The options to this one are many depending on diet and health needs. Along with the steak you can have Zoodles as featured below (I get mine ready to go from Walmart produce). You can also use a regular or pasta of your choice. Potatoes are also great. If you need another vegetable try a fresh leafy salad or steamed Asparagus. All options are simply delicious.
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6 cloves minced garlic
1/2 tsp garlic powder
1 Tbsp Soy Sauce
1 Tbsp Olive Oil
4 Tbsp Butter
Pre-Seasoned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware – 2 Heat-Resistant Holders – Indoor and Outdoor Use – Grill, Stovetop, Induction Safe
DirectionsCut steak into 1 inch bite size pieces.
In saucepan heat butter and garlic.
Cook until butter is melted and garlic starts to brown.
In medium skillet or cast iron add olive oil.
Heat on high.
When oil is hot and shimmering add cut steak bites.
Cook 1 – 2 minutes letting them sear on all sides. Should be golden in color.
Add 2/3 of butter mixture and toss to coat well.
Stir well until fully cooked and coated evenly in sauce.
Microwave Zoodles as directed on package.
Add Zoodles to pan and remaining sauce.
Stir well together.
Featured image provided by: https://chefshamy.com/recipes/garlic-butter-steak-bites-with-zucchini-noodles/
On December 6th, National Microwave Oven Day honors one appliance that changed the way we use the kitchen.
Quite by accident, self-taught American engineer Percy Spencer discovered a way to heat food safely with microwaves. While working with an active radar in 1945, he noticed a candy bar in his pocket was melting. The high-powered microwave beams created a heating effect ideal for cooking. Spencer deliberately attempted cooking popcorn with the microwaves. Next, he tried cooking an egg. The egg test was less successful than the popcorn. It exploded in his fellow engineer’s face! However, we can cook eggs in microwave ovens. Try poaching one.
This is the closest my husband gets to cooking. If you can’t do it in the microwave, he needs extensive instruction and supervision. Try a mug treat from Betty Crocker too. They make a late more brownie only a few buttons away….
Spencer, employed by Raytheon, continued experimenting with different methods of heating food safely with microwaves.
- Raytheon filed a United States patent application for Spencer’s microwave cooking process on October 8, 1945.
- In 1947, Raytheon built the first commercially available microwave oven. It was called the “Radarange.”
- An estimated 90% of homes in the United States have a microwave in them.
HOW TO OBSERVE #MicrowaveOvenDay
The microwave oven is more than an elaborate popcorn popper. Use this celebration to explore the many uses of the microwave oven. We’ve provided a few suggestions to get you started, but we also encourage you to share your favorites, too!
- make crispy bacon (and you won’t get burned either)
- melt chocolate for all that holiday dipping
- heat rice or bean-filled hot pads for achy muscles
- steam vegetables
- soften brown sugar
- dry herbs
- loosen labels from jars
While testing these ideas out, take some time to clean your microwave, too. Steam a wet cloth for a minute on high and let stand for another minute. The steam softens any build-up. Then, wipe your microwave down with a little hot soapy water to remove any greasy splatter.
Use #MicrowaveOvenDay to post on social media.
These are insanely popular at our table. People who swear they don’t eat mushrooms eat these. These warm butter treats can be served as a snack or a side dish. The only complaint I’ve ever had is there are never enough and I usually make a double batch. See recipe below.Shop Amazon Devices | All-new Fire HD 10 tablet
Ingredients1 lb whole white mushrooms
1 cup browned butter
2 tsp minced garlic
2 tsp thyme
Parsean cheese to top mushrooms
DirectionsSeparate stems from mushrooms with care not to damage caps.
Dice all stems
Add butter to pan cook on medium-high heat until it turns golden hazelnut in color. Watch carefully as you do not want to burn.
Add stem pieces, garlic, and thyme to butter.
Mix well to coat and distribute ingredients.
On a foil covered, well oiled baking sheet place caps about 1/2 inch apart. Make sure stem well is facing up to make a cup in the top.
Fill with butter mixture till slightly mounding over.
Sprinkle with salt and pepper to taste.
Add Parmesean cheese to each, covering stem pieces.
Broil in oven 15 minutes.
Extra tip:You can play with this adding bacon or topping with chives. Add more cheeses, or herbs. This is a take on a classic mom has made for as long as I can remember.
This treat for Thanksgiving will need 2 days of space in your refrigerator to infuse before serving. We prefer the jellied style for our Thanksgiving. You can use the whole berry or any recipe you prefer. I used a shallow glass dish big enough to keep the jelly whole. Using a lidded container also gave a great use of the space in my fridge as we stocked it with other treats for our Thanksgiving holiday meal. This is an adult twist on a classic so make sure you have some plain for the kids.
1/2 cup whisky
2 tsp cinnamon
2 cans jellied cranberry
DirectionsMix whisky and cinnamon together. Add whole cans of jellied cranberry careful to keep intact.
Seal in glass container with lid and refrigerate for 2 days.
Slice into 1/4 slices and serve well chilled.
Save any leftover whiskey mixture to add to hot chocolate for a unique treat that reminds you of home.
This yummy, soft, flavorful bread is something special we grew up with. If you want a special treat share the with your family and friends. There was nothing better than getting off the school bus, and walking into our home filled with this fragrance.
2 pkg active dry yeast or cakes
1 1/2 cups warm water (105°-115°)
6 Tbsp granulated sugar
4 tsp iodized salt
2 eggs large eggs
6 Tbsp Crisco shortening
2/3 cup yellow corn meal
4 – 5 cups all-purpose flour divided
Extra softened butter and cornmeal for the top after baking (2 or 3 tsp of each)
DirectionsIn a large mixer bowl (we love our Kitchen Aid) dissolve the dry yeast in warm water. The temperature must be in the range listed above. To hot or to hold and the dough will not rise.
Add sugar, salt, Crisco, yellow cornmeal, and eggs. ( I still crack mine in a separate dish to ensure no shell pieces. )
Blend on low speed. Scraping bowl several times to make sure everything is incorporated. About 30 seconds.
Increase mixer to medium for about 2 minutes scraping as needed.
Stir in enough remaining flour to make the dough easy to handle.
Turn dough out onto lightly floured surface.
Knead about 5 minutes until it is smooth and elastic.
Place in well greased bowl. Grease top of dough with a little more Crisco.
Cover and let rise in a warm place until doubled in size. About 1 – 1 1/2 hours.
Dough ready if indentation remains when touched.
Punch down dough and divide into 18″ x 9″ rectangle.
Fold crosswise into thirds, overlapping 2 sides
Roll beginning at open sides, seal with the side of your hand.
Place in well buttered or greased loaf pan.
Butter top and sprinkle with cornmeal.
Let rise again till doubled in size
Bake in preheated 400° oven for 25 – 30 min.
Remove to wire rack to cool.
Try it while still warm and buttered. You will not be disappointed.
1 cup Carmel Vodka
1 cup apple liquor
750 ml white wine ( I’m using an apple moscato)
2 green apples cut into slices (I saved myself some work and got them already sliced from my Walmart produce section)
Combine all ingredients in large pitcher. Chill and serve.
Add extra slice of Apple as garnish
As we look forward to the holiday season Thanksgiving us coming up fast. If your cooking or not this is our Thanksgiving Menu. I learned some great tips and tricks to play host and do all the cooking. Even when getting up at 1 am for my retail job on Black Friday.
These tricks not only allowed me to conjure a great meal but time to enjoy it and our family and friends. Shhh…don’t tell my secret to great food without slaving 20 hours in the kitchen. Feel free to take the credit for this delicious holiday meal.