Recipes

Grilled Vegetable Fajitas with Marinated Sirloin

Grilled Vegetable Fajitas with Marinated Sirloin

Couverts4
including marinating time 2 hours 20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • grill pan

Ingredients

Optional:

Instructions

  • In a large bowl, combine thinly sliced beef, salsa, olive oil, lime juice, tequila (if using), minced garlic, and sliced vegetables.
  • Stir to coat well.
  • Cover and refrigerate for at least 2 hours.
  • Remove the marinated beef and vegetables from the refrigerator, reserving the marinade.
  • Place the beef and vegetables on a grill pan over medium-high heat.
  • Cook for 8 to 10 minutes, until the beef is no longer pink and the vegetables are tender.
  • Divide the grilled beef and vegetables evenly among the warmed tortillas.
  • Place the reserved marinade in a saucepan over high heat and bring it to a boil.
  • Boil the marinade for 8 minutes, then drizzle it over the fajitas.
  • Top the fajitas with shredded Mexican-blend cheese and roll them up.
  • Serve the delicious grilled vegetable fajitas with marinated sirloin.

Nutrition values

Calories: 450 kcal | koolhydraten: 35 g | Eiwitten: 30 g | Vet: 20 g | Suiker: 5 g
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Course; Beef / Tortilla

Aunt Annie’s Chicken Paprika with Spaetzle

Aunt Annie's Chicken Paprika with Spaetzle op rustieke houten tafel

Aunt Annie’s Chicken Paprika with Spaetzle

Couverts8
Preparation 1 hour 30 minutes
Deel op Facebook Print Recipe

Equipment

  • plastic zipping bag
  • Dutch oven

Ingredients

Instructions

  • In a plastic zipping bag, mix flour, salt, and pepper.
  • Add chicken pieces, 2 at a time, and toss to coat.
  • Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.
  • Sauté onions and garlic until tender.
  • Remove from the pan and set aside.
  • Add additional oil to about 1/2-inch deep.
  • Add chicken to the hot oil and cook, turning once, until golden on both sides.
  • Drain and remove chicken to a plate.
  • Keep warm.
  • Stir in sliced carrots, Hungarian paprika, water, and chicken bouillon cubes to the Dutch oven.
  • Bring to a boil.
  • Return the cooked chicken to the Dutch oven.
  • Simmer, covered, for one hour over low heat or until chicken juices run clear.
  • Serve the Aunt Annie’s Chicken Paprika over cooked spaetzle or egg noodles.

Nutrition values

Calories: 450 kcal | koolhydraten: 30 g | Eiwitten: 35 g | Vet: 18 g | Suiker: 5 g
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Course; Chicken / Main Course

Easy Skillet Bowtie Lasagna

Easy Skillet Bowtie Lasagna

Couverts4
Preparation 35 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large skillet over medium heat, brown ground beef with chopped onion and garlic.
  • Drain excess fat.
  • Add diced tomatoes with their juice, water, tomato paste, dried parsley, dried oregano, and salt.
  • Mix well.
  • Stir in the uncooked bowtie pasta, bring the mixture to a boil, then reduce the heat.
  • Cover and simmer for 20 to 25 minutes or until the pasta is tender, stirring once.
  • In a small bowl, combine cottage cheese and grated Parmesan.
  • Drop rounded tablespoonfuls of the cheese mixture onto the pasta.
  • Cover and cook for an additional 5 minutes until the cheeses melt.

Notes & Wine Advice


Serve the skillet bowtie lasagna hot.

Nutrition values

Calories: 450 kcal | koolhydraten: 40 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 8 g
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Course; Beef / Pasta

Chicken and Apple Wild Rice Soup

Chicken and Apple Wild Rice Soup

Couverts8
Preparation 1 hour 35 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat olive oil in a stockpot over medium heat.
  • Sauté carrots, onion, and celery until tender, about 10 minutes.
  • Add chicken broth, shredded chicken, wild rice, dried tarragon, fresh parsley, salt, and pepper.
  • Stir to combine.
  • Reduce heat to medium-low, cover, and simmer for 45 minutes.
  • Add chopped Granny Smith apples and simmer for an additional 40 minutes, or until the apples are tender and the rice is cooked.
  • Adjust seasoning if needed.

Notes & Wine Advice

Serve the comforting chicken and apple wild rice soup hot.

Nutrition values

Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 20 g | Vet: 4 g | Suiker: 8 g
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Course; Chicken / Fruit / Rice / Soup

Beef Chow Fun with Stir-Fried Vegetables

Beef Chow Fun with Stir-Fried Vegetables

Couverts4
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1/2 cup sherry or beef broth
  • 4 teaspoons black bean-garlic sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons light brown sugar packed
  • 2 teaspoons cornstarch
  • 4 teaspoons oil divided
  • 1 teaspoon fresh ginger peeled and minced
  • 12- ounce package frozen stir-fry vegetables
  • 1/2 cup water divided
  • 8- ounce package wide rice noodles cooked
  • 8- ounce sirloin beef steak thinly sliced

Instructions

  • In a bowl, combine sherry or beef broth, black bean-garlic sauce, soy sauce, brown sugar, and cornstarch.
  • Set aside.
  • Heat 2 teaspoons of oil in a skillet over medium heat.
  • Cook minced ginger for 30 seconds.
  • Add frozen stir-fry vegetables and 1/4 cup of water to the skillet.
  • Cover and cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
  • Combine the stir-fried vegetables with the cooked noodles in a bowl.
  • Set aside.
  • Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat.
  • Add thinly sliced sirloin beef steak and cook until browned.
  • Stir in the sauce mixture and cook until it thickens.
  • Return the noodle and vegetable mixture to the pan, along with the remaining 1/4 cup of water.
  • Cook and stir until evenly coated and warmed through.

Notes & Wine Advice

Serve the delicious beef chow fun with stir-fried vegetables immediately.

Nutrition values

Calories: 380 kcal | koolhydraten: 45 g | Eiwitten: 20 g | Vet: 12 g | Suiker: 5 g
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Course; Beef

Dijon-Infused Beef and Vegetable Stew

Dijon-Infused Beef and Vegetable Stew

Couverts6
Preparation 1 hour 15 minutes
Deel op Facebook Print Recipe

Equipment

  • large plastic zipping bag
  • stockpot

Ingredients

Instructions

  • In a large plastic zipping bag, combine stew beef cubes and flour.
  • Toss to coat the beef evenly.
  • Heat oil in a stockpot over medium-high heat.
  • Brown the coated beef in the hot oil, sprinkling with salt and pepper.
  • Add diced tomatoes with their juice and all remaining ingredients except Dijon mustard.
  • Bring the mixture to a boil, then reduce the heat.
  • Cover and simmer for one hour or until the beef is tender.
  • Stir in Dijon mustard, ensuring it is well incorporated.

Notes & Wine Advice


Serve the flavorful Dijon-infused beef and vegetable stew hot.

Nutrition values

Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 25 g | Vet: 14 g | Suiker: 5 g
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Course; Beef / Stew

Lemon Herb Chicken and Rice Skillet

Lemon Herb Chicken and Rice Skillet

Couverts4
Preparation 40 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a large skillet over medium heat.
  • Season chicken pieces with salt and pepper.
  • Cook the chicken in the heated oil until golden on all sides.
  • Add diced onion and sauté for 5 minutes or until golden.
  • Dissolve chicken bouillon cubes in boiling water.
  • Stir bouillon mixture and uncooked long-cooking rice into the skillet.
  • Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes or until the rice is tender.
  • Sprinkle lemon zest and dried marjoram over the chicken-rice mixture.
  • Add the frozen peas to the skillet.
  • Cover and cook over low heat for an additional 10 minutes or until the peas are tender.
  • Serve the delightful lemon herb chicken and rice skillet hot.

Nutrition values

Calories: 450 kcal | koolhydraten: 40 g | Eiwitten: 30 g | Vet: 18 g | Suiker: 4 g
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Course; Chicken / Main Course / Rice

Southern-Style Shrimp Boil

Southern-Style Shrimp Boil

Couverts6
Preparation 35 minutes
Deel op Facebook Print Recipe

Ingredients

  • 6 quarts water
  • 3/4 cup seafood seasoning
  • 2 pounds new redskin potatoes
  • 2 pounds smoked pork sausage cut into 1-inch pieces
  • 5 ears corn husked and halved
  • 2 pounds uncooked large shrimp cleaned

Garnish:

Instructions

  • In a large pot, combine water and seafood seasoning.
  • Bring the mixture to a boil.
  • Add the new redskin potatoes to the pot and boil, covered, for 15 minutes.
  • Add the smoked pork sausage to the boiling water and continue to cook for an additional 5 minutes.
  • Introduce the husked and halved corn to the pot, and boil for another 5 minutes.
  • Finally, add the uncooked large shrimp to the boiling mixture and cook until the shrimp turn pink, approximately 4 minutes.
  • Drain the entire mixture and transfer it to a large serving bowl.
  • Garnish the Southern-style shrimp boil with cocktail sauce, melted butter, and lemon wedges.
  • Serve the delicious shrimp boil family-style.

Nutrition values

Calories: 450 kcal | koolhydraten: 35 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 5 g
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Course; Fish / Pork

Classic Buttermilk Fried Chicken

Classic Buttermilk Fried Chicken

Couverts4
Preparation 2 hours
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large bowl, combine the chicken and buttermilk.
  • Cover the bowl and refrigerate for at least one hour to allow the chicken to marinate.
  • In a large plastic zipping bag, combine the all-purpose flour, salt, and black pepper.
  • Drain the chicken, discarding the buttermilk.
  • Working in batches, add the chicken pieces to the flour mixture in the bag and toss to coat.
  • Shake off excess flour and let the chicken rest for 15 minutes.
  • Heat about 1/4 inch of oil in a large skillet over medium heat.
  • Fry the chicken in the hot oil until golden brown on all sides.
  • Reduce the heat to medium-low, cover the skillet, and simmer, turning the chicken occasionally, for 40 to 45 minutes or until the juices run clear.
  • Uncover and cook for an additional 5 minutes to achieve a crispier texture.

Notes & Wine Advice


Serve the buttermilk fried chicken hot.

Nutrition values

Calories: 450 kcal | koolhydraten: 20 g | Eiwitten: 30 g | Vet: 25 g | Suiker: 1 g
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Course; Chicken

Easy One-Pot Beef and Cheese Ravioli

Easy One-Pot Beef and Cheese Ravioli

Couverts4
Preparation 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • In a Dutch oven over medium-high heat, brown the lean ground beef.
  • Once browned, drain the beef and set it aside in a bowl.
  • Add oil to the Dutch oven.
  • Sauté diced onion and sliced mushrooms for 8 minutes or until tender.
  • Add minced garlic and cook for an additional minute.
  • Stir in the cooked beef, tomato-basil pasta sauce, water, Italian seasoning, salt, and pepper.
  • Bring the mixture to a boil.
  • Add the refrigerated 4-cheese ravioli to the sauce, then reduce the heat to medium-low.
  • Cover and simmer, stirring occasionally, for 8 to 10 minutes or until the pasta is cooked.
  • Once the pasta is cooked, stir in the shredded mozzarella cheese until it melts and blends with the sauce.

Notes & Wine Advice


Serve the delicious one-pot beef and cheese ravioli in bowls.

Nutrition values

Calories: 550 kcal | koolhydraten: 45 g | Eiwitten: 35 g | Vet: 25 g | Suiker: 10 g
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Course; Beef / One Pot Dinner / Pasta