tTt’s Chipotle Chicken (We did Pork Loin, instead of Chicken) tTt’s Pico + 1 Avocado, diced, mixed in Instant Rice, cooked in Beef Broth. Shredded Mild Cheddar Cheese – Sauce: 1 part Salsa 2 parts Ranch Good sprinkle of: Chili Powder, Cumin Small sprinkle of: Salt, Garlic Powder Splash of Lemon Juice
In Instant Pot, add 2c of Water or Broth to bottom of bowl. Add in a Grate. Top grate with a Stainless Steel Bowl. Add in Chipotle Chicken Ingredients (We used 1 Pork Loin). Instant Pot on high for 1.5hours. Slow release 20minutes. Remove all, shred up and mix with all juices it was cooking in. Sautee down juices, some. Cook Rice in Broth. Cut up Avocado and add to Pico. In bowl add, Rice, Chipotle Pork, Pico, Shredded Cheese, drizzle with Sauce. Also, great on Burrito Shells. Roll up. Butter Spray Skillet. Brown each side and sprinkle each wrap with Garlic Powder. Mmmm…
1lb. Imitation Crab Celery, minced, to taste Red Onion, minced, to taste – Sauce (Premix): 1/2c Mayo 1/2T Lemon Juice 1/2T White Sugar 1/4-1/2tsp Creole Seasoning (I did 1/2tsp, start small) Sprinkle of Paprika
2-3lb Pork Roast Marinade: Orrington Farm’s Slow Cooker BBQ Pork Roast Packet About 1/4c Brown Sugar About 2-4T Apple Cider Vinegar (Organic, with Mother) Shake of Salt Good shake of Pepper — 2-3c Beef Broth (Reserve 2-4T) Favorite Honey BBQ (Sweet Baby Ray’s) – Place all, EXCEPT BROTH AND BBQ SAUCE, into a Ziploc Bag. Marinade 24hours. Place 2-3c Beef Broth in bottom of Instant Pot. Add in Grate. Place a Stainless Steel Bowl on top of Grate. Add Marinated Pork, with all it’s Juices, to the Stainless Steel Bowl. Add a few Tablespoons of Beef Broth. Pressure Cook (High pressure with Low setting) for 3 hours. Allow to Natural Release for about 30min-1hour. Remove Pork from Juices, reserve about 2-4T of Juices, discard rest. Shred up Pork. Add in 2-4T Reserved Juices. Mix in 3/4 bottle of your favorite Honey BBQ Sauce. Top onto buns. Optional to add 1/4tsp, or so, Liquid Smoke when Marinating.
8oz. Cream Cheese, slight softened Pepper Jam/Jelly (About 1/4c) Squirt of Tabasco/Sriracha Sauce (About 1tsp) Handful of Mexican 3 Cheese Blend w/ Jalapeno, minced up Optional: Add in 1/4-1/3c minced Summer Sausage
Mix all. Add Seran Wrap to a Bowl and press down mixture into it. Twist Seran Wrap shut until a tight ball. Place in fridge for 1, or so, hours. OPTIONAL: Sprinkle of Garlic Powder and Onion Powder. I skip.
Using freshly grown from Garden (Thanks Momma!) Err-thang, but 4 ingredients is fresh.
6 mini Sirloin Steaks Salt and Peppered, allow to set in fridge. Dip Steaks in Flour. In pan (Large enough to fit vegis, too) Sear each side in heated Grapeseed Oil. Remove Steaks from pan and set aside. Add into pan (Do not clean Steak remnants): Potatoes, Onions, Mushrooms, Minced Garlic, Carrots. Sweat the vegis. Add in 2 good pinches of Dried FRESH Rosemary and 1 good pinch of Thyme. 1 – 1.5tsp Salt. Add in 1c Red Wine(Merlot). COOK DOWN. Mix 2c Beef Broth. with with 2T Worcestershire(Or Balsamic Vinegar-I did Worcestershire). Bring to a good boil. Add to warmed Crock Pot. Stir in 2T Roasted Tomato Paste(I roasted in pan I used to cook meat/sweat vegis). Cook on High 1st hour, then, low for 3 hours.
2.5lb Beef Roast, Salt and Peppered. Allow to sit about 20 minutes. Premix Broth: 2c Beef Broth, 1 Garlic Clove (Minced), 1T Minced Dried Onions, 1tsp Dried Rosemary, 1tsp Dried Thyme, 4T Worcestershire. Spray Instant Pot with Butter Flavor Cooking Spray. Add Premixed Broth and place in Roast. Pressure cook on high for 45 minutes. (It’s okay if it’s not done. We are simmering it next.) Remove Meat from Juice, RESERVING the Broth Juice. Cut up Meat. Set aside. Add a drizzle of Olive Oil to skillet. Heat skillet, add 1T Tomato Paste and fry Paste up. Add in Meat and mix around with Paste. Add in 1 Au Jus Packet and mix around. Then, add in 2c Reserved Broth Juice (Use water to reach 2c, if not enough. *See Notes). Bring to boil, then, simmer for about 5-10 minutes. Optional to Melt Provolone on top. Serve on Buns. Dip in excess Juices.
— Freezer friendly: Allow to cool some. Freeze. Add to Crock to heat up.
I was making this as a freezer meal for later time eatings. In making the above recipe, it gave me about 3c of Broth Juice reserved from the instant pot. So, I had about 1c Reserved Broth Juice left, outside from the 2c I needed for the French Dip recipe. Instead of tossing it, I used that leftover juice and cooked some Green Beans, from the garden, and Pork Steaks. Just added all to the skillet, and cooked down juices. It was delish.
NOTES: If a more tamed flavor is desired, use desired ratio of Reserved Broth Juice, with Water. Just simmer a lil longer when you mix with Paste and Au Jus. Example: Instead of 2c Reserved Broth Juices, use 1 1/2c Reserved Broth Juice with 1/2c Water.
1 can White Beans (White Cannellini), drained well 1/2T Chives 1/2T Grapeseed Oil 1/4tsp Himalayan Salt 1tsp Dried Dill Small Shake of Onion Powder Feta Cheese 1T Rice Vinegar (We do Rice. Otherwise, White Vinegar, etc. works)
Roasted Tomatoes: Cherry Tomatoes, halved (To taste, about 1c) Spray Tomatoes with Butter Flavor Cooking Spray (Or, use 1tsp Grapeseed Oil) Shake of Onion Powder Good Shake of Garlic Powder 1T Stacy’s Freshly Dried Italian Seasoning (Mix of Parsley, Oregano, Basil) 1 Garlic Clove, minced
Directions: Roasted Tomatoes: Half Tomatoes. Drizzle with Grapeseed Oil. Add rest of Roasted Tomato Ingredients, EXCEPT, Garlic. Mix. I spray top of Tomatoes with Butter Spray, toss around. Add to non stick oven pan. Top with Garlic. Add to oven, preheated to 400. Bake for about 8minutes (Mine’s a Convection oven). Remove and add to Serving Dish. Add in Beans, Chives, Drizzle over Grapeseed Oil, Salt, Dill, Onion Powder. Lightly mix around. Cover and cool in fridge. Add in Feta Cheese. Keep in fridge until serving.
Premade Freezer Bean Burritos Low Carb Shells 1 Can Refried Beans Pinto Beans, drained and rinsed (Optional. To desired amount) Left over Taco Beef (Optional. We use More beans, than beef. If any Beef.) 1 Beef Broth Cube, crushed Heat all in pan. Add to Shells, roll up. Butter Spray Skillet, and Burritos. Brown each side. Sprinkle w/ Garlic Powder. Allow to cool. Freeze on plate. Then, add to Freezer Bag.
ENCHILADAS Enchilada Sauce: 1c Knorr’s Tomato Bouillion w/ Chicken Flavor (1tsp Season+1c Warmed Water) 1/4tsp: Salt, Cumin, Onion Powder 1 lil can Green Chiles, undrained – Shredd. Chedd. Cheese
Butter Spray Casserole Dish. Add in Frozen Burritos. Pour Sauce over. Top with Shredd. Cheddar Cheese. Cook until Cheese Browns. (You can cook halfway, covered w/ foil. Then, last half, uncovered. Or, broil.)
Premix Sauce. Mix all ingredients, except, Avocado. Place in fridge until ready. Boil Zucchini, til slight tender. Place in fridge, or, under cold water to cool. Cucumber is an option, as well, no boil needed. Top Zucchini with Seafood Mixture. Top with Avocado, pressing into Seafood Mixture.
(Optional, Red Onions or Green Onions/Chives. Minced Celery, Cucumbers. Peas. Cheddar Cheese)
Chicken Thighs, bones removed, cut up small Drizzle Oil over cut up Chicken, season with: 1/2T Poultry Seasoning 1/2tsp Salt 1/4tsp Course Pepper Good shake of: Garlic Powder and Onion Powder
Add: 1T Butter to Pot. Cook Chicken. Add in: Mixed Vegis: 1.5c Frozen Carrots, 1/2c Celery, 4 Red Potatoes (Cut up potatoes small, diced) Cook on Med.-Low heat until Vegis are cooked. Once Carrot and Potatoes are cooked, add in: 4 cans Cream of Chicken 2c Bone Broth (Or, Broths of choice) Corn and Peas, to taste Simmer for a while. Until all’s nicely blended in flavor. Near end, add in: Optional (I skip!): 1/2c Heavy Whipping Cream, near end.
Cut Carbs, some: Few Carrots, Broccoli, Cauliflower. We even skip Butter sometimes.
Chicken Marinade: 1/2tsp Salt 1tsp Chinese 4 Spice 1T Sesame Oil OPTIONAL: 1tsp Red Pepper Flakes or Hot Chili Oil
Sauce: 1/2T Orange Ginger Seasoning (Salt Free TRUE ORANGE) 1/4c Organic Honey 2T Teriyaki 1T Rice Vinegar 1T Water 1tsp Sesame Oil 1/4tsp Red Pepper Flakes 1/4tsp Himalayan Salt or Salt *See Optional
Slurry: 1T Cornstarch + 1T Water
Cut up chicken and toss with marinade. Marinade chicken. Cook chicken. Heat sauce in pan that’s safe for stove top and oven. Make slurry and stir into heated sauce. Toss chicken with sauce. Broil for few minutes. Allow to cool for wraps.
Asian Wraps: Shells/Wraps, of choice Romaine Lettuce, chopped Grated Carrot Green Onions Coleslaw
Optional: 1/2T Dehydrated Orange Pulp. We juiced Oranges. The pulp, we dehydrated, ground, and use for seasoning. I’ve done without. And, with. Both equally amazing.
Beet Juice: 8.5oz. GREEN Apples (Deseeded. 2 Apples) 2oz. Carrots (1/2 Carrot) 1oz. Beet Leaves (Destem. 1 Beet) 7oz. Beet (Peeled) Once juiced, add: Few drops of Fresh Lemon Juice
Benefits: Antioxidants, that reduce Oxidative Stress. BP Help. Reduced Inflammation. Boost Athletic Performance. Removes Toxins and Heavy Metals. Rich in Electrolytes. Helps Anemia. Improves Mood. Carrots contain Vit. C, Potassium and Antioxidants may help lower blood pressure and decrease risk factors for heart disease.
I love the Healthy Bloody/Vegi Juice: 10.5oz. Tomatoes (About 3 small RIPE) 3 oz. Cucumbers 1/4c Fresh Cilantro Leaves 4.5oz. Red Pepper (1 Skinny Reg. Pepper) 5.5oz. Celery (4 Celery) 1.5oz. Carrots (1/2Med.) Makes 550ml Once juiced, add: 1/4tsp LITE Salt, or to taste Few drops Fresh Lemon Juice
1T Olive Oil 2 lbs. Ground Beef (Garlic Powder, Onion Powder, Parsley, Oregano, Basil, Salt, Pepper) 2 boxes OVEN READY Lasagna Noodles 4 jars Tomato Basil and Garlic Sauce Great Value 3/4 sm. can Tomato Paste 1/2 small Onion 1/2 Green Pepper 32oz. Ricotta (I used more than 1/2) 4-4.5 lbs. Shredded Moz. Cheese
Directions: Preheat oven to about 375. Sauce*: Add Olive Oil to pan. CookBeef in Oil, season with: Nice amount Garlic Powder, Salt, Pepper, Onion Powder, Parsley, Oregano, and a lil Basil. Drain most grease (Choose to add more seasons, here).Add in: 3/4 can Tomato Paste 1/2 small Onion Sautee. Add in: 4 jars Basil Oregano and Garlic Essential Value Sauce Simmer 15 minutes.
Butter Flavor Cooking Spray Lasagna Pan*. Add a LIL sauce on bottom. Layer on OVEN READY Lasagna Noodles. Top with: Sauce Moz. Cheese Nice amount of PARMESAN (Store shelf kind) THEN: Noodles Spread about 1/2in. layer of RICOTTA over all Noodles* Top with nice amount ofSauce. Moz. Cheese Nice amount of Parmesan (Store shelf kind) THEN: Noodles Sauce Moz. Cheese Nice amount of PARMESAN (Store shelf kind) Repeat until desired height. (I believe I did 4 layers total)
On top: Sprinkle with Salt, Pepper,and sliced Green Peppers COVER WITH FOIL. Cook at 375 for 1hr. minutes. Remove cover and Broil til cheese is goldened.
* Notes: I used ALL of the Sauce made. Ricotta only goes onto ONE layer. PAN SIZE: 19.75in x 11.75in. About 2.5in deep. Leftovers: Cool. Cut. wrap and freeze. You can cut up, plate up, freeze, then, place into freezer bags.
Rotisserie Chicken, cut up, remove bones 2c Chicken Broth (Cubes+Water) 1 can Chili Beans, slight drain. 1 can Light Red Kidney Beans, drained. 1 can Butter or Northern Beans, drained. 2 cans Green Chiles, drained (Optional) 1 small Onion 1.5tsp Garlic Powder 1tsp Salt 1tsp Cumin 1tsp Oregano 1/2tsp Pepper 1/4tsp Cayenne 1/2c Tostitos Queso Blanco Dip *See notes
1c Sour Cream (Later) 1/2c Half n Half or Heavy Creamer (Later)
Prep Chicken. Add all, except Sour Cream and Half n Half, to Instant Pot. Instant Pot for 15 minutes. Allow to Natural Release for about 15minutes. Shut off. Stir in Sour Cream and Half N Half. Allow to sit 5 minutes.
*Notes: You can just add more Half N Half. Also, I swapped Butter Beans with Jalapeno Bacon Beans from Fleet Farm, it was amazing!
1/2lb. Regular Pork Sausage 2 Garlic Cloves, minced 1T Bacon Grease from previous cookings (Or, Butter) 2c Leeks, cut up 2 Celery, cut up 3 Sprigs Thyme Cook Meat. Add in 1T Grease (Or, Butter). Add in Thyme and Garlic, cook a few minutes. Add in Leeks and Celery, cook about 5 minutes. Add to Crock Pot. Add in: 3c Chicken Broth (I use Broth Cube, crushed+Water) 3c Vegetable Broth (I use Broth Cube, crushed+Water) 2.5 lb. Golden Potatoes, peeled and cut up 1/4tsp Salt 1/4tsp Fresh Cracked Pepper Cook on High 4 hours. Scoop out and blend Potatoes with some of the Soup Juice. Add back to Crockpot. Turn to warm, or off. Stir in: 1c Heavy Cream Topping Options(Per Bowl): Grated Horseradish or 1tsp Horseradish Sauce
Butter Sauce (Premix):
ABout 2T Butter, melted
Dried Parsley, to taste
Garlic Powder, to taste
tTt’s Homemade THIN Pizza Crust *Recipe below
Cover Pizza Stone with Cornmeal. Roll out dough, flat.
Brush ENTIRE dough (Even the crust) with Butter Sauce above.
Add grated Parmesan onto JUST the OUTER CRUST.
Onions, sliced thin
Moz. Cheese Cheese
A lil more Moz. Cheese.
Bake for 20 minutes.
— tTt’s Crust: Makes: 4 THIN Crusts or 2 Regular Crusts. Above pizza is using THIN crust.
4 c flour
2 Tbls butter, softened
2 Tbls sugar
2 tsp yeast
2 tsp salt
1 1/3 c water (105-110 degrees)
Add to Bread Machine, in above order (Or, per manual). Allow to rise some. Divide up. Wrap in Seran and add to Freezer. Allow to thaw in fridge. Remove to use.
(No Photo) What better way to get one’s mind distracted, than, with cooking?
With no longer finding my McCormick’s Greek Seasoning, I made my own. AMAZING CHICKEN!
2T Dried Basil
2T Dried Oregano
1+1/2T Dried Mint
1T Dried Minced Onion
1T Garlic Powder
1tsp Himalayan Salt
1tsp Dried Rosemary
1/2tsp Dried Thyme Place in season container.
(Tip: Salt/Garlic sinks to bottom, so, mix before each scoop)
Marinade (Add to ziploc bag):
1/4c Plain Greek Yogurt (I used homemade)
3T Above Greek Seasoning (No lemon peel)
2T Lemon Juice Heat Grill. Set Chicken on. DO NOT FLIP until it does not stick. Cook til done.
Serve over Rice: Rice cooked using: Chicken Broth, Splash of Lime, Shake of Cilantro
Sweet potatoes, diced (Air fried) on side.
*Notes: I was going to add Lemon Zest to Seasoning. I did not have any. So, I used Lemon Juice in Marinade. I liked it the way it was. Your choice.
Beef Roast Premix (Brush onto meat. Marinade 20min):
Beef Broth Cube, crushed (Optional)
1tsp Garlic Powder
1tsp Dried Thyme
1tsp Dried Rosemary
4T Worcestershire Sauce
Butter Instant Pot Saute til blended:
2c Vegi Broth (I use Cube+Water)
Add in meat. Pressure Cook with Seal for 45minutes.
Great on toasted and buttered buns with Mayo and Melted Moz. or Provolone Cheese. Or, on side of Mashed Potatoes and Gravy.
A similar version to make our Roast Sandwiches:
In Instant Pot, add FROZEN 2lb Roast, add in: 3 crushed Beef Cubes + 3c Water, dissolved. Add in 1 Chicken Broth Cube, crushed. Add Garlic, Thyme, Rosemary, 1/4tsp Salt (Instead of 1/2tsp), Pepper, and Worcestershire. Instant Pot, Seal, and Pressure Cook HIGH for 2 hours. Quick Release. Remove from juice, shred. Top with Swiss or Cheese of Choice. Put onto buns. Mayo optional. Reserve Juice for dipping, or, save for a nice flavor Broth for later use.
Heat Oil. Cook Ham. Add in Vegis, cook. Mix Milk Mixture. Reserve 3T of Milk in separate dish, add 1.5-2T Coconut Flour to 3T Milk. Set aside. Once Vegis are cooked, add Milk Mixture and bring to boil. Add in Cheese, stir in. Stir in Coconut Flour/Milk Mixture (I used all but 2T, I threw rest.). Stir til thick. Season with Salt. Cook a few more minutes. Allow to cool to thicken. Serve over Chicken (Cooked in Broth), Zucchini Noodles, or eat alone.
Thin Steak, sliced -Season with:
Few Good Shakes of Chinese 5 Spice
Shake of Ginger
Shake of Onion Powder
Shake of Garlic Powder
Good Shake of Pepper
1tsp Orrington Farms Beef Base and Seasoning (Or, Beef Broth Cube)
Zucchini, quartered or halved
1/4c Onion, sliced thin
1 Block of Frozen Broccoli
Slice Steak. Season. Set aside. Heat Oil in a Skillet. Add Steak. Add good few splashes of Soy Sauce. Add a splash of Lime Juice. Cook Steak. Add in Vegis. Cook down juices. Near end, add a nice splash of Soy Sauce and a splash of Lime Juice. Serve.
Frozen Beef Patties, grilled
Canadian Bacon, grilled
Pretzel Buns, toasted on grill, Buttered
– Top with: Mustard on one side (Opt.), AND, good amount of: Horseradish Sauce (PLEASE, TRY ON BURGER!):
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard Powder
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/4 tsp Sugar
1/8-1/4tsp Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (If none, 1/8c Milk) Premake and place in fridge.
Grill Burgers. Grill Canadian Bacon. Toast Buns, butter. Top Burgers with Canadian Bacon, then, place Cheese on top of Canadian Bacon… Melt. Add Mayo or use our AWESOME Horseradish Sauce!
Served with a Quick Hawaiian Pasta Salad:
1c KEN’S Buttermilk Ranch OR Miracle Whip
1c+2T Crushed Pineapple in Juice, drained
1-1.5tsp Lemon Juice
A lil shy of 1/4c Real Bacon Pieces (In Salad Section)
1/4c Turkey Pepperoni, quartered
1/4c Cucumber, peeled and seeded, cubed
1/4c Sweet Bell Peppers, seeded, cut up
2-4T Sweet Red Onion, minced up
1 Celery, minced
1/4c, or so, Cheese, cubed small Optional: 1/2c Ham cubes. 1/2tsp Sugar (Added to sauce.)
Spiral Noodles, to desired consistency (NOTE: IF not making right before, you need to make it a lil extra saucy. As, the noodles will soak up the sauce and flavor.)
I always premix sauce and set aside til use, to blend flavors. Boil noodles, accordingly. Rinse with COLD Water. DRAIN WELL.
– Top with:
Hawaiian Sunflower Seeds or Honey Roasted Bunches Of Oats Granola
About 6oz sm. Shrimp, detailed deveined (I cooked in SESAME OIL)
Plump 1/2c Crab (I used imitation)
1c Roma Tomatoes, deseeded, diced
UP TO 1/4c Red Onions, chopped (We love onions)
1T Serrano Peppers, deseeded and minced
1T Cheddar Cheese Brick, cubed TINY
1T Miracle Whip/Spin Blend (Or, more to taste)
1T Lime Juice
1tsp Rice Vinegar
1T Prepared Wasabi Sauce (Or, more to taste)
Up to 1T slightly packed Green Onions, chopped
1/2tsp Dried Cilantro
1/2tsp Garlic Powder
1/4tsp Sea Salt
Cook Shrimp in Sesame Oil. Allow to cool. Mix all together. Refrigerate for 1 hour. Eat as is. In Lettuce Wraps or Spring Rolls (Boil Lettuce few seconds til soft, roll. Serve cold.).
Optional: Add Miracle Whip/Wasabi to desired taste. Optional to season Shrimp while cooking (Salt, Pepper, Cajun). Add more sauce to make a pasta, adding noodles. Endless options.
Optional Step(I SKIPPED).Marinade Chicken Legs:Add skinned Legs to Ziploc Bag. Add in Vinegar, shake around. Add in half BBQ Seasoning, shake. Add in other half, shake. Marinade ONE HOUR! That’s it.
Premix BBQ Sauce (Depending on how many legs you are cooking, you may need to double the batch, or so.) Set aside. GRILL Legs (Best on Charcoal Grill, if you know how to do it correctly! Grill Tip Below.). Near end, Brush BBQ Sauce on Legs, flip. Allow to cook a minute or two. Brushing BBQ on other side. Then, flip. Cook a minute or two, allowing to caramelize. Optional:Add 1/8tsp Cinnamon Powder to Sauce Recipe. I skipped, AND I skipped Marinade. Still was AMAZING!
— CRISPY Sweet Potato Fries:
Sweet Potato, cut to fry size
Crisco Oil/ Deep Fryer
1 Beef Broth Cube, CRUSHED
1tsp Cajun Seasoning
1tsp Chili Powder
1/2tsp Mustard Powder
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Dried Dill Weed
1/8tsp Cayenne Powder
1/8tsp Sea Salt
Cut Sweet Potato to desired Fry Size. Place in bowl of Cold Water, place in fridge for about 20minutes. Prep Seasoning in a bowl. Gently and Quickly, Pat dry. At about 350-400, deep fry for about 6 minutes, or til LIGHTLY browned. Place onto paper toweled plate. Finish up batches. THEN, go back to first batch and RE-DEEP FRY for another few minutes. Place onto paper toweled plate and season well with Seasoning, I had leftover seasoning, so, DON’T USE ALL.
Charcoal Grilling Tip: If it tastes like straight up smoke… You’re doing it wrong! We build a hill in center of grill. Light charcoal (We used Regular Charcoal). Once coals are ashy grey, they are ready. Prop Grill Open, using a Slightly crushed pop can, ON IT’S SIDE. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it (Unless applying Sauce and Thickening the Sauce, that’s more flipping). Cook til Thermometer reads correct temp.
With MASS amounts of Green Beans growing, we were able to can a bunch, ANNND make a lot of side dishes… With MORE TO COME! We even did a green bean version of our Asparagus Recipe, here. Check them all out on our Site! Search: Green Beans
Fresh Green Beans, cut off ends
1/2 Beef Broth Cube, crushed
Good Sprinkle of Minced Dried Onion Flakes
Shake of Garlic Powder
Shake of Pepper
Add Butter to Pan. Add in Beans, cover, cook some. Add in rest. Cover, COOK DOWN til juices are just about gone. Serve up this deliciousness!
This past weekend as we were all going along with our business… Someone lost a Child. A Sudden and Unexpected Life Changing and Life Altering Moment that only contains Sadness and Heartbreak. Please… Anything to make this process easier would be EXTREMELY appreciated! A loss is always horrible… A loss of a child is unbearable. Please… Help, help them. I’m sorry this happened to such a “Bright Star” and such a great Mother…You, her friends, and your families are in our thoughts and Prayers. Please, any donation… NO MATTER HOW SMALL… Is SOMETHING! And, very much appreciated:
Help a family with the sudden and unexpected costs of giving one’s own Child the Memorial ANY Parent would want for a Life Celebration and a Goodbye for their Precious Child. https://www.gofundme.com/25hkqy4
5 Potatoes (I used Golddust, what I had.)
1T Extra Virgin Olive Oil
1/2T TONY’S Creole Seasoning
1/4tsp Sea Salt
3/4c Miracle Whip
1tsp Lemon Juice
1.5-2T Sweet Relish
3T REAL Bacon Pieces
4T Celery, minced
4T Sweet MINI Bell Peppers, chopped.
2T Onions, minced
1c Crab (I used imitation… I’m cheap!)
Boiled Eggs, sliced
For HEAT Optional Adds: Louisiana Hot Sauce (Or, to top each Bowl), Minced Jalapenoes (Or, to top each bowl), Cayenne, Red Pepper Flakes
Cube Potatoes. Add Potatoes to ziploc bag. Add half Oil. Shake. Add in HALF Pepper, Creole, and Salt, shake. Add in Rest of Oil, then Season, shake. I allow to set/marinade 30minutes. Grill in Foil. (Or bake how desired).
I premake Sauce, and set aside til use. You can eat this salad warmed or cooled. If cooled (As most are): Grill or Bake Potatoes. Set into fridge to cool some. Mix with Sauce, stir in Vegis, NO LONGER THAN 30 minutes prior to serving. Top with Egg Slices and Shredded Cheese.
Optional to sprinkle top of Cheese, LIGHTLY, with Lawry’s Seasonal Salt, or More Creole. (I SKIPPED the extra salting).
Notes: I add Sauce close to serving time, due to Potatoes Eating Up Sauce. More flavorful that way.
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