This BEEF & BROCCOLI recipe is better than take out.
INGREDIENTS
1 tbsp olive oil
1 lb flank steak, trimmed of fat and sliced thin against the grain
½ cup low sodium soy sauce
2 tbsp cornstarch
3 cloves garlic, minced
3 tbsp white wine
3 tbsp brown sugar
1 tsp fresh ginger, minced or dried ground ginger
2 tbsp sesame oil
1 tbsp Sriracha sauce, or to taste
½ cup beef broth
2 heads broccoli, cut into small florets
1 can whole mushrooms
INSTRUCTIONS
In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.
Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)
Serve over rice or noodles.
Make this salad for your sweetheart this Valentine’s Day. Simply carve up some red bell peppers into heart shapes and add them to salad greens, sprinkle on some grated carrots and cheddar, and serve with your favorite dressing. This Spicy Thousand Island Dressing is an excellent choice.
Serve with a special Valentine’s Day Dinner. They say the way to a man’s heart is through his stomach. This will win over both! Happy Valentine’s Day!
Tonight I had a craving for something out of reach – Bang Bang Shrimp. So I decided to make something like it, at home. Since I didn’t have enough shrimp to make a decent meal for 3, I used chicken breast instead. The result was fabulous! Introducing my Bang Bang Shrimp or Chicken Pasta recipe!
Bang Bang Sauce Recipe
This sauce is so tasty, I’d love to have it on everything! Well, almost everything. It’s sweet, spicy, garlicky and citrusy (is that a word?), all rolled into one. It nicely coats the pasta and the shrimp or chicken, and brings this one dish wonder to a level of it’s own.
This is a quick meal to prepare, great for a weeknight dinner. Fast, easy clean up and delicious – a busy, working mom’s dream. This recipe is a keeper so be sure to pin it!
Here’s how you make my delicious Bang Bang Shrimp or Chicken Pasta Recipe:
First, prep your shrimp or chicken. Julienne 2 carrots and slice 2 green onions. Bring a pot of water to boil for cooking your pasta.
Mix together the Bang Bang Sauce ingredients in a bowl. Set aside.
Saute the chicken or shrimp, as instructed below. Add carrot and onion to frying pan and lower heat to low.
Boil pasta until al dente’. Drain. Add to cooked chicken or shrimp, top with Bang Bang sauce, stir and Enjoy!
Here is the recipe for Bang Bang Shrimp or Chicken Pasta:
INGREDIENTS
3/4 – 1 lb of fettuccine, linguine, thin spaghetti or angel hair pasta
1 1/2 lbs of diced chicken breast or shrimp, peeled and deveined
1 Tbsp – coconut oil
3 cloves garlic, minced
3 tsp Paprika
2 green onions, sliced
2 carrots, julienned
freshly ground black pepper to taste
Bang Bang Sauce Ingredients:
1/2 cup mayonnaise or light mayonnaise to lower calories
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp of lime juice
1/8 tsp of crushed red pepper flakes (optional)
DIRECTIONS
Mix the sauce ingredients together in a bowl and set aside.
In a large pot of boiling water, cook the pasta and drain well.
Place the uncooked chicken or shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic and pepper.
Heat the coconut oil on medium high heat and add the coated uncooked chicken or shrimp. Stir constantly while cooking until shrimp is pink for approx. 7- 10 minutes, or chicken is no longer pink inside.
Remove from heat and set aside if pasta is not ready.
In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
Saute mushrooms in 1 tablespoon coconut oil.
Remove to a bowl.
In same pan, saute chicken in 1 tablespoon coconut oil.
Add garlic and onion and saute one minute.
Add mushrooms back to pot.
Pour in broth and milk and bring to a boil.
Add Gnocci.
Simmer for 10 minutes.
Stir in basil.
Add cream cheese and stir until melted.
Serve with grated Parmesan cheese.
A big breakfast with these delicious Homefries will start your day off right!
How do you make Homefries?
They are surprisingly easy and quick, if you plan ahead.
Make up some baked potatoes the night before, and cool them overnight in the fridge. In the morning, slice the potatoes up and brown them up in a frying pan on the stove top.
Use your favorite seasonings to flavor the home fries. Our family loves Everglades Seasoning. Just use your favorite seasoned salt spice blend, and you’re sure to love these delicious breakfast home fried potatoes!
Dicing up the cooled baked potatoes.
Panfrying the home fried potatoes in seasoned oil & butter.
Browning up the home fried potatoes on the stove. Almost there…
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These homefried potatoes are also great as a side dish for dinner. (Great Meat & Potatoes guy food.)
Try my homemade turkey sausage recipe, to complete your big breakfast menu! (Pictured above with below the home fried potatoes.)
Tomato Pie is a perfect light dinner for summertime. If you’ve got a few nice fresh tomatoes that you don’t know what to do with, give this delicious tomato pie recipe a try. As you can see, before I could even get around to taking a picture, a couple slices had mysteriously disappeared. This is a lighter version than the Paula Deen tomato pie, which I found to be delicious, but also very heavy and greasy. Give this lighter tomato pie recipe a try and enjoy the fresh tomatoes of summer.
Ingredients:
4 medium tomatoes
8 fresh basil leaves, thinly sliced
4 oz sliced prosciutto (or 4 slices of crisp bacon, crumbled)
1 frozen prepared pie crust
1/4 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese
dash(es) garlic powder, dried oregano, dried basil
salt & pepper
1/3 cup light mayonnaise
1/3 cup garlic/herb cheese spread
Directions:
Preheat oven to 400°F
Slice tops off of tomatoes and scoop out and discard tomato seeds. Slice tomatoes 1/4″ thick. Lay tomato slices on a clean kitchen towel and lightly sprinkle with salt on each side. Let sit for 15 minutes or so then press with another towel to soak up excess moisture from tomatoes. This step prevents the pie from being mushy.
While waiting for tomatoes to dry out, slice prosciutto (or cook and crumble bacon).
Prick bottom and sides of pie crust. Place on baking sheet (for easier handling) and bake for 8 – 10 minutes.
In a small bowl, combine bread crumbs, Parmesan cheese, garlic powder, dried oregano and dried basil.
In another small bowl, mix together the light mayonnaise, garlic/herb cheese spread and fresh basil.
To assemble the tomato pie, sprinkle 2 teaspoons of the bread crumb mixture into the pie crust. Layer 1/2 of the tomato slices into the pie crust, sprinkle with salt and pepper then 1/2 of the prosciutto (or bacon). Top with the mayonnaise – herb cheese mixture – spread evenly. Repeat layers of tomato, salt, pepper, prosciutto (or bacon). Sprinkle the remaining bread crumb mixture evenly over the top layer.
Bake for 20 – 25 minutes or until tomatoes are soft and topping is lightly browned.
May be served warm or cold.
Only 230 calories per 1/8th of pie.
This recipe is my modified version of a Publix Aprons recipe.
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Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Directions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
*Photo credit unknown
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This delicious crockpot roast has a delicious gravy with a surprising ingredient: Ginger-Ale!
This is now my favorite crockpot roast recipe as all others fall short in the flavor department.
Crockpot Roast with Ginger-ale Mushroom Onion Gravy
Ingredients:
3 pound sirloin tip roast
1/3 cup all-purpose flour
1/2 envelope onion soup mix (using full envelope makes it too salty)
1 envelope mushroom gravy mix (may use brown gravy mix instead)
2 cups ginger ale
Directions:
Grease the inside of your crock pot with Crisco. Place the roast in the crock pot. Whisk together the rest of the ingredients in a small mixing bowl. Pour over the roast, cover and cook on low for 8 hours.
Whisk the gravy and flip the roast over every couple hours.
Slice and serve with mashed potatoes or cooked rice.
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It’s summertime and this time of year you can find fresh field peas at your local farmer’s market. Here’s an easy way to cook those fresh peas in the crockpot. You can also use fresh frozen peas.
Ingredients:
6 cups fresh field peas (shelled and rinsed)
1 envelope onion soup mix
water
1 ham steak, diced
Directions:
Place the peas in your crockpot and add enough water to just cover the peas. Dump in the soup mix and stir in the diced ham.
Cook on low for approximately 2 – 3 hours. Check the peas for doneness by squishing the pea with your fingers to see if it’s softened up.
*You could do the same thing with dried blackeyed peas that have been pre-soaked and rinsed, but look for frozen peas and use them if possible. They taste so much better than dried peas.
Serve over steamed rice with diced onions (optional) and cornbread.
Soul food at it’s finest! I could eat this every day. 🙂
I hope you enjoy this easy recipe for field peas (blackeye peas) cooked in the crockpot.
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Here’s an neat trick that I saw on Pinterest for making waffle iron hashbrowns that I tried and loved and just had to share. It was really easy, quick and made our breakfast more special than usual.
Here’s how I did it:
Thaw frozen tater tots and crumble into a bowl. Heat waffle iron and brush with a little cooking oil. (You can probably skip this step if your waffle iron is well seasoned. I used oil because our waffle iron is new and it was probably unnecessary after all because the tater tots are already oily.)
Spread a layer of the crumbled tater tots evenly over the surface of the waffle iron. Close the lid and mash it down really hard. Let it cook until the waffle iron indicates that it’s done. You can peek at it after a couple minutes. Let it cook until it’s crispy and lightly browned.
Remove the cooked hashbrown from the waffle iron and repeat with the remaining potatoes until you’ve run out of potatoes.
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