main dishes · recipes

Instant pot creamy mushroom wild rice soup

I finally joined the instant pot craze a few months ago. I can’t say enough good things about it. My husband and I haven’t had anything out of it we didn’t like yet.

I have spent a lot of time finding and then tweaking recipes and figured I’d start to share some of them with all of you.

Ingredients:

for the instant pot:

  • 5 med carrots chopped
  • 5 stalks celery chopped
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1 cup uncooked wild rice
  • 4 oz cremini mushrooms chopped
  • 4 oz white button mushrooms chopped
  • 4 cups chicken broth
  • 1 tsp salt
  • 1 tsp poultry seasoning
  • 1/2 tsp dried thyme
  • 2 raw chicken breasts

for stovetop:

  • 6 tbsp butter
  • 1/2 cup flour
  • 1 1/2 cups milk

Instructions:

Instant pot:

put all ingredients in the first list into the instant pot. cook for 45min manual, high pressure. quick release

stovetop:

when the soup is done, melt the butter in a saucepan. whisk in the flour. let cook for a bit, add salt and pepper. slowly add milk a little at a time until you have a smooth thickened sauce.

take out chicken breasts and shred

add the chicken back into the instant pot.

mix the creamy sauce into the soup mixture in the instant pot.

I found the original recipe here: https://pinchofyum.com/instant-pot-wild-rice-soup

I just tweaked it a little bit, my husband isn’t a huge fan of garlic, so I really reduced that…

recipes

Buffalo chicken salad with blue cheese

This is a recipe I found online a long time ago and have made numerous times throughout the years. It satisfies my cravings for spicy chicken wings without having spicy chicken wings, perhaps saving me a few calories.

Ingredients:

Salad

2 chicken breasts, cut into chunks

ÂĽ cup flour

Salt and pepper

ÂĽ cup oil

1 batch Spicy Chicken Sauce (recipe from this episode)

1 head of romaine lettuce, washed and sliced

2 ribs celery, washed and cut into sticks

Juice of 1 lemon

8 oz blue cheese, crumbled

Spicy Chicken Sauce

½ cup butter, softened

½ cup Franks hot sauce

ÂĽ cup ketchup

Directions:

Salad

1. Preheat a large skillet over medium-high heat.

2. Toss chicken with flour, salt and pepper until well coated.

3. Pour oil into pan and add the chicken.

4. Cook on one side until it’s golden brown and then flip and cook the other side until the chicken is cooked through.

5. Remove with tongs and place in a bowl.

6. Pour Spicy Chicken Sauce over hot chicken, toss well to coat.

7. Put lettuce, celery and chicken into a salad bowl. Drizzle any excess chicken sauce over the salad and add the lemon juice.

8. Toss well and garnish with crumbled blue cheese.

Spicy Chicken Sauce

1. Whisk together the butter, hot sauce and ketchup.

Read more at:

http://www.foodnetwork.ca/recipe/buffalo-chicken-wing-salad-with-blue-cheese/7981/

main dishes · recipes

Pasta with shrimp and sundried tomatoes 

This is the compilation of a few recipes we have tried throughout the years. We finally have something that we think is just right. This makes enough for 2 of us for 1 meal and 1 lunch the next day (adjust according to the amount of servings you want). I would count it as 4 normal sized servings.  

Ingredients:

10-15 shrimp (more if you like) chopped into bite sized pieces

1 chicken breast chopped up

1 tsp oregano 

1 tsp red hot pepper flakes

1 8oz pckg fresh spinach

1 cup chopped button mushrooms

1 medium onion chopped

1 garlic clove minced

1 cup dried sundried tomatoes 

1 cup feta cheese crumbled

1 cup Parmesan cheese

4 servings of pasta (we usually use spaghetti) 

Salt and pepper to taste

Directions:

Saute shrimp, chicken, onions, mushrooms, garlic and sundried tomatoes in a drizzle of olive oil or butter. Add in spices as you are sautĂ©ing the rest. Once shrimp and chicken are almost cooked add in the package of spinach. Cover and let wilt down. 

Once the spinach is wilted add the cooked pasta (undercook pasta by 1-2 min) with a bit of the pasta water. Add in most of the crumbled feta cheese & Parmesan cheese (reserve some for garnish). Let the flavours meld while mixing and cooking for a couple of minutes. Serve with remaining cheese.