Tag Archives: easy recipe

Steak Penne pasta with homemade tomato sauce

As I’ve been developing my cooking skills i have been wanting to try new techniques for prep and presesentation. For this dish i will be making full use of fresh tomatoes from start to finish. This is a fun twist to a simple penne pasta.

For this dish you will need the following:

3 petite sirloin steaks

4 large red tomatoes

1 box penne pasta (Alternatively you can use protein penne if available for extra protein)

Assorted seasonings of choice ( for this i used garlic powder, black pepper, basil, mrs dash salt free table blend, steak seasoning, italian seasoning and onion powder)

2 cups heavy whippng cream

1/4 stick of butter

First we will want to place our pot onto the stove with water and cut the bottoms of our tomatoes in an x shape and place into the water. Boil these for 60 seconds. This wi blanche the tomatoes making them easy to work with. Once blanched pour over cool water to stop the internal cooking and drain. Once drained, peel the tomatoes and retain the skins for later. Once peeled place into a blender and blend into a tomato juice.

Next we will place our pasta into water and cook until al dente and drain. While we are waiting for the pasta to cook, we can work on prepping our steak for cooking with our seasonings.  Once the pasta is done we can get to work on our steak. Cook and butter baste to your desired level of pink (or lack thereof if well done). For cooking the steak i utilized a family size forman grill to drain extra fat and once the steaks are done we can put our tomatoe skils in to char a little for presentation.

Once the steak is cooked,  cut it into small bite sized pieces and mix into the pasta. Afterward, heat your heavy whipping cream and add your tomato puree and stir in garlic and onion powder, itallialn seasoning, basil and pepper to add more flavor. Stir until color changes and to desired taste. Pour the sauce into the pasta and heat on a low simmer stirring the pot to blend it all together. Place onto a place and add some of the charred tomato skins and serve!

And there you have it, a simple flavorful dish using all of a tomato. This was a very good dish that has a lot of versatility to it in terms of how to make the sauce and pasta options. Until the next time dear readers. Excelsior!

Working on my presentation more

Eggs in a basket

I have been saving this recipe post for a special occasion. Today will be the day I show you how to make eggs in a basket as it is November 5th (a day referenced in one of my favorite movies v for vendetta). This recipe will be super simple yet satisfying.

Ingredients You’ll Need:

1 slice of bread (any kind will do)

1 large egg

1 tablespoon butter (or cooking oil, if preferred)

Salt and pepper or amy desired seasoning to taste

Optionally you can add little bit of your favorite jam for a sweet yet buttery flavor

Lets get to business

Step 1: Prepare Your Bread
Place your slice of bread on a cutting board. Using a round cookie cutter or the rim of a glass, gently cut out a circle in the center about 2 inches wide. Set the round piece of bread aside; you can toast it along with the main slice later.

Step 2: Heat Your Pan
Place a small non stick skillet or frying pan over medium heat. Add the butter and let it melt completely, ensuring the pan is evenly coated.

Step 3: Toast One Side of the Bread
Lay your bread slice in the pan and toast it lightly for about a minute. This gives the bread a lovely crisp bottom.

Step 4: Add the Egg
Carefully crack your egg into the hole in the center of the bread. You will want the egg white to set so to get there you need to cook this low and slow. Ideally covering the pan with a lid to cook for about 3 1/2 minutes. You can go up to 5 1/2 minutes depending on how runny you like your yolk. You can also flip your bread and egg to aid in cooking the egg for more of a fried egg texture.

Step 5: Season and Serve
Sprinkle a pinch of salt and pepper over the top. Serve warm with the toasted bread circle on the side for dipping. This also goes well with jam for a sweet and savory contrast.

And there you have it folks! A simple yet satisfying breakfast that is full of flavor and comfort. Until the next time dear readers. Excelsior!

Might have browned it a bit longer but still worked out well!

Swamp potatoes with steak

Some days during the fall a nice hearty soup or stew has the capacity to warm the stomach and the soul. One recipe i had the privilege to try to scratch the stew itch were swanp potatoes. Swamp potatoes are essentially smothered potatoes cooked with onions, bell peppers, and seasonings until tender and rich in flavor. They’re often served alongside fried fish, grilled meats, or even as a meal on their own with some cornbread. For this particular varient i elected for extra protein with bone broth and steak.

Ingredients You’ll Need

4–5 medium russet or red potatoes, peeled and sliced into thin rounds

1 large onion, thinly sliced

1 lbs green beans

1 stick butter (unsalted)

1 medium bell pepper, chopped

2 cups chicken broth or water enough to cover potatoes halfway (i substituted for beef bone broth for extra protein)

2 cloves garlic, minced

1 oz onion soup mix

Assorted seasonings for flavor ( i used Cajun seasonings for the swamp potatoes and steak seasoning for my steak with some Mrs. Dash, pepper and a dash of cayenne for extra spice)

Optional: smoked sausage is commonly used but for this i deviated for pettite sirloin steak

Let’s get down to business:

1. Wash, peel, and slice your potatoes into thin rounds. This helps them cook evenly and absorb the flavors as they simmer. Cut your onions, pepper, and green beans and cut these down mince your garlic.

2. Build your flavor base with the broth, seasonings, and onion mix

3. Add the sliced vegetables and and butter and place on high for 4 hours or low for 6 hours and simmer until tender.

4. During the last 20 to 30 minutes of cooking proceed to season and cook your steak to desired temperature (i prefer medium to medium well). Slice the steak into cubes or strips and stir into the potatoes.

5. Serve and enjoy with your favorite sides or as a main dish.

And there you have it! A flavorful and comforting hearty southern fall meal.  This was enjoyable as it’s own dish. I wouldn’t have had room for a side if i tried. Until the next time dear readers. Excelsior!

Swamp potatoes with steak

Some days during the fall a nice hearty soup or stew has the capacity to warm the stomach and the soul. One recipe i had the privilege to try to scratch the stew itch were swanp potatoes. Swamp potatoes are essentially smothered potatoes cooked with onions, bell peppers, and seasonings until tender and rich in flavor. They’re often served alongside fried fish, grilled meats, or even as a meal on their own with some cornbread. For this particular varient i elected for extra protein with bone broth and steak.

Ingredients You’ll Need

4–5 medium russet or red potatoes, peeled and sliced into thin rounds

1 large onion, thinly sliced

1 lbs green beans

1 stick butter (unsalted)

1 medium bell pepper, chopped

2 cups chicken broth or water enough to cover potatoes halfway (i substituted for beef bone broth for extra protein)

2 cloves garlic, minced

1 oz onion soup mix

Assorted seasonings for flavor ( i used Cajun seasonings for the swamp potatoes and steak seasoning for my steak with some Mrs. Dash, pepper and a dash of cayenne for extra spice)

Optional: smoked sausage is commonly used but for this i deviated for pettite sirloin steak

Let’s get down to business:

1. Wash, peel, and slice your potatoes into thin rounds. This helps them cook evenly and absorb the flavors as they simmer. Cut your onions, pepper, and green beans and cut these down mince your garlic.

2. Build your flavor base with the broth, seasonings, and onion mix

3. Add the sliced vegetables and and butter and place on high for 4 hours or low for 6 hours and simmer until tender.

4. During the last 20 to 30 minutes of cooking proceed to season and cook your steak to desired temperature (i prefer medium to medium well). Slice the steak into cubes or strips and stir into the potatoes.

5. Serve and enjoy with your favorite sides or as a main dish.

And there you have it! A flavorful and comforting hearty southern fall meal.  This was enjoyable as it’s own dish. I wouldn’t have had room for a side if i tried. Until the next time dear readers. Excelsior!

Homemade salsa

One of my favorite things to make is tacos. And what else would be better than a good old-fashioned salsa to top things off. This salsa is not too spicy (you can adjust the heat as you wish for this) yet quite flavorful with fresh ingredients.

For this recipe you will need the following:  3 large tomatoes, 2 green onions (chopped), 1/3 chopped onion, 1/3 cup cilantro, 1 jalapeño pepper (or more depending on spice tolerance), 2 tbsp lime juice, 1/2 teaspoon chilli powder,  1/2 teaspoon cumin, 2 cloves of garlic.  I am aware you can use sugar to help balance out the flavor but I didn’t use that for this. Please use sugar at your discretion.

Chop all solid ingredients and place them into a blender or food processor and blend for 60 seconds. Do not puree this as you’ll want a nice chunky texture. This can last about a week, I put mine into mason jars for a nice snack during the week.

The finished product

This was a simple recipe yet super delicious. As the weather starts to cool I look forward to sharing some nice fall recipes with you all. Until the next time dear readers. Excelsior!

Shepherds pie

5 simplest recipes are the best. This time, I tried my hand at a dish I tried a while back that absolutely blew my mind. I also added my own twist on this recipe to make it even more macro friendly with some liberties I took with a few substitutions and additions as I went along.

For this recipe variant I used the following: 3 large peeled and quartered potatoes, 1 stick of butter (salted /unsalted), 1 medium onion chopped, 1 to 2 cups mixed vegetables, 1/2 cup broccoli chopped, 1 1/2 pounds ground beef (i utilized 93% lean 7% fat in this instance), 1 teaspoon of Worcester sauce (Alternatively A1 steak sauce works surprisingly well as a substitute), 1/2 cup of beef broth (alternately i used beef bone broth) , and any seasonings of your choice.

First peel the potatoes and place them into a pot to boil until fork tender for about 20 minutes

While the potatoes cook sautee all the vegetables together until tender in a skillet over medium heat.

For the next step, cook the ground beef and proceed to drain any fat and add to the vegetables and simmer with the seasonings, broth, and worcester sauce for 10 minutes covered up.

Once the potatoes are done, cut up the potatoes and add the butter and sprinkle with garlic powder (optional) and mash until it is all the way mashed up.

After mashing the potatoes, put the meat into an oven safe container and spread the potatoes over the tip and spread it out, and score with a fork if desired.

After scoring the potatoes place in a preheated oven at 400 degrees for 30 minutes until browned.

Once out of the oven feel free ro garnish with an optional green onion garnish and serve and enjoy.

This dish was so good I made it twice in the same two weeks. It makes for an excellent prepped meal through the week and a great comfort meal. The addition of bone broth and the broccoli in this version adds some extra macros to the mix. Until the next time dear readers, excelsior!

Homemade peanut butter

Over the last few months, I’ve made homemade bread, a strawberry spread, and many other recipes. This time, I decided to go with something simple:homemade peanut butter

This recipe will require only three simple things: peanuts, a little salt ( if your peanuts  aren’t already salted), and a food processor. You will want to take your food processor and fill it with 3 to 4 cups of peanuts and a little bit of salt. Once in the processor, mix on and off scooping down the sides of the processor container as you give the processor a rest during off periods.  You will want to process the peanuts in the processor at intervals of 45 seconds on 15 to 20 seconds off to clean. Rinse and repeat for roughly 10 minutes until smooth and creamy. This is enough to make one mason jar full of peanut butter.

A labor of love

This is a great homemade treat that can be enjoyed in a sandwich with my sugar free spread and my low carb bread for a homemade pb&j, a base for homemade peanut butter cookies and the list goes on. For optional additives, you can add a little peanut butter for a honey peanut butter blend as well. Until the next time, dear readers, excelsior!

Easy Peach Cobbler Cinnamon Rolls

It’s been a while since I last shared a dessert recipe. In recent months, I’ve been coming up with various dishes, but a sweet treat is a must with the summer coming up. This is a quick and easy recipe for a tasty dessert combining two of my favorite desserts: peach cobbler and cinnamon rolls.

To make this you will need the following ingredients: 1 package of your favorite 8 count cinnamon rolls, 1 can of peaches ( sliced or whole or fresh to make 15 Oz worth), 1/4 cup heavy cream, 5 tablespoons of butter, 1/2 cup flower, 1/4 cup brown sugar.

First you will need to preheat your oven to 350 degrees F. While the oven is heating measure out 1/4 cup of peach juice and cut up the canned peaches (Alternatively just cut the peaches if they’re fresh) if not already sliced.  Mix this juice with your heavy cream and place the mixture into a greased baking pan.

Secondly, place the cinnamon rolls into the pan with the mixture and top with the sliced peaches. Once this is done, place the butter, brown sugar, and flower into a bowl and mix until combined and crumbly. Once the topping is ready, place atop the rolls evenly.

Thirdly, once assembled, place the cinnamon rolls into the oven for 45 minutes. Once out of the oven, pour the icing that came with the cinnamon rolls and enjoy!

A little messy but not bad for a first time

And there you have it in about an hours time you have tasty cinnamon rolls you can enjoy any time. This was a fun and simple recipe to make, and I highly recommend it if you’re a fan of unique cinnamon rolls. Or just love a good sweet treat once in a while! This recipe makes eight tasty cinnamon rolls perfect for sharing… or not. I hope this summer starts for you well, dear readers. Until the next time, excelsior!

Spring salad dressing

With spring around the corner, I figured it would be a good time to get a wonderful spring recipe together that anyone can make and enjoy. This will combine two of my favorite things: salads and Mason jars. This tasty dressing will male a fine addition for any salad or wrap.

To start you will need a few crucial ingredients: 1 tablespoon of Dijon mustard, 1/2 cup of red wine vinegar, 1/4 cup olive oil, 1 garlic clove (crushed), 1 table spoon of parsley, 1 teaspoon of honey, 1 tablespoon of lemon juice, a dash of salt and pepper to add to taste.

Once you round up your ingredients, you’ll need to get one mason jar to put in all dry and wet ingredients. Once all ingredients are in the jar, vigorously shake the jar to mix your ingredients, and you are ready to serve. This makes roughly 1/4 of a mason jar full of dressing. You can add more as you see fit.

The finished product

This dressing is very flavorful and adds a wonderful zing to any dish you pair with it. As the weather warms up I look forward to sharing more recipe ideas to share with you. Until the next time dear readers, excelsior!

Quick shrimp wraps

The year has flown by at a breakneck speed. With days seeming to fly by at light speed, it can be hard to keep track of things, let alone take the time out to cook. In response to this it’s easy to get a fast food meal out, but of course if you’re looking to eat something healthy and quick there is a fun quick recipe I’d like to share for your viewing pleasure: quick and easy shrimp and veggie wrap with chimchurri sauce. I used a simple assortment of veggies, but you’re free to add more as your heart desires.

Ingredients needed

1-2 lb frozen shrimp (tail off peeled and deveined preferred)

1 of each: green bell pepper and yellow pepper

2 cups fresh spinach

1 pack of 8 count high fiber Wraps

Assorted seasonings: for this batch, I used Mrs. Dash table blend seasoning, pepper, paprika, Tony’s creole seasoning, turmeric, and garlic powder.

For chimchurri sauce

1-2 lb of fresh parsley

1/4 cup oregano

2/4 red wine vinegar

6 cloves of garlic

A pinch of salt

2 dashes of red pepper flakes

2/3 cup olive oil

Step 1 – Be sure to thaw out the shrimp if you haven’t already done so. Be sure to double-check your shrimp for any impurities that may need to be removed.

Step 2 – After the shrimp have been thawed and cleaned, place the shrimp into a bowl and apply the assorted seasonings listed above. Set the shrimp to the side

Step 3- Chop peppers into strips and set aside in a bowl or container.

Step 3- In a food processor (or by hand), finely chop the garlic cloves and parsley and, upon completion, place into a bowl. Once in the bowl, apply the oregano, salt, red pepper flakes, olive oil and vinegar, and mix. Once all mixing has been complete, set this aside

Step 4- Heat up your desired cooking oil n a large saucepan and add the shrimp. Cook until the shimp is opaque in color and remove from heat. This should take roughly 5 minutes

Step 5- Once the shrimp has been removed, proceed to cook the pepper strips to your desired tenderness and remove from heat.

Step 6- Take one fiber wrap tortilla and apply a layer of spinach, followed by the pepper strips, and add a layer of shrimp and finally a helping of the chimchurri sauce.

Step 7- Enjoy!

The finished product!

And there you have it. A quick and easy, nutrient dense, and savory meal that can be enjoyed any day of the week. Feel free to add and subtract your favorite vegetables as you see fit for even more nutrients. Bon appetite dear readers, until next time!