Yummy steak Kebabs

·Ingredients you will need for the Marinade.

  • 1/4 c olive oil
  • 1/4 c soy sauce
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp red wine vinegar
  • 2 1/2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 2 tsp Dijon
  • 1 tbsp garlic
  • 1 tsp freshly ground black pepper
  •   Ingredients you will need for the Kebabs.
  • 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
  • 8 oz button or cremini mushrooms , halved (unless they’re really small, keep those whole)
  • 2 – 3 bell peppers , cut into 1 1/4-inch pieces
  • 1 large red onion diced into chunks (about 1 1/4-inch)
  • 1 Tbsp olive oil , plus more for brushing grill grates
  • Salt and freshly ground black pepper
  • 1/2 tsp garlic powder
  • 10 wooden skewer sticks soaked in water for at least 30 minutes

 · Instructions for kebabs


  • For the marinade:
  • In a mixing bowl whisk together all marinade ingredients.
  • For the kebabs:
  • Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 – 6 hours.
  • Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean). With veggies on cutting board, drizzle with oil and lightly toss to coat. Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Let rest for a few minutes then serve warm.
  • Picture credit


Irish Beef Stew

Looking for a recipe for St. Patty’s day here is a recipe that is easy and delishes.  Serves about 6 people and takes about 1 hour and 55 minutes to be fully ready to serve, 15 minutes to prep and 1 hour and 40 minutes to cook. Image result for irish beef stew


  • 1 tablespoon olive oil
  • 1 pound stew meat, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 leek, thinly sliced
  • 2 carrots, peeled and diced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • 1/2 cup frozen peas

Garlic Mashed Potatoes:

  • 2 pounds russet potatoes, peeled and quartered
  • 4 cloves garlic
  • 1/2 cup half and half*
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
  2. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
  4. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
  5. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
  6. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
  7. Serve immediately with garlic mashed potatoes.

Recipe credit: https://damndelicious.net/2015/03/09/irish-beef-stew/

Photo credit: http://www.kitchme.com/recipes/beer-braised-irish-beef-stew-and-colcannon and https://laurenslatest.com/irish-beef-stew-mashed-potatoes/

Sausage Hash Brown Breakfast Casserole

1 pound hot pork sausage
1/2 (3t0 oz.) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper
1 cup milk
3 large eggs, beaten

1. Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.
2. Heat a large skillet over medium-high heat. Cook and stir the sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together  in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.
4. Bake in the preheated oven until bubbling and golden, about 45 minutes.

Tip: Aluminum foil helps keep moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Recipe/Picture from https://goo.gl/jkadGn

Slow-Cooker Pulled Pork


Level: Easy


  • 1 Onion, finely chopped
  • 3/4 c. ketchup
  • 3 tbsp. tomato paste
  • 1/4 c. apple cider vinegar
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. mustard powder
  • 1 tsp. cumin
  • 1 3- to 4-lb pork shoulder, trimmed of excess fat
  • Coleslaw, for serving
  • Barbecue sauce, for serving
  • buns, for serving


  1. Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Stir until evenly combined. Season with salt and pepper. Add the pork shoulder and toss to coat the meat in the sauce. Cover the slow cooker and cook on high for 5-6 hours, until tender.
  2. Remove pork from slow cooker and transfer to bowl. Shred pork with two forks and toss pork with juices from the slow cooker. Serve on buns with coleslaw.

recipes credit: http://www.delish.com/cooking/recipe-ideas/recipes/a51267/slow-cooker-pulled-pork-recipe/

Photo credit: http://www.delish.com/cooking/recipe-ideas/recipes/a51267/slow-cooker-pulled-pork-recipe/?zoomable and https://www.chowhound.com/recipes/easy-slow-cooker-pulled-pork-30356

Mexican rice pudding ( Arroz con leche)


Total- 43 min
Prep- 5 min
Cook- 38 min
Yield- 4 servings
Level-  easy


  • 7 cups of water
  • 1 cup long-grain white rice
  • one 4-inch cinnamon stick
  • one 12 -ounce can evaporated milk
  • one 14-ounce can condensed milk
  • 1 cup whole milk
  • 3/4 cup golden raisins
  • ground cinnamon, for dusting


  1. Pour the water, rice, and cinnamon stick in a medium size heavy saucepan set over medium – high heat.
  2. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.
  3. Strain out the liquid, discard the cinnamon and reserve the rice.
  4. Return the rice to the saucepan .
  5. Stir in the evaporated milk, condensed milk, and whole milk.
  6. Continue cooking over medium – high heat until the mixture comes to a boil.
  7. Reduce the heat to low and cook,uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
  8. Add the raisins, and stir well.
  9. Transfer the pudding to a serving bowl.
  10. Dust the top of the pudding with ground cinnamon and serve.

photo credit – https://www.google.com/search?hl=en&tbm=isch&source=hp&biw=1366&bih=654&ei=Ni9VWsnXBIf1zgKckoPYCA&q=rice+pudding&oq=rice+pudding&gs_l=img.3..0l10.10072.13461.0.13631.….0…1ac.1.64.img..2.11.944.0…0.w7AkBv_tjR4&safe=active&ssui=on#imgrc=2rfxVDxsdeljZM:

Recipe website – http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-rice-pudding-arroz-con-leche-recipe-192181530793_RecipeImage_620x413_rice_pudding

Slow-Cooker Bourbon Smokies


Image result for slow cooker bourbon smokies

Fast and easy recipe for Pot lucks or holiday parties it takes less than 1 minute to get everything prepared and total time is 6 hours and 10 seconds. It serves 10 to 12 servings.


  •  2 lb. cocktail weiners
  • 1 c. brown sugar
  • 1 c. ketchup
  • 1/2 c. bourbon
  • 1/3 c. finely chopped shallot (from 1 small)
  • 3 cloves garlic, minced


  1. In a small slow cooker, combine cocktail weiners, brown sugar, ketchup, bourbon, shallot, and garlic. Stir to combine and cover.
  2. Cook on high until the bourbon smell has cooked off, 6 hours.
  3. Serve with toothpicks.


recipe credit: http://www.delish.com/cooking/recipe-ideas/recipes/a50373/slow-cooker-bourbon-smokies-recipe/

photo credit: https://www.tammileetips.com/crock-pot-bourbon-lil-smokies-hillshire-farms-litl-smokies/ and http://www.thekitchenismyplayground.com/2015/01/bourbon-little-smokies-recipe-200-home.html

Homemade Chicken Pot Pie “Hot Pocket”

Image result for chicken pot pie hot pocketPrep time: 0:15

Total Time: 0:35

level: Easy


  • 1 lb. store-bought or homemade pie crust
  • 3/4 lb. boneless skinless chicken breast, cooked
  • 2 c. mixed frozen vegetables, thawed
  • 1/4 c. all-purpose flour
  • 1/2 c. whole milk
  • kosher salt
  • Freshly ground black pepper
  • 1 large egg, beaten with 1 tbsp. water


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
  2. Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick. Pour sauce over chicken and vegetables and season generously with salt and pepper.
  3. Spoon mixture over bottom halves of pie crust strips and fold over tops.
  4. Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
  5. Bake until golden and puffy, 18 to 20 minutes.


Recipe credit: http://www.delish.com/cooking/recipe-ideas/recipes/a44089/chicken-pot-pie-homemade-hot-pockets-recipe/

Photo Credit: http://www.delish.com/cooking/recipe-ideas/recipes/a44089/chicken-pot-pie-homemade-hot-pockets-recipe/