Chicken spinach and mushroom low carb oven dish

Ingredients

• 6 thin sliced chicken breasts
• 1 container green onion cream cheese
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms
• 1 small bag fresh baby spinach
• 1 dash Weber Herb and Garlic Seasoning
• 1 dash pepper
• 8 oz shredded mozzarella cheese

Method

In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.

Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Pan scored potatoes

 

It sounds like you’re referring to scored potatoes, which are potatoes that have been sliced partway through in a crisscross or parallel pattern before being cooked in a pan or oven. This technique helps them cook evenly and absorb flavors better.

Here’s a simple way to make pan-scored potatoes:

Ingredients:

• 3-4 medium potatoes (Yukon Gold or Russet)
• 2 tbsp olive oil or butter
• 1 tsp garlic powder
• 1 tsp paprika (optional)
• Salt & pepper to taste
• Fresh herbs (like rosemary or thyme) for garnish

Instructions:

1. Prepare the potatoes: Wash them well and cut them in half. Using a sharp knife, score the cut sides in a crisscross pattern, making sure not to cut all the way through.
2. Heat the pan: In a large skillet, heat the olive oil or butter over medium heat.
3. Cook the potatoes: Place them scored-side down in the pan and cook for about 8-10 minutes until golden brown and crispy.
4. Season: Flip them, season with garlic powder, paprika, salt, and pepper, and cover the pan. Let them cook for another 10-15 minutes on low heat until tender.
5. Serve: Garnish with fresh herbs and enjoy!

Would you like a variation, like adding cheese or a sauce?

Savory Steak Tenderization Method Recipe

 

Here’s a great method to tenderize and flavor your steak while keeping it juicy and delicious.

Savory Steak Tenderization Method

Ingredients:

• 2 ribeye or sirloin steaks (1 to 1.5 inches thick)
• 1 tbsp coarse salt (sea salt or kosher salt)
• 1 tsp baking soda (optional, for extra tenderization)
• 1 tbsp olive oil or melted butter
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce or soy sauce
• 1 sprig fresh rosemary or thyme (optional)

Method:

1. Tenderization Process:

   • Sprinkle salt evenly over both sides of the steak.
   • If using baking soda, lightly dust it over the steak. (Let it sit for 15-20 minutes, then rinse and pat dry.)

2. Marination:

   • In a small bowl, mix olive oil, black pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce.
   • Rub this mixture all over the steak.
   • Place in the fridge for at least 30 minutes (or up to 24 hours for deeper flavor).

3. Cooking:

   • Heat a cast-iron skillet or grill over high heat.
   • Sear the steak for 3-4 minutes per side for medium-rare (adjust based on thickness).
   • Add a sprig of rosemary or thyme to the pan while cooking for extra aroma.

4. Resting:

   • Remove from heat and let it rest for 5-10 minutes before slicing.

5. Serving:

   • Slice against the grain and serve with your favorite sides.

Would you like a sauce recommendation to pair with it?

Potatoes with a special sauce

 

Here’s a delicious crispy potatoes with special sauce recipe that you’ll love!

Crispy Potatoes with a Tangy Garlic Sauce

Ingredients:

For the Potatoes:

• 4 large potatoes (cut into wedges or cubes)
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Special Sauce:

• 3 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic (grated or minced)
• 1/2 tsp honey (for balance)
• 1/2 tsp smoked paprika (for depth)
• Salt & pepper to taste

Instructions:

1️⃣ Prepare the Potatoes:

• Preheat the oven to 220°C (425°F).
• Toss the potatoes with olive oil, paprika, garlic powder, salt, and pepper.
• Spread them on a baking sheet in a single layer.
• Bake for 30-40 minutes, flipping halfway, until crispy and golden.

2️⃣ Make the Sauce:

• In a bowl, mix all the sauce ingredients until smooth.
• Taste and adjust seasoning as needed.

3️⃣ Serve:

• Drizzle the sauce over the crispy potatoes or serve it on the side for dipping.

Perfect as a snack, side dish, or party appetizer! Let me know if you want a different style of sauce.

STRAWBERRY BOMBS RECIPE

 

Strawberry Bombs, 

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Ingredients:

• 12 large fresh strawberries
• ½ cup (120g) cream cheese, softened
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract
• 1/3 cup (50g) mini chocolate chips (optional for the filling)
• 1 cup (175g) semi-sweet chocolate chips or chocolate melts (for dipping)
• 1 tbsp coconut oil (optional, for smoother chocolate)

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Instructions:

1. Prepare the strawberries:

   • Wash and dry the strawberries thoroughly.
   • Cut off the green stems and carefully hollow out the center of each strawberry using a small knife or melon baller (be careful not to pierce the bottom).

2. Make the filling:

   • In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
   • Mix until smooth and creamy.
   • Optional: Stir in the mini chocolate chips for extra texture and flavor.

3. Stuff the strawberries:

   • Using a small spoon or piping bag, fill each strawberry with the cream cheese mixture, packing it gently but fully.

4. Dip in chocolate:

   • Melt the semi-sweet chocolate chips with the coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
   • Dip the filled end of each strawberry into the melted chocolate, allowing excess to drip off.
   • Place the dipped strawberries on a parchment-lined baking sheet.

5. Chill and set:

   • Refrigerate the strawberries for about 30 minutes, or until the chocolate has set.

6. Serve:

   • Once the chocolate is firm, serve the strawberry bombs cold and enjoy!

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Tips:

• For a fun twist, you can drizzle white chocolate or melted caramel on top.
• If you want to make them more indulgent, add a spoonful of Nutella or peanut butter to the filling.
• These strawberry bombs are best enjoyed within 1-2 days of making them.

Would you like any variations or suggestions for flavoring the filling?

Walking Taco Casserole

 

Walking Taco Casserole 

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Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 1 packet taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt)
• 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), drained
• 1 can (15 oz) black beans or pinto beans, drained and rinsed (optional)
• 1 cup frozen or canned corn, drained
• 1/2 cup sour cream
• 2 cups shredded cheddar or Mexican blend cheese
• 3 cups crushed tortilla chips or Fritos
• 1/2 cup diced tomatoes (for topping)
• 1/2 cup shredded lettuce (for topping)
• 1/4 cup sliced black olives (optional)
• 1/4 cup chopped cilantro (optional for garnish)
• 1/4 cup diced jalapeños (optional for spice)

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Instructions:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C).

2. Cook the ground beef mixture:

   • In a large skillet over medium heat, cook the ground beef and diced onion until the meat is fully browned.
   • Drain any excess grease.
   • Stir in taco seasoning, Rotel tomatoes, corn, and beans. Simmer for 5 minutes to combine flavors.

3. Assemble the casserole:

   • In a greased 9x13-inch baking dish, spread half of the crushed tortilla chips or Fritos at the bottom.
   • Layer the seasoned beef mixture evenly over the chips.
   • Spread sour cream over the meat mixture for added creaminess.
   • Sprinkle with shredded cheese and top with the remaining chips.

4. Bake:

   • Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly.

5. Add toppings and serve:

   • Once out of the oven, top with diced tomatoes, shredded lettuce, black olives, cilantro, and jalapeños.
   • Serve warm with additional toppings like salsa, guacamole, or more sour cream.

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Tips for Serving:

• Serve with a side of Spanish rice or refried beans for a full meal.
• Customize with your favorite toppings like avocado, hot sauce, or green onions.
• For a low-carb version, swap chips for chopped lettuce and make it a taco salad.

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Enjoy your delicious and easy Walking Taco Casserole—a family favorite that's sure to please!

Shepherd’s Pie Recipe

 

Shepherd’s Pie 

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Ingredients:

For the Meat Filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 450g (1 lb) ground lamb (or ground beef for Cottage Pie)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef or chicken broth
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon paprika
• 1 cup frozen peas
• Salt and pepper, to taste

For the Mashed Potato Topping:

• 4 large potatoes, peeled and cut into chunks
• 1/2 cup milk or cream
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan or cheddar cheese (optional)
• Salt and pepper, to taste

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Instructions:

1. Prepare the Mashed Potatoes:

1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Drain the potatoes and mash with milk, butter, salt, and pepper. Stir in the cheese if using. Set aside.

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2. Make the Meat Filling:

1. Preheat the oven to 200°C (400°F).
2. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon. Drain any excess fat.
5. Stir in the tomato paste and cook for 1 minute.
6. Add Worcestershire sauce, broth, thyme, and paprika. Simmer for 10 minutes, or until the mixture thickens slightly.
7. Stir in the frozen peas and season with salt and pepper. Remove from heat.

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3. Assemble the Pie:

1. Transfer the meat mixture to a baking dish and spread it out evenly.
2. Spoon the mashed potatoes over the meat filling, spreading it out to cover completely. Use a fork to create ridges on the surface for a crispier topping.

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4. Bake:

1. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
2. Let it cool slightly before serving.

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Serving Suggestions:

• Serve with a side of crusty bread or a fresh green salad.

This Shepherd’s Pie is a warm, comforting dish perfect for family dinners or chilly nights! Enjoy!

Homemade Breakfast Sausage

 

Homemade Breakfast Sausage

Ingredients :

1 pound ground beef.

1 tablespoon salt.

1 teaspoon black pepper.

1 teaspoon ground sage.

1/2 teaspoon dried thyme.

1/2 teaspoon paprika.

1/4 teaspoon crushed red pepper flakes.

1/4 teaspoon garlic powder.

1/4 teaspoon onion powder.

1/4 teaspoon brown sugar.

1/4 cup cold water.

Directions :

Begin by skipping the grinding step if using pre-ground beef.

In a small mixing bowl, combine all seasonings: salt, black pepper, sage, thyme, paprika, crushed red pepper flakes, garlic powder, onion powder, and brown sugar.

Place the ground beef in a larger bowl and add the seasoning mixture, ensuring the meat is thoroughly seasoned.

Pour cold water into the seasoned beef, gently mixing to retain moisture and simplify formation.

Decide on patties or crumbles. For patties, divide the beef and shape into 1/2-inch thick portions.

Preheat a skillet on medium. Cook the prepared sausage, searing each side for about 4-5 minutes until golden brown and fully cooked.

Present hot alongside complementary breakfast items like eggs or pancakes.

Feel free to adjust spices to personal preference, experimenting with flavors like fennel or chili. For an alternative protein, substitute with turkey or chicken for a leaner choice.

Stir fried veggies in white sauce

 

Recipe

1 lb shrimp, peeled and deveined 

1 tsp cornstarch

1/2 tsp kosher salt

1/8 tsp black pepper

Vegetables

3 cups cabbage, cut into 2-3 inch pieces

1 head of broccoli, cut into bite sized pieces

2 small carrots, peeled and cut into 1/8 inch pieces

1 cup snow peas 

1 small red bell pepper, sliced 

5 garlic cloves, finely minced

1/2 tsp ginger, grated or finely minced

Sauce

1 1/2 cup low sodium chicken broth

2 tbsp shaoxing wine or mirin

1 tsp kosher salt

1 tsp sugar

1 tsp chicken bouillon 

Slurry

1 tbsp cornstarch

2 tbsp water

Cooking oil, I use avocado

Optional: 1 tsp sesame oil

Begin by prepping all of the veggies. Set aside.

For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.

Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.

In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.

In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.

Add marinated shrimp and sauté for one to two minutes.

Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.

Add in all of the strained veggies.

Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!

Best Scalloped Potatoes

 

Ingredients:

4cups thinly sliced potatoes

3tablespoons butter

3tablespoons flour

1 1⁄2cups milk

1teaspoon salt

1dash cayenne pepper

1cup grated sharp cheddar cheese

1⁄2cup grated cheese, to sprinkle on top

Directions:

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

Greek Chicken Meatballs with Homemade Tzatziki

 

Ingredients:

For the Chicken Meatballs:

1 lb ground chicken

1/3 cup breadcrumbs (panko or regular)

1/4 cup finely chopped red onion

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 teaspoon dried oregano

Zest of 1 lemon

1 tablespoon lemon juice

1 egg, lightly beaten

Salt and black pepper, to taste

1 tablespoon olive oil (for cooking)

For the Tzatziki Sauce:

1 cup Greek yogurt

1/2 cucumber, grated and drained

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint (optional)

Salt and black pepper, to taste

1 tablespoon extra virgin olive oil

Directions:

Make the Tzatziki Sauce:

In a bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, mint (if using), salt, and black pepper. Stir well, drizzle with olive oil, and refrigerate until ready to serve.

Prepare the Chicken Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped red onion, minced garlic, parsley, dill, oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and black pepper. Mix until all ingredients are evenly combined.

Shape the Meatballs: Roll the mixture into small meatballs, about 1-inch in diameter.

Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through.

Serve: Arrange the meatballs on a platter, and serve with a side of homemade Tzatziki sauce. Garnish with fresh dill and lemon wedges. These meatballs go great with warm pita bread or a Greek salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

BEST OVEN BAKED FRIES AND POTATO WEDGES

Ingredients

• 2 largebaking potatoes cut into strips about like the size of regular fries.
  after the potatoes are peeled and sliced, place them in a bowl of water with about two cups of ice cubes. soak for 30 minutes then pat dry with
• paper towels.
• it is important not to skip this step!
• place only dry ingredients in a plastic bag:
• 1 Tbspgrated parmesan cheese from shaker
• 1/4 tspsalt
• 1/4 tspgarlic powder
• 1/4 tsppaprika
• 1/4 tspblack pepper
• 1 Tbspolive oil

use this same recipe for potato wedges below! great with fish!

Directions :
1-OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries!

MAKING OVEN FRIES:
Spray a foil lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don’t grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)

2-Soak the cut potatoes in ice water for at least 30 minutes. Don’t skip this step as it makes them crisp.

3-Blot cut potatoes on a clean tea towel to remove moisture.

4-Combine all dry ingredients in a plastic bag and combine with potatoes, tossing and kneading lightly to coat. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.

5-Arrange potatoes in a single layer on the baking sheet and bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel lined bowl that get done early so they don’t get over done. I also like to use parchment paper for easy cleanup! Enjoy!

6-MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!

7-Here is how they look!

8-Cook’s Tip: Don’t throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!

9-Update!

Newest Version:
When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the parmesan cheese because it scorches) As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the parmesan cheese. Voila! You have delicious “roasted” potatoes with your meal. Great with bacon and eggs, too!

Zesty Lemon Butter Fish Fillet

 

Ingredients

For the Fish:

4 white fish fillets (such as cod, tilapia, or haddock)

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

For the Lemon Butter Sauce:

4 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

Juice and zest of 2 lemons

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

For Garnish:

Lemon slices

Fresh parsley, chopped

Instructions

Preparing the Fish:

Season the Fish: Pat the fish fillets dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, paprika, garlic powder, and onion powder.

Cook the Fish: Heat a large skillet over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove from the skillet and set aside.

Preparing the Lemon Butter Sauce:

Make the Sauce: In the same skillet, reduce the heat to medium and add the butter and olive oil. Once the butter has melted, add the minced garlic and cook for 1-2 minutes, until fragrant.

Add Lemon and Seasoning: Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes.

Serving the Dish:

Plate the Fish: Place the cooked fish fillets on a serving platter.

Pour the Sauce: Drizzle the lemon butter sauce over the fish fillets.

Garnish: Garnish with lemon slices and additional chopped parsley.

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Ingredients:

For the steak bites:Garlic Butter Steak Bites and Cheesy Smashed Potatoes

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutesGarlic Butter Steak Bites and Cheesy Smashed Potatoes

Ingredients:

For the steak bites:

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Garlic Butter Steak Bites with Mashed Potato and Green Beans

 

Ingredients:

Steak Bites

1 1/2 pounds sirloin steak, cut into 1-inch cubes

3 tablespoons olive oil

4 cloves garlic, minced

4 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Fresh parsley, chopped, for garnish

Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into chunks

1/2 cup whole milk

1/4 cup unsalted butter

1/4 cup sour cream

1 teaspoon sea salt

1/2 teaspoon black pepper

Green Beans

1 pound fresh green beans, trimmed

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Instructions:

Mashed Potatoes

Cook the Potatoes: In a large pot, add the potato chunks and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 15-20 minutes.

Mash the Potatoes: Drain the potatoes and return them to the pot. Add the milk, butter, sour cream, sea salt, and black pepper. Mash until smooth and creamy. Keep warm.

Green Beans

Cook the Green Beans: In a large skillet, heat olive oil over medium-high heat. Add the trimmed green beans and cook, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes.

Add Garlic and Seasoning: Add the minced garlic, sea salt, black pepper, and red pepper flakes (if using). Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat and keep warm.

Steak Bites

Cook the Steak: In a large skillet, heat olive oil over high heat. Add the steak cubes in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Make the Garlic Butter: In the same skillet, reduce the heat to medium. Add the unsalted butter and minced garlic. Cook until the butter is melted and the garlic is fragrant, about 1-2 minutes. Stir in the dried thyme, dried rosemary, sea salt, and black pepper.

Combine Steak and Garlic Butter: Return the steak bites to the skillet and toss to coat in the garlic butter. Cook for an additional 1-2 minutes until the steak is warmed through.

Serve

Assemble the Plate: Divide the mashed potatoes among plates. Top with garlic butter steak bites and a side of green beans.

Garnish: Garnish with chopped fresh parsley and serve immediately.

Salmon and Shrimp Alfredo 😋

 

🥩 Garlic Butter Steak Bites with Creamy Mashed Potatoes

If you are looking for a meal that feels luxurious yet is quick and simple to prepare, these Garlic Butter Steak Bites with Creamy Mashed Potatoes are the perfect choice. This dish combines tender, juicy steak pieces cooked in a rich garlic butter sauce with smooth, fluffy mashed potatoes that melt in your mouth. The combination of savory flavors and creamy textures makes this meal a true comfort food favorite.

Steak bites are an excellent alternative to traditional steak because they cook faster, are easier to serve, and absorb sauces beautifully. When paired with homemade mashed potatoes enriched with butter, milk, and sour cream, the result is a restaurant-quality dish that can easily be prepared at home. This recipe is ideal for family dinners, special occasions, or whenever you want to treat yourself to something hearty and satisfying.

Another reason this dish is so popular is its simplicity. Using basic ingredients and straightforward cooking techniques, you can create a flavorful and elegant meal in less than an hour. The garlic butter sauce adds richness and aroma, while fresh parsley provides a refreshing finishing touch. Once you try this recipe, it will quickly become one of your favorite go-to meals.

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Ingredients

For the Steak Bites

• 1 ½ lbs sirloin steak, cut into bite-sized pieces
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

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For the Mashed Potatoes

• 2 lbs russet potatoes, peeled and cut into chunks
• ½ cup whole milk
• 4 tablespoons unsalted butter
• ¼ cup sour cream
• Salt and black pepper to taste

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Instructions

Step 1: Prepare the Mashed Potatoes

1. Place potato chunks in a large pot and cover with cold water.
2. Add a pinch of salt and bring to a boil.
3. Cook for about 15–20 minutes or until potatoes are fork-tender.
4. Drain the potatoes and return them to the pot.
5. Add milk, butter, and sour cream.
6. Mash until smooth and creamy.
7. Season with salt and pepper to taste.
8. Cover and keep warm.

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Step 2: Cook the Steak Bites

1. Heat olive oil in a large skillet over medium-high heat.
2. Season steak bites with salt and pepper.
3. Add steak pieces in a single layer (cook in batches if needed).
4. Cook for 2–3 minutes per side until browned and cooked to your preference.
5. Remove steak bites from skillet and set aside.

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Step 3: Prepare the Garlic Butter Sauce

1. In the same skillet, reduce heat to medium.
2. Add butter and minced garlic.
3. Stir frequently and cook for 1–2 minutes until butter melts and garlic becomes fragrant.
4. Be careful not to burn the garlic.

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Step 4: Combine and Serve

1. Return steak bites to the skillet.
2. Toss them gently in the garlic butter sauce.
3. Cook for 1 additional minute to heat through.
4. Serve steak bites over warm mashed potatoes.
5. Garnish with chopped fresh parsley.

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Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

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Serving Suggestions

This dish pairs perfectly with:

• Steamed vegetables
• Fresh green salad
• Roasted asparagus
• Garlic bread

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Tips for Perfect Results

✔ Use room-temperature steak for better searing.
✔ Avoid overcrowding the pan to get a nice golden crust.
✔ Use russet potatoes for the creamiest mashed potatoes.
✔ Add extra butter for richer mashed potatoes if desired.
✔ Let steak rest briefly before serving to keep it juicy.

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GARLIC BUTTER STEAK BITES AND MASH 🥩🧈🥔

 

Ingredients:

For the Steak Bites:

1 1/2 lbs sirloin steak, cut into bite-sized pieces

4 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

2 lbs russet potatoes, peeled and cut into chunks

1/2 cup whole milk

4 tablespoons unsalted butter

1/4 cup sour cream

Salt and pepper to taste

Directions:

Step 1: Prepare the Mashed Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Step 2: Cook the Steak Bites

In a large skillet, heat the olive oil over medium-high heat. Season the steak bites with salt and pepper. Add the steak bites to the skillet in a single layer, cooking in batches if necessary. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook, stirring frequently, until the garlic is fragrant and the butter is melted, about 1-2 minutes. Be careful not to burn the garlic.

Step 4: Combine and Serve

Return the cooked steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to heat through. Serve the garlic butter steak bites over a bed of mashed potatoes. Garnish with chopped fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4

Mexican Lasagna

 

INGREDIENTS

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1/2 small yellow onion, grated or finely chopped
• 2 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon New Mexico chile powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 1/2 cups frozen sweet corn
• 1 (4 oz) can fire roasted diced green chiles
• 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
• 12 8” large flour tortillas
• 8 ounces Pepperjack cheese, shredded
• 4 ounces Colby Jack cheese, shredded
• 6 oz can sliced olives, drained
• 2 scallions, finely chopped
• 2 tablespoons chopped cilantro

INSTRUCTIONS

Preheat oven to 425°F.
Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
Serve and enjoy!

 

Pot Roast Perfection

Ingredients:

• 2-3lb Chuck Steak
• 6 C Beef Broth
• 2 C Small Potatoes (Cut in halves)
• 1 C Green beans
• 2 C Carrots (Cut into bite-sized pieces)
• 1 C Portabella Mushrooms (Sliced)
• 1 C Yellow Onions (Sliced)
• 3 Garlic Bulbs (Minced)
• 1 Bay Leaf
• 2 tsp Salt, Pepper, Oregano, Basil, Rosemary, Celery Salt, Garlic & Onion Powder
• 1 T Oil

Directions:

1. Heat oil over high heat in a deep pot.
2. Season meat with half your seasonings.
3. Brown meat on all sides. Remove from pot and set aside.
4. Lower heat to medium-high. Add garlic and onions. Cook until fragrant for 2 minutes.
5. Add broth and bay leaf. Bring to boil.
6. Add meat to pot. Cover and cook for 2-3 hours.
7. Last hour of cooking, add remaining vegetables. Total Cooking time should range from 4-6 hours or until tender.

Cobb Salad with the Best Dressing

 

Ingredients

Chicken Cobb Salad Ingredients:

• 6 oz bacon (6 slices) chopped and browned
• 1 medium head romaine lettuce 5 cups chopped, rinsed and dried
• 2 cooked chicken breasts from a cooked chicken
• 2 hard-boiled eggs
• 1 large avocado sliced
• 1 cup cherry tomatoes halved
• 1/2 cup red onion thinly sliced
• 1/2 cup blue cheese crumbled (or feta cheese)
• 2 Tbsp parsley finely chopped

Cobb Salad Dressing:

• 3 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard
• 1 garlic clove pressed or finely minced
• 1/3 cup extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.
Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.
Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.