C Baileys Irish Cream

Directions

1) Prepare brownies according to package directions. Cool completely. 

Baileys Frosting:

1) Beat butter on medium speed until fluffy. Add in Baileys and mix well.

2) Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy. 

3) Spread over cooled brownies and refrigerate while making the Baileys ganache. 

Ganache:

1) Combine Baileys and heavy cream in a saucepan over medium high heat. Bring just to a boil and immediately pour over chocolate chips. Let sit 5 minutes without stirring.

2) Whisk until smooth and spread over frosted brownies. Let sit at room temperature about 30 minutes. Refrigerate until set. 

Prep: 35 minutes

Cook: 50 minutes

total: 1 hour 25 minutes

Makes: 40 brownies

This dessert is definitely NOT for kids.  

Oven Fried Korean Popcorn Chicken

 

Ingredients

2 lbs. boneless chicken breasts, cut into 2 in. cubes

1 C buttermilk

3 C finely crushed corn flakes

3 tbsp. whole wheat or all-purpose flour

black pepper

extra virgin olive oil, for brushing

Korean BBQ Sauce:

1/2 C low sodium soy sauce

3 tbsp. honey

1-2 tbsp Gochujang (Korean chili paste) 

2 tbsp. rice vinegar

1 inch fresh ginger, grated

2 cloves garlic, grated

2 tbsp. toasted sesame oil

3 tbsp. toasted sesame seeds

green onions, chopped, for serving

Directions

1) Add the chicken to a gallon size zip lock bag. Pour the buttermilk over the chicken. Toss well to coat. 

2) Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

3) Add the corn flake crumbs, flour and a pinch of pepper to a medium sized bowl. Stir to combine. 

4) Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until chicken is cooked through,

5) Meanwhile, make the Korean BBQ sauce. In a small saucepan, combine the soy sauce, honey, Gochujang, rice vinegar, ginger, garlic, sesame oil, and 1/4 C water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.

6) Brush or drizzle the chicken generously with Korean BBQ sauce. Sprinkle with sesame seeds and green onions (if using). Serve warm. Enjoy

Prep: 20 minutes

Cook: 20 minutes

total: 40 minutes

Serves: 6

Browned Butter Pork Chops

 

Ingredients

4 tbsp. unsalted butter

2 garlic cloves, minced

3 thick-cut boneless pork chops

1 tbsp. dried oregano

1 tbsp dried thyme

1/4 C all-purpose flour

1 to 1 1/2 C whole milk or heavy cream

salt and pepper to taste

Directions

1) In a large skillet over medium-low heat, heat the butter with the garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced. 

2) Add the pork chops and cook on each side until cooked through (3-5 minutes per side) Remove the cooked chops to a clean plate and tent loosely with foil.

3) Lower the heat to low and add the oregano and thyme to the butter mixture. Cook for about 1-2 minutes. 

4) Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. With heat on low return pork chops to the gravy for about 5 minutes. Serve and enjoy.

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Serves: 3

With this recipe you can use thinner chops if you need more than 3 just adjust cooking times to make sure they are cooked through. You can also add mushrooms to this recipe if your a fan of them. Just add 1 cup sliced mushrooms to the skillet after you take the pork chops out in step 3 and cook them until they are slightly softened and cooked thru. and then follow the rest of the recipe as usual. 

Mongolian Beef (PF Changs Style)

 

Ingredients 

1 lb. flank steak (sliced into 1/4 in. thick slices)

5 cloves garlic , minced

1 jalapeno , seeded and diced

1 inch ginger , peeled and diced

3 scallions, thinly sliced (optional) 

2 tbsp. cornstarch

1 tbsp. canola oil

Sauce:

1/2 C low sodium soy sauce

1/2 C brown sugar

2 tsp. cornstarch

Directions

1) Toss the sliced beef in a large bowl with 2 tbsp. cornstarch. Set aside.

2) Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside. 

3) Heat a pan over medium heat for a few minutes until hot. Add canola oil to coat bottom. Add jalapeno and ginger. Cook for a few minutes, stirring occasionally. 

4) Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, aboit 5 minutes, stirring frequently. 

5) Stir the sauce and pour it into the pan with the beef. Mix well until everything is coated with the sticky sauce. Let simmer for a minute until thickened. 

6) Remove the pan from the heat and stir in scallions (if using). Serve over cooked white rice. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 2

Brown Sugar Dijon Glazed Pork Loin with Carrots and Potatoes

 

Ingredients

Meat:

3 lb. pork loin

Vegetables: 

1 lb. carrots (cut into strips) 

2 granny smith apples (optional) peeled, cored and sliced thickly

2 sweet potatoes (or golden potatoes) peeled and sliced lengthwise

2 tbsp. olive oil

1/3 C dark brown sugar

Spices:

1 tsp. sea salt

1/2 tsp black pepper

1 tsp. Italian seasoning

Glaze: 

3 tbsp. Dijon mustard

1/2 C brown sugar

Garnish:

1 tbsp parsley (chopped) optional

Directions

1) Cut carrots and potatoes lengthwise. Add them to the bowl, add 2 tbsp olive oil and mix well. 

2) Slice peeled apples - but put them in a different bowl to be added later (optional step) 

3) Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and potatoes. Do not add brown sugar or apples yet. 

4) Season the pork loin and vegetables with spices evenly: 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp Italian seasoning (optional)

5) Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard. If pork is less than 3 lbs use less mustard. 

6) Press 1/2 C of dark brown sugar into the mustard, all over the roast. 

7) Place the baking sheet in the oven and cook at 375 degrees. Take it out after 30 minutes and sprinkle the veggies with 1/3 C of brown sugar. 

8) Adding apples (optional step) : add apples at this point. 

9) Return the roast to the oven and continue cooking for about 20-30 more minutes or until internal temp hits between 145 (pink) to 155 (white) on a meat thermometer. The total cooking time for the roast ends up being 50 minutes to 1 hour and that doesn't include resting time of 10 minutes. 

10) Let the roast rest for 10 minutes before cutting and serving. 

Prep: 15 minutes

cook: 1 hour

total: 1 hour 15 minutes

serves: 8

Always keep in mind that the pork loin will increase in temperature about 10 degrees while its resting. Which means is you want it for 160 degrees remove it at 150 degrees. It will continue cooking while resting. This also helps to allow the juices to settle down and stay inside the meat when you slice it. 

Garlic Parmesan Noodles

Ingredients

16 oz Fettuccine, Linguine or Spaghetti

1/2 C butter

1 1/2 tbsp. garlic, minced

1 1/2 tbsp. dried parsley

1/2 C. grated parmesan 

salt and pepper to taste

Directions

1) Cook pasta according to package directions. Drain and set aside.

2) In a large pan or skillet, melt butter over medium heat. Add garlic and dried parsley and whisk to combine. Turn off heat. 

3) Add pasta to skillet and toss to coat. 

4) Add parmesan. (Add more if you like depending on your taste) and toss to coat. 

Prep: 5 minutes

Cook: 15 minutes

total: 20 minutes

 serves: 8

With this recipe you can add more butter than what is called for if you prefer. Its always easier to start off with a smaller amount and add to it if needed than to start off with more and try to take away. 

 

Instant Pot Chicken and Potatoes

 

Ingredients

4 boneless skinless chicken breasts

2 lbs baby red or gold potatoes

3 tbsp olive oil

1 1/2 tsp salt (or to taste)

1/2 tsp pepper (or to taste) 

1 tsp garlic powder

1 tsp dried thyme

1/2 tsp dried basil

1/2 tsp dried oregano

2 tbsp. +  2 tsp. dry ranch seasoning (divided) 

1 C chicken broth

3 tbsp. grated parmesan cheese

Directions

1) In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tbsp of the ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible. 

2) Add chicken broth to the instant pot/pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 15 minutes. 

3) Once the cook time is finished, do a "quick release" by turning the vent to the venting position. Once float valve has dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to transfer chicken and potatoes to a large platter. 

4) Sprinkle with ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving. 

Prep: 10 minutes

Cook: 30 minutes

total : 40 minutes

Serves: 4