Crockpot Lemon and Thyme Turkey Legs

Ingredients:

2 lbs Turkey legs

3 carrots chopped

2 potatoes chopped

cherry tomatoes

Juice from one lemon

fresh thyme sprigs

McCormick Grill Mates Montreal Chicken Seasoning

paprika

black pepper

sea salt

2 tablespoons chopped garlic

1 chicken bouillon cube

1 cup water

*garnish with 1 lemon

Set the crockpot to high. Season the turkey legs with the above list and put everything in. Let it cook for up to 4 hours or until the meat is tender.

Suya Ribeyes

Ingredients:

2 lbs ribeyes (I sliced mine in half)

green bell pepper

onion

Suya Kabob spice

salt

black pepper

onion powder

olive oil

Equipment: Cast iron skillet

Preheat oven 400 degrees. Season to ribeyes liberally with the Suya spice rub. Sprinkle salt, pepper and onion powder.

Cut up the vegetables and set aside.

On medium heat, sear both sides of the steak in olive oil to lock in the juices. Add bell pepper and onion.

Bake 15 minutes in the oven. I paired with yellow rice and vegetables for a quick and easy dinner.

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Chicken Liver Pate

Ingredients:

1 lb chicken livers

2 tablespoons garlic chopped

1 onion chopped

1/4 cup sherry wine

1 tablespoon thyme

1 tablespoon ground sage

fresh sage *garnish*

1 tablespoon rosemary

1/2 teaspoon allspice

2 bay leaves

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 stick of butter

avocado oil

Equipment: Blender

Make sure to clean the livers thoroughly. Rinse and remove gall bladder if attached and cut off any appearance of green color off the liver. This is bile from the gall bladder and very bitter.

On medium heat in a little avocado oil, saute in only 1/2 a stick of butter all ingredients. (except for the fresh sage this will be used at the end as a garnish). When your livers are cooked through then you can remove it from heat.

Drain about 1/2 the juices and then blend the rest until smooth. Pour into an small bowl. Use an herb like sage or rosemary as a garnish on top of the pate. Or by all means get creative with the presentation. I used sage.

Melt the remaining stick of butter and pour over top the pate. Cover tightly with plastic wrap and place in the refrigerator to harden.

I added a few goodies to snack on and garnished the pate with tomatoes and chives.

Quick Roasted Tomatoes

Ingredients:

A couple of tomatoes sliced

olive oil

2 cloves garlic sliced thin

rosemary

thyme

sea salt

black pepper

Equipment: Aluminum foil

Preheat oven 450 degrees. Mix ingredients to taste in a bowl.

Cover a baking pan with aluminum foil. Spread out the ingredients and bake for 25 minutes.

I served as a side with my potato and egg hash for breakfast.

Chicken Breast with Tomato Sauce

Ingredients:

2 lbs chicken breasts

1/2 cup wine

3/4 cup olives

1 can diced tomatoes

1 can tomato paste

1/4 cup buttermilk

6 cloves garlic chopped

Oregano

Basil

Garlic powder

Sea salt

Black pepper

Vegetable oil

In a large bowl, season chicken breasts on each side with basil, oregano, sea salt, garlic powder and black pepper.

Chop the garlic cloves.

On medium heat, sautee the garlic in a little vegetable oil.

Add the chicken breast and start flipping until they are almost cooked through. Note if you have thinner cuts it will be a lot faster.

Finally add wine, paste, buttermilk, diced tomatoes and olives. Stir and toss until the sauce has mixed well. Allow to simmer on low. Sprinkle more salt, basil, oregano and black pepper to taste. Simmer for about 5 minutes or until chicken breast cooked through.

I served with a simple salad.

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