Steak Salad Sundays Part 43: Pittsburgh Steak Salad with a spicy roasted red pepper ranch For the salad: Romaine Sliced steak Cherry tomatoes Persian cucumbers Green onion Soft boiled egg Roasted red peppers Avocado Pepperoncini French fries Spicy roasted red pepper ranch Spicy roasted red pepper ranch: ¼ cup mayo ¼ cup greek yogurt 1 tbsp buttermilk Small bunch of dill Small bunch of green onion Small bunch of parsley ¼ roasted red pepper 1 tbsp crushed calabrian chilis 3 cloves garlic Juice ½ lemon Salt and pepper, to taste Additional buttermilk (if needed) Method: Add all ingredients to a jar and use an immersion blender to mix. I like to taste test and add in additional buttermilk as needed to get to desired consistency. #steaksaladsundays #steaksaladsunday #steaksalad #cooking #yum #pittsburghsalad #dinner #dinnerideas #saladrecipe

Soup Series Part 6: Simple brothy turkey chili Ingredients: 2 tbsp olive oil 1 lb ground turkey (seasoned with some salt, garlic powder, onion powder, chili powder, and cumin) 1 red bell pepper, chopped 1 green bell pepper, chopped 1 onion, diced 2 jalapenos, diced 8 cloves garlic, minced 1 can mild green chilis 1 can corn, drained 1 can white beans, drained 1 can fire roasted tomatoes 1 can kidney beans, drained 4 tbsp tomato paste 2.5 cups chicken stock (adjust per preference) 1 tsp salt ½ tsp pepper 1 tsp cumin 2 tsp chili powder 1 tsp garlic powder 1 tsp onion powder ½ tsp paprika Additional jalapeno slices, to top Green onions, to top Sour cream, to top Shredded cheese, to top Method: In a large pot, heat up olive oil over medium high heat. Add seasoned turkey and brown/crumble until almost cooked through. Lower heat to medium and add onion, bell peppers, jalapeno, garlic, and seasonings. Mix well and saute for about 5 minutes, or until veggies start to soften. Stir in tomato paste and let cook for a few more minutes, or until it starts to turn a slightly darker color. Add green chilis, fire roasted tomatoes, beans, corn, and chicken stock. Bring to boil, reduce heat, cover, and let simmer for about 20 minutes. When serving, I like to top with shredded cheese, sour cream, jalapeno, and green onions. Of course served with a side of cornbread. Enjoy! #soup #soupseason #chili #turkeychili #dinner #cooking #mealinspo #soupsznforever

Steak Salad Sundays Part 41: Calabrian chili steak caesar🌶️ For the salad: Romaine, chopped Sliced steak Toasted bread crumbs Parmesan cheese, shaved Calabrian chili caesar dressing Sliced red fresno peppers, to taste Calabrian chili caesar dressing: 1/2 cup mayo 1 tbsp dijon mustard 2 cloves garlic, minced Juice of 1/2 lemon 1 tsp anchovy paste A few dashes of worcestershire sauce 1/4 cup grated parmesan Salt and pepper to taste Chopped calabrian chilis, to taste (I used like 2 tbsp) 2-4 tbsp olive oil, as needed (start with 2 and add more to get to consistency you like) Add all ingredients except olive oil and whisk until smooth. Add olive oil slowly as you are whisking until you reach the consistency you like. For the steak: We used rib eye. Pay dry, coat in a little avocado oil, salt, and pepper. Grill on med/high heat for about 4 minutes a side, checking in periodically. Take off around 125-130 internal temp and let rest before slicing. For the breadcrumbs: Toast panko bread crumbs over low/medium heat in a little olive oil and butter for about 5 minutes or until nice and toasty brown. Season with salt and pepper. Make sure to stir frequently so they do not burn. #steaksaladsunday #steaksaladsundays #steaksalad #dinnerinspo #dinnerideas #dinner #salad #steak #caesar #cooking #yum

Soup Series Part 4: Thai inspired red curry chicken soup Ingredients: 2 chicken breasts, cut into bite size pieces Seasonings for cooking chicken (I used salt, pepper, onion powder, garlic powder) 5 oz rice noodles 2 tbsp neutral oil 1 yellow onion, diced 1 red bell pepper, chopped 3 carrots, chopped 6 garlic cloves, minced 2 tsp ginger, grated 1 tbsp lemongrass paste 2 tbsp miso paste 4 tbsp red curry paste 5 cups chicken stock 1 can coconut milk 1 tbsp oyster sauce Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) Large handful of cilantro, chopped (plus some extra for serving) Large handful green onions, chopped Juice of 1 lime A few slices of jalapeño (for serving) Method: -In a dutch oven or stock pot, start by cooking your chicken in 1 tbsp oil over medium /high heat. I season with salt, pepper, garlic powder, and onion powder. Stir occasionally. Cook time should be about 4-5 minutes or so. Once it’s done, set aside. -In the same pot, heat up 1 tbsp oil over medium heat. Add your onions and sauté for a few minutes, stirring occasionally. Season with a little salt. -Add your bell pepper and carrots, and sauté for a few more minutes or until the veggies start to soften. -Create a space in the pan and add your garlic, ginger, lemongrass paste, miso paste, and curry paste. Sauté for a few minutes or so, stirring frequently. -Add chicken stock, coconut milk, and oyster sauce. Stir until combined. Bring soup to a boil, reduce to simmer, and cover for about 10-15 minutes. -Add in your cornstarch slurry and stir well. -Add noodles and cooked chicken. Cook the noodles according to the package. -Finish off the pot with a large handful of cilantro, green onions, and juice of one lime. -When serving, I like to add some fresh lime juice, extra cilantro, and jalapeño slices. #dinner #soup #souprecipe #soupseries #soupseason #recipe #mealinspo #soupinspo #cozy

Soup Series Part 3: Broccoli Cheddar Baked Potato Soup 🥦🧀🥔🥓 Ingredients: 5 pieces bacon, cut into small pieces 1 yellow onion, diced 3 celery sticks, chopped 3 carrots, chopped 8 cloves garlic, minced Splash of white wine (can sub with any broth or stock) ¼ cup flour 1 tsp salt ½ tsp pepper ½ tsp garlic powder ½ tsp onion powder ¼ tsp paprika About 2 lbs yukon gold potatoes, most cut into bite size pieces but leaving 5-7 potatoes whole (this was about 15 small/medium potatoes for me) 6 cups stock of choice (I used chicken stock) 4 oz cheddar cheese, grated 4 oz monterey jack cheese, grated 2 cups broccoli, chopped into bite size pieces Chives, to taste Method: -In a large pot, add bacon over medium heat. Continue to stir and cook until desired crispiness (I cooked for about 5-6 minutes). Remove from the pot and set aside. -Remove most of the bacon grease, but leave a little bit in there for the onions to cook in. -Add onions, letting them saute for a minute over medium heat before deglazing the pan with white wine. Cook onions a few more minutes, scraping the bottom of the pan, as the wine begins to reduce before adding in carrots and celery. -After a minute, add garlic and let cook for another minute, stirring frequently so it does not burn. -Add flour and let cook for about three minutes, stirring frequently. -Add seasonings (salt, pepper, garlic powder, onion powder, paprika), potatoes, and broth. Cover, bring to a simmer, and cook for about 15 minutes or until the whole potatoes are soft enough to be pierced with a fork. -Remove whole potatoes from soup and blend with a splash of broth until nice and creamy. Add back to your soup. -Kill the heat, add cheese and stir well until melted. -Turn the burner back on low, add broccoli, cover, and cook for about 5-7 more minutes or until broccoli is done. NOTE: I like my broccoli al dente so I add at the end, but if you like yours more cooked through you can add while the potatoes are cooking and skip this step. -When serving, top with bacon bits and fresh chives. #dinner #dinnerideas #dinnerrecipe #dinnerinspo #soup #soupseason #soupseries #soupszn #souprecipe