Category Archives: Recipes

Recipes

Shrimp and Skillet Paleo Dish…It is DELISH!!!

I made this tonight and it was awesome! I used turkey smoked sausage and of course the shrimp, then poured it over some cauliflower rice.  Plus I used Chef Paul Prudhommes Magic Seasoning Blend vs Old Bay seasoning. It was off the chart good!!
20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

Ingredients

    • 1 lb of medium or large shrimp (peeled and deveined)
    • 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
    • 3/4 cup diced red bell pepper
    • 3/4 cup diced green bell pepper
    • 1/2 of a medium yellow onion, diced
    • 1/4 cup chicken stock
    • 1 zucchini, chopped
    • 2 garlic cloves, diced
    • Salt & pepper to taste
    • Pinch of red pepper flakes
    • 2 tsp Old Bay Seasoning
    • Olive oil or coconut oil
    • Optional garnish: chopped parsley
Servings
  • Serves about 4

Instructions

  1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
  2. Season shrimp with Old Bay Seasoning
  3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
  4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
  5. Add sausage and zucchini to the skillet, cook another 2 minutes
  6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
  7. Pour chicken stock into pan and mix through to moisten everything
  8. Add salt, ground pepper, and red pepper flakes to taste
  9. Remove from heat, garnish with parsley and serve hot

Enjoy!!!

Hugs, Love, Peace & Roars, 

Lion Queen


 

Snap that Egg Salad Up with Avocado! Yummy!!

Easy Avocado Egg Salad

  • PREP
  • COOK
  • TOTAL

This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

Makes approximately 2 servings

YOU WILL NEED

1 medium avocado, pitted and peeled

2 tablespoons mayonnaise, or Greek yogurt 

1 1/2 teaspoons fresh lemon juice

4 hard-boiled eggs, peeled and chopped

1 medium-length celery stalk, finely chopped (about 3 tablespoons)

1 tablespoon finely chopped chives, parsley or dill (I personally would use cilantro)

Salt and fresh ground black pepper, to taste

DIRECTIONS

Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).

Love, Hugs, Peace & Roars, 

Lion Queen

 

I See These In My Future!

MERLOT MEATBALLS
Serves: 50 meatballs
INGREDIENTS
  • 1 (26 oz.) bag of bite-sized Italian or Swedish meatballs
  • ½ cup balsamic vinegar
  • 1 cup Frontera Merlot wine
  • 3 cloves garlic, minced
  • 1 tsp soy sauce
  • ⅓ cup honey
  • 10 tbsp unsalted butter, cubed
  • 1 tsp corn starch
  • 1 tsp water
INSTRUCTIONS
  1. Turn on the slow cooker to low heat and add the meatballs so they can begin thawing.
  2. Add the balsamic vinegar, Frontera Merlot, garlic, soy sauce, and honey to a saucepan over medium-low heat and bring to a boil.
  3. Reduce the heat to low and simmer for 20 to 25 minutes.
  4. Then add the cubes of butter to the mixture, stirring constantly to thicken as the butter melts.
  5. In a small prep dish, stir together the corn starch and water until starch dissolves, then stir into sauce.
  6. Cook for another 2 to 3 minutes, stirring constantly, then pour sauce over the meatballs in the slow cooker.
  7. Cover slow cooker and cook on high for 1½ to 2 hours or until meatballs reach an internal temperature of at least 160 degrees F.

I love meatballs, and I love wine…there you have it!

Hugs, Love, Peace & Roars,

Lion Queen

 

Easter Side Dish…Delish Carrots!

Brown Butter Garlic Honey Roasted Carrots Recipe

 

Ingredients:

4 tablespoons unsalted butter
4 cloves garlic, minced
1 lb baby carrots
1/4 teaspoon salt
3 dashes ground black pepper
1/2 tablespoon honey
1 teaspoon chopped thyme or parsley

Method:

Preheat oven to 425F.

Heat up an oven-safe skillet and cook the butter on medium heat until it starts to form and turn into golden brown. Add the garlic and quickly saute before adding the carrots. Stir a few times, then add the salt, black pepper, honey and thyme or parsley.

Transfer the skillet and roast in the oven for 15-20 minutes or until the carrots become tender. Serve immediately.

Hugs, Love, Peace & Roars,

Lion Queen

 

So Glad I Had to Change Recipes!!

Ok, remember that Kahlua Cheese Cake recipe I was going to make over the weekend to enjoy with the White Russians? Well I couldn’t find the bottom to my spring foam pan, so I made this to replace it. (Seriously, how does one only have half a pan? Oh it’s me, so of course! )anyway…OMG!! It was the bomb! Yes, I will be making this again. Everyone loved it! I had enough to take to work, and it was a smash there too! It’s a must try! I did use the “new” cake recipe vs the “original” recipe, and I did a semi sweet chocolate, and white chocolate ganache.
It’s a must try, and well worth the time! Yum, yum, yummy!! Enjoy! It’s delish!!
Hugs, Love, Peace & Roars,
Lion Queen
Best Kahlua Cake Recipe (New Recipe AND Old Recipe)
Prep Time
15 mins
Cook Time
1 hrs 40 mins
Total Time
1 hrs 55 mins
Rich Kahlua chocolate bundt cake that is easy to make from scratch. Deep chocolate and coffee flavor make this easy cake something every one will like.
Servings: 16 servings
Author: Marye Audet
Ingredients
NEW KAHLUA CAKE RECIPE (scroll down for original recipe)
  • 1 cup of unsalted butter room temperature
  • 8 ounces of cream cheese room temperature
  • 1 1/2 cups of sugar
  • 1 1/2 cups brown sugar
  • 5 eggs room temperature
  • 2 cups of flour
  • 1 cup cocoa
  • 1/2 teaspoon of salt
  • 3/4 cup Kahlua
  • 1/2 cup chocolate chips
Syrup
  • 1/4 cup sugar
  • 1/2 cup Kahlua
Dark Chocolate Kahlua Ganache
  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate chips
  • 1 tablespoon Kahlua
White Chocolate Kahlua Ganache
  • 1/4 cup heavy cream
  • 1/2 cup white chocolate chips
  • 1 tablespoon Kahlua
ORIGINAL KAHLUA CAKE RECIPE (some readers prefer)
  • 2 cups flour
  • 3/4 cup extra dark cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • teaspoon `1/2 salt
  • 1 cup unsalted butter room temperature
  • 2 cups sugar
  • 2 eggs room temperature
  • 1/2 cup Kahlua
  • 1/4 cup caramel vodka
  • 1 1/2 teaspoons vanilla
  • 1 cup sour cream
  • 12 ounces bittersweet chocolate chips
Glaze
  • 2 cups white chocolate chips
  • 1 cup heavy cream
  • 1/4 cup Kahlua
Instructions
New Kahlua Cake Recipe
  1. Preheat the oven to 325F.
  2. Grease a bundt pan thoroughly and then shake cocoa in it to coat.
  3. Pour out excess cocoa.
  4. Set aside.
  5. Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
  6. Add the sugar and brown sugar; continue to beat until blended.
  7. Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
  8. Mix the flour, cocoa, and salt.
  9. Add half the flour mixture and blend well.
  10. Add the Kahlua and blend well.
  11. Add the remaining flour mixture.
  12. Mix just until blended and smooth.
  13. Fold in the 1/2 cup chocolate chips.
  14. Spoon into bundt pan and smooth top.
  15. Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean.
  16. Poke holes in the cake bottom and spoon 1/2 the syrup over it.
  17. Allow to cool for 10 minutes in the pan.
  18. Remove from pan and brush with remaining syrup.
  19. Let cool.
  20. Drizzle with the dark chocolate ganache then the white chocolate ganache.
Syrup
  1. Bring the Kahlua and sugar to a boil.
  2. Let boil for 1 minutes.
  3. Remove from heat.
Dark Chocolate Ganache
  1. Heat the heavy cream in the microwave until just under a boil.
  2. Stir in the chocolate chips until smooth.
  3. Add 1 tablespoon of Kahlua and stir until smooth.
White Chocolate Ganache
  1. Follow the instructions for the dark chocolate ganache using the white chocolate chips.
  2. Cool completely before slicing.
Origianl Kahlua Cake Recipe
  1. Preheat the oven to 350F.
  2. Grease and flour a bundt pan.
  3. Stir the flour, cocoa, baking soda, baking powder, and salt together — set aside.
  4. Beat the butter and sugar until they are light and fluffy.
  5. Add the eggs, one at a time, beating until totally incorporated before adding the next egg.
  6. Mix the 1/2 cup Kahlua, vodka, and vanilla.
  7. Add 1/3 of the flour mixture to the butter mixture, beating on low speed.
  8. Add 1/2 the Kahlua mixture.
  9. Repeat the flour and Kahlua steps ending with the last of the flour.
  10. Fold in the sour cream until well blended.
  11. Finally fold in the chocolate chips.
  12. Spoon into the bundt pan and bake for 1 hour, or until cake tests done.
  13. Cool in pan 10 minutes before turning out.
  14. Cover the warm cake with glaze and let cool completely.
Glaze
  1. Heat the cream until bubbles form around the edge.
  2. Remove from heat.
  3. Stir in the white chocolate until it is smooth and melted.
  4. Stir in the 1//4 cup Kahlua.
  5. Spoon over warm cake..

It’s a Win, Win! Red Wine Chocolate Cake with Your Choice of Icings!

Heck, I wouldn’t even need icing! LOL! ENJOY!

RED WINE CHOCOLATE CAKE

Yield: 8 inch cake, 12-14 slices

 

INGREDIENTS:

RED WINE CHOCOLATE CAKE

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 tsp vanilla
1 cup (240ml) sweet red wine

RASPBERRY BUTTERCREAM

1/2 cup (112g) salted butter
1/2 cup (95g) shortening*
2 1/2 cups (288g) powdered sugar
1/4 cup (120ml) raspberry puree (from about 1/2 cup of raspberries pureed in a food processor)

CHOCOLATE BUTTERCREAM

1 cup (224g) butter
1 cup (189g) shortening
3/4 cup (70g) dark cocoa powder
6 cups (690g) powdered sugar
1 tsp vanilla extract
4-5 tbsp (60-75ml) milk or water

CHOCOLATE GANACHE

6 oz (about 1 cup/170g) semi-sweet chocolate chips
1/4 cup (60ml) heavy whipping cream
1/4 cup (60ml) sweet red wine

DIRECTIONS:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees.
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add wine. Mix well.
5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. While cakes cool, make icings. To make the raspberry buttercream, beat the butter and shortening together until smooth.
8. Add 2 cups of powdered sugar and beat until smooth.
9. Add raspberry puree and beat until smooth.
10. Add remaining powdered sugar and beat until smooth. Set buttercream aside while you make the chocolate buttercream.
11. To make the chocolate buttercream, beat the butter and shortening together until smooth.
12. Add the cocoa and 2 cups of powdered sugar and beat until smooth.
13. Add vanilla extract and 3-4 tbsp of water or milk and beat until smooth.
14. Add remaining powdered sugar and beat until smooth, adding remaining water or milk as needed to thin out the icing.
15. When the cakes are cool, put the cake together. Remove the tops of the cakes with a large serrated knife so they are flat.
16. Place the first layer of cake on cake stand. Top with half of the raspberry buttercream and spread into an even layer.
17. Add second layer of cake and remaining raspberry buttercream and smooth into a smooth layer.
18. Top cake with remaining cake layer.
19. Ice the outside of the cake with the chocolate buttercream.
20. To make the chocolate ganache, place chocolate chips in a medium sized bowl.
21. Combine heavy cream and wine and microwave just until it begins to boil.
22. Pour heated cream/wine over the chocolate chips and cover the bowl with clear wrap. Allow to site for 5-7 minutes, then whisk until smooth. Allow ganache to sit for 10-20 minutes to thicken. You could also set in the fridge to cool more quickly. You want the ganache to be pourable and spreadable, but not too thin.
23. Pipe ganache around the top outside of the cake, then use an offset spatula to spread it out and over the edges of cake.
24. Place raspberries around the back of the back, near the edge of the ganache.
*the shortening can be replaced with butter, if preferred.
Hugs, Love, Peace & Roars,
Lion Queen

 

Love this Irish Stew!

Last year the Lion King and I had a St. Patrick’s Day Party. I made an amazing Irish Beef Stew. We had about 20 people here and not a drop was left by the end of the night. What I loved about it was the fact I threw it together that morning, put it in the crock pot and let it cook all day. I then served it with Irish Soda Bread. I can honestly say that was the first time in all the years I’ve thrown a party there were no left overs. Be sure if you decide to make this recipe you do not leave out the Guinness Extra Stout Beer. That would be the key and the kicker. 
I plan on making the same thing this year for St. Patrick’s Day, it will just be low key with some family. (I have decided to take the year off from having party’s. Well, except from our traditional OSU/OU Bedlam Battle party, it’s a must!) 
I hope you all enjoy this recipe as much as we all did. It was exceptional! And of course you can always tweek it to your desire.
Oh, and be sure to actually drink a Guiness Extra Stout Beer with it, or better yet, throw back and couple of Irish Car Bombs. It’s a St. Patrick’s Day MUST!! 
Hugs, Love, Peace & Roars, 
Lion Queen
SLOW COOKER GUINNESS BEEF STEW

 
PREP TIME
COOK TIME
TOTAL TIME
Serves: 4-6
INGREDIENTS
  • 2 tablespoons olive oil
  • 1½ lb lean beef stew meat
  • 1 teaspoon coarse salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons flour
  • 4 large yukon golden potatoes, peeled and largely diced
  • 2 large carrots, peeled and diced into 1 inch pieces
  • 2 large parsnips, peeled and diced into 1 inch pieces
  • ½ large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 11.2 fluid ounce bottle Guinness Extra Stout (about 1 cup + foam)
  • Coarse salt and ground black pepper to taste
    NSTRUCTIONS
    1. In a large pan, heat olive oil over medium high heat. Turn slow cooker on.
    2. In a large bowl, toss beef together with salt, pepper, and flour to coat. Add to the pan and cook until all sides of the chunks are browned (about 8 minutes).
    3. While beef is browning, add potatoes, carrots, parsnips, onion, garlic and tomato paste to the slow cooker. Stir to coat.
    4. Add browned beef, beef broth, and Guinness to the slow cooker and stir to combine.
    5. Cook for 3-4 hours on high, 8-10 hours on low. Add salt and pepper to taste and serve with a pint of Guinness.

 

FESTIVE CRANBERRY MARGARITAS!!!

PREP TIME: 5 MINS

INGREDIENTS:

  • 1 1/2 cups cranberry juice (I recommend using a brand that is 100% juice)
  • 3/4 cup fresh lime juice
  • 3/4 cup tequila
  • 1/2 cup orange-flavored liqueur, such as Cointreau or Triple Sec
  • ice cubes

DIRECTIONS:

Stir all ingredients together until blended.  Serve over ice in sugar- or salt-rimmed glasses, garnished with fresh cranberries and lime wedges if desired.

Cheers!!

Lion Queen