IP Teriyaki Chicken


  •  1 1/2 pounds boneless, skinless chicken breasts— about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)
  •  2/3 cup low-sodium soy sauce
  •  1/3 cup water
  •  3 tablespoons rice vinegar
  •  3 tablespoons honey
  •  3 tablespoons brown sugar
  •  2 cloves garlic — minced
  •  2 tablespoons minced fresh ginger
  •  3 tablespoons cornstarch — stirred together with 1/4 cup water to create a slurry
Double the sauce!!


  1. Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom. (I slice up the semi-frozen chicken)
  2. In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
  3. Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool a few minutes. 
  4. Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
  5. Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.


Mom's Alfredo

Combine 1/4 C Olive oil, red pepper flakes and 2 cloves of garlic in pan. Heat until garlic is toasted. Remove garlic. Add 1 pint heavy cream. Bring to a boil. Add 7 oz shredded parm. Stir. Remove from heat.


Slow Cooker (Crockpot) Enchiladas

1 lb ground beef
1 can black (or pinto) beans rinsed
1 C salsa
1 can chopped green chiles
1/2 package of taco seasoning
4 flour tortillas (Guerrero - tortillas de harina riquisimas are the BEST store bought flour tortillas)
1 can enchilada sauce (Hatch is the best brand)
2 C cheddar cheese

Brown beef and add beans, salsa, green chiles, taco seasoning and all but about 1/2 cup of the enchilada sauce.

Butter the bottom and sides of the slow cooker. Layer flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce 1/2 C cheese, flour tortilla, the rest of the enchilada sauce, 1/2 C cheese.

Cook for 1-2 hour on high or 2-3 hours on low.


Delicious Chicken Casserole

Delicious Chicken Casserole


·         4 skinless, boneless chicken breast halves
·         2 stalks celery, cut into thirds
·         salt & pepper to taste
·         3 cup cooked rice
·         6 ounces sour cream
1    1 cup chicken broth
·         2 (10.5 ounce) cans condensed cream of chicken soup (I use 2 C homemade)
·         2 cups crushed buttery round crackers
·         1/2 cup butter or margarine, melted


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring to a boil the chicken breasts. Boil until cooked through. Cut into bite-size pieces.
  3. In a large bowl, stir together sour cream, soup, broth, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a re-sealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
  4. Bake in preheated oven for 30 to 35 minutes.


Grain-Free Taco Shells

Line a cookie sheet with parchment paper [I use a Silpat]. Put 4 rounds of SLICED PROVOLONE on it (they will spread so leave space). Bake at 350 for 10 minutes [I did 12 in my oven]. Meanwhile, get a broom and set it between two chairs so it's suspended. Line it with a double-thickness of paper towels. Then drape the golden brown cheese rounds (crispy on edges at that point but still pretty gooey in center) over the broom to cool. Can do other kinds of cheese the recipe says, but provolone starts out the perfect shape.

*Recipe and image from my cousin, Allyson Updike Rogers

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