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.

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.

BBQ CHICKEN PIZZA RECIPE

Easy BBQ Chicken Pizza - Crispy and delicious pizza topped with BBQ sauce, shredded chicken, mozzarella, purple onion and cilantro. Plenty of flavor and prepared in only 30 minutes!

Are you a pizza lover like me? We make homemade pizza almost every weekend and like to make different variations. This BBQ chicken pizza may be a favorite, along side garlic ranch chicken pizza, French bread pizza and garlic white pizza.

BBQ CHICKEN PIZZA RECIPE

My family may be a HUGE fan of BBQ chicken pizza. My mom got us all hooked she’s the one responsible;) And who knew how easy BBQ chicken pizza was to make?! It only takes 5 ingredients and comes together in only half-hour .

I love to use homemade pizza dough and BBQ sauce when making BBQ pizza. Both are so simple and taste such a lot more fresh than store-bought. I also often shred up a rotisserie chicken for convenience.

The crust of the BBQ pizza gets super crispy and therefore the flavors are incredible. It’s such a simple recipe and tastes amazing. My whole family loved it! This BBQ pizza recipe is certainly a keeper!

NGREDIENTS :

• 1-2 cups shredded or sliced chicken
• 2 cups mozzarella cheese
• 1/4 cup red onion slices
• 1 pizza dough , or flat bread
• 1/3 cup BBQ sauce , more if needed

INSTRUCTIONS :

1. Preheat oven to 425°F. 
2. Roll out the pizza dough if needed. Lightly brush oil on a pizza stone or large baking sheet, then place dough onto stone or pan. 
3. Place 1/4 cup BBQ sauce on the pizza dough with a spoon. Mix the remaining BBQ sauce together with the chicken. 
4. Sprinkle cheese over the dough and then add the chicken and onions.
5. Bake for 18-22 minutes, or until golden brown. Remove from oven and top with fresh cilantro. Enjoy!

CAJUN SWEET POTATO RICE BOWL

This Cajun Sweet Potato Rice Bowl is of course vegan, gluten free and super easy to form . It’s filled with fantastic flavors and delicious whenever with add ons to your own liking.

For more tasty bowl recipes, be happy to browse around. I really like them because they're great for meal prep, work lunches, make ahead, or quick weeknight dinners.

CAJUN SWEET POTATO RICE BOWL

Be even more excited and prepared for this Cajun Sweet Potato Rice Bowl which is:

Flexible, easy because it gets, flavorful and attractive within the best way, hearty, filling, healthy, perfectly seasoned from the highest to rock bottom .

Addictive, feeding your eyes – check out the sweetness . It’s bowl food all around and seriously for everybody who gets into good and just mouthwatering food.

INGREDIENTS :

• 2 sweet potatoes
• 1 batch black beans from my Mexican Fiesta Cauliflower Rice
• 1 1/2 cups rice, uncooked
• 2 Tbs Cajun seasoning
• 2 Tbs olive oil
• salt, pepper to taste

Optional add ons:

• 2 bell peppers chopped
• 1 avocado, cubed
• 1 cup onions, chopped
• Tahini Sauce for serving: 1/3 cup tahini, 1 tbs garlic powder, 1 lemon juiced, 1/8 cup or more water to thin.

INSTRUCTIONS :

1. Cook the rice according the directions.
2. On a baking sheet prepared with parchment paper, mix the sweet potato cubes with olive oil, cajun seasoning. Season with salt and pepper. Bake for around 20 minutes at 415°F.
3. Preparing the black beans from the Mexican Fiesta Cauliflower Rice. In a small skillet, heat oil, minced garlic, add optional onions and bell pepper. Finally, add drained canned black beans, set aside, and keep warm.
4. Assemble the bowl. Start with rice, followed by sweet potatoes, beans, and optional avocado cubes, and a good amount of tahini and hot or BBQ sauce.

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

I don’t mind eating warm food when it’s hot and soup is legit one of the easiest things to make. It needs so little hands on time I can run back the living room while it simmers and hang out in the blast of cold air!Without further ado, the first of the warm weather recipes is here! Say hey to summer corn zucchini white bean soup.

My hands down favorite part about this soup? The fresh kernels right off the cob. Nothing says warm summer days and lazy summer nights like corn on the cob. A must at every BBQ right?

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

Slicing the kernels fresh off the cob makes SUCH a difference. So much flavor and wonderful texture! However, if the ears of corn aren’t looking good at the store or you just can’t find them, you can absolutely substitute about 2 cans of sweet corn kernels.

By the by, this recipe makes up a nice, big batch of soup that’s perfect to save for a “rainy” day. Or more like a day when it’s so hot there’s no way you’re going to cook! I love when you come home from work and you know you already have dinner ready to go, don’t you.

INGREDIENTS :

• 6 cups vegetable broth
• 1/2 teaspoon ground oregano
• 1/2 teaspoon dried basil
• 2 medium zucchini, halved and diced
• 3 medium carrots, peeled, quartered and diced
• 2 celery ribs, halved and thinly sliced
• 2 tablespoons canned diced green chilies, drained
• 1/2 yellow onion, diced
• 28 ounces white beans (cannellini beans), drained
• 2 tablespoons extra virgin olive oil
• 3 ears of corn, kernels sliced off
• 3 cloves garlic, minced
• 1/2 cup wild rice
• 1/4 cup dry white wine
• 2 teaspoons lemon juice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• Pinch of cayenne powder
• Salt and pepper, to taste

INSTRUCTIONS :

1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery. Cook 5 minutes, stirring occasionally, until somewhat softened.
2. Stir in the garlic and cook 1 minute, until fragrant.
3. Pour in the white wine and scrape up any browned bits on the bottom of the pot.
4. Add the rest of the ingredients, except for the corn and zucchini. Bring to a boil, cover and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until rice is softened.
5. Stir in fresh corn and zucchini. Simmer another 5-7 minutes until corn and zucchini are softened.
6. Add salt and pepper to taste. Garnish with fresh parsley.