FILET MIGNON WITH GARLIC HERB BUTTER

This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!

This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!

FILET MIGNON WITH GARLIC HERB BUTTER

Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.

This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.

INGREDIENTS :

• 2 tablespoons olive oil
• fresh chopped parsley
• 3 tablespoon butter
• 2 teaspoons kosher salt
• fresh ground pepper
• 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick

FOR THE GARLIC HERB BUTTER:

• 1 stick butter softened
• 1 tablespoon rosemary
• 1 tablespoon fresh thyme
• 2 garlic cloves minced

INSTRUCTIONS :

1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
2. Preheat oven to 400 degrees
3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
5. For the butter
6. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.

CRISPY BAKED SHRIMP SCAMPI RECIPE

This Crispy Baked Shrimp Scampi Recipe is a simple seafood dinner to form at home! Butter, garlic and a crispy topping make this shrimp recipe a favorite!

The nice thing about this shrimp scampi is that it’s rich and garlicky, so even two pounds of shrimp goes to serve a crowd. Just add a crisp salad and a rice dish on the side and dinner is served.

CRISPY BAKED SHRIMP SCAMPI RECIPE

You can also make this shrimp recipe before time, which may be a bonus for entertaining or simply family dinners. All you would like to try to to right before dinner is pop this shrimp within the oven for about 12-15 minutes. I prefer turning the broiler on, too for just a moment or two to urge the breadcrumb topping really crispy, but that’s totally optional!

Crispy Baked Shrimp Scampi goes to be an enormous hit for dinner on any night and it’s also a powerful dinner recipe to serve to guests! 

INGREDIENTS :

• 2 pounds medium shrimp, peeled and deveined

For The Marinade:

• 1 tablespoon chopped garlic
• Fresh black pepper
• 2 tablespoons chopped parsley
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon juice

For The Breadcrumb Topping:

• 1 cup panko bread crumbs
• 1/4 teaspoon crushed red pepper
• 2 tablespoons garlic
• 1 stick butter melted
• 1 teaspoon salt
• 2 tablespoons chopped parsley
• 2 tablespoons parmesan cheese

INSTRUCTIONS :

1. Add the shrimp, garlic, olive oil, salt, pepper, parsley and lemon juice to a bowl. Mix together and let the shrimp marinate for 30 minutes.
2. While the shrimp is marinating, make the breadcrumb topping by mixing together the breadcrumbs, melted butter, salt, red pepper, garlic, parsley and parmesan cheese.
3. Preheat the oven to 400 degrees. Pour the shrimp and the marinade into a 9″ x 13″ baking dish and then cover with the breadcrumb topping.
4. Bake for 12 minutes until the shrimp are pink then place under the broiler for 2 minutes.
5. Garnish with more chopped parsley and crushed red pepper if desired and serve
6. broil 2-3 minutes

EASY PARMESAN CRISPS

I love making these Everything Parmesan Crisps as a low-carb snack, to feature to Caesar salad in situ of croutons, with soup, or an excellent addition to any charcuterie board as an appetizer.

They are very easy to form , the trick is using fresh grated parmesan cheese, pre-grated won’t always work. And since I’m hooked in to Everything Bagel Seasoning, like these Everything Flatbreads and these Air Fryer Eggs they're the right snack!

EASY PARMESAN CRISPS

Since Parmesan cheese has enough sodium on it’s own, using pre-made Everything Seasoning would make them too salty, so I made my very own (it’s so easy!). i actually think you’ll love them the maximum amount as we do!

Parmesan Crisps are easy to form . Shred the cheese with a box grater. Place a silpat or piece of parchment paper on a baking sheet. Then, add heaping tablespoons of grated Parmesan cheese to the baking sheet, spreading them out slightly in order that they are a touch lacey. Confim there's enough space between all in order that they don’t melt together into one big clump. To season, partially bake, then add the seasoning in order that they stick the the cheese without burning, then put them back within the oven a couple of more minutes. This recipe makes 4 crisps, double or triple to form more for sharing.

INGREDIENTS :

• 3/4 teaspoon sesame seeds
• 3/4 teaspoon  minced dried onion flakes
• 3/4 teaspoon  minced dried garlic flakes
• 3/4 teaspoon  poppy seeds
• 1/2 cup freshly grated Parmesan, not pre-grated using the large holes of a box grater

INSTRUCTIONS :

1. Preheat the oven to 400F.
2. Pour 2 tablespoon of grated cheese onto a silicone lined baking sheet (highly recommended for this) and lightly pat down with your fingers to make about 4 inches round.
3. Repeat 3 more times with remaining cheese, leaving 1/2-inch space in between each circle.
4. Bake 3 minutes, until almost done.
5. Combine the sesame seeds, onion, garlic and poppy seeds in a small bowl.
6. Top each with 3/4 teaspoon.
7. Bake for 5 minutes or until golden and crisp. Cool before eating.

HOMEMADE HEALTHY RAMEN BOWL

Easy homemade healthy ramen bowl! Basically chicken noodle soup’s Asian cousin, sans the chicken.

These healthy ramen bowls are so flavorful and therefore the perfect food when you’re sick.

HOMEMADE HEALTHY RAMEN BOWL

My easy homemade healthy ramen noodles are full of vegetables to form you stronger and that I used easy dried packaged ramen noodles because no recipe when you’re sick should be complicated!

Just make certain to swap out the sodium packed flavorings found in Top Ramen and follow the recipe below for amazing flavor during this easy ramen recipe. 

INGREDIENTS :

• 3 tablespoons olive oil
• 1 cup shredded carrots
• 3 garlic cloves, minced
• 1 thumb of ginger, grated
• 2 cups thinly sliced mushrooms
• 2 teaspoons sesame oil
• 6 cups vegetable or chicken broth
• 3–4 tablespoons low sodium soy sauce
• A healthy squirt of sriracha (more if you like it spicy)
• 2– packages of dried top ramen (discard flavorings)
• 3 cups of kale or spinach, thinly sliced
• 1 jalapeno, thinly sliced
• 1 cup green onions, thinly sliced
• Sesame seeds
• 2–3 eggs, soft boiled

INSTRUCTIONS :

1. In a large dutch oven or stock pot heat olive oil on medium heat.
2. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
3. Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
4. Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
5. To make soft boiled jammy eggs:
6. Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!).
7. Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.

HEALTHY STAWBERRY BANANA MUFFINS

Healthy and straightforward recipe for strawberry banana muffins! They're perfectly moist and fluffy, haven't any added sugar, and are made using fresh strawberries! They're the simplest whole wheat muffins!

Strawberry banana has long been one among my favorite flavor combinations. Being an enormous fruit lover, I always thought that the sweet and tart flavors from the strawberries paired so nicely with the creaminess of a banana.

HEALTHY STAWBERRY BANANA MUFFINS

Everything from strawberry banana smoothies to strawberry jelly and banana sandwiches, I used to be always finding ways to form this combo shine.

The additions to those muffins are endless! You'll add in any sort of nuts that you simply want, some chia seeds for a nutrition boost, or slather it up together with your favorite sort of spread (I spread mine with peanut butter!)

INGREDIENTS :

• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 cup honey
• 1 tsp cinnamon
• 1.5 cups white whole wheat flour
• 2 overripe bananas, about 3/4 cup
• 2 eggs (room temperature)
• 1/2 cup melted coconut oil (cooled)
• 1/2 cup yogurt (I recommend using one with at least 2% fat for more moisture)
• 1 tsp vanilla
• 1/4 cup rolled oats – optional, but gives a nice chew.
• 1.5 cups fresh strawberries

INSTRUCTIONS :

1. Preheat oven to 350F and prepare muffin tin with spray or liners.
2. In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, yogurt, and vanilla until combined.
4. Fold in flour mixture, then oats, careful not to over- mix.
5. Fold in strawberries and only stir a few times.
6. Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.
7. Bake for 18-20 minutes or until toothpick comes out clean.

MAKE AHEAD TURKEY GRAVY

Turkey gravy is certainly an enormous thing at our Thanksgiving dinner, and not something to rush. Its the right entremots to form ahead, to make sure it comes out perfect and one less thing you would like to try to to before feasting!

MAKE AHEAD TURKEY GRAVY

I’m quite picky with my gravy, I prefer it to possess an upscale dark brown color. You get that from roasting the turkey wings during a pot. All those brown bits on rock bottom and therefore the golden brown crispy skin on the wings.

Making Turkey gravy are often a touch time consuming and stressful. Especially if your like me, and you are feeling like most are looking over your shoulder and waiting and expecting that delicious gravy to thicken up in order that they can eat!

INGREDIENTS :

• 2 turkey wings
• 2 carrots chopped
• 4 cloves garlic smashed
• 6 cups water
• 3 celery stalks chopped
• 1 small onion chopped
• 5 tablespoons butter
• 1/3 cup flour
• 1 teaspoon cider vinegar, optional
• Salt and pepper to taste

INSTRUCTIONS :

1. Preheat oven to 375 degrees
2. Place turkey, onions, celery, carrots and garlic in a large pot or Dutch Oven and place on the upper or middle rack. Bake uncovered for 2 hours. Remove from oven.
3. Add water and simmer on stove top uncovered 45 minutes. You should have about 4 cups of stock.
4. Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top.
5. Heat a large saute pan on medium high heat, add butter and let melt . Whisk in flour and cook about 30 seconds. Whisk in turkey stock and vinegar.
6. Bring to a boil then reduce heat and simmer until thickened. Turn off heat, sauce will thicken more once its starts to cool down.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

Braised Glass Noodles with Pork and Napa Cabbage may be a traditional dish and Chinese food from Northern China that families make all throughout China.

Braised Glass Noodles with Pork & Napa Cabbage, or may be a traditional dish from Northern China, and I’m pretty certain that the majority northerners have their own creative ways of cooking it.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

Some wish to use sour cabbage rather than fresh cabbage, and a few wish to add chili. Some prefer it saucy, et al. Prefer an almost soup-like consistency. Of course, everyone claims that their own mother or grandmother makes the simplest version.

I am never here to compete with the mothers of the North, but I do want to shed some light on this delightful dish, and this is often how I prefer to organize it. Plus, I do know you guys love noodles! If you’re a lover of our Ants Climbing a Tree recipe (another famous glass noodle dish), you’ll love these braised glass noodles with pork and napa cabbage.

INGREDIENTS :

• 3 slices ginger
• 1 to 2 star anise
• 6 shiitake mushrooms (fresh or rehydrated dried)
• 1 pound napa cabbage (450g, cut into large pieces)
• 3 oz. dried sweet potato noodles (85g)
• 1 teaspoon oil (plus 3 tablespoons)
• 8 oz. pork belly (225g, thinly sliced)
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon oyster sauce
• 1/2 teaspoon dark soy sauce
• 1/2 cup chicken stock (or water)
• 1 scallion (chopped, optional)

INSTRUCTIONS :

1. Pre-cook the sweet potato noodles, following the instructions on the package. Drain and toss in a teaspoon of oil to prevent sticking. Set aside.
2. Heat 3 tablespoons oil in a wok over high heat until just starting to smoke. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside. Add the ginger, star anise, and mushrooms, and cook for 1 minute.
3. Turn the heat back up to high, and add the napa cabbage. Stir-fry for a minute, and then add the salt, oyster sauce, dark soy sauce and chicken stock (or water). Mix everything well, cover, and simmer for 3 minutes. Mix in the cooked glass noodles and pork belly, cover, and simmer for another 2 minutes. Stir in the chopped scallion (if using) and serve!

GRILLED MARGARITA SHRIMP

Jumbo shrimp are marinated within the flavors found in many Mexican dishes. A splash of tequila is included for the margarita effect, but you'll certainly leave it out if you favor - the dish is great either way!

Grilled Margarita Shrimp Kebabs are loaded with flavor and charred to a. These grilled shrimp promise to be the star of your summertime grilling!

GRILLED MARGARITA SHRIMP

Blake and that i have gotten the grilled shrimp method right down to perfection, a project we started experimenting with a couple of years ago. and may I just say I can never get enough!

These grilled margarita shrimp kebabs are marinated during a simple-to-make sauce with flavors you’d find in most any Mexican dish.

INGREDIENTS :

•  1 tsp. minced jalapeno
•  1 T. brown sugar
•  1 tsp. smoked paprika
•  1 tsp. chili powder
•  1 tsp. garlic powder
•  1 tsp. onion powder
•  1/3 c. olive oil
•  2 large garlic cloves, roughly chopped
•  1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
•  1 tsp. cumin
•  1 tsp. kosher salt
•  1/2 tsp. black pepper
•  2 tsp. tequila, optional
•  thin slices of fresh lime
•  chopped cilantro
•  wedges of fresh lime

INSTRUCTIONS :

1. If using wood skewers (small or large), start soaking them in water.
2. Place shrimp in a wide shallow bowl and set aside.
3. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
4. When ready to thread shrimp onto skewers, drizzle tequila over the shrimp and gently fold to combine. Then thread two shrimp onto each small skewer, with a folded slice of lime in between each shrimp.
5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place kebabs on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

OREO POKE CAKE RECIPE

This Oreo Poke Cake is a simple dessert recipe that everybody loves! The chocolate poke cake with pudding is topped with a fluffy frosting and crushed Oreo cookies for the last word decadent treat!

If you're keen on cake, or if you're keen on Cookies n’ Cream Oreos, then you’re sure to adore this sweet combination. It’s truly the simplest of both worlds!

OREO POKE CAKE RECIPE

The pudding keeps this cake incredibly moist, while the Oreo cookies add just the proper crunch on top! The Poke Cake with Jell-O pudding may be a perfect potluck dessert, or maybe a pleasant treat to follow dinner on a special evening reception .

“Poke Cake” refers to only about any cake that's poked with the top of a wooden spoon and crammed with either pudding, Jell-O or the other sweet concoction. There are endless poke cake ideas, with flavors starting from coconut and caramel to lemon, strawberry and vanilla. This chocolate Oreo version is certainly one among the simplest poke cake recipes out there!

INGREDIENTS :

• 1 (15.25 ounce) box chocolate cake mix plus ingredients called for on cake mix (eggs, oil, water)
• 1 (3.4 ounce) box vanilla or white chocolate instant pudding mix (sugar free is fine, but either will work)
• 2 cups cold milk
• 1 (12 ounce) carton frozen whipped topping, thawed (I used Cool Whip Lite)
• 10 Oreo cookies, crushed

INSTRUCTIONS :

1. Bake cake in a 9 x 13-inch pan, according to package instructions.
2. While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
3. In a medium bowl, use the pudding mix and milk to prepare the pudding according to package instructions. Spread pudding onto warm cake, using a spatula to gently push the pudding deep into each of the holes.
4. Place cake in refrigerator to cool completely before frosting (about 2 hours).
5. Spread whipped topping onto cooled cake and refrigerate until ready to serve. Sprinkle with crushed Oreo cookies just before serving.