A Flavorful 30 minute Bowl

Mexican Chicken and Rice

Ingredients:

• olive oil
  

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  

• ½ cup chicken broth
  

• 1 (15 ounce) can corn, drained
  

• 1 (15 ounce) can black beans, rinsed and drained
  

• 1 (10 ounce) can diced tomatoes and green chilies, undrained
  

• 1 cup rice, rinsed until the water runs clear
  

• ½ teaspoon seasoning salt
  

• ½ teaspoon chili powder
  

• ¼ teaspoon garlic powder
  

• 4 tablespoons shredded Mexican cheese blend, or to taste
  

• 2 tablespoons chopped fresh cilantro, or to taste

Instructions:

1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
   

2. Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
   

3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
   

4. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
   

5. Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

AllRecipes (2022), https://www.allrecipes.com/recipe/277112/instant-pot-mexican-chicken-and-rice-bowls/

A Delightful Summer Salad

Ingredients

• For the dressing:

• 1/2 cup fresh basil leaves, packed

• 1/4 cup extra-virgin olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon shallot, finely chopped

• 2 teaspoons Dijon mustard

• 1 teaspoon honey

• 1/4 teaspoon salt

• 1/4 teaspoon ground pepper

• For the salad:

• 10 cups mixed salad greens

• 1 (15-ounce) can low-sodium cannellini beans, rinsed

• 1 cup cherry or grape tomatoes, halved

• 1/2 cucumber, halved lengthwise and sliced

Directions

Step 1 -Place the basil, the oil, the red wine vinegar, the shallot, the Dijon mustard, the honey, the salt, and the pepper in a food processor and process until mostly smooth.

Step 2 -Add the salad greens, the beans, the tomatoes, and the cucumber to a large bowl.

Step 3 -Drizzle the salad with the dressing and toss to coat.

Step 4 -Serve

Heartland Cooking (2023) The Best Summer Salad

https://heartlandcooking.com/recipe/the-best-summer-salad

A Hearty, tasty Potato Soup

• 10 strips bacon, divided

• 1 onion, diced

• 2 stalks celery, diced

• 6 cloves garlic, minced

• 1 1/2 pounds Idaho potatoes, peeled and chopped

• 4 cups chicken broth, unsalted

• 1 tablespoon dried parsley

• salt, to taste

• pepper, to taste

• 4 tablespoons butter

• 1/3 cup flour

• 1 1/2 cups milk

• 2 cups sharp cheddar cheese, shredded

• 1/2 cup sour cream

• For serving:

• 1/3 cup chives, chopped

• 1/3 cup cheddar cheese, shredded

Directions

Step 1 -In a skillet, cook the bacon until crispy.

Step 2 -Allow the bacon to cool and crumble it into small pieces. Place 1/2 of the crumbled bacon into a slow cooker and reserve the other 1/2 in the fridge for serving.

Step 3 -Add the onion, the celery, the garlic, and the potatoes into the slow cooker.

Step 4 -Add the broth, the parsley, the salt, and the pepper to the veggie mixture.

Step 5 -Place the lid on the slow cooker and cook on low-heat for 8 hours or high-heat for 4 hours.

Step 6 -Use a potato masher or an immersion blender to mash some of the potatoes in the slow cooker.

Step 7 -In a large skillet over medium-high heat, melt the butter until it begins to sizzle.

Step 8 -Whisk the flour into the butter for 1 minute.

Step 9 -Slowly, add the milk, 1/4 cup at a time, whisking after each addition until the milk is completely mixed in.

Step 10 -Cook the mixture, while constantly whisking, until the sauce begins to thicken, about 5 minutes.

Step 11 -Turn off the heat and stir 2 cups of the cheese and the sour cream into the sauce mixture.

Step 12 -Mix the sauce into the soup and stir to combine.

Step 13 -Ladle the soup into bowls and top with the reserved bacon, the remaining cheese, and the chives.

Step 14 -Serve.

Cooking Professionally, (2023) https://cookingprofessionally.com/recipe/irish-potato-soup