Mediterranean Chicken – Instant Pot or Oven Roasted

This is a simple, yet exotic recipe that highlights so many fabulous flavors and textures. You will feel like a gourmet cook when you serve it. This recipe is great served with any vegetable or with grilled halloumi (greek goats milk cheese).

4 free range chicken breasts, bone in, skin on
Natural Salt and pepper
1 tablespoon coconut oil
4 tbsp Za’atar spice (add 1/4 cup olive oil if dry spice) *see below for the kind I used)
1/4 cup pine nuts
1/4 cup sun-dried tomatoes
1/2 onion, cut in chunks
1/2 cup kalamata olives, pitted
3 cloves garlic, minced
1/2 cup filtered water
1/2 cup chopped fresh parsley leaves
Olive oil for drizzling

Sprinkle chicken generously with salt and pepper. Heat oil on sautee function on the Instant Pot. Brown chicken, skin side down first until browned. Brown the other side. Remove chicken and set aside. Add onion and saute until translucent. Add garlic and saute for 1 more minute. Rub 1 tablespoon of za’atar over each breast being sure to get some underneath the skin. Add the chicken back into the pot and add the remaining ingredients except for parsley and olive oil. Set Instant Pot on Meat setting and cook for 12 minutes. Do a quick release when done and serve.

ROASTING METHOD:  Brown chicken in a cast iron dutch oven and add the rest of the ingredients and roast in a 425 degree oven until done.

This is the Za’atar I used for this recipe

Teriyaki Salmon

Simple and delicious.
1⁄4 Cup Olive Oil
1 Teaspoon Ground Ginger
1⁄4 Cup Fresh Lemon Juice 1⁄4 Teaspoon Garlic Powder
1⁄4 Cup Soy Sauce or Tamari
4 Wild Salmon Steaks
1 Teaspoon Mustard

TIP: This is a quicker version of the recipe above. It is great for a quick meal and for leftovers.

In a glass pan, combine the first 6 ingredients. Mix well. Set aside 1/4 cup for basting and refrigerate. Place the salmon into a glass dish and let marinate for 1 hour in the refrigerator. Drain and discard marinade. Place the salmon on a broiler pan or grill. Broil or grill for 4-5 minutes. Brush with reserved marinade. Turn and broil or grill for 5 more minutes or as desired.

Meatloaf

Here is another traditional favorite that everyone will love.

1 Pound Grass Fed Ground Beef
1 Small Yellow Onion, Chopped
1 Clove Garlic, Minced
1⁄2 Cup Flat Leaf Parsley, Finely Chopped
1 Large Cage Free Egg, Lightly Beaten
1 Cup Sprouted Grain Bread, Lightly Toasted and Processed into Crumbs
2⁄3 Cup Organic Tomato Paste, or Fruit Sweetened Ketchup (no sugar), Divided 1 Teaspoon Sea Salt
1⁄2 Teaspoon Pepper

Preheat oven to 375oF. In a medium bowl, combine chopped onion, garlic, parsley, egg, and 1⁄3 cup ketchup. Add breadcrumbs and beef. Season with salt and pepper. Mix until well combined. Place mixture in a 6 cup capacity loaf pan (8 x 4 inch) or simply shape into a loaf in a glass baking dish. Pat gently to make a rounded top. Do not pack. Bake meatloaf 50 minutes. Remove from oven; brush with remaining 1/3 cup tomato paste or ketchup. Return to the oven; Bake until an instant-read thermometer inserted into the center of the loaf reads 160oF, approximately 10 – 20 minutes. Cool meatloaf for 10 minutes in the pan before slicing.

Chicken Asparagus Marsala

Asparagus always give a dish an elegant flair. Here, it also adds beautiful color.

4 Free Range Chicken Breast Halves, Boned and Skinned
10 Ounces Asparagus Spears, Cut
2 Tablespoons Butter
1 Tablespoon Coconut or Grapeseed Oil
1⁄2 Pound Mushrooms
1⁄4 Cup Marsala Wine
1⁄2 Teaspoon Salt
1⁄4 Cup Water
1⁄8 Teaspoon Pepper
1 Tablespoon Parsley, Chopped Diagonally into Pieces

Pound the chicken pieces to 1⁄4-inch thickness. Melt the butter in a frying pan over medium-high temperature. Add chicken and cook, turning, for about 5 minutes or until the chicken is brown. Remove chicken and set aside. To the drippings remaining in the frying pan, add the asparagus and mushrooms and cook, stirring, for about 3 minutes. Return the chicken to the pan, add the marsala wine, water, salt, and pepper.
Bring the mixture to a boil for 2 minutes to reduce the liquid. Reduce heat, cover and simmer for about 3 minutes or until the chicken and vegetables are tender. Arrange the chicken on a serving platter. Spoon the vegetable sauce over the chicken. Sprinkle with chopped parsley and serve.

Caesar Dressing

This is a classic dressing usually paired with only chopped romaine lettuce. Simple and delicious.

1 cage free egg
1⁄2 Cup White Wine Vinegar
2 Tablespoons Lemon Juice
2 Cloves Garlic, Minced
1⁄2 Teaspoon Sea Salt
1⁄4 Teaspoon Pepper
3⁄4 Cup Olive Oil
1⁄3 Cup Freshly Grated Raw Parmesan Cheese
1-2 Sardine Fillets, Optional

In a blender add all ingredients except olive oil. Blend well. While the processor is running, slowly add the olive oil. Use immediately or refrigerate up to one week.

Chicken Cacciatore

This is a classic dish that is sure to be part of your regular menu rotations.

2 Pounds Chicken Pieces
1 Medium Onion, Sliced
1⁄2 Medium Green Pepper, Chopped
1⁄4 Cup Olive Oil
1 Garlic
1 Can Plum Tomatoes (16 Ounces)
1 Tbl Parsley, Chopped
1⁄2 Teaspoon Oregano, Crushed
1⁄4 Teaspoon Thyme
3⁄4 Teaspoon Salt
1⁄4 Teaspoon Pepper
1⁄4 Pound Mushroom, Sliced

TIP: You can modify this recipe by using skinless, boneless chicken breasts.

Heat oil in large skillet. Add chicken pieces, brown and set aside. Add onion, green pepper and garlic. Cook until onion is tender. Force Italian plum tomatoes through a strainer to remove seeds. Add tomato liquid, parsley, oregano, thyme, salt and pepper to skillet. Cook over low heat for 15 minutes;
stir occasionally. Add chicken; cover and cook over low heat 45 minutes. Stir occasionally. Add mushrooms. Cook uncovered 15 minutes or until sauce is desired consistency.