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CAJUN SHRIMP AND STEAK ALFREDO PASTA This Cajun Shrimp and Steak Alfredo Pasta are made with penne pasta, cajun flavored shrimp, and steak all coated in a creamy Alfredo sauce. INGREDIENTS STEAK: 1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin) 1/2 cup + 1 Tbsp extra virgin olive oil, divided 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1 Tbsp garlic powder 1 Tbsp Cajun seasoning 1 Tbsp hot sauce 1 Tbsp brown sugar 1 tsp ground black pepper 2 Tbsp butter 2 garlic cloves, minced 1/8 – 1/4 tsp crushed red chili pepper flakes (optional) PASTA: ½ tsp salt 1 Tbsp olive oil 1 Ib. Penne Pasta SHRIMP: 10 oz shrimp, peeled and deveined (if frozen, thawed) 1 Tbsp olive oil 1 Tbsp cajun seasoning Pinch of Salt Pinch of freshly ground black pepper ALFREDO SAUCE: ½ cup unsalted butter 4 oz. cream cheese softened to room temperature 2 cups (1 pint) heavy cream 1 Tbsp Cajun seasoning 1/2 tsp salt, or to taste 1/2 tsp freshly ground black pepper, or to taste 1 and ½ cups freshly grated Pa

  Tex-Mex Beef Enchiladas Ingredients 1 tablespoon olive oil 1 yellow onion finely diced 1 pound 80/20 ground beef 4 tablespoons TAK’s Tex-Mex Blend or a packet of store-bought taco seasoning, if desired 4 tablespoons unsalted butter 6 tablespoons All-Purpose flour 4 cups unsalted beef broth* 1 ½ teaspoon Kosher salt 1 teaspoon cumin 1 teaspoon chili powder Pinch of black pepper 16-20 corn tortillas 1 cup Cheddar cheese freshly grated 1 cup Monterrey Jack cheese freshly grated Instructions Preheat oven to 350° and have ready a 9×13” greased casserole dish. Heat olive oil in a large sauté pan over medium-high heat. Add onion and sauté for 5-8 minutes until softened. Add ground beef along with TAK’s Tex-Mex Blend, and break it apart with a wooden spoon. Cook for 10 minutes, or until no more pink shows and completely cooked through. Remove from the heat and transfer the meat mixture to a bowl. Set aside until ready to use. Return sauté pan to stovetop over medium heat. Add butter and allo

  PHILLY STEAK CHEESE FRIES Place steak in the freezer for about 45 minutes. Once firm, slice into thin 1/8″ strips, the thinner the better, really. Coat in 1 tablespoon oil and set aside. Cook fries per package instructions; keep warm. CHEESE SAUCE Melt butter in a medium saucepan. Once the bubbling has subsided add flour and cook for 1-2 minutes until light brown. Slowly add warm milk to the butter-flour mixture, stirring constantly. Cook 4-5 minutes until thickened. Remove from heat and slowly mix in cubed cheese until melted. Cover and cook on the lowest heat possible until it fully incorporates, stirring periodically. Keep warm. MEAT, PEPPER, & ONION MIXTURE Preheat a large saute pan over high heat. Add meat to pan and cook, over high heat, until no longer red. Remove from pan and set aside. Return pan to heat, add additional oil (if necessary) and add the peppers and onions. Cook, stirring often until peppers are softened and onions are browned. Return meat to the pan, stirri

EASY PHILLY CHEESESTEAK SLIDERS Dinner rolls are stuffed with Tender Roast Beef, topped with melted provolone cheese, sauteed veggies, and topped with soft toasted buttery rolls brushed with Everything Bagel Topping. Ingredients 1 lb. shaved Roast Beef 2 Tablespoons Olive Oil 9 slices provolone cheese 1 large bell pepper- chopped 1/2 cup chopped onion 4 Tablespoons butter, divided in half 2 Tablespoons mayonnaise 1 dozen dinner rolls 2 Tablespoons Everything Bagel Topping Everything Bagel Topping 1/4 cup sesame seeds 1/4 cup poppy seeds 1/4 cup dried onion flakes 1/4 cup black sesame seeds (optional) 1 Tablespoon Garlic Salt Instructions Preheat oven to 350° In a small bowl mix together all “Everything Bagel Mix” ingredients. Store in an airtight container. In a separate small bowl, mix 2 Tablespoons melted butter with 2 Tablespoons Everything Bagel Mix. Set aside while making sandwiches In a medium skillet over a medium-high skillet melt 2 Tablespoons butter. Add chopped vegetables an

Surf and turf burritos Ingredients Fajita meat 10 oz Extra virgin olive oil ½ jalapenos peppers Red onion 1 tsp of cumin 1 tsp black pepper Juice of ½ of a lime ¼ lbs texas white gulf shrimp ¾ Tbsp chopped garlic 1 tsp of sea salt Pica de Gallo Goya adobo Haas avocado Large flour tortilla White Mexican cheese Instructions The recipe is easy, and we say exactly how to grill Mexican Carne Asada, Shrimp, and Pico de Gallo. Sometimes French fries are used to create this burrito, but I feel that it overpowers the beef and shrimp. The burrito is then topped with Mexican white cheese, Haas avocado, and rolled into a flour tortilla. The wrapped burrito is then grilled to a golden brown, helping melt the cheese. This is without a doubt one of the best tasting burrito recipes you will find.

GARLIC BUTTER SHRIMP PASTA INGREDIENTS: 8 ounces fettuccine 1 pound medium shrimp, peeled and deveined Kosher salt and freshly ground black pepper, to taste 8 tablespoons (1 stick) unsalted butter, divided 4 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 2 cups baby arugula 1/4 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves. DIRECTIONS: In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add garlic, oregano, and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt the remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula, and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, ga

 Easy ground beef taco INGREDIENTS 6-8 corn tortillas oil (or cooking spray) chili powder (optional) salt (optional) INSTRUCTIONS Brush a light coating of oil onto the tortillas (or use cooking spray). If you want to give them some flavoring, add dashes of chili powder and salt. Place each tortilla over two oven rungs. (You can optionally place a roasting pan or foil on a lower rack to catch any oil dripping down.) Bake for 10 minutes at 375F for a crispy but pliable version. Bake for 12-13 minutes for a crispier version. Serve immediately. NOTES Old tortillas will crisp up more readily than new tortillas.  If you’re using newer tortillas, let them sit on the counter and dry out for a bit before putting them in the oven. Keep a close eye on them the first time you make them as ovens can vary. Depending on how much oil you use, they might drip a little.  You can optionally use a roasting pan or foil on a lower rack to catch the oil if you want. They are best served immediately. If they’

Baked legs with cream of mushroom Ingredients: 1/4 cup flour (you can use gluten-free flour) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 lb chicken legs (about 3-4 large chicken legs) 2 tablespoons olive oil 10 oz mushrooms (each sliced in half) 3 garlic cloves minced 1 tablespoon olive oil (if needed) 1 cup chicken stock 1/4 teaspoon salt 1/2 cup heavy cream Directions In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.   On a large plate, dredge chicken legs in this seasoned flour mixture Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.  Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.  Flip chicken legs over to the other side and brown the other side for about 3 minutes.  Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture. To the same, now empty skillet, add mushro