Greek Chicken and Rice Bowl

 

Ingredients

• 2 skinless chicken breasts
• 1 cup low-sodium chicken broth
• 2 cups brown basmati rice
• 2 1/2 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper (If you prefer a kick)
• salt and pepper to taste
• 4 tablespoons hummus I used Trader Joe's
• 4 tablespoons tzatziki sauce
• 1/2 cup kalamata olives
• 4 tablespoons feta cheese

Instructions

• Season the chicken with the thyme, cumin, turmeric, paprika, red pepper, salt, and pepper to taste.
• Add the chicken to the pot with the chicken broth.
• Cook for 10 minutes on Manual > High-Pressure Cooking.
• When the Instant Pot beeps to indicate it is finished, allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the chicken from the Instant Pot. Using a large knife and fork, shred the chicken.
• Rinse the brown rice with water in a large bowl. Drain the water from the rice.
• Add the rice to the Instant Pot with 2 1/2 cups of water.
• Cook for 22 minutes on Manual > High-Pressure Cooking.
• Allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the rice from the pot.
• Create the rice bowls with equal amounts of rice, shredded chicken, olives, 1 tablespoon feta cheese, 1 tablespoon hummus, and 1 tablespoon tzatziki sauce.

Notes

I chose to cook the chicken first before the rice because once the rice is cooked, the Instant Pot will become sticky. This makes the process easier.

You can make your own hummus using the following:

1 15oz can chickpeas

1 clove garlic

1/4 cup olive oil

1 teaspoon cumin

1/2 teaspoon paprika

salt to taste

Combine the ingredients in a food processor or blender. Blend until creamy

Chocolate Peanut Butter Balls

 Makes about 36

Ingredients: Ingredients:

3/4 cup peanut butter 3 tablespoons butter 3 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 12- oz bag of milk chocolate chips Instructions: In a saucepan on the oven or in the microwave(my preference) combine the peanut butter, butter, brown sugar, salt, and vanilla and stir until creamy and smooth. Remove from heat, and stir in powdered sugar. Mix until combined. Allow mixture to cool to room temperature. Scoop into balls about 1/2-1" wide and place on a parchment lined baking sheet. Place the cookie sheet in a freezer for 30 minutes. When ready, melt the chocolate chips in a microwave safe bowl. Melt in 30 second intervals. Be sure to stir in between. Using a fork or toothpicks, dip the eggs in the chocolate to coat. Place on the baking sheet again to harden. Enjoy refrigerated or at room temp!

Makes about 36

French Silk Pie

3/4 cup butter
1 cup sugar
3 oz unsweetened chocolate
3 eggs
2 tsp vanilla
1 pie crust (baked)

Cream butter, add sugar. Melt chocolate and add to butter and sugar. Add eggs in one at a time. Add vanilla and beat for 5 minutes. Pour into bake pie crust. Let cool.

Chocolate Mint Cookies

3/4 cup butter
1 1/2 cups light brown sugar
1 TBS water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/4 tsp salt
1 package Andes Mints

In a large heavy sauce pan, over low heat, cook butter, brown sugar and water (until melted). Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into large bowl and let cool about 10 minutes. With mixer beat eggs one at a time. Add dry ingredients beating until just blended.

Chill dough for one hour. Preheat oven to 350 and line a cookie sheet with foil. Roll teaspoon size balls of dough about one inch in diameter. Bake 10-12 minutes (cookies will crisp as they cool). Remove from oven and immediately place a mint on each hot cookie. Allow mint to soften and swirl with back of spoon. Cool thoroughly.

English Toffee

1 cup sugar
1/2 lb butter
5 TBS water
10 Hershey's bars

Boil sugar, butter, and water until brown, stirring constantly. Pour over Hershey's bars in a 13x18x1 cookie sheet. Let cool and harden, then break into chunks

This is the toffee recipe that Martin Warr makes.

Hershey's No Bake Cookies

2 cups sugar
1/2 cup milk
4 TBS cocoa
1 stick butter
1 tsp vanilla
1/2 cup peanut butter
1/4 tsp salt
3 cups quick oats

Combine sugar, milk, cocoa, and butter in sauce pan. Cook until it boils, boil for 1 1/2 minutes. Remove from heat and add vanilla, peanut butter, salt and oats. Put spoonfuls onto wax paper and lot cool.

Lemon Fluff

Crust
1/4 cup melted butter
2 TBS sugar
2 cups crushed graham crackers
press 1/2 of the mixture into 9x13 pan

Filling
1 cup evaporated milk

• Chill in shallow pan in freezer until crystallized and whip until stiff.

Add 1/3 cup lemon juice and whip until stiff

In another bowl add 2 eggs, 1/2 tsp salt and 1/2 cup sugar and whisk. Fold into whipped milk mixture and pour into crust, sprinkle with remaining crumbs and freeze!