••••RIBEYE STEAK SALAD🍅!!!••••

(Source: joyfulhealthyeats.com & photos also)

••••RIBEYE STEAK SALAD!!!

Ribeye Steak Salad with Balsamic Vinaigrette

 

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Krista

Recipe type: Beef, Salad, Condiments & Dressing, Gluten Free

Serves: 4

Ingredients

• 1 ribeye steak
• salt & pepper to season steak
• 1 head of romaine, chopped
• 4 eggs, hardboiled
• 1 cup of fresh green beans, cut into 1" pieces
• 1 pint of cherry tomatoes, halved
• ½ cup of raw walnuts or pecans
• 4 oz. of crumbled goat cheese

Balsamic Vinaigrette:

• 2 tablespoons of dijon mustard {gluten-free}
• 1 garlic clove, minced
• 1 teaspoon of dry basil
• ¼ cup of balsamic vinegar
• ½ cup of olive oil
• salt & pepper to taste
  
  
  

Instructions

1. Heat grill to medium high heat.
2. Season ribeye with salt and pepper on both sides.
3. Place ribeye on grill and cook each side for 5-6 minutes.
4. Remove from grill and let sit, do not cut until you are ready to assemble salad.
5. Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. {sometimes I just put everything in a mason jar and shake} Set aside.
   

   
   

   
   
6. Next, bring a small pot of water to a boil.
7. Add fresh green beans cut to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process. {this is called "blanching"}
8. To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye.
9. Serve with homemade balsamic vinaigrette.
   
   
   

••••CHEESY STUFFED CABBAGE ROLLS🌯!!!!••••

(Source: mombythebeach.com & photos also)

••••CHEESY STUFFED CABBAGE 

••••ROLLS!!  I LOVE THESE!!

••••SOO GOOD!!

Cheesy Stuffed Cabbage Rolls Recipe

 

 

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Cat Davis

Serves: 10 rolls

Ingredients

• 1 head green cabbage
• 1 pound ground beef
• 1 cup cooked white rice
• 1 packet McCormick meatloaf seasoning
• 1 egg, beaten
• ⅓ cup milk
• 29 oz can tomato sauce
• ⅓ cup ketchup
• 1 tablespoon brown sugar
• 2 cups shredded mozzarella cheese
  

Instructions

1. Preheat the oven to 350 degree and spray a deep, square baking dish with non-stick cooking spray.
2. Bring a large pot of water to a boil.
3. Remove the core of the head of cabbage by cutting inward at an angle to remove a piece in the shape of a cone.
4. Place the entire cabbage in the boiling water for 5-8 minutes. Use tongs to carefully remove the leaves. Set aside 10 leaves to cool.
5. In a large bowl, mix the beef, rice, seasoning, egg and milk until combined.
6. In another bowl, mix the tomato sauce, ketchup and brown sugar until combined.
7. Spread ⅓ of the sauce into the bottom of the baking dish.
8. Spoon about a ¼ cup of the beef mixture into the center of each leaf and shape into a log. Fold the leaf edges over the short end of the log and roll the top and bottom portions of the leaf over the beef to seal it.
9. Place each cabbage roll, seam side down, into the baking dish so that all ten are tightly packed together. Pour the remain sauce over the top and cover with foil.
10. Bake for 50 minutes.
11. Remove the foil, top with shredded cheese and bake an additional 10-15 minutes, until cheese is melted.
    

 

••••CHEESY SLOPPY JOE CASSEROLE🧀!!!••••

(Source: noshingwiththenolands.com & photos also)

••••CHESSY SLOPPY JOE 

••••MACARONI CASSEROLE!!!

Cheesy Sloppy Joe Macaroni Casserole

Author: Tara Noland

Recipe type: Entree

Cuisine: American

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 6-8 servings

••••LOOKS DELICIOUS!!

Ingredients

• 1 Tbsp. olive oil
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 4 tsp. finely chopped garlic
• 1½ lbs. lean ground beef
• 2-(14 oz.) cans tomato sauce
• 1 small can (5.5 oz.) tomato paste
• 2 tsp. chili powder
• 2 tsp. cumin
• 2 tsp. Kosher salt or salt to taste
• ½ cup beef broth
• 2 Tbsp. red wine vinegar
• 2 Tbsp. Worcestershire sauce
• 3 Tbps. brown sugar
• 12 oz. macaroni, cooked in salted water according to package
• 2 cups grated cheddar cheese
  

Instructions

1. Pour the olive oil into a large skillet and on medium heat saute the beef until browned. Add in the peppers, onions and garlic and cook until tender.
2. Preheat oven to 400F. Meanwhile, in a medium bowl stir the tomato sauce with the tomato paste along with the chili powder, cumin, beef broth, vinegar, Worcestershire, and brown sugar. Stir to combine. Add into the beef mixture when cooked. Let simmer on low heat to thicken for about 5-10 min. Add in the pasta and stir well. Place the mixture in a 9x13" pan.
3. Bake for 20 min. or until the casserole is bubbling and the cheese is melted.
4. The uncooked casserole can be made ahead of time and frozen or covered and refrigerated. If frozen thaw. The baking time will have to be increased if the casserole is cold, probably by 10-15 min.
   

Read more at http://noshingwiththenolands.com/cheesy-sloppy-joe-macaroni-casserole/#tOAhqCoiqMPzPTXf.99

••••BANANA TIPS🍌!!!!••••

(Source: Google+ pics & grandmausefultips)

••••BANANA TIPS🍌!!!!••••

••••CHOCOLATE CHIP MOCHA BREAKFAST SMOOTHIE!!!••••

(Source: dishingdelish.com & Google+ photos)

••••CHOCOLATE CHIP MOCHA

••••BREAKFAST SMOOTHIE!!

••••JUST ADD WHIPPED CREAM!!

••••BIRTHDAY CAKE MILKSHAKE🍧🍰!!!••••

(Source: wonky wonderful.com & photos also & Google+ photo)

••••BIRTHDAY CAKE MILKSHAKE!!

Milkshake

1. 2½ Cups Vanilla Ice Cream
2. 1½ Cups Milk*
3. 3-4 Tb Dry Yellow Cake Mix (to taste)
4. 2-3 Tb Multi Colored Sprinkles
   

Toppings

1. Whipped Cream
2. Multi Colored Sprinkles & Nonpareils
   

Instructions

1. Blend the vanilla ice cream, milk and cake mix.
2. Add the sprinkles and pulse 2-3 times.
3. Pour into glasses; top with whipped cream, sprinkles and nonpareils.
   

Notes

1. *I prefer milkshakes with a thinner consistency. If you like thick milkshakes, decrease this amount of milk.
2. This recipe makes 2 large milkshakes or 4 small milkshakes.
   

By WonkyWonderful

Read more at http://wonkywonderful.com/birthday-cake-milkshake//#recipe#WyKeFbbdMxEM8A7p.99

••••TACOS AL PASTOR🌮!!!!••••

(Source: closetcooking.com & photos also)

••••TACOS AL PASTOR!!!

••••TACOS AL PASTOR!!

Prep Time: 20 minutes Cook Time: 8 hoursTotal Time: 8 hours 20 minutes Servings: 6

Pork tacos al pastor with grilled pineapple and a pineapple salsa.

ingredients

• 4 dried guajillo chilies
• 2 dried ancho chiles
• 1 dried chipotle chili
• 1 pineapple, peeled and cored
• 1 white onion, diced
• 4 cloves garlic
• 1 tablespoon cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 (2 pound) pork butt or shoulder
• 12 small corn tortillas
• 1 cup cilantro
• 2 limes, cut into wedges (optional)
  

directions

1. Toast the dried chilies in a pan over medium heat until fragrant, about 3-5 minutes, let them cool, cut them in half and remove the seeds and stems.
2. Cover the chilies in boiling water and let sit until softened, about 5-10 minutes.
3. Puree the chilies, 1/2 of the pineapple (coarsely chopped), 1/2 the onion, garlic, vinegar, lime juice, cumin, oregano and salt in a food processor or blender until smooth optionally using some of the water the chilies were soaking in if needed.
4. Rub half the sauce over the pork and let marinate for an hour to overnight.
5. Place the pork and marinade in a slow cooker and cook on low for 8-10 hours.
6. Remove the pork, roughly shred, discarding any excess fat, mix in some of the juices along with half of the remaining sauce.
7. Serve the al pastor pork in tortillas with the remaining pineapple, onions and the cilantro with lime wedges and the remaining salsa on the side.
   

Option: Replace the dried chilies with 2-4 chipotle chilies in adobo sauce or ground chili powder or cayenne to taste.

Option: Slice the second half of the pineapple and grill it before cutting it into small pieces for the tacos.

Option: Add a couple of tablespoons of achiote to get a nice red colour.