Loaded Baked Potato with Steak Bites 🥩

 Loaded Baked Potato with Steak Bites 

Ingredients:

4 large russet potatoes, scrubbed clean and patted dry

4 tablespoons olive oil

1.5 tablespoons sea salt

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)

2 teaspoons kosher salt

2 tablespoons garlic, minced (about 8-10 cloves)

6 tablespoons butter, softened

2 tablespoons cajun seasonings (low sodium is ideal, adjust salt accordingly)

4 tablespoons avocado oil, divided

1 1/2 cups heavy cream

2/3 cup parmesan, grated

2 tablespoons fresh parsley, minced

2 wedges lemon, juice of

1/2-1 teaspoon red pepper flakes

1 teaspoon freshly cracked pepper

Instructions:

Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.

Rub the potatoes with olive oil and sprinkle all sides with sea salt. Place them on the prepared pan. Bake for about 50-60 minutes, or until tender when pierced with a fork.

Prepare the steak: Trim excess fat from the steak and cut it into 2" pieces. Drizzle with 2 tablespoons of avocado oil. Liberally coat with cajun seasoning.

Cook the steak: In a cast iron or regular skillet, heat 2 tablespoons of avocado oil over medium-high heat. Cook the steak undisturbed for about 2 minutes, or until golden. Flip and cook for an additional minute, then reduce heat to low and cook for another minute.

Add garlic butter: Move the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon minced garlic to the other side. Sauté until fragrant. Toss the steak in the garlic butter and cook for another minute. Remove the steak and tent with foil to keep warm.

Make the Parmesan Cream Sauce: In the same pan, add 2 more tablespoons of butter and remaining 1 tablespoon garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Let it reduce for 3-5 minutes. Add red pepper flakes and parmesan cheese, whisk until the sauce thickens. Adjust salt and pepper as needed. Off the heat, stir in parsley and lemon juice.

Finish the potatoes: Lift and drop each potato from about 12" off the pan to fluff the inside. Cut the potatoes down the center to open. Fluff with a fork and spread with remaining butter.

texas roadhouse steak seasoning

 

Ingredients:

2 teaspoons coarse kosher salt

2 teaspoons brown sugar

¼ teaspoon cornstarch

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon turmeric

½ teaspoon paprika

½ teaspoon chili powder

teaspoon black pepper

Instructions:

Prepare the Seasoning Mix: Start by taking a Ziploc bag and adding in the coarse kosher salt, brown sugar, cornstarch, garlic powder, onion powder, turmeric, paprika, chili powder, and black pepper. This blend of spices brings together the essence of Texas cooking – a balance of sweetness, heat, and savory notes.

Mix the Ingredients: Once all the ingredients are in the bag, seal it tightly. Shake the bag vigorously, ensuring that all the spices blend together evenly. This step is crucial as it allows each spice to integrate and create a harmonious flavor profile.

Season the Steak: Now, take your steak and generously apply the seasoning mix to all sides. The key here is to coat the steak evenly, so every bite is full of flavor. Let the seasoned steak sit for about 40 minutes. This resting period allows the salt to penetrate the meat, breaking down the muscle fibers, resulting in a tender and juicy steak.

Grill to Perfection: Preheat your grill to a high temperature. Once hot, place the steak on the grill. Let it cook undisturbed for 4-5 minutes. This initial sear will give your steak a beautifully charred crust. After 4-5 minutes, flip the steak to the other side, letting it cook for an additional 4-5 minutes for medium-rare, 7 minutes for medium, or 10 minutes for well done, depending on your preference.

Serve and Enjoy: Once your steak has reached the desired level of doneness, remove it from the grill. Serve it immediately to enjoy the full spectrum of flavors. The result is a steak that’s not just a meal but an experience – rich, flavorful, and infused with the spirit of Texas.

Notes:

Feel free to adjust the amount of salt based on your taste preference.

Choosing the right steak is crucial. Filet Mignon, Porterhouse, N.Y. Strip, and Ribeye are excellent choices.

For a quick alternative, use a mix of Lawry’s seasoning salt, black pepper, onion powder, and garlic salt.

Pair this steak with creamy mashed potatoes and rich brown gravy for an ultimate dining experience

wonton soup

 Dear Silent  members from the group, say anything to stay active. 

Recipe:

Never get tired of this amazing soup. You can use store-bought wontons but I like to make mine… it flavor is unbeatable!

Ingredients:

WONTONS

8 ounces ground pork

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon fresh ginger, grated

1 teaspoon brown sugar

2 green onions, finely chopped

24 square (3½ inches each) wonton wrappers

SOUP

6 cups (1,440g) chicken broth

1½ teaspoons garlic, minced

2 tablespoons soy sauce

1 teaspoon sesame oil

2-3 green onions, finely chopped

PREPARATION:

WONTONS

In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.

Place 1 heaping teaspoon of filling into the center of each wonton wrapper.

Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).

Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.

Continue with the rest of the wontons and let them rest while you prepare the soup.

SOUP

In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.

In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.

Strain the wontons and add them to the warm broth mixture. Serve warm.

Enjoy !

Moist burritos

 

Ingredients:

1lb ground beef

1/2 cup chopped onion

2 c. with minced garlic tea

1 teaspoon of cumin

1/2 teaspoon of salt

1/2 teaspoon of pepper

4.5 oz diced green peppers

16 oz. of refried beans

8 oz de sauce tomate

10 oz de sauce enchilada

15 oz. Beanless Chili (Hormel)

6 flour burrito tortillas (approximately 12 inches)

2 cups of shredded lettuce

3 cups of shredded Mexican cheese

Minced green onions (for garnish)

Any additional toppings required

How to make wet burritos:

Preheat the oven to 400 degrees F.

Brown the ground beef and onion in a skillet over medium and high heat. Bake and stir until evenly brown and the onion starts to soften. Click for a medium frying pan.

Drain grease and season with garlic, cumin, salt and pepper. Stir green chili and refried beans until well blended. Turn off the heat but stay warm.

In a skillet, combine tomato sauce, bean-free pepper, and enchilada sauce. Whip together until well mixed, and cook over medium heat until smoked. Turn off the heat and stay warm. Click for a whip.

Divide beef and bean mixture into 6 servings in the skillet.

Place a burrito-sized tortilla on a plate and place 1/6 of the ground beef mixture in the center.

Top with some cheese and lettuce. Leave the lettuce out if you don’t want it to be cooked inside. You can also substitute or add other vegetables.

Fold on the left and right side of the tortilla over the filling, holding it in place with your fingers. Then fold the top and bottom sides of the tortilla onto the filling (like an envelope) making sure it mounts well so no filling can escape

Repeat with the other 5 tortillas

Place the seam down in two greased 9x13 oven safe dishes. Click for a 9 x 13 baking dish.

Pour the whole pan of sauce over the burritos.

Top with the rest of the cheese sprinkled evenly.

Bake in a preheated oven for 15-20 minutes until burritos are hot and the cheese is melted.

Top with more lettuce, tomatoes, sour cream and dried chives, or toppings of your choice.

𝐍𝐨-𝐁𝐚𝐤𝐞 𝐂𝐡𝐞𝐫𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞

  

Ingredients:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

- 2 (8 oz) packages cream cheese, softened

- 1 cup powdered sugar

- 1 teaspoon vanilla extract

- 1 cup heavy cream

- 1 can (21 oz) cherry pie filling

Instructions:

1. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Refrigerate while preparing the filling.

2. In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

4. Spread the cream cheese filling evenly over the chilled crust in the pan.

5. Refrigerate the cheesecake for at least 4 hours or until set. For best results, let it chill overnight.

6. Just before serving, spread the cherry pie filling evenly over the top of the cheesecake.

7. Slice and enjoy your refreshing no-bake cherry cheesecake!

Vanilla Sauce

 

Grandma's Old Fashioned Bread Pudding with Vanilla Sauce

Ingredients:

*Pudding:*

- 4 cups white bread, cubed (about 8 slices)

- ½ cup raisins

- 2 cups milk

- ¼ cup butter

- ½ cup sugar

- 2 eggs, slightly beaten

- 1 tbsp vanilla extract

- ½ tsp ground nutmeg

*Sauce:*

- ½ cup butter

- ½ cup sugar

- ½ cup firmly packed brown sugar

- ½ cup heavy whipping cream

- 1 tbsp vanilla extract

Instructions:

1. Prepare the Pudding:

   - Preheat oven to 350°F (175°C).

   - In a large bowl, combine the cubed bread and raisins.

   - In a 1-quart saucepan, heat milk and ¼ cup butter over medium heat until the butter melts (about 4-7 minutes). Pour this mixture over the bread and let it stand for 10 minutes.

   - Stir in the remaining pudding ingredients: sugar, beaten eggs, vanilla extract, and nutmeg. Mix until well combined.

   - Pour the pudding mixture into a greased 1½-quart casserole dish.

   - Bake for 40-50 minutes, or until the pudding is set in the center.

2. Prepare the Sauce:

   - In a 1-quart saucepan, combine butter, sugar, brown sugar, and heavy whipping cream. Cook over medium heat, stirring occasionally until the mixture thickens and reaches a full boil (about 5-8 minutes).

   - Stir in the vanilla extract.

3. Serve:

   - Spoon the warm bread pudding into individual dessert dishes.

   - Top with the warm vanilla sauce.

   - Store any leftovers in the refrigerator.

Notes:

- This classic bread pudding is perfect as a comforting dessert and pairs beautifully with vanilla ice cream.

- For an extra touch, serve with a dollop of whipped cream or a sprinkle of cinnamon.

Enjoy this warm, comforting dessert that’s sure to remind you of home! 

Italian Drunken Noodles 🍝🍷

 Italian Drunken Noodles

Ingredients:

8 ounces wide egg noodles

2 tablespoons olive oil

1 pound Italian sausage, casings removed

1 large onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup red wine (preferably Italian)

1 can (28 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Directions:

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove sausage from the skillet and set aside.

In the same skillet, add the sliced onions and bell peppers. Sauté until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.

Pour in the red wine, scraping any browned bits off the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.

Stir in the crushed tomatoes, oregano, and basil. Season with salt and pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld together.

Return the cooked sausage to the skillet. Add the cooked noodles to the sauce, tossing to coat evenly. Cook for an additional 2-3 minutes, or until everything is heated through.

Serve the Italian Drunken Noodles garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: Approximately 500 kcal per serving | Servings: 4 servings