What You Need:
- 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
- 8 ounces uncooked linguine or angel hair pasta
- 1 to 2 tablespoons olive oil
- 2 large cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
- 1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
- 1/4 c. thinly sliced fresh basil thinly sliced fresh basil leaves
- 1/3 c. freshly grated Romano cheese
What To Do:
- Cook pasta according to package directions; drain. Keep warm.
- Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
- In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
- Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.
** Credit for this delicious recipe comes thanks to BeefItsWhatsForDinner.com.
What You’ll Need:
1 loaf (24 oz) Trader Joe’s Cinnamon Swirl Bread, thick-sliced
9 large eggs
1 quart half & half
2 Tbsp vanilla
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 tsp cinnamon
3/4 tsp salt
Prepared caramel sauce from Trader Joe’s or one similar if you can find it.
What To Do:
- Using all of the bread loaf EXCEPT the end pieces, cut slices into 1/2 inch squares
- In a large mixing bowl, combine eggs, half & half and vanilla. Mix with spoon until well-combined.
- Add brown sugar, granulated sugar, cinnamon and salt to liquid and combine well.
- Add bread squares and mix well. Let sit for at least 10-20 min; Preheat oven to 350 degrees F while mixture is resting.
- Smear butter or spray into bottom and sides of 9×13 baking dish.
- Pour mixture into baking dish and place on middle rack of oven for 40-45 min. Cook until golden brown on top and set but slightly wobbly in the center. Remove from oven and let cool for 15-20 min before serving.
- Serve with warmed caramel sauce.
** For breakfast the next day, place in skillet on low-medium heat with small amount of butter until bread pudding is warmed through. Top and bottom should come out slightly crispy. Serve with fresh berries and maple syrup or caramel sauce.
What You Need:
- An air fryer or a conventional oven
- 1 head of cauliflower (preferably organic)
- High temperature cooking oil (recommend peanut oil or grape seed oil)
- 4-5 cloves garlic, chopped finely
- smoked paprika
- salt, pepper to taste
What To Do:
- If cooking in conventional oven, preheat to 400 degrees F.
- Pull apart cauliflower and cut pieces into halves or quarters to make as uniform in size as possible.
- Wash in water and pat dry with paper towel.
- Place cauliflower in large bowl, drizzle a little oil over the cauliflower, sprinkle over with garlic, dust with smoked paprika and add a generous amount of salt and pepper to taste; Toss all ingredients to coat well.
- Place cauliflower on lightly greased cookie sheet or in air fryer basket.
- Cook in oven for 25-30 min (or until golden and desired tenderness) OR cook in the air fryer at 400 degrees for 15 (or until golden and desired tenderness).
- Taste before serving and add salt if needed.