Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta

Ingredients:

1.5 pounds sirloin steak, cut into bite-sized cubes

3 tablespoons olive oil

4 tablespoons butter

4 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional, for heat)

For the Spicy Cajun Alfredo Twisted Pasta:

12 oz twisted pasta (rotini or fusilli)

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons Cajun seasoning

1 teaspoon garlic powder

1 tablespoon butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

1. Cook the twisted pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

2. In a large skillet, heat olive oil over medium-high heat. Season the steak cubes with salt, pepper, garlic powder, and smoked paprika.

3. Add the steak to the skillet and cook for 3-4 minutes, turning the pieces to brown all sides. Remove the steak from the skillet and set aside.

4. In the same skillet, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant.

5. For the Cajun Alfredo sauce, add the heavy cream, Cajun seasoning, garlic powder, and a pinch of salt and pepper to the skillet. Stir and bring to a simmer. Let the sauce cook for 3-4 minutes, then stir in the Parmesan cheese.

6. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to thin it out.

7. Stir the cooked steak bites into the pasta, mixing to combine.

8. Garnish with freshly chopped parsley and serve immediately.

Cooking Time: 35 minutes

Servings: 4

Make your meals better with quick and tasty homemade sauces from scratch.
Recipes

Homemade Pizza Sauce

Ingredients:
1 can (14 oz) crushed San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon red pepper flakes
½ teaspoon sugar (balances acidity)

Instructions:
In a bowl, whisk together crushed tomatoes, tomato paste, olive oil, garlic, salt, black pepper, oregano, basil, red pepper flakes, and sugar.

Let the sauce sit for 30 minutes at room temperature for the best flavor. If short on time, you can use it immediately.

Spread over pizza dough, then add toppings and bake. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Homemade Marinara Sauce

Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes (San Marzano for best flavor)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 teaspoon sugar
¼ cup fresh basil, chopped

Instructions:
Heat olive oil in a saucepan over medium heat. Add onions and cook until soft about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes and stir. Add salt, black pepper, oregano, red pepper flakes, and sugar.

Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. Stir in basil in the last 5 minutes.

For a smooth sauce, use an immersion blender or standard blender. Serve over pasta, pizza, meatballs, or as a dip!

Homemade Tomato Ketchup

Ingredients:
2 cups fresh tomatoes, puree
1/4 cup water
1/4 cup white vinegar
1/4 cup white sugar (adjust for sweetness)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Worcestershire sauce

Instructions:
In a saucepan, combine tomato puree, vinegar, sweetener, salt, pepper, garlic powder, onion powder and Worcestershire sauce. Stir well and bring to a gentle simmer over medium-low heat.

Let it cook uncovered for 20-30 minutes, stirring occasionally, until it thickens.

If you prefer thicker ketchup, mix cornstarch with water, then stir into the sauce. Simmer for another 5 minutes until it reaches your desired consistency.

For extra smooth ketchup, blend the mixture with an immersion blender or standard blender. Let it cool, then transfer to a sterilized jar. Store in the fridge for up to 3 weeks.

Classic Basil Pesto

Ingredients:
2 cups fresh basil leaves (packed, no stems)
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts (or walnuts for a twist)
2–3 garlic cloves
1/2 cup extra virgin olive oil (plus more if needed)
Salt & pepper to taste
Optional: squeeze of lemon juice (to brighten and help preserve color)

Instructions:
In a food processor, combine basil, nuts, garlic, and Parmesan. Pulse until coarsely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Season with salt, pepper, and a little lemon juice if using.
Taste and adjust: more cheese for richness, lemon for brightness, or garlic for kick.

Storage Tips:
Store in an airtight jar in the fridge for up to a week.
For longer storage, freeze it (ice cube trays work great). Top with a thin layer of oil before freezing to preserve color.

Homemade Barbecue Sauce

Ingredients:
1 cup ketchup (preferably a quality brand)
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp molasses (adds depth)
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika (for that smoky flavor)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
1/2 tsp black pepper

Instructions:
Combine all ingredients in a saucepan over medium heat. Stir well and bring to a simmer. Reduce heat to low and let simmer for 15–20 minutes, stirring occasionally, until it thickens slightly.
Taste and adjust seasoning—more sugar for sweet, more vinegar for tang, more hot sauce/cayenne for spice.
Let cool, then store in an airtight jar in the fridge last to 2 weeks.

Best Homemade Alfredo Sauce

Ingredients:
1/2 cup unsalted butter
1 cup heavy cream
2 cups freshly grated Parmesan cheese (not pre-shredded!)
2–3 garlic cloves, minced
Salt & freshly cracked black pepper, to taste

Optional: pinch of nutmeg (adds a subtle warmth)

Instructions:
Melt butter in a large skillet over medium heat. If using garlic, sauté it gently for about 1 minute until fragrant (don’t brown it).

Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3–4 minutes, stirring often.

Reduce heat to low, then gradually whisk in the Parmesan cheese until melted and smooth.

Season with salt, pepper, and a small pinch of nutmeg if using. Simmer gently for another minute or two, then toss with hot pasta immediately.

Tips:
Use good Parmesan—it makes or breaks the flavor.
Don’t boil after adding cheese, or it can get grainy.
Best served right away. If it thickens too much, loosen it with a splash of pasta water.

Savory Cajun Chicken with Creamy Parmesan Pasta Linguine

Ingredients:

For the Cajun Chicken:
4 boneless, skinless chicken breasts (about 6 oz each)
2 tbsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter
1/2 cup chicken broth
1/4 cup heavy cream
1 tbsp chopped fresh parsley, for garnish
For the Creamy Parmesan Pasta Linguine:
1 lb linguine pasta
4 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup reserved pasta water
1/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh basil, for garnish

Directions:

Get started by cooking the linguine according to package directions until al dente. Make sure to reserve about 1/4 cup of the pasta water before draining!
While the pasta is cooking, let's get that chicken going. Pat the chicken breasts dry with paper towels and season them generously on both sides with the Cajun seasoning.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the skillet is hot, add the chicken breasts and cook for about 5-7 minutes per side, until they are golden brown and cooked through. A meat thermometer inserted into the thickest part should read 165°F.
Remove the chicken from the skillet and set aside on a plate to rest.
Now, for the sauce! Add the chicken broth and heavy cream to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to thicken slightly.
While the chicken is resting, let's whip up that creamy pasta. In a large pot or skillet (the same one you cooked the chicken in, after wiping it out, works great!), melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it!
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese. Season with salt and pepper. Stir until the cheese is melted and the sauce is smooth and creamy.
Add the cooked linguine to the creamy Parmesan sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Slice the Cajun chicken breasts and place them on top of the creamy Parmesan pasta linguine. Garnish with fresh parsley and basil, and sprinkle with extra Parmesan cheese, if desired. Serve immediately and enjoy!

Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 750 per serving