Recipe- Slow Cooker Philly Steak Sandwich Meat

Ingredients

• 1/2 large onion, sliced
• 3 cloves garlic, chopped
• 1 pound beef sirloin, cut into 2-inch strips, or more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 2 tablespoons bourbon whiskey (such as Jim Beam®)
• 1 teaspoon soy sauce
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (such as Frank's Red Hot ®)
• 1 (12 fluid ounce) can or bottle beer (such as Budweiser®)

Directions

Prep

15 m, Cook-8m, Ready In -8 h 23 m

• Spread onion and garlic into the bottom of a slow cooker; 
• layer beef over onion and garlic. 
• Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; 
• top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. 
• Pour beer over beef mixture and add beef bouillon cubes.
• Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).

Nutrition Facts

Per Serving: 251 calories; 10.6 g fat; 7.6 g carbohydrates; 20.1 g protein; 60 mg cholesterol; 602 mg sodium. Full nutrition

recipe - One skillet chicken with fiesta cream sauce

INGREDIENTS:

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lime juice
• 1 tablespoon minced garlic
• ⅛ teaspoon cumin powder
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced yellow onions
• 2 tablespoons minced jalapeños
• 2 tablespoons butter
• ¼ cup heavy cream
• 2 tablespoons chopped cilantro

DIRECTIONS:

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lime juice, garlic, cumin and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
5. Reduce the flame to medium, add the diced onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 9-12 minutes or UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS. Add the minced jalapeños and stir to combine.
6. When the sauce has reduced, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped cilantro and serve warm with additional lime wedges.

NOTES:

1. Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.

Recipe: The Only Pasta Sauce Recipe You’ll Ever Need

INGREDIENTS:

• .5 cup Olive oil
• 12 large Garlic cloves, minced, or 2 medium-large onions
• 2 Carrots and 2 celery stalks, cut into small dice
• 1 tsp Red pepper flakes
• 4 cans (28 ounces each) Crushed tomatoes or whole tomatoes packed in puree (not juice!)
• 1 cup Red or white wine or water
• Salt and ground black pepper
• 1 can (6 ounces) Tomato paste*

DIRECTIONS:

• FOR GARLICKY TOMATO SAUCE (A): Heat the oil, garlic, and pepper flakes in a large pot over medium-high heat until the garlic starts to sizzle, just a couple of minutes.
• FOR VEGETABLE TOMATO SAUCE (B): Heat the oil in a large pot over medium-high heat. Add the onions, carrots, celery, and pepper flakes and cook until vegetables soften, 5 to 7 minutes.
• Stir in the tomatoes. Use the wine or water to rinse out the cans and add to the pot. 
• Bring to a simmer, then reduce the heat to medium-low and simmer, partially covered, until the sauce thickens and the flavors meld, about 15 minutes. 
• Taste the sauce and season with salt and pepper to taste. 
• Add enough tomato paste so that you’ve made a thick, full-bodied sauce, not soup (see Note). 
• Simmer to blend the flavors, a few minutes longer. 
• Cool the sauce and divide it among 3 sealed containers. (Can be refrigerated for a couple of weeks or frozen for several months.)

*NOTE: If using canned crushed tomatoes, you may not need any tomato paste. If using San Marzano whole tomatoes packed in puree, you will likely use the whole can of paste.

Recipe - Homemade Spaghetti Sauce with Fresh Tomatoes

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Homemade spaghetti sauce is my favorite thing to make with fresh, garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it!

Ingredients

• 12-14 tomatoes (fresh, garden tomatoes work best- appx. 8-10 lbs)
• 2 Tbsp olive oil
• 1 large onion chopped
• 8 oz mushrooms fresh, chopped
• 2 tsp soy sauce (see notes above)
• 6 cloves garlic
• 10-12 basil leaves chopped
• 1 Tbsp oregano finely chopped
• 2 Tbsp brown sugar
• 1 Tbsp Kosher salt (or to taste)
• 1 tsp pepper (or to taste)

Instructions

1. Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds. 
2. Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender. 
3. Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside. 
4. Heat oil in a large skillet. Add onions and saute until they become soft and transparent. 
5. Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft. 
6. Add tomatoes, basil, oregano, brown sugar, salt and pepper. 
7. Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours. 
8. Serve over cooked pasta.

Recipe - One-Minute Keto Mug Bread

Servings: 1
Prep Time: 1 minute
Cook Time: 1 minute

Ingredients

• 4 tbsp almond meal/flour
• 1/2 tsp baking powder
• 1 egg
• 1 tbsp olive oil
• pinch of salt

Equipment

• Microwave safe mug

Method

1. Add all the ingredients into your mug, and mix with a fork until well blended. The mixture will be very wet.
2. Microwave on HIGH for 1 minutes. Tap the top to make sure it's fully cooked through. If it seems at all undercooked, return to the microwave for another 20-30 seconds.
3. Turn mug upside down to release the bread, and let cool slightly before slicing.
4. Enjoy immediately, or toast for a crispier texture. Serve alone, or as a sandwich bun!

Recipe - Cheeseburger Meatloaf

Ingredients

• 2 pounds ground beef
• 3/4 cup fresh bread crumbs
• 1/2 cup minced onion
• 2 eggs, beaten
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 3 cups shredded Cheddar cheese

1 h 20 m
8 servings
410 cals


Prep -20 m
Cook -1 h
Ready In - 1 h 20 m

Instructions

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. 
• Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. 
• Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. 
• Press beef in on both ends to enclose the cheese. 
• Place in a 10x15 inch baking dish.
• Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 410 calories; 29.1 g fat; 4 g carbohydrates; 31.7 g protein; 162 mg cholesterol; 811 mg sodium. Full nutrition

Recipe - Farro With Salmon, Cucumber, Radicchio and Dill

Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.

YIELD
4 servings
TIME
40 minutes

INGREDIENTS

• 5 tablespoons extra-virgin olive oil, plus more as needed
• 1 onion, finely chopped (1 cup)
•  Kosher salt and black pepper
• 2 cups farro (12 ounces), rinsed and drained
• 1 lemon
• 3 mini (or Persian) seedless cucumbers (7 ounces)
• 1 small head radicchio (5 ounces)
• ⅓ cup packed finely chopped dill
• 4 boneless salmon fillets (4 ounces each, and about 1-inch thick)

PREPARATION

1. Heat 3 tablespoons of the oil in a large straight-sided skillet with a lid over medium heat. Add onion, sprinkle with salt and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro, sprinkle with salt, and cook, stirring, until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 1/2 cups water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.
2. Meanwhile, zest the lemon into a large bowl, then squeeze in its juice. Cut the cucumbers in quarters lengthwise, then slice into 1/2-inch slices crosswise (you should have 2 cups); add to the bowl. Quarter and core the radicchio, then thinly slice into 1/4-inch strips (you should have 3 cups); add to the bowl. Add dill, remaining 2 tablespoons oil and a pinch each of salt and pepper to the bowl, and toss until evenly coated.
3. When the farro is done, season the salmon with salt and pepper. Uncover the farro. Most of the water should be absorbed and the grains should be al dente. Set the salmon on top of the farro in a single layer, skin side up if applicable. Cover and steam to desired doneness, 6 to 7 minutes for medium-rare. Remove from the heat. If your salmon has skin, grip a corner with a paper towel and peel off and discard; repeat with the remaining fillets. The skin should come off easily in a single piece.
4. Divide the farro and salmon among bowls, flaking the salmon into pieces if you like, and top with the cucumber salad. Drizzle with olive oil and season with salt and pepper to taste.