Ribeye Steak

 Made this Ribeye Steak for lunch. No one ever likes my posts. Does this not look good?

INGREDIENTS :

2 teaspoons kosher coarse salt, * see notes

2 teaspoons brown sugar

1/4 teaspoon cornstarch

1/4 teaspoon garlic powder

1/4 teaspoon garlic salt

1/4 teaspoon onion powder

1/4 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon chili powder

1 teaspoon black pepper

INSTRUCTIONS:

Collect all ingredients in a quarter-liter Ziploc bag and seal it tightly. shake to blend all ingredients fully .

Generously cover each side of the steak with spices and let them rest for about 40 minutes. This allows the salt to penetrate across the surface (through osmosis) and actually help break down the muscle fibers, resulting in tenderer meat. During this time, the liquid that appeared initially has time to reabsorb, making the meat juice.

Once the grill is nice and hot, place the steak (s) and cook for 4-5 minutes, until brown and slightly charred. Turn it over and cook for the next extra time :

+5 minutes: Medium Rare

+7 minutes: medium

+10 minutes: Well done

Enjoy !

Spicy Brisket Pot Pie

  Ingredients:

1 pound of brisket, cooked and pulled apartCooking classes

Two jalapenos, chopped (take out seeds for milder flavor).

Chopped onion.

Chopped garlic, 2 cloves.

1 cup of shredded cheddar cheese

Shredded Monterey Jack cheese, 1/2 cup.

1/4 cup of regular flour

1 1/2 cups of beef broth

Half a cup of heavy cream

2 teaspoons of dried thyme

Add half a teaspoon of salt.

1/4 teaspoon of black pepper

Two pie crusts (made at home or bought at the store)Pie baking contests

 

preparation:

 

Before baking, preheat the oven to 375°F (190°C).

Cook the chopped onion and minced garlic in a big pan over medium heat until they are soft (around 3 minutes).

Put the chopped jalapenos in the pan and cook them for 2 more minutes so their flavors come out.

Prepare the roux: Mix the regular flour and cook for 1 minute to make a roux. This will make the sauce thicker later on.

Mix the liquids: Slowly pour the beef broth and heavy cream into the pan while stirring continuously to prevent any lumps from forming.

Heat the mixture until it starts to bubble gently and cook until it becomes as thick as you like.Pie decorating classes

Add the tasty brisket and cheese filling. Add the shredded beef, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Allow everything to warm up and mix thoroughly.

Make the Pot Pie: Flatten one pie crust and place it in a 9-inch pie dish. Put the ready brisket filling into the pie dish that has been lined.

Place the second pie crust on top of the filling and seal it. Press the edges of the two crusts together to close the pot pie. Make a few cuts on the top layer to let out steam.

Bake until golden brown: Put the pot pie in the oven that has been preheated and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Serve and enjoy: Allow the pot pie to cool a bit before you serve it. Savor this tasty and comforting meal!

 

Enjoy !

Garlic Butter Baked Scallops

 Garlic Butter Baked Scallops:

-Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

2 tbsp fresh parsley, chopped (optional, for garnish)

1 tbsp lemon juice

Salt and black pepper, to taste

Lemon wedges, for serving

- Instructions:

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.

2. Prepare the Scallops

Arrange the scallops in a single layer in the prepared baking dish.

3. Make the Garlic Butter Mixture

In a small bowl, combine the melted butter, minced garlic, and lemon juice. Stir well.

4. Add Topping

In another bowl, mix breadcrumbs and Parmesan cheese.

5. Assemble

Drizzle the garlic butter mixture evenly over the scallops.

Sprinkle the breadcrumb and Parmesan mixture on top.

6. Bake

Bake the scallops for 12–15 minutes, or until the topping is golden and the scallops are cooked through (they should be opaque and slightly firm).

7. Optional Broil

For a crispier topping, broil on high for 1–2 minutes after baking. Watch closely to avoid burning.

8. Garnish and Serve

Garnish with fresh parsley and serve with lemon wedges on the side.

Enjoy your delicious, buttery, and f

lavorful baked scallops! Perfect with a side of crusty bread or a fresh salad.

Cheesy Texas Toast

 Cheesy Texas Toast:

 Ingredients:

- 1 loaf Italian bread, sliced

- 1/2 cup unsalted butter, softened

- 3 cloves garlic, minced

- 1 cup shredded mozzarella cheese

- 1/2 cup grated Parmesan cheese

- 2 tablespoons fresh parsley, chopped

- 1 teaspoon dried oregano

- Salt and pepper to taste

 Directions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, combine the softened butter with minced garlic, parsley, oregano, salt, and pepper.

3. Spread the garlic butter mixture evenly on one side of each bread slice.

4. Sprinkle the mozzarella and Parmesan cheese on top of the buttered side of each slice.

5. Place the bread slices on a baking sheet, cheese side up.

6. Bake for 10-12 minutes, or until the bread is crispy and the cheese is melted and slightly golden.

7. Serve immediately, garnished with additional parsley if desired.

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes

Kcal: 350 kcal | Servings: 8 servings

GARLIC BUTTER SAUSAGE BITES WITH CREAMY PARMESAN PASTA

 WOULD YOU EAT THESE GARLIC BUTTER SAUSAGE BITES WITH CREAMY PARMESAN PASTA 🌭🧄🍝

OMG DON'T LOSE THIS RECIPE! These garlic butter sausage bites served over creamy Parmesan pasta are a hearty, comforting dish packed with flavor. The garlicky, buttery sausage bites paired with rich, cheesy pasta make this an irresistible weeknight dinner.

Ingredients:

For the Garlic Butter Sausage Bites:

1 lb smoked sausage or Italian sausage, sliced into bite-sized pieces

3 tbsp butter

3 garlic cloves, minced

1 tbsp olive oil

1 tsp Italian seasoning

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

For the Creamy Parmesan Pasta:

12 oz pasta (fettuccine, penne, or your favorite)

2 tbsp butter

1 ½ cups heavy cream

1 cup grated Parmesan cheese

1 tsp garlic powder

½ tsp black pepper

Salt to taste

Fresh parsley (for garnish)

Instructions:

For the Garlic Butter Sausage Bites:

Cook the sausage: In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set aside.

Make the garlic butter: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Return the sausage to the skillet and toss in the garlic butter until coated. Sprinkle with Italian seasoning, salt, and pepper to taste. Remove from heat and garnish with fresh parsley.

For the Creamy Parmesan Pasta:

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Make the creamy sauce: In a large saucepan, melt the butter over medium heat. Add the heavy cream and garlic powder, stirring constantly. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

Combine: Toss the cooked pasta in the creamy Parmesan sauce until fully coated.

Serve:

Assemble the dish: Serve the garlic butter sausage bites over the creamy Parmesan pasta. Garnish with extra Parmesan cheese and fresh parsley for a touch of freshness.

Helpful Tips:

For extra richness, you can add a splash of white wine or chicken broth to the sausage while cooking.

You can substitute the sausage with chicken or shrimp for a different variation. See less

Gooey Chocolate Lava Cookies

 Gooey Chocolate Lava Cookies Recipe

These decadent cookies have a molten chocolate center, making them an irresistible treat for any chocolate lover.

Ingredients

For the Cookies:

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

1 cup (220g) brown sugar, packed

2 large eggs

1 tsp vanilla extract

2 ½ cups (315g) all-purpose flour

1 cup (90g) unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup (175g) chocolate chips

For the Lava Center:

6 oz (170g) semi-sweet or dark chocolate, chopped

3 tbsp heavy cream

Instructions

1. Prepare the Lava Filling:

1. Combine chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth.

2. Chill the mixture in the refrigerator for about 30 minutes or until it thickens enough to scoop.

3. Roll into small balls (about 1 teaspoon each) and freeze until ready to use.

2. Make the Cookie Dough:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the eggs, one at a time, followed by the vanilla extract.

4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients.

5. Fold in chocolate chips.

3. Assemble the Cookies:

1. Scoop out about 2 tablespoons of dough, flatten slightly, and place a frozen chocolate ball in the center.

2. Wrap the dough around the chocolate, sealing completely. Roll into a ball and place on the baking sheet, leaving space between cookies.

4. Bake:

1. Bake for 10–12 minutes, or until the cookies are just set. They should look slightly underbaked to maintain their gooey center.

2. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

5. Serve:

Serve warm to enjoy the molten center. If cooled, reheat in the microwave for 

a few seconds to restore the gooey goodness.

Enjoy your gooey chocolate lava cookies!

CLASSIC CHERRY DELIGHT

 INGREDIENTS

CRUST.

• 7 tablespoons unsalted butter

• 1 1/2 cups graham cracker crumbs (about 9 whole crackers)

• 3 tablespoons granulated sugar

FILLING.

• 8 ounces cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon pure vanilla extract

• 1 container cool whip, 8 ounces

• 1 can cherry pie filling, 21 ounces

How To Make Classic Cherry Delight.

• Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.

FILLING.

• Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.

• Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.

• Refrigerate for at least 2 hours before serving. I like to leave it overnight.

• Refrigerate leftovers.

NOTES

• Tip from reader Jody…This is a great recipe. To remove easily, put hot water in the sink. Just enough so the bottom and a tiny bit of the sides of the pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.

Enjoy.