Balsamic Steak Skewers

Balsamic Steak Skewers

Man food. This is a prime example. Big, juicy, tender pieces of steak marinated in a tangy balsamic vinaigrette and grilled to perfection. Life does not get much better. Well, my hubs would give me all the cherry tomatoes and go on with his meal. I don’t mind one bit. Not one.

I’m not reaching to lie. I bribe my hubs with food. If i would like him to try to one thing massive I prepare one in every of his favorite meals so gaze adoringly into his eyes and beg. Beg. Beg. typically it works. This formula is completely a bribe food for all of you ladies out there conjointly use this man over. Don’t suspend your head in shame. We have a tendency to do what we have a tendency to have to be compelled to do….

This past weekend I attended a blogging conference known as Blogger Food that needed American state to go away once work on weekday and not return till late Sunday night. I prepare one meal for the hubs to create and created certain there were clean garments. Then I ran. Ran just like the wind. i would have aforementioned sensible luck as I dotted out the door. You recognize what? Not once did he complain regarding American state deed. I’m seriously blessed once it involves that. He digs in and helps out and lets American state do my factor heaps of the time. In fact American state sure the days he may offer me some crap if I’m gone a touch quite typically however he’s a complete hands on dad.

Miss K was indulged in an exceedingly few a lot of journeys to the nutrition restaurants and that i might have received an image at one purpose of chocolate soiled across her face from male parent humoring her in an exceedingly bag of M&Ms however she certain was smiling!

So thanks hubs for dig in and absorbing after I was gone. I like you dearly. I’m blessed to own you and that I hope you recognize it.

If you are lucky I might just thank you with a plate of these amazing Balsamic Steak Skewers, which I know will put a smile on your face followed up by a big bowl of homemade Chocolate Chip Cookie Dough Ice Cream. Because I Love You.

Click here  for  Balsamic Steak Skewers recipes!!

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Ingredients

1/4 c. balsamic vinegar
1/4 c. barbecue sauce
1 tsp Dijon mustard
1 lb sirloin steak cut into 1 in. cubes
2 c. cherry tomatoes

Instructions

1. In a large bowl whisk together the balsamic vinaigrette, barbecue sauce and dijon mustard. Reserve 1/2 c. of the marinade for basting. Marinate steak in marinade, tossing to coat.
2. On four metal or soaked wood skewers thread beef and tomatoes in alternating fashion. Using a long-handled tongs rub a paper towel that’s been moistened with cooking oil over grill grates to lightly coat them.
3. Place skewers on grill over medium heat, cover grill and grill until beef reaches desired doneness. Or broil about 4 inches from heat for 6-9 minutes. Turn occasionally and baste with reserved marinade during last three minutes of cooking.

 

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Bacon Wrapped Pork Medallions

Bacon Wrapped Pork Medallions

Bacon Wrapped Pork Medallions are a straightforward Enough Dinner choice For Your Regular dark Rotation that’s spectacular enough to serve at Your Fanciest Party.

Pork medallions are an easy and impressive dinner option that’s also inexpensive! Single pork tenderloin can be cut into 10-12 medallions, which when wrapped in bacon make enough to serve four people.With therefore few ingredients it’s all concerning ingredient quality with this instruction. Use thick cut bacon, kosher salt and coarse ground black pepper for the simplest results. I’ve tested this instruction multiple times with completely different cookery strategies and also the most prosperous methodology includes par-cooking the bacon halfway before wrapping the pork.

The easiest thanks to cook the pork is to cook the bacon halfway then wrap every medallion and secure with a strip. If you’d choose to cook the tenderloin collectively piece you’ll be able to wrap the bacon round the entire roast then slice once totally roast. Most significantly, season the pork before wrapping additionally to seasoning the bacon on the outside. By the time the medallions are done cookery, the bacon can have finished cookery and browning.

This instruction keeps things easy with simply four ingredients for Bacon Wrapped Pork Medallions  (including the salt and pepper!) however you’ll be able to definitely add in some contemporary herbs and spices to combine things up as well:

Click here for Bacon Wrapped Pork Medallions recipes enjoy!!!

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INGREDIENTS

1 pork tenderloin cut into 8-10 2″ portions
8-10 slices thick cut bacon
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Cook the bacon strips until half-cooked.
3. Wrap the medallions with a piece of bacon and secure it with a toothpick.
4. Add to a hot cast iron skillet (heated on the stovetop on high heat).
5. Spoon over a bit of bacon fat onto each medallion.
6. Bake in the oven for 15-20 minutes.
7.Remove toothpicks before serving.

 

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Instant Pot Beef Gyros with Tzatziki Sauce

Instant Pot Beef Gyros with Tzatziki Sauce

Gyros seem to be getting trendy, even the fast food chains are putting them on their menus.  Makes sense I guess since Gyro (pronounced YEE-roh) can be considered fast food meaning you can grab a sandwich and eat it on the go.  Gyro meat can be either beef, pork, chicken, lamb, or a combination of these meats.  The meat is usually ground up and cooked on a vertical spit then thin slices are shaved off as needed to make plates or sandwiches.  Having grown up in New York City gyros have always been a familiar food, I remember seeing the big hunks of meat rotating behind a window at the corner deli or diner.  Anyway trendy or not we love Gyros, specially beef gyros!

We always grab a gyro or two when we’re in Greece and sometimes in NYC, I mean it’s not like we’re going to set up a huge vertical spit and roast meat for hours.  That’s why the  Instant Pot is a great addition to my kitchen!  I can make Beef Gyros anytime I have a yen for them.  The beef gyros made in my Instant Pot tastes pretty authentic and can be made in about half an hour!  Doesn’t beat a trip to Athens or Santorini, but it hits the spot!

The Beef Gyros I make in the Instant Pot are tender, juicy, and tasty; in short perfect!  We slather the pita with homemade Tzatziki, a creamy cucumber yogurt sauce, then fill it with meat and veggies, delicious!

Here’s the recipe for Instant Pot Beef Gyros and Tzatziki Sauce, hope you love it as much as we do!

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The Beef

Ingredients:

2 Lbs. Chuck roast sliced into thin strips about 1/4″ long – cut meat against the grain

1 Large White Onion thinly sliced

1/4 Cup Olive Oil

1 Tbs. Garlic Powder

1 Tbs. Oregano

1 Tsp. Sea Salt

1 Tsp. Black Pepper

1/4 Cup Fresh Lemon Juice

1/2 Cup Beef Broth

Shredded Iceberg or Romaine Lettuce

Sliced Tomatoes

Sliced Purple Onion

Sliced Cucumbers

1 Tbs Apple Cider Vinegar

Fresh Pita Bread or Naan

Directions:

Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot

Cover and make sure the valve is in the “Sealing” position

Turn pot on to Manual – high pressure

Set timer to 30 minutes

Once timer goes off allow the pot to sit for 15 minutes.  Then switch the valve to “venting” and allow the pot to depressurize.

Remove cover and stir.

While you’re waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies

Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use

Tzatziki Sauce

Ingredients:

1 Cup Finely chopped cucumbers – remove seeds before chopping

1 Cup plain whole milk yogurt

2 Tbs Fresh Dill chopped

1 Tsp Garlic finely minced

1/4  Tsp Salt

Directions:

Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.

Place cucumber in bowl and add in rest of the ingredients and mix very well.

Refrigerate until ready to use.

Sandwich assembly:

Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds

Place one pita bread flat on a piece of aluminum foil

Spread bread with Tzatziki Sauce

Place a layer of shredded lettuce over sauce

Remove desired amount of meat from pot and drain liquid then place over lettuce

Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired

Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat.

You can also make a plate or bowl instead of a sandwich.  Any left over tzatziki can be used a dip, just place in a dish or bowl and drizzle with olive oil.  Dip pita chips in the sauce for a great snack or appetizer!

 

Instant Pot Beef Gyros with Tzatziki Sauce
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Instant Pot Beef Gyros with Tzatziki Sauce
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Ingredients
Tzatziki Sauce
Servings:
Instructions
Beef
  1. Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot
  2. Cover and make sure the valve is in the "Sealing" position
  3. Turn pot on to Manual - high pressure Set timer to 30 minutes
  4. Once timer goes off allow the pot to sit for 15 minutes. Then switch the valve to "venting" and allow the pot to depressurize.
  5. Remove cover and stir.
  6. While you're waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies
  7. Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use
Tzatziki Sauce
  1. Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.
  2. Place cucumber in bowl and add in rest of the ingredients and mix very well.
  3. Refrigerate until ready to use.
Assembly
  1. Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds Place one pita bread flat on a piece of aluminum foil Spread bread with Tzatziki Sauce Place a layer of shredded lettuce over sauce Remove desired amount of meat from pot and drain liquid then place over lettuce Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat. 
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Sesame Beef Stir Fry

Sesame Beef Stir Fry

this easy sesame beef stir fry is incredibly flavorful and easy! serve with authentic ramen noodles, over rice, or in a lettuce cup for a lower carb version!
Chinese takeout is something we all love right? Sesame Beef Stir Fry is a guilty pleasure and takes so little time to arrive to your door! however what if I told you that you simply may build one thing as as tasty, in precisely concerning constant quantity of time… and YOU get to manage the ingredients? Sounds superb right?

In many ways, yes! The tender crisp vegetables really retain additional nutrients by preparation quickly during a pan or pan than they might if they were stewed. This specific fry uses 2 totally different children of oils, however in comparatively tiny amounts, that is far healthier than preparation during a great amount of oil (like most takeout Chinese restaurants do – a minimum of in my area).


Click Sesame Beef Stir Fry for recipes! enjoy!!!!!

Ingredients:

BEEF MARINADE
2 tsp minced garlic
1 Tbsp grated fresh ginger
2 Tbsp reduced sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp sesame seeds
1/2 tsp Chinese 5 spice
1/4 tsp black pepper

STIR FRY

1 lb flank steak, thinly sliced
1 cup snow peas, sliced in half across
1/2 cup sliced carrots
8 green onions, sliced
1/4 cup beef broth
2 Tbsp reduced sodium soy sauce
1-2 Tbsp honey or light brown sugar
1 Tbsp rice vinegar
1/2 Tbsp minced garlic
2 tsp sesame oil
1 tsp grated fresh ginger
1 tsp cornstarch
1/2 tsp red pepper flakes
2 Tbsp vegetable oil (for cooking)

Instructions:

1. Combine marinade ingredients in bowl and add flank steak. Set aside 15 minutes.

2. Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.

3. Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook stirring often, 2-3 minutes.

4. Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes. Add steak and sauce to skillet, stirring to combine. Sauce will thicken.

5. Stir in cooked ramen noodles if using, and serve!

Sesame Beef Stir Fry
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Pancit Palabok (Philippine Style Noodles in Prawn Gravy)

Pancit Palabok (Philippine Style Noodles in Prawn Gravy)

This dish too was caused my desperation to own Pancit Palabok. Now, within the Philippines you’ll be able to get this noodle dish virtually anyplace. It’s conjointly very talked-about for birthdays. However in my desperation this weekend to own this dish, I had to form it from scratch.

Pancit Palabok or Pancit Luglug (they square measure just about identical dish except Palabok uses a thicker noodle) is flavored with prawn gravy thickened with starch or flour and poured over rice noodles (bihon). What i really like most concerning this dish square measure the toppings – it”s a matter of private selection however the foremost common toppings embody prawns, pork, hard-boiled eggs, smoke-dried fish, bean curd and my personal favorite, crushed pork crakcling (chicharon)!

Click here  Pancit Palabok for recipes enjoy!
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INGREDIENTS

500 grams rice noodles (bihon)

30 ml (2 tablespoons) cooking oil

10 grams dried prawns

5 cloves garlic, crushed

4 tablespoons flour

1 teaspoon achuete powder

600 ml shrimp stock (see recipe below)

30 ml (2 tablespoons) fish sauce (plus more to taste)

salt and pepper

Toppings: grilled squid, prawns, pork belly, smoked fish (tinapa), crushed pork crackling (chicharon), spring onions, hard boiled egg (quartered)

PROCEDURE

  1. To make the prawn stock, peel the prawns and place the peels (including the prawn heads) them in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer. Make sure to press the peels as the stock is simmering to extract as much flavour as you can. Continue to simmer for around 30 minutes and set aside. The peeled prawns can be used for the toppings.
  2. Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
  3. Add the prawn stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). If you prefer to make it thinner, add some water to dilute. Add the fish sauce and some salt and pepper to taste.
  4. For the toppings – this should be done to taste. Marinate the squid, prawns and pork belly in equal quantities of soy sauce and fish sauce for around 30 minutes then grill or pan fry.
  5. Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the toppings (see above).

 

Pancit Palabok (Philippine Style Noodles in Prawn Gravy)
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Pancit Palabok (Philippine Style Noodles in Prawn Gravy)
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