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Juicy steak with a peppery kick, golden fries, and fresh asparagus make for a balanced, delicious meal.


Ingredients

1 sirloin steak, salt & pepper, 2 tbsp butter, 1 tbsp oil, 1 cup cream, 1 tbsp crushed peppercorns, fresh asparagus, potatoes for chips, IPA of choice.


Instructions

Season steak, pan-fry 4 min each side (medium). Rest steak. Fry chips till golden. Sauté asparagus with butter. Make peppercorn sauce by simmering cream + peppercorns. Serve all with an ice-cold IPA. Cheers! 

Enjoy 

Juicy steak with a peppery kick, golden fries, and fresh asparagus

 


  Mexican Shrimp Cocktail Recipe 


Ingredients


For the Shrimp Cocktail:


1 pound medium shrimp, raw or cooked


Kosher salt (for seasoning)


1 cup chopped red onion


1 cup peeled, diced cucumber


½ cup chopped celery


1 jalapeño, minced


1 cup diced tomatoes


½ cup chopped cilantro


1 cup tomato juice (such as Clamato or V8)


¼ cup ketchup


2 tablespoons fresh lime juice


1 tablespoon hot sauce (like Cholula or Tabasco)


1 teaspoon Worcestershire sauce


Freshly ground black pepper, to taste


For Serving:


1 avocado, diced


Lime wedges


Tortilla chips or saltine crackers


Directions


 Cook the Shrimp (If Using Raw):


Bring a pot of salted water to a boil.


Add the shrimp and cook for 2-3 minutes until pink and opaque.


Immediately transfer to an ice bath to stop cooking.


Peel, devein, and chop into bite-sized pieces.


 Prepare the Cocktail Mix:


In a large bowl, combine the red onion, cucumber, celery, jalapeño, diced tomatoes, and cilantro.


Stir in the tomato juice, ketchup, lime juice, hot sauce, and Worcestershire sauce.


Season with salt and black pepper to taste.


 Add the Shrimp:


Fold the shrimp into the mixture, ensuring they are well coated.


Cover and refrigerate for at least 30 minutes to let the flavors meld.


 Serve & Enjoy:


Spoon the shrimp cocktail into serving glasses or bowls.


Top with diced avocado and garnish with lime wedges.


Serve with tortilla chips or saltine crackers for the perfect crunch!


Nutritional Information


 Prep Time: 15 minutes | Chilling Time: 30 minutes | Total Time: 45 minutes


 Calories per serving: ~220 | Servings: 4

Mexican Shrimp Cocktail

 


Grilled Surf and Turf Skewers with Chimichurri

Ingredients

- 1 lb shrimp, peeled and deveined

- 1 lb beef steak (such as sirloin), cut into 1-inch cubes

- 1 red bell pepper, cut into 1-inch pieces

- 1 green bell pepper, cut into 1-inch pieces

- 1 onion, cut into 1-inch pieces

- 2 tbsp olive oil

- Salt and pepper, to taste

For the Chimichurri:

- 1 cup fresh parsley, chopped

- 1/2 cup olive oil

- 1/4 cup red wine vinegar

- 4 cloves garlic, minced

- 1 tsp red pepper flakes

- Salt and pepper, to taste

Directions

1. Preheat the grill to medium-high heat.

2. In a bowl, combine the shrimp and beef cubes. Drizzle with olive oil and season with salt and pepper. Toss to coat.

3. Thread the shrimp, beef, and pieces of bell pepper and onion onto skewers, alternating ingredients.

4. In another bowl, mix all the chimichurri ingredients together. Adjust seasoning to taste.

5. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the shrimp are opaque and the beef is cooked to your desired doneness.

6. Remove skewers from the grill and drizzle with the homemade chimichurri sauce.

7. Serve immediately and enjoy your delicious grilled surf and turf skewers!

Grilled Surf and Turf Skewers with Chimichurri

 


Cajun Steak Tips in Cheesy Parmesan Linguine Pasta

Ingredients

1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips

2 tbsp olive oil

1 tbsp butter

1½ tsp Cajun seasoning

1 tsp garlic powder

½ tsp smoked paprika

Salt and black pepper, to taste

12 oz linguine pasta

2 tbsp butter

4 cloves garlic, minced

1½ cups heavy cream

½ cup whole milk

4 oz cream cheese, softened

1¼ cups freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

½ tsp Cajun seasoning (to tie the flavor together)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9–10 minutes. Reserve ½ cup of pasta water, then drain and set aside.

2. Pat the steak tips dry and season with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

3. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sear steak tips in a single layer for 1–2 minutes per side until browned and cooked through. Transfer to a plate and cover loosely.

4. Lower the heat to medium and add 2 tbsp butter to the same skillet. Sauté minced garlic for about 30 seconds until fragrant.

5. Stir in heavy cream and whole milk. Add the cream cheese and stir until fully melted and smooth.

6. Add Parmesan, mozzarella, and ½ tsp Cajun seasoning. Stir until the cheese is melted and the sauce is thick and creamy. Season with salt and pepper to taste.

7. Add the cooked linguine to the sauce and toss gently until well coated. If needed, stir in a splash of reserved pasta water to adjust consistency.

8. Serve the cheesy linguine topped with the seared Cajun steak tips and garnish with fresh parsley.

Cooking Time: 35 minutes

Servings: 4–6

Calories: 740 per serving (estimated)

Cajun Steak Tips in Cheesy Parmesan Linguine Pasta

 


Sugar Cookie Lemonade Crumble


Ingredients


For the Sugar Cookie Base:


1 ½ cups all-purpose flour


½ teaspoon baking powder


¼ teaspoon salt


½ cup unsalted butter, softened


½ cup granulated sugar


¼ cup brown sugar


1 large egg


1 teaspoon vanilla extract


For the Lemonade Filling:


1 cup freshly squeezed lemon juice


½ cup granulated sugar


¼ cup all-purpose flour


¼ teaspoon salt


3 large eggs


2 tablespoons unsalted butter, melted


For the Crumble Topping:


½ cup all-purpose flour


½ cup granulated sugar


¼ cup cold unsalted butter, cut into small pieces


¼ cup granulated sugar (optional, for extra sweetness)


Directions


Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.


In a medium bowl, whisk together flour, baking powder, and salt.


In a large bowl, beat softened butter with granulated and brown sugars until creamy.


Add egg and vanilla, mixing well. Gradually add dry ingredients, mixing until just combined. Press dough evenly into the bottom of the pan.


In a medium bowl, whisk lemon juice, granulated sugar, flour, and salt until smooth. Add eggs one at a time, mixing well after each. Stir in melted butter.


Pour lemonade filling over the cookie base.


In a small bowl, combine crumble topping ingredients and mix with a pastry cutter or fingers until coarse crumbs form. Sprinkle evenly over filling.


Bake for 30-35 minutes until filling is set and topping is golden brown.


Cool completely before cutting into squares. Optionally, sprinkle with extra sugar.


Servings: 9–12

Sugar Cookie Lemonade Crumble

 


Salted Caramel Cream Cheese Cupcakes


For the Vanilla Cupcakes:


1 ½ cups all-purpose flour


1 ½ tsp baking powder


¼ tsp salt


½ cup (1 stick) unsalted butter, room temp


1 cup granulated sugar


2 large eggs


2 tsp vanilla extract


½ cup sour cream or buttermilk


¼ cup milk


For the Cream Cheese Frosting:


8 oz cream cheese, softened


½ cup (1 stick) unsalted butter, softened


2 ½–3 cups powdered sugar


1 tsp vanilla extract


Pinch of salt


For the Caramel Filling & Drizzle:


1 cup soft caramels (or ¾ cup caramel sauce)


2 tbsp heavy cream


Flaky sea salt (for topping, optional)


Instructions


Make the Cupcakes:


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.


Whisk flour, baking powder, and salt in a bowl.


In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.


Alternate adding dry ingredients and milk/sour cream to the butter mixture, starting and ending with flour. Mix until smooth.


Spoon batter into liners, filling ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean.


Cool completely.


Fill the Cupcakes:


Once cooled, core the center of each cupcake using a knife or cupcake corer.


Melt caramels with cream in the microwave or on the stove until smooth. Let cool slightly.


Spoon caramel into the center of each cupcake (about 1–2 teaspoons each).


Make the Frosting:


Beat cream cheese and butter until smooth.


Add powdered sugar, vanilla, and salt. Beat until light and fluffy.


Pipe frosting onto each cupcake.


Finish with Caramel Drizzle:


Drizzle additional warm caramel sauce over the frosting.


Sprinkle with flaky sea salt if desired.

Salted Caramel Cream Cheese Cupcakes

 


Do Nothing Tornado Cake!

Ingredients

Cake-

2 cups all purpose flour

1 teaspoons baking soda

2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

20oz can crushed pineapple

Topping-

1/2 cup salted butter

1/2 teaspoon vanilla extract

2/3 cup evaporated milk

1 cup granulated sugar

1 cup chopped pecans

1 cup sweetened coconut flakes

Instructions

Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter

In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple

Pour into your baking pan and bake for 40-45 minutes or until golden brown

Poke several holes in the cake with the handle of a wooden spoon

In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil

Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly

Pour your topping evenly over your cake, slice, and enjoy!


Tornado Cake



ULTIMATE Chicken Casserole!!!

Tender noodles, shredded chicken, bacon, corn, & more!!!! 😋🥄

Ingredients

2 cups egg noodles, cooked

2 cups chicken, cooked/shredded

2 cups corn *I used frozen, canned works too

1 cup milk

2 cans cream of chicken soup *10 oz cans

1 onion, diced

1 tbsp garlic, minced

1/2 cup cheese, shredded *I used cheddar, any type works

1/2 cup bacon, cooked/chopped

3/4 cup French fried onions

salt/pepper (to taste)

Instructions

Preheat oven to 350 degrees and grease a 9x13 baking pan with cooking spray.

In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.

Pour mixture into greased pan.

Sprinkle French fried onions evenly on top.

Place pan into preheated oven and bake for about 30 minutes.



ULTIMATE Chicken Casserole



 Here's a classic Southern-style sweet potato pie

 recipe


Ingredients


- 2 large sweet potatoes, cooked and mashed

- 1 cup granulated sugar

- 1/2 cup all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1/2 cup unsalted butter, melted

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 pie crust (homemade or store-bought)

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine mashed sweet potatoes, sugar, flour, salt, cinnamon, nutmeg and ginger.

3. Stir in melted butter, eggs and vanilla extract until smooth.

4. Roll out pie crust and place in a 9-inch pie dish.

5. Fill pie crust with sweet potato mixture.

6. Bake for 45-50 minutes or until crust is golden brown and filling is set.

7. Let cool before serving.



Sweet Potato Pie

   


Ingredients:

1½ lbs sirloin or ribeye steak, cut into bite-sized pieces

2 tbsp olive oil

2 tbsp butter

1 tbsp minced garlic

1½ tsp Cajun seasoning

½ tsp smoked paprika

Salt & black pepper, to taste

For the Spicy Cajun Velveeta Rigatoni:

12 oz rigatoni pasta

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

½ cup whole milk

8 oz Velveeta cheese, cubed

½ cup shredded pepper jack cheese (for an extra kick)

1 tsp Cajun seasoning

Pinch of crushed red pepper flakes (optional)

Salt & pepper, to taste

Fresh chopped parsley (for garnish)

Directions:

1. Cook the Pasta:

Boil rigatoni in salted water until al dente. Drain and set aside.

2. Sear the Garlic Butter Steak:

Season steak with Cajun seasoning, paprika, salt, and pepper.

In a large skillet, heat olive oil over medium-high. Add the steak pieces and sear for 2–3 minutes per side.

Reduce heat to medium, add butter and minced garlic, and stir to coat the steak in garlic butter.

Remove from heat and set steak aside.

3. Make the Spicy Cajun Velveeta Sauce:

In the same pan, melt 2 tbsp butter and sauté the garlic until fragrant (about 30 seconds).

Pour in heavy cream and milk, stirring constantly.

Add Velveeta and pepper jack cheese, stirring until completely melted and smooth.

Stir in Cajun seasoning, red pepper flakes (if using), and season with salt and pepper to taste.

4. Combine & Serve:

Toss the cooked rigatoni into the cheesy sauce until well coated.

Add the garlic butter steak pieces back in, mixing gently to keep the steak tender.

Serve hot, garnished with chopped parsley.

Cooking Time: 30 minutes

Servings: 4

Calories: 860 per serving

GARLIC BUTTER STEAK IN SPICY CAJUN VELVEETA RIGATONI

  



Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

Lemon wedges (for serving)


Instructions:


Preheat the Oven:

Preheat your oven to 400°F (200°C).


Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.


Assemble the Scallops:

Place the scallops in a single layer in a baking dish.

Pour the garlic butter mixture over the scallops, ensuring they are well-coated.


Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Sprinkle this mixture evenly over the scallops.


Bake:

Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.


Serve:

Serve the baked scallops hot with lemon wedges on the side.

Prep Time: 10 mins | Total Time: 22 mins | Servings: 4

Garlic Butter Baked Scallops 🍋