Garlic Butter Steak and Shrimps is a juicy combination of tender steak and shrimps slathered in buttery herbs and garlic. When it comes to the stake and shrimp recipe, this one will be your favorite by far.

The time needed from cooking to serving is only about 10 minutes, and it’s super easy. The reason I love this recipe so much is that there’s something for everyone in this meal. One of the key things for steak and shrimp is garlic herb butter sauce, and I’ve perfected it.

Ingredients

For the Steak and Shrimp:

• 2 steaks of your choice (New York strip recommended, about 8 oz each)

• Salt and black pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

• 1 lb shrimp, peeled and deveined

• 3 cloves garlic, minced

For the Garlic Herb Butter:

• ¼ cup unsalted butter, softened

• 3 cloves garlic, minced

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh oregano, chopped

Instructions

1. Prepare the Garlic Herb Butter

• In a small bowl, mix the softened butter, garlic, thyme, rosemary, and oregano until well combined.

• Set aside at room temperature until ready to serve.

2. Sear the Steaks

• Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.

• Heat a medium skillet over high heat. Add the olive oil and butter.

• When the pan is hot, add the steaks and sear for about 3 minutes per side, until browned.

• Reduce the heat to medium and continue cooking to your preferred doneness:

  • Rare: 125°F (52°C)

  • Medium-rare: 130–135°F (54–57°C)

  • Medium: 140°F (60°C)

• Transfer the steaks to a plate, cover loosely with foil, and let them rest for 5–7 minutes.

3. Cook the Shrimp

• In the same skillet, lower the heat to medium.

• Add the garlic and sauté for about 30 seconds until fragrant.

• Add the shrimp and cook for 2–3 minutes, stirring occasionally, until pink and opaque.

4. Serve

• Place the rested steaks back in the skillet with the shrimp.

• Top each steak with a generous spoonful of the garlic herb butter so it melts over the meat and shrimp.

• Serve immediately with your favorite sides — mashed potatoes, roasted vegetables, or a fresh green salad.

Timing

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: ~25 minutes

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This taco creamy salad recipe is a superb fun meal for the day of the game. It’s easy to make, perfect for the audience and so tasty!

The secret for making this taco salad recipe is in the mixing of a thin salsa along with flavorful creamy dressing. The result is deliciousness. Top-grade dressing to make your taco creamy salad the best. Regardless of whether you are watching soccer or football, or any other sport, your family and friends will need something quick, they will surely love.

Taco Creamy Salad Recipe

• Heat the oven to 420 Fahrenheit
• Brush the tortillas on both sides with extra virgin olive oil. You can also spray them. To create the shape you want, put tortillas in the oven safe balls. Bake until they are crisp, that will take around 10-15 minutes. When finished, move them out and let them cool off.
• Use a dutch oven and at medium heat, heat one tablespoon of extra virgin olive oil and place the beef in. Break the fragments of beef as it cooks. Add the tomato juice and season it well. Let it cook until consistency is at your desired level. If you have excess sauce than just drain it.
• Take the large bowl and mix these ingredients, tomatoes, olives, beef, lettuce, onion, cheese, cilantro and chips.
• In the end, take a small dish and stir the salsa and the dressing together.
• Pour it over the salad and enjoy!

Ingredients

• 4 tortillas
• Extra virgin Olive Oil
• 16 ounces of ground beef
• 1 package of taco seasoning
• 1 canned tomato sauce
• 1 large lettuce, iceberg
• 1 can of black beans
• 2 cans of black olives, sliced
• 1 cup of Mexican blend cheese, shredded
• 1 diced large red onion
• 1/4 cup of fresh cilantro
• 4 ounces of drained green chiles
• 1 chopped pint grape tomatoes
• 5 ounces of nacho chips
• 1/2 cup of thin salsa
• 1 Cup of creamy dressing

Slow Cooker Swedish meatballs recipe soaked in a delicious and flavorful sauce. The mix of tender pork, ground beef, and spices makes a comfy and satisfying meal. It serves as a light appetizer or an enjoyable meal, and it goes perfectly with egg noodles or mashed potatoes.

Slow Cooker Swedish Meatballs

Hello there from Cooking Frog; we’re delighted to share this nice recipe for cooking Swedish meatballs with you. To make these juicy slow cooker meatballs, there are three key factors to know.

Choosing the right mixture of meat, cooking over a long period under controlled heat, and adding panade. I have experimented a lot of times with this meal to get the result so that every time you make them, you have the right balance of texture and taste.

The slow cooker is the perfect choice for braising meatballs for an extended period. It should never go above the boiling point to prevent them from overcooking. With a slow cooker, the heating will be consistent enough.

Meatballs are simmered in a light and thickened beef broth, and to provide a rich taste, the cream is added just at the end of cooking. It is a meal that requires almost no effort to make.

Ingredients

For the Meatballs

• 1 tsp garlic, minced

• 2 tsp kosher salt, divided

• 1 cup heavy cream, divided

• 1 large egg

• ½ cup panko breadcrumbs

• 8 oz ground pork

• 1 yellow onion, grated

• ¼ tsp nutmeg

• Pinch of allspice

• ¼ tsp black pepper

• 8 oz ground beef

• 1 tbsp olive oil

For the Gravy

• 3 tbsp butter

• 3 tbsp flour

• 3 cups unsalted beef broth

• Juice of ½ lemon

• 1 tbsp chopped parsley, for garnish

Instructions

1. Prepare the Panade

• In a medium bowl, whisk together ¼ cup of heavy cream and the egg.

• Stir in the panko breadcrumbs and let sit for a few minutes until slightly softened.

2. Make the Meatball Mixture

• In a large mixing bowl, combine the ground pork, garlic, grated onion, nutmeg, allspice, black pepper, and 1 tsp of salt.

• Use your hands to mix until just combined (about 1 minute).

• Add the panade and mix again until smooth.

• Gently fold in the ground beef, mixing just until incorporated — do not overmix to keep the meatballs tender.

3. Shape the Meatballs

• Form the mixture into 18 small meatballs (about 1 tablespoon each) and set aside on a plate.

4. Brown the Meatballs

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Add the meatballs in batches and cook for 5–6 minutes, turning to brown all sides.

• Remove the meatballs and set aside. They will finish cooking in the sauce.

5. Make the Gravy

• In the same skillet, melt butter and whisk in flour. Cook for 30–40 seconds to make a light roux.

• Slowly whisk in the beef broth, scraping up any browned bits from the pan.

• Bring to a simmer and cook until the gravy thickens slightly (about 1 minute).

• Season with a pinch of salt and pepper if needed.

6. Slow Cook

• Transfer the sauce and browned meatballs to the slow cooker.

• Cover and cook on high for 1½–2 hours or low for 4–5 hours.

7. Finish the Gravy

• Just before serving, stir the remaining ¾ cup heavy cream with the lemon juice and pour it into the sauce. Stir gently until combined.

• Taste and adjust seasoning with more salt and pepper if needed.

8. Serve

• Garnish with chopped parsley and serve hot over mashed potatoes, egg noodles, or rice.

Timing

• Prep Time: 20 minutes

• Cook Time: 2 hours (slow cooker on high)

• Total Time: ~2 hours 20 minutes

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