Honey Pork Steaks

Borrowed idea from this pork chop recipe

INGREDIENTS:
2 pork steaks
kosher salt
cracked pepper
olive oil
1/2 - 1/3 c honey
couple dashes of dried rosemary (or fresh)
(optional) garlic&herb seasoning

DIRECTIONS:
Rub both sides of steaks with salt/pepper and brush with olive oil.
In a small bowl combine honey, rosemary, and some more olive oil.
Grill steaks until done, (at least 145F). While they are grilling baste with the honey mixture, and additional seasonings if desired.

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Southwestern Hash Brown Casserole

Recipe adapted from this. We liked it, has a very slight mexican flavor

INGREDIENTS: (makes a 9x13"pan)
28-30oz frozen hash browns
1 can cream of chicken soup (low sodium)
1 can rotel, drained
16oz lite sour cream
16oz Mexican Velveeta, cut into pieces
8oz shredded sharp cheddar
1/2 stick butter, sliced
Cheezits, crushed (I filled a ziploc sandwich bag and crushed them)

DIRECTIONS:
Preheat oven to 400F.
In large bowl combine the sour cream, cream of chicken soup, rotel, & velveeta.
If the hash browns are frozen into a brick, break them up while theyre still in the bag, then stir into the mixture.
Spread the mixture in a greased 9x13" baking dish.
Sprinkle shredded cheddar on top, then the crushed cheezits, then arrange pieces of butter on top.
Bake 40-45min.

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Bacon Ranch Green Beans

These tasted really good, I found the recipe here!

INGREDIENTS:
28oz canned green beans, drained
1/2 - 1/3 chicken broth
1 packet ranch mix
1 packet (3oz, or more if you loves bacon) real bacon bits

DIRECTIONS:
Combine all ingredients in a saucepan and heat up. Serve warm.

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Monster Calzone

Super awesome recipe borrowed from here!

INGREDIENTS:
1 tube refrigerated pizza dough
alfredo(1/2 - 1c)
pasta sauce (1/2 - 1c)
pepperoni
canadian bacon, chopped
crumbled sausage (I used pre-cooked turkey sausage)
3oz real bacon bits (or cooked/crumbled bacon)
8oz ricotta cheese (I have subbed with deli mozzarella before)
shredded Imo's Provel cheese (or whatever other shredded cheese)
olive oil, for basting
Italian seasoning

DIRECTIONS:
Preheat oven to 425F.
Grease/cornmeal a baking sheet.
Roll out pizza dough and thin out/form into a big square/rectangle/circle shape.
Basically you are going to put the filling on one half of the dough, then fold the other side over to form a big pocket with pizza toppings inside.
On one half of the dough, spread the ricotta cheese. (If you use deli mozz, skip this step and put the mozz on last) see last photos below
Spread a layer of pasta sauce and alfredo sauce.
Top with a layer of pepperoni, sausage, canadian bacon, bacon, shredded cheese.
Fold the other half of the dough over and pinch edges shut.
Brush olive oil over the top and sprinkle with Italian seasoning.
Bake 20-25min, until lightly browned.
Let stand a few min before cutting it. Serve with heated leftover pasta sauce/alfredo mixture.

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Beef Stroganoff II (slow cooker version)

Modded this recipe from this recipe !

INGREDIENTS: (I used a 7qt slow cooker, it was filled about half way)
3lb bottom round roast (or whatever cut you want)
1 onion, chopped (I used cuisinart)
few dashes minced garlic
few dashes of Worcestershire
couple dashes of paprika
1 can cream of mushroom (healthy request version)
1 can golden mushroom soup
1 can beefy mushroom soup
1 packet slow cooker or pot roast seasoning (I used McCormick Beef Stroganoff seasoning)
8oz can sliced mushroom pieces
8oz cream cheese (or neufchatel)

16oz pasta (I used rotini)
2 jars alfredo

DIRECTIONS:
Cut the fat off the roast, and cut roast into cubes/strips
Chop or mince the onion
Place the onion and the cubed beef in the slow cooker.
Sprinkle minced garlic over the beef, then top with paprika and Worcestershire.
In a bowl combine the mushroom soups and seasoning packet. Pour on top of everything in the slow cooker.
Cook on low for 6-8hrs (or 3-4hrs on high).
Before serving mix in the drained can of mushrooms, and then tear the cream cheese into pieces and stir it in until it melts.

Cook pasta and then mix it with alfredo.
Serve beef mixture over pasta.

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Mozzarella Sticks

Used this recipe, nuoh my god this was messy, but it tasted like mozz sticks from a restaurant

INGREDIENTS:

String cheese (I used 10 mozz and 10 mozz/cheddar blend sticks)

1/2 c flour

1 or 2 eggs (I used more as needed)

dash of milk

1c bread crumbs

few dashes garlic salt

canola oil for frying

marinara / pasta sauce for dipping

DIRECTIONS:

Cut the string cheeses in half. Place in freezer for around 30min+.

Get 3 bowls: one with eggs/milk mixed up, one with bread crumbs & garlic salt, and one with flour.

I dont have a deep fryer, so I filled a saucepan half-full with oil and heated to med-high heat.

Roll each piece of frozen cheese in the egg bowl, then the flour bowl, then the egg bowl again, then the bread crumbs. Repeat if desired (I double coated everything).

Place a few coated cheese sticks in the heated oil till they look fried & float to the top (like 2min tops). 

Serve with heated dipping sauce.

note* Parents have a fry-daddy but it was nasty & was full of oil from when I took home ec in high school, but I borrowed the basket which was handy. My sticks came out wonky looking but they tasted pretty soild

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Steak Bites w/ Wine Mushroom Sauce

Used recipe from here (questionable legitimacy but some good recipe ideas on there)

INGREDIENTS:
steak:
sirloin steak, cut into pieces/fat cut off (or beef tips or cubed "stew meat")
1/2 stick butter
salt/pepper

mushroom sauce:
container of fresh sliced mushrooms
1 stick butter
few pinches of minced garlic
3 green onions, chopped
1.5 c red wine (I used bottom shelf Merlot. it tasted nasty by itself, but really good after it was cooked in the sauce)
salt/pepper
couple pinches of parsley, chopped (I used dried parsley bc my plant isnt grown yet)

DIRECTIONS:
mushroom sauce:
In a mediumish large skillet, melt butter over med-high heat.
Add in the mushrooms, garlic, and green onions. After mushrooms are cooked down, stir in the wine.
Keep cooking until the liquid is reduced by around half.
Add in a little butter and parsley.
Serve over steakkkkk!

steak:
Season the steak pieces with kosher salt and pepper.
Heat up a skillet to medium-high/high heat. Place 1/2 a stick of butter in the skillet.
Once skillet is heated and butter is starting to brown, put half of the steak pieces in the skillet. Brown them for no more than 60 seconds, then flip them over and brown the other side no more than 60sec. Transfer steak pieces to a plate/saucepan. Basically you want the inside to be pinkish so it stays tender inside and crispy outside, also the steak continues to cook after you remove it from the skillet.
Add more butter to skillet and repeat process with the other half of the steak pieces.

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