• Welcome to Recipes that I'd like to share with you.

    I do like to try and stick with healthy recipes because this is something my sister has instilled in me, but sometimes I waver to something not so healthy, but absolutely scrumptious.


    The trick to perfect steak bites, like any steak, is getting your pan or skillet nice and hot before searing. Sear in batches to prevent them from boiling instead of frying and get a nice crust on the edges. The meat stays irresistibly juicy and tender on the inside.

    Heat skillet or pan to just smoking hot.

    For medium steak bites, sear for two minutes each side. For well done bites, sear 3-4 minutes each side.

    Make garlic butter.

    Once the steak is cooked to your liking, reduce the heat and add the garlic butter to the hot pan. Take the pan off the heat.

    The Cajun seasoning oozes into the butter, creating a mouthwatering sauce for your bites.

    For our steak bites recipe, we use tender New York Strip Steak (also known as porterhouse steak). You could also use:

    • Sirloin steak
    • Rump
    • Tenderloin
    • Eye Fillet
    • Scott Fillet
    • Rib eye




    Dark Chocolate chips

    1. Place the chocolate chips in a bowl, and microwave them in short bursts until the chocolate has fully melted, or you can melt the chocolate on the stove using low heat..


    2. Dip each pecan half into the chocolate, just so that the chocolate coats half the nut.


    3. Place on a baking sheet or tray lined with parchment paper or silicone mat.


    4. Leave until the chocolate has set, then store in an airtight container and keep cool.


    I really need to learn how to cook!



    Topping -

    1/2 cup all-purpose flour

    1/2 cup firmly packed brown sugar

    1 teaspoon ground cinnamon

    1/4 teaspoon salt

    Freshly grated nutmeg

    1 stick cold butter, cut into pieces, plus more for serving

    Warm pancake syrup, for serving

    1 cup fresh blueberries, for serving

    1. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). 
    2. For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge. 
    3. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 
    4. Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
All Posts