Amazing Alfredo Sauce

Ingredients
2 tablespoons unsalted butter
2 clove garlic, minced
2 teaspoons grated lemon zest
4 teaspoons all-purpose flour
2 cups low-fat (2%) milk
1 teaspoon salt
4 tablespoons low-fat cream cheese
1.5 cups grated parmesan cheese
0.25 cups chopped parsley

Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon about 1 minute. Whisk in the milk and salt and cook, whisking constantly, until just thickened, about 3 minutes.

Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Serve with pasta (1 pound) of your choice.

Instant Pot Pasta with Sausage

Ingredients

2 teaspoons olive oil
1 pound Italian chicken sausage (see notes)
1 small onion chopped
2 bell peppers chopped
3 cups water
1 teaspoon dried Italian seasoning
12 ounces whole wheat penne pasta about 4 ½ cups dry
25 ounce jar marinara sauce
3 cups fresh spinach coarsely chopped
2 ounces (½ cup) mozzarella cheese shredded

Turn on saute mode on the Instant Pot and add the olive oil to the pot.

If using sausage that is already cooked, slice it and add it to the Instant Pot. If using uncooked sausage, remove it from the casings and add it to the pot.

Add the onion to the pot and saute the onion and sausage for 2-3 minutes, or until sausage is browned (for uncooked sausage, break it up into smaller pieces as it cooks). Press cancel to turn off saute mode.

Add the bell peppers, water, Italian seasoning and 1 cup of the marinara sauce. Stir, scraping up any bits from the bottom of the pot.

Add the penne pasta to the pot and do not stir. Press the pasta down into an even layer. Pour the remaining sauce evenly over the top of the pasta; do not stir.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 2 minutes at high pressure. (This 2 minute cook time is for whole wheat penne pasta with a stovetop package cook time of 9 minutes for al dente. You can adjust your pasta cook time as needed, see my tips in the post above.)

The Instant Pot will take about 18 minutes to reach pressure and then the cook time will begin counting down. As soon as the cook time ends, do a controlled quick release of the pressure by turning the steam release valve towards the venting position, a little bit at a time. I like to use the handle of a long spoon to carefully move the valve. When all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. You may see a little bit of extra liquid in the pasta, but this will be absorbed as the pasta rests.

Stir the pasta and then stir in the spinach, followed by the shredded mozzarella cheese. Serve.

Notes

1. I usually make this recipe with fully cooked Italian chicken sausage, which I slice into rounds and add to the Instant Pot. To use uncooked chicken, turkey or pork sausage, remove from casings and add to the Instant Pot, crumbling and browning the sausage on sauté mode.

2. I have found 2 minutes of pressure cooking to be perfect for whole wheat penne with a package cook time of 9 minutes. Follow these guidelines for other pasta types: Pressure cook 2 minutes for package cook time of 6-9 minutes, pressure cook 3 minutes for package cook time of 10-12 minutes, pressure cook 4 minutes for package cook time of 13 or more minutes.

Instant Pot Butter Chicken

 

Ingredients

3 tablespoons unsalted butter
1 small onion chopped
5 cloves garlic minced
1 tablespoon minced fresh ginger
1 red bell pepper chopped
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon turmeric
3/4 teaspoon salt
1/4 cup water
28 ounces tomato sauce
2 pounds boneless, skinless chicken breasts
1 cup full fat coconut milk

For serving: cooked rice, naan bread, chopped fresh cilantro as desired

Turn the Instant Pot on saute mode and add the butter to the pot. Once the butter has melted, add the onion.  Saute for 2-3 minutes, until softened.  Add the garlic, ginger and bell pepper to the pot and cook, stirring, for 30 seconds.  Stir in the garam masala, cumin, smoked paprika, turmeric and salt. Press cancel to turn off saute mode.

Pour in the 1/4 cup water and stir, scraping up any bits that may be stuck to the bottom of the Instant Pot.  Add the tomato sauce and the chicken to the pot.

Close the Instant Pot lid and turn the steam valve to the sealing position. Press the Pressure Cook/Manual button and set the cook time to 10 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then, carefully move the steam valve to the venting position to release any remaining steam and pressure. When the pin drops down, open the Instant Pot lid.

Remove the chicken to a clean cutting board and let it rest for a few minutes. Meanwhile, stir the coconut milk into the sauce in the Instant Pot.

Cut the chicken into bite size pieces and return it to the Instant Pot.

Serve chicken and sauce over rice, with naan bread and chopped cilantro if desired

Marinated Grilled Chicken Thighs

Ingredients

1/4 Cup Olive Oil

Juice of 1 Lemon

Juice of 1 Lime

2 teaspoons Garlic Powder

2 teaspoons Onion Powder

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 teaspoon Dijon Mustard

2 Tablespoons Soy Sauce

1/3 Cup Packed Brown Sugar

2 Pounds Bone in Skin on Chicken Thighs about 8 total

 

In a medium bowl, whisk together the olive oil, lemon juice, lime juice, garlic powder, onion powder, salt, pepper, mustard, soy sauce, and brown sugar.

Trim fat from the chicken as necessary. Add the chicken thighs to a large zip-top bag and pour in the marinade. Seal the bag and massage the marinade into the meat for a few seconds to make sure the meat is coated.

Refrigerate the chicken in the marinade for at least 6 hours before grilling. After marinating, allow the chicken to sit, covered in the bag of marinade for 15-20 minutes while the grill preheats.

Preheat the grill to settings for medium-high heat on one side, or if using charcoal, arrange pieces into a two-zone fire with briquettes underneath half of the grill grate.

Sear chicken thighs over lit side of grill 2-3 minutes per side until skin turns golden brown, taking care not to char.

Move chicken pieces to unlit side of grill and cook, covered, until internal temperature reaches 165°F.

Let chicken rest 5-10 minutes before serving