• Instant Pot Chicken Carnitas with Chipotle Peach Salsa

    Recipe from Half Baked Harvest.

    purchase priligy online Ingredients:

    Crispy Chicken Carnitas:

    • 2 lbs. chicken breast
    • 5 garlic cloves, chopped
    • 1 TBSP chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 tsp. dried oregano
    • Salt and pepper
    • 1 12 oz. bottle of Negra Modelo beer
    • 1 TBSP honey
    • Juice of lime
    • Warm tortillas and toppings: crema, avocado, feta, cilantro, pickled onion

    Chipotle Peach Salsa:

    • 1/2 c. salsa verde
    • 1/4 c. (or less to taste) chipotle peppers in adobo, finely chopped
    • 1/2 c. chopped ripe peaches
    • Salt

    Directions:

    1. In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
    2. Preheat broiler. Remove meat from the Instant pot and shred. Add meat to a baking sheet and then add 1/4 c. of the cooking liquid and lime juice. Drizzle hone. Broil for 2-5 minutes, until crispy. Add more cooking liquid if necessary. Watch closely.
    3. For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
    4. To serve: add carnitas to tortilla and top with salsa and desired toppings.

    Instant Pot Chicken Carnitas with Chipotle Peach Salsa:

  • Lighter Creamy Cajun Chicken Pasta

    So flavorful and comes together in 30 minutes, so it’s perfect for a quick weeknight dinner.

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. spiral pasta or other short cut pasta
    • 4 TBSP olive oil
    • 1 lb. chicken, cut in bite size pieces
    • 1 TBSP plus 1-2 tsp. Cajun seasoning
    • Salt and pepper
    • 1 onion, sliced
    • 2 bell peppers, sliced
    • 3 garlic cloves, chopped
    • 1 c. chicken broth
    • 1 c. milk
    • 3-4 oz. cream cheese, at room temperature
    • 1/2 c. freshly grated parmesan cheese
    • 2 TBSP basil, chopped

    Directions:

    1. Cook pasta al dente according to the package, and then drain.
    2. Meanwhile, heat skillet to medium high and add 2 Tablespoons of olive oil, onion, chicken, and 1 Tablespoon of Cajun seasoning. Cook until browned, about 5 minutes, and then remove chicken from pan onto a plate.
    3. To the skillet, add 2 Tablespoons of olive oil, the bell peppers, and garlic. Cook another 5 minutes, until peppers are soft. Stir in 1-2 teaspoons of Cajun seasoning, salt, and pepper. Cook another minute, then add broth and milk. Then add the cream cheese and whisk until smooth. Bring sauce to a gentle simmer and cook for 5 minutes.
    4. Stir in parmesan, then add the pasta and cooked chicken and cook for 2 minutes. Remove from heat and add basil.

    Lighter Creamy Cajun Chicken Pasta:

  • Greek Orzo Salad

    This orzo salad is so flavorful and perfect for potlucks, picnics, etc. since there is no mayonnaise, and I actually prefer the salad at room temperature.

    Recipe from Midwest Foodie.

    Ingredients:

    Salad:

    • 16 oz. orzo pasta
    • 1 c. cucumbers, sliced
    • 1 c. sundried tomatoes, julienned
    • 1 c. Kalamata olives, halved
    • 1 14 oz. can of artichoke hearts
    • 1 15 oz. can chickpeas, drained
    • 1/4 c. finely diced red onion
    • 1/4 c. parsley, chopped
    • 4-6 oz. feta, crumbled

    Dressing:

    • 2/3 c. olive oil
    • 1/3 c. balsamic vinegar
    • 1 lemon, zest and juice
    • 1 tsp. dried oregano
    • 2 garlic cloves, finely minced
    • 1 TBSP Dijon mustard
    • Kosher salt
    • Pepper

    Directions:

    1. Cook pasta al dente according to package. Drain and then place in a large bowl and toss with some olive oil and salt and pepper. Place in fridge to cool.
    2. Meanwhile in a bowl, add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, mustard, and salt and pepper, and whisk until well combined.
    3. Remove pasta bowl from fridge, and add cucumber, sundried tomatoes, olives, artichoke hearts, chickpeas, red onion, parley, and feta. Add dressing, and toss to coat.

    Greek Orzo Salad: