Monthly Archives: February 2018

Spicy Instant Pot Chicken

The instant pot is certainly the new craze these days. Dinner in under an hour, yes please! Some folks are intimidated by this new machine, but just remember that it’s much like it’s grandfather the crock pot – you can dump whatever you have in your kitchen and voila, dinner is served. This recipe has become a favorite and a staple in our house:

Begin with 3-4 trimmed chicken breasts. Then I grab all the peppers I have on hand plus an onion.

Chop or slice everything into big pieces.

Turn your instant pot on to the brown cycle. Season your chicken generously with your favorite seasoning. We love Weber’s Garlic Habanero. Once heated, add some EVOO to the bottom before browning your chicken on both sides.

Toss in your veggies first. I love adding corn cut from the cob but canned works fine.

Now add in your canned goods. We love hot Rotel, fire roasted diced green chiles, fire roasted diced tomatoes, tomatillo salsa, chipotle in adobo sauce, beans, etc….literally, you can’t go wrong here. Then add 8oz of cream cheese (we prefer the Greek yogurt variety).

Put the lid on and let it cook for 40 minutes. Then shred the chicken inside the pot. We love to serve this over quinoa, but it would be great over rice, potato, or pasta – your pick.

Avocado (and maybe some jalapeño slices and hot sauce) make the perfect topping. Enjoy!

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Louisiana Shrimp Dip

I love shrimp and I love dips, so immediately I wanted to try this one. I made it for the Super Bowl yesterday and it was exactly what I was hoping for. I used local shrimp – I think the better quality shrimp you can use, the better.

After cleaning and deveining the shrimp I cut them into about 1 inch size pieces. Warm a tablespoon of butter over medium high heat. Toss in a diced red pepper and cook for a couple of minutes. Now add in your shrimp, a handful of chopped, green onions, and about a teaspoon of Creole or Cajun seasoning.

Cook until shrimp begins to turn pink. You don’t want to overcook them since they will have more cook time in your oven. Set aside.

Combine 8oz of cream cheese (I prefer the Greek yogurt variety), 1/3C mayo, juice of 1/2 of a lemon, and 1tsp Worcestershire sauce. I used a hand mixer for this step, but a wooden spoon would work also. Now stir in 1/2tsp red pepper flakes, 1tsp Creole or Cajun seasoning, 1/3C grated Parmesan cheese, and 1.5C shredded mozzarella. Once combined, fold in your shrimp mixture. Grease an 8×8 pan and spoon in your dip.

Bake at 375 for 20-25 minutes.

Serve with tortilla chips or a baguette. Enjoy!

Adapted From: Spicy Southern Kitchen