Crock Pot Friendly, Health Friendly, Italian, Lower Carb Recipe, Main Course, Veal

Veal and Peppers

image_printPrint to PDF too!

This veal and peppers dish is great by itself or served on crusty Italian bread. You don’t need to buy expensive veal since it cooks as a stew and will become very tender.

veal and peppers
veal and peppers

Ingredients:
2 LBS veal stew meat, cubed
2 TBLS olive oil
3 cloves garlic, sliced
1 LRG onion, sliced thick
3 bell peppers, sliced thick, I use a tri color mix of peppers
2/3 cup dry white wine
dash of red pepper flakes
1 TBLS parsley, minced
Dash of oregano
3 basil leaves, torn
2 cups crushed Italian tomatoes, use a chunky type

**Optional** add a small piece of Parmesan cheese rind

Directions:
In a pan large enough for the veal to be in a single layer heat the oil and add the veal to saute and slightly brown. Add the garlic for a few minutes and then add the wine and scrap all the drippings. At this point you could transfer to a crock pot if you like. Add the balance of ingredients. Cook on a low simmer covered for about 2 hours in the pan or 4 hours in a crock pot or until the veal is fork tender.

Tips & Tricks & Gadgets

Are the edges of your pie crust browning before the pie is done?

image_printPrint to PDF too!

Here’s a great tip. Choose a foil pie pan large enough to fit over your pie. Cut the bottom off and place it upside down over the pie. It will leave the top uncovered but cover the crust edges. Remove when the pie is about half way done.

Chicken/Poultry, Health Friendly, Lower Carb Recipe, Main Course

Chicken with artichoke hearts, capers and white wine sauce

image_printPrint to PDF too!

This one pan entree is impressive looking and takes no time at all to make. Chicken with artichokes is tasty and freezes well too.

Chicken with artichokes
Chicken with artichokes
Chicken with artichoke hearts
Chicken with artichoke hearts

Ingredients;
6 chicken cutlets, tossed in 4 TBLS flour
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 box frozen artichoke hearts(buy the canned if you can’t find frozen)
1 TBLS capers
Sprinkle of parsley flakes
Salt & pepper to taste

Directions;
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Turn the heat up to med-high and add the wine and stock. Simmer 2-3 minutes. Add the balance of ingredients and simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.

**Change the butter to all olive oil to make this health friendly.

American Cuisine, Breakfast/Brunch, Holiday Specialties

Valentine Pancakes

image_printPrint to PDF too!

A special breakfast treat for your loved ones. Valentine pancakes is a simple recipe and makes a great addition to a Valentines brunch.

valentine pancakes
valentine pancakes

Ingredients;
Make my “Buttermilk Pancakes” recipe or buy a mix if you have to.
Buy a few large heart shaped cookie cutters (available at any Target or Walmart)
Heat a griddle to 350.
Spray the form with cooking spray each time you fill it.
Place on the griddle.
Pour about 1/3 up the form with the batter.
Cook a few minutes until it is set and lightly browned.
Flip the heart form then push on the pancake to release. Let it cook a few more minutes on this side.
Serve with your favorite jam, syrup, cut strawberries or any topping you like.

Appetizers and Finger Foods, Italian, Seafood

Baked Clams

image_printPrint to PDF too!

This recipe is for Baked Clams when fresh clams aren’t available. It’s easy and sometimes an introduction to those who don’t want to try a fresh whole clam.
I myself prefer fresh whole clams.

Baked Clams
Baked Clams

25 foil clam shells (you can find them in specialty stores or on Amazon)
4 cans (6.5oz each)of chopped or minced clams with the juice
1 1/2 cups Italian flavored bread crumbs
4 TBLS unsalted butter
4 TBLS olive oil
1 TSP garlic powder (not salt)
1/4 cup grated Locatelli or Parmesan cheese
1 TBLS fresh chopped parsley
1/2 TSP dried oregano
1 TBLS lemon juice
dash of red pepper flakes
Mix everything together, the mixture should be wet, add more clam juice if needed. Spoon onto clam shells about a tablespoon size and place on a cookie sheet.
Bake at 350 for 10 minutes or until lightly brown.

Health Friendly, Lower Carb Recipe, Main Course, Salads, Dressings,Veggies & Sides, Seafood

Tuna Tossed Salad

image_printPrint to PDF too!

tuna tossed salad is a great salad for a meal, refreshing and satisfying.
Be sure to use a good olive oil and vinegar for best taste results.

tuna tossed salad
tuna tossed salad

Ingredients;
1 head red leaf lettuce, washed dried and torn into pieces
1 tomato, large diced
1 cucumber, peeled and large diced
3 thin slices red onion
6-10 olives, any kind you like
5oz-6oz can tuna, drained, any kind you like, I used Bumble Bee gold solid albacore
1/4 cup cheese, any kind you like, I used Feta
1/4 cup extra virgin olive oil
1/4 cup vinegar, any kind you enjoy; fig, balsamic, red vine, flavored
a good sprinkle of each; dried basil, oregano, parsley & black pepper

Directions;
Place all in a bowl and toss. Serve immediately or withhold dressing and serve anytime.

American Cuisine, Lower Carb Recipe, Main Course, Seafood

Scallops with White Wine Butter Sauce

image_printPrint to PDF too!

Use the tender and flavorful sea scallops for this recipe.

Scallops
sea Scallops

You can make any shellfish with White Wine Butter Sauce, just adjust the cooking time accordingly.

Ingredients:
1LB fresh sea scallops
1 TBLS shallot, minced
4 TBLS unsalted butter
1/2 cup dry white wine
1 TBLS fresh lemon juice

1/2 cup Italian flavored bread crumbs mix with a drizzle of olive oil so they are a little pasty.

Directions:
Preheat oven to 400.
Place the scallops in an oven proof baking dish, set aside.
In a frying pan saute the butter and shallot for a few minutes. Turn the heat to high and add the wine and lemon juice. Simmer for a few minutes.
Pour over the scallops and top each of them with a little of the bread crumb mixture. Bake for about 10-15 minutes until they are just firm.

Scallops with Lobster Tails
this version served with Lobster Tails

This recipe is a staple at our Christmas Eve “Feast of the Seven Fishes”

Health Friendly, Italian, Lower Carb Recipe, Main Course, Pasta and Rice Dishes, Seafood

Marinara Sauce

image_printPrint to PDF too!

This Marinara sauce is light, versatile and only takes 30 minutes from stove to plate.
Try it as a plain sauce or with my variations listed at the end of the recipe.
Pictured is with shrimp over linguine.

shrimp marinara sauce
shrimp marinara sauce

Ingredients:
2 TBLS olive oil
2 cloves garlic, crushed and minced
3-4 leaves of fresh basil, torn
28oz-35oz can crushed tomatoes in puree (my favorites are “Pomi, Sclafani or Tuttorosso” brand)
add some red pepper flakes if you like spicy

Directions:
Heat a 3qt sauce pot add the oil and garlic for 2-3 minutes. Add the balance of ingredients and simmer covered for 30 minutes.
This will cover about 3/4 LB pasta.

**variations**
add up to 1LB of all or either; raw deveined, shelled shrimp, bay scallops, cut/cleaned calamari and simmer just a few minutes longer, until the seafood is cooked.
Or serve over anything you like such as store bought fresh pasta.

American Cuisine, Health Friendly, Main Course, Pork

Pork Tenderloin Roast with Root Vegetables

image_printPrint to PDF too!
Pork Tenderloin roast
Pork Tenderloin roast

This Pork Tenderloin roast dish slices like butter and the veggies compliment it perfectly.

Ingredients:
2-2.5 LBS pork tenderloin roast (try not to get the one that is injected with salt solution)
1 TBLS olive oil
1 TSP garlic powder
1 TSP onion powder
1/2 TSP paprika
Kosher salt and pepper to taste

Combine the above and rub the roast with it, set in a roasting pan.
Preheat oven to 375.

Peel and cut the below into 2″ pieces and toss with 1 TBLS olive oil.
2-3 large carrots
2 med sweet potatoes
2 large parsnips

Place in roasting pan with pork and roast in oven for about 45 minutes to 1 hour or until pork is cooked as desired. Pork can be med pink in center now instead of cooking it through. It’s your choice. If the veggies are still too hard just remove the pork and continue roasting the veggies.
Let the roast rest for about 15 minutes before slicing.

American Cuisine, Beef, Crock Pot Friendly, Main Course

Beef Stew with Red Wine Gravy

image_printPrint to PDF too!
beef stew
beef stew and mashed potatoes

This is a take on the traditional beef stew. Tasty and freezes well.

Ingredients:
2-2.5 LBS cubed beef for stew
2 TBLS olive oil
1 cup dry red wine
1 cup beef stock
2 cups frozen pearl onions
1 cup celery, cut into 1″ pieces
4 carrots, peeled and sliced into 1″ pieces
2 TBLS tomato paste
1 bay leaf
Salt and pepper to taste
1/2 cup water
1 TBLS corn starch
1 TSP Kitchen Bouquet or Gravy Master seasoning

Directions:
In a sauce pot heat the oil to med and add the beef. Brown for 10 minutes. Turn up the heat to high and add the red wine. Stir to deglaze the scrapings for a few minutes. Pour into a crock pot or stove top pot to cook. Add the ingredients except water, corn starch and gravy seasoning. Simmer on low stove top for 2 1/2 hours or in the crock pot on the high setting for four hours or until the meat is fork tender. Once just about done stir the corn starch and gravy seasoning into the water. Pour into the crock pot /stove top pot and stir. This will thicken the gravy slightly. Heat on high for 5 minutes and serve with a side starch such as mashed potatoes or cooked egg noodles.

Appetizers and Finger Foods, Holiday Specialties

New Year’s Eve Appetizers

image_printPrint to PDF too!

I’m going to give you a few easy to do appetizers. These are great anytime, watching a game or just as a snack.

Prosciutto Rolls
12 slices of Prosciutto (the DiParma is the best)
4oz cream cheese, softened
1 small jar marinated artichoke hearts, drained and chopped
1 TSP dried basil
small pkg fresh Arugula
1 small bottle Balsamic Glaze

Mix the ingredients except the prosciutto, arugula and the glaze.
Lay the prosciutto flat and cover with a layer of the cheese mixture.
Lay the arugula on top and then roll. Cut into 1/2 rolled pieces.
Squirt with glaze and chill until served.

 

Smoked Salmon Deviled Eggs
6 eggs, hard boiled and chilled, then peeled and sliced in half
1/4 cup mayo
3 TBLS soft cream cheese
1 TSP Dijon mustard
2 TSP fresh preferred, dill weed+some for garnish
dash of salt & pepper
4oz pkg smoked salmon

Mix the egg yolks with all other ingredients except the salmon and dill for garnish until creamy. Stuff the egg white halves. Top with pieces of salmon and dill. Serve chilled.

 

Brie Honey Apple Bites
1 TSP lemon zest
1/4 cup finely chopped walnuts for garnish
2 med apples, finely diced
1/4 cup honey
8oz round of Brie or Camembert cheese with rind, diced into 1/2″ cubes
2 pkgs prepared mini phyllo shell cups, about 24-30 cups.
Preheat oven 400.
Mix together zest, honey and apple. Place a cheese cube in each phyllo cup and top with the apple mixture.
Bake for 6-8 minutes, top with walnuts and serve warm.

Beverages, Holiday Specialties

Holiday Punch

image_printPrint to PDF too!

This punch can be made full sugar or substitute diet for any of the ingredients or replace the champagne with ginger ale. Be sure the ingredients are all cold before mixing the punch.

Make the frozen floats the night before.
In a reg size muffin pan;
Fill 1/3 with any flavor cranberry juice and freeze. Add maraschino cherries and slices of fruit such as orange, lime, lemon or pineapple. Add water to fill the muffin cups and freeze again.
In a large punch bowl mix;
1 bottle dry champagne (Korbel is suitable)
1 liter lemon-lime seltzer
1 small frozen limeade concentrate
32oz cherry juice
2 cups orange juice

Dip the muffin pan in water to release the frozen floats and place them in the bowl along with 4 large scoops of sherbet on the top.

Baking, Desserts & Sweets, Holiday Specialties, Italian

Italian Sponge Drop Cookies

image_printPrint to PDF too!

This Italian Sponge Drop Cookies recipe is a classic Italian holiday cookie. This recipe dates back more than 50+ years.

Italian Sponge Drop Cookies
Italian Sponge Drop Cookies

Ingredients;
4 eggs
1 cup Crisco, melted and cooled, measure when cool
1 cup sugar
1 cup whole milk
1 TSP vanilla
Directions;
Blend until smooth. Set aside.

Ingredients;
4 cups all purpose unbleached flour
4 heaping TSP baking powder
Directions;
Sift together flour and baking powder. Add slowly to the egg mixture just until smooth and blended. Drop tablespoonfuls onto greased cookie sheet. Bake at 375 until bottoms are slightly light brown, about 8-10 minutes. Cool and glaze tops with the glaze below.

Glaze;
1 cup confectioners sugar
1/2 TSP lemon or any flavor extract
2 TSP melted butter
a few drops pf milk, just enough so glaze is loose and coat the tops of the cookie. Blend together until smooth. Glaze cookie and decorate with holiday colored nonpareils. Let dry 1 hour before storing.

Baking, Desserts & Sweets, Holiday Specialties

Tasse Cups

image_printPrint to PDF too!

These Tasse Cups are similar to a mini pecan pie but made with walnuts. So rich in taste.
They are also pictured in my site header.

Tasse cups
Tasse cups

Shell;
8oz cream cheese
1 stick unsalted butter
2 cups all purpose unbleached flour
Directions:
Ingredients should be at room temperature. Blend together and mold a tablespoonful into a mini muffin pan.

Filling;
3 eggs
3 TBLS butter
11/2 cup light brown sugar
2 TSP vanilla extract or vanilla paste
1 cup finely chopped raw walnuts
Directions:
Place all ingredients except the nuts into a sauce pan. Heat on low stirring until warm and blended. Add the nuts. Fill shell lined mini muffin cups 3/4 full with filling. Bake at 350 for 20 minutes, tops will puff.

Baking, Desserts & Sweets, German, Holiday Specialties

Spritz (German Butter) Cookies

image_printPrint to PDF too!

These Spritz Cookies are a very old German holiday butter cookie recipe.  Spritz Cookies are easy to make once you practice using a cookie press. This recipe dates back to my 8th grade home economics teacher, it was her German Grandmothers recipe !!

Spritz Cookies
Spritz Cookies

Ingredients;
2 cups unsalted butter, room temperature
1 cup sugar
1 egg
4 cups all purpose unbleached flour
2 TSP vanilla or almond extract

Directions;
Cream butter and sugar. Add egg, blend. Add the balance of ingredients and blend until smooth.
Fill cookie press and place desired disk design and tighten cap. You can use an electric press or the old style hand crank type. Press cookies onto a cookie sheet. Decorate with holiday sprinkles and bake at 350 for 10 minutes, just until set but barely brown on the edge. The cookies are very white in color even when set and done. Store in a tin can and keep them in a cool place, They will last for 10+ days.

Baking, Desserts & Sweets, Holiday Specialties

Creamy Chocolate Nut Fudge

image_printPrint to PDF too!

This Chocolate Nut Fudge recipe is easy and comes out perfect every time. Box it and it makes a nice holiday treat gift.

Ingredients;
8oz-10oz jar marshmallow cream, such as Fluff
1 1/2 cups sugar
2/3 cup evaporated whole milk
1/4 cup butter
1/4 TSP salt
11.5oz bag of milk chocolate chips
6oz bag of semi sweet chocolate chips
2/3 cup chopped raw walnut or pecan pieces
1 TSP vanilla

Directions;
In a large sauce pan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil on moderate heat stirring constantly for 5 minutes. Remove from heat and immediately add the chocolate chips stirring until the chocolate is melted. Add the vanilla and nuts and stir. Pour into a foil lined 8×8 pan. Chill until firm. Cut into desire pieces. Makes slightly over 2LBS of fudge.

American Cuisine, Holiday Specialties, Salads, Dressings,Veggies & Sides

Candied Sweet Potatoes

image_printPrint to PDF too!
Candied Sweet Potatoes
Candied Sweet Potatoes

Candied Sweet Potatoes Ingredients:

6 medium sweet potatoes or yams
2/3 cup light brown sugar
1/4 cup orange juice
1/2 TSP orange zest
1/4 cup pineapple juice

4 TBLS butter
1 TSP cinnamon
1/2 TSP nutmeg

Directions:

Preheat oven 375.
Boil the potatoes-yams until just soft but not mushy. Peel them and slice into 2 inch pieces. Place the slices in a baking pan. Set aside.  Place the the remaining ingredients, except nutmeg in a sauce pan and simmer for 10 minutes. Pour over potatoes-yams and sprinkle with nutmeg. Cover and bake for 20 minutes.

 

 

American Cuisine, Appetizers and Finger Foods

Bacon and Sugar Cocktail Franks

image_printPrint to PDF too!

My friend Susan makes this Bacon and Sugar Cocktail Franks recipe all the time. What a great flavor combo of the salt and sweet.

Bacon sugar cocktail franks
Bacon sugar cocktail franks

Ingredients:
1 Pkg cocktail hot dogs
1 LB package bacon, any kind
1LB box dark brown sugar
Toothpicks

Directions:
Preheat oven 350.
Roll each hot dog in the bacon, just enough to go around once or twice. Then roll it in the brown sugar. Place a toothpick through the middle. Bake on a wire rack, if you have one, placed on top of a lipped cookie sheet.
Bake for 10 minutes or until the bacon is crisp.

American Cuisine, Baking, Desserts & Sweets

Open Face Apple Tart

image_printPrint to PDF too!
open face Apple tart
open face Apple tart

This Open Face Apple Tart dessert is an easy way to make an impressive dessert with little effort.

Ingredients:
4 large baking apples like Winesap, Granny Smith, peeled and sliced thin (you can use canned apples and not use the ingredients below, but the fresh are best)
1 TSP cinnamon
Dash of nutmeg
¼ cup sugar
Splash of vanilla
1 TBLS flour
Mix the apples with all the above ingredients.

1 pkg refrigerated pie crusts, such as Pillsbury (take this out of the refrigerator about 30 mins before using)
1 egg white, beaten
Sprinkle of large crystal sugar granules (sold in the baking aisle in shaker size jars)
4 sheets of wax paper
1 sheet parchment paper

Directions:
Preheat oven to 425.
Put two sheets of the wax paper on a counter and unroll one of the pie crusts and cover it with the two remaining wax paper sheets. Roll out slightly, just to thin the crust a bit. Peel the wax paper away and place the crust on a parchment paper lined cookie sheet. Lay the apples in the middle placing them into a circle leaving about 1 1/2 inches of crust as a border. Fold the crust border toward the middle making a pleated effect all the way around the tart. Brush the folded crust with egg white and sprinkle with the large crystal sugar. Bake for 25 minutes.

Beef, Crock Pot Friendly, Main Course

Beef Stroganoff

image_printPrint to PDF too!
beef stroganoff
beef stroganoff

This beef Stroganoff is a simple version. It can finish cooking in a crock pot if you like. Use can use any beef steak cut you like but no need to use expensive beef since it cooks the meat tender.

Ingredients:
1LB beef sirloin, sliced into strips
4TBLS flour
4 TBLS butter
1 TSP garlic powder, not salt
1 10.5 oz can beef consomme + 1 1/2 cans of water
6 oz can tomato paste
8 oz fresh mushrooms, sliced
4 oz sour cream
Egg noodles for serving cooked according the the box directions

Directions:
Coat the beef with the flour. In a large frying pan melt the butter and brown the beef. Remove the beef and add the mushrooms, saute for a few minutes covered. Add the beef and stir. Add consomme, water, garlic powder, tomato paste and stir. Cook covered on a low simmer or transfer to a crock pot. Cook for 2 hours in the frying pan or 4-5 hours in a crock pot. Stir in sour cream and simmer for a few minutes. Serve over cooked egg noodles.

Baking, Desserts & Sweets

Jewish Apple Cake

image_printPrint to PDF too!
Jewish Apple cake
Jewish Apple cake

Ingredients Jewish Apple cake:
3 cups unbleached flour, plus more for dusting the pan
6 medium apples of your choice, preferably those that are good for baking like Winesap or Granny Smith
2 TSP ground cinnamon
1 1/4 cups sugar
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
2 TSP vanilla extract
3 TSP baking powder
1/2 teaspoon salt
DIRECTIONS:
Preheat the oven to 350. Use nonstick cooking oil spray to grease tall tube pan, then dust lightly with flour.

Peel and core the apples, then cut each one into 8 equal wedges. Place in a large bowl and sprinkle with the cinnamon and 3 tablespoons of the sugar, tossing to coat evenly. Beat the eggs in the bowl with a electric mixer, on low speed, until well blended. Gradually add the remaining sugar, then the oil, orange juice and vanilla extract. Sift together the flour, baking powder and salt on a piece of waxed or parchment paper. Stop to scrape down the sides of the bowl. On low speed, gradually add the flour mixture to the egg mixture to form a smooth batter. Pour a third of the batter into the pan. Create a second layer using one-third of the apples. Repeat to create a total of 6 layers, ending with apples on top. Bake for 1 hour, the top should be golden brown, and a toothpick inserted into the cake should come out with a few moist crumbs.
Let the cake sit for at least 20 minutes before unmolding.

American Cuisine, Beef, Crock Pot Friendly, Lower Carb Recipe, Main Course

Porcini Mushroom Pot Roast

image_printPrint to PDF too!
Pot roast
Pot roast

Start this pot roast recipe in a deep sauce pan but then it goes into a crock pot for easy no fuss cooking.
The pureed ingredients make a delicious gravy.

Ingredients:
4LB bottom round beef roast or a similar beef cut
Salt & Pepper
3 TBLS olive oil
2 med onions, sliced
4 cloves garlic, chopped
1 cup dry red wine
2 cups beef broth, I use low sodium
1/2oz – 1oz dried Porcini mushrooms(usually in a bag hanging on a rack in the produce aisle)
1 large sprig fresh rosemary

Directions:
Pat the meat dry and sprinkle well with salt and fresh ground pepper. Heat in a deep sauce pot 2 of the TBLS of oil. Brown the meat well on all sides. Remove the meat and place it in a crock pot, set aside. Add the remaining 1 TBLS oil and the onions, scrapping the brown from the pan until the onions are tender. Add the garlic for one minute then add the wine. Boil for about a minute and add the broth and mushrooms. Pour the boiled ingredients into the crock pot with the meat. Cover and cook on hi for 3-4 hours. Or you can cook covered in the oven for the same time at 350.
Remove the beef from the crock pot and cover on a plate. Spoon off any excess fat from the juices. Use a submersible or a regular blender to puree all the juices. Be sure not to fill the blender more than half way as hot ingredients expand. Pour puree into a sauce pot add the rosemary and simmer for about 10 minutes, this will make your gravy. Season with salt and pepper to taste. Slice the meat and top with gravy for serving.

American Cuisine, Baking, Desserts & Sweets, Breads, muffins & biscuits, Breakfast/Brunch

Pumpkin muffins or bread

image_printPrint to PDF too!
Pumpkin muffins
Pumpkin muffins

This Pumpkin muffins recipe can be made into loaves or any size muffin. Just adjust the baking time accordingly. Done when a toothpick comes out clean. Very moist and rich.

Ingredients:
3 1/3 cups all purpose unbleached flour
1/2 TSP baking powder
2 TSP baking soda
1 1/2 TSP salt
1 TSP cinnamon
1/2 TSP ground cloves
2/3 cup chopped pecans
2/3 cups golden raisins
2 cups sugar
2/3 cups unsalted butter, at room temp
4 eggs
2 cups canned pumpkin(you can make up to 1/2 cup of this cooked mashed sweet potato)
2/3 cup water

Directions:
Preheat oven to 350.
Sift the flour with all the dry ingredients except the sugar. Set aside.
Cream butter and sugar and then add one egg at a time until fluffy. Add pumpkin and water. Slowly add in flour mixture and beat for 2 minutes. Stir in raisins and nuts. Pour into loaf pans or muffin pans. A full size loaf takes about 1 hour, mini muffins take about 15 minutes.

Tips & Tricks & Gadgets

Measuring Sticky Ingredients??

image_printPrint to PDF too!

Does your corn syrup and honey stick in the measuring cup?? Well a little trick to have it just pour out. Spray the measuring cup with vegetable oil and then add your sticky ingredient. It will pour out like it’s just water !!

Chicken/Poultry, Crock Pot Friendly, Health Friendly, Main Course

Mexican Chicken

image_printPrint to PDF too!
Mexican chicken
Mexican chicken

This Mexican style chicken dish is tasty and great for the crock pot. Add a jalapeno pepper if you like Mexican chicken spicy.

Ingredients:
1 LB boneless chicken breast, sliced into strips
1 pkg McCormick chicken fiesta or chicken taco seasoning
One 14.5oz can diced tomatoes + 1/2 can water, you can use the seasoned variety like green pepper, celery and onion
1 medium onion, sliced thin
1 TSP cilantro
1 sliced avocado
shredded sharp cheddar cheese

Directions:
Place all ingredients except avocado and the cheese in a crock pot and stir.
Cover and cook for 4 to 6 hours.
Serve with rice or in a taco style shell with the avocado and cheese on top.

American Cuisine, Chicken/Poultry, Lower Carb Recipe, Main Course, Pork, Seafood

Cajun Gumbo

image_printPrint to PDF too!
Cajun gumbo
Cajun gumbo

Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and deveined, tails can be left on

Directions:
Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.

a site for food lovers, cooks and bakers