1 pound medium fresh mushroom caps, stems removed afterwards
¼ cup butter, cubed
2 teaspoons dried basil
½ teaspoon dried oregano
½ teaspoon seasoned salt
¼ teaspoon garlic powder
Take a large skillet out and add in the butter. Once the butter’s melted, add in the mushrooms and cook them until they’re tender, stirring occasionally. Add in all the seasonings, stirring to coat the mushrooms in all those seasonings. Turn the heat down to low, put a lid on the skillet and let the mushrooms cook for an additional 3-5 minutes so flavors get a chance to blend, stirring occasionally.
4 beef ribeye steaks (each steak is supposed to be 1 ½-inches thick but our boneless steaks weren’t that thick)
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoons dried ground oregano
2 teaspoons dried ground thyme
1 ½ teaspoons pepper (we used freshly ground black pepper)
1 teaspoon salt (we used kosher salt)
1 teaspoon lemon-pepper seasoning (we used McCormick Perfect Pinch)
1 teaspoon cayenne pepper*
1 teaspoon ground red pepper*
Brush the steaks lightly with the oil. In a small mixing bowl, stir together all the seasonings. Sprinkle the seasoning over both sides of the steaks, pressing the seasoning into the meat (we used all of the seasoning mixture). Cover the steaks and let them sit in the fridge for an hour.
Grill the steaks over medium heat, covered (or you can broil them 4 inches from the heat) for 7 to 8 minutes on each side** or until the meat reaches your desired level of doneness (145 degrees for medium-rare, 160 for medium and well done at 170 degrees).
Let the steak sit for five minutes before cutting into it.
*Cayenne and ground red pepper are the same thing but we still used 2 teaspoons of it.
** Since our steaks weren’t as thick, we were able to get them cooked to medium-rare cooking them for just 3-4 minutes per side.
¼ cup, cilantro, minced (I accidentally got ¼ cup minced cilantro)
1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies
1 pound ground pork
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
Take 6 ounces of the pineapple and cut it into ¼-inch pieces, giving the rest of the pineapple a rough chop. Finely chop the onion, dividing the resulting pieces in half. Take a small mixing bowl out and mix together the ¼-inch pieces portion of pineapple, half of the onion and the cilantro together, seasoning with salt and pepper.
Take a food processor out (we used our blender) and add in the tomatoes (including the juice) and pineapple, processing until the mixture is smooth. Take a 12-inch nonstick skillet out and set the heat to medium-high. Once the skillet’s hot, add in the pork and the second half of the onion, stirring frequently until the pork’s fully cooked. Add the tomato mixture from the food processor to the skillet, mixing it in with the pork. Turn the heat down so it’s only at a simmer and let the dish cook for 8 to 10 minutes or until the tomato mixture’s thickened. Season with salt and pepper to your liking.
Take the taco shells and warm them up based off directions on the package they came in. Place equal amounts of the pork mixture into each shell, followed by the pineapple salsa.
Thanks to the red tomatoes being blended with the pineapple, the sauce (as you can tell) has an orange-ish color to it.
¼ cup old-fashioned or quick-cooking oats (we used quick-cooking oats)
2 tablespoons water
1 ½ lb. extra-lean (at least 90%) ground beef (we used 93% lean ground beef)
½ cup crumbled reduced-fat blue cheese (4 oz.)
¼ cup finely chopped fresh chives (we just thinly sliced the chives)
½ teaspoon Worcestershire sauce
1/8 teaspoon red pepper sauce (we used ¼ teaspoon of Frank’s RedHot Original)
½ teaspoon coarse ground black pepper
½ teaspoon ground mustard
¼ teaspoon salt (we used kosher salt)
6 leaves leaf lettuce
6 slices tomato
6 whole wheat burger buns, split
Start heating up your gas or charcoal grill (we used a grill pan). Take a large bowl out and first mix together the oats and water. Afterwards, mix in the ground beef, blue cheese, chives, Worcestershire sauce, pepper sauce, black pepper, mustard, and salt until everything’s thoroughly mixed together. Divide the mixture equally into 6 sections, shaping each section into a ¾ inch thick patty.
Once your grill is at medium heat, place the patties onto the grill. Cover the grill*, letting the patties cook for somewhere between 11 to 13 minutes, or until a meat thermometer inserted into the middle of the patty reaches 160 degrees, flipping them halfway through the cooking time.
For assembly, lay a lettuce leaf followed by a slice of tomato and the patty on the bottom bun, placing the top bun over the patty and enjoy eating the burger !
*Since we were using an indoor grill pan, we didn’t have to cover the grill in order to reach the 160 degrees. Ours only took 11 minutes to reach 160 degrees, 5 minutes on the first side and 6 minutes on the other side.
We were surprised that despite having ½ cup of blue cheese, we didn’t really taste the blue cheese in the patty. We did have a few bites that we could taste the cheese but otherwise we didn’t really taste it. The burger was tasty enough though that we’ll probably make it again in the future with maybe a few tweaks. I’m not a fan usually of raw tomato but mommy said the tomato slice did make the burger taste better (she did leave her tomato slice off to the side though to ensure that the bun didn’t get soggy).
Recipe source unknown.
We weren’t paid in any form to promote Frank’s RedHot Original.
1 pound skinless, boneless chicken breast halves or tenderloins, cut into ½- to ¾-inch pieces (we used tenderloins)
¼ cup snipped fresh cilantro
2 tablespoons finely chopped shallot (1 medium)
1 tablespoon lime juice
1 tablespoon fish sauce
2 teaspoons reduced-sodium soy sauce
3 cloves garlic, minced
½ to 1 teaspoon crushed red pepper (we used 1 teaspoon)
½ to 1 teaspoon Asian chili sauce, such as Sriracha (we used one teaspoon of Sriracha)
2 tablespoons vegetable oil
16 (6-inch) corn tortillas, warmed
1 recipe Cabbage Slaw (recipe below)
Lime wedges (forgot to use them)
Fresh cilantro sprigs (optional)
Chopped Peanuts (optional)
Take a medium-sized bowl out and add to it the chicken, cilantro, shallot, lime juice, fish sauce, soy sauce, garlic, crushed red pepper, and chili sauce. Place a lid on the bowl and let the chicken marinate for an hour in the fridge (we left ours in for two hours).
Take a large skillet out and pour the oil in. Set the heat to medium-high and wait for the oil to get hot. Add the chicken in and let it cook for 5 minutes or until the chicken’s fully cooked, stirring occasionally.
When it comes to assembly, take two of the warmed tortillas and place the chicken mixture and the slaw in it. Add some slaw and lime wedges on the side. Should you choose to use them, garnish the tacos with the cilantro sprigs and the chopped peanuts.
Serves 4 (2 tacos each).
Cabbage Slaw Recipe
2 cups shredded napa cabbage (we thinly sliced the cabbage)
½ cup shredded carrot (1 medium carrot)
½ cup sliced green onions
1/3 cup sliced radishes
¼ cup snipped fresh cilantro
¼ cup rice vinegar
¼ cup coarsely chopped peanuts (optional) (we used salted peanuts)
Take a medium-sized mixing bowl out and add in the following ingredients: cabbage, carrot, green onions, radishes, cilantro, and peanuts (if you’re using the peanuts). Pour the vinegar in, tossing the ingredients gently so that everything gets coated in the rice vinegar.
1 cup (4 oz.) shredded part-skim mozzarella cheese
½ cup shredded carrot (we used matchstick carrots)
1/3 cup fresh bean sprouts
¼ cup chopped salted peanuts
¼ cup minced fresh cilantro
2 green onions, thinly sliced
Preheat your oven to 425 degrees. Take a 15-in. x 10-in. x 1-in. baking pan out and grease it (we laid aluminum foil down over the pan and then sprayed nonstick cooking spray over it). Unravel the dough and lay it down on the greased pan, flattening the dough and building up the edges a little. Stick the pan in the oven for 5 to 6 minutes or until the edges of the dough look slightly browned.
While the crust is baking, take a small bowl out and mix together in it the peanut butter, teriyaki sauce, chili sauce, and honey. Take another bowl out (one with at least a 3 cup capacity) and add the chicken to it. Pour half of the peanut butter mixture over the chicken, tossing the chicken until it’s fully coated in the peanut butter mixture.
Take the remaining peanut butter sauce mixture and spread it over the pizza crust, followed by adding on the chicken and cheese afterwards. Stick the pizza back in the oven for another 10-15 minutes or until the crust looks golden brown. Take the pizza out of the oven and add on the remaining ingredients before serving.
We’ve never had pad thai before so we don’t know how much this will truly remind you of it, but the fresh components were really nice and the dish had a lot of texture to it. The pizza might have been a little more enjoyable had I pulled it out before that suggested 10 minute mark in step 3.
This recipe came from Taste of Home.
We weren’t paid in any form to mention Taste of Home.