Philly Cheesesteak Egg Rolls

 

Philly Cheesesteak Egg Rolls

Ingredients:

1 lb thinly sliced beef ribeye or sirloin

1 tablespoon olive oil

1 large onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 cup shredded provolone cheese

1 package egg roll wrappers

Vegetable oil for frying

Salt and pepper to taste

Directions:

In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the sliced onions and bell peppers. Cook until softened, about 5 minutes. Season with salt and pepper.

Return the beef to the skillet and mix with the onions and peppers. Remove from heat and let the mixture cool slightly.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place 2-3 tablespoons of the beef mixture in the center of the wrapper, then sprinkle with shredded provolone cheese.

Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edges with a bit of water.

Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy.

Drain on paper towels and serve hot with your favorite dipping sauce.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 290 kcal | Servings: 12 egg rolls

Craving a Healthy Snack? Try Keto Crispy Garlic Zucchini Chips!

 

Craving a Healthy Snack? Try Keto Crispy Garlic Zucchini Chips!

Ingredients: 

2 medium zucchinis, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, Optional: grated Parmesan cheese for topping 

Directions: 

1. Preheat your oven to 225°F (110°C) or set your air fryer to 350°F (175°C). 

2. Slice the zucchinis thinly into rounds. 

3. In a bowl, toss zucchini slices with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. 

4. Arrange the zucchini slices in a single layer on a baking sheet or air fryer basket. 

5. If using the oven, bake for 2-3 hours or until crispy, flipping halfway through. For the air fryer, cook for about 15-20 minutes, shaking occasionally, until crispy. 

6. (Optional) Sprinkle with grated Parmesan cheese during the last few minutes of cooking for extra flavor. 

7. Allow to cool and enjoy your crispy zucchini chips!

Prep time: about 10 minutes 

Cooking time: 2-3 hours in the oven or 15-20 minutes in the air fryer 

Nutritional values: Approximately 40 calories per serving. Each serving contains 3g of carbs, 2g of protein, and 3g of fat, making it a deliciously guilt-free snack.

Imagine your family gathered around, enjoying these tasty chips together.

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.