The perfectly even doneness of a reverse seared New York strip steak makes every single bite a mouthwatering slice of heaven.

Reverse-seared steaks can be started in the oven and finished either on the stove or on the grill. Or they can be cooked using only the grill. Full directions for both methods are included below.

Reverse Seared Steak

Oh my goodness, this was the BEST steak ever cooked in our home, or technically, in our backyard. After doing a bit of research, my husband wanted to try the reverse sear technique.

Edited to add: We’ve been reverse searing steaks for over ten years now and swear by this method as the best and only way to ensure perfectly cooked steaks every single time.

Are you reading this wondering, “what is reverse searing?” It sounded pretty weird to me too the first time I saw it mentioned.

Contrary to conventional methods, reverse searing simply means roasting the meat very slowly at low temp first and then searing it at the end. This method delivers the most evenly cooked steaks you can imagine.

How to Reverse Sear a Steak

The first time we reverse seared steaks we followed the directions from Chris over at Nibble Me This and we were absolutely thrilled. My middle son, who had never been excited about eating steak, even asked for seconds. I could hardly believe what a difference the reverse sear technique made!

Over the years, I’ve followed the tips and advice over at Serious Eats and figured out how to reverse-sear steaks in the oven for an even easier and faster path to perfectly cooked steaks.

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Roasted peanuts, ginger, garlic, and spicy red chilies give this easy kung pao chicken a kick that makes it quite unique.

Kung Pao chicken is savory and sweet with as much spiciness as you might desire. The peanuts provide an additional nutty flavor that really brings it all together.

My husband and kids devoured their servings, peppers and all. I simply left the peppers on my plate and the stir fry was the perfect level of heat for my taste.

I found this recipe for the best-ever kung pao chicken over ten years ago and it’s been a family favorite for all of these years. I’ve learned to double this recipe since I first started making it.

The recipe below is already doubled from the original. If you’ve made it in the past and prefer a smaller recipe, use the slider in the recipe card to reduce the serving size to 3.

Easy Kung Pao Chicken

My favorite flavors these days are found in Asian foods and I am always looking for more stir fry ideas. I never can resist the ready-made freezer meals at Trader Joe’s and their Kung Pao Chicken and Orange Chicken have both been staples in our freezer for many years.

That said, it was well past time for me to try my hand at authentic kung pao chicken, so I was thrilled to find this easy recipe. While the ingredient list is a little long at first glance, like most stir-fry recipes the dish comes together very quickly.

The ingredients in this recipe may be a little different from what you’re used to, but they are all very easy to find in an Asian market or online. I typically shop in the stores (because I love to see the variety in person!) but if there isn’t a nearby option or if you want a visual before shopping, I’ve linked to a few similar products here.

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Sweet onions, fresh zucchini, and grilled corn along with a bit of chicken and plenty of melting cheese made these some of the best vegetable quesadillas that I have made recently.

Zucchini Quesadilla

Gooey cheese quesadillas have been a classic dinner item in our house for years now, but I’m always looking for ways to change things up.

These quesadillas combine the flavorful pop of fresh zucchini, sweet onions, hearty grilled corn, and (if desired) chicken to create a game-changing mix of flavors.

Vegetable Quesadilla

With only a few minutes of effort, these quesadillas come together easily. All you’ll need to cook this easy dinner recipe is a skillet, a spatula, and a few minutes on the stove.

Because the time required to prep and cook these quesadillas is so short, this is a great recipe to make in bulk. Leftover quesadillas are an easy (and common!) meal option in my house, and we always keep the ingredients at hand in case we need a last minute dinner plan.

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A colorful medley of garden-fresh vegetables is tossed in a light oil and vinegar dressing to make this tangy pasta salad a surefire hit at your next gathering.

Potluck Pasta Salad

We love pasta salads as the weather warms up. There aren’t many things that beat having a meal ready-to-go in the fridge on a hot summer night.

Part of that is the fact that we lived in Phoenix for so many years. When it’s 108 degrees outside and muggy from a thunderstorm, you learn to eat as light as possible. And, you keep the oven off as much as possible.

No Mayo Pasta Salad

This recipe is great for a summertime gathering because it is simple to make, loaded with flavor, and you don’t have to worry about it sitting in the sun. No mayo is perfect for a potluck pasta salad.

If you’ve been here for very long, then you’ll know that I’m an equal opportunity employer of mayonnaise. I like a mayo free pasta salad with a bright vinaigrette just as much as I enjoy a creamy pasta salad with mayo.

You’ll love that this Italian Penne Pasta Salad can be set out and then forgotten about. There are no worries about a no mayo pasta salad spoiling in the sun.

This Garlicky Spinach Pasta Salad and this Summer Israeli Couscous Salad are excellent salads that are perfect for summer.

This California Spaghetti Salad is loaded with many of our favorite flavors too. And this Strawberry Spinach Pasta Salad is a must any time you have fresh strawberries around!

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Filled with Italian sausage and shredded vegetables before being fried crisp and golden brown, these Italian Egg Rolls are a fun and unexpected twist on pasta night.

This recipe was a spur-of-the-moment dinner years ago that turned out deliciously. While looking through the refrigerator for inspiration one night, I paused at a package of egg roll wrappers.

That was when I discovered that egg roll wrappers are technically a form of pasta. Did you already know that? Well, one thought led to another and I decided to try an Italian Eggroll combination.

I serve these Italian Eggrolls with 5 Minute Marinara Sauce on the side for dipping and they disappear FAST every time we make them.

The kids, my husband, and I absolutely devoured these eggrolls the first time I made them. My youngest son ate three of them! (The photo at the bottom of this post still makes me grin. I can hardly believe it’s been 11 years since my baby was that small!)

Kitchen Tip: I use this pan, these tongs, and this tray to make this recipe.

Italian Eggrolls

• sweet or hot Italian sausage
• shredded carrots
• shredded cabbage 
• garlic powder, salt, and pepper
• egg roll wrappers
• beaten egg
• oil for frying
• marinara sauce for serving

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