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If you are already a fan of The Slow Roasted Italian, then nothing will surprise you about Donna and Chad’s cookbook, and that’s a good thing. It’s page after page of the vibrant photos of their belly-filling and soul-satisfying comfort food that you’ve come to know and love.
And if you don’t already know and love them, I guarantee that you soon will because they create, capture, and share dishes filled with ingredients and flavors that are familiar, but always put together in a way that just takes it to another level. Whether it’s the most colorful pasta dishes or heartiest soups and stews or juiciest meats, every recipe is at the same time familiar and approachable as it is impressive.
The Simple Kitchen will have dog-eared corners in no time, with it’s collection of slow cooker recipes, one-pot meals, super fast dinners and sides, fun party appetizers, and of course desserts. I’ve already marked a ton of recipes I know my family will love, like Melt-In-Your-Mouth Spicy Ribs, Lemon Rosemary Chicken and Rice, and Banana Berry Cheesecake Salad. And some of the dishes are super versatile, too. I made Donna’s Cheesy Taco Skillet and put half of it it in a mini crockpot to take to a Halloween part as a taco dip with chips. We ate some the next day for dinner over rice for the guys and cauliflower rice for myself. And the little bit that was left I turned into nachos for lunch over the weekend.
Ingredients
Instructions
for full instruction please see : cupcakesandkalechips.com
And if you don’t already know and love them, I guarantee that you soon will because they create, capture, and share dishes filled with ingredients and flavors that are familiar, but always put together in a way that just takes it to another level. Whether it’s the most colorful pasta dishes or heartiest soups and stews or juiciest meats, every recipe is at the same time familiar and approachable as it is impressive.
The Simple Kitchen will have dog-eared corners in no time, with it’s collection of slow cooker recipes, one-pot meals, super fast dinners and sides, fun party appetizers, and of course desserts. I’ve already marked a ton of recipes I know my family will love, like Melt-In-Your-Mouth Spicy Ribs, Lemon Rosemary Chicken and Rice, and Banana Berry Cheesecake Salad. And some of the dishes are super versatile, too. I made Donna’s Cheesy Taco Skillet and put half of it it in a mini crockpot to take to a Halloween part as a taco dip with chips. We ate some the next day for dinner over rice for the guys and cauliflower rice for myself. And the little bit that was left I turned into nachos for lunch over the weekend.
Ingredients
- 1 lb top sirloin steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons chili paste
- 1 Tablespoon honey
- 2 tablespoons olive oil
- 2 limes zested and juiced
Instructions
- Cut the steak into 1-inch strips, then cut the strips into 1/2-inch pieces.
- Place the steak in a small bowl, and sprinkle with salt, pepper, and garlic powder. Stir to coat the steak in the spices.
- Add the chili pasta and the honey, and stir again to coat the steak completely.
- Place a 10-inch cast iron skillet over medium-high heat. Hold your hand about 6 inches above the pan, and when you can feel the heat, add the olive oil and swirl around the pan. Add the steak to the pan in a single layer. If it doesn't sizzle and hiss, the pan is not hot enough.
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for full instruction please see : cupcakesandkalechips.com
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