I heard, or read, you loud and clear. The people want my Pepper Steak Recipe! Well, here it is…
Bell Peppers are one of my favorite veggies. I love that each color has it’s own flavor. I also enjoy how the colors brighten up a dish.
As far as the steak is concerned, you have many options. I’m using sirloin, but top round, flank, flat iron, or even London broil will work. Just slice it thinly. Pop it in the freezer 30 mins before slicing to make it easier to slice. But, be sure to allow the beef to come to room temp before stir frying it.
Baking soda. Yes, the orange box. This helps tenderize the beef. It’s a lifesaver if you’re on a budget and are using a cheap cut of steak. It is what’s used at most Chinese restaurants.
Serve it over white rice or Jasmine rice and you’ll have an easy, take out quality dinner made right in your own kitchen!
The goal still remains. My Cookie Crew WILL be able to make at least 5 restaurant quality meals in their own kitchens! I believe in you. So, I’m adding to your recipe arsenal. Here’s how I use red wine to braise beef short ribs!
Caught a sale on boneless, beef short ribs at one of my favorite, local markets. I think I threw the whole section in my buggy! Or cart. I’m southern as hell. Anyway, these little things can add up. So, if you see them on sale, take advantage! Sear that meat! It’s essential in braising. It adds so much flavor to my flavor part of the dish…the braising liquid or sauce. The “fond” browning creates is magical. Especially when you pour in the wine to deglaze. Using fresh herbs alone will take a dish from homemade to restaurant menu approved. Place your sprigs on top if the meat. This will make them easier to remove before serving.
I opted to serve this tender beef over smoked gouda and Herbes de Provence grits. MAGICAL!!! But, it would also be yummy over potatoes.
Happy Cooking,
B. Coop
1 lb beef short ribs (boneless or bone-in)
1 T seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 T vegetable oil
1 onion (diced)
1 T minced garlic
1 T all purpose flour
1 T tomato paste
1 cup Cabernet Sauvignon wine
1 cup beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary
Preheat oven to 350 degrees F
Mix seasoning salt, onion, and garlic powder together.
Sprinkle spice mix on all sides of the ribs.
Heat vegetable oil in an oven safe skillet or Dutch oven.
Add the ribs and sear on both sides; 1-2 mins per side.*
Remove and set aside on a plate
In the same skillet, add in the onions
Saute onions until they brown slightly
Add in the garlic and stir for 30 secs
Sprinkle in the flour and stir for 1 min.
Add the tomato paste and stir
Pour in the wine
Once it starts to thicken, add the ribs back into the skillet
Pour in the beef stock making sure that the ribs are not completely covered in liquid. Liquid should stop halfway.**
Cover the skillet with foil. (Use the lid if you’re using a dutch oven.)
Bake for 2 1/2 hours or until ribs are fork tender.
Serve over mashed potatoes or grits.
Enjoy!
*Do not crowd the skillet. Brown the ribs in batches if necessary.
Sesame Chicken Wings. They’re BOMB! You have to make them, so I will not waste anytime talking…
Please tell me that I’m not the only one that gets completely grossed out by the sight of raw chicken! YUCK! I can even touch it with my bare hands. I always use gloves. Still gonna eat them though.
Put the Deep Fryer Away! We have baking powder, baby! Baking powder helps our wings crisp up in the oven to give them the texture of deep fried wings. I use 1 tablespoon per pound of wings.
Then, line the longest baking sheet with parchment paper. Place your wings on top giving them some elbow room. Well, they don’t have elbows, but you know…room to breathe. Wait…
When you make this glaze, don’t panic at the quantity. It will be enough! You’re coating the bird not soaking them. If you want more sauce, just double the recipe. And if you like it spicy, add a tsp or two of cayenne pepper!
One of my sweet Cookies asked for a French Toast recipe. Of course I had to give her a French Toast recipe. But, you already know it wasn’t gonna be plain, old French Toast. I decided to add on this sinfully delicious Caramelized Peaches and Cream topping! Breakfast will definitely feel like dessert came early with this one! Here’s how I make my Peaches and Cream French Toast…
The key ingredient…fresh, ripe peaches! I found these babies at the market. They were locally grown and I was sold! These things were huge too! One was more than enough for this recipe. But, if you’re not as blessed to find gigantic peaches, just double up on them.
Let’s talk about the topping! I didn’t want it overly sweet. These peaches were a little on the tart side which worked perfectly! The brown sugar and slight sourness of the peaches balanced better than I expected. I used salted butter as well. You know why? Sweets need salt!
I’m sure you guys have figured me out by now. I love incorporating booze wherever I can in a recipe! Today, it’s rum! Man oh man! Caramelized peaches and rum?! Just do it.
A Trudy line from one of my favorite movies, “Steel Magnolias, came to mind when I sampled this dish. As Trudy suggested, I added a little cream to cut the sweetness. She was referring to ice cream. But, I use some freshly whipped cream.
This is definitely a daily breakfast item. But, it is the perfect, occasional brunch treat! Enjoy!!
So, here I go opening my secret vault again. I never thought I’d share my special, homemade BBQ sauce recipe. But, I just can’t keep anything from my Cookies! Sauces are my thing.This recipe is what I call my fundamental BBQ sauce. Because, it’s the base sauce that I always use. Now, you can use it as is or add your favorite flavors. Orange, pineapple, honey, Hennessy…whatever, Chile! Again, I really didn’t think I’d ever share this recipe. However, I just adore you guys! So, here are the steps to getting folks lost in the sauce…
Lost in the sauce!
What I love most about making BBQ sauce is that you can just throw all of the ingredients into a pot at one time. Just stir it well and let it simmer. Because, the magic happens during the simmer. That’s when all of those flavors marry each other and live happily ever after. Besides that, BBQ sauce is one of the most popular sauces. You’ve got to have a go to recipe in your stash.
To Booze or Not to Booze…
Of course, I’m using bourbon in this recipe. However, it’s completely optional. But, whiskey tastes amazing in this smokey sauce! And, if you know, it’s Bourbon!
Don’t worry about it being boozy. The alcohol content will cook out in 20-30 seconds. It’s completely kid proof. However, feel free to substitute the liquor for fruit juices like orange, pineapple, or apple. Obviously, the flavor choices are endless. Giving the sauce the right amount of simmer time is most important. Doing so, makes all of the difference in the quality of your BBQ sauce.
Listen, I believe I’ve created the perfect, customizable, homemade BBQ sauce! But, hey, i’m biased. So, tell me what flavored BBQ sauce is your fave in the comment section. And let me know what you plan to use this sauce on.
You know I wouldn’t send you into the summer without a bomb Skirt steak recipe for the grill, right? I work hard choosing and developing flavors for you. Only the best for my Cookies. And when you try this recipe, you’ll know I’m telling you the truth.
Skirt steak is one of my favorite cuts of steak, because the thing can take some marinade. I’m all about flavor, so I loved creating this wet rub for the steaks. Skirt steak is not the tenderest cut. However, when you treat it right, it will melt in your mouth.
I like to make small “nicks” along the surface of the meat. This helps it soak up all of that marinade better. Be careful not to overdo it or cut through the meat.
Speaking of overdoing it…do NOT overcook this steak. Skirt steak is not meant to be cooked well done. I don’t believe any steak is, but we won’t go there today. I only cook them for one minute per side. Perfect every time.
Coop, what the hell is Chimichurri Sauce?? Glad you asked. It’s an Argentina condiment that loves to be boo’d up with steak. Especially, Skirt steak. I mean, they were made for each other. It’s also delicious on fish, chicken, and even pasta. It’s makes an amazing pasta salad!
This marinaded skirt steak recipe will be amazing on tacos and nachos as well! Serve it with your favorite sides. Let me know what you plan to do with it!
No Soul Food spread is complete without a baking dish of Candied Yams! Sweet Potatoes will work too. It’s just the right of sweetness to complement a plate full of greens, mac and cheese, chicken…I’m getting hungry just typing this! My way is a time saver. Sweet potatoes, or potatoes in general, can take a while to soften in the oven. I have an easy method of preparing them in 30 minutes! Check it out.
So, what’s the difference between a yam and a sweet potato? Google it. I’m only here to tell you how to make them ooey gooey and delicious! Rinse them well, pat dry, peel, and slice them thinly. But, not too thin. The thicker you slice them, the longer they take to bake.
The “Candied” part is my favorite! I wanted the sauce to taste like pralines without the pecans. I think I nailed it. My family is not a fan of the marshmallow part. But, feel free to all those as a topping if you’d like.
Cheesesteak Stuffed Lasagna. I don’t think I need to say much today. Yup.
I used sirloin steak, because, well, it was on sale. Ribeye, Ny Strip, whatever floats your steak boat is fine. Just make sure it’s cold prior to slicing. Makes life so much easier. I pop it in the freezer for 30 mins.
Another tip. Buy regular lasagna sheets and throw them into a heat safe dish. Then, boil or heat some water until it’s super hot. Pour the hot water over the lasagna and allow them to sit there while you prepare the rest of this meal’s components. Then just drain the water off and proceed with the recipe. Perfect Al dente lasagna sheets ready for rolling without boiling. You’re welcome.
I’m not a fan of ricotta. My OG Cookies know this. So, I used cream cheese as my filler. Ricotta fan? Use it instead. Add an egg.
Yeah, I think that covers it for this one. It’s amazing. Believe me.
Add steak in the skillet and cook for 1-2 mins; remove
Add in onions and bell peppers
Sprinkle a pinch of salt over the veggies
Saute until tender
Turn off the heat and add the steak back into the skillet; set aside
Melt the butter in a separate saucepan
Add in the minced garlic and saute for 30 secs.
Whisk in the flour for 1 min
Pour in the half and half
Bring mixture to a simmer
Add in the 1 cup of the mozzarella cheese and 3-4 slices of provolone cheese
Add the onion powder and Creole seasoning to taste
Once the sauce thickens, turn off the heat.
In a separate bowl, combine the cream cheese, Italian seasoning, 1 cup of the sauce, 1/2 cup mozzarella, and all but 1/4 of the steak and veggie mix. Mix well.
Spoon and spread the mixture onto each of the lasagna sheets evenly; roll them up
In a 13x9 casserole dish, ladle a thin layer of the sauce across the bottom of the dish.
Lay each lasagna roll into the dish seam side down.
Cover the rolls with the remaining provolone cheese and sauce.
Cover in aluminum foil and in a 375 degrees F preheated oven for 25 mins
Remove the foil, top it with the remaining meat, veggies, and mozzarella cheese
Place back into the oven, uncovered, and bake for 15 mins or until cheese is melted and bubbly.
I believe that soaking white beans overnight, cooking them for an hour, draining them, then adding ingredients and cooking them for another 45 mins to an hour is too much. I just buy a can of beans and add some flava to them. Best baked beans ever!
Bacon is a blessing. I’ll admit, I’m not a fan of eating it. However, I would never deny the flavor it adds to food. I use the grease for that very reason in this recipe. Leave the bacon in if you love bacon. But, I remove it and add a different protein.
Ground beef. Very lean ground beef. Why? You don’t want to worry with drained the excess fat off the meat and risk losing that yummy bacon grease flavor.
I used my Cosori multi cooker for this. It was just easier. I was able to simmer and bake all in the same unit. But, a pot and a baking dish works fine.
Use my measurements as a guide. My family loves sweet and sticky baked beans. If you prefer it more savory, cut back on the brown sugar and honey.
Precious! First word that came to mind when I saw one of these little cuties for the first time. And, to me, these are way better than cupcakes. Yeah, I said it! Cupcakes are cool. But, sometimes the icing overpowers the whole thing. You have to open your mouth so wide to bite into the thing, so that you get cake and icing in a single take. But, with these adorable Mini Layered Cakes, you get just the right cake to icing ratio.
Boxed as Homemade?!
Yes, I used boxed cake mix for these. Don’t you dare click off of this page! Let me explain! Boxed cake mix CAN be delicious! There are a few substitutions and variations you can make to turn that less than $2 box of mix into a fluffy, bakery quality cake.
Butter, Baby! Use butter instead of vegetable oil. Replace the oil with the same about of butter Make sure it’s softened or melted. I.E. if the box calls for 1/3 cup of oil, use 1/3 cup of melted butter or 5 Tbsp of softened butter. However, if you’re making a white cake, you’ll need to double the amount of butter to make up for the missing fat provided by egg yolks. Egg whites only are used in white cakes to keep the bright, white color.
Bye, H2O Use whole milk instead of the water. Almond milk and coconut milk are two other great options to substitute for water. If you’re making chocolate or red velvet cake, use strong, hot coffee to enhance the flavor. And make sure it’s already brewed, Chile! Don’t put the dang coffee grounds in the batter!
Eggzactly Add an extra egg. If the box says 3 eggs, use 4. If you’re making a white cake, you’ll need egg whites only. Whisk the egg whites in a separate bowl until they’re frothy. Then, fold the egg whites into the rest of the batter at the end. This will yield a super fluffy cake texture.
Extra Mayo, Plz… Stop it! Don’t try to exit my page again. Hear me out. Or, read me out. Whatev! YOUR CAKE WILL NOT TASTE LIKE MAYO! It makes the cake super moist and deepens the flavor. If mayo freaks you out, you can use sour cream instead. Serves the same purpose. How much? 2 Tbsp of mayo or 1/2 cup of sour cream.
Leave that Icing on the Shelf! Please make your own icing! The store bought stuff is trash. Sorry, not sorry. Couple sticks of softened butter, some powdered sugar, few spoons of cream, pinch of salt, and a splash of vanilla extract. I used Vanilla Chai Buttercream, because I’m bougie and fake fancy. The recipe is below.
Flava Speaking of extracts, don’t be afraid to add ’em. Vanilla, Almond, Lemon, Butter…whatever flavor, or combo of flavors, you prefer. And a little lemon zest if you’re fancy.
You don’t have to use all of these additives or substitutions. Even making one of the above changes will make a world of a difference in your boxed cake mix.
One box of cake mix will yield two 9 x 13 sheet cakes which will yield 5 (3) layered Mini Cakes. Pour equal parts of the batter into 2, greased, or parchment paper lined baking pans. Bake according to box instructions. Check often, though. Since these cakes are thinner, they will take less time to bake.
Use a cookie or biscuit cutter to form your layers. Make sure you allow your cake(s) to cool completely before assembling and decorating.
Make these mini cakes your own. Decorate them with icing, candy, flowers, meringue cookies, sprinkles, fruit…the possibilities are endless. I used my Vanilla Chai Buttercream. It is heavenly! The recipe for it is below. If you are using fresh flowers, make sure that there are organic and food safe. Use a piping bag and piping tips to make frosting these little guys easier and cleaner.
3 sticks unsalted butter (Softened at room temperature; do NOT microwave it, Lazy!)
2 T Chai tea powdered mix (I prefer the Oregon Chai brand)
4 1/2 cups powdered sugar
1 tsp pure vanilla extract
1-3 T heavy cream
1/8 tsp salt
Instructions
Using an electric mixer, cream the butter until it turns white in color; about 5 mins. If you don't have a stand mixer, make sure you have a tag team partner nearby.
Sift the tea mix and powdered sugar together.
Gradually add the tea and sugar mix to the butter 1 cup at a time mixing well in between.
Add the vanilla extract and salt.
Pour in the heavy cream 1 T at a time until the frosting reaches your desired consistency.
Serve it over white rice or Jasmine rice and you’ll have an easy, take out quality dinner made right in your own kitchen!
