Crockpot Roast

 Ingredients

4-5 pound chuck roast
2 tablespoons canola oil or any oil.
2 teaspoons seasoning salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2" chunks or you can use the baby carrots and just slice them once down the middle.
2 pounds Yukon Gold potatoes or russet peeled and cut into large chunks
2 onions sliced for the crockpot 
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water for the slurry 
minced parsley optional, to garnish

• 1/4 cup of flour 

Instructions

• Season the chuck roast with the seasoning salt, pepper , onion powder and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth). Add the flour to the roast or you can mix it with the seasonings . This will give it a really good sear❤️I like to sear my meat on the stove and then put it in the crockpot. As my mom would say’ BROWN THE MEAT 🤣🤣
  
• Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
  
• Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
  
• In your slow cooker add the carrots, potatoes and onions .
• Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
  
• In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
  
• Pour the gravy over the meat and garnish with parsley if desired.

Note: I had my crockpot on low and before I went to bed at 10:30 I started my pot roast and it cooked all night and was smelling good when I got up for work the next day ❤️👀

Stuffed potatoes with shrimp

 Stuffed potatoes with shrimp 

INGREDIENTS

  

Perfect Baked Potatoes

• 4 Medium Sized Russet Potatoes
• 1 tablespoon Olive Oil
• 1 tablespoon Salt

Shrimp Stock

• Leftover Shrimp Shells
• 2-3 Sticks of Celery roughly chopped
• 2-3 Sticks of Carrot roughly chopped
• ½ cup Onion roughly chopped
• 1 tablespoon Roasted Garlic Boullion
• 1 cup Water

Cajun Shrimp Cream Sauce

• 1 lb Raw Medium Sized Shrimp
• 1.5-2 cups Heavy Cream
• 1 tsp Butter
• 1 teaspoon Garlic
• ½ cup Parmesan Cheese
• ½ cup Asiago Cheese
• 1 cup Chopped Broccoli
• ¼-1/2 cup Shrimp Stock optional
• 1 tbsp Cajun Seasoning
• 1 tablespoon Parsley
• 1 tablespoon Lemon Juice ½ of lemon

INSTRUCTIONS

 

Perfect Baked Potatoes

• Preheat oven to 425 degrees.
  
• Thoroughly clean potatoes and pat dry with a paper towel. 
  
• Using a fork, poke holes all over potatoes.
  
• Pour oil over potatoes, sprinkle with salt and massage until fully covered. 
  
• Place on lined baking sheet uncovered and bake for 50-60 minutes until cooked through to the center. 
  

Shrimp Stock

• In a small stock pot with water, add shrimp shells, celery, carrot, onion, bouillon and stir. 
  
• Simmer on low for 20-30 minutes covered while preparing recipe. 
  

Cajun Shrimp Cream Shrimp Sauce

• Peel and devein shrimp and set on paper towels to dry.
  
• In a medium sized skillet on high heat, add butter and sauté shrimp. 
  
• Add Cajun seasoning and fresh lemon juice and stir. 
  
• Remove shrimp from heat being careful not to overcook and set aside until ready for use. 
  
• Pour in cream, cheeses, garlic and broccoli, stirring until combined. 
  
• Allow sauce to come to a slow boil and reduce heat simmering until the sauce thickens. 
  
• Add cooked shrimp back to cream sauce and stir. 
  
• Pour in shrimp stock to loosen sauce if it's too thick and simmer until ready to serve. 
  

Cajun-Cream Shrimp Stuffed Potatoes Assembly

• When potatoes are done, allow to rest for 10-15 minutes.
  
• Cut slits into potatoes and flake the flesh removing potatoes from the skin. 
  
• Pour cream sauce over potatoes and top with cajun shrimp.
  
• Garnish with fresh parsley and enjoy!

Swedish meatballs

 Sweetish meatballs 

Or you can choose the gravy! See below 

Ingredients

For the meatballs:

• 1 pound ground beef
• ¼ cup breadcrumbs
• 1 small onion very finely chopped
• 1 clove garlic finely minced
• 1 teaspoon dried parsley
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ½ teaspoon salt
• black pepper to taste
• 1 large egg
• 1-2 tablespoons milk
• 1 tablespoon oil

For the gravy:

• 3 tablespoons butter
• 3 tablespoons flour use 2 tablespoons if you prefer a thinner gravy
• 1 ½ cups beef broth
• 1 cup whole milk
• 1 teaspoon smooth Dijon mustard
• 1 tablespoon grape jelly OR lingonberry jam; or less, to taste
• salt and black pepper to taste

Instructions

• Make the meatballs:
  
  Add all ingredients for the meatballs EXCEPT for the oil to a large bowl. Knead very well. I like doing this with a handheld mixer with the hook attachment - it's so much faster! Using about 2 teaspoons of meat mixture, roll into firm balls. (Freezing the meatballs for 5-10 minutes at this point helps them to keep their shape.)
  
• Cook the meatballs:
  
  Heat the oil in a wide, deep skillet. Brown the meatballs on all sides, until well browned on all sides. This will take between 6-8 minutes. Remove the meatballs from the pan and set aside. If you prefer baking the meatballs, place them on a lined baking sheet and bake them at 425°F for 10-12 minutes or until browned and no longer pink in the middle.
  
• Make the gravy:
  
  Bring the skillet back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown. Quickly pour in the beef broth while whisking constantly. Simmer until thickened, then whisk in the milk, mustard and jelly. Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
  
• Finish the dish:
  
  Place the meatballs back in the gravy and warm very gently until heated through. Serve immediately.
  

Salmon w/ Mango Salsa

 

Salmon with mango salsa 

Ingredients

Lime Salmon

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for if you are using a grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• 1 teaspoon seasoning Salt
• 1 teaspoon of black pepper

Coconut Rice

1 1/2 cups Coconut Water

1 1/4 cups canned coconut milk

1 1/2 cups jasmine rice, rinsed well and drained well

1/2 tsp salt

Avocado-Mango Salsa

• 1 large mango, peeled and diced. I sliced mine into 3 slices and then diced it.
• 3/4 cup diced red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro chopped small 
• 1/3 cup chopped red onion, rinsed under water and diced 
• 1 large avocado, peeled and diced, optional 
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Coconut Water
• Salt and pepper, to taste

Instructions

For the salmon:

If you are not using a grill 

Season the salmon with

1 teaspoon Seasoning Salt 

1 teaspoon Garlic powder and 1 teaspoon paprika 

And cook for 5 minutes on each side in a skillet on medium heat , to avoid over seasoning only season on one side of the meat/ fish 

Cook with olive oil.

If you are using a grill In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). 

Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.

Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice:

While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. 

Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For the mango avocado salsa:

While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.

Serve salmon warm with coconut rice top with avocado mango salsa.

Grilled cheeseburgers

 

Ingredients

• 1 jalapeno, sliced thin
• 1/2 small red onion, sliced thin , I like to gill my onion ahead of time 
• 12 ounces of ground beef, 80/20, split into 3-ounce portions
• Salt & pepper to taste
• 4 slices of American cheese
• 2 slices of cheddar cheese
• 2 hamburger buns, brioche or potato
• Mayo or melted butter for toasting

Instructions

1. Preheat your skillet or griddle to a medium-heat. Use a slightly lower heat for the second burner, which will be used to toast the hamburger buns.
2. Sear the burgers and toppings. Place the shaved jalapenos and onions into 2 small piles on the hot surface. Immediately place a portion of ground beef on top of each. Season with salt and pepper as desired. Allow the meat to sear for about 3-4 minutes until it gets crispy underneath and can be flipped.
3. Flip the burgers. Using your spatula, scrape underneath and flip each burger. Add the slice of cheddar cheese to 1 of the patties.
4. Toast the buns. Place the curved side of the buns down directly onto the griddle and press down gently. Allow them to toast for about 2 minutes and flip to the flat side which should be buttered (or slathered with mayo). Add a slice of American cheese to each of the buns.
5. Assemble the grilled cheese burgers. Stack the two burger patties so the cheddar cheese is between them, and place them onto a toasted bun with the American cheese. Flip the other bun so the cheese is sandwiching the burgers. It’s time to eat!
6. Keep them warm (optional). Place the burgers in a sheet of aluminum foil and wrap them tight. This helps to keep them warm while also melting the cheese further.

Greek chicken

 

Ingredients

• 11/4 pounds thin boneless skinless chicken breasts
• 1/2 cup olive oil
• the zest of 1 lemon
• 1/4 cup lemon juice
• 1 teaspoon honey
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley chopped
• Optional garnishes: lemon wedges, parsley sprigs
• 1 tablespoon paprika 

Instructions

• In a large resealable bag or mixing bowl, combine the olive oil, lemon zest, lemon juice, honey, garlic, oregano, paprika,salt and pepper. Seal the bag and shake to mix all of the ingredients together, or whisk the ingredients together in a bowl.
  
• Add the chicken to the bag or bowl and marinate in the refrigerator for at least 30 minutes or up an hour .
  
• Heat a grill or grill pan over medium high heat. Add the chicken and cook for 7-8 minutes per side or until cooked through. Cook time may vary depending on the thickness of your chicken breasts.
  
• Let the chicken rest for 5 minutes, then sprinkle with parsley. Serve with lemon wedges and parsley sprigs for garnish if desired.