This one takes about 45 min since you have to brown the chicken and sausage.
1 lb hot italian sausage, removed from casing
1 lb chicken breasts
1 onion, chopped
2 green peppers, chopped
4 cloves garlic, minced
1/2 c white wine
28 oz tomatoes, chopped
1 1/4 c chicken broth
1 c and 2 tbsp brown basmati rice
1 bag frozen artichoke hearts, defrosted
2 tsp smoked paprika
2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Place cooker in sauté mode and cook sausage until browned, breaking up with a wooden spoon . Remove and set aside. Add chicken and brown on both side, place with the sausage. Add the onion, peppers and garlic and cook until soft. Pour in the wine and deglaze until reduced almost all the way.
Stir in the remaining ingredients and the chicken and sausage.
Lock the lid and cook on high pressure (9-11 psi) and cook on high for 15 minutes.
Stir before serving.
Serves 6 – 8.
Sometimes the best laid plans can go awry, and you just have to roll with it. I planned on making taquitos tonight, but my corn tortillas did like the idea of being rolled up, so we ended up with taco casserole – which was delicious!
1 zucchini, grated
1 lb beef
3 TBSP chili powder
2 tsp onion powder
1 tsp cumin
1/2 tsp salt
6 corn tortillas
3/4 c shredded cheese
Sliced black olives
Preheat oven to 425. Spray a small casserole pan the is large enough to hold two tortillas side by side.
In a large skillet cook zucchini, beef and seasonings until need cooked through about 7 minutes over medium heat.
Lay two tortillas in the bottom of your casserole dish, top with 1/3 the beef, cheese and a few olives, repeat. Top the dish with two tortillas, sprinkled with cheese and olives and bake for 20 – 25 minutes until the top layer is crispy and the cheese is melted.
Remove and cut into 4 servings.
This recipe was inspired by Food & Wine magazine. It is a classical Provençal casserole, the flavors are out of this world!!
2 bunches of Swiss chard, stemmed
2 TBSP olive oil
2 large onions, thinly sliced
4 thyme sprigs
1 c dry white wine
1 1/2 – 2 c chicken stock
8 oz loaf of day-old peasant bread, sliced 1/2 inch thick
2 lbs tomatoes, sliced 1/2 inch thick
9 oz Gruyère cheese, shredded
3 TBSP butter, melted
In a 12 inch skillet, heat olive oil over medium heat, add onions and thyme and cook over low heat, covered for 15 minutes until softened. Salt and pepper. Add chard and wine and simmer over medium high heat, until chard is wilted and wine is reduced to 1/4 c.
Preheat oven to 400.
Butter a 12 x 12 pan. Layer bread, tomatoes, chard onion mixture, cheese and repeat. Pour liquid from skillet over the dish and then chicken stock. Push down the mixture and dot with butter.
Cover with foil and bake one hour. Remove foil and broil for 5 minutes until the cheese is brown.
Let rest 10 minutes and serve.
Serves 4 – 6.