prescriptionpantry

We’re all busy. Busy with our careers, busy with our families, busy trying to stay social. The last thing you want to do when you get home from a long work day is spend an hour or two slaving over the stove. This is why I love Sheet. Pan. Dinners.

When you think of sheet pan dinners you probably envision some nicely seasoned salmon filets with red potatoes and green beans, which, don’t get me wrong, makes for a delicious dinner. But who doesn’t get a craving for something a little more indulgent from time to time?

Enter: Sheet Pan Nachos. The ease and convenience of a sheet pan dinner, and the tastiness and cheesiness of an all time favorite. Not only are they aesthetically pleasing, you can mix and match all your favorite toppings. Not to mention, its great for sharing.

If this seems a bit ambitious for you after a long day, you can prep your ingredients the night before! Dice up all your veggies, cook and shred your chicken, and all thats left to do is assemble and bake.

A couple tips:

• make sure to line your sheet pan with parchment paper so that when the cheese melts you aren’t left with a burnt mess to scrape off.
• Shred your chicken in a kitchen aid mixer with the paddle attachment. This is a LIFE. SAVER. It’s the end of the work day, your hands are tired, no one wants to work away with two forks at a chicken breast. This works like a charm every time.
• Leftovers: set aside some of your toppings in some plastic ware and pack them for lunch the next day with some left over tortilla chips. Microwave for a minute for quick lunch nachos.

Something you may not realize you’ve been missing in your life if you’re a sour cream lover like me: a condiment squeeze bottle. You love sour cream, but how inconsistent is it to lob it out with a spoon onto your meal? Lame. Go chipotle style and get yourself one of these squeeze bottles, its perfect for nachos, tacos, burritos, anything you want to top with sour cream with out the mess.

The next time you get together with friends and family to share a giant sheet pan of nachos with all your favorite toppings, share a picture with us on instagram! Don’t forget to tag us @prescriptionpantry!

If you’re looking for a quick and easy week night recipe that is still exciting and full of flavor, you will love how tasty this Korean pork bowl is. I took some of my favorite ingredients from countless other Asian beef or pork recipes I have followed in the past and put them all into this pork dish to really amp up the flavor.

It really goes without saying that soy sauce will be included in this recipe, and my two other favorites I added are hoisin and fish sauce. The first time I made this pork, I used a large drizzle of each, then added a bit more to taste, but ultimately it came out to about 1 tablespoon of each.

I love adding ginger to pork or beef to add some dimension to the flavor, and I decided to sauté the ginger with shallots before adding the beef to give it just a little extra kick, then garnished it with thinly sliced scallions. I also love to add some thinly sliced Lemon Drop peppers, which I grew in my vegetable garden from seeds from Baker Creek Heirloom Seed Company (#notsponsored but I wish, Baker Creek, holla at ya girl). But these are pretty spicy, like a level or two above jalapeños, so keep that in mind.

For the rice I used Jasmine rice and, as usual, I let the Instant Pot do all of the work. I added some ribbons of carrot and zucchini, and I like to do these a couple different ways: either as a quick pickle, where they marinate in white wine vinegar and sugar while the rest of the dish cooks, or lightly sautéed in soy sauce until just slightly soft. I think they are delicious both ways, so do whichever tickles your fancy.

Bok choy would be an excellent substitute for the zucchini and carrots, or you could add both if you’d like a larger serving of vegetables. Either way, you’re really going to enjoy how flavorful AND how easy this dish is. Comment down below if you make this!

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Korean Beef Bowl with Zucchini and Carrot Ribbons

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 people

Ingredients

• 1 lb ground beef or pork
• 2 large carrots
• 1 large zucchini
• 1 thumb ginger
• 1 shallot
• 3 green onions
• 1 tbsp sesame seeds
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp fish sauce
• 1 cup jasmine rice

Instructions

1. Add 1 cup of jasmine rice and 2 cups of water to a medium pot over high heat or to an instant pot. On the stovetop, bring the water to a boil then reduce to a simmer and let sit covered for 15 minutes. In the instant pot, cook on the rice setting then do a quick release. 

2. While the rice is cooking, halve, peel and finely chop the shallot. Peel and mince the ginger. Add the shallot and ginger to a pan with a large drizzle of olive oil over medium heat. Saute for 3-4 minutes or until aromatic. 

3. Add the beef to the shallot and ginger and cook until browned, about 10 minutes. 

4. Add the soy, hoisin, and fish sauce to the beef and cook for 1-2 more minutes until thickened then remove from heat. 

5. Peel the carrots then cut the carrot and zucchini into thin ribbon strips using a vegetable peeler. The vegetable ribbons can then be sautéed over medium heat for 2-3 minutes in soy sauce, or quick pickled in white wine vinegar for 20 minutes or while the beef is cooking. 

6. Thinly slice the green onions. Add a serving of rice to each bowl, then top with the beef and a side of carrots and zucchini. Top with sesame seeds and green onion. 

Some night’s I have a craving for a dish that will leave me feeling entirely full and satisfied, yet isn’t full of carbs and other ingredients that will leave me dragging and uncomfortably stuffed.

Sometimes you just need a good serving of protein. A good steak always fills that void for me, and pairing it atop a tasty salad full of flavor just makes it that much better. When a steak is done just right, it will not only leave you feeling satisfied, but also proud of such a beautiful creation. Keep reading and I’ll give you all the tips and tricks that I use to make sure my steak comes out perfect every time.

First, you’re gonna need one of these:

Cooking the perfect steak is a subjective matter depending on who exactly will be enjoying that steak. I like mine right at medium, while my husband enjoys his medium rare. A good thermometer like this one will not only give you an accurate temperature reading, it will also tell you what range (rare, medium rare, well, etc.) that temperature falls in. Committing these temperatures to heart is the first step in learning how to cook the perfect steak.

Secondly, you’re going to want a nice sear on your steak. No one wants a rubbery steak, and no one wants a crunchy, over done steak either. The ideal steak will have a nice sear on the outside, but remain juicy on the inside. I find this to be best accomplished with a cast iron skillet like this one below.

Allow your cast iron skillet to come to a just below medium temperature, then add a generous amount of oil to the skillet. The skillet should be warm enough so that when the steak is initially placed on it, you will get a nice satisfying sizzle from it. To get the best result its also important to allow your meat to come to room temperature before beginning the cooking process. I also like to pat off any excess juice with a paper towel and season mine with a generous amount of Diamond Kosher Salt and freshly ground black pepper beforehand.

After I have a nice sear on all sides of my steak, while the steak is still not fully cooked through (about 3 minutes each side), I transfer it to the oven and let it finish off at 400 degrees Fahrenheit. I also love to add about 1/2 tbsp of butter and sprig of rosemary to the top of each steak to give it some extra flavor. Depending on the thickness, this can take anywhere from 6-8 minutes. This is where your meat thermometer will come in handy. Check the temperature at 6 minutes, if it is ideal, its time to let your steak reast. If not, pop it back in the oven for a couple of minutes or until you reach your desired temperature.

My favorite salad to pair with a beautifully cooked steak involves a really easy to make vinaigrette. While the oven is preheating, I add a sprig of rosemary and a couple smashed cloves of garlic to a tinfoil pack with a generous amount of olive oil and let it roast in the oven for about 10 minutes. I then mince the garlic and rosemary, and add it to a small bowl with 2 tbsp white or red wine vinegar and 1 tbsp of olive oil, whisking to combine.

I like to coat either spring mix or arugula in this tasty dressing, and add some roasted red peppers and feta for even more flavor. And if you are the type of person who likes a nice crunch or a carb with your salad, simply cut a Demi baguette into thin slices on the diagonal, drizzle them with olive oil, and bake in the oven for about 5 minutes or until crispy.

I’ve been making this salad for several years, and I have yet to grow tired of it. Its recipes like this that I love to share with my readers, because I know they will enjoy them as much as I do.

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Southwestern Steak Salad with Rosemary Garlic Vinaigrette

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 2 people

Ingredients

• 2 strip steaks or ribeyes
• 1 tbsp butter
• 3 springs rosemary
• 2 tbsp red or white wine vinegar
• 1 tbsp olive oil
• 1 red bell pepper
• 2 cloves garlic
• 6 oz spring mix or arugula
• 4 oz feta cheese
• 1 demi baguette

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Core, seed, and thinly slice the bell pepper. Toss on a sheet pan in olive oil, salt, and pepper. Peel and smash the garlic cloves with a knife. Pull the leaves off one of the sprigs of rosemary. Add the garlic and rosemary to a foil pack and cover with a generous amount of olive oil. Roast the bell pepper and the foil pack for 10 minutes. 

2. Pat any excess juice off the steaks with a paper towel. Season both sides with diamond kosher salt and freshly ground black pepper. Heat a large drizzle of olive oil in a cast iron skillet over medium heat. 

3. Sear each side of the steak for 3-4 minutes until brown and nicely seared but not fully cooked. Add the steaks to the sheet pan with a pat of butter and sprig of rosemary on top of each one to continue roasting for 6-8 minutes or until desired temperature is reached. 

4. Slice the bread on the diagonal. Lay several pieces flat on the sheet pan and drizzle with a generous amount of olive oil. Bake for 5 minutes. 

5. Mince the roasted garlic and rosemary. Add to a small bowl with 2 tbsp white wine vinegar and 1 tbsp olive oil. Whisk to combine then season with salt and pepper. 

6. In a large bowl, toss together the bell pepper and greens then drizzle with the vinaigrette, tossing until all the greens are evenly coated. 

7. Once the steaks have reached the desired temperature, allow to rest for 5 minutes, then cut into thin slices. Plate the steak atop a large portion of the dressed greens. Top with feta cheese and serve with the sliced bread.