Best Steak Marinade Ever

This easy Asian master sauce marinade is the key to tenderizing and adding loads of flavor to create a steak that takes only 30 minutes up to overnight to marinate, making it a favorite for fast weeknight dinners.

Steak dinners come in many sizes and even more price points, making it feel like a tasty steak dinner as a midweek meal is way out of reach.

But turning an average Wednesday “hump day dinner” into “stunning steak night” is a whole lot easier than you may think.

The keys are to choose the right cut of steak and then marinade it in my Asian master sauce marinade that’s ready to do its job at a moment’s notice.

Okay, make that 30 moments of notice, but that’s quick enough and close enough for me. And soon enough, for you too.

Whether its a thick ribeye or a leaner flank steak, the key to this Asian sauce tenderizing your steak is the combination of acid, salt and enzymes from the citrus-flavored ponzu sauce and the vinegar.
You’ll Need:

⅓ cup of soy sauce.
½ cup of olive oil.
⅓ cup of fresh lemon juice.
¼ cup of worcestershire sauce.
1 ½ tbsps of garlic powder.
3 tbsps of dried basil.
1 ½ tbsps of dried parsley flakes.
1 tsp of ground white pepper.
¼ tsp of hot pepper sauce.
1 tsp of dried minced garlic.

How to:

In a blender, mix together the soy sauce, olive oil, lemon juice, worcestershire sauce, garlic powder, basil, parsley and pepper. Add in the hot pepper sauce and garlic and blend on high for about 30 seconds until well combined.

Choose any meat you like and pour the marinade over it.

Cover the bowl and refrigerate it for about 8 hours.

Cook the meat as you like and enjoy!

Simple, easy and super delicious! This marinade goes with any type of meat. Just let the meat absorb this amazing sauce and you will see how good it is.

NOTE :

” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”

Skinny Crock Pot Chicken Fajita Melts

These Skinny Crock Pot Chicken Fajita Melts are another favorite of ours and make the perfect weekend meal! All you have to do is chop up your veggies and let the crock pot do the rest. They are healthy and delicious!

Skinny Crock Pot Chicken Fajita Melts
Makes 4 Wraps
WW PP=9
Cal 340, Carbs 31, Fat 11, Fiber 13g, Protein 38.7

You’ll need

16 oz. boneless skinless chicken tenders
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tbsp. lime juice
2 plum tomatoes, chopped
1 fajita seasoning packet
Sliced reduced fat pepper jack cheese
2 cups corn or tortilla chips
flour tortillas ( I used La Tortilla Factory High Fiber/Low Carbs Wraps)
How to make it
Arrange chicken in the bottom of crock pot. Top with sliced veggies. Sprinkle fajita seasoning evenly over chicken and veggies and add in the lime juice. Cover and cook on low for 4-5 hours. Break chicken up and spoon into tortillas. Cover with cheese and tortilla chips

NOTE :

” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”

Blackberry Dumplings

what you need:
1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional


how to make it:

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon
extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a
mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls
into six mounds onto hot blackberry mixture cover tightly and simmer for 15
minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to
serving dishes. Serve with cream or whipped cream if desired.
Source :geniuskitchen.com

Taco Pasta Bake

Ingredients

3/4 bag ziti noodles,
1 lb of ground beef,
1 pkg taco seasoning,
1cup water,
1/2 pkg cream cheese,
1 1/2 cup shredded cheese —

How To Make It :

boil pasta until just cooked, brown ground beef & drain, mix taco seasoning & 1 cup water w/ ground beef for 5 min, add cream cheese to beef mixture, stir until melted & remove from heat, put pasta in casserole dish, mix in 1 cup cheese, top pasta/cheese with beef mixture & gently mix, top w/ remaining cheese, bake at 350* uncovered for 30 min

PINA COLADA RUM CAKE RECIPE

INGREDIENTS:
1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow
1/4 C (4 oz.-1 stick) unsalted butter, softened
3 large eggs
8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)
1/4 C reserved juice of crushed pineapple
1/4 C Malibu Rum (or any light rum)
Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. Beat at medium speed for two minutes. Fold in drained crushed pineapple. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is baking, prepare glaze.


How to make it
GLAZE:
1/2 C cream of coconut (Coco Lopez)
1/2 C Malibu rum
1/4 C confectioner’s sugar
Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in.
When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.
(makes 1 bundt cake)

Yummy Beef Enchilada Dip

Ingredients:

1½ – 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

How to make it :
Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.

Source :addapinch.com

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP

Ingredients
2 cups yellow sweet onions, thinly sliced……
2 tablespoons butter
1 (15 ounce) can chicken broth…
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

Directions:
1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
5 Turn temperature to warm and let cook for additional 30 to 45 minutes.
6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
7 Thick White Sauce:.
8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

TACO PIE

Here’s a favorite!
Taco Pie
5 8″ flour tortillas
1 lb. ground beef
1 16 oz. can refried beans
2 T. taco seasoning
1/4 C. water
1 jar salsa (I didn’t really measure, just used big spoonful’s)
2 C. shredded Colby jack cheese
2 green onions, chopped
1 tomato, chopped

In a skillet, brown the ground beef, breaking it up as it cooks. Drain the grease, add in the taco seasoning and water. Combine well and remove from heat. I used an 8″ iron skillet for mine, but use whatever you have that might work…Place a tortilla in the bottom of your pan, spread a couple big spoonful’s of salsa over the tortilla, spread some of the refried beans over the salsa, then some of the meat and top with some cheese. Repeat the layers ending with a flour tortilla on top (save some of the cheese for the top). Cover the dish with tinfoil and bake at 350 degrees for 20 minutes. Remove from the oven and top with the remaining cheese. Return to the oven, uncovered for 6-7 minutes or until cheese is nice and melted and edges of the tortilla are crisp. Remove and top with the green onions and tomatoes before serving. Slice it like you would a pie.
Source: Janets Appalachian Kitchen

Beef Liver and Onions

Beef Liver and Onions
To Make this Recipe You’Il Need the following ingredients:

Ingredients
1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb beef liver
1⁄4-1⁄2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1⁄2 cup beef stock
1⁄4 cup dry white wine
1 tablespoon minced Italian parsley

Directions
Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.Source: Food.com

Taco Spaghetti To Die For

Maybe you’re obsessed with the top secret ones you’ve bribed restaurant owners for, or the old, stained, hand-written family recipes uncovered in dusty attics or the complicated additions to your bulging recipe box of show-stopping sweets (for that bakery you’re determined to open someday).

Me, I love them all, but I’m particularly fond of ones that make me a weeknight warrior, the recipes that miraculously create a spectacular meal in one – count ‘em ONE – pot, and in under 30 minutes.

This Mexican Spaghetti recipe, also called fideo, is one that gets pulled out of the recipe box pretty frequently at my house (though I really don’t need the recipe anymore at this point, LOL), and you’ll definitely want to add it to your one-pot repertoire!

WHAT IS MEXICAN FIDEO?
Fideo means “noodle” in Spanish, and authentic Mexican spaghetti is cooked using the pilaf method, similar to Mexican rice, where the noodles are toasted, sautéed a bit with aromatics, then cooked in a mixture of tomatoes, water or broth, and Mexican spices.

There’s also a version that’s a tomato-free Mexican spaghetti with sour cream and ham – espagueti a la crema con jamón.

My version adds green chilies, corn, hearty ground beef, all with a generous sprinkling of cheese melting on top.

Nutrition Facts :
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 582.3Calories from Fat 235.8
% Daily Value*
Total Fat 26.2g40%
Saturated Fat 11.1g56%
Trans Fat 0g
Cholesterol 83.2mg28%
Sodium 1282.2mg53%
Total Carbohydrate 51.8g17%
Dietary Fiber 4.5g18%
Sugars 6.2g
Protein 33.1g66%

To Make this Recipe You’Il Need the following ingredients:
Ingredients:
1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves.

Directions:
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.