GARLIC BUTTER STEAK AND POTATOES SKILLET

 

Ingredients

• 2-4 petite steaks *see note
• Salt and pepper to taste
• Garlic powder to taste
• 1 tablespoon olive oil
• 2-4 pounds baby potatoes, diced
• 2-6 tablespoons salted butter, soft enough to mash with a fork (1 tablespoon per steak, plus 2 tablespoons for the potatoes)
• 2 teaspoons minced garlic
• 1 teaspoon dried Italian herb blend
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). In a small bowl, combine butter, garlic, and dried herbs, then set aside.
2. Season steaks generously with salt, pepper, and garlic powder on both sides.
3. Place a skillet over medium-high heat and drizzle with oil. Sear the steaks for 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
4. Add diced potatoes to the skillet. Season generously with salt, pepper, and garlic powder, then sauté for 3-5 minutes until browned.
5. Push the potatoes to one side of the pan and return the steaks to the other side.
6. Transfer the skillet to the oven and cook for 15-20 minutes, until the potatoes are fork-tender and the steaks are cooked to your preferred doneness.
7. Immediately after removing from the oven, place a dollop of garlic butter on each steak and spread the remaining butter over the potatoes. Let the butter melt over the food.
8. Stir the potatoes to coat them in butter, and then top with chopped thyme and parsley before serving.

Surf and Turf with Yellow Rice

 

Ingredients

For the Yellow Rice:

• 1 1/2 cups long-grain rice
• 2 1/2 cups chicken broth
• 1/2 teaspoon turmeric or a pinch of saffron threads
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Steak Bites:

• 1 lb (450g) sirloin steak, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Salt to taste

For the Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste

For the Vegetables:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Garnish:

• Chopped chives or green onions

Preparation

1. Prepare the Yellow Rice:

• In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant.
• Add the rice and stir to coat with the oil. Add the chicken broth, turmeric (or saffron), salt, and pepper. Bring to a boil.
• Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and set aside.

2. Cook the Steak Bites:

• In a large skillet, heat the olive oil over medium-high heat.
• Season the steak bites with paprika, black pepper, and salt. Add the minced garlic to the skillet and cook for about 30 seconds.
• Add the steak bites to the skillet and sear for 2-3 minutes on each side until browned and cooked to your desired level of doneness. Remove from the skillet and set aside.

3. Cook the Shrimp:

• In the same skillet, add a little more olive oil if needed. Season the shrimp with paprika, garlic powder, black pepper, and salt.
• Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.

4. Cook the Vegetables:

• In a separate skillet, heat the olive oil over medium heat.
• Add the sliced bell peppers and sauté for 4-5 minutes until tender but still slightly crisp. Season with salt and pepper.

5. Assemble the Dish:

• To serve, place a generous portion of the yellow rice on each plate.
• Top with the steak bites, shrimp, and sautéed bell peppers.
• Garnish with chopped chives or green onions.

This dish combines the rich flavors of seasoned steak and shrimp with the aromatic and colorful yellow rice, making it a perfect dish for a special dinner or any occasion!

Greek Chicken Gyros

 

Ingredients

• 2 lb / 1 kg chicken thigh fillets, boneless and skinless

Marinade

• 3 large garlic cloves, minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt, preferably full fat
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

Tzatziki

• 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups Greek yogurt, preferably full fat
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want it richer)
• 1 garlic clove, minced
• 1/4 tsp salt
• Black pepper

Salad

• Tomatoes, deseeded and diced
• 3 cucumbers, diced
• 1/2 red Spanish onion, peeled and finely chopped
• 1/4 cup fresh parsley leaves (optional)
• Salt and pepper

To Serve

• 4 to 6 pita breads or flatbreads

Preparation

Marinate the Chicken

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours, and no longer than 24 hours.

Make the Tzatziki

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater.
2. Wrap the grated cucumber in paper towels or a tea towel and squeeze to remove excess liquid.
3. Place cucumber in a bowl. Add the remaining ingredients, then mix to combine.
4. Set aside for at least 20 minutes for the flavors to meld.

Make the Salad

Combine all salad ingredients in a bowl. Add salt and pepper to taste.

Cook the Chicken

1. Brush the outdoor grill with oil, then preheat on medium-high. Or heat 1 tbsp of oil in a frying pan over medium-high heat.
2. Remove chicken from the marinade. Cook the chicken for 2 to 3 minutes on each side until golden brown and cooked through (cooking time depends on the size of the chicken).
3. Remove the chicken from the grill or pan and place it on a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Recipe Notes

• Tzatziki makes a generous amount, but better to have too much than not enough!
• Chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling, then cook as per the recipe.
• Cooked chicken will keep for 4 days in the fridge.

Nutrition: Per serving, assuming this serves 4 using pita bread.

Delicious apple yogurt cake

Ingrédients:

• 3 grosses pommes
• 3 œufs
• 2 pots de farine
• 2 pots de sucre
• 1 yaourt nature
• 3/4 d’un pot d’huile
• 1 sachet de levure chimique
• 1 sachet de sucre vanillé

Préparation:

1. Préchauffez votre four à thermostat 6 (180°C).
2. Dans un saladier, mélangez la farine, le sucre et les œufs, puis ajoutez le yaourt, l’huile, la levure, et le sachet de sucre vanillé.
3. Ajoutez ensuite les pommes coupées en gros quartiers.
4. Versez la préparation dans un moule à manqué préalablement beurré.
5. Enfournez pendant environ 25 à 30 minutes.
6. Attendez quelques minutes après la sortie du four avant de démouler le gâteau.
7. Dégustez une fois le gâteau refroidi.

Astuce : Servez-vous du pot de yaourt pour la mesure.

Beef Liver and Onions

 

You’ll Need:

• ¼ cup of flour
• 1 lb beef liver
• ¼-½ cup of butter
• ½ tsp of salt
• ⅛ tsp of pepper
• Oil to taste
• 1-2 tbsp of fresh minced sage
• 2 cups of thinly sliced onions
• ½ cup of beef stock
• 1 tbsp of minced Italian parsley
• ¼ cup of dry white wine

Steps:

1. First, combine the flour, pepper, and salt in a plastic bag.
2. Cut the liver into ½-inch pieces, place them in the bag, and shake until evenly coated. This helps to mellow the strong flavor of the liver.
3. In a skillet, heat about 3 tablespoons of butter and a small amount of oil over medium-high heat. Sauté the onions until tender and slightly glossy.
4. Transfer the cooked onions to a dish and season with salt and pepper.
5. Add 4 tablespoons of butter and a dash of oil to the skillet. Cook the liver for about 5 minutes, or until browned.
6. Add the cooked onions back to the skillet and heat through with the liver.
7. Remove the liver and onions from the skillet and place them on a plate. Deglaze the skillet with beef stock and white wine, reducing the liquid until it thickens into a sauce.
8. Place the liver and onions on a serving dish, pour the sauce over them, and garnish with parsley.
9. Serve and enjoy!

Garlic Butter Steak and Potatoes Skillet

 

Simple and easy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!

To make this recipe, you'll need the following ingredients:

Ingredients:

• 650g sirloin steak, sliced
• 650g small yellow potatoes, cut into quarters
• 1 tablespoon olive oil
• 3 tablespoons butter
• 5 cloves garlic, crushed
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped oregano
• Salt and ground black pepper
• Crushed red pepper flakes (optional)

For the marinating sauce:

• 1/3 cup soy sauce
• 1 tablespoon olive oil
• 1 tablespoon hot sauce
• Ground black pepper

How to prepare:

1. In a large bowl, mix the steak, soy sauce, olive oil, black pepper, and hot sauce. Set aside to marinate while the potatoes are cooking.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Add the potatoes and cook for about 4 minutes. Stir, then cook for another 4-5 minutes until golden and tender. Transfer to a plate and set aside.
3. In the same pan, lower the heat to medium and add the remaining butter (2 tablespoons), garlic, crushed red pepper (if using), and fresh herbs. Place the marinated steak in a single layer in the skillet (do not overcrowd the pan). Reserve the marinade.
4. Cook the steak for about 1 minute on each side or until browned to your liking.
5. Just before the steak is fully cooked, pour in the remaining marinade and cook for another minute. Return the potatoes to the pan to warm them up.
6. Season with salt and black pepper to taste.
7. Turn off the heat and serve immediately. Garnish with crushed red pepper flakes and Parmesan cheese, if desired.

ENJOY!