Grilled Steak

Grilled Steak

  • Servings: 3
  • Difficulty: easy
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When its cold and 20 miles an hour winds outside and you cannot use your grill but you want to have a juicy steak for dinner, what to do? I found the simple way to achieve that  prefect, Smokey, delicious, juicy and flavorful steak is to have it prepare in sauté pan on the stovetop…Just a little butter or olive oil, room temperature meat and any of your favorite combination of spices and you have an easy meal on your hands in no time.


I am a steak lover plain and simple and if I could I would eat it every single day so as my 11 years old granddaughter, she inherited the love of beef from all of us, but once or twice a month is good enough for us…


I made this steak for both of us when she was over last night, for her I paired this juicy steak with sautéed green beans in olive oil, toped it with garlic powder, sea salt and a squeeze of fresh lemon juice.


For my plate I kept it simple with fresh cut tomatoes, drizzle of olive oil, seat salt and black pepper, this will be a delicious meal if paired with my Tomato Salad 


Five to six minutes on each side and you have the perfect medium well delicious steak for dinner.


1 1/2 LB top beef chuck steak at room temperature

2 tbsp. olive oil

3 tbsp. grill steak seasoning

1/2 tbsp. sea salt

1/2 tbsp. black pepper


In a small bowl, combine grill steak seasoning, salt and pepper.

On a medium high heat add olive oil to sauté pan, add half the seasoning on too one side and cook seasoned side down for four to six minutes depending on the thickness of your steak.

Add the rest of the seasoning on top, when the time is up and delicious crust built on to the first side, turn the steak and cook on the second side for another three to four minutes, again that depending on the thickness of your steak… The second side always cooks faster and does not require as much time as the first side… that’s if you prefer your steak on the medium well side, that’s my preferred doneness for beef… for a well done steak leave it to cook a little longer but not more than one minute on each side…. But if you prefer a rare steak don’t cook it :):) just kidding, cook it for two minutes on each side.


Remove from the pan on too a plate and let it rest for about five to ten minutes…slice and serve.


***what to do in the next ten minutes while you are waiting on your steak to rest while everything else is ready? clean that stove because it will requires you to clean it after this meal :)….But its soooooooooo worth it!!! OR just use a splatter pan cover, but I was too exited that I forgot I had one…. So I cleaned my stove :):):)***

Sirloin steak stew

Sirloin Steak stew

  • Servings: 2
  • Difficulty: easy
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Stew is one of the easiest dishes to prepare when using the slow cooker, any dish is easy to prepare and cook in it for that matter!


No matter what you’re making you get all of your ingredients in to the pot, mix everything, close the lid and let the pot do all the work for you!


I had a top sirloin steak and I was trying to figure out how to prepare it… I wanted to grill it with grilled vegetables as a side dish but that was out of the question, it was 32 degrees outside and the wind was 15 miles an hour… And I did not reallyyyyyy care to grill it inside as the crazy fire alarm will lose its mind and I am forced to open windows and doors and that would have defeat the purpose of not grilling outside… the house will become a freezer!!! And to be honest with you I really, really, really did not feel like cleaning my stove after all that mess…


What to do with it? I decided to make it easy on my self, the crazy alarm and keeping my stove nice, clean and shiny by cooking it as a stew with canned ingredients that I had on hand in my pantry.


Recipe created!! Three hours later and dinner was ready…After dinner I wished I had more of this mouth-watering stew to have as a leftovers for tomorrow’s lunch, it was so delicious that we eat it all!! the tomato’s with the jalapeño peppers made the delicious sauce just spicy enough to enjoy it… all the other spices, and the olives complemented the beef so well that left us wanting more and more…IMG_2772

I paired it with multi grain rice, but if the rice is not on your menu or you don’t care to serve it with the stew, a warm pitta bread or any other bread is needed for sure to soak up the delicious sauce. IMG_2769

For the stew

2 lb. top sirloin steak

1 can 14.5 oz. diced tomato with jalapeño pepper

1 can 14.5 oz. cut green beans drained

1 can 3.8 oz. sliced black olives drained

1 can 8 oz. tomato sauce

1 tbsp. garlic powder

1/4 tbsp. sea salt

1/2 tbsp. black pepper

1/4 tsp. turmeric

1/4 tsp. paprika

1/2-1 cup turkey low sodium broth or water

1 stick of cinnamon

1/2 tbsp. onion powder

2 tbsp. dry parsley flakes

1/4 tbsp. cumin

1/2 tbsp. ground coriander

1/4 tsp. red pepper flakes

For the rice

2 cups multigrain rice

2 tbsp. olive oil

3 1/2 cups of turkey broth or water

1 tsp sea salt

Into a slow cooker insert add sirloin steak, tomato’s with Jalapeño including the juice, add the rest of the stew ingredients, mix well to make sure the is beef completely covered from top to bottom…

Cover the pot, turn the unit on high and set it for three hours…

Half an hour before the time is up cook the rice… Rinse it and drain it well…

In a non-stick pot heat the olive oil add the rice and toast it for a minute.

Add salt and turkey broth or water, stir well to combine, cover and bring to boil…lower the heat and simmer for 20 minuets or until the broth is completely evaporated. Let it stand covered for 15 minuets, fluff with a fork before serving…

Note: I didn’t add any fat or oil to the stew the steak had some marbling of fat in it and that was enough for us…


Kofta – – Middle Eastern Meatloaf

Kofta-Middle Eastern Meatloaf

  • Servings: 5
  • Difficulty: easy
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Kota is the most beloved and most famous dish in the middle east, its delicious and ohh its so easy to make.

Every home has its own recipe to prepare this dish, its widely made in a pan like my mom’s recipe below, or as a Kabob on skewers, or long shaped meatballs.

The long shaped meatballs or the Kabob skewers are always served with Hummus , fries and pita bread.


Any way its prepared it will be delicious served with middle eastern salad.

1.50 lbs. Lean ground beef

2 cups Parsley

1 large Onion

4 Med Size Tomatoes

4 Med Size Potato

1 1/2 Tbsp. Black pepper plus extra (optional)

1/2 Tbsp. Table Salt plus extra (optional)

1 Tbsp. Curry powder

2 Tbsp. Olive oil

3 cups Water

4 Tbsp. butter cut to small pieces

Preheat oven to 450

In a food processor, separately chop parsley and onion, making sure not to over chop them, need a minced consistency not watery soup.

Add chopped parsley and onion to the ground beef, add salt, pepper, curry powder and olive oil, mix well until all combined.

In 9 x 13 inch baking pan with clean hands pat down the meat mixture, making sure its evenly distributed it in the pan.

Add sliced Potatoes and top with sliced tomatoes and butter, sprinkle with additional salt and pepper if you desire, add water and cover with aluminum foil.

Bake for 35-45 minutes depending on your oven, uncover and bake for additional 10-20 minutes.

let the pan cool for 5 minutes.


Jello-Sugar Free

Jello-sugar free

  • Servings: 12
  • Difficulty: easy
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Who does not love Jello, little kids and big kids loves it.


I created this recipe for the fact we could not eat store bought Jello, because it contained pork gelatin, and for a long time I searched the internet for the alternative Halal / Kosher key ingredient to create it.

When I found beef gelatin few years back I was in haven and I been making homemade Jello ever since.

Fruit could be added to the Jello before refrigerating(I use sugar free caned fruit)and top with homemade whip cream before serving.

I always use plastic cups when I am serving this delicious treat to the little kiddos. Easy to handle and no one breaks my nice glassware.

.8 cups boiling water

.3 packets Kool-Aid any flavor, I used Cherry

.2 1/2 cups of Sugar Substitutes

.1/2 cups beef gelatin

Line up baking sheet with 12, 20oz plastic cups, set aside.

In a large heatproof bowl, add Kool-aid, sugar substitutes and beef gelatin.

Carefully pour the boiling water while whisking, keep whisking until everything dissolved and no lumps.

By using a small gravy ladle, carefully fill the plastic cups all the way.
Refrigerate overnight.Enjoy!

Shepherd Pie

Shepherd Pie

  • Servings: 4-6
  • Difficulty: easy
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Shepherd’s pie is an easy meal to prepare for weeknight dinners; I love the smooth texture of the mashed potato alongside the chunky beef.




The simple spice mixture with the flavor of the sumac brings this dish to its fullest deliciousness.

Pair it with a simple tomato salad and dinner served.

.6 large reset potato peeled and boiled

.8 tbsp. butter divided plus more for the pan

.1 tbsp. olive oil

.1 1/2 Lb. beef cut to small bite

.1 large onion chopped

.1 tsp. sumac

.1-cup buttermilk

.1-cup milk

.1 tbsp. salt divided

.1 tbsp. black pepper divided

.1/4 tsp. curry powder

1 tbsp. chopped parsley

Preheat oven 420

1-Butter 9 x 13 inch baking pan and set aside.

2-In a large sauté pan add 4 tbsp. butter, chopped onion; add 1/2 tbsp. salt, 1/2 tbsp. black pepper, sumac, and curry powder. Cook until onion is golden.

3-Add beef and sauté until fully cooked about 4-5 minutes.

4-In a large bowl smash boiled potato with potato ricer for smoother texture, add milk, buttermilk, 1/2 tbsp. salt, 1/2 tbsp. black pepper and 4 tbsp. butter, mix well until all combined.
If the potatoes a little dry, add more milk.

5-Divide the mashed potato in half, add the first half in to the bottom of the prepared pan and smooth it with speculate.

6-Add the cooked beef and smooth it to cover the entire layer of the mashed potato.

7-Add the second layer of the mashed potato and smooth completely to cover the meat.

8-Drizzle the olive oil on top and bake for 35 minutes.

9-Turn the oven off and turn on the broiler, broil for 2-3 minutes to brown the top. sprinkle with chopped parsley and Enjoy!

Beef steak

Beef Steak

  • Servings: 4
  • Difficulty: easy
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Steak is a delicious easy meal to prepare when it is cooked the right way!



I made it on the stovetop with large flat skillet, little butter and olive oil, few minutes and a delicious dinner is served.


I also prepared chicken cutlets for none red meat eater.


.2 – 1 lb. each beef steak

.1 large onions thinly sliced

.1 Anaheim Chile sliced

.5 tsp. Salt divided

.5 tsp. Black pepper divided

.5 tbsp. olive oil divided

.5 tbsp. butter divided

.1 tbsp. chopped fresh parsley

.1/2 cup alcohols-free white wine

1-On high heat melt 1 tbsp. olive oil and 1 tbsp. butter, sprinkle the top side of the steak with 1 tsp salt and 1 tsp of black pepper, replace in the pan-seasoned side down.

2-Sprinkle the upper side with 1 tsp of salt and 1 tsp black pepper, let it cook without moving it, after exactly 4 minutes flip the steak over and cook for another 4 minutes.

3- Remove the steak and let it rest covered for 10 minutes for the juices to redistribute.

4- Repeat with the second steak.

5- In the same skillet add the remaining oil and butter, add sliced onion, sliced Anaheim Chile, remaining salt and black pepper, cook until golden brown.

6- Add alcohols-free white wine, scrape the skillet, and let it reduce, about 2-3 minutes.

5- Thinly slice the steak against the grain and serve with the onion-Chile compote and fresh parsley on top. Enjoy!

Note: I like my steak well done so I covered my skillet the last minute when cooking it on the second side.

Beef Kebabs

Beef kebabs

  • Servings: 6-8
  • Difficulty: easy
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 Have you ever met anyone that does not like to eat Kabab?  Everyone loves it.  It is delicious and easy to make at home, this recipe is easy and fast enough to make for a weeknight dinner.

The rule is to have dinner on the table no later than 7 pm every night at our house, so I try my best to have delicious food by that time and having easy recipes up my sleeves is all I need to accomplish that.

.2 cups fresh parsley

.1 cup fresh cilantro

.1 large onion

.4 lbs lean ground beef

.1 tbsp salt

.1 tbsp black pepper

.1 tbsp curry powder

.4 tbsp olive oil

.½ tbsp crushed red pepper

Bring meat to room temperature.

Preheat oven to 375

In a food processer, using the pulse button mince parsley and onion but making sure it does not turned to water, about 10 pulses.

Add to the meat; salt, black pepper, curry powder, and olive oil, with clean hands mix the meat until all incorporated.

Take a small amount of the meat, the size of small meatball and form a small log without over working the meat. Line up in baking pan lined up with parchment paper.

Bake for 17-20 minutes until the meat is fully cooked.

Serve with roasted chili pepper, tomato, onion, homemade Hummus and baked fries.