Chinese Pepper Steak

 

Ingredients

  

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tbsp soy sauce for marinade
• 1 tsp cornstarch for marinade
• 1 tsp sesame oil
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• 2 tbsp soy sauce for sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ¼ tsp black pepper
• 2 tbsp water
• Optional: 1 tsp hoisin sauce or chili flakes
• Optional: 1 tsp cornstarch + 2 tsp water slurry, for thickening

Instructions

 

• Slice beef thinly against the grain. In a bowl, mix with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp cornstarch. Let marinate while prepping other ingredients.
• In a small bowl, whisk together sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, ¼ tsp black pepper, 2 tbsp water (add hoisin or chili flakes if desired).
• Heat a skillet or wok over high heat. Sear beef in batches until browned, about 1–2 minutes. Remove and set aside.
• Add a bit more oil to the pan, then sauté garlic and ginger for 30 seconds. Add bell peppers and stir-fry for 2–3 minutes.
• Pour in sauce, let it bubble for 30 seconds. Add beef back to pan and toss to coat.
• If thicker sauce is desired, stir in slurry and cook until thickened. Serve hot over rice or noodles.

Notes

• For extra tenderness, freeze beef for 15 minutes before slicing.
• Don’t overcrowd the pan when searing—cook in batches for best texture.
• Use tamari instead of soy sauce to make it gluten-free.
• Store leftovers in an airtight container up to 3 days.  

How to Velvet Meat

 

Velveting is a low-effort, high-reward technique for cooking beef, chicken, pork, and more. Begin by slicing or dicing the meat against the grain. It doesn't matter how big or small as long as they're uniform in size.

Place the meat in a bowl and coat with either of the two velveting mixtures below:

1. Baking Soda

When velveting with baking soda, the proteins in the meat become denatured, resulting in a dreamy tenderness that you’ll never want to cook without. This is my grandmother’s go-to technique, as it enhances the raw meat’s ability to hold onto moisture, preventing it from drying out while it cooks.

Sprinkle approximately 1 teaspoon of baking soda per pound of meat, ensuring that it evenly coats each piece. Cover the bowl and set it in the refrigerator for 30 minutes. The baking soda may turn the meat a bright red—that’s completely normal. 

2. Cornstarch

My dad has always velveted with a cornstarch slurry, a mixture of cornstarch and just enough liquid to turn it into a smooth paste. It should be thick enough to stick to the meat, but not so thick that it forms clumps.

Though my dad prefers soy sauce for the flavor, water or oil works just fine. Use roughly two tablespoons of cornstarch and one tablespoon of liquid for every pound of meat. The goal is to coat the meat with a thin layer of cornstarch slurry without creating a thick batter.

After coating the meat with the slurry, refrigerate it for about 30 minutes. Then, rinse off the cornstarch under cold running water if trying to avoid clumps, removing all of the slurry and patting the meat dry before cooking. The rinsing is optional—my dad keeps his soy sauce-seasoned slurry on for salt and flavor.

Tips For Velveting

Don't let it sit too long: Velvet the meat for at least five minutes or up to an hour. The longer it sits, the more tender it will be. However, if you velvet for longer than an hour, the meat will become too soft—more akin to goo than a tender cut of protein.

Rinse well before cooking: After velveting the meat, you have the option to rinse off the baking soda or slurry to prevent clumps in your stir-fry. If you opt for this, pat the meat dry after rinsing. Now it's ready for the best stir-fry you'll ever make at home.

Source: Simply Recipes

 

 

Cornbread Dressing Recipe With Cream Of Chicken Soup

 

Ingredients:

– 1 batch of cornbread (about 8 cups, crumbled)

– 1 cup celery, diced

– 1 cup onion, diced

– 1 cup butter

– 1 can cream of chicken soup

– 2 cups chicken broth

– 2 eggs, beaten

– 1 teaspoon sage

– 1 teaspoon thyme

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.

2. In a large skillet, melt the butter over medium heat. Add the celery and onion, and cook until softened.

3. In a large mixing bowl, combine the crumbled cornbread, cooked vegetables, cream of chicken soup, chicken broth, eggs, sage, thyme, salt, and pepper. Mix well to combine.

4. Pour the mixture into a greased baking dish and bake for 45-50 minutes, or until golden brown and set.

5. Serve hot and enjoy!

Boxed Dressing

 

2 boxes StoveTop Stuffing

1 49 oz can Chicken Broth

2 10.5 oz can Cream of Mushroom Soup (can use 1 can of mushroom and one celery or cream of Chicken) ( if desired)

2 Eggs

1 large Onion

4 Celery Ribs

 

Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.

 

Homemade Poultry Seasoning

 

Homemade Poultry Seasoning Recipe

Instead of heading to the store, create your own poultry seasoning at home. You likely have everything you need in your cupboard! This recipe yields about a half-cup of poultry seasoning.

Ingredients

• 3 tablespoons ground sage
• 2 tablespoons dried thyme
• 2 tablespoons dried rosemary
• 1 tablespoon dried marjoram
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper

Directions

Whisk all ingredients together, then store in an airtight container in a cool, dark space for up to six months.

Sauces

 

Mushroom Sauce

Ingredients
• 8 tbsp unsalted butter
• 8 oz mushrooms, sliced
• ¾ cup heavy cream
• ½ cup chicken broth
• Salt & pepper to taste

Instructions
1. Melt the butter in a pan over medium heat.
2. Add sliced mushrooms and sauté until soft and lightly browned.
3. Pour in the chicken broth and cook for 2–3 minutes.
4. Add the heavy cream and stir well.
5. Let the sauce simmer until it thickens to your desired consistency.
6. Season with salt and pepper.
7. Serve hot.

 

 

 

 Cheese Sauce

Ingredients
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• Salt & pepper to taste

Instructions
1. Melt the butter in a saucepan over medium heat.
2. Add the flour and whisk for 1 minute to form a smooth paste (roux).
3. Slowly pour in the milk while whisking continuously to avoid lumps.
4. Cook until the mixture thickens.
5. Add the shredded cheddar cheese and stir until fully melted and smooth.
6. Season with salt and pepper.
7. Serve warm.

 

 

 Mustard Sauce

Ingredients
• ¼ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey
• Pinch of salt (optional)

Instructions
1. Add mayonnaise, Dijon mustard, and honey into a small bowl.
2. Mix until fully combined and smooth.
3. Add a pinch of salt if you prefer a more balanced taste.
4. Serve immediately or chill for later.

 

 

 Garlic Sauce

Ingredients
• 1 cup mayonnaise
• 3 tbsp sour cream
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• Salt to taste

Instructions
1. Add mayonnaise, sour cream, lemon juice, and minced garlic to a mixing bowl.
2. Whisk until everything is smooth and well combined.
3. Taste and add salt as needed.
4. Refrigerate for 15–20 minutes for best flavor.
5. Serve chilled or at room temperature.

 

Tortillas

 

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup water
• 3 tablespoons olive oil 

 

 

Directions

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn out onto a floured surface; knead 10-12 times, adding flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, about 1 minute on each side. Serve warm.

                                                                                OR

 

3 cups all-purpose flour

1 teaspoon kosher salt, I use Morton's

1 teaspoon baking powder

⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

 

 

Instructions

 

To make by hand:

1. In a medium bowl, combine flour, salt, and baking powder. Using a sturdy silicone spatula or a sturdy wooden spoon, mix dry ingredients until well combined. 
2. Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together to form a shaggy ball. 
3. Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.

To make with a mixer:

1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix the dry ingredients until well combined. 
2. Add oil and water while the mixer is running at medium speed. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue mixing for 1 minute, or until the dough is smooth. 
3. Transfer dough to a lightly floured work surface.

Continue with both methods:

1. Divide into 16 equal portions. (I use a food scale) Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand.  
2. Cover flattened balls of dough with a clean kitchen towel or a piece of plastic wrap. Allow to rest for at least 15 minutes before proceeding. 
3. Roll each ball into a 6-7-inch circle on a lightly floured surface. Keep the work surface and rolling pin lightly floured. 
4. Don't stack uncooked tortillas directly on top of each other, or they will stick together. (I like to separate my tortillas with parchment paper.) 
5. Heat a large pan over medium heat.  
6. Cook the tortillas one at a time for 45-60 seconds, until bubbles and golden spots appear on the surface. If browning too quickly, reduce the heat slightly. If it's taking longer than a minute to see a few pale, golden-brown spots on the underside of the tortillas, increase the heat slightly. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.  
7. Remove the cooked tortillas from the pan with tongs and stack them in a covered container, an open ziplock bag, or cover them with a slightly damp kitchen towel. Stacking and covering is what will keep the tortillas soft.  
8. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving. 
9. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate the tortillas with parchment paper or waxed paper and place them in a zippered bag before storing in the freezer.