Tewhitney

A quick and flavorful one-pot chicken dinner with a delicious combination of honey, mustard, mushrooms, and stout beer.

Ingredients: 4 chicken thighs. 2 tablespoons olive oil. 1/4 cup honey. 2 tablespoons Dijon mustard. 1 cup sliced mushrooms. 1/2 cup stout beer. Salt and pepper to taste.

Instructions: To make the marinade, mix honey and Dijon mustard in a bowl. Add salt and pepper to the chicken thighs. In a pan, heat the olive oil over medium-high heat. Put in the chicken thighs and cook them until they are golden brown on both sides. Take the chicken out of the pan and set it aside. Put the mushrooms slices in the same pan and cook them until they turn golden brown. Add the stout beer and scrape up any browned bits in the pan to deglaze it. Put the chicken thighs back in the pan. Cover the chicken with the honey mustard sauce. Cover and let it cook on low heat for 20 minutes, or until the chicken is done and the sauce gets thick. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 20 minutes

A delicious and creamy Paleo soup made in the Instant Pot, featuring the smoky flavor of roasted poblano peppers and the sweetness of sweet potatoes. This dairy-free and gluten-free soup is perfect for a nourishing meal on a cold day.

Ingredients: 2 large poblano peppers, roasted, peeled, and diced. 4 cups sweet potatoes, peeled and cubed. 1 onion, diced. 4 cloves garlic, minced. 1 tsp cumin powder. 1 tsp smoked paprika. 1 tsp sea salt. 1/2 tsp black pepper. 4 cups bone broth or chicken broth. 1 cup full-fat coconut milk. 2 tbsp avocado oil. Fresh cilantro, for garnish. Sliced avocado, for garnish.

Instructions: Start by roasting the poblano peppers. Preheat your oven's broiler and place the poblano peppers on a baking sheet. Broil for 5-7 minutes on each side until the skin is charred. Remove from the oven, let them cool slightly, then peel, seed, and dice them. Set your Instant Pot to 'Saute' mode, add avocado oil, and saut the diced onion until translucent, about 3 minutes. Add the minced garlic, cumin powder, smoked paprika, sea salt, and black pepper. Saut for another minute until fragrant. Stir in the roasted poblano peppers and cubed sweet potatoes. Pour in the bone broth or chicken broth, ensuring that the ingredients are covered. Lock the Instant Pot lid in place, set the vent to 'Sealing,' and select 'Manual' or 'Pressure Cook' for 10 minutes at high pressure. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully release any remaining pressure manually. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, but be cautious as it will be hot. Return the pureed soup to the Instant Pot and stir in the coconut milk. Set the Instant Pot to 'Saute' mode again and heat the soup until it's heated through, but avoid boiling. Serve hot, garnished with fresh cilantro and sliced avocado. Enjoy your Paleo Instant Pot Poblano Potato Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Summer Vegetable Galette with Pesto is a delightful combination of flaky pastry, fresh summer vegetables, and aromatic basil pesto. It's perfect for showcasing seasonal produce and makes a beautiful addition to any summer meal.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 teaspoon salt. 8 tablespoons unsalted butter, cold and cut into cubes. 1/4 cup sour cream. 2 teaspoons fresh lemon juice. 1/4 cup ice water. 1/4 cup basil pesto. 1 small zucchini, thinly sliced. 1 small yellow squash, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. 1 egg, beaten for egg wash.

Instructions: In a food processor, pulse together flour and salt. Add butter and pulse until mixture resembles coarse meal. In a small bowl, whisk together sour cream, lemon juice, and ice water. Gradually add sour cream mixture to flour mixture, pulsing until dough forms. Shape dough into a disk, wrap in plastic, and chill for 1 hour. Preheat oven to 400F 200C. On a floured surface, roll out dough into a 12-inch circle. Transfer dough to a parchment-lined baking sheet. Spread pesto over dough, leaving a 1-inch border. Arrange zucchini, squash, and tomatoes over pesto. Fold edges of dough over vegetables, pleating as needed. Brush edges of dough with egg wash. Sprinkle feta cheese over vegetables. Bake for 35-40 minutes, or until crust is golden brown. Let cool slightly before slicing and serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

Mango coconut popsicles are a great treat for hot summer days because they are tasty and cool. The sweet mango goes well with the creamy coconut milk, making a tropical treat.

Ingredients: 2 cups mango chunks. 1 cup coconut milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: Put mango chunks, coconut milk, honey or maple syrup, and vanilla extract in a blender. Mix until it's smooth. Put the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. To get popsicles out of their molds, run them under warm water for a short time.

Prep Time: 10 minutes

Cook Time: 0 minutes

This vegan dill potato salad is a refreshing and flavorful dish, perfect for summer BBQs and picnics. Creamy vegan mayo and tangy Dijon mustard combine with fresh dill to create a zesty dressing that coats tender potatoes. Red onion and celery add crunch and texture, making this salad a crowd-pleaser for vegans and non-vegans alike.

Ingredients: 1 kg potatoes, boiled and cubed. 1/2 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup fresh dill, chopped. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. Salt and pepper to taste.

Instructions: Put vegan mayonnaise, Dijon mustard, apple cider vinegar, and chopped dill in a large bowl and mix them together. Put the cubed and boiled potatoes in the bowl. Cut up the celery and red onion and add them. Add pepper and salt to taste. Mix the ingredients together by gently tossing them together. Put the bowl in the fridge with the lid on for at least an hour before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Transform your ham into a show-stopping centerpiece with this Instant Pot Honey Ham recipe. The sweet and tangy honey glaze, infused with Dijon mustard and spices, creates a deliciously caramelized coating that perfectly complements the juicy ham.

Ingredients: 1 bone-in fully cooked ham 6-8 pounds. 1 cup honey. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1/2 teaspoon ground cloves. 1/2 teaspoon cinnamon. 1/2 cup water.

Instructions: Place the trivet in the Instant Pot and pour in the water. Score the surface of the ham with a knife in a diamond pattern. In a bowl, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon. Brush the ham with the honey mixture, ensuring it gets into the scored areas. Place the ham on the trivet in the Instant Pot. Close the Instant Pot lid, set the valve to 'sealing,' and select the 'Pressure Cook' or 'Manual' setting for 10 minutes per pound at high pressure. Once the cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, followed by a quick release. Carefully remove the ham from the Instant Pot and let it rest for a few minutes before slicing. Serve this succulent Instant Pot Honey Ham with the remaining honey glaze on the side. Enjoy a quick and flavorful ham that's perfect for any occasion!

Prep Time: 15 minutes

Cook Time: Varies based on ham weight

This rich Peanut Butter Cookie Chocolate Trifle has layers of peanut butter goodness and chocolatey treats. Perfect for any event!

Ingredients: 1 package peanut butter cookies. 1 package chocolate pudding mix. 2 cups cold milk. 1 cup creamy peanut butter. 1 cup powdered sugar. 2 cups heavy cream. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup chopped peanuts.

Instructions: Follow the directions on the package to make the peanut butter cookies. After they're cool, break them up into little pieces. Mix the chocolate pudding mix and cold milk together in a bowl using a whisk. Allow it to set as directed on the pudding package. Mix the powdered sugar and creamy peanut butter in a different bowl until the mixture is smooth. Whip the heavy cream in a different bowl until stiff peaks form. Add the vanilla extract and mix well. Add the whipped cream slowly to the peanut butter mixture and mix it well. Put the peanut butter cookies that have been broken up, chocolate pudding, peanut butter whipped cream mixture, chocolate chips, and chopped peanuts in serving glasses or a trifle dish. Stack them again and again until the glasses or dish are full. Top it off with a layer of chocolate chips and chopped peanuts. Put the trifle in the fridge for at least two hours before you serve it. Enjoy the tasty Peanut Butter Cookie Chocolate Trifle when it's cold.

Prep Time: 30 minutes

Cook Time: 0 minutes

The cheese on these Hot Ham and Swiss Croissants melts in your mouth. Great for a quick and tasty dinner or lunch.

Ingredients: 4 croissants, sliced. 8 slices of ham. 8 slices of Swiss cheese. 2 tablespoons Dijon mustard. 2 tablespoons mayonnaise. 1 tablespoon honey. 1 tablespoon melted butter.

Instructions: Set the oven to 350F 175C and heat it up. Dijon mustard should be spread on the bottom half of each croissant. On top of the mustard, put slices of ham and Swiss cheese. Put honey and mayonnaise in a small bowl and mix them together. It should be spread on the top halves of the croissants. To make a sandwich, put the two halves of the croissant together. Melt some butter and brush it on top of the croissants. In a baking sheet, put the sandwiches. Bake for 10 to 12 minutes, or until the croissants are golden brown and the cheese melts. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10-12