Dinner · InstaPot · PASTA · SeaFood · Side Dishes

Butternut Squash & kale Risotto with herbed shrimp

You’ll need:

1 lbs bag uncooked shrimp (thawed)

1 cups Arborio rice

3 cups vegetable or chicken stock

1 cups cubed butternut squash

3 cups uncooked kale

6 garlic cloves minced

(3 for shrimp 3 for risotto)

1 large yellow sweet onion diced

(Half for risotto half for shrimp)

1/2 cup white wine

Salt/pepper to taste

Parsley for garnishing

Lemon for freshness

First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!

To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!

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Venison sloppy joes

Ingredients:
1 lb venison or beef
1 medium onion diced small
1 10 oz can tomatoes & green chili’s
4 tbsp tomato paste
1 cup beef broth or stock (bullion)
1 tsp chili power
1 tbsp brown sugar
2 tbsp Apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp brown mustard (I used spicy)
1/2 tsp red pepper flakes
1 tbsp olive oil
1/2 cup ketchup


Directions:
Cook meat and drain fat. Dice onions small then add to skillet with a tbsp love oil. Let onions cook on medium heat until soft and translucent about 5 minutes. Then add the meat back to pan. Pour in the beef broth and bring to a boil. Boil for about 3 minutes until liquid evaporates. Then add in seasonings, vinegar, Worcestershire, tomatoes and chilies. Simmer on low for 4-6 minutes to let flavors meld. Then add in ketchup and stir until mixed we’ll let simmer another 2 minutes then enjoy!!
Dinner · Veggies

French onion lentil Shepard’s pie

You’ll need:
3 large yellow onions
2 tbsp olive oil
3 cloves garlic
2 tbsp fresh thyme
2 bay leaves
1 1/2 tbsp tomato paste
2 tbsp sherry cooking wine
2 tbsp soy sauce
5 cups chicken stock
10 russet potatoes
3/4 cup milk
1 stick butter
Salt and pepper

Directions:
Chop onions in half then slice. Add 2 tbsp olive oil to Dutch oven or oven safe skillet. Add in onions and sauté for 3 minutes to soften onions. Then reduce heat and let simmer stirring occasionally until they begin to cartelize and turn brown about 30-45 minutes. Then add in chopped garlic, thyme and bay leaves. Bring heat back up to medium heat and cook for 3-4 minutes until garlic is soft. Then add in tomato last, sherry and soy sauce. Mix well and let simmer 2 minutes then add in chicken stock. Bring to a boil and then add in lentils. Cover and reduce heat and let simmer for 35-40 minutes until liquids is mostly gone. While the lentils are cooling oral potatoes and bring to a boil. Boil for 20-30 minutes until soft, drain water and then mash with the butter and milk. If you need to add more milk do it in small increments until creamy. Add salt and pepper to taste. Once lentils are done, spoon the potatoes over the lentils and place into preheated oven at 375 for 30 minutes or until top of potatoes are golden brown. Remove and serve hot. Enjoy!!
Chicken · Dinner · Lunch · Uncategorized

Low main & broccoli chicken

You’ll need:
1 lb spaghetti noodles cooked
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup diced celery
1 tbsp sesame seeds
2 tbsp olive oil
1/4 cup soy sauce
3 tbsp toasted sesame oil
1/4 cup rice vinegar
Green onions for garnish

2 chicken breast
1 head broccoli
2 tbsp honey
1/3 cup soy sauce
1 tbsp toasted sesame oil
4-6 tbsp rice vinegar

Driections:
Cooked chicken and slice. Cook spaghetti noodles, drain and set aside. Chop cabbage into thin slices, shred carrots and slice celery. In a sauté pan add olive oil and then add chopped veggies. Sauté for 3 minutes then remove from skillet. In skillet add soy sauce, sesame oil and rice vinegar. Bring to a low boil and then add in noodles mix well and taste add salt and pepper if necessary or more sesame oil. Add veggies back into noodles along with sesame seeds. Mix well. Cut broccoli florets and rinse. In sauté pan add in sliced chicken with a little oil and brown. Add in honey, soy sauce, vinegar and sesame oil. Add in broccoli florets and bring to a low boil. Let simmer for 5 minutes and remove. Plate and serve. Enjoy!

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Chicken Quesadillas

You’ll need:
3 chicken breast shredded
1 15oz can tomatoes & green chili’s
1 cup water
4-6 tbsp taco seasoning
10- 12 flour tortillas
1 yellow pepper diced
1/2 red onion diced
2 jalapeños sliced
1 cup diced white processed cheese (valveta)
1 cup Colby jack shredded cheese
Salsa
Sour cream
Cilantro

Directions: preheat oven to 425 degrees.
Then cook and shred chicken you can do this before hand and keep in freezer or fridge. Then add chicken, taco seasoning, can of tomatoes and 1 cup water and bring to a boil in sauté pan. Let boil for about 3 minutes until liquid begins to evaporate. Then add in 1 cup white processed Queso cheese. Mix cheese until melted and remove from stove. Place 5-6 tortillas onto a baking sheet and drizzle with a little olive oil. Place into oven for 3 minutes to crisp. Chop veggies and place into sauté pan and drizzle with a little olive oil. Sauté for 5 minutes to soften veggies. Remove tortillas from oven and add chicken mix, and your choice of toppings. Placee back into oven for 3-5 minutes to heat. Remove and top with salsa, sour cream and cilantro. Enjoy!

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Beef, bean & cheese burrito

You’ll need:
1 lb beef
1 lb venison (or beef)
1 30 i can refried beans
1 lb your choice shredded cheese
10-15 flour while wheat tortillas
2 tbsp taco seasoning
1 tbsp chili powder
1 tsp cumin1/2 tsp garlic powder
1/2 tsp salt
(If you want heat 1/2 tsp cayenne pepper
and 1/2 tsp red pepper flakes

First brown meat and drain fat. Then add in 1 cup off water and seasoning and let boil until seasoning evaporates. The. Add in the refried beans and mix until smooth. Then add in 2-3 tbsp of meat mix to tortilla add 2 tbsp cheese and roll up tucking sides in first the. Rolling until closed. Place into a cookie sheet and do this until mix is all gone. Then place in fridge and let cool. Once cool you can wrap each one in parchment paper for on the go. Or you can place in freezer bags the amount you want for the week and freeze. To use thaw, heat and eat. Enjoy!

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White bean & sausage soup

You’ll need:
1 lb chorizo sausage
5 mild Italian sausage links
1 medium onion diced
6 cups chicken stock
2 cans great northern beans
1 tbsp cumin
1 tbsp oregano
4 cups chopped kale stems removed
Red pepper flakes for heat
1 cup Grated Parmesan for serving
1 baguette sliced and toasted for crostini’s

Direction:
First dice onions and add to a sauté pan. Drizzle with a little olive oil and then sauté in medium night heat for 3-4 minutes. Add in ground chorizo and then cut sausage links into chunks and add to pan also. Brown chorizo and sausage about 5-7 minutes. Then pour into a stick pot, add chicken stock, cumin, oregano and beans. Bring to a boil and boil for 7-10 minutes. Add in the chopped kale and boil until kale is tender. Slice the baguette while soup is boiling and drizzle with olive oil place into oven at 425 degrees for 5-7 minutes until they start to brown and are crispy. Remove from oven and place aside until ready to serve. To serve place soup into bowl and top with 2-3 crostini’s and then top with grated Parmesan cheese. Enjoy!
low carb · Low Carb Dish · Lunch · SeaFood

Bursting Tomatoes & Brown Butter Scallops

Ingredients:
1 lb large scallops (I get mine at Adlis frozen)
4 garlic cloves smashed and chopped
1 tbsp fresh thyme chopped
1 tsp crushed red pepper flakes
4 tbsp butter
1/4 cup white cooking wine
2 cups cherry tomatoes
2 chives chopped
1 lemon zested
olive oil
1 box couscous 

Directions:
In large skillet heat 2 tbsp olive oil over medium heat. Thaw scallops and pat dry. Season with salt and pepper on both sides. When oil is hot add scallops and sear until browned about 2 minutes on each side. Remove scallops to plate.
In same skillet add 2  tbsp olive oil garlic, thyme and red pepper flakes. Cook until fragrant about 4 minutes. Add butter and stir until butter starts to brown about 2 minutes (you don’t want to burn your butter so make sure its not to hot) Then add in wine, tomatoes and cook until tomatoes are bursting and wine had reduced a little about 6 minutes. Add scallops back to pan and any juices on plat heat another 2 minutes.Cook couscous as directed. To serve place scallops and tomatoes with sauce on serving platter. Add couscous to plate and top with the scallops, tomatoes and juices. Then sprinkle with chives and lemon zest.  Enjoy! 

low carb · Low Carb Dish · Lunch · SeaFood

Lemon Butter Cod & Orzo Asparagus

You’ll need:
4 6-8 oz Cod Fillets can get frozen at Walmart
4 -6 tblsp almond flour
salt and pepper
2 lemons
2 garlic cloves minced
1 lb asparagus ends trimmed and chopped in thirds
1 cup uncooked orzo
2 3/4 cup chicken broth
1 tbsp lemon juice
I tbsp chopped fresh dill  

Directions:
In a cast iron skillet heat olive oil over medium heat. Season cod all over with salt, pepper then sprinkle the almond flour evenly all over fillets. When oil is hot add cod and sear until golden brown about 3 minutes per side. Remove cod to plate lined with paper bowl to soak up any extra oil and so it doesn’t become soggy. Using same skillet sear butter and lemon sliced until the lemons are golden about 1 minutes per side. Add lemons to cod plate. Again with same skillet cook the garlic, asparagus and orzo until the galrilc is translucent and the orzo is toasted about 3 minutes. Then add in chicken stock and lemon juice and turn heat to high and bring to a boil. Cook stirring until orzo is al dente about 10 minutes. Place the cod and lemons back into skillet and cook until everything is warmed about 1 minute. Then remove to serving platter and sprinkle with fresh dill and enjoy! Serve with side salad! 

Dinner · low carb · Lunch · SeaFood

Shrimp, Chorizo & cauliflower rice

1 1/2 lbs large raw tail on shrimp peeled and deveined
2  tbsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
salt and pepper to taste
2 red bell peppers chopped
1/2 pound Spanish chorizo casing removed, cubed
1 small head cauliflower riced
1 lemon juiced
1/4 cup chopped parsly 

Directions:
In a medium bowl add olive oil, shrimp and creole seasoning, paprika, thyme and a little salt and pepper. Toss and mix well.
Rice the cauliflower and place onto a baking sheet, sprinkle with creole seasoning, salt and pepper and drizzle a little olive oil over top and mix. Then bake at 375 for 10 minutes. Remove and set aside.
In a skillet over medium heat add the shrimp in single layer and. cook until seared 2-3 minutes. Add the bell peppers, chorizo and cook until the shrimp is pink and cooked through another 3-4 minutes. Pour the riced cauliflower over. top and mix well. Allow to cook another 1-2 minutes to mix flavors. Squeeze lemon juice over top and then remove to a serving platter. Sprinkle with fresh parsley and serve hot. Enjoy!