Homemade oven baked hot wings

 

Ingredients:

• 1 1/3 C flour
• 2 T cayene pepper
• 2 T black pepper, coarse ground
• 1/3 C (plus a little) Chili powder
• 2 1/2 tsp onion powder
• 1 1/2 tsp salt, sea prefered for its fine grain
  *each of these measurements is approximate — I tend to cook by eye, but this time tried to measure while eyeing the amount
• 1 large bottle of Frank’s Hot Sauce
• 1 stick of butter

Instructions
Combine dray ingredients in gallon Ziploc bag.
Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I’m done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.
Place wings on a standard plate and refrigerate for 30 – 40 minutes.
Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.
After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.
Preheat oven to 375 degrees.
Flip the wings over once on the pan to coat both sides with oil.
Place in the 375 degree oven and set timer for 60 minutes.
After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.
Combine 1 bottle of Frank’s RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.
After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.
During the 5 minute rest, prepare “serving dish” and “refuse dish.” Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!
After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.
Place them in the serving dish. Grab a beer or margarita and ENJOY!

Delicious Brown Sugar Chops

 

Ingredients

• 6 pork chops
• 6 tbsp brown sugar
• 6 tbsp margarine
• 1 tbsp soy sauce

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the chops in a 9×13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.
Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

CROCK POT CREAMY RANCH CHICKEN

 

Ingredients:

• 4 boneless skinless chicken breasts
• 6 medium Russet potatoes, cut into 2-inch pieces
• 2 cups baby carrots
• 1 large (23 oz.) can condensed cream of chicken soup
• 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
• 1/2 cup milk
• fresh chopped parsley (optional)

Directions:
Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
Top each serving with fresh chopped parsley, if desired.

Outback Steakhouse Bloomin’ Onion

 

Batter

• 1/3 cup cornstarch
• 1 1/2 cups flour
• 2 teaspoons garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 24 ounces beer
• 4 vidalia onions (I use walla wallas here in Calgary)
• Seasoned flour
• 2 cups flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne

Creamy Chili sauce

• 1 pint mayonnaise
• 1 pint sour cream
• 1/2 cup tomato chili sauce
• 1/2 teaspoon cayenne

Outback Dipping Sauce

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• 1/4 teaspoon paprika
  1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne

Directions:

1 ———Alrighty-forthe seasoned flour———–.
2 combine flour, paprika, garlic powder, pepper and cayenne-mix well.
3 ——–Creamychili sauce——–.
4 combine mayo, sour cream, chili sauce and cayenne-mix well.
5 ——–Dippingsauce———-.
6 Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
7 ——–Andfor the batter———.
8 Mix cornstarch, flour and seasonings until well blended.
9 Add beer and mix well.
10 Cut about 3/4 inch off top of onion and peel.
11 Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
12 Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
13 Dip in seasoned flour and gently shake to remove excess.
14 Seperate peatls to coat thoroughly with batter.
15 Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
16 Turn over and fry 1 1/2 minutes more or until golden brown.
17 Drain on paper towels.
18 Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
19 Serve hot with chili sauce and dipping sauce.

BUTTERMILK FRIED CHICKEN TENDERS

 

Ingredients:
For the Marinade

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

For the Breading

• 1-1/2 cups all purpose flour
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 1-1/2 teaspoons baking powder
• 3 tablespoons buttermilk

For Cooking

• 3-4 cups vegetable oil, for cooking

Instructions:
Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.
Note: I find that it’s hard to tell how golden the chicken is when it’s immersed in the oil. It may only look lightly golden, but it’s actually a perfect fried chicken golden brown. If you’re unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
Note: Nutritional information was calculated assuming that approximately 1/4 cup of the oil is absorbed into the chicken tenders when frying.

Hamburger Steaks with Onion Gravy

 

You’ll Need:

• 1 lb of ground beef.
• 1 egg.
• ⅓ cup of breadcrumbs.
• ½ tsp of black pepper.
• 1 tsp of salt.
• ½ tsp of onion powder.
• 1 minced clove of garlic.
• 1 tsp of worcestershire sauce.
• 1 tbsp of oil.
• 1 ½ cups of thinly sliced onion.
• 2 tbsps of all purpose flour.
• 1 cup of beef broth.
• ½ tsp of salt.

How to:

Mix the ground beef, egg, breadcrumbs, pepper, salt, onion powder, garlic and worcestershire sauce in a large bowl then form into thick patties.

In a large skillet, heat the oil over medium heat and fry the patties with onion until browned. Place in a plate and keep warm.

Add the flour to the skillet and stir scraping bits of beef off the bottom. Pour in the beef broth gradually and season with salt.

Over medium-low heat, simmer for 5 minutes, constantly stirring until thick.
Reduce the heat to low and return the patties to the skillet.
Simmer covered for 15 more minutes.
I serve this with a big bowl of mashed potatoes!

Simple, easy and delicious! I love how good this plate is, especially with mashed potatoes and a delicious veggies salad aside! Give it a try, you won’t regret it.

KFC ORIGINAL SECRET CHICKEN RECIPE

 

Ingredients

• 1 whole chicken, cut into pieces
• 3 beaten eggs
• 4 tablespoons oil

For the coating

• 2 cups flour
• 4 teaspoons paprika
• 1 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon poultry seasoning (or chicken stock powder)
• 1 teaspoon oregano
• 1 teaspoon tarragon
• 1 teaspoon parsley
• 1/2 teaspoon thyme
• 1 teaspoon chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt

Directions
Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess

Long John Silver’s Batter

 

Ingredients:

• 3/4 cup flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup water

Directions:
Sift dry ingredients.
Add water and mix well.
Use to coat fish or chicken filets.
Cover the fish completely.
Deep fry until a nice golden brown.

Parmesan Meatloaf

 

INGREDIENTS:

• 1 lb ground turkey
• 1 lb ground beef
• 2 eggs
• 1/4 cup gluten free breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1-2 cloves garlic, finely minced
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara pasta sauce (homemade here, minus the meat)
• 1/2 cup shredded Italian cheese blend
• minced parsley for garnish

How to make it :

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.
In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes – 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

*(new cooking time added, mine usually takes 1 hr for 2 lbs meat)

Bacon Brussels Sprouts Gratin

 

INGREDIENTS

• 1 1/2 pounds brussels sprouts, halved
• 8 oz. bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, grated
• 1/2 cup fontina cheese, grated, optional
• 3/4 cup heavy cream
• 2 tablespoons extra-virgin olive oil
• 1 egg
• 1 sprig rosemary, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes, optional
• Kosher salt and freshly ground pepper, to taste

PREPARATION
Preheat oven to 400º F.
Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
Remove from oven and let cool 5 minutes before serving.

FRIED CHICKEN & MASHED POTATOES

 

FRIED CHICKEN & MASHED POTATOES 🍗🥔

Ingredients

For Chicken:

4 chicken fillets

1 cup buttermilk (or yogurt)

1 cup flour

1 tsp paprika

1 tsp garlic powder

Salt & pepper

Oil for frying

For Mashed Potatoes:

4 medium potatoes

3 tbsp butter

½ cup warm milk

Salt & pepper

Chives (optional)

---

Instructions

Chicken:

1. Marinate chicken in buttermilk (30 min or overnight).

2. Mix flour, paprika, garlic powder, salt & pepper.

3. Coat chicken in flour mix.

4. Fry in hot oil until golden & crispy.

Mashed Potatoes:

1. Boil potatoes until soft.

2. Mash with butter, warm milk, salt & pepper.

3. Add butter on top & sprinkle chives.

👉 Serve hot together!

EASY & LOW CARB SHRIMP SCAMPI

 

INGREDIENTS

• 4 tsp. olive oil
• 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
• 6-8 garlic cloves, minced
• 1/2 cup low sodium chicken broth
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup + 1 T minced parsley
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 lemon wedges

PREPARATION
1. In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.

2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.

3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

PULL-APART STUFFING-FLAVORED GARLIC KNOTS

 

What You’ll Need

• Four tablespoons butter, divided
• Eight ounces sage sausage or breakfast sausage, removed from casings
• One small onion, finely chopped (about Three quarter cup)
• One stalk celery, finely chopped (about One half cup)
• Four medium cloves garlic, finely chopped
• One quarter cup minced fresh sage leaves
• One quarter cup minced fresh parsley leaves
• Kosher salt and freshly ground black pepper
• One pound homemade or store-bought pizza dough
• Two tablespoons extra-virgin olive oil

How to Make It

1. Melt 2 tablespoons butter in a large skillet over medium-high heat.
2. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch).
3. Cook, stirring frequently until only a few bits of pink remain, about 8 minutes.
4. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.
5. Add parsley and season to taste with salt and pepper.
6. Transfer contents to a large bowl and set aside until completely cool.
7. While filling cools, make knots.
8. On a lightly floured surface, divide dough into two even pieces.
9. Working one piece at a time, roll or stretch into an oblong strip about Eight inches long and Four inches wide.
10. With a bench scraper or knife, cut crosswise into 12 strips.
11. Repeat with other half of dough.
12. Tie each strip into a knot and transfer to bowl with sausge mixture.
13. Toss and fold with your hands until every knot is thoroughly coated in mixture.
14. Grease a 9- by 13-inch casserole pan with 1 tablespoon butter.
15. Transfer the knots to the casserole dish in a single layer.
16. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours.
17. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
18. When ready to bake, preheat oven to 425°F and adjust oven rack to center position.
19. Unwrap rolls.
20. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
21. When rolls are almost ready, melt remaining tablespoon butter in the microwave or stovetop.
22. Remove rolls from oven and immediately brush butter.
23. Serve with gravy and cranberry sauce on the side.

Yes!!! Philly Cheesesteak Stew in a bread bowl?!!!

 

Ingredients:

• 1 ½ pounds very thinly sliced beef sirloin (I get mine from Trader Joe’s), or ribeye
• Salt
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ teaspoon dried thyme
• 2 cloves garlic, pressed through garlic press
• 4 cups beef stock, hot
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4 slices provolone cheese

*Philly Cheese Steaks often have sauteed bell peppers in ’em too—feel free to slice one up and add it in with the onions and mushrooms, if you so choose.

Preparation:

-Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

-Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.

-Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.

-Add in the dried thyme and the garlic, and stir to incorporate.

-Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.

-Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.

-To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.

-Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.

Spinach and Mushroom Smothered Chicken

 

Ingredients

CREAMED SPINACH:

• 1 large bag of spinach leaves
• 4 ounces cream cheese
• 1/4 C shredded parmesan cheese
• 2 cloves garlic, minced
• 3 T red onion, minced
• 2 T olive oil
• Salt and pepper to taste

SAUTEED MUSHROOMS:

• 8 ounce package of mushrooms, sliced
• 1/2 stick butter
• 2 T olive oil
• 1/2 C white wine
• 2 cloves garlic, minced
• Salt and pepper to taste

THE CHICKEN:

• 4-5 boneless chicken breasts
• 8-10 slices Mozzarella cheese, cut into 1/8 inch slices
• 1 T garlic powder
• 1 T seasoned salt, like Lawry’s
• 1 teaspoon pepper

Directions

Preheat the oven to 350 degrees.
Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.
Meanwhile, make the creamed spinach.
Over medium-high heat, melt 2 T olive oil in a skillet.
Add in the onions and saute 2-3 minutes.
Add in the spinach and garlic. It will shrink ridiculously.
When it’s cooked through, stir in the cream cheese and Parmesan cheese.
Continue cooking and stirring until the cream cheese is melted. Remove from heat.
For the mushrooms:
Melt butter and 2 T olive oil in a skillet.
Put the mushrooms in and cook until browned all over. Don’t season with salt until they are browned or they will never brown.
Deglaze the pan with the wine.
Add in the garlic and season with salt and pepper.
Cook until most of the wine is cooked out.
Flip the chicken pieces over.
Divide the spinach and mushrooms over the top of each breast.
Lay two slices of cheese over each piece of chicken.
Cook another 12-14 minutes or until cheese is browned and chicken is done.

Crock Pot BBQ Beef Roast

 

Ingredients

• 2 – 2 1/2 lb. beef chuck roast
• 1/4 C. BBQ sauce
• 1/4 C. ketchup
• 2 T. light brown sugar
• 1/4 C. apple cider vinegar
• 1/4 tsp. dry mustard
• 1 T. Worcestershire sauce
• 1/4 tsp. chili powder

How to make it :

Place the roast in the crock pot, slice in half if using a 4 qt. crock pot. Whisk together the remaining ingredients and pour over the roast. Cook on low for 6 hours. Remove the roast and shred with two forks (it just falls apart), place in a serving dish and ladle some of the juice over the top before serving

Southern Fried Chicken Batter

 

INGREDIENTS

• 2 beaten egg
• 1 cup milk
• 2 teaspoon paprika
• 1/2 teaspoon poultry seasoning
• 4 teaspoons garlic salt
• 2 teaspoon black pepper
• 2 cup all-purpose flour

Directions:

1. Beat the egg and milk together in a bowl.
2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
3. Put the chicken in the bag, seal it and shake to coat it.
4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
7. Drain it on paper towels and serve.

Easy & Delicious Balsamic Soy Roasted Garlic Mushrooms

 

Ingredients

• 2 pounds mushrooms
• 1 tablespoon oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce (or tamari)
• 3 cloves garlic, chopped
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste

Directions
Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

THE BEST STEAK FAJITAS

 

INGREDIENTS:
STEAK MARINADE:

• ⅓ cup lime juice
• ¼ cup pineapple juice (no sugar added)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (or more to taste)
• 1 teaspoon salt and ½ teaspoon black pepper
• ¼ cup chopped cilantro

FAJITAS:

• 1 ½ – 2 pounds skirt or flank steak
• 1 tablespoon oil (high heat)
• 2 medium white onions, sliced
• 1 large poblano, ribs and seeds removed then sliced
• 2-3 bell peppers (any color you please!)

OPTIONAL:

guacamole,salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro lime rice, sautéed corn, tomatoes, lettuce, shredded

cheese, etc.

DIRECTIONS:
STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you’d like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don’t steam.[/b]
ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite

CLASSIC BEEF STEW RECIPE

 

INGREDIENTS:

2 lbs beef chuck, cut into 1 ½-inch cubes

3 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

4 cups beef broth

1 cup red wine (optional)

3 large carrots, sliced

3 large potatoes, cubed

2 celery stalks, sliced

2 tbsp tomato paste

2 tsp dried thyme

2 bay leaves

Salt & pepper, to taste

2 tbsp flour (for thickening)

Fresh parsley, chopped (for garnish)

🍳 INSTRUCTIONS:

Season & Brown the Beef

Pat beef dry, season with salt & pepper.

Heat olive oil in a large pot, brown beef in batches. Remove & set aside.

Sauté Aromatics

Add onions & garlic, cook until softened.

Deglaze & Add Liquid

Stir in tomato paste, cook 1 minute.

Pour in red wine, scraping browned bits.

Add Broth & Herbs

Return beef to pot.

Add beef broth, thyme, and bay leaves.

Bring to a boil, then reduce heat and simmer for 1 ½ hours.

Add Vegetables

Stir in carrots, potatoes, and celery.

Simmer for 30–40 minutes until vegetables are tender.

Thicken the Stew

Mix flour with a little water to make a slurry.

Stir into stew and cook until thickened.

Taste & Serve

Adjust seasoning, remove bay leaves.

Garnish with fresh parsley.

Would you like me to make this even bigger and bolder for printing (like a poster-style recipe)?