Chicken · Dinner · Grilling · low carb · Salads & Blossom Bowls

Strawberry Avocado Salsa and chicken

4 Chicken breast 
1 tsp oregano
1 tsp basil 
8 strawberries
2 roma tomatoes
Fresh cilantro 4 tbsp 
1 avocado 
1 tsp lemon juice
salt and pepper
mixed greens (side salad)
1/2 balsamic dressing 
1 box couscous 

Place chicken into a pan to bake. Preheat oven to 375. Sprinkle both sides of chicken with salt, pepper, oregano and basil. Cover with foil and bake for 30 minutes or until chicken is cooked clear through.

Chop strawberries, tomatoes, avocado and cilantro. Place into a bowl and squeeze a half a lemon over top. Sprinkle with salt and pepper mix well.

For balsamic dressing place into a pan and bring to a boil  reduce heat and let slowly boil and stir. Do not leave it will burn to pan and its not fun to clean (i have done a few times) Once it begins to reduce remove from pan and place into a serving bowl. 

Make 1 box cous cous 

To assemble place chicken onto plate and top with the strawberry mix. Drizzle the balsamic over the top. Serve with a side salad with cucumber, tomatoes and red onion. Drizzle with balsamic YUM! 
and couscous 

Dinner · Dressings & Marinades

CrockPot Pork tenderloin and Cranberry Stuffing

You’ll need:
1 2-3 Pound Pork tenderloin
2 tbsp olive oil
salt and pepper
1 cup fresh cranberries
4 sprigs fresh thyme
1/4 cup Organe juice
3 tbsp honey
3 garlic cloves crushed and minced
1 tbsp corn starch
1 tbsp water
orange slices for garnish
1 box stuffing
1/2 cup diced celery
1/2 cup diced onions
1 lb green beans (if you would like a veggie to serve also)

Heat oil in a large skillet over medium heat. Season the pork with salt and pepper and brown all sides. About 5 minutes total. Transfer pork to slow cooker.
Add cranberries, orange juice, honey, garlic and 2 sprigs fresh thyme to slow cooker.
Cover and cook on low for 3 hours or until reaches 145 degrees.
Remove pork and let stand 5 minutes before cutting so all the juice doesn’t run out.
Meanwhile, strain the liquid from the slow cooker and add to a medium saucepan. In a cup mix the water and corn starch and then slowly add into liquid to thicken. Bring to a boil and boil until thick.
Make the stuffing as directed on stove top. Then add in the cranberries from the crockpot and stir.
For green beans wash. cut off ends and steam them for 6-8 minutes add a little butter and serve on side.
To serve place stuffing on plate and top with Sliced pork. Enjoy! Can serve with green beans or side salad. 

Dinner · Grilling

Best Pork Ribs

Pork Ribs 1-2 slabs 
1 tbsp Garlic Salt 
1/2 cup Apple cider vinegar 
4-6 Corn on the cob 
2 cups mixed greens 
red onion 
1- 24oz  sweet baby rays original 

Get a big pot and put the pork ribs whole into pot then add the apple cider vinegar, garlic salt and then fill the rest of pot with water to cover ribs. Bring to a boil and let boil on low for 45 minutes. This makes the ribs so juicy and fall off the bone. You will be having your family beg for more. 

For the corn soak corn for an hour in water with the husks on. 

Turn on your grill and then place the ribs on and add a layer of sweet baby rays. Then let start to carmalise then flip and add sauce to other side. Repeat this process until you have a nice thick layer of gooey sauce. 

Add the corn to the grill and grill for 10-15 minutes. 

Make your salad while the corn is cooking make sure to rotate the corn a few times. 

Then enjoy!!  

Dinner · Low Carb Dish · Lunch · Veggies

Quinoa Stuffed Peppers

Youll need:
4-6 bell peppers seeded 
1 lb hamburger or turkey burger 
2 cups quinoa
2 tbsp olive oil
3 garlic cloves minced
1 carrot peeled and diced small 
1 can baby corn drained 
1 cup fresh green beans diced small 
1/2 onion diced 
salt and pepper 

In a large skillet over medium heat brown burger. Drain and then add in carrots, onion, green beans, baby corn and garlic. Season with slat and pepper and satue for about 5 minutes until vegetables are soft.
Cook quinoa as directed. 
Increase heat too high in skillet and add the cooked quinoa and stir until combined. 

For peppers chop the tops off and remove insides. fill the peppers with the quinoa mixture. Place into oven preheated at 325 for 25-30 minutes until peppers are soft. For the last 5 minutes remove and top with colby cheese and then return to oven. Enjoy! 
Don’t forget to post your picture into the FACEBOOK GROUP to WOW everyone!

Dinner · Meat

Braised Beef Short Ribs


6 beef short ribs
4 whole carrots peeled, chopped and halved
4 celery stalks chopped into 2 inch pieces
4 garlic cloves smashed and chopped
1 bag frozen perl onions
2 cups red cooking wine
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 bay leaves
salt and pepper
olive oil
1/2 white onion chopped
1 pack polenta
1 garlic bulb 

First  preheat oven to 325 degrees. Place ribs onto cutting board and drizzle with olive oil. Sprinkle with salt and pepper and rub into meat.
In a dutch oven drizzle with olive oil and heat to hot. Place ribs into pot and sear each side for about a minute and half on each side. Remove and place onto plate.
Crush and dice the garlic cloves and dice the half of white onion. Add into same dutch oven on medium heat so you dont burn the garlic. Saute until soft about a minute. Then add in the carrots that are peeled, chopped into 3 inch chunks and sliced in half. Do the same with the celery. Saute for another minute. Then add in wine and beef broth and bring to a boil. Add the ribs back into pot. Then add in fresh rosemary, thyme and bay leaves. Pour int he pearl onions and mix. Make sure all the meat is submerged. Then place lid on and place into oven for 3 hours.
For roasted garlic slice tops of bulb off to expose top of each garlic clove. Then drizzle with olive oil and sprinkle with a little salt. Wrap in tin foil and place into oven for an hour with the short ribs. (not in pot) 

For polenta I like to slice into thin pieces and heat in a skillet adding a little milk at a time until creamy. Once garlic is done squeeze out 3-4 garlic cloves and mash with fork. Then add to polenta. Add fresh thyme and sprinkle with salt and pepper to taste. 

When ribs are done. Remove the ribs and veggies and place onto platter. With the remaining liquid add in 1/4 cup water with 2 tbsp corn starch and bring to a boil. Stir and boil until it becomes a thick gravy.
To assemble place polenta in bottom of bowl place ribs on top with veggies and cover with gravy. Enjoy! 

Chicken · Dinner · Lunch · Meat · Soups · Uncategorized


You’ll need:

1 large chicken breast cooked and diced

2 links smoked sausage cut into 2 inch slices

1 lb uncooked shrimp tail on

1 cup celery

4 garlic cloves minced

1/2 pablano pepper diced

1 yellow onion diced

1 tsp dried thyme

1 14oz can diced tomatoes

1-2 Cajun style flavor cube McCormick (in seasoning isle)

6 cups water

1/4 cup flour

1/4 cup butter

Green onions chopped

2 cups uncooked brown rice

First chop all veggies and slice meats. In a Dutch oven add in chopped onions and minced garlic and drizzle with olive oil. Sauté until soft the. Add in chopped pepper and celery. Cook for a few minutes until they are soft then remove and place into bowl. Add in butter and melt and then slowly add in the flour and make a past. As soon as paste forms add in water slowly stirring until you have all water in. Add flavor cube and stir. Start with one cub and once gets boiling taste of you need to add a second one do that after it has been boiling for at least 10 minutes. Add in all veggies, seasoning, can tomatoes, cubed chicken and sliced smoked sausage. (Don’t add shrimp at this time) Bring everything to a boil and let boil for 12-15 minutes stirring occasionally. Cook rice as directed separately. After boiling for 15 minutes add in shrimp and boil another 3-5 minutes remove from heat. If it doesn’t have enough spice you can add some Cayenne pepper and salt and pepper to taste. Then to serve place rice in bowl and top with gumbo sprinkle on chopped fresh green onions and enjoy!!!

Dinner · Soups

Venison chili

You’ll need:

2 lbs ground venison

4 cans chili beans

2 peppers diced

2 14.5oz cans diced tomatoes

1 yellow onion chopped

4 cloves garlic

1 48oz tomato juice

1 cup water

4 tbsp chili powder

1 tsp cumin

Salt and pepper

1 tsp Garlic salt

Fist brown your venison. Then chop onions and mince garlic then add to browned meat. Sprinkle in the garlic salt and sauté until onions and garlic are soft and fragrant. Once soft add in the diced tomatoes and let simmer a few more minutes. Dice your peppers and open cans of beans and drain. Then in pot add beans, tomato juice, water and pour meat mixture in. Add in seasonings and stir. Bring to a boil and let boil for 15 minutes stirring occasionally. Reduce heat and simmer for 5-10 minutes longer. Taste and add salt and pepper as needed or more chili powder if you would like a little spicier! Serve with sour cream, and shredded cheddar cheese! Make a pan of corn bread and you have a perfect fall meal!

Dinner · InstaPot · Side Dishes · Veggies

Stuffed acorn squash

You’ll need:

2-3 small acorn squash

2 cups uncooked wild rice blend

1 10.5oz can cream of mushroom

1 7oz can chipotle peppers

2 cups Gouda cheese shredded

1/2 cup dried cranberries chopped

1 tbsp fresh thyme

4 cups chicken stock or vegetable stock

Salt and pepper

Fresh thyme for garnishing

First cook the wild rice as directed but use the chicken or vegetable stock to add flavor. I do mine In my pressure cooker and it’s done in a flash! Next slice the acorn in half lengthwise and scoop out the seeds and guts. Then drizzle the flesh with olive oil and sprinkle with salt and pepper. If your baking bake in oven at 375 degrees for 30-40 minutes. Place into pan flesh side down with a tad bit of water. Bake until soft. Then remove and turn over.

For middle take the cooked wild rice and add in the cream of mushroom, Gouda, cranberries, thyme and salt and pepper. Dice 3 of the peppers and add. You can add more sauce to get more heat if you would like. Mix well then stuff the middles of the acorns.

Raise the oven temp to 425 and bake another 10-12 minutes until the tops are bubbling. Remove and sprinkle with fresh thyme and a few cranberries! Enjoy as a main dish or use as a beautiful side!

Dinner · Lunch · Meat · Uncategorized

Hamburger skillet

You’ll need: (this makes two meals so throw one in your freezer)

2 lbs burger

2 15.5oz cans diced tomatoes

1 bag frozen mixed veggies

1 medium yellow onion diced

2 cups beef stock

1 tsp dried thyme

1 tsp dried oregano

1 tsp garlic powder

Salt and pepper to taste

1 lb grated mozzarella

2 tbsp dried parsley flakes


Brown burger and drain. Dice onions and add to skillet and sauté until onions are tender. Then add the canned tomatoes, frozen veggies and beef stock. Bring to a boil and add in spices. Let simmer for 5 minutes. Place half the mix in a freezer container and cover with half the mozzarella cheese and sprinkle with parsley. (Cover with foil and freeze for a crazy night you don’t have time to cook)

With remaining mix in pan spread even and cover with cheese and sprinkle with parsley place under the boiler just u til cheese is melted . Serve with garlic bread and side salad! Enjoy!