WOULD YOU EAT THIS BEEF & CABBAGE RICE SKILLET 🍲🥩🥬

 WOULD YOU EAT THIS BEEF & CABBAGE RICE SKILLET 

Ingredients:

1 lb ground beef

2 cups cabbage, shredded

1 cup uncooked white rice (or brown rice)

1 small onion, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

2 cups beef broth

1 tsp paprika

1/2 tsp cumin

1/2 tsp dried thyme

Salt and pepper to taste

1 tbsp olive oil

Fresh parsley for garnish (optional)

Instructions:

Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat and set the beef aside.

Sauté the Onion and Garlic: In the same skillet, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.

Add the Rice and Spices: Stir in the uncooked rice, paprika, cumin, thyme, salt, and pepper. Cook for 2-3 minutes, allowing the rice to lightly toast.

Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and beef broth. Bring the mixture to a simmer.

Add Cabbage: Stir in the shredded cabbage. Cover the skillet and let everything simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Combine with Beef: Once the rice and cabbage are fully cooked, stir the browned ground beef back into the skillet. Cook for an additional 2-3 minutes to heat everything through.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side of crusty bread or a green salad.

Helpful Tips:

Customize It: Add other veggies like carrots or bell peppers for extra flavor.

One-Pot Wonder: This dish is perfect for a quick and easy weeknight dinner, all made in one skillet!

Cheesy Chicken Fritterss with a Spicy Mayo Drizzle

 

 Cheesy Chicken Fritterss with a Spicy Mayo Drizzle

Ingredients:

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1/4 cup chopped fresh parsley

1/4 cup finely chopped onion

2 cloves garlic, minced

1 cup mashed potatoes

1/4 cup all-purpose flour

1 egg, beaten

1 cup breadcrumbs

Oil for frying

Salt and pepper to taste

For the Spicy Mayo:

1/2 cup mayonnaise

1 tablespoon sriracha sauce

1 teaspoon lemon juice

Salt to taste

Directions:

In a large bowl, combine the shredded chicken, cheddar cheese, parsley, onion, garlic, and mashed potatoes. Mix well.

Season with salt and pepper to taste. Shape the mixture into small balls.

Dredge each ball in flour, dip in beaten egg, and coat with breadcrumbs.

Heat oil in a deep frying pan over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

In a small bowl, mix together the mayonnaise, sriracha sauce, lemon juice, and salt to make the spicy mayo drizzle.

Drizzle the spicy mayo over the croquettes and garnish with additional chopped parsley.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 4 servings

Pistachio Gelato Recipe

 🍨 🍨 Pistachio Gelato Recipe 🍨 🍨

Ingredients

1 cup shelled pistachios

3/4 cup granulated sugar

2 cups whole milk

1 cup heavy cream

4 egg yolks

1 tsp vanilla extract

A pinch of salt

Extra chopped pistachios for garnish

Instructions⤵️

Prep the Pistachios: In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste. Or you can use pistachio paste from the store.

Heat the Milk & Cream: In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.

Whisk the Yolks: In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick.

Temper the Eggs: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Add Pistachio Paste: Remove from heat and stir in the pistachio paste and vanilla extract until well combined.

Chill: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

Churn the Gelato: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze: Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.

Serve & Enjoy: Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness!

Pro Tip: For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!

Cheddar Jalapeño Pull Apart Bread

 

🧀🌶️ Cheddar Jalapeño Pull Apart Bread 🌶️🧀

Ingredients:

1 pound pizza dough

2 tablespoons butter, melted

1 cup shredded mozzarella cheese

1 cup grated cheddar cheese

¼ cup sliced pickled jalapeño peppers, drained

Instructions:

Preheat oven to 400°F. Butter a loaf pan and line with parchment paper.

Roll out the dough into a 10x20 inch rectangle on a floured surface.

Brush with melted butter, sprinkle with cheeses and jalapeños.

Cut dough lengthwise into 3 strips, then each strip into 6 squares.

Stack squares in groups, then place vertically in the loaf pan.

Bake until golden brown, about 25 minutes.

Cool slightly before serving.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 8

Oklahoma Fried Onion Burgers 😋

 

Oklahoma Fried Onion Burgers 

Ingredients:

1 large onion, peeled, halved and thinly sliced

salt and pepper

1 lb ground beef

1 tablespoon butter

1 tablespoon vegetable oil

4-8 slices American cheese

Mayo, mustard and pickles, for serving

4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

Marinated Steak with Thai Chili Sauce

 

Marinated Steak with Thai Chili Sauce

Ingredients:

2 ribeye steaks (about 12 oz each)

1/4 cup soy sauce

1/4 cup fish sauce

1/4 cup lime juice

1 tablespoon brown sugar

3 garlic cloves, minced

1 tablespoon ginger, minced

2 red Thai chilies, finely chopped

1 tablespoon olive oil

Fresh cilantro for garnish

Thai Chili Sauce:

1/4 cup Thai sweet chili sauce

1 tablespoon lime juice

1 tablespoon soy sauce

1 tablespoon fish sauce

1 red chili, finely chopped

1/4 cup fresh cilantro, chopped

Directions:

In a bowl, mix together the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and Thai chilies to create the marinade.

Place the ribeye steaks in a shallow dish and pour the marinade over the steaks, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to high heat. Remove steaks from the marinade and let them come to room temperature for about 10-15 minutes.

Brush the grill with olive oil and place the steaks over direct heat. Grill for 4-5 minutes per side for medium-rare, or until they reach your desired doneness.

While the steaks are grilling, prepare the Thai chili sauce by mixing the sweet chili sauce, lime juice, soy sauce, fish sauce, and chopped red chili in a small bowl.

Once the steaks are cooked, let them rest for 5 minutes before slicing. Serve with the Thai chili sauce on the side and garnish with fresh cilantro.

Prep Time: 15 minutes | Marinating Time: 2 hours | Cooking Time: 10 minutes | Total Time: 2 hours 25 minutes

Kcal: 550 kcal | Servings: 2 servings

Lazy Chocolate Chip Cookie Bars 🍪🍫

 

Lazy Chocolate Chip Cookie Bars 

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.

Prepare the Dough:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips.

Bake:

Spread the cookie dough evenly in the prepared baking pan.

Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Cool and Cut:

Allow the cookie bars to cool completely in the pan on a wire rack before cutting into squares.

Serve:

Enjoy these easy and delicious cookie bars with a glass of milk or as a sweet treat anytime!

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes | Servings: 12-16 | Calories: Approximately 250 kcal per serving