Rib Eye Steak With Garlic Butter
INGREDIENTS:
1-inch thick rib eye steak, 1–2 lbs
2 Tbsp. Kosher salt
2 Tbsp. freshly ground black pepper
4 Tbsp. canola oil
3 Tbsp. butter
2 sprigs thyme
2 bunches rosemary
2 cloves garlic, crushed
PREPARATION:
Preheat oven to 250°F.
Season the steak evenly with the salt and pepper on all sides.
Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds. This helps not only flavor the steak but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For a medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
Rest the steak for 10 minutes on a cutting board. Slice, then serve!
INGREDIENTS:
2 lbs of chicken breast
Salt and pepper
1 tsp of chili powder
1/2 Tsp of ground turmeric
6 tbsp of butter, divided into 2 tbsp chunks
1 1/2 cups of yellow onion, diced
3 tsp of garam masala
1 tsp of chili powder
1 tsp of cumin
1 tsp of cayenne pepper
1 Tbsp. of grated ginger
3 garlic cloves, minced
3" stick of cinnamon
14 oz of tomato sauce
1 cup of water
1 cup of heavy cream
Chopped cilantro for garnish
Rice
PREPARATION:
Marinate chicken breast in chili powder, turmeric, salt, and pepper. Let it sit for 15 minutes.
Brown chicken in two Tbsp. of butter, remove and set aside.
Melt another two Tbsp. of butter over medium heat, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cayenne pepper, cinnamon, salt, and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer. Add the water and cream, bring back to a simmer. Return the chicken and simmer covered for another 10 -15 minutes.
Stir in the last two Tbsp. of butter and additional salt and pepper to taste.
Serve garnished with cilantro on top of rice. Enjoy!
Skillet Lasagna
INGREDIENTS:
1 tablespoon canola oil
1 pound ground beef
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 garlic cloves, finely chopped
1 medium onion, chopped
2 cups marinara sauce, divided
6-7 oven-ready lasagna sheets
1 cup ricotta cheese
1 cup mozzarella cheese
2 tablespoons basil, chopped
PREPARATION:
Preheat oven to 350° F.
Heat the oil in a cast-iron skillet over high heat.
Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown. Add the garlic and onion and cook until onions are starting to become translucent. Add one cup of the marinara sauce and cook until the sauce has reduced to a paste.
Using a large spoon or a spatula, push some of the beef mixtures toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks. Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly. Sprinkle the mozzarella cheese over the ricotta, and top with the basil. Bake for 25 minutes until cheese is bubbly and golden brown.
Sweet & Sour Chicken
INGREDIENTS:
Servings: 2 - 3
For the chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper
½ cup cornstarch
2 eggs, beaten
Oil to fry
For the sauce:
1 tablespoon oil
½ tablespoon minced garlic
1 bell pepper, diced
¾ cup cider vinegar
1 tablespoon soy sauce
¼ cup ketchup
½ cup sugar
For the garnish:
Chopped scallions
Sesame seeds
PREPARATION:
Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg and fry until golden, crispy and cooked through. Set aside. Dab with a paper towel if greasy.
In a large pan, heat oil and fry garlic until fragrant.
Add the bell pepper, cider vinegar, soy sauce, ketchup, and sugar. Bring to a boil.
When the sauce has thickened, add the fried chicken. Toss to coat.
Garnish with chopped scallions and sesame seeds. Serve with rice.
Shrimp, Spinach, And Bacon Alfredo
Shrimp Bacon Spinach Alfredo
Serves 3-4
INGREDIENTS:
2 tablespoons oil
4 cloves garlic, chopped
2 pounds shrimp
3 cups spinach
½ onion, chopped
2 teaspoons salt
1 teaspoon black pepper
2 cups heavy cream
1 pound fettuccine, cooked
6 slices bacon, cooked and chopped
1 cup parmesan cheese
½ cup parsley, chopped
PREPARATION:
Heat oil over medium heat in a large pot.
Cook the garlic and the shrimp until the shrimp is pink, then remove the shrimp.
Add the spinach, onions, salt, and pepper, cooking until the onions are translucent.
Pour in the cream and bring to a boil.
Add the fettuccine, stir until the pasta is evenly cooked.
Mix in the cooked shrimp, bacon, parmesan, and parsley until the cheese is melted.
Stuffed Chicken Parmesan
INGREDIENTS:
Servings: 3
3 chicken breasts, boneless and skinless
Salt, to taste
1 cup mozzarella
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup parmesan
2 tablespoons basil
PREPARATION:
1. Cut a pocket into each chicken breast.
2. Stuff the pockets evenly with the mozzarella cheese.
3. Press the edges of the chicken together to seal the pocket.
4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
7. Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
8 .Fry the chicken until golden brown on both sides.
9. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
10.Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
11. Bake for 20 minutes.
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