Category: Side Dishes

low carb · Low Carb Dish · Salads & Blossom Bowls · Side Dishes · Veggies

Spicy garlic dill green beans

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  1. 2 quart mason jars
  2. 2 lbs or a little more green beans
  3. 2 1/2 cups water
  4. 2 1/2 cups white vinegar
  5. 1 tbsp salt
  6. 6 garlic cloves mashed
  7. 2 tbsp red pepper flakes
  8. 2 tbsp dill weed
  9. 2 tbsp dill seed
  10. 2 tsp black peppercorns whole

Directions:

Bring the water, vinegar and salt to a boil. Mean while cut ends off of beans and wash. Smash the garlic cloves and place 3 cloves in each jar, along with 1 tbsp red pepper flakes, 1 tbsp dill weed, 1 tbsp dill seed and 1 tsp peppercorns. Then fill each jar with beans. Once water is boiling pour into jars. Seal with lid and let cool on the counter. Once cooked place in fridge for at least 24 hours then enjoy! They will stay good on fridge for up to 6 weeks. You can also can these by sterilizing the jars and then following directions to can properly. Nice and spicy with a hint of dill and garlic!

Appetizers · Dinner · Lunch · Meat · Side Dishes · Uncategorized

Turkey pot stickers

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You’ll need:
1 lb ground turkey
1/3 cup Parmesan Cheese
2 pinches red pepper flakes
1/2 cup fresh parsley chopped
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh grated ginger
3 tbsp soy sauce
1/3 cup grated cabbage
12 oz pot sticker wrappers
(Cilantro or green onions for topping)

Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 tsp sesame oil
1/4 tsp ground ginger
1/2 tsp sesame seeds

First mix all ingredients in for the meat filling (not the pot sucker wrappers or sauce ingredients)
Mix well with hands. Get a small bowl of water and the wrappers opened and ready to use. Take about 1 tbsp of meat mix and add to wrapper, dip your finger in the water then wet the edges all the way around wrapper. Then take the center and fold over and punch top, do this to the sides so they are tightly closed. Making a moon shape. Repeat until all filling is gone. Then take a skillet and turn on medium high heat. Add 4 tbsp vegetable oil and heat to sizzling. Add pot stickers bottom side down to pan and brown bottom for about 4 minutes. Then add 1/2 cup water and bring to a boil. Cover with a tight fitting lid and lower heat to medium low and let boil until water is evaporated about 10-12 minutes. Make sure you shake the pan every few minutes so the pot stickers don’t stick to pan. Once water is gone sprinkle with sesame seeds and cook another 2-3 minutes uncovered. To me and ok e on platter sprinkle with either chopped cilantro or sliced green onions. Mix all ingredients in bowl for sauce and serve with pot stickers. Enjoy!!
Appetizers · Low Carb Dish · Low Carb treats · Lunch · Salads & Blossom Bowls · SeaFood · Side Dishes · Veggies

Crab stuffed tomatoes

mamasheenasLeave a comment
You’ll need:
12- 2 inch tomatoes
3 cups imitation crab
1/2 cup miracle whip
1 cup minced celery
1/2 medium red onion diced small
2 tbsp chopped chives
2 tbsp fresh dill chopped
1 tsp dry dill
1/2 tsp salt
4 tbsp white vinegar
1/2 tsp cayenne pepper
Pinch of pepper

In a mixing bowl add the crab and shreds with fingers until they are in small shreds. Then add the rest of ingredients and mix until everything is mixed evenly and is a nice creamy texture. Taste and add more salt if needed. Then cut tops off the tomatoes and spoon out the guts. Fill the tomato and then top with a little sprig of fresh dill! That’s it enjoy! They are so hard to stop eating!

Dinner · Lunch · Side Dishes

Wild rice hotdish

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You’ll need:
2 cups wild rice
1 lb hamburger
1 yellow onion diced
1 cup celery diced
1 15oz can cream of celery
1 15oz can cream of mushroom
1/2 cup heavy cream
1/4 cup sour cream
2 cups chicken stock
1/2 cup chicken stock
2 cups water
1 tsp garlic salt

First cook rice either in insta pot in rice setting with 2 cups water & 2 cups chicken stock (you can use all water for lower sodium intake) or cook on stove top bring to a boil then lower to low and cover until rice has observed all the liquid. Meanwhile in a sauté pan brown burger and drain grease. Add in the diced onion and celery. Sauté for a few minutes until onions are soft and celery has started to soften. The. Add in the cream of celery and mushroom. Add in heavy cream, 1/2 cup chicken stock and sour cream. Bring to a boil and the. Stir in medium heat until thickens. Once rice is tender drain any remaining liquid of any. (There shouldn’t be though) the. Add rice to a 9 by 13 inch pan and pour sauce and meat over top mix mix well then cover with foil and bake in oven at 375 degrees for 20 minutes remove and enjoy!!!
Side Dishes

Creamy mashed potatoes

mamasheenasLeave a comment
You’ll need:
10 pounds potatoes
2 cups 2% milk or heavy cream
3 sticks butter
1 cup sour cream
2 tbsp garlic salt

First peel potatoes and wash them. Slice in half length wise and place I to a pot filled with water so all potatoes are covered. Then bring to a boil and boil until fork tender, not falling apart. About 12-15 minutes for larger potatoes. The. Drain and place back into kettle. Have all ingredients ready to go. Soften 2 sticks of butter and add to pot along with 1 cup milk and 1/3 cup sour cream. With a mixer mix until it starts to form. Then add in the other cup of milk and the sour cream blend again until creamy. If you need a little more milk add in little increments until smooth. Taste and add another half a tsp in garlic salt if needed. Then place into a baking pan and spread even. Dice the other stick of butter up into pads of butter and place around in top of potatoes. Cover with cling wrap the. Tim foil and freeze. To bake thaw the day before then remove cling wrap. Bake at 350 for an hour or until hot and creamy again. Sprinkle with fresh parsley for garnish!!
Appetizers · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Roasted Butternut squash & cranberry

mamasheenas1 Comment
You’ll need:
1 medium butternut squash
2 cups fresh cranberries
2 tsp cinnamon
2 tsp dried thyme
2 tsp giner
1 tsp salt
1 tsp pepper
Olive oil
Fresh thyme
1/4 c feta cheese

First cut squash into bite size pieces. Then place into a bowl and drizzle with olive oil. Add all seasonings and toss well. Add in cranberries and toss again. Line a baking sheet with tin foil and spray with cooking spray. Pour everything into sheet pan and bake for 30-40 minutes @375 until squash is tender and cranberries have bursted. Remove and let cool a few k mi united and transfer to serving platter. Drizzle with a little more olive oil, Add the feta cheese and top with fresh thyme. Enjoy!!

Dinner · InstaPot · Side Dishes · Veggies

Stuffed acorn squash

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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!

Appetizers · Lunch · Side Dishes · Veggies

Cranberry Jalapeño Hummus

mamasheenas1 Comment

You’ll need:

1 15.5 oz can garbanzo beans (chick peas)

1 14 oz can whole cranberry sauce

2 jalapeños

Salt

1 tbsp olive oil

4-6 tbsp water

First drain and rinse the garbanzo beans. Then pour into blender or food processor. Slice the tops off the jalapeños and cut in half and place into processor. The. Add in 3/4 cup while cranberry sauce. Add the olive oil and 5 turns of salt. Turn on pulse and began to mix it all together. It will be thick add in water one tbsp at a time until a nice smooth texture. Then enjoy! Use as a dip with bread or crackers or use as a spread in sandwiches! Turkey with cheddar cheese, arugula and the spread o. A pita pocket is amazing!!!

Appetizers · SeaFood · Side Dishes · Uncategorized

Imitation Crab Salad

mamasheenasLeave a comment

You’ll need

8oz pack imitation crab

1/2 cup miracle whip

1 tbsp apple cider vinegar

1 tbsp lemon

1/2 tsp paprika

A good pinch of salt

3 tbsp fine chopped fresh parsley

4-5 radishes sliced then matchstick style

5-6 small sweet peppers sliced thin and chopped in 3rds

1/3 cup celery diced

A dash of tobasco sauce for heat

Pull apart the crab and chop into small flaky pieces, add mayo, vinegar and lemon. Stir then add seasonings. Chop all veggies and add to bowl mix well and that’s it! Serve on top of sliced green apples or with crackers or pita bread! Enjoy!