Tuesday, May 29, 2012

INSTANT POT FRENCH DIP SANDWICH RECIPE

INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy


Ingredients

  • 2.5 pound chuck roast
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of kosher salt
  • freshly ground pepper to taste
  • 1/2 teaspoon of garlic powder
  • 1 onion sliced
  • 1/2 cup of red wine
  • 1 14 oz can of low-sodium beef broth
  • 1 dried bay leaf
  • 6 soft rolls
  • 3 tablespoons of butter melted
  • 1/4 teaspoon of garlic powder
  • pinch of kosher salt
  • 6 slices of provolone cheese

Instructions

  1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  5. Remove seared roast from Instant Pot and set aside.
  6. Add onions to pot and sauté just until they start to soften.
  7. Add red wine to pot and let simmer until reduced by half.
  8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  9. Once wine has reduced, add low-sodium beef broth and bay leaf.
  10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  11. Hit Meat/Stew function and increase time to 100 minutes.
  12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  13. Remove lid and transfer roast to a serving plate and shred.
  14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  15. Set oven to broil and place sandwich rolls on a baking sheet.
  16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
  17. Brush over rolls and toast 2-3 minutes, just until gold brown.
  18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

recipe adapted >>>>>  here

CHICKEN FAJITA SKEWERS

CHICKEN FAJITA SKEWERS | #Grilledvegetablesskewers #Vegetablekabobs #Skewerrecipes #Chickenskewersgrilled #Fajitaskewers #Easykabobsonthegrill #Steakkabobsonthegrill #Beefkabobsonthegrill #Kabobrecipes #Summerdinnerideas #Beefkabobmarinade #Steakkabobmarinade

Ingredients

  • 3 tablespoons (42 g) Mazola Corn Oil
  • Juice of 1 lime, preferably ripe
  • 1 tablespoon chopped cilantro or flat-leaf parsley
  • 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
  • 1 green bell pepper, chopped into bite-sized chunks
  • 1 red bell pepper, chopped into bite-sized chunks
  • 1 red bell pepper, chopped into bite-sized chunks
  • 1 orange bell pepper, chopped into bite-sized chunks
  • 1/2 large red onion, chopped into bite-sized chunks
  • FAJITA SEASONING
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions

  1. Combine the seasoning and set aside. Now, mix together corn oil and lemon juice.
  2. Cut chicken with a sharp knife into approximately same bite-size pieces as cubes, then rub seasoning all over. Drizzle corn oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.
  3. Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.
  4. Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with corn oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.
  5. Serve with rice and beans, tortillas and salad.

recipe adapted >>>>>  here

OREO CHEESECAKE COOKIES RECIPE

OREO CHEESECAKE COOKIES RECIPE | #Minicheesecakerecipes #Cheesecakecupcakes #Bakingrecipes #Cheesecakerecipeseasy #Easydessertrecipes #Dessertsforparties #Dessertrecipes #Yummysweets #Sweetrecipes #Eatdessert #Deliciousdesserts #Cookiedesserts

INGREDIENTS
  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup mini chocolate chips
  • 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies
INSTRUCTIONS
  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and repeat until all the dough has been used up.
  8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
  9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
  10. Store in an airtight container for up to 5 days.
Recipe adapted  : here

Sunday, May 27, 2012

Pesto Tomato and Mozzarella Stuffed Chicken Breasts

Pesto Tomato and Mozzarella Stuffed Chicken Breasts | #Dutchovenchickenrecipes #Dutchovenrecipeshealthy #Dutchovenrecipeschicken #Ketodutchovenrecipes #Dutchovenrecipesforcampingdinners #Vegetablemaindishes #Dinnerideas #Easyhealthydinner #Bakedpestochicken #Pestotomatomozzarellachicken #Ketopestochicken #Easyweeknightdinners



Ingredients

  • 4 chicken breasts
  • 8 tablespoons pesto
  • 8 slices tomato
  • 1 cup grated mozzarella cheese
  • 1/2 cup fresh spinach
  • 2 tablespoons olive oil
  • salt and pepper
  • Pesto Yogurt Dipping Sauce
  • 1/2 cup greek yogurt
  • 2 tablespoons pesto


Instructions

  1. Preheat oven to 400 degrees.
  2. Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
  3. Spread entire opens surface of chicken with 2 tablespoons pesto.
  4. Add 2 sliced tomatoes to half of the chicken.
  5. Top with 1/4 cup of grated mozzarella and a few spinach leaves.
  6. Sprinkle with salt and pepper and drizzle on a bit of olive oil.
  7. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
  8. When olive oil is sizzling, carefully add chicken.
  9. Sear on each side for 2-3 minutes using tongs to turn.
  10. Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
  11. For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.

recipe adapted  >>>>>  here


Saturday, May 26, 2012

EVERYTHING BUT THE KITCHEN SINK SOUP

EVERYTHING BUT THE KITCHEN SINK SOUP | #Cookingrecipes #Soupsandstews #Veganrecipes #Soupandsalad #Healthyrecipes #Delicioussoup #Cheesycauliflowerbake #2ingredientfudgecondensedmilk #Cheesycauliflowercasserole #Ketocheesycauliflower #Cheeseycauliflowerbake #Ketocauliflowerrecipes

 

Ingredients

  • 1 c. cooked lentils (I used leftovers but you can also use uncooked)
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup stewed tomatoes
  • 1 cup kale or spinach
  • Olive oil
  • 1/2 clove garlic, minced
  • 1 1/2 cup basamati rice
  • 4-6 c. chicken or vegetable broth
  • 1 tsp. sea salt
  • black pepper (to taste)
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1 tbsp paprika
  • Optional add in –> 1/2 c. chopped zucchini or corn
  • Parmesan Cheese
  • 8-10 ounces (1-2 cups) cooked leftover turkey/ham or meat of choice. Vegans use tempeh! or just leave out.

Instructions

  1. In a large pot, sauté garlic, celery, carrots, and onion in butter or oil until tender. Stir in spinach/kale until slightly cooked.
  2. Drain water from lentils and add lentils to vegetable mixture. Pour in your broth and rice and bring to a boil then lower temperature down and simmer for 20-30 minutes until rice and lentils are almost cooked.
  3. Note: If you want it thicker, keep the broth to 4 cups, if you want it more soup, add more broth or water.
  4. Next, Add in tomatoes, spinach/kale, the rest of your herbs/spices, and cooked lamb meat. Simmer for 15-20 minutes more. Top with Parmesan Cheese and serve.
  5. Makes about 6-8 cups depending on how much broth you end up adding.
  6. Quick Cook Option: If you want to cook this in 30 minutes or less, use canned lentil and veggie soup instead of uncooked lentils. I used Amy’s organic lentil stew before and it works great!

recipe adapted  >>>>>  here

Sunday, May 13, 2012

VEGAN KATSU CURRY

#Tofuchickennuggets #Veganjapaneserecipes #Veganjapanesefood #Tofukatsucurry #Tofupopcornchicken #Veganchickennuggets #Easyvegetarianrecipes #Tofucurry #Vegetarianrecipeshealthy #Tofucurryrecipes #Easyvegetariandinner #Vegetarianrecipesdinner

 

 

 

 

Ingredients

  • 1 large aubergine
  • 1 sweet potato, peeled
  • about ½ cup all purpose flour / rice flour for GF version
  • salt & pepper
  • about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
  • about 100 g panko breadcrumbs** or GF breadcrumbs if required
  • 2 tbsp sesame seeds
  • high smoke oil for shallow frying
  • CURRY SAUCE :
  • 2 tbsp neutral tasting oil
  • 1 large onion (I used red), finely diced
  • 5 garlic cloves, finely diced
  • 3 tsp ginger, finely grated
  • 2 medium carrots, peeled and sliced
  • ½ Granny Smith (sour) apple, peeled and diced
  • 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
  • 4 tsp curry powder (I used hot madras curry powder)
  • 1 tsp garam masala
  • 4 tsp tamari or soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste
  • OPTIONAL EXTRAS :
  • 1½-2 cups of your favourite rice, cooked or steamed
  • 1 head of lettuce, I used lollo rosso
  • a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)

 

 

 

 

 

Instructions

  1. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
  2. Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
  3. Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
  4. Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
  5. Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
  6. Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
  7. Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don’t make them thicker or else the inside will remain raw.
  8. Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
  9. Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
  10. Fry for about 1-2 minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
  11. Serve with rice, a simple green salad and a generous amount of curry sauce.

recipe adapted  >>>>>  here


Rated 4.7/5 based on 504 customer reviews

Saturday, May 12, 2012

Blackberry Cream Cheese Pie Dippers

Blackberry Cream Cheese Pie Dippers | #Blackberryrecipeseasy #Blackberrydumplings #Dessertrecipes #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Strawberrypie #Blackberrybreadrecipe #Freshblackberryrecipes #Dessertrecipes #Cookingrecipes #Sweetrecipes

Ingredients

  • 2 2 ct packages pie crust (or 4 homemade crusts)
  • 1 6 oz pkg blackberries
  • 2 Tbs water divided
  • 1/2 cup + 2 Tbs sugar divided
  • 1 Tbs cornstartch
  • 1 8 oz pkg cream cheese, softened
  • 1 tsp vanilla
  • EGG WASH
  • 1 egg slightly beaten
  • 1 Tbs water
  • Decorators sugar
  • DIPPING SAUCE
  • 1/2 cup powdered sugar
  • 1 Tbs milk

Instructions

  1. Preheat oven to 350.
  2. Unroll your pie crusts and place on floured surface.
  3. In sauce pan add your blackberries, 1 Tbs water and 2 Tbs sugar and bring to boil, stirring often until blackberries are tender and you can mash them with spoon.
  4. Mix 1 Tbs water with 1 Tbs cornstarch and add to your blackberry mixture, reduce heat to simmer and stir and continue mashing blackberries until thickened. Set aside to cool.
  5. Once cooled mix your blackberry mixture, cream cheese, 1/2 cup remaining sugar and vanilla together until combined.
  6. Spread over bottom of 2 pie crusts until it reaches about 1/2" from edges.
  7. Place other 2 pie crusts on top of the blackberry mixture and using a fork, seal the edges shut.
  8. Mix together your egg wash ingredients and brush over tops of pies, then sprinkle with desired amount of decorators sugar.
  9. Bake in batches for about 15-20 minutes or until golden, remove from oven and let cool.
  10. Once cooled, slice down center and then into 1" strips.
  11. Mix together your dipping sauce ingredients, serve and enjoy!

  RECIPE ADAPTED >>>>>  here

Friday, May 11, 2012

SWEET POTATO CLEAN EATING BROWNIES

 SWEET POTATO CLEAN EATING BROWNIES  | #Chickencasserolerecipes #Ketoairfryerrecipes #Leftoverchickenrecipes #Ketoairfryerporkchops #Healthyraspberryrecipes #Raspberryyogurtmuffins #Mealprepcleaneating #Veganmealprep #Cleaneatingdesserts #Vegetarianmealprep #Mealprepbreakfastideas #Veganrecipesbreakfast

Ingredients

  • 1 medium-sized Sweet Potato baked
  • 3 Eggs
  • 1/3 Cup Coconut Oil
  • 1/2 Cup Maple Syrup
  • 1 1/2 tsp Vanilla Extract
  • 3/4 Cup Light Spelt Flour
  • 2/3 Cup Raw Cacao Powder
  • 1/2 tsp Real Salt
  • 1 tsp Baking Powder
  • Ganache
  • 1 Cup Dark Chocolate Chips
  • 1/2 Cup Coconut Milk

Method:


  • 1. Bake the sweet potato and make sure skin is removed.
  • 2. Prepare and preheat the over to 350 F and prepare the baking pan, greased.
  • 3. Add the sweet potato, coconut oil, eggs, maple syrup and vanilla in a bowl to mix or use a food processor. Mix till very smooth. Make sure you take time to scrape the sides so we have all ingredients in.
  • 4. In separate bowl, mix together spelt flour, cacao, baking powder and salt.
  • 5. Mix with the first mixture and add the combined mixutre in the baking pan and bake for 17 minutes or till when you prick with a toothpick it comes out clean.
  • 6. Make sure not to overbake the brownies.
  • 7. Let it cool/
  • 8. Next step is to prepare your ganache, in a microwave safe bowl add in the chocolate chips and half of the coconut milk. Microwave for 45 seconds. Remove from the microwave and stir. Add in the remaining coconut milk and mix until very smooth. Frost the brownies with the ganache and serve or let it set first before serving. Enjoy.

recipe adapted  >>>>>HERE

Grilled Zucchini Hummus Wrap

Grilled Zucchini Hummus Wrap | #Veganeating #Vegetariandishes #Meatlessmeals #Veganfoods #Veggierecipes #Vegandinners #Vegetariandishes #Vegancooking #Vegandinners #Healthyrecipes #Meatlessmeals #Veganburgers
 

Ingredients

  • 1 zucchini, ends removed and sliced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tomato, sliced or handful of cherry tomatoes
  • 1/8 cup sliced red onion
  • 1 cup kale, tough stems removed
  • 2 slices white cheddar or chipotle gouda cheese
  • 2 large Udi's gluten free tortillas
  • 4 tablespoons hummus

Instructions

  1. Heat a skillet or grill to medium heat.
  2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
  3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
  4. Set zucchini aside.
  5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
  6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
  7. Wrap tightly and enjoy immediately.

Recipe adapted >>>>>  here

Sunday, May 6, 2012

Crispy Chicken Burger with Honey Mustard Coleslaw

Crispy Chicken Burger with Honey Mustard Coleslaw | #Creamycornsalad #Summercornsalad #Sidedishesforcookout #Saladsforparties #Summersidedishes #Summersaladsrecipes #Garlicoverloadburgers #Lunchwraps #Wrapsrecipeseasy #Delishrecipes #Pepperonigrilledcheese #Wrapsrecipeshealthy


Ingredients

  • Chicken Marinade:
  • 3 large chicken breasts sliced into long, thick strips
  • 240 ml buttermilk
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp garlic salt
  • Crispy Chicken Coating:
  • 180 g plain (all-purpose) flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chilli flakes
  • Honey Mustard Coleslaw:
  • 1/3 white cabbage
  • 1 medium carrot peeled
  • 4 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tsp lemon juice
  • pinch of black pepper
  • Also:
  • vegetable oil for deep frying
  • 4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself (approx
  • 4 brioche buns toasted
  • 8 pieces crunchy lettuce - I used 'O' so sweet' variety but Romaine or Little Gem are great too
  • 1-2 jalapenos sliced
  • 1/2 red onion peeled and thinly sliced

Instructions

  1. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
  2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
  3. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
  4. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
  5. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  6. Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
  7. Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
  8. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
  9. Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

recipe adapted >>>>>  here

Friday, May 4, 2012

Berry French Toast Casserole

Berry French Toast Casserole | #Berryrecipes #Yummybreakfast #Breakfastdishes #Breakfastbrunchrecipes #Cookingrecipes #Frenchtoastcasserole #Blueberryfrenchtoastcasserole #Overnightfrenchtoastcasserole #Blueberrybreakfastcasserole #Sweetbreakfastideas #Overnightblueberryfrenchtoastbake #Breakfastpotluckideas 

Ingredients

  • 12-14 cups French bread
  • 8 large eggs
  • 2 cups 2% milk
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 2/3 cup brown sugar
  • 1 cup strawberries sliced
  • 1/2 cup blueberries
  • 1-2 tbsp powdered sugar
  • maple syrup as much as you want!

Instructions

  1. Grease a 9″x13″ casserole with vegetable oil or butter. Cut up French bread into cubes and add to casserole (fill up to ~3/4).
  2. In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole.
  3. Slice strawberries. Top casserole with strawberries and blueberries.
  4. Wrap the casserole with saran wrap and refrigerate for four hours, or up to overnight.
  5. Pre-heat oven to 350 degrees F. Bake for 35-40 minutes.
  6. Sprinkle with powdered sugar.
  7. Serve with maple syrup and enjoy!

recipe adapted  >>>>>  here

Thursday, May 3, 2012

Steak Bites With Garlic Butter

Steak Bites With Garlic Butter | #Steakbiteswithgarlicbutter #Steakcrockpotrecipes #Beefsirloinsteakrecipes #Minutesteakrecipes #Lowcarbsteakrecipes #Steakcubesrecipe #Shrimprecipes #Quickandeasydinnerrecipes #Quickdinnerideas #Casserolerecipes #Dinnerideaseasy #Healthychickendinner

Ingredients

  • 1 1/4 lbs sirloin steak cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon minced parsley

Instructions

  1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
  4. Sprinkle with parsley and serve.

Recipe adapted >>>>>  here