Wednesday, June 19, 2019

GARLIC BUTTER HERB STEAK BITES WITH POTATOES

Garlic Butter Herb Steak Bites with Potatoes are such a simple meal that is full of tender garlic herb melt in your mouth steak with potatoes. This is a meal that the entire family will love!








Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
  • 3 garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • 1 teaspoon oregano chopped
  • 1 1/4 pounds sirloin steaks cut into 1 inch cubes
  • salt and pepper







Instructions

  1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
  2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
  3. .......



See full recipe click >>>>>  here



Tuesday, June 18, 2019

CHOCOLATE PEANUT BUTTER LASAGNA

This Peanut Butter Lasagna is an amazing dessert recipe that is both light and rich at the same time! Chocolate lasagna has been a long time favorite in my household… and very few things go better with chocolate than peanut butter!









Ingredients

CRUST
  • 36 Oreo Cookies
  • 1/3 cup butter melted
  •  
PEANUT BUTTER LAYER
  • 8 oz cream cheese softened
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 1/2 cups whipped topping such as Cool Whip
  •  
CHOCOLATE LAYER
  • 2 boxes of instant chocolate pudding 4 servings size
  • 2 3/4 cups milk
TOPPING
  • whipped topping
  • 1 bag of Reese’s Mini Peanut Butter Cups
  • peanut butter chips
  • Chocolate Syrup optional



Instructions

  1. In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
  2. .......



See full recipe click >>>>>  here

Wednesday, June 12, 2019

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.







Ingredients

  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste




Instructions

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.



Recipe has been adapted from >>>>>  here

Tuesday, June 11, 2019

Greek Chicken Traybake

Traybakes have become the star of my weeknight dinners. I am all about the low maintenance midweek meals that can be prepared with the absolute minimum amount of effort, taste good, and ideally be eaten as leftovers over the following days.





Ingredients

  • 1 red pepper cut into 2 inch pieces
  • 1 yellow pepper cut into 2 inch pieces
  • 1 red onion cut into eighths
  • 2 cups cherry tomatoes
  • 1/2 cup artichoke hearts
  • 1 lemon
  • 2 large chicken breasts, cut in half or 4 chicken thighs
  • 2 cloves garlic crushed
  • 1/4 cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh basil
  • 2/3 cup black olives
  • 1/4 cup chopped feta (omit for Paleo/Whole30)



Instructions

  1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
  3. In a bowl whisk together the garlic, olive oill, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
  4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.



Recipe has been adapted from >>>>>  here

Tuesday, June 4, 2019

Pull-Apart Pigs In A Blanket

The first time we made this recipe, we packed in about 60 mini hot dogs; the second time, 30; the third, 45. Lesson learned: It depends on who is cutting the pizza dough! If you cut bigger pieces of pizza dough, you'll need less hot dogs, and the dough will puff more.






Ingredients

  • Cooking spray
  • 6 tbsp. melted butter
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • Pinch kosher salt
  • Pinch crushed red pepper flakes
  • All-purpose flour
  • 1 tube Pillsbury pizza dough
  • 2 (12-oz.) packages cocktail weiners
  • DIPPING SAUCES
  • Marinara, warmed
  • Mustard
  • Ranch





Instructions

  1. Preheat oven to 400°. Grease inside of a 8” springform pan with cooking spray. In a small bowl, whisk together butter, Italian seasoning, and garlic powder. Season with salt and pepper flakes.
  2. On a lightly floured surface, unroll pizza dough and cut into 1”-x-2” rectangles.
  3. Brush top of each with butter mixture, then wrap each cocktail weiner in pizza dough and pinch seam shut.
  4. Place pigs in blanket standing upright in springform pan. They should be snug, but not too tightly packed together. (Otherwise dough won’t bake!) Brush top with remaining melted butter mixture.
  5. Bake until golden, 50 to 55 minutes.
  6. Let cool for 10 minutes before removing from pan.
  7. Serve warm with dipping sauces.



Recipe has been adapted from >>>>>  here