Lemon works so well with chicken – it’s bright and flavorful and doesn’t add a lot of calories to your meal. A sauce is created from the chicken broth and natural juices of the chicken.
Lemon Pepper Chicken in an Instant Pot
- 2 TBS dried lemon peel graunels
- 2 TBS pepper
- 1 1/2 TBS kosher salt graunels
- 8 oz chicken broth
- 2.5 lbs of boneless, skinless chicken (your preference on which part).
- 1 lemon sliced (wash first)
Combine lemon peel, pepper, salt and chicken broth in the bottom of the pot so they become a very thin slurry. Place the chicken in the liquid so each piece is well coated with seasoning. Place cover over pot (but not locked on) and let marinade for 10 or so minutes.
Lock the lid, make sure the vent is on “secure” and set the timer to manual for 20 minutes. If this is your first time using a Instant Pot, it’ll take a bit for the device to get to temp before the timer counts down so 20 minutes is really more like 40 minutes.
There will be a bit of a gravy or sauce from the chicken broth, natural juices in the chicken and seasonings. If you’d like it be more like a sauce, it can be thickened in a pot by just cooking it down or adding a teaspoon of corn starch in a slurry.
Serve with pasta, rice or veggies, whatever your preference may be. Enjoy!
I love fried chicken. When I was in Japan this summer, we had some amazing fried chicken in Hamamatsu. I’d had Japanese Fried Chicken (Karaage) before but nothing has been like what I had in Hamamatsu, and probably will never be. I’ve also tried a few recipes I’ve found online and I think I found one that may be my go to until I figure out exactly how to recreate that Superior Rating chicken from our trip to Japan.
Karaage (Japanese Fried Chicken)
- 1.5 lbs boneless, skinless chicken thigh
- 3 tsp of grated ginger
- 3 large cloves of garlic, grated
- 3 TBS sake
- 5 TBS low sodium soy sauce
- 2 tsp sugar
- 1.5 Cups potato starch
- 1/2 tsp coarse kosher salt
- 1/2 tsp pepper
- Safflower oil or peanut oil or any other high smoke point oil
Cut the chicken thigh into roughly 1″ strips.
In a baking dish, combine the marinade ingredients. Add chicken.
Let the chicken marinade for 24-48 hours (or more!).
Heat your oil in a pot that is fairly tall. Having a pot with a larger base also helps. You’ll want at least 2 inches of oil and at least 3 inches of wall above the oil. Heat the oil to 350 degrees. Use a candy thermometer to test the temperature of your oil.
Line a cookie sheet with paper towels and cooling rack. You’ll want another cooling rack over a cookie sheet (or countertop) separately as well.
While your oil is heating up, mix your dry ingredients in a bowl for the coating. Take your marinaded chicken and coat each piece with the coating and place on your rack over cookie sheet (or countertop).
Once all your chicken is coated, start frying! How many pieces you can fry at a time depends on how wide your pot is in diameter and how large your chicken pieces are. I have a fairly wide diameter pot and smaller chicken pieces so I put in 6-9 pieces without the oil dropping below 300 degrees. Let the pieces fry about 3-4 minutes. Place on your rack with paper towels to cool.
Once you’ve fried up all your chicken pieces, let the oil reheat to 375 degrees. Refry all your pieces for about 1 minute, until golden brown and extra crispy (don’t try for crispiness until they’ve cooled a touch).
Serve with cucumber or lettuce and rice. If you’d prefer, squeeze a little fresh lemon juice over chicken pieces (I don’t find the need).
I haven’t been feeling good lately, it’s taken 2 weeks to get over this cold! Today, I wanted some chicken tortilla soup from Grins but I wasn’t about to drive to San Marcos for some. This is my attempt to make something equivalent and I think it works! Let me know your thoughts if you give this recipe a try.
Chicken Tortilla Soup, Grins Style
- 48 oz chicken broth
- 12.5 oz canned chicken (or shredded rotisserie chicken)
- 28 oz canned tomatoes and diced green chilies
- 15.5 oz canned golden hominy
- 3 bay leaves
- 1 TBS taco seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper powder
- tortilla chip strips
- shredded mozzarella cheese
- sliced avocado
Bring chicken broth and chicken to boil, stir.
Add in canned tomatoes and diced green chilies, stir.
Add in all spices and seasonings, stir.
Add golden hominy, stir.
When thoroughly heated and combined (about 30 minutes), serve with tortilla strips, shredded mozzarella cheese, and avocados. Enjoy!
About 2 years ago, I ask the hive minds on Facebook what I should make for dinner. I got a ton of responses but I had to make meals for the week for not only me but also my parents, who don’t eat beef or pork. My friend Erin suggested making caldo or Mexican soup. My parents and I enjoyed it a lot so I decided to make it again today. I made enough to feed an army so I’ll probably freeze a bunch of it for the next time I need soup!
Erin's Chicken Caldo
- Olive Oil
- Medium onion
- 2 cloves of garlic
- Any cut of chicken (I use thighs)
- Small head of cabbage
- Yellow squash & Zucchini
- Chicken broth
- Garlic Powder
- Canned Kernel Corn
- Package of yellow rice with saffron
With the exception of the garlic (which is also a flexible amount), all the amounts of ingredients are dependent on how large your stew pot is.
Start by chopping everything into bite sized pieces in order listed above. Try to make each vegetable piece even in size.
I started by sautéing 1 medium onion in olive oil with a bit of salt.
Then, I cut up the chicken thighs into 1″ pieces and minced the garlic. You can see the garlic at the top right of the cutting board. This is a family pack of chicken thighs. The chicken went into the pot to start browning. Then, I cut up the carrots into bite-sized pieces. I also cut the head of cabbage into fairly small pieces but nothing like the other veggies, since the leaves would separate.
I added the carrots and cabbage to the chicken to let them sweat a bit. I also added a bit more salt here. Try to add in small amounts of salt in layers.
I also added about 2 tablespoons of garlic powder to the pot.
Next, the chicken broth went into the pot. I probably added too much for this pot size with all the ingredients. I had to let a bunch boil off when it was all said and done.
I chopped up 2 yellow squash and 2 zucchini into sauté-sized slices and into the pot it went.
Once it cooked a bit, I added a can of Rotes and a can of whole kernel corn.
Here’s the final bowl of soup with a spoonful of the yellow rice cooked to package instructions.
If you want to be really authentic, add a squeeze of lime and a slice of avocado on top.
The internet is full of interesting looking recipes these days. Some are easy, some are difficult. Some seem easy but are really difficult. This one that I found through FB was quite simple. Of course, there were a few tweaks I made to the recipe. Here you go, pictures of the process and all!
Cheesy Stuffed Meatballs
- 1 lb spicy Italian sausage
- 1 lb ground beef (lower the fat, the better)
- 2 TBS. olive oil
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. Pink Himalayan salt
- 1/2 tsp. pepper
- 1/2 cup grated parmesan
- 2 or 3 mozzarella cheese sticks
- 8 oz. mozarella cheese
Preheat oven to 450 degrees. You’ll need a pan you can put into the oven at this temperature.
Combine the sausage and beef.
Add the garlic, salt, pepper, oregano and parmesan cheese to the meat mixture and mix well.
Slice mozzarella sticks into 1/2″ pieces.
Oil your pan. Take a small handful of the meat mixture, pat flat in your hand and place a mozzarella stick piece in the middle. Create your meatball, push around a bit in the oil to make sure it won’t stick.
Once you’ve filled your pan, place in the oven for about 12 minutes, or until your meatballs are browned. Top with shredded mozzarella cheese and bake for another 5 or so minutes, until your cheese is bubbling.