Tag: Chicken

Creamy Comforting 30 Minute Butter Chicken Meatballs · i am a food blog i am a food blog

Sometimes, some things just come together serendipitously. Things like these delicious butter chicken meatballs. Recently, Mike and I went through a period where we were obsessed with Indian food. All the food we made for dinner parties was Indian. But at the same time, I also had a thing for meatballs. One day, we had both leftover in the fridge: a bit of butter chicken sauce and a bunch of meatballs. I looked at the containers, right next to each other, and I had the brilliant idea of combining the two. It was so good! This is spaghetti and meatballs like you’ve never seen before, and trust me when I say you’re going to love it.

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

If you’ve never had butter chicken with pasta, you might think this is a bit of a strange combination. But hear me out: it’s really good – think of it like a basic tomato-based sauce with a bunch of spices and a touch of cream. You end up with a creamy, yet fresh tomato sauce bursting with flavor.

Speaking of tomatoes, in this post we used Mutti’s signature tomato offering: Finely Chopped Tomatoes (Polpa). I’m a huge fan of Mutti so I’m absurdly excited to be collaborating with them on this post. I love their retro Italian branding, the fact that they’re a family owned company and have been around since 1899, and just how fresh their products taste. With just perfectly sun-ripened tomatoes and salt – it’s like they’ve captured the feeling of being in Italy in the summer, without the flight.

If you’re looking for a fresh, flavorful weeknight dish that comes together quickly, this butter chicken is tailor made for you. First up, you make the meatballs: a simple mix of ground chicken, breadcrumbs, eggs, and salt and pepper. The meatballs are baked, so there’s no fuss with frying them – they end up perfectly cooked through, and much healthier then pan fried. While they’re baking in the oven, you’ll have your hands free to make the sauce by opening up a can of tomatoes, and adding the spices. A quick simmer melds all the flavors together. When the meatballs are cooked through, combine everything together and you’re ready to eat! We love the meatballs with pasta, but of course you can have them with rice too. Either way, they’re delicious!

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

They’re just as good on basmati too!

Creamy Comforting 30 Minute Butter Chicken Meatballs
serves 4


  • 1 pound ground chicken
  • 1 egg, lightly beaten
  • 1/4 cup panko
  • salt and freshly ground pepper
  • 1 can Mutti Finely Chopped Tomatoes (Polpa)
  • 2 teaspoons garlic powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne, or to taste
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 1/4 cup chopped fresh cilantro

Heat the oven to 450°F. Line a baking sheet with foil.

In a bowl, mix together the chicken, egg, panko and 1/2 teaspoon each of salt and pepper. Wet your hands slightly and shape into meatballs, placing on the foil lined baking sheet. Bake for 15 minutes or until the meatballs are crisp and cooked through.

While the meatballs are cooking, make the sauce by combining the Mutti Finely Chopped Tomatoes (Polpa), garlic, garam masala, turmeric, paprika, cumin, cayenne, and 1/2 teaspoon salt. Keep on a low simmer.

When the meatballs are cooked, add to the sauce, along with the heavy cream and butter. let simmer together, string occasionally until the sauce thickens lightly, about five minutes. Remove from the heat, taste and adjust the seasoning. Finish with cilantro and enjoy hot!

This post was created in collaboration with Mutti but all opinions are our own. Thanks for supporting i am a food blog!

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Thai Red Curry Chicken with Bamboo Shoots Recipe · i am a food blog i am a food blog

Thai Red Curry with Chicken and Bamboo shoots is a favorite of mine; I get it for lunch at our local place pretty much every time we eat Thai food in a set with a spring roll and rice. It’s sweet, savory, spicy, and utterly delicious. The lime zest is what really pushes this version over the top – although if we’re being honest, kaffir lime leaves are better if you can find them. Baby corn is not a really traditional Thai ingredient, but it’s not unheard of either, and I find it adds a bright and pungent crunch to the dish.

Cooking Notes
Thai Red Curry Paste is available pretty much everywhere, but if you can’t find it, Amazon probably sells a red curry paste within a 1-day shipping window of you. As always, Thai basil is best but you can replace with sweet basil just fine, or even arugula.

What do you need?
A pan.

How do you serve it?
Serve with rice, lime wedges, fresh basil, and fried onions.

Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

Thai Red Curry Chicken with Bamboo Shoots Recipe
Serves 2-4


  •  1lb boneless skinless chicken thighs, cubed
  • 2 tbsp Thai red curry paste
  • 1 can sliced bamboo shoots
  • Thai chilies (optional)
  • 1/2 can baby corn (optional)
  • 1 can coconut milk
  • 1 handful Thai basil
  • zest of 1 lime

1. Heat up around 1 tablespoon of oil in a large saute pan and fry your chicken until lightly browned, then add red curry paste, bamboo shoots, corn (if using), and thai chilies (if using). Fry until everything is deeply brown and fragrant (about 5 minutes).
Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

2. Add coconut milk and bring to a boil, then reduce your heat to low and simmer for 15 minutes.
Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

3. Remove from the heat and add thai basil and lime zest.
Remove from the heat and add fish sauce, sugar, thai basil, chilies, and lime zest

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.

Thai

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A Comforting One-Pot Chicken Pasta, by Way of Peru

If I want to get my husband John excited about dinner, all I have to do is mention the word carapulcra. This rich, homey stew is made from pieces of sun-dried potatoes that are rehydrated and simmered with chunks of pork in a spicy broth. The sauce is perfumed with cloves, white wine, and Port. Thickened with ground peanuts, it gets an added touch of lusciousness from a very unusual (at least in Peruvian cuisine) secret ingredient: a bar of chocolate.

Carapulcra rarely makes an appearance at Peruvian restaurants in the United States, so it’s a real treat whenever I announce to John that I’m preparing it. I blame its absence on restaurant menus to the fact that it looks like dog food. It’s a member of that special society of dishes that objectively don’t photograph well, but taste heavenly.

I frequently browse Peruvian recipes, YouTube videos, and blogs to learn about different ways to make some of my favorite dishes, or even to discover new ones I’ve never heard of. I once saw a recipe for carapulcra in my feed and decided to take a look to see how the author made what has become one of my signature dishes. As with most online recipes, I scrolled to the bottom of the page to see what readers had to say.

Reading this comments section threw open the doors to a side of Peruvian cuisine that was entirely new to me. The number one complaint from most of the readers was that the author suggested serving carapulcra with rice. Apparently, this was entirely wrong. Some readers almost saw this to be a patriotic transgression. (We have strong nationalistic attachments to our food in Peru.) This was alarming to me: I had always eaten carapulcra with white rice. I didn’t know that there was another way to eat it.

I kept scrolling through the comments and found one, in particular, that offered an explanation. The reader was from Chincha, a town just south of Lima in a region called the Sur Chico (the “Little South”). This reader explained that in his hometown, people never ate carapulcra with rice. They ate it with something called sopa seca, which literally translates to “dry soup.”

Sopa seca consists of spaghetti, pureed basil, chicken, and broth simmered together in a clay pot until the pasta absorbs all the liquid and becomes tender. The dish received its name because it really does look like a dried up, herbaceous chicken noodle soup.

You may notice that two elements in this dish are common in Italian cuisine: spaghetti and basil. This isn’t mere coincidence. In the 1800s, Italian immigrants settled in the areas around Chincha to work in agriculture or guano harvesting. These Italian immigrants, who mainly hailed from Liguria (the birthplace of pesto), brought their food customs with them.

The legend holds that local Afro-Peruvian chinchanos saw their new neighbors consuming pasta with pesto and tried to recreate it themselves. However, they were a little perplexed as to how to actually cook the noodles, so they decided to cook it like rice—everything together in the same pot. Little by little, the dish evolved into its present incarnation.

While researching sopa seca, I discovered something important about carapulcra as well. In Chincha, it is always made with fresh potatoes. While it also features ground peanuts, it doesn’t have all of the fancy extras like Port, wine, and chocolate. The type of carapulcra I made and ate was the limeño variety.

Besides discovering that not all Peruvians ate the same kind of carapulcra, I also learned that in Chincha there is no such thing as carapulcra without sopa seca. They are as inseparable as a pizza to its crust. The combination is such an iconic part of the local cuisine that it even has its own name: mancha pechos, or “chest stainer.” You can probably guess why.

This combination of dishes is particularly popular at important gatherings like baptisms, birthdays, and weddings. In fact, it’s the last of these types of events that is said to have been the birthplace of this dish. According to local lore, when a couple got married, each side of the family brought its own signature dish. One side brought carapulcra, the other brought sopa seca, and just as the young couple exchanged vows, both of these dishes became perpetually bound in culinary matrimony.

While most Peruvians from the Sur Chico region, which includes Chincha, agree that carapulcra is made with fresh potatoes and that it is never complete without a side of sopa seca, there is some controversy as to the precise preparation of the noodles. As I was comparing recipes online, I encountered the same types of arguments that surrounded the proper presentation of carapulcra. There were those who insisted that sopa seca had no ají (Peruvian chiles) and needed to be mild because the carapulcra was already spicy. There were those who proclaimed that sopa seca included carrots and those who thought such an inclusion to be blasphemous. There were even arguments as to what to do with the chicken, with some advocating for shredded poached chicken while others claimed that this dish required bone-in chicken quarters.

The more I researched, the more confusing things became. Apparently, there are different micro-regional versions of sopa seca that can include such things as dry botija olives, raisins, hard-boiled eggs, and wine. I read comment threads where individuals from the town of Cañete would battle those from Lunahuaná on how to authentically prepare this “dry soup,” which also goes by the names of sopa bruta (“stupid soup”) and sopa chola (“Indian soup”).

I decided to develop a recipe that reflects the version of this dish you’d find in Chincha. I call for bite-size pieces of chicken, eliminating the extra step of poached chicken while also making it easier to serve and eat. I like carrots in many Peruvian stews and think it adds a sprinkle of color against the green background of these noodles. I include ají panca in the recipe, which adds a smoldering heat. However, feel free to omit it, especially if you want to eat this the way chinchanos do (with a side of carapulcra).

Just be sure to wear a bib so that this “chest stainer” doesn’t end up on your shirt.


Have you ever had sopa seca? Tell, tell in the comments below.

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7 Ingredient Chicken Adobo Recipe · i am a food blog i am a food blog

Chicken and rice is one of those dishes I absolutely love eating. There’s something so comforting about the combination. Growing up, it was always on the menu: fast, easy, and a no brainer for my mom to make for a weeknight dinner. It was the one thing that I would consistently eat as a child and even now, it’s completely nostalgic for me: true comfort food. It seems like the world agrees with me – every culture has its own version, each one comforting in its own way.

It was always the best day of the week when my mom would come home from the Chinese butcher with a Styrofoam box of glistening soy sauce chicken. We would make rice in our trusty rice cooker and the taste of the chicken-y soy sauce on fluffy white rice was to me, one of the best flavors of childhood. My other favorite was when my mom would make Hainanese chicken: a simple dish of chicken poached in a flavorful broth seasoned with ginger and garlic. The chicken was unbelievably tender and a perfect match to the extra chicken-y rice that was made by toasting rice in chicken fat before cooking it in chicken broth. So good.

Now, when I’m looking for something new and comforting, I look towards chicken rice – I’m forever searching for new iterations. I love the Japanese version, oyakodon: chicken stewed in savory dashi with creamy eggs over a bowl of white rice, creamy chicken casserole, arroz con pollo, and of course Filipino chicken adobo.

Adobo is the unofficial national dish of the Philippines. It’s garlicky, vinegary, saucy, and addictive. It’s a little confusing because when you think adobo, you might think of Mexican or Spanish food. In fact, the word adobo actually means sauce or marinade in Spanish, and in this case, it’s a sauce made of soy and vinegar.

All you need is chicken (preferably skin on bone in chicken thighs), vinegar, soy sauce, garlic, black peppercorns, and bay leaves. Because it’s such a popular dish, these five ingredients change from person to person. Sometimes people add in a bit of sugar or even coconut milk. Everyone has their own way of making chicken adobo. Here, we kept it simple, with just seven ingredients.

I think it’s the simplicity that makes it taste so good. The fact that so few ingredients can combine together and make it more complex than the sum of its parts is amazing. What are you waiting for, make this tonight and absolutely serve it up with lots of fluffy white rice to soak up all that delicious sauce!

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

7 Ingredient Chicken Adobo Recipe
serves 4


  • 1 tablespoon oil
  • 8 bone in, skin on chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon whole black peppercorns
  • 1 head garlic, peeled
  • 2 bay leaves

Marinate the chicken in the soy sauce, rice vinegar, sugar, pepper, garlic, and bay leaves for one hour minimum.

In a dutch oven, heat up the oil over medium high heat. Brown the chicken skin side down, in batches if needed, then add the marinade.  Top with enough water to almost cover. 

Bring to a boil, then turn to a simmer, and cook uncovered for about an hour. The sauce will be brothy and thin. If desired, remove the chicken and simmer the sauce to thicken.

Enjoy with fluffy white rice.

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BBQ Chicken Pizza Boat – Spoon Fork Bacon

BBQ Chicken Pizza Boat

Serves 1 or 2

Ingredients:
1 French (or sourdough) demi baguette, ends trimmed and sliced in half crosswise
1 1/2 cups barbecue sauce
2 cups cooked, shredded chicken
8 ounces shredded mozzarella
1/4 red onion, thinly sliced
cracked black pepper to taste

chopped cilantro or sliced green onion for garnish

Directions:

1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of barbecue sauce over each cut side of bread.
3. In a mixing bowl combine remaining barbecue sauce with chicken and toss together.
4. Top each boat with a sprinkle of cheese and load each boat up with barbecue chicken and red onions. Top each pizza boat with more shredded cheese and season with cracked black pepper.
5. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
6. Remove from oven and allow to cool for about 5 minutes . Top with chopped cilantro or sliced green onions. Serve.

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Air Fryer Vietnamese Chicken Wings · i am a food blog i am a food blog

If you’ve be interested in making an air fryer chicken wings and have been on the fence about it, I’m here to tell you: do it. They ended up crispy and perfectly cooked. We demolished these in 10 minutes flat. They were so good.

Ever since we got our air fryer, I’ve been wanting to make chicken wings and just 30 minutes ago, we did it!

Mike made these since I’m still suffering from RSI. I’m still using dictation so if this looks weird, you know why.

Anyway, I went with a combination of cornstarch and potato starch for the ultimate crispiness, but if you only have cornstarch, that works too. The genius of this recipe is the spice mix, which Mike came up with. It’s garlic-y and savory and just a hint sweet and really addictive. Make these wings, you won’t regret it!

Air Fryer Vietnamese Chicken Wings | www.iamafoodblog.com

Air Fryer Vietnamese Chicken Wings | www.iamafoodblog.com

Air Fryer Vietnamese Chicken Wings | www.iamafoodblog.com

Air Fryer Vietnamese Chicken Wings | www.iamafoodblog.com

Air Fryer Vietnamese Chicken Wings
serves 2


Wings

  • 1.5 lbs wings
  • salt and freshly ground pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon potato starch

Spice Mix

  • 2 teaspoons sugar
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Green Onion Sauce

  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 2 tablespoons sliced green onions
  • 1-2 teaspoons fish sauce

Pat the wings dry with paper towels season with salt and pepper. Put in a bag with cornstarch and potato starch. Shake to coat. Place in the basket of the air fryer being sure not to crowd. Cook at 400°F for 15 minutes. Flip the wings and cook for another five minutes at 400°F.

While the wings are cooking, make the green onion sauce. In a small pot, combine the oil, garlic, and green onions. Cook over low heat for five minutes. Stir in the fish sauce and set aside.

When the wings are done, toss with the spice mix. Serve with the green onion sauce, sliced red onions, and cilantro.

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Zuni-Cafe Style Pollo a La Brasa Chicken – A Cozy Kitchen

Every now and then I wonder what it would be like to own a restaurant. And what my restaurant would look and feel like. I think about what I would serve, what my story would be, what the decor would look like. And then I immediately remember the skinny profit margins, back-breaking work, my lack of experience in that area and tell myself that I’m crazy lol. The idea soon flies out the window! My family thanks me.

But if I did in theory own a restaurant, this would be on the menu. Food like this would be served. It’s a roasted chicken with flavors of Peruvian pollo a la brasa, my favorite chicken ever. But served over a bread salad, reminiscent of Zuni Cafe. It would be a merging of cultures, both of which I identify with and are mine. (Maybe San Francisco isn’t my culture but you know what I mean!) I would say that my food and the food I would want to serve leans feminine. This is an attribute by the way. Girly food is dope.

This chicken is so easy to throw together. The chicken marinates for at least 4 hours or up to 24 hours. The marinade is in style of pollo a la brasa (this recipe is adapted from huacatay (or you can use fresh mint), peppers and more.

It’s an easy marinade that gets mixed together in a blender. It’s poured over the chicken and then roasted in the oven, per the way Zuni Cafe does it.

The bread salad is SO delicious. If you can’t find radicchio feel free to substitute another sturdy lettuce.

This meal is simplicity at its finest. Just good food.

The aji verde is SO delicious and if you’ve ever been to a pollo a la brasa restaurant, you’ll immediately recognize it. They usually place it on tables. It’s glorious.

My favorite Peruvian chicken: pollo a la brasa married with the style of famous Zuni Cafe’s famous chicken served with a bread salad. 

CourseMain Course

CuisineAmerican, Peruvian

Keywordbread salad, peruvian pollo a la brasa, pollo a la brasa, zuni cafe, zuni cafe chicken

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Serving Size: 4

Calories: 450kcal

Marinade:

  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon huacatay paste (or 1 tablespoon freshly minced mint)
  • 1 fresno chile, jalapeño or aji amarillo
  • 1-inch knob fresh ginger, peeled and grated
  • 6 garlic cloves, peeled
  • 1 teaspoon sweet paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 (3-pound) fryer chicken

To Make the Pollo a la Brasa Marinade:

  • To a blender, add the soy sauce, red wine vinegar, huacatauy (or minced mint), pepper, fresh ginger, garlic cloves, cumin, paprika, kosher salt and freshly cracked pepper. Blend until mostly smooth. 

  • To a large bowl or large plastic resealable bag, add the chicken, along with the sauce. Mix until combined and cover; transfer to the fridge to marinate for at least 4 hours, but ideally 24 hours. 

To Cook the Chicken:

  • Remove the chicken from the fridge. Holding the chicken over the trash, tilt the chicken and allow the marinade to run off in the trash. Place the chicken back on a wire rack or cutting board and using clean kitchen towels or paper towels, dry the chicken on both sides. 

  • Place a 12-inch cast iron skillet or shallow baking dish in the oven. Preheat the oven to 425 degrees. Meanwhile, allow the chicken to come to room temperature while the oven preheats. 

  • Open the oven and slide the rack out. Breast-side up, place the chicken in the pan; it will sizzle a lot when it hits the pan—that’s great! Roast the chicken until you see the chicken breasts start to blister and brown, about 20 to 25 minutes. Carefully remove the chicken from the oven and flip the chicken over. I found that using a pair of tongs and clean kitchen towels were super helpful. 

  • Return the chicken back to the oven to cook for an additional 25 minutes, until the opposite side is super golden brown. I took a peak at the chicken periodically to make sure it wasn’t getting too browned. Insert a meat thermometer into the deepest part of the chicken (where the leg meets the thigh) and you’ll know it’s ready when the thermometer hits 165 degrees F. 

To Make the Bread Salad:

  • Bring the oven temperature down to 400 degrees F. 

  • To a baking sheet, add the bread cubes, along with the olive oil and a few pinches of salt; toss until the bread cubes are evenly coated in the olive oil. 

  • Transfer the bread cubes, along with the walnuts to a baking sheet. Place in the oven and bake until evenly browned for about 10 minutes. Remove and allow to come to room temperature. 

  • Meanwhile, add the pan drippings to a large bowl. Add the red wine vinegar, a few pinches of kosher salt, lots of rounds of black pepper; give it a taste and adjust the salt to your liking. 

  • Add the kale and raddichio and toss until evenly combined. Next, add the warm walnuts and bread cubes from the oven; toss until combined one last time. Transfer back to the pan (to serve) or a platter. Place the rested chicken on top and serve. 

  • You’re also welcome to carve up the chicken and serve that on top of the salad. 

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Instant Pot Creamy Chicken Pasta · i am a food blog i am a food blog

It’s Pi Day! You know, the day everyone eats pie because it’s March 14, which is 3.14, which is pi. Originally, I was intending to make a lemon meringue pie but that fell by the wayside because I currently have some sort of strange version of tennis elbow which is either caused by me using my phone too much or my bad posture at the computer. Either way, my right arm is basically useless, which kind of sort of means no pie.

I’m actually really worried about my arm. I haven’t really been able to cook or do anything really. I’ve stopped using the computer, my phone, or anything that requires my arms. I’ve just been trying to rest in hopes of the pain going away. Thankfully, Mike’s been taking care of me in the best way possible – making sure I have lots of snacks and also picking up the blog slack. He made this recipe based on my verbal instructions and it came out just how I wanted.

I was really happy with how the recipe came out – it’s truly reminiscent of chicken pot pie, minus the crust, plus noodles. The bowties were Mike’s idea because bow ties rhyme with pie. (By the way, I’m writing this using dictation, so any strange typos are totally due to that LOL.)

Anyway, this really is probably the most simple chicken pot pie-ish dish that you’ll ever make. It’s a dump and start kind of situation where everything goes into the Instant Pot. After a quick five minutes at high pressure, some butter and cream and a bit of corn starch are stirred in to thicken the sauce and everything becomes glossy and saucy and delicious.

I usually like to put a pie recipe up a couple days before Pi Day, but this year I wasn’t able to because of my arm. Still, I’m happy we got to celebrate in our own little way. If you’re anything like me and you didn’t plan Pi Day at all, you can still celebrate with super simple creamy chicken pot pie bow ties.

Happy Pi Day!

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Chicken Pot Pie Bow Ties: Instant Pot Creamy Chicken Pasta Recipe
serves 4


  • 1 lb boneless skinless chicken thighs, cubed
  • 1/2 lb bow ties
  • 1/2 onion, chopped
  • 1-2 carrots chopped
  • 1 3/4 cups chicken stock
  • 1/2 teaspoon garlic powder
  • salt and freshly ground pepper
  • 1/2 cup cream whisked together with 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 1 cup frozen peas

In the Instant Pot insert, add the chicken thighs, bowties, onions, carrots, chicken stock, garlic powder, salt, and pepper. Stir to combine.

Cook on high pressure for five minutes. When done, quick release the pressure and carefully open the instant pot.

Turn on sauté mode on medium heat and stir in the cream, cornstarch, and butter. Simmer, stirring occasionally, until slightly thickened. Add in the peas, taste and season. Enjoy!

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Chicken Lettuce Wraps | Dinner recipe







Hi! We are reposting this recipe because it’s a favorite of mine for dinner. I love the no carb situation, but it doesn’t make me miss it! The chicken has amazing flavor, and the lettuce makes it so fresh. I really love this one!
♥ Teri

This recipe was originally posted on January 25th 2012. 
Hi All! So today we have some pretty chicken lettuce wraps for you. We’re trying to keep things a little lighter this week (okay, so chicken lettuce wraps might not be the most healthy thing, but since its wrapped in cups of lettuce, it’s pretty much considered healthy to me). Anyway, back to trying to be healthy…we’re doing this for one reason…because next week we’re jumping into a deep fry fest of sorts to prep for the big game…and lets be serious, game day is ALL about the food and booze!

Again, these lettuce cups are great. Don’t let the long list of ingredients intimidate you. This dish is actually very easy and doesn’t take much time to throw together. We opted for butter lettuce, bc maybe there was an incident of me forcing Teri to help me in the kitchen by breaking apart a head of iceberg to make lettuce cups and maybe instead we ended up with a chopped salad of iceberg instead of the cups..…just maybe 🙂 You take your pick, both totally work great for this dish. Enjoy!
xx Jenny




Chicken Lettuce Wraps

Serves 4 to 6

Ingredients:
1 tablespoon red wine vinegar
1 tablespoon water
2 teaspoons low sodium soy sauce
1 teaspoon cornstarch
½ teaspoon black pepper
2 boneless, skinless chicken breasts, diced
cooking sauce:
2 ½ tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon oyster sauce
1 tablespoon light brown sugar
2 ½ teaspoons cornstarch
1 teaspoon honey
1 teaspoon sesame oil
6 tablespoons vegetable oil, divided
2 garlic cloves, minced
2 teaspoons ginger, peeled and minced
4 ounces shiitake mushrooms, cleaned, stemmed and diced
½ cup bamboo shoots, drained and diced
½ cup water chestnuts, drained and diced
2 green onions, thinly sliced
1 head butter lettuce or iceberg lettuce, washed and leaves separated
garnish:
1 green onion, thinly sliced
2 teaspoons toasted sesame seeds

Directions:

1. Place the first five ingredients into a small bowl and whisk together. Pour mixture over the chicken and stir together. Set aside and allow chicken to marinate for 10 minutes.
2. Place all ingredients for cooking sauce into a small bowl and whisk together. Set aside.
3. Place 2 tablespoons oil into a large skillet over high heat. Sauté chicken for 6 to 8 minutes or until half cooked. Remove from skillet and set aside.
4. Pour remaining oil into the same skillet and place over high heat. Sauté the ginger, garlic and shiitake mushrooms for about 5 minutes. Add the bamboo shoots and water chestnuts and sauté for an additional 3 minutes. Season with salt and pepper.
5. Add chicken back into the skillet; cook and stir for 2 minutes. Pour the cooking sauce over the mixture and stir together. Lower the heat to medium and allow the mixture to thicken, 2 to 4 minutes. Stir in the green onions. Adjust seasonings.
6. Remove from heat and allow chicken mixture to cool slightly, about 5 minutes. Top with a sprinkle of green onions and sesame seed and serve warm with crisp lettuce cups.

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Enjoy Food: Tandoori Chicken

Enjoy Food: Tandoori Chicken



Diabetes UK worked with a top U.K nutritionist to develop 3 tasty new recipes to help people affected by Diabetes cook and eat wholesome meals.

We were asked to create engaging instructional videos to show how to prepare and cook the new recipes. We teamed up with the guys from The Monogrande and together we planned and shot the films.


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