Ingredients

• 6 large Yukon Gold Potatoes
• 1/4 cup olive oil
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/3 - 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 teaspoon salt

Instructions

1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper (this prevents sticking, but do keep an eye on it as this recipe is baked at a higher heat).
2. Peel and dice the potatoes and place inside a large bowl. Set aside.
3. In a smaller bowl, combine the olive oil and spices and stir well.
4. Pour the olive oil mixture over the potatoes and stir to coat.
5. Spread the potatoes on the baking sheet.
6. Bake at 450 degrees for 35 minutes, stirring every 10 minutes.
7. Once the potatoes are tender inside and crispy outside, they are done. Season with more salt if desired.

Source : theprettybee

Looking for super Cheesy Ground Beef Quesadillas? You’ve come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.

If you know me and you follow Girl Heart Food you know that I’m a HUGE fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese in my pie hole, lol.

Seriously, though, hubby and I enjoy quesadillas on the regular. They’re super easy to whip up, you can put as little or as much as you want in ’em and they always taste amazing.

I’ve shared other varieties with you guys before, like chicken, lentil, and even breakfast quesadillas.  Today though? Ground beef quesadillas.  One thing they all have in common—>Cheese…and lots of it! You gotta have quesadillas with cheese, if you ask me! Tell me you don’t wanna grab some through your screen….if only, right?!

These cheesy quesadillas come together in no time at all with some pretty basic ingredients you probably already have on hand. I’m pretty confident they’ll be in high rotation in your home as they are ours.

Ingredients

• 1/2 tbsp olive oil
• 1 lb ground beef -I used ‘extra lean’
• 1 tsp chili powder
• 1 tsp chipotle chili powder
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 2 tbsp unsalted beef stock
• 12 oz shredded cheese blend -about 3 cups (or combination of cheddar, monterey jack and pizza mozzarella)
• 6 flour tortillas -mine were about 7 – 8 inch diameter
• cooking spray -to grease pan

Instructions

1. Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
2. In a pan (I used non stick) on medium heat add olive oil.
3. When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
5. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas  (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of cheese).
6. Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.
7. Distribute ground beef on top of cheese.  Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
8. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
9. Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!

Cooked in a delicious garlic butter sauce, these tender Steak Bites are made with sirloin steak for juicy, mouthwatering bite-size pieces every time! Enjoy these garlic butter steak bites for an easy, low-carb snack or with your favorite sides for a fast and simple dinner.

These fragrant and easy steak bites are the perfect dinner for anyone who loves delicious and easy recipes…but hates cooking. Ready to enjoy in just 10 minutes, these tender little bites are fantastic right out of the skillet, or with all your favorite sides.

Requiring just a handful of simple ingredients and a hot skillet, the whole family will be begging for this easy steak bite recipe on repeat.

Ingredients

• 
  
• 1.5 pounds sirloin steak - cut into small cubes
• 1 tbsp olive oil
• salt and pepper - to season
• 4 tbsp salted butter
• 5 cloves garlic - minced
• 1/2 tsp fresh ground black pepper - plus more to taste
• 2 tbsp fresh parsley - finely chopped

Instructions

1. Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often. 
2. Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
3. Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!

But, it’s no secret, Rice Krispie Treats have always been the key to my heart. Knowing how to make rice krispie treats has gotten me far in life.

Years ago I shared a story about my favorite treat. How sometimes when I make a batch of krispie treats I have eaten the whole 13×9 before my kids even arrive home from school. I’ve made myself sick many times overeating this treat. But it’s the perfect back to school snack! For me.

I have no willpower. The lure of marshmallow is too powerful. I am weak.

But, it’s not ANY rice krispie treat that has this effect on me. For instance, store bought individually wrapped treats? YUCK. Barf. So fake tasting.

Or I’m sure you’ve experienced the Rice Krispies Treat Square that has been pressed into a crunchy square of grossness. Too hard to enjoy, not the soft and chewy treat you’ve come to love over the years!

INGREDIENTS

•  6 Tbsp unsalted butter
•  16 oz mini marshmallows, divided
•  1 tsp pure vanilla extract
•  6 cups rice krispies cereal

INSTRUCTIONS

1. Line a 9-inch square baking dish with parchment paper. Set aside.
2. In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
3. Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
4. Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
5. Allow to set, about 1 hour. Cut and enjoy!

This was one of those recipes that was meant to be. I had taken out 6 chicken breasts and the plan was to make homemade chicken nuggets…similar to Chick-fil-a.

Much like my Tuscan Garlic Chicken Pasta recipe, you’ll have tender chicken with a delicious, creamy tuscan sauce!

Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it’s ready at dinner time!

INGREDIENTS

• FOR THE CHICKEN:
•  1 cup flour
•  2 tsp salt
•  1 1/2 tsp pepper
•  2 tsp Italian seasoning
•  1 Tbsp powdered sugar
•  6 boneless, skinless chicken breasts
•  1 cup milk
•  1 tsp lemon juice
•  3 Tbsp olive oil
• FOR THE SAUCE:
•  2 Tbsp olive oil
•  4 cloves garlic, minced
•  1/4 cup sun dried tomatoes in oil, drained and finely diced
•  3 Tbsp cornstarch, divided
•  1 cup chicken broth
•  3 cup fresh spinach, roughly chopped
•  1 cup heavy cream
•  1 cup milk
•  1 tsp salt
•  1/2 tsp pepper (don’t skimp on this)
•  1 cup parmesan cheese, grated
•  1 box (16oz) linguine noodles

INSTRUCTIONS

1. Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!
2. PRO TIP: Did you know that soaking the chicken in milk and lemon helps it become more tender for cooking?
3. When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.
4. Drain chicken from milk marinade and dip into the flour, coating evenly.
5. Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.
6. Bake chicken in 350 degree oven for about 18-20 minutes.
7. PRO TIP: If you smash your chicken with a meat tenderizer before dipping in coating, this helps it become the same thickness throughout, resulting in more even cooking.
8. While the chicken bakes, cook your linguine (or favorite pasta) according to package.
9. To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.
10. Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.
11. Add chicken broth, whisk until combined. Cook for about 5 minutes.
12. In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.
13. Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.
14. Stir and heat on low until chicken and noodles are done.
15. Serve in a large bowl and enjoy.

Well, I am here to bring you the best prime rib recipe with a few tips and tricks for cooking the perfect tender and juicy prime rib every single time.

You are going to bring your A- game to Christmas dinner with a flavorful and bold prime rib roast that is actually really simple to make!

With these easy to follow steps you will have a perfect Christmas dinner that will be loved by all.

Prime rib is top of the line meat that tastes just as AMAZING as it looks.

The marbled cut and beautiful bone structure is just what you need to have this slice of heaven on your plate.

Cooking prime rib does not have to take long.

It is best to have a crispy outside and a tender, juicy inside.

With this garlic butter herb prime rib recipe you will have the PERFECT prime rib dinner this holiday season!

Ingredients

• 2-6 pounds bone prime rib boned and tied
• 1 cup butter softened
• 5 cloves garlic minced
• 1 Tablespoon thyme finely chopped
• 1 Tablespoon oregano finely chopped
• 1 Tablespoon rosemary finely chopped
• 1 Tablespoon salt
• 1 teaspoon pepper

Instructions

1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
2. In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and plave in a roasting pan or large skillet with the fat side up.
3. Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
4. Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.

You won’t find many recipes on my blog that are easier than these baked chicken tacos. You can get as creative as you’d like with the filling choices, and they only take a few minutes to assemble. That means you can make a giant batch of crispy, cheesy tacos and refrigerate or freeze for later.

And if there’s one thing we can all agree on, it’s that having crispy tacos at the ready is one of the biggest life upgrades out there.

You’ll need a wire rack and baking sheet or two baking sheets, extra thin corn tortillas, shredded cheese, and your choice of cooked chicken for filling. I’ll give you a few recipes and ideas for chicken below.

Ingredients

• 6 Extra Thin Corn Tortillas I used Mission
• 6 oz Cooked Chicken Breast chopped or shredded (or your choice of filling)
• 1/2 C (56g) Shredded Cheddar or your choice of cheese

Instructions

1. Preheat the oven to 400F.
2. Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. (This will make the tortillas easier to fold.)
3. Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese before folding over. Gently press down to seal each taco. (If you notice any tearing in the tortillas, you need to microwave the tortillas for another 15-30 seconds.)