Tasty Recipes

Ingredients

• 1 c raw regular white rice
• 1/2 can(s) small 8 oz can tomato sauce
• 1/2 tsp ground cumin
• 1 tsp garlic salt
• 1/2 tsp ground oregano
• 2 c water
• 1/8 c chopped fine onion
• 1/8 c cooking oil doesn't matter what kind

How to Make Spanish Rice

1. You want to make rice in a heavy bottomed fryin pan and have a tight fitting glass lid. Place cooking oil in pan with raw rice, use a medium heat to brown the rice, then add the onion making sure all rice/onion is coated with oil. When rice has turned white you add the 1/2 can of tomato sauce, it should be sizzling by this time.
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Ingredients

• 4 cups of cooked white rice
• 10 ounces white or button mushrooms, sliced
• 2 tablespoons butter
• 1 shallot, sliced
• 1 jalapeno, diced
• 1/4 cup marsala wine
• 1 tablespoon soy sauce
• 1 teaspoon kosher salt
• 1/4teaspoon fresh ground black pepper

Instructions

1. Start by melting the butter in a large skillet over medium-high heat.
2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
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Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 can fire roasted crushed tomatoes (14.5 oz can)
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups bone broth
• 1/2 cup water
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp ground pepper

• 1 avocado
• fresh cilantro

Instructions

1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
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Ingredients

• 2 eggs beaten
• 3/4 c milk
• 3 slices of bread torn into small pieces
• 1 t salt
• 1/2 t pepper
• 1 c ketchup divided
• 2 lbs ground beef
• 1/2 c onion diced
• 1 oz pkg ranch salad dressing mix

Instructions

1. Combine your eggs, milk, bread crumbs, salt and pepper in a large bowl.
2. Add 1/2 c of ketchup and the rest of the ingredients and combine gently.
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INGREDIENTS:

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas  (1 1/2 cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, divided

DIRECTIONS:

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
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Ingredients

• 3 pound chuck roast
• 2 T vegetable oil
• 2 cans Campbell's French Onion Soup
• 1 can Beef Consomme Soup
• 8 hoagie rolls
• 8-16 slices provolone (depending on if you want one or two pieces of cheese on each sandwich

Instructions

1. Brown Chuck Roast in vegetable oil
2. Add soups to chuck roast
3. Slow cook on high for four hours or on low for 8-10 hours
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INGREDIENTS:

• 2 tablespoons avocado oil (or any mild oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
• sea salt and black pepper
• 1 (4-ounce) can diced green chiles
• 1 (15.5 ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
• optional toppings: fresh cilantro, diced red onions, avocado, sour cream

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.
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Ingredients

• 3 chicken breasts
• 1/2 package taco seasoning
• 1 cup salsa
• 1 cup shredded cheese

Instructions

1. Preheat oven to 375 F (190 C).
2. Spray a 9X13 baking pan with non stick cooking spray.
3. Cut chicken breasts in half lengthwise so you have 6 thin chicken breasts. Place chicken in a single layer in the baking dish.
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Ingredients

• Serves 2
• 1 pre-cooked whole lobster using the claws and tail
• 8 shrimp, peeled and deveined
• 6 large scallops
• all seafood should be pre-cooked and diced into chunks
• 1½ quart of seafood stock, either store bought or make your own by simmering water with shrimp and lobster shells, onions, celery, peppercorns and a little thyme, then straining twice.
• 1 cup arborio rice
• 2 large shallots
• ¾ cup of Prosecco or white wine
• 1 cup of canned or fresh diced tomatoes, drained of wet liquid
• parsley
• olive oil and butter

Instructions

1. Cook the shrimp and scallops on a foil lined sheet pan, drizzle seafood with some garlic infused olive oil and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
2. Break down your whole lobster tail, removing the shell from the claws so they stay in tact, remove the shell from the tail and cut into chunks, place all the lobster meat into the juices of the cooked shrimp and scallops on the sheet pan.
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Creamy Seafood Stuffed Shells

• jumbo pasta shells, cooked and drained
• 2 green onions, finely chopped
• 1 Tbsp oil
• 1/4 c butter + 1 Tbsp, divided
• 1/4 c chicken broth
• 4 oz clam juice (1/2 bottle)
• 1/2 lb bay scallops
• 1/2 lb small shrimp (peeled & deveined/without tails)
• 1 can (6 oz.) white crab meat
• 1/4 c all-purpose flour
• 3/4 c milk
• 1/4 tsp salt
• 1/4 tsp pepper, divided
• 1/2 c heavy cream
• 1/4 c grated Parmesan
• parsley for garnish (opt.)

Directions:

1. Melt 1 Tbsp butter and oil in a large skillet over med-low heat and saute onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil. Once boiling, add in the shrimp, scallops, crab meat and 1/8 tsp pepper. Return to a boil, then reduce heat and let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink and scallops opaque). Drain the seafood, reserving the liquid. Set aside.
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Ingredients:

•  8 oz thin spaghetti pasta
•  1/2 lb boneless chicken breast cubed
•  2 cloves garlic minced
•  chopped parsley for garnish

•  1/2 cup light mayonnaise
•  1/4 cup + 2 tbsp Thai sweet chili sauce
•  1/2 tbsp honey
•  1 tbsp sriracha sauce
•  1 tbsp lime juice

Directions:

1. Lightly grease a saute pan and turn stove to medium high. Add garlic and cook until aroma of the garlic comes out. Add in chicken pieces and cook until chicken is cooked through and slightly browned.
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Ingredients

• 1 lb. large shrimp (peeled and deveined)
• Kosher salt and fresh cracked black pepper
• Cajun seasoning (or Creole seasoning)
• dried Oregano
• 2 tablespoons Olive oil
• 6 oz andouille sausage or smoked sausage (thinly sliced)
• 10 ounces fettuccine pasta
• ½ yellow onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 4 teaspoons Cajun seasoning (or Creole seasoning)
• 1 teaspoon brown sugar
• 2-3 cloves garlic (chopped)
• ½ cup crushed tomatoes
• 1 cup chicken broth
• 1 cup heavy cream
• 2/3 cup Grated Parmesan
• 1 tbsp parsley (chopped)

Instructions

1. Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. 
2. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
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Ingredients

• 6 medium cloves garlic
• Kosher salt
• 1.5 lb. skirt steak trimmed and cut into 4 pieces
• Freshly ground black pepper
• 2 Tbs. canola oil or vegetable oil
• 2 oz. unsalted butter (4 tablespoons)
• 1 Tbs. chopped fresh flat-leaf parsley

Instructions

1. Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
2. Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.
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Ingredients

• 1 tablespoon mild paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder, add more if you like heat
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon brown sugar
• 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
• 1/4 teaspoon cracked black pepper to taste

• 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
• 1-2 tablespoons canola oil, divided
• 1/4 cup butter
• 4 cloves garlic finely chopped

Instructions

1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
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INGREDIENTS

• 1/2 c. low-sodium soy sauce
• 1/3 c. extra-virgin olive oil
• 1/4 c. lightly packed brown sugar
• 1/4 c. bourbon
• 2 tbsp. whole-grain mustard
• 2 tsp. cajun seasoning
• 2 cloves garlic, minced
• 1 tsp. fresh thyme leaves
• 2 lb. tri-tip steak (or a very thick cut of sirloin)
• 2 tbsp. butter, cut into tabs
• Freshly chopped parsley, for garnish (optional)

DIRECTIONS

1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes. Pour out about ⅓ of mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover bowl with plastic wrap and refrigerate.)
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INGREDIENTS:

• 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup chopped fresh parsley leaves
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1 teaspoon basil, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper

DIRECTIONS:

1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
2. Preheat oven to broil. Place an oven-proof skillet in the oven.
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INGREDIENTS

• 1 lb chicken breast cooked and shredded
• 6 c chicken stock
• 15 oz can corn
• 1 1/2 15 oz can diced tomatoes drained
• 1/2 tsp cumin
• 1/2 c chopped onion (optional)
• 1 can black beans drained
• 1 small can diced green chilis
• 2 tsp minced garlic
• 1/4 tsp chili powder
• 1 1/2 tsp salt
• 3/4 tsp pepper
• monterey jack cheese shredded
• corn tortillas for homemade tortilla strips - you can use store bought strips
• cubed avocados for topping

INSTRUCTIONS

1. Cook and shred (or cube) chicken.
2. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
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INGREDIENTS

• 6 lb whole chicken (I used 2 small chickens about 3lbs each)
• 2 cups onions, chopped
• 4 cups celery, chopped (This is about 1 bunch of celery)
• 6 cloves of garlic, minced
• 4 cups of carrots, chopped into coins
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp dried parsley flakes
• Water, as needed
• Additional salt and pepper, to taste

INSTRUCTIONS

1. Important You will need a large stock pot for this.
2. Put your chicken into the stock pot and cover with water.
3. Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
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INGREDIENTS:

• 1 pound ground chicken
• 1 cup panko crumbs (or dry bread crumbs)
• 1 (1 ounce) packet ranch dressing mix
• 1 large egg
• 1 clove garlic, minced
• 1/2 cup buffalo wing sauce (divided)
• 5-6 green onions, finely chopped
• 1 teaspoon celery salt
• 1/2 teaspoon onion flakes
• salt and pepper, to taste
• ranch or blue cheese dressing for dipping (or drizzle)

DIRECTIONS:

1. Preheat oven to 400°.  Line a baking sheet pan with parchment paper (or lightly grease).
2. In a large bowl combine ground chicken, bread crumbs, ranch mix, egg, garlic, 1 tablespoon buffalo wing sauce, green onions, celery salt, onion flakes, salt and pepper.
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