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Air Fryer Garlic Butter Steak Bites

1 ½ pounds boneless ribeye steaks, cut into bite-sized pieces

1 Tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon fresh blk pepper

¼ teaspoon smoked paprika

3 Tablespoons salted butter

3 cloves garlic minced

1 tablespoon fresh chopped parsley

Instructions

Preheat the air fryer to 400°F for 5 minutes.
Add the steak, olive oil, salt, pepper, and paprika to a large bowl.
Toss to combine.
Add the steak bites in an even layer into the air fryer basket; no need to spray the basket.
Air fry for 4-6 minutes or until your desired doneness.
No need to flip.
- Note: I cooked the bites for 5 minutes (internal temperature of 135°F).
- The bites will continue to cook in the butter sauce, so keep that in mind.
While the bites are cooking, make the butter sauce.
Melt the butter in a large skillet over medium heat.
Add the garlic and cook until fragrant, about 30 seconds.
Stir in the parsley.
Add the steak bites to the skillet.
Toss to combine for about a minute.
Serve immediately.

Freeze for up to 3 months.

Small Pizzas

Small Pizzas

In a bowl, combine 1 cup warm water, 2 1/4 tsp yeast, and 1 tbsp sugar. Let it sit for 5 minutes until foamy.

2. Mix in 3 cups flour, 2 tbsp olive oil, and 1 tsp salt. Knead until smooth.

3. Place dough in a greased bowl, cover, and let it rise for 1 hour.

4. Preheat your oven to 475°F (245°C). Divide the dough into 6 balls and roll out into mini pizza bases on a floured surface.

5. Transfer bases to a baking sheet lined with parchment paper.

6. Spread 1-2 tbsp pizza sauce on each base, leaving the edges clear.

7. Sprinkle with shredded mozzarella cheese and diced ham.

8. Bake for 10-12 minutes or until the crust is golden and cheese is bubbly.

9. Let cool for a few minutes before serving.

Poor Man Husband Casserole

Poor Man Husband Casserole

1 lb. ground beef or turkey

1 onion, chopped

1–2 cloves garlic, minced

1 can (10.75 oz.) cream of mushroom soup

1 cup sour cream or Greek yogurt

1 package (16 oz.) frozen mixed vegetables (like peas, carrots, green beans, etc.)

1 bag (16 oz.) frozen tater tots

1–2 cups shredded cheddar cheese

Salt and pepper, to taste

Optional seasonings: dried basil, oregano, or thyme

INSTRUCTIONS

Preheat Oven: Preheat your oven to 375°F (190°C).

Cook the Meat: In a large skillet over medium heat, cook the ground meat, breaking it apart with a spatula, until no longer pink. Add the chopped onion and minced garlic, and continue to cook until the onion becomes translucent.

Add Soup and Sour Cream: Reduce the heat to low, and stir in the cream of mushroom soup and sour cream (or Greek yogurt). Mix until well combined.

Add Vegetables: Stir in the frozen mixed vegetables and season with salt, pepper, and any optional seasonings you like. Cook until everything is heated through.

Assemble the Casserole: Pour the beef and vegetable mixture into a 9×13-inch baking dish. Sprinkle with half of the shredded cheddar cheese. Arrange the frozen tater tots on top in a single layer. Sprinkle the remaining cheese over the tater tots.

Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the tater tots are golden brown and the cheese is melted and bubbly.

Serve: Remove from the oven and allow to cool for a few minutes before serving.

Goulash

Goulash

Ingredients
2 1/2 lbs. ground beef
3/4 bag of elbow macaroni; not cooked
1 chopped med. onion
1 chopped bell pepper
3 stalks celery, chopped
1 T. Minced garlic
2 cans diced tomatoes
1 can tomato paste
1 can sweet corn (not drained)
3 cups beef broth; I use 3 bullion cubes in 3 c. Hot water
3 t. Tomato paste
Garlic powder
Onion powder
Smoked paprika
Oregano
Italian season
Salt
Pepper
1/4 cup oil, any you prefer
Directions
Step 1. In large pot, cook ground beef with 2 T. Worcestershire sauce. 1/2 t. Liquid smoke(opt). 1 t. Onion powder, garlic powder, oregano, Italian season, and paprika until done. Drain and discard juices . Move ground beef to bowl and set aside.
Step 2: In same large pot add oil, chopped onion, celery, and garlic on med./ High heat for 5 mins. Add broth, tomatoes, tomato paste, and corn until simmering. Add 1 t. of each seasoning and salt and pepper to taste. Bring to low boil and taste your broth to see if you need to add more season to your taste. Add pasta, stir, turn down to med. heat and cover. Cook for 8 to 10 mins. Add ground beef and stir bring back up to simmer and turn heat off, stir, cover, and let set for 10 mins. Serve with cornbread, garlic bread, or crackers.
Note: Garnish with cheese or sour cream.

Wendy’s Chili

Wendy’s Chili

Ingredients:

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

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Air Fryer Garlic Butter Steak Bites

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