Laura Grenier

Instant Pot Chicken and Vegetable Tortilla Soup
In this simple Instant Pot tortilla soup, boneless chicken thighs are combined with vegetables and spices with a Mexican flair.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil.

Saute green chilies and onion in the oil 3 to 4 minutes.

Add carrots celery and garlic; saute for 3 to 4 minutes.

Add chicken black beans tomatoes corn enchilada sauce chicken broth water potatoes lime juice salt cumin chili powder chipotle pepper Cajun seasoning black pepper and oregano.

Stir well.

Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 14 minutes.

Allow 10 to 15 minutes for pressure to build.

Pantry Puttanesca
Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.

Fill a large pot with water.

Bring to a rolling boil over high heat.

As the water heats pour the olive oil into a cold skillet and stir in the garlic.

Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color 1 to 2 minutes.

Stir in the red pepper flakes oregano and anchovies.

Cook until anchovies begin to break down about 2 minutes.

Pour tomatoes into skillet turn heat to medium-high and bring sauce to a simmer.

Use the back of a spoon to break down tomatoes as they cook.

Simmer until sauce is reduced and combined about 10 minutes.

Chicken Andouille Gumbo
To allow the flavors in this highly seasoned stew with Andouille sausage, chicken, and okra to develop, prepare it a day in advance.

In a big pot, mix the chicken and water.

heating to a boil Reduce heat and simmer for about an hour, or until chicken is tender.

Transfer the chicken to a strainer with tongs, saving the cooking liquid as you do so.

Slice the meat from the bones.

In a large, heavy skillet, heat 2 tablespoons of oil over medium heat.

Okra should be added and cooked for about 20 minutes, stirring frequently, or until no longer sticky.

In a heavy, large Dutch oven, stir the remaining 1/2 cup oil and the flour.

Cook for about six minutes, stirring frequently, at medium heat until thoroughly golden brown.

Add 4 cups of the reserved chicken cooking broth, along with the tomatoes, the Andouille sausage, and any juices.

Basil, cayenne pepper, bell pepper, celery, garlic, and bay leaf.

For approximately 1 1/2 hours, simmer partially covered until thickened.

Spicy Roasted Chicken Thighs with Miso and Ginger
A fiery red paste made of ginger, miso, and chili-garlic sauce gives roasted chicken thighs a welcome kick of heat.

Set the oven to 425 degrees Fahrenheit (220 degrees C).

Place the dried chicken thighs in a big bowl.

In a food processor or small chopper, combine the following ingredients: garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce; blend until a saucy red paste forms.

Paste should be poured over the chicken and mixed thoroughly.

On a big baking sheet, spread out the chicken in a single layer.

Roast for 15 minutes in the preheated oven.

Cook for an additional 15 minutes after flipping, or until the juices run clear and the center is no longer pink.

In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C)

Walnut Date Balls
These sugar-free, vegetarian, and simple to make walnut date balls. Ideal little treats to share at any time.

In a food processor, combine the walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract.

Make bite-sized balls out of the date mixture and chill for about an hour to firm them up.

Peanut Butter Monster Cookie Dream Bars
These monster cookie bars are a dessert of dreams. They are made of milk chocolate candies, oatmeal crumbs, and a peanut butter-condensed milk filling.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Oatmeal, butter, brown sugar, baking soda, and salt should all be combined in a bowl.

Keep 1 1/2 cups of the crumbs mixture aside.

In a 9×13-inch baking pan, spread the remaining mixture.

For about 12 minutes, bake in the preheated oven, or until the crust is lightly browned.

Oven on while crust is removed.

In a bowl, combine peanut butter and sweetened condensed milk.

Over the baked crust, spread.

Add milk chocolate pieces and the reserved crumb mixture on top.

Bake in the preheated oven for about 20 minutes, or until golden brown.

Portuguese Soup
Smoked sausage, cabbage, potatoes and kidney beans are cooked with ketchup and beef broth in this soup.

In a large pot over medium heat cook onions in oil until just tender.

Stir in sausage and cook 5 minutes more.

Place cabbage potatoes beans ketchup consomme and water in the pot.

Season with garlic powder pepper and salt.

Bring to a boil then reduce heat and simmer 30 to 45 minutes.

Stir in vinegar and simmer 1 hour more.

Add more water if needed.

Garlic and Dill Salmon
This baked salmon is incredibly easy to prepare AND delicious. It is marinated in a paste of fresh dill, garlic, and olive oil.

In a food processor process garlic to a rough mince add dill and olive oil and pulse a few times to combine.

Lay fish fillets in a baking dish skin side down.

Rub garlic mixture over fish.

Refrigerate for 2 hours.

Preheat an oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 15 minutes.

Do not overcook.

First Baby Food: Peas
Peas make a great baby food pureed with breast milk, formula, or water. Easy to make ahead and freeze for an easy-to-digest first food for your baby!

Fill a saucepan with water until it is just below the bottom of the steamer insert.

Water is brought to a boil.

Add the peas, cover, and steam for 15 minutes, or until they are tender.

Breast milk and peas should be blended or processed until smooth.

To get rid of any lumps, pass the mixture through a fine-mesh sieve.

Spread the pea mixture into an ice cube tray, wrap it in plastic wrap, and freeze for two to three hours until solid.

Place frozen cubes in a plastic bag that can be sealed before placing it in the freezer.

To serve, microwave the cubes for about 30 seconds, or until they are warm but not hot.

Stirring carefully

Rib Rub for Fall-Off-The-Bone Ribs
A sweet and savory rib rub is applied to pork ribs before grilling, producing meat that falls off the bone tender and is ideal for sweltering summer evenings.

Combine white sugar brown sugar salt paprika black pepper garlic powder onion powder and cayenne pepper in a container with a lid; shake until rub is evenly combined.

Generously rub both sides of each rib rack with rub.

Preheat grill for medium heat and lightly oil the grate.

Place 1 rack of ribs meaty-side down in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack meaty-side up.

Repeat process with remaining rib racks.