Copycat Chipotle Steak

• Ingredients 
•    3 cloves garlic
• 2 tablespoons adobo sauce (see note 1)
• 2 tablespoons ancho chile powder(see note 2)
• 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface (see note 3)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano (see note 4)
• Salt and freshly ground black pepper
• 4 pounds steak such as sirloin, round steak, or flat iron steak (see note 5)

Instructions 

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa

Sheetpan Honey Garlic Chicken and Veggies

INGREDIENTS

• 4+ 1 ½ Tablespoons olive oil divided
• 3 Tablespoons honey
• 3 cloves garlic minced
• 1 Tablespoon low-sodium soy sauce or coconut aminos
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pound chicken breast or tenderloins
• 4 medium red potatoes
• 2 cups chopped fresh broccoli florets

INSTRUCTIONS

Oven Directions:

• Preheat oven to 400°F/200°C. Lightly oil a baking sheet or line it with foil and mist with cooking spray.
• In a small bowl, whisk together 4 tablespoons olive oil, honey, garlic, soy sauce, salt, and pepper. Combine the olive oil mixture and chicken in a resealable bag or other container or dish. Coat the chicken well, then let marinate while you prepare the potatoes and broccoli.
• Rinse the potatoes and cut them into 1-inch cubes or pieces. Cut the broccoli florets into bite-size pieces. Place potatoes and broccoli in a single layer on the prepared baking sheet. Drizzle 1 to 1 1/2 tablespoons olive oil and season with salt and pepper. Stir around to coat, then return potatoes and broccoli to a single layer.
• Place the chicken in a single layer over the potatoes and broccoli and pour the marinade mixture over all.
• Cook in the preheated oven until the chicken is completely cooked through (internal temperature of 165°F/75°C) and potatoes are fork-tender, about 25-30 minutes. Then broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred, or cooked to your liking.

Dump and Bake Parmesan Chicken

 

425 for 35 minutes

1 box uncooked rotini pasta

1 bottle of garlic and parmesan wing sauce

1 cup milk

2 cups chicken broth

3 cups chicken breast

1 block cream cream cheese

1 bag frozen broccoli florets

Cover with foil and bake. Mix together and sprinkle with 1 cup Parmesan cheese. Bake uncovered for 5-10 mins.

BBQ Pizza

 Ingredients:

Pre cook pizza crust

BBQ sauce

White cheddar cheese

cubed cooked chicken

shredden red onion

salt and pepper

garlic powder

mozzarella

olive oil

Ranch dressing

Directions:

pre-heat oven to 375 degrees

Lay premade pizza crust on pan and spread kinda thick layer of Bbq sauce on top.  Next top with shredded white chadder cheese, cubed chicken, and shredded onion.  Season with salt, pepper, and garlic powder.  Add thin layer of mozzarella cheese and a light drizzel of olive oil.

Place into oven and cook just until chesse is melted.  After cooled drizzle lightly with ranch dressing.

Plum Bread

 Plum Bread

1 cup chopped plums

1 Tablespoon flour (gf works great)

1 cup sugar

1/2 cup butter

1/2 teaspoon vanilla

2 eggs 

1 1/2 cups flour (gf works great)

1/2 teaspoon salt

1/4 teaspoon baking soda 

1/3 cup plain yogurt 

1/4 cup brown sugar 

Preheat oven at 350°

Sprinkle chopped plums with 1 tablespoon of flour and set aside.

Beat  sugar, butter, vanilla until light and fluffy. Then add eggs.

Mix flour, salt, and baking soda in a separate bowl and sift into egg mixture alternating with yogurt until smooth.

Folded, flour, coated plums, and pour into bread bran and sprinkle with brown sugar.

Bake for 45-50 minutes a little longer for gluten-free flour check with a toothpick to make sure it’s cooked all the way through. Remove from oven and let cool on a wire rack before serving.

Savory Butternut Squash Side Dish

 Savory Butternut Squash Side Dish

1 Small Butternut Squash

1 lb. of Brussels Sprouts 

2 Tablespoons Olive Oil 

1/2 teaspoons nutmeg

1/2 teaspoons cinnamon 

2 Tablespoons butter

2 Tablespoons maple syrup 

1 teaspoon soy sauce

1/3 cup of pecans

1/4 cup of dried cranberries

Air Fryer set to 390 degrees

In a bowl toss butternut squash, Brussels sprouts, olive oil, cinnamon, and nutmeg. Toss in the Air Fryer for 10 min stirring halfway through. Veggies should be tender but crisp when done.

In a frying pan melt butter and then add maple syrup, sauce, pecans and dried cranberries. When fully coated pour over the veggie mix and serve.

Instantpot chicken bowls

Add the following in order to instant pot
1 lb chicken breast, diced
1 pkg taco seasoning
1 cup chicken stock
  -mix until coated
1 15 oz can black beans, drained
1 15 oz corn drained
1 cup salsa
1 4oz can chopped green chili
   -mix all ingredients
1 cup rice (I prefer basmati)
  -dump on top (do not mix)
Set on manual (release valve sealed) for 10 minutes
After 10 minutes, open release valve. Once all pressure is released.  Stir contents and add one cup of cheese. Replace lid for a few minutes for cheese to melt. Stir and serve.