Amazing Pepper Steak Stir Fry

Pepper Steak Stir Fry has melt in your mouth flank steak with bell pepper in the most amazing sauce.  This is a restaurant quality meal that you can make in less than 30 minutes!

INGREDIENTS

• 2 tbsp olive oil divided
• 1 red bell pepper cut into 1 inch cubes or strips
• 1 green bell pepper cut into 1 inch cubes or strips
• 8 ounce 8 ounce flank steak sliced in strips against the grain
• 3 garlic cloves minced
• 1/4 cup brown sugar packed
• 1/2 cup soy sauce low sodium
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tbsp cornstarch

INSTRUCTION

1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil.  Add the bell peppers and cook 1-2 minutes until tender.  Remove and set aside on a plate.
2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.

Full read at https://therecipecritic.com/pepper-steak-recipe/

Baked Pork Tenderloin

This Baked Pork Tenderloin recipe is melt-in-your-mouth-tender and dripping with buttery garlic herb flavor.  It is company pleasing and holiday worthy but family friendly and everyday easy!  It takes less than 60 minutes from start to finish and MOST of that time is hand’s off!  As much as you love this baked pork tenderloin the day off, it makes fantastic leftovers as well!  I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Pork Tenderloin recipe!

INGREDIENTS

• 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. total)
• 1/4 cup kosher salt
• 4 cups warm water
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 cup ice cubes
• 2 tablespoons lemon juice
• 3 tablespoons butter sliced into 6 pads
• Spice Mix
• 1 TBS EACH chili powder, garlic powder
• 1 tsp EACH salt, onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper

HERBS TO ADD LATER:

• 1/2 tsp EACH dried parsley, dried basil, dried oregano, dried thyme
• up close top view of best baked pork tenderloin

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.
2. In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and and pat very dry. The pork becomes mealy if left in the brine any longer.
3. Whisk together all of the Spice Mix ingredients (not the "Add Later Herbs") in a small bowl. Evenly rub pork all over with spice mix.

Full read at https://carlsbadcravings.com/best-baked-pork-tenderloin/

The Best Steak Marinade

This easy steak marinade recipe is the BEST, and it will quickly add tons of flavor to any cut of beef! The mixture is a blend of soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and fresh herbs.

INGREDIENTS

• 1/2 cup soy sauce , (120ml)
• 1/3 cup olive oil, (80ml)
• 1/4 cup Worcestershire sauce, (60ml)
• 1/4 cup minced red onion, (40g)
• 2 tablespoons honey, (30ml)
• 2 tablespoons sliced green onions, (10g)
• 1 tablespoon minced garlic
• 2 teaspoons chopped thyme
• 2 teaspoons chopped rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon red wine vinegar
• 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

INSTRUCTION

1. In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
2. In a small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
3. Add steak to a baking dish or large resealable plastic bag.
4. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.

Full read at https://www.jessicagavin.com

Lobster Tails Recipe

LOBSTAAA!! Broiled lobster tails are easier than you think and take only 10 minutes in the oven. Watch the video tutorial and learn how to butterfly and prepare some seriously delicious lobster tails. Broiled lobster meat is crazy tender, juicy and every bite is bursting with fresh lemon butter flavor.

That lemon butter lobster sauce is tantalizingly good. We used it on our most popular salmon recipe that won the heart of the internet a few years ago and for good reason. Many of you have shared that it’s the only way you make salmon now (which makes my heart go pitter pat). If you love lobster, I hope this becomes your new favorite way to make Lobster tails.

INGREDIENTS

• 4 lobster tails about 4 to 6 oz each
• 1 Tbsp fresh parsley finely chopped, plus more to garnish
• 2 garlic cloves pressed or minced
• 1 tsp dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp fresh lemon juice
• 4 Tbsp unsalted butter divided

INSTRUCTION

How to Butterfly Lobster Tails:

1. Place lobster tails shell-side up with the tail end away from you. Cut through the top of the shell Snipping through the shell and top portion of the meat as you go. Stop at the base of the tail.
2. Flip the tail over to the see-through side and crack the ribs using both thumbs down the center. This helps open the shell. Remove and discard the vein if you see one.
3. Carefully run your thumbs down the sides of the meat to loosen it from the shell (CAREFUL! Those shells can be sharp!). Lift the meat from the shell, keeping it attached at the base then press the shell together underneath and set the lobster meat back over the top, opening up the meat to butterfly the tails. Butterfly remaining tails and transfer to a casserole dish.

Full read at https://natashaskitchen.com/broiled-lobster-tails-recipe-video/

Creamy Beef Pasta

An easy, creamy beef pasta recipe that is loaded with flavor and cheese!

This pasta dish is a creamy, cheesy tomato sauce, with ground beef and rotini! You can add a little more crushed red pepper to make it a little spicier, or leave it out all together. You can even substitute a jar of pre-made pasta sauce instead of the plain tomato sauce and the seasonings if you have a jarred sauce you really love!

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced (about a cup)
• 2 pounds lean ground beef
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper
• 1/4 cup flour
• 1 (28- ounce) can tomato sauce
• 1 cup beef broth
• 1 pound Rotini pasta
• 1 cup heavy cream
• 2 cups grated sharp cheddar cheese
• optional – garnish with parsley (fresh or dried)

Instructions

1. In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return the to heat.
2. With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.
3. Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.

Full read at https://cookiesandcups.com/creamy-beef-pasta-recipe/

Creamy Brussels Sprouts with Bacon

Creamy Bacon Brussels Sprouts with Mozzarella are so irresistible. What’s even better is that it takes less than 30 minutes to make this flavorful dish!

Bacon and Brussels Sprouts are such a classic ingredient combination! Last fall I made Dijon Mustard Brussels sprouts and Brussels sprouts Salad. And this year I decided on the creamy and bacon version of the recipe!

This recipe is a perfect combination of fats, protein and fiber. These are all essential elements to good health. At the same time, bacon flavor enhances the taste of the Brussels sprouts, while creamy sauce makes every single bite melt in your mouth.

HOW TO CUT THE SPROUTS

• Using a knife, trim a little bit of the tough stem off. But remember not to remove too much. Also, remove any brown or yellow leaves.
• If you have a variety of sizes, bigger ones should be cut in quarters while medium sprouts in half.
• Once you’re done with the prep work, you can now start cooking them in the pan. By the way, cooking Brussels sprouts in the pan not only retains their beneficial qualities, but they also don’t get too overcooked. And they won’t have a strong smell. Additionally, it also lets them caramelize. Here’s how to cook Brussels sprouts in the pan

INGREDIENTS

• 10 slices bacon (chopped)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 pounds Brussel sprouts (trimmed and cut in half)
• Salt and pepper to season
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1.5 cup heavy cream
• 1/2 cup mozzarella shredded

INSTRUCTION

1. Cook chopped bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side.Turn off heat and transfer bacon to a paper towel-lined plate.
2. In the same pan, melt 2 tablespoons of butter, then add olive oil and the Brussels sprouts. Season them with salt, pepper, garlic powder, onion powder and dried thyme right in the pan.

Full read at https://whatsinthepan.com/creamy-brussels-sprouts-bacon-mozzarella/

Mom’s Authentic Puerto Rican Rice and Beans

Mom's authentic Puerto Rican Rice and Beans with savory homemade sofrito and sazon. You'll love this incredibly flavorful, comforting homemade meal that will fill your home with unbelievably delicious smells. The perfect recipe to serve a crowd or just savor leftovers for a few days!

INGREDIENTS

For the beans:

• 1 pound dry pinto or pink beans, sorted and damaged beans removed (about 2 cups dried beans), soaked overnight for 6-8 hours, no longer
• 6-8 cups water or vegetarian broth
• 1-2 bay leaves

For the sofrito (for the beans):

• 2 teaspoons olive oil
• ½ cup finely diced yellow onion
• ½ cup finely diced green bell pepper
• ¼ cup finely diced cilantro
• 3 cloves garlic, minced
• 1 cup no salt added tomato sauce (from one 15 oz can -- reserve extra sauce for rice)
• 3 teaspoons (2 packets) Sazon Culantro ey Achiote* (see note in recipe for how to make your own)

For the rice:

• 2 teaspoons olive oil
• 1/3 cup finely diced yellow onion
• 1/3 cup finely diced green bell pepper
• ¼ cup finely diced cilantro
• 2 cloves garlic, minced
• ½ cup no salt added tomato sauce
• 3 teaspoons (2 packets) Sazon Culantro ey Achiote* (see note in recipe for how to make your own)
• ⅛ teaspoon adobo (or just a pinch)
• 1 (15 oz) can Goya Green Pigeon peas** (see note in recipe for a sub)
• 3 cups water
• 2 cups basmati white rice

INSTRUCTIONS

1. Soak the beans and bay leaf for 6-8 hours in 6-8 cups of water or broth; you want about 1 inch of liquid on top of the beans. I recommend soaking your beans for no more than 8 hours. You can soak at room temperature.
2. After you soak the beans, bring beans to boil for 1-2 minutes, then reduce heat to low, cover and simmer gently for 1-2 hours or until beans are tender and soft. The last half hour that your beans are cooking you can begin to make your sofrito (see below), or once the beans are done cooking you can turn the heat off and allow the beans to sit while you cook your sofrito. It’s just up to your advancement level of cooking and preference. REMOVE THE BAY LEAF BUT DO NOT DRAIN THE BEANS. The liquid is essential to the recipe!

Full read at https://www.ambitiouskitchen.com/video-moms-authentic-puerto-rican-rice-and-beans/

Brussels Sprouts in Alfredo Sauce

Brussels Sprouts in a creamy parmesan garlic alfredo sauce topped with crispy bacon is our favorite way to eat brussels sprouts. A quick and easy holiday-worthy side dish that comes together in one-pan!

Brussels Sprouts Recipe:

Homemade Alfredo sauce makes these brussels sprouts irresistible. It is so easy to make, has simple ingredients and comes together in minutes! Alfredo sauce is the easiest way to elevate a home cooked meal to a restaurant quality dish, like our chicken alfredo or creamy shrimp alfredo.

Cook’s Tip: The key to a great Alfredo sauce is to bring the sauce just to a simmer after adding the parmesan so the cheese just melts into the sauce and makes it smooth. If you overcook Alfredo, the cheese will curdle.

How to Cook Brussels Sprouts in Alfredo Sauce:

This recipe is so easy and comes together in 1 pan. Cooking the sprouts in the bacon grease gives them incredible depth of flavor but you can use olive oil for a lighter dish.

• Cook the bacon until browned then transfer to a plate keeping 3 Tbsp oil in pan
• Add trimmed sprouts and season with salt and pepper, cook until tender
• Add garlic followed by cream, lemon juice, and parmesan cheese.
• Season to taste, bring to a simmer and garnish with bacon to serve.

Author: Natasha of NatashasKitchen.com

Calories: 308 kcal

Servings: 8 sides of brussels sprouts

INGREDIENTS

• 6 oz bacon chopped
• 2 lbs brussels sprouts trimmed and halved
• 1 garlic clove minced
• 1 1/2 cups whipping cream
• 1 Tbsp lemon juice freshly squeezed
• 1/3 cup parmesan cheese shredded
• 3/4 tsp salt or to taste
• 1/4 tsp black pepper

INSTRUCTION

1. Place a large deep skillet or dutch oven or medium heat. Add 6 oz chopped bacon and cook until browed. Remove bacon to a plate, keeping 3 Tbsp of bacon fat in the pan.
2. Add trimmed and halved brussels sprouts and season with season with 1/2 tsp salt and 1/4 tsp black pepper. Cover and stir occasionally 8-9 min or until tender and lightly browned.

Full read at https://natashaskitchen.com/brussels-sprouts-in-alfredo-sauce/

Garlic Butter Mushroom Pork Chops

Just one bite of these juicy pork chops with garlicky butter and fragrant sauteed mushrooms will make you feel like you are eating a high-end restaurant meal. In fact, these pork chops are super easy to make and cook really quickly. The garlic mushroom sauce made with butter and just a little bit of water or stock perfectly pairs with pork.

These Garlic Butter Mushroom Pork Chops are perfect even for busy weeknights. They cook quickly and you can make the mushroom topping in just minutes. Serve the chops with roasted potatoes, Brussels sprouts or broccoli for an easy dinner!

HOW TO COOK PORK CHOPS?

• To start, heat up olive oil in a skillet. Cast iron skillet is what I use when cooking pork chops or chicken thighs because it results in a better sear. Season pork chops with salt and pepper on both sides. Cook each side for 3 to 4 minutes, or until golden brown. Check the temperature to make sure pork chops are cooked through. Remove chops onto a plate and set aside. Add butter to skillet and melt. Add garlic and mushrooms. Season with salt, pepper and smoked paprika. Add 1/4 cup of chicken stock or water and stir in with mushrooms. Add remaining butter, let melt and add pork chops back to skillet. Simmer for 2 to 3 minutes. Serve pork chops with mashed or roasted potatoes or other vegetables.

INGREDIENTS

• 2 bone-in pork chops
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter divided
• 5 medium baby Bella mushrooms sliced
• 3 garlic cloves minced
• 1/4 cup water or chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika

INSTRUCTION

1. In a cast iron skillet, heat up olive oil over medium heat.
2. Season pork chops on both sides with salt and pepper.
3. Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145 degrees F.

Full read at https://www.crunchycreamysweet.com/2018/09/03/garlic-butter-mushroom-pork-chops/

Slow Cooker Mongolian Beef

This slow cooker Mongolian beef is flank steak cooked with garlic, ginger, brown sugar and soy sauce. This crock pot recipe tastes just like a meal you would get at a Chinese restaurant!

Make your own take out with this easy Mongolian beef recipe. This dinner is SO simple to put together and always gets rave reviews from family and friends.

Slow cooker mongolian beef with thinly sliced flank steak cooked with soy sauce, brown sugar, garlic and ginger.

Making meals like this slow cooker Mongolian beef, in the crock pot is one of my favorite things to do. Not only does it allow you to have a nice meal when you’re finished with your day but, it feels like you’re getting to skip all the cooking. It kind of feel like cheating because it makes dinner time that much simpler!

Course Main

 Cuisine Asian

 Prep Time 10 minutes

 Cook Time 3 hours

 Total Time 3 hours 10 minutes

 Servings 5

 Calories 308kcal

 Author Dinner at the Zoo

INGREDIENTS

• 1 1/2 pounds flank steak thinly sliced against the grain
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1/2 cup green onions cut into 1/2 inch pieces

INSTRUCTIONS

1. Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
2. Add the flank steak to the slow cooker.
3. Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.

Full read at https://www.dinneratthezoo.com/slow-cooker-mongolian-beef/

25 Vegan Asian Recipes That Will Make You Feel Like You Are in Asia

Vegan Asian recipes are great if you are craving something flavorful and are bored of the same meals everyday.

Vegan Asian Recipes you can make at home and enjoy the flavors of Asia! They are easy, healthy and delicious. Ramen, noodles, stir-fies and tofu make wonderful meals for the whole family! | The Green Loot #vegan #veganrecipes #healthyeating #dairyfree

It is true, that Asian people consume a lot of sea food, so as a vegan it would a bit more difficult to eat, but it’s not as bad as it may seem. As the below shown delicious recipes show, you can veganize literally almost anything, so it would be fine, I think.

The positive side is that Asian people eat a lot of veggies, and I mean a LOT. And the best thing is that they don’t eat them because they are perpetually on a diet. They eat them, because they know it’s healthy and delicious. Even their desserts are mainly made of fruits, veggies and rice. No wonder, they live such a long life and have such amazing hair and skin.

Now, generally, the meals are spicy, but that aspect can be easily avoided if needed. In these recipes, you will find amazing healthy ingredients that are really flavorful, and even the most simple meals can be used during special occasions or dinner parties.

You don’t have to go to an expensive restaurant. Just make these recipes and enjoy the flavors of Asia!

Full read and GET RECIPES here https://thegreenloot.com/vegan-asian-recipes/

Oven Baked Chinese BBQ Pork

This Chinese BBQ Pork is deliciously sticky with a sweet and salty flavor!

BBQ Chinese Pork otherwise known as Char Sui is out of this world! A popular Chinese take out dish that is super easy to make at home. So moist and full of flavor!

This Chinese BBQ Pork can be served in stir fry dishes, noodles or just with a side of rice. One of my favorite ways to use the leftovers is in my Classic Pork Fried Rice.

Course Dinner

Cuisine Chinese

Keyword Pork

Servings 6

Author Wendie

INGREDIENTS

• 3 lb boneless pork shoulder or butt
• 1/4 cup Hoisin sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 3 tablespoon soy sauce
• 1/4 cup dry sherry
• 2 tablespoons oyster sauce
• 1 teaspoon Chinese five spice
• 4 garlic cloves minced
• 2 teaspoons red food coloring optional
• 1 teaspoon cornstarch

INSTRUCTION

1. In a small bowl combine brown sugar, honey, soy sauce, dry sherry, oyster sauce, five spice, garlic and red food coloring (optional)  and mix until combined.
2. Cut pork horizontally into three long flat pieces. Place in a container or ziplock bag, pour marinade over pork. Marinade 24-48 hours for optimal flavor.
3. Preheat oven to 350 degrees. Cover a baking sheet with foil and place a cooling rack on top. Place pork on the rack. Bake for 25 minutes. Flip the pork and cook another 25 minutes.

Full read at https://butteryourbiscuit.com/oven-baked-chinese-bbq-pork/

Broccoli Stir Fry Recipe

This Garlic Broccoli Stir Fry Recipe is a super quick 10 minute dinner that’s light, fresh and veggie packed.

Truthfully, when I whipped up this broccoli stir fry I was going for a Broccoli in garlic sauce kind of dish that could replicate one of my go-to takeout orders.

While it missed the mark on being an exact copycat recipe, this broccoli stir fry certainly packs a garlicky kick, and combined with the freshness of the veggies, this stir fry is a winner for me. The hint of lime at the end really perks up all of the flavors in this stir fry.

This Garlic Broccoli Stir Fry Recipe is a super quick 10 minute dinner that's light, fresh and veggie packed.

I served this with rice and since the rice was already made ahead of time, this was such a quick and easy meal. I use my rice cooker to make all of our rice and I love it because it’s so quick, easy and un-screw-up-able.

To make this even quicker of a meal, I took a shortcut and used a 12 oz. bag of fresh steamable broccoli in the produce aisle (not frozen).

How to Customize this Broccoli Stir Fry Recipe

• Substitute the peppers. Use red, yellow or orange bell pepper interchangeably. Green bell pepper can be used, but the others tend to be sweeter and better suited for this dish.
• Add Baked Tofu. This stir fry is pretty light, so adding in some baked tofu would add a little heartiness. Just add in the baked tofu towards the end just after adding in the sauce.
• Serve over rice noodles. I do think you’d need to double the sauce (note – I haven’t tried this myself and will update the post after I do!) so that the noodles would have plenty of sauce to soak into them, but this meal would be fantastic over rice noodles or lo mein noodles.

 Prep Time 10 minutes

 Cook Time 10 minutes

 Total Time 20 minutes

 Servings 3

 Calories 215 kcal

 Author savorandsavvy.com

INGREDIENTS

• 1 tbsp. Vegetable Oil
• 1/2 Red Onion thinly sliced
• 1 Orange Bell Pepper thinly sliced
• 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)
• Salt and Pepper to taste
• 1 cup Sugar Snap Peas
• 1 Green Onion chopped
• 1 tbsp. Sesame Seeds
• Juice of half a lime

Sauce:

• 5 Garlic Cloves minced
• 2 tsp. Sesame Oil
• 1/4 Cup Soy Sauce low Sodium
• 1/2 cup Vegetable Broth
• 2 tsp. Maple Syrup
• Salt and Pepper to taste
• 2 tsp. Corn Starch

INSTRUCTION

1. In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well. Set aside.
2. Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.

Full read at https://savorandsavvy.com/2018/03/broccoli-stir-fry-recipe.html

Whole30 Steak Bites with Sweet Potatoes and Peppers

These Whole30 steak bites with sweet potatoes and peppers are one-skillet wonder you’ll return to again and again! Easy, fast, filling and nutritious, this is really good real food at it’s most delicious. 

These Whole30 steak bites are flavor-filled, nutrient dense, and finger-licking delicious. With sweet potatoes, bell peppers, and a big pop of cilantro, this is a fast and filling weeknight dinner recipe that everyone will love.

Whole30 steak bites with sweet potatoes and peppers require one pan and are ready in under 45 minutes. Whole30 or not, this is a family friendly recipe you’ll return to again and again!

 Course Dinner, Main Course

 Cuisine American, Paleo, Whole30

 Prep Time 15 minutes

 Cook Time 30 minutes

 Total Time 45 minutes

 Servings 4

 Calories 460 kcal

 Author Danielle

INGREDIENTS

• 1 large sweet potato (about 12 ounces) diced into 1" pieces
• 1 tsp sea or kosher salt
• 1 lb flat iron steak diced into 1" pieces
• 3 tbsp olive oil divided
• 2 cloves garlic minced
• 2 bell peppers seeded and diced into 1" pieces
• 4 green onions thinly sliced
• 2 tbsp coconut aminos
• 2 tsp cracked black pepper
• 2 tbsp fresh chopped cilantro

INSTRUCTION

1. Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
2. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate. 
3. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.

Full read at https://oursaltykitchen.com/whole30-steak-bites/

This 10-Minute Creamy Garlic Shrimp Is a Dinner Winner

Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner!

Everyone goes crazy for this simple yet incredible Creamy Garlic Shrimp. Transform ingredients you most likely already have in your refrigerator into an incredible dinner and serve it with low carb OR carb loaded sides for an amazing meal! All tips and suggestions included.

Course: Dinner

Cuisine: American

Keyword: Shrimp

Servings: 4 people

Calories: 488 kcal

Author: Karina

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound (500 grams) shrimp, tails on or off
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 6 cloves garlic minced
• 1/2 cup dry white wine* or chicken broth
• 1 1/2 cups reduced fat cream**
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley

INSTRUCTION

1. Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
2. Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

Full read at https://cafedelites.com/creamy-garlic-shrimp/

Easy Crock Pot French Dip Sandwiches

These Easy Crock Pot French Dip Sandwiches are as simple as adding the ingredients to your slow cooker and letting it infuse your house with the intoxicating aroma of beef simmering in a richly seasoned au jus until it reaches mouthwatering perfection. 

There is something about the aroma of a crock pot wafting through the air as the snow falls outside your window. Am I right? Crock pots are great during summer because they won’t heat up your kitchen on sultry days, but they really encapsulate the idealistic winter day when a comforting meal is spitting and sputtering away in a bath of bubbling broth.

INGREDIENTS

• 4 pounds beef roast (rump roast for slicing or chuck roast for shredding)
• 10.5 oz can beef consomme (found by condensed soups)
• 10.5 oz can condensed French onion soup
• 12 oz Guiness beer
• 1 tbsp worchestershire sauce
• 1 tsp black pepper
• 2 cloves of garlic
• salt to taste

Sandwich

1. 6 French rolls
2. 6 slices Provolone cheese

INSTRUCTION

1. Add beef and all liquid/seasoning ingredients to the crock pot and set on high.
2. If you prefer to slice the beef, cook 3-4 hours, then remove beef from crock pot while still slightly firm and slice very thinly.
3. If you prefer shredded beef (easier), cook for 5 hours and shred with forks when tender, removing chunks of fat.

Full read at https://www.foxvalleyfoodie.com/easy-crock-pot-french-dip-sandwiches/