Mark's Artichoke Chicken

 This is such an easy and delicious meal. Make sure you get it plenty hot (great in the air fryer!) and it tastes like something you would have at a restaurant. Yum! 

Mark's Artichoke Chicken

 Ingredients

1/2 can - 15 ounce can artichoke hearts, drained and chopped
1/3 cup Trader Joe's Parmesan & Asiago Cheese
1/3 cup mayonnaise
1 pinch garlic
1/4 tsp pepper
1/4 tsp thyme or tarragon
2 skinless, boneless chicken breast halves

Steps

Preheat oven to 375 degrees F
Mix together the artichoke hearts, Parmesan cheese, mayonnaise, and spices.
In a greased 8 x 8 pan put chicken and cover with artichoke mixture.
Bake, uncovered, for 35 minutes till cooked OR till cooked (air fryer takes about 15 to 20 minutes

Elle's Peanut Salad

 I think the key to this recipe is to have everything sliced very fine. I do use the coleslaw in the bag mix but always go through with my knife to ensure everything is uniformly chopped.

Elle's Peanut Salad (It is Thai influenced but, don't tell Mark!)

1 pound coleslaw mix1 pound coleslaw mix
3 cups shredded cooked chicken3 cups shredded cooked chicken

1/4 cup scallions chopped¼ cup scallions chopped
1 red bell pepper chopped1 red bell pepper chopped
1/2 cup chopped peanuts½ cup chopped peanuts
Small handful fresh cilantro chopped (optional but recommended)Small handful fresh cilantro chopped (optional but recommended)
Small handful fresh basil sliced thin or torn (optional)Small handful fresh basil sliced thin or torn (optional)
Salt & pepper to tasteSalt & pepper to taste
Dressing:subheading: Dressing:
5 tablespoons creamy peanut butter5 tablespoons creamy peanut butter see note
3 tablespoons water or more as needed3 tablespoons water or more as needed
2 tablespoons soy sauce2 tablespoons soy sauce
1 tablespoon lime juice1 tablespoon lime juice
1 tablespoon honey1 tablespoon honey
1/2 teaspoon pure sesame oil½ teaspoon pure sesame oil see note
1 teaspoon fresh ginger grated1 teaspoon fresh ginger grated
1/4 teaspoon garlic powder¼ teaspoon garlic powder

Steps

Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.
Prep all the salad ingredients and them add to a large bowl. Toss with the dressing and serve immediately. Season with salt & pepper as needed.Prep all the salad ingredients and them add to a large bowl. Toss with the dressing and serve immediately. Season with salt & pepper as needed.

Sloppy Joe's Recipe

Mark loves Sloppy Joe's! This recipe freezes well so I make a large batch and we put it in individual baggies in the freezer. Mark likes his on a hamburger bun and I have mine over cabbage. Either way, it is delicious with a bit of sweet and a bit of spicy and a whole lot of "more please!". If you try it, I think you will agree that you will always want to have some in your freezer waiting to heat up and have as a savory lunch or dinner.

Servings: 8

Ingredients

2 Tbsp butter
2 tsp olive oil
2 lb. ground beef
2/3 green bell pepper, minced
1 large yellow onion, minced
6 cloves garlic, minced
2 Tbsp tomato paste
1 1/3 cup ketchup
2/3 cup water
2 Tbsp brown sugar (or less, if you prefer)
2 tsp yellow mustard
1/2 tsp chili powder
1 tsp Worcestershire sauce
1 tsp kosher salt
1/2 tsp red pepper flakes (optional)
1/2 tsp black pepper
dash or two of hot sauce (optional)

Steps

Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.

Notes

I served mine over cooked cabbage 
Sloppy Joe meat mixture can be frozen! 
Cool the mixture completely, then add to freezer containers and freeze for up to 4 months. 
Thaw overnight in the refrigerator and reheat before serving. 

Sunday Chat: A Sure Fire Way For You...And Others To Feel Better!

I can do all things through Christ who strengthens me. 

Philippians 4:13

Give thanks in all circumstances; 

 for this is the will of God in Christ Jesus for you. 

1 Thessalonians 5:18

If you help the poor, 

you are lending to the Lord and he will repay you! 

 Proverbs 19:17

Give, and you will receive. 

 Your gift will return to you in full- pressed down, 

shaken together to make room for more, 

 running over, and poured into your lap. 

 The amount you give will determine the amount you get back.” 

 Luke 6:38

Elle's AMAZING Tuna Salad

WOW! I can't believe the amazing flavors that come from this combination. The contrasting textures and flavores are incredible! This is the kind of recipe that has me drooling about the next time that I will make it - yum!

Elle's AMAZING Tuna Salad

1 can tuna or 1/2 can salmon

5 or 6 slices of long English cucumber, diced

1 avocado, diced

2 to 4 tsp mayonnaise (add a bit at a time, depending on how 'moist' you want it)

1/2 tsp to 3 Tbsp siracha (depending on desired spice level)

2 Tbsp green onion finely chopped for garnish

1 tsp black sesame seeds for garnish OR the best is Everything But The Bagel Seasoning on top YUM!

Mix all ingredients together and serve either on lettuce leaves, rice cakes, in a sandwich or on a bun or  on crackers. This has so much flavor. Your mouth will thank me!

Air Fryer Honey Mustard Chicken

Ever since buying my Instant Pot, I have forgotten how much I love my air fryer. Particularly doing chicken in the air fryer. It is DELICIOUS and perfectly cooked. I highly recommend a thermometer to ensure it is done. I bought this inexpensive thermometer and it works great.

Air Fryer Honey Mustard Chicken

Ingredients

2 tablespoons butter2 tablespoons butter
¼ cup honey¼ cup honey
¼ cup dijon mustard¼ cup dijon mustard
1 tablespoon olive oil1 tablespoon olive oil
2 teaspoons fresh lemon juice2 teaspoons fresh lemon juice
salt and pepper to tastesalt and pepper to taste
4 boneless skinless chicken breasts4 boneless skinless chicken breasts

Steps

Pound down the chicken for a more even thickness, about 1 inch thick.Pound down the chicken for a more even thickness, about 1 inch thick.
Melt butter in the microwave or on the stovetop. Stir in the honey, Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste. Transfer about half of the honey mustard mixture to a separate bowl for later.Melt butter in the microwave or on the stovetop. Stir in the honey, Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste. Transfer about half of the honey mustard mixture to a separate bowl for later.
Put greased foil in bottom of airfryer or use a greased dish.Put greased foil in bottom of airfryer or use a greased dish.
Brush both sides of the chicken with honey mustard glaze and then place it inside a lightly sprayed air fryer basket.Brush both sides of the chicken with honey mustard glaze and then place it inside a lightly sprayed air fryer basket.
Bake at 380°F/193°C for 11-12 minutes, flipping at the halfway point.Bake at 380°F/193°C for 11 to 12 minutes, flipping at the halfway point.
Pull the chicken out once it reaches about 160°F/71°C and tent it in tinfoil to finish cooking and reach an internal temp of 165°F/74°C.Pull the chicken out once it reaches about 160°F/71°C and tent it in tinfoil to finish cooking and reach an internal temp of 165°F/74°C.
Top with remaining UNCOOKED glaze, do NOT heat it as there is more flavor - enjoy!

Instant Pot Spicy Peanut Chicken

I find that recipes like this are so easy in the Instant Pot. I cook up my rice ahead of time and reheat it by pouring boiling water over it a sieve over the sink. That means you just have to saute the chicken, add the rest of ingredients and, voila, 5 minutes in the Instant Pot and you have dinner. So fast and delicious!

Instant Pot Spicy Peanut Chicken

Ingredients

PEANUT CHICKEN:subheading: FOR PEANUT CHICKEN:
2 teaspoons oil2 teaspoons oil
2 cloves garlic minced2 cloves garlic minced
1 ” fresh ginger minced or 1 tap powder1 ” fresh ginger minced or 1 tap powder
2 green onions sliced2 green onions sliced
1 ½ lbs boneless skinless chicken breast diced into 1-1/2” pieces1 ½ lbs boneless skinless chicken breast diced into 1-½” pieces
2 teaspoon garlic chili paste or 3 tsp siracha2 teaspoon garlic chili paste or 3 tsp siracha
1/2 cup coconut milk½ cup coconut milk
3 tablespoons soy sauce3 tablespoons soy sauce
2 tablespoons honey2 tablespoons honey
2 tablespoons fresh lime juice2 tablespoons fresh lime juice
Snow peas, cut in half and add at endSnow peas
1/3 cup creamy peanut butter⅓ cup creamy peanut butter
Salt and Pepper to tasteSalt and Pepper to taste
FOR SERVING:subheading: FOR SERVING:
RiceRice
CilantroCilantro
Chopped PeanutsChopped Peanuts
Bean sproutsBean sprouts

Steps

Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add the garlic, ginger and green onions and cook while stirring, until fragrant, about 1 minute. Add the chicken and cook until the outside is no longer pink, about 3 minutes.Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add the garlic, ginger and green onions and cook while stirring, until fragrant, about 1 minute. Add the chicken and cook until the outside is no longer pink, about 3 minutes.
Shut off the saute function.Shut off the saute function.
Add in the chili paste, coconut milk, soy sauce, honey and fresh lime juice and stir to combine.Add in the chili paste, coconut milk, soy sauce, honey and fresh lime juice and stir to combine.
Place the peanut butter on top of the chicken and do not stir.Place the peanut butter on top of the chicken and do not stir.
Cook on manual high pressure for 5 minutes. Once finished, move the steam release valve to quickly release the steam pressure. When the floating valve drops, remove the lid.Cook on manual high pressure for 5 minutes. Once finished, move the steam release valve to quickly release the steam pressure. When the floating valve drops, remove the lid.
Stir the peanut butter into the chicken. Taste and adjust the seasoning.Stir the peanut butter into the chicken. Taste and adjust the seasoning.
Serve over rice or rice noodles with cilantro and chopped peanuts

Blackened Chicken With Avocado Crema Sauce

Rather than drizzle the chicken, we ended up smothering our chicken in the cream sauce as it was SO good! I always use a thermometer to check my chicken temperature and it comes out amazing! Love chicken done in the air fryer.

Blackened Chicken with Avocado Cream Sauce Recipe In The Air Fryer

1 ½ pounds boneless skinless chicken breasts 1 to 1 1/2 inches thick1 ½ pounds boneless skinless chicken breasts 1 to 1 ½ inches thick
1 teaspoon paprika1 teaspoon paprika
1 teaspoon cumin1 teaspoon cumin
1 teaspoon onion powder1 teaspoon onion powder
1 teaspoon pepper1 teaspoon pepper
½ teaspoon salt½ teaspoon salt
Pinch cayenne pepper add up to 1/2 teaspoon for more heatPinch cayenne pepper add up to ½ teaspoon for more heat
1 teaspoon cooking oil I use coconut oil1 teaspoon cooking oil I use coconut oil
Avocado Crema SauceAvocado Crema Sauce
1 avocado chopped1 avocado chopped
⅓ cup plain Greek yogurt⅓ cup plain Greek yogurt
1 tablespoon lemon juice1 tablespoon lemon juice
½ teaspoon garlic powder½ teaspoon garlic powder
⅛ teaspoon salt⅛ teaspoon salt
⅛ teaspoon pepper⅛ teaspoon pepper
Steps
Add paprika, cumin, onion powder, pepper, salt, and cayenne to a gallon resealable bag and shake to combine. Then add the chicken breasts to the bag with the spices and shake to coat chicken evenly.Add paprika, cumin, onion powder, pepper, salt, and cayenne to a gallon resealable bag and shake to combine. Then add the chicken breasts to the bag with the spices and shake to coat chicken evenly.
In air fryer, lightly spray basket with coconut, olive or avocado oil.In air fryer, lightly spray basket with coconut, olive or avocado oil.
Bake at 360˚F/180°C for 8-10 minutes, or until center of chicken reads 158˚F/70°C then let it rest in foil for 5 minutes to finish cooking throughBake at 360°F/180°C for 8 to 10 minutes, or until center of chicken reads 158°F/70°C then let it rest in foil for 5 minutes to finish cooking through
Meanwhile, add avocado, Greek yogurt, lemon juice, garlic powder, salt, and pepper to a blender or food processor and blend until smooth.Meanwhile, add avocado, Greek yogurt, lemon juice, garlic powder, salt, and pepper to a blender or food processor and blend until smooth.
Serve chicken with avocado sauce. Garnish with sliced green onions, if desired.

Sunday Chat - Silence

 It is better to live in a corner of the housetop 

than in a house shared with a quarrelsome wife. 

Proverbs 21:9 

 

but let your adorning be the hidden person 

of the heart with the imperishable beauty 

of a gentle and quiet spirit, 

which in God's sight is very precious. 

1 Peter 3:4 

 

Let a woman learn quietly with all submissiveness. 

1 Timothy 2:11 

 

Whoever restrains his words has knowledge, 

and he who has a cool spirit 

is a man of understanding. 

Even a fool who keeps silent is considered wise; 

when he closes his lips, he is deemed intelligent. 

Proverbs 17:27-28 

 

The Lord will fight for you, 

and you have only to be silent.” 

Exodus 14:14 

If one gives an answer before he hears, 

it is his folly and shame. 

Proverbs 18:13 

The Lord is my shepherd; I shall not want. 

Psalm 23:1 

and to aspire to live quietly, 

and to mind your own affairs, 

and to work with your hands, as we instructed you,  

1 Thessalonians 4:11 

You keep him in perfect peace 

    whose mind is stayed on you, 

    because he trusts in you. 

Isaiah 26:3 

Know this, my beloved brothers: 

let every person be quick to hear, 

slow to speak, slow to anger; 

James 1:19 

but in your hearts honor Christ the Lord as holy, 

always being prepared to make a defense 

to anyone who asks you for a reason 

for the hope that is in you; 

yet do it with gentleness and respect, 

1 Peter 3:15 

And the disciples were filled 

with joy and with the Holy Spirit. 

Acts 13:52 

For God alone my soul waits in silence; 

    from him comes my salvation. 

Psalm 62:1 

It stood still, 

    but I could not discern its appearance. 

A form was before my eyes; 

    there was silence, then I heard a voice: 

Job 4:16 

“Be still, and know that I am God. 

    I will be exalted among the nations, 

    I will be exalted in the earth!” 

Psalm 46:10 

 Come to me, all who labor and are heavy laden, 

and I will give you rest.

Take my yoke upon you, 

and learn from me, 

for I am gentle and lowly in heart, 

and you will find rest for your souls. 

For my yoke is easy, and my burden is light.” 

Matthew 11:28-30 

 

He makes me lie down in green pastures. 

He leads me beside still waters. 

Psalm 23:2 

But the Lord is in his holy temple; 

    let all the earth keep silence before him.” 

Habakkuk 2:20 

“Be still, and know that I am God. 

    I will be exalted among the nations, 

    I will be exalted in the earth!” 

Psalm 46:10 

Elle's Easy Caesar Salad - No Egg (Mayo Instead)

Since this recipe is made with mayo (vs fresh egg) it lasts longer in the fridge. Also, it is super simple as you combine all the ingredients with a fork

DRESSING:subheading: DRESSING:
1/2 cup mayonnaise½ cup mayonnaise
1/4 cup sour cream


¼ cup sour cream
1 1/2 tsp anchovy paste1 ½ tsp anchovy paste
3 cloves garlic - , pressed with a garlic press, grated, or finely minced3 cloves garlic - , pressed with a garlic press, grated, or finely minced
1 1/2 Tbsp olive oil1 ½ Tbsp olive oil
2 - 3 Tbsp lemon juice2 to 3 Tbsp lemon juice
1 1/2 tsp Dijon mustard1 ½ tsp Dijon mustard
1/2 - 1 Tbsp Worcestershire sauce½ to 1 Tbsp Worcestershire sauce
1/4 - 1/2 tsp freshly ground black pepper - , depending on your tastes¼ to ½ tsp freshly ground black pepper - , depending on your tastes
1/4 cup finely shredded fresh parmesan cheese¼ cup finely shredded fresh parmesan cheese
Salt to tasteSalt to taste
Croutons or pork rindsCroutons or pork rinds
SALAD:subheading: SALAD:
1 large head Romaine lettuce - , chopped1 large head Romaine lettuce - , chopped
1/2 cup shredded or shaved Parmesan cheese½ cup shredded or shaved Parmesan cheese

Steps

DRESSING:subheading: DRESSING:
Mix mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic and stir. Whisk in sour cream and 1/4 cup Parmesan cheese. Place in airtight container in the refrigerator until serving.