Garlic Butter Steak and Potatoes Skillet

 INGREDIENTS:

2-4 small steak slices

Salt and pepper to taste

Garlic powder to taste

1 tablespoon of olive oil

2-4 pounds small potatoes, diced

2-6 tablespoons salted butter, soft enough to mash with a fork, 1 tablespoon for each slice, plus 2 tablespoons for the potatoes

2 teaspoons minced garlic

1 teaspoon of dried Italian herb blend

1 tsp fresh thyme

1 tablespoon of freshly minced parsley

DIRECTIONS:

Preheat oven 400 degrees. In bowl, combine the butter, garlic, and dried herbs and set aside. Season the steaks generously with salt, pepper, and garlic powder on both sides.

Place the skillet over medium-high heat and drizzle with oil. Brown the steaks for 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.

Add the potatoes to the skillet, season generously with salt, pepper, and garlic powder, and sauté for 3-5 minutes, until browned. Push the potatoes to one side of the skillet and return the steaks to the other side of the skillet.

Transfer to the oven and cook for 15-20 minutes, until the potatoes are forked tender and the steak is cooked to your preferred degree of doneness.

Immediately out of the oven, spread a little garlic butter on each steak and the rest on the potatoes and let it melt over the food before flipping the potatoes to coat with the butter and topping them with chopped thyme and parsley before serving.

Enjoy!!

Seafood Loaded Potato Pan

 

Ingredients

3 lb peeled shrimp (thawed)

3 lb smoked sausage (sliced into small round pieces)

3 lb small red potatoes (cut into small pieces)

1 large Vidalia onion (cut into quarters and then smaller portions, pulled each layer apart into pieces)

3 cups water

½ – ¾ cup Louisiana Crawfish Boil

Parsley

(Crab Meat and Thawed Crawfish are Optional)

Seafood Sauce Ingredients

2 cans  cream of celery soup

4 – 6 ounces of Velveeta Cheese, cut into small cubes

¾ cup milk

Instructions

Preheat oven to 400 degrees

Fry down sausage on a medium to low heat until browned and then drain out grease.

Fill pot with 3 cups of water and pour in crawfish boil.

Bring water to a boil and boil potatoes and onions until potatoes are soft (but not mushy).

Once potatoes are done, turn off heat and add the shrimp and crawfish (if used), and stir in order to keep shrimp under broth (shrimp and crawfish will cook within 2 ½ minutes) Keep in mind that the longer you keep the onions, potatoes and shrimp in the boil, the spicier they will be.

If you are adding crab, I suggest you keep it separate and heat it in a small skillet with a dash of Old Bay, then place it on the bottom of the pan before placing the cooked sausage on the pan.

Place sausage and crab meat on the bottom of the pa

Strain the boil of shrimp, crawfish, potatoes, and onions.

Once strained place the boiled shrimp, crawfish, potatoes, and onion on top of the sausage and crab.

Making the Sauce

On a medium to low heat, pour the two cans of cream of celery soup into a pot, and add the Velveeta cubes.

Slowly add in ¾ cup of Milk while cooking the soup and cheese down (Take your time, you don’t want to rush the sauce and scorch it – Keep it a thick consistency, try not to let it get too runny)

Once the cheese is melted, remove the pot from the heat and let it sit for two minutes.

After two minutes, spoon the sauce over the pan of seafood and bake in oven at 400 degrees for fifteen (15) minutes.

Garnish with parsley

Serve with hot garlic bread or butter rolls

Crawfish Fries with Creamy Queso Sauce

Ingredients

Seafood

1 lb: Crawfish tails

2 tsp: Liquid crab boil

 Produce

1 tbsp: Garlic

2 tsp: Onion powder

1: Parsley, Fresh

Canned Goods

1 12 ounce can: Evaporated milk

Baking & Spices

1 2/3 tbsp: Cajun seasoning

Dairy

3 tbsp: Butter

1/2 cup: Heavy whipping cream

1 cup: Monterey jack

1/2 cup: Mozzarella

1 cup: Muenster

Grandma’s Peach Cobbler Pie

 

Grandma’s Peach Cobbler Pie

This peach cobbler recipe has a top crust, you can make flat-top one, or a lattice if you’re feeling fancy. Our other peach cobbler is Grandma’s Peach Cobbler.

Ingredients :

• 2 lbs sliced frozen peaches
• 1 cup granulated sugar
• 8 tbsp butter
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 cup water
• 2 tsp vanilla extract
• 3 tbsp all purpose flour
• Crust
• 1 cup butter flavored shortening
• 2 1/2 cups all purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 1/3 cup ice water

Directions :

1. Add 2 cups of sifted all purpose flour into a mixing bowl, then add the shortening. Use a pastry cutter, or dough hooks to combine the ingredients.
2. Once the mixture resembles crumbs, add in the 1/3 cup of ice water.
3. Form a ball, then cover with plastic wrap, and refrigerate for 45 minutes.
4. Place the peaches in a large pot.
5. Add the water, sugar, cinnamon, and nutmeg, then turn the heat to medium high.
6. Once the peach mixture starts to bubble, add in the butter, and vanilla. Stir
7. With the remaining 1/2 cup of water, sprinkle in 3 tbsp of all purpose flour then mix.
8. Pour the water/flour mixture into the peach mixture. Stir, and reduce the heat to low.
9. Roll out the dough, the cut in half.
10. With one of the dough halves, roll out, and cut into inch squares then place on a cookie sheet.
11. Bake the square for 7 minutes on 375 F.
12. Pour the peach mixture into a 13 x 9 baking dish.
13. Remove the squares from the oven then toss them into the peach mixture and fold in.
14. With the last ball of dough, roll it out, and cut it into strips ( watch video)
15. Place the dough strips on top of the cobbler, lattice style then bake for 40 minutes on 375 F.
16. Let cool down, then serve with vanilla ice cream.

ENJOY!!

Philly Steak Wraps

 

• 1 large sweet onion⁠
• 1 pkg of cutdacarb⁠
• 12oz Smoked Gouda cheese, grated⁠

Instructions

This recipe makes ALOT of Philly steak. You can scale down to less steak um and 1/2 bell pepper ea. Med onion. Scale down cheese a bit.⁠
⁠
Heat up that cast iron !!! We used 2 skillets⁠
⁠
1) Cut your veggies, slice peppers into strips, cut the onion in half then cut half moon slices.⁠
2) add fat of your choice to the skillet and fry up the veggies to give them a little chat and tender. Clear one side and add steak umm to the skillet. Fry while flipping, combine veggies and steak. Fry a bit more to let the flavors marry. Add the cheese, and mix in. Season with garlic lovers liberally. Turn off the heat.⁠
3) Heat up another skillet, and melt lard, or fat of choice for frying.⁠
4) cut one sheet of cutdacarb horizontal, add a ladle of Philly steak, and roll tight. Place into a hot skillet with the lard and fry seam down. This will seal it, 10 seconds turn. They fry quickly. Fry til all slides golden, Repeat til done. You can make a couple and save the rest of the Philly steak for meal prep, freeze it, or make 10-12 wraps
Hope you enjoy it!

Ingredients

• 21 slice pkg of Steak-umm⁠
• 1 ea. Red, green, yellow bell pepper⁠
• 1 large sweet onion⁠
• 1 pkg of cutdacarb⁠
• 12oz Smoked Gouda cheese, grated⁠

Instructions

This recipe makes ALOT of Philly steak. You can scale down to less steak um and 1/2 bell pepper ea. Med onion. Scale down cheese a bit.⁠
⁠
Heat up that cast iron !!! We used 2 skillets⁠
⁠
1) Cut your veggies, slice peppers into strips, cut the onion in half then cut half moon slices.⁠
2) add fat of your choice to the skillet and fry up the veggies to give them a little chat and tender. Clear one side and add steak umm to the skillet. Fry while flipping, combine veggies and steak. Fry a bit more to let the flavors marry. Add the cheese, and mix in. Season with garlic lovers liberally. Turn off the heat.⁠
3) Heat up another skillet, and melt lard, or fat of choice for frying.⁠
4) cut one sheet of cutdacarb horizontal, add a ladle of Philly steak, and roll tight. Place into a hot skillet with the lard and fry seam down. This will seal it, 10 seconds turn. They fry quickly. Fry til all slides golden, Repeat til done. You can make a couple and save the rest of the Philly steak for meal prep, freeze it, or make 10-12 wraps
Hope you enjoy it!

Alfredo Chicken Wings

 

INGREDIENTS:

20-25 chicken wings

1 tsp Lawry’s seasoned salt

1 /2 tsp Lawry’s garlic salt1 tsp garlic powder

1 tsp onion powder

1/2 tsp pepper

1 tsp paprika

1 1/2 Tbsp baking powder

Alfredo sauce

2 Tbsp. Butter

2 cups of heavy whipping cream

2 tsp salt

1 tsp pepper

2 tsp onion powder

3 tsp garlic powder

1/2 cup of shredded Parmesan cheese

DIRECTION:

Preheat oven to 375.

First, clean your chicken in salt, vinegar, and cold water. Rinse and pat dry.

Season your chicken, then place them on a cooling rack. Place them in the oven and let them cook for 20 minutes. Flip them over, and put them back in the oven for another 20 minutes. Flip them back over and let them finish cooking for 15 more minutes.

Once done, start making your Alfredo sauce. Place a pan on medium heat. Add your butter.

Once the butter melts, slowly whisk in your heavy whipping cream. Next, whisk in your seasoning and let it come to a light boil.

Turn your heat down low, and let simmer for about 3 minutes or until it slightly thickens, then add in your Parmesan cheese. Mix well, then add your chicken wings. Give it a nice toss and plate them.

Baklava with walnuts ” 😋😋 Don't Lose This RECIPE 😍😍

 

” Baklava with walnuts ” 😋😋 Don't Lose This RECIPE 😍😍
INGREDIENTS
1/2 pound chopped pecans
1/2 pound chopped walnuts
2-3 tbsp. ground cinnamon
1 pound package of Phyllo dough
1-1/2 cups butter, melted
2-1/2 cups honey
1 tsp. vanilla
1 tsp. grated lemon zest

INSTRUCTIONS

1 ) Mix nuts together in a large bowl and toss with the ground cinnamon. Set aside.
2 ) Butter a 9×13 inch baking dish.
Place 2 sheets of phyllo in the bottom of prepared dish. Brush generously with melted butter.
3 ) Sprinkle 2-3 tablespoons of nut mixture on top. Repeat layers until all the nuts, butter, and phyllo are used.
4 ) End with about 6 layers of phyllo on the top. If you still have some butter left, brush it over the top layer.
5 ) Using a very sharp knife, cut through all layers of the baklava. Cut 3-4 sliced length-wise.
6 ) Then make diagonal cuts to make diamond shapes.
7 ) Bake in a heated 350-degree oven for about 45 minutes, until golden and crisp.
8 ) While baklava is baking, heat honey in a saucepan until close to boiling. Stir in vanilla and lemon zest.
9 ) When baklava is done baking, immediately pour the honey mixture over the top.
10 ) Let cool completely in the pan.
ENJOY !!