General Recipes

PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | YIELD: 5 servings

This one-pot, Cajun chicken pasta is one of my top favorite weeknight meals. Incredibly easy to make and ready in no time. A scrumptious creamy pasta dish with chicken and sliced peppers perfect to enjoy by itself or with bread or a simple salad/veggies on the side.

INGREDIENTS

2 tbsp olive oil

1 lb chicken breast, cut into 1” pieces

1 tbsp minced garlic

2 to 3 tsp Cajun seasoning

1/2 c. diced yellow onion

2 1/2 c. uncooked penne pasta

1 small yellow bell pepper, seeds removed and sliced into thin strips

1 small red bell pepper, seeds removed and sliced into thin strips

freshly chopped parsley, for garnish

4 oz. cream cheese

2 c. chicken broth

1/3 c. water

1/2 c. shredded from the block Parmesan cheese

HOW TO MAKE ONE-POT CAJUN CHICKEN PASTA

Step 1: Sprinkle the chicken with 1 tsp Cajun seasoning and set aside.

Step 2: Heat the olive oil in a 12-inch pan or skillet over medium heat. Once the oil is hot, add the onions. Stir and cook for about 3 minutes. Next, add the chicken and sear all sides until brown. Then, add the garlic and stir. Continue to cook for another minute until the garlic is aromatic.

Step 3: To the pan. Add the uncooked pasta along with the chicken broth, water, sliced peppers, and the rest of the Cajun seasoning (for mild flavor, use 1 tsp or two for a full Cajun flavor). Stir well and bring everything to a boil. Adjust the heat to low, put the lid on, and simmer for about 22 minutes. Remove the cover and stir in the cream cheese and Parmesan cheese until the cheese has melted.

Step 4: Serve the Cajun chicken pasta right away when done garnished with some fresh parsley. Enjoy!

NOTE:

To make homemade Cajun seasoning, whisk 1 tsp paprika, 1 tsp garlic powder, half tsp onion powder, half tsp oregano, half tsp cayenne pepper, half tsp salt, 1/4 tsp black pepper, and 1/8 tsp red chili flakes.

NUTRITION FACTS:

CALORIES: 371.6KCAL, CARBOHYDRATES: 26G, PROTEIN: 30.2G, FAT: 15.6G, CHOLESTEROL: 77.9MG, SODIUM: 661.7MG, POTASSIUM: 288.3MG, FIBER: 1.7G, SUGAR: 1.7G

ONE POT CAJUN CHICKEN PASTA

Rebecca PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | YIELD: 5 servings This one-pot, Cajun chicken pasta is one of my top favorite weeknight… General Recipes ONE POT CAJUN CHICKEN PASTA European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 371.6 calories 15.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cut into 1” pieces
• 1 tbsp minced garlic
• 2 to 3 tsp Cajun seasoning
• 1/2 c. diced yellow onion
• 2 1/2 c. uncooked penne pasta
• 1 small yellow bell pepper, seeds removed and sliced into thin strips
• 1 small red bell pepper, seeds removed and sliced into thin strips
• freshly chopped parsley, for garnish
• 4 oz. cream cheese
• 2 c. chicken broth
• 1/3 c. water
• 1/2 c. shredded from the block Parmesan cheese

Instructions

Step 1: Sprinkle the chicken with 1 tsp Cajun seasoning and set aside.

Step 2: Heat the olive oil in a 12-inch pan or skillet over medium heat. Once the oil is hot, add the onions. Stir and cook for about 3 minutes. Next, add the chicken and sear all sides until brown. Then, add the garlic and stir. Continue to cook for another minute until the garlic is aromatic.

Step 3: To the pan. Add the uncooked pasta along with the chicken broth, water, sliced peppers, and the rest of the Cajun seasoning (for mild flavor, use 1 tsp or two for a full Cajun flavor). Stir well and bring everything to a boil. Adjust the heat to low, put the lid on, and simmer for about 22 minutes. Remove the cover and stir in the cream cheese and Parmesan cheese until the cheese has melted.

Step 4: Serve the Cajun chicken pasta right away when done garnished with some fresh parsley. Enjoy!

Notes

To make homemade Cajun seasoning, whisk 1 tsp paprika, 1 tsp garlic powder, half tsp onion powder, half tsp oregano, half tsp cayenne pepper, half tsp salt, 1/4 tsp black pepper, and 1/8 tsp red chili flakes.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 filet mignon steaks

Whip this easy recipe up easily and quickly and enjoy a delicious weeknight meal with pan-seared filet mignon in a light mushroom wine cream sauce. A mouthwatering, restaurant-quality meal without spending a fortune!

Ingredients

24-ounce filet mignon (beef tenderloin) steaks, 6-8 oz each, about 1 1/2-inch thick

2 tablespoons olive oil, divided

4 tablespoons unsalted butter, divided

1 small onion, finely diced

4 garlic cloves, minced

16 ounces of baby Bella mushrooms, thickly sliced

1 tablespoon fresh thyme, minced (or 1 teaspoon dry thyme)

1 1/2 c. beef broth

1/2 c. Merlot wine, or any dry red wine

1/2 c. whipping cream

1/2 teaspoon black pepper, divided

1 1/4 teaspoons sea salt, we use sea salt, divided

How to make Filet Mignon Recipe in Mushroom Sauce

Step 1: Heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pan over medium-high heat. Once the butter has melted, add the sliced mushrooms and cook for about 6 minutes or until tender and most of the liquid is gone. Next, add the diced onion and continue to cook for another 3 minutes, stirring occasionally. Then, add the minced garlic along with 1 tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes more while stirring until the garlic is aromatic. To a large plate, transfer the mushrooms and wipe the pan clean using a wet paper towel.

Step 2: Sprinkle all sides of the steaks with 1 tsp salt and 1/4 tsp black pepper. Return the pan to medium/high heat and heat 2 tbsp butter and 1 tbsp oil. Add the seasoned steak to the pan once the butter is hot and finished foaming. Sear for about 3 to 5 minutes on each side (for medium-rare) or 5 to 6 minutes (medium), flipping the steaks once. To a plate with the mushrooms, transfer the cooked steaks.

Step 3: Pour half a cup of wine into the now-empty pan and boil over medium-high heat for about 3 minutes or until the wine is reduced by half, scraping the bottom of the pan. Next, add 1 1/2 c beef broth and let it boil for about 5 to 7 minutes until only 2/3 c of liquid remains in the pan. Then, stir in half c cream and allow to boil for approximately 2 minutes until the mixture has slightly thickened. To taste, season with salt and pepper.

Step 4: Return the steaks and mushrooms to the pan and spoon the sauce over the steaks. Continue to cook until just heated. When done, take the pan off the heat and serve the filet mignon right away garnished with some fresh sprigs of thyme. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 591, Calories from Fat 351, Fat 39g60%, Saturated Fat 18g113%, Cholesterol 180mg60%, Sodium 1008mg44%, Potassium 1412mg40%, Carbohydrates 10g3%, Fiber 1g4%, Sugar 3g3%, Protein 43g86%, Vitamin A 875IU18%, Vitamin C 5.8 mg7%, Calcium 99mg10%, Iron 3.7 mg21%

Filet Mignon Recipe in Mushroom Sauce

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 filet mignon steaks Whip this easy recipe up easily and quickly and enjoy… General Recipes Filet Mignon Recipe in Mushroom Sauce European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 591 calories 39 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 24-ounce filet mignon (beef tenderloin) steaks, 6-8 oz each, about 1 1/2-inch thick
• 2 tablespoons olive oil, divided
• 4 tablespoons unsalted butter, divided
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 16 ounces of baby Bella mushrooms, thickly sliced
• 1 tablespoon fresh thyme, minced (or 1 teaspoon dry thyme)
• 1 1/2 c. beef broth
• 1/2 c. Merlot wine, or any dry red wine
• 1/2 c. whipping cream
• 1/2 teaspoon black pepper, divided
• 1 1/4 teaspoons sea salt, we use sea salt, divided

Instructions

Step 1: Heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pan over medium-high heat. Once the butter has melted, add the sliced mushrooms and cook for about 6 minutes or until tender and most of the liquid is gone. Next, add the diced onion and continue to cook for another 3 minutes, stirring occasionally. Then, add the minced garlic along with 1 tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes more while stirring until the garlic is aromatic. To a large plate, transfer the mushrooms and wipe the pan clean using a wet paper towel.

Step 2: Sprinkle all sides of the steaks with 1 tsp salt and 1/4 tsp black pepper. Return the pan to medium/high heat and heat 2 tbsp butter and 1 tbsp oil. Add the seasoned steak to the pan once the butter is hot and finished foaming. Sear for about 3 to 5 minutes on each side (for medium-rare) or 5 to 6 minutes (medium), flipping the steaks once. To a plate with the mushrooms, transfer the cooked steaks.

Step 3: Pour half a cup of wine into the now-empty pan and boil over medium-high heat for about 3 minutes or until the wine is reduced by half, scraping the bottom of the pan. Next, add 1 1/2 c beef broth and let it boil for about 5 to 7 minutes until only 2/3 c of liquid remains in the pan. Then, stir in half c cream and allow to boil for approximately 2 minutes until the mixture has slightly thickened. To taste, season with salt and pepper.

Step 4: Return the steaks and mushrooms to the pan and spoon the sauce over the steaks. Continue to cook until just heated. When done, take the pan off the heat and serve the filet mignon right away garnished with some fresh sprigs of thyme. Enjoy!

COOK TIME: 1 HR | TOTAL TIME: 1 HR | YIELDS: 6

I am a fan of crescent rolls. And with this another amazing recipe, it’s now official that there is nothing crescent rolls can’t do!

This crescent roll stuffing is incredibly easy to whip up. It’s made with a few simple ingredients that you might already have on hand including tubes of crescent rolls. It’s an amazing and super delicious crescent roll stuffing that is probably the best stuffing you’ll ever make!

INGREDIENTS

1 Egg, lightly whisked

1/2 pound pork sausage, casings removed

1 tablespoon butter

1 stalk celery, finely chopped

2 cloves garlic, chopped

1 onion, chopped

1 carrot, finely chopped

2 tubes Crescent Rolls

1/4 cup minced fresh sage leaves

1/2 cup chicken stock

1/4 cup minced fresh parsley leaves

How to make Crescent Roll Stuffing

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a large nonstick skillet, cook the sausage, breaking the meat as it cooks, until browned. When done, drain the excess grease and wipe the skillet clean.

Step 3: Place the skillet back on medium heat. Add the butter and let it melt. Next, add the onion, carrots, and celery. Sprinkle with fresh herbs and add the sausage. To taste, season with salt and pepper. When done cooking, take the skillet off the heat and allow the mixture to cool a little.

Step 4: In the meantime, cut the crescent roll triangles into thirds. Into a bowl, roll each piece.

Step 5: Mix the crescent roll balls with the sausage mixture, egg, and chicken stock in a large bowl. Pour the mixture into a medium casserole dish. Place in the preheated oven and bake for about 45 minutes to 1 hour or until the top of the casserole is golden brown and the dough is fully cooked. You can tent the dish with foil if the top is browning too quickly.

Crescent Roll Stuffing

Rebecca COOK TIME: 1 HR | TOTAL TIME: 1 HR | YIELDS: 6 I am a fan of crescent rolls. And with this another amazing recipe, it’s now official that there… General Recipes Crescent Roll Stuffing European Print This

Serves: 6 Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Egg, lightly whisked
• 1/2 pound pork sausage, casings removed
• 1 tablespoon butter
• 1 stalk celery, finely chopped
• 2 cloves garlic, chopped
• 1 onion, chopped
• 1 carrot, finely chopped
• 2 tubes Crescent Rolls
• 1/4 cup minced fresh sage leaves
• 1/2 cup chicken stock
• 1/4 cup minced fresh parsley leaves

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a large nonstick skillet, cook the sausage, breaking the meat as it cooks, until browned. When done, drain the excess grease and wipe the skillet clean.

Step 3: Place the skillet back on medium heat. Add the butter and let it melt. Next, add the onion, carrots, and celery. Sprinkle with fresh herbs and add the sausage. To taste, season with salt and pepper. When done cooking, take the skillet off the heat and allow the mixture to cool a little.

Step 4: In the meantime, cut the crescent roll triangles into thirds. Into a bowl, roll each piece.

Step 5: Mix the crescent roll balls with the sausage mixture, egg, and chicken stock in a large bowl. Pour the mixture into a medium casserole dish. Place in the preheated oven and bake for about 45 minutes to 1 hour or until the top of the casserole is golden brown and the dough is fully cooked. You can tent the dish with foil if the top is browning too quickly.

PREP TIME: 15 MINS | COOK TIME: 16 MINS to 18 MINS | YIELD: Makes 4 crunch wraps

Make the legendary Taco Bell crunch wrap at home with this easy recipe. If you love Taco Bell, especially their crunch wrap supreme, I’m pretty sure you’ll enjoy this copycat Taco Bell crunch wrap filled with mouthwatering cheesy beef and crispy tortilla shells.

INGREDIENTS

1 lb lean ground beef

1 medium tomato

4 (5”) tostada shells

5 (10”) large flour tortillas

2 tbsp store-bought or homemade taco seasoning

1 c. store-bought or homemade nacho cheese or queso dip

1/4 medium head iceberg lettuce

1/4 c. regular or reduced-fat sour cream

1/2 c. water

How to make Copycat Taco Bell Crunchwrap Supreme

Step 1: In the middle, arrange the oven rack, then preheat the oven to 350 degrees F. In the meantime, slice into fine shreds 1/4 iceberg lettuce and dice 1 tomato.

Step 2: In a hot large frying pan, add 1 lb of ground beef and cook over medium-high heat for about 5 minutes, stirring and breaking the meat into small pieces using a wooden spoon until the beef is completely cooked and beginning to brown.

Step 3: While cooking the ground beef, heat the tortillas and crisp up the tostada shells.

Step 4: In aluminium foil, stack five tortillas and wrap them fully. In the preheated oven, place 4 tostada shells directly on the oven rack in one layer. Heat for about 3 minutes until the tostada are crisp and the tortillas are warmed through. Keep the tostadas and tortilla aside.

Step 5: Stir 2 tbsp taco seasoning into the beef. Pour in half a cup of water. Stir and simmer for about 2 minutes over medium heat until the water is mostly gone. Take off the heat and stir in a cup of nacho cheese or queso dip.

Step 6: On a work surface, lay 4 tortillas. Onto the center of the tortillas, add a dollop of the cheesy beef, spreading it out on each tortilla to make a 5-inch round. On each tostada shell, spread 1 tbsp sou cream. On each round of cheesy beef, place a tostada, sour cream-side up. On top, sprinkle the lettuce and tomatoes. Into 4 pieces, tear the rest of the tortilla and add put a piece over each crunch wrap to cover the middle.

Step 7: Over the filling in the center, fold the top of a tortilla. Continue to fold the rest of the tortilla while holding the top-down and working clockwise towards the middle until the filling is fully covered (about 5 to 6 folds). Flip the crunch wrap over and do the same with the rest of the tortillas.

Step 8: On 2 heated frying pans or griddle, place the crunch wrap, folded-side down. Cook over medium heat for about 3 to 4 minutes per side until browned.

NOTES:

For this recipe, you can also use four (12-inches) extra-large flour tortillas as they are already big enough to fold over the filling.

You can make the filling ahead by combining the cooked beef and nacho cheese. Keep it in the fridge for up to 2 days.

Copycat Taco Bell Crunchwrap Supreme

Rebecca PREP TIME: 15 MINS | COOK TIME: 16 MINS to 18 MINS | YIELD: Makes 4 crunch wraps Make the legendary Taco Bell crunch wrap at home with this easy… General Recipes Copycat Taco Bell Crunchwrap Supreme European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 16 mins-18 mins 16 mins-18 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb lean ground beef
• 1 medium tomato
• 4 (5”) tostada shells
• 5 (10”) large flour tortillas
• 2 tbsp store-bought or homemade taco seasoning
• 1 c. store-bought or homemade nacho cheese or queso dip
• 1/4 medium head iceberg lettuce
• 1/4 c. regular or reduced-fat sour cream
• 1/2 c. water

Instructions

Step 1: In the middle, arrange the oven rack, then preheat the oven to 350 degrees F. In the meantime, slice into fine shreds 1/4 iceberg lettuce and dice 1 tomato.

Step 2: In a hot large frying pan, add 1 lb of ground beef and cook over medium-high heat for about 5 minutes, stirring and breaking the meat into small pieces using a wooden spoon until the beef is completely cooked and beginning to brown.

Step 3: While cooking the ground beef, heat the tortillas and crisp up the tostada shells.

Step 4: In aluminium foil, stack five tortillas and wrap them fully. In the preheated oven, place 4 tostada shells directly on the oven rack in one layer. Heat for about 3 minutes until the tostada are crisp and the tortillas are warmed through. Keep the tostadas and tortilla aside.

Step 5: Stir 2 tbsp taco seasoning into the beef. Pour in half a cup of water. Stir and simmer for about 2 minutes over medium heat until the water is mostly gone. Take off the heat and stir in a cup of nacho cheese or queso dip.

Step 6: On a work surface, lay 4 tortillas. Onto the center of the tortillas, add a dollop of the cheesy beef, spreading it out on each tortilla to make a 5-inch round. On each tostada shell, spread 1 tbsp sou cream. On each round of cheesy beef, place a tostada, sour cream-side up. On top, sprinkle the lettuce and tomatoes. Into 4 pieces, tear the rest of the tortilla and add put a piece over each crunch wrap to cover the middle.

Step 7: Over the filling in the center, fold the top of a tortilla. Continue to fold the rest of the tortilla while holding the top-down and working clockwise towards the middle until the filling is fully covered (about 5 to 6 folds). Flip the crunch wrap over and do the same with the rest of the tortillas.

Step 8: On 2 heated frying pans or griddle, place the crunch wrap, folded-side down. Cook over medium heat for about 3 to 4 minutes per side until browned.

Notes

For this recipe, you can also use four (12-inches) extra-large flour tortillas as they are already big enough to fold over the filling. You can make the filling ahead by combining the cooked beef and nacho cheese. Keep it in the fridge for up to 2 days.

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4

I am not a fan of mushrooms. My husband is. He introduced me to these amazing balsamic soy roasted garlic mushrooms. I was hesitant to try this at first, but after one bite, I fell head over heels! Roasted Mushrooms in a balsamic-soy and garlic sauce – such a simple side dish with big flavors!

These balsamic soy roasted garlic, mushrooms are incredibly easy to make using only a few pantry ingredients. A no-fuss recipe that requires only a few minutes to throw together. Nice and tender mushrooms roasted in soy sauce, balsamic vinegar, and garlic. This is a must-try if you are searching for another side dish to serve with your favorite meal!

I cannot get over these balsamic soy roasted garlic mushrooms. I wish I’d known this before. While mushroom lovers are enjoying every bite, I am in a corner avoiding anything mushrooms. But not anymore. Mushrooms are amazing! And all thanks to these delicious balsamic soy roasted garlic mushrooms. It’s an amazing side dish that is always the star of the show! So good, even my fussiest eaters love this! So make sure not to miss this, easy recipe. It’s a must and for keeps!

Ingredients

1 tbsp oil

2 lbs mushrooms

3 tbsp balsamic vinegar

1/2 tsp thyme, chopped (or 1/4 tsp dried thyme)

3 cloves garlic, chopped

salt and pepper to taste

2 tbsp soy sauce (or Tamari)

How to make Balsamic Soy Roasted Garlic Mushrooms

Step 1: In the oil, balsamic vinegar, soy sauce, garlic, thyme, salt, and pepper, toss the mushrooms. On a baking pan, arrange the mushrooms in a single layer.

Step 2: Place in a preheated 400 degrees F or 200 degrees C oven and roast the mushrooms for about 20 minutes or until tender, tossing the mushrooms halfway through roasting.

Step 3: Remove from the oven when done and serve right. Enjoy!

Nutrition Facts:

Calories 89, Fat 4.1g (Saturated 0, Trans 0), Cholesterol 0, Sodium 465mg, Carbs 9g (Fiber 2.4g, Sugars 4.1g), Protein 7.8g

Balsamic Soy Roasted Garlic Mushrooms

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4 I am not a fan of mushrooms. My husband is. He introduced me… General Recipes Balsamic Soy Roasted Garlic Mushrooms European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 89 calories 4.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp oil
• 2 lbs mushrooms
• 3 tbsp balsamic vinegar
• 1/2 tsp thyme, chopped (or 1/4 tsp dried thyme)
• 3 cloves garlic, chopped
• salt and pepper to taste
• 2 tbsp soy sauce (or Tamari)

Instructions

Step 1: In the oil, balsamic vinegar, soy sauce, garlic, thyme, salt, and pepper, toss the mushrooms. On a baking pan, arrange the mushrooms in a single layer.

Step 2: Place in a preheated 400 degrees F or 200 degrees C oven and roast the mushrooms for about 20 minutes or until tender, tossing the mushrooms halfway through roasting.

Step 3: Remove from the oven when done and serve right. Enjoy!

Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Servings: 4 people

These steak bites with garlic butter are mouthwatering! The perfect appetizer or easy and quick weeknight meal paired with a few sides such as mashed potatoes, baked potatoes, cauliflower, and more. And do not forget the delicious creamy mustard dipping sauce.

No one can say no to these amazing steak bites with garlic butter. They are incredibly buttery, garlicky, and quick to make. To make these steak bites, you only need five main ingredients. And pantry essentials to whip up the mustard dipping sauce. If you have not tried this easy recipe yet, you should very soon! These are the best steak bites that will undoubtedly please the crowd.

Ingredients

3 tbsp butter

1 tbsp olive oil

1 1/4 pounds steak (cut into 1-inch cubes (sirloin, tenderloin, rib eye, or strip steak)

4 cloves garlic (minced)

1 tbsp fresh parsley (minced)

Salt and pepper (to taste)

Mustard Dipping Sauce:

1 clove of garlic (finely grated)

¼ c. Maille Old Style Mustard

½ c. sour cream

Salt and pepper (to taste)

1-2 tsp hot sauce

How to make Steak Bites with Garlic Butter & Mustard Dipping Sauce

Step 1: In a small bowl, place the mustard dipping sauce ingredients. Mix well and season with salt and pepper. Cover the bowl and keep it in the fridge until ready to use.

Step 2: In a large skillet, heat the olive oil over high heat. Once the oil is hot, add the steak to the skillet and sprinkle with salt and pepper. Sear the steak for about 3 to 4 minutes until golden brown, stirring often. Make sure not to overcrowd the pan.

Step 3: Then, adjust the heat to medium-low and add the butter to the skillet along with the garlic. Cook for another minute or two, stirring to coat the steak bites.

Step 4: Before serving, garnish the steak bites with parsley. Enjoy with the creamy mustard dipping sauce.

Nutrition Facts:

Calories: 473 kcal | Carbohydrates: 3g | Protein: 30g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 376mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg

Steak Bites with Garlic Butter & Mustard Dipping Sauce

Rebecca Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Servings: 4 people These steak bites with garlic butter are mouthwatering! The perfect appetizer or… General Recipes Steak Bites with Garlic Butter & Mustard Dipping Sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 473 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp butter
• 1 tbsp olive oil
• 1 1/4 pounds steak (cut into 1-inch cubes (sirloin, tenderloin, rib eye, or strip steak)
• 4 cloves garlic (minced)
• 1 tbsp fresh parsley (minced)
• Salt and pepper (to taste)
• Mustard Dipping Sauce:
• 1 clove of garlic (finely grated)
• ¼ c. Maille Old Style Mustard
• ½ c. sour cream
• Salt and pepper (to taste)
• 1-2 tsp hot sauce

Instructions

Step 1: In a small bowl, place the mustard dipping sauce ingredients. Mix well and season with salt and pepper. Cover the bowl and keep it in the fridge until ready to use.

Step 2: In a large skillet, heat the olive oil over high heat. Once the oil is hot, add the steak to the skillet and sprinkle with salt and pepper. Sear the steak for about 3 to 4 minutes until golden brown, stirring often. Make sure not to overcrowd the pan.

Step 3: Then, adjust the heat to medium-low and add the butter to the skillet along with the garlic. Cook for another minute or two, stirring to coat the steak bites.

Step 4: Before serving, garnish the steak bites with parsley. Enjoy with the creamy mustard dipping sauce.

TOTAL TIME: 4 hrs 20 mins | PREP TIME: 20 mins | COOK TIME: 4 hrs | SERVINGS: 6-8

Very comforting, rich, satisfying, and flavor-packed – this no cream slow cooker beef tips and gravy would be your new favorite! It’s the perfect meal for every occasion even on busy weeknights. Serve this with pasta, rice, or potatoes for a filling meal that everyone will ask for again and again!

INGREDIENTS

BEEF TIPS:

1 1/2 lbs beef chuck roast or sirloin, trimmed of excess fat, cut into large bite-size pieces

1 tsp salt

1 tbsp vegetable oil

1/2 tsp pepper

4-6 garlic cloves, minced (or sub 1 tsp garlic powder)

1 onion, chopped (may sub 1 tsp onion powder)

GRAVY:

1 tsp Dijon mustard

1-4 tbsp unsalted butter

4 c. low sodium beef broth

1/2 c. all-purpose flour

1 tbsp low sodium soy sauce

1 1/2 tsp beef bouillon

1/4 teaspoon EACH dried oregano, dried thyme

½ teaspoon EACH dried parsley, paprika

HOW TO MAKE SLOW COOKER BEEF TIPS AND GRAVY

Step 1: Place the meat on a cutting board and toss with 1 tsp salt and half tsp pepper.

Step 2: In a large skillet, heat 1 tbsp vegetable oil over medium-high heat. Once the oil is hot, add the beef in 2 batches and sear for about 2 minutes on each side. To a lightly greased 6-quart or larger slow cooker, transfer the seared beef and place the onions and garlic on top.

Step 3: Melt 1 to 4 tbsp butter in the same skillet. Note that the portion of butter varies on how much juices/fat are left in the skillet from searing the meat. Into the butter, whisk the flour, and cook over medium heat for about 2 minutes.

Step 4: To the skillet, stir in the rest of the gravy ingredients. Bring everything to a boil, then decrease the heat. Simmer the gravy until thickened. To the slow cooker, add the gravy and stir well.

Step 5: Set on high for 3 to 4 hours or 5 to 7 hours on low until the meat is tender. To taste, season with more salt and pepper.

Step 6: Serve the beef tips and gravy pasta, rice, or potatoes. Enjoy!

SLOW COOKER BEEF TIPS AND GRAVY

Rebecca TOTAL TIME: 4 hrs 20 mins | PREP TIME: 20 mins | COOK TIME: 4 hrs | SERVINGS: 6-8 Very comforting, rich, satisfying, and flavor-packed – this no cream slow… General Recipes SLOW COOKER BEEF TIPS AND GRAVY European Print This

Serves: 6-8 Prep Time: 20 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BEEF TIPS:
• 1 1/2 lbs beef chuck roast or sirloin, trimmed of excess fat, cut into large bite-size pieces
• 1 tsp salt
• 1 tbsp vegetable oil
• 1/2 tsp pepper
• 4-6 garlic cloves, minced (or sub 1 tsp garlic powder)
• 1 onion, chopped (may sub 1 tsp onion powder)
• GRAVY:
• 1 tsp Dijon mustard
• 1-4 tbsp unsalted butter
• 4 c. low sodium beef broth
• 1/2 c. all-purpose flour
• 1 tbsp low sodium soy sauce
• 1 1/2 tsp beef bouillon
• 1/4 teaspoon EACH dried oregano, dried thyme
• ½ teaspoon EACH dried parsley, paprika

Instructions

Step 1: Place the meat on a cutting board and toss with 1 tsp salt and half tsp pepper.

Step 2: In a large skillet, heat 1 tbsp vegetable oil over medium-high heat. Once the oil is hot, add the beef in 2 batches and sear for about 2 minutes on each side. To a lightly greased 6-quart or larger slow cooker, transfer the seared beef and place the onions and garlic on top.

Step 3: Melt 1 to 4 tbsp butter in the same skillet. Note that the portion of butter varies on how much juices/fat are left in the skillet from searing the meat. Into the butter, whisk the flour, and cook over medium heat for about 2 minutes.

Step 4: To the skillet, stir in the rest of the gravy ingredients. Bring everything to a boil, then decrease the heat. Simmer the gravy until thickened. To the slow cooker, add the gravy and stir well.

Step 5: Set on high for 3 to 4 hours or 5 to 7 hours on low until the meat is tender. To taste, season with more salt and pepper.

Step 6: Serve the beef tips and gravy pasta, rice, or potatoes. Enjoy!

This is an incredible steakhouse potato gratin recipe. Insanely delicious and the best potato gratin you’ll ever make! Enjoy the creamy and cheesy goodness of this potato gratin that is a million better than a steakhouse!

Ingredients

1-pint heavy cream

2 large russet potatoes

1 1/4 c. shredded cheddar cheese – split

cooking spray

salt to taste

black pepper to taste

HOW TO MAKE STEAKHOUSE POTATO GRATIN

Step 1: After scrubbing the potatoes clean, peel them and slice them into 1/4-inch pieces.

Step 2: To the heavy cream, add the sliced potatoes and sprinkle with a pinch of salt and black pepper (I used around 1/4 tsp each).

Step 3: Bring the cream, and simmer to a simmer over medium heat just until it forms tiny bubbles around the edges. Then, decrease the heat and simmer for about 15 minutes.

Step 4: In the meantime, grease a casserole dish with cooking spray. Set aside.

Step 5: Turn the heat off once the potatoes have simmered for 15 minutes. Take the potatoes out using a slotted spoon and transfer them to the greased casserole dish. Make sure to try as much as you can and not to take too much cream when taking the potatoes out. Into a layer, smooth the potatoes and season with salt and pepper.

Step 6: Next, add another layer of the potatoes, smooth it out, and season with salt and pepper.

Step 7: Going back to the cream, add 3/4 c shredded cheese and bring the cream to a boil while stirring constantly over medium-high heat until the cream has reduced. Let the cream boil for about 5 to 7 minutes, stirring perpetually.

Step 8: Over the potatoes, pour the cream, and sprinkle with more shredded cheese on top. Using foil, tent the dish. Place in

STEAKHOUSE POTATO GRATIN

Rebecca This is an incredible steakhouse potato gratin recipe. Insanely delicious and the best potato gratin you’ll ever make! Enjoy the creamy and cheesy goodness of this potato gratin that is… General Recipes STEAKHOUSE POTATO GRATIN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-pint heavy cream
• 2 large russet potatoes
• 1 1/4 c. shredded cheddar cheese - split
• cooking spray
• salt to taste
• black pepper to taste

Instructions

Step 1: After scrubbing the potatoes clean, peel them and slice them into 1/4-inch pieces.

Step 2: To the heavy cream, add the sliced potatoes and sprinkle with a pinch of salt and black pepper (I used around 1/4 tsp each).

Step 3: Bring the cream, and simmer to a simmer over medium heat just until it forms tiny bubbles around the edges. Then, decrease the heat and simmer for about 15 minutes.

Step 4: In the meantime, grease a casserole dish with cooking spray. Set aside.

Step 5: Turn the heat off once the potatoes have simmered for 15 minutes. Take the potatoes out using a slotted spoon and transfer them to the greased casserole dish. Make sure to try as much as you can and not to take too much cream when taking the potatoes out. Into a layer, smooth the potatoes and season with salt and pepper.

Step 6: Next, add another layer of the potatoes, smooth it out, and season with salt and pepper.

Step 7: Going back to the cream, add 3/4 c shredded cheese and bring the cream to a boil while stirring constantly over medium-high heat until the cream has reduced. Let the cream boil for about 5 to 7 minutes, stirring perpetually.

Step 8: Over the potatoes, pour the cream, and sprinkle with more shredded cheese on top. Using foil, tent the dish. Place in

PREP TIME: 15 MINS | COOK TIME: 10 MINS | TOTAL TIME: 25 MINS | SERVINGS: 24

My kids love these soft and chewy butter cookies. I make sure to always whip up a big batch because these cookies go very fast! If you are a cookie addict like myself, I am pretty sure that you’ll enjoy these delicious brown sugar butter cookies!

Ingredients

1 large egg

3/4 c. light brown sugar (5 oz.)

2 1/4 c. all-purpose flour (10 oz.)

1 c. unsalted butter (room temperature)

1/2 tsp baking powder

1 tsp pure vanilla extract

1/2 c. white granulated sugar for rolling (optional)

1/2 tsp salt

How to make Brown Sugar Butter Cookies (Soft & Chewy)

Step 1: In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar. Then, scrape the sides of the bowl and mix again. Next, add the egg and vanilla extract. Mix well until blended.

Step 2: Place the flour, salt, and baking powder in another bowl. Mix well until combined, then add to the butter mixture. Mix again until incorporated.

Step 3: Scoop out about 1 1/2 tbsp of dough and roll it into a ball. In the granulated sugar, coat each dough ball (optional).

Step 4: Onto a cookie sheet lined with parchment paper or a silicone mat, place the cookie dough, and press down using the tines of a fork.

Step 5: Place the dough balls in the fridge for about 30 to 60 seconds.

Step 6: When almost ready to bake, preheat the oven to 350 degrees.

Step 7: Take the cookies out of the fridge and place them in the preheated oven. Bake for about 10 to 12 minutes or until the centers of the cookies are set.

Step 8: Remove the cookies from the oven when done and let them cool for about 3 to 4 minutes on the baking pan before transferring them to a baking rack to cool completely.

Step 9: You can keep the completely cooled cookies in an airtight container.

Nutrition Facts:

Calories: 156 kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 54mg | Potassium: 35mg | Sugar: 10g | Vitamin A: 250IU | Calcium: 15mg | Iron: 0.6mg

Brown Sugar Butter Cookies (Soft & Chewy)

Rebecca PREP TIME: 15 MINS | COOK TIME: 10 MINS | TOTAL TIME: 25 MINS | SERVINGS: 24 My kids love these soft and chewy butter cookies. I make sure to… General Recipes Brown Sugar Butter Cookies (Soft & Chewy) European Print This

Serves: 24 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 156 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large egg
• 3/4 c. light brown sugar (5 oz.)
• 2 1/4 c. all-purpose flour (10 oz.)
• 1 c. unsalted butter (room temperature)
• 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• 1/2 c. white granulated sugar for rolling (optional)
• 1/2 tsp salt

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar. Then, scrape the sides of the bowl and mix again. Next, add the egg and vanilla extract. Mix well until blended.

Step 2: Place the flour, salt, and baking powder in another bowl. Mix well until combined, then add to the butter mixture. Mix again until incorporated.

Step 3: Scoop out about 1 1/2 tbsp of dough and roll it into a ball. In the granulated sugar, coat each dough ball (optional).

Step 4: Onto a cookie sheet lined with parchment paper or a silicone mat, place the cookie dough, and press down using the tines of a fork.

Step 5: Place the dough balls in the fridge for about 30 to 60 seconds.

Step 6: When almost ready to bake, preheat the oven to 350 degrees.

Step 7: Take the cookies out of the fridge and place them in the preheated oven. Bake for about 10 to 12 minutes or until the centers of the cookies are set.

Step 8: Remove the cookies from the oven when done and let them cool for about 3 to 4 minutes on the baking pan before transferring them to a baking rack to cool completely.

Step 9: You can keep the completely cooled cookies in an airtight container.

Prep Time: 20 mins | Cook Time: 45 mins | Additional Time: 1 hr | Total Time: 2 hrs 5 mins | Servings: 1 Loaf

Moist and soft bread with beautiful brown sugar, cinnamon swirls topped with a crunchy streusel. It’s the perfect cinnamon roll quick bread excellent for any occasion!

Ingredients

Bread:

1 egg

2 c. all-purpose flour

4 tsp baking powder

1 c. milk I used whole milk

1 c. granulated sugar

1/4 c. oil (I used canola oil)

1/2 tsp salt

Cinnamon sugar swirl:

1 tbsp cinnamon

1/2 c. sugar

Vanilla glaze:

1 tbsp milk

1/2 tsp vanilla

1/2 c. powdered sugar

How to make Cinnamon Roll Quick Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Ready a glass 9 x 5-inch loaf pan. Grease and set aside.

Step 3: In a large bowl, combine the flour, sugar, baking powder, and salt until well mixed.

Step 4: Mix the milk with eggs and oil until combined.

Step 5: Into the dry ingredients, stir the wet ingredients, and mix well until just blended. Make sure not to over stir the batter.

Step 6: In a small bowl, whisk the cinnamon and sugar to make the cinnamon sugar.

Step 7: Into the prepared loaf pan, pour half of the batter and sprinkle with half of the cinnamon-sugar mixture. Add the other half of the batter on top and sprinkle with the rest of the cinnamon-sugar mixture. Using a butter knife, gently swirl the top a few times.

Step 8: Place in the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove the bread from the oven when done and allow it to cool in the pan for about 10 minutes before inverting on a wire rack.

Step 9: For the glaze, whisk the powdered sugar, vanilla, and just enough milk until you have a smooth mixture. Over the cooled bread, drizzle the glaze.

Nutrition Facts:

Serving: 1slice · Calories: 316 kcal · Carbohydrates: 64g · Protein: 3g · Fat: 6g · Saturated Fat: 1g · Polyunsaturated Fat: 5g · Cholesterol: 17mg · Sodium: 269mg · Fiber: 1g · Sugar: 46g

Cinnamon Roll Quick Bread

Rebecca Prep Time: 20 mins | Cook Time: 45 mins | Additional Time: 1 hr | Total Time: 2 hrs 5 mins | Servings: 1 Loaf Moist and soft bread with… General Recipes Cinnamon Roll Quick Bread European Print This

Prep Time: 20 mins Cooking Time: 1 hr 45 mins 1 hr 45 mins

Nutrition facts: 316 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Bread:
• 1 egg
• 2 c. all-purpose flour
• 4 tsp baking powder
• 1 c. milk I used whole milk
• 1 c. granulated sugar
• 1/4 c. oil (I used canola oil)
• 1/2 tsp salt
• Cinnamon sugar swirl:
• 1 tbsp cinnamon
• 1/2 c. sugar
• Vanilla glaze:
• 1 tbsp milk
• 1/2 tsp vanilla
• 1/2 c. powdered sugar

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Ready a glass 9 x 5-inch loaf pan. Grease and set aside.

Step 3: In a large bowl, combine the flour, sugar, baking powder, and salt until well mixed.

Step 4: Mix the milk with eggs and oil until combined.

Step 5: Into the dry ingredients, stir the wet ingredients, and mix well until just blended. Make sure not to over stir the batter.

Step 6: In a small bowl, whisk the cinnamon and sugar to make the cinnamon sugar.

Step 7: Into the prepared loaf pan, pour half of the batter and sprinkle with half of the cinnamon-sugar mixture. Add the other half of the batter on top and sprinkle with the rest of the cinnamon-sugar mixture. Using a butter knife, gently swirl the top a few times.

Step 8: Place in the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove the bread from the oven when done and allow it to cool in the pan for about 10 minutes before inverting on a wire rack.

Step 9: For the glaze, whisk the powdered sugar, vanilla, and just enough milk until you have a smooth mixture. Over the cooled bread, drizzle the glaze.