Chicken and Rice Bake

 For The Chicken

**Use your favorite seasoning or the below ingredients

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon garlic granules

6 (2 pounds, 900g) chicken thighs skinless, bone-in – See notes 1 & 2 below

For The Rice

1 onion diced

2 cloves garlic minced

2 tablespoons olive oil

2 tablespoons butter melted

3 cups chicken broth

1 and ½ cups (280g) long-grain rice uncooked, Note 4

1 teaspoon salt

¼ teaspoon ground black pepper

Instructions
Preheat oven to 350°F/180°C.

To a large mixing bowl, whisk the oil and seasonings, then add the chicken thighs and mix so that the chicken thighs are well coated. Marinate for 15-30 minutes if the time allows.

To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.

Place the chicken over the rice.

Cover with foil and bake covered for 30 minutes.

Uncover, spray the chicken with oil and bake for 30 more minutes. Broil for a few minutes to give the chicken golden and crisp edges and crust.

Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Fluff the rice (remove the chicken if needed then put it back in), garnish with fresh herbs and serve.

From: https://littlesunnykitchen.com/oven-baked-chicken-and-rice/#wprm-recipe-container-23986

Minestrone Soup

4 tablespoons (1/2 stick) salted butter

2 large shallots, diced

2 large carrots, peeled, sliced into 1/4-inch disks and then into quarters

3 ribs celery, sliced

6 cloves garlic, minced or pressed

1/2 cup dry white wine (like a sauvignon blanc, optional)

5 1/2 cups chicken or garlic broth (use 6 cups if not using the sherry)

1 (15.5-ounce) can red kidney beans, drained and rinsed

1 (15.5-ounce) can cannellini beans, drained and rinsed

2 teaspoons seasoned salt or Tony Chachere's Creole seasoning

2 teaspoons Italian seasoning

1 teaspoon dried thyme

1/2 teaspoon black pepper

10 ounces frozen green beans

1 cup ditalini, pipette or mini shell pasta

5-8 ounces baby spinach

1/2 cup grated Parmesan cheese, plus more for topping

Place the butter in the Instant Pot and hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the shallot, carrots and celery (the french call this trifecta of veggies a "mirepoix"). Sauté for 5 minutes, stirring occasionally until slightly softened. Add the garlic and sauté for another minute.

Add the white wine (if using), broth, beans, seasoned salt, Italian seasoning, thyme, pepper, frozen green beans and pasta. Stir well. 

Top with the spinach but do not stir - just lay the spinach on top of the broth and the veggies. It will seems like a lot's going on in the pot and close to the brim but it will cook down to nothing.

Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done. Then add parmensan cheese.

From: https://pressureluckcooking.com/instant-pot-white-minestrone-soup/

Coq Au Vin -Slow Cooker / Crockpot

8 chicken thighs with bone and skin
salt and pepper
1 tablespoon vegetable oil
1 cup frozen pearl onions
4 thick slices bacon cut into 1 inch pieces
10 ounces mushrooms quartered
¼ cup flour
1 tablespoon tomato paste
2 cloves garlic minced
2 teaspoon fresh thyme
1 ¾ cups red wine
fresh parsley

Instructions 

Pat chicken dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat and add chicken, skin side down. Cook until well browned, 7-10 minutes and transfer skin side up to the slow cooker. Add onions to the slow cooker.

Add bacon to the skillet and cook until crispy. Using a slotted spoon remove to a paper towel lined plate. Pour out all but ¼ cup of the bacon and chicken fat and add mushrooms to the skillet. Cook until browned about 5-7 minutes.

Stir in flour, tomato paste, garlic and thyme and cook for about a minute. Add wine and bring to a simmer. Pour sauce over chicken in slow cooker. Cover and cook until chicken is tender, 4-6 hours on high or 6-8 hours on low. When ready to serve, remove chicken to a serving plate and spoon over sauce. Top with bacon and parsley.

Pork Chop Marinades

Mexican Marinade

4-6 pork chops

1/4 cup olive oil

1 lime, juice

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Balsamic Pork Chop Marinade

4-6 pork chops

1/2 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons dijon mustard

3 cloves garlic, minced

3/4 teaspoon salt

3/4 teaspoon pepper

1/8 teaspoon red pepper flakes

1 teaspoon dried rosemary

Tandoori Pork Chop Marinade

4-6 pork chops

1/4 cup plain yogurt (Greek or regular)

1 1/2 teaspoons dijon mustard

1 1/2 teaspoon fresh ginger, minced

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon turmeric

2 tablespoons lemon juice (1 lemon)

2 tablespoons canola oil (or other vegetable oil)

1/8 teaspoon cayenne pepper

Honey Ginger Pork Chop Marinade

4-6 pork chops

3 tablespoons olive oil

1/4 cup soy sauce

1/4 cup honey

2 cloves garlic, minced

1 tablespoon red wine vinegar

1/2 tablespoon fresh ginger, minced

1/2 teaspoon onion powder

1/4 teaspoon black pepper

Balsamic Apricot

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 cup apricot preserve

1 teaspoon garlic, minced

1 teaspoon lemon zest, minced

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).

You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.

Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.

Black Pepper Marinade

1/2 tsp Kosher salt
2 TBSP Course ground black pepper
1 TBSP Dijon mustard
1/2 cup Olive oil
1/4 cup Red wine vinegar
2-3 clove minced Garlic
3 TBSP Brown sugar
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 cup soy sauce
2 tsp minced fresh ginger (2 cubes of frozen ginger)
Honey to taste

RECIPE #2

 2 garlic cloves, finely chopped

1 tablespoon onion, finely chopped

2 tablespoons balsamic vinegar

1 tablespoon vegetable oil

1 tablespoon white vinegar

1 tablespoon dark brown sugar

1⁄2 teaspoon kosher salt

1 1⁄2 teaspoons fresh coarse ground black pepper

Mix all ingredients except the pepper in a blender or food processor.

Add pepper and stir do not blend.

Pour into a ziploc bag or glass dish for marinating.

Do not make ahead. Make fresh as you need it. Meat is ready to grill in 20 minutes.

Enough for 4-6 breasts or chops, 1-2 steaks.

From: https://www.food.com/recipe/black-pepper-marinade-311356

Chicken Piccata Meatballs

 1 lb ground chicken

1/4 cup grated parmesan cheese

2/3 cup panko breadcumbs

1/2 tsp salt

4 cloves garlic, minced

1 tbsp lemon zest

2 tbsp olive oil

1/2 stick butter

3 cloves garlic, minced

1 tbsp flour

1 cup chicken broth

1/4 cup capers + 2 tbsp caper brine

1/4 cup lemon juice

In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.

Using 2 tbsp of meat, roll into balls.

Heat a large sautepan over medium-high heat and add oil.

Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.

In the same pan, add butter and garlic. Once melted, whisk in flour.

Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.

Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs. Serve meatballs over pasta, rice, or enjoy as is.

Baked Mixed Vegetables

 5 oz.Boursin cheese 

1 medium zucchini, chopped

1-1.5 cup chopped asparagus

1 cup chopped mushrooms

1/4 cup sun-dried tomatoes, chopped

1/2 cup artichoke hearts, chopped in half

3 garlic cloves, minced

1 tbsp Italian seasoning

1 tbsp onion powder

2 tbsp olive oil

Salt and pepper

1/4 cup pesto

Instructions

1- in a baking dish, add all the veggies and seasonings. Drizzle with olive oil and toss together to mix

2- Make space in the middle of the dish and add the cheese and pesto sauce

3- Bake at 375F for 20 mins. Remove from oven and mix to combine.