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!!!

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

Spicy garlic dill green beans

  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!

Chicken · Dinner · Meat

Crack chicken enchiladas

You’ll need:
4 boneless chicken breast
4 slices bacon crumbled or bought real bacon pieces
1 pack dry ranch dressing packet
1 8 oz pack cream cheese
1/2 cup Colby jack cheese shredded
(To do this as a separate meal you can check crack pot chicken sandwiches)

Add to leftover chicken:
3 corn on the cob ears (grilled)
1 lb grated cheese your choice
16 corn tortillas
1- 28 oz can green enchilada sauce

Okay so you can make the shredded chicken with the cream cheese, cheese, ranch and bacon with half the cheese within the week prior. Just cook chicken and shred. Then add in the cream cheese, ranch packet, the chicken stock from cooking the chicken, and bacon bites and mix. Heat until all melted together and serve in buns for a yummy sandwich.
We had corn on the cob this week also so had left overs we had made on the grill and charred. So I just shaved off the kernels and added to the left over chicken mix.
To assemble chicken enchiladas just take your leftover crack chicken and shaved corn and throw together. Heat in microwave so it is soft. Heat oven to 350. In a 9 by 13 inch pan pour a small amount of the green enchilada sauce then place 5-6 tortillas on the bottom of the pan, add a layer of the chicken and corn mix and then a little more of the green sauce, with a thin layer of shredded cheese. Repeat this until you have 3 layers leaving the meat, sauce and cheese layer on top. Place in oven and bake for 30 minutes until top of cheese is golden brown and the sauce is bubbling On sides. Top with cilantro, avocado, sour cream and salsa if you would like!
Uncategorized

Magnolia beef ramen

You’ll need:
1 1/2 lbs flank steak cut into strips
1/4 cup olive oil
6 tbsp corn starch

4 packs ramen noodles
1/4 cup matchstick carrots
4 green onions chopped
4 garlic cloves
1 inch fresh ginger grated
Fresh cilantro
1 jalapeño

Sauce:
2 cups low sodium chicken stock
2/3 cup soy sauce
2/3 cup loose packed light brown sugar
2 tbsp toasted sesame oil
Pinch red pepper flakes
1 tbsp sesame seeds


Directions:
Thinly slice steak. Mince garlic. Heat oil in sauté pan and 2 cloves minced garlic. Toss steak in corn starch and add to pan. Cook until browned. Remove from pan and add all ingredients for sauce and stir. Add in the grated ginger and the remaining garlic. Bring to a boil and let reduce for 5 minutes. Cook ramen as directed (do not add seasoning packet) . Once sauce begins to reduce, add steak back into pan along with carrots, green onion and sesame seeds. Let simmer another 3-4 minutes then add in the cooked and drained ramen. Mix and top with jalapeños and fresh cilantro. Enjoy!

Ingredients:

You’ll need:

Dinner · PASTA · Uncategorized

Baked ziti

You’ll need:

  • 1 lb ziti noodles cooked
  • 1 lb burger
  • 1/2 lbs led Italian sausage
  • 1 16.5 can diced tomatoes
  • 2 jars pasta sauce
  • 1 lb shredded mozzarella cheese
  • 1 tsp Garlic powder
  • 1 tsp oregano
  • 1 tsp basil

First brown meat and drain fat. Then add the seasoning and diced tomatoes, & pasta sauce, into the meat and stir well to combine. Cook noodles until Aldente (leave a little hard because we also bake and they cook more) in a 9 by 13 pan pour the noodles, then add the meat mix. Stir to mix then top with cheese cover and bake at 350 for 30 minutes. Remove foil and bake another few minutes to brown the cheese then enjoy!

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

Turkey pot stickers

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!!
Uncategorized

Jamaican Jerk chicken & broccoli

You’ll need:
6-8 boneless skinless chicken thighs
1 head fresh broccoli
1 15oz jar Jamaican jerk sauce (I used food network brand)

Directions:
In a skillet drizzle with olive oil and heat until sizzling. Then add in your chicken thighs. Cook on each side about 6 minutes or until chicken is browned on both sides. Remove from pan and cut into bite size pieces. Place back onto pan and cook until chicken is cooked through. Add broccoli and begin to sauté to soften. After 3 minutes add in the sauce and turn to medium heat. Let sauce bubble with the chicken and broccoli for about 5 minutes. Then turn oven to brook setting. Line a sheet pan and pour chicken and broccoli onto pan. Place in oven and let the top carmelize. Remove and serve over rice. Enjoy!
Uncategorized

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!