FILET MIGNON

 

This French-inspired dish has succulent beef tenderloin covered with a flavorful mushroom, shallot, and fresh thyme sauce. It’s elegant, yet simple to make for any night's dinner.

 

INGREDIENTS:

4 beef Tenderloin Steaks, cut 1 inch thick  

1 tablespoon butter

1-1/2 cups assorted mushrooms whole or cut in half if large

1/4 cup minced shallots

1-1/2 cups beef broth

1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

1 tablespoon cornstarch

1 tablespoon water

PREPARING FOOD: Melt butter in a large nonstick pan over medium heat. Cook ten to thirteen minutes for medium rare (145°F) to medium (160°F) doneness, stirring regularly, in a pan with beef Tenderloin Steaks. Transfer to a dish and season with salt and pepper to taste. Stay warm.

Melt the butter in the same skillet over medium heat. Cook and stir for 3 to 5 minutes, or until the mushrooms are soft and browned. Stir in the beef broth and thyme until the browned pieces at the bottom of the pan are dissolved; bring to a boil. In a separate dish, combine cornstarch and water; stir into mushroom mixture. Cook, stirring periodically, for two minutes at a time or until the sauce thickens. Season to taste with salt and pepper.

Garnish the steaks with the sauce.

Crock Pot Lemon Garlic Butter Chicken Thighs

  

The following Crockpot lemon chicken thighs dish is simple to make and full of flavor!

 

Crockpot Chicken Thighs with Lemon-Garlic Butter Sauce.  If you're searching for a quick and simple crock pot supper, this crockpot chicken thighs dish is for everyone! In a buttery lemon garlic sauce, the chicken thighs become soft and moist.

 

6-8 boneless chicken thighs, skinless or with skin

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon  crushed red chili pepper flakes, or Cayenne

1/2 teaspoon paprika

4 garlic cloves, sliced or minced

1 teaspoon Italian seasoning

1/2 stick butter, diced

Zest of half a lemon

Juice of one lemon

1/3 cup low-sodium chicken broth

Chopped fresh parsley and lemon slices, for garnish

 

To create this crockpot chicken thighs dish, start by placing the chicken thighs in the bottom of your slow cooker or instant pot. Pour over chicken thighs 1/3 cup chicken broth, lemon juice, and zest. Combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper in a small bowl. Season the chicken thighs with the spice mixture. Garnish with minced fresh garlic and cubed butter.

 

Cook the chicken thighs in the crockpot for 3-4 hours on HIGH or 6-8 hours on LOW.

Garnish your crockpot chicken thighs supper with lemon slices and chopped parsley. Serve with cauliflower rice, spiralized zucchini noodles, rice, pasta, or quinoa while still hot.

OREO TURKEY COOKIES

  

Simple ingredients like Oreos and candy corn are used to make these quick and easy turkey cookies. Homemade Thanksgiving sweets are enjoyable to create with children.

 

INGREDIENTS

10 Oreo cookies

1/2 cup Chocolate, Melted

2 cups Candy corn

20 Eyeball candies

10 Pumpkin chocolate chips

 

INSTRUCTIONS

Divide an Oreo cookie in half so that you have one with filling and another without.

Drizzle some melted chocolate over the filling.

Assemble the candy corn to look like feathers.

Lay the second biscuit on top and gently push it to adhere both together.

To finish, use melted chocolate to adhere the eyes and chocolate chip beak to the top of the Oreo.

Yummy fruit salad

 

Discover the Fruit Salad Mix of which we all desire. This colorful dish of sweet blueberries, strawberries, pineapple, & kiwi is mixed with a vibrant, zesty honey poppy seed dressing.

 

Cut up the fruit. For the time being, omit the banana. The Dressing should be whisked. This is best done using a liquid measuring cup. Mix in the Dressing. You're nearly there! Refrigerate after tossing. Fruit salad may be kept from becoming mushy by tossing it lightly. The most delicious fruit salad recipe! This quick fruit salad tastes bright, and refreshing, and is always popular when tossed in honey-lime poppyseed dressing.

 

FOR THE FRUIT SALAD:

1 pound fresh strawberries sliced and halved (about 3 cups)

1 pound diced fresh pineapple about 3 cups

1 pint fresh blueberries about 2 cups

5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)

2 cups seedless red grapes

1 large banana* peeled and cut into bite-sized pieces (about 1 cup)

Chopped fresh mint

 

FOR THE DRESSING:

zest of 1/2 medium orange

juice of 1/2 the same medium orange about 3 tablespoons

zest of 1 small lime or 1/2 small lemon

juice of the same 1 small lime or 1/2 small lemon

3 tablespoons honey

1 teaspoon pure vanilla extract

1 tablespoon poppy seeds