As a kid, I always loved my dad's stir fry dinners. This is a new spin I put on one of his classic meals. This recipe calls for steak marination so you at least need to prep a couple of hours before cooking! I decided to marinate my steak night before. In a ziploc bag, I placed chopped steak, soy sauce, sriracha seasoning, white balsamic vinegar and a little bit of sugar and placed in the refrigerator to marinate over night.
In a wok, I added wok oil and the steak cubes. Once the meat was almost fully cooked, I added my vegetables which included green beans, mushrooms and onions add soy sauce and if you have House of Tsang Classic and Szechuan sauce add that to your meat and veggies. While sauteing my steak and veggies, I started boiling my jasmine rice because a stir fry wouldn't be completed without jasmine rice. Serve stir fried steak and veggies with jasmine rice and top it off with sesame seeds.
This is a quick and easy recipe fully of yumminess.
Ingredients:
- Lobster
- Shrimp
- Asparagus
- Kale
- Angel Hair Pasta
- Heavy Whipping Cream
- Butter
First, saute the shrimp, lobster and asparagus with some olive oil. Once those are fully cooked add some kale as well. Then move to side to use later.
Next melt 1/3 of a stick of butter and add the heavy whipping cream in a pan. Use as much as you think you'll need to cover the amount of pasta you made. Add garlic salt, pepper and parsley to the cream and butter. Once the concoction begins bubble a bit add the noodles and allow the noodles to cook a bit in the sauce. The last step is adding the ingredients on top--stir and serve!
Sundays are always complete with a hearty meal to start to week! Our last Sunday Supper included a Sunday Supper staple and this one includes another one--baked chicken. You can never go wrong with baked chicken for Sunday Supper!
I always rinse my poultry and then roll it in virgin olive oil to ensure the seasoning will stick and chicken will remain moist while baking. I like to add garlic salt, paprika, light laurie seasoning salt, pepper and parsley on my chicken. I then add plenty of orange or yellow peppers and onions to top it off before placing it in the oven. I like to bake my chicken at a higher temperature so that they won't take as long. So I'll bake my chicken at 425 for 35 minutes or so. Once they're finished, I'll broil then for about 5-8 extra minutes to make the skin a little crispy.
The sides this evening included homemade mashed potatoes and flash fried kale. For the potatoes peel and boil. Then put in a saucepan and mash while adding butter, milk and your seasoning of choice. For the kale, rinse and heat olive oil in fan and quickly flash fry. Add minced garlic, garlic salt and pepper for seasoning.
So when you mix your favorite omelette with a flour tortilla you get a pretty amazing breakfast burrito! So feel free to follow this recipe below but also to create your own omelette with whatever fillings you prefer and throw it on a tortilla for your very own breakfast burrito!
I personally love bacon, onions, peppers and cheese in my omelette. So ensure you have all your mixes chopped and ready to be thrown in the egg. I always use two eggs per omelette and add milk while scrambling. In skillet add a little of olive oil and pour your scramble eggs and throw your mixes on top. If you're really good, let the egg settle in the pan and flip. Me, I'm not that great at flipping the eggs so my omelettes usually turn into scrambles. Warm your tortilla in the microwave on in a skillet and you can lightly line with sour cream and salsa and throw your omelette inside and wrap!
