As a kid, I always loved my dad's stir fry dinners. This is a new spin I put on one of his classic meals. This recipe calls for steak marination so you at least need to prep a couple of hours before cooking! I decided to marinate my steak night before. In a ziploc bag, I placed chopped steak, soy sauce, sriracha seasoning, white balsamic vinegar and a little bit of sugar and placed in the refrigerator to marinate over night.
In a wok, I added wok oil and the steak cubes. Once the meat was almost fully cooked, I added my vegetables which included green beans, mushrooms and onions add soy sauce and if you have House of Tsang Classic and Szechuan sauce add that to your meat and veggies. While sauteing my steak and veggies, I started boiling my jasmine rice because a stir fry wouldn't be completed without jasmine rice. Serve stir fried steak and veggies with jasmine rice and top it off with sesame seeds.
Sundays are always complete with a hearty meal to start to week! Our last Sunday Supper included a Sunday Supper staple and this one includes another one--baked chicken. You can never go wrong with baked chicken for Sunday Supper!
I always rinse my poultry and then roll it in virgin olive oil to ensure the seasoning will stick and chicken will remain moist while baking. I like to add garlic salt, paprika, light laurie seasoning salt, pepper and parsley on my chicken. I then add plenty of orange or yellow peppers and onions to top it off before placing it in the oven. I like to bake my chicken at a higher temperature so that they won't take as long. So I'll bake my chicken at 425 for 35 minutes or so. Once they're finished, I'll broil then for about 5-8 extra minutes to make the skin a little crispy.
The sides this evening included homemade mashed potatoes and flash fried kale. For the potatoes peel and boil. Then put in a saucepan and mash while adding butter, milk and your seasoning of choice. For the kale, rinse and heat olive oil in fan and quickly flash fry. Add minced garlic, garlic salt and pepper for seasoning.
Sunday suppers wouldn't be supper without some homemade baked macaroni and cheese. This Sunday supper was no exception. It's a rather easy and quick way to ensure everyone's souls are fed well to begin a new week! On tonight's menu was baked tilapia, macaroni and cheese with bacon and brussel sprouts.
I would advise starting on the mac and cheese first as it takes the longest to bake. The first step is boiling your noodles to al dente. Once the noodles are finished you'll strain and layer noodles in a bake dish with cheese, butter and light salt and pepper. Once finished add a quick, raw, scrambled egg with milk to the top to help it all gel together. Bake at 350 for about 45 minutes or until the cheese at the top is crispy enough for you.
I also LOVE bacon on top of my mac and cheese so I would throw some pieces of bacon in the oven on a cookie pan or deep bake dish as I don't like to battle frying bacon on the stove! Hold on to the grease from the bacon as it will be used later.
To prep the tilapia, rinse thoroughly and lightly coat with olive and oil. Then add your choice of seasoning and also place in the oven at 350 for about 20 minutes.
Once the bacon is done, use the grease to fly fry the brussel sprouts. Rinse the brussel sprouts and slice in half. Once cooking in the bacon grease add light salt and pepper.
