Philly Cheesesteak Pasta

 

Philly Cheesesteak Pasta

Ingredients:

1 lb ground beef or steak strips

1 green bell pepper, diced

1 onion, diced

2 cloves garlic, minced

8 oz cream cheese, softened

1 cup shredded provolone cheese

12 oz pasta (penne or rigatoni recommended)

1 cup beef broth

Salt and pepper to taste

1 tbsp olive oil

Instructions:

Cook Pasta: Boil pasta until al dente. Drain and set aside.

Sauté Vegetables: In a large skillet, heat olive oil. Add diced bell pepper, onion, and garlic. Sauté until softened.

Cook Meat: Add ground beef or steak strips to the skillet. Cook until browned and fully cooked.

Combine Ingredients: Stir in cream cheese and beef broth until creamy. Add cooked pasta and mix well.

Top with Cheese: Sprinkle provolone cheese on top. Broil until the cheese is melted and bubbly. Serve hot.

Soft and Buttery Homemade Rolls

 

Soft and Buttery Homemade Rolls

So, here is my family’s dinner rolls recipe for you to try.

Recipe:

4 cups all purpose flour plus extra for dusting 

2 teaspoons yeast

3 tablespoons sugar

1 1/4 cups warm milk

1/4 cup olive oil or avocado oil 

2 eggs 

1/2 teaspoon salt

1 egg white plus 2 tablespoons water (Egg wash for brushing before baking)

2 tablespoons melted butter for brushing after baking

Steps

In a bowl, add yeast, sugar. Then add milk, let it bubbles for 5 minutes. Add oil, salt and eggs. Add flour, 1 cup at a time. Kneed for at least 5-7 minutes. Cover with plastic, let it rise for 1 hr or doubling the size. 

Divide the dough to 24 pieces. Roll and form like a ball. Arrange in a baking pan. Let it rest and rise for another 30 minutes. 

Preheat oven at 350 F. 

Brush the dough with eggwash for golden brown color edge. 

Bake the rolls for 20-25 minutes. Brush with melted butter. Enjoy with warm soup or with coffee or tea.

Creamed Spinach Tortellini

 Creamed Spinach Tortellini

Ingredients:�-1 pound of stuffed tortellini, cooked & drained (use your fave)�-3 tablespoons of butter�-2 tablespoons of flour�-1 1/2 cups of half & half�-1/2 teaspoon of salt�-1/2 teaspoon of roasted garlic powder�-1/2 teaspoon of fresh ground black pepper�-1/4 teaspoon of nutmeg�-1 cup of parmesan cheese�-4 ounces of room temperature cream cheese�-1/2 cup of smoked gouda cheese�-16 ounces of frozen spinach, thawed and drained�-a pinch of red pepper flakes

1. In a saucepan, over medium heat, melt the butter. When the butter is melted, whisk in the flour and cook for about 90 seconds until the flour taste has cooked out.

�2. Then, add in the half and half and stir well to combine. It’s a good idea to make sure the heat is on high at this point and as soon as it starts to thicken, lower the heat back to medium.

�3. Add in all of the other ingredients except the tortellini and stir occasionally to combine well and to prevent from sticking.

�4. Once the sauce is thick, toss in the pasta and serve.

 Ingredients for shrimp :

-1 pound jumbo shrimp, cleaned

-1 tablespoon of Old Bay Seasoning

-1/2 teaspoon of salt

-1 1/2 tablespoons of olive oil

1. Toss the shrimp together with the olive oil, salt, and Old Bay.

2. Get a skillet hot and then sauté the shrimp on both sides until they’re cooked through. Serve immediately.

Texas Trash Bean Dip

 

Texas Trash Dip is rich, cheesy, and packed with flavor—a guaranteed crowd-pleaser!

Texas Trash Bean Dip

Ingredients:

1 (8 oz) package cream cheese, softened

1 cup sour cream

1 (16 oz) can refried beans

1 (1 oz) packet taco seasoning mix

2 cups shredded Mexican blend cheese, divided

1 cup shredded Pepper Jack cheese

1 (4 oz) can diced green chilies, drained

Optional toppings: sliced green onions, diced tomatoes, chopped cilantro, jalapeño slices

Instructions:

Preheat the oven to 350°F (175°C). Lightly grease a baking dish (8x8 inch or similar size).

Mix the dip: In a large bowl, combine the softened cream cheese, sour cream, refried beans, taco seasoning, 1 cup of the Mexican blend cheese, and the Pepper Jack cheese. Mix in the diced green chilies until everything is well combined.

Spread in the baking dish: Transfer the mixture to the prepared baking dish, spreading it out evenly.

Top with cheese: Sprinkle the remaining 1 cup of Mexican blend cheese over the top.

Bake for 25-30 minutes, or until the dip is hot and bubbly, and the cheese on top is melted.

Garnish and serve: Add optional toppings like sliced green onions, diced tomatoes, chopped cilantro, or jalapeño slices. Serve warm with tortilla chips.

Making taco soup in slow cooker. I will say it smells yummy!!

 Making taco soup in slow cooker. I will say it smells yummy!! 

I feed my family of 6 so I used:

3 pounds ground beef

Onion

1 can pinto beans

1 can black beans

1 can chopped tomatoes with green chili

1 can of just green chilis 

1 packet taco seasoning. 

3 pounds of ground beef (brown in skillet with onion)

Add the browned ground beef and onion to slow cooker

Add all remaining ingredients to slow cooker and stir to combine. 

Cook on low for 3-4 hours.

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

 

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

   Ingredients:  

- 1 lb shrimp, peeled and deveined
- 4 small red potatoes, quartered
- 2 ears corn, cut into thirds
- 1/2 lb smoked sausage, sliced
- 2 tbsp olive oil 
- 1 tbsp Cajun seasoning
- 2 garlic cloves, minced
- Salt and pepper, to taste 
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)

✅   Directions:  

1️⃣ Preheat Oven or Grill:  
-  Oven Method:  Preheat your oven to 400°F (200°C). 
-  Grill Method:  Preheat the grill to medium-high heat. 

2️⃣ Prepare the Ingredients:  
- In a large bowl, combine the shrimp, quartered potatoes, corn pieces, and sliced sausage. 
- Drizzle with olive oil and sprinkle with Cajun seasoning, minced garlic, salt, and pepper. Toss until everything is evenly coated. 

3️⃣ Assemble the Foil Packs:  
- Tear 4 large pieces of aluminum foil. 
- Divide the shrimp, potato, corn, and sausage mixture evenly among the foil pieces. 
- Fold the foil over the ingredients and seal the edges tightly to form secure packets. 

4️⃣ Cook the Foil Packs:  
-  Oven Method:  Place the foil packs on a baking sheet and bake for 25-30 minutes, or until the potatoes are tender and the shrimp are cooked through. 
-  Grill Method:  Place the foil packs directly on the grill grates and cook for 20-25 minutes, turning once halfway through. 

5️⃣ Serve:  
- Carefully open the foil packs (be cautious of the hot steam). 
- Garnish with freshly chopped parsley and serve with lemon wedges for a burst of freshness. 
Enjoy.

Gordon Ramsay Steak Marinade ​

  

Gordon Ramsay Steak Marinade 

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Detailed Recipe & Step By Step Instruction Here 

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 Ingredients:

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12 oz Steak

⅓ cup Balsamic Vinegar

 2 tablespoons Soy Sauce

 3 tablespoons Olive Oil

 2 cloves Garlic (Minced)

 2 sprigs Rosemary (Minced)

 ⅔ cup Dark Brown Sugar

½ teaspoon Kosher Salt

 ½ teaspoon Ground Black Pepper

⅓ teaspoon Red Pepper

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Instructions:

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1️⃣ Take two cloves of garlic and two rosemary sprigs, and mince them to make the marinade.

2️⃣ Now in a bowl, mix together ⅓ cup of balsamic vinegar, two tablespoons of soy sauce, ⅔ cup of brown sugar, and two tablespoons of olive oil.

3️⃣ Add minced rosemary sprigs, garlic, kosher salt, ground black pepper, and red pepper into the bowl of soy sauce mixture and mix well.

4️⃣ Pour the mixture into the zip-lock bag and shake well until well combined.

5️⃣ Now add the steak to the bag and toss it to coat the steak. Put the steak marinade in the refrigerator for six hours.

6️⃣ Once refrigerated, take the steak out, pat it dry with a paper towel, and keep it aside to cook.

7️⃣ In a skillet, add a tablespoon of olive oil. Once heated, put the steak in the skillet and fry it until crispy and releases flavors.