Roasted Garlic Butter Steaks

 INGREDIENTS

3-4 Ribeye steaks

Avocado oil as a binder

Honey Garlic seasoning from Fire and Smoke Society

Roasted Garlic and Herb Butter

8 cloves roasted garlic

1/2 shallot diced

1 tablespoon rosemary chopped

1 tablespoon thyme chopped

2 teaspoons kosher salt

2 teaspoons Mexican chili powder

1 teaspoon black pepper

DIRECTIONS

 

Roasted Garlic Butter Steaks

Start off by adding two bulbs peeled garlic in olive oil and placed in the oven at 325 degrees for 25 minutes.

While the garlic is roasting, season the steaks with honey garlic seasoning and let sit at room temperature.

Get a block of unsalted butter in a bowl (make sure it is softened) and begin adding 6-8 roasted cloves of garlic, rosemary, thyme, shallots, Mexican chili powder, black pepper and salt. Mix this together and place to the side.

Set the grill up for direct grilling and sear the steaks for 60-90 seconds per side. After they form a nice crust, remove them to the indirect zone and set the vents for low and slow cooking. Let the steaks finish off on the indirect side.

When the steaks reach an internal temperature of 118-120 degrees F internally, add a tablespoon of the butter to each steak. Remove the steaks when they reach 127-128 degrees F.

Let rest for 8-10 minutes and then slice for serving!

WOULD YOU EAT THESE ROASTED GARLIC BUTTER MUSHROOMS 🍄🧄🧈✨

 WOULD YOU EAT THESE ROASTED GARLIC BUTTER MUSHROOMS

Ingredients:

1 lb button or cremini mushrooms, cleaned and stems trimmed

3 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tbsp olive oil

1 tbsp fresh thyme or rosemary, chopped (optional)

Salt and pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

1 tsp lemon juice (optional)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Mushrooms: In a large bowl, toss the mushrooms with the melted butter, olive oil, minced garlic, thyme or rosemary (if using), salt, and pepper until the mushrooms are evenly coated.

Roast the Mushrooms: Spread the mushrooms in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the mushrooms are golden brown and tender.

Finish and Serve: Once roasted, drizzle with a little lemon juice (if using) for extra brightness and toss the mushrooms gently. Garnish with fresh parsley and serve hot as a side dish or appetizer.

Helpful Tips:

Extra Flavor: Add a splash of white wine or balsamic vinegar to the mushrooms before roasting for a deeper flavor.

Pair It With: These mushrooms go perfectly with grilled meats, steaks, or over pasta.

WOULD YOU EAT THESE CRISPY CRUNCHY PARMESAN POTATOES

 

WOULD YOU EAT THESE CRISPY CRUNCHY PARMESAN POTATOES 

Ingredients:

2 lbs baby potatoes or Yukon Gold potatoes, halved or quartered

1/2 cup grated Parmesan cheese

1/4 cup panko breadcrumbs (for extra crunch)

2 tbsp olive oil

2 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme (or fresh)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Prepare the Potatoes:

In a large mixing bowl, toss the halved or quartered potatoes with olive oil, melted butter, minced garlic, garlic powder, onion powder, thyme, salt, and pepper.

Add the Parmesan Coating:

Add the grated Parmesan cheese and panko breadcrumbs to the potatoes, tossing to coat evenly.

Bake the Potatoes:

Spread the potatoes in a single layer on the prepared baking sheet, cut side down for maximum crispiness. Bake for 30-35 minutes, or until the potatoes are golden brown and crispy.

Serve:

Remove from the oven and garnish with fresh parsley. Serve hot as a side dish with your favorite meal.

Helpful Tips:

Extra Crispy: For extra crunch, broil the potatoes for the last 2-3 minutes of cooking.

Flavor Boost: Add a pinch of smoked paprika or cayenne pepper for a subtle kick.

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

 

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

INGREDIENTS:

4 bone-in pork chops

1 teaspoon saltCreamy Garlic Mushroom Pork Chops

1/2 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

1 pound mushrooms, sliced

4 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon fresh thyme leaves

INSTRUCTIONS:

PREPARE THE PORK CHOPS: Season pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until browned, about 4-5 minutes per side. Remove and set aside.

MAKE THE SAUCE: In the same skillet, melt butter. Add mushrooms and cook until browned. Add garlic and cook for 1 minute. Pour in chicken broth and simmer until reduced by half.

FINISH THE SAUCE: Stir in heavy cream, Dijon mustard, and thyme. Simmer until sauce thickens.

RETURN THE PORK CHOPS: Return pork chops to the skillet and cook until heated through, about 2-3 minutes.

SERVE: Serve pork chops with creamy mushroom sauce.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Cheesy Parmesan Mozzarella Bites 🧀

 

Cheesy Parmesan Mozzarella Bites 🧀

Ingredients:

1 cup of grated Parmesan cheese

1 cup of shredded mozzarella cheese

1 large egg

1 teaspoon of onion powder

Instructions:

Start by preheating your oven to 350°F (175°C).

In a mixing bowl, combine the grated Parmesan, shredded mozzarella, egg, and onion powder. Stir these ingredients until the mixture is uniformly blended.

Take a baking sheet and line it with parchment paper. Pour the cheese mixture onto the sheet, spreading it out evenly.

Place the baking sheet in the oven and bake for about 15 minutes, or until the top is golden brown and the cheese is bubbly.

Once done, remove the baking sheet from the oven. Allow the baked mixture to cool for a few minutes before slicing it into bite-sized pieces.

Prep Time: 5 min | Total Time: 20 min | Servings: 4

Baked Cottage Cheese Eggs

                Baked Cottage Cheese Eggs

Ingredients

For the Egg Mixture:

4 large eggs

1 cup cottage cheese (full-fat or low-fat)

1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

1/4 cup diced bell pepper (any color)

1/4 cup diced onion

1/4 cup chopped spinach (fresh or frozen)

Salt and pepper to taste

1 tsp garlic powder (optional)

1 tsp dried herbs (such as oregano or basil, optional)

For Garnish (Optional):

Fresh parsley or chives (chopped)

Additional shredded cheese

Instructions

Step 1: Preheat the Oven

Set the Temperature: Preheat your oven to 375°F (190°C).

Prepare Baking Dish: Grease a baking dish (8x8 or similar) with cooking spray or a little olive oil.

Step 2: Prepare the Egg Mixture

Mix Ingredients: In a large bowl, whisk together the eggs, cottage cheese, and shredded cheese until well combined.

Add Vegetables: Stir in the diced bell pepper, onion, chopped spinach, salt, pepper, garlic powder, and herbs (if using).

Step 3: Pour and Bake

Transfer to Dish: Pour the egg mixture into the prepared baking dish, spreading it evenly.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.

Step 4: Cool and Serve

Cool Slightly: Remove from the oven and let cool for a few minutes before slicing.

Garnish: Sprinkle with fresh parsley or chives and additional shredded cheese if desired.

Tips for Success

Check for Doneness: The eggs should be fully set in the center. If they are still jiggly, bake for an additional 5 minutes.

Customize: Feel free to add your favorite vegetables or cooked meats like bacon or ham for extra flavor.

Variations

Spicy Version: Add diced jalapeños or a dash of hot sauce for some heat.

Herb-Infused: Use fresh herbs like basil, thyme, or dill for a fragrant twist.

Enjoy !

Smash Burger Pancakes 🍔🥞

 

Smash Burger Pancakes 

Ingredients:

For the Smash Burgers:

1 lb ground beef (80/20 ratio for juiciness)

Salt and pepper to taste

4 slices cheddar cheese

4 small slider-sized hamburger buns (optional)

Optional toppings: pickles, lettuce, ketchup, mustard

For the Pancakes:

1 cup all-purpose flour

2 tbsp sugar

1 tsp baking powder

½ tsp baking soda

Pinch of salt

1 cup buttermilk

1 egg

2 tbsp melted butter

1 tsp vanilla extract

Butter for cooking

Instructions:

1. Prepare the Smash Burgers:

Divide the ground beef into 4 equal portions and roll them into loose balls.

Heat a skillet or griddle over medium-high heat. Place the beef balls on the hot skillet and smash them down with a spatula until they are thin patties.

Season with salt and pepper, and cook each side for about 2-3 minutes, until crispy and browned.

Add a slice of cheddar cheese on top of each patty and let it melt. Remove from heat and set aside.

2. Make the Pancakes:

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

In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix; a few lumps are okay).

Heat a non-stick skillet over medium heat and lightly butter the surface. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Repeat until all the batter is used.

3. Assemble the Smash Burger Pancakes:

Place a pancake on a plate, then top it with a smash burger patty. Add your favorite burger toppings (pickles, lettuce, ketchup, etc.).

Top with another pancake to create your “pancake bun.”

Serve as is or with a drizzle of syrup for a sweet-and-savory combo!

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Enjoy !