Beef

Slow Cooker Garlic Sesame Beef

6:02 AM


 Slow Cooker Garlic Sesame Beef

6 green onions, sliced

1/2 cup sugar

1/2 cup water

1/2 cup reduced-sodium soy sauce

1/4 cup sesame oil

3 tablespoons sesame seeds, toasted

2 tablespoons all-purpose flour

4 garlic cloves, minced

1 beef sirloin tip roast (3 pounds), thinly sliced

Additional sliced green onions and toasted sesame seeds

Hot cooked rice


In a large shallow dish, mix the first 8 ingredients. Add beef; turn to coat. Refrigerate, covered, 8 hours or overnight. Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender. Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice.


Bread

Pull Apart Garlic Bread

5:36 AM



Pull Apart Garlic Bread


1/4 cup butter, melted

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

1/4 teaspoon garlic salt

1 loaf (1 pound) frozen white bread dough, thawed


In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30 minutes or until golden brown.


garlic

Garlic Butter Herb Steak Bites with Potatoes

8:38 AM

 




Garlic Butter Herb Steak Bites with Potatoes


1 tablespoon olive oil

2 tablespoons butter divided

1pound Yukon gold potatoes sliced about 1/2 inch in thickness

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

1 1/4 pounds sirloin steak, cut into one inch cubes

Salt and pepper


Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork tender. Remove and set aside on a plate. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown. Top the steak with fresh chopped herbs.

garlic

Pork Chops With Garlic Mushroom Sauce

6:00 AM

 



Pork Chops With Garlic Mushroom Sauce


2 pounds boneless pork chops

½ teaspoon paprika

1 pinch kosher salt and ground black pepper to taste

¼ cup butter, divided 

1 (8 ounce) package sliced fresh mushrooms

4 cloves garlic, minced

1 teaspoon Dijon mustard

2 tablespoons all-purpose flour

2 cups beef broth


Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

garlic

Parmesan Pork Roast

9:11 AM



Parmesan Pork Roast

1 boneless pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Cut roast in half. Place in a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Cereal

Savory Hot Buttered Cheerios

10:40 AM



Savory Hot Buttered Cheerios

4 cups Cheerios cereal
1/4 cup (1/2 stick) unsalted butter
1/4 cup Parmesan cheese, grated
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Melt butter in a large pan or skillet over medium-high heat, then stir in cheese, parsley, garlic salt and onion powder. Stir in Cheerios until fully coated, lowering heat to medium so cheerios don’t burn. Cook for 2-3 minutes, or until Cheerios are hot. Transfer to serving bowls and enjoy immediately.

Bacon

Creamy Garlic Bacon Fettuccine

7:52 AM




Creamy Garlic Bacon Fettuccine

1 stick of butter
1 1/2 cups heavy cream
1/4 cup garlic powder
3/4 cup parmesan cheese
1/2 cup Romano cheese
1/2 teaspoon nutmeg
1 tablespoon black pepper
16-ounce box of dry fettuccine noodles
7 slices of center-cut bacon
1/2 sweet onion, diced

Preheat oven to 400°F. Line a sheet pan with parchment paper (foil also works). Place 7 strips of bacon on the parchment on the left side of the pan, and add diced onions to the right side of the pan. Place in the oven and cook for about 15-20 minutes. (Make sure to watch your onions and stir as needed. If the bacon completes cooking first, remove it from pan with tongs and drain it on a paper towel while the onions finish up. The onions should be lightly brown to optimize sweetness.) Cook both until done, then drain them on a paper towel when complete. When cool enough to handle, tear the bacon into pieces. Set it aside. Cook pasta in accordance with package directions. Drain the pasta when al dente. In a metal saucepan, begin melting the butter over medium-low heat. After the butter has melted, add in the heavy cream. Allow the mixture to come together in a soft bubbling boil. Add in the cheeses. Stir until everything is melted and combined. Add in the pepper, garlic, and nutmeg. Keep it on medium-low heat. The sauce will thicken. Continue to cook until the pasta is complete. Pour the cream sauce over the cooked and drained pasta. Combine. Add in the onions and bacon. Stir. Taste and add salt as needed. Bacon is naturally salty, so the amount of salt you need is a personal choice. Reserving it for the end is best. Let the pasta rest for 5 minutes. (Serves 8)

Chicken Stock

Melting Potatoes

8:00 AM



Melting Potatoes

4 russet potatoes
Kosher salt and freshly cracked black pepper 
2 tablespoons vegetable oil 
10 tablespoons unsalted butter
1 cup low-sodium chicken broth 
2 sprigs fresh rosemary or thyme
2 cloves garlic
Flaky salt, to garnish 

Preheat the oven to 400 degrees F. Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper. Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary or thyme, and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

dinner rolls

Garlic Herb Cheese Bombs

11:19 AM



Garlic Herb Cheese Bombs


Dinner Roll Dough 
Mozzarella cheese sticks (cut into one inch cubes)
4-5 Garlic cloves (diced)
3 tbsp. butter
Parsley finely chopped
Salt

Preheat oven 350 degrees. Defrost your dinner roll by leaving out on the counter. Flatten out the dough. Place cube of mozzarella into center of dough and roll-up. Mix parsley, garlic and a pinch of salt into small bowl. Add melted butter and mix together. Brush mixture over tops of each roll. Bake at 350 degrees for 10 minutes, or until golden brown.