joannepimentel

These Korean inspired burrito is really a flavor explosion!!💣💥It has tender fall apart sweet and savory beef combined with rice, drizzled with spicy mayo and wrapped up in a tortilla! Seriously it doesn’t get any better than that! Korean Beef Burritos Ingredients For the beef 2-3 lbs chuck roast beef, cut into 1 inch cubes 4 garlic cloves, minced 1/2 cup soy sauce 1/2 cup brown sugar 1 tablespoon rice vinegar 1 1/2 teaspoons sesame oil 2 cups water, plus more if needed For the sriracha mayo 1/2 cup mayo 3 tablespoons sriracha To serve Burrito sized tortillas Cooked rice Chopped cilantro Directions Heat oil in a pan over medium high heat and sear cubed beef, about 2 minutes per side. Stir in garlic and cook for 30 seconds. Stir in soy sauce, brown sugar, rice vinegar, sesame oil and water. Season with black pepper and bring to a boil. Lower heat to medium low and cook until beef is tender and falling apart. Stir occasionally and if it starts looking dry, add more water. This will take about 2-2 1/2 hours. When it’s done cooking, shred the meat partially by pressing down on it with a spatula. Combine mayo and sriracha together in a bowl. To assemble - warm tortilla over the stove and place a scoop of rice over it. Top with beef mixture, chopped cilantro and drizzle with sriracha mayo. Roll burritos by tucking in the sides and rolling upwards. WATCH NEXT FILIPINO ADOBO TACOS https://youtu.be/hf_x_DwYorg?si=1VUNg6Q5rjy030H0 KOREAN BEEF TACOS https://youtu.be/m0AcVTjaDzU?si=AfWOdnrb3yc3wYe3 BARBACOA BEEF TACOS https://youtu.be/Jzzk1q8t7DU?si=hCrUXS8HtS1phO6d Instagram https://www.instagram.com/joannegpimentel/

Ground Beef and Potato Tacos has flavorful ground beef and potatoes topped with lots of cheese! Pair it with your favorite toppings and you have delicious weeknight meal that you’re going to want to add to your rotation! Ground Beef and Potato Tacos Ingredients 1 lb ground beef 2 potatoes, peeled and small diced 1 onion, diced 3 garlic cloves, minced 2 teaspoons chili powder 2 teaspoons cumin 1 1/2 teaspoons paprika 1 1/2 teaspoons garlic powder 8 oz can tomato sauce 1 cup water 1 1/2 cups shredded cheddar cheese Tortillas Optional for serving - diced tomatoes, sour cream, chopped cilantro Directions Sheet oil in a pan over medium high heat and brown ground beef. Drain excess liquid. Add more oil along with diced potatoes, onions and garlic, and season well with salt and pepper. Cook for 5 minutes over medium heat. Stir in chili powder, cumin, paprika, and garlic powder. Stir in tomato sauce and water. Season with salt and bring to a boil, then lower heat to medium low. Cover and cook for 15 minutes until the potatoes are tender, stirring occasionally. Sprinkle over shredded cheddar cheese and either put the lid back on or place under broiler until cheese has melted. Serve with tortillas and toppings. WATCH NEXT CREAMY CHICKEN FAJITAS https://youtu.be/MS_S48WqzeQ?si=16p_ECJHCtJ-QTrR TACO DIP https://youtu.be/omLMM-3o9tw?si=t7wnkKwk8Ezk5V28 SKILLET SHRIMP FAJITAS https://youtu.be/wlZ07vcsBl0?si=8VNXL-X2kRTDRy_L Instagram https://www.instagram.com/joannegpimentel/

This Shrimp & Cod Cioppino is very simple yet so delicious! I use basic ingredients like shrimp and cod and simmer it in a delicious tomato broth! Dip it with some crusty bread and you have yourself an incredibly satisfying meal! Shrimp and Cod Cioppino Ingredients 1 onion, diced 3 stalks celery, cut in half then sliced 4 garlic cloves, minced Pinch of red pepper flakes 4 cups vegetable broth or seafood broth 15 oz can diced tomatoes (or half a 28 oz can of crushed tomatoes) 1-1 1/2 lbs shrimp 1-1 1/2 cod, sliced into chunks Bread for dipping (baguette, French loaf or sourdough will work) Optional - chopped parsley, lemon wedges Directions Place diced tomatoes into a food processor or blender and blend until smooth. Heat oil in a pan over medium high heat and sauté onions, celery, and garlic. Season with salt and pepper and a pinch of red pepper flakes and cook for 4 minutes. Add vegetable broth and tomatoes, season with salt and pepper, and bring to a boil. Lower the heat to medium low and let simmer for 10 minutes. Add cod and shrimp, cover and cook until cooked through, about 5 minutes. Serve with bread, chopped parsley, and lemon wedges if desired. Optional garlic bread 1/2 cup (1 stick) butter, softened 3 garlic cloves, minced 2 tablespoons chopped parsley 1 baguette or bread of choice Combine butter, garlic and parsley in a bowl. Spread a good layer onto the bread. Toast in a 400° oven or toaster oven. WATCH NEXT CLASSIC BEEF STEW https://youtu.be/QBnb5ywR2KI?si=2xmleIu121zT_VCB LEMON CHICKEN STEW https://youtu.be/0BDXX_cqX34?si=W8Xo6JMZdDAcPYU- Instagram https://www.instagram.com/joannegpimentel/

Creamy Chicken and Mushrooms Ingredients 1 1/2 lbs chicken breast 1/3 cup flour 8 oz mushrooms, sliced 1/2 onion, diced 4 garlic cloves, minced 1 cup chicken broth 1 cup heavy cream Directions Slice chicken breast in half lengthwise. Place a piece of parchment paper or plastic wrap over the top and a pound evenly. Season both sides with salt and pepper and dredge into flour. Heat oil in a pan over medium high heat and cook chicken. Cook until cook through about 3-4 minutes per side. Remove and set aside. Add more oil and sauté mushrooms, onions, and garlic. Season with salt and for 5 minutes over medium heat. Add chicken broth and heavy cream, season with salt and pepper, and bring to a boil. Lower heat to medium and let cook for 3 minutes, until slightly thickened. Return chicken back to the pan and remove from heat. Note You can add 3 tablespoons of lemon juice for a lemon cream sauce WATCH NEXT LEMON BUTTER CHICKEN AND MUSHROOMS https://youtu.be/uRKrLq7vCHM?si=lgTyFhQeLGp2tla1 LEMON CHICKEN AND POTATOES https://youtu.be/iCL9idYY2FQ?si=dsMQU6px76cDWVdx TUSCAN CHICKEN https://youtu.be/NaUpT57qq-Y?si=hV2tYW9rVgIQFP2_ Instagram https://www.instagram.com/joannegpimentel/

This Sausage Rigotoni is one of my favorite pasta dishes! It combines chunks of Italian sausage, spinach and rigatoni pasta in a slightly creamy tomato sauce. And this is a super easy pasta recipe that everyone will love!! Sausage Rigatoni Ingredients 1 lb rigatoni pasta 1 lb Italian sausage, removed from casing 1 onion, diced 4 garlic cloves, minced 1 teaspoon dried basil 1 teaspoon dried oregano 28 oz can crushed tomatoes 1 1/4 cup pasta water 1/2 cup heavy cream 4 cups baby spinach Directions Cook pasta in a pot of salted water according to the package instructions, reserving 1 1/4 cups of pasta water. Heat oil in a pan over medium high heat and cook sausage while breaking it up with a spatula. Cook until cooked through and drain excess liquid. Add a little more oil along with onions and garlic and cook for 3 minutes over medium heat. Stir in basil and oregano. Add crushed tomatoes, pasta water and cream and season really well with salt and pepper. Bring to a boil then lower heat to medium low and let simmer for 5 minutes. Stir in cooked noodles. Stir in spinach and cook until just wilted then remove from heat. WATCH NEXT CHICKEN SCARPIELLO https://youtu.be/TzHn1rXp7Cc?si=GcllMo7r1dAFbFFL LEMON SHRIMP ALFREDO https://youtu.be/Doa46x_h8Js?si=DopHamwF06mBkyps PINK SAUCE PASTA WITH SHRIMP https://youtu.be/4pi8lAd57dQ?si=_hqB3JDqDpvpXotj Instagram https://www.instagram.com/joannegpimentel/

Beef Stew has tender chunks of beef, potatoes and veggies simmered in a rich and tasty broth. This is classic comforting dish that will leave you warm and happy! Beef Stew Ingredients 2 lbs chuck roast, trim fat and cut into 1 inch cubes 1 onion, diced 5 garlic cloves, minced 1/4 cup tomato paste 4 cups beef broth 2 tablespoons Worcestershire sauce 1 lb small potatoes, halved (can substitute russet or Yukon gold) 4 carrots, sliced into 1/2 inch pieces 1 cup peas Optional - crusty bread for dipping Directions Season beef cubes with salt and pepper. Heat oil in a pan over medium high heat and brown beef on both sides, about 2-3 minutes per side (you might have to do this in batches). Remove and set aside. Add more oil and sauté garlic and onions for 3 minutes. Stir in beef broth and Worcestershire sauce. Return beef back to the pan and season with salt and pepper. Bring to a boil, then cover and lower the heat to medium low and let simmer for 1 1/2 hours. Stir in carrots and potatoes, season with more salt and pepper and cook for another 30 minutes. During the last 5 minutes stir in peas. When it’s done cooking, the beef, carrots and potatoes should be fork tender. WATCH NEXT SWISS STEAK https://youtu.be/mQGwvUnZmJw?si=5DFjFGazbyKL0hOx HAMBURGER STEAKS AND POTATOES https://youtu.be/p7jKHl7-IxY?si=SQQbaVnRsJH9OJan LEMON CHICKEN STEW https://youtu.be/p7jKHl7-IxY?si=SQQbaVnRsJH9OJan Instagram https://www.instagram.com/joannegpimentel/

Ground Beef and Cabbage Soup is a healthy and hearty dish! It’s made with ground beef, shredded cabbage, white beans and potatoes simmered in a delicious broth. It’s a perfect warm and cozy dish made with the simplest ingredients! Ground Beef and Cabbage soup Ingredients 1 lb ground beef 1 onion, diced 4 garlic cloves, minced 5 cups beef broth 2 potatoes, peeled and diced 5 cups shredded cabbage 2 15 oz cans white beans, drained Directions Heat oil over medium high heat and add ground beef. Season with salt and pepper and cook until cooked through. Drain excess liquid. Add onions, garlic and a little more oil and cook for another 3-4 minutes. Add beef broth, cabbage, potatoes and white beans. Bring to a boil and season really well with salt and pepper. Lower heat to medium low and let cook for 20 minutes. WATCH NEXT LOADED BAKED POTATO SOUP https://youtu.be/IVldUjVOvp0?si=GfomISeQMuIEtCe2 LEMON CHICKEN STEW https://youtu.be/0BDXX_cqX34?si=2TYRGqFalDVqyU7l ITALIAN MEATBALL SOUP https://youtu.be/I41NFzABEkc?si=nqIFt9Nh11VetdOh Instagram https://www.instagram.com/joannegpimentel/

Creamy Chicken Fajitas is one of my son’s favorite recipes and it’s also one of the easiest! It combines chicken, bell peppers and onions with fajita seasoning and cream cheese. It’s so flavorful especially over Mexican rice! Creamy Chicken Fajitas Ingredients 2 chicken breast, sliced 1 small onion, sliced 1 bell pepper, sliced 1 1 /2 cups chicken broth 5 oz cream cheese, cut into cubes Optional- chopped cilantro, lime wedges Fajita seasoning 1 tablespoon cornstarch 1 1/2 teaspoons chili powder 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon garlic powder (Can substitute for 1 fajita seasoning packet) Directions Combine fajita seasoning together in a bowl. Season chicken with salt and pepper. Heat oil in the pan over medium high heat and cook chicken until cooked through, about 3-4 minutes. Remove and set aside. Add more oil and sauté onions and bell peppers. Season with salt and pepper and cook for 3 minutes. Add chicken broth and fajita seasoning and let it come to a boil. Stir in cream cheese and cook until cheese has melted and sauce is smooth. Return chicken back to the pan and remove from heat. Serve over Mexican rice, chopped cilantro and lime wedges if desired. Mexican rice (optional) Ingredients 1 1/2 cups long grain rice (I like to use basmati rice, less mushy) 2 1/4 cups chicken broth 8 oz can tomato sauce 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper Directions Heat oil in a pan over medium high heat and sauté rice for a minute. Stir in chicken broth, tomato sauce and season with garlic powder, onion powder, salt and pepper. Bring to a boil, cover, and lower heat to all the way down to low and let cook for 20 minutes or unit rice is tender. WATCH NEXT BEEF SKILLET ENCHILADAS https://youtu.be/GLKq21qzGeE?si=R7OPtU5oJKkSNhGm ONE PAN MEXICAN CHICKEN AND RICE https://youtu.be/Y7Plsx7Qv54?si=gws75rgjC5RkxGG4 WHITE CHICKEN CHILI https://youtu.be/sc6aI7JfICs?si=Cdw3OXMJdcfABhZC TORTILLA SOUP https://youtu.be/jJ48MAstJNU?si=dEPEDHq8mTwuaLHY

Creamy Cajun orzo is a flavorful one pan meal! The orzo is cooked in chicken broth, tomato sauce and cream and topped with spicy sausage! This a super quick and easy meal that will leave your tastebuds happy! Creamy Cajun Orzo with Sausage Ingredients 12 oz andouille or smoked sausage, sliced 1 onion, diced 1 red bell pepper, diced 3 garlic cloves, minced 1 3/4 cups dry orzo pasta 3 cups chicken broth 8 oz tomato sauce 1 cup heavy cream 1 tablespoon Cajun seasoning Directions Heat oil over medium high heat and brown sausages. Remove and set aside. Reduce heat to medium, add more oil along with bell peppers, onions and garlic. Sauté for 4 minutes. Stir in orzo and cook for 1 minute. Stir in chicken broth, tomato sauce, heavy cream, Cajun seasoning and bring to a boil. Lower heat to medium low cover and let cook until orzo is tender, about 12 minutes. Stir occasionally if you’re not using a nonstick pan. Stir in sausages and remove from heat. Note Chicken or shrimp can be substituted for sausage. WATCH NEXT CREAMY CAJUN SHRIMP AND SAUSAGE https://youtu.be/zb9TX4gUBxA?si=q40mQD5xKu9wmlPK CREAMY CHICKEN AND ORZO https://youtu.be/qyobYtcee7gsi=Xh08Ondu3XPjz3lJ CAJUN CHICKEN AND RICE https://youtu.be/L1GkVN1bQFg?si=SsVc5FchI9UiKWBn Instagram https://www.instagram.com/joannegpimentel/

Hibachi Shrimp Fried Rice is a restaurant style dinner that’s ready in a pinch! Rice stir fried with butter and garlic then topped with shrimp and served with a creamy yum yum sauce! Hibachi Shrimp Fried Rice Ingredients 1 lb shrimp, peeled 3 eggs, beaten 3 tablespoons butter 5 green onions, sliced, whites and green separated 3 garlic cloves, minced 4-5 cups cooked rice Soy sauce & salt pepper to taste Yum yum sauce 1/3 cup mayo 1 tablespoon ketchup 1 tablespoon sriracha 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Combine all of the ingredients together in a bowl. Directions Heat oil in a pan over medium heat and scramble eggs. Remove and set aside. Season shrimp with salt and pepper. Heat oil in a pan over medium high heat. Sear shrimp on both sides until cooked through, about 1-1 1/2 minutes per side. When shrimp is almost done cooking, add a dash of soy sauce and stir to combine. Remove and set aside. Melt butter and sauté white part of onions and garlic for 1 minute. Add cooked rice along with a little more oil. Season with salt, pepper and soy sauce and cook for 2-3 minutes. Stir in scrambled eggs. To serve scoop rice in to a bowl, top with shrimp and drizzle with yum yum sauce. WATCH NEXT ONE PAN TERIYAKI CHICKEN AND RICE https://youtu.be/Hk4DoNs3Wzc?si=qmwzhzsrTHszjXVJ GARLIC BUTTER NOODLES https://youtu.be/sj8H10fRhSY?si=HAal53qBO2VVonxP KOREAN BEEF RICE AND LETTUCE BOWL https://youtu.be/YGmKd-RFgw8?si=4rf-dlDTECIzvO8z SWEET CHILI CHICKEN https://youtu.be/X9tuRRIcnFI?si=bPjaNYF8QcV2pxiE Instagram https://www.instagram.com/joannegpimentel/

Lemon Butter Chicken & Mushrooms Ingredients 1 1/2 lbs chicken breast 1/3 cup flour 3 garlic cloves, minced 8 oz mushrooms, sliced 1 cup chicken broth 3 tablespoons lemon juice or to taste 5 tablespoons butter Directions Slice chicken breast in half lengthwise, place parchment paper or plastic wrap on top and pound evenly. Season with salt and pepper and dredge into flour. Heat oil in a pan over medium high heat and add chicken. Cook until cooked through about 3-4 minutes per side. Remove and set aside. Add more oil and sauté mushrooms and garlic. Season with salt and pepper and cook for 4-5 minutes over medium heat. Add chicken broth and lemon juice and bring to a boil. Season with salt and pepper and let cook for 2 minutes until slightly reduced. Return chicken back to the pan along with the butter. Once butter has melted removed from heat. WATCH NEXT HONEY GLAZED CHICKEN https://youtu.be/o0-Kw40tWBw?si=esFef6KLJKr1FdQS CHICKEN STROGANOFF https://youtu.be/3CWNhvw8HOQ?si=qsg8ZGfFt44qeJEy CREAMY CHICKEN AND ORZO https://youtu.be/qyobYtcee7g?si=w4AxSJosUAg3GfaS Instagram https://www.instagram.com/joannegpimentel/

Loaded baked potato soup is the perfect meal to warm you up this season! It’s rich, creamy and it has all your favorite flavors of a baked potato! Loaded Baked Potato Soup Ingredients 2 tablespoons butter 1 onion, diced 3 garlic cloves, minced 1/4 the cup flour 2 cups chicken broth 3 cups milk (I use whole milk) 2 1/2 lbs potatoes, peeled and diced 1 cup shredded cheddar cheese Highly recommended toppings - shredded cheddar cheese, sliced green onions, chopped bacon, sour cream Directions Melt butter in a pot over medium heat and add onions and garlic. Cook for 3 minutes. Stir in flour. Slowly whisk in chicken broth and milk. Add potatoes, season well with salt and pepper and bring to a boil. Lower heat to medium low, cover partially, and let cook for 20 minutes until the potatoes are tender. Mash the potatoes with the back of a spoon or spatula to reach desired consistency. Stir in cheddar cheese and remove from heat. Serve with toppings. WATCH NEXT LEMON CHICKEN STEW https://youtu.be/0BDXX_cqX34?si=dg5Fam5C3MbqwmfS ITALIAN MEATBALL SOUP https://youtu.be/I41NFzABEkc?si=SnoKbfgz54Rp8LrE TUSCAN BEAN SOUP https://youtu.be/459Au9WYjNo?si=bVbVK877URZuJCwG Instagram https://www.instagram.com/joannegpimentel/

Baked Chicken with Tomato Cream Sauce has tender chicken thighs smothered the most delicious tomato cream sauce! This is an easy one pan recipe that I know your family is going to love! Baked Chicken with Tomato Cream Sauce Ingredients 2 lbs boneless skinless chicken thighs 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 5 garlic cloves, minced 2-3 Roma tomatoes, diced 1 cup chicken broth 1 cup heavy cream 2-3 tablespoons lemon juice Directions Preheat oven to 400° Combine garlic powder, onion powder, and oregano in a small bowl. Season chicken thighs on both sides with salt, pepper and seasoning. Heat oil in a pan over medium high heat and sear the chicken. Cook about 3 minutes per side, then removed and set aside. Add a garlic and sauté for 30 seconds. Add diced tomatoes and cook for 2 minutes. Add chicken broth, heavy cream and lemon juice and season with salt and pepper. Bring to a boil and let cook for 2 minutes over medium heat. Add chicken back to the pan. Transfer to the oven and bake for 25 minutes. WATCH NEXT LEMON CHICKEN STEW https://youtu.be/0BDXX_cqX34?si=Y0COXpTYiHa5eSD1 BAKED CHICKEN AND POTATOES https://youtu.be/lkcJKzXQjMQ?si=MxY_ERIs_ov75U5P TUSCAN CHICKEN https://youtu.be/NaUpT57qq-Y?si=vNhiS-zl4SD1as6r Instagram https://www.instagram.com/joannegpimentel/

Honey Glazed Chicken has crispy chicken in a sticky sweet and savory sauce. This is a dish that’s always a hit at our house and it satisfies even the pickiest of eaters! Honey Chicken Ingredients 1 1/2 lbs boneless skinless chicken breast 1/2 cup cornstarch 1 egg 1/3 cup water 1 1/3 cups panko breadcrumbs For the sauce 1/3 cup honey 1/3 cup soy sauce 3 tablespoons rice vinegar 1 teaspoon cornstarch Directions Combine all the sauce ingredients together in a bowl. Slice chicken breasts in half lengthwise place parchment paper or plastic wrap over the top and pound evenly. Combine cornstarch, egg and water together in a bowl. Place Panko breadcrumbs in another shallow bowl. Dip each piece of chicken into the cornstarch mixture, then dredge into breadcrumbs. Season with salt and pepper. Heat a shallow amount of oil in a pan over medium high heat and cook chicken in 2 batches. Cook until cooked through, about 3-4 minutes per side. Remove, set aside and wipe pan clean. Add the sauce mixture to the pan along with the chicken pieces. Turn on heat and cook until sauce has slightly thickened. Turn the chicken a few times to coat with the sauce and remove from heat. WATCH NEXT ASIAN BBQ CHICKEN https://youtu.be/v2uPfojQzQE?si=NO2vACL3MYezOeR3 TERIYAKI BURGER STEAKS https://youtu.be/oy_PnLaixh0?si=_3tPQtzm23O7Q_OV KOREAN BEEF BOWL https://youtu.be/YGmKd-RFgw8?si=c06pGLiLCmvn2EZH

This taco dip is so easy to put together and will make a great appetizer for your next gathering. It’s made with seasoned sour cream & cream cheese, layered with flavorful ground beef and topped with lots of cheddar cheese! This is such a crowd pleaser will become your go-to dip recipe! Taco Dip Ingredients 1 lb ground beef 2 packets taco seasoning 3/4 cup water 8 oz bar cream cheese, softened 16 oz container sour cream 1 1/2 cups shredded cheddar cheese 2 Roma tomatoes, seeded and diced 1/2 cup sliced green onions Directions Heat oil in a pan over medium high heat and add ground beef. Cook until cooked through and drain excess liquid. Add one packet of taco seasoning and water. Cook until all the liquid has been evaporated. Let cool while making the next layer. Combine softened cream cheese with sour cream. Mix in the second packet of taco seasoning. Spread mixture onto the bottom of a 9 x 9” dish or something similar in size. Layer ground beef on top. Sprinkle over shredded cheddar cheese. Sprinkle over diced tomatoes and green onions. Serve immediately with chips or store in the fridge for later. Note To soften the cream cheese microwave for 30 seconds and then microwave 10 second intervals until softened. WATCH NEXT MY FAVORITE SIDES https://youtu.be/PQ0mbIvmSSg?si=yIYO9Ni49uVTHpNW BRUSCHETTA WITH MOZZARELLA https://youtu.be/fbgK9h1eIOU?si=waxhyeWc1HYM0dH6 JALEPENO POPPER DIP https://youtu.be/ren9UzIYTlI?si=rPbBaaGHiNBp-T-B Instagram https://www.instagram.com/joannegpimentel/

Swiss Steak has beef and carrots cooked in a rich tomato sauce until they’re fork tender. It’s a classic comfort dish that’s so delicious over rice or mashed potatoes! Swiss Steak Ingredients 1 1/2-2 lbs top round steak 1 onion, sliced 3 garlic cloves, minced 28 oz can crushed tomatoes 1 cup beef broth 1 tablespoon Worcestershire sauce 4 carrots, sliced 1/2 inch pieces Directions Cut steak into about 6 pieces. Using a meat mallet, pound to tenderize the steak. Season both sides well with salt and pepper. Heat oil in a pan over medium high heat and brown the steak, about 2-3 minutes per side (may have to do this in batches). Remove and set aside. Add more oil and sauté onions and garlic for 2-3 minutes. Add crushed tomatoes, beef broth, and Worcestershire sauce. Season well with salt and pepper. Return the steak back to the pan and bring to a boil. Lower heat between medium low to low and cook for 1 1/2 hours. Add carrots and increase the heat to medium low. Check seasonings and salt and pepper to taste. Cover and cook for another 30 minutes to 1 hour. Once steak and carrots are fork tender, turn off the heat and serve. WATCH NEXT SALISBURY STEAK MEATBALLS https://youtu.be/msPrnsHmnEI?si=uW3_5yicvqHzqTJM GARLIC BUTTWR STEAK AND MUSHROOMS https://youtu.be/boJ9Rax1jB8?si=Yeg5pXKqtHBAS3KC MISSISSIPPI POT ROAST https://youtube.com/shorts/qSvMoYZrJ2Q?si=GBdpEb2dlKmQhkXG Instagram https://www.instagram.com/joannegpimentel/

These White Chocolate Raspberry Blondies are filled with creamy white chocolate chips and fresh raspberries which gives it a slightly tart flavor. They’re perfectly moist and delicious and really is the best flavor combination! White Chocolate Raspberry Bars Ingredients 1 cup (2 sticks) butter, melted 3/4 sugar 3/4 brown sugar 2 eggs 1 tablespoon vanilla extract 2 1/4 cups flour 2 tablespoons cornstarch 1/2 teaspoon salt 6 oz container raspberries, halved 1 1/3 cups white chocolate chips Directions Preheat oven to 350°. Combine melted butter with sugars together in a bowl. Mix in eggs and vanilla extract. In another bowl, combine flour, cornstarch, and salt. Gradually stir it into the wet ingredients. Fold in chocolate chips. Very gently fold in raspberries. Spread onto a 9 x 13” baking dish lined with parchment paper. Bake for 30 minutes. When it’s done, edges should be golden and an inserted toothpick should come out mostly clean. Let cool completely before slicing. Note The bars can take up to 3 hours to cool, to speed up the process, I put them in the freezer for 50 minutes to an hour. Can be stored in the fridge and enjoyed cold. WATCH NEXT SNICKERDOODLE BLONDIES https://youtu.be/EroogGtfFEk?si=laYgaYzp7F4SA4R0 SUGAR COOKIE BARS https://youtu.be/-y2I6o1iolQ?si=uLnOtaPtz1Lv53cs Instagram https://www.instagram.com/joannegpimentel/

Beware this Christmas Crack is highly addictive! The combination of salty crackers with toffee and white chocolate is just so good I can’t even describe it! They’re great to make give as gifts or for a special treat for you and your family during the holidays! Christmas Crack Ingredients 40 saltine crackers 1 cup (2 sticks) butter 1 cup packed brown sugar 1 1/3 cups white chocolate chips Directions Preheat oven to 425°. Line a baking sheet with parchment paper and place 40 saltine crackers in rows on top. In a pan, add 2 sticks of butter and one cup of brown sugar. Turn on the heat and once butter has melted and comes to a boil, lower heat to medium low heat and let simmer for 5 minutes while stirring occasionally. Pour over the saltines. Transfer baking sheet to the oven and bake for 5 minutes. While it’s hot, sprinkle over white chocolate chips evenly over the top. Wait 1 minute and then start spreading the chocolate. Refrigerate for 30 minutes or freeze for 10 minutes, until chocolate has set. Break up into pieces. Note Can substitute graham crackers for saltines and milk chocolate chips for white chocolate chips.

Tuscan Orzo is an easy delicious one pan meal! The orzo cooks chicken broth and cream with tomatoes and spinach. I like to top it off with shrimp but you can enjoy it as is or add any protein of choice! Tuscan Orzo with Shrimp Ingredients 1 lb shrimp, peeled and deveined 4 garlic cloves, minced 10 oz grape or cherry tomatoes (can also used diced Roma tomatoes) 1 3/4 cup dry orzo pasta 3 1/2 cups chicken broth 1 cup heavy cream 3 cups baby spinach 1/2 cup Parmesan cheese Directions Season shrimp with salt and pepper. Heat oil in the pan over medium high heat and cook shrimp until cooked through. Removed and set aside. Add more oil and sauté garlic for 30 seconds over medium heat. Add tomatoes and cook for 1 minute. Stir in orzo and cook for another minute. Add chicken broth and heavy cream and season well with salt and pepper. Bring to a boil, then lower heat to medium low. Cover and let simmer for 12 minutes, stirring at the halfway point to prevent orzo from sticking to the bottom of the pan. Stir in spinach and cook until just wilted. Remove from heat and stir in Parmesan cheese. Top orzo with cooked shrimp. WATCH NEXT TUSCAN SALMON https://youtu.be/PbsureM2uJc?si=Nlpw279xpnZsQzrw TUSCAN CHICKEN https://youtu.be/NaUpT57qq-Y?si=R4FLl94FtpD_tpBj ONE PAN CREAMY CHICKEN & ORZO https://youtu.be/qyobYtcee7g?si=OUTd24lOS-sX9tF2

Smashed Potatoes and Roasted Broccoli are my son’s favorite side dishes! The smashed potatoes are roasted with butter and olive oil which makes it crispy and flavorful! And the broccoli is roasted until crispy which is now the only way I ever want to have broccoli! Smashed Potatoes Ingredients 2 lbs small potatoes 3 tablespoons olive oil 3 tablespoons melted butter 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder Special sauce 1/3 cup mayo 2 tablespoons ketchup 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Pepper Directions Place potatoes in a pot and cover with water and 1 tablespoon of salt. Bring to a boil and let boil for 20 minutes or until tender. Drain and let rest for 5 minutes. Preheat oven to 450° . Combine olive oil, melted butter, paprika, garlic powder, and onion powder together in a bowl. Place potatoes onto a baking sheet and smash with the bottom of a glass. Season really well with salt and pepper and drizzle over olive oil/butter mixture. Roast for 20 minutes or until crispy and serve with special sauce, if desired. Roasted Broccoli 1 1/2 lbs broccoli florettes 3-4 tablespoons olive oil Optional- Parmesan cheese and lemon juice Directions Preheat oven to 450°. Place broccoli florettes onto a baking sheet. Season well with salt and pepper and drizzle over olive oil. Roast for 15 minutes. Drizzle with more olive oil and sprinkle over lemon juice and Parmesan cheese, if desired. WATCH NEXT MY FAVORITE SIDES - SCALLOPED POTATOES & ROASTED BALSAMIC BRUSSEL SPROUTS https://youtu.be/PQ0mbIvmSSg?si=7kejgdeBoRvhfJSh

Cheesy Scalloped Potatoes and Roasted Balsamic Brussels Sprouts are my 2 favorite side dishes! The scalloped potatoes are rich and creamy, and the brussels sprouts are nice and crispy and so flavorful! They’re both so delicious I guarantee they will be eaten up during your holiday feast! Scalloped Potatoes Ingredients 2 1/2 lbs potatoes, peeled and sliced about 1/8 inch thick 2 cups heavy cream 1/4 teaspoon nutmeg (optional) 1 tablespoon butter 2 1/2 cups shredded sharp cheddar cheese Directions Preheat oven to 425° . Pour heavy cream into pan and add nutmeg if using. Season with 1/2 teaspoon salt and a few dashes of pepper and bring to a boil. Once it has come to a boil, remove from heat. Melt butter in a skillet over medium high heat. Spread over half of the potatoes and season with salt and pepper. Sprinkle over half of the cheese. Add the rest of the potatoes and season again with salt and pepper. Pour over cream sauce, cover and let simmer over medium low heat for 5 minutes. If you don’t own an oven safe skillet transfer to a 9 x 13” baking dish at this point. Sprinkle over the rest of the cheese. Place in the oven and bake for 30 minutes. Roasted Balsamic Brussels Sprouts Ingredients 2 lbs Brussels sprouts, trimmed and slice in half 1/4 cup olive oil 3 tablespoons balsamic vinegar 2 tablespoons honey Directions Preheat oven to 425°. Combine olive oil, balsamic vinegar, and honey in a bowl. Place brussels sprouts onto a baking sheet. Season really well with salt and pepper and pour over mixture. Stir to coat, then flip them over so that they are facing down. Roast for 20-25 minutes. Instagram https://www.instagram.com/joannegpimentel/

Since the holidays are coming up, I thought it was time to share my favorite tri tip recipe! I marinate it with soy sauce, a little vinegar and a little brown sugar which makes it incredibly flavorful! I also love to serve it with a simple & delicious creamed spinach and these recipes will definitely impress your guests!! Roasted Tri Tip Ingredients 2-3 lbs tri tip roast, trimmed 1/2 cup soy sauce 1/4 cup vinegar 1/4 olive oil 2 tablespoons brown sugar Garlic powder Salt & pepper Directions Combine soy sauce, vinegar, olive oil and brown sugar together in a bowl. Place tri tip roast into a resealable plastic bag and pour over marinade. Seal and marinade for 8 hours or overnight. Flip the bag a couple times in between so that it marinates evenly. Preheat oven to 400°. Remove the tri-tip from the marinade and reserve the marinade for later. Season each side with salt, pepper and garlic powder. Place it onto a baking sheet and bake for 30-35 minutes, depending on the size. Cooking time will vary, about 10-15 minutes per pound. Medium rare/medium is about 135°-140° with a meat thermometer. Let tri tip rest for 10 minutes before slicing. Cut meat in half (this helps because grains go in opposite ways) and slice thin against the grain. Pour the reserved marinade into a pan and bring to a boil. Lower the heat to medium and cook for 4-5 minutes until sauce has reduced and thickened (if it becomes too thick add a little water to thin it out). Drizzle sauce over sliced tri tip. Creamed Spinach Ingredients 1 lb frozen spinach, cooked according to the package 3/4 cup heavy cream 1 teaspoon garlic powder 4 oz cream cheese (half bar), cut into cubes 1/2 cup parmesan cheese Directions Squeeze out all of the excess liquid from the spinach. Pour heavy cream into a pan, add garlic powder and bring to a boil. Stir in cream cheese. Lower heat to medium low and cook until the cream cheese has melted, about 3 minutes. Stir in spinach and Parmesan cheese and bring heat back up to medium. Season with salt and pepper and remove from heat once the spinach has warmed through.

Lemon Chicken Stew is a comforting meal that’s both heathy and hearty! It has tender pieces of chicken, veggies, white beans and potatoes in a lemony broth! Lemon Chicken Stew Ingredients 1 1/2-2 lbs boneless skinless chicken thighs 1 small onion, diced 4 garlic cloves, minced 3 cups chicken broth 3 carrots, peeled and sliced into 1/2 inch pieces 1 large potato, peeled and cut into chunks 15 oz can cannellini or white beans, drained 1 bunch kale, stems removed and chopped (can substitute baby spinach) 3 tablespoons lemon juice Optional - cooked rice Directions Trim chicken thighs from excess fat and slice in half. Season both sides well with salt and pepper. Heat oil in a pan over medium high heat and sear chicken about 3 minutes per side. Remove and set aside. Add more oil and sauté onions and garlic for 2-3 minutes. Add chicken broth and return chicken back to the pan. Bring to a boil, reduce heat to medium low, cover and cook for 5 minutes. Stir in carrots, potatoes, and beans. Season with salt and pepper, cover and continue to cook over medium low for 15 minutes. Stir in kale and cook for 5 more minutes. Stir in lemon juice and remove from heat. Serve with rice if desired. WATCH NEXT TUSCAN BEAN SOUP https://youtu.be/JB62Q22QHXs?si=8L29ggBK6WRNG6jf WHITE CHICKEN CHILI https://youtu.be/sc6aI7JfICs?si=eQlJG5ExIGacQGCB CHICKEN AND WILD RICE SOUP https://youtu.be/JB62Q22QHXs si=8L29ggBK6WRNG6jf Instagram https://www.instagram.com/joannegpimentel/

Mongolian Beef & Broccoli is a dish that’s incredibly flavorful and is a family favorite! Tender slices of steak & crispy broccoli cooked in a sweet and savory sauce. It’s so delicious and satisfying over a bowl of rice! Mongolian Beef & Broccoli Ingredients 4-5 cups broccoli florets 1/3 cup water 1 1/2 lbs steak, sliced thin (I use skirt steak or flap meat sliced against the grain) 1/4 cup cornstarch 6 tablespoons soy sauce 1/2 cup brown sugar 3 garlic cloves, minced 2 tablespoons water Directions Combine soy sauce, brown sugar, garlic and 2 tablespoons of water in a bowl. Season steak slices with pepper and combine with cornstarch. Heat oil over medium high heat and add broccoli and water. Cook until slightly softened, about 4 minutes. Remove and set aside. Add more oil and cook steak in 2 batches. Brown on both sides about 3-4 minutes per batch. Once the last batch has finished cooking return the cooked steak back to the pan along with the sauce. Bring to a boil and let cook for for 1 minute over medium heat, until sauce has thickened. Return the broccoli back to the pan and cook for another minute. Serve over rice. WATCH NEXT GROUND BEEF & BROCCOLI STIR FRY https://youtu.be/7sQIy_N_zJA?si=TnWMYbhgOdoguqFc KOREAN BEEF RICE & LETTUCE BOWL https://youtu.be/YGmKd-RFgw8?si=glr9IjyK9MbjS6LN SWEET CHILI CHICKEN STIR FRY https://youtu.be/X9tuRRIcnFI?si=EAv7pUd7S9QuJS5f Instagram https://www.instagram.com/joannegpimentel/