Category: Recipes

Saucy Cow Chimichurri on Ribeye Steak with Roast Potatoes

GIFTED

INGREDIENTS

For the Ribeye Steaks:

  • 2 boneless ribeye steaks (mine was from here)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Chimichurri :

For the Roast Potatoes:

  • 4 large russet potatoes, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Method

Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

Prepare the Potatoes:

  • Place the potato chunks in a large mixing bowl. Drizzle with olive oil, and then sprinkle with dried rosemary, salt, and pepper. Toss to coat the potatoes evenly.
  • Spread the seasoned potato chunks in a single layer on a baking sheet. Roast them in the preheated oven for about 30-40 minutes or until they are crispy and golden brown, turning them once or twice for even cooking.

Prepare the Ribeye Steaks:

  • While the potatoes are roasting, heat a skillet or grill pan over medium-high heat. Brush the ribeye steaks with olive oil, and season both sides with salt and pepper.
  • Place the seasoned ribeye steaks on the hot skillet or grill pan. Cook for about 3-4 minutes on each side for medium-rare (adjust cooking time based on your desired doneness).
  • Let the steaks rest for a few minutes after cooking.
  • Place each ribeye steak on a plate. Top each steak with a generous dollop of the Chimichurri Sauce. Serve the ribeye steaks alongside the crispy roast potatoes.

This recipe will give you two mouthwatering ribeye steaks with flavorful Chimichurri Sauce and crispy roast potatoes. Bon appétit!

It’s important to note that all the views and opinions expressed in my blog posts and vlogs are entirely personal, have not been influenced in any way and reflect my individual perspective. I value authenticity and honesty above all, and my content is a genuine reflection of my thoughts and experiences.

Garlic Butter Ribeye Steak with Roast Potatoes : Recipe

INGREDIENTS

For the Ribeye Steaks:

  • 2 boneless ribeye steaks
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Garlic Butter:

  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

For the Roast Potatoes:

  • 4 large russet potatoes, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Method

Prepare the Garlic Butter:

  • In a small bowl, mix together the softened butter, minced garlic, chopped parsley, and a pinch of salt and pepper. Set aside to let the flavours meld.

Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

Prepare the Potatoes:

  • Place the potato chunks in a large mixing bowl. Drizzle with olive oil, and then sprinkle with dried rosemary, salt, and pepper. Toss to coat the potatoes evenly.
  • Spread the seasoned potato chunks in a single layer on a baking sheet. Roast them in the preheated oven for about 30-40 minutes or until they are crispy and golden brown, turning them once or twice for even cooking.

Prepare the Ribeye Steaks:

  • While the potatoes are roasting, heat a skillet or grill pan over medium-high heat. Brush the ribeye steaks with olive oil, and season both sides with salt and pepper.
  • Place the seasoned ribeye steaks on the hot skillet or grill pan. Cook for about 3-4 minutes on each side for medium-rare (adjust cooking time based on your desired doneness).
  • Let the steaks rest for a few minutes after cooking.
  • Place each ribeye steak on a plate. Top each steak with a generous dollop of the garlic butter. Serve the garlic butter ribeye steaks alongside the crispy roast potatoes.

This recipe will give you two mouthwatering ribeye steaks with flavorful garlic butter and crispy roast potatoes. Bon appétit!

It’s important to note that all the views and opinions expressed in my blog posts and vlogs are entirely personal, have not been influenced in any way and reflect my individual perspective. I value authenticity and honesty above all, and my content is a genuine reflection of my thoughts and experiences.

Baked Penne With Calabrian Sausage : Recipe

This hearty dish is perfect for a comforting dinner and is sure to be a crowd-pleaser.

Ingredients

  • 8 oz (about 2 cups) of pasta (penne or your choice)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 lb Italian Calabrian sausage
  • 2 cups tomato sauce
  • 1 1/2 cups shredded mozzarella cheese
  • Fresh basil leaves for garnish

Method

  • Preheat your oven to 375°F (190°C) and start boiling a large pot of water for the pasta.
  • Once the water is boiling, add a little salt and then cook the pasta according to the package instructions, aiming for al dente, which is roughly about 7 to 8 minutes. Drain the cooked pasta and transfer it to a large dish, setting it aside.
  • In a separate pan, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spatula, and cook until it’s no longer pink. Transfer the cooked sausage to a bowl and set it aside.
  • In another pan, heat the tomato sauce until it’s warmed through.
  • Combine the warm tomato sauce with the cooked pasta, mixing to coat the pasta evenly.
  • Transfer half of the sauced pasta into a casserole dish. Layer it with half of the shredded mozzarella and half of the cooked sausage. Then, add the remaining pasta on top, followed by the rest of the mozzarella and a little more of the cooked sausage.
  • Place the casserole dish in the preheated oven and bake for roughly about 10 to 15 minutes or until the cheese is golden brown and bubbly.
  • Once out of the oven, top the pasta bake with fresh basil leaves. Serve hot, and enjoy your delicious Sausage and Mozzarella Pasta Bake!
It’s important to note that all the views and opinions expressed in my blog posts and vlogs are entirely personal, have not been influenced in any way and reflect my individual perspective. I value authenticity and honesty above all, and my content is a genuine reflection of my thoughts and experiences.