Chicken cooked in an
Instant Pot, with olives, tomatoes and green zucchini. Being that this dish has a quick prep and cook, we make it a lot. I am assuming you know how to use your Instant Pot and have skipped directions.
Ingredients:
1 lb Chicken thighs
1 Container cherry tomatoes
8 Pitted green olives
1 Cup
chicken broth
1 Tablespoon
dry basil leaves
1/2 Tablespoon Crushed red pepper
optional
green beans
Preparation:
Brown chicken (sauté) 4 minutes each side
While chicken browns, slice olives and tomatoes in half. Cut zucchini into 1/2 inch slices.
Remove chicken and set aside.
Add olives, tomatoes and zucchini and sauté for 2 or 3 minutes.
Add broth, scrape anything stuck to bottom. Add basil and red pepper. Add chicken and any juice back to pot.
Secure lid, Pressure cook for 14 minutes with valve closed and Keep Warm set to off.
If you like, cook up some couscous while the chicken cooks.
When chicken is done, carefully release pressure, open pot.
Gently stir and sauté for 4 minutes.
Serve over couscous.
The apple crisp is a quintessential fall martini. Great drink before a Thanksgiving feast
Ingredients:
2 parts GREY GOOSE® L’Orange Flavored Vodka
1 lemon wedge
1 tbs cinnamon sugar
1/4 small apple diced
1/2 part simple syrup
1/2 part Tuaca® Liqueur
3/4 parts fresh lemon juice
Instructions:
Rub the lemon wedge around rim of martini glass then roll into the cinnamonsugar. In a cocktail shaker, muddle together the diced apple and simple syrup.
Add ice and the remaining ingredients. Shake well until the outside of the
shaker is frosted and beaded with sweat. Strain into the prepared martini glass.
Step one: Don't use cheap booze.
Ingredients
3 ounces good rum
1 1⁄2 cups frozen mangoes, cubed
3 tablespoons fresh lime juice
1 ounce triple sec
2 ounces mango purée
ice cubes
Method
Mix in blender.
Serve in tall glass with straw.
