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Philly Cheese Steak Crescent Ring 🧀

Ingredients :

1 tablespoon of olive oil
1 medium onion, finely sliced
1 medium green pepper, finely sliced
1 medium red bell pepper, finely sliced
1 pound beef steak strips
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon of Worcestershire sauce
1 cup grated provolone cheese
2 boxes of crescent roll dough
Fresh parsley for garnish

Itinéraires :

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Stir fry vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, green pepper and red pepper. Cook for 5-7 minutes, until vegetables are tender and slightly caramelized.

Cook the steak: Push the vegetables to the side of the skillet and thinly sliced beef steak. Season with salt, pepper and garlic powder Cook for 3-5 minutes, until beef is no longer pink. Add the Worcestershire sauce and stir together.

Prepare the Crescent Ring: On the prepared baking plate, arrange the crescent roll dough in a circle, the broad ends overlapping slightly to form a ring. Leave a hole in the Center.

Assemble the ring: spoon the beef and vegetable mixture evenly over the broad ends of the dough. Sprinkle some grated provolone cheese on top. Fold the pointy ends of the dough onto the filling and arrange under the wide ends to seal.

Bake: Place the crescent ring in the preheated oven and bake for 15-20 minutes, until batter is golden brown and cooked.

Garnish and serve: Remove from oven and garnish with fresh parsley. Slice and serve your hot Philly cheesesteak croissant ring.

Enjoy this delicious twist on a classic Philly cheesesteak!

Hawaiian Grilled Teriyaki Chicken🍗🔥

Ingredients
1 1/2 lbs chicken thighs boneless, skinless
1 cup soy sauce
1 cup brown sugar packed
1 cup pinapple juice
4 cloves garlic chopped
1 tbsp ginger fresh, minced

Instructions
Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.
Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.
Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible).
Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.
In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).
Continue to grill chicken until done (165 degrees internal temp).
Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.

Creamy Parmesan Chicken and Orzo

Ingredients 🛒

1 lb chicken breast, diced
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Fresh parsley, chopped (for garnish)

Directions 👩‍🍳

Cook Chicken: Season the diced chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
Sauté Onion and Garlic: In the same skillet, add butter and let it melt. Add onion and cook until softened, about 3 minutes. Add garlic and cook for an additional minute.
Toast Orzo and Add Broth: Add orzo to the skillet, stirring to coat with butter and garlic. Pour in the chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Make It Creamy: Lower the heat, then stir in the heavy cream, Parmesan cheese, and Italian seasoning. Return the cooked chicken to the skillet, stirring to combine until everything is creamy and well-coated. Adjust seasoning with additional salt and pepper if needed.
Serve: Garnish with fresh parsley and serve hot.

Prep Time 🕒 10 minutes
Cook Time 🕒 25 minutes
Total Time 🕒 35 minutes
Servings 🍽️ 4
Calories 🔥 550 kcal

This Creamy Parmesan Chicken and Orzo is a one-pan wonder, with tender chicken pieces, flavorful orzo, and a creamy Parmesan sauce. Perfect for a cozy and satisfying weeknight meal! 🍗🧀🍃

T-Bone Steak with Jumbo Shrimp, Loaded Baked Potato, and Fresh Corn on the Cob Recipe
Ingredients:

For the T-Bone Steak:
2 T-Bone steaks (about 1 inch thick)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
Salt and pepper to taste
For the Jumbo Shrimp:
1/2 lb jumbo shrimp, peeled and deveined
2 tbsp butter
1 clove garlic, minced
1 tbsp lemon juice
Salt and pepper to taste
For the Loaded Baked Potatoes:
2 large russet potatoes
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup cooked turkey bacon bits
2 tbsp green onions, chopped
2 tbsp butter
Salt and pepper to taste
For the Fresh Corn on the Cob:
2 ears of corn, husked
2 tbsp butter
Salt to taste
Preparation:

Step 1: Prepare the T-Bone Steak
Preheat your grill to high heat, ensuring it’s nice and hot for a good sear.
Season both sides of the T-Bone steaks with salt, pepper, minced garlic, and chopped rosemary.
Brush the steaks with olive oil to prevent sticking and to enhance flavor.
Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
Once cooked, transfer the steaks to a plate and let them rest for 5 minutes to lock in the juices.
Step 2: Cook the Jumbo Shrimp
While the steaks are cooking, heat a skillet over medium heat and melt the butter.
Add minced garlic to the pan and cook for about 1 minute until fragrant.
Toss in the jumbo shrimp and sauté for 2-3 minutes per side until the shrimp turn pink and opaque.
Drizzle in lemon juice and season with salt and pepper to taste. Stir well, then remove from heat.
Step 3: Make the Loaded Baked Potatoes
Preheat your oven to 400°F (200°C). Pierce each potato a few times with a fork to allow steam to escape during baking.
Rub the russet potatoes with olive oil and sprinkle them with salt for a crispy skin.
Place the potatoes directly on the oven rack and bake for about 1 hour or until tender when pierced with a fork.
Once baked, sli