Instant Pot – Cheesy Green Pepper Sun Dried-Tomato Strata

Instant Pot - Cheesy Green Pepper Sun Dried-Tomato Strata

This custardy, bready, cheesy breakfast strata is going to be on your – My Favorite Breakfasts – list. So what is a strata, you ask.

A strata is a crustless quiche that incorporates bread with eggs and other ingredients.

Typically they would be breakfast staples. Though you could prepare a strata with dinner staples. Such as diced ham and green beans.

Making a strata is the ultimate easy, dish breakfast.

The Strata dish was popularized in the 1980’s with the publishing of Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.

The first known recipe for a cheese strata, dates back to 1902 and contained bread, white sauce and cheese.

Is A Strata The Same As Pudding

A strata is similar to bread pudding, but it generally has a higher egg to liquid ratio than a pudding.

Also pudding is usually a dessert, were as strata is a traditional breakfast or brunch dish.

Both a pudding and a strata incorporate both bread, eggs and cream or milk but at different ratios. A pudding adds fruit (dried or fresh), nuts, and chocolate among others.

But a strata adds herbs, salt, black pepper, vegetables and meats.

The notable difference is a strata is layered, were as a pudding is added to the baking dish with the ingredients mix together.

Bottom line, a bread pudding is sweet, whereas a strata is savory.


Give These Deliciously Yummy Bread Puddings A Try


Cheesy Green Pepper Sun Dried-Tomato Strata

Instant Pot - Cheesy Green Pepper Sun Dried Tomato Strata

8 large eggs

1/2 cup heavy cream

4 cups dry cubed bread (sourdough recommended)

1 cup yellow onion, chopped

1/2 cup green bell pepper, diced

2 tbsp sundried tomatoes

1/4 cup dried Parmesan cheese

1 tbsp dried parsley

1 tsp sea salt

1/2 tsp ground black pepper

1 cup water

Cube bread and place in a large bowl. Set aside. Whisk eggs with cream in a medium bowl, set aside.

Prepare vegetables and add to a medium bowl with cheese, dried parsley, salt and pepper. Set aside.

Coat the bottom and sides of a 7.5×3 inch Bundt pan, with cooking spray or butter.

Add cheese, vegetable mix, and spices to cubed bread and mix in. Add mixture to prepared Bundt pan. Next add eggs and cream mixture.

Press down on the bread to submerge it beneath the egg mixture, and stir gently to disperse the ingredients. Cover the Bundt with aluminum foil.

Next, add 1 cup of water in the invert of the Instant Pot and place the trivet into the pot.

Use a foil sling (if needed) to place the dish on top of the trivet. Cover the Instant Pot with the lid and ensure the vent is in the “Sealed” position.

Pressure Cook on High for 20 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.

Typically this dish is served as a brunch dish, but can also be platted and topped with a dollop of sour cream at breakfast.

Cheesy Green Pepper Sun Dried-Tomato Strata topped with sour cream

Find more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


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Blackberry Sage Pork Chops

If you think blackberries are only for dessert, think again.

A deliciously yummy blackberry pan sauce can turn typically cooked pork chops into restaurant quality chops that will surely please your family and friends.

Juicy Cut Of Blackberry Sage Pork Chops

Pork chops with a sage and blackberry pan sauce is surly to be the next trending recipe to be loved by all.


Do You Love Sage? – Then You Love Cooking Plating & Forking This Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta


Blackberry Sage Pork Chops

2 bone-in pork loin rib chops *see cook’s note

pinch of salt and pepper

1 tablespoon olive oil

1/2 cup blackberry jam or preserves

1 tablespoon butter

2 tablespoons balsamic vinegar

1 tablespoon water

1/2 teaspoon dried sage

1/8 teaspoon salt


Cook’s Notes

If you’re using thick cut pork chops, they will likely not be cooked through after browning in the skillet.

When returning them to the skillet after making the sauce, let them simmer a few minutes longer in the sauce until cooked through.

Try This Dish Made With Sage – German Style Bacon Sage & Yellow Potato Hash


Remove chops from refrigerator and packaging. Let them warm on the countertop for about 10 minutes. Pat dry with a paper towel, season both sides of chops with salt and pepper to taste.

Heat olive oil in a cast iron skillet over medium heat. Once the oil is hot (but not smoking) add the chops. Cook each side 3-4 minutes or until browned on each side. Remove skillet from heat and transfer chops to a clean plate.

Do not return skillet to burner, allow it to cool for a few minutes. When cooled, return skillet to burner on low.

Add blackberry jam, butter, balsamic vinegar, water, and sage to skillet. Whisk together until the jam and the browned bits on the bottom of the skillet have dissolved into the sauce.

Turn the heat up to medium and let the sauce come to a simmer and thickens enough to coat the back of a spoon (5 minutes). Turn the heat off, taste the sauce, and add the 1/8 teaspoon of salt (if needed).

Return the chops with any juices that have accumulated on the plate to the sauce.

Coat each side of chops in the sauce and let them warm through in the simmering sauce.

Plate and serve chops with blackberry sauce.

More recipes using that deliciously yummy blackberry.


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Italian Style Chicken Broccoli Mac & Cheese

This Mac and Cheese recipe is made with deliciously yummy Italian cheese sauce.

It was kicked up a notch by adding fresh broccoli florets and juicy cooked breaded chicken breast.

A complete meal with cheesy pasta, favorite Italian flavors and tender bites of chicken and broccoli.

Because cheese contains differing amounts of moisture, add the milk to desired consistency. The amount milk used in a cheese sauce can change each time when a different cheese combination is used.


Read More About The Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Italian Style Chicken Broccoli Mac & Cheese

2 chicken breast, cut in half vertically

1 1/2 cups broccoli florets, chopped

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

8 ounces gluten-free Penne Rigate pasta

1⁄4 cup butter

1/4 cup all purpose flour

1⁄2 teaspoon Himalayan salt

1/8 teaspoon black pepper

2 cups milk, warmed

1 – 8 ounce package Italian cheese

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Melt 2-3 tablespoons of butter in a large skillet over medium heat.

Dip each chicken piece into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated chicken in the skillet, and cook 7-8 minutes each side. Remove chicken from heat and set aside.

Cook macaroni according to package directions.

Chop broccoli florets and set aside.

Do not empty hot water from pot. Remove cooked macaroni with a slotted spoon and rinse pasta under cold water in a colander.

Return pot to burner and add chopped broccoli florets to hot water. Return water to a boil and cook broccoli for 4-5 minutes or until fork tender, but not mushy.

In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.


Cook’s Notes – What Is A Roux

A roux is a 17th century culinary French invention. It is a smooth paste, made from flour and fat. The ratios typically call for equal parts of each.

A roux is added to sauces, soups or gravy’s to make them thick, smooth and rich.


Cook and stir until bubbly.

Add chicken and broccoli florets to roux and mix in. Next add cheese a small amount at a time until fully melted.

Place heat proof skillet or baking dish with Mac & cheese mixture under broiler, about 6-8 inches from heating element.

Let top of mixture brown a little. Watch very closely so it doesn’t burn.

Remove from broiler. Let cool about 5 minutes. Plate and serve with a dinner salad.


Read More About Cooking With Broccoli


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Italian Breaded Style Boneless Pork Chops

Italian Breaded Pork Chops

Pork loin filets are pork chops with the bone removed. It has lean meat, and a small amount of connective tissue or fat.

With the lack of fat present in pork loin fillets means that these chops are less flavorful than their bone-in counterparts, such as the rib chop.

Pork Loan FilletsPork Chops With Bone Removed

Pork loin fillets are great for grilling, broiling, or sear-roasting.

Because of the little flavor this meat contains, it is best to marinate the meat before grilling or broiling and to bread the meat when pan searing and roasting them.


Read Pork – That’s What’s For Breakfast Lunch And Dinner and make the deliciously yummy recipes


Italian Breaded Style Boneless Pork Chops

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4 pork chops, without the bone

Preheat oven to 325 degrees.

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees.

In a small sauce pan over medium heat, melt 1/4 cup butter. When butter is melted and warmed, add reserved garlic and sauté for 2-3 minutes. Spoon over plated pork chops.

Italian Breaded Pork Chops

Plated and served topped with garlic butter sauce.

Serve your breaded pork chops with these side dishes:


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Parmesan Scalloped Potatoes

Parmesan Scalloped Potatoes

In modern times potatoes have grown in popularity due to their versatility and ability to be used for many different dishes of food. And Parmesan Scolloped Potatoes is one of those fishes.

Parmesan scalloped potatoes are the ultimate side dish.

This is a potato dish that is tender, creamy and so delicious. The parmesan cheese and garlic adds such an amazing flavor.

What Are Scalloped Potatoes?

Scalloped potatoes are similar to “potato gratin,” as they contain layers of thinly sliced potatoes (1/8th inch thick) baked in a creamy sauce until golden and bubbly.

There is one difference though, cheese. Scalloped potatoes are extra indulgent because of the addition of cheese.

Cheeses used can include: Parmesan, white cheddar, goat cheese, Gouda or just about any cheese that easily melts. The most popular cheese used is orange cheddar.

The key to mastering this recipe: choosing the right potato.

The Best Potatoes For Making Scalloped Potatoes

A starchy potato is best for scalloped potatoes because it will help thicken the sauce and bake up nice and tender.

These potatoes include: Yukon Gold (yellow potato) or a Russet (white potato). And the red potato? No good.

The red skinned potato is less starchy and likely too firm even after baking.

Red-skinned potatoes are the best for roasting, fried, or boil. Red potatoes make a great potato salad, like this Mediterranean Potato Salad.

This classic scalloped potato dish is a creamy crowd-pleaser. So be a culinary hero and make your family a side dish of Parmesan Scolloped Potatoes tonight for dinner.

Parmesan Scalloped Potatoes

¼ cup butter

1 large onion diced

2 cloves garlic minced

¼ cup flour

1/2 cup Parmesan cheese

2 cups milk

1 cup chicken broth

½ teaspoon salt

¼ teaspoon pepper

3 pounds yellow potatoes sliced about ⅛” thick

salt and pepper to taste

Preheat oven to 350˚F.

To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. 

Reduce heat to low. Combine milk, cheese and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.

Parmesan Scolloped Potatoes

Grease a 9″x13″ baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 

Repeat layers ending with cream sauce. Cover and bake for 45 minutes.

Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.

Allow to rest for 15 minutes before serving.

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Banana Walnut Cream Cheese Frosting

Cream Cheese was invented in the U.S. in the 1870s by a New York dairyman named William Lawrence.

Cream cheese frosting became popular in the 1960s, due to increasing availability of packaged cream cheese in supermarkets.

The frosting is a traditional choice for red velvet cakes, carrot cakes, spice cakes, and banana cakes.

Frostings have existed for well over 350 years with the first documentation occurring in 1655, and included sugar, eggs and rose water (Source: Rise Bake Shoppe).

Can Cream Cheese Frosting Be Left Out At Room Temperature

Banana Walnut Cream Cheese Frosting

Cream cheese frosting can sit at a cool room temperature in a bowl or spread on a baked good for up to 8 hours before it should be refrigerated.

The frosting after being made can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.

Are Confectioners’ Sugar & Powdered Sugar The Same

This is important to know when making a choice between these two refined sugar products to make a cream cheese frosting.

The terms in the culinary world are often used interchangeably, but technically these two types of processed sugars are different.

Powdered sugar is simply granulated sugar that has been ground to a very fine powder.

Where as, confectioners’ sugar also called icing sugar, is powdered sugar with starch added, to prevent it from caking as it sits or is being stored.

Confectioners’ sugar contains a starch and depending on the brand you purchase, the starch could be corn, potato or tapioca starch.

By adding the starch this helps keep the confectioners’ sugar from melting into cakes, cookies, and other sweets when sprinkled on after baking.

The starch also helps to absorb moisture, prevent clumping, and improve flow.

Because of anticaking agents, confectioners’ sugar is not a good substitute for granulated sugar.

Also, the frosting holds its shape better at room temperature with confectioner’s sugar than with powdered sugar.


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Banana Walnut Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 stick (4 tbsps.) butter, unsalted, room temperature

2 teaspoons coconut, finely shredded

3 tablespoons walnuts, finely chopped

1/2 medium banana, not over ripe, mashed

1 teaspoon vanilla extract

1 1/2 cups confectioners’ sugar

In a large mixing bowl, add cream cheese and butter. Mix by hand or with a hand held electric mixer.

When we’ll combined, add the coconut, walnuts, mashed banana, vanilla and mix in.

Next mix half of the confectioners’ sugar until combined. Then add the other half and mix in well.

After your baked good has cooled, spread cream cheese frosting evenly over cake, cupcakes or cookies.


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Oven Roasted St. Louis Style Pork Ribs

Oven Roasted St. Louis Style Pork Tibs

Oven-baked ribs can be made any time of the year and turn out tender and deliciously yummy every time.

Taken from the belly side of the hog, St. Louis-style spare ribs are bigger and meatier than baby back ribs (taken from the upper loin section of the pig, near the spine) with a uniform shape that makes them easy to handle and brown.

Due to the marbling of fat in the ribs, you should cook them slowly using low, indirect heat, such as covered in the oven or braised.

However, you can cook them fairly quickly on the grill, as long as you let them soak in a dry rub or marinade first.


If You Eat A Lot Of Poultry – Then You Need To Know About The Healthy Ways To Cook Chicken With Marinades


Are St. Louis Ribs The Same As Spare Ribs?

St. Louis ribs start off as spare ribs. The spare ribs ends, called rib tips, are trimmed off (sternum and cartilage are also removed).

The narrow, pointed end of the ribs are also cut off to produce a roughly rectangular shape.

Top To Bottom: Spare Ribs – St. Louis Style Ribs

From the underside of the spare ribs, the flap of meat called the rib skirt is also cut away.

Once they are a rectangular shape and more uniform in appearance, they are easier to cook and eat.

Oven Roasted St. Louis Style Pork Ribs

2-3 pounds rack St. Louis Style Pork Ribs

1 cup of barbecue sauce (homemade or store-bought)


Find Here A Recipe For A Homemade Honey Barbecue Sauce


1/2 tablespoon salt

1 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon dried oregano

1/2 tablespoon garlic powder

1/2 tablespoon brown sugar

1/4 teaspoon cayenne pepper

Prepare and Clean The Ribs

You will need to remove the thin membrane from the underside of the pork ribs.

This is called the silver skin, and you need to remove it to get all the flavors into the meat.

Use a paper towel to grab and pull the silver skin off as you slice through it with a knife.

After that, wash the ribs with cold water and then pat them dry with paper towels.

What Is The Silverskin

Silverskin or the peritoneum is a thin membrane of connective tissue covering and holding ribs together.

Removing the silverskin before roasting, grilling or smoking ribs is vital because this membrane prevents rubs or brines from penetrating the meat.

The membrane does not soften when cooked. If you leave the membrane on the ribs, it would be like chewing on rubber.

Season The Ribs

In a medium-sized bowl, mix the salt, paprika, garlic powder, pepper, cayenne pepper, dried oregano, and brown sugar.

Mix them well together until all the ingredients are combined.

Place the ribs on a baking pan and then rub the ribs with the mixture. 

Use your hands to get the rub all over the ribs and massage it a little bit to get the flavors into the meat.

Cover the seasoned ribs and place them in the refrigerator to absorb the rub for at least 15 minutes.

Roasting The Ribs

Preheat the oven to 350 degrees.

Place the oven rack in the middle and then wrap the ribs with aluminum foil and place them on a baking sheet and slide it into the oven.

Let cook for 1 1/2 to 2 hours until the pork ribs become tender but not too dry.

Take them out of the oven and remove the aluminum foil.

Baste them with the barbecue sauce by brushing them with a thin layer of the sauce.

Place them back in the oven and allow them to cook for another 20 minutes.

Use a meat thermometer to measure the internal temperature of the ribs, when done they should be 190 degrees. *See Cook’s Notes Below

Let them rest for 5 minutes before slicing and serving.

Serve your St. Louis style ribs with these classic sides:

Try these delicious pork dishes.


Cook’s Notes

Pork is considered – Safe to Eat – after it reaches a minimum internal temperature of 145F.

However, just because the meat is Safe to Eat does not always mean that the ribs are done and ready to eat.

In fact, in most cases pork ribs need to be cooked way past the Safe to Eat temperature to become tender.

It is suggested that you should not rely totally upon internal temperatures when cooking ribs. In addition to temperature you should be checking for:

  • Meat to pull away from the bone.
  • Thermometer should easily slide through the meat.
  • Pick up the ribs with tongs to see how easily they bend.

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Teriyaki Bacon Wrapped Green Beans

Teriyaki Bacon Wrapped Green Beans

Make easy Teriyaki bacon wrapped green beans for an appetizer or delicious side dish.

These bacon bundles are something your family and friends will love and the kids can’t help but gobble them up.

Teriyaki Bacon-wrapped green beans are brushed with a thick teriyaki sauce including garlic and brown sugar.

Teriyaki Bacon Wrapped Green Beans

1/2 pound green beans, fresh, ends cut and snapped

6 bacon strips, cut in half

3/4 cup teriyaki sauce

3 tablespoons brown sugar, packed

1 tablespoon sesame seeds, for garnishing

Preheat oven to 350 degrees

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3 green beans in bacon. Continue to roll beans until finished. Should have 12 bundles.

Teriyaki Bacon Wrapped Green Beans

Heat a small saucepan over medium heat. Add teriyaki sauce, brown sugar and stir together until mixed well.

Bring to a light boil and remove from heat. Spoon sauce over bacon wrapped beans.

Teriyaki Bacon Wrapped Green Beans

Place baking pan in preheated oven 30 minutes or until bacon is done.

Teriyaki Bacon Wrapped Green Beans

Plate as a side dish or an appetizer served with extra sauce and sesame seeds.


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Southern Pecan Pie

Southern Pecan Pie

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a after dinner dessert.

It’s a make ahead of time pie since it will need at least 4 hours to cool before serving.

When ready to slice into, serve the pie plated with a dollop of freshly whipped cream or a scoop of real vanilla ice cream for you and your family and friends to indulge in.

This pie is popularly served at holiday meals in the United States and is considered a specialty dessert in the Southern states in the U.S.

Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses.

Southern Pecan Pie

1 single crust pie dough – your own recipe of store bought

6 tablespoons butter, unsalted, cut into 1-inch pieces

1 cup packed dark brown sugar

1/2 teaspoon salt

3 large eggs

3/4 cup light corn syrup *see Cooks Notes

1 tablespoon real vanilla extract

2 cups pecans, toasted and chopped fine


Cook’s Notes

If you don’t have any light corn syrup, you can substitute it for 1 cup sugar mixed with 1/4 cup warm water. Then measure out 3/4 cup as you would if you had corn syrup.


Roll dough into a 12-inch circle on a floured countertop. Roll dough loosely around rolling pin and gently unroll it onto a 9-inch pie plate.

Ease dough into pie plate by gently lifting edge of dough with your hand while pressing into bottom of pie plate with your other hand.

Trim overhanging dough. Press edges around pie plate with a fork. Wrap pie plate in plastic wrap and put in fridge until dough is firm about 30 minutes. After removing from fridge, prick holes over bottom and sides with a fork.

Adjust oven rack to lowest position and heat oven to 425 degrees.

Lime pie shell with parchment paper and fill with pie weights or beans. Place in oven and bake for 10-12 minutes. Remove from oven. Place on a cooling rack. Remove weights (beans) and paper. Note: pie crust must be warm when adding filling.

While crust is baking, melt butter in a heatproof bowl set over a saucepan filled with 1-2 inches of barley simmering water. Make sure that the water doesn’t touch bottom of bowl. Do not worry about condensation.

Off heat, stir in sugar and salt until butter is absorbed. Next, whisk in eggs, then corn syrup and vanilla, until smooth.

Return bowl to saucepan and stir until mixture is shiny, hot to the touch, and registers 130 degrees. Off heat, stir in toasted chopped pecans.

Place nuts in an empty skillet and turn heat on to medium. Toast nuts, stirring occasionally, until fragrant and lightly browned, 2-5 minutes. Toast 1 cup at a time. Or toast both cups in a 350 degree oven on a cookie sheet for 5-10 minutes or until lightly browned and fragrant. Let nuts cool before chopping.

As soon as the pie crust comes out of the oven, adjust rack to lower middle position and reduce oven temperature to 275 degrees. With pie still on cookie sheet, pour pecan mixture into warm crust.

Bake until filling looks set but yields like gelatin when gently pressed with back of spoon, 50 minutes to 1 hour. Rotate pie half way through baking.

Remove from oven and let pie cool completely on a cooling rack, for about 4 hours before serving.

Note that it is important to remove pie when it is just set (50 minutes to 1 hour) but soft in the middle. This prevents over baking and filling will continue to set while cooling.

Give these pie recipes a try – there deliciously yummy as well.


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Curried Chicken With Coconut Rice & Lime Yogurt Sauce

Curried Chicken With Coconut Rice & Lime Yogurt Sauce

A classic chicken and rice casserole is always a favorite. Chicken breast is first marinated with garlic and the warming flavor of curry.

Next, the chicken is cooked in the rice keeping it from overcooking and adds deeper flavor to the coconut rice.

When the savory casserole is done, a robust of other accompanying flavors are added. Some green onions, crunchy toasted almonds and a lime yogurt sauce mixed with cilantro.

The toasted almonds add a crunchy contrast to the tender coconut rice.


There are at least 120,000 varieties of rice worldwide and with so many varieties, it lends itself to an endless number of recipes – Link here and learn What’s To Know About The Rice You Plate


Curried Chicken With Coconut Rice & Lime Yogurt Sauce

1 cup plain whole milk yogurt

2 tablespoons minced fresh cilantro, can substitute for mint

1 teaspoon grated lime zest

1 tablespoon lime juice

1 3/4 teaspoons Himalayan salt, divided

2 cups boiling water

1 1/3 cups long-grain white rice

3/4 cup canned coconut milk

2 tablespoons extra-virgin olive oil

1 tablespoon curry powder

2 garlic gloves, minced

1/4 teaspoon black pepper

1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin (about two chicken breasts)

1 1/2 cups frozen peas and carrots

1/3 cup sliced almonds, toasted

2 scallions, sliced thin

Adjust oven rack to middle position and heat oven to 450 degrees. Combine yogurt, cilantro, lime zest and juice, 1/4 teaspoon salt in bowl; cover and refrigerate until serving.

Lime Yogurt Sauce Mix With Cilantro

Combine boiling water, rice, coconut milk, and 1/2 teaspoon salt in 13×9-inch baking dish. Cover tightly with aluminum foil and bake until rice is nearly tender, 25 to 30 minutes.

Long Grain White Rice Cooked In Coconut Milk

While rice bakes, combine oil, curry powder, garlic, pepper, and remaining 1 tablespoon salt in large bowl and microwave until fragrant, about 30 seconds. Let mixture cool slightly, then stir in chicken.

Remove rice from oven, fluff gently with fork, and gently stir in chicken with peas and carrots. Re-cover tightly with foil and continue to bake until rice is tender and chicken is cooked through, 10-15 minutes.

Remove dish from oven, let cool 10 minutes, then fluff rice gently with fork.

Plate and drizzle with lime yogurt sauce and sprinkle with toasted almonds and green onions.

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