Heat cast iron skillet over high heat until hot.Add tomatillos to the skillet and roast until black charred spots appear. Use tongs to turn over.Lower heat to medium and add peppers, onion and garlic. Roast for about 5 minutes or until charred spots appear.Add chicken, charred tomatillos, peppers, onion, garlic, cumin and salt to pressure cooker.Lock pressure cooker lid in place and set steam vent to Sealing.Select Pressure Cook (Manual) and cook for 12 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally, then set steam vent to Venting to quick-release remaining pressure. Transfer chicken to a plate, and set aside. Add cilantro to pressure cooker and using a hand blender, blend everything together in the pressure cooker. Press Sauté and bring the sauce in the pot to a simmer; cook until thickened, 3 to 5 minutes. Cut chicken into bite-size pieces and return chicken to the sauce.
Serve chicken over cauliflower rice, rice of your choice or in a tortilla, and top with cilantro, avocado and a lime wedge. – ms modify
Although I’ve used buttermilk marinade for many years (or plain yogurt), I decided to share the recipe at this link ⤵️ https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken ⬅️ mostly because I’ve always done the same roast chicken with potatoes, carrots and onions; this time I am doing the chicken with Brussel sprouts, butternut squash and onions. Okay…really…because I don’t measure, time, etc..so here’s a recipe that can be followed 🤣 Besides, I LIKE Samin Nosrat, whois a cook, teacher, and author of the James Beard Award-winning New York Times Bestseller ➡️ Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. As a matter of fact, I still pause when I’m cooking and note to myself “salt, fat, acid, heat❓️✔️“. Her Netflix documentary called “The Chef’s Table” is very good. Though I don’t recommend Netflix, I do recommend looking for that show 😉🤷♀️
I will add too…that I couldn’t resist the fresh, just-picked Minneolaoranges in front of me! SoI alsoadded juice from one of those oranges to the marinade AND a couple/3 slices with chicken in oven 😜 it turned out as good as I expected 😋 🍊 citrus & herbsoptional 🍋🍈
Season chicken tenders with salt, pepper & garlic powder, dredge in mixture of arrowroot flour, crushed (pulverized) corn flakes, grated parmigiano reggiano, salt, pepper & garlic powder. Fry in a couple big tablespoons of coconut oil on med/high approximately 3 minutes per side or when thermometer reaches 165°, place on paper towel lined plate, lightly salt & serve. Fresh salad always goes good with this 😉 🥗 🐔🥔 & I made baked potatoes. I’m cutting back on carbs & sugar…but my entire family is not.
Cut acorn squash in half, clean seeds & stringy parts with spoon, drizzle open side with olive oil (or other healthy oil), season w/S&P, place face down on baking sheet, bake at 400° for 20 to 40 minutes depending on size of squash; when tender by poke with a fork, a squeeze. While in oven sauté diced onion, bell pepper (celery would be good, I didn’t have any, but I did have celery salt ), 4/5 GARLIC cloves minced; add ground meat to pan, brown, breaking up with wooden spoon while cooking, SEASON. My memory… Salt, pepper, garlic powder, paprika, dash of sage, celery salt (seasoning to preferences; we love garlic!); TASTE throughout. Add chopped/diced apple, stir & cook until apple is tender, add ricedcauliflower (all I had on hand was a cauliflower & sweet potato mix), cook another 5 minutes, stir in chopped green onion & parsley (or other fresh herbs if you don’t have any, use dried…like rosemary, thyme or Herbes De Provence or a favorite of mine ➡️ za’atar) Remove squash from oven & flip over. Allow ingredients to cool enough to handle. Of course I didn’t & stuff each squash with meat mixture, topping off with parm (other shredded cheese that you prefer; mozzarella, Italian cheese, or crumbled Cotija Cheese, pepper jack) …. & sprinkle with fresh scallion/green onion & parsley. Bake at 400° until cheese is melted.
There are so many options, like if not on a diet…obviously rice, or a certain style/theme e.g. Italian, Latin, Moroccan, Southern, etc…ground pork rinds would make a good substitute in place of breadcrumbs…either in mix or on top. As a matter of fact…next time I’m going to try a breadcrumb substitute of ‘arrowroot flour, grated parm & ground pork rinds w/seasoning’, I didn’t have it this time. 😋
This was easy. As usual, I didn’t measure or write anything down, BUT it doesn’t need a recipe & there are many online. I went by what I had. This was a small pot (some people’s idea of deep or medium) for 3-4 people.
2 lbs ground beef, 1 small Onion diced, carrot & celery diced, 3 cloves minced garlic, 1 can sweet corn, 1 can green beans, 1 can diced tomatoes, 3 cups of vegetable broth, I also add a little of chicken, vegetable, beef & roasted garlic base *Better than Bouillon, salt, pepper to taste, peperoncino chile flakes to taste, chopped fresh parsley
I browned the lightly seasoned beef, breaking it up with wooden spoon as it cooked, and set it aside in a bowl. Typically I’d do onions & garlic first, but my beef wasn’t all the way thawed out…so “make it work” 😜Sautéed onion, garlic for a minute, added carrots & celery. Add beef back in, diced tomatoes, stirring to get flavor off bottom of pan. Then add broth and seasonings. Bring to light boil, turn to simmer, add parsley (optional), stir, cover and allow to simmer for at least 20 minutes. I did put grated Parmigiano Reggiano on mine but I put that sh💢t on everything. Just kidding…😅
🤔 I sautéed the mushrooms first, then set aside. Next I browned chicken parts on both sides in olive oil. Add mushrooms back to pot, a lg can of tomato paste, tomato sauce and I add chicken stock to desired thickness; for some reason me and my family like the sauce thin with this. Then I added salt, pepper, garlic powder, oregano, basil, 5 cloves of freshly minced garlic (we love garlic), 2 bay leaves, dash of Peperoncino Chilli Flakes…oh and a dash of coconut palm sugar. Cover and let cook for 90 minutes. Taste, taste, taste. I know many recipes call for other ingredients, like black olives, but this is what we all grew up on. 😉 it’s a family thing. 🥰 I served it with a choice of ziti or cauliflower rice. Top with Parmigiano-Reggiano 🧀 basil, optional. 🍃 LaFamiglia💞
This Whole30 and paleo one pan meal is easy and flavorful. It’s a must-add to your weeknight meal list! I have to say, a lot of my one-pan meals are inspired by a complete lack of time. This delicious one pan meal is perfect for a crazy and hectic weeknight, makes a ton of food, […] […]
Recipe is approximate, I don’t measure or weigh 🙄 AND you can brown both sides of chicken on stovetop first if you prefer more brown, more evenly 😉🍗 It did turn out REALLY good and fall off the bone tender following recipe. Pictures along the way below, although my pics don’t do them justice. Hey, I’m not Ina 🎬📽📸. Served with a fresh salad 🥗 😋
6 skin-on (optional), bone-in chicken parts (preference) 1 – 2 butternut squash, peeled and cubed into bite-sized pieces 1/2 cp grated parmesan cheese 1 lemon, juice squeezed 9 tbs olive oil 🤔 6 garlic cloves, minced 3 tsp dried oregano. Couple tsp basil. salt and pepper, to taste
Preheat oven to 450°Mix olive oil, garlic, lemon juice, oregano, and basil in a small bowl and set aside.Toss butternut squash with olive oil and parmesan cheese in a bowl until evenly coated. Set aside.Place chicken in a cast iron skillet, arranging as best you can not to overlap or overcrowd. Season liberally with salt and pepper. Brush the olive oil/seasoning mix over the chicken until evenly coated.Place skillet in the oven on the middle rack and roast for 25 minutes. Remove skillet from the oven and add butternut squash to the skillet, arranging as evenly as possible around chicken. Bake for an additional 25-30 minutes, or until chicken reaches an internal temp of 165°.
Serve sprinkled with more parm and/or herbs if desired.