Set Instapot to sauté and heat oil, add celery, onions, and garlic then sauté’ until translucent. Add water, chicken broth, chicken thighs, garlic powder, onion powder, poultry seasoning, adobo, and bay leaf. Pressure cook for 10 Min. Remove bay leaf and thighs then debone and shred. Add meat back to the pot along with egg noodles, parsley, basil, lemon pepper, black pepper, and frozen veggies. Set Instapot to sauté and let cook for 10 Min. Add butter and cream of chicken and let cook an additional 3-4 minutes. (Stir to prevent sticking). Enjoy!!!

Prepare all vegetables. Spread pumpkin seeds on a sheet pan and roast in a 400 degree oven for approximately 10 minutes until lightly toasted. Prepare vinaigrette In a medium size bowl whisk together the first eleven ingredients. Slowly drizzle in olive oil, then vegetable oil while whisking. A food processor may also be used; in this case, add the first 11 ingredients to the processor bowl with standard blade and pulse. Then slowly drizzle oils through the feeder tube while the processor is running. Toss vinaigrette with prepared vegetables. Refrigerate until ready to serve. Just before serving, sprinkle the pumpkin seeds on the slaw and garnish with cilantro leaves.

Husk your corn, keeping as much of the stalk as possible to use as a handle for eating.
Prepare grill or warm a cast iron skillet/grill pan to medium heat.
Cook corn for 2-3 minutes on each side, until it looks charred and starts to “pop,” about 12-15 minutes. Remove from heat and let cool.
Prepare elote by using a rubber spatula to spread mayo on corn. Then, add cotija cheese followed by additional ingredients. Finish with a drizzle of crema.
Serve with a lime wedge and a cold Corona Light!

Remove muscle from one side of scallops, pat scallops dry, lightly dust with flour on one side and set back in refrigerator. Rinse quinoa in cold water then combine water broth and quinoa in a medium saucepan. Bring to a boil. Reduce heat to low, add green peas cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Meanwhile, combine 3 tablespoons of olive oil, 6 tablespoons truffle oil, chopped parsley and corn in a mixing bowl, set aside. Bring scallops to room temperature then sprinkle with salt and pepper. Heat 2 tablespoons of vegetable oil and 3 tablespoons of olive oil in a stainless steel pan on medium high heat, when oil begins to slightly smoke add scallops flour side down into pan, press down with finger for contact and seat until scallops reveal a dark brown crust 3-4 minutes or so, cut heat off and cover with a lid for another 5 minuets. After 4-5 minutes, set on towel then plate…quinoa/peas first, set scallops on top of quinoa mixture, drizzle truffle oil mixture around the plate and over the quinoa, garnish with fresh dill. Enjoy!