Pineapple Chicken

Better than the photo looks.  :D

Baked Pineapple Chicken
¾ tsp. Italian seasoning
½ tsp. sweet paprika
¼ tsp. garlic powder
4 boneless skinless chicken breasts (about 2 pounds)
salt and pepper to taste
2 Tbsp. extra virgin olive oil
1½ cups shredded Mozzarella cheese
2 Tbsp. freshly grated Parmesan cheese
4 thin pineapple rounds (yes, I used chunks because that is what I had) :D
¼ cup diced red onion
2 tsp. freshly chopped cilantro

Preheat oven to 375 degrees.  In a small bowl mix the first 3 seasonings.  Season the chicken with salt and pepper.

In a large ovenproof skillet over medium high heat, heat the oil.  Cook the chicken on one side for about 5 minutes or until golden.  Remove from heat and sprinkle the seasoning mix from the bowl on the chicken.  Flip the chicken over in the skillet.

Sprinkle the tops of the chicken with 1 cup mozzarella and most of the parmesan cheese.  Arrange a pineapple round on top of each piece of chicken.  Sprinkle with the remaining ½ cup mozzarella and parmesan.

Bake in the oven until the cheese is melted and the chicken is fully cooked - about 10 minutes.  Garnish with red onion and cilantro if desired.

Jackson and Brianna's house update

So these photos are also outdated (boy, I have really let this family journal slide the first quarter of 2019...) but they at least show a few more projects.  Jackson and Brianna are still working hard on their new house and it looks wonderful.  I really believe they have already increased the value of that house tremendously!  And now that the weather is nicer they will be able to start working on more outside projects.  It's just all so exciting!  :)

They were gifted this lovely dining table and chairs set from friends.  So very kind!!

Jackson made a kitchen island... this was the beginning stage.

a little messy with construction... but I LOVE that mirror they bought for the dining room!

Marvin came to lend a quick hand to Jackson on some cutting.

The same friends also gave them this china hutch!  Isn't that something? 

Moving in - and I love the fireplace area in the dining room.  :) 

quilts on display in the living room

This welcome mat was a gift from the Cornerstone ladies.  So sweet. 

The island is coming along!

Peggie came to visit and helped Brianna recover the chairs of the dining set.

The island is finished!  And I love the color of the base.
That will eventually match the base cabinets in the kitchen, too. 

Marvin checking out Jackson's handiwork.  Very impressive!

Great job, Jackson!

Next project... this is that china hutch - he removed the doors, painted it white,
and redid the backing with the same board/stain as the top of the island he built. 

And you can see the base of the china hutch also painted white.

It is going to look great in their kitchen!

First outside project... a flower bed.

I love how they terraced the flower bed.

Doesn't that look nice?  :) 

Maple Glazed Chicken with Sweet Potatoes (IP)

Maple Glazed Chicken with Sweet Potatoes in the Instant Pot
1½ pounds sweet potatoes, scrubbed and whole (cut in half if using extra large sweet potatoes)
1 pound chicken tenders (or other boneless chicken cut into smaller pieces like tenders)
2 tsp. Montreal Steak seasoning  (can also use Roasted Garlic and Herb seasoning)
2 Tbsp. olive oil
½ cup maple syrup
½ cup chicken broth
minced onion to taste

Press Saute on the Instant Pot and allow inner pot to get hot.  Sprinkle the seasoning on the chicken, both sides.  Add the olive oil to the inner pot and then cook the chicken until lightly browned.  Remove the chicken to a plate.  Add the maple syrup and chicken broth to the pot and scrape up the browned bits on the bottom of the pan.  Add the chicken back in and place the sweet potatoes on top of the chicken.  Add minced onion to taste if you like.  Press Cancel.  Put the lid on and turn vent to seal.  Cook on High Pressure for 6 minutes then allow a 5 minutes Natural Pressure Release then release any remaining pressure manually.  Remove lid and serve.

Indian rice, lentils and potatoes (IP)

Indian Rice, Lentils, and Potatoes in the Instant Pot

Rice and Lentils
3½ cups water or vegetable broth (I prefer broth)
¾ cup dry/uncooked brown basmati rice
¾ cup dry/uncooked red lentils
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. crushed red pepper flakes (optional)
¼ tsp. turmeric
¼ tsp. ground cardamom
⅛ tsp. ground cloves
(Note - if you like you may exchange out all the seasonings above with 2-3 Tbsp. curry powder instead.)

Vegetables
1 medium yellow or white onion, chopped  (about 2 cups)
1½ tsp. finely chopped garlic (about 2 medium cloves)
1 tsp. finely grated or chopped fresh ginger
3 cups vegetable broth (can use water)
½ pound Yukon gold potatoes cut into ½ inch chunks  (about 1½ cups)
1 medium yam, cut into ½ inch chunks  (about 2 cups)
2 celery ribs, sliced  (about ⅔ cup)
1¼ cups cooked peas  (if using frozen, allow to thaw with a little warm water)
4 cups coarsely chopped greens  (like curly kale)

Place all ingredients EXCEPT the peas and greens in the Instant Pot.  Put lid on and set vent to Seal.  Cook at High Pressure for 15 minutes and allow a 10 minute Natural Pressure Release (NPR).  Then release any remaining pressure manually.  Remove lid and immediately stir in the thawed peas and chopped greens.  Place lid back on to allow to heat through for about 5 minutes.  Stir and serve.

Collard greens (IP)

Wash the collard greens well and spin dry in a salad spinner, if you have one.  Tear into bite size pieces.  In the Instant Pot, select Saute and allow to heat up.  Pour in 1 Tbsp. olive oil in the inner pot and then saute 1 onion, chopped.  Add in some minced garlic to taste.  When the onion and garlic are fragrant and browned, turn off Saute.  Add the collard greens to the inner pot.  Pour over 1 cup of vegetable stock. Add garlic powder, onion powder, and black pepper to taste.  Put lid on Instant Pot and set Vent to Seal.  Pressure Cook on high pressure for 15 minutes, then allow for a 5 minute natural pressure release.  After that 5 minutes quick release any remaining pressure.  You can add in some crumbled bacon before serving if you like.

Creamy Mushroom and Wild Rice Soup (IP)

Creamy Chicken and Wild Rice Soup in the Instant Pot

Ingredients for the Instant Pot
5 medium carrots, chopped or sliced
5 stalks celery, chopped
½ onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
8 oz. fresh mushrooms, sliced
4 cups broth (vegetable or chicken)
1 tsp. salt
1 tsp. poultry seasoning
½ tsp. thyme

Place all the above ingredients in the Instant Pot inner pot.  Place lid on IP and turn valve to seal.  Cook on High Pressure for 15 minutes.  Allow for a 10-15 minute Natural Pressure Release (NPR) then release any remaining pressure manually.

While the soup is cooking in the Instant Pot, make the below in a small saucepan on your stovetop.

Ingredients for the Stovetop
6 Tbsp. butter
2 Tbsp. corn starch
1 ½ cups milk
1 cup broth (use same as used above)

Melt the butter in a saucepan on the stovetop.  Add 1½ cups milk and stir.  Add ½ cup of the broth to the saucepan.  Then mix the 2 Tbsp. corn starch into the remaining ½ cup broth and stir until it is blended and smooth.  Add that into the saucepan whisking constantly to thicken the sauce. When the soup is finished in the Instant Pot and you have released all pressure, press Cancel the press Saute and slowly whisk in the thickener to the soup, stirring constantly.

Supper spuds

Supper Spuds
Here is another way that I love to make baked potatoes for dinner.  First, you bake the potatoes in the Instant Pot (or you can bake them in the oven if you prefer).  See this link for info on baking potatoes in the Instant Pot.  Then you smash them on the plate and cover them with your choice of toppings.

One of our favorite combinations is our take on McAlisters Deli Roast Beef Spuds.  Make a packet of Au Jus gravy (or you can use any beef gravy).  Then take deli roast beef and crumble it on top of the potatoes.  Sprinkle some shredded cheese of your choice on top.  I like to grind some fresh black pepper on top.  Then maybe add a little butter and/or sour cream.  Finally, cover it all with that au jus or gravy you made.  Yum!!!  Easy and very filling.

Baked Quesadilla

This was interesting and actually pretty good.  A way to make a baked quesadilla.
1 Tbsp. olive oil
2 bell peppers, chopped
1 onion, chopped
1 ½ pounds ground beef
1 tsp. chili powder
1 tsp. cumin
½ tsp. smoked paprika
½ tsp. salt
¼ tsp. black pepper
8 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 green onions for garnish (optional, I didn't use this time)

Preheat oven to 425 degrees.  In a large skillet over medium heat, heat the olive oil.  Add the bell peppers and onions and cook until soft, about 5 minutes.  Remove from skillet and set aside.  Add the ground beef to the skillet and cook thoroughly, breaking up as you go.  Drain the fat then stir in the spices (I used Pampered Chef Southwestern Seasoning instead the chili powder and cumin)

On a sheet pan, arrange 6 tortillas around the edge of the pan so that about half of each tortilla hangs over the side.  Place another tortilla in the center to cover the pan completely.  Then top with the ground beef, pepper, onions, cheeses and top with the green onions if desired.  Place another tortilla in the very center on top of all the fillings and then fold each tortilla in towards the center.  Place a second baking sheet on top of the tortillas (this is to help press down the quesadilla while it is cooking) and bake for about 20 minutes.  The quesadilla should be turning crispy.  Remove the top baking sheet and continue to bake until it is golden and heated through - about 15 minutes more.