Crock Pot - Pot Roast & Mashed Potatoes

 Ingredients:
(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine

Instructions
Heat up a large skillet on high.
Add oil to hot skillet.
You want it really hot here to brown or "sear" the beef quickly.
Take a paper towel and make sure you dry both sides of the pot roast.
Season with a little bit of salt and pepper.
Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown.
Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker.
Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 8 hours.
Take two forks and start shredding the meat.
Discard any big fatty pieces.

Mashed Potatoes: 
6 small-medium red bliss potatoes peeled & chopped
Butter
Garlic
Flavor God Himalayan Pink Salt
Heavy Cream

- Boil potatoes for 15 minutes and then mash
- Add in butter and let it melt completely
- Add in garlic, salt and cream for appropriate flavor

Mango Shrimp Stuffed Avocados

Ingredients

2 avocados halved and pitted
8 oz bay shrimp (1 cup)
1 mango pitted and diced
1/2 cup red onion diced
1/2 cup red bell pepper diced
1/2 jalapeño seeded and diced
1/4 cup cilantro leaves chopped
1 lime (juice, 2-3 tbsp)
salt and pepper to taste

Instructions
Scoop out half of the avocado leaving a "bowl" area in each. Place the scooped avocado into a medium-size mixing bowl and mash with a fork. Season with salt and pepper.
Add the mini bay shrimp, mango, red onion, bell pepper, jalapeño, lime juice and and cilantro to the mashed avocado. Stir to combine and mix thoroughly.
Scoop avocado shrimp mixture into each avocado bowl and serve immediately or cover and chill. Serves 2 people.

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Fresh Marinara Sauce & Pasta Chips

Marinara:

Ingredients

3 tablespoons olive oil

1/2 onion, chopped

8 large tomatoes, peeled and cut into big chunks

6 cloves garlic, minced

1 bay leaf

1/2 cup red wine

1 tablespoon honey

2 teaspoons dried basil



1 teaspoon oregano

1 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon fennel seed

1/4 teaspoon crushed red pepper

2 teaspoons balsamic vinegar, or more to taste





Directions

Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.

Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.

Stir balsamic vinegar into the sauce.





Pasta Chips:

1 lb. bowtie pasta

Vegetable oil, for frying

1 tsp. Italian seasoning

1 tsp. garlic powder

1/2 c. finely grated Parmesan

kosher salt

Freshly ground black pepper

marinara, for serving



In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes.

Drain pasta.

In a large, deep skillet, pour about ½” vegetable oil and heat over medium.

When the oil is shimmering, add about 1 cup al dente pasta in a single cook.

Cook until golden brown and crispy, about 2 minutes per side.

Drain on paper towels, then season immediately with some Italian seasoning, garlic powder, Parmesan, salt and pepper.

Repeat, working in batches, with the rest of the pasta.

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Guacamole Deviled Eggs

INGREDIENTS



6 large hard-boiled eggs

1 medium avocado

1 tablespoon chopped red onion

1 tablespoon chopped cilantro

2 to 3 teaspoons lime juice

1/2 teaspoon granulated garlic

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon sea salt, add more to taste

1 roma tomato, finely diced



INSTRUCTIONS



Peel the eggs. Slice them in half, lengthwise. Scoop out the egg yolks into a small bowl. Mash the egg yolks with a fork.

Scoop the avocado flesh into the bowl with the egg yolks. Mash the avocado into the yolks. Mix in the onion, cilantro, lime juice, garlic, cumin, chili powder and salt. Taste the filling and adjust the seasoning to your taste. Add the diced tomatoes and mix until well incorporated.

Spoon or pipe the avocado mixture into the egg whites. Sprinkle additional pepper flakes or other spices on top of the eggs, if you like. Serve immediately.

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Shrimp & Sausage Foil Packets

INGREDIENTS

1 1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 lb. red bliss potatoes, chopped into 1-in pieces
2 tbsp. extra-virgin olive oil
1 tbsp. Old Bay seasoning
1 lemon, sliced into thin wedges
4 tbsp. butter
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh parsley leaves

DIRECTIONS

Preheat grill over high heat.
Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
Serve immediately.

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hawaiian bbq pork tacos

Ingredients

• Pulled Pork:
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1/2 cup worchester sauce
• 1 cup BBQ Sauce
• 2 lbs pork butt or shoulder 
• 1 tablespoon Flavor God taco seasoning
• Pineapple Pico de Gallo:
• 2 cups diced pineapple
• 1 cup diced cherry tomatoes
• 1/4 cup diced red onion
• 1 lime, juiced
• 1/4 cup loosely diced cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chile powder
• Tacos:
• 8 small flour or corn tortillas, warmed

• Pineapple Pico de Gallo: In a medium bowl, pineapple, cherry tomatoes, lime juice, cilantro, salt, pepper and chile powder. Taste and season, if needed.

Cowboy Caviar Chicken

Cowboy Caviar Chicken

prep 10 mins
cook 10 mins
total 20 mins


Ingredients

For the Cowboy Caviar:

1 (15 oz.) can black beans drained and lightly rinsed

1 (15.25 oz.) can corn, drained (can substitute with 1 ¾ cups of fresh corn off the cob)

1 cup halved grape tomatoes

1 green bell pepper, diced

½ cup finely chopped red onion

¼ cup fresh lime juice

¼ cup olive oil

½ tsp salt

½ tsp ground cumin

Dash of cayenne pepper

For garnish: fresh cilantro and/or diced avocado

For Serving:

1 lb. chicken, cooked (I like to use grilled chicken, but a store-bought rotisserie chicken or oven baked chicken breasts will also work)

2 teaspoons olive oil

Salt and pepper, to taste

Instructions

To Prepare Cowboy Caviar:
In a large bowl, toss together beans, corn, tomatoes, bell pepper, and onion. In a separate bowl, whisk together lime juice, olive oil, salt, cumin, and cayenne until completely combined. Pour dressing over the bean mixture and toss to coat. Cover and refrigerate until ready to serve.
For the Chicken:
I like to grill about 1 lb. of boneless, skinless chicken breasts for this recipe. To do so, preheat an outdoor grill or an indoor grill pan to medium high heat. Rub chicken with olive oil and season with salt and pepper on all sides. Place chicken on the grill and cook for about 5-6 minutes per side, or until cooked through.
Serve grilled chicken topped with Cowboy Caviar. Garnish with fresh cilantro and sliced avocado, if desired.


Nutrition Facts
Serving Size 4 ounces grilled chicken plus 1/2 cup Cowboy Caviar
Amount Per Serving
Calories 267.3
% Daily Value
Total Fat 9.8 g
15%
Saturated Fat 1.6 g
8%
Cholesterol 66 mg
22%
Sodium 251.1 mg
10%
Total Carbohydrates 15.6 g
5%
Dietary Fiber 3.6 g
14%
Sugars 1 g
Protein 29.8 g
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by The Seasoned Mom at http://www.theseasonedmom.com/cowboy-caviar-chicken/


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