Category: Dinner

Dinner · PASTA · SeaFood

Spicy shrimp with creamy spicy pasta

mamasheenasLeave a comment

You’ll need:

1 bag frozen shrimp

1 bag noodles

1 cup chopped mushrooms

1/2 cup minced yellow onion

3 cloves minced garlic

5 tbsp butter

1/2cup flower

3 cups milk

1 tsp smoked paprika

1 tsp Cayenne pepper (or 3 good pinches)

Salt/pepper

1/2 cup mozzarella cheese

1 cup starchy water from noodles

Seasoning for shrimp:

1 tsp smoked paprika

1 tsp cayenne pepper

Sprinkle garlic salt

Pepper to taste

Squeeze with lemon juice

First make a Roux melt butter and add flour, slowly mix in milk until smooth. In a pan sauté garlic, onions and mushrooms in olive oil until tender. Add to milk roux and then add 3 pinch’s cayenne pepper, 1 tsp smoked paprika and salt/pepper to taste. I like mine spicy so I add a little more cayenne pepper. Once bubbling add mozzarella and remove from heat. In separate pan place shrimp and add smoked paprika, cayenne pepper, garlic salt and pepper. Cook until shrimp are cooked and remove from heat. Cook pasta as directed and when draining reserve 1 cup starchy water. Pour into sauce before serving and mix, then pour over noddles and mix well let sit a few minutes to thicken and coat noodles. To serve place pasta in bowl then place shrimp on top. Serve with fresh chopped parsley and Lemon wedge.

Appetizers · Dinner · InstaPot · Meat · Side Dishes

Venison stuffed peppers

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You’ll need:

2 pounds venison

3 green or colored peppers

1 1/2 cup chopped celery

1 small yellow onion

1 small red onion

1 package baby Bella mushrooms

5 cloves garlic

1 can cream of mushroom

1 1/2 cup beef broth

2 tsp fresh thyme

Salt/pepper

4 cups cooked wild rice

1/2 cup mozzarella cheese (or 5 slices white American cheese)

1 pound grated Colby cheese

First brown the venison then push to side of pan and add minced garlic and chopped onions, drizzle with olive oil and sauté until began to soften. Then add celery, mushrooms and mix with meat mixture. Put in beef broth and bring to a simmer and simmer for 5-7 minutes. Salt and pepper to taste and add in fresh thyme. Then add cream of mushroom and 1/2 cup mozzarella cheese. In separate pot make wild rice as directed. I made in my pressure cooker, and it’s 2 parts liquid to 1 part rice. Once rice is cooked add to meat mixture and stir. If seems dry add more beef broth to loosen mixture (when you stir it it shouldn’t be to thick but you don’t want extra runny liquid either)

Cut peppers in half lengthwise and gut peppers. In a 9 by 12 inch pan layer bottom of pan with rice and meat mixture. Then sprinkle with cheese. Then take peppers and stuff with meat mixture and place on top of layer in pan repeat until all peppers are full and in pan. Top each pepper with cheese and cover with tin foil and place into oven at 350 degrees for 30 minutes. Remove foil and place back into oven for 5-10 minutes to brown cheese. Remove and serve. We’ve with salad and crusty bread. Enjoy

Appetizers · Chicken · Dinner · Lunch · Soups

Duck stew

mamasheenasLeave a comment

You’ll need:

6-8 duck breast diced (if fresh game meat I always soak breast in salt water for 1-2 days and rinse before using)

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

1 medium diced yellow onion

4 minced garlic cloves

2 cups chopped mushrooms

6 red potatoes diced

3/4 cup red wine

8 cups beef broth

1 1/2 tbsp dried rosemary

1 1/2 tbsp dried thyme

4 tbsp flour

First chop all meat, veggie and garlic. In cast iron Dutch oven drizzle with olive oil and add chopped duck. Salt and pepper and brown duck. Once browned add flour and make a rue when thick add broth slowly and make sure it doesn’t clump. Cover and let come to a boil. In a sauté pan add mushrooms and brown. Once browned add remaining veggies and garlic and drizzle with olive oil. Salt and pepper veggies and sauté until they began to tender. Once flavor is released and veggies start to soften add to Dutch oven. Pour in red wine, rosemary, thyme and potatoes. Bring everything to a boil. Cover and reduce heat and let simmer until stew begins to thicken. About 30-45 minutes. Taste, salt and pepper to taste. Serve with warm crusty bread. Enjoy!!

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

Ahi tuna tacos

mamasheenasLeave a comment

You’ll need:

4-6 Ahi tuna steaks

Marinade

4 garlic cloves chopped

1/4 cup soy sauce

1/2 cup olive oil

Ginger slices and 2 tsp ginger juice

4 tbsp lemon juice

4 tbsp orange juice

Mix and put tuna in for 20 mins or longer

For slaw:

2 cup Red cabbage sliced into ribbons

1/3 cup Carrots sliced long way

3 tbsp red wine vinegar jalapeños infused

2 tbsp sriracha

1/3 cup mayo

Mix well

For tuna:

Drizzle cast iron pan with olive oil

And drop tuna into pan and sear each side

When ready to flip pour a little of the marinade on top of tuna and then flip and sear other side. Remove and slice thin.

To assemble

Heat flour tortilla then place slaw, place 3 sliced tuna and sprinkle sesame seeds if you would like. Then On side add sprouts, ginger and feta cheese. Enjoy!!! Seriously mind blowing!

If you would like extra sauce maid mayo with sriracha to taste and top!

Appetizers · Chicken · Dinner · Meat

Seared duck with herbs

mamasheenasLeave a comment

You’ll need

5-6 duck breast

2 sprigs rosemary

2 tbsp fresh chopped sage

5 garlic cloves minced

1/2 large sweet onion diced

Mushrooms browned

Salt and pepper to taste

3/4 cup Red wine (I used cooking wine)

1 1/2cup beef broth

1 pinch ground ginger

If you are working with fresh wild duck you should soak it for at least a day in salt water to pull the blood out of the meat. Then rinse meat and pay dry, Salt and pepper. In a cast iron skillet drizzled with olive oil. And add mushrooms and brown. Then add chopped onions and minced garlic and continue to sauté until translucent. Add sage and rosemary sprigs Move everything to side of pan and then place the duck breast in center of pan (add a tad more oil before placing down) then sear duck breast on both sides about 4 minutes per side. Once you have a nice sear pour in broth and wine and bring to a boil. Let boil and reduce by 1/3. About 8 minutes. Wile this is simmering cook cous cous in separate pan follow directions on package. Place cous cous in plate when finished cooking. When ready to serve slice duck and place on top of cous cous then Kassel the sauce over the top of cous cous and duck. Place fresh rosemary on for garnish and serve hot! Enjoy!

Appetizers · Chicken · Dinner · Lunch · PASTA

Chicken caprese pasta

mamasheenasLeave a comment

You’ll need:

4 chicken breast

20 cherry tomatoes (roughly)

6 cloves garlic

10 Fresh basil leaves

24 oz Mozzarella pearls

1 cup chicken broth

14.5oz dices can tomatoes

14 oz canned artichoke hearts

1 jar sun-dried tomato pesto 8.1oz

1 cup starchy broth (from boiled noodles)

Salt/pepper

Dried oregano and basil

Olive oil for drizzling pan

2-4 tbsp butter

First you will want to brown chicken in cast iron pan. Drizzle pan with olive oil and 2 tbsp butter and heat pan. Salt, pepper and season chicken with oregano and basil and place into pan. I cook at a medium high heat to get a nice crisp on chicken, cover and let cook until chicken is done clear through. Remove chicken and place aside. In chicken drippings add minced garlic and fresh tomatoes, cover and simmer until tomatoes are soft and smoosh (technical term right here) easily. Add can of tomatoes and artichokes then salt and pepper. Simmer a few minutes and then add in chopped fresh basil about 4-6 large leaves. Pour in 1 cup chicken broth and 1 cup starchy water left over from boiling noodles. (Boil noodles with salt water and olive oil) drain and set aside. Save another 1/4 cup starchy water to pour over noodles. In a serving dish place noodles and pour reserved water over and mix until noodles are loose. Then add in jar of tomato pesto. One pot of tomatoes has reduced a little about 10-15 on low boil pour mixture over noodles. Slice chicken and place on top and add a few more fresh basil leaves. Serve with crusty bread and a salad. Enjoy!

Appetizers · Dinner · Lunch · Meat

Roast beef Philly

mamasheenasLeave a comment

You’ll need:

2 pounds quality roast beef sliced and chopped into thin strips.

1 ausu sauce packet

1 medium yellow onion

Baby portabella mushrooms

Pepper jack cheese (or your choice)

Sour dough bread sliced

1 stick Soft butter

2 tbsp olive oil

Garlic salt (to taste)

Pepper

Mayo

Baby spinach

First slice roast beef into this long strips. Next in sauce pan make ausu gravy, add pepper to taste and drop in sliced beef. Being to a boil and let simmer for 5-10 minutes. Mext slice onion and mushrooms on heated griddle (375-400) add butter and place onions and mushrooms onto melted butter. Then drizzle with olive oil and let brown flip once they start to brown. Sprinkle with garlic salt and then remove and place into a bowl. Next take sour dough bread and spread with butter and place Onto heated griddle I have set to 375. Place one pice of bread butter side down and add slices of cheese, then top with beef (make sure to hold beef out of sauce for a few seconds and let liquid drain off) then top on cheese. Add the onions and mushrooms then top with spinach. Spread mayo onto slice of toast then Top sandwhich. Let the side brown lifting every 10 seconds to check to make sure doesn’t burn. Once golden brown flip and do the same with other side of bread. Remove and slice in half. Pour some of the ausu sauce into small bowl for dipping. Enjoy 😊

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

Mediterranean turkey meatball

mamasheenasLeave a comment

You’ll need:

2 pounds ground turkey

1 medium zucchini shredded

1/4 Chopped black olives

1/4 cup Diced red onion

1 4 oz container Crumbled feta cheese

1 tbsp Oregano

1 tbsp basil

1/2 tsp garlic salt (sub garlic powder if cutting salt)

Chopped Fresh parsley(3-4 tbsp)

3 minced garlic cloves

For sauce:

1/2 cup plain Greek yogurt

1/2 lemon squeezed

1 grated garlic clove

1 tbsp dill weed

Salt/pepper to taste

Let sit at least 10 minutes before topping meatball with sauce.

In bowl mix all ingredients together except minced garlic leave that aside. When well combined roll mixture into 1 inch balls and place into a dish. Layer pan but don’t over crowd. Sprinkle garlic over top of meatballs and place into oven at 400 degrees for 15 minutes. Drain out liquid that has accumulated in pan. Put oven onto broil, high setting. Broil meatball until top is golden brown about 3-5 minutes. Remove and cool. Top with tetrazzini sauce and enjoy.

I like to eat on top of salad so greens, chickpeas, cucumber, tomatoes, black olives and feta cheese. Add a balsamic vinaigrette and you have yourself one amazing healthy dinner or lunch!

Hint: these are great for freezing and using for those crazy nights you need dinner fast!

Appetizers · Dinner · Dressings & Marinades · Lunch · Salads & Blossom Bowls

Bruschetta

mamasheenasLeave a comment

You’ll need:

Italian bread sliced

7 Roma tomatoes seeded

3 large basil leafs rolled & chopped

1 tsp garlic minced fresh

1/2 cup balsamic vinegar

1/4 cup sugar

That’s it. So chop tomatoes into quarters and then run finger through the guts and get rid of the seeds and extra juices. Then chop and place into bowl. Add chopped basil and garlic and sprinkle with salt, stir and let sit for 20 minutes. Take the bread and slice into 1/4 inch thick and butter both sides and brown until crispy. Set aside. In a pot bring balsamic and vinegar to a boil and stir until it starts to thicken will take about 12 minutes. Pour into a small container to drizzle. To assemble take toast and place on plate add tomato mixture and then drizzle with glaze eat as soon as you assemble. Enjoy!