My Boyfriend Dated A Chef

Another 20 minute delicious, healthy and low-cost meal sure to become a go-to dinner.

Serves 4. Recipe from So Easy.

INGREDIENTS:
4 tsp. canola oil
1 1/4 lb. top round, London broil, or flank steak, thinly sliced
4 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
1 large onion, sliced into half-moons
4 garlic cloves, crushed
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 Tbs. low-sodium soy sauce
1/2  tsp. ground black pepper
1 1/2 tsp. cornstarch, dissolved in 1/4 cup cold water
cooked basmati rice

PREPARATION:
Heat 2 tsp. oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate.

Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add peppers and onion and cook, stirring occasionally, 5 minutes. Add garlic and continue
cooking until peppers are softened and onions are translucent, about 5 minutes more.

Return beef and juices to skillet and add broth, wine, soy sauce, and pepper. Bring to boil. Reduce heat and simmer until liquid has been reduced by half, about 5 minutes. Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes.

Serve over rice.
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This homemade chocolate turtle recipe is just plain awesome and a whole lot cheaper than the bakery. 5 minutes and 3 ingredients, how could you not give it a shot? I promised one of my favortie people that I would send the first batch to her at school but, I think I’m going to have to make another one. They are on their way kiddo…I promise.

Recipe from Twig and Thistle.

INGREDIENTS:
mini salted pretzels
Rolos
pecan halfs

DIRECTIONS:
Preheat oven to 220°F

On a cookie sheet, arrange the pretzels and place a Rolo on top of each one.

Bake for 2-3 minutes.

Remove from the oven and immediately start placing the pecans on top, pushing them down, squishing the Rolos.

Enjoy and try to share!

**Store refrigerated in an enclosed container between layers of wax paper.

When I’m not in the mood for cooking and I want something super quick and delicious, I pull out the raviolis and a jar of vodka sauce. With a few minor additions to the sauce, these raviolis are fantastic as a main meal or even as a side. I am a firm believer that not everything has to be made from scratch with hours of slaving over the stove to taste good.

Serves 2-4.

INGREDIENTS:
1 package raviolis (I used the lobster + crab meat raviolis from BJ’s Wholesale Club - they are fantastic)
8 oz. vodka sauce (Francesco Renaldi makes a good sauce)
1/2 cup light cream
1/4 cup grated parmesan cheese

PREPARTAION:
Prepare raviolis according to package directions.

While raviolis are cooking, in a small saucepan combine vodka sauce, light cream and grated cheese (leave a little cheese for garnishing) over medium heat. Continue to stir while sauce is warming so it will not burn. When it starts to bubble, remove from heat.

Serve sauce over raviolis. Sprinkle with remaining parmesan cheese.