January 30, 2019

Instant Pot Tuscan Chicken


I've been busy recently preparing for when our little bundle of joy arrives.  I'm currently at 38 weeks and growing larger and larger more and more impatient to meet our little guy!  In the meantime, I've been making lots and lots of freezer meals (recipes to come) and have also been playing around a lot with my Instant Pot.  

Here is another tried-and-true, delicious, Instant Pot recipe that my family absolutely loves.  It yields tender and juicy chicken, is packed with amazing flavor, and has a dreamy, creamy sauce that puts it over the top.  Spoon out that goodness onto some cooked rice or pasta and enjoy!

Ingredients:
Yields 4 - 6 servings
Adapted from Amy and Jacky


  • 2 tbsp butter 
  • 2 boneless, skinless chicken breasts 
  • 1/2 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme 
  • 1/4 tsp dried basil 
  • 1/4 tsp dried mustard powder
  • 1/4 tsp paprika 
  • 1/4 tsp onion powder 
  • 8 oz crimini mushrooms, roughly chopped 
  • 1 tbsp soy sauce 
  • 3/4 c chicken broth
  • 4 garlic cloves, finely minced 
  • 1/2 c sun-dried tomatoes, chopped (I substitute with fresh tomatoes)
  • 1 c fresh spinach, roughly chopped 
  • 1/2 c heavy cream 
  • 1/2 c shredded Italian cheese blend 
  • 2 tbsp grated Parmesan cheese
  • Pinch of sugar 
  • 3 1/2 tbsp cornstarch 
  • 1/4 c cold water 
  • Salt, to taste 
  • Pepper, to taste 
Directions:

Turn on the saute function of your Instant Pot.  When the display reads "Hot," add the butter to the pot.  Season the chicken on both sides with salt and pepper.  When the butter is melted, brown the chicken breasts for 2 minutes per side.  Remove the chicken from the pot and set aside.  

Add the garlic, mushrooms, and seasonings to the pot and saute for 2 minutes.  Deglaze with the soy sauce and chicken broth, scraping up the brown bits from the bottom of the pan.  Place the chicken back into the pot along with the juices.  Place the cover on top and pressure cook on high for 4 minutes.  Natural release for 10 minutes.  Release the remaining pressure.  

Make the sauce.  Remove the chicken and set aside.  Turn on the saute function, and bring the juices to a boil.  Stir in the spinach, tomatoes, heavy cream, shredded cheese blend, Parmesan cheese, and sugar.  Combine the cornstarch and water in a small bowl.  Pour 1/3 of the cornstarch mixture into the pot and stir.  If more thickness is desired, stir in another 1/3 of the cornstarch mixture into the pot.  Use the remaining cornstarch mixture, if desired.  I only used 1/3 of the total mixture.  Allow the sauce to thicken for 1 minute.  

Meanwhile, slice the chicken breasts into medallions.  Place the sliced chicken back into the pot with the sauce, and stir well to combine.  Season with salt and pepper, to taste.  

Serve over pasta or rice and enjoy!

January 8, 2019

Easy Homemade Yogurt - Instant Pot (Cold Start)


I'm here to profess my undying love for my Instant Pot.  I've made so many wonderful things with it, and it's hard to choose what has been my favorite so far.  Chicken that literally falls off the bone, pot roast that melts in your mouth, healthy bone broth, hearty soups, amazingly creamy yogurt... the list goes on and on.

Who knew homemade yogurt could be so easy and tasty to make!?  With the Instant Pot, there's no need to go through the tedious steps of heating the yogurt to 180, cooling it to 115 degrees, etc.  This is a cold start recipe, meaning you simply dump the cold ingredients into the pot, cover it, use the yogurt setting, and then chill it in the refrigerator!  I won't be using store-bought yogurt anymore!  I love the fact that I can control exactly what I put into my yogurt!


December 25, 2018

Crescent Breakfast Ring


Merry Christmas!!

This is a make-ahead breakfast that is just perfect for the holidays.  Think Thanksgiving morning, Christmas morning, New Year's morning, Easter morning, etc.  It's very versatile, so you can really add any ingredients that your family enjoys.  Assemble it the night before and pop it in the oven when you're ready to eat!  So simple and so tasty!  Oh, and the presentation isn't bad either, huh?!  Next time, I'll use ham or breakfast sausage in place of the bacon, as the bacon kind of gets lost in everything.


November 28, 2018

Zuppa Toscana (Instant Pot Recipe)


On Friday, I'll be 30 weeks pregnant!  There is 14 years' difference between my little sous chef and our little... oh!  I just realized that I never announced the baby's gender!  We're having a...


September 20, 2018

Baked Cheesy Pesto Chicken


In a few days, I'm going to hit the halfway point of my pregnancy, and I have been having some serious cravings!  Mostly good things like apples and grapes... some not-so-good things like chocolate milkshakes and fries.  Another weakness of mine recently has been pesto.  I could seriously slather that stuff on anything!  I decided to make a baked pesto chicken for dinner tonight and add some cheese and tomato freshly picked from my garden.  Oh, my goodness, was this fantastic!  If you're a pesto lover, this is a must make!  


August 20, 2018

Zucchini Crisp - Tastes Just Like Apples!


'Tis the season for zucchini!  As much as I love a good zucchini cake, after a while, I get tired of the same old zucchini desserts.  Enter Zucchini Crisp.  Shh!  Don't tell anyone, and I promise they'll never know that this crisp has zucchini in it.  It tastes just like apples and the consistency is just like apples, too!  Really?  Really!  My daughter, who HATES zucchini, gobbled it up and absolutely loved it.  Once I told her what was really in it, she had a complete look of disbelief on her face and said, "How did you get apple flavor inside the zucchini?"  She even continued to finish and have seconds after the secret was revealed to her.  Give it a try... you will not be disappointed!  

Notes:  If you use a very large zucchini from your garden, make sure to remove the seeds from it after you cut it lengthwise.  Small zucchini don't need to be seeded.


July 16, 2018

A Life Update...

If you happen to be wondering why you haven't heard from me for a while, it's for an important reason.  There have been some major changes in my family that have affected every facet of my life.  These changes have affected my marriage, my little sous chef, my church ministries, my family, my health, my job, it will affect my homeschooling, and it has even affect my gardening and other hobbies, too.  I recently found out that we're pregnant!  We are over the moon and cannot wait to meet our Valentine's Baby!  

It's been tough to hold down food the last several weeks, let alone cook, which is why I haven't been posting much.  Another recent, minor change is that I decided to stop the Keto diet, especially since crackers and cereal seem to be the only things that help with the nausea!  But I'm not complaining... looking on the bright side, it's only temporary, and it will all be worth it in the end!     

Anyway, I just wanted to jump on here and share the exciting life update with you guys!




May 30, 2018

Keto Cheddar & Broccoli Soup


We are officially through our home school year!  My, that went by quickly!  Now that it's summer break and I have a little extra time on my hands, I hope to post recipes more frequently than I have been.  

It's been four months since I started on the Keto diet.  I originally intended to use it as a tool to lose the extra weight that I put on over the winter months.  After losing the extra pounds, I decided that I'm actually going to stick with it.  It's hard to put into words exactly how, but I overall feel better mentally, emotionally, and physically while on this diet.  I feel like I have more clarity of mind, which is super important while home schooling... and working and adulting in general.  Don't get me wrong, though; I still have mom brain from time to time!  

This Keto Broccoli & Cheddar Soup came out fan-flippin'-tastic!  It's rich, creamy, and so delicious that it feels like I'm cheating on my diet while eating it!  This was my first time using xanthan gum as a thickening agent, and it worked like a charm!  


March 22, 2018

Chocolate & Peanut Butter Fat Bombs (Keto)


Ladies and gentlemen, let me introduce you to a little gem that gets me through those times when I'm craving something sweet and naughty.  Ever heard of a fat bomb?  I hadn't until I started my Keto diet journey.  They sound kind of gross, don't they?  Actually, fat bombs are so high in fat and low in protein that they help your body burn more fat for fuel and stay in ketosis.  And when I say "fat," I'm talking about healthy fats.  Here's the homeschooling mom coming out... we need these healthy fats to help our bodies absorb fat soluble vitamins like vitamin A, D, E, and K.  Thanks, Apologia science!  Anyway, back to the recipe.  These chocolate and peanut butter fat bombs are amazing!  1 gram of carbs never tasted so good!    

Notes:  The mixture will sweeten as it sets.  Carb count will vary depending on the size of your silicone molds.  Store in an airtight container in the refrigerator.  


March 14, 2018

Cheddar Cheese Taco Shells (Keto)


A few weeks ago, we had some wonderful teases of spring weather.  I was super excited to take my dog for a long walk and drink in the sun.  I got out some shorts and -- gasp!  Uncomfortably snug.  It was obvious that I packed on some winter bulk over the long, cold months while hibernating in my home.  I had been avoiding the scale... avoiding exercise... but not avoiding 1/2 price donuts.  Oh, glorious donuts, how I sought after thee.  *End sob story*

I decided to drastically cut carbs and sugar from my diet to kick-start some weight loss, and it's really been working quite well!  The first several days were very difficult, but now it's pretty much been smooth sailing!  I've been experimenting with all kinds of low-carb recipes, and I stumbled across this idea from Pinterest.  I honestly was debating on whether or not to post this because it's not technically a "recipe", but it's too good not to share!  It's also very easy.

Storage:  Store in an airtight container in the refrigerator.  


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