Pioneer Woman’s Beef with Peppers


Man oh man was this good. And it was fast – but tasted like you put some TLC into it and spent a while in the kitchen. Whip this up on a weeknight instead of takeout! I exactly halved this recipe for us, and it made two generous dinner portions with lunch leftovers. The recipe below will serve closer to 6-8.

1-1/2 pound flank steak, sliced very thin against the grain (this is very important to prevent the steak from being chewy)
1/2 cup soy sauce
3 tbsp sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp fresh ginger, minced
2 cloves garlic, crushed
1 tsp sriracha
2 tbsp canola oil
1 medium yellow onion, sliced
1 tablespoon diced fresh jalapeno
1 red bell pepper, cored and sliced into rings
1 green bell pepper, cored and sliced into rings
cilantro leaves

1) Combine soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and sriracha in bowl. Add sliced beef and toss to coat. Set aside.
2). Heat 1 tbsp oil in a large skillet over high heat. Once very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Bring skillet back to very hot, and add bell peppers and jalapeno. Cook for one minute, until peppers begin to brown. Remove to a separate plate.
3) Bring the skillet back up to high heat and add the remaining tablespoon of oil. Add 1/3 of the meat mixture to the skillet, spreading out evenly. (Don’t throw away the sauce.) Cook for 30 seconds, then flip with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat until all meat is cooked.
4) Reduce heat to low. Return the meat and peppers and onions to the skillet. Pour in the sauce the meat marinated in. Simmer on low heat for a few minutes while sauce thickens. Turn off heat.
5) Serve with rice or stir fry noodles, topped with cilantro leaves.



Chicken Tamale Casserole


This is indulgent. This is cheesy. This is topped with a bunch of tomatoes so I can justify it.

1 8.5 oz package Jiffy corn muffin mix
14.5 oz cream-style corn
2 eggs, lightly beaten
1/2 cup milk
1 tsp chile powder
1/2 tsp cumin
2 cups shredded nacho / taco cheese blend, divided
1 1/2 cups of your favorite enchilada sauce
3 cups shredded cooked chicken (from rotisserie chicken is affordable and easy)
– diced tomato
– cilantro
– green onion
– you can also top with sour cream, shredded lettuce, or salsa!

1) Preheat oven to 400. Spray a 9×13 inch casserole dish with Pam.
2) Combine corn muffin mix, corn, eggs, milk, spices and 1 cup of cheese in a large bowl. Stir until well mixed and then pour into casserole dish. Bake for 20 minutes.
3) Remove from oven. Pierce the cornbread mixture with a knife in several places. Then pour enchilada sauce evenly over top of cornbread mixture. Top with shredded chicken and the rest of the cheese. Bake another 20 minutes.
4) Let cool for 10 minutes and add all of your toppings.


As found on I Wash You Dry.



Eggs in Purgatory


Make this for brunch. Make it for lunch. Make it for dinner! Serve with a light side salad and dig in.

3 tbsps extra-virgin olive oil
1 1/2 cups chopped white or yellow onion
2 tsps chopped fresh thyme
1/2 teaspoon dried crushed red pepper, more to taste
kosher salt and fresh black pepper
1 8-oz jar marinated artichoke hearts, drained
3 garlic cloves, crushed
1 28-oz can fire-roasted diced tomatoes in juice
8 oz red potatoes, cut into 1/2-inch cubes
2 tablespoons drained capers
6 large eggs
1/3 cup freshly grated Parmesan cheese

1) Heat olive oil in large skillet over medium heat. Add onion, thyme, and crushed red pepper. Season with kosher salt and pepper and cook until onion is tender and starting to brown, about 10 minutes. Add artichokes and garlic and stir together. Then stir in diced tomatoes (juice included). Bring to boil, then reduce heat. Cover skillet and simmer for 15 minutes.
2) Meanwhile, bring a small saucepan of water to a boil. Add a little salt, then potatoes, and cook until tender, about 8 minutes. Drain.
3) Add potatoes and capers to tomato sauce. Cover and simmer 5 minutes. Season to taste with salt and pepper.
4) Preheat oven to 375. Pour tomato sauce into a 13×9 baking dish. Using a spoon, make 6 evenly-spaced indentations to crack eggs into. Crack one egg each into each indentation. Bake until eggs are softly set, approximately 15 minutes. Serve with grated Parmesan cheese.

Best Roasted Broccoli



Make as much or as little of this as you’d like! I could have eaten an entire baking sheet by myself I loved this broccoli so much. Adjust the ingredients to your palate and enjoy!

A few heads of broccoli
A few cloves of garlic, crushed
Extra virgin olive oil
Kosher salt and pepper
Panko breadcrumbs
Grated Parmesan cheese

1) Chop the broccoli into bite size pieces, including the stems – they are tasty too!
2) Toss broccoli, garlic, oil, salt and pepper, and panko together in a bowl.
3) Roast for 10 minutes or so on 425.
4) Take out the broccoli and sprinkle on some Parmesan, then roast for another minute or two.

Stuffed Shells


It’s hard to beat Italian comfort food, and stuffed shells are just that. These cheesy stuffed shells are covered in a meaty sauce and are great served with a simple salad and garlic bread. Thanks, Pioneer Woman! Made a few minor adjustments for my own personal taste, such as San Marzano tomatoes, a little less sugar, and a little red pepper for some heat. If you can find San Marzano tomatoes at the store, I highly recommend them!

8 0z jumbo pasta shells (not quite a whole box)
30 oz whole milk ricotta cheese
8 oz (one container) grated Parmesan, divided
1/2 cup grated or shredded Romano cheese
1 whole egg
12 basil leaves, chiffonade
4 tbsp fresh parsley, chopped, divided
kosher salt and fresh black pepper, to taste
2 tbsp evoo
1/2 white onion, chopped
5 cloves garlic, crushed
1/2 lb Italian sausage
1/2 cup red wine
28 oz can crushed San Marzano tomatoes
15 oz can crushed San Marzano tomatoes
crushed red pepper, to taste
1 1/2 tbsp sugar
1/2 tsp salt

1) Cook pasta shells for half the cooking time. Drain and rinse in cool water and set aside.
2) Heat olive oil in a large pot over medium-high heat. Add onions and garlic and cook for 2 minutes. Add Italian sausage and cook until brown, breaking up into small pieces.
3) Pour in red wine and cook for another minute or two.
4) Pour in cans of tomatoes and stir. Add sugar, salt, and red pepper, then bring to a boil. Once just boiling, reduce heat to low and cover. Cook for 30-45 minutes, stirring occasionally.
5) While the sauce is cooking, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil and 2 tbsp parsley in a bowl. Stir until combined.
6) Preheat oven to 350, and spray a baking dish with Pam. Once the sauce is done, pour some over the bottom of the baking dish to coat. Then fill each shell with the cheese mixture and place face down on the sauce. Repeat with remaining shells. Top all the shells with the remaining sauce, and then sprinkle on the rest of the Parmesan and parsley.
7) Bake for 25 minutes.


Stir Fry Chicken with Bok Choy


1 package boneless skinless chicken thighs (about 6), cut into 1-inch pieces (you could also do chicken breasts)
1 tbsp plus 4 tsp soy sauce
3 tbsp dry sherry
1/4 tsp cayenne
2 tbsp canola oil
1 white onion, chopped
2 cloves garlic, minced
1 tsp ground coriander
1 tbsp red wine vinegar
4 baby bok choys, sliced
1 can drained, sliced water chestnuts
2 tsp tomato paste
1/4 tsp dried red-pepper flakes
3 tbsp water
1 tbsp fresh cilantro, chopped
3 tbsp fresh scallion, chopped
1/8 tsp kosher salt

1) In a medium bowl, stir together. 1 tbsp soy sauce, 1 tbsp sherry, and the cayenne. Add in chicken and marinate for 10 minutes.
2) In a wok or large frying pan, heat 1 tbsp oil over medium-high heat. Add chicken and cook until almost done. Remove and set aside.
3) Add remaining 1 tbsp oil to the pan. Cook onion, garlic, and coriander together, stirring, for about 5 minutes. Add remaining 2 tbsp sherry and red wine vinegar. Cook for 1 more minute.
4) Add bok choy, water chestnuts, the remaining 4 tsp soy sauce, tomato paste, red-pepper flakes, and water. Cook for 3 minutes. Add chicken back to the pan with any juices. Add in the cilantro, scallion, salt and cook until chicken is done, a couple minutes longer. Serve with steamed white or brown rice!