Garlic Steak

Ingredients:
2 (12-ounce) T-bone steaks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1/2 stick) butter
1 tablespoon chopped garlic
1 tablespoon fresh parsley

Directions:
Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium-
high heat for 2 to 3 minutes per side, in batches, if necessary.

Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more
minutes per side, or until desired doneness. Serve immediately.

Mediterannian Chicken

Ingredients:
1 tablespoon olive or vegetable oil
2 teaspoons curry powder
1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
½ cup sliced green olives
¼ cup golden raisins
¼ cup honey
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 to 8 pieces, skin removed if desired

Directions:
In 12-inch nonstick skillet, heat oil over medium heat. Stir in curry powder. Cook over medium heat 1 minute,
stirring constantly. Stir in remaining ingredients except chicken. Add chicken; turn to coat. Cover; cook over
medium-high heat 5 to 6 minutes, turning chicken occasionally, until sauce is bubbly and chicken is thoroughly
heated. Cooking the curry powder first gives an authentic taste, but if you’re short on time, just skip that step.

Garlic Butter Steak

Ingredients
4 (16-ounce) rib-eyes, each about 1 1/2-inches thick
1 tablespoon kosher salt
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 tablespoons minced garlic, divided
Directions
Season the steaks evenly on all sides with the kosher salt and let come to room temperature for at least 20
minutes.

Heat a large saute pan over medium-high heat and add the olive oil. When the oil is almost smoking, add 1
tablespoon plus 1 teaspoon of the butter and the steaks and cook, undisturbed, for 6 minutes, or until well-
browned on the first side. Turn the steaks over and top each steak with 1 tablespoon of the garlic and 2
teaspoons of the remaining butter. Continue to cook the steaks on the second side for 5 minutes for medium-
rare. Remove the pan from the heat, tilt the pan slightly and remove some of the excess rendered fat from the
pan, turn steaks briefly so that the garlic and butter are in the pan, and allow steaks to sit for 15 seconds.
Transfer the steaks to a platter and pour the garlic-butter drippings over the steaks. Allow steaks to rest for 5
minutes before serving.

Slice the steaks thinly and serve, with the pan drippings drizzled over the meat

Pan seared pork chops

Pan-Seared Pork Chops
Brown pork chops in a tablespoon of olive oil, turning so both sides get a slightly crispy exterior. When they're
almost finished, remove them from the pan and add the juice of one lemon and a spoonful each of honey and
soy sauce, and let simmer for 3 minutes. Add the chops back to the pan to finish cooking in the sauce.

Pasta ala vodka

Ingredients
1 1 pound Pasta
2 2 Tablespoons Olive Oil
3 2 Tablespoons Butter
4 1 whole Medium Onion, Chopped Finely
5 2 cloves (to 3 Cloves) Garlic, Chopped
6 3/4 cups (to 1 Cup) Vodka
7 1 can (About 14 Oz.) Tomato Puree
8 1 cup Heavy Cream
9 1 pinch Red Pepper Flakes
10 1/4 teaspoon (to 1/2 Teaspoon) Salt
11 Freshly Ground Black Pepper, To Taste
12 1 cup Grated Parmesan Cheese
Preparation Instructions
Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and
garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato
puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes,
salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing
to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
Pour mixture into large serving bowl. Garnish with more Parmesan cheese.
Eat it out of the serving bowl. Faint. Repeat as needed.

Chicken Florentine Pasta

Ingredients
1 1 pound Penne
2 4 whole Boneless, Skinless Chicken Breasts
3 Salt And Pepper, to taste
4 2 Tablespoons Butter
5 2 Tablespoons Olive Oil
6 4 cloves Garlic, Minced
7 3/4 cups Dry White Wine
8 3/4 cups Low-sodium Broth, More If Needed
9 1 bag Baby Spinach
10 2 cups Grape Tomatoes, Halved Lengthwise
11 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Preparation Instructions
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for
a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the
other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and
broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at
least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach
will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.

Aglio Olio
Bahan :
200 gr pasta fettuccine (pakai spaghetti juga boleh)
1 liter air
2 sdm olive oil
3 siung bawang putih, memarkan
1 cebe merah, buang bijinya dan iris tipis
3 lembar smoked beef, potong memanjang
2 sdm kacang polong beku
1 sdt garam
1/4 sdt merica hitam
1/2 sdt gula pasir

Cara Membuat :
- Rebus pasta hingga al dente (matang tapi belum terlalu lembek). Angkat dan tiriskan.
- Panaskan olive oil, tumis bawang putih dan irisan cabe hingga harum.
- Masukkan smoked beef dan kacang polong. Aduk rata. Bumbui dengan garam, merica hitam dan gula pasir.
- Masukkan pasta fettuccine, aduk sebentar hingga rata. Test rasa hingga sesuai selera.
- Angkat dan hidangkan panas dengan taburan parsley dan keju parmesan parut.