Ingredient: dried oregano

Mexican Shredded Beef

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 Mexican Shredded Beef
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Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
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Instructions
  1. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
  2. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
  3. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
  4. Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
  5. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
  6. Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
  7. Alternate recipe: I actually cooked this in my Foodi! Throw everything in the Foodi/pressure cooker together. My roast was actually 15.5 oz, just over 2" thick. I hear the thickness is the important bit. I cooked it on high pressure for 45 minutes, 10 minute natural release then released it all. Turned out amazing!
Recipe Notes

Original Recipe:  https://www.foxandbriar.com/slow-cooker-mexican-shredded-beef/

This type of meat will get tender buy cooking low and slow. If it seems too tough when you think it is done, try cooking for another 30-60 minutes, then check again. The longer you cook it, the more tender it will get.

Or use a pressure cooker!  Which is what I did, and it was amazing!  Tender and flavorful, and quick!

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Nutrition Facts
Mexican Shredded Beef
Amount Per Serving
Calories 354 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 0.0004g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 92mg 31%
Sodium 295mg 12%
Potassium 482mg 14%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 27g 54%
Vitamin A 8%
Vitamin C 5%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Jambalaya with Shrimp, Chicken & Andouille Sausage

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 Jambalaya with Shrimp, Chicken &Andouille Sausage
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Cube and cook chicken until done.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  3. Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!

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Nutrition Facts
Jambalaya with Shrimp, Chicken &Andouille Sausage
Amount Per Serving
Calories 552 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 166mg 55%
Sodium 840mg 35%
Potassium 544mg 16%
Total Carbohydrates 67g 22%
Dietary Fiber 7g 28%
Sugars 8g
Protein 35g 70%
Vitamin A 72%
Vitamin C 231%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Italian-Style Meatballs

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 Baked Italian-Style Meatballs
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Course Appetizer, Main Dish
Cuisine American
Prep Time 17 minutes
Servings
meatballs
Ingredients
Course Appetizer, Main Dish
Cuisine American
Prep Time 17 minutes
Servings
meatballs
Ingredients
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Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine the pork, lamb, ground round, cheese, egg, basil, oregano, garlic powder, salt, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  3. Using a scale, weigh meatballs into 1-ounce portions and place on a wire rack set in a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 17 minutes or until cooked through.
Recipe Notes

I changed from 1 1/2 to 1 oz meatballs, because they were kind of big.

Optional - original recipe called for the meatballs to be rolled in 1/4 C bread crumbs, but I don't think it's necessary, so I removed that.  But you're welcome to add it back!

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Nutrition Facts
Baked Italian-Style Meatballs
Amount Per Serving
Calories 85 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 25mg 8%
Sodium 202mg 8%
Potassium 31mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 0.4g 2%
Sugars 0.2g
Protein 7g 14%
Vitamin A 1%
Vitamin C 1%
Calcium 7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Psuedo Bruschetta with Gruyere

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 Psuedo Bruschetta with Gruyere
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F. Line baking sheet with foil or parchment paper.
  2. Mix stuffing mix and beaten egg thoroughly. Make into patties, ~1/2" thick. Place on prepared sheet.
  3. Bake for ~12 minutes or until starting to brown and set. Remove from oven and flip.
  4. While the stuffing mixture is baking, mix ketchup, parmesan, Worcestershire sauce, garlic powder, onion powder, oregano, and basil together in a small bowl.
  5. Spread ~2 Tbsp of ketchup mixture on top. Sprinkle cheese over top. Return to oven for ~7 minutes or until cheese starts to melt, bubble, and/or brown.
  6. Remove from oven and allow to cool slightly before serving.
Recipe Notes

Never tried this before, basically wanted to use up some gruyere that I left out of another recipe (damnit).  Will update with notes after I've tried it to see what happens.  Hopefully it works well!

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Nutrition Facts
Psuedo Bruschetta with Gruyere
Amount Per Serving
Calories 112 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 23mg 8%
Sodium 212mg 9%
Potassium 190mg 5%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 8%
Vitamin A 7%
Vitamin C 2%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Sausage Penne & Four Cheese Tomato Sauce

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 Italian Sausage Penne & Four Cheese Tomato Sauce
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Instructions
  1. Heat a large skillet over medium heat and add the Italian sausage, cook through, drain any grease, then set aside.
  2. While the sausage is cooking, bring a large pot of water to a boil and cook the penne pasta according to package directions, drain then set aside.
  3. In a medium pot over medium heat, melt the cream cheese, tomato sauce, tomato paste and chicken broth together.
  4. Add the oregano, parsley, garlic powder, black pepper, kosher salt and red pepper flakes, stir everything together.
  5. Add the parmesan, mozzarella and ricotta cheese, continue stirring until all of the cheese has melted into the sauce.
  6. Add the cooked sausage and penne pasta to the cheesy tomato sauce and stir to combine.
  7. Serve immediately topped with fresh basil.
Recipe Notes

[recipe]

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Nutrition Facts
Italian Sausage Penne & Four Cheese Tomato Sauce
Amount Per Serving
Calories 842 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 25g 125%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Cholesterol 137mg 46%
Sodium 2207mg 92%
Potassium 440mg 13%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 13g
Protein 36g 72%
Vitamin A 24%
Vitamin C 19%
Calcium 56%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

Dutch Oven Grecian Chicken

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 Dutch Oven Grecian Chicken
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees / 190 c
  2. Stuff ½ of one lemon into the chicken's cavity with 5-8 garlic cloves.
  3. Generously salt and pepper chicken.
  4. Add to dutch oven and throw in rest of lemon and garlic.
  5. Sprinkle chicken with oregano.
  6. If you like extra crispy chicken skin, add a pat or two of butter to the top.
  7. Add lid and cook 1½ hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
  8. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
  9. Remove from pan, and carve!
Recipe Notes

Tips to Perfect Whole Roasted Greek Chicken

The only real work here is stuffing some lemons and garlic into the chicken and seasoning the bird up.

After that, just toss it in the pan and cook for about an hour and a half- and you’re done!

The chicken also gives off a delicious cooking liquid that is very gravy like, and very lemony.

The garlic also turns a delicious golden brown and has an incredible caramel flavor. I like to add a little of this to cous cous for an insanely delicious flavor!

I prefer using a chicken under 3 1/2 pounds – I feel they provide more flavor in this recipe. Look for free range organic chicken if possible.

While butter doesn’t seem like the proper Greek way (hello, olive oil!), every family I’ve eaten this dish wish from Greece uses butter for the flavor. I realize this is very Americanized, and you can use either – but the butter gives a lovely richness to the chicken skin that I just don’t quite get with olive oil. Go ahead and use oil if you prefer it though!

https://sweetcsdesigns.com/dutch-oven-grecian-chicken/

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Nutrition Facts
Dutch Oven Grecian Chicken
Amount Per Serving
Calories 692 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 317mg 106%
Sodium 292mg 12%
Potassium 145mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 68g 136%
Vitamin A 33%
Vitamin C 37%
Calcium 17%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

Moussaka

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 Moussaka
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Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
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Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

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