Burnt Roast

If you make one recipe of mine, I would make this. If you ask my kids what's their favorite meal, it is roast, rice and gravy. It was one of my favorites growing up and pretty much a Crawford classic. 

Start by rinsing the roast and putting it in a baking dish. I like grass fed beef, rump roast or top of the round. My mom always taught me to pick one with a nice big hump.

 

Then I stuff the roast with garlic cloves. 

Take a pairing knife, make a hole, stuff it with the garlic clove. 

 

Then I chop onions and carrots and add them around the roast. 

 

You can also add chopped potatoes if you would like too.

After you have all your vegetables all around, it's time to season it all. 

I season the vegetables and the roast with worsteshire, kitchen bouquet, salt, garlic powder, lemon pepper and red peppers. Rub it all in. 

Then you want to add some water, about halfway up your vegetables. This will create the natural gravy. 

 

(Making the videos on Instagram, I always forget to take pics!)

Bake at 350 for 3 hrs!

Roast will have a burnt look on the top! That's when you know it's done! When you slice it, it should fall apart. Slice roast over rice, top with the vegetables and gravy! 

 

Yum! 

This is also easy to eat low carb

 

Just no rice....

I will say most of the time, I don't miss rice all that much....but this is the one meal that I do miss it!!

Herb lemon crabfingers

Easiest, yummiest appetizer 

When I see crabfingers at the grocery store, I can't pass them up!

They are the easiest thing to make

In a sautee pan, melt a spoonful of ghee, juice of 1 1/2 lemons. 

Rinse your crab fingers then add to your pan.

 

Season with salt, lemon pepper, garlic powder and red pepper. Let them cook on medium for about 15 mins and too with fresh basil. 

 

Yum yum!!!

Enjoy!

Greek Pitas

This is a fun family supper. I like making an assembly line and letting everyone make their own-kids love that!

For the chicken-

I marinate it in

 Greek plan yogurt, lemon juice, garlic, basil, salt, lemon pepper and red pepper.

 

Ready for the grill.

While its grilling, I make tzatziki sauce

 

 Similar ingredients- Greek plain yogurt, cucumber, red onion, lemon juice, garlic, basil and mint. Chop your ingredients very small and season with a little Tony's. 

Once your chicken is grilled, tzatziki sauce made, line everything up in an assembly line.

I like having a vegetable plate 

 

Grilled Pitas 

 

Slice up the chicken 

 

Build your pita

 

Yum yum!!!

And super easy to eat low carb

Lettuce wrap style

 

The tzatziki sauce really makes this- super garlicky with the chicken....yum yum! If you like garlic!!!

Red Curry Chicken

My husband requested this dish this week. I always ask him what he wants to eat this week while I'm meal prepping and he rarely gives me any answers, so when he does I make it!

Like I have said before, I am not a chef organs could be doing it all wrong...I just make stuff up as I go. Sometimes if I really like something at a restaurant, I try and copy it at home. This is one of those dishes! I love Thai food and love red curry! 

Here is my version:

Start by slicing 4 chicken breasts really thin slices. Brown in little bit of olive oil on medium heat. Season with salt, garlic powder, red pepper and curry powder. Also squeeze juice of 1/2 a lemon and drizzle a bit of braggs amino acids and tamari (healthier alternative to soy sauce). I cover this and stir occasionally, let the chicken cook through. 

While the chicken cooks I prep my vegetables. 

I add 1 onion, 2 bellpepper a of different colors, French green beans and eggplant. 

When my chicken is fully cooked through I add 1 jar of red curry paste and 1 can of coconut milk. Stir that together really well. Then add all your vegetables except the eggplant. ( eggplant cooks really fast and we will add in at the end so it doesn't turn mush). Also add a handful of fresh basil. Reseason with salt, red pepper and garlic powder. Stir really well, cover and let simmer for a good 45 mins. After 30 mins, add your eggplant. Let eggplant cook and then you are done!

Serve over rice 

 

Or do low carb version like me with no rice. It's a very filling dish with all the vegetables, you won't miss the rice. And just a side note- inlove cauliflower but I do not care for cauliflower rice so you won't see me making that... But if you do like that, you can use it!

 

Zoodle Shrimp Scampi

This is super easy, super fast and super yummy!

Perfect for a weeknight supper!

I peeled and deveined 2lbs of gulf wild shrimp 

Seasoned them with salt, garlic powder, lemon pepper and red pepper.

To make the shrimp scampi,

Start by melting a big heaping spoon of ghee in a saucepan and the juice of 1 1/2 lemons. Once ghee is melted, add shrimp. Let shrimp cook through and add chopped fresh parsley. That is your shrimp scampi sauce. Fast, simple, easy peezy.

You can put this over any noodles.

Tonight I used Zoodles and brown rice spaghetti noodles.

For the girls and my husband I mixed the noodles and Zoodles then added the shrimp scampi. 

 

For me I kept it low carb by putting it just over the Zoodles. 

 

Tonight's salad was simple

Romain, fresh basil, tomatoes and mozzarella 

Seasoned with Tony's, olive oil, lemon juice and basalmic vinegar.

 

Whole Baked Chicken

This is a super easy, throw everything in the pot, put it in the oven and forget about it meals!
And its one of my go-to's and my families favorites. I probably cook this at least once every 2 weeks.

I start by rinsing a whole chicken, taking any of the insides out if there is any and place in a baking or roasting dish breast side up.  I cut up and place around onion, carrots and bell peppers (you could also do potatoes to make it a complete meal). I season it with olive oil, juice of one lemon, worsteshire, salt, lemon pepper, garlic powder, red pepper and cinnamon. Might sound crazy to put cinnamon on chicken but trust me! I add water to the pot, so that the water comes up about half way up the vegetables. The water plus the vegetables will create a natural gravy.
When you ask my kids what is their favorite thing to eat, they will most likely tell you chicken(or roast), rice and gravy!
I bake it at 350 for 2 hours.
Your house will smell divine!


Here is what it will look like when you pull it out of the oven.

Here is how I served my girls:

 

My plate, just no rice so that it is low carb:

 

My husbands plate

 

Ok, so being that I am from south Louisiana, we eat everything over rice. Hence my kids loving rice and gravy. This is how I was raised and now how I cook for my kids-its what I know.
So here is how I make my rice.

Syrian Rice:

Start by melting a spoonful of ghee (clarified butter you can find in the mediterranean section of your grocery store)

 

Once melted, add two handfuls of vermicelli

Stand at the pot, do not walk way and continuously stir the vermicelli until it is golden brown. It will burn quickly, if you don't watch it, hence why you have to keep stirring it.
Once it is browned, add your rice. You can use brown rice, white rice...Just remember the water to rice ration is 2:1. 1 cup of rice=2cups of water.

 

Bring rice up to a boil.

Let boil until water is 3/4 way cooked

 

Then cover it 3/4 of the way and turn fire down to medium-low.

 

When water is fully cooked out, cover and turn to low. let finish steaming for another 15mins.
I often leave mine covered and on low until we are ready to eat if its relatively soon. Or you can just turn it off and leave it covered.  When you are about to serve, stir the pot, fluffing the rice.


Tonight we had a cucumber salad to go with our dinner.  Cucumbers are my kids favorite raw veggie and also one of mine, so we eat a lot of cucumbers in our house.
This salad was pretty simple and consisted of cucumbers, red onion, tomatoes, 1/2 an avocado and fresh basil.

I seasoned it with a little olive oil, juice of 1/2 a lemon, splash of red wine vinegar and Tony's.

Hope you enjoyed this recipe.
Its definitely super easy, a go to, can prep ahead, throw in the oven and forget about it....and your house will smell amazing!
Enjoy!

Hello

Hello!

Welcome to my food blog. I haven't posted in a long time and now that my girls are in school, I have been encouraged to bring my food blog back. So here I am! 

If you are new to the blog, I'll share a little bit about me!  I'm a momma to two of the sweetest girls, work as a real estate agent and support my husband as he runs his family business! I work from home and love my flexible schedule because I can get my work done, play tennis (one of my passions) and plan and prepare yummy suppers for my family. I say cooking is my love language because it's the way I like to share love with others. I find so much joy in cooking for others and I get it honestly! Everything I know about cooking I learned from my momma and she learned from her momma, my Sittee! My Sittee was an amazing woman, raised 9 children, cooked three meals a day and looked fabulous while doing it. I can honestly say that, me and all of my family will tell you she is all of our inspiration in so many ways but cooking and feeding my family like she did is no 1 on my list! 

So much of what I cook, is her recipes! It is her legacy! 

I am starting this blog back, sharing my meal planning and recipes in hopes that you will find some inspiration and see that cooking a yummy meal for your family can be simple!  I try to cook healthy meals, I usually have a protein, vegetable, starchy carb and often a salad. It's how I grew up and how I feed my family! I'm also from south Louisiana, so we eat everything over rice, so a lot of my meals will be eaten over rice. I try to eat low carb  so I will show you how I can eat the same meal just low carb version! I am originally from south Louisiana and I am also 50% Lebanese, so you will see those influences in my recipes too!

I have a chakboard menu in my kitchen that I use to meal plan my week. I have an Instagram account, AMommaWhoCooks, that I will post pics and videos of my cooking that will link to this blog!

Hope that you find this helpful and gives you some inspiration!