SPICY STEAK RAMEN NOODLES

Spicy Steak Ramen Noodles - ready to eat in under 15 minutes! Only 7 ingredients! Such a great weeknight meal!! Skirt steak, hot sauce, Worcestershire sauce, garlic, onion, vinegar, ramen noodles and green onions for garnish. Can add green beans, broccoli, mushrooms, or asparagus. This is a great way to use up leftover steak. We ate this twice in one week. Everyone LOVES this easy noodle bowl!! #steak #asian #ramen #noodles #recipe

Easy Weeknight Meal

• This Spicy Steak Ramen is a weeknight favorite! It only takes about 15 minutes to make and tastes great! Skirt steak simmered in hot sauce, Worcestershire sauce, onion, garlic, and a touch of brown sugar and tossed with ramen noodles. I could seriously eat this every week and never get tired of it. It is SOOOO much better than takeout.

How to Make Quick Spicy Steak Ramen Noodles

• This Spicy Steak Ramen is super easy to make. Start with cutting some skirt steak into strips. Give the steak a quick sear in the skillet and then add the sauce. Hot sauce, Worcestershire sauce, vinegar, onion, garlic, and some brown sugar. Let the sauce simmer while the ramen noodles cook. Toss the ramen noodles and the steak together and serve.
• You can use any flavor of ramen noodles. You aren’t going to use the seasoning packet, just the noodles. I used a pound of skirt steak for this recipe. Feel free to swap it out for your favorite cut of steak.
• If you want your steak rare, remove the steak from the skillet before adding the sauce. Add the steak back to the pan when you add the cooked noodles. Feel free to add some asparagus, broccoli, mushrooms, or bell pepper to the mixture.

INGREDIENTS:

• 1 lb skirt steak, cut into thin strips
• 1 Tbsp oil
• 1/2 cup hot sauce*
• 2 Tbsp Worcestershire sauce
• 1 Tbsp white vinegar
• 1 Tbsp minced onion
• 1 Tbsp minced garlic
• 3 Tbsp brown sugar
• 2 (3-oz) packages ramen noodles, any flavor
• green onions, sliced

INSTRUCTIONS:

1. Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.
2. While noodles are cooking heat oil over medium-high heat in a large skillet. Add steak and cook until starting to brown.
3. Add hot sauce, Worcestershire sauce, vinegar, onion, garlic, and brown sugar to skillet. Stir. Reduce heat simmer for 5 minutes.
4. Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

NOTES:

1. Can use any cut of steak you prefer.
2. If you prefer your steak rare, remove it from the skillet before adding the sauce ingredients. Add the steak back to the skillet with the noodles.
3. Can add broccoli, green beans, mushrooms or asparagus to noodle mixture.
4. Increase or reduce the hot sauce to your personal preference. Add soy sauce in place of reduced hot sauce.
5. I used Frank’s hot sauce.

10-MINUTE ITALIAN CHICKEN WRAPS

Tasty and quick (10-minute prep time!) Italian chicken and veggie wraps with lettuce, tomatoes, avocado, parmesan cheese, croutons, and Italian dressing. 

I am a total freak for croutons. When I was in college and didn’t have a whole lot of extra time to make my own croutons, I would buy bags of them and snack on them just like normal people snack on pretzels, crackers, or cookies.

I could eat a bag in a couple of days, or, if it was finals time, in a couple of hours. ? These days I don’t really snack on croutons by themselves all that much, but they do get added to a lot of our dinners — particularly our side salads.

When I had the idea to do an Italian type of chicken wrap recipe, I thought Italian-flavored croutons would be amazing in them. It is literally life changing to add croutons to a wrap. You get a nice crunch, a different texture, and a great complimentary flavor. Honestly, try it. I don’t think you’ll ever go back.

And now that I’ve yapped on about croutons for several minutes, I very solemnly promise to never ever do that again on this site.

So let’s talk about the other ingredients, shall we? It first starts with my favorite tortillas. I’ve told you all about these tortillas quite a few times because they are my family’s favorite — they are the TortillaLand tortillas. They are freshly made (but not cooked) tortillas in the refrigerated section of the grocery store so you do have to quickly cook them up on the stovetop, but it is well, well worth the extra step. They are ultra-fresh, soft, chewy, and completely delicious.

They only take about 30 seconds per side of cooking and they are ready to go.

Next you’ll top the tortillas with mayo + Parmesan cheese. The Parmesan cheese is a huge flavor boost and definitely contributes to the Italian flavor. After that you’ve got pretty standard veggies — lettuce, tomato, avocado.

And then comes the chicken. You are probably wondering why I can claim these take less than 10 minutes if these have chicken on them…am I right? That’s because the chicken is PRE-COOKED. I use the Tyson Grilled & Ready Chicken in these. The chicken is deliciously tender and tastes like its right off the grill (minus the heat of it). It’s also (obviously) in the refrigerated section so it’s cold. The right-out-of the fridge chicken is perfect for these wraps. You don’t want to warm it up which is perfect since that would take an extra step anyways. 🙂

And last, but not least, you’ve got a generous drizzle of  Italian dressing and those croutons (slightly crushed up) that I went on about forever.

Add some ribboned basil if you have some for an extra boost of delicious and fresh Italian flavor, roll ’em up tight, and enjoy! You’ll have one heck of a satisfying, protein-packed, flavor-bursting wrap in the matter of mere minutes. 

Ingredients

• 4 Flour Tortillas
• 1/2 cup regular mayo
• 1/2 cup freshly grated Parmesan cheese separated
• 4 pieces of leaf lettuce
• 2 large Roma tomatoes
• 1 large avocado
• Tyson grilled and ready chicken or prepared rotisserie chicken, or leftover grilled chicken
• 1/3 cup Italian dressing
• Salt and freshly cracked pepper
• 1/2 cup Italian flavored croutons regular works okay
• 10 leaves fresh basil

Instructions

1. Prepare the tortillas according to package directions and let cool slightly.
2. Spread the mayo evenly among all the tortillas -- about 2 tablespoons per tortilla.
3. Top each tortilla with about 2 tablespoons Parmesan cheese
4. Next lay down 1 large leaf of lettuce on each tortilla.
5. Thinly slice the tomatoes and divide evenly among the 4 tortillas.
6. Remove the pit and skin of the avocado, thinly slice, and add an even amount of slices to the tortillas.
7. Top the tortillas evenly with the prepared chicken.
8. Drizzle the Italian dressing evenly on each tortilla on top of the chicken.
9. Add freshly cracked pepper and salt.
10. Slightly crush the croutons and divide them evenly among the 4 tortillas.
11. Ribbon the basil and again, divide the basil pieces evenly among the tortillas.
12. Roll them up tightly and enjoy immediately.

JAPANESE INSPIRED WARM CHICKEN SALAD

INGREDIENTS

• 400g chicken tenderloins
• ¼ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
• 180g soba noodles
• 1 cup shelled edamame beans, cooked
• 1 large carrot, peeled and cut into matchstick strips
• 1 cup mung bean sprouts
• 1 small red capsicum, deseeded and chopped
• 2 spring onions, chopped
• Handful of fresh coriander leaves, roughly chopped
• Handful of fresh mint leaves, roughly chopped
• ½ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing

INSTRUCTIONS

1. Place chicken tenderloins in a bowl and toss in ¼ cup of the Eta Japanese Soy and Citrus Dressing. Allow the chicken to marinate in the refrigerator for 30 minutes. Preheat the oven to 200°C (fan assisted). Remove the chicken from the marinade and place on a baking tray lined with baking paper. Pour over a little olive oil and season the chicken with freshly ground black pepper. Bake for 20-25 minutes, until the chicken is cooked.
2. While the chicken is cooking prepare the salad. Cook the soba noodles according to packet directions. Drain and rinse in cold water. Drain again. Place in a bowl. Add edamame beans, carrots, bean sprouts, red capsicum, spring onions, coriander and mint leaves. Toss through ½ cup Eta Lite & Free Japanese Style Soy and Citrus Dressing. Transfer to a serving dish. Top with the warm slices of cooked chicken.

TOP TIPS

• The chicken can be sliced and tossed through the salad before serving if wished.

SWAP IT OUT

• Replace the chicken with salmon fillets. Reduce the marinating time to 15 minutes. Cook time will be 8-10 minutes, depending on the size of the fillets.
• Replace the soba noodles with vermicelli noodles and cook according to packet instructions.

SHAVED EGG AVOCADO TOAST.

So, yes. I’m definitely trying to pass off this avocado toast today as a legit recipe on my food blog. But as a millennial who apparently thrives off of the validation of invisible internet friends (hiiii I love you!), I have to say that I love this toast for a good reason!

First, shaving a hard boiled egg. I mean, I know. That sounds weird and frankly – gross. But by “shaving,” I just mean running it through a cheese grater. Sure, it’s not something you’re going to do on Monday morning before work, but it IS something that you could do for a lovely weekend breakfast, brunch with friends, or just a moment when you want avocado toast to seem not so basic and super EXTRA.

The toast at The Press Hotel also had a lemon emulsion drizzled on top. While it was good and I do love lemon, it wasn’t my favorite part of the toast. I’ve become really weird and don’t like citrus with my avocado toast. It reminds me too much of guac, which isn’t what we’re going for at all. So I left it up to you here to just do a spritz!

To finish things off we have flavorful and crunchy garnishes in the form of radish and chives. Lots of salt and pepper! A hint of lemon.

INGREDIENTS

• 2 hard boiled eggs preferably cold - they will be easier to grate!
• 2 slices bread toasted
• 1 avocado
• 1/8 teaspoon red pepper flakes
• salt and pepper to taste!
• 1 radish thinly sliced
• 1 tablespoon chopped chives
• lemon wedges for serving

INSTRUCTIONS

1. As a note, here's how I made my favorite boiled eggs! Place the eggs in a saucepan and fill it with cold water. Heat the saucepan over medium heat (this is important!) and once it starts to simmer, let it simmer for 1 minute. Remove the pan from the heat and cover it for 10 minutes. After 10 minutes, transfer the eggs to an ice bath. Let them chill for at least 30 minutes, then either use them or store in the fridge!
2. Take the hard boiled eggs for the toast and use a cheese grater on them to get the egg shavings. Toast your bread!
3. In a bowl, mash the avocado (to the consistency you prefer) with the red pepper flakes and a pinch of salt and pepper. Spread the avocado on the toast. Top each slice with the egg shavings - pile it on high!
4. Add the radish slices, and the chives. Sprinkle on an additional pinch of salt and pepper. Spritz with lemon and serve!

SLOW COOKER TEXAS BBQ CHICKEN

Slow Cooker Texas BBQ Chicken - only 3 ingredients! Seriously delicious!! Chicken, chili seasoning, and BBQ sauce. Just dump in the crockpot and you are done! Serve pulled chicken on top of slider bun topped with slaw. Also great on nachos or on top of a baked potato. Great for a crowd! Can freeze leftovers for a quick meal later! #crockpot #slowcooker #chicken #bbq

Easy Slow Cooker BBQ Pulled Chicken
These Slow Cooker Texas BBQ Chicken Sliders were SO good! We ate these for lunch last week and loved them! We ate the leftovers on top of some BBQ Chicken Nachos. YUM! This recipe makes a lot of BBQ Chicken. It is great for a crowd. Feel free to freeze the leftovers for a quick meal later! I have some in the freezer now so we can whip up a batch of my favorite BBQ Chicken Dip

How to Make 3 Ingredient Slow Cooker BBQ Chicken
Not only were these Texas BBQ Chicken Sandwiches delicious, but they were also super easy to make. Only three ingredients including the chicken! Chili seasoning, BBQ sauce, and chicken. Just dump everything in the slow cooker and let it works its magic! No need to heat up the house or fire up the grill. 

I used boneless chicken breasts in this recipe. Feel free to swap the chicken breasts for some boneless chicken thighs or chicken tenderloins if you prefer. Make sure to use your favorite BBQ sauce. I like Williamson Brothers, Stubbs, or Sweet Baby Ray's.

INGREDIENTS:

• 4 boneless skinless chicken breasts
• 1 (1.75-oz) packet chili seasoning
• 1 cup BBQ sauce

INSTRUCTIONS:

1. Place chicken in bottom of a 6-qt slow cooker.
2. Top chicken with chili seasoning and BBQ sauce. Cover and cook on LOW 4 to 6 hours.
3. Using two forks, shred chicken. Stir to combine chicken and sauce.

Serve chicken on slider buns with additional BBQ sauce.
NOTES:
Can use chicken thighs in place of chicken breasts. 
I used a packed of French’s Chili-O seasoning. 
Can freeze cooked chicken for a quick meal later.

GREEK YOGURT CHICKEN SALAD SANDWICH

From the plump grapes to the sweet cranberries, this lightened up sandwich won’t even taste healthy! PROMISE!

This is one of my favorite (and easiest – DUH!) ways to whip up a light, healthy lunch when I’m in a rush.


All you need is some leftover rotisserie chicken from the night before, Greek yogurt, some grapes and apples, and you’re golden.

INGREDIENTS:

• 2 cups leftover rotisserie chicken
• 1/2 cup diced red onion
• 1/2 cup diced apple
• 1/2 cup grapes, halved
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds
• 1/2 cup plain Greek yogurt
• 1 tablespoon freshly squeezed lemon juice, or more, to taste
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• 8 slices bread
• 4 leaves Boston bibb lettuce

DIRECTIONS:

1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
2. Serve sandwiches on bread with chicken mixture and lettuce.

PEAR & GORGONZOLA FLATBREAD

This recipe has been on my "to-make" list for a really long time. It was inspired by one of our favorite appetizers, Fiocchi. Fiocchi is a little pasta purse filled with pears and gorgonzola. The appetizer we love serves the fiocchi in a butter sauce with sage, prosciutto and walnuts. It is amazing. Chicken Legs has been on me for years to turn that appetizer into a flatbread. Well, I finally did and it was AMAZING! We actually ate this twice in one week


I used precooked Naan flatbread as the base. I like Stonefire Original Naan. I find it in the deli/produce area at the grocery store. These Pear and Gorgonzola Flatbreads only take a few minutes to assemble and are super delicious. I am not a huge fan of gorgonzola, but it really works in this dish. The flatbread had all the flavors of our favorite fiocchi appetizer. It was a total success. Now I am off to make this again!

INGREDIENTS:

• 4 Naan flatbreads (Stonefire Original)
• 1/2 cup butter
• 1 pear, peeled and diced
• 1/4 lb prosciutto
• 1/2 cup gorgonzola cheese, crumbled
• 1/4 cup chopped walnuts
• 8 sage leaves

INSTRUCTIONS:

1. Place butter in a small light colored saucepan. (You need to be able to see the butter turn brown.) Melt butter over medium heat, stirring constantly. The butter will start to foam. Continue cooking until brown specks start to appear in the bottom of the pan. Drop 2 sage leaves into the butter and remove from heat. Pour butter into small dish to stop the cooking process.
2. Preheat oven to 400ºF.
3. Brush naan flatbreads with half of the browned butter. Top each flatbread with prosciutto, pear, walnuts and gorgonzola. Chop remaining sage and sprinkle over top of flatbreads.
4. Place flatbreads on baking sheet and bake for 12-15 minutes.  Drizzle remaining browned butter over flatbreads.

BEST HOMEMADE SLOPPY JOES

The Best Sloppy Joes are homemade and delicious enough for adults and youngsters alike! The whole family will love this delicious easy dinner.

Sloppy Joes can be amazing, didn’t you know? It doesn’t need to be a fast , thrown together meal from a can that youngsters can tolerate. It are often flavorful and packed filled with delicious vegetables. It can have texture!

PRO TIP: Toast your buns before placing your meat on. This will take your sloppy Joes to subsequent level! Simply place open-face on a baking sheet and put under the broiler setting on your oven. Broil for 1 to 2 minutes until lightly browned, but keep an eye on them so they don’t burn.

WHAT KIND OF GROUND BEEF SHOULD I USE?

A lean hamburger (93/7) mixture may be a great option for sloppy joes. There’s hardly any fat which means you probably won’t even need to drain the grease off of your meat. If you wish your sloppy joes on the greasy side, be happy to use a better fat content hamburger .

DO I HAVE TO ADD ALL OF THE VEGETABLES?

No. you'll adjust the quantity of vegetables to your own personal taste. However, the vegetables add extra flavor and amazing texture to the present historically mushy sandwich of our childhood, and that we do recommend sticking to the recipe as closely as possible.

WHERE DID THE NAME “SLOPPY JOE”COME FROM?

There is much debate over who originally created the Sloppy Joe . It is said that a person named Joe in Iowa possibly created the Sloppy Joe in 1930. Another possibility, Sloppy Joe’s Bar in Key West , Florida has served sloppy Joes since they opened in 1933. Last but not least, Sloppy Joe’s Saloon in Havana is another contender for original creator. So who really invented this favorite loose meat sandwich? The world may never know.

Ingredients

• 1 pound lean ground beef
• 1 medium onion diced
• 1 medium green bell pepper diced
• 2 ribs celery diced
• 1 (8 ounce) can spaghetti sauce
• 1 (6 ounce) can ingredient
• 2 tablespoons Worcester sauce
• 4 cloves garlic crushed
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/2 teaspoon crushed red pepper flakes
• 8 hamburger buns

Instructions

1. In a large skillet over medium-high heat, cook hamburger and yellow onion together, stirring occasionally, until beef is browned and cooked through.
2. Drain any excess fat from the skillet and return skillet to heat.
3. Add in bell pepper, celery, tomato sauce, tomato paste, Worcestershire sauce, garlic, brown sugar, salt, ground mustard, and red pepper flakes. Stir to combine.
4. Bring to a simmer and reduce heat to medium low. Simmer for 15 to 30 minutes. Simmering time depends on how crisp you would like the vegetables.
5. Serve meat hot on toasted buns.

Notes

You can adjust the quantity of vegetables to your own personal taste. However, the vegetables add extra flavor and amazing texture to the present historically mushy sandwich of our childhood, and that we do recommend sticking to the recipe as closely as possible.

Nutrition

Calories: 220kcal | Carbohydrates: 26g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 598mg | Potassium: 362mg | Fiber: 1g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 14.9mg | Calcium: 95mg | Iron: 3.2mg

Course: Main CourseCuisine: AmericanKeyword: Sloppy Joes