Chicken Ropa Vieja
For the Slow Cooker:
- 3 (22.5 oz) skinless boneless chicken breasts
- 1 small onion, quartered
- 1 tomato, quartered
- 1 carrot, peeled and chopped
- 2 cloves garlic, peeled
- 2 bay leaves
- kosher salt
To finish:
Gluten Free
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Ingredients:
- 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
- 1 tsp extra virgin olive oil
- 1 red bell pepper, sliced thin
- 4 scallions, thinly sliced, white and green parts separated
- 1/2 cup cilantro
- 4 cloves garlic, minced
- kosher salt (to taste)
- 1/2 tsp crushed red pepper flakes (to taste)
- 14.5 oz can diced tomatoes
- 14 oz can light coconut milk (50% less fat)*
- 1/2 lime, squeezed
Directions:
Garlic Shrimp
- 1 lb large shrimp, peeled and deveined (weight after you peel them)
- 6 cloves garlic, sliced thin
- 1 tbsp Spanish olive oil
- crushed red pepper flakes
- pinch paprika
- salt
- 1/4 cup chopped fresh herbs like cilantro or parsley
- Lime wedges for serving
Garlic Lovers Roast Beef
Artichoke Greek Salad
Ingredients:
2 cups of canned artichoke hearts (quartered)
1 can of kalamata olives (pits removed)
1/2 can of black olives (pits removed)
1 cup of sliced red onions
1 1/2 cups of cherry tomatoes
1/2 cup of sliced green pepper
3/4 cup of store bought Greek or Italian Dressing
Strawberry and Spinach Salad with Quinoa and Goat Cheese
Ingredients
Salad
- 2½ cups baby spinach, roughly chopped
- 5 to 6 strawberries (to yield ¾ to 1 cup sliced strawberries), hulled and cut into ¼-inch thick slices
- 1½ ounces chilled goat cheese, crumbled
- 2 tablespoons slivered almonds
Quinoa
Pico De Gallo
Ingredients
- 2 cups Roma tomatoes, diced (3-4 tomatoes)
- 1 cup white onion, finely diced (1/2 large onion)
- ¼ cup jalapeno, seeds removed and minced (1 jalapeno)
- ¼ cup fresh cilantro, finely chopped
- 1 teaspoon Kosher salt (or more to taste)
- juice of 1 lime (or more to taste)
Crash Hot Potatoes
Ingredients
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Cilantro Lime Cauliflower "Rice"
Ingredients:
- 1 medium head (about 24 oz) cauliflower, rinsed
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves
- 2 scallions, diced
- kosher salt and pepper, to taste
- 1-1/2 limes
- 1/4 cup fresh chopped cilantro
Directions:
Cherry Butter
Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention. A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri! You can also skip the last canning steps, and just store it in your refrigerator (2 or 3 months) or freezer (indefinitely).
Ingredients