Tri Citrus Steak Street Tacos and bonus Chicken marinade recipe

Tri Citrus Steak Street Tacos

2 lbs. New York Strip Steak, excess fat trimmed

Marinade:

1/2 jalapeño, seeded and minced

4 cloves garlic, minced

juice of 1 orange

juice of 1 lemon

juice of 1 lime

2 T. apple cider vinegar

1/3 cup avocado oil

1 tsp. cumin

1 tsp. salt

1/4 tsp. pepper

Toppings:

Red onion, minced

Fresh cilantro, chopped

Fresh pineapple, minced (We had fresh pineapple on our tacos in Hawaii and it was the bomb dot com)

Tomatoes, chopped

Avocados, chopped

Corn

Cheese

Lettuce

Lime wedges (for the juice)

Cafe Rio Sauce (I just straight up buy my sauce by the pint from Cafe Rio now but you can use this recipe too)

Mission street taco tortillas either flour or corn (warmed)

1. Mix ingredients of marinade together and place with steak in a ziploc bag.
2. Marinate 1-6 hours (Don't marinate too long or else the meat gets mushy)
3. Grill or pan fry steak until desired doneness.
4. Let steak rest 5 minutes before cutting it so that it stays juicy.
5. Chop steak into tiny pieces
6. Assemble tacos with desired toppings

Chicken Street Tacos:

1 1/2 lbs trimmed skinless chicken breasts

• 1/4 cup fresh lime juice
• 1/4 cup avocado oil
• 3 cloves garlic , minced
• 2 tsp ground cumin
• 1 1/4 tsp chili powder
• 1 tsp onion powder
• 1 tsp salt
• 1/4 tsp black pepper

1. Mix ingredients of marinade together and place with chicken in a ziploc bag.
2. Marinate 1-6 hours
3. Grill or pan fry chicken until desired doneness.
4. Let chicken rest 5 minutes before cutting it so that it stays juicy.
5. Chop chicken into tiny pieces
6. Assemble Tacos with desired toppings

Faux Chicken Carbonora (Cheesecake Factory Copycat)

This is inspired by my favorite dish at Cheesecake Factory their Pasta Carbonara with chicken.  I'm pretty sure they don't use a traditional carbonara sauce with eggs and that they just use a garlic alfredo sauce.  So here is my copycat version! I have to say its VERY close and delicious :) I used the sauce from the cajun chicken alfredo recipe and improvised the rest. Sorry the picture isn't that great but I forgot to take one when it was fresh and beautiful haha. This makes ALOT so you could halve it.

Faux Chicken Carbonora
1 box spaghetti
3-4 chicken breasts (cubed, salt and peppered)
1-2 T. butter to sauté the chicken breasts
6-8 slices of bacon (reserve 2 T. grease to saute garlic for alfredo sauce)
3 T. minced fresh garlic
1/4 c. white cooking wine
3 c. heavy whipping cream
3/4 c. freshly grated parmesan
1 tsp. sea salt
1/4-1/2 tsp. black pepper
1/2 c. sliced green onions
1/2 bag of frozen peas

1. Cook the bacon in a large skillet. Reserve 2 T. grease. Chop the bacon after it is done cooking.
2. While the bacon is cooking you can start the spaghetti. You can also sauté the cubed chicken in butter while the bacon cooks. Let the frozen peas boil in water for a few minutes until warmed.
3. Sauté the 3 T. minced garlic in the bacon grease until lightly caramelized.
4. Deglaze the pan with the white cooking wine.
5. Add in the heavy cream.
6. Let the cream simmer and wait for the sauce amount to reduce by about half and is thickened.
7. Stir in Parmesan, salt and pepper.
8. When spaghetti is finished cooking place in large bowl and pour the sauce over top.
9. Add sautéed chicken breasts, chopped bacon, and peas.
10. Garnish with green onions and more Parmesan.

Cajun Chicken Alfredo

My friend Kira made this recipe for us like 3 years ago and I've thought about it ever since and I finally decided to make it myself! I just copied and pasted her recipe because I'm lazy like that but you should check out her recipe blog because she's an amazing cook!

Ingredients:

• 4 boneless, skinless chicken breasts
• Blackening spice (Recommended: Paul Prudhomme's chicken)*, generously season chicken
• 2 T extra virgin olive oil
• 3 T minced garlic
• 1/2 C roughly minced marinated sun-dried tomatoes 
• 1/4 C white wine
• 3 C heavy cream
• 3/4 C grated Parmesan
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 lb. cooked fettuccine
• 1/2 C sliced green onions

Directions:

• Have the Fettuccine ready to start cooking whenever you feel is best to get it started so it doesn't end up sitting around waiting for everything else to be done.
• Preheat oven to 350 degrees
• Heat a cast iron skillet over very high heat
• While the pan is getting hot, make sure the raw chicken is dry, coat the chicken breasts with the blackening spice and place on the hot skillet pan**
• Blacken both sides of the chicken (When you place the chicken on the pan, remember that it's really really hot, so don't be alarmed when it starts smoking. That's the blackening happening!)
• Keeping the chicken in the cast iron pan, place the pan into the oven and cook chicken for about 10 minutes, or until chicken is cooked all the way through.
• Slice chicken in strips and set aside (Personal preference is letting it rest until you're ready to use it to slice it up, but that's up to you!)
• In a saute' pan over medium heat, lightly caramelize the garlic in the olive oil
• Deglaze the pan with the white wine
• Add in the heavy cream
• Let the cream simmer and wait for the sauce amount to reduce by about half
• Add in the sun-dried tomatoes (Guy points out not to add in the tomatoes too early so they don't "bleed out," yet in the recipe online it says to put them in before the heavy cream so...up to you!)
• Stir in Parmesan, salt and pepper
• When fettuccine is cooked, place that in the sauce with the chicken slices
• Garnish with green onions and more Parmesan

 *Blackening spice from scratch

• 1 tsp. Paprika
• 2 tsp. cumin
• 1/2 tsp. chili powder
• 1 tsp. Italian seasoning
• 1 T. garlic powder
• 2 tsp onion powder
• 1/2 T. salt
• 1 T black pepper
• 1 tsp. Cayenne pepper

**If you made your own blackening spice, sprinkle the amount of you want to use for the chicken onto a different dish instead of using the bowl with all of the spice in it so you aren't contaminating all of your spice. Also, don't lean over the pan when you place the chicken on there or you will inhale a nice amount of cayenne pepper. 

Southwest Chicken Filing for Tacos

Easy and delicious filling for tacos to shake things up a bit!

Southwest Chicken Filing for Tacos
3 chicken breasts, cooked and cubed (about 3 cups)
(1) 15 oz. can black beans, drained and rinsed
1 c. cooked rice
1/2-1 c. corn (drained if canned or frozen works too)
2 c. monterey jack cheese, shredded
2 c. mild salsa
1 tsp. chili powder
1/2 tsp. salt
pinch of pepper

1. Warm it all up in a crockpot and serve with tortillas and taco toppings.

Southwestern Quinoa Chicken Bowl

This is a yummy, easy, healthy, hodge podge mixture of food that is Dee-lish! This was the first time that Garrett ever tried Quinoa and he loved it! It's super good for you too. It is one of the few grains (maybe the only one?) that gives you all the essential amino acids of a protein like meat does! If it was truly "Southwestern" I probably should have thrown some beans in the mix but I don't like beans so sue me haha!

Southwestern Quinoa Chicken Bowl (Recipe from: Elizabeth Weight)

Quinoa (Cooked according to package directions. I cooked mine in chicken broth)

Chicken breasts, chopped (1 breast per person, season with Creole or Cajun seasoning)

Creamy Cilantro Dressing

Optional Mix-ins:

Tomatoes

Corn

Avocados

Beans

1. Cook Quinoa according to package directions but use chicken broth instead of water. (1/2 cup dry quinoa usually serves 2 people when its cooked)
2. Season and chop chicken into bite size pieces. Cook chicken breasts in pan or George Foreman grill.
3. Mix quinoa with desired add-in's and pour some creamy cilantro dressing on top.

Turkey Burger

One of my fav's because it's a burger but you don't feel guilty after you eat it!

Turkey Burgers (Recipe from: Elizabeth Weight)

1 lb. ground turkey

1/2 cup mango salsa (I think I actually used peach/pineapple this time because I couldn't find mango)

3/4 cup breadcrumbs
1/4 cup Parmesan cheese (the dry kind you shake on pasta)

1/2 cup cilantro, finely chopped

1 egg

2 tsp. cajun seasoning

Frank's red hot sauce, dash (optional)

1/2 tsp. salt

1 tsp. lime juice

1/4 tsp. garlic powder

Pitas or Sandwich thins

Optional Toppings:

Baby spinach

Carrots, grated

Onions, sliced and sautéed in butter

Tomatoes, sliced or chopped

Avocados, sliced or mashed

Mustard

Spicy Mayo (Mayo mixed with hot sauce and lime juice)

1. Combine turkey, salsa, egg, bread crumbs, cilantro, lime juice, salt, garlic powder and Cajun seasoning in a bowl. Mix well
2. Form turkey into patties.
3. Then, prepare desired toppings. Grate carrots, chop tomatoes an avocados. Slice onions and saute them in some butter until golden brown.
4. Cook patties over medium heat until cooked through.
5. Assemble burgers with desired toppings on sandwich thin or in a pita.

Honeymoon Steak

My re-creation of the best steak of my life for our anniversary. I had to try and recreate it because I couldn't imagine never having it ever again unless I go to Aruba (which I plan to). It actually turned out pretty dang good. However I would say this recipe is not for inexperienced cooks.

Garrett and I on our honeymoon at Madam Jeanette's literally the best food I have ever had in my life. I should call this steak better than you know what steak ;-)

"Rock N' Roller" Steak

NY Strip steak

Salt & Pepper

Onion Rings

4 strips bacon, cooked than crumbled (use in sauce)

Sauce Béarnaise (Recipe below)

1. Season steak with salt and pepper.
2. Cook in either leftover bacon grease or some butter.
3. Cook until desired doneness.
4. Serve with onion rings and Béarnaise sauce on top.

Sauce Béarnaise

2 shallots, finely chopped

1/2 cup white cooking wine

1/2 cup white wine vinegar

Salt & freshly ground pepper

4 large egg yolks

2 T. water

2 sticks cold butter, cut into small pieces

Bacon crumbles

4 green onions, chopped

1. Combine shallots, white wine, vinegar, and 2 pinches of pepper in a small pot over medium heat and reduce to about 2 T. liquid (this part is kind of tricky because of the shallots you have to make sure that you have 2 T. liquid excluding the shallots). Set aside to cool.
2. In another saucepan, beat egg yolks with 2 T. water over low heat until they become thick and foamy, 2-3 minutes.
3. Add butter about a T. at a time, whisking until the mixture thickens and increases in volume.
4. Add the cooled shallot mixture, green onions, and bacon. Season with salt and pepper.
5. Pour over steak and onion rings on top of steak.

Oriental Chicken Salad

One of my best friends Mom made this for one of my bridal showers and ever since I have not been able to get enough of it. It is even better as leftovers when its cold!

Oriental Chicken Salad (Recipe from: Rochelle Reichert)

1 bag coleslaw mix

4 oz. slivered almonds

4 tsp. toasted sesame seeds (I use the black ones)

1 pkg oriental ramen noodles, crumbled

1 T. butter

3 Breaded Chicken Breasts, chopped (I use the Tyson ones)

4 green onions, chopped

Dressing:

2 flavor packets of Oriental Ramen

6 T. sugar

6 T. rice vinegar

1 cup vegetable oil

1 tsp. salt

1 tsp. pepper

1. Mix together dressing ingredients and refrigerate.
2. Cook chicken according to package directions.
3. Chop green onions.
4. Saute crushed ramen noodles in 1 T. butter until lightly browned
5. Chop cooked chicken into bite size pieces.
6. Mix together coleslaw mix, almonds, sesame seeds, ramen noodles, chicken and green onions.
7. Pour dressing on top of salad. (You do not have to use all of the dressing; I usually don't)
8. Mix and serve

Pasta Rosa

This is one of my favs! It's inspired from a dish from Carrabba's. It has a yummy creamy tomato sauce and fresh vegetables mixed in. In the recipe I say just "eyeball" it for the garlic powder, onion powder, salt and pepper because I make my own seasoning mix of that combo so I don't measure it out I just sprinkle some on, sorry I can't be more specific!

Pasta Rosa (Recipe from: Elizabeth Weight)

1 box bowtie pasta

1 jar pasta sauce (your favorite; I like Prego Roasted Garlic & Herb)

1 cup heavy whipping cream

1/2 tsp. salt

2 chicken breasts, cut into bite size pieces

1 bunch broccoli, cut into small florets

1 T. olive oil

1/2 bag frozen peas

1 tsp. dried basil

1 tsp. dried oregano

1. Cook pasta according to package directions. After the pasta is done cooking (because I use the same pot). Drain the pasta in a colander then heat the tomato sauce over low heat with 1 cup heavy whipping cream and 1/2 tsp. salt in the pot. Make sure to mix it.
2. Meanwhile, chop broccoli and chicken into bite size pieces.
3. Season chicken with garlic powder, onion powder, salt and pepper (just eyeball it).
4. Either saute or "George Foreman" your chicken to cook it.
5. Pour 1 T. olive oil into large frying pan.
6. Saute broccoli over medium heat until it starts to brown a little bit.
7. Then, add about 1 cup water (or enough to just cover the bottom of the pan). Season broccoli with garlic powder, onion powder, salt and pepper (just eyeball it). Then sprinkle 1 tsp. dried basil and 1 tsp. oregano. Cover and reduce heat to medium low. Stir occasionally.
8. Cook broccoli for 5 minutes then add peas and cook for an additional 2 minutes, covered. Stir occasionally. When done, drain remaining water.
9. In the same bowl, combine the cooked pasta, chicken chunks, vegetables and creamy tomato sauce and mix it all together.

Pulled Pork Sandwiches

Nice & Saucy.

And if you are feeling real naughty ... (See post below for onion ring recipe)

You can either mix the pulled pork with the sauce before you put it on your bun or you can just pour sauce on like I did in the pictures.

Pulled Pork Sandwiches (Recipe from: Robin Falke)

Pork roast (I like the ones from Costco)

1/4 cup apple cider vinegar

Salt & pepper to taste

BBQ Sauce (I like Sweet Baby Ray's)

1. Place pork roast in crock pot. Add 1/4 cup apple cider vinegar to crock pot. Season roast with salt and pepper. Cook on low until it shreds easily (usually around 6 hours but it depends just make sure the roast is cooked all the way)
2. Take roast out of the crock pot. Do not dump the juice!
3. Shred pork with two forks.
4. Place pulled pork back into crock pot with the juices.
5. Serve with BBQ sauce on hamburger buns.

Baked Breaded Chicken

Baked Breaded Chicken  (Recipe from: BYU cooking lab)

2 chicken breasts, cut into strips

1 cup plain bread crumbs

1/4 cup dry grated Parmesan cheese

2 T. dry parsley

1 tsp. Lawry's seasoned salt

1/4 tsp. garlic powder

1/4 tsp. pepper

1 tsp. salt

1/4 cup butter, melted

Directions:

1. Preheat oven to 425F
2. Combine dry ingredients in a shallow bowl or flat dish.
3. Remove excess fat from chicken and cut into strips.
4. Dip chicken pieces in melted butter. Let excess drip off.
5. Dredge chicken pieces in crumb mixture. Let excess fall off.
6. Place chicken pieces on greased baking dish. (I use a glass baking dish with foil)
7. Bake 20 minutes or until thickest part of chicken is no longer pink and juices run clear.

Hamburger Roll

When Garrett's mom came to visit she made us a bunch of these hamburger rolls and froze them for us to make later on. They may sound interesting but trust me they are dang good. It's kind of like a modified version of a beef roast. I know its kinda weird to pair beef with chicken flavored stuffing and cream of chicken soup but for some reason it turns out super yummy!

Hamburger Roll (Recipe from: Susan Peterson)

1 lb. hamburger

1 box stuffing mix, prepared (I usually use Chicken flavor)

1 can cream of chicken soup

1/2 cup milk

Salt

Pepper

Carrots

Potatoes

Directions:

1. Preheat oven to 350F.
2. Pat hamburger out into a rectangle to about 1/2" thickness.
3. Spread prepared stuffing evenly on top and roll the hamburger up. If you wanted to freeze them you would do so at this point, just roll it up with saran wrap and foil. Completely thaw in refrigerator before cooking,
4. Place in 8 x 8 baking dish with chopped carrots and potatoes.
5. Mix cream of chicken soup with milk.
6. Pour over meat and vegetables.
7. Add salt and pepper to taste on top.
8. Cover with tinfoil and bake for 3 hours.

Pot stickers & Dipping Sauce

These are the best pot stickers ever ... for real. I kinda make up different ways to fold and wrap the meat in the wonton skin as I go, it kinda makes it fun. They have a lot of prep though so if you don't want to bother with the pot stickers you should at least make the sauce sometime and eat it with frozen pot stickers because it is amazing!! This makes LOTS of pot stickers I usually use a whole package of wonton skins for this recipe.

Pot Stickers (Recipe from Aunt Alissa)
Ingredients:
1 lb. ground pork
2-3 green onion, chopped
2 egg yolks
1 tsp. sesame oil
1 tsp. rice vinegar
½ tsp. chili oil
1 tsp. soy sauce
1 carrot, finely grated
1 garlic clove, minced

1 tsp. fresh ginger root, peeled and finely grated
1 cup Nappa Cabbage, chopped
Won ton wrappers
2 T. vegetable oil, for frying.

1. Chop green onion and nappa cabbage. Then, mince your garlic and grate your carrots. Peel and finely grate your ginger.
2. In a medium bowl, combine ground pork, green onion, egg yolk, sesame oil, rice vinegar, chili oil, soy sauce, carrots, ginger, garlic, and cabbage.
3. Drop small spoonful amounts onto your wonton wrappers.
4. Then, wet the edges of your wonton wrappers with water. Make sure you press out all of the air and fold them shut into desired shape to seal them.
5. Place pot stickers in a frying pan with just enough water to cover the bottom of the pan and 2 T. vegetable oil. Turn stove to medium heat. Let the water start to simmer then cover your pan.
6. Cook for 8-10 minutes or until water starts to evaporate and the wonton skins looks translucent.
7. Then, take off the lid and allow the water to completely evaporate. Let the pot stickers cook over medium heat until the bottoms are golden brown, and then lift them up off of the pan with a spatula. Serve with pot sticker dipping sauce.

Pot sticker Dipping Sauce (Recipe from: Aunt Alissa)
Ingredients:
¼ cup soy sauce
¼ cup rice vinegar
2 ½ tsp. sugar
1-2 green onion, finely chopped
2 tsp. fresh ginger root, peeled and finely grated
¼ tsp. sesame oil
¼ tsp. chili oil
Dash of garlic powder
Small handful of fresh cilantro, finely chopped

1. Finely chop your green onion and cilantro. Then, peel your ginger and finely grate it. In a small bowl combine soy sauce, rice vinegar, sugar, green onion, ginger, sesame oil, chili oil, garlic powder and add cilantro just before serving. It tastes better the longer it sits

Chicken Stuffing Casserole

This is a good ol' traditional casserole dish. Nothing fancy but really yummy. It warms my belly and makes my heart happy.

Chicken Stuffing Casserole (Recipe from: Sherrel Geilmann)

2-3 Cooked chicken breasts, shredded

1 can cream of chicken soup

1/2 cup chicken broth

3/4 cup sour cream

1 cup cooked rice (I usually cook 1/2 cup uncooked rice and it comes out to be about 1 cup)

Salt & Pepper to taste

Topping:

1 pkg. uncooked Stovetop Stuffing

2 T. melted butter

1/2 cup chicken broth

1. Preheat oven to 350.
2. Cook chicken breasts in simmering water over medium- medium high heat until cooked through then shred. I use two forks to shred the chicken.
3. Combine chicken, cream of chicken soup, chicken broth, sour cream and rice. Salt and pepper to taste.
4. Spread chicken mixture into an 8 x 8 baking dish.
5. Combine stuffing, melted butter and chicken broth.
6. Spread on top of chicken mixture.
7. Bake for 25 minutes or until stuffing is lightly golden brown.

Philly Cheesesteak Sandwiches

This is a recipe from Pioneer Woman that I love! She calls it Marlboro Man's Favorite Sandwich (her husband) but is basically a good ol' steak sandwich. Her original recipe with lots of pictures is HERE. I changed a couple of things when I made it like adding peppers and cheese but its basically the same recipe. We made some fresh cut fries with our deep fryer (I'm slightly ashamed to admit I own one, but I do not regret it!) to eat with our sandwiches.

Philly Cheesesteak Sandwiches: (Adapted recipe from Pioneer Woman)

Yield: EASILY feeds 2 adults

1 lb. Cube steak (Round steak that's been extra tenderized; It almost looks like ground beef in the package but its steak)

Lawry's Seasoned Salt

1 Onion, thinly sliced

1 Green pepper, thinly sliced

1/2 stick butter (1/4 cup or 4 T.)

1/4 cup Worcestershire sauce

French/Deli rolls

Provolone Cheese

1. Turn oven to broil.
2. Slice onions and peppers and cook in 2 T. butter over medium-medium high heat until onions are soft and light brown. Remove and set aside.
3. Slice cube steak against the grain. Season with Lawry’s.
4. Heat 1 T. butter over medium high heat (in same skillet) until melted. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
5. Add 1/4 cup (at least) Worcestershire sauce and 1 T. butter. Add cooked onions and peppers. Stir to combine.
6. Butter halved French rolls and brown in skillet.
7. To assemble, lay bottom half of French roll on baking pan. Place meat mixture, followed by a spoonful of juice from the pan. Top with provolone cheese and broil in the oven until melted. Then eat it all gone-y!

Easy Pesto Pasta with Chicken

Since I feel like I have been posting a lot more complex recipes recently I decided to post an oldie but a goody. My mom used to make this a lot while we were growing up and it is super easy, super fast, and super yummy.

Pesto Pasta with Chicken
2-3 Chicken breasts (depending on size)
1 box pasta
Italian Dressing (I use Wishbone or Kraft)
1 jar Classico pesto sauce

Directions:

1. Cut up chicken into small chunks. Put chicken in a ziploc bag and add italian dressing until chicken is completely covered. Then, add 2 spoonfuls of pesto. Marinate for a couple of hours or overnight in fridge.
2. Cook pasta according to package directions.
3. Cook chicken on "The George" (Forman grill) or saute in frying pan.
4. Drain pasta and add cooked chicken and the rest of the jar of pesto. Mix until evenly covered with pesto sauce.

Stir-Fried Asian Beef and Noodles

This is definitely one of my favorite dinner recipes. I got it while I worked in the BYU foods lab as a T.A.. It has a lot of prep but it is definitely worth it. Good thing I was so lucky to marry someone who likes to do a lot of chopping :-)

Stir-Fried Asian Beef and Noodles

Meat Marinade:
1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips
1 T. vegetable oil
1 tsp. cornstarch
1 tsp. soy sauce

8 oz. spaghetti noodles (half box)

Stir-fry Vegetables:
1 T. vegetable oil
1 T. finely grated ginger root
1 clove garlic, finely chopped
Mixed frozen or fresh vegetables (broccoli and carrots works well)

1 T. vegetable oil (to sauté meat with)

Sauce:
¾ cup beef broth
1/3 cup rice vinegar
¼ cup honey
¼ cup soy sauce
1 tsp. sesame oil
1 T. cornstarch

Garnish:
4 medium green onions, sliced (use the green and white parts)

Directions:
1. In a large zip-loc bag, combine beef, 1 T. vegetable oil, cornstarch and 1 tsp. soy sauce.
2. Seal bag and refrigerate 20 minutes.
3. Meanwhile, mix sauce ingredients together in a small bowl. Combine broth, vinegar, honey, soy sauce, sesame oil and cornstarch.
4. Bring pot of water to boil. Add spaghetti noodles and cook until tender (al dente). Drain.
5. Heat skillet or wok over medium-high heat. Add 1 T. oil.
6. Add ginger root and garlic. Cook 30 seconds.
7. Add vegetables. Cook until tender-crisp about 5-7 min.
8. Remove vegetables from skillet.
9. Add the second tablespoon of oil to skillet or wok.
10. Add beef. Stir-fry about 5 minutes, or until brown.
11. Remove meat from skillet.
12. Add noodles, prepared sauce, vegetables and meat to skillet.
13. Stir and cook over medium heat until sauce thickens about 2 minutes.
15. Stir in green onions. Cook and stir about 2 minutes.

Steak Fajitas

Steak Fajitas (Recipe from: Elizabeth Weight)
Steak (Your choice; I like to use a thin cut of NY strip steak because its tender but it's more expensive; flank steak would be good too)
Seasoning for Steak: chili powder, onion powder, garlic powder, salt, pepper, cumin, cayenne pepper
1 Onion
1 Red Bell Pepper
1 T. vegetable oil
Handful of Cilantro
1-2 limes (if they are big limes you probably only want one)
Tortillas
Toppings (tomatoes, sour cream, cheese, etc.)

1. Season steak with generous amounts of freshly ground salt & pepper, onion powder, garlic powder, cumin, chili powder and cayenne pepper (easy on the cayenne pepper and chili powder unless you like spicy!).
2. Cook steak until desired doneness. (I usually cook the steak whole then slice it into strips once it is cooked)
3. Slice onion and pepper. I like to season my onions and peppers with some salt, pepper, garlic and onion powder too. Sauté onion and pepper in vegetable oil until onions are lightly golden brown.
4. Chop about a handful of cilantro.
5. Combine steak, onion, and red pepper in a serving dish. Juice 1-2 limes over mixture. Throw in desired amount of cilantro.
6. Mix and serve in tortillas with toppings.

Basil Pasta with Sausage

I love this dish because it feels really light because it does't have a heavy sauce but it is also very flavorful. I wish I would have browned the meat a little bit better for this picture though ...

Basil Pasta with Sausage
1 lb. penne pasta
1 lb. Italian sausage (Recipe follows or you could use store bought)
2 cups thinly sliced or chopped yellow onion (about 1 large onion)
1 T. minced fresh garlic (I don't like the jar stuff because I think it has less flavor but you could try it)
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil
2 T. chopped FRESH basil
1/2 cup freshly grated parmesan cheese

1. Cook pasta according to package directions.
2. While the pasta is cooking, cook the sausage in a large skillet over medium high heat until evenly browned and fully cooked.
3. Add the onion, garlic, salt and pepper and cook, stirring until golden brown around the edges, about 8-10 min.
4. Once pasta is done cooking, strain and add 1/4 cup olive oil and basil to the pasta. Toss to coat evenly.
5. Add the sausage and onion mixture to the pasta.
6. Serve with parmesan cheese.

Italian Sausage
1 lb. ground pork
1/2-1 tsp. fennel (depending on how much you like fennel; it can be strong)
1 tsp. ground bay leaves
1 tsp. dried parsley
2 tsp. minced garlic
1/2 tsp. pepper
1/2 tsp. salt

1. Mix ingredients and refrigerate for at least 2 hours or overnight.

Baked Macaroni & Cheese

These pictures honestly don't do justice to the amazingness of this dish.

.

Dressed Up Mac & Cheese

Ingredients

• Butter, for greasing baking dish

• 8 oz. macaroni

• 2 1/2 cups cold milk

• 4 oz. mozzarella, coarsely grated

• 4 oz. aged parmesan, coarsely grated

• 2 large eggs

• 4 scallions, white and green parts, chopped

• 3 slices white sandwich bread, torn into small pieces

• 4 strips bacon (sometimes I do 6 if I'm feeling extra naughty)

• 1 medium onion, chopped

• 1 clove garlic, minced

• 3 tablespoons all-purpose flour

• 1/8 teaspoon cayenne pepper

• 1 tsp. Kosher salt

Directions

1. Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of boiling water, cook the macaroni until al dente about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

2. Meanwhile, mix the cheeses together in a small bowl. In a separate medium sized bowl, beat the eggs with 1/4 cup of the milk. Add the scallions, bread and half of the cheese to the egg mixture; mix and set aside.

3. Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Do NOT discard the bacon grease. Add the onion and garlic to the grease; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

4. Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.