During my road trip, I was a guest at several homes of friends and family. I tried to be a good guest and one of the things I like to do if I spent a significant amount of time with a family was to cook them a meal or two. Below were my favorite recipes to make, and they were all fan favorites. In some cases, I modified recipes I found on the interwebs, so I linked the original recipe as well.
I’m not a chef, but one of the ways I show people I love them is to cook for them and provide sustenance. So, for all the people who let me cook for them, thank you for allowing me to show you I love you!
Please note – I am NOT a food blogger, so these recipes are not technical, and don’t give many instructions. If you try these recipes, I’ll assume you have some knowledge of cooking. If anything is confusing, let me know in the comments and I’ll try to answer it for you!
Also note – the images are stock photos. I am also not a food photographer!
One more thing – scroll to the bottom to find my recipe for the perfect Old Fashioned!
BUFFALO CHICKEN BOWLS
Chicken Breasts (one package – about 2-3) You can also use chicken tenders and it will cook faster!
2 Tablespoons Butter
1 Ranch Dressing Packet
1/2 Cup Buffalo Sauce – I like Sweet Baby Rays (you can use as much sauce as you want!)
2 Tablespoons Mayonnaise
Cooked rice – I like Jasmine Rice or use cauliflower rice on my low carb days.
Diced cucumbers
Diced grape tomatoes
Diced avocado
Put the Chicken Breasts in the bottom of the slow cooker, top with the butter, ranch dressing packet and Buffalo Sauce. Cook on low for about 6 hours.
Pull the chicken out, shred it, and put it back in the slow cooker. Mix in the mayo to make it nice and creamy!
Serve in a bowl with rice. I like to mix the white rice with cauliflower rice to get a veggie serving in. Top with the cukes, toms and avocado.
Drizzle with more Buffalo Sauce and Ranch Dressing (if you have it).
Enjoy!
MISSISSIPPI POT ROAST
1 (3-4 pounds) chuck roast – I just get the cheapest roast they have – it will be tender!
1 packet ranch dressing mix
1 packet au jus gravy mix – you can find this where the gravy is – it’s just a little packet.
1/4 cup butter
4-5 pepperoncini peppers (optional – but the acidity of these help tenderize even the cheapest piece of meat!)
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix.
Place peppers on top of the mixes and add the butter.
Cook over low heat for 8 hours. Serve with noodles, rice, or mashed potatoes. Enjoy!
FRIED BRUSSEL SPROUT CAESAR SALAD
Olive Oil
Brussel Sprouts (4-5 per person)
Arugula
Pistachios
Parmesan Cheese
Caesar Salad Dressing (I use Ken’s Lite Caesar Dressing)
Thinly slice about 4-5 Brussels per person.
Fry Brussels in a pan with a splash or two of Olive Oil. Fry to desired tenderness. I like it browned well.
Meanwhile, add the desired amount of arugula to a salad bowl.
Add a handful of pistachios for the last 30 seconds/1 minute of cooking the Brussels. Lightly cook the pistachios.
Top the arugula with the Brussels/pistachio mixture.
Top with your desired amount of parm and Caesar dressing and toss.
LENTIL BRUSCHETTA
The lentils turn this bruschetta into a meal!
3 large tomatoes
3 cloves garlic (or less if you don’t love garlic quite as much as I do )
3 Tablespoons Gourmet Garden™ Basil Herb Blend Stir-In Paste
6 oz feta cheese
1 Cup cooked green lntils
Salt & Pepper to taste
Cut tomatoes into small bite-sized pieces. Mince garlic and add to tomatoes.
Add Basil Herb Blend (or use fresh chopped basil if you would like)
Add Feta Cheese & cooked lentils
Mix well, and add salt & pepper to taste
Serve with pita chips, toasted baguette, or sourdough.
STREET CORN SALAD
I use this as a side dish for burgers, tacos, etc.
4 Cups Corn (best if it’s fresh cut off the cob!)
3 tsp butter
1 tsp olive oil
2 cloves garlic
¼ cup chopped red onion
1 Jalapeno, diced
1/3 cup Cotija Cheese
Salt to taste
Dressing
4 Tablespoon Mayo
2 Tablespoons plain Greek yogurt
2 Tablespoons lime juice
1 tsp Tajin
Mix dressing ingredients and store in the fridge until ready.
Add oil and butter to the pan (I like to use my cast iron)
When butter is melted, add corn and saute until corn browns and is roasted. Add garlic for the last minute of cooking.
Put corn in a bowl, and add jalapenos and red onion. Add the dressing to the corn mixture and stir. Add the cheese and stir gently.
Note: the original recipe calls for cilantro, but it’s not for me. But, if you are a weirdo, please feel free to add it if you would like!
THE PERFECT OLD FASHIONED
Just kidding – you have to invite me over and I’ll make you the PERFECT Old Fashioned!
