Pressure Cooker 4 Minute Chicken Tacos

• 1 cup water
• 1 cup chunky salsa
• 1 - 1.25 oz. packet reduced sodium taco seasoning
• 2 large boneless, skinless chicken breasts
• 1 - 14.5 oz can black beans, drained and rinsed

Combine water, salsa and taco seasoning in the pressure cooker and stir to mix.  Place chicken breasts into the pressure cooker.  Cover and lock the lid in place.  Select High Pressure and 4 minutes cook time.  When the timer beeps, turn off the pressure cooker and use the quick pressure release.  Remove the chicken and cut it into bite size pieces.  Put the diced chicken back into the pressure cooker and add the beans.  Select the saute button and cook stirring continuously until most of the liquid evaporates and beans are warmed through.

Taco Toppings:

• Shredded lettuce
• Shredded cheese
• Sliced black olives
• Slice pickled jalapenos
• Guacamole
• Sour Cream

I timed making these from beginning prep work, through cooking, to food on the plate.  It took 28 minutes to prepare. Easy and Yummy!

Christmas Eve Feast 2015

Baked Camembert with Artichokes and Sun-dried Tomatoes

• 1 puff pastry sheet, thawed
• 8 oz. wheel of Camembert cheese (or brie)
• 1/2 cup chopped artichoke hearts
• 1/2 cup chopped sun-dried tomatoes
• olive oil
• freshly ground black pepper
• 1 egg whisked with 1 tbsp. water

Preheat oven to 350F.

Roll out the puff pastry on a work surface.  Cut the cheese wheel in half width-wise and place in the center of the puff pastry.  Top the cheese with the artichokes and sun-dried tomatoes and place the other half of the cheese on top, cut side down.  Fold the puff pastry over the cheese wheel, making a decoration if you want, and brush with the egg wash.

Bake on a sprayed baking sheet for 30 minutes.

Enjoy with crackers.

Alaskan Red King Crab Legs

Preheat oven to 350F.

Arrange crab legs in a shallow baking pan.  Add hot water to fill the pan to 1/8 inch deep.  Cover with foil and bake until just heated through, 7 - 10 minutes.

Serve with melted butter.

Garlic and Herb Smashed Fingerling Potatoes

• 24 oz. fingerling potatoes
• 2 sprigs fresh rosemary, finely chopped
• 2 sprigs fresh sage, finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 1 tbsp. chopped garlic
• 3 tbsp. olive oil, plus more for drizzling
• Salt and freshly ground black pepper

Preheat oven to 450F.

In a small bowl combine the fresh herbs and olive oil, set aside.

In a pot of boiling water, boil the potatoes until tender, 15 - 20 minutes.   Drain well.  Place the potatoes in a baking dish drizzled with olive oil.  Using a fork, carefully smash each potato until flattened but still in one piece.  Brush each potato with the olive oil, herb mix and season with salt and freshly ground pepper.

Bake for 18 - 20 minutes until golden brown and crisp.

Christmas Brussel Sprouts

• 1 1/2 lbs. brussel sprouts, trimmed and cut in half lengthwise
• 8 slices bacon, cooked, cooled and chopped
• 2 tsp. olive oil
• 3 tsp. butter, divided
• 1 shallot, minced
• 4 cloves garlic, minced
• 1/2 cup reduced sodium chicken broth
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Heat the olive oil and 1 tsp. butter in a large saute pan over medium heat.  Add the shallot and garlic and cook until fragrant, about 2 minutes.  Add the brussel sprouts and continue to cook, stirring frequently, 3 minutes.

Add the broth, salt and pepper.  Stir to combine.  Cover and cook until sprouts are tender, about 15 minutes.

Stir in remaining 2 tsp. butter and the bacon.  Continue to cook until butter is melted and bacon is warmed.  

Enjoy!  Merry Christmas!!

Christmas Eve Chicken Tortilla-less Soup

• olive oil
• 2 lbs. boneless skinless chicken breast fillets, diced
• salt and freshly ground pepper
• 2 tsp. chili powder
• 2 tsp. cumin
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 - 14 oz. can crushed tomatoes
• 1 - 48 oz. container reduced sodium chicken broth

Drizzle a pot with olive oil. Add the chicken, seasoning with salt and freshly ground pepper, and cook 5 minutes, stirring often.  Add the chili powder and cumin and continue to cook 1 minute, continuously stirring, to coat the chicken evenly with the spices. 

Add the garlic, onion, and bell peppers, and cook until the veggies start to get soft, about 3 minutes.  Add the tomatoes and broth and bring to a boil.  Reduce heat and simmer for 30 minutes.

Enjoy!

Chicken and Vegetable Soup

• 1 rotisserie chicken, meat removed and shredded
• 8 cups low sodium chicken broth
• 2 tbsp. olive oil
• 1 medium yellow onion, chopped
• 1 leek, white and light green part only, sliced into half moons
• 1 tbsp. chopped garlic
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 large carrots, peeled, quartered lengthwise and chopped 
• 2 celery stalks, chopped
• 1 - 14.5 oz. can petite diced tomatoes, drained
• 3 tbsp. minced fresh parsley
• 3 fresh thyme sprigs
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

In a large stock pot, heat the olive oil over medium heat.  Add the onion, garlic and leek and cook until tender, about 5 minutes.   Add the chicken, the rest of the vegetables, the thyme, parsley and bay leaves and pour the broth over the top.   Bring the soup to a boil and then reduce the heat and let simmer 60 minutes.  Season, to taste, with salt and pepper.  Remove the bay leaves and thyme sprigs before serving.

Enjoy!

 

Crock Pot Chicken Salsa Verde

• 2.5 lbs. boneless skinless chicken breasts (about 5 breasts)
• 1 - 16 oz. jar Salsa Verde
• 1 cup reduced sodium chicken broth
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. salt
• 2 medium green bell peppers, chopped
• 1 large yellow onion, thinly sliced
• 1 jalapeno, seeded and minced
• 1 tbsp. chopped garlic
• juice of 1 lime

Combine all ingredients in a Crock Pot.  Stir to combine, making sure the sauce is covering the chicken breasts.  Cover and cook on low for 7 hours.

Remove the chicken and using a fork, shred the chicken.   Return the chicken back to the Crock Pot and mix everything together.

Keep on warm until ready to serve.  Serve as tacos, burritos, taco bowls, etc...  Enjoy!

Suggested topping:

• Shredded Lettuce
• Grated Cheese
• Sour Cream
• Salsa
• Sliced Avocado
• Sliced Black Olives
• Sliced Pickled Jalapenos