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.

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.

Creamy Ranch Coleslaw

During summer I always try and make some light salads to have with meals.  I love to make pasta salads or cucumber and tomato salads.  This one beyond simple.  It’s only a few ingredients and it comes out so creamy and full of flavor.  I will definitely being making this again! It’s a perfect side to a summer BBQ or meal!

Creamy Ranch Coleslaw

Ingredients:
14 oz Color Coleslaw Slaw
1/2 packet Ranch seasoning Mix
4 green onions, sliced (both green and white)
1 T extra virgin olive oil
1/4 C + 1 T lite mayonnaise (More or less for flavor)
salt, to taste
pepper, to taste

Directions:  In a medium bowl add in the coleslaw mix and green onions.  Spoon in the mayonnaise and mix well. Drizzle with oil and season with Ranch packet.  Mix well. Season with salt and pepper to taste.  Refrigerate for at least 2 hours.  Mix well before serving.  Enjoy.

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Simple Ground Beef Taco Salad

It’s no secret how much I love tacos.  I could eat them every single day!  I like to change it up with a quick taco salad every once in a while.  There is a lot of veggies and nutrients in a taco salad.  You can literally put any salad item you like into this.

This one I make is fairly traditional and simple. Take a look!

Simple Ground Beef Taco Salad

Servings: 2 Taco Salads

Ingredients:
12 oz lean ground beef
2 T taco seasoning (reduce sodium)
1/2 cup-3/4 corn, cooked
1/2 cup-3/4 black beans, drained
1/2 cup tomatoes, diced
1/2 cup red onion, diced
1 avocado, diced
1/2 cup, shredded cheddar cheese
8 cups lettuce, chopped
4 T cilantro, chopped

Sour cream:
1/2 Cup lite sour cream
1 lime, juiced
1/2 T extra virgin olive oil
2 t chili powder
1 t cayenne pepper
1 t garlic powder
1 t onion powder
1 t salt
1 t pepper

Directions:  In a medium bowl add in the sour cream, olive oil and lime juice and mix well.  Season the sour cream with seasonings above. Stir and set aside.

In a medium saute pan add in the ground beef, break up the meat as it’s cooking.  Season with the taco seasoning and completely brown the meat and cook through. (Note: If you aren’t using a lean beef, you may want to drain the fat prior to adding the taco seasoning, or drain on paper towel once cooked.)

For the corn and black beans you can put in  the salad warm, room temp or cold.  It’s really a preference.  Personally I warm the corn and black beans up slightly.

To assemble the taco salad, add 1/2 chopped lettuce to a bowl (4 cups), then top about 5-6 oz of ground beef, right in the middle.  Next add the rest of the toppings, black beans, corn, red onion, tomatoes, cheese, avocado and cilantro.

Top with a few dollops of your sour cream and serve!  I like to mix mine up so I get a little of everything with each bite.

Note: My taco bowl shown doesn’t have cilantro as I was out of it! I put in the recipe because I love it and I think everything Mexican food related should have it! 🙂 Also, you can easily substitute your favorite protein. Or add more beans for a vegetarian option.  There is no rules!

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Shrimp Tacos with Creamy Jalapeño Slaw

This recipe for these shrimp tacos couldn’t be any simpler!!  I love using shrimp as my protein because they cook so quick!  The good thing with this dish is you can make the slaw the night before.  Once ready to eat just cook up the shrimp and heat up the tortillas and you are ready to go! This is definitely a healthier taco!! Super delicious and full of flavor.

Shrimp Tacos with Creamy Jalapeño Slaw

Ingredients:
Slaw:
8-10 oz coleslaw mix
3-4 T lite mayonnaise
1 T extra virgin olive oil
2 green onions, chopped
2 Jalapeño peppers, diced (seeds removed, leave some seeds for spicier taste)
2 t salt
2 t pepper

Shrimp:
16-20 medium shrimp, cleaned & deveined
1 t salt
1 t pepper
2 t chili powder
1/2 cayenne pepper, optional
1 T olive oil
4-6 soft tortillas

Directions: In a medium bowl mix together all slaw ingredients.  Add more mayo if needed. I prefer a less creamy slaw (watching my figure lol.) Add more salt and pepper to taste.  Once done, cover and chill in the refrigerator for at least 1 hour.

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Fully season the shrimp with salt, pepper, chili powder and cayenne. Heat a medium sauté pan on medium high heat.  Once heated, add in olive oil and let heat for 1 minute.  Add in shrimp and cook 2-3 minutes before flipping.

Shrimp cook very fast and are cooked when they are no longer opaque and are light pink in color. Once the shrimp is cooked, remove from the pan.

Warm up the tortillas before assembling.

To assemble add 3-5 shrimp to tortilla and top with a heaping spoonful of slaw and serve. The amount of shrimp and tortillas will depend no only on size of shrimp but how many shrimp you put in each taco.

Note: Normally ALL my tacos have cheese, however, seafood and cheese don’t really go. You don’t even miss the cheese with this slaw but if you want to add cheese you definitely can.

 

 

Buffalo Chicken Drumsticks

This recipe is SO simple. You only need 3 ingredients.  I love a simple recipe.  These are like giant buffalo wings!  You can use any spicy buffalo wing sauce that you have on hand.  I had Franks RedHot on hand so that’s what I used! Give these a try and let me know what you think.

Buffalo Chicken Drumsticks

Ingredients:

8 chicken drumsticks
1/2 cup buffalo sauce
1 Ranch seasoning packet

Optional: Ranch/Blue Cheese Dressing

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off or not cover completely.

Sprinkle the ranch seasoning over the drumsticks evenly.

Bake chicken in the oven for 45 minutes. Remove from the oven and brush buffalo sauce  on the drumsticks and place back in the oven for another 10-15 minutes. (Note: Cooking times will vary depending on oven and size of drumsticks.) They are done with the meat is no longer pink at the bone and the liquid runs clear or when chicken reaches an internal temp of 165°.  Let rest a few minutes and then serve with ranch or blue cheese dressing.   20200517_004240.jpg