Cheesy Steak and Potato Skillet

 Cheesy Steak and Potato Skillet

**Ingredients:**

- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces

- 4 medium potatoes, diced

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 tbsp olive oil

- 1 tsp paprika

- 1/2 tsp garlic powder

- Salt and pepper, to taste

- 1 1/2 cups shredded cheddar cheese

- 1/2 cup mozzarella cheese (optional)

- 1/4 cup sour cream (for garnish)

- 2 tbsp fresh parsley, chopped (for garnish)

**Instructions:**

1. **Cook the Potatoes:**

   - Heat olive oil in a large skillet over medium heat. Add the diced potatoes and season with paprika, garlic powder, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Remove from skillet and set aside.

2. **Cook the Steak:**

   - In the same skillet, add the steak pieces and cook until browned on all sides (about 4-5 minutes). Remove from the skillet and set aside with the potatoes.

3. **Sauté Onion and Garlic:**

   - In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.

4. **Combine Ingredients:**

   - Add the cooked potatoes and steak back into the skillet with the onions and garlic. Stir everything together.

5. **Add the Cheese:**

   - Sprinkle the shredded cheddar cheese (and mozzarella if using) over the steak and potato mixture. Cover the skillet with a lid and cook on low heat for 3-5 minutes, until the cheese is melted and bubbly.

6. **Serve:**

   - Garnish with fresh parsley and a dollop of sour cream. Serve hot and enjoy!

Loaded Steak Quesadillas

 Loaded Steak Quesadillas 

Ingredients :

For the Steak :

3/4 – 1 lbs sirloin steak

1 teaspoon ancho chili powder

1/2 teaspoon paprika

1/4 teaspoon ground mexican oregano

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch of cayenne pepper

1/4 teaspoon salt

For the Quesadillas :

4 large flour tortillas

2 cups Mexican Cheese Blend

1/2 cup cherry tomatoes, thinly sliced

1/2 cup canned fire roasted corn kernels, drained

1/2 cup canned black beans, drained

1/2 an avocado, diced

Limes wedges and fresh minced cilantro for garnish

Instructions :

Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.

In a small bowl, mix together all spices and salt for the steak. Generously coat steak with spice blend.

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sear steak, no more than 3 minutes per side. The steak will cook more in the oven so make sure it’s just a sear! Remove from heat and let rest for 5 minutes while prepping quesadillas.

Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of the cheese.

Top with tomatoes, corn, black beans, and avocado.

Thinly slice steak against the grain. Place slices on top of the loaded tortillas.

Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.

Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.

Remove from oven and slice as desired. Top with cilantro and serve with lime wedges, a dollop of sour cream and your favorite salsa and guacamole!

Enjoy 

Kentucky Butter Cake

 

Kentucky Butter Cake

Ingredients:

1 cup butter, softened

2 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Butter Sauce:

1 cup sugar

1/2 cup butter, cubed

1/4 cup water

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract

Directions:

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

GERMAN GOULASH

 

GERMAN GOULASH

INGREDIENTS

1 1/2 pounds stewing beef , cut into 1/2 to 1 inch chunks

1 tablespoon oil

1 large yellow onion (about 400 g) , diced

2 cloves garlic , minced

1 cup dry red wine (e.g., cabernet sauvignon, pinot noir)

3 tablespoons tomato paste

3 tablespoons Hungarian paprika

1/2 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups beef broth

1 bay leaf

2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)

INSTRUCTIONS

Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.

Add the onions and cook until lightly browned, 6-8 minutes. Add the garlic and cook for another minute. Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine. Return the beef to the skillet and pour in the beef broth.

Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.

Add the cornstarch mixture, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.

Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles.

Makes 4 large or 6 smaller servings.

Honey lemon chicken

 

Ingredients

    8 chicken thighs

    2 lemons one juiced and one sliced

    4 cloves garlic minced

    ¼ cup olive oil

    2 tablespoons fresh thyme leaves

    1 tablespoon honey

    1 teaspoon sweet paprika

    salt and pepper to taste

    fresh parsley for garnish

Instructions

    In a large bowl, whisk together lemon juice, minced garlic, olive oil, thyme, honey, and paprika. Season generously with salt and pepper. Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let it sit for at least 30 minutes at room temperature, or for optimal flavor, cover and refrigerate for a few hours or overnight.

    Preheat your oven to 400°F (200°C).

    Arrange the chicken thighs skin-side up in a large baking dish. Make sure they are not overcrowded. Tuck the lemon slices among the chicken thighs.

    Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C). For extra crispy skin, broil the chicken on high for 2-3 minutes at the end of cooking. Watch carefully to prevent burning.

    Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

    For an even zestier flavor, add the zest of one lemon to the marinade.

    If you're short on thyme, rosemary makes a great alternative with its aromatic and slightly piney flavor.

    Remember to let the chicken rest for a few minutes after baking; it helps retain the juices and keeps the meat tender.

    For a lower-fat version, you can use skinless chicken thighs.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 11g | Protein: 45g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 204mg | Potassium: 676mg | Fiber: 2g | Sugar: 6g | Vitamin A: 479IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 3mg

Dole Pineapple Whips

 

Dole Pineapple Whips ju

Dole Pineapple Whips Recipe

Timeless Tropical Treat

Ingredients:

2 cups frozen pineapple chunks

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

1/3 cup granulated sugar

1 cup vanilla ice cream

1/2 cup pineapple juice

Step-by-Step Guide:

Step 1: Preparation

Begin your culinary journey by ensuring all ingredients are at hand. This proactive approach not only streamlines the cooking process but also enhances your enjoyment and efficiency in the kitchen.

Step 2: Blend to Perfection

Place the frozen pineapple chunks, lemon juice, lime juice, sugar, vanilla ice cream, and pineapple juice into a high-powered blender. Secure the lid and blend on high until the mixture is completely smooth and creamy, devoid of any chunks. The blending process should take about 1-2 minutes, depending on the power of your blender.

Step 3: Freeze and Infuse

Pour the smoothly blended mixture into a gallon-sized freezer-safe bag or container. Flatten the bag for quick freezing and even chilling, which allows the flavors to meld and intensify. Freeze this mixture for about 1 hour, just enough time to thicken but not fully harden, ensuring a perfect sorbet-like consistency.

Step 4: Serve and Savor

Once the mixture has chilled sufficiently, spoon it into serving glasses or bowls. If desired, add a splash of additional pineapple juice over the top to create a floating effect, enhancing the tropical experience. Garnish with a slice of pineapple or a sprig of mint for a decorative touch.

Variations and Serving Suggestions:

Smoothie Variation: For a smoother, drinkable version, add more pineapple juice or a splash of coconut milk before blending to achieve a rich, creamy smoothie.

Adult Version: Introduce a splash of rum or coconut liqueur to transform this treat into a delightful adult beverage.

Dietary Adjustments: Substitute the sugar with honey or agave for a natural sweetness, or use a dairy-free ice cream to cater to vegan preferences.

Conclusion:

The Dole Pineapple Whip is more than just a recipe; it’s a versatile, tropical delight that can be tailored to suit any occasion. Whether you’re cooling down on a hot day, adding a festive touch to your gatherings, or simply indulging in a sweet, refreshing treat, this recipe promises satisfaction and a burst of flavors that whisk you away to a tropical paradise. Enjoy the journey of flavors and the joy of creating something delightful!

Dump this magic sauce over raw chicken in casserole & get a decadent meal in no time

 

Ingredients

4 boneless, skinless chicken breasts, cut into bite-sized pieces

1/4 cup rice vinegar

1/2 cup honey

1/2 cup warm water

1.5 tablespoons cornstarch

2 teaspoons minced garlic

2 teaspoons crushed red pepper

1 teaspoon Sriracha sauce

1 teaspoon salt

Cooked rice or noodles, for serving

Sesame seeds or green onions for garnish

Preparation

Preheat your oven to 400°F.

In a medium bowl, combine warm water, honey, rice vinegar, cornstarch, minced garlic, crushed red pepper, Sriracha, and salt to create your sweet chili sauce.

Place the cut chicken in a casserole dish. Pour the sweet chili sauce over the chicken. Bake in the preheated oven for 30 minutes, or until the chicken is fully cooked. For added color and texture, broil for a few minutes at the end.

Serve and Enjoy

Serve the chicken over cooked rice or noodles, garnished with cilantro or green onions, and enjoy your delectable Baked Sweet Chili Chicken Casserole!