These seared Steak Bites are cubes of sirloin steak cooked to perfection in a garlic butter sauce. An easy meal or party snack that’s ready in just minutes!
Many historians have hypothesized that Italy is actually where the modern notion of cooking steaks originated. The origin story allegedly begins in Florence, which is arguably the location that birthed the Renaissance.
These seared steak bites are cubes of sirloin steak cooked to perfection in a garlic butter sauce. An easy meal or party snack that’s ready in just minutes!
Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
Sprinkle with parsley and serve.
Notes
If you don’t have sirloin, you can also use tenderloin, rib eye, or strip steak.
Deep-fried chicken wings have long been a staple of Southern cooking. But the concept of cooking wings in peppery hot sauce was born in 1964 at the Anchor Bar in Buffalo, New York, when co-owner Teressa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends.
In a small bowl, mix together flour, salt, garlic powder, chili powder and black pepper.
Wash, dry, and dip the wings into the flour mixture until coated.
Cover a cookie sheet with foil and spray with a generous spray of cooking spray.
Place the wings in a single layer on the cookie sheet, and place in the oven.
Cook for 35-40 minutes, depending on the size of the wings, turning once.
While they are baking, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.
No one can really agree about the origins or the inventor of the chili dog: some claim it was invented in Texas, the chili capital, while others believe that the first chili dog was created at Art’s Famous Chili Dog Stand in southern Los Angeles.
Heat oven to 350 degrees F. Grease 9 x 13-inch baking dish.
Heat hot dogs according to package directions. Arrange hot dog buns in baking dish, cut side up. Place hot dogs in buns. Top with chopped onions and chili. Sprinkle with cheese. Tent pan with foil.
Bake 15 to 20 minutes or until hot and cheese is melted.
Notes
Depending on the brand of chili you may want to heat it slightly to make it easier to pour over the hot dog.
Pepperoni Pizza Ring – A favorite of kids and parents–pizza night with an easy twist…sure to be a regular on your weekly dinner menu! Great for the Big Game too!
We’ve got a recipe that is great as an after school snack or a simple dinner for pretty much any day of the week. It’s a great way to get the kids involved in the kitchen, too, so they’re not snarking at mom or dad to hurry up and make dinner! Our pepperoni pizza ring is definitely a favorite in our house and something that can feed a hungry crowd in under 30 minutes. Just a few items from the grocery store are all we need to whip up a pizza ring.
Preheat oven to temperature as directed on crescent roll packaging. Lightly grease a 12-inch pizza pan or baking sheet with cooking spray.
Unroll both cans of dough, separate along perforated lines into triangles. Overlap triangles at the widest point, with the narrow end pointing outward, to form a circle.
Sprinkle ½ cup of cheese evenly around the ring, then top with spoonfuls of sauce, spreading evenly into one layer. Top with pepperoni slices and remaining half cup of cheese.
Fold pointed end of each triangle over top of filling, tucking dough under the bottom layer to secure. Sprinkle top of dough with Italian seasoning and bake until dough is cooked through and golden brown, about 18-22 minutes. Cool slightly before slicing to serve.
Notes
Add some veggies for extra flavor! Great additions include fresh sliced mushrooms, chopped green bell peppers and chopped onions. You can also brown some ground italian sausage and add that.
Quiche Lorraine – This brings back a flood of memories. Nancy started to make quiche shortly after we got married. Then every week-end we had quiche. Nancy has always been creative in the kitchen. I use to call this a “quicky” breakfast.
When most people think of quiche, they tend to assume that it’s French in origin. That’s only natural, since it was in France that quiche first became popular, and it’s been a staple of French cuisine for centuries. Surprisingly, though, the quiche actually originated in Germany.
Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
In a large bowl, whisk together eggs, milk, salt and pepper.
Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.
Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent. However it was an Austrian artillery officer August Zang who founded a Viennese bakery at 92, rue du richelieu in Paris.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces.
Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together.
Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.
