Ingredients:

• – 1 pound flank steak, thinly sliced against the grain
• – 2 tablespoons soy sauce
• – 1 tablespoon cornstarch
• – 2 tablespoons vegetable oil, divided
• – 1 medium onion, sliced
• – 1 bell pepper (red or green), sliced
• – 2 cloves garlic, minced
• – 1 tablespoon ginger, minced
• – 1 tablespoon oyster sauce
• – 1 tablespoon rice vinegar
• – 1 teaspoon sugar
• – Salt and pepper to taste
• – Green onions, chopped (for garnish)
• – Cooked rice (for serving)

Instructions:

1. Marinate the Steak:

– In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well to coat the meat evenly. Let it marinate for about 15-20 minutes.

2. Prepare the Vegetables:

– While the steak is marinating, slice the onion and bell pepper, and mince the garlic and ginger.

3. Heat the Oil:

– In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until hot.

4. Cook the Steak:

– Add the marinated steak to the skillet in a single layer. Sear for about 2-3 minutes on each side until browned and cooked through. Remove the steak from the skillet and set aside.

5. Stir-Fry the Vegetables:

– In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, and stir-fry for about 3-4 minutes until they are tender-crisp.

– Add the minced garlic and ginger, and stir-fry for an additional 30 seconds until fragrant.

6. Combine and Season:

– Return the cooked steak to the skillet with the vegetables. Add the oyster sauce, rice vinegar, sugar, salt, and pepper. Stir well to combine and heat through for another 2 minutes.

7. Serve:

– Remove from heat and garnish with chopped green onions. Serve hot over cooked rice.

Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 4

Indulge in this flavorful Sizzling Chinese Pepper Steak with Onions, a delightful dish that will surely impress your family and friends!

A flavorful and comforting dish that’s perfect for a weeknight dinner.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
10 ounces cremini mushrooms, sliced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
1 pound pasta (penne, rotini, or your favorite)

Instructions:

Cook the pasta: Cook the pasta according to package directions. Drain and set aside.
Season the chicken: Season the chicken with Cajun seasoning.
Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until softened. Add the mushrooms and cook until browned.
Cook the chicken: Add the seasoned chicken to the skillet and cook until browned and cooked through.
Make the sauce: Pour in the heavy cream and chicken broth. Bring to a boil, then reduce heat and simmer for 5-10 minutes, or until thickened.
Combine ingredients: Add the cooked pasta to the sauce and toss to coat. Stir in the Parmesan cheese and red pepper flakes.
Serve: Serve immediately, garnished with fresh parsley, if desired.
Tips:

For a spicier dish, add more Cajun seasoning or red pepper flakes.
You can substitute heavy cream with half-and-half or milk for a lighter sauce.
Serve with a side salad or garlic bread.
Enjoy this delicious and comforting dish!

Ingredients:

For the Cookie Dough:

• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, melted
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups chocolate chips
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

Directions:

Preheat Oven:

Preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper.

Prepare Cookie Dough:

In a medium bowl, whisk together the flour, baking soda, and salt.

In a separate large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth.

Beat in the vanilla extract, egg, and egg yolk until well combined.

Gradually mix in the dry ingredients, then fold in the chocolate chips.

Make Cheesecake Filling:

In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Assemble Cookies:

Form tablespoon-sized balls of cookie dough and make a hole in the center of each ball.

Fill the hole with a small amount of the cheesecake mixture, then cover with more cookie dough, sealing the cheesecake inside.

Bake:

Place the stuffed cookie balls on the prepared cookie sheets and bake for 15-18 minutes, or until the edges are lightly golden.

Let cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Prep and Cook Times:

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Nutrition:

Calories: ~310 kcal per cookie

Servings: 24 cookies

Chill the Cookie Dough: Refrigerate the dough for 30 minutes to make it easier to handle.

Add Flaky Sea Salt: For an extra flavor boost, sprinkle flaky sea salt on top before baking!

Experiment with Flavors: Try adding a swirl of fruit preserves or chocolate ganache to the cheesecake filling for a delicious twist.

Enjoy the delightful combination of Cheesecake and Chocolate Chip Cookies in every bite!

Ingredients:

• 2 chicken breasts, cubed
• 1 cup sliced mushrooms
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 8 oz pasta (spaghetti or linguine)
• Salt, pepper, and fresh thyme for seasoning

Directions:

Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until browned, about 7-8 minutes. Remove and set aside.

In the same skillet, sauté the garlic and mushrooms until softened, about 4-5 minutes.

Add chicken broth and let it simmer for 2 minutes. Pour in the heavy cream and bring to a gentle boil.

Stir in the Parmesan cheese and cook until the sauce thickens.

Cook the pasta according to package directions and drain.

Add the cooked pasta and chicken back into the skillet, stirring to coat with the creamy sauce.

Season with thyme, salt, and pepper, then serve hot.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 cup beef broth (additional for sauce if needed)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Directions:

Preheat the oven to 325°F (163°C).

Season the lamb shanks with salt and pepper. In a large oven proof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides.

Remove the shanks and set aside.

In the same pot, add onions, garlic, carrot, and celery. Sauté until softened.

Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.

Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a simmer.

Return the lamb shanks to the pot, cover, and transfer to the oven.

Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.

Adjust seasoning with salt and pepper, and serve hot.

Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes

Kcal: 450 kcal | Servings: 4 servings