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Recipes
Chimichurri-Style Steak
By dazymay28
Prep Preheat grill. Chop parsley
- 1 cup fresh Italian parsley, finely chopped
- 6 pepperoncini peppers, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 1/2 lb boneless beef grilling steaks (strip, ribeye, or tenderloin)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons butter
- 1 tablespoon fresh lemon juice
Lemon Pasta Primavera and Baguette With Italian Butter
By dazymay28
1. Fill large saucepan 1/2 full of water
- 1 medium zucchini
- 1 medium tomato
- 3 fresh basil leaves
- 1 tablespoon garlic butter
- 1 pound steak topper vegetables (contains fresh pre-sliced mushrooms, onions and red/green bell peppers)
- salt and pepper, to taste
- 1 (9-ounce) package refrigerated angel hair pasta
- 1/2 cup lemon butter dill sauce
- 1 teaspoon lemon juice
- 2 tablespoons grated Parmesan cheese
- Baguette With Italian Butter
- 3 fresh basil leaves
- 3 fresh parsley sprigs
- 1 clove fresh garlic
- salt and pepper, to taste
- 1/3 cup olive oil
- 1 Bakery baguette (sliced)
Cornbread Casserole
By dazymay28
Preheat oven to 375 degrees
- 2 eggs, beaten
- 1 (14 ounce) can whole kernel corn, do not drain
- 1 (14 ounce) can cream-style corn
- 1/4 cup margarine, melted
- 1 (8 1/2 ounce) box Jiffy cornbread mix
Buffalo Chicken Chimichangas With Zesty Black Beans
By dazymay28
1. Tear chicken into bite-size pieces while placing in microwave-safe bowl
- 1 (10-ounce) package cooked southwestern chicken strips
- 1 cup refried beans with chiles
- 1/4 cup Buffalo wing sauce
- 4 (10-inch) flour tortillas
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded lettuce
- 1/4 cup canola oil
- 1 (15-ounce) can black beans (undrained)
- 3/4 cup refried beans with chiles
- 1/4 cup frozen diced green bell peppers
- 1/4 cup frozen diced onions
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- pepper, to taste