Category: Dinner

Appetizers · Dinner · Lunch · Salads & Blossom Bowls · SeaFood · Veggies

Spring Rolls

mamasheenasLeave a comment

You’ll need

For the sauce:

3 heaping tbsp peanut butter creamy

2 tbsp soy sauce

2 tbsp lime juice

2 tbsp chili sauce

2 tbsp water (a little less)

1 tsp fresh grated ginger

For rolls:

You can pretty much put any veggies you have on hand in these rolls. But this time I used.

Matchstick carrots

Thin sliced red cabbage

Cilantro

Red peppers thin sliced

Mixed greens

Sliced avocado

Vermicelli rice noodles

Rice paper

8oz frozen shrimp shelled and deveined ( I used a spicy Asian seasoning on shrimp)

Okay! So there is your list. Make sure to look in the Asian isle of your grocery store for the rice paper wraps, hoisin sauce, and rice noddles.

First thing first, chop all veggies nice and thin, have all on plate in rows so it’s easy to grab each veggie and layer.

Thaw shrimp, dry as well as you can. Season and then place into a sauté pan with olive oil and cook until turn pink and start to brown. Remove and let cool.

For rice paper follow directions in package, they come in hard sheets and you will quickly wet them in warm water, place onto chopping board and then began to add veggies and protein, it will become sticky quick so make sure you have everything ready to place and roll so you don’t waste the papers.

Whatever you want to show on the outside of the wrap you will place last. I always start with my greens on bottom, then (if using rice noodles that’s next) then add red cabbage, carrots, red peppers, avocado, cilantro and seasoned cooked shrimp. I had some sesame seeds so I sprinkled that on also, then take ends and fold over the top end of veggies, and take one end and pull over top and roll tightly. Tuck ends as you roll. And that’s it! I like to slice in half and then dip in sauce and eat! 😊

Dinner · InstaPot · Low Carb Dish · Lunch · Meat

Guinness Instapot Corned beef

mamasheenasLeave a comment

You’ll need:

4 lbs corned beef brisket package with seasoning.

1 14.9oz can Guinness

1 medium yellow onion cubed

2 large carrots cubed

3 celery stalks halved

4 red potatoes halved

1/2 he’d of cabbage quartered and placed inside.

Pickling seasoning from packet (or your own)

Than place everything into you instantpot and turn on high setting and cook for 60 minutes. I did two roasts and doubled recipe and it was perfect fall apart juicy I almost couldn’t control myself with stuffing it my mouth as I was trying to put in into the serving platter!🤣

To make Ruben Sandwich out of the corned beef. see Rubens recipe.

To serve place into platter slice or shred and serve with veggies and crusty Irish bread and a cheese dip! Yum (see Guinness cheese dip recipe) 😉

Chicken · Dinner · Low Carb Dish

Lemon and stone ground mustard chicken

mamasheenasLeave a comment

You’ll need:

6-8 chicken thighs skin on or off your choice

4 tbsp whole grain mustard

3 tbsp lemon juice

1/4 cup olive oil

1 tbsp dried thyme

3 tbsp capers

3 tbsp chopped fresh dill

2 lemons sliced

Salt and pepper to taste

Preheat oven to 275. Then get chicken in either a glass baking pan or a cast iron pan. Then salt and pepper the “skin” side up. Then in a bowl or measuring cup add oil, mustard, lemon juice, thyme, and dill. Mix well and then spoon over the top of each chicken piece. Add sliced lemons around in pan and sprinkle capers around evenly. Then place into oven uncovered for an hour. If you want a crispier skin you can leave a little longer but you don’t over cook and dry out chicken either so maybe 15 minutes longer max to avoid dry chicken. Then remove chicken and place into serving bowl. Sprinkle with fresh dill and serve with a lemon wedge.

I like to make a lemon sauce so I pour out the juice that has cooked off the chicken. Add 4 tbsp butter to pan and 2 tbsp flour and make a rue. As soon as in a paste form add back a little of the chicken drippings about a half cup at a time and stirring until flour mix smoothies into the juice then add a little more. Do this for about a cup of broth. Then add in 1/2 cup heavy cream and 1 tbsp lemon juice and bring to a simmer. As salt and pepper to taste and enjoy! I serve pasta with this.

To assemble place cooked pasta a pound, and place into serving bowl, pour sauce over top and mix. Sprinkle with fresh parsley and then top with a piece of chicken a lemon wedge and Enjoy!! 😉

Dinner · Meat

Beef & Venison Meatloaf

mamasheenasLeave a comment

You’ll need:

1 pound beef (fatty is just fine)

1 pound venison

2 eggs

1 cup bread pieces (tear into tiny pieces)

1/2 cup ketchup

1/2 cup cheese (mixed cheddar of some sort)

2 tbsp Worcestershire sauce

1 tsp garlic salt

1 tsp pepper

1 tsp red pepper flakes

1 tsp garlic powder

1 tsp onion powder

1/2 medium onion chopped

Fresh parsley for garnishing

Place everything into a large bowl and mix well. Very well so that everything is one color. Then pat into a loaf pan and bake at 375 covered with foil for 30 minutes. Remove foil, drain fat and top with a mixed cheese of your choice and a few drizzles of ketchup. Place back into oven for another 7 minutes or until cheese is golden. Remove, let cool 5-7 minutes. Chop parsley and sprinkle for garnish then slice and serve over mashed potatoes. Enjoy!

Chicken · Dinner · Lunch · Soups

Chicken Dumplings

mamasheenasLeave a comment

You need:

3-4 chicken breast cooked and shredded

1 cup chopped carrots

1 cups diced celery

1 medium onion diced

2 tbsp butter

8 cups chicken stock

1 tbsp thyme (dried)

Salt and pepper to taste

Dumplings:

2 cups flour

2 tbsp baking powder

1 tsp garlic salt

1 tbsp parsley flakes

1 tsp thyme

4 tbsp butter soft

2/3 cup milk plus a few more tbsp

First cook and shredded chicken. Then dice and chop veggies. Drizzle sauté pan with olive oil and add 2 tbsp butter. Add in veggies and sauté until they become fragrant and soften. Pour in chicken stock and bring to a boil. Let boil about 10-15 minutes until carrots and veggies are soft. Make sure cover is tight so that you don’t boil down liquid (If to much stock boils off make sure to add a cup of water and bring back to a boil)

In a bowl add all ingredients for dumplings and mix. Dough should be thick and a tad sticky but not wet. Drop dough into boiling pot a tbsp and a pinch more. Do not stir, cover and leave on a low boil for about 7-10 minutes until dumplings are puffy and cooked through. Keep warm and serve! Enjoy!

Dinner · Lunch · Soups

Zupa with kale

mamasheenasLeave a comment

You’ll need:

1 pound Italian sausage (mild or hot) ground

2 large diced potatoes (whatever you have in hand) about 2 cups or a little more

1 medium onion diced

3 garlic cloves minced

1/2 red pepper chopped

3 cups kale

4 cups chicken stock

2 1/2 cups 2% milk

4 tbsp butter

3 tbsp flour

1 tbsp red pepper flakes

1/2 tsp fennel seeds (not a must but yum)

Salt and pepper to taste

First brown the sausage until cooked then place into bowl and set aside. Then to skilled drizzle with olive oil and add diced onions and garlic and sweat until soft then add the peppers. Drop in butter and flour and stir until a thick Rue. Immediately add chicken stock 1 cup at a time until the flour mix is smooth with broth. Add in potatoes, cooked sausage and-seasonings. Bring to a boil and boil for 7 minutes to soften diced potatoes. Then add in kale and milk, bring to a simmer. Salt and pepper to taste and serve with crusty herb toast and Parmesan cheese! Enjoy!

This is a perfect soup to freeze for later if you have left overs!

Appetizers · Dinner · Lunch · SeaFood

Seafood flatbread pizza with basil sauce

mamasheenasLeave a comment

You’ll need:

I cup thawed baby’s scallops

12-16 peeled uncooked shrimp

2 tbsp butter

1/2 cup feta cheese crumbles

1/3 cup diced red pepper

1/2 cup arugula

Red onions sliced

1 handful fresh basil (6-8 big leaves)

1/2 cup olive oil (for sauce) more for drizzling

1 tbsp lemon juice

1 garlic clove

1/2 tsp salt

1/2 tsp oregano dried

1/3 tsp basil dried

1/3 cup Parmesan cheese sliced

2 slices flat bread

First heat oven to 450 degrees. Place flat bread into pan and drizzle with olive oil and sprinkle with dried basil and oregano (a little garlic salt also if you would like) bake for about 5 minutes to help get a little crispy.

Make sure shrimp and scallops are thawed, drained and dried well. Then sprinkle seafood with garlic salt, basil, oregano and red pepper flakes (only if you like a little heat add pepper flakes) Then in a sauté pan heat butter and olive oil, pour in shrimp and scallops and cook until shrimp is nice and pink and scallops start to get a little browning on outside. Remove from heat and place into bowl.

For veggies chop some red onion and red peppers about 4 tbsp of each and add to sauté pan and let heat to bring out flavor.

For sauce in a food processor add 1/3 cup olive oil, handful of basil, 1 tbsp lemon juice, 1 garlic clove and a sprinkle of salt. Blend until smooth. Taste and season to liking.

To assemble take heated flat bread and then spoon on the sauce, add the sautéed veggies to top the. Top with a handle full of arugula, a handful of feta cheese then seafood. Then top with fresh sliced veggies, a few more pieces arugula and cheese. Place into oven for about 7 minutes until the bread is crispy, cheese is melted and veggies cooked. Remove and drizzle a few tbsp of basil dressing, top with fresh Parmesan and arugula and enjoy! For left overs wrap in tin foil and keep in fridge to re heat open tin foil bake at 400 until heated and enjoy all over again!

Dinner · Lunch · SeaFood

Stuffed salmon with lump crab and white wine risotto

mamasheenasLeave a comment

You’ll need

4- 4oz slices salmon

1 1/2 cup lump crab meat

1/2 diced yellow onion

1/3 cup diced celery

1/3 cup diced roasted red pepper (optional

1/3 cup mayo

1 tbsp lemon juice

1 tsp red pepper flakes

Salt and pepper

1/3 cup white wine

1 tsp lemon juice

2 tbsp butter

(Risotto)

1 cup Arborio rice

1 cup white wine

1/2 cup diced onion

2 garlic cloves minced

2 cups chicken stock

For risotto I made in my pressure cooker. If you don’t have one follow direction for stove top direction on rice package. (But use the wine and chicken stock instead of water) on sauté mode of pressure cooked drizzle with olive oil and add in 1/2 cup diced onions and two cloves chopped garlic and sauté until tender. Then pour in chicken stock and white wine. Put lid on and set pressure cooker for 18 minutes. Cook. Add Parmesan cheese if you would like when serving along with fresh parsley for garnish.

In sauté pan sauté 1/2 diced onion, 1/3 cup celery, and 2 minced garlic cloves. Sauté in a little olive oil until tender then place into a mixing bowl. Pour in lump crab meat, 1/3 cup mayo, chopped roasted red peppers and season with salt, pepper and red pepper flakes if you want a little bite of heat. Add in a tsp lemon juice and mix. Take the salmon and lengthwise make a slit down center to stuff crab.

Salt and pepper top of salmon and then stiff the crab mix into center of each salmon roughly 1/3 cup of mix per each salmon piece. In the same sauté (makes sure oven safe) place the salmon strips stuffed with crab and began to cook for only a minute or so. Add 2 tbsp butter, 1 tsp lemon juice and 1/3 cup white wine and mix in pan. Then place salmon into preheated oven at 425 and bake for 15 minutes until salmon is cooked through and top vegans to brown. Squeeze fresh lemon over top and serve.

To plate place a spoonful of risotto in plate then place salmon on top, garnish with fresh parsley, red pepper flakes and a lemon wedge. enjoy!!

Dinner · InstaPot · Side Dishes

InstaPot Mexican brown rice

mamasheenasLeave a comment

You need:

3 cups brown rice

5 1/2 cups water

5 tbsp chicken base (powder)

1 tbsp cumin

1 tbsp paprika

1 tsp black pepper

1 medium onion diced

4 garlic cloves minced

3 tbsp butter or olive oil

2- 10oz cans tomatoes with green chili’s

First on browning setting, add olive oil or butter and sauté the onion and garlic about 4 minutes, until they become soft. Then add in water, chicken base, cumin, paprika, and pepper. Stir well, add cans of tomatoes and the rice. Mix and place lid on. Cook for 18 minutes. Release and place into serving dish. Top with fresh chopped cilantro, and a Mexican cheese if you would like! Enjoy!