Tom Yum Soup With Shrimp

381719F1-D313-4B75-92B7-C300DAFBCD79I came up with this Shrimp Tom Yum Soup recipe last night, during quarantine 2020. One of our favorite Thai restaurants has been closed and I have been dreaming of Tom Yum soup so I decided to try making my own. To my surprise, it turned out perfect from the very first attempt and tastes exactly like it does at the restaurant. Michael found this Tom Yum paste at an Asian Grocery store (I’ve also seen it at International stores) and it makes this recipe so simple because you have all the great flavor of Tom Yum soup without having to buy a bunch of ingredients that are hard to find. I am so excited to share this super easy and fast recipe with you all!

Tom Yum Soup With Shrimp {Yields a big pot, 12-16 servings} :

Ingredients:

  • 2 LB RAW Shrimp
  • 16 Cups Filtered Water
  • 8 tsp Vegetable Flavor Better Than Bullion Paste
  • 1/4-1/2 Jar Tom Yum Paste ( I used 1/2 Jar for a SPICY soup, use 1/4 to 1/3 if you prefer not as spicy tasting soup)
  • 1 (12oz) Can Organic Evaporated Milk
  • 2 (15oz) Cans Whole, Peeled Straw Mushrooms OR 1 pack Raw Oyster Mushrooms OR 1 pack Raw White Mushrooms (Straw Mushrooms taste best for this soup, I bought them at the International store)
  • 1 Lime (to juice)
  • Cilantro (Optional, to garnish)

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Directions:

  1. In a large pot, bring 16 Cups filtered water to a boil. Once it boils, add 8 tsp of the Vegetable flavor Better Than Bullion paste. Then add the Tom Yum paste. I added 1/2 the jar for a really spicy soup! If you prefer not as spicy or want to make it for kids to eat, do 1/4 to 1/3 the paste, to your taste. 2F853FBD-C499-4AB4-BB89-EB6F01E9CB1B
  2. Add the can of evaporated milk and lower the heat to a light boil (low-medium)93E04B13-134E-4587-BEAB-120AEAC08185
  3. Add the 2 cans of straw mushrooms (drained and patted dry with a paper towel) or your raw mushrooms. Then add the 2 LB Raw Shrimp. Cook 10-15 minutes until the mushrooms and shrimp completely cook through.D9B3DF94-8DF8-48CB-B08E-182FE8045F20
  4. Squeeze juice of 1 lime into the pot and mix thoroughly. Ladle into bowls and serve hot, with chopped cilantro garnished on top, optionally. That’s it Friends! Super easy, super fast, super simple ingredients! This soup also tastes great the next day, just heat up the amount you need in a small pot. 381719F1-D313-4B75-92B7-C300DAFBCD79

Easy Authentic Vietnamese Chicken Pho

4B3115C4-1A78-4D12-869F-38548C5A38D6I got the recipe for this Authentic Vietnamese Chicken Pho from my friend and next door neighbor, Trang. We were over their house for Pho one day and it was the best, most Authentic Vietnamese Pho I have ever eaten so I knew I had to get her recipe! I was very nervous about trying this recipe because I’ve seen so many recipes and video’s on making Vietnamese Pho that I was totally overwhelmed and I put off making it for years lol! But, to my surprise this recipe was very simple and I am so exited to share it with everyone that has been waiting for me to post it! This recipe can be made with beef if you would prefer Beef Pho, you just need to have beef and beef bones to make Beef Pho and it takes more time to cook. We are definitely Pho lovers in my family and went out to eat Pho very frequently, so I was very happy when my hubby and 8 yr old son said that this Pho tastes better then any restaurant we’ve ever eaten it at. I made this Pho for lunch yesterday and my boys were already asking me to make it again next week, So I hope you all love it just as much as we did!

Easy Authentic Vietnamese Chicken Pho {Makes a big pot}:

Ingredeints:

For the Pho Soup:

  • 3 Large Onions (Peeled, cut in halves)
  • 1 5-6 inch long Ginger (Peeled, cut into quarter sized slices)
  • 1/2 Jar Cot Pho Bo brand Beef Flavored Pho Soup Base (Pictured below, Yes even for Chicken Pho I used Beef Soup Soup Base per my friend’s suggestion, it makes Pho more flavorful then the Chicken Soup Base)
  • Organic Cage Free Chicken (Mine was 6 LBS)
  • Water ( I did 32 Cups in a large 16 Quart pot)
  • Salt
  • Sugar
  • Rice Noodles (Make sure the package says “Pho” on it. There are wide flat rice noodles, or thin noodles. I got both and we loved both.

Pho Soup Base and Pho Rice Noodles can be purchased at International Stores, or Vietnamese Stores (for my local friends in Charlotte, I purchased these ingredients at Super G Mart)

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For the Toppings/Garnish:

  • 4 Limes
  • 1 Bunch of Cilantro
  • 2 Jalapeno Peppers
  • Bean Sprouts
  • Scallions
  • Thai Basil
  • Hoisin Sauce or Hot Sauce (Optional, I don’t use it)

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Directions:

  1. Peel the onions and cut them in halves. Peel the ginger and cut into quarter size slices. Put foil on a baking sheet, and spray the baking sheet with oil and put onion and ginger on it.B8031C4F-06AB-4C1A-892B-D08450D43A19
  2. Put the Onion/Ginger into the over on 350 Degrees and bake for 25-30 minutes until the onion is yellow/golden in color. This baking process is important for the onion to get a sweet taste.4B943D73-80B1-403C-9E83-D2C00B4DFCC7
  3. Boil water in a pot. This will not be your Pho soup yet! Add the chicken into the pot (no giblets). Let in boil for 3-5 minutes. If using beef with beef bone instead of chicken, let it boil 5-7 minutes. This process cleans the meat of any impurities. Take the chicken out of the pot, discard the water in the pot and rinse/clean again with regular water.
  4. Boil a big pot of water, as much water as you need for your Pho Soup (I did 32 cups). Add the chicken into the pot. Then add Pho Seasoning. I used half a jar of seasoning for my Pho and 1 filter bag of spices. (The seasoning is a pasty texture and has 2 filter bags of spices included in the jar.) Add Salt to taste, I added 2 tsp. Add Sugar to taste, I added 4 tsp. Add the baked onion and ginger.09F8F1B3-FDC8-47EF-8B4F-02D7A6300962
  5. Let it cook on a light boil (Low-Med heat) for 45-60 minutes, depending on the size of your chicken. I had a 6 LB chicken and I cooked it for 40 minutes. If you are using beef, it will take 2.5 -3 hrs to cook.FFD05E10-A2CC-4222-8492-FE64A4058B5A
  6. In the last 15 minutes of cook time, soak your Pho noodles in a bowl of water for 10-15 minutes. Boil a separate pot of water for the rice noodles. When the water comes to a boil, throw in the rice noodles and cook until just tender. About 40-50 seconds for the thin noodles(green pack) and about 3-4 minutes for thick wide noodles (blue pack)! Then run under cold water in a strainer. Be careful not to overcook your rice noodles or they will be too soft and fall apart in your soup!EC051D16-2CCB-4D0E-BFC3-161752ACA9BA
  7. When the chicken is soft enough take it out and turn off the stove. I discard the spice filter packet at this time too. Some people discard the onion/ginger but I like to keep the onion/ginger in the pot for flavor but don’t serve it. My husband liked the onion and added some to his bowl. Cut the chicken up into small strips.11D8F579-F347-4910-BF09-BC4CB1C2346F
  8. To serve, put noodles and chicken into bowls. Pour the Pho broth over the noodles/chicken. Serve with a plate of toppings on the side. Limes cut into quarters, finely chopped scallions and cilantro, sliced jalapeno pepper, washed bean sprouts. EAAEEE8E-591E-491C-B46B-FC9C8A155DFB9F8906D3-8925-4FE1-954C-AD864F309520
  9. Everyone can make their own bowl according to their preferences. I like to squeeze 2 lime quarters into my bowl, add some scallions, cilantro, 1 slice jalapeno pepper, and a handful of bean sprouts! Pho can be refrigerated in the pot overnight, just let it come to room temperature before putting in fridge and store the rice noodles separate or they will make the soup broth starchy. You can microwave the rice noodles and add heated up broth to serve the next day. When we ate it the next day, we didn’t microwave the rice noodles, just heated up the broth in a small pot and added noodles at the end because we had just enough for a bowl each.8DFCF639-4D51-471F-A6B7-BCC691491C1E

 

Easy Cheesy Chicken Quesadillas

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during this 2020 Coronavirus pandemic where we are quarantined in the house and a fast, easy, budget friendly recipe was definitely needed for when I need to feed my family and I’m on a time crunch. These literally take 10 to 15 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas {1-2 Quesadillas Per Serving}:

Ingredients (per 1 quesadilla):

  • 1-2 TBS Canned Premium Chunk Chicken Breast
  • 2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese
  • 1 Raw Tortilla (I buy these at Costco) OR 1 cooked Tortilla
  • Salsa (Optional on the side to dip)
  • Sour Cream (Option on the side to dip)

324E7640-01D4-4C4D-BD35-BCE3A90A8A23Directions:

  1. Put raw tortilla in a pan and set it on Low heat setting. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).6460F2A2-53B5-4EC0-B715-E3C6A41BB9BB
  2. Add about 1-2 TBS Canned chicken breast, spreading it evenly with a fork. 2539B87C-CA6A-4DAB-A663-9A1E7797197B
  3. Then add about 2-3 TBS shredded Cheddar Jack or Mexican blend cheese, spreading it evenly with a fork. C8564CC9-DF08-40DB-BCDE-98770D121A00
  4. Fold the tortilla closed using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.15AF3CA3-7279-4F66-ADC2-302F12CC7228
  5. These taste best served immediately when the cheese is warm and melty inside, with a side of Salsa and Sour Cream Optionally*. BA26E8A5-BBBE-4823-AC27-BD1E33099915

Homemade Lamb Deli Meat/Kielbasa

BACB1150-6BFD-4835-ABFB-833551D238CBThis homemade lamb deli meat is so savory and delicious! We like to make a big batch and keep it in the fridge for a quick appetizer, sandwich meat, deli snack. It’s especially great to have on hand during uncertain times like right now (Coronavirus quarantines going on) as grocery stores are running out of food and it’s a good idea to have at least a month worth of groceries just incase of the inevitable. This lamb deli meat can stay fresh in the fridge for a few months. It’s kind of like home made Spam or Kielbasa so it stays fresh for a long time and can be eaten just like that (cut up in thin slices) or in other different ways (sandwiches, wraps, etc). This is a Bulgarian recipe and we first tried it at our friends house. We loved it and couldn’t get enough so we got the recipe and made it immediately! Recipe credit goes to our friend (and very good chef) Ivan. Recipe coming to life and photo credit goes to my husband Michael who made it and even took the pictures for me to share with you all! You can also use beef or Chicken but we love lamb so that’s what we used (and that’s how our friend makes it too).

Homemade Lamb Deli Meat/Kielbasa {Makes a big batch glass tray}:

Ingredients:

  • 6.5 LB Lamb (or Beef) Meat (Preferably with a good amount of fat)
  • 1 Jalapeño or Red Chili Pepper (Very finely chopped)
  • 1.5 LB Lamb (or Beef) Bone
  • Salt/Pepper to taste
  • 2 Bay Leaves

C931DD22-A8CD-4DB2-BC17-552AA029A302Directions:

  1. Wash the lamb meat and bones, pat dry with paper towels. Cut up the meat into small (about 1/2 inch pieces). B0AEA577-2BB7-4787-B523-8F4F56200B22
  2. Put lamb meat and bones into a pot on low heat and cook on low, mixing every once in a while so the meat doesn’t burn, for 4 hours or until the meat is very tender and falling apart. There will be some water from the fat of the meat and that’s fine.E58C8B1C-E54A-468F-94C6-3CC3C413DB70
  3. When the meat is tender and falling apart, discard the bones. Add the very finely chopped Jalapeño or Chili pepper, salt and pepper to taste, and continue to cook an additional 30 minutes until most of the water boils down.
  4. Put the lamb meat mixture into a glass tray and evenly spread it out. Let it cool down an hour or two, cover and refrigerate.A25A4089-D748-48A9-A97A-B8E76D6BBB5E
  5. Best served chilled, after it has been refrigerated overnight.431520BF-81B3-4B8C-923E-E3326D9558FA
  6. To serve cut into thin slices like deli meat. Yum!BACB1150-6BFD-4835-ABFB-833551D238CB

 

 

 

 

Chinese Teriyaki Chicken Skewers

266C81C2-976A-41A9-BE10-ECF4E953430BThese Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian or International store. Also note that this recipe is best if you let the chicken marinate overnight or for at least 6 hours, however I tried both ways and it does make a huge difference and tastes much better and more flavorful if marinated overnight! We had these for dinner 2 days ago and my boys requested them again for dinner tonight. These taste great as an appetizer or as part of a whole Chinese style meal. I like to pair them with vegetable fried rice and some steamed veggies on the side.

Chinese Teriyaki Chicken Skewers {Serves 4} :

Ingredients:

  • 3 LB Chicken Thighs (Boneless/Skinless)
  • 1 TBS Soy Sauce
  • 1 TBS Sherry Wine
  • 1 TBS Oyster Sauce
  • 1 TBS Hoisin Sauce
  • 1 1/2 tsp Sesame Oil
  • 4 TBS Bull Head BBQ Sauce (the Vegetarian one, there are a few different types)
  • 3 TBS Pineapple Juice
  • 1/3 Cup Granulated Sugar
  • 3/4 tsp Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chinese five spice powder
  • 1/4 tsp Ground White Pepper
  • Peanut Oil or any oil (for frying. Peanut oil is best for frying chicken.)

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839CE9CC-74BC-4CFF-84BA-4881A8CBC5FEDirections:

  1. Wash the Chicken thighs. Pat dry with paper towels. Cut into 2 to 3 inch pieces. Set aside in a big bowl.
  2. Mix all the marinade ingredients together in a separate big bowl.

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3. Pour the marinade mixture into the bowl of chicken. Mix the chicken well with the marinade mixture. Cover with plastic wrap and let it stand and marinate in the fridge for at least 6 hours, preferably overnight (for the chicken to be flavorful and very soft). The longer you let it marinate the better it will taste!

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4. Let the bamboo skewers soak in water for at least 30 minutes, so they don’t burn while cooking in the oven/pan.

5. Pat the bamboo skewers dry with paper towels. Using your hands, put the marinated chicken on the skewers.

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6. To cook preheat oven to 350 degrees. Line a baking rack with foil, spray it with non stick spray or use a brush to spread some oil on the foil.  Put the chicken skewers on the baking sheet and bake on 350 degrees for 20 minutes, then flip the skewers oven to the other side and bake an additional 20 minutes.

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7. Heat a pan with peanut oil (or any oil would work, but peanut oil works especially well for chicken) on medium high heat (7) and fry each chicken skewer for 1 minute on each side. Set aside on a plate lined with paper towels to drain any  excess oil. Serve hot! If you need to serve later, just keep them warm in the oven on warm setting or low heat setting.

5637633C-DF53-460A-8B82-A46DC348154C

Thai Coconut Curry Shrimp Soup

F8B60084-6845-4FAB-9CE0-723E54ED7364This Thai coconut shrimp soup has quickly become a new favorite soup for our family! You will be surprised at how super fast it is to make on a busy week night, hot summer day and the taste is the quality of a Thai restaurant. You can play around with this recipe and add chicken instead of shrimp or no meat at all. You can have it with the rice or even with rice noodles (both ways are delicious!). Enjoy!

Thai Coconut Shrimp Soup {Serves 3-4}: 

Ingredients:

  • 1 LB Medium Shrimp (Peeled and deveined)
  • 1 Red Bell Pepper (Diced)
  • 1 Small Onion (Finely diced)
  • 1/2 TBS Freshly Grated Ginger
  • 2 Garlic Cloves (Minced)
  • 2 TBS Red Curry Paste
  • 32 oz. Vegetable Stock (4 Cups)
  • 13.5 oz. Coconut Milk (Unsweetened)
  • 1 Cup Uncooked Jasmine Rice
  • 2 TBS Butter
  • Juice of 1 Lime
  • 3-4 TBS Cilantro Leaves (Finely chopped)
  • Salt/Pepper

CC4E8063-224E-4B8A-AEBD-27A2A8BD0E74Directions:

  1. In a small saucepan, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps. A0413CD9-5BFA-4489-AEE4-FB0282E72A8C
  2. In a large pan on Med-high heat melt butter and add the shrimp. Sprinkle with salt and pepper and cook until pink and cooked through. Set aside.
  3. In a Medium pot on Med-high heat, add a drizzle of olive oil. Add in the onion, red bell pepper and cook until tender (about 5 mins). Add garlic and ginger and cook another minute until fragrant. 0BB1257D-076C-47ED-A369-310E351B08CD
  4. Whisk in the curry paste until combined, then whisk in coconut milk and vegetable stock until well combined. Bring to a boil.
  5. Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well. 6DECCDB1-F119-43B9-904B-D35E66CF4642
  6. To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional). 4DACE583-1BE1-4C37-AAB4-F125A334DA42

 

 

 

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican so of course I had to recreate it at home and I am so glad I did! It tastes so much better home made and is fast and easy to make so perfect for a busy weeknight. I pair it with Spanish rice (recipe below) and highly recommend you make both recipes together!

Mexican “Pollo Con Crema” Chicken {Serves 4-6} :

Ingredients:

  • 2-3 Boneless/Skinless Chicken Breasts (cut into thin strips)
  • 2 TBS Olive Oil
  • 1 Large Sweet Onion (cut into thin strips)
  • 1 Pack Mushrooms (sliced thick)
  • 2 Green Bell Peppers (sliced into thin strips)
  • 1 (16 oz.) Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 Tablespoons “Better then bullion” Chicken base
  • Salt/Pepper to taste
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper (for a spicy kick, to your preference)
  • Montreal Chicken Seasoning

 

Directions:

1) Do the prep work first. Wash and cut all the veggies and Chicken breast. Heat olive oil in a large pan on Med-High heat. Add the chicken breast and season it with salt/pepper and Montreal chicken seasoning.

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2) Cook until chicken cooks all the way through and gets golden.  Then add in the onion, mushrooms, bell pepper, and cook until the onion is soft and translucent and all veggies are soft and cooked through well.

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3) Add in the heavy cream and chicken base. Bring to a boil and simmer for 5 minutes.

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4) Stir in the sour cream, sprinkle in the paprika and cayenne pepper and turn burner off and mix well. The cream should be a creamy but slightly thick consistency. Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!

74E894BD-7349-47C2-B1F0-220DD1162B05

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I poured all over my rice. I could probably just eat it as is by the spoonful! I seriously couldn’t get enough lol. I got the recipe from my friend Jocqueline back in November and finally had a chance to make it, yes it’s been a while but this recipe has been on my mind since I first tried it and fell in love with it! It’s so fast and easy to prepare but so delicious! The pictures don’t do it any justice, it’s one of those dishes you absolutely must try and it will definitely go on your busy week night dinner rotation. I hope you love it as much as we do!

Crock Pot Creamy Italian Chicken {Serves 4}

Ingredients:

  • 4 Chicken Breasts ( 2.5 LB) Organic
  • 1 (8 oz) block Cream Cheese (softened)
  • 2 Cans Cream of Chicken Soup
  • 1 (0.7 oz) Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning
  • Cooked Jasmine Rice or Pasta (whatever you want to serve it over)

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Directions:

1) Wash the chicken breasts and pat dry. Put them in crock pot and sprinkle montreal chicken seasoning all over the top of chicken breasts.

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2) In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. *Don’t worry if the cream cheese is a bit clumpy, it will soften and get smoother while cooking.

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3) Pour the cream cheese mixture into the crockpot over the chicken breasts.

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4) Cook on low for 4 hours, or on low for 1 hour and high for 2 hours (that’s what I did as I was pressed on time).

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5) Cook rice or pasta 20 mins before chicken is done. Serve hot over rice or pasta. We love it over Jasmine rice! Look at this creamy, dreamy, satisfying sauce:

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Shrimp In A Garlic, Lemon, White Wine Sauce

dfb76aab-2442-4ce1-9ed1-5a0129e98200This recipe was inspired by an instagram friend and I created it today to satisfy my shrimp craving for dinner. I wanted something fast, easy, and delicious to pour over some white rice for a busy week night dinner and this recipe was it.  It was also a big hit with my shrimp loving hubby, he was raving about it and even went back for seconds. Definitely a new family favorite shrimp recipe!

Shrimp In A Garlic, Lemon, White Wine Sauce {Serves 4}

Ingredients:

  • 2 LB Raw Shrimp
  • 2 TBS Olive Oil
  • 1/2 Cup White Wine
  • 1/2 TB Mrs.Dash (or any salt free seasoning blend)
  • 1/2 – 3/4 tsp Paprika (I did 3/4 tsp for a bit of a spicy kick)
  • 1 tsp Onion Salt
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 Garlic Cloves
  • 1 TBS Dry Parsley Flakes (or fresh parsley)
  • Rice (if you are pairing it with rice)

fa413193-0336-4128-b2b7-3636c6db90acDirections:

1) Peel and take the tails of the shrimp. Rinse them thoroughly and pat dry with a paper towel. Have the spices and all ingredients ready. Start cooking the rice.

2) Heat 2 TBS oil in a large skillet. Add the shrimp and sprinkle with spices. Mix often so the shrimp cooks through evenly.

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3) When the shrimp cooks through, add the white wine. Turn the burner down to low and let it simmer until the rice is done cooking, about 5 to 10 minutes.

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4) Lastly, add the minced garlic cloves and dried parsley flakes. Mix and turn off, keeping covered, until ready to serve.

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Tender Crockpot Beef Brisket

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This tender crockpot beef brisket is super easy, but so tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe, it also tastes just as great on the second day. You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a BBQ brisket. I served this brisket with mashed potatoes and it was great with the brisket broth poured all over the mashed potatoes. I bought the brisket at Costco where it was not only super fresh but also cheaper then most grocery stores. So here is another easy, fast, hearty, comfort food, crockpot recipe for you!
Tender Crockpot Beef Brisket {Serves 8-10}

Ingredients:

  • Beef Brisket (mine was 5.5 LB)
  • 3-4 TBS Mayonnaise (I use homemade)
  • 1.5 tsp Salt
  • 1.5 tsp Montreal Chicken Seasoning
  • 1/2 tsp Onion Powder
  • 1.5 tsp Italian Seasoning
  • 1 tsp Mrs.Dash (or any salt-free seasoning)
  • 3-4 Garlic Cloves (minced)
  • 4 TBS Butter

2507C090-ADB2-4B5B-8350-CB138DD1150A

Directions:

1) Wash the beef brisket thoroughly and pat completely dry with a paper towel. Put the brisket in a big bowl and season it with all the seasonings (salt, chicken seasoning, onion powder, Italian seasoning, Mrs.Dash). Smother the Mayonnaise all around both sides of the brisket. Sprinkle the spices and the garlic on brisket and smother it all around both sides of the brisket. (If you are making BBQ brisket, also add 2-3 TBS BBQ sauce to the brisket and smother on both sides. This is a plain, not BBQ brisket).

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2) Place brisket into a crockpot and add 4 TBS butter (cut up into pieces and spread out on the brisket). Cook brisket on HIGH for 8 hours, flipping the brisket 2-3 times or at least once halfway through cook time if possible. (If making BBQ brisket, make sure to add 3-4 TBS BBQ sauce in the last hour of slow cooking and smother it all around the brisket.)

3) After 8 hours, the brisket should be fall off the fork tender and super juicy! The broth inside the crockpot can be poured over rice or mashed potatoes. We loved the broth over mashed potatoes!

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