green onion

Instant Pot Plum Chili Chicken

Leah Short — Sun, 28 Jul 2019 22:12:52 +0000

We all own an Instant Pot by now right? I’ve had mine about 3 years and I still love it. I’m always on the lookout for new recipes (other than risotto, which by the way I need to blog that recipe!) and I found this Plum Chili Chicken in The Essential Instant Pot Cookbook. The downside to an Instant Pot is that a lot of recipes are soups and stews, or heartier foods that I’m not in the mood for during the heat of the summer. I was thrilled with this Plum Chili Chicken because it had a ton of flavor and is served with rice and broccoli. Perfect for summer when you don’t want to be stuck over a hot stove!

The recipe could not be easier. Mix together the sauce ingredients, place sauce and chicken in Instant Pot, let IP do it’s thing.

It’s plum jam, water, soy sauce, sambal oelek, ginger, green onions, and garlic. If you can’t find plum jam, apricot jam would work nicely here, too.

I sliced the chicken into bite-sized pieces and poured the sauce over it, so it would really be coated and flavorful. Serve over rice with broccoli or try it with some spiralized veggies! The recipe isn’t very spicy as is, so feel free to add more sambal oelek, sriracha, or hot sauce to the finished dish if you like it spicy!

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Lemony Orzo Salad with Chicken

Leah Short — Wed, 18 Mar 2015 16:23:00 +0000

It’s two days from officially being spring. Two days! I’ve never been so excited for winter to be over. I’m starting to crave lighter foods like this amazing Lemony Orzo Salad with Chicken. Not only is it light as in the opposite of a rich, heavy meal, it’s also light as in low calorie. You know I love me some super tasty low calorie eats! This salad is really quick and easy to prepare. It’s mixed with a tangy lemon dressing and tossed with rotisserie chicken, cucumbers, green onions, fresh dill, and goat cheese. I’ve been eating it for lunch all week with no complaints!

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Clean Slate: Quinoa Salad with Zucchini, Mint, & Pistachios

Leah Short — Thu, 19 Feb 2015 21:33:15 +0000

In my previous post, I mentioned how I’m cooking from the Clean Slate cookbook and seeing if I actually enjoy clean eating. Before, I assumed clean eating meant bland eating, and I’ve learned that’s absolutely not the case! For breakfast I’ve tried Barley with Pineapple, Coconut, & Flaxseed. It sounds unusual but tasted so good! Next up was trying something for lunch. I picked this Quinoa Salad with Zucchini, Mint, & Pistachios because it’s all of my favorite ingredients and I usually have most of them on hand.

So, how’s it taste?

Another hit! I loved the combination of flavors in this salad, plus it was really easy to put together. Instead of cooking the zucchini in a pan, next time I’ll roast it and increase the amount. I love, love, love roasted vegetables, especially zucchini so the more the merrier! I really like the contrast of textures with the quinoa and crunchy pistachios. The pistachios also gave it some saltiness. The mint and lemon brighten the salad, while the scallions gave it a touch of subtle heat (and more crunch!). I took this salad to work for lunch several days in a row and the leftovers were just as tasty, although I will warn that the quinoa continues to soak up the oil and lemon juice so it can get a bit dry.

Even with such simple ingredients, this was really filling for lunch. I’m finding out clean eating is really tasty eating! The dishes you see in the pictures above are part of the Martha Stewart Collection white dishware available exclusively at Macy’s. Fantastic dishware for everyday use, plus they’re dishwasher and microwave safe!

Yield: 4 servings

Quinoa Salad with Zucchini, Mint, & Pistachios

Ingredients:

1 1/2 cups water
1 cup quinoa, rinsed & drained
coarse salt & freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 zucchini, thinly sliced
1 garlic clove, thinly sliced
3 scallions, thinly sliced
1/4 cup roasted salted pistachios, chopped
grated zest and juice of 1 lemon
1/2 cup packed fresh mint leaves, chopped, plus more for garnish

Directions:

1. Bring the water, quinoa, and salt to a boil in a medium saucepan. Reduce heat, cover and simmer until liquid has been absorbed and quinoa is tender but still chewy, about 15 minutes. Transfer to a large bowl; fluff with fork and let cool.

2. Heat oil in large skillet over medium-high heat. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper, and add to quinoa.

3. Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve.

per serving: 286 calories, 13g fat, 36g carbs, 8g protein, 5g fiber

Source: Clean Slate by the editors of Martha Stewart Living

Disclosure: I received a copy of Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best and the Martha Stewart Collection white dishware at no cost. All opinions expressed here are solely my own, as always. This post contains affiliate links.

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Mushroom Cornbread Dressing

Leah Short — Fri, 19 Dec 2014 15:19:59 +0000

I can’t believe it’s taken me years to get this Mushroom Cornbread Dressing on the blog. This is my absolute favorite dressing and we have it almost every year. I say almost because I like to change it up, but nothing so far beats this recipe. It’s the perfect texture with cornbread, mushrooms, green onions, and almonds. Of course I slather it with cranberry sauce, too. I just love everything in this dressing! It’s also easy to halve if you don’t want to make the full recipe.

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Ranchero Corn

Leah Short — Thu, 17 Jul 2014 11:43:08 +0000

I’m pretty sure I’ve mentioned our running joke about always having corn in the house, so whenever someone says “What are we eating with it?” the joke is always “Corn!” Ok, maybe you have to be there. I was looking for a side for our 4th of July menu and saw this Ranchero Corn recipe and instantly knew I wanted it. It furthers our joke and it has bacon AND ranch dressing. My mouth was watering just thinking about it. I love it when you look forward to a side as much as the main dish. I also wanted something really simple to put together so I could spend more time enjoying the festivities and not cooking.

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Crunchy Ramen Chicken Salad

Leah Short — Thu, 03 Jul 2014 12:19:21 +0000

This Crunchy Ramen Chicken Salad brings back so many good memories for me. After almost five years of blogging, I really don’t know why it has taken me so long to post about it. I first made this salad about 15 years ago when I was just getting started with cooking. If you’ve read my About page, you know that this all started when my mom bought me one of those Betty Crocker small magazines that you see in checkout lanes. This recipe wasn’t in that first one, but a couple of issues later. I instantly fell in love with this salad and must’ve made it a bajillion times. Then, like so many of my beloved recipes, it kind of dropped off the radar. I’m slowly going back through those favorites so I can make sure they get shared with you and find a home on the blog.

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Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese

Leah Short — Mon, 16 Jun 2014 14:17:44 +0000

This Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese may sound a bit unusual, but it’s fantastic. I really wanted to make it with Rainier cherries, but I don’t think they’re quite in season yet. You could make this with any kind of cherry, but I opted for dried cherries. I can’t wait to make this again with fresh Rainiers! I made this salad twice, tweaking the recipe just a bit each time. Just small changes made it a different salad, but I loved both versions. Using a precooked pouch of brown rice makes this a cinch to get on the table. Perfect for when you’re busy and don’t want to fire up the stove, but want something homemade.

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Cajun Shrimp & Grits

Leah Short — Mon, 24 Mar 2014 13:00:39 +0000

When I think about a really good shrimp dish, shrimp and grits always comes to mind. If I’m at a restaurant, and it’s on the menu, nine times out of 10 I’m ordering it. There’s something about a bowl full of creamy grits, rich sauce, and succulent shrimp. How about adding a spicy kick? Take it one step further and make it Cajun Shrimp & Grits! Don’t worry about any guilt either…it’s low calorie, too!

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Goat Cheese & Onion Scones

Leah Short — Fri, 28 Feb 2014 15:48:10 +0000

Scones, delicious scones! I’m still going strong with my love of all things scones since I discovered years ago that they are heavenly and not the dry wedges that they appear to be. I’m usually in the kitchen baking up a sweet variety, but I do like to change it up from time to time and throw in a savory version. Being a fan of goat cheese, I couldn’t pass up making Goat Cheese & Onion Scones. A delicious scone full of goat cheese and tangy green onions? Oh and it’s low calorie? Why yes, yes I’d like to have those in my life!

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Slow Cooker Thai-Style Peanut Pork

Leah Short — Wed, 09 Oct 2013 13:49:53 +0000

Over two years ago (am I slow or what?), my friend Beth over at Eat. Drink. Smile. held a slow cooker contest and the winner was this Slow Cooker Thai-Style Peanut Pork. It sounds absolutely amazing and I’ve had it on my brain for a long time. Now that it actually feels like Fall in Nashville, it’s slow cooker time! I love using my slow cooker because it pretty much does all the work for me and fills my house with the most incredible smells. The hard part is waiting eight hours to eat!

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