Guacamole is a favorite as an appetizer for Taco Tuesday, picnics, snacks, watching a big game, or for a get together with friends and family. This side dish is super simple in just a matter of minutes and only has 6 ingredients.
Ingredients:
1. Avocado
2. Chopped Onions
3. Crushed Chili Pepper flakes
4. Salt
5. Garlic
6. Juice from a lime
Directions:
Cut Avocado in half and scoop each half into a bowl.
Mash up your avocado.
Add your chopped onion, crushed chili pepper flakes, salt, garlic, and lime juice.
Whether its for Taco Tuesday or any day of the week it is hard to beat sizzling steak fajitas for a meal. Join us as we make fresh hot sizzling steak fajitas with fresh peppers and onions.
Indredients:
12 ounce steak
1 green pepper
1 red pepper
1 red onion
2 cloves garlic
juice from one lime
salt and pepper to taste
1 tbs chili powder
1 tsp ground cumin
Directions:
Slice onions into long slices and place in a bowl.
Slice green and red peppers into long slices and place in a bowl.
Mince the garlic and place in bowl with vegetables and set aside.
Pour 1 tbs olive oil into a cast iron pan and pour vegetables into pan, saute until soft and caramelized.
While the vegetables cook, slice the steak into long strips.
When the vegetables are done cooking remove and place in a bowl.
Pour steak into the cast iron pan, season with the chili powder, cumin, salt and pepper and the lime juice. Cook until meat is done and sizzling.
Serve the vegetables and steak on tortillas and enjoy!
Recently, it was my daughters birthday and she wanted stuffed flank steak. I couldn’t turn down a birthday dinner request so I went to my local butcher and asked for the largest flank steak that he had. He sold me a 3 pounder! It is the largest flank steak I have ever seen, but it was perfect for a birthday dinner that had to feed 6 adults.
These tender flank steak rolls are to die for! Don’t miss the amazing flavor of flank steak rolled with a rosemary garlic butter, spinach, sun dried tomatoes and mozzarella cheese. It is so quick and simple to make and your family will absolutely love it.
Ingredients:
3 pounds of flank steak
2 sticks butter, softened
4 twigs of fresh rosemary
4 cloves of garlic
4 cups of fresh spinach
1 cup of sliced mushrooms
9 slices of mozzarella cheese
8.5 oz jar of sun dried tomatoes
salt and pepper
Note: Most flank steaks that you buy will be between 1 and 1 1/2 pounds, so when following this recipe you may want to cut your ingredients in half.
Directions:
The first step to making these steak rolls is that you will need to butterfly cut your flank steak so that it isn’t so thick. Once you butterfly cut your steak we will make a garlic butter that can be spread on the steak.
Remove the leaves from the 4 rosemary twigs and add them to your softened butter sticks. Add your four chopped garlic cloves and mix together. Once mixed together spread evenly over your butterflied flank steak.
Spread your mushrooms evenly over the butterflied flank steak.
Spread your spinach evenly over the butterflied flank steak.
Add your cheese slices across the flank steak, over your spinach.
Add your sun dried tomatoes.
Roll up your flank steak from one end to the other, like a large burrito and tie butchers twine around your flank steak to keep it together, then transfer to a baking dish.
Broil in the oven for 10-15 minutes depending on how rare you like your flank steak. Make sure to flip the steak over halfway through to evenly cook it on all sides.
Remove from oven and let sit for 5-10 minutes before cutting.
Cut the flank steak into 1 inch rolls, place on plates and serve.
Italian meatballs are not as difficult to make as you may think. A good meatball can really make your pasta dish into something special and multiple meatballs can turn a bun into an incredible meatball sandwich that is way better than you could get at Subway! Follow along with our easy recipe to make your own homemade meatballs from scratch.
Ingredients:
1/3 cup bread crumbs
½ cup milk
1 pound ground beef
1 pound ground pork
½ cup fresh parsley
1 diced onion
3 cloves garlic
1 tsp fresh chopped basil
1 tsp oregano
1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes
3 tbsp grated parmesan cheese
2 eggs 2 tbsp olive oil
Directions:
1.Mix the bread crumbs in a bowl with milk and let set for 20 minutes.
2.Heat the olive oil in a pan on low heat and sauté the diced onion until soft and translucent. When finished let cool for a few minutes.
3.Mix the beef and pork together. Add in the onions and all other ingredients and stir until all is combined. When combined refrigerate for 1 hour.
4.Remove meat mixture from refrigerator and form into meatballs. I prefer golf ball size meatballs because they cook quicker. Placed formed meatballs onto a baking dish and bake at 425 degrees for 20 minutes.
5.Optional – Place cooked meatballs into a pot with your favorite pasta sauce and let sauté on low for 1 hour.
6.Serve with fresh pasta or as a sandwich on a bun with provolone cheese.
When I go to Mexican restaurants one of the favorite appetizers that my entire family enjoys is queso dip. There are different types of queso dip, you can get queso that is yellow and had a cheddar cheese base, or you can get white queso that has a base of queso fresco which is a Mexican cheese. We prefer white queso cheese that has a bit of spice to it that gives you that extra flavor kick. Here is my recipe for an authentic queso dip that you would find in a Mexican restaurant.
Ingredients:
12 oz pepper jack cheese
1 ½ pounds of American Cheese
12 oz of Queso Fresco (Mexican style cheese, can be found in deli or cheese section of your store)
1 pint half and half
1 jalapeño
Optional – red paper flakes (adjust to your taste and heat tolerance)
Instructions:
Shred all your cheese (or cut into small blocks) and mix together in a big bowl.
Pour the half and half into a sauce pan on low heat.
As the half and half begins to warm up slowly start adding in the cheese a small handful at a time and continue to stir the cheese to allow it to melt.
Dice the jalapeño into small pieces and add to the cheese mixture. Continue to stir the cheese to keep it from sticking to the bottom of the pan and burning.
Add the optional red paper flakes.
Once the queso dip is melted remove it from the heat and serve it in a bowl with corn chips.
I love Orange Chicken from Panda Express. It is like the crack cocaine of Chinese Food. I have looked for recipe’s as good as Panda Express and I am always disappointed. Finally I have developed my own recipe that is absolutely amazing. So, here it is for all of you to try.
Orange Chicken
(Panda Express copycat recipe)
Chicken part:
Ingredients:
1 ½ pounds chicken thighs (de-boned)
1 egg
½ tsp black pepper
1 tsp soy sauce
1/4 cup corn starch
1/3 cup all purpose flour
1 tablespoons water
Sauce part:
Ingredients:
¼ cup orange juice
½ cup brown sugar
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp chili garlic sauce
1 tbsp orange zest
½ tbsp corn starch
1 tbsp cold water
Directions:
1.Cut up your chicken thighs into roughly 1 inch “bite size” pieces.
2.Mix the flour with the cut up chicken and mix so that all pieces are covered with flour. Set this aside until later.
3.In a separate bowl mix together the egg, salt, black pepper, corn starch and water together.
4.When well mixed you can add the chicken pieces into the mixture and cover the chicken pieces thoroughly with the coating.
5. Heat a pan with 2 inches of oil on the stove.
6. While the oil heats mix together all the ingredients for your sauce and then pour into a sauce pan and sauté on low while we fry the chicken pieces.
7. Carefully drop the chicken pieces into the oil and fry until golden brown.
8.When all pieces of chicken are cooked add your chicken to your cooked sauce and mix the chicken into the sauce coating all pieces.
9.Serve over rice.
You can garnish with chopped green onions and/or sesame seeds.
