Aunties Favorite Recipes

I warn you I do not use measurements, so just season to how you like your food to taste.

Ingredients:

1LB Ground Beef

2 onions

5 cloves

1/2 red onion

1 Green bell pepper

1 egg

Half and Half (I'll tell you why later)

Bread crumbs

Salt

Pepper

Onion power

Garlic power

Parsley

Italian seasons (oregano, thyme)

1 carton of chicken stock or beef stock

Flour

Oil (olive oil, avocado oil, or vegetable oil, whatever you like cooking with)

Mushrooms

Chop both onions, one onion finely chop while the other rough chop.

Set rough chopped onion to the side.

Chop the green bell pepper, as your did the onion and set aside.

Chop your red onion and set aside.

In a mixing bowl combine ground beef, finely chopped onion, green bell pepper, the egg, bread crumbs, salt, pepper, parsley, onion powder, garlic powder, and Italian seasonings.(with the seasonings so what feels right to

You)

And a splash of half and half. (The half and half helps keep the meatballs from drying out) once all is mixed together make small to medium size meatballs.

I like to use a cast iron pot, but you can use whatever pot you have.

In the cast iron pot add some oil and butter, once the butter and oil start sizzling add your meatballs. The key is to not cook all the way through. You want to cook the rest in your sauce!

Remove the meatballs and set aside.

While your pot is still hot, add a little more butter. Then add the roughly chopped onion, and the red onion, garlic ,and the other half of the green bell pepper.

Cook until fragrant.

Add more butter and add some flour. Cook flour down, until all ingredients are combined. Then slowly add your chicken or beef stock. Stir as you add the stock. (if you want a thick sauce use less stock)

Also add some salt and pepper and parsley for taste!

Add your mushrooms and allow to simmer for 10 minutes, stir occasionally. Then add your meatballs. Allow to simmer another 15-20 minutes or so.

Serve over rice or mashed potatoes!

ENJOY!!

I said it once. I'll

Say it again. I don't measure my seasonings. Season your food, based on how you like it to taste!

Ingredients:

1lb peeled and deveined shrimp

1 onion

1 green bell pepper

5 cloves of garlic

1 package of mushrooms

Salt

Pepper

Old Bay

Onion powder

Garlic powder

Parsley

Cayenne pepper

Red pepper flakes

Paprika

Flour

Chicken stock

Better than Bouillon chicken stock

White Wine (I use Sauvignon Blanc)

Heavy cream

Parmesan cheese

1 lemons

1 package of raviolis

Clean your shrimp and squeeze some lemon juice over them. Let sit for 2-3 minutes. Then rinse the shrimp again. The acid from the lemon can start to cook the shrimp, and we don't want that.

Season the shrimp with old bay and set aside.

Chop onion, bell pepper and garlic.

Go ahead and cook your ravioli, but not all the way, let boil for 3-4 minutes. Drain and rinse with cold water and set aside. The ravioli will finish cooking in the sauce.

In a pan add olive oil and better. Allow that to sizzle. Add your chopped onion, bell pepper, and garlic.

Cook until fragrant.

Add a half cup or so of the white wine allow that to simmer.

Add more butter and add some flour. Stir until flour is cooked.

Slowly add your chicken stock ( If you like thick sauce, just add a little bit)

You'll also want to add a spoon full of the better than bouillon)

And add your half and half . It's really up to you, if you want it creamy add about a half cup!

This recipe is at risk for a high salt content!

My suggestion is to add salt last. Since you are using old bay which has salt in It.

Add your seasonings to the pot or pan (with the cayenne and red pepper, if you like it spicy have at it, if not a little dash will do. Same goes for the red pepper flakes)

Add your mushrooms.

Allow that to simmer for 10 minutes.

In a saucepan , heat some butter. Once pan is hot add your shrimp. Only need to cook for about a minute. The shrimp will finish cooking in the sauce.

Before adding your shrimp and cooked ravioli. Mix in some parmesan cheese in your sauce. Make sure it's well combined.

Then add your shrimp and raviolis to the sauce. Let simmer for 7-8 minutes.

Serve with some garlic bread and a nice salad! Dinner is served !

Enjoy!!

Pasta Ingredients:

Pasta of your choice (I used penne)

Olive oil

Garlic powder

Black pepper

Salmon ingredients:

fresh salmon (I used two filet)

Oregano

Garlic powder

Cayenne

Black pepper

Adobo all purpose seasoning

Complete seasoning

Jerk seasoning

Honey

4 tbsp Butter

Sauce ingredients:

yellow bell pepper (thinly sliced)

Red bell pepper (thinly sliced)

Green bell pepper (thinly sliced)

Onion (diced or sliced)

Minced garlic

Jerk seasoning

1 can of coconut milk

16 oz of heavy whipping cream

Adobo seasoning

Thyme

Salt

1 cup Parmesan cheese

1/4 cup mozzarella cheese

1/4 cup Mexican style cheese

1/4 cup cheddar jack cheese (I used Colby)

Steps:

Boil a pot of water with some olive oil, garlic powder and pepper

Once water is boiling, cook pasta according to package for al dente or cook to desired consistency

While pasta is cooking, season your salmon with jerk seasoning, complete seasoning, adobo, pepper, cayenne, oregano and honey (I coated both sides of salmon)

When pasta is cooked, drain water and set aside

To a skillet pan, add butter and your minced garlic

When butter and garlic start to bubble, add salmon and cook to preference (add drizzle of honey on salmon when almost fully cooked). Once cooked, remove salmon and set aside

In the same skillet with the leftover butter, add your bell peppers, onions and thyme. After a couple minutes add minced garlic

Once onions and peppers have softened, add coconut milk and heavy whipping cream

When semi boiling add the following seasonings: jerk, adobo, complete, salt

Add all the cheeses

When cheeses are fully mixed and melted, add pasta to sauce

Serve pasta with salmon topped and you’re done!

NOTE: The pasta and sauce can serve I think up to like 7/8 people! I used almost a full box of penne. So next time for just Triston and I, I will use less heavy whipping cream, coconut milk and pasta

Ingredients:

1 pound raw shrimp, peeled and deveined

1/4 cup breadcrumbs (whole wheat or panko)

1 egg

2 green onions, finely chopped

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 teaspoon Dijon mustard

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil (for cooking)

Burger buns

Toppings: lettuce, tomato, avocado, red onion, or your favorite burger toppings

Optional sauce: spicy mayo, tartar sauce, or aioli

Instructions:

Prepare the Shrimp: Chop half of the shrimp into small pieces and set aside. Place the remaining shrimp in a food processor and pulse until it forms a paste-like consistency.

Combine Ingredients: In a large bowl, combine the shrimp paste, chopped shrimp, breadcrumbs, egg, green onions, garlic, parsley, Dijon mustard, paprika, salt, and black pepper. Mix until well combined.

Form Patties: Divide the mixture into 4 equal portions and shape each portion into a patty.

Cook the Burgers: Heat olive oil in a large skillet over medium-high heat. Add the shrimp patties and cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Assemble the Burgers: Toast the burger buns if desired. Place a shrimp patty on the bottom half of each bun. Add your favorite toppings such as lettuce, tomato, avocado, and red onion. Spread the optional sauce on the top half of the bun.

Serve: Serve the shrimp burgers immediately with a side of sweet potato fries, salad, or your favorite side dish.

Enjoy your flavorful and juicy shrimp burgers!

Meatloaf Recipe with BBQ Sauce

Ingredients:

Meatloaf:

2 lbs ground beef

1 cup breadcrumbs

2 large eggs

1/2 cup milk

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 tsp salt

1/2 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

Sauce:

1/2 cup BBQ sauce

1/4 cup ketchup

1/4 cup brown sugar

1 tsp Better Than Bouillon Roasted Beef Base

1 tsp paprika

1 tbsp Worcestershire sauce

1 can (14.5 oz) roasted diced tomatoes, drained

1 tsp onion powder

1 tsp garlic powder

Salt and pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.

Prepare the Meatloaf Mixture:

In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, chopped onion, minced garlic, parsley, salt, pepper, onion powder, and garlic powder.

Mix well until all ingredients are thoroughly combined.

Shape the Meatloaf:

Transfer the meatloaf mixture into the prepared loaf pan. Press the mixture firmly and shape it into a loaf.

Prepare the Sauce:

In a medium saucepan, combine the BBQ sauce, ketchup, brown sugar, Better Than Bouillon Roasted Beef Base, paprika, Worcestershire sauce, roasted diced tomatoes, onion powder, garlic powder, salt, and pepper.

Heat over medium heat, stirring frequently, until the sauce is well-mixed and the sugar is dissolved.

Top the Meatloaf with Sauce:

Pour about half of the sauce over the top of the meatloaf, spreading it evenly.

Bake the Meatloaf:

Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C). If the meatloaf starts to brown too quickly, cover it with aluminum foil.

Rest and Serve:

Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley and serve with the remaining sauce on the side.

Enjoy your flavorful meatloaf with this delicious, tangy sauce!