Claire made this when we visited her last week and it was SOOOO good. I thought it deserved a place on here.

Mississippi Pot Roast

By Spend with Pennies

Ingredients:

4 pounds Chuck Roast

1 packet Ranch mix

1 packet Au Jus packet, low sodium

6 pepperoncini peppers, with 1/2 cup juice from bottle

1/4 c butter

Directions:

-Brown roast in pan (optional)

-Place roast in bottom of slow cooker with 1/2 cup pepperoncini juice, and sprinkle Ranch and Au Jus mix on top.

-Add sliced butter and pepperoncinis on top of roast.

-Cook on low 8-10 hours.

-Serve over mashed potatoes.

Lisa's Arugula Orzo Salad

Arugula (I did 2 boxes) 

Pistachios

Feta (small tub...and I’ve used a white cheddar and goat cheese as well…it’s all good)

Avocado diced

Corn-2 cobs (I cut it from the cob but you can use frozen white corn too) 

Cherry tomatoes

Cooked orzo (whole bag)

Mix with Brianas blush wine vinaigrette or homemade dressing below:

2 cups packed fresh basil leaves

1 clove garlic mince

 2 tablespoons minced shallot

 2 teaspoons fresh lemon juice

 2 tablespoons white balsamic vinegar or red wine vinegar

 1 teaspoon salt

 1/2 cup olive oil

 Freshly ground black pepper to taste

Whipped Goat Cheese and candied bacon dip

 

This is a real crowd pleaser and really easy! I like to serve with crostinis and rosemary crackers. 

Whipped Goat Cheese with Warm Candied Bacon and Dates

The no-fuss holiday appetizer that's addictive, festive, and perfect for entertaining!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings: 8

 

Calories: 295kcal

 

Author: Tieghan Gerard

Ingredients

• 6-8 slices bacon, chopped
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon brown sugar
• 1/3 cup plus 1 teaspoon honey
• 1/2 teaspoon cayenne pepper, using more or less to taste
• 12 plump Medjool dates, pitted and torn
• 1 log (10 ounce) creamy goat cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 tablespoons extra virgin olive oil
• sea salt

Instructions

• 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

  2. On the baking sheet, toss together the bacon, 1 tablespoon rosemary, the brown sugar, 1 teaspoon honey, and the cayenne. Arrange in an even layer. Tear the dates and scatter them around the bacon. Bake 8-10 minutes, until the bacon is crisping.

  3. Meanwhile, combine the goat cheese, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. 

  4. In a small bowl, combine 1/3 cup honey, 1 tablespoon rosemary, a pinch of cayenne - to taste, and a pinch of salt. 

  5. Spoon the goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle over a little the rosemary honey. Serve with bread or crackers.

Notes

To Make Ahead: the goat cheese can be made 3 days ahead and kept in the fridge. Bring to room temperature before serving. The bacon/dates can be assembled and refrigerated for up to a day before baking. 

Hawaiian Shrimp Tacos with Jalapeño cream sauce

 

I’ve made these a few times and they are delicious and even better the next day in the air fryer and a handful of cabbage! Also I halved the chili powder and jalapeño for a less spicy meal. 

4.38 from 485 votes

Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

Spicy garlic roasted shrimp and sweet pineapple stuffed into warmed tortillas to make the best "Hawaiian" inspired shrimp tacos.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Calories: 220kcal

 

Author: Tieghan Gerard

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 3-4 cloves garlic, minced or grated
• 2 teaspoons chili powder
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sriracha
• flaky sea salt and black pepper
• 2 cups fresh pineapple chunks
• 1 medium shallot, thinly sliced

Creamy Jalapeño Special Sauce

• 1 jalapeño
• 1/2 cup plain greek yogurt
• juice of 2 limes
• 2 teaspoons honey
• 1 cup cilantro, roughly chopped
• 1 ear raw or grilled corn, kernels removed from the cob
• warmed corn or flour tortillas, plus mashed avocado, for serving

Instructions

• 1. Preheat the oven to 425 degrees F. 

  2. On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred. 

  3. Remove from the oven and toss the shrimp and pineapple together. Set aside. 

  4. To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt. 

  5. Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt. 

  6. Stuff the shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Special Sauce, avocado, and lettuce. Enjoy!

Chicken Burrito's With Salsa Verde And Lime

by the Food Nanny

I added roasted veggies to our burritos and loved it! Bell peppers and onions. 

Burritos

• Santa Fe Lime Rice (p.123)
• 1 pound boneless (skinless chicken breasts)
• Salt and ground black pepper
• 1 15-oz can blacked beans, drained
• 6 burrito-size flour tortillas
• 1 cup 4 ounces shredded Pepper Jack cheese or Monterey Jack

Sauce

• 1 cup bottled salsa verde
• 1 0.4-ounce packet buttermilk dressing mix
• 1/3 cup chopped fresh cilantro (optional)
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 teaspoon minced garlic
• 1/2 teaspoon coarse salt
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 cup sugar
• Dash Tabasco (optional)

1. Prepare the rice and keep warm.
2. Meanwhile, grill (or broil) the chicken breasts over medium heat, 6 to 8 minutes per side, until tender and no longer pink. Shred the chicken with two forks. Season with salt and pepper.
3. To make the sauce, put all the sauce ingredients in the blender and blend until smooth. Heat the sauce in a saucepan or the microwave.
4. Heat the black beans in a saucepan or the microwave.
5. To assemble burritos: Divide the chicken among the 6 tortillas. Add a scoop of rice and a scoop of beans to each one. Fold up the bottom third of one tortilla over the filling, fold in the sides, and then fold down the top. Repeat for the remanning tortillas.
6. Preheat the broiler to low and adjust the oven rack to about 6 inches from the heat. Place the filled burritos seam side down in a broiler pan, or oblong metal pan, and pour the sauce over all. Sprinkle with the cheese.
7. Place the pan under the broiler. Watch closely and broil until the sauce is bubbly, just a few minutes.
8. Serve with chips and salsa.

 

 By the Food  Nanny 

Ingredients

• 1 cup uncooked long-grain white rice or calrose rice
• 2 cups chicken broth
• 1/4 teaspoon salt
• Juice of 1/2 lime
• 2 tablespoons butter
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon ground cumin

Directions

1. To use a rice cooker, combine all the ingredients in the cooker. Cover and turn on.
2. To cook on the stove, combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15 to 20 minutes, until rice is tender.

Recipe Note

Variation: Add 3 cups (about 1 pound) shredded cooked chicken to take this recipe from side dish to main dish.

Perfect Salad Dressing

 This one goes with everything. I love it. When I don't have a shallot, I sub for a red onion.

Perfect Salad Dressing

adapted from Life Made Simple Bakes

• 1/4 c. fresh lemon juice + 1 tsp. lemon zest
• 1/4 c. olive oil
• 1/2 tsp. dijon mustard
• 1 clove garlic
• half a small shallot (or red onion)
• 1 tsp. sugar
• 8 basil leaves or 1/2 tsp dried basil
• 1/4 tsp. coarse kosher sea salt
• pinch ground black pepper