Garlic Steak & Potato Foil Packets

• 2 pounds of trimmed and divided into 2-inch slices lean sirloin steak
• 1 pound of baby yellow potatoes, cut into quarters or halves as desired.
• 1 tablespoon of minced garlic, tasted, etc.
• Italian seasoning, 2 teaspoons (or a combination of dried oregano, thyme, and parsley),
• 1 teaspoon of powdered onion
• Olive oil, 3 tablespoons
• To taste, add salt and freshly ground pepper.

How To Make Garlic Steak & Potato Foil Packets

To guarantee even cooking, preheat the oven to 425°F (220°C) before baking these delicious foil packets.

Lean sirloin steak chunks, baby yellow potatoes, minced garlic, Italian seasoning, onion powder, extra virgin olive oil, salt, and freshly ground pepper should all be combined in a sizable mixing dish. Toss the contents gently until they are thoroughly covered in the savory seasonings.
Prepare the packets by dividing the steak and potato mixture equally among four 12 x 12 inch sheets of aluminum foil. Make neat, secure foil packets by carefully sealing the contents. By doing this, you can be sure that the flavors are sealed inside and will only get stronger while the food cooks.

Cooking Options:

Grilling: Place the foil packets on the grill over high heat for about 10 minutes on each side. To get the steak and potatoes to the desired doneness, keep a tight eye on them.
Oven: If you decide to bake the food, lay the foil packets on a baking sheet and preheat the oven. The steak and potatoes should be baked for about 20 minutes, or until they are as tender as you prefer.
Once your foil packets are perfectly cooked, carefully open them (be careful of the steam!). Fresh parsley can be used as a garnish to add even more flavour. The dish can be served straight from the foil or plated for an attractive display.

Baked Taco Braid

1 pound ground beef

1 onion chopped until meat is no longer pink

add pk taco seasoning mix and 1/2 cup water and cook for 5-7 minutes.

You need dough ( i make my own) to roll out to 10x15 on parchment paper, Cut dough on both sides in strips about 1 inch wide and cut in toward center about 3 inches . Put ground beef mixture in the center. Top with grated cheddar cheese and diced tomatoes. overlap the dough strips from both sides to form a braid. Brush over with melted butter . Place the parchment paper on a cookie sheet . Bake at 375 for 25 minutes. When baked, top with more cheese, diced tomatoes and shredded lettuce. Serve with sour cream and taco sauce.

Beef and Cheese Chimichanga

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Baby back ribs (1 rack)

Your choice of BBQ sauce

Dry rub (store-bought or homemade blend of paprika, brown sugar, garlic powder, onion powder, salt, pepper, and other spices you like)

Aluminum foil

Baking sheet

Preparation:

Preheat your oven to 275°F (135°C).

Remove the membrane from the back of the ribs. This step is crucial for tender ribs.

Generously coat the ribs with the dry rub on both sides.

Place the ribs on a large piece of aluminum foil and wrap them tightly. This helps to keep the moisture in.

Baking:

Place the foil-wrapped ribs on a baking sheet.

Bake in the preheated oven for about 2-3 hours. The exact time depends on the size of the rack. The meat should be tender and easily pull away from the bone.

Final Steps:

Carefully remove the ribs from the foil and brush them with your favorite BBQ sauce.

Increase the oven temperature to 350°F (175°C) and return the ribs to the oven, uncovered, for an additional 10-15 minutes. This helps to caramelize the sauce.

For a charred finish, you can briefly place them under the broiler, but watch them closely to prevent burning.

Serving:

Let the ribs rest for a few minutes before cutting into individual portions.

Serve with extra BBQ sauce on the side, and enjoy with your favorite sides like coleslaw, cornbread, or baked beans.