Savory recipes

Savory recipes

New Slow Cooker Steak

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This turned out to be delicious! And is there anything easier than putting something in the slow cooker in the morning and adding fresh salad and vegetables and rice to it later? Voila! Dinner is done!

Toss the steak in a bag with cornstarch or arrowroot powder.

Grate carrots. Press garlic cloves. {If you don’t yet have a garlic press, put it on your list!}

Put oil, amino’s, carrots, garlic, water and honey in crock pot.

Add meat and carrots, set timer for 4-6 hours.

1 1/2 pounds flank steak
1/4 cup corn starch or arrowroot
2 Tablespoons coconut oil
4 medium garlic cloves minced
3/4 cup Bragg’s amino’s
3/4 cup water
1/2 cup honey
1-2 cups grated carrots
Green onion or chives for garnish

Serve over brown rice. {I wish I had gotten a “finished” picture before we ate it! You’ll have to enjoy seeing the finished product when you make it!}

I hope you enjoy this! Happy day to you!

Love,

Jacque

Caprese Salad Tostada Twist

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I’m kind of crazy about avocados and basil. How about you?

I had cooked several extra tostada shells (corn tortillas fried on both sides in olive oil until they are crispy), and we had avocados that needed to be eaten quickly…so this was born!

~Mashed avocado spread on tostada shell
~A few grape or cherry tomatoes (if you slice them they’re more likely to stay put!)
~Sprinkle of Real salt
~Fresh chopped basil
~A drizzle of balsamic vinegar and or olive oil

Of course you could add mozzarella cheese (I just didn’t have any on hand) and I think minced garlic would be nice too.

Happy summer eating!

Love,

Jacque

A New Side

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It was one of those evenings when I was pulling random vegetables out of the fridge

wanting to create something new. {Do you ever get stuck making the same steamed carrots and broccoli like I do?}

Here is the recipe that came! It is simple, really fast and the flavor was awesome! I will definitely make this again.

Saute:
1 onion, coarsely chopped
1 green pepper, coarsely chopped
2 stalks celery, chopped
in leftover bacon drippings. After a minute or so, when the onion is starting to look translucent, add:
2-3 cloves of garlic, minced

When that has cooked for a minute, add:
5 large kale leaves, torn into 1-2 inch pieces
2 tomatoes, diced
Real seasoning salt to taste

Cook for just a half a minute or so once you’ve added the kale. It is better if you let it keep it’s color and body and not allow it to wilt too  much.

That’s it! See, it comes together very quickly and the flavor is so good!

I hope you are enjoying your cooking adventures this week!

Love,

Jacque

P.S. Remember you can buy bacon without the nitrates and nitrites in most stores now. {Walmart carries it.}

Asiago Mushroom Burgers

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(“Ah-see-ah-go”)

Oh, these were good! And simple.

Make hamburger into patties and season with salt and pepper.
Saute fresh, sliced mushrooms in butter with 2-3 cloves of garlic for about a minute. Remove from the pan.
Cook the patties on both sides until cooked through. (I like to cover the skillet with a lid to save on the spattering mess!)
When the meat is cooked, add a layer of sliced Asiago cheese and then the garlic and mushrooms.
Cover patties with the lid again and let the cheese melt.

I served these with steamed carrots and broccoli and a green salad. If I had had the gumption, I would have also grated two left over baked potatoes for hash browns.

I hope you are cooking and enjoying the blessings of eating together as a family! They are many!

Love,

Jacque

P.S. I used 1 pound of hamburger and about a cup of mushrooms if that helps.

Coleslaw Twist

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Fresh food is such a treat! And isn’t it great that salads are so simple?

Chop:

1 head of cabbage
1 green pepper
2 carrots
1/2 head of cauliflower
cherry or grape tomatoes (as many as you like)

For the dressing mix:

1 cup mayonaise
1/4 tsp smoked paprika
1/4 tsp cayenne
1/4 cup apple cider vinegar
2 Tablespoons honey
1/4 tsp salt

Mix it all together and garnish with more smoked paprika, fresh mint or basil or parsley!
I hope you enjoy your cooking-time this week!
Be well,

Jacque