IS CHICKEN BROTH BAD FOR DOGS RECIPES

Name: Mashed Potatoes
Prep time: 10 min
Cook time: 18 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 3 lbs russet potatoes (peeled and quartered); 3 garlic cloves (peeled and smashed); 1 cup low-sodium chicken; broth or water; 1/2 cup half-and-half or whole milk; 3 tbsp unsalted butter; 1 tsp fine sea salt; ground black pepper

MASHED POTATOES – INSTANT POT RECIPES

Mashed Potatoes – Instant Pot Recipes image

When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.

Provided by The Instant Pot College Cookbook by Julee Morrison

Prep Time 10 minutes

Cook Time 18 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 lbs russet potatoes (peeled and quartered)
3 garlic cloves (peeled and smashed)
1 cup low-sodium chicken
broth or water
1/2 cup half-and-half or whole milk
3 tbsp unsalted butter
1 tsp fine sea salt
ground black pepper

Steps:

Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

KOREAN GRILLED CHICKEN BREASTS - SKINNYTASTE

Korean Grilled Chicken Breasts - Skinnytaste image

This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling.

Provided by Gina

Categories Dinner Lunch

Total Time 80 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves (crushed)
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds (plus more for topping)
2 thinly sliced scallions (white and green parts)

Steps:

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

Nutrition Facts : ServingSize 4 oz, Calories 180 kcal, CarbohydrateContent 9 g, ProteinContent 25 g, FatContent 4.5 g, SaturatedFatContent 1 g, CholesterolContent 73 mg, SodiumContent 666 mg, FiberContent 1 g, SugarContent 6 g

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