Dinner

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 filet mignon steaks

Whip this easy recipe up easily and quickly and enjoy a delicious weeknight meal with pan-seared filet mignon in a light mushroom wine cream sauce. A mouthwatering, restaurant-quality meal without spending a fortune!

Ingredients

24-ounce filet mignon (beef tenderloin) steaks, 6-8 oz each, about 1 1/2-inch thick
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
1 small onion, finely diced
4 garlic cloves, minced
16 ounces of baby Bella mushrooms, thickly sliced
1 tablespoon fresh thyme, minced (or 1 teaspoon dry thyme)
1 1/2 c. beef broth
1/2 c. Merlot wine, or any dry red wine
1/2 c. whipping cream
1/2 teaspoon black pepper, divided
1 1/4 teaspoons sea salt, we use sea salt, divided

How to make Filet Mignon Recipe in Mushroom Sauce

Step 1: Heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pan over medium-high heat. Once the butter has melted, add the sliced mushrooms and cook for about 6 minutes or until tender and most of the liquid is gone. Next, add the diced onion and continue to cook for another 3 minutes, stirring occasionally. Then, add the minced garlic along with 1 tbsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes more while stirring until the garlic is aromatic. To a large plate, transfer the mushrooms and wipe the pan clean using a wet paper towel.

Step 2: Sprinkle all sides of the steaks with 1 tsp salt and 1/4 tsp black pepper. Return the pan to medium/high heat and heat 2 tbsp butter and 1 tbsp oil. Add the seasoned steak to the pan once the butter is hot and finished foaming. Sear for about 3 to 5 minutes on each side (for medium-rare) or 5 to 6 minutes (medium), flipping the steaks once. To a plate with the mushrooms, transfer the cooked steaks.

Step 3: Pour half a cup of wine into the now-empty pan and boil over medium-high heat for about 3 minutes or until the wine is reduced by half, scraping the bottom of the pan. Next, add 1 1/2 c beef broth and let it boil for about 5 to 7 minutes until only 2/3 c of liquid remains in the pan. Then, stir in half c cream and allow to boil for approximately 2 minutes until the mixture has slightly thickened. To taste, season with salt and pepper.

Step 4: Return the steaks and mushrooms to the pan and spoon the sauce over the steaks. Continue to cook until just heated. When done, take the pan off the heat and serve the filet mignon right away garnished with some fresh sprigs of thyme. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 591, Calories from Fat 351, Fat 39g60%, Saturated Fat 18g113%, Cholesterol 180mg60%, Sodium 1008mg44%, Potassium 1412mg40%, Carbohydrates 10g3%, Fiber 1g4%, Sugar 3g3%, Protein 43g86%, Vitamin A 875IU18%, Vitamin C 5.8 mg7%, Calcium 99mg10%, Iron 3.7 mg21%

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COOK TIME: 1 HR | TOTAL TIME: 1 HR | YIELDS: 6

I am a fan of crescent rolls. And with this another amazing recipe, it’s now official that there is nothing crescent rolls can’t do!

This crescent roll stuffing is incredibly easy to whip up. It’s made with a few simple ingredients that you might already have on hand including tubes of crescent rolls. It’s an amazing and super delicious crescent roll stuffing that is probably the best stuffing you’ll ever make!

INGREDIENTS

1 Egg, lightly whisked
1/2 pound pork sausage, casings removed
1 tablespoon butter
1 stalk celery, finely chopped
2 cloves garlic, chopped
1 onion, chopped
1 carrot, finely chopped
2 tubes Crescent Rolls
1/4 cup minced fresh sage leaves
1/2 cup chicken stock
1/4 cup minced fresh parsley leaves

How to make Crescent Roll Stuffing

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a large nonstick skillet, cook the sausage, breaking the meat as it cooks, until browned. When done, drain the excess grease and wipe the skillet clean.

Step 3: Place the skillet back on medium heat. Add the butter and let it melt. Next, add the onion, carrots, and celery. Sprinkle with fresh herbs and add the sausage. To taste, season with salt and pepper. When done cooking, take the skillet off the heat and allow the mixture to cool a little.

Step 4: In the meantime, cut the crescent roll triangles into thirds. Into a bowl, roll each piece.

Step 5: Mix the crescent roll balls with the sausage mixture, egg, and chicken stock in a large bowl. Pour the mixture into a medium casserole dish. Place in the preheated oven and bake for about 45 minutes to 1 hour or until the top of the casserole is golden brown and the dough is fully cooked. You can tent the dish with foil if the top is browning too quickly.

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PREP TIME: 15 MINS | COOK TIME: 16 MINS to 18 MINS | YIELD: Makes 4 crunch wraps

Make the legendary Taco Bell crunch wrap at home with this easy recipe. If you love Taco Bell, especially their crunch wrap supreme, I’m pretty sure you’ll enjoy this copycat Taco Bell crunch wrap filled with mouthwatering cheesy beef and crispy tortilla shells.

INGREDIENTS

1 lb lean ground beef
1 medium tomato
4 (5”) tostada shells
5 (10”) large flour tortillas
2 tbsp store-bought or homemade taco seasoning
1 c. store-bought or homemade nacho cheese or queso dip
1/4 medium head iceberg lettuce
1/4 c. regular or reduced-fat sour cream
1/2 c. water

How to make Copycat Taco Bell Crunchwrap Supreme

Step 1: In the middle, arrange the oven rack, then preheat the oven to 350 degrees F. In the meantime, slice into fine shreds 1/4 iceberg lettuce and dice 1 tomato.

Step 2: In a hot large frying pan, add 1 lb of ground beef and cook over medium-high heat for about 5 minutes, stirring and breaking the meat into small pieces using a wooden spoon until the beef is completely cooked and beginning to brown.

Step 3: While cooking the ground beef, heat the tortillas and crisp up the tostada shells.

Step 4: In aluminium foil, stack five tortillas and wrap them fully. In the preheated oven, place 4 tostada shells directly on the oven rack in one layer. Heat for about 3 minutes until the tostada are crisp and the tortillas are warmed through. Keep the tostadas and tortilla aside.

Step 5: Stir 2 tbsp taco seasoning into the beef. Pour in half a cup of water. Stir and simmer for about 2 minutes over medium heat until the water is mostly gone. Take off the heat and stir in a cup of nacho cheese or queso dip.

Step 6: On a work surface, lay 4 tortillas. Onto the center of the tortillas, add a dollop of the cheesy beef, spreading it out on each tortilla to make a 5-inch round. On each tostada shell, spread 1 tbsp sou cream. On each round of cheesy beef, place a tostada, sour cream-side up. On top, sprinkle the lettuce and tomatoes. Into 4 pieces, tear the rest of the tortilla and add put a piece over each crunch wrap to cover the middle.

Step 7: Over the filling in the center, fold the top of a tortilla. Continue to fold the rest of the tortilla while holding the top-down and working clockwise towards the middle until the filling is fully covered (about 5 to 6 folds). Flip the crunch wrap over and do the same with the rest of the tortillas.

Step 8: On 2 heated frying pans or griddle, place the crunch wrap, folded-side down. Cook over medium heat for about 3 to 4 minutes per side until browned.

NOTES:

1. For this recipe, you can also use four (12-inches) extra-large flour tortillas as they are already big enough to fold over the filling.

2. You can make the filling ahead by combining the cooked beef and nacho cheese. Keep it in the fridge for up to 2 days.

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Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4

I am not a fan of mushrooms. My husband is. He introduced me to these amazing balsamic soy roasted garlic mushrooms. I was hesitant to try this at first, but after one bite, I fell head over heels! Roasted Mushrooms in a balsamic-soy and garlic sauce – such a simple side dish with big flavors!

These balsamic soy roasted garlic, mushrooms are incredibly easy to make using only a few pantry ingredients. A no-fuss recipe that requires only a few minutes to throw together. Nice and tender mushrooms roasted in soy sauce, balsamic vinegar, and garlic. This is a must-try if you are searching for another side dish to serve with your favorite meal!

I cannot get over these balsamic soy roasted garlic mushrooms. I wish I’d known this before. While mushroom lovers are enjoying every bite, I am in a corner avoiding anything mushrooms. But not anymore. Mushrooms are amazing! And all thanks to these delicious balsamic soy roasted garlic mushrooms. It’s an amazing side dish that is always the star of the show! So good, even my fussiest eaters love this! So make sure not to miss this, easy recipe. It’s a must and for keeps!

Ingredients

1 tbsp oil
2 lbs mushrooms
3 tbsp balsamic vinegar
1/2 tsp thyme, chopped (or 1/4 tsp dried thyme)
3 cloves garlic, chopped
salt and pepper to taste
2 tbsp soy sauce (or Tamari)

How to make Balsamic Soy Roasted Garlic Mushrooms

Step 1: In the oil, balsamic vinegar, soy sauce, garlic, thyme, salt, and pepper, toss the mushrooms. On a baking pan, arrange the mushrooms in a single layer.

Step 2: Place in a preheated 400 degrees F or 200 degrees C oven and roast the mushrooms for about 20 minutes or until tender, tossing the mushrooms halfway through roasting.

Step 3: Remove from the oven when done and serve right. Enjoy!

Nutrition Facts:

Calories 89, Fat 4.1g (Saturated 0, Trans 0), Cholesterol 0, Sodium 465mg, Carbs 9g (Fiber 2.4g, Sugars 4.1g), Protein 7.8g

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Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Servings: 4 people

These steak bites with garlic butter are mouthwatering! The perfect appetizer or easy and quick weeknight meal paired with a few sides such as mashed potatoes, baked potatoes, cauliflower, and more. And do not forget the delicious creamy mustard dipping sauce.

No one can say no to these amazing steak bites with garlic butter. They are incredibly buttery, garlicky, and quick to make. To make these steak bites, you only need five main ingredients. And pantry essentials to whip up the mustard dipping sauce. If you have not tried this easy recipe yet, you should very soon! These are the best steak bites that will undoubtedly please the crowd.

Ingredients

3 tbsp butter
1 tbsp olive oil
1 1/4 pounds steak (cut into 1-inch cubes (sirloin, tenderloin, rib eye, or strip steak)
4 cloves garlic (minced)
1 tbsp fresh parsley (minced)
Salt and pepper (to taste)

Mustard Dipping Sauce:

1 clove of garlic (finely grated)
¼ c. Maille Old Style Mustard
½ c. sour cream
Salt and pepper (to taste)
1-2 tsp hot sauce

How to make Steak Bites with Garlic Butter & Mustard Dipping Sauce

Step 1: In a small bowl, place the mustard dipping sauce ingredients. Mix well and season with salt and pepper. Cover the bowl and keep it in the fridge until ready to use.

Step 2: In a large skillet, heat the olive oil over high heat. Once the oil is hot, add the steak to the skillet and sprinkle with salt and pepper. Sear the steak for about 3 to 4 minutes until golden brown, stirring often. Make sure not to overcrowd the pan.

Step 3: Then, adjust the heat to medium-low and add the butter to the skillet along with the garlic. Cook for another minute or two, stirring to coat the steak bites.

Step 4: Before serving, garnish the steak bites with parsley. Enjoy with the creamy mustard dipping sauce.

Nutrition Facts:

Calories: 473 kcal | Carbohydrates: 3g | Protein: 30g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 376mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg

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TOTAL TIME: 4 hrs 20 mins | PREP TIME: 20 mins | COOK TIME: 4 hrs | SERVINGS: 6 – 8

Very comforting, rich, satisfying, and flavor-packed – this no cream slow cooker beef tips and gravy would be your new favorite! It’s the perfect meal for every occasion even on busy weeknights. Serve this with pasta, rice, or potatoes for a filling meal that everyone will ask for again and again!

INGREDIENTS

BEEF TIPS:

1 1/2 lbs beef chuck roast or sirloin, trimmed of excess fat, cut into large bite-size pieces
1 tsp salt
1 tbsp vegetable oil
1/2 tsp pepper
4-6 garlic cloves, minced (or sub 1 tsp garlic powder)
1 onion, chopped (may sub 1 tsp onion powder)

GRAVY:

1 tsp Dijon mustard
1-4 tbsp unsalted butter
4 c. low sodium beef broth
1/2 c. all-purpose flour
1 tbsp low sodium soy sauce
1 1/2 tsp beef bouillon
1/4 teaspoon EACH dried oregano, dried thyme
½ teaspoon EACH dried parsley, paprika

HOW TO MAKE SLOW COOKER BEEF TIPS AND GRAVY

Step 1: Place the meat on a cutting board and toss with 1 tsp salt and half tsp pepper.

Step 2: In a large skillet, heat 1 tbsp vegetable oil over medium-high heat. Once the oil is hot, add the beef in 2 batches and sear for about 2 minutes on each side. To a lightly greased 6-quart or larger slow cooker, transfer the seared beef and place the onions and garlic on top.

Step 3: Melt 1 to 4 tbsp butter in the same skillet. Note that the portion of butter varies on how much juices/fat are left in the skillet from searing the meat. Into the butter, whisk the flour, and cook over medium heat for about 2 minutes.

Step 4: To the skillet, stir in the rest of the gravy ingredients. Bring everything to a boil, then decrease the heat. Simmer the gravy until thickened. To the slow cooker, add the gravy and stir well.

Step 5: Set on high for 3 to 4 hours or 5 to 7 hours on low until the meat is tender. To taste, season with more salt and pepper.

Step 6: Serve the beef tips and gravy pasta, rice, or potatoes. Enjoy!

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This is an incredible steakhouse potato gratin recipe. Insanely delicious and the best potato gratin you’ll ever make! Enjoy the creamy and cheesy goodness of this potato gratin that is a million better than a steakhouse!

Ingredients

1-pint heavy cream
2 large russet potatoes
1 1/4 c. shredded cheddar cheese – split
cooking spray
salt to taste
black pepper to taste

HOW TO MAKE STEAKHOUSE POTATO GRATIN

Step 1: After scrubbing the potatoes clean, peel them and slice them into 1/4-inch pieces.

Step 2: To the heavy cream, add the sliced potatoes and sprinkle with a pinch of salt and black pepper (I used around 1/4 tsp each).

Step 3: Bring the cream, and simmer to a simmer over medium heat just until it forms tiny bubbles around the edges. Then, decrease the heat and simmer for about 15 minutes.

Step 4: In the meantime, grease a casserole dish with cooking spray. Set aside.

Step 5: Turn the heat off once the potatoes have simmered for 15 minutes. Take the potatoes out using a slotted spoon and transfer them to the greased casserole dish. Make sure to try as much as you can and not to take too much cream when taking the potatoes out. Into a layer, smooth the potatoes and season with salt and pepper.

Step 6: Next, add another layer of the potatoes, smooth it out, and season with salt and pepper.

Step 7: Going back to the cream, add 3/4 c shredded cheese and bring the cream to a boil while stirring constantly over medium-high heat until the cream has reduced. Let the cream boil for about 5 to 7 minutes, stirring perpetually.

Step 8: Over the potatoes, pour the cream, and sprinkle with more shredded cheese on top. Using foil, tent the dish. Place in a preheated 350 degrees oven and bake for about 40 minutes. Remove the cover and continue to bake for 20 minutes more.

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Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Yield: 8 SERVINGS

This slow-cooker dish is made with only a few readily available ingredients and guarantees to come out superb always! A complete meal in one with melt-in-your-mouth pork chops with rice and tons of melty cheese. An amazing weeknight dinner that’s perfect for busy days, super budget-friendly, and incredibly easy to throw together. It’s another of my favorite pork chop dish – hearty, filling, and nutritious! Leftovers are great, too. Top any leftovers with some toast for a quick weeknight meal. Or easily divide the recipe in half if serving smaller portions.

Ingredients

1 stick of butter, cubed
4 boneless pork chops
1 c. water
2 c. chicken broth
1 – 10.5 ounces can cream of mushroom soup
1 teaspoon dried onion flakes
1 teaspoon garlic powder
2 c. rice (long-grain white rice)
1 to 1-1/2 c. shredded cheddar cheese
1 c. water (to add toward the end with the rice)
1 teaspoon salt
1 teaspoon pepper

How to make Slow Cooker Pork Chops and Rice

Step 1: Using a non-stick spray, grease a slow cooker. Place the pork chops followed by the mushroom soup, chicken broth, water, garlic powder, onion flakes, salt, and pepper. On top, add the cubed stick of butter.

Step 2: Cover the slow cooker and set it on low setting for 7 hours.

Step 3: Take the lid off after 7 hours. Using a fork, shred the pork chops.

Step 4: Next, add the rice and pour in 1 more c of water. Stir well so the rice is covered with liquid. Cover the slow cooker again and set it on high setting for 45 minutes to an hour.

Step 5: Once the rice is cooked, remove the lid and stir in the shredded cheese.

Step 6: Serve the pork chops and rice right away. Enjoy!

Note:

Feel free to add 1 or 1-1/2 cups of shredded cheese if desired.

Nutrition Facts:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 460 | TOTAL FAT: 32g | SATURATED FAT: 16g | TRANS FAT: 1g | UNSATURATED FAT: 14g | CHOLESTEROL: 111mg | SODIUM: 1116mg | CARBOHYDRATES: 15g | FIBER: 1g | SUGAR: 1g | PROTEIN: 27g

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Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4

This is a delicious autumnal pappardelle pasta perfect for entertaining and date nights with your favorite bottle of red wine. A hearty dish with fresh rosemary and portobello mushrooms that you can whip up easily and in under thirty minutes.

INGREDIENTS

2 tbsp (30 grams) unsalted butter
3 tbsp (45 ml) extra-virgin olive oil
1/2 tsp red chili flakes
2 shallots, halved lengthwise and thinly sliced
3 (350 grams) portobello mushroom caps (10 -12 oz.), sliced into 1” pieces
1 garlic clove, finely sliced
8 oz. (225 grams) pappardelle pasta, fresh or dried
2 tsp finely chopped fresh rosemary leaves
1 tsp balsamic vinegar
2 tbsp (30 grams) tomato paste
1 chunk (50 grams) Parmigiano Reggiano or Parmesan cheese
Kosher salt

HOW TO MAKE PAPPARDELLE PASTA WITH ROSEMARY PORTOBELLO MUSHROOM SAUCE

Step 1: In a large skillet, add the oil, shallots, and season with a pinch of salt. Cook over medium heat until the shallots have softened but not browned, stirring often.

Step 2: To the pan, add the mushrooms and continue to cook for a couple of minutes more. Stir well and season with half tsp salt. Cook further until the mushrooms are tender and the liquid has evaporated.

Step 3: In the meantime, cook the pasta in a large pot of salted boiling water until al dente. Reserve half c of the pasta water before draining the pasta.

Step 4: To the mushrooms, add the garlic, rosemary, chili, tomato paste, vinegar, and butter. Pour in 1/3 c of the pasta water. Stir well and heat over medium heat until the mixture is saucy. Next, add the pasta and gently toss using tongs to coat. If the pasta seems dry, just add more pasta water. Adjust the seasoning according to taste.

Step 5: Take off the heat when done and serve the pasta topped with curls of Parmigiano cheese. Enjoy!

NUTRITION FACTS:

Calories: 394 kcal | Carbohydrates: 47g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Sodium: 92mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg

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Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Serving Size: 6-8

This mouthwatering Cajun Lasagna is my favorite Sunday dinner. A crowd-pleasing lasagna with a richer depth of flavor. And leftovers are amazing, too!

INGREDIENTS

1 pound andouille sausage, fresh, casing removed
1 pound ground turkey
1 bell pepper, diced
1 red onion, diced
1 stalk celery, diced
4 cloves garlic, minced
2 c. chicken broth
1 6-ounces can of tomato paste
1 28-ounces can of crushed tomatoes
1 1/2 tbsp creole seasoning
1/2 bunch Italian parsley, minced
1 tbsp garlic powder
1 tbsp onion powder
1 tsp crushed red pepper
1 tbsp Italian seasonings
1 tbsp black pepper
1 tsp sugar
1 box of lasagna noodles, dried

RICOTTA/CHEESE MIXTURE:

2 eggs, beaten
1 c. parmigiano reggiano cheese, grated
2 c. jack cheese, grated
2 c. sharp cheddar cheese, grated
2 c. ricotta cheese
extra virgin olive oil
8 ounces fresh mozzarella cheese, grated

How to make Cajun Lasagna

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Cook the pasta in a large pot of salted boiling water for 6 minutes until al dente. When done, rinse with warm water. Drain and toss to coat with oil. Set aside.

Step 3: Combine the seasonings, reserve 1 tbsp ricotta/cheese mixture, and split the rest of the seasons in half. Set aside.

Step 4: Drizzle 2 tbsp olive oil in a hot large soup pot over medium heat. Then, add the onion, bell pepper, and celery. Cook for about 5 minutes, stirring often. Add the garlic and continue to cook for another minute.

Step 5: To the pot, add the ground turkey and andouille sauce. Break the meat into small pieces and season with half of the seasoning blend. Continue to cook for 15 minutes until browned.

Step 6: Stir in the tomato paste and cook for additional 5 minutes.

Step 7: Next, add the crushed tomatoes and pour in the chicken broth. Sprinkle with the rest of the seasoning blend. Stir well.

Step 8: Adjust the heat to medium-low and add the parsley. Cook for 20 minutes more, stirring often, uncovered.

ASSEMBLE THE RICOTTA/CHEESE MIXTURE:

Step 9: Combine the sharp, jack, and mozzarella cheese. Set aside.

Step 10: Whisk the eggs, ricotta, Parmigiano Reggiano, 1 c sharp, jack, and mozzarella cheese mixture with the rest of the seasoning blend. Set aside.

ASSEMBLE THE LASAGNA:

Step 11: Evenly spread about 1 c of pasta sauce in the bottom of a large greased 13 x 9-inch casserole dish. Lay the lasagna noodles, slightly overlapping each other. Then, top with extra pasta sauce and around 6 tbsp of the ricotta/cheese mixture.

Step 12: On top of the ricotta/cheese mixture, sprinkle with a handful of the rest of the grated cheeses. Do the same layers again (lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese).

Step 13: Top the last layer with noodles followed by the pasta sauce and the rest of the grated cheeses.

Step 14: Using foil, tent the casserole. Place in the preheated oven and bake for about 30 minutes. Uncover and resume baking for another 20 minutes.

Step 15: Take the casserole out of the oven and let it cool for about 10 minutes before serving. Enjoy with garlic bread.

NOTE:

You can use smoked sausage in place of the fresh andouille sausage. Simply dice it into small pieces.

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