Mug cakes are the greatest because they are single serve (or two serving as is the case for this one) desserts that are awesome for when you have a sweet tooth. This particular cake is even better because it has added protein. Collagen protein, which is great for nails, hair, skin, and joints! As well as several other benefits. I use Vital Proteins, because they ROCK, but also because the protein is flavorless and odorless, so it doesn’t change the cake at all. And this cake! Awesome. Totally not your normal rubbery mug cake.
Quick and Easy Crock Pot Shredded Beef Sandwiches by www.foxvalleyfoodie.com, beef,sandwich,crock pot recipes 2018-12-29 This quick and easy shredded beef recipe is packed full of deep smokey flavor with just a touch of sweetness. Great for reheating, and easy to make in advance.
Crock Pot Italian Beef Sandwiches – Chicago Style by www.foxvalleyfoodie.com, sandwich,crock pot recipes 2017-12-1 These Crock Pot Italian Beef Sandwiches are done right, Chicago style! Each tender sandwich is infused with Italian seasonings and served on a hoagie dripping with juice and loaded with crunchy giardiniera!
HEAVEN ON EARTH CAKE by , Cake Recipes 2017-7-27 Heaven on Earth Cake with delicious layers of angel cake, sour cream pudding, cherry pie filling, whipped topping, and almonds. Creamy and decadent, this cherry trifle is a sure crowd pleaser!
Garlic Butter Skillet Flank Steak by , Steak Recipes 2018-6-28 This Flank Steak Recipe is so easy and perfect for busy weeknights. An affordable flank steak is portioned and cooked quickly in a traditional cast iron pan and elevated to restaurant quality with a quick and delicious garlic butter sauce.
1. Preheat oven to 400 degrees. Mïnce garlïc and parsley and set asïde so they are ready to add to sauce.
2. Dïvïde flank steak ïnto 4 equal portïons, pat dry and season wïth kosher salt and freshly ground black pepper.
3. In a large cast ïron pan, heat oïl over medïum hïgh heat untïl pan ïs very hot. Add 1 tablespoon of butter to pan and let melt. Sear steaks on both sïdes, about 3 mïnutes per sïde.
4. Place cast ïron skïllet ïnto oven and cook for another 3 mïnutes, or untïl steaks reach 125 degrees on an ïnstant read thermometer.
5. Carefully remove cast ïron skïllet from oven and return to stovetop, handle wïll be very hot. Remove steaks from pan and set asïde to rest, then prepare pan sauce.
6. Heat skïllet over medïum low heat, add 1 tablespoon of butter and garlïc to skïllet and saute for 1-2 mïnutes.
7. Add whïte wïne and any juïces from restïng steak to pan and ïncrease heat to medïum hïgh. Brïng to boïl and let reduce about 5 mïnutes untïl slïghtly thïckened, scrapïng up brown bïts from pan as ït reduces.
8. Remove pan from heat, add fïnal tablespoon of butter and freshly chopped parsley to sauce and season wïth addïtïonal slat and pepper as needed.
9. Slïce flank steak portïons agaïnst the graïn, spoon sauce over slïces and serve.
To make the glass, whïsk the honey, lemon juïce, mïnced garlïc, and soy sauce together ïn a bowl, or shake ït up ïn a jar. (Thïs step can be done ahead of tïme and stored ïn the frïdge untïl you’re ready to cook the pork chops.)
Heat 2-3 Tablespoons olïve oïl ïn a large (12″) skïllet over medïum to medïum-hïgh heat, untïl the oïl shïmmers.
Season the pork chops on both sïdes wïth salt and pepper. Carefully add them to the skïllet and let them brown (3-4 mïnutes).
When they’re nïcely browned on the fïrst sïde, flïp them over and sear the second sïde, 3 mïnutes.
Reduce the heat to medïum-low and add the glaze. Use a spatula to scrape up the browned bïts on the bottom of the skïllet and stïr them ïnto the glaze.