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Cooking is a way to relax, Улица Бескидская, Lviv (2026)

16/01/2023

RECIPES
Instant Pot Buffalo Chicken Wings

While ordering a plate of chicken wings at your favorite bar is certainly a special treat, you'd be shocked to learn how easy it is to make a plate of chicken wings right at home. Thanks to a very handy appliance, you can enjoy Instant Pot buffalo chicken wings at home with this easy recipe. The best part? You won't need to deep fry these wings to get them crispy! Between cooking those wings in the Instant Pot and doing a quick broil in the oven, you'll have yourself a delicious and tasty appetizer to enjoy with a crowd—or just eat all of them for dinner yourself!

Here's how to make perfect chicken wings using your Instant Pot.

INGREDIENTS
20 chicken wings
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 cup water
1 stick butter
1/2 cup Buffalo Sauce

HOW TO MAKE IT
1 Cook the wings in the Instant Pot.
cooked chicken wings inside an Instant Pot
Kiersten Hickman/Eat This, Not That!
Mix together the seasonings to make a rub for the chicken. With clean hands, rub the seasoning onto the chicken wings. Fill the Instant Pot with 1/2 cup of water, then add the trivet inside the Instant Pot. Place the rubbed chicken wings inside the basket, then close and seal the Instant Pot. Cook on high pressure (Manual, or Pressure Cook) for 10 minutes. Release the pressure immediately.

2 Dip in sauce, then broil.
chicken wings after broiling in the oven
Kiersten Hickman/Eat This, Not That!
To make the buffalo sauce, melt the butter in a microwavable bowl, then whisk in the buffalo sauce. Set the oven to broil. Line a baking sheet with a piece of parchment paper. When the chicken wings are finished cooking, dip them in the sauce then place it on the baking sheet. Broil for 5 to 10 minutes, or until the wings get nice and crispy. I found 10 minutes to be perfect, but it depends on how hot your broiler gets.
Hot tip: If the wings are too hot to touch, use tongs to get the wings out of the Instant Pot and into the bowl of sauce.

3 Want extra crispy wings?
chicken wings on a plate with celery and dip
Kiersten Hickman/Eat This, Not That!
Getting wings to be super crispy like they've been fried can be difficult in the oven. However, there's a nifty trick that can help you achieve the crispiest wings right from your oven!

When you reach the step where you have to broil the wings in the oven, don't place the wings directly on the lined baking sheet. Instead, place a cooling rack on top of the lined baking sheet, then add the chicken wings to the rack. That way the bottoms will get nice and crispy as well as the tops.

FULL BUFFALO CHICKEN WINGS RECIPE
Mix the garlic powder, paprika, salt, and pepper in a small bowl.
With clean hands, rub the seasonings onto both sides of the chicken wings.
Add the 1/2 cup water to the Instant pot, then place the trivet inside the Instant Pot.
Add the seasoned wings to the rack, then close the Instant Pot with the lid.
Cook at high pressure on manual (Pressure Cook) for 10 minutes. Wait for the Instant Pot to come to pressure, then it will cook the amount of time you set.
While the chicken is cooking, melt the butter in a medium-sized bowl in the microwave. Once melted, whisk in the buffalo sauce.
When the timer goes off, release the pressure right away, then open the lid.
Set the oven to Broil.
Line a baking sheet with parchment paper.
Carefully take the wings out of the Instant Pot with tongs. Dip the wings into the buffalo sauce until they are fully covered, then place onto the lined baking sheet.
Broil in the oven for 5-10 minutes, or until the skins get nice and crispy.
Serve with blue cheese and celery.
RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

16/01/2023

RECIPES
Instant Pot Creamy Chicken with Spinach

When you have to cook for more than four people, finding a main dish that's easy (and quick) to throw together can be rather challenging. Sure, you could bake some kind of casserole. But if you're looking for a meal that can appease all kinds of diets—keto, low-carb, gluten-free, you name it—this Instant Pot creamy chicken recipe is one that will not disappoint. Made with two whole pounds of chicken, you can easily have dinner on the table for up to eight people in under 30 minutes.

This Instant Pot creamy chicken will go well with all kinds of dinner sides. For a low-carb option, serve this creamy chicken with some extra vegetables like cauliflower rice and parmesan-roasted broccoli. For a balanced meal, enjoy this chicken with our oven-baked fries and roasted carrots.

MAKES 8 SERVINGS
INGREDIENTS
2 Tbsp butter
1 onion, diced
2 garlic cloves, minced
1/2 cup chicken broth
2 lb. chicken tenderloins
1 cup heavy cream
2 cups spinach, loosely packed
1/2 cup shaved parmesan cheese

HOW TO MAKE IT
Turn on the Saute feature of the Instant Pot. Once warm, add in the butter, diced onions, and minced garlic cloves. Cook for 2 minutes.
Pour in the chicken broth and add in the chicken tenderloins.
Cook on high pressure (Manual or Pressure Cook) for 7 minutes.
When the timer goes off, let the Instant Pot naturally depressurize for 10 minutes. Then release the rest of the pressure.
Remove the chicken to a plate using tongs. Switch the Instant Pot back to the Saute feature and add in the heavy cream and the shaved parmesan cheese. Stir until the cheese has completely melted and mixed in.
Add in the spinach and cook for one more minute.
Place the chicken back in the Instant Pot. Coat the chicken with cheese sauce, then serve.

14/01/2023

RECIPES
An Easy, Healthy Acai Bowl Recipe

If you tend to lean toward breakfast smoothies but want to switch things up a bit, this acai bowl recipe is just the thing. Packed with blueberries, bananas, kiwi, coconut, and almond, this is one big bowl of deliciousness.

Buying packaged smoothies, or hitting up your local smoothie bar, is super convenient, but prepackaged smoothie varieties tend to be pretty high in sugar. By making a smoothie at home, you'll be in control of the ingredients (and sugar content).

Plus, this recipe couldn't be simpler, so you don't need to worry too much about prep time. Just toss the ingredients into a food processor, top with your favorite fruits or savory toppings, and you're good to go. This recipe uses fresh blueberries, kiwi, sliced almonds, and toasted coconut as the toppings, but you can customize the recipe to fit your own taste. (Just try not to go overboard with the sugary toppings, because this bowl already has 41 grams of sugar from the fruit.)

Once you've seen how easy it can be to make a smoothie bowl, you might just bid your breakfast smoothie goodbye. Either way, it's one nutritious acai bowl recipe you'll want to keep in your back pocket for those days you're craving a sweeter breakfast. Plus, it's so pretty, you'll definitely want to 'gram it.
NUTRITION: 388 calories, 15 g fat (7 g saturated), 16 mg sodium, 11 g fiber, 41 g sugar, 5 g protein

MAKES 2 SERVINGS
INGREDIENTS
3.5-oz package frozen acai pulp
2 ripe bananas, cut into 1-inch chunks and frozen for at least 2 hours
1 Tbsp honey
4-5 Tbsp water
1 cup fresh or frozen blueberries
1 kiwi, peeled and sliced
2 Tbsp sliced almonds, toasted
2 Tbsp unsweetened coconut, toasted
2 Tbsp cocoa nibs

HOW TO MAKE IT
In a food processor or high-powered blender, place frozen acai pulp, frozen banana chunks, and honey. Process until smooth, scraping down sides as needed and adding enough water to make it soft and spoonable.
Portion into two bowls. Top with remaining ingredients, or use your favorite toppings!
Eat This Tip:
The acai berry is a powerful, antioxidant-rich superfood, but most acai smoothie bowls are total sugar bombs. Making this recipe at home slashes excess calories and sugar.

12/01/2023

RECIPES
A Grilled Strawberry Shortcake With Balsamic Recipe

To deliver flavor, the corporate cook relies on hulking scoops of ice cream, oversized brownies, and floods of molten chocolate. The home cook doesn't need such waist-expanding, palate-blunting effects to make dessert memorable. Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy. Trust us, you'll be hooked, and on top of that, you'll save more than 1,000 calories than you would ordering the Fresh Strawberry Shortcake at The Cheesecake Factory (and you'll save a few bucks, too).

NUTRITION: 160 calories, 6 g fat (3.5 g saturated), 12 g sugar

SERVES 4
YOU'LL NEED
2 cups sliced strawberries
1⁄4 cup balsamic vinegar
Pinch of freshly cracked black pepper (It may seem like a curious addition to this mix, but black pepper brings a subtle heat that pairs well with the fruit and vinegar.)
1 Tbsp butter (optional)
4 wedges angel food cake, each 1" thick
Whipped cream

HOW TO MAKE IT
Mix the strawberries, vinegar, and pepper and marinate for 10 to 15 minutes.
Heat a grill, stove-top grill pan, or non-stick sauté pan until hot. (If using the pan, add the butter; if grilling, omit the butter entirely.)
Add the cake slices and cook until caramelized and toasted. Transfer to 4 dessert plates.
Top with the strawberries, their liquid, and a spoonful of whipped cream.
Eat This Tip
Why waste time (and calories) baking cakes from boxes at home when every grocery store in America sells angel food cake? It's inexpensive, well made, and—at just 72 calories and 0 grams of fat per slice—only marginally worse for you than a rice cake. Plus, it's super versatile, ready in an instant to provide a spongy base for a small ice cream sundae, for dipping into fondue, or for a light rendition of bread pudding. Or top it with grilled fruit (apricots and peaches work best) and crown with a small scoop of your favorite vanilla bean ice cream.

09/01/2023

RECIPES
Vegan-Friendly Pico de Gallo Recipe

Pico de Gallo is the most versatile of all salsas, and by now it's likely clear to you that we love a good versatile recipe. You've likely had pico de gallo before, whether or not you realized that was what you were eating. Pico is more often made milder in spice than other salsas, and the pieces of tomato, onions, peppers, and cilantro are cut less finely, so you'll recognize exactly what you're eating as you eat. This chunky mix of fresh veggies turned sauce can be scattered on tacos or nachos, even folded into eggs and salads, strewn on sandwiches, rolled into a burrito or poured into a burrito bowl to keep it gluten-free, or just simply eaten with a batch of homemade tortilla chips and chased with a cold beer (or two). The list could go on…(we told you it was versatile). What's great, from a health perspective about pico de gallo is that because the ingredients are cut larger than with other salsas, it is generally healthier than the alternative, which can more easily hide fake ingredients. This provides you with the perfect excuse to go to the farmers market and get the freshest ingredients you can find (and support a local farmer simultaneously), but no matter how you slice it, serve it or eat it, you really can't lose with our vegan-friendly pico de gallo. Now chop-chop, get thee to the kitchen and get chopping!
MAKES ABOUT 3 CUPS
YOU'LL NEED
4 Roma tomatoes, chopped
1 small red onion, diced
1 jalapeño, minced
1 handful cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

HOW TO MAKE IT
Combine the tomatoes, onion, jalapeño, cilantro, and lime juice in a mixing bowl. Season with salt and pepper and mix to thoroughly combine. Keeps covered in the refrigerator for up to 1 week.

Eat This Tip
Like all our favorite recipes, pico de gallo is a great one to give your own spin to. Not a fan of spice? Switch out the jalapeño for a sweet green pepper. Heirloom tomatoes in season? Chop them up and give your pico a few new colors. Are you a person who hate cilantro? Try some parsley instead.

07/01/2023

RECIPES
The Ultimate Grilled Chicken and Avocado Salad Recipe

There's no meal that's more necessary to make yourself than a salad. It's a healthy meal that lets you load up on good-for-you greens, and it packs the potential for including all sorts of supportive, superfood ingredients that your body needs every day. That is…in theory.

Sometimes, salads can end up being belly bombs in disguise, and you'd never know any better. When put in the hands of a restaurant line cook, a harmless bowl of greens can turn into an unmitigated mash-up of dressing deluges, cheese flurries, and crouton catastrophes. That defeats the purpose of your seemingly healthier lunch or dinner option, doesn't it?

How about you make your own salad in-house and bring back the necessary parts of a true healthy salad? This recipe is rich in protein, and it is guaranteed to cut the number of calories you'd have on a salad you order in a restaurant in half.
NUTRITION: 500 calories, 24 g fat (3 g saturated), 660 mg sodium

SERVES 4
YOU'LL NEED
12 oz cooked chicken
12 cups arugula (1 prewashed bag)
1⁄4 cup dried cranberries
1 avocado, pitted, peeled, and sliced
1⁄4 cup crumbled goat cheese
1⁄4 cup walnuts, roughly chopped
1⁄4 cup honey mustard vinaigrette
Salt and black pepper to taste

HOW TO MAKE IT
Combine the chicken, arugula, cranberries, avocado, goat cheese, walnuts, vinaigrette, salt, and pepper in a large bowl, using your hands or 2 forks to fully incorporate the dressing.

Eat This Tip
Who doesn't love a good avocado? It's a superfood that packs a long list of nutrients into one perfectly green serving. Avocados contain vitamin E (which is great for the health of your hair and skin), omega-3 fatty acids (which can help reduce cholesterol), and folic acid (which is great for women who are pregnant). Convinced yet? Well, here are some tips on how to pit an avocado like a pro. (And no, you don't need to spend 45 minutes peeling the pebbly skin.)

How to pit an avocado:

Work the blade carefully around the pit.
Thwack the pit with blade; twist and carefully remove.
Slice or dice, then spoon out the soft flesh.

Cooking is a way to relax

16/01/2023

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