What’s Cooking Wednesday with Sheryl Nantus

Feb 28, 2018 by Meredith Johnson

Here at Entangled, we like to read.

(Bet you would never have guessed that.)

So we also love quick-n-easy recipes that free up more time for us to indulge in our favorite past time.

Each week we’re sharing some of our favorite recipes to help you find a few extra minutes in your day to enjoy your next favorite book!

This week a special guest:

Easy Salsa Shredded Chicken

with Sheryl Nantus

Image from skinnytaste.com

Who tried it: Sheryl Nantus, author of Hard Pursuit

Why she likes it:

The last time Black Friday rolled around, I surfed Amazon – like a million other people, looking for a good deal. A sale flashed across my screen, offering a big discount on whatever an Instant Pot was.

I clicked.

I bought.

I freaked the hell out.

Let me explain – my husband, God bless him, told me when we got married that he’d be happy eating frozen pizza seven days a week if it made my life easier and provided more time to write. This was fine when we got married almost two decades ago, but time has not been kind to our general heath… and eating better and healthier meals crept onto the scene.

I’d heard about the Instant Pot before but now I had one… and no idea what to do with it. But it arrived, I did the water test and launched myself into what I hoped would be an easier way to make healthier meals for the two of us.

And guess what… it is!

I’m sharing what has to be THE easiest Instant Pot meal EVER. And it’s approved by Weight Watchers – but don’t let that put you off! It’s a fast, easy way to get delicious chicken ready for use in variety of ways – our new favorite meal is chicken tacos, lettuce and Greek yogurt subbing in for sour cream and a dash of shredded cheese!

And the second-best – you don’t even NEED to have an Instant Pot! This recipe will work in a slow cooker if you want the low and slow way of making it!

Ingredients:

1 pound skinless, boneless chicken breast

1/2 teaspoon kosher salt

3/4 teaspoon cumin

black pepper, to taste

pinch oregano

1 cup chunky salsa

Directions:

Season chicken on both sides with spices. Place into the Instant Pot and cover with salsa. Cover and 20 minutes. Natural release. Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred. *If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.



Read more at https://www.skinnytaste.com/instant-pot-pressure-cooker-easy-salsa/#iyuUSgA4JaYpfJ5w.99

With all that extra time not spent in the kitchen, what’s Sheryl currently reading?

And what am I doing while these sweet juicy chicken breasts are cooking up? Either working hard on my new Entangled series, Odin’s Bastards – or reading some Nora Roberts!

Grab your copy of Hard Pursuit , out now!

Trey Pierce has spent years helping the Brotherhood, using his computer skills to dig out secrets and help deliver justice. But there’s one mission he’s yet to finish¬¬–– finding out who killed his best friend. A chance meeting with Ally Sheldon gives him a new lead, one that comes with some baggage.

Executive Ally Sheldon has to find her wayward brother if she wants to save her company. Pretending like nothing is wrong is getting to her. But when the sexy Trey is assigned to her to help her case, focusing on what’s most important is difficult.

Never in his life has Trey been more attracted to a woman, but she’s hiding something. And that something may just destroy them.

Sheryl Nantus was born in Montreal, Canada and grew up in Toronto, Canada. She met Martin Nantus through the online fanfiction community in 1993 and moved to the United States in 2000 in order to marry. A firm believer in the healing properties of peppermint and chai tea she continues to write short stories and novels while searching for the perfect cuppa. She loves to play board games and write haiku, although not usually at the same time. She has published multiple books with Entangled Publishing, St. Martin’s Press/ Swerve, Samhain Publishing and Carina Press.