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Recipes made in Pot Saucepan
Add to ❤ Favorites These Honey Garlic Crockpot Meatballs can be served as an appetizer or a main meal! Serve with cute mini forks = appetizer Serve over rice or noodles = main dish Ingredients for 6-8 servings ¼ cup brown sugar ⅓ cup honey ½ cup ketchup 2 TB soy sauce 3 cloves garlic, minced 1 (28oz) bag fully cooked, frozen meatballs Read the Instructions here
Add to ❤ Favorites If you’re looking for a new dip to jazz up your favorite crackers or veggies I’ve got you covered! This dip is reminiscent of a silky smooth hummus and is bursting with flavor. Ingredients for 6 servings 1 medium size head of cauliflower, broken into florets (about 5-6 cups) 2 cloves of garlic, chopped 1/4 teaspoon crushed red pepper flakes 1/4 cup tahini (Soom is the best brand because it’s well stirred and has perfect consistency!) 1/4 cup white miso 2 tablespoons unseasoned rice vinegar 2 teaspoons coconut aminos (optional) Minced cilantro for serving (about 1 -2 tablespoons) Toasted sesame seeds for serving (about 1-2 tablespoons) Read the Instructions here
Add to ❤ Favorites “Gumbolaya”, a mix of Gumbo and Jambalaya, creates a stunning seafood chowder that’s easy to make, low-cal and delicious. Serve with plain steamed rice. Ingredients for 4 servings 1/4 cup neutral oil (I like grapeseed) 1/4 cup flour 1 cup diced onion 1 cup diced bell pepper (I used red and yellow) 2 large stalks celery, diced (about 3/4 to 1 cup) 2 teaspoons minced garlic (about 4 large cloves) 1/4 cup dry white wine or white vermouth 1 (15-ounce) can diced tomatoes with juice (lightly chopped) 3/4 cup fish stock or clam juice 3/4 cup low-salt or homemade chicken broth 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1 bay leaf, torn 1/4 teaspoon cayenne pepper Dash or three Louisiana Hot Pepper Sauce, or Tabasco® Salt and pepper, to taste 8 ounces diced chicken, dark or white meat 6 ounces sliced Andouille sausage (or sub Turkey kielbasa) 8 ounces shrimp, shelled and deveined Cooked rice, for serving Read the Instructions here
Add to ❤ Favorites Enjoy this brightly flavored Chinese inspired Chicken Noodle Soup, with a lovely hint of ginger and garlic! Ingredients for 3-4 servings 32 oz Chicken Broth 2 cloves Garlic, only smashed with a knife, not minced 1 inch fresh Ginger, peeled and cut into thick slices 2 Tbsp Soy Sauce 2 tsp Saki (or dry white wine), optional 1 tsp Sesame Oil + Plus extra to saute Mushrooms 1 lb Chicken breast, skinless, boneless (or about 1 cups shredded breast) 9 oz Noodles, I used Wide Lo Mein but Soba, Udon or your favorite can be used ½ lb Broccolini (Broccoli is good too), trimmed 3 – 4 oz Sugar Snap Peas 8 – 10 Oyster Mushrooms, Crimini or your favorite mushroom can be used if desired To Garnish: Red Chili Peppers, sliced Spring Onions, sliced Chives, tied together or diced to sprinkle over Crushed Red Chili Flakes Lime or Lemon Wedges Soy Sauce Read the Instructions here
Add to ❤ Favorites This easy grain-free casserole recipe makes a wonderful dinner, but is also good for so many other occasions. It’s the perfect one-pot potluck meal, given that it’s chock full of protein and vegetables, easy to make, and delicious. Ingredients for 10 servings 1 lb organic grass fed ground beef 4 cups cooked spaghetti squash noodles ½ cup heavy cream 4 large eggs 1 tablespoon smoked paprika 1 teaspoon celtic sea salt 1 teaspoon ground black pepper ½ cup freshly grated parmesan cheese 2 cups freshly grated cheddar cheese Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings For the Soup 2 tablespoons olive oil ½ medium yellow onion, diced 3 cloves of garlic, chopped 28 ounce can whole tomatoes, preferably San Marzano 2 cups chicken stock 1 tablespoon balsamic vinegar ½ tablespoon chopped parsley ½ tablespoon chopped basil (see note) 1 teaspoon kosher salt (see note) Grated Parmesan cheese for garnish For the Croutons ¼ of 12 inch of a loaf of soft French bread, cut into 2 inch cubes 2 tablespoons olive oil 1 teaspoon dried Italian seasoning ¼ teaspoon kosher salt Read the Instructions here
Add to ❤ Favorites Vegan meatballs with bulgur, red lentils, herbs and spices. Perfect for your next party. Ingredients for 8-10 meatballs 1 cup red lentils 4 cups water 1 and ½ cup fine bulgur ½ cup olive oil 1 large onion, finely chopped 2 tablespoons tomato paste 1 teaspoon cumin ½ teaspoon black pepper 1 teaspoon chili powder 2 teaspoons salt ¼ cup parsley, chopped ¼ cup chopped green onions 2 tablespoons lemon juice Read the Instructions here
Add to ❤ Favorites Ingredients for 2 servings 1 lb. top sirloin, brought to room temperature and sliced thin 1 cup AP flour 2 tbsp seasoned salt 1 tbsp pepper 2 eggs, whisked 3 cups peanut oil 1 cup fresh pineapple, diced 3/4 cup soy sauce 1/4 cup hoisin sauce 2 tbsp Sriracha, more or less depending on your taste 1 tsp ginger 1 tsp sesame oil 1/4 cup Worcestershire sauce 1/4 cup brown sugar 1/3 cup chicken stock 1 lb. vermicelli, cooked 1/3 cup carrots, cut into matchsticks Additional pineapple, diced Read the Instructions here
Add to ❤ Favorites Quail’s eggs coated in savory sausage and transformed into a delicious crispy appetizer. Ingredients for 18 servings 18 quail eggs 1 pound breakfast sausage breadcrumbs 2 tablespoons olive oil Read the Instructions here
Add to ❤ Favorites Ingredients for 24 tots 2 tablespoons neutral flavored oil, like grape seed or canola 1 1/2 pounds russet potatoes, peeled and cut into rough 1-inch chunks (about 2 potatoes) 1 1/2 teaspoons kosher salt 1/2 teaspoon onion powder 1 tablespoon cornstarch 2 tablespoons finely minced parsley, optional 1 ounce sharp white cheddar cheese, finely grated (about 1/3 cup) Fresh ground black pepper Read the Instructions here
Add to ❤ Favorites Take your butternut squash soup to a whole new flavor and healing level with the addition of sweet pears and spicy ginger. Ingredients for 2 servings 1 medium butternut squash, chopped into cubes 1 large yellow onion, cut into 4 wedges 4 cloves garlic, whole and peeled 1 or 2 pears (bartlett or bosch work), sliced into 4 wedges and cored 3 Tbsp olive oil 3½ cups water 1 tsp turmeric powder 2 Tbsp + ½ tsp ginger juice (or 2 Tbsp grated ginger) sea salt and black pepper to taste fresh herbs, seeds, etc. for garnish (I’m using fresh thyme and sesame seeds) Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 1 1/2 cups long-grain rice 1 tablespoon vegetable oil 1/4 ounce ginger (about 3/4 inch), peeled and sliced 2 cloves garlic chopped 11 ounces boneless lamb, diced into 1/2-inch cubes 2 onions, chopped 1 carrot, diced 1/2 tablespoon rice wine 1/2 teaspoon ground white pepper 1 1/2 teaspoons salt 2 teaspoons light soy sauce 2 scallions, chopped 1 tablespoon ground cumin or more to taste Read the Instructions here