Category: Dinner

Dinner · InstaPot · PASTA · SeaFood · Side Dishes

Butternut Squash & kale Risotto with herbed shrimp

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You’ll need:

1 lbs bag uncooked shrimp (thawed)

1 cups Arborio rice

3 cups vegetable or chicken stock

1 cups cubed butternut squash

3 cups uncooked kale

6 garlic cloves minced

(3 for shrimp 3 for risotto)

1 large yellow sweet onion diced

(Half for risotto half for shrimp)

1/2 cup white wine

Salt/pepper to taste

Parsley for garnishing

Lemon for freshness

First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!

To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!

Appetizers · Dinner · Low Carb Dish · Lunch · Salads & Blossom Bowls · Side Dishes

Egg roll & cabbage casserole

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You’ll need

1 lbs Italian sausage (ground)

3 cloves garlic minced

2 cups red cabbage

2 cups green cabbage

1/2 cup chopped green onion

1/4 cup grated carrots

4 eggs

1/4 cup Soy sauce

1 tbsp Sesame oil

Olive oil (drizzle)

Pepper

2 cups rice of your choice

(I used yellow Mexican rice)

First brown sausage and then remove from pan and set aside. In same pan drizzle with olive oil and add minced garlic, sauté for 30 seconds then add chopped cabbage. Drizzle a small amount of olive oil and soy sauce over cabbage and then cover for 2 minutes to cook the cabbage. Remove lid and mix in onions and carrot shavings, add sesame oil, Cover and let cook another 2 minutes. In a separate pan place on burner and heat pan crack the eggs right into pan and scramble. Pour cooked eggs into same bowl as sausage and set aside. In pot or instant pot cook rice as directed.

To assemble in a big bowl place rice then add cabbage mixture and then top with sausage and eggs! Salt and pepper to taste and enjoy!!

Appetizers · Breakfast · Dinner · Lunch

Chorizo & Eggs

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You’ll need:

2- tubes chorizo

9 eggs

1/4 cup milk

Red onion chopped

Cilantro chopped

Fresco Caso cheese crumbled

Diced tomatoes

Jalapeños diced

Your choice of hot sauce (I used Cholula)

In a skilled cut open both tubes of chorizo and start to cook in pan. (About 5 minutes) in a bowl crack eggs and add milk whisk until fluffy. Once meat is loose and starting to cook add eggs and scramble until cooked through. Suave all veggies. For tortillas I buy the uncooked flour tortillas and then cook on stove top so they are fresh and warm. Assemble, wrap and add hot sauce! Enjoy!!

Makes 10-12 servings

Dinner · Low Carb Dish · Meat · Side Dishes

Venison steak

mamasheenasLeave a comment

You’ll need:

Venison steak (I had 8 steaks I sliced)

1 yellow onion cut in half then sliced lengthwise

6 cloves garlic minced

2 tsp garlic salt

2 tsp black pepper

3 sprigs rosemary

Drizzle steamed with olive oil (6 tbsp or so)

3 tbsp butter

In a skilled first add 1 tbsp olive oil and butter and sauté onions and garlic until translucent. Then add in rosemary sprigs. Then add venison to pan and sprinkle with garlic salt and pepper. Cook until meat is is to desired likeness. Don’t overlook or meat gets dry. (Mine took about 4 -6 minutes) that’s it serve with side of wild rice and green beans.

Chicken · Dinner · Low Carb Dish · Lunch

Chicken Mushroom & Asparagus

mamasheenasLeave a comment

You’ll need:

4 chicken breast

(I salt and pepper then brown in cast iron pan and then bake until cooked through)

2 cups chicken stock

1/2 cup heavy cream

1/2 cup Mexican mozzarella cheese (or mozzarella if fine also)

1/2 onion chopped

3 minced garlic cloves

1/2 red pepper diced

1 pack sliced mushrooms browned in butter

1 package asparagus steamed

In pan you cooked chicken in, add onions, garlic and sauté. Then add stock and heavy cream, bring to a boil. Slice chicken and set aside. In pot quick steam the asparagus and then drain and set aside. (About 3 minutes) in sauté pan slice mushrooms, then brown mushrooms in olive oil and butter.

Let sauce boil until it begans to reduce. Then add in sliced chicken, mushrooms, peppers and let simmer for 5 minutes. Then add in cheese and mix until melted. You can serve over pasta or rice or eat just as it is. Top with fresh parsley for garnishing. Enjoy!

Appetizers · Breakfast · Dinner · Low Carb Dish · Lunch · Side Dishes

Veggie & cheese loaded Quiche with bacon

mamasheenasLeave a comment

You’ll need:

7 eggs

1/4 cup of milk

6-8 button mushrooms sliced

1 yellow onion diced

3 cups fresh spinach

1 1/2 cup cubed cheese (I used sharp cheddar & white cheddar)

Salt/ pepper

In bowl crack eggs and add milk beat until eggs are frothy. In sauté pan drizzle with olive oil and add mushrooms and onions and sauté. Once veggies start to soften add spinach and cover until spinach is wilted. Add salt and paper a few pinch’s. In pie pan butter bottom of pan and evenly Spears out veggies into pan, add cheese evenly and then pour egg mixture over top. Place into oven at 350 and bake for 30 minutes until eggs are cooked through and start to brown on top. Sprinkle bacon bites over the top and place back into oven for 5 minutes. Remove and let cook 5 minutes cut and serve! Enjoy 😊

Olive oil

Salt

Dinner · InstaPot · Low Carb Dish · Meat

Quick roast beef and radishes

mamasheenasLeave a comment

You’ll need:

Beef roast 8 pounds or so (can use chuck roast, top round or I used sirloin roast)

1 yellow onion diced into chunks

Carrots as many as you want to have cooked for side dish

8-10 garlic cloves

1 bad small potatoes (mini gold)

1 bag radishes (if you want you can just use radishes it potatoes)

4 sprigs fresh rosemary

6-8 sprigs fresh thyme

1 and half cup red cooking wine

2 cups beef broth (I use beef base and water)

1 package button mushrooms

Salt and pepper to taste

In a roasting pan add all ingredients cover tight with tin foil and bake at 250 for 3-4 hours.

For gravy mix 2 tablespoons flour with 1/4 cup cold water, in saucepan slowly add in 2 cups drippings from pan. Bring to a boil and let thicken. Steam asparagus in pan for 4 minutes add butter if you would like. Place everything into a serving player and enjoy!!!

Dinner · InstaPot · Salads & Blossom Bowls · Side Dishes

Wild Rice Hot-dish

mamasheenasLeave a comment

16 oz Minnesota grown wild rice

36 oz cream of mushroom (26 oz can and 10 oz can)

1 cup chopped celery

1 cup sliced mushroom

1 cup white onion diced

Salt/pepper

2-4 tbsp butter

First rinse rice to remove any dirt that may be present still. Then per 16 oz add 6 cups water and cream of mushroom and mix. Then add mix into glass 9 by 12 pan. In a sauté pan add butter and mushrooms to brown. Then add in onions and celery and cook until onions are translucent and celery starts to soften. Salt and pepper to taste. Then pour into pan and mix well. Cover with Tin foil tightly and bake at 350 for 60 minutes. Make sure to mix and serve! Enjoy!

Chicken · Dinner · Dressings & Marinades · Low Carb Dish · Meat

Turkey brine

mamasheenasLeave a comment

2 gallons water

3 cups apple cider vinegar

3-4 oranges peeled

2 lemons sliced and squeezed

1 1/2 cup brown sugar

1 To 1 1/2cup kosher salt

5 tbsp peppercorns

8-10 garlic cloves

6-8 bay leaves

3 sprigs fresh rosemary

Bring everything to a boil. Then pour Over turkey 24-36 hours then remove rinse and soak in cold fresh water for 20 minutes to remove extra salt. Then season pat dry and cook!

Enjoy 😊