Grilled Steak Feast

 

Ingredients:

4 ribeye or sirloin steaks

4 filet mignon or beef tenderloin cuts

3 tbsp olive oil

2 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tbsp balsamic vinegar

1 tbsp Dijon mustard

4 cloves garlic, minced

1 tbsp fresh rosemary or thyme, chopped

1 tsp smoked paprika

1 tsp black pepper

1 tsp salt

1/2 tsp red pepper flakes (optional)

2 tbsp unsalted butter (for serving)

Instructions:

Prepare the Marinade:

In a bowl, whisk together olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, mustard, garlic, rosemary, paprika, black pepper, and salt.

Marinate the Steaks:

Place the steaks in a ziplock bag or shallow dish, pour the marinade over, and coat well. Let them marinate for at least 30 minutes, preferably 2-4 hours in the fridge.

Preheat the Grill:

Heat the grill to high (450-500°F). If using a stovetop grill pan, heat it over medium-high heat.

Grill the Steaks:

Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare (adjust time based on desired doneness).

For filet mignon, sear them on high heat for 3 minutes per side, then move to indirect heat and cook for another 5-7 minutes.

Rest & Serve:

Remove the steaks from the grill, top with a small piece of butter, and let them rest for 5-10 minutes. Serve with grilled corn, baked beans, and your favorite sides!

.

Philly Cheesesteak Stuffed Cheesy Breadsticks

 

Ingredients:

1 tsp dried oregano

1/2 tsp garlic powder

2 tbsp olive oil

2 cloves garlic, minced

1 lb pizza dough, homemade or store-bought

1/4 cup grated Parmesan cheese

1 cup shredded provolone cheese (or mozzarella)

1/2 cup thinly sliced beef or steak tips (cooked)

1/4 tsp chili powder (optional, for a slight Tex-Mex touch)

Salt, to taste

Marinara or cheese sauce (queso), for dipping

Directions:

Preheat the oven to 425°F (220°C). Grease a baking sheet or line with parchment paper.

Roll out the pizza dough into a rectangle shape on a lightly floured surface.

In a small bowl, mix together olive oil and minced garlic. Brush the garlic-infused olive oil evenly over the surface of the pizza dough.

Sprinkle grated Parmesan cheese and half of the shredded provolone (or mozzarella) over the dough.

Add thinly sliced beef, spreading it evenly over the dough. Sprinkle garlic powder, oregano, and salt on top.

Fold the dough over, pressing down lightly, and cut it into strips using a pizza cutter.

Twist each strip and place them onto the prepared baking sheet.

Sprinkle the remaining shredded provolone and chili powder (optional) on top.

Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy.

Serve warm with marinara sauce or a cheesy queso dip.

Prep Time: 15 minutes | Cooking Time: 12-15 minutes | Total Time: 30 minutes | Servings: 6-8

Banana Bread Cinnamon Rolls

 

Ingredients:

For the Dough:

1 cup warm milk

2 1/4 teaspoons active dry yeast (1 packet)

1/2 cup granulated sugar

1/2 cup melted unsalted butter

2 large eggs

1 teaspoon salt

4 cups all-purpose flour

1 cup mashed banana (about 2-3 medium bananas)

For the Filling:

1/2 cup unsalted butter, softened

1 cup brown sugar

2 tablespoons ground cinnamon

1/2 cup chopped walnuts (optional)

For the Icing:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

Directions:

In a large bowl, mix warm milk with yeast and sugar. Let it sit for 5 minutes until foamy.

Add melted butter, eggs, salt, and mashed banana. Mix well.

Gradually add flour, stirring until the dough comes together. Knead on a lightly floured surface for about 10 minutes.

Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

For the filling, combine butter, brown sugar, and cinnamon in a bowl.

Roll out dough on a floured surface into a 20x14-inch rectangle. Spread the filling over the dough and sprinkle with walnuts, if using.

Roll up tightly from the long side. Cut into 12 rolls and place in a greased baking dish.

Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).

Bake for 25-30 minutes until golden brown.

For the icing, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.

Prep Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes

Kcal: 450 kcal | Servings: 12 servings

Garbage Bread

 

Ingredients:

🍕 1 package (16 oz) pizza dough

🥩 1/2 lb cooked sausage, crumbled

🍕 1/2 cup pepperoni slices

🌶️ 1/2 cup bell pepper, chopped

🧅 1/4 cup red onion, chopped

🧀 1 1/2 cups shredded mozzarella cheese

🧀 1/4 cup grated Parmesan cheese

🧈 1 tbsp butter (for brushing, optional)

🌿 1 tsp Italian seasoning (optional)

Instructions:

1️⃣ Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. 🔥

2️⃣ On a floured surface, roll out the pizza dough into a large rectangle. 🍕

3️⃣ Layer the cooked sausage, pepperoni, bell peppers, red onions, and cheeses evenly over the dough. 🥩🧀🌶️

4️⃣ Carefully roll up the dough jelly-roll style, starting from the long edge. Pinch the edges to seal. 🏗️

5️⃣ Place the rolled dough seam-side down on the baking sheet. Brush with melted butter and sprinkle with Italian seasoning if desired. 🧈✨

6️⃣ Bake for 25-30 minutes, or until golden brown and crispy. 🕒🔥

7️⃣ Let it cool for a few minutes, then slice and serve with marinara sauce for dipping! 🍅😋

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

 

Ingredients:

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

For the Corn Salsa:

1 cup frozen corn, thawed

1/2 cup diced red onion

1/4 cup chopped cilantro

1 jalapeño, seeded and minced (optional)

1 lime, juiced

Salt to taste

For the Creamy Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon chopped cilantro

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

For the Bowl:

1 avocado, sliced

Sesame seeds, for garnish

Chopped green onions, for garnish

Instructions:

Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.

Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.

Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.

Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.

Assemble the Bowls: Divide cooked rice between bowls. Top with grilled shrimp, mango salsa, avocado slices, and drizzle with Creamy Sauce. Garnish with sesame seeds and chopped green onions.

Tips & Tweaks:

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade.

Make it a meal: Serve the bowls with a side salad or soup.

Steak and Seafood Skillet with Garlic Parmesan Cream Sauce

 

Ingredients:

- 1.5 pounds ribeye steak (or cut of choice)

- 1 pound jumbo shrimp, peeled and deveined

- 2 tablespoons olive oil

- 2 tablespoons unsalted butter

- 1.5 teaspoons kosher salt (adjust to taste)

- ½ teaspoon black pepper (adjust to taste)

- ¼ teaspoon red pepper flakes (optional)

- ¼ teaspoon smoked paprika

- 1 medium onion, diced

- 6 cloves garlic, minced

- 8 ounces fresh spinach, chopped

- 1 medium lemon (zested and juiced)

- ½ cup broth (beef, chicken, seafood, or vegetable)

- 1 cup heavy whipping cream

- 4 ounces freshly grated Parmesan cheese

- Fresh parsley and additional Parmesan cheese for garnish

Instructions:

1. Sear the Steak: Season the steak with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or to your liking. Remove from the skillet and let it rest.

2. Cook the Shrimp: In the same skillet, add the butter and shrimp. Sear until pink and cooked through, about 2 minutes per side. Remove from the skillet and set aside.

3. Sauté Onions and Garlic: Add the diced onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.

4. Make the Sauce: Pour in the broth, lemon juice, and zest. Stir in the heavy cream and Parmesan cheese, letting the sauce simmer and thicken for 2-3 minutes. Add the fresh spinach and allow it to wilt.

5. Combine and Serve: Return the steak and shrimp to the skillet, tossing in the sauce to coat. Garnish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!

Taco Potatoes

 

 

Ingredients:

1 pound lean ground beef 🍖

4 to 6 medium Russet potatoes 🥔

1 packet (1 ounce) taco seasoning 🌮

½ cup water 💧

1 cup shredded cheddar cheese 🧀

½ cup sour cream 🍶

¼ cup chopped green onions 🌿

½ cup diced tomatoes 🍅

Instructions:

Prepare the Potatoes: Wash and scrub the potatoes, then pierce them with a fork. Bake at 400°F (200°C) for 45-50 minutes, or until fork-tender.

Cook the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease.

Add Seasoning: Stir in the taco seasoning and ½ cup of water. Simmer for 5 minutes until thickened.

Assemble: Slice open the baked potatoes and fluff the insides with a fork. Spoon the seasoned beef on top.

Top & Serve: Sprinkle with cheese, sour cream, green onions, and diced tomatoes. Serve hot!

Enjoy these cheesy, loaded taco potatoes!