Mississippi Pot Roast Recipe

 

Ingredients :

• 3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat
• 1 packet au jus mix, (1 oz), or brown gravy mix
• 1 packet ranch mix, (1 oz)
• 1/4 cup unsalted butter
• 8-10 pepperoncini peppers

Instructions :

Slow Cooker:

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Add butter and peppers around the roast.

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.

Remove cover and shred the roast using two forks.

Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:

Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.

Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.

After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).

After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.

Carefully remove the lid and transfer the roast to a plate and serve.

Oven:

Preheat oven to 350°F (175°C).

Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.

Enjoy !!

Slow Cooker Jambalaya

 

Ingredients :

• 2 chicken breasts skinless, boneless, cut into chunks

• 1 pound andouille sausage links sliced

 1 can diced tomatoes 28 ounces

• 1 large onion chopped

• 1 red bell pepper finely chopped

• 2 stalks celery thinly sliced

• 2 cups chicken broth

• 1/2 teaspoon dried thyme

• 2 teaspoons dried oregano

• 1 tablespoon Cajun seasoning

• 1/2 teaspoon cayenne pepper

• 1 pound shrimp 13-15 count

Directions :

• Add all the ingredients except the shrimp into the slow cooker and stir.

• Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.

• Serve over rice.

Easy Macaroni Salad

 

Ingredients:

1 lb elbow macaroni

6 oz cheddar cheese, cubed

1/2 red onion, minced

4 celery stalks, diced

1 red bell pepper, diced

1 cup of frozen peas

1/2 cup mayo

1/4 cup apple cider vinegar

1/4 cup of fresh dill

2 tablespoons of sugar

2 tablespoons of Dijon mustard

1 teaspoon of salt

1 teaspoon of pepper

Instructions:

Cook macaroni according to package directions.

You want the pasta to still be firm so cook until al dente.

Immediately rinse under cold water and drain so it isn’t sticky and prevents it from overcooking.  Drain well.

In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.

In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.

Pour the mixture over the pasta and toss until everything is well coated.

Cover bowl with plastic wrap and chill at least 1 hour before serving.

baked Cajun catfish

 INGREDIENTS

2 catfish fillets

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. cayenne pepper

1/2 t. paprika

1/2 t. oregano

½ t. crushed red pepper flakes

½ T. extra virgin olive oil

salt & pepper to taste

DIRECTIONS

Preheat oven to 350 F.

In a small bowl, combine spices, salt and pepper.

Divide the spice mixture and sprinkle half on each catfish fillet.

Place catfish in an oven safe glass dish. Bake at 350 F 25 minutes until fish is flaky.

Serve immediately with steamed vegetables or a salad.

Best Steak Marinade In Existence

 

INGREDIENTS:

 1/3 cup Soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce

1 teaspoon dried minced garlic

How to make it :

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. 

Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Meatball Pasta With Mushroom

 

INGREDIENTS

250 g mushrooms

1 tsp garlic powder

1 tbsp vegan butter

250 ml oatly cream substitute for single cream

5 tagliatelle nests around 160g

2 tbsp tamari sub for soy sauce

1 tsp Dijon mustard

1 tsp dried parsley

1 tsp dried sage

Really generous pinch of salt and pepper

100 ml pasta water

DIRECTIONS

Get a pot of water on to boil, season heavily with salt and add the tagliatelle

Slice the mushrooms then add to a deep frying pan with the vegan butter and garlic powder, fry for a few minutes before adding the vegan meatballs

Fry on medium to high heat, adding the sage, parsley and 1 tbsp of tamari (gives a gorgeous umami flavor)

After a few mins, add the vegan single cream and turn the heat down to a low simmer, season generously with salt and pepper and stir in the Dijon mustard

Test the pasta, drain when al dente BUT SAVE a good ladle (approx 100-150ml) of the pasta water and stir with the creamy mushroom meatballs

Stir through until everything is covered then taste test, add the remaining 1 tbsp of tamari on top and a sprinkle of parsley before serving.

Crispy Baked Buffalo Wings

INGREDIENTS

2.2 lbs (1 kg) chicken wings

2 level tbsp aluminum-free baking powder (It has to be baking powder – NOT baking soda – see further notes on baking powder below

½ tsp salt – make sure it’s regular table salt

½ tsp pepper

Buffalo Wings Sauce:

⅔ cup (150ml) Frank’s hot sauce

½ cup (120g) unsalted butter

1 tbsp cider vinegar

 

1 tsp Worcestershire sauce

2 cloves garlic – peeled and minced

1 tbsp honey

¼ tsp salt

Blue cheese sauce

½ cup (120g) sour cream

3 tbsp mayo

⅓ cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)

½ tbsp cider vinegar

½ tsp Worcestershire sauce

a pinch of dried parsley

To Serve:

2 medium carrots – peeled and cut into 2-inch (5cpieces

2 sticks celery – cut into 2-inch (5cpieces

DIRECTIONS

 

Preheat the oven to 120C/250F and place a rack on a large baking tray.

Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place them in a large bowl and add the baking powder, salt, and pepper. Toss to combine. Note – it’s important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.

Place in a single layer on the rack, skin side up. It’s fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.

To make the Buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey, and salt in a pan. Place over medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.

Mix the blue cheese sauce ingredients together in a bowl until smooth.

Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots, and celery.

ENJOY!