Kitchen Creators

Crockpot Pepper Steak
Ingredients
1 1/2 lb. flank steak, cut into strips
Kosher salt
Freshly ground black pepper
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium white onion, sliced
2 inch piece of garlic, quartered
2 garlic cloves, peeled and smashed
1 c. low-sodium beef stock
1/3 c. low-sodium soy sauce
1/4 c. brown sugar
3 tbsp. rice wine vinegar
3 tbsp. sesame oil
2 tbsp. cornstarch (optional)
Cooked rice, for serving
Sliced scallion, for garnish
White sesame seeds, for granish
Directions
SAVE TO MY RECIPES
Step 1
Season flank steak thoroughly with salt and black pepper. In a large Crock Pot combine steak, bell pepper, onions, ginger and garlic. In a mixing bowl or measuring cup combine beef broth, soy sauce, brown sugar, rice wine vinegar and sesame oil. Season to taste with salt and pepper before adding into the Crock Pot.
Step 2
Cover and cook on high for 3 1/2 hours to 4 hours or on low for 5 to 6 hours, until the steak is totally tender. Remove the garlic and ginger.
Step 3
Optional step: If you desire the sauce to be a bit thicker, in a small bowl combine cornstarch and 1/4 cup of the cooking liquid to create a slurry. Stir the slurry into the Crock Pot, cover and cook on high until thickened, an additional 10 to 15 minutes.
Step 4
Serve over rice and garnish with scallion and white sesame seeds.

Air Fryer Pork Chops

Ingredients
4 boneless pork chops, about 1"-thick
2 tbsp. extra-virgin olive oil
1/2 c. finely grated Parmesan
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. onion powder
1 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
Pat pork chops dry with paper towels, then coat both sides with oil.
Step 2
In a medium bowl, combine Parmesan, garlic powder, salt, onion powder, paprika, and black pepper. Coat both sides of pork chops with Parmesan mixture, pressing to adhere.
Step 3
In an air-fryer basket, arrange pork chops in a single layer. Cook at 375°, flipping halfway through, until an instant-read thermometer inserted into thickest part of pork chop registers 145°, about 9 minutes.
Step 4
Let pork chops rest about 10 minutes before serving.

Best-Ever Buffalo Chicken Pizza
Ingredients
1 lb. pizza dough, divided in half
cornmeal, for pan
4 tbsp. butter
1/4 c. hot sauce (such as Frank's), plus more for drizzling (optional)
1/2 tsp. garlic powder
2 c. shredded cooked chicken
8 oz. ball mozzarella, torn
1/3 c. blue cheese, crumbled
1/4 Red onion, thinly sliced
2 Green onions, thinly sliced
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 500°. Brush two large baking sheets with vegetable oil and sprinkle each with a layer of cornmeal.
Step 2
Place butter in a medium microwave-safe bowl. Microwave until melted, 20 to 30 seconds. Whisk in hot sauce and garlic powder until combined. Pour half of the buffalo sauce over chicken and toss to coat.
Step 3
On a lightly floured surface, shape each half of pizza dough into a round ball, then press down the center of each to create a 1/2" crust. With the dough resting on the back of your hands and your knuckles, gently stretch dough out with the help of gravity by moving your hands inch by inch along the crust. Transfer to prepared baking sheets.
Step 4
Add half of the remaining buffalo sauce to each pizza and spread all over the dough (leaving the outer 1" bare). Divide sauced chicken, torn mozzarella, blue cheese, and red onion evenly between the pizzas.
Step 5
Bake pizzas until crust is golden and cheese is melty, 15 to 17 minutes. Garnish with green onions and a drizzle of hot sauce (if using) and serve immediately.