Cheesesteak sandwich on Garlic Butter Roll

This cheesesteak sandwich is filled with tender NY strip steak, peppers, onions and mushrooms on a crispy garlic butter roll with gooey melted cheese. This is simple to make and will sure be a favorite. This sandwich can be made on a grill, flat tip or a large skillet!! It’s the perfect meal for a crowd, too! Give this spectacular sandwich a try!

Cheesesteak Sandwich on Garlic Butter Roll

Ingredients:
2 lb boneless NY strip, fat trimmed, thinly sliced
2 green peppers. sliced
1 medium onion, sliced
6oz mushrooms, sliced
2 T olive oil
1/2 T steak seasoning
1/2 t salt
1/2 t pepper
1/2 t garlic powder
1/2 t onion powder
8 slices cheese, mozzarella, provolone, white cheddar

Rolls:
4 hoagie rolls
1/2 stick butter, softened
2 t dried parsley
2 garlic cloves, minced
1/2 t salt
1/2 t pepper
1/2 t onion powder

Directions: Preheat oven to 400. In a small bowl add soften butter, garlic cloves, parsley, salt and pepper and set aside.

Seasoning the thinly sliced beef with seasonings above. Heat a large skillet on high heat. Add in 2 T oil. Let heat 2 minutes. Add beef to one side of pan and veggies to the other. Seasoning veggies with salt and pepper. Let the beef and veggies cook to your preference. I cook the beef with a little pink inside and I cook the veggies till the peppers are soft but still have a bite.

Slice the bread rolls in half. Using a brush, brush on butter mixture over all the rolls. Toss in the oven for 7-8 minuites until rolls are crispy.

Take a spoonful of beef and veggies and cover with sliced cheese, do this 4 times. Make 4 small piles covered with cheese.

Remove the toasted buns from the oven. Using a spatula transfer the beef mixture to the roll. Continue with rest of the beef. Serve immediately!

Note: You can switch up what kind of beef you want to use. I just bought a NY strip. Use any cheese you like. I use what I had which was white cheddar. Make this dish lower carbs and turn into a bowl. Top the veggies & steak in a bowl over cauliflower rice or on it’s own. It’s a great keto option!

Beef & Ramen Stir Fry

I really enjoy making take out meals at home! This recipe is one of those. This beef & ramen stir fry has all the flavors you could want. It’s full of tender steak, veggies and ramen noodles! Yes, you heard that right. Ramen noodles!

I made this dish for my Mom and I. She doesn’t like things spicy so I opted to have the spiciness added to the top vs in the sauce. However, any way you make it it comes out delicious! When I decided to make this stir fry, my Mom was skeptical. She didn’t understand the ramen. Long story short, she loved it. Definitely give this recipe a try! It will be one you’ll want to make again and again.

Beef & Ramen Stir Fry

Ingredients:
1 lb NY strip steak, thinly sliced
2 large red peppers, large diced
1 large yellow onion, sliced
4 garlic cloves, chopped
4 green onions, green & white, chopped
1 T lite soy sauce
1 T hoisin sauce, optional
2 packs 3 oz ramen noodles (spice packet discarded)
3 T corn starch
2 T olive oil, for cooking

Marinade:
1/2 cup lite soy sauce
2 T rice wine vinegar
3 garlic cloves, grated
3 green onions, sliced
3 T olive oil
1/4 C lite brown sugar
2 t red chili flakes, optional
1 T sriracha, optional

Directions: Mix all the above ingredients for marinade in a medium bowl. Add in the thinly sliced beef. Let marinade at least 1 hour up to 24 hours. Cook the ramen noodles according to the pan, set aside with a little olive oil.

Remove beef from marinade and reserve the liquid. Toss the beef with 3 T of cornstarch. (This is optional, it gives it a nice crispy exterior but not necessary.) Using a large wok or a large skillet heat to high heat. Once pan is heated add in 1 T of olive oil. Add in the beef and let cook until it starts to brown and is cooked to your taste. Wait about 3-4 minutes before mixing. Let cook another 3-4 minutes.

Remove beef from the pan and set aside. Add in last tablespoon of olive oil and let heat. Next add in the onion, peppers and garlic and let cook for about 2-3 minutes. Add in the reserved marinade and let cook for 5-6 minutes longer, mixing often. You want the peppers to be soft but still have a bite. Next Add in soy sauce and hoisin and toss together.

Put in the green onions and the 6 oz of cooked ramen noodles, mix well. Lastly put the beef back to the pan and let heat for another 3-4 minutes to heat everything through completely. Remove from the pan and serve immediately. Top with red chili flakes and green onion if desired.

Note: If you don’t want it spicy, you can omit the red chili flakes & sriracha from the marinade and just top with those ingredients at the end. This is great for anyone who’s making for a family who doesn’t have all the same spice preferences.

Lemon Butter Chicken

This is my new favorite chicken recipe. If you like lemon this recipe is for you. It’s beyond simple and so fresh. The lemon really brightens up this dish. Even though it’s breaded it’s still light, which is what I love. Give this recipe a try!

Lemon Butter Chicken

Ingredients:
8 chicken thighs ( boneless & skinless)
1 cup Italian seasoned bread crumbs
3/4 cup seasoned panko breadcrumbs
2 eggs
2 1/2 T fresh lemon juice
1 lemon, zest
1 t Italian seasoning
1 t garlic powder
1 t onion powder
1 t lemon pepper seasoning
2 t salt
2 t pepper
1/2 stick butter, melted
1/2 T chopped/dried parsley
lemon, for drizzle

Direction: Preheat oven 375°. In medium bowl mix together the bread crumbs, seasoning and lemon zest. In another bowl add in 2 eggs, 1 T lemon juice, salt and pepper, whisk together.

Grease a baking dish or baking pan with cooking spray. Pat the chicken thighs dry. Dip the chicken thigh into the egg mixture and then into bread crumbs fully coating the chicken add to baking dish. Continue with remaining chicken. Bake in the oven about 20 minutes.

In a small bowl add the melted butter, remaining lemon juice (1 1/2 T) and parsley.

After 20 minutes remove from oven and pour the lemon butter evenly over the top of the chicken thighs. Put back in the oven for another 15-20 minutes or until the internal temperature reaches 165°. Remove from oven drizzle with fresh lemon if so desired. Top of a slice of lemon for garnish. Enjoy!

Note: You can do this with chicken breasts as well. Cook times will vary due to the thickness of the chicken thighs. Use an instant thermometer for accuracy.

Simple Apple Crisp

Looking for a super simple fall dessert? Here it is! I bought some apples with every intention of eating them with some peanut butter to be healthy. That didn’t happen. Lol! It never fails. So, I didn’t want to waste the apples so put together a super simple quick apple crisp. It’s probably not the typical way it’s made, but this is how I made it. It came out just as delicious! Take a look!

Simple Apple Crisp

Ingredients:
4 apples, peeled or unpeeled
1 T sugar
1/2 T cinnamon
1 cup old fashioned oats
3/4 cup lite brown sugar
1/2 cup chopped walnuts, (optional)
6 T butter, diced
whipped cream, optional
ice cream, optional

Directions: Preheat oven 350°. Arrange apples evenly to an 8 inch dish. (I used a small 8 in cast iron.) Sprinkle apples with cinnamon and sugar.

In a small bowl mix together oats, brown sugar, walnuts and half the butter. Mix with your hands until it forms a crumble. Fully coat the apples with the mixture. Top the crumble with the rest of the butter. Sprinkle with a little more cinnamon. Bake in the oven for 50-60 minutes, until the crumble is nice and brown on top. This will make the apples nice an tender.

Let sit a few minutes and then serve with whipped cream or ice cream. Enjoy!

Spicy Jalapeño Margarita

I love a good margarita! I’ve gone to this local Mexican restaurant where they served up a spicy jalapeño margarita and it was to die for! If you don’t like a little spice this might not be the recipe for you! You can really adjust the level of heat. I’ll explain how in the recipe below. Yum! Cheers

Spicy Jalapeño Margarita

Ingredients:
1 oz orange liquor (Cointreau or Triple Sec)
1 oz lime juice
2 oz tequila
2-4 slices jalapeño (with seeds)
1 slice lime for garnish
coarse salt
1/2 cup ice

Directions: If making on the rocks, add in the orange liquor, lime juice, tequila and sliced jalapeño to a shaker. Shake up vigorously. Slide lime around the rim of the margaritas glass. In a shallow bowl or plate add in the salt. Flip over the glass and turn in the salt. Add ice to the glass and pour in margarita. Add a lime wedge and enjoy.

If you want to make it slightly frozen and spicier. You can add orange liquor, lime juice, tequila and jalapeño to a blender with ice. Pulse about 4-5 times. Add to salted rim glass and enjoy. Note. This will make it way spicer as the jalapeño are completely chopped.

If want to make a pitcher just multiple this recipe by how many guest you have. Great to make ahead of time with no ice. Add ice when ready to serve or put in blender.

Shrimp with Garlic Alfredo pasta

As you know, I love my quick meals. This meal is nice an filling and very simple to make. This is a quick homemade alfredo sauce. If you don’t have the ingredients to make it fresh, you can use a jarred sauce. I know that’s completely frowned upon in the foodie community, but life gets in the way sometimes and you need a quick meal that taste delicious. Just do what’s best for you. This recipe is just, cook the pasta, cook the shrimp and make the alfredo and done! Can’t get much easier. I totally forgot to take pictures along the way of every step. I remembered to take a few though! Sorry! 🙂 Take a look!

Shrimp with Garlic Alfredo Pasta

Ingredients:
1lb pasta (I used Rigatoni)
1lb shrimp, cleaned & devined
1 T olive oil
1 t chili powder
1 t onion powder
1 t garlic powder

Alfredo Sauce:
1 t olive oil
4 garlic cloves, minced
2 cups heavy cream
1 cup Parmesan/Romano finely grated cheese
1 stick, butter
1 T flour
2 T fresh parsley, chopped
salt, to taste
pepper, to taste

Optional toppings:
shaved Parmesan
crushed red pepper flakes
chopped parsley

Directions: Cook pasta according to package. Don’t forget to salt the water! Drain and set aside.

Heat a large saute pan on high heat. Season the shrimp with chili powder, onion & garlic powder. Add oil to the pan and let heat 1-2 minutes. Add in the shrimp and cook for 2-3 minutes on each side. You want a nice golden crust on the shrimp. When cooked the shrimp should be pink and white in color. Remove shrimp, cover and set aside when done.

Lower the heat to medium high. In that same pan add in 1 t olive oil and scrap the pan to get all the flavor up. Add in the garlic and let saute about 1-2 minutes, mix often. Do not overcook the garlic. Next add in the butter and let melt completely, mixing often. Sprinkle the flour over the butter and mix well and let cook 2-3 minutes. Next add in the cream and whisk until smooth. Let the sauce simmer 3-4 minutes, until it thickens. Add in the cheese, salt and pepper to taste and mix until the cheese is completely melted and the sauce is smooth. Add in the chopped parsley and mix. (Note: taste the sauce and adjust the seasoning as needed.)

Add the pasta into the pan and stir until the pasta is fully coated with the sauce. Add to serving bowls and top with shaved parm, crushed red pepper and chopped parsley (if desired) Serve with garlic bread. Eat immediately.

Note: For a lighter version you can use half heavy cream and half 2% milk, or you can use all milk. This Alfredo recipe is great on it’s own with pasta. You can also adjust the protein to your preference. I used a rigatoni but you can use any pasta you’d like. You can omit the flour if desired. Once you add the cheese the sauce thickens pretty well on it’s own.