Lemon-Garlic Chicken Thighs

I used my instant pot to cook the chicken. I set it on high for 30 minutes. The chicken thighs were frozen. Cooking them this way, they were totally cooked through. So quick and easy! This method ensures perfectly juicy chicken! *

Lemon-Garlic Chicken

4 Chicken Thighs

4 teaspoons minced garlic

2 lemons, 1 zested and juiced, 1 juiced

Kosher salt

Freshly ground black pepper

1 teaspoon dark brown sugar

8 tablespoons (1 stick) butter, diced small **

1 cup chicken broth

Add chicken thighs to the instant pot. Combine the remaining ingredients and pour over chicken.

Lock the lid. Set the power to high and the timer to 30 minutes if frozen or 15 minutes if thawed. Turn on and let the pot naturally vent until the valve has dropped. Remove from the instant pot and arrange the chicken pieces in a single layer in a baking dish.

Turn the oven broiler on low. Broil the chicken until it’s deep golden brown and slightly charred in spots, 5 to 10 minutes. Add the liquid in the pot to a saucepan and add 2 teaspoons of cornstarch mixed with enough water to create a slurry. Whisk and bring to a boil. 

I served the chicken with mashed potatoes and used the sauce as gravy.

* If you don’t have an instant pot, cook the chicken at 400 F degrees 45 minutes or until the chicken thighs have an internal temperature of 165 F degrees and the skin is crispy.

** You can use a half stick of butter if you need to cut back on the fat, but I will use the same amount next time. It really helps keep the chicken juicy!

Potato Volcanos!

I bought a large (64 serving) container of dehydrated potato flakes or pearls as we call them. I divided them into serving portions, and vacuum sealed them. I was thinking of different ways to use them rather than just mashed potatoes. I came up with this and decided to call them volcanos instead of just cups. That way the kids would love to make and eat them! Even the big kids loved them! 

Potato Volcanos!

Potato Cups:

1 cup potato flakes

1 cup milk

1/2 cup water

1 tbsp butter

Sauce:
1 lb hamburger
1 onion, chopped
2 cloves garlic, minced

15 oz tomato sauce

1 tbsp Worcestershire sauce

1/4 tsp basil

Salt and Pepper to taste

Cheeses:

1 cup mozzarella

1 cup Colby Jack

Mix the ingredients for the potato cups and microwave for 2 minutes. Form into balls and place them on a parchment lined cookie sheet or silpat liner. Using a small cup or the end of a wooded spoon, make a well in the center of each potato ball. 

Cook the hamburger in a saucepan with onion and garlic. Drain and return to pan. Add the rest of the sauce ingredients and simmer for 5 minutes. Set aside.

Add mozzarella to each potato cup. (I didn't get a picture of that step, but you get it.) Top with sauce filling to the top and a little extra to mound it up. Carefully top each cup with Colby Jack. 

The cheese can ooze over,

that helps with the volcano effect! 

Cut open to show the inside!