RecipesMoms.Com

⭐ Bourbon Chicken 🍗😍

Ingredients:

- 6 boneless chicken breasts (skinless, about 3 pounds)
- 3 tablespoons cornstarch (divided)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons canola oil
- 2 cloves garlic (minced)
- 1 cup water
- ½ cup apple juice
- ¼ cup bourbon
- ½ cup chicken broth
- ⅔ cup lite soy sauce (lower sodium)
- ⅓ cup ketchup
- 2 tablespoons apple cider vinegar
- 1 cup light brown sugar (packed)
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes (crushed)

Instructions:

1. Cut the chicken breasts into bite-size pieces.
2. In a bowl, mix 2 tablespoons of cornstarch with salt and pepper. Toss the chicken pieces in the mixture until they're well coated.
3. Heat the canola oil in a large skillet over medium-high heat. Add the chicken and cook until browned.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the minced garlic and cook for about 30 seconds.
6. Add water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, light brown sugar, onion powder, ground ginger, and red pepper flakes to the skillet. Bring the mixture to a boil.
7. Mix the remaining tablespoon of cornstarch with a small amount of water to create a slurry. Stir this into the skillet to thicken the sauce.
8. Return the chicken to the skillet and coat with the sauce.
9. Simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened.

⭐🍤 Cajun Seafood Pasta 😋

Ingredients:

- 8 ounces fettuccine pasta
- 1 pound mixed seafood (shrimp, scallops, and/or crab meat)
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley, for garnish

Instructions:

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

2. In a bowl, toss the mixed seafood with Cajun seasoning until evenly coated.

3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned seafood to the skillet and cook for 2-3 minutes, or until slightly browned. Remove the seafood from the skillet and set aside.

4. In the same skillet, add the diced onion and cook for 2-3 minutes until softened.

5. Add the minced garlic and diced bell peppers to the skillet. Cook for another 2-3 minutes until fragrant and the peppers are tender.

6. Stir in the cherry tomatoes and cook for 1-2 minutes until slightly softened.

7. Pour in the heavy cream and chicken broth. Bring the mixture to a simmer and let it cook for 2-3 minutes, stirring occasionally.

8. Add the cooked pasta and cooked seafood back to the skillet. Toss everything together until well combined and heated through.

9. Stir in the grated Parmesan cheese until melted and the sauce has thickened slightly. Season with salt and pepper to taste.

10. Garnish the Cajun Seafood Pasta with chopped fresh parsley.

🥦 Broccoli, Rice, Cheese, and Chicken Casserole 🥘😋

Ingredients:

- 2 cups instant white rice
- 2 cups water
- 1 can (12.5 ounces) canned chunk chicken, drained (or equivalent cooked chicken)
- 1 package (16 ounces) frozen chopped broccoli, thawed
- 1 pound processed cheese, cubed
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 cup milk
- 1/2 stick butter, melted
- 1 small white onion, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the instant rice in boiling water as directed on the package and spread it in a 9x13 inch baking dish.
3. In a large bowl, mix the cooked rice with the chicken, broccoli, onion, and cheese.
4. In another bowl, combine the cream of mushroom soup, cream of chicken soup, milk, and melted butter. Stir this mixture into the rice mixture.
5. Spread the mixture evenly in the baking dish.
6. Bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted and bubbly, stirring halfway through to ensure even melting.

🍕Pizza Meatloaf 🍖😍

1 pound ground beef
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 egg
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup pepperoni slices
1/4 cup chopped green bell pepper
1/4 cup chopped onion

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, ketchup, brown sugar, Worcestershire sauce, oregano, salt, and pepper. Mix well.
3. Press half of the meat mixture into the prepared loaf pan. Spread pizza sauce over the meatloaf. Top with mozzarella cheese, pepperoni, green bell pepper, and onion. Press the remaining meat mixture over the toppings.
4. Bake in preheated oven for 1 hour, or until a meat thermometer inserted into the center reads 160 degrees F (71 degrees C).
5. Let meatloaf rest for 10 minutes before slicing and serving.

⭐Dorito Taco Salad 🥗😍

1 pound ground beef
1 package taco seasoning
1 head iceberg lettuce (chopped)
1 cup cherry tomatoes (halved)
1/2 cup shredded cheddar cheese
1/2 cup diced red onion
1/2 cup sliced black olives
1/2 cup crushed Doritos
1/2 cup Catalina dressing

instructions:

1. In a skillet, cook ground beef over medium heat until browned.
2. Drain excess fat.
3. Add taco seasoning and water, stirring to combine.
4. Simmer for 5 minutes.
5. In a large bowl, combine lettuce, tomatoes, cheese, onion, olives, and Doritos.
6. Add ground beef mixture and dressing, tossing to combine

⭐️ Baked Potato And Chicken Casserole 🥘

1 kg chicken breast
8 potatoes
1/3 cup olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
2 tablespoons hot sauce
2 cups cheddar cheese
1 cup green onion

instructions:

1. Preheat oven to 400°F (200°C).
2. Grease a 9x13-inch baking dish.
3. In a large bowl, combine olive oil, salt, pepper, paprika, garlic powder, and hot sauce.
4. Add chicken and potatoes to the bowl, tossing to coat.
5. Transfer chicken and potatoes to the prepared baking dish.
6. Bake for 55-60 minutes, or until chicken is cooked through and potatoes are tender.
7. Remove from oven and top with cheddar cheese and green onion.
8. Return to oven and bake for an additional 5 minutes, or until cheese is melted

⭐️ Garlic Chicken Fried Chicken 🍗😋

Ingredients:

- 2 teaspoons garlic powder, or to taste
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ cup seasoned bread crumbs
- 1 cup all-purpose flour
- ½ cup milk
- 1 egg
- 4 skinless, boneless chicken breast halves - pounded thin
- 1 cup oil for frying, or as needed

Directions:

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs, and flour.
2. In a separate dish, whisk together the milk and egg.
3. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C).
4. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
5. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear.

6. Remove from the oil with a slotted spatula, and serve.

⭐🍤 Shrimp Scampi 😋

Ingredients

1 pound large shrimp, peeled and deveined
3 Tablespoons butter
2 Tablespoons olive oil
4 cloves garlic, minced
2 Tablespoons chopped fresh parsley
2 teaspoons lemon juice
Salt & Pepper

Instructions

In a large skillet heat the olive oil and butter together over a medium high heat. Once it is melted, add the garlic and cook for a minute or two.
Season the shrimp with salt and pepper and add it to the skillet. Cook for about 2 minutes and then flip to the other side.
Pour in the shrimp is pink and cooked through.

Remove from the heat, stir in lemon juice and sprinkle with parsley.

PREP TIME
5 minutes
COOK TIME
15 minutes
TOTAL TIME
20 minutes

⭐Hamburger Potato Casserole 🥘

Ingredients:

- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and thinly sliced
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter.

2. In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent and fragrant, about 5 minutes. Drain off any excess fat.

3. Layer half of the thinly sliced potatoes in the bottom of the prepared baking dish.

4. Spread the cooked ground beef mixture evenly over the layer of potatoes.

5. In a bowl, mix together the condensed cream of mushroom soup and milk until well combined. Pour half of this mixture over the ground beef layer.

6. Sprinkle half of the shredded cheddar cheese over the top of the casserole.

7. Repeat the layers: layer the remaining potatoes on top of the cheese, followed by the remaining condensed soup mixture, and finish with the remaining shredded cheddar cheese.

8. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

9. After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.

10. Once cooked, remove the casserole from the oven and let it cool for a few minutes.

11. Garnish with chopped fresh parsley if desired.

😍 Copycat Pizza Hut Breadsticks 🍕

Ingredients:

1 (13.8-oz) can refrigerated pizza crust
2 Tbsp grated parmesan cheese
5 tsp garlic powder
1 Tbsp onion powder
1 Tbsp oregano
1½ tsp basil
½ tsp salt
6 Tbsp butter melted

Instructions:

Preheat oven to 425ºF.
Unroll pizza dough on to a cookie sheet.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not separate strips.
Bake for 10 minutes.
Combine parmesan cheese, garlic powder, onion powder, oregano, basil and salt.
Remove breadsticks from oven and brush with half of the melted butter and sprinkle with half of the seasoning.

Bake an additional 5 minutes.
Remove from oven and brush with remaining melted butter and sprinkle with remaining seasoning.

Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes

⭐️ Honey Pineapple Grilled Chicken 🍗

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup pineapple juice
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Pineapple slices for garnish (optional)
– Chopped fresh cilantro or parsley for garnish (optional)

Instructions:

1. In a small bowl, whisk together the pineapple juice, honey, soy sauce, minced garlic, grated ginger, salt, and black pepper until well combined.
2. Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure it is evenly coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Preheat your grill to medium-high heat.
4. Remove the chicken breasts from the marinade, shaking off any excess, and discard the marinade.
5. Grill the chicken breasts for 6-7 minutes on each side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (75°C).
6. While grilling, you can also grill pineapple slices for garnish if desired.
7. Once cooked, remove the chicken from the grill and let it rest for a few minutes.
8. Garnish the grilled chicken with grilled pineapple slices and chopped fresh cilantro or parsley if desired.
9. Serve your Honey Pineapple Grilled Chicken hot with your favorite sides, such as rice, grilled vegetables, or a salad.

⭐ Dr. Pepper Jalapeno Beef Jerky 🥩

Ingredients:

- 2-3 pounds eye of round roast (or top round, sirloin roast, or rump roast)
- Salt and pepper
- 1 cup Dr. Pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1-2 jalapenos, sliced (adjust to your preferred level of heat)

Instructions:

1. **Select the Meat**:
- Choose a lean cut of beef, such as eye of round roast. Remove any visible fat.
- Slice the meat against the grain into thin strips. You can ask your butcher to do this or slice it yourself after chilling the meat in the freezer for 30-60 minutes.

2. **Prepare the Marinade**:
- In a medium bowl or ziplock bag, combine Dr. Pepper, salt, pepper, onion powder, garlic powder, Worcestershire sauce, and sliced jalapenos.
- Simmer the marinade until reduced to about a cup.

3. **Marinate the Beef**:
- Pour the cooled marinade over the beef slices in the ziplock bag.
- Refrigerate for at least 8 hours or up to 24 hours.

4. **Dehydrate or Smoke**:
- Preheat your smoker or dehydrator to 165°F (74°C).
- Lay the marinated beef slices on the grill grates (for smoking) or dehydrator trays (for dehydrating) without overlapping.

- Smoke for about 3 hours, flipping and rotating the jerky halfway through, until it is dark, dry, and bendable.

⭐️ MELT IN YOUR MOUTH STEAKS🍖

Ingredients:

½ cup olive oil
¼ cup Worcestershire sauce
½ cup low sodium soy sauce
3 Tbsp minced fresh garlic
1 Tbsp minced onion flakes
1 tsp fresh ground black pepper, or to taste
2 tsp dried rosemary
¼ cup A.1. Original Sauce
2 Tbsp Montreal Steak Seasoning
4 to 6 steaks (ribeye, sirloin, NY Strip, or filet)

Instructions:

Whisk together all ingredients except the steak.
Place steaks in a gallon ziplock bag or resealable container. Pour marinade over steaks.

Let steaks marinate in the refrigerator 2 hours up to overnight. Turn steaks to marinate both sides.

Remove steaks from marinade and cook to desired internal temperature.

Prep Time 10minutes
Cook Time 15minutes

⭐️ Slow Cooker Queso Chicken Tacos 🍗

Ingredients:

- 1 1/2 pounds boneless, skinless chicken breasts
- 1 packet (1 ounce) taco seasoning mix
- 1 can (10 ounces) diced tomatoes and green chilies (such as Rotel), undrained
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced black olives (optional)
- 8-10 soft taco-sized flour tortillas
- Optional toppings: diced avocado, sour cream, sliced jalapenos, shredded lettuce, lime wedges

Instructions:

1. Place the chicken breasts in the bottom of the slow cooker.
2. Sprinkle the taco seasoning mix evenly over the chicken breasts.
3. Pour the diced tomatoes and green chilies, salsa, shredded cheddar cheese, shredded Monterey Jack cheese, diced onion, chopped fresh cilantro, and sliced black olives (if using) over the chicken in the slow cooker.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
5. Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir to combine the shredded chicken with the sauce and cheese mixture.
6. Warm the flour tortillas according to the package instructions.
7. Spoon the queso chicken mixture onto the warmed tortillas.
8. Serve the Slow Cooker Queso Chicken Tacos hot, garnished with your favorite toppings such as diced avocado, sour cream, sliced jalapenos, shredded lettuce, and lime wedges.

⭐ CRACK BURGERS 🍔

Ingredients:

1½ lb ground chuck
3 Tbsp sour cream
2 Tbsp ranch dressing mix
⅓ cup cooked and crumbled bacon
1 cup shredded cheddar cheese

Instructions:
Combine all ingredients and form into 4 hamburger patties. Grill to the desired temperature. The burgers will be very moist, be very careful when you flip them.
Serve on your favorite hamburger bun topped with lettuce, tomato, mustard, and mayo.

Prep Time 5minutes
Cook Time 7minutes
Total Time 12minutes

😋 Cracked Out Tater Tot Casserole 🥘

Ingredients:

- 1 pound ground beef
- 1 packet (1 ounce) ranch seasoning mix
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 bag (32 ounces) frozen tater tots
- 1/4 cup cooked and crumbled bacon
- Chopped fresh chives, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter.

2. In a skillet, cook the ground beef over medium heat until browned and cooked through. Drain off any excess fat.

3. Sprinkle the ranch seasoning mix over the cooked ground beef and stir to combine.

4. In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, shredded cheddar cheese, and shredded mozzarella cheese. Mix until well combined.

5. Add the cooked and seasoned ground beef to the mixing bowl with the cheese and sour cream mixture. Stir until evenly combined.

6. Spread the mixture evenly into the prepared baking dish.

7. Arrange the frozen tater tots in a single layer over the top of the beef mixture in the baking dish.

8. Sprinkle the cooked and crumbled bacon over the tater tots.

9. Bake in the preheated oven for 35-40 minutes, or until the tater tots are golden brown and crispy and the casserole is heated through.

10. Once cooked, remove the casserole from the oven and let it cool for a few minutes.

11. Garnish with chopped fresh chives if desired.

⭐ Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce 😋

Ingredients:

**For the Salmon and Asparagus:**
* 4 (4-ounce) salmon fillets, skinless and boneless
* 1 pound fresh asparagus, trimmed
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

**For the Garlic Lemon Butter Sauce:**
* 1/2 cup unsalted butter, melted
* 2 cloves garlic, minced
* 1 tablespoon lemon juice
* 1/4 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper

**Foil Packs:**
* 4 large sheets of heavy-duty aluminum foil

Directions:

**1. Prepare the Salmon and Asparagus:**
* Preheat oven to 400°F (200°C).
* Cut each sheet of foil into a square large enough to accommodate a single salmon fillet and asparagus.
* Place a salmon fillet in the center of each foil square.
* Arrange the asparagus around the salmon.
* Drizzle with olive oil, salt, and pepper.

**2. Make the Garlic Lemon Butter Sauce:**
* In a small bowl, whisk together the melted butter, garlic, lemon juice, oregano, salt, and black pepper.

**3. Assemble the Foil Packs:**
* Spoon the garlic lemon butter sauce over the salmon and asparagus.
* Fold the foil over the ingredients, sealing the edges tightly.
* Make sure the foil packs are completely sealed to prevent the sauce from leaking out.

**4. Bake:**
* Place the foil packs on a baking sheet.
* Bake for 15-20 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.

**5. Serve:**
* Open the foil packs carefully to release the steam.
* Serve the salmon and asparagus immediately, garnished with fresh chopped parsley if desired."

⭐ Garlic bread rolls 😍

Ingredients:

* 1 loaf (1 pound) French bread, cut into 1-inch thick slices
* 1/2 cup unsalted butter, melted
* 1/4 cup finely chopped fresh parsley
* 2 cloves garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Parmesan cheese, for topping (optional)

Directions:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or foil.
3. In a small bowl, whisk together the melted butter, parsley, garlic, salt, and pepper.
4. Brush the garlic butter mixture evenly over the cut sides of the bread slices.
5. Arrange the bread slices on the prepared baking sheet.
6. Sprinkle with Parmesan cheese, if desired.
7. Bake for 10-15 minutes, or until the bread is golden brown and toasted.
8. Serve immediately, while warm.

🥘 Garlic Butter Herb Steak Bites with Potatoes 😋

Ingredients:

**Steak Bites:**

* 1 pound flank steak, thinly sliced against the grain
* 4 cloves garlic, minced
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh rosemary
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**Potatoes:**

* 1 pound baby potatoes, scrubbed and halved
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**Garlic Butter Sauce:**

* 1/2 cup unsalted butter
* 2 cloves garlic, minced
* 1/4 cup chopped fresh parsley

Directions:

**Steak Bites:**

1. In a large bowl, combine the steak, garlic, thyme, rosemary, salt, and pepper. Stir to combine and marinate for at least 30 minutes.

**Potatoes:**

1. Preheat oven to 400°F (200°C).
2. In a separate bowl, toss the potatoes with olive oil, salt, and black pepper.
3. Spread the potatoes evenly on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until tender and golden brown.

**Garlic Butter Sauce:**

1. In a small saucepan over medium heat, melt the butter.
2. Add the garlic and cook for about 1 minute, or until fragrant.
3. Stir in the parsley and season with salt and pepper to taste.

**Cooking the Steak:**

1. Heat a large skillet or grill pan over high heat.
2. Remove the steak from the marinade and discard the excess.
3. Season the steak with additional salt and pepper as desired.
4. Cook the steak in the hot pan for 2-3 minutes per side, or until desired doneness is reached.

**Finishing the Dish:**

1. Transfer the steak bites to a serving platter.
2. Pour the garlic butter sauce over the steak bites.
3. Serve the steak bites with the roasted potatoes."

⭐ French Onion Meatballs 🍖😍

Ingredients:

**For the Meatballs:**
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup bread crumbs
- 1/2 cup milk
- 1 egg
- 1/4 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

**For the French Onion Sauce:**
- 4 tablespoons butter
- 2 large onions, thinly sliced
- 3 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 tablespoon thyme leaves
- 1 bay leaf
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese

Directions:

**To Make the Meatballs:**
1. In a large bowl, combine the ground beef, ground pork, bread crumbs, milk, egg, onion, parsley, garlic powder, salt, and pepper.
2. Mix well until thoroughly combined.
3. With slightly wet hands, form the mixture into 1-inch meatballs.

**To Make the French Onion Sauce:**
1. In a large saucepan or Dutch oven, melt the butter over medium heat.
2. Add the onions and cook until softened and caramelized, about 15 minutes.
3. Add the beef broth, white wine (if using), thyme, bay leaf, Worcestershire sauce, salt, and pepper.
4. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.

**To Assemble the French Onion Meatballs:**
1. Place the meatballs in the French onion sauce.
2. Bring to a gentle simmer and cook for 15-20 minutes, or until the meatballs are cooked through.
3. Sprinkle with mozzarella cheese and serve over mashed potatoes, rice, or pasta."

🥘Garlic Butter Steak and Potatoes Skillet😋

Ingredients:

* 2 pounds boneless chuck roast, sliced 1/2-inch thick
* 2 tablespoons olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 4 cloves garlic, minced
* 1/4 cup butter
* 1 pound baby potatoes, halved
* 1/4 cup fresh parsley, chopped (optional)

Directions:

1. **Season the steak:** Pat the steak dry with paper towels. In a small bowl, combine the salt, pepper, and garlic. Rub the mixture all over the steak and set aside.
2. **Prepare the potatoes:** In a large bowl, toss the potatoes with the olive oil and a pinch of salt and pepper.
3. **Heat the skillet:** Heat a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, or until browned but still slightly pink in the center. Remove the steak from the skillet and set aside.
4. **Melt the butter:** Reduce the heat to medium and add the butter to the skillet. Let the butter melt and bubble.
5. **Cook the potatoes:** Add the potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, or until browned and tender.
6. **Return the steak:** Add the steak back to the skillet and cook for an additional 3-4 minutes, or until cooked to your desired doneness.
7. **Serve:** Transfer the steak and potatoes to a serving platter. Sprinkle with parsley, if desired.

⭐ Cajun Butter Bourbon Steak 🥩😋

Ingredients:

* 1 pound top sirloin steak or other grilling steak
* 1 tablespoon olive oil
* 1 tablespoon Cajun seasoning mix
* 1/4 cup unsalted butter
* 1/4 cup bourbon whiskey
* 1 tablespoon chopped fresh parsley
* Salt and black pepper to taste

Directions:

1. **Prepare the steak:** Preheat a grill or grill pan over medium-high heat. Brush the steak with olive oil and season liberally with Cajun seasoning mix. Let the steak rest at room temperature for at least 30 minutes before grilling.
2. **Sear the steak:** Grill the steak for 3-4 minutes per side, or until it reaches the desired doneness (medium-rare for about 6-7 minutes total cooking time). Remove the steak from the grill and let it rest for 10 minutes.
3. **Make the Cajun butter bourbon sauce:** In a small saucepan, melt the butter over medium heat. Add the bourbon and cook until it has reduced by half, about 1-2 minutes. Remove from heat and stir in the fresh parsley.
4. **Combine the steak and sauce:** Slice the steak against the grain into thin strips. Spread the Cajun butter bourbon sauce over the steak strips and serve immediately.

**Tips:**

* For a more intense flavor, marinate the steak in the Cajun seasoning and olive oil overnight.
* If you don't have Cajun seasoning mix, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
* Any type of whiskey or bourbon can be used in this recipe.
* Serve the steak with your favorite sides, such as grilled vegetables, mashed potatoes, or crusty bread."

⭐ Classic taquitos 😍

Ingredients:

**For the Taquitos:**
* 1 pound skirt steak or flank steak
* 1/2 cup thinly sliced white onion
* 1/2 cup chopped fresh cilantro
* 1/4 cup chopped fresh Mexican oregano, or 1 tablespoon dried oregano
* 1 Anaheim chili pepper, seeded and chopped (or 1 canned green chili pepper, drained and chopped)
* 1/2 teaspoon salt, plus more to taste
* 1/4 teaspoon black pepper
* 1/4 teaspoon ground cumin
* 1/8 teaspoon ground coriander
* 1/4 cup vegetable oil, for frying
* 12 corn tortillas (6-inch)

**For the Salsa Roja:**
* 1 pound Roma tomatoes, roasted and peeled
* 1 jalapeno pepper, seeded and veins removed
* 1 small white onion, chopped
* 2 garlic cloves, chopped
* 1 tablespoon vegetable oil
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 1/4 cup fresh cilantro, chopped

**For Garnishing:**
* Lime wedges
* Sour cream
* Guacamole

Directions:

**For the Taquitos:**
1. Cut the steak into thin strips against the grain.
2. In a large bowl, combine the steak, onion, cilantro, oregano, Anaheim pepper, salt, black pepper, cumin, and coriander. Mix well to combine.
3. Heat the vegetable oil in a large skillet or griddle over medium-high heat.
4. Dip each tortilla into the oil and then fry for 30 seconds to 1 minute, or until golden brown and crispy.
5. Transfer the tortillas to a paper towel-lined plate to drain.
6. Place about 2 tablespoons of the steak mixture in the center of each tortilla. Roll up the tortillas tightly, starting from the bottom and working your way to the top.

**For the Salsa Roja:**
1. In a blender or food processor, combine the roasted tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and sugar. Puree until smooth.
2. Transfer the salsa to a small saucepan and simmer over low heat for 5 minutes, or until the flavors have blended.
3. Stir in the chopped cilantro.

**To Assemble the Taquitos:**
1. Serve the taquitos with the salsa roja, lime wedges, sour cream, and guacamole.

**Tips:**

* For extra flavor, marinate the steak in the refrigerator for at least 1 hour before cooking.
* If you don't have fresh roasted tomatoes, you can use canned diced tomatoes.
* For a spicy kick, add more jalapeno pepper to the salsa.
* Serve the taquitos with your favorite toppings, such as shredded lettuce, chopped tomatoes, and shredded cheese.

🥘 Teriyaki Salmon Sushi Bowl 😋

Ingredients:

**For the Sushi Rice:**
* 1 cup sushi rice
* 1 1/2 cups water
* 2 tablespoons rice vinegar
* 1/2 tablespoon sugar
* 1/4 teaspoon salt

**For the Teriyaki Salmon:**
* 1 pound salmon fillet, skin-on
* 1/3 cup teriyaki sauce
* 1 tablespoon soy sauce
* 1 teaspoon honey
* 1 teaspoon sesame oil

**For the Bowl:**
* 1 cup edamame, cooked
* 1/2 cup shredded carrots
* 1/4 cup chopped cucumber
* 1/4 cup chopped avocado
* 1/4 cup masago (fish roe, optional)
* Toasted sesame seeds, for garnish

Instructions:

**For the Sushi Rice:**
1. Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs clear.
2. Combine the rice, water, rice vinegar, sugar, and salt in a medium saucepan.
3. Bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 18 minutes, or until all of the water has been absorbed.
5. Remove from heat and let stand, covered, for 10 minutes.

**For the Teriyaki Salmon:**
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillet on the prepared baking sheet, skin-side up.
4. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil.
5. Brush the salmon with the teriyaki sauce.
6. Bake for 15-20 minutes, or until cooked through and flakes easily with a fork.

**For the Bowl:**
1. Divide the sushi rice evenly among 4 bowls.
2. Top with the teriyaki salmon, edamame, carrots, cucumber, avocado, and masago (if using).
3. Garnish with toasted sesame seeds.
4. Serve immediately.

😍 HOMEMADE BEEF STEW 🍖

Ingredients:

**For the beef:**
* 2 pounds boneless beef chuck roast, cut into 1-inch cubes
* 1 tablespoon all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**For the stew:**
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 2 ribs celery, chopped
* 6 cloves garlic, minced
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can tomato sauce
* 2 cups beef broth
* 1 cup water
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 1 teaspoon dried thyme
* 1 pound baby potatoes, halved
* 1 pound carrots, peeled and cut into 1-inch pieces

Instructions:

1. **Season the beef:** In a large bowl, combine the beef cubes with the flour, salt, and pepper. Toss to coat.
2. **Sear the beef:** Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove the beef from the pot and set aside.
3. **Sauté the vegetables:** Add the onion and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
4. **Deglaze the pot:** Add the diced tomatoes and tomato sauce to the pot and stir to scrape up any brown bits on the bottom of the pot. Cook for 2 minutes.
5. **Add the liquids and seasonings:** Pour in the beef broth, water, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer.
6. **Return the beef to the pot:** Add the browned beef cubes back to the pot.
7. **Add the potatoes and carrots:** Add the potatoes and carrots to the pot.
8. **Simmer:** Bring to a boil, then reduce heat and simmer for 1-1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
9. **Serve:** Serve warm with crusty bread or mashed potatoes.