Category: Dinner

Appetizers · Dinner · Low Carb Dish · Lunch · Meat

Stuffed burgers

mamasheenasLeave a comment

You’ll need:

2 pounds 80/20 burger

3 tablespoons crushed peppers

3 tablespoons course ground pepper

3 tablespoons onion powder

5 splashes Worcestershire sauce

1 pack Mushrooms sliced

1 yellow onion sliced

4 jalapeños sliced

Pepper jack cheese

Mozzarella cheese

First mix seasoning into meat and mix well. Then make into thin patties about 1/2 inch thick. Place shredded pepper jack cheese on patty along with sliced jalapeños then fold Berger in half and close up burger. Do until all 6-8 burgers. In pan drizzle with olive oil add rosemary, sliced mushrooms and onions and sauté. Once browned sprinkle with garlic salt. Grill burgers on grill and then top with mozzarella cheese and melt. To serve top burger with onions and mushrooms. Top with your choice of condiments. Enjoy!

Appetizers · Chicken · Dinner · Dressings & Marinades · Lunch

Cilantro lime chicken on toasted roll

mamasheenasLeave a comment

You’ll need:

2 chicken breast sliced

Fresh cilantro chopped

2 limes

1 avocado

Salt/pepper

1 tsp Cayenne pepper

1/2 tsp Cumin

Roasted red peppers

Mayo

Italian roll

First you’ll need to slice chicken breast into strips, salt and pepper and add to cast iron skillet drizzled with olive oil. Let chicken began to cook and then squeeze half a lime over chicken and add chopped cilantro about 1 tbsp or more. Add a 1/2 tsp cumin and finish cooking chicken try to get them browned and crispy. Sprinkle another tsp cilantro over chicken and set aside . On sheet pan place Italian bread that you have buttered and added a dash of garlic salt and place into oven at 425 until golden brown. Next slice avocados, roasted red peppers and red onion. In bowl mix 4 tbsp mayo with 1/2 tsp cayenne pepper and then spread onto cooked Italian toast. Add the chicken, avocados, roasted peppers, onions and fresh cilantro. Serve with a lime wedge and enjoy!

Appetizers · Chicken · Dinner · Low Carb Dish · Lunch

Jalapeño cheesy chicken

mamasheenasLeave a comment

You’ll need:

3 chicken breast

2 cups Mexican mozzarella shredded

1/2 cup Heavy cream

1/2 cup chicken broth

2 tbsp flour

Olive oil

Salt/ pepper

4 jalapeños sliced

3 cloves garlic minced

Cherry tomatoes

Sour dough bread

Basil and oregano dried

Garlic salt

First slice chicken into thin pieces and salt and pepper. Drizzle olive oil into hot cast iron skillet and add sliced chicken. Brown chicken about 5 mins. Move chicken to side of pan and add minced garlic sliced jalapeños and tomatoes let cook in juices for 2 minute or until garlic is translucent and jalapeños start to soften. Remove chicken and veggies from pan and set aside. In same skillet add a little more olive oil and flour and make into a rue. Then add in chicken broth and heavy cream. Bring to a boil add salt and pepper to taste them drop in the cheese and mix until melted. Pour chicken and veggies back into pan and mix well. Next tKe a sheet pan and turn oven on to 425. Place sour dough bread on and drizzle with olive oil and sprinkle basil, oregano and a little garlic salt on top of bread. Place into oven until golden brown. To serve place toast on plate and add chicken to top. Top with fresh cilantro, cherry tomatoes and sliced jalapeños. Enjoy!

Appetizers · Dinner · Grilling · Low Carb Dish · Lunch · SeaFood · Side Dishes

Crab & shrimp boil

mamasheenasLeave a comment

You’ll need:

King crab legs

Jumbo shrimp uncooked

5 lbs red potatoes split

1 large sweet onion

6 eats fresh corn

Old bay seasoning

In a large pot bring 8 cups of water to a boil. Add 8 tbsp old bay seasoning. add potatoes and chopped sweet onion, boil until potatoes start to soften then add the shrimp and crab legs and boil another 5-6 minutes. Break each eat of corn in half and add boil another 4 minutes or until corn is cooked. Drain liquid and dump into large pan or newspapers on table. I like to top with butter and mix around! Then let people grab and enjoy! One pot easy quick dinner!!!

Chicken · Dinner · PASTA

Lemon garlic chicken over basil, tomato fettuccine

mamasheenasLeave a comment

You’ll need:

3 Chicken quarters or 6 thighs

6 Fresh garlic cloves minced

5-6 Fresh basil leaves

2 tbsp Dried basil

1 lemon

Olive oil

Butter

Chicken stock

Salt/pepper

Cherry tomatoes

First you will need preferably a cast iron pan, drizzle with olive oil to coat bottom of pan and heat, add two tbsp butter. Salt and pepper the chicken and place into pan to sear. I usually take my “floppy” lids and push the chicken down to get s better sear. Turn over after you have a crispy brown skin. Then squeeze both lemons over the chicken and drop lemons flesh side down into pan with chicken. Add garlic and heat until garlic starts to become translucent. Drop in cherry tomatoes and 1 cup chicken stock. Sprinkle chicken with dried basil and place into oven at 450 for 15-20 minutes until chicken is cooked all the way through. While chicken is cooking bring water to boil and cook noodles as directed. Drain and set aside. Drizzle pasta with a little more olive oil and add salt and pepper to taste. Top with fresh Parmesan cheese and fresh basil. When chicken is done remove chicken from pan bring drippings and stick to a boil if you would like s thicker sauce add a rouge of flour and stock mixture. Pour over pasta and place chicken on top of pasta and serve!

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Appetizers · Dinner · Grilling · PASTA · Salads & Blossom Bowls · Side Dishes

Portabello stuffed mushrooms

mamasheenasLeave a comment

You need

3-6 portabello mushrooms

2 15 oz Alfredo sauce jars

3 cloves garlic

2 cups Cous cous

Olive oil

Fresh parsley

Red pepper either roasted or you roast

Fresh Parmesan cheese 1/2 cup and a little more for toping

Fist take mushroom and remove stems then brush with olive oil and sprinkle with garlic salt and bake @400 degrees for 5 minutes. Cook cous cous as directed and set aside. chop the stems of the mushrooms, 1/2 white onion and garlic cloves and sauté in olive oil. Once veggies are tender add to cous cous along with 1/2 cup Parmesan cheese and salt/pepper to taste. Take cous cous mixture and top mushrooms then top with Parmesan cheese and broil until cheese is crispy on top. Remove and top with roasted red peppers and fresh parsley. Enjoy!

Chicken · Dinner · PASTA · Side Dishes · Veggies

Garlic Brussels & tomatoes over pasta

mamasheenasLeave a comment

You need:

Angle hair pasta

Brussel sprouts

Cherry tomatoes

5 garlic cloves

Salt/pepper

Half and half

Flour

Parmesan cheese

First cook pasta as directed. In pan add 3 mined garlic cloves, Brussel sprouts, salt and pepper to taste and coat with olive oil s out 2 tbsp. Heat until sprouts start to char and then add halved cherry tomatoes for another few minutes. Put into bowl and set aside in same pan add the remaining garlic cloves and a little more olive oil sauté and then add 1/3 cup flour and a little cream make into a paste and then slowly add in 3 cups of half and half. Bring to a boil and add half a cup Parmesan cheese. Salt and pepper to taste let boil until sauce has thickened the. Add pasta and mix. Add veggies last and top with red pepper flakes and Parmesan cheese.

Appetizers · Chicken · Dinner · Low Carb Dish · Lunch · Meat · PASTA

Turkey zucchini meatloaf

mamasheenasLeave a comment

You’ll need:

1.5 pounds ground turkey

1 medium yellow squash

1 medium zucchini

1 egg

1 cup bread crumbs Italian style

1 cup cheese

1/3 cup Fresh flat parsley chopped (or the top of a medium sized bunch, try not to get to much of the stems)

1 tsp oregano

1 tsp basil

1 clove garlic chopped

1 small can tomato sauce

For sauce:

Two cans crushed tomatoes

1 can diced tomatoes

6 cloves garlic chopped

Olive oil

1tsp Basil

1tsp Oregano

1/2 tsp Garlic powderSalt/pepper to taste

First put turkey into bowl. Add 1 egg, 1 cup bread crumbs, basil, oregano, minced garlic and 1/3 cup chopped fresh parsley & cheese. Grate zucchini and squash add to bowl. Mix with hands until all mixed together. Put into a none stick loaf pan and bake @400 degrees for 30 minutes with foil covering top. Remove from oven and remove tin foil. If there is any extra liquid in pan drain, then take can of tomato sauce and pour over top of loaf. Put back into oven @450 for another 10 minutes until tomato sauce starts to thicken and bakes onto top. Remove from oven and let cool for 10 minutes before removing from pan with a spatula. Sprinkle fresh parsley and cheese serve on top of pasta with sauce. Can also serve on zucchini noodles!

For sauce chop garlic and put into pan with olive oil and let garlic brown then pour in 2 cans of crushed tomatoes, 1 can chopped tomatoes and season with basil, oregano and garlic powder. Bring to a boil then let simmer for 20 minutes. (To add a little sweetness you can add sugar if you choose, I do not)