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Dine In: Chicken Parmesan Sliders


Chicken Parmesan SlidersThere is nothing I love more than coming home to a meal completed in the slow cooker, except maybe if it’s coming home to an ITALIAN meal completed in the slow cooker.

I also love when I find a classic recipe that’s been repurposed (especially for a slow cooker).

This Chicken Parmesan Slider recipe is one of those.

Classic Chicken Parmesan is pounded, tenderized, breaded, pan-fried and broiled with Mama’s red sauce then finished with some parmesan cheese.

In this recipe, the breading becomes a slider roll. The tomato sauce is mixed in with the chicken, and I see nothing wrong with adding a bit of provolone (warming it just heightens the flavor profile) to the dish. If you don’t care for provolone, you can swap for mozzarella.

The best part about this dish is that it’s ready when you walk in the door from work. It’s not your traditional chicken parmesan, but then again, it’s not supposed to be.

Chicken Parmesan Sliders

Ingredients:
8 slider rolls
4 chicken breasts
1 cup marinara sauce
2 Tbs garlic, minced
4 slices provolone cheese, halved
8 oz parmesan cheese, divided

Directions:
Place chicken breasts in a slow cooker. Top with garlic and marinara sauce. Cook on low setting for 8 hours. (can be done in advance) Shred chicken with two forks, leaving it in the marinara sauce.

Preheat broiler to low. Halve slider rolls. Top with about 3 tablespoons of chicken mixture, then top with provolone and parmesan.

Place under the broiler until cheese is melted and bubbly. Serve immediately.

Nutritional Information: Calories Per Serving: 857, Calories from Fat: 354, Fat: 39 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 182 mg, Sodium: 1758 mg, Potassium: 568 mg, Carbohydrates: 53 g, Fiber: 3 g, Sugar: 10 g, Protein: 73 g



Dine In: Crusty Fish and Jalapeño Pasta


Crusty Fish and Jalapeño PastaMy best friend and I have Girls Night Out every Thursday.

Well, not EVERY Thursday. Life has gotten in the way, but we try to meet as often as possible, if only for an hour or two.

Our favorite restaurant is the same (that’s part of the reason we’re BFFs), and we go there as much as we can. The restaurant is in an old mansion on a hill, and we love sitting out on the expansive deck decorated with lights, comfortable with a fan and under the webbing of trees, shade and sanctuary.

I also love their jalapeño fish pasta.

It’s spicy, yet mild. It’s creamy, yet bold.

Delicious! You can probably make this with any kind of hardy white fish you want.

Crusty Fish and Jalapeño Pasta

Ingredients:
2 (4 oz) tilapia fillets
1/2 cup white flour
2 oz melted margarine
1 tsp garlic, chopped
1/4 cup jalapeño, diced
1 cup de-stemmed fresh baby spinach, chopped
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 oz heavy cream
1/4 cup lemon butter (1/4 cup butter mixed with 4 Tbs lemon juice)
5 oz angel hair pasta
1 tsp fresh parsley
1/8 cup Roma tomatoes, diced

Directions:
Dredge the tilapia fillets in the flour; add them with the melted margarine and garlic to a medium temperature sauté pan.

Once the tilapia has finished cooking on one side, flip the fillets over and add the jalapeños, spinach, salt, pepper and garlic salt.

Prepare the angel hair pasta in boiling water. Allow it to cook 3 to 4 minutes, depending on the temperature of the water.

As the fillets begin to flake, add the heavy cream, then bring it to a slight boil.

Once the cream begins to boil, remove the pan from the fire, and reduce the lemon butter into the sauce.

Place the pasta in a bowl, and pour the fish with the sauce over the pasta.

Garnish with fresh Roma tomatoes and parsley.

Nutritional Information: Calories Per Serving: 2226, Calories from Fat: 1284, Fat: 142.6 g (67.9 g Saturated Fat), Cholesterol: 398.7 mg, Sugar: 5.8 g, Sodium: 1295.3 mg, Carbohydrates: 163.3 g, Fiber: 8 g, Protein: 75.7 g

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Dine In: Eggplant Parmesan


Eggplant ParmesanIt’s Mother’s Day weekend, so for at least one meal over the next three days, I would like one of my favorites (just saying, to anyone who might be reading this).

Growing up, eggplant parmesan was one of my favorite dishes. It was often requested as a birthday or special occasion dinner.

Never mind that my mom initially tricked us into liking eggplant, cutting it in wedges and frying it.

“Oh, they’re french fries,” she’d say.

I don’t remember if I believed her or not, but I did love eggplant no matter how she cooked it, ESPECIALLY with red sauce and cheese on top.

Growing up, I realized that you didn’t really have to fry the eggplant to make a delicious parmesan dish. Besides, too many people don’t fry correctly and the eggplant becomes soggy with grease (I know this because I try it in almost every new Italian restaurant I discover). So, this is a lightened-up version, and it would taste delicious tonight (again, just saying, in case anyone I know is reading this).

Eggplant Parmesan

Ingredients:

Eggplant:
2 egg whites from large eggs, lightly beaten
1 Tbs water
2 cups panko
1/4 cup (1 oz) fresh Parmigiano-Reggiano cheese, grated
2 (1 lb) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
cooking spray

Filling:
1/2 cup fresh basil, torn
1/4 cup (1 oz) fresh Parmigiano-Reggiano cheese, grated
1/2 tsp crushed red pepper
1 1/2 tsp garlic, minced
1/4 tsp salt
1 (16 oz) ctn part-skim ricotta cheese
1 large egg, lightly beaten

Topping:
1 (24 oz) jar premium pasta sauce (or homemade)
1/4 tsp salt
8 oz mozzarella cheese, thinly sliced
3/4 cup (3 oz) fontina cheese, finely grated

Directions:
Preheat oven to 375° F.

To prepare eggplant, combine 2 egg whites and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant slices 1 inch apart on baking sheets coated with cooking spray. Bake at 375° F for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and next 6 ingredients (through egg).

To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with salt. Top with about 3/4 cup pasta sauce. Spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° F for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° F for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Nutritional Information: Calories Per Serving: 318, Fat: 15.1 g (8.2 g Saturated Fat, 2.7 g Monounsaturated Fat, 0.6 g Polyunsaturated Fat), Protein: 19.3 g, Carbohydrates: 26.8 g, Fiber: 4.8 g, Cholesterol: 99 mg, Iron: 1.6 mg, Sodium: 655 mg, Calcium: 365 mg

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Dine In: Seared Scallops With Orzo and Butter Wine Sauce


Seared Scallops With Orzo and Butter Wine SauceI just got back from a trip to the beach, where I consumed my body weight in fresh seafood.

Aside from special time with my sweetie, the highlight of the trip, for me, was the food.

There was a fried shrimp po’boy on day one, but I had to cry “uncle” pretty early on the homemade sourdough roll. It was just too big. I picked the shrimp out and ate it by itself. Then, there was the blue crab stuffed with tender lumps of crab meat, and succulent shrimp alongside the fillet of red snapper and the pan-seared scallops. Then, there were oysters on the half-shell and seafood gumbo. On our final night at dinner, I had the most sublime sea scallops I’d ever tasted. They literally melted in my mouth. The restaurant where we had dinner is 104 years old, which means it has survived two of the country’s most devastating hurricanes and a host of other horrible storms. It’s still in the family of the original owners, and they greet guests and mingle through the dining room.

I’ll never be able to prepare my scallops as well as they did, but I’m sure not going to give up trying.

Seared Scallops with Orzo and Butter Wine Sauce

Ingredients:
3/4 cup uncooked orzo
2 Tbs chopped fresh parsley, divided
2 Tbs chopped fresh chives divided
2 tsp extra virgin olive oil
1/8 tsp kosher salt
1 1/2 lb large sea scallops
3/8 tsp kosher salt, divided
3/8 tsp black pepper, divided
cooking spray
1/3 cup dry white wine
1 Tbs shallots, chopped
1 Tbs white wine vinegar
3 Tbs chilled butter, cubed
1 tsp fresh thyme, chopped

Directions:
Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil and 1/8 teaspoon salt. Keep warm.

Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.

Combine wine, shallots and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 tablespoon. Reduce heat to low. Add butter cubes 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.

Nutritional Information: Calories Per Serving: 382, Fat: 12.9 g (5.9 g Saturated Fat, 4 g Monounsaturated Fat, 1 g Polyunsaturated Fat), Protein: 32.8 g, Carbohydrates: 29 g, Fiber: 1.3 g, Cholesterol: 79 mg, Iron: 0.7 mg, Sodium: 577 mg, Calcium: 50 mg

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Dine In: Hushpuppies


HushpuppiesMy boyfriend unearthed a treasure the other day while rummaging around in his kitchen. He found the staple of every Southern kitchen: a deep fryer.

I was inordinately excited.

I’d never deep-fried anything in my life.

I know it’s not the healthiest way to eat, but it was one of those things I’d always wanted to try and had never gotten the chance.

As luck would have it, we were planning on smoking some ribs, chicken and brisket on his new smoker that weekend, and it seemed that something fried would go perfectly with slow-cooked, smoked meats.

We decided on hushpuppies (because there’s really no other way to make a hushpuppy other than deep-frying it) and because we both LOVE them and RARELY eat them.

I found a Paula Deen recipe (if you’re going to deep-fry something, you might as well do it the Paula way). Hers called for onions, but I omitted those and added a few extra spices to the batter. I can’t tell you the level of satisfaction I derived from dropping those nuggets into the bubbling oil and letting them cook to a golden perfection.

I also read that you can swap out the buttermilk for beer, but I’ll try that next time!

It’s not something you want to do every day or every week for obvious health reasons, but they sure were a delicious special treat for a Friday night!

Hushpuppies
Makes 18

Ingredients:
6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 egg, lightly beaten

Directions:
Using a deep fryer or deep pot, preheat oil for frying to 350° F.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, cayenne, garlic and salt. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients, and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden-brown, turning the hushpuppies during the cooking process.

Nutritional Information: Calories Per Serving: 191, Calories from Fat: 117, Fat: 13 g (2 g Saturated Fat), Cholesterol: 10 mg, Sodium: 378 mg, Potassium: 29 mg, Carbohydrates: 17 g, Fiber: 1 g, Sugar: 1 g, Protein: 2 g

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Dine In: Parmesan Potato Pancake


Parmesan Potato PancakeLast Friday night, we were in the mood to be creative.

Don’t you love that feeling after a fulfilling work week when you’re riding the tidal wave of energy and positivity, and the one thing you want to do when you get home is cook something delicious with your sweetie? I surely do.

We decided to roast a chicken and toss a salad. I had potatoes in the pantry, and we knew we wanted to use them. However, we didn’t want to just roast or mash them. Roast chicken always reminds me of a French country bistro or a Parisian café, which immediately brought to mind a potato pancake. One of the best meals I had in France was a roast chicken with a potato galette on a Sunday afternoon in the north of France. A galette isn’t quite the same as a potato pancake, but when I was looking for recipes for a potato cake of any sort, I came across the potato pancake recipe, which called for freshly grated parmesan cheese. I was sold.

This one takes some patience. Your pan can’t be too hot, but it can’t be too cool either. The potatoes will become mushy if it’s too cool. The best part is flipping the pancake. I was nervous the first time and took forever to flip the pancake onto a plate, then slide it back into the pan. I got the hang of it. Attack it. Don’t think, just flip. That would be my advice. The original recipe didn’t call for adding more oil to the pan before adding the pancake back in, but I found you get a more golden crust if you add about 1 tablespoon of extra virgin olive oil and let it heat up before you slide the pancake back into your nonstick skillet.

It was a delicious French country dinner.

Parmesan Potato Pancake

Ingredients:
3 Tbs extra virgin olive oil, divided
1 white onion, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
2 lb Yukon Gold potatoes, peeled
1 cup parmesan, grated
1/2 cup fresh basil leaves, chopped

Directions:
Warm 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic; cook until tender and fragrant, about 2 more minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the parmesan and the basil. Stir to combine; season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot but not smoking, add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium, and cook the potato mixture until the bottom is golden-brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. Add one tablespoon olive oil. When the pan is hot, slide the pancake back into the pan. Cook until the bottom is golden and the pancake is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice and serve.

Nutritional Information: Calories Per Serving: 460, Calories from Fat: 207, Fat: 23 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 41 mg, Sodium: 1133 mg, Potassium: 1021 mg, Carbohydrates: 46 g, Fiber: 4 g, Sugar: 3 g, Protein: 24 g

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Dine In: Pesto Grilled Shrimp Kebabs


Pesto Grilled Shrimp KebabsPollen be darned!

Nothing is going to keep me from enjoying my patio this spring. Nothing relaxes me more than coming home on a Friday night and sitting outside with the birds singing, the sun setting and a great meal being prepped on the grill.

Shrimp are so fast and easy. This dish comes together quickly, right in the comfort of your own home with no long waits in the restaurant lobby and no being jostled by tweens taking selfies so they can post to Instagram.

When you make this, grill some lemon halves, then squeeze the smoky sweet juice over your shrimp, too. Serve with a crisp salad and a cold glass of sauvignon blanc.

Grilled Pesto Shrimp Kebabs

Ingredients:
1/2 cup basil, packed
1 small clove garlic
1 Tbs pine nuts, toasted
2 Tbs parmesan cheese, grated
2 Tbs olive oil
1 Tbs lemon juice
salt and pepper, to taste
1 lb shrimp, peeled and deveined

Directions:
Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.

Marinate the shrimp in the pesto for at least 20 minutes (up to overnight) in the refrigerator.

Skewer the shrimp and grill over medium-high heat until cooked, about 2 to 3 minutes per side.

Nutritional Information: Calories Per Serving: 184, Fat: 11 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 147 mg, Sodium: 755 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 18 g



Dine In: Quick Cheesy Garlic Crescent Rolls


Quick Cheesy Garlic Crescent RollsI think I’ve mentioned before that my boyfriend loves all things meat and potatoes. The problem, sometimes, is finding things to go with meat and potatoes, or as my sons say, “sides.”

“What sides are we having with the steak tonight, Mom?” is an example of a frequently asked question at my house. Even if dinner is a slow cooker or one-dish meal, they want to know what “sides” will be served to complement the main dish.

Their favorite side dish usually comes in the form of bread or rolls. They love garlic bread, cornbread, homemade beer bread, rolls with butter and really any kind of bread you could name.

I knew we’d end up making this recipe when I saw it was a combination of bread…and CHEESE. Now, it had all their favorite ingredients.

Plus, it’s quick and easy to make. They can pretty much do it themselves. It’s a delicious side dish (just don’t forget the vegetables) for a stay-at-home-meal on a Friday night.

Quick Cheesy Garlic Crescent Rolls
Makes 8

Ingredients:
1 pkg Pillsbury Crescent Rolls
4 units string cheese, cut in half
4 Tbs garlic, minced
4 Tbs butter, melted

Directions:
Preheat oven according to crescent roll package directions.

Unroll each crescent roll. Spread with about 1/2 tablespoon of minced garlic. Place a string cheese half on the long end, roll up and place in pan. Try to cover as much of the cheese as possible. Repeat with remaining cheese, garlic and rolls. Melt butter; pour over rolls in pan. Bake until golden-brown. Serve immediately.

Nutritional Information: Calories Per Serving: 197, Calories from Fat: 133, Fat: 15 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 23 mg, Sodium: 372 mg, Potassium: 19 mg, Carbohydrates: 13 g, Sugar: 3 g, Protein: 4 g

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Dine In: Toasted Italian Sandwich


Toasted Italian SandwichI’ve been craving a really good sandwich. I mean, a REALLY good sandwich with crusty bread, melty cheese and lots of savory fillings.

We have a really good sandwich place nearby; it’s just a little out of striking distance from my office and when they run out of fillings, they close down. They’re so popular that I have almost no hope of getting a sandwich there in the evenings. I had a Chicago beef sandwich there once that was the stuff dreams are made of. Seriously, that sandwich was as big as a football, and I could only eat about a quarter of it before crying “uncle.”

Therefore, I have to turn to my kitchen for a stacked cheesy, bready, meaty delight.

This recipe is delicious, simple to make and perfect for a casual Friday night. I’m not a HUGE fan of sun-dried tomatoes, so I made it with fresh ones, which worked just as well. I’d also urge you to use fresh mozzarella if you can; it makes a world of difference.

Toasted Italian Sandwich

Ingredients:
1 ciabatta roll
1 Tbs butter, softened
1 Tbs pesto sauce
1 Tbs sun-dried tomatoes (or 2 slices of fresh tomato)
2 slices fresh mozzarella
3 slices smoked deli ham
1 slice classic salami
1 slice cracked black pepper salami
1 slice classic pepperoni (or a handful of pizza-sized pepperoni)
1 slice turkey pepperoni

Directions:
Slice ciabatta roll in half. Spread a thin layer of butter on each cut side. Toast for about 1 minute. Top one slice with pesto sauce and the other with tomato slices. Toast another minute. Pile meats on top of the pesto and cheese on top of the tomato slices. Toast until cheese is melty and bread is golden-brown. Place cheese side on top of meat side, slice in half and serve immediately.

Nutritional Information: Calories Per Serving: 699, Calories from Fat: 426, Fat: 47 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 162 mg, Sodium: 2225 mg, Potassium: 285 mg, Carbohydrates: 22 g, Fiber: 2 g, Sugar: 3 g, Protein: 44 g

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Dine In: Steak and Potato Bites


Steak and Potato BitesMy boyfriend is a carnivore if there ever was one. He likes meat. He likes potatoes. The more ways I can cook them, the better.

So, last Friday night, we were trying to decide what to make for dinner. I’d worked a long day, and he’d worked an even longer one at his job, where he doesn’t follow a traditional schedule. All that to say, we were both tired.

The temptation to go out was strong, but the lure of making a meal at home together and relaxing (this means yoga pants, people) was a far greater pull. While this meal has a lot of steps, it’s easy and comes together quickly.

Don’t flip the potatoes once you have them on the grill. That will get messy. Instead, after they’re golden-brown on the bottom, close the lid of the grill in order to let the tops of the potatoes get warm and melty.

You can make these as appetizers and serve a big group, or as a dinner for two as we did. (Make more steak and this could easily serve four, just by the sheer volume of potatoes!)

Steak and Potato Bites

Ingredients:

For the Potato Bites:
1 lb baby potatoes
1/2 cup butter, divided
1 cup mozzarella
1 to 2 chipotle peppers in adobo, diced super small
1/2 tsp onion salt
1/2 tsp garlic salt or powder
1/4 tsp smoked paprika
salt and pepper, to taste
1/4 cup olive oil

For the Steak Bites:
1 1/2 lb sirloin steak
4 Tbs butter
salt and pepper, to taste
1 to 2 Tbs roasted garlic
1 to 2 Tbs mixed black pepper, red pepper and paprika

Directions:
Preheat the grill to medium heat.

For the Potato Bites:
Boil your potatoes for 8 to 12 minutes, depending on their size, until they are fork-tender but still firm enough that they won’t fall apart when hollowing them out.

Drain your potatoes and allow to cool slightly.

Take a small measuring spoon or melon baller, and scoop out as much of the inside of the potatoes as possible without them falling apart. Transfer those scooped out bits to a food processor bowl that’s been fitted with a steel blade for mixing. Set the hollowed-out potatoes aside.

Add the rest of your ingredients to the food processor bowl, and process a few times until your potato mixture is the consistency of cookie dough. Add a small amount of olive oil, if necessary. Scoop out about 1 tablespoon of your mixture for each potato and start stuffing them. Place the finished potatoes in a grill pan.

Add butter; don’t fear the butter.

Put the grill pan on a preheated medium-heat outdoor grill, and cook for about 10 minutes (covered). Uncover and cook another 2 to 5 minutes, depending on the size of the potatoes and the heat of the grill. You want them browning on the bottom and the filling just starting to ooze and melt.

Once they are ready, carefully remove them from the grill and transfer them to a serving plate.

For the Steak Bites:
Cut the beef into bite-sized pieces; think beef tips when you go to a restaurant.

Add half of the butter to a cast iron pan. Put the pan on the grill. Allow it to sizzle a bit and start to turn to brown butter, then toss in your beef to cook it. Stir the beef as it cooks.

Sprinkle with salt and pepper; toss the rest of the butter, the garlic and the pepper into the pan.

Continue to cook and allow the spices to coat the meat. Total cooking time should only be about 6 or 8 minutes total, depending on the size of the beef pieces.

Remove from heat and transfer to a serving bowl or plate.

Nutritional Information: Calories Per Serving: 920, Calories from Fat: 549, Fat: 61 g (30 g Saturated Fat), Cholesterol: 260 mg, Sodium: 755 mg, Potassium: 1111 mg, Carbohydrates: 20 g, Fiber: 5 g, Sugar: 1 g, Protein: 74 g

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