Garlic Butter Steak and Potatoes Skillet

 

• 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
• 1 1/2 lb (650g) baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and fresh cracked pepper
• Crushed red chili pepper flakes, optional

The marinade

• 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked pepper

1. To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.

2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.

3. Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.

4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.

5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Easy Beef Enchiladas

 

• 1 pound ground beef
• ▢1 small white onion diced
• ▢1 clove garlic minced
• ▢2 tablespoons taco seasoning 1 packet
• ▢½ teaspoon cumin
• ▢1/4 cup water
• ▢8-10 corn tortillas
• ▢28 ounce can red enchilada chile sauce
• ▢2-3 cups freshly shredded cheddar jack cheese
• ▢1 green onion thinly sliced
• ▢Optional Toppings: Sour Cream Pico de Gallo or salsa, Diced Avocado, Fresh cilantro

• In a large skillet over medium heat, cook ground beef with diced onions and garlic, breaking up the beef with a spoon as it cooks. Cook until no longer pink. Drain any excess grease.
• Sprinkle taco seasoning and cumin over the beef and stir in ¼ cup of water. Continue to cook, stirring often, until water is absorbed.
• Preheat oven to 350 degrees F. Pour ½ a cup of enchilada sauce in the bottom of a 13×9-inch baking dish and spread evenly.
• Heat remaining sauce in a small skillet, just until bubbly, then remove from heat. Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to a minute. Dip a tortilla in the enchilada sauce to coat both sides then lay flat on a cutting board or plate. Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam side down in the prepared baking dish. Repeat with remaining tortillas and meat.
• Pour remaining sauce over the enchiladas evenly and top with remaining shredded cheese. Feel free to add more or less cheese based on your preferences. Sprinkle sliced green onion on top.
• Bake uncovered for 20-30 minutes, or until cheese is melted and sauce is bubbly. Let sit 5 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions or cilantro.

Notes

You can get anywhere from 8 to 14 enchiladas depending on the amount of meat you place in each tortilla. You will have about 2 ½ cups of meat mixture to work with. Using ¼ cup of meat on will yield 8-9 enchiladas.

Chicken Chow Mein

 

Ingredients

• 1 lb chicken breast, boneless, skinless
• 3 tbsp oil
• 12 oz chow mein noodles, (uncooked noodles)
• 2 cups cabbage
• 1 large carrot, julienned
• 1/2 batch green onions
• 2 garlic cloves

Chow Mein Sauce

• 6 tbsp oyster sauce
• 3 tbsp low sodium soy sauce
• 3 tbsp light sesame oil, (not toasted)
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 1 tbsp granulated sugar

1. In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.

2. Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

3. Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.

4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

5. Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

6. Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

Swedish Meatballs Pasta Bake

Ingredients for the Meatballs (or 24 pre-made):

• 1 and 1/4 cups plain panko bread crumbs
• 4 tablespoons butter
• 2/3 cup yellow onion, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 3 cloves of garlic, minced
• 2/3 cup milk
• 2 eggs
• 1 pound ground beef (I used 85/15.)
• 1 pound ground pork
• 3 tablespoons oil

Ingredients for the Pasta:

• 2 cups shell pasta

Ingredients for the Sauce:

• 6 tablespoons butter
• 1/4 cup plus 3 tablespoons all-purpose flour
• 4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
• 1/2 cup water
• 1 tablespoon Worcestershire sauce * (See Note below.)
• 3 tablespoons fresh parsley, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon salt * (See Note below.)
• 1/2 teaspoon black pepper

Directions for the Meatballs:

1. Add the panko bread crumbs to a large bowl and set aside.
2. In a skillet over medium heat, melt the butter.
3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
4. Add the minced garlic and cook for another 2 minutes.
5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
7. In a separate extra large bowl, add the eggs and beat them.
8. Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)
9. Form about 30 balls and then chill them in the refrigerator for 30 minutes.
10. Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
11. Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes. Batches made it so the pan wasn’t over crowded which made flipping them and seeing when they were done easier.
12. Transfer the meatballs to a dish and set them aside.

Directions for the Pasta:

1. Cook the pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.

Directions for the Sauce and Assembly:

1. Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)
2. Place the meatballs into the baking dish, nestling them into the pasta.
3. In a large skillet on medium heat, melt the butter.
4. Add the flour, stirring constantly, for about 2 minutes.
5. Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
6. Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
7. Carefully pour the sauce over the meatballs and pasta.
8. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.