Preheat oven to 350F.  Drain artichoke hearts of water and pat dry with paper towels.  In a bowl, mix all ingredients together.  Arrange mixture in a single layer of a cooking sheet and place in oven for 20 minutes.  Flip hearts at 10 minute point for even browning.

Copied from Allrecipes.com.  This shrimp curry is subtle, yet richly flavored that also compliments prawns.  Serve with rice.  Serves 8 Prepare 2 cups of rice per directions.  Heat peanut oil in a large skillet over medium heat.  Add onions and stir until translucent, about 5 minutes.  Add garlic and ginger and stir into onion mix,… Continue reading Shrimp Curry – Indian

Time: roughly 1 hour prep, 2 hours to cook in oven. This fills up my dutch oven, so I usually have left overs for days. Cut in half in you’re not feeling eating beef stew for that long or you can freeze some as well. Ingredients: Procedure

Serves 8, roughly 500 calories per meal Ingredients Directions:

Ingredients Slice the tomatoes. To make the sandwich, slice loaf into 2-3 inch pieces and then slice in half. Starting with the bottom slice of bread, put down a layer of salami, then mozzarella, then tomato, then basil. Drizzle with olive oil. Salt and pepper to taste.

Total cook time (roughly 1 hour) Materials Items to go into instant pot Items to be used later: Procedure Start by putting all items from the first list into the instant pot in the order listed. Stir the sauce prior to adding the chicken in the sauce. Set instant pot to cook on high pressure… Continue reading Butter Chicken + Veggies (Instantpot)

Cuban Ropa Vieja (“old clothes”)  4 – 4.5 lbs of boneless beef roast (I use chuck roast) 5 packets of Goya “Sazón con cilantro y Achiote” powder 1 bottle of Corona beer Salt & pepper  1 green bell pepper (cut into thick julienne strips) 1 yellow bell pepper (cut into thick julienne strips) 1 red… Continue reading Cuban Ropa Vieja – Instant Pot/Crock Pot recipe

Recipe by: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/. Makes 3-4 lbs – Serves 10. Prep: 30 min; Slow-Cook: 7 hrs or 10 hrs; Final cook – 60 minutes Ingredients 4 lb – boneless pork butt – alternate= 6 lbs boneless, skinless chicken thighs 2 1/2 TBSP – kosher salt 2 tspn- ground black pepper 4 cloves – garlic, minced 1… Continue reading Posole – Pork Carnitas style with slow cooker

Sweet and spicy. Makes around 7 or 8 servings, freezes well. 1 large onion, diced3 habanero peppers, diced1 red bell pepper, diced3 pounds chicken thigh, cut into bite-sized pieces. Trim the fat5 tablespoons vegetable oil2 cans (14oz) coconut milk2 cans (14oz) diced tomatoes. I prefer petite if you can find them1 can (14oz) tomato sauce5… Continue reading Thai Red Coconut Curry

Chef Ron Lock method for High Heat method. simplyrecipes.com for standard roasting method. Estimate 12 oz. per person serving. 8-9 lb – bone-in Standing Ribeye roast 1 instant-read meat thermometer 4 cloves – garlic, diced 1 stick – butter, melted 3 TBSP – Emeril Lagasse ESSENCE creole spice mix 6 TBSP – Kosher Salt, coarse… Continue reading Prime (Standing Rib) – High Heat or Std Roasting