Sausage Cream Cheese Crescents

 Sausage Cream Cheese Crescents 

Ingredients 

1 lb ground sausage

1 package (8 oz) cream cheese, softened

2 cans (8 oz each) refrigerated crescent roll dough

1/2 cup shredded cheddar cheese (optional)

Instructions 

Preheat Oven:

Preheat your oven to 375°F (190°C).

Cook Sausage:

In a large skillet over medium heat, cook the ground sausage until fully cooked, breaking it up into small pieces as it cooks. Drain any excess grease.

Mix with Cream Cheese:

In a medium mixing bowl, combine the cooked sausage and the softened cream cheese until well mixed. If desired, fold in the shredded cheddar cheese.

Prepare Crescent Rolls:

Unroll the crescent roll dough and separate it into individual triangles.

Fill Crescents:

Place a generous tablespoon of the sausage and cream cheese mixture onto the wide end of each crescent roll triangle. Roll up the dough, starting at the wide end, and place the crescents on an ungreased baking sheet.

Bake:

Bake in the preheated oven for 11-13 minutes, or until the crescents are golden brown.

Serve:

Serve warm and enjoy!

Servings: 16

Best Ever Pepper Steak

 Best Ever Pepper Steak 

Ingredients:

1 1/2 pounds beef sirloin, thinly sliced

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 bell pepper, sliced

1 onion, sliced

2 cloves garlic, minced

1/2 cup beef broth

1 tablespoon oyster sauce

1 teaspoon sugar

Salt and pepper, to taste

2 green onions, chopped, for garnish

1 teaspoon sesame see#DeliciousDishes 

Directions:

Marinate the Beef: In a bowl, combine the thinly sliced beef sirloin with soy sauce and cornstarch. Mix well to ensure the beef is evenly coated. Let it marinate for 15 minutes to absorb the flavors.

Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and stir-fry until browned, about 3-4 minutes. Remove the beef from the skillet and set it aside.

Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced bell pepper, onion, and minced garlic. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.

Combine and Cook: Return the browned beef to the skillet. Pour in the beef broth, oyster sauce, and sugar. Stir everything together and cook for another 2-3 minutes, until the sauce thickens and coats the beef and vegetables.

Season and Serve: Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds before serving.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Calories: 320 kcal | Servings: 4 servings

Philly Cheesesteak Pasta 🍝

 

Philly Cheesesteak Pasta 🍝

Ingredients:

1 lb ground beef

1 green bell pepper, diced

1 onion, diced

3 cloves garlic, minced

8 oz cream cheese

1 cup beef broth

1 cup heavy cream

2 cups shredded provolone cheese

1 lb pasta (penne or rigatoni)

Salt and pepper to taste

1 tablespoon olive oil

Instructions:

Cook the Pasta:

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

Prepare the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until the vegetables are soft, about 5 minutes.

Add Garlic:

Add the minced garlic and cook for another minute until fragrant.

Cook the Beef:

Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.

Prepare the Sauce:

Reduce the heat to low and stir in the cream cheese until melted and combined.

Add Liquids:

Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.

Incorporate Cheese:

Add the shredded provolone cheese, stirring until melted and well incorporated.

Combine and Serve:

Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Serve hot and enjoy!

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

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.