4 bone in chicken thighs, skinned
6 anchovies, chopped
1/2 cup rinsed capers
Juice from one lemon
1/2 cup white wine
6 garlic cloves, minced
1/3 cup chicken broth
Pinch of flour
1 Tbsp chopped parsley
Season the chicken with some salt. Heat the Instant Pot on sauté mode. Add the olive oil to heat. Brown the chicken thighs on all sides. Remove the thighs to a plate.
Saute the anchovies and garlic until the anchovies have “melted”. You may need to add a little broth to help this along.
Add the lemon juice and wine. Bring to a boil.
Return the chicken thighs to the instant pot. Add the broth.
Close the lid and pressure cook for about 7 minutes. Release the steam vent.
When the steam has been released, open the lid and add the capers. Pressure cook for 2 more minutes.
In the meantime, make a slurry with some flour and broth and set aside.
When the pot has finished, release the pressure. Remove the chicken to a plate, keeping the sauce in the pot.
Add the flour slurry and the chopped parsley to the pot and bring the sauce to a boil using the sauté feature. Adjust the flavor and if it’s too salty, add some water. Thicken as needed with more slurry. Return the chicken to the pot, coating it with the sauce.
Serve the chicken with lots of sauce on top.
Simple and delicious…and healthy!
2 c. marinara sauce
1 lb. white fish (like rockfish, halibut, bass) – cut into chunks
Flour for dredging
6 garlic cloves, minced
6 oz. baby spinach
Salt to taste
Peperoncino to taste
Dredge the fish chunks in some flour.
Heat some oil in a pan. Place the fish in the pan and brown on both sides, making sure it is cooked all the way. Remove from heat.
In the same pan, brown the garlic. Add the sauce and spinach. Cook until the spinach wilts.
If the fish has cooled, place them on top of the sauce/spinach mixture and cover with a lid to warm up.
Serve with the fish on top of the sauce.
This was a delicious and creamy pasta dish, without the added fat and calories of cream.
8 oz. pasta (penne or linguine)
4 cups chopped Swiss chard leaves
1 c. diced Italian sausage
1/2 c. finely chopped shallot
2 T. butter
1 T. chopped fresh sage
2 T. flour
2 c. nonfat milk
1 c. grated Pecorino cheese
Red pepper flakes for garnish
Cook pasta according to directions.
While the pasta is cooking, heat some olive oil in a pan. Add the chard and cook until wilted. Set aside.
In the same pan, melt the butter and saute the shallot. Add the sausage and cook until the sausage is cooked. Add the sage and sprinkle the pan with the flour. Cook for about a minute, making sure the flour is all incorporated. Whisk in the milk and cook until it begins to thicken. Return the chard to the pan and mix well.
Add the cheese and cook some more until the cheese melts and the sauce is nice and thick.
When the pasta is done, add it to the pan with the sauce. If the sauce is a bit thick, thin with some of the pasta water. Mix it well and serve hot with more cheese on top.
This was so delicious – exactly the kind of flavors that I grew up with.
Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too
3 cloves of garlic, minced
3 T. tomato paste
Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.
Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.
This was absolutely delicious and perfect for the pizza oven.
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1 pork tenderloin, butterflied and pounded flat
1 1/2 c. spinach leaves
1/3 c. shredded mozzarella
Preheat oven to 350.
Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.
Season the pork tenderloin with salt and pepper on both sides.
Lay the spinach leaves evenly over the pork.
Top with the pepper mixture.
Add the mozzarella cheese.
Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.
Slice between the toothpicks to create individual pork rolls.
Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.
Transfer the skillet to the oven and bake for 10-15 minutes, or until done.
Let the steak rest before removing the toothpicks.
This was great!
1 lb. linguine
1 lb. sliced cremini mushrooms
6 minced garlic cloves
1/2 c. Pecorino cheese, finely grated
2 T. chopped parsley
While the pasta is cooking, melt the butter and oil in a frying pan. Add the mushrooms, seasoning with salt and pepper. Saute until browned and tender. Add the garlic and sauté a bit longer.
When the pasta is done, add the cooked pasta to the mushrooms. Add 3/4 c. of the pasta water too and the cheese. Cook until the water has evaporated. Add the parsley and serve.
A good firm white fish is perfect for this recipe. I seasoned the fish fillets with olive oil, salt and pepper and baked them before topping them with the delicious sauce.
4 firm white fish fillets, baked or grilled
1 oz. drained and chopped anchovies
2 minced garlic cloves
1/4 c. olive oil
1 t. lemon zest
1 1/2 T. lemon juice
2 T. chopped parsley
Cook the fish until done.
In a small saucepan, combine the anchovies, garlic and olive oil. Cook and stir constantly until the anchovies are crushed and cooked into a paste, about 5 minutes.
Remove from the heat and stir in the lemon zest, lemon juice and parsley.
Spoon over the cooked fish and serve.