Revisiting an injury and increasing the anti-inflammatories in my diet: Tumeric and Ginger I wrote this post for turmeric ginger cauliflower rice 2 1/2 years ago at What’sForDinnerDoc.com after I suffered a hip injury. Unfortunately I’m back to square 1 with the same hip […]
Easy pumpkin pie made with sweetened condensed milk? I know, making pumpkin pie is never complicated but this recipe is so easy that you don’t even need to measure anything. I think I made my first pumpkin pie when I was 12 and believe me […]
I would love to report on the Sacramento IFBC but alas, I can not. I suffered a concussion last week and my pesky doctors would not let me drive or fly or think for a few weeks. Let me just say that being on the receiving end of healthcare is not to my liking. Protect your brain, it’s the only one you get in this life time and not being able to think is very scary. I’m better this week but if you see typos just ignore them. MmmK?
I was really excited to talk to other food bloggers and maybe to a few sponsors. I was going to sell my freelance writing skills and make some new friends. I even designed cute new business cards with all of my contact information. Seriously cute cards.
The good news, I’m going to be ok and there’s another IFBC around the corner in New Orleans August 24-26, 2018. There is a special discount available so go sign up now. I hope to see you there. New Orleans is one of the most unique places in the United States; great for foodies, jazz lovers and history buffs.
Healthy balsamic glazed green beans will make a perfect vegetable side dish for Autumn and for Thanksgiving, if you are a planner. The almonds give it a healthy bit of protein and pizzaz. BTW, in the foodie blogosphere, it isn’t too early to start talking […]
Cool weather and fall cooking. This easy butternut squash and bacon side dish smelled and tasted heavenly with fresh rosemary and sage. I served mine with a whole roasted lemon thyme chicken. The small amount of bacon was a savory treat with the sweet squash […]
Lake Tahoe Photo credit @Michael Ford
I’m attending the International Food Bloggers Conference in Sacramento, California. This will be my first food blogging conference. I attended Blogher and learned a lot about blogging in general and had a great time meeting other bloggers. I have started packing for my move back to Baja, Mexico so this will be a nice diversion to the city before I have to adapt to rural life again. Great food and shopping will be on my to do list. And of course learning and networking. Duh!
Interested in craft beer? Here’s a guide.
Wine train? Mediavine is sponsoring a trip on the wine train Thursday night. Here’s more about the wine train.
Vegetarian food? Check out Veg Midtown on J Street.
Here’s a link to the IFBC and a story about the great places to eat in Sacramento.
Sac is just over a two hour drive over the Sierra Nevada Mountains from me. If you are spending a few extra days around the conference consider a 1 1/2 hour drive on Interestate 80, through the Sierras and visit Truckee, California. It’s a great small mountain town that is just hip enough. Here’s their official town website.
If gambling is your thing, drive a bit farther into South Lake Tahoe or Reno for adult gaming. Actually if you haven’t seen Lake Tahoe then that alone is worth a drive through the mountains via Interstate 50.
I’m looking forward to exploring and eating my way through Sacramento. If you are attending, let’s meet up for a chat or a margarita. Send me an email with your contact information.
I refuse to let summer go! Don’t put your outdoor grill away yet. There’s plenty of time to grill up a party. Start with these crispy grilled jalapeño poppers. Grill a batch of margarita marinated chicken and roasted sweet potatoes and create your own end […]
Anyone can make fresh killer salsas with a few mix and match ingredients from the market. Pick one or two ingredients from each category, chop, dice, mix and adjust seasonings. You’ll have a fresh salsa on the table in 15 minutes. Serve with anything or […]
Try this simple yet elegant, easy Instant Pot chicken recipe with baby Portobello mushrooms and creamy goat cheese over polenta. I just purchased an Instant Pot and I’m experimenting with recipes for the slow cooker and the pressure cooker settings. This is a slow cooker recipe so you can make it in any slow cooker.
This post contains affiliate links to Amazon. If you buy my suggestion the I get a few cents. I can fully endorse the Instant Pot.
The magical Instant Pot
I wasn’t sure what all the fuss was about so I tripped around the internet for advise and was convinced that I couldn’t live without this all-in-one cooking appliance. It sautés and browns, steams, warms, substitutes for a pressure cooker and a slow cooker and even makes yogurt.
One Pot, easy clean up!
I love the fact that I can do all the steps in one pot. It’s easy to clean and takes up the same space as a large slow cooker. My kitchen in Baja is small and I don’t have a lot of storage space so this is perfect. I wanted a pressure cooker in Baja so I decided to upgrade to the Instant Pot. I’m glad I did and it’s been fun finding and developing recipes.
A fancy make ahead, freezer to Instant Pot chicken and mushroom recipe for any night.
Put all of the ingredients except the cheese in a freezer safe bag and freeze. Take it out the night before you want to cook it and let it thaw in the refrigerator overnight. Put everything except the cheese in the Instant Pot and cook for 4 hours on high or 8 hours on low. You’ll have moist rosemary garlic chicken with tons of mushrooms. Stir the creamy goat cheese (or cream cheese) into the hot chicken and it will be ready to serve alone or over pasta, quinoa or polenta. I used 4 ounces of chèvre with herbs so the overall fat content is low and the mushrooms are filling and a great source of fiber and vitamin D.
Fresh goat cheese is readily available from the rancheros and at the grocery stores. I understand that it will be available at the weekly Loreto CSA pick up sites as well this year. Any creamy cheese, would work and the Loretan ranchers make a fabulous fresh chèvre with finally chopped peppers. I’ll use that for my next batch of Instant Pot chicken.
Instant Pot Chicken and Creamy Rosemary Mushrooms
A slow cooker recipe with rosemary and garlic chicken and creamy mushroom sauce to serve over pasta, polenta or quinoa.
- 2 chicken breasts
- 1 pound baby portobello mushrooms, may substitute white mushrooms.
- 1 cup, chopped onions
- 1 tablespoon olive oil
- 2 gloves garlic, minced
- 1 tablespoons dried rosemary or two fresh rosemary sprigs
- 1 bay leaf
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3/4 cup chicken stock or water
- 4 ounces chèvre, may substitute cream cheese
- 2 tablespoons fresh parsley
- Step 1 Remove chicken skin and dice chicken into 1 inch pieces. Salt and pepper the chicken. Clean and slice mushrooms. Dice onions and mince garlic.
- Step 2 If you are preparing this in advance as a freezer ready meal then combine all ingredients except the cheese and parsley and freeze until ready to cook.
- Step 3 In you aren’t freezing this meal then take the extra time to sauté the onions and garlic until translucent, about 5 minutes, using the sauté Instant Pot function. Add chicken and cook for 5 minutes until slightly browned. If you don’t have a slow cooker with a sauté function then you can skip these steps.
- Step 4 Add mushrooms and remaining seasonings. Add 3/4 cup of water.
- Step 5 Seal the Instant Pot. Touch the slow cooker button and adjust the heat and time. Low setting for 6-8 hours or high setting for 4 hours of cooking.
- Step 6 Before serving stir chèvre into the hot chicken and mushrooms until combined and a creamy sauce develops. Stir in fresh parsley. Serve alone or over polenta, rice, pasta or quinoa.
Do you have an Instant Pot? Please share any of your Instant pot recipe links in the comments. I’m excited to use this in Baja for pinto beans, artichokes, tortilla soup, barbacoa beef, pork carnitas and…….
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Make homemade taco seasoning from dried chilies, cumin, garlic, onion, thyme and oregano. You can customize your taco seasoning by choosing mild, medium or hot chili powders. There are no scary ingredients and you can control the amount of salt. Store bought taco seasoning is […]