BBQ Shrimp

2 lb shrimp in shells
1 cup butter
1/2 cup olive oil
4 tb garlic
1 tb basil
4 tspo salt
1 tsp lemon juice
2 tb. Worcestershire
5 tablespoons black pepper

Melt butter in olive oil.  Add all other ingredients except shrimp.  Let sauce stand for 15 minutes.  When ready to cook, add shrimp and cook for about 15 minutes.

Divide shrimp into ind, bowls, pour sauce over shrimp.

 Instant Pot Ribs

Ingredients:

2 cups water or Dr. Pepper (not diet)

1 tbs. Liquid Smoke 

2 lbs ribs cut to fit into pot.

Your favorite rub (I have a rub recipe that we like and is included ..search for Gina's Brisket Rub)

Instructions:

Pat ribs dry.  Cover with rub.  Let set for an hour or more.

Put the liquid ingredients in bottom of instant pot.

Arrange ribs on trivet.

Cover, seal, and pressure cook on high for 40 minutes.  Use a natural release.

Remove ribs from pot, slather with your favorite bbq sauce and finish them on the grill or under the broiler until they have that nice kinda crispy look on the outside.

These are so tender...

Puerco Rojo Stew (Red Pork Stew)

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (pork butt), twine or netting removed
1 tablespoon ground cumin
4 jalapeños, sliced
1/2 cup freshly squeezed orange juice
6 medium garlic cloves, smashed
1 large yellow onion, coarsely chopped
1 (3-1/2-ounce) package Achiote Rojo, crumbled
1 teaspoon kosher salt
1 1/2 pounds tomatillos, quartered
30 oz hominy
15 oz cut green beans
1 large sweet potato, dice  (I baked mine in microwave, diced and added last with the hominy and green beans)

Rub the pork with the cumin and the Achiote Rojo. Sprinkle with the salt.  Place it in slow cooker and then add the garlic, jalapenos, and onion. Pour orange juice over it.  Place the quartered tomatillos on top.  Cook on slow for 8 hours or high for 4 until pork pulls apart.  Take pork out and shred it.  Return to crockpot with the hominy, green beans and sweet potatoe.  Cook on low for another hour.

If you dice the raw sweet potato, add it to the roast along with the garlic, jalapenos, and onion.

Cuban Pork Roast

Cuban Roast Pork

Thanks to Teoti Anderson for sharing her family's recipe

1 3-pound pork roast

2 T minced, fresh garlic

1/2 tsp salt

1/4 C sour orange juice (or 1/8 C orange juice , 1/8 C lime juice)

1/4 tsp black pepper

1/4 tsp ground bay leaves

1/2 tsp ground oregano

1/2 tsp ground cumin (I always put more)

1 T olive oil

Remove excess fat and all of the skin from the pork roast. Pierce meat in several areas and marinate roast in a mixture of garlic, salt, juice, pepper, bay leaves, oregano, cumin and olive oil for at least 1 hour or overnight.

Place roast in a pat with the fat side up, reserve marinade for basting. Roast at 350 degrees for about 2 1/2 hours or until a meat thermometer registers 170 degrees and the meat is browned.

Turn the meat and baste frequently with marinade while cooking. If drippings begin to smoke or burn, add water to the drippings in the pan. After meat is cooked, allow to stand and cool before cutting into slices. 

Slow Cooker Honey Garlic Chicken

8 chicken thighs
1 lb carrots
1 lb potatos

Sauce:
1/4 cup ketchup
1/2 cup soy sauce
1/2 cup honey
2 cloves garlic minced
1 tablespoon Italian seasoning
red pepper flakes to taste
dash of hot sauce (I use Frank's or Tabasco)



Mix all the ingredient for the sauce together.  In crockpot, layer the veggies and then place chicken thighs on top and cover with sauce.  Cook on high for 8 hours.

Crawfish Cornbread

 Crawfish Cornbread



2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

Slow Cooker Cajun Pot Roast

2.5 lb boneless chuck roast
Cajun seasoning
10 oz pkg. frozen kernel corn
14.5 can of diced tomatos
1 tsp sugar
1 large onion
1 large green bell pepper
2 cloves garlic
1/2-1 tsp tabasco or LA hot sauce
Olive oil.

Sprinkle Cajun seasoning over roast, rub in well.  Sear in olive oil until sides are brown.

Chop onion and bell pepper.  Mince garlic.

Place meat in slow cooker and add corn, pepper, onion, garlic, sugar, tabasco,.  Pour tomatoes over this mixture.

Cover and cook over low heat for 8-10 hours or on high for 4-5 hours.

Remove meat from cooker.  Drain vegetables, discarding cooking liquid..or thicken with flour to make a gravy.  Serve meat with vegetables.

Thai Shrimp in Coconut Broth

1 1/4 lbs shrimp, peeled and deveined
1/2 tsp sea salt
1/4 tsp black pepper
1 tablespoon oil ( I prefer using coconut oil)
2 green onions white and green parts - thinly sliced
1 red bell pepper sliced thin
1 medium carrot shredded
2 inches fresh ginger, peeled and grated, app 1 Tbs
2 garlic cloves, minced
1/4 cup cilantro
1 - 14 oz can coconut milk
1/4 tsp kosher salt
2 tsp or more green or red curry - your choice, I prefer green. - and 2 tsp is a starting point.  Adjust to your personal heat level.  I like mine REALLY HOT so I double it.  Just do the taste test until you have it righ.
1 lime, cut into wedges

In large skillet, saute shrimp until pink.  Remove shrimp from skillet and put onion, red peppers, carrots, ginger, garlic, cilantro, coconut milk, salt, and curry powder into pan.  Stir to combine, then simmer for 3-4 minutes until is starts to thicken.

Put shrimp back in and simmer for another 2-3 minutes.

To serve, place shrimp over brown rice, pour sacue on top, garnish with lime wedge.

Sweet Garlic Crock Pot Chicken

Facebook Share.  Also on Just a Pinch
 
Ingredients

4-6 chicken breasts

1 c packed brown sugar

2/3 c vinegar (i used apple cider vinegar)

1/4 c lemon-lime soda

2-3 Tbsp minced garlic

2 Tbsp soy sauce

1 tsp fresh ground pepper

2 Tbsp corn starch

2 Tbsp water

pinch red pepper flakes (optional)

Directions

1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.

2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken

3. Cook on low for 6-8 hours or high for 4 hours.

4. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan.

5. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well.

6. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.

7. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

8. Sprinkle red pepper flakes on top if desired. This can be served over rice, noodles or baked potato!

Bacon Wrapped Chicken Tenders

Sweet & Spicy Bacon Chicken

Ingredients

Chicken Breast Strips
Garlic Powder
Chili Powder
Bacon
Brown Sugar

Directions

Season chicken w salt, pepper,garlic powder and chilli powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min

Chipolte Chicken Salad

Source:  FB share

Ingredients

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Preparation

To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Mexican Casserole

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Mexican Casserole

MEXICAN CASSEROLE 

Ingredients:
1lb ground beef or ground turkey
1 (1 ¼ ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups Colby Jack Cheese
1 cup salsa (you can make your own as well)
1 (2 1/3 ounce) can sliced black olives (drained)
1 tomato (chopped)
1/8 cup jalapenos
2 cups corn chips (crushed)

Directions:

1: In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined.

2: Place crushed corn chips onto the bottom of an 8×8” casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions, jalapeños and black olives over the cheese.

3: Bake in the oven at 375 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes.

Yield: (4 Servings)

Lemon Garlic & Rosemary Roast Chicken

http://divascancook.com/2013/05/roasted-chicken-recipe-lemon-garlic-rosemary.html

Complete link with step by step pictures

Copycat White Castle Burgers

 

 Source: Foodies TV FB page

Ingredients

1 1/2 pounds hamburger
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
1 onion, finely chopped
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)
Instructions

In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Baked Eggplant Parmesian

 SOURCE: http://www.joybauer.com/healthy-recipes/roasted-eggplant-parmesan.aspx

 Lots of healthy adaptations on this site..:)

1 eggplant, ends trimmed
salt, Kosher, to taste
pepper, black ground, to taste
3/4 cup(s) marinara sauce, *
3/4 cup(s) cheese, mozzarella, part-skim
2 tablespoon cheese, Parmesan, grated
oregano, dried, to taste
pepper, red, crushed, to taste

PREPARATION

Preheat the oven to 400°. Liberally coat a baking sheet with oil spray. Slice the eggplant into rounds (about 10 slices). Arrange the eggplant slices in a single layer on the baking sheet. Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with kosher salt and pepper (omit the salt if you have high blood pressure). Bake for 20 minutes, or until eggplant is soft and golden brown.
Top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Sprinkle the slices with the grated cheese, as well as oregano and crushed red pepper to taste. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.

Crispy Cajun Shrimp Fettucine

 Source: Foodie TV FB share

CRISPY CAJUN SHRIMP FETTUCCINE

INGREDIENTS:

4 oz fettuccine
1 tbsp olive oil
1 tbsp butter
16 large shrimp
1 tbsp cajun spice (you can find recipe here)
2 tbsp flour
1 cup chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese, grated

DIRECTIONS:

Cook fettuccine according to package instructions.
Clean the shrimp and season with 1 tbsp of cajun spice.
Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.

In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside.
In the same skillet add chicken broth and heavy cream.

Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss.
Serve warm.

*Cajun Spice*

2 1/2 tbsp salt
1 tbsp dried oregano
1 tbsp paprika
1 tbsp red chili powder
1 tbsp ground black pepper

*or you can use a cajun spice from store

Slow Cooker Sweet and Spicy Pork Tenderloin

Sweet & Spicy Pork Tenderloin

added by Stacey Lawson

Pork tenderloin with a sweet and spicy flavor, that is what I've created. Let the crockpot do the work for you in this simple recipe.

Cook time: 4 Hr  Prep time: 15 Min  Serves: 4-8

Ingredients

2 lb pork tenderloin

find more delicious recipes at www.porkbeinspired.com

1 medium yellow onion

8 Tbsp honey mustard salad dressing

3 Tbsp soy sauce

3 Tbsp red wine vinegar

Have you considered Holland House

2 Tbsp honey

3-4 clove garlic, chopped

2 Tbsp brown sugar

1 Tbsp chili paste

2/3 c water

salt and pepper

slow cooker

Directions

1. Pat dry pork tenderloin and trim any excess fat. Salt and pepper to taste.

2. Slice onion in rings and lay on bottom of slow cooker. Place pork tenderloin on top of onions. Pour water on bottom of slow cooker around tenderloin.

3. Mix together remaining ingredients. Whisking until combined. At this point taste mixture for sweetness and heat, adjust to your liking.

4. Pour mixture over pork tenderloin.

5. Set slow cooker on high, cook for about 4 hours or on low for about 7 hours.

6. Serve with your favorite side. Mine is basmati rice. Then I garnish with fresh chopped green onions.

Loaded Baked Potato Shepherds Pie

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1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped (2 tablespoons), if desired

Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart)
glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.

Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onion

Bacon Cheeseburger Meatloaf

 
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Bacon Cheeseburger Meatloaf

Ingredients:

2 pounds ground beef
1 pound pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)

Directions:

Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half.
Form one half into a loaf and place it in a treated casserole dish.
Place sliced cheese on top, leaving an inch border all the way around on the outside.
Put the other half of the meat on top of the cheese, and press down on the edges to seal.
Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath.
Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F.
Let the meatloaf rest a few minutes before slicing.

The rule of thumb is to cook meatloaf 30 minutes for every pound of meat.
Use a meat thermometer to make sure it’s fully cooked.

Pizza Bake

source:  www.pillsbury.com

Ingredients

1

can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits

1

can (8 oz) pizza sauce

2

cups finely shredded mozzarella cheese (8 oz)

16

slices pepperoni (1 1/2 inch)

Steps

1CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.

2SPREAD in sprayed 13x9-inch (3-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.

3BAKE at 375°F 20 minutes or until golden brown and bubbly.