Beef and Broccoli Stir-Fry

INGREDIENTS

  • 3tablespoonscornstarch, divided
  • 12cup water, plus
  • 2tablespoons water, divided
  • 12teaspoon garlic powder
  • 1lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2tablespoons vegetable oil, divided
  • 4cups broccoli florets
  • 1small onion, cut into wedges
  • 13cup reduced sodium soy sauce
  • 2tablespoons brown sugar

INSTRUCTIONS

  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

Fried S’mores

INGREDIENTS

12 egg roll wrappers
2 bars Hershey’s Chocolate
4 graham crackers, crushed
24 marshmallows
Vegetable oil, for frying
1/4 c. cinnamon-sugar
Melted chocolate, for dipping (optional)

INSTRUCTIONS

  1. Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows.
  2. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used.
  3. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and season with cinnamon sugar immediately.
  4. Serve with melted chocolate, if using.

Polish Open-Faced Sandwich (Zapiekanka) Recipe

INGREDIENTS

  • 1 loaf bread (long French, cut in half and then cut in half horizontally to yield 4 pieces)
  • Optional: thinly sliced ham or lunchmeat of choice
  • 2 cups mushrooms (sautéed)
  • Optional: raw or cooked vegetables of choice
  • Optional: mayonnaise
  • 3 cups cheese (grated melting cheese of choice)
  • Garnish: ketchup
  • Optional: chopped chives

INSTRUCTIONS

  1. If the bread is very long, cut it into 3 pieces and halve each horizontally, otherwise, cut it into 2 pieces.
  2. Layer meat, sautéed mushrooms and cheese on each slice of bread and toast in a hot oven until the bread is crispy and the cheese has melted. Drizzle with ketchup and serve hot.
  3. Note: Although the traditional zapiekanka consists of mushrooms, cheese, and ketchup, newer versions include ham, salami, vegetables, fried onions or chives, spinach instead of mushrooms, and Highlander’s smoked oscypek cheese instead of the melting cheese.

    The variations are limitless.

 

Chicken Cordon Bleu

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 slices Swiss cheese
  • 4 slices cooked ham
  • 1/2 cup seasoned breadcrumbs

INSTRUCTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11 inch baking dish with nonstick cooking spray.
  2. Pound chicken breasts to 1/4 inch thickness.
  3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with breadcrumbs.
  4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Recipe from allrecipes.com

 

Beef Shish Kabobs

INGREDIENTS

  • 1 1/2 lbs. steak, cut into cubes
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • 2 tbsp. olive oil
  • 2 tbsp. Dijon Mustard
  • 1 tbsp. balsamic vinegar
  • 1 tsp. dried thyme leaves
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers

INSTRUCTIONS

  1. Preheat your grill to medium-high heat.
  2. In a bowl, combine the olive oil, Dijon mustard, balsamic vinegar, thyme, and salt and pepper to taste.
  3. Add the beef to the bowl with the marinade, and stir until well-coated.
  4. Thread alternating pieces of meat and vegetables onto skewers.
  5. Season each kabob to taste with sea salt and ground pepper.
  6. Grill the kabobs on the preheated grill, turning frequently, until nicely browned on all sides, about 15 minutes.

 

Recipe from Paleoleap.com

SHEET PAN BUFFALO CHICKEN QUESADILLA

 INGREDIENTS

  • 10 medium tortilla wraps
  • 4 chicken breasts, shredded
  • 1 cup hot sauce
  • 1/2 cup cream cheese
  • 1 1/2 cups grated mozzarella
  • 3/4 spring onions, finely chopped
  • 1 tsp salt
  • 1 tsp pepper

INSTRUCTIONS

  1. Preheat the oven to 180°C/360°F.
  2. Line your baking tray and brush with butter. Cut 3 of the tortillas in half and place the straight sides against the edge of the tray, then cover the remaining space in the sheet with whole tortillas. If you don’t have enough because your baking tray is too big then play around with cutting a few more to size.
  3. In a bowl mix together the shredded chicken with the hot sauce, cream cheese, mozzarella, spring onions, and seasoning.
  4. Spread this mix on the tortillas then top with more tortillas and spread again with butter. Top with a sheet of baking paper and another tray, then bake for around 10/15 minutes. Flip the tray and remove the bottom piece of paper and grill for a further 5 minutes until crispy.

PIZZA BAGELS

INGREDIENTS

  • bagels, cut into halves (can use any kind you desire)- We did asiago cheese bagels.
  • 1 can or jar of pizza sauce
  • pepperoni as many as you like
  • ounces mozzarella shredded cheese
 

INSTRUCTIONS

  1. Cut the bagels in half and lay on a baking sheet.
  2. On top of each bagel spread on pizza sauce, making sure to cover all spots.- we put a piece of pepperoni over the hole before putting the sauce down.
  3. Top with pepperoni and cheese and desired amount of garlic powder and onion powder is optional
  4. Put in oven at 375 degrees and bake approximately 10 minutes or until cheese and meat are bubbly.

COUNTRY STYLE PORK RIBS

INGREDIENTS

  • 8 -10 country-style pork ribs
  • tablespoons garlic powder
  • tablespoon salt
  • tablespoon pepper
  • cups of your favorite barbecue sauce

 

INSTRUCTIONS

  1. Preheat oven to 325.
  2. Place ribs meaty side up in an ungreased baking dish.
  3. Sprinkle with garlic powder, salt, and pepper.
  4. Cover with foil and bake for 2 hours.
  5. Drain liquid.
  6. Brush ribs generously with BBQ sauce.
  7. Bake uncovered for an additional 30 minutes in the oven or on the BBQ.
  8. Add more sauce half-way through.

Enjoy plain or over rice.

 

Recipe adapted from geniuskitchen.com

Mini Buffalo Chicken Tacos

Taco shells:

  • 8 flour tortillas
  • 1/2 cup melted butter
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 cup Franks red hot original sauce

Using circle cookie cutter or biscuit cutter, cut 5 circles out of each tortilla. Mix together ingredients above. Dip small circles in. Lay on an upside-down regular sized muffin pan. Bake at 350 degrees for 12 min.

Filling:

  • 2 cups shredded chicken
  • 1/2 cup cream cheese
  • 1 sliced green onion
  • 1/2 tsp salt
  • 1/3 cup Franks red hot original sauce

    Mix all ingredients together. Fill tacos with filling. Stand up on cookie sheet. Top with shredded mozzarella cheese. Bake at 350 degrees for 5 minutes. Sprinkle with fresh chopped parsley. Serve.

Watch the video here: https://www.youtube.com/watch?v=mx5EbtMxk6c

 

White Chocolate Raspberry Cheesecake

INGREDIENTS

  • 1 store-bought pre-made oreo crust (save the lid) – graham cracker crust works too
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/3 cup cold water
  • 1 1/2 cups fresh or frozen raspberries
  • 12 oz . cream cheese (1 1/2 pkg.), softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon juice
  • 6 oz . white chocolate, chopped or 1 cup white chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

  1. Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
  2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
  3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30-second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
  4. Pour 2/3 cup cheesecake mixture into the Oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don’t want it to show through). Swirl cheesecake with a toothpick or knife (you’re just swirling that inside layer of sauce, for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don’t lift the toothpick out until you finish the last circle).
  5. Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).
Recipe and picture from cookingclassy.com