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Easy Family Recipes, 1233 N Dobson Road, Horse Mesa, AZ (2026)

06/10/2026

Baked Broccoli Cheese Balls

Ingredients
2 cups cooked broccoli, chopped
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup breadcrumbs (or panko for extra crunch)
1/4 cup grated Parmesan cheese
1/4 cup flour (all-purpose or a substitute)
1 egg
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil spray

Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the chopped broccoli, shredded cheese, breadcrumbs, Parmesan, flour, egg, garlic powder, salt, and pepper. Mix until the mixture holds together. Don’t worry if it looks a little loose at first, it’ll come together as you mix.

Scoop and shape the mixture into small balls, placing them on the prepared baking sheet about 1 inch apart.

Lightly spray each ball with olive oil spray.

Bake for 20–25 minutes, turning once, until they’re golden brown and set.

Let them cool on the baking sheet for 3–5 minutes before serving.

06/10/2026

Chinese Pepper Steak

Ingredients
1 pound flank steak, sliced thinly
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons oyster sauce
Salt and pepper to taste
Cooked rice for serving

Directions
In a bowl, toss the sliced flank steak with soy sauce and cornstarch. Let it sit for 15 minutes so the beef can soak up all that flavor.

Heat a wok or large skillet over medium-high heat and add the vegetable oil. Let it get nice and hot until shimmering.

Add the marinated steak in a single layer and stir-fry quickly until browned, about 2 to 3 minutes. Then remove the beef to a plate for a moment.

In the same pan, add the sliced bell pepper and onion. Stir-fry for 2 to 3 minutes until they're tender-crisp. You want them cooked but still with a little bite.

Add the minced garlic and ginger, and cook for about 30 seconds until fragrant. Don't worry if it looks like a lot of flavor happening all at once—that's exactly what you want.

Return the steak to the pan, pour in the oyster sauce, and season with salt and pepper. Toss everything together until heated through, about 1 minute.

Serve hot over cooked rice and enjoy.

06/10/2026

Broccoli and Cheddar Twice Baked Potatoes

Ingredients

4 large russet potatoes
1 cup broccoli florets (fresh or frozen; thawed if frozen)
1 cup shredded cheddar cheese
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup milk
2 tablespoons butter (unsalted)
Salt and pepper to taste
Chopped green onions (optional, for garnish)

Directions

Preheat the oven to 400°F (200°C). Wash the potatoes well and pierce each one several times with a fork. Place them on a baking sheet and bake for 45–60 minutes, until tender.

While the potatoes bake, steam the broccoli for 4–6 minutes until tender. Chop it finely and set it aside.

When the potatoes are cool enough to handle, cut each one lengthwise and scoop the flesh into a bowl, leaving the skins intact. Arrange the empty skins back on the baking sheet.

Add the broccoli, cheddar, sour cream, milk, butter, and salt and pepper to the potato flesh. Mash and stir until smooth but still a little textured. Don’t worry if it looks a little runny at first; it will thicken up as you mix.

Spoon the mixture back into the potato skins, mounding it slightly. If you want, save a little cheddar to sprinkle on top.

Return the filled potatoes to the oven and bake for 15–20 minutes, until everything is heated through and the cheese is melted.

Top with chopped green onions if you like, and serve warm.

06/10/2026

Steak Fajitas

Ingredients
1 lb flank steak (or skirt steak), sliced thin against the grain
1 tablespoon olive oil (or another high-heat oil)
1 bell pepper (any color), sliced into strips
1 onion, thinly sliced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and black pepper, to taste
Flour tortillas (or corn/low-carb wraps)
Lime wedges, for serving
Fresh cilantro, chopped, for garnish

Directions
Slice the flank steak into thin strips across the grain for tenderness.

Heat the olive oil in a large skillet over medium-high to high heat until it’s shimmering.

Add the sliced steak in a single layer and cook without moving it for 1-2 minutes until browned, then stir and cook for another 1-2 minutes. Remove the steak to rest.

In the same skillet, add the bell pepper and onion with a pinch of salt. Sauté for 4-6 minutes until softened and slightly charred.

Add the minced garlic and stir for the last 30 seconds. Don’t worry if it looks a little dry at first, the veggies will release moisture as they cook.

Return the steak to the skillet, then add the chili powder, cumin, salt, and pepper. Toss everything together until heated through and well coated.

Warm the tortillas in another pan or wrapped in foil while the filling finishes up.

Serve the steak and veggie mixture in warm tortillas, then top with lime wedges and chopped cilantro.

06/09/2026

Cajun Salmon Alfredo

Ingredients
2 salmon fillets (about 6–8 oz each)
2 tablespoons Cajun seasoning
8 ounces fettuccine pasta
2 tablespoons olive oil
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Optional: lemon zest

Directions
Pat the salmon dry and rub both sides evenly with Cajun seasoning. Let it sit for about 5 minutes so the flavor really sinks in.

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain.

Heat the olive oil in a large skillet over medium heat. Add the salmon and cook for 4–5 minutes per side, or until cooked through. Remove it from the skillet and let it rest.

In the same skillet, reduce the heat to medium-low and sauté the garlic until fragrant. You’ll only need about 30 seconds, so keep an eye on it.

Pour in the heavy cream and let it simmer for 1–2 minutes. Don’t worry if it looks runny at first, it’ll come together.

Whisk in the Parmesan until the sauce is smooth. If it seems too thick, add a splash of the reserved pasta water until you get the consistency you like.

Toss the fettuccine with the sauce until it’s well coated.

Flake the salmon into large chunks and gently fold it into the pasta. Mix until just combined so the salmon stays nice and tender.

Season with salt and pepper to taste, then garnish with fresh parsley and a little lemon zest if you want a bright finish before serving.

06/09/2026

Honey Garlic Crawfish Fries

Ingredients
1 bag frozen French fries (shoestring, steak, or crinkle-cut), about 20 to 24 ounces
1 pound crawfish tails, thawed if frozen
1/4 cup honey
3 cloves garlic, minced
3 tablespoons butter
2 tablespoons green onions, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste

Directions
Cook the frozen French fries according to the package directions until they're golden and crisp. An oven or air fryer works best if you want that extra-crispy texture.

While the fries cook, warm a large skillet over medium heat and add the butter. Let it melt and foam slightly.

Add the minced garlic and sauté for about 30 to 45 seconds, just until it smells fragrant. Don't let it brown.

Add the crawfish tails to the skillet and warm them through, or cook them if they're raw, for 2 to 4 minutes until they reach an internal temperature of 145°F (63°C).

Drizzle in the honey and season with salt and black pepper. Stir everything together until the crawfish is coated in a glossy sauce. Taste and adjust the seasoning if needed.

Transfer the hot fries to a large bowl or back onto the baking sheet, then toss them with the honey-garlic crawfish mixture. Don't worry if it looks a little runny at first; it'll cling to the fries as you toss.

Plate right away, sprinkle with sliced green onions, and serve hot.

06/09/2026

Old-Fashioned Cream Custard Pie

Ingredients
1 pie crust (homemade or store-bought)
2 cups whole milk (or 2% for a lighter option)
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 tablespoon butter (optional)

Directions
1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish. Dock the bottom lightly with a fork.
3. Blind-bake the crust until lightly golden, about 8–12 minutes. Let it cool.
4. In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the milk until smooth. Cook over medium heat, stirring constantly, until thickened. Don't worry if it looks runny at first; it will come together.
5. In a separate bowl, whisk the eggs. Gradually add about 1/2 cup of the hot milk mixture to the eggs while whisking to temper them.
6. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook, stirring, until glossy and thickened.
7. Remove from heat, stir in the vanilla extract and butter until smooth.
8. Pour the custard into the prepared pie crust.
9. Let cool to room temperature, then refrigerate for at least 3–4 hours to set.
10. Serve chilled, optionally topped with whipped cream or fruit.

06/09/2026

Steak Fajitas

Ingredients

1 pound flank steak
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 bell pepper, thinly sliced
1 onion, thinly sliced
Salt and freshly ground black pepper, to taste
Tortillas, flour or corn
Optional toppings: sour cream, guacamole, salsa, lime wedges, chopped cilantro

Directions

Slice the flank steak into thin strips across the grain so it stays nice and tender.

In a bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the steak and toss to coat well. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 8 hours if you want to plan ahead.

Heat a large skillet over medium-high to high heat until it's very hot. Pat the steak strips dry with paper towels so they'll brown better.

Add the marinated steak in a single layer, working in batches if needed. Cook for 3 to 4 minutes, stirring once or twice, until browned but still juicy. Remove the steak to a plate.

In the same skillet, add the sliced bell pepper and onion. Sauté for 4 to 6 minutes, until softened and slightly charred. Add a pinch of salt to bring out the flavor.

Return the steak to the skillet and toss everything together for 1 to 2 minutes so it heats through and blends nicely with the vegetables.

Warm the tortillas in a dry skillet or wrap them in foil and warm them in a low oven. Serve the steak and vegetables in the tortillas with your favorite toppings.

06/09/2026

Philly Cheesesteak Cheeseburger

Ingredients
1 lb ground beef (80/20 recommended)
1 onion, thinly sliced (yellow or sweet)
1 green bell pepper, thinly sliced
4 oz provolone cheese (about 4 slices)
4 hamburger buns (brioche or potato rolls)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil or neutral oil

Directions
Heat the oil in a large skillet over medium heat. Add the sliced onion and bell pepper with a pinch of salt, and sauté until softened and lightly golden, about 8 to 10 minutes.

Meanwhile, in a separate skillet over medium-high heat, add the ground beef. Break it up with a spatula, season with salt and pepper, and cook until browned, about 6 to 8 minutes. Drain off any excess fat if you want to, but don't worry if it looks a little juicy at first.

Add the cooked onions and peppers to the beef and mix until just combined. Give it a taste and adjust the seasoning if needed.

Toast the hamburger buns in a clean skillet or under the broiler until they're lightly golden. This helps them hold up better once you add the filling.

Spoon the beef and veggie mixture onto the bottom halves of the buns, then top each one with a slice of provolone. Cover the pan for 30 to 60 seconds, or pop them under the broiler briefly, just until the cheese melts beautifully.

Close the sandwiches with the bun tops and serve right away while they're hot and melty.

06/08/2026

Shrimp Sandwich

Ingredients
200–250g fresh or thawed frozen shrimp, peeled and deveined
4 slices of sturdy sandwich bread, such as sourdough or brioche
3 tablespoons mayonnaise
1 medium tomato, sliced
Butter lettuce or romaine lettuce, for crunch
Juice of ½ lemon, about 1 tablespoon
Salt and black pepper to taste

Directions
Bring a saucepan of salted water to a rolling boil. Add the shrimp and cook until they’re pink and opaque. Timing depends on size: about 1–2 minutes for small shrimp, 2–3 minutes for medium, and 3–4 minutes for large.

Drain the shrimp right away and transfer them to an ice bath to stop the cooking. Once they’re cool, drain them well and pat them dry.

In a bowl, combine the cooled shrimp with the mayonnaise, lemon juice, salt, and pepper. Mix until just combined. Don’t worry if it looks a little loose at first.

Lightly toast the bread slices until they’re golden and sturdy enough to hold the filling.

Spread the shrimp mixture on one slice of toast, top with lettuce and tomato, then close it up with another slice. Press lightly, slice in half, and enjoy right away.

Easy Family Recipes

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