Easy Slow Cooker BBQ
• 1 (3 pound) boneless pork shoulder (Boston Butt) roast
• ¾ cup cider vinegar
• salt and ground black pepper to taste
• 1 cup barbeque sauce, or to taste
Directions
1. Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
2. Cook on Low for 10 to 12 hours.
3. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker.
4. Add barbeque sauce and continue cooking for 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (3 pound) boneless pork shoulder (Boston Butt) roast
• ¾ cup cider vinegar
• salt and ground black pepper to taste
• 1 cup barbeque sauce, or to taste
Directions
1. Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
2. Cook on Low for 10 to 12 hours.
3. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker.
4. Add barbeque sauce and continue cooking for 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤6🥰1
Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Person Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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Stuffed Beef Roulade
INGREDIENTS
2 Ibs beef flank steak, butterflied
1½ cups shredded mozzarella cheese
2 cups fresh spinach
3 garlic cloves, minced
¼ cup grated Parmesan cheese
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp paprika
Salt & black pepper, to taste
Kitchen twine, for tying
HOW TO MAKE IT
1 Preheat oven to 375°F. Lay the butterflied beef flat and season with salt, pepper, paprika, and Italian seasoning.
2 Heat olive oil in a skillet and sauté garlic and spinach until the spinach is wilted.
3 Spread the spinach mixture evenly over the beef, then sprinkle with mozzarella and Parmesan.
4 Roll the beef tightly from one end to
the other and secure with kitchen twine.
5 Sear the roulade in a hot skillet for
2-3 minutes on each side until browned.
6 Transfer to a baking dish and roast for 25-30 minutes, or until cooked to your desired doneness.
Let rest for 10 minutes before removing the twine and slicing.
Serve warm
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
2 Ibs beef flank steak, butterflied
1½ cups shredded mozzarella cheese
2 cups fresh spinach
3 garlic cloves, minced
¼ cup grated Parmesan cheese
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp paprika
Salt & black pepper, to taste
Kitchen twine, for tying
HOW TO MAKE IT
1 Preheat oven to 375°F. Lay the butterflied beef flat and season with salt, pepper, paprika, and Italian seasoning.
2 Heat olive oil in a skillet and sauté garlic and spinach until the spinach is wilted.
3 Spread the spinach mixture evenly over the beef, then sprinkle with mozzarella and Parmesan.
4 Roll the beef tightly from one end to
the other and secure with kitchen twine.
5 Sear the roulade in a hot skillet for
2-3 minutes on each side until browned.
6 Transfer to a baking dish and roast for 25-30 minutes, or until cooked to your desired doneness.
Let rest for 10 minutes before removing the twine and slicing.
Serve warm
@FoodAndRecipesWithCherokee 🦉
❤9
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Neiman Marcus Casserole
Ingredients
• 4 cups cooked shredded chicken
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• ½ cup sliced green onions
• ½ cup slivered almonds
• 1 cup cooked and crumbled bacon
• 1 sleeve crushed Ritz crackers
• ½ cup melted unsalted butter
Instructions
• Preheat the oven to 375 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
• In a large bowl, combine 4 cups cooked shredded chicken, 1 (10.5-ounce) can cream of chicken soup, 1 cup sour cream, 1 teaspoon garlic powder, 2 cups shredded cheddar cheese, ½ cup sliced green onions, ½ cup slivered almonds, and 1 cup cooked and crumbled bacon. Stir to combine.
• Spread the mixture evenly into the prepared baking dish.
• In a small bowl, add 1 sleeve crushed Ritz crackers and ½ cup melted unsalted butter. Stir to combine then sprinkle the cracker mixture over the casserole.
• Bake for 40–45 minutes until bubbly. Garnish with extra sliced green onions and crumbled bacon on top if you desire!
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 4 cups cooked shredded chicken
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• ½ cup sliced green onions
• ½ cup slivered almonds
• 1 cup cooked and crumbled bacon
• 1 sleeve crushed Ritz crackers
• ½ cup melted unsalted butter
Instructions
• Preheat the oven to 375 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
• In a large bowl, combine 4 cups cooked shredded chicken, 1 (10.5-ounce) can cream of chicken soup, 1 cup sour cream, 1 teaspoon garlic powder, 2 cups shredded cheddar cheese, ½ cup sliced green onions, ½ cup slivered almonds, and 1 cup cooked and crumbled bacon. Stir to combine.
• Spread the mixture evenly into the prepared baking dish.
• In a small bowl, add 1 sleeve crushed Ritz crackers and ½ cup melted unsalted butter. Stir to combine then sprinkle the cracker mixture over the casserole.
• Bake for 40–45 minutes until bubbly. Garnish with extra sliced green onions and crumbled bacon on top if you desire!
@FoodAndRecipesWithCherokee 🦉
💯4❤2
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Harvest Salad
Maple mustard vinaigrette:
1/2 c olive oil
1/4 c apple cider vinegar
2 tbsp Dijon mustard
2 tbsp maple syrup
1/2 tsp garlic powder
1/4 tsp of both salt & pepper
For the salad:
1 large container salad greens (spinach/arugula or spring mix is best!)
1 large honeycrisp apple, sliced into small sticks
1 c candied walnuts (*see note)
1 c cooked & cooled quinoa
1/4 large red onion, thinly sliced
2 c broccoli slaw
Feta cheese
Dried Cranberries
First make the vinaigrette by adding all ingredients to a mason jar & shake well with a lid on until combined. Taste & adjust any salt/pepper if needed, set aside. In a large bowl, add all salad ingredients & pour over as much vinaigrette as you'd like, give it a big toss until everything is combined/ coated evenly. Taste & adjust any salt/pepper if needed, set aside.
**note: to make candied walnuts, melt 1 tbsp butter & 1-2 tbsp brown sugar in a pan. Add chopped nuts, toss with a spoon & cook until nuts smell toasted / are evenly coated with sugar mixture.
Spread out over wax paper & let cool fully**
@FoodAndRecipesWithCherokee 🦉
Maple mustard vinaigrette:
1/2 c olive oil
1/4 c apple cider vinegar
2 tbsp Dijon mustard
2 tbsp maple syrup
1/2 tsp garlic powder
1/4 tsp of both salt & pepper
For the salad:
1 large container salad greens (spinach/arugula or spring mix is best!)
1 large honeycrisp apple, sliced into small sticks
1 c candied walnuts (*see note)
1 c cooked & cooled quinoa
1/4 large red onion, thinly sliced
2 c broccoli slaw
Feta cheese
Dried Cranberries
First make the vinaigrette by adding all ingredients to a mason jar & shake well with a lid on until combined. Taste & adjust any salt/pepper if needed, set aside. In a large bowl, add all salad ingredients & pour over as much vinaigrette as you'd like, give it a big toss until everything is combined/ coated evenly. Taste & adjust any salt/pepper if needed, set aside.
**note: to make candied walnuts, melt 1 tbsp butter & 1-2 tbsp brown sugar in a pan. Add chopped nuts, toss with a spoon & cook until nuts smell toasted / are evenly coated with sugar mixture.
Spread out over wax paper & let cool fully**
@FoodAndRecipesWithCherokee 🦉
❤6🥰2
Brown Bag Apple Pie
Ingredients
Dough
2 2/3 cups bleached all-purpose flour (such as Gold Medal) (about 11 1/3 ounces)
1 teaspoon kosher salt
2/3 cup canola oil
6 tablespoons whole milk
Filling
4 medium (7-ounce) Granny Smith apples, peeled and cut into thin (1/4-inch-thick) wedges (about 5 cups)
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup plus 2 teaspoons granulated sugar, divided
Additional Ingredients
3 tablespoons cold unsalted butter, cubed, divided
Brown paper grocery bag, preferably ink-free
Directions
1 Make the dough
Preheat oven to 425°F. Stir together flour and salt in a large mixing bowl using a fork. Add oil and milk; stir until dough comes together. Knead dough using your hands until dough is smooth and no dry streaks remain.
2 Divide dough in half, and flatten each half into a disk, keeping 1 disk slightly larger for bottom crust. Cover using plastic wrap, and set aside. Clean and dry bowl.
3 Make the filling
Gently toss together apples, cornstarch, cinnamon, nutmeg, salt, allspice, cloves, and 1 cup sugar in cleaned bowl until thoroughly combined. Set aside, and let mixture stand for 15 minutes, stirring occasionally, until sugar is moistened.
4 Meanwhile, unwrap larger dough disk, and place between 2 sheets of parchment paper. Roll out to a 13-inch round, about 1/8 inch thick. Peel off top sheet of parchment, and invert dough into a standard 9-inch pie plate; discard parchment. Gently press dough into corners; trim any overhang, and use scraps to patch any holes, if needed.
5 Transfer filling to prepared pie plate. Dot 1 tablespoon cubed butter over apples. Unwrap smaller disk of dough, and place between 2 sheets of parchment paper. Roll out to a 12-inch round, about 1/8 inch thick.
6 Peel off top sheet of parchment, and invert dough over filling. Peel off and discard remaining sheet of parchment. Trim any overhang; use scraps to patch any holes, if needed. Press edges of dough together, and crimp as desired.
7 Cut 3 small vents into top of pie, being careful not to cut too close to the edges. Dot pie with remaining 2 tablespoons cubed butter, and sprinkle with remaining 2 teaspoons sugar.
8 Place pie in a brown paper grocery bag, folding over the end of the bag to secure; transfer to a baking sheet. Bake in preheated oven for 50 minutes to 1 hour. Carefully cut the bag with scissors, and slide the pie out. Let pie cool completely on a wire rack before serving, about 2 hours.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Dough
2 2/3 cups bleached all-purpose flour (such as Gold Medal) (about 11 1/3 ounces)
1 teaspoon kosher salt
2/3 cup canola oil
6 tablespoons whole milk
Filling
4 medium (7-ounce) Granny Smith apples, peeled and cut into thin (1/4-inch-thick) wedges (about 5 cups)
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup plus 2 teaspoons granulated sugar, divided
Additional Ingredients
3 tablespoons cold unsalted butter, cubed, divided
Brown paper grocery bag, preferably ink-free
Directions
1 Make the dough
Preheat oven to 425°F. Stir together flour and salt in a large mixing bowl using a fork. Add oil and milk; stir until dough comes together. Knead dough using your hands until dough is smooth and no dry streaks remain.
2 Divide dough in half, and flatten each half into a disk, keeping 1 disk slightly larger for bottom crust. Cover using plastic wrap, and set aside. Clean and dry bowl.
3 Make the filling
Gently toss together apples, cornstarch, cinnamon, nutmeg, salt, allspice, cloves, and 1 cup sugar in cleaned bowl until thoroughly combined. Set aside, and let mixture stand for 15 minutes, stirring occasionally, until sugar is moistened.
4 Meanwhile, unwrap larger dough disk, and place between 2 sheets of parchment paper. Roll out to a 13-inch round, about 1/8 inch thick. Peel off top sheet of parchment, and invert dough into a standard 9-inch pie plate; discard parchment. Gently press dough into corners; trim any overhang, and use scraps to patch any holes, if needed.
5 Transfer filling to prepared pie plate. Dot 1 tablespoon cubed butter over apples. Unwrap smaller disk of dough, and place between 2 sheets of parchment paper. Roll out to a 12-inch round, about 1/8 inch thick.
6 Peel off top sheet of parchment, and invert dough over filling. Peel off and discard remaining sheet of parchment. Trim any overhang; use scraps to patch any holes, if needed. Press edges of dough together, and crimp as desired.
7 Cut 3 small vents into top of pie, being careful not to cut too close to the edges. Dot pie with remaining 2 tablespoons cubed butter, and sprinkle with remaining 2 teaspoons sugar.
8 Place pie in a brown paper grocery bag, folding over the end of the bag to secure; transfer to a baking sheet. Bake in preheated oven for 50 minutes to 1 hour. Carefully cut the bag with scissors, and slide the pie out. Let pie cool completely on a wire rack before serving, about 2 hours.
@FoodAndRecipesWithCherokee 🦉
❤3🥰3👏1
Pumpkin Praline Bars
Ingredients
Cake
Cooking spray
2 cups all-purpose flour (about 8 1/2 ounces)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 (15-ounce) can pumpkin puree
1 cup granulated sugar
1 cup vegetable oil
4 large eggs
Frosting
3 cups powdered sugar
3/4 cup packed light brown sugar
6 tablespoons (3 ounces) unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
1 cup toasted pecans, chopped
Directions
Make the cake
1 Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray; line bottom of pan with parchment paper, and set aside.
2 Whisk together flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt in a medium bowl until combined; set aside. Whisk together pumpkin puree, granulated sugar, oil, and eggs in a large bowl until smooth. Add flour mixture to pumpkin mixture; whisk until just incorporated. Pour mixture into prepared baking pan, and smooth top. Bake in preheated oven until cake is springy to the touch and a wooden pick inserted in center comes out clean, about 25 minutes. Transfer pan to a wire rack to cool completely, about 2 hours.
Make the frosting
1 Sift powdered sugar into a large heatproof bowl; set aside. Bring brown sugar, butter, and cream to a boil in a small saucepan over medium, stirring occasionally. Let boil, stirring occasionally, 1 minute. Immediately pour cream mixture into bowl with powdered sugar. Add vanilla, and whisk vigorously until mixture is smooth. Working quickly, spread frosting over cooled cake in pan. (Frosting will begin to harden immediately.) Sprinkle evenly with pecans. Let stand until frosting is set, about 30 minutes, before cutting into bars.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Cake
Cooking spray
2 cups all-purpose flour (about 8 1/2 ounces)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 (15-ounce) can pumpkin puree
1 cup granulated sugar
1 cup vegetable oil
4 large eggs
Frosting
3 cups powdered sugar
3/4 cup packed light brown sugar
6 tablespoons (3 ounces) unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
1 cup toasted pecans, chopped
Directions
Make the cake
1 Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray; line bottom of pan with parchment paper, and set aside.
2 Whisk together flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt in a medium bowl until combined; set aside. Whisk together pumpkin puree, granulated sugar, oil, and eggs in a large bowl until smooth. Add flour mixture to pumpkin mixture; whisk until just incorporated. Pour mixture into prepared baking pan, and smooth top. Bake in preheated oven until cake is springy to the touch and a wooden pick inserted in center comes out clean, about 25 minutes. Transfer pan to a wire rack to cool completely, about 2 hours.
Make the frosting
1 Sift powdered sugar into a large heatproof bowl; set aside. Bring brown sugar, butter, and cream to a boil in a small saucepan over medium, stirring occasionally. Let boil, stirring occasionally, 1 minute. Immediately pour cream mixture into bowl with powdered sugar. Add vanilla, and whisk vigorously until mixture is smooth. Working quickly, spread frosting over cooled cake in pan. (Frosting will begin to harden immediately.) Sprinkle evenly with pecans. Let stand until frosting is set, about 30 minutes, before cutting into bars.
@FoodAndRecipesWithCherokee 🦉
🥰5❤1
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Goodnight Foodies 🍰
Relax & Enjoy your evening🌙 🌙 🌙
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee
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❤5
Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Thief Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
Please open Telegram to view this post
VIEW IN TELEGRAM
🔥1
Sheet Pan Mediterranean Frittata
1 (12 ounce) package chicken sausage, sliced in ½-inch rounds
1 ½ cups sliced zucchini
1 cup grape tomatoes, halved
½ cup diced red onion
1 tablespoon olive oil
12 large eggs
1 cup milk
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese
1 tablespoon chopped fresh dill
Preheat the oven to 400 degrees F (200 degrees C).
Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
Roast in the preheated oven until browned around the edges, about 7 minutes.
Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
Return to the oven and bake until eggs are set, 17 to 20 minutes.
Sprinkle with dill and serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 (12 ounce) package chicken sausage, sliced in ½-inch rounds
1 ½ cups sliced zucchini
1 cup grape tomatoes, halved
½ cup diced red onion
1 tablespoon olive oil
12 large eggs
1 cup milk
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese
1 tablespoon chopped fresh dill
Preheat the oven to 400 degrees F (200 degrees C).
Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
Roast in the preheated oven until browned around the edges, about 7 minutes.
Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
Return to the oven and bake until eggs are set, 17 to 20 minutes.
Sprinkle with dill and serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3👍2
Croissant Casserole
Ingredients
14 ounces Gruyère cheese, divided
13 (4 1/2-inch) day-old mini croissants, split
8 ounces deli-sliced ham
6 large eggs
2 cups half and half
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt
1 tablespoon chopped fresh thyme
2 tablespoons thinly sliced fresh chives
Freshly ground black pepper, for garnish
Directions
Shred 10 ounces of the Gruyère and cube remaining 4 ounces into 1/2-inch pieces; cover cubed Gruyère and refrigerate until ready to use. Butter a 3-quart baking dish and set aside.
Tear ham slices in half and drape each half onto bottom halves of croissants. Sprinkle ham with about 2 tablespoons of the Gruyère. (Reserve remaining Gruyère (about 2/3 cup) for top of casserole). Place remaining croissant halves on top of Gruyère to make croissant sandwiches. Halve each sandwich crosswise and place in casserole dish, alternating cut-sides up and point-ends up.
Whisk together eggs, half and half, dijon, salt, and thyme in a large bowl and pour over croissants. Cover with aluminum foil and let sit at room temperature for 1 hour (Alternatively, cover and refrigerate for at least 8 hours or up to overnight. Let sit at room temperature 30 minutes before proceeding).
When ready to bake, preheat oven to 350°F. Place cubed Gruyère randomly between soaked croissants and sprinkle evenly with remaining shredded Gruyère.
Bake casserole, covered, for 40 minutes; uncover and bake until golden brown, set, and cheese has started to brown, 10 to 15 minutes more. Remove from oven and let rest for 10 minutes. Garnish with chives and black pepper and serve.
@FoodAndRecipesWithCherokee 🦉
Ingredients
14 ounces Gruyère cheese, divided
13 (4 1/2-inch) day-old mini croissants, split
8 ounces deli-sliced ham
6 large eggs
2 cups half and half
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt
1 tablespoon chopped fresh thyme
2 tablespoons thinly sliced fresh chives
Freshly ground black pepper, for garnish
Directions
Shred 10 ounces of the Gruyère and cube remaining 4 ounces into 1/2-inch pieces; cover cubed Gruyère and refrigerate until ready to use. Butter a 3-quart baking dish and set aside.
Tear ham slices in half and drape each half onto bottom halves of croissants. Sprinkle ham with about 2 tablespoons of the Gruyère. (Reserve remaining Gruyère (about 2/3 cup) for top of casserole). Place remaining croissant halves on top of Gruyère to make croissant sandwiches. Halve each sandwich crosswise and place in casserole dish, alternating cut-sides up and point-ends up.
Whisk together eggs, half and half, dijon, salt, and thyme in a large bowl and pour over croissants. Cover with aluminum foil and let sit at room temperature for 1 hour (Alternatively, cover and refrigerate for at least 8 hours or up to overnight. Let sit at room temperature 30 minutes before proceeding).
When ready to bake, preheat oven to 350°F. Place cubed Gruyère randomly between soaked croissants and sprinkle evenly with remaining shredded Gruyère.
Bake casserole, covered, for 40 minutes; uncover and bake until golden brown, set, and cheese has started to brown, 10 to 15 minutes more. Remove from oven and let rest for 10 minutes. Garnish with chives and black pepper and serve.
@FoodAndRecipesWithCherokee 🦉
❤5👍1🥰1
Green Beans & Potatoes
Ingredients:
1 pound of fresh green beans, trimmed
1 pound of baby potatoes, halved or quartered depending on size
4 slices of bacon, chopped
1 packet of ranch dressing seasoning mix
2 tablespoons of olive oil
Salt and pepper, to taste
Optional: chopped fresh herbs (like parsley or chives) for garnish
Instructions:
Cook the Bacon: In a large skillet or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and place them on a paper towel to drain, but leave the rendered fat in the skillet.
Prepare the Potatoes: Add the halved or quartered baby potatoes to the skillet with the bacon fat. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften.
Add Green Beans: Add the trimmed green beans to the skillet with the potatoes. Stir well to combine.
Season and Cook: Sprinkle the ranch dressing seasoning mix over the vegetables, then drizzle with olive oil.
Season with salt and pepper to taste.
Stir everything together and cover. Cook for an additional 10-15 minutes, or until the vegetables are tender, stirring occasionally.
Add Bacon: Once the vegetables are cooked to your liking, stir in the reserved bacon. You can also garnish with fresh herbs if desired.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 pound of fresh green beans, trimmed
1 pound of baby potatoes, halved or quartered depending on size
4 slices of bacon, chopped
1 packet of ranch dressing seasoning mix
2 tablespoons of olive oil
Salt and pepper, to taste
Optional: chopped fresh herbs (like parsley or chives) for garnish
Instructions:
Cook the Bacon: In a large skillet or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and place them on a paper towel to drain, but leave the rendered fat in the skillet.
Prepare the Potatoes: Add the halved or quartered baby potatoes to the skillet with the bacon fat. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften.
Add Green Beans: Add the trimmed green beans to the skillet with the potatoes. Stir well to combine.
Season and Cook: Sprinkle the ranch dressing seasoning mix over the vegetables, then drizzle with olive oil.
Season with salt and pepper to taste.
Stir everything together and cover. Cook for an additional 10-15 minutes, or until the vegetables are tender, stirring occasionally.
Add Bacon: Once the vegetables are cooked to your liking, stir in the reserved bacon. You can also garnish with fresh herbs if desired.
@FoodAndRecipesWithCherokee 🦉
❤8🥰1
Shrimp 15 Ways
1. GARLIC BUTTER SHRIMP - 500 g peeled shrimp, 40 g butter, 5 garlic cloves, 1 tbsp lemon juice, 2 tbsp parsley, 1/2 tsp black pepper.
2. FRIED FANTAIL SHRIMP — 500 g
jumbo shrimp, 100 g panko
breadcrumbs, 50 g flour, 1 egg, 1/2 tsp paprika, 1/2 tsp garlic powder, 500 ml oil.
3 SHRIMP SCAMPI — 400 g shrimp, 250 g linguine, 40 g butter, 3 garlic cloves, 80 ml white wine, 1 tosp lemon juice, 2 tosp parsley.
4 SHRIMP TACOS — 400 g shrimp, 8 small tortillas, 100 g pico de gallo, 1/2 tsp cumin, 1/2 tsp paprika, 1 tbsp lime juice, 50 g cabbage.
5 COCONUT SHRIMP — 500 g shrimp, 100 g shredded coconut, 60 g panko,
50 g flour, 1 egg, 1/2 tsp paprika, 500 ml oil.
6 SRIRACHA SHRIMP — 500 g shrimp, 3 tbsp sriracha, 1 tbsp honey, 2 garlic • Telegram
racha
1 tbsp honey, '2
cloves, 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp sesame seeds.
7. SHRIMP COCKTAIL - 500 g shrimp, 1
L water, 1 lemon, 150 g cocktail sauce, 1 tsp salt, 1/2 tsp black pepper.
8 GRILLED SHRIMP SKEWERS — 500 g shrimp, 2 tbsp olive oil, 1 tbsp lemon juice, 3 garlic cloves, 1/2 tsp paprika, 1/2 tsp black pepper.
9 TEMPURA SHRIMP - 500 g shrimp, 100 g flour, 40 g cornflour, 180 ml ice-cold water, 1 egg, 500 ml oil.
10 SWEET & SOUR SHRIMP — 500 g shrimp, 1/2 red bell pepper, 1/2 yellow bell pepper, 150 g pineapple, 3 tbsp sweet chili sauce, 1 tbsp vinegar, 1 tbsp soy sauce.
11 LEMON PEPPER SHRIMP — 500 g shrimp, 30 g butter, zest of 1 lemon, 1 tbsp lemon juice, 1 tsp black pepper, 2 garlic cloves, 2 tbsp parsley.
12 SHRIMP FRIED RICE - 300 g shrimp, 400 g cooked jasmine rice, 2 eggs, 80 g peas, 2 tsp soy sauce, 2 garlic cloves,
2 tbsp oil.
13 CAJUN SHRIMP — 500 g shrimp, 1.5 tbsp Cajun seasoning, 1 tsp paprika, 2 tbsp butter, 3 garlic cloves, 1 tbsp lemon juice.
14 SHRIMP CURRY - 500 g shrimp, 300 ml coconut milk, 1 onion, 2 tomatoes, 10 curry leaves, 1 tsp curry powder, 1/2 tsp turmeric, 1 tbsp oil.
15 POPCORN SHRIMP — 500 g baby shrimp, 100 g flour, 50 g cornflour, 1 egg, 1 tsp paprika, 1/2 tsp garlic powder,
500 ml oil.
@FoodAndRecipesWithCherokee 🦉
1. GARLIC BUTTER SHRIMP - 500 g peeled shrimp, 40 g butter, 5 garlic cloves, 1 tbsp lemon juice, 2 tbsp parsley, 1/2 tsp black pepper.
2. FRIED FANTAIL SHRIMP — 500 g
jumbo shrimp, 100 g panko
breadcrumbs, 50 g flour, 1 egg, 1/2 tsp paprika, 1/2 tsp garlic powder, 500 ml oil.
3 SHRIMP SCAMPI — 400 g shrimp, 250 g linguine, 40 g butter, 3 garlic cloves, 80 ml white wine, 1 tosp lemon juice, 2 tosp parsley.
4 SHRIMP TACOS — 400 g shrimp, 8 small tortillas, 100 g pico de gallo, 1/2 tsp cumin, 1/2 tsp paprika, 1 tbsp lime juice, 50 g cabbage.
5 COCONUT SHRIMP — 500 g shrimp, 100 g shredded coconut, 60 g panko,
50 g flour, 1 egg, 1/2 tsp paprika, 500 ml oil.
6 SRIRACHA SHRIMP — 500 g shrimp, 3 tbsp sriracha, 1 tbsp honey, 2 garlic • Telegram
racha
1 tbsp honey, '2
cloves, 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp sesame seeds.
7. SHRIMP COCKTAIL - 500 g shrimp, 1
L water, 1 lemon, 150 g cocktail sauce, 1 tsp salt, 1/2 tsp black pepper.
8 GRILLED SHRIMP SKEWERS — 500 g shrimp, 2 tbsp olive oil, 1 tbsp lemon juice, 3 garlic cloves, 1/2 tsp paprika, 1/2 tsp black pepper.
9 TEMPURA SHRIMP - 500 g shrimp, 100 g flour, 40 g cornflour, 180 ml ice-cold water, 1 egg, 500 ml oil.
10 SWEET & SOUR SHRIMP — 500 g shrimp, 1/2 red bell pepper, 1/2 yellow bell pepper, 150 g pineapple, 3 tbsp sweet chili sauce, 1 tbsp vinegar, 1 tbsp soy sauce.
11 LEMON PEPPER SHRIMP — 500 g shrimp, 30 g butter, zest of 1 lemon, 1 tbsp lemon juice, 1 tsp black pepper, 2 garlic cloves, 2 tbsp parsley.
12 SHRIMP FRIED RICE - 300 g shrimp, 400 g cooked jasmine rice, 2 eggs, 80 g peas, 2 tsp soy sauce, 2 garlic cloves,
2 tbsp oil.
13 CAJUN SHRIMP — 500 g shrimp, 1.5 tbsp Cajun seasoning, 1 tsp paprika, 2 tbsp butter, 3 garlic cloves, 1 tbsp lemon juice.
14 SHRIMP CURRY - 500 g shrimp, 300 ml coconut milk, 1 onion, 2 tomatoes, 10 curry leaves, 1 tsp curry powder, 1/2 tsp turmeric, 1 tbsp oil.
15 POPCORN SHRIMP — 500 g baby shrimp, 100 g flour, 50 g cornflour, 1 egg, 1 tsp paprika, 1/2 tsp garlic powder,
500 ml oil.
@FoodAndRecipesWithCherokee 🦉
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Crockpot Tortellini
1 Ib ground beef
1 onion chopped
3 garlic cloves
1/4 cup tomato paste
2 cans diced tomatoes
3 ounces frozen spinach
1 small can of mushrooms (optional)
2 cups chicken broth
1 tsp Italian seasoning (more to taste)
Salt pepper to taste
16-20 oz cheese tortellini (frozen or fresh
Block of cream cheese
1 cup mozzarella or Monterey Jack cheese
1/2 cup cheddar cheese
Sauté ground beef
Add diced onions and sauté until translucent add minced garlic cook for one minute. Add tomato paste stir to combine add spinach, diced tomatoes, mushrooms, salt, pepper, Italian seasoning, and chicken broth. Stir.
Cook on high for three hours.. Add cubed cream cheese stir to combine.
Turn on low for 1 hour. Add tortellini, stir, continue cooking on low for 15 minutes. Stir, top with cheeses, Cook covered for 10 more minutes.
@FoodAndRecipesWithCherokee 🦉
1 Ib ground beef
1 onion chopped
3 garlic cloves
1/4 cup tomato paste
2 cans diced tomatoes
3 ounces frozen spinach
1 small can of mushrooms (optional)
2 cups chicken broth
1 tsp Italian seasoning (more to taste)
Salt pepper to taste
16-20 oz cheese tortellini (frozen or fresh
Block of cream cheese
1 cup mozzarella or Monterey Jack cheese
1/2 cup cheddar cheese
Sauté ground beef
Add diced onions and sauté until translucent add minced garlic cook for one minute. Add tomato paste stir to combine add spinach, diced tomatoes, mushrooms, salt, pepper, Italian seasoning, and chicken broth. Stir.
Cook on high for three hours.. Add cubed cream cheese stir to combine.
Turn on low for 1 hour. Add tortellini, stir, continue cooking on low for 15 minutes. Stir, top with cheeses, Cook covered for 10 more minutes.
@FoodAndRecipesWithCherokee 🦉
👍4❤3🥰3