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Ingredients You’ll Need

For the Steak Bites:

1 lb sirloin steak , cut into bite-sized pieces

(Sirloin is lean yet flavorful, perfect for quick cooking.)

3 tbsp butter

(Creates a rich, velvety sauce while browning the steak.)

1 tbsp olive oil

(Prevents sticking and adds depth to the pan-searing process.)

3 cloves garlic , minced

(Enhances aroma and savory notes.)

1 tsp Worcestershire sauce

(Brings umami richness to the dish.)

1 tsp Italian seasoning

(Infuses herbs like basil, oregano, and thyme for added complexity.)

½ tsp smoked paprika

(Adds smoky depth and vibrant color.)

For the Creamy Parmesan Shells:

8 oz pasta shells (e.g., conchiglie)

(Holds the creamy sauce beautifully.)

2 cups grated Parmesan cheese

(Forms the base of the luxurious sauce.)

1 cup heavy cream

(Keeps the sauce light and creamy without being overly heavy.)

2 tbsp butter

(Richens the sauce and enhances flavor.)

Salt and pepper , to taste

(Adjust seasoning based on pr

eference.)

Instructions

Step 1: Prepare the Pasta Shells

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente.

Drain the pasta and set aside while you prepare the steak bites.

Step 2: Sear the Steak Bites

Heat the olive oil and 3 tbsp butter in a large skillet over medium-high heat until the butter melts and begins to foam.

Add the bite-sized sirloin steak to the skillet and cook for 2–3 minutes per side , or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium and add the minced garlic , stirring constantly for 1 minute to prevent burning.

Stir in the Worcestershire sauce , Italian seasoning , and smoked paprika , allowing the flavors to meld together.

Step 4: Create the Creamy Parmesan Sauce

Return the skillet to low heat and add the 2 tbsp butter . Once melted, gradually whisk in the heavy cream until smooth.

Add the grated Parmesan cheese , stirring continuously until the sauce thickens slightly and becomes glossy.

Step 5: Combine Everything

Toss the drained pasta shells into the creamy Parmesan sauce, ensuring they’re evenly coated.

Add the seared steak bites back to the skillet, gently folding them into the pasta mixture so they absorb some of the sauce.

Step 6: Serve and Enjoy!

Divide the Garlic Butter Steak Bites & Creamy Parmesan Shells among plates or bowls. Garnish with fresh parsley or additional Parmesan cheese if desired. Pair with a side salad or crusty bread for a complete meal.Ingredient delivery service


Tips for Success

Don’t Overcook the Steak : Cooking the steak bites quickly ensures they remain juicy and tender.

Use Fresh Garlic : Freshly minced garlic provides superior flavor compared to pre-minced varieties.

Grate Your Own Cheese : Freshly grated Parmesan melts better and has superior flavor compared to pre-shredded options.

Adjust Seasoning : Taste the sauce after combining all ingredients and adjust with salt, pepper, or extra herbs as needed.

  

Garlic Butter Steak Bites & Creamy Parmesan Shells

 



Ingredients


1 ½ lbs beef chuck roast or stew meat, cut into bite-sized cubes


1 cup pearl barley, rinsed well


3 carrots, diced


3 celery stalks, diced


1 large onion, chopped


3 cloves garlic, minced


8 cups beef broth (low-sodium preferred)


2 tbsp tomato paste


2 bay leaves


1 tsp dried thyme (or 2 sprigs fresh)


2 tbsp olive oil or butter


Salt and black pepper, to taste


Fresh parsley, chopped (for garnish)


Instructions


Prepare the Beef

Pat beef cubes dry with paper towels.


Season with salt and pepper.


Brown the Beef

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil or butter over medium-high heat.


Add beef in batches (don’t overcrowd), searing until browned on all sides.


Remove beef and set aside.


Sauté Aromatics & Vegetables

In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened.


Add garlic and cook for 1 more minute until fragrant.


Build the Flavor Base

Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.


Return beef to the pot.


Simmer the Soup

Pour in beef broth. Add bay leaves and thyme.


Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.


Add the Barley

Stir in rinsed barley. Continue simmering uncovered for another 30–40 minutes, stirring occasionally, until barley is tender and soup has thickened.


Taste & Adjust

Remove bay leaves.


Season with more salt and pepper if needed.


Serve & Garnish

Ladle into bowls. Garnish with fresh parsley.


Serve hot with crusty bread or biscuits.

Beef Barley Vegetable Soup Recipe

 



Ingredients

Eggs

Butter

White sugar

All-purpose flour

Milk

Zest and juice

Baking powder

Salt

Blueberries

FOR THE GLAZE:

Powdered sugar

Fresh lemon juice

How to make Lemon Blueberry Loaf

Step 1. Preheat the oven to 350 degrees F and grease a 5 x 9-inch loaf pan.


Step 2. Cream the butter and sugar with an electric mixer, then add the eggs and milk and mix some more

Step 3. Stir in a tablespoon of lemon juice and set the rest aside (for the glaze).

Step 4. Whisk 1½ cups of the flour with the salt, baking powder and zest from the lemon.

Step 5. Mix the flour mixture with the wet mixture until just combined.

Step 6. Toss the blueberries in a tablespoon of flour and use a slotted spoon to transfer one cup of them into the bowl of batter. 

Step 7. Pour the batter into the greased loaf pan and top with the remaining ¼ cup blueberries.

Step 8. Bake for 50 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean

Step 9. Let it cool completely on a wire rack.


Step 10. Stir the powdered sugar and remaining lemon juice together to make the glaze.

Step 11. Use a chopstick or small spoon handle to make holes in the top of the loaf and pour the glaze over the top, using a spatula to spread it across the whole loaf.



Lemon Blueberry Loaf

 



Ingredient 

Russet Potatoes 4 medium-sized

Olive Oil 2 tablespoons

Garlic 2 cloves, minced

Dried Rosemary ½ teaspoon

Dried Thyme 1 teaspoon

Salt To taste

Black Pepper To taste

Fresh Parsley Optional, for garnish


Instructions 

1. Preheat Your Oven

Begin by preheating your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it to prevent sticking.


2. Prepare the Potatoes

Wash and dry: Scrub the Russet potatoes thoroughly under running water to remove dirt. Pat them dry with a clean kitchen towel.

Score the potatoes: Place each potato on a cutting board. Using a sharp knife, make thin, parallel cuts about ⅛ inch apart across the top of each potato. Be cautious not to cut all the way through—leave about ¼ inch intact at the bottom.

Pro tip: Use chopsticks or wooden spoons on either side of the potato to act as a guide and prevent overcutting.

3. Create the Seasoning Mixture

In a small mixing bowl, combine the following:


Olive oil

Minced garlic

Dried rosemary

Dried thyme

Salt and black pepper to taste

Stir the mixture thoroughly to ensure the herbs and spices are evenly distributed.


4. Season the Potatoes

Using a pastry brush or spoon, generously coat each scored potato with the seasoning mixture. Be sure to get the oil and seasonings into the cuts for maximum flavor. Reserve some of the oil mixture for brushing midway through baking.


5. Bake to Crispy Perfection

Arrange the seasoned potatoes on the prepared sheet pan, ensuring they are evenly spaced

Bake in the preheated oven for 45-50 minutes or until the edges are golden brown and crispy, and the centers are soft when pierced with a fork.

About halfway through baking, brush the potatoes with the reserved oil mixture for enhanced crispiness and flavor.

6. Garnish and Serve

Remove the scored potatoes from the oven and allow them to cool for a few minutes.

Sprinkle with freshly chopped parsley for a pop of color and a hint of freshness.

Serve hot, paired with your favorite main dish, or enjoy as a standalone snack. Optional toppings like sour cream, shredded cheese, or a drizzle of melted butter can take this dish to the next level.

BEST EASY SHEET PAN SCORED POTATOES

 



Ingredients

1 pound ground beef

½ cup diced onion

¼ teaspoon salt

¼ teaspoon pepper

11- ounce tube refrigerated French bread dough

⅓ cup ketchup

3 tablespoons mustard

6 slices cooked and crumbled bacon or store-bought bacon pieces

2 dill pickle spears chopped

8 slices American cheese

1 large egg beaten

1 tablespoon sesame seeds

Thousand Island dressing for dipping

Instructions

Preheat and Prepare: Start by preheating your oven to 350°F. Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray.

Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is fully browned. Season with salt and pepper. Once cooked, drain any excess grease.

Prepare the Dough: On a lightly floured surface, roll out the refrigerated French bread dough into a large rectangle, approximately 12×18 inches.

Add Condiments: Evenly spread the ketchup and mustard over the dough, leaving a 1/2-inch border around the edges.

Layer the Fillings: Evenly distribute the cooked ground beef over the condiments. Sprinkle the crumbled bacon and chopped pickles on top.

Add Cheese: Place the American cheese slices in a single layer over the fillings.

Roll and Seal: Carefully roll up the dough from one of the long ends to the other, sealing the edges tightly. Place the rolled dough seam side down on the prepared baking sheet.

Brush and Bake: Brush the

top of the dough with the beaten egg and sprinkle sesame seeds on top. Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown.

Cool and Serve: Allow the bread to cool for at least five minutes before slicing. Serve with Thousand Island dressing for dipping.

Garbage Bread

 



Ingredients


•1 lb (450g) ground  sausage (mild, spicy, or breakfast sausage)


•1/2 cup (120g) cream cheese, softened


•1/2 cup (60g) shredded cheddar cheese


•1 package (2 sheets) puff pastry, thawed


•1 egg, beaten (for egg wash)


•Optional: fresh parsley or chives for garnish


Instructions


1.Cook the Sausage 


•In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain any excess grease and let it cool slightly.


2.Prepare the Filling:


•In a mixing bowl, combine the cooked sausage, cream cheese, and shredded cheddar cheese. Mix until well combined.


3.Prepare the Puff Pastry:


•Preheat your oven to 375°F (190°C).


•Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 6–8 squares, depending on your desired size.


4.Assemble the Pastries:


•Place a spoonful of the sausage mixture in the center of each puff pastry square.


•Fold the pastry over the filling, either into a triangle or roll it into a crescent shape. Seal the edges by pressing them together or crimping with a fork.


5.Add Egg Wash:


•Place the stuffed pastries on a parchment-lined baking sheet.


•Brush the tops with beaten egg to give them a golden, shiny finish.


6.Bake:


•Bake in the preheated oven for 15–20 minutes, or until the puff pastry is golden and flaky.


Sausage-Stuffed Puff Pastry Recipe

 



Ingredients 

2 1/2 cups shredded sweetened coconut – Provides chewy texture, coconut flavor, and structure for the filling.

4 oz cream cheese (softened) – Creates the creamy, truffle-like base and helps bind the ingredients.

2 tablespoons butter (softened) – Adds richness and smoothness for a melt-in-your-mouth feel.

1 1/2 cups powdered sugar – Sweetens the mixture and thickens it to the perfect consistency.

1 teaspoon vanilla extract – Enhances the cream flavor and deepens the overall sweetness.

1/2 teaspoon coconut extract (optional but recommended) – Boosts coconut intensity for extra tropical flavor.

1/2–3/4 cup shredded coconut for rolling – Gives each ball a beautiful snowy coating.


Instructions 

Make the Cream Base: In a medium mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Add Flavor & Sweetness: Mix in the vanilla extract, coconut extract (if using), and powdered sugar. Beat until thick, smooth, and fully combined.

Add the Coconut: Stir in the shredded sweetened coconut. The mixture should become thick enough to roll into balls. If it’s too soft, chill the mixture for 20–30 minutes.

Shape the Balls: Scoop and roll the mixture into 1-inch balls, placing them on a parchment-lined tray.

Coat in Coconut: Roll each ball in the extra shredded coconut until fully covered.

Chill to Set: Refrigerate for at least 1 hour before serving. This firms the texture and enhances the creamy flavor.



no bake coconut cream balls




Ingredients


For the Shrimp:


1 lb shrimp, peeled and deveined


2 tbsp olive oil


2 cloves garlic, minced


Juice of 1 lime


1 tsp chili powder (optional, for a kick)


Salt and black pepper to taste


Skewers (if using wooden skewers, soak in water for 30 minutes)


For the Pineapple Mango Salsa:


1 cup fresh pineapple, diced


1 ripe mango, diced


½ red bell pepper, finely chopped


¼ cup red onion, finely chopped


1 jalapeño, finely chopped (optional, for heat)


Juice of 1 lime


2 tbsp fresh cilantro, chopped


Salt to taste


Instructions

1. Marinate the Shrimp:


In a bowl, combine shrimp, olive oil, garlic, lime juice, chili powder, salt, and pepper.


Let marinate for at least 15–30 minutes (can be up to 1 hour in the fridge).


2. Prepare the Salsa:


In a mixing bowl, combine pineapple, mango, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt.


Mix well and let sit for at least 10 minutes to let the flavors meld. You can chill this while grilling the shrimp.


3. Grill the Shrimp:


Preheat your grill or grill pan over medium-high heat.


Thread shrimp onto skewers.


Grill shrimp for 2–3 minutes per side, or until pink and opaque.


4. Serve:


Plate grilled shrimp and top with generous spoonfuls of pineapple mango salsa.


Grilled Shrimp with Pineapple Mango Salsa

 



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.

Remove from oven and serve warm


ULTIMATE Chicken Casserole

 


CHOCOLATE PECAN TURTLE CLUSTERS

Ingredients

2 1/2 C pecans

1/2 C butter (I use salted)

1 C brown sugar

1/2 C light corn syrup

7 ounces sweetened condensed milk (1/2 of a 14 ounce can)

1/2 t vanilla

1 (12 ounce) package milk chocolate chips

1/2 t shortening (I use butter flavored Crisco)

Directions

Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes

Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.

Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.

Stir in 1/2 teaspoon vanilla.

Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.

In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.

Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.

Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.

Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.


CHOCOLATE PECAN TURTLE CLUSTERS

 



Ingredients


For the Meatballs:


1 lb (450 g) ground beef (or a mix of beef and lamb)


1 cup shredded mozzarella cheese (for mixing)


½ cup breadcrumbs


1 large egg


3 cloves garlic, minced


½ small onion, finely grated or chopped


¼ cup chopped parsley


1 teaspoon salt


½ teaspoon black pepper


1 teaspoon paprika


1 teaspoon dried oregano


½ teaspoon chili flakes (optional)


2 tablespoons olive oil (for drizzling before baking)


For the Sauce & Topping:


2 cups marinara or tomato sauce


1 cup shredded mozzarella cheese (for topping)


¼ cup grated Parmesan cheese


Fresh basil or parsley for garnish


Instructions 


Preheat oven to 200°C (400°F).


Line a baking sheet with parchment paper or lightly grease a baking dish.


In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, and seasonings.


Add 1 cup of shredded mozzarella into the mixture and fold gently.


Roll the mixture into meatballs (about 2 tablespoons each).


Place meatballs on the tray and drizzle with olive oil.


Bake for 15–18 minutes until golden and cooked through.


Pour marinara sauce into a baking dish and place meatballs over it.


Top with mozzarella and Parmesan cheese.


Return to the oven and bake an additional 10 minutes until bubbly and cheesy.


Garnish and serve hot.

Ultimate Baked Cheesy Meatballs

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