Tuesday, December 8, 2015

Meet our newest cook, Lindsay O'Connor!

Hello, my name is Lindsay. For as long as I can remember I have loved to cook. I grew up with parents that loved to cook ~ very different things. My mom was a vegetarian, while my dad was a carnivore. I learned early on how to love both types of food. For the most part, my parents cooked with whole-foods before it was popular as it was much cheaper. For a time we even had a garden. It has shaped the way that I cook today. I remember getting cases of fruit and canning it (now I freeze it!) Making Christmas cookies for days to give to friends and neighbors. A tradition that I keep going with my own children.

I spent my childhood in California and Montana and my early adult years in Germany, and Savannah GA. Now I am living in the Midwest. With my husband's job, we move fairly frequently and we pick up favorite meals from where we have lived and traveled. My cooking style is very eclectic. I love to travel and having spent time living abroad, it has shaped the way that I cook. I love being able to create a meal that is more than food ~ I love that it can transport you somewhere else. I also tend to cook healthy meals for my family, HOWEVER, I believe that you can have just about anything in moderation and I love a good comfort meal.

Having two young children means that I want to provide healthy, delicious meals yet not spend all day in the kitchen. There are many days that I am rushed. I am going to share a family recipe that is based off of a California chicken stand. My parents have been making it since before I was born. Now I make it for my family. I have made changes to the recipe to speed it up. I use my pressure cooker. I use an electric instant pot, there are many electric pressure cookers to choose from. You can also simmer it on the stove for about an hour ~ that is the way my parents have made it.

Sedric Chicken
by Lindsay

4 boneless, skinless chicken breasts, approximately (2 pounds)
1/2 cup water
8 ounces salsa {I use Herdez}
1/2 cup BBQ sauce {I use Sticky Fingers}
Juice of 1 lemon
1 teaspoon Cholula
1 teaspoon salt

Add all ingredients to your pressure cooker. Place the lid on your pressure cooker and set timer for high pressure 13 minutes. Allow the pressure release naturally for 10 minutes. Check to make sure your chicken is cooked to 165°F. If it has not, return it to pressure for 2-3 minutes. Remove the chicken from the pressure cooker. Simmer and reduce the sauce for about 10 minutes. You can eat the chicken straight from the pressure cooker or you can grill it (my favorite) or place it under the broiler for a few minutes, basting it a few times as it cooks. Serve with remaining sauce.

Enjoy ~

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